Lamb loves brightness, that’s why the lemon zest, yogurt and pickled onions matter so much here. They cut through the richness and stop it feeling heavy. | If the kofta mix feels too wet, chill it for 10 minutes before rolling. | You could add garlic or chilli flakes to the lamb mix if you want a bit more punch. | No feta? Just use all Greek yogurt with a little extra salt and olive oil. | This works brilliantly with beef mince too if you want something slightly leaner. | Leftover koftas are unreal chopped into wraps the next day with the whipped feta and pickled onions. You can also toss everything through rice or couscous for a quick lunch bowl.