Ingredients

• 500g/1lb 2oz lean lamb mince
• 50g/1¾oz sweet potato
• grated
• 50g/1¾oz fresh breadcrumbs
• 50g/1¾oz Greek-style plain yoghurt
• 2 garlic cloves
• crushed
• 2 tsp ground coriander
• 1 tsp ground cumin
• 2 tbsp finely chopped fresh coriander
• 2 tbsp finely chopped fresh mint
• 1 bunch flatleaf parsley
• finely chopped
• olive oil
• for greasing
• sea salt and freshly ground black pepper
• 200g/7oz Greek-style plain yoghurt
• 3 tbsp tahini
• 2 lemons
• juice only
• 4 garlic cloves
• crushed
• ¼ tsp hot chilli powder
• 1 tsp sea salt
• 8 crisp Little Gem leaves
• 1 tsp fresh mint
• finely chopped
• 1 tsp fresh coriander
• finely chopped
• 1 tsp flatleaf parsley
• finely chopped

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• For the koftas
• mix all the ingredients up to and including the parsley together and season with salt and pepper. Shape the mixture into 16 ovals.
• Lightly grease a baking tray with the oil. Arrange the koftas on the tray and bake for 30–35 minutes
• turning after 20 minutes.
• For the tahini dip
• mix all the ingredients together in a bowl. Stir in 3–6 tablespoons water if you prefer a looser dip.
• To serve
• place two lettuce leaves on each of four plate
• top with four koftas
• drizzle with the tahini dip and sprinkle with the herbs. Roll up the leaves and enjoy.