Rosemary Lamb Kofte With Creamed Corn
- 2 teaspoons toasted cumin seeds
- 2 teaspoons toasted coriander seeds
- 2 teaspoons toasted fennel seeds
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1 1/2 teaspoon cayenne pepper
- 2 tablespoons minced garlic
- 1 1/2 pounds ground lamb
- 2 teaspoons Aleppo pepper, optional
- 8 thick rosemary sprigs, leaves stripped from half of each
- 2 tablespoons olive oil
- 1 tablespoon butter
- Kernels from 4 large ears corn
- 1/2 cup cream
- Zest and juice of 1 lime
- 1 teaspoon sumac, optional
Adapted from online.wsj.com
Preheat oven to 425 degrees. Use a mortar and pestle or grinder to grind toasted spices to a fine powder. Transfer powder to a large bowl. Add paprika, 1 tablespoon salt, cayenne, garlic, lamb and 1 teaspoon Aleppo, if using, to spice mix and stir to combine.
Evenly divide seasoned lamb into 8 parts. Mold lamb around portions of rosemary sprigs stripped of leaves to form uniform cylinders.
Heat 1 tablespoon olive oil in a large skillet over high heat. Once hot, lay 4 skewers into pan and cook until browned on all sides, about 4 minutes total. Transfer skewers to a paper-towel-lined plate. Wipe pan clean, add remaining oil and repeat with remaining skewers.
Place browned kofte skewers on a baking sheet and transfer to oven. Roast until center of meat is just a touch pink, about 5 minutes.
Meanwhile, melt butter in a large skillet over medium-high heat. Stir in corn and a pinch of salt. Reduce heat to medium and stir in cream, remaining Aleppo, if using, lime zest and sumac, if using. Sauté until cream thickens and kernels are tender, about 4 minutes. Off heat, season corn with lime juice and salt to taste.
To serve, divide corn among 4 plates and top each serving with 2 kofte skewers.