- 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
- 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.