Lamb and Rosemary Koftas

These Lamb and Rosemary Koftas were inspired from a combination of trusty BBC Good Food recipes.  A no-fuss dinner taking only minutes to prepare but still feels like something a little special.  Serve with warmed pitta or flat breads (flat breads are better if you’re short on time as you don’t have to let them rise), cucumber salad and minty raita for a fresh and filling family meal.

You need very few ingredients, lamb, rosemary sprigs, garlic, ground coriander and ground cumin to get a tasty kofta. You can of course add more spice variations making them more complex if you like.

Rosemary, Garlic, Ground Cumin, Ground Coriander, Mint

You can cover the exposed rosemary leaves with foil to avoid turning them black.

Lamb and Rosemary Koftas served with flat breads, thinly sliced cucumber stips, a minty raita and mango chutney with nigella seeds

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Lamb and Rosemary Koftas

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

 

A no-fuss dinner taking only minutes to prepare but still feels like something a little special.

Course: Dinner

Cuisine: Middle Eastern

Servings: 6

Calories: 571 kcal

Author: Gillian Thompson

Ingredients

• 800 g lamb mince
• 1.5 tsp cumin ground
• 2.5 tsp coriander ground
• 3 cloves garlic crushed
• rosemary 8 to 12 sprigs
• 6 pita bread or flat bread
• 200 g plain yogurt
• 2 lemons cut into wedges
• 1 cucumber thinly sliced lengthways, use a potato peeler to get the thin strips
• salt & pepper

Instructions

1. You can either cook these on the BBQ or use a griddle pan
2. In a large bowl, mix together the mince, spices and garlic
3. Season and shape into balls and flatten slightly
4. Wrap each kofta around a short rosemary sprig, with the stalk sticking out at one end, to avoid burning the end leaves you can cover the tips with foil
5. Brush the koftas with a little oil and place on a baking tray
6. Grill, griddle or BBQ for 10 mins or until cooked through, turning once.
7. Eat the koftas from the rosemary stalks or pull out the stalks before serving.
8. Serve with the pita, raita, lemon wedges, thinly sliced cucumber (I used a potato peeler to get the long thin strips) and mango chutney