Herb Lamb Kofta on Rosemary Skewers

Pair with Napa Valley Cabernet Sauvignon

Serves 4

• 1 ½ pounds ground lamb 
• 1 ½ teaspoons Diamond Kosher salt 
• freshly ground black pepper 
• ¼ cup toasted pine nuts, coarsely chopped 
• ¼ cup chopped Italian parsley 
• 4 cloves minced garlic, divided 
• 1/3 cup chopped white onion 
• 2 teaspoons ground cumin 
• ¼ teaspoon ground cayenne pepper 
• 1 teaspoon chopped fresh rosemary + 8 ten-inch sturdy sprigs fresh rosemary, stripped except for tips to create rosemary skewers 
• pinch of red pepper flakes 
• 2 teaspoons Harissa paste 
• zest and juice of one Meyer lemon 
• 1 cup Greek yogurt 
• 4 grilled Meyer lemon halves 
• Assorted sprigs of fresh parsley, mint, and/or chervil for serving 
• Grilled pita for serving 

1. In a mixing bowl, use your hands to combine lamb, salt, a few generous grinds of black pepper, toasted pine nuts, parsley, 2 cloves minced garlic, onion, cumin, cayenne, chopped rosemary and red pepper flakes. 
2. Form kofta - wrapping a sausage around each skewer. Set aside. 
3. Whisk harissa paste, 2 remaining cloves minced garlic, and lemon zest and juice into Greek yogurt. Season to taste with a pinch or two of salt. 
4. Cook kofta in a large cast iron skillet over medium-high heat in batches. Serve with grilled lemon halves, harissa yogurt, fresh herbs and grilled flat bread or pita.