Lamb Koftas:

1. Preheat oven to 200 °F.

2. In a large mixing bowl mix all ingredients and season to taste with salt and pepper.

3. Shape the mixture into 8 cylindrical koftas.

4. Refrigerate for 15 minutes and begin prepping the tahini and tabouleh.

5. Add 2 tablespoons of olive oil to a preheated pan.

6. Brown the koftas on all for 5- minutes per side. Bake in the oven until it reaches an internal temperature of 155 degrees.

7. Remove koftas from the oven and enjoy with your Tabouleh and tahini dressing, can be served with a side of grilled pita bread.

Tahini Dressing:

1. In a mixing bowl, mix the tahini and lemon. If you prefer a thinner tahini dressing, add water 1 tablespoon of water at a time until it reaches your desired consistency.

2. Season with salt and pepper to taste.

Tabouleh:

1. Over medium heat, toast the quinoa about 3 minutes until nutty in smell and some of the quinoa starts to pop.

2. Add ¾ cup water, bring to a boil, reduce to a simmer and cover for 15 minutes.

3. Turn off the heat, leave covered for 10 minutes and fluff with a fork.

4. Allow quinoa to cool to room temperature.

5. In a medium sized bowl, combine the Halter Ranch Ancestor Olive Oil, lemon juice, salt and pepper to taste.

6. Add the mint, parsley, tomato, and shallot diced. Stir to combine.

7. Combine and taste to season.

8. Refrigerate until ready to serve.