To make the dip: Juice the lemon and finely chop the mint. Combine with the rest of the ingredients and allow to infuse for at least 1 hour.
Peel the onion and finely chop. Sweat in a frying pan with a little olive oil until soft. Mix the onion with the lamb mince and then add the rest of the kofte ingredients. Roll the mince into 20 oval shaped balls and place each one on a skewer.
Sear the koftes, turning regularly to ensure they are cooked all the way through.
Serve alongside the dip.
«Prepare these lamb skewers in advance - sear until lightly cooked and then simply finish cooking when you are ready to serve.»