Glenarty Road / Farm Collective
Lamb kofta
with lemon labneh
A recipe from our farm kitchen. Lamb from the paddock, herbs from the garden, and a few things worth sitting down for.
From our farm to your table.
The complete recipe
Make the whole dish
Five components, just as shared through Farm Collective. Start the labneh the night before.
01. Lamb kofta
- 500g lamb mince
- 1 whole egg
- 3 garlic cloves
- 1 Spanish onion
- 2 tsp baharat spice
- ¼ tsp cayenne pepper
- ¼ tsp ground allspice
- 7g salt
- Olive oil, for grilling
- Finely chop the onion and finely grate or chop the garlic.
- Combine all kofta ingredients in a stand mixer with a paddle attachment. Mix on high until smooth, emulsified and sticky, around 3–4 minutes.
- Mould the mixture evenly around skewers. Refrigerate for 1–2 hours to set.
- Preheat a barbecue or chargrill on high. Drizzle with olive oil, season lightly and cook for 8–10 minutes, rotating regularly, until cooked through.
02. Lemon labneh
- 500g natural Greek yoghurt
- 5g salt
- Zest of 2 lemons
- Mix the yoghurt, salt and lemon zest in a bowl.
- Line a sieve with muslin or a clean cloth and spoon the mixture into it over a bowl.
- Refrigerate overnight to drain the whey, leaving a thick, zesty labneh.
03. Tahini dressing
- 80g tahini
- 100ml water, plus more if needed
- Juice of 2 lemons
- 80ml extra virgin olive oil
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 small garlic clove, grated
- Salt to taste
- Whisk all ingredients in a bowl until smooth and emulsified.
- If the dressing is too thick, loosen with a little more water.
04. Rosemary lavosh
- 500g plain flour
- 250ml water
- 20ml grapeseed oil
- 7g salt, plus extra to finish
- 5 sprigs rosemary, washed and finely chopped
- Combine ingredients in a stand mixer with a dough hook; mix on low for 4–5 minutes until smooth and pulling away from the bowl.
- Wrap and refrigerate for 30 minutes or overnight.
- Heat the oven to 170°C. Line two trays with baking paper.
- Roll dough through a pasta machine to setting 5, lay in long lengths on the trays, and drizzle with a little grapeseed oil and salt.
- Bake for 8–12 minutes, until golden and crispy.
05. Fattoush salad
- 2 medium tomatoes
- 1 medium Lebanese cucumber
- 20 medium radishes
- ½ bunch mint
- ½ bunch parsley
- 3 spring onion shoots
- 100g purslane
- Lavosh, from recipe above
- Tahini dressing, from recipe above
- Za'atar seasoning, to finish
- Wash all vegetables and herbs in cold water and drain.
- Medium dice the tomatoes. Peel and quarter the cucumber lengthways, then medium dice. Cut radishes into quarters and finely slice the spring onions.
- Pick mint leaves, roughly chop parsley and cut purslane into roughly 3cm pieces. Combine all the vegetables and herbs in a bowl.
- Break lavosh into medium shards, add the tahini dressing and toss gently by hand.
- Generously sprinkle with za'atar. Serve alongside the lamb kofta and labneh.
The farm kitchen
Cook alongside us
Follow along with the step-by-step Farm Collective film from our kitchen.
RedGRENACHE / LAGREIN / SHIRAZ
For the table
A wine to share.
Our Farmhouse Red, a blend of Grenache, Lagrein and Shiraz, brings juicy red fruit and gentle spice alongside the lamb, herbs and lemon labneh.
Explore the wines ↗Something for your wine rack
Take a little more home.
We’ve extended our UnWined offer online, whether you bought a few bottles at the show or want to revisit a favourite. Enjoy 20% off three or more eligible bottles until 24 November 2026.
The Farm Collective
From our farm
to your table.
Seasonal wines, thoughtful extras and a connection to Karridale.
Our Every Acre Experience pairs six seasonal wines with a recipe from our kitchen, something made here to finish the dish, and seeds and notes from the garden.