Lamb Kofta Lettuce Wraps with Tahini Slaw

For the kofta

• 1 lb lean ground lamb (90% lean)
• 1 small onion, grated and squeezed dry
• 2 cloves garlic, minced
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp black pepper

For the tahini slaw

• 2 cups shredded red cabbage
• 1 cup shredded carrot
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1/4 tsp salt
• 8 large butter lettuce or romaine leaves for wrapping

1. Combine ground lamb, onion, garlic, mint, parsley, cumin, coriander, cinnamon, salt, and pepper; mix gently and shape into 8 small oblong patties. Chill 15 minutes.
2. Grill or pan-sear patties over medium-high heat, 3-4 minutes per side, until browned and cooked through (160°F internal).
3. Meanwhile, toss cabbage and carrot with tahini, lemon juice, water, and salt until evenly coated.
4. Fill lettuce leaves with a kofta patty and a spoonful of tahini slaw; wrap and serve.