Spring Pairing: Mount Veeder Winery Cabernet Sauvignon & Herb Lamb Kofta
Elevate your senses with this flavor-packed pairing. Our bold and herbaceous Napa Valley Cabernet Sauvignon complements the tenderness of the lamb kofta as velvety tannins cleanse the palate after every indulgent bite.
Shop our 2019 Napa Valley Cabernet Sauvignon
Lamb Kofta
- 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
Harissa Yogurt
- 2 teaspoons Harissa paste
- zest and juice of one Meyer lemon
- 1 cup Greek yogurt
For Serving
- 4 grilled Meyer lemon halves
- assorted sprigs of fresh parsley, mint, and/or chervil for serving
- grilled pita for serving
- 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.
- Form kofta - wrapping a sausage around each skewer. Set aside.
- 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.
- 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.