Lamb Kofta Flatbreads w/ Whipped Feta Sauce

Preparing the sauce and salad:

1. Crumble the feta into a food processor and blitz until fine. Add the greek yogurt, preserved lemon marinade and black pepper and pulse until smooth, being careful not to over-process or it will become thin and watery. Store in an airtight container for up to 3 days.
2. Pick the leaves from the herbs and pop in a bowl of cold water. Add the pea shoots and give everything a gentle wash. Drain well or spin dry if you have a salad spinner.

Cooking the Lamb Kofta:

1. Preheat your gas BBQ, then clean the grill once hot and let it heat for another 10 minutes to burn off any residue.
2. Place the lamb koftas on the unlit side of the grill and cook until they begin to firm up, then turn a quarter. If they stick, leave them another minute or two before turning. Continue rotating and cooking until they reach 55 °C internally.
3. Once the koftas reach 55 °C, move them to the lit side to char for great colour and flavour, turning frequently until they reach 70 °C. Remove and rest on a tray, allowing them to finish at 75 °C.

To assemble the dish:

1. Whilst the koftas rest, place the whipped feta sauce, fresh herbs, pickles and condiments into little serving dishes and arrange on a large platter.
2. Grill the flatbreads for a few seconds on each side to warm and place them onto your platter with the sides.
3. Place the rested lamb koftas on the flatbreads and drizzle with any resting juices and let everyone dig in and build their own flatbreads.

Cooking Methods
In direct and direct grilling

Equipment
BBQ
Fire gloves
Long handled tongs
Instant read thermometer

BBQ Set Up
Cooked on a Napoleon Freestyle 425
Target temperature 250℃
2 burners on medium / high heat, 2 burners off (if you have a smaller or larger gas BBQ light half of your burners and keep the other half off)