Welcome to a culinary journey where flavor meets simplicity! This Lamb Kofta recipe brings the vibrant tastes of the Mediterranean directly to your kitchen. Kofta, a beloved dish across the Middle East, South Asia, and the Balkans, typically features ground meat mixed with onions, garlic, and a symphony of aromatic spices. In this recipe, we harness the rich, distinct flavor of ground lamb to create succulent meatballs, versatile kebabs, or flavorful patties that can be either baked to tender perfection or grilled for a smoky char.
Whether you’re crafting a quick weeknight dinner, preparing an impressive appetizer spread for guests, or simply craving something packed with wholesome ingredients and unforgettable flavor, this lamb kofta is an excellent choice. It’s incredibly adaptable, fitting seamlessly into pita sandwiches, hearty rice bowls, vibrant hummus platters, or even as a standalone protein alongside fresh salads. Prepare to delight your family and friends with these deeply flavored and wonderfully juicy lamb kofta!
Following the popularity of my Chicken Kofta recipe, and many requests for more lamb-focused dishes, I’m thrilled to share this version. While it shares some similarities with my beloved Grilled Beef Kafta Kebabs and Beef Kafta Meatballs, this recipe exclusively utilizes ground lamb, offering a distinct and equally delicious flavor profile.
The beauty of kofta, and particularly this lamb rendition, lies in its incredible versatility. The seasoned meat mixture can be shaped into classic meatballs, elongated kebabs (perfect for grilling), or flattened into savory patties. This adaptability extends to cooking methods as well; whether you prefer the convenience of baking in the oven or the char and flavor achieved on a grill, these lamb kofta are guaranteed to impress.
Why This Lamb Kofta Recipe Will Become a Family Favorite
This recipe consistently earns rave reviews, and here’s why it’s a staple in my home:
Incredible Versatility: As mentioned, kofta can take on many forms. My kids adore meatballs, so I often shape them into smaller, bite-sized portions. These are fantastic tucked into warm pita bread with a drizzle of creamy hummus, served over fluffy rice, or as a protein boost in colorful Greek Quinoa Bowls. They also make a superb accompaniment to vegetable dishes like Lebanese Green Beans (Lubee). The possibilities for meals are truly endless!
A Symphony of Spices: The unique blend of spices is truly what sets this kofta recipe apart. We use a harmonious mix of warm and earthy notes: fragrant coriander, sweet cinnamon, complex allspice, pungent cloves, and aromatic oregano. For those who appreciate a gentle kick, a touch of crushed red pepper and cayenne red pepper adds just the right amount of heat. These spices are balanced beautifully by freshly chopped mint and parsley, which contribute a bright, herbaceous freshness. If fresh herbs aren’t available, dried equivalents can be used, though fresh always provides a superior flavor.
Simple & Approachable: Don’t be intimidated by the exotic-sounding name. This recipe is straightforward to prepare, making it an ideal choice for busy weeknights or for beginner cooks looking to explore new flavors.
Healthy & Wholesome: Lamb is a lean, nutrient-dense red meat, providing excellent protein and essential vitamins and minerals. Paired with fresh herbs and aromatics, this kofta offers a delicious and healthy meal option.
Essential Ingredients for Flavorful Lamb Kofta
Ground Lamb: The star of our show! Lean ground lamb (typically 80/20 or 85/15) is ideal for this recipe, providing robust flavor and keeping the kofta moist. If you’re looking to moderate the lamb flavor or just want to experiment, you can easily use a blend of half ground lamb and half ground beef, or even substitute entirely with ground beef or chicken for a different take.
Garlic and Onion: These fundamental aromatics are the cornerstone of many kofta recipes, building a flavorful base. The key is to mince and chop both the garlic and sweet onion as finely as possible. This ensures they blend seamlessly into the meat mixture, distributing their flavor evenly without creating chunky bits. A food processor can be a great tool for achieving a very fine texture.
Fresh Herbs: Freshly chopped herbs are crucial for brightening the overall taste profile and adding an authentic Mediterranean aroma. I prefer a generous amount of fresh mint and parsley, which provide distinct fresh and slightly peppery notes. However, don’t hesitate to experiment with other fresh herbs like oregano, thyme, or dill, which would also complement the lamb beautifully. If fresh herbs are unavailable, use about one-third the amount of dried herbs.
Egg: The humble egg plays a vital role as a binder. It helps hold the ground meat and other ingredients together, preventing the kofta from crumbling during cooking and ensuring a consistent texture.
Breadcrumbs: While some traditional kofta recipes might skip breadcrumbs, I find that a small amount significantly helps in binding the mixture and retaining moisture, resulting in a more tender and cohesive meatball or kebab. Regular plain breadcrumbs work perfectly. If you’re looking for a gluten-free option, ensure you use gluten-free breadcrumbs.
Milk: A small splash of milk is a secret weapon for incredibly moist and tender kofta. It adds a touch of fat and liquid, preventing the meat from drying out during baking or grilling and contributing to the overall binding process. Any milk (1%, 2%, or whole) will work.
Spices: This is where the magic truly happens! The carefully selected blend of warm and earthy spices creates the signature flavor of this lamb kofta.
Coriander: Adds a warm, citrusy, and slightly sweet flavor.
Cinnamon: Provides a deep, sweet warmth that pairs exceptionally well with lamb.
Allspice: Delivers a complex flavor reminiscent of cloves, nutmeg, and cinnamon all in one.
Cloves: Contributes a strong, pungent, and aromatic kick.
Oregano: Lends an earthy, slightly bitter, and peppery note characteristic of Mediterranean cuisine.
Crushed Red Pepper and Cayenne Red Pepper: These are optional but highly recommended for those who enjoy a gentle to moderate spice level. They add a subtle warmth and depth without overpowering the other flavors. Adjust the quantities to your personal preference for heat.
How to Make Easy Lamb Kofta Meatballs (Baked or Grilled)
Making these lamb kofta is simpler than you might think, whether you opt for baking or grilling. Here’s a detailed breakdown of the steps:
Step 1. Prepare Your Workspace: Begin by preheating your oven to 350 degrees F (175 degrees C). If you plan to grill, preheat your grill to medium-high heat. For baking, prepare two large baking sheets by lightly greasing them with nonstick cooking spray or lining them with parchment paper or silicone baking mats for easy cleanup. Set these aside, ready for your kofta.
Step 2. Combine All Ingredients: In a generously sized mixing bowl, combine the ground lamb, minced garlic, finely chopped sweet onion, fresh parsley, fresh mint, salt, black pepper, cumin, coriander, cinnamon, allspice, cayenne pepper (if using), cloves, red pepper flakes (if using), slightly beaten egg, breadcrumbs, and milk. This is the fun part! Get your hands in there and mix everything together thoroughly until all ingredients are evenly distributed and the mixture is well combined. Don’t overmix, as this can make the meat tough, but ensure everything is incorporated.
Step 3. Shape Your Kofta: Now it’s time to form the kofta. For meatballs, use a cookie scoop (about 1.5-inch diameter) or a teaspoon to portion out the meat mixture. Roll each portion gently between your palms to form small, uniform meatballs. Place them onto your prepared baking sheets, leaving a little space between each one to ensure even cooking. If you prefer kofta kebabs, you can shape the mixture around skewers into elongated logs. For patties, simply flatten the mixture into desired size and thickness.
Step 4. Cook Your Lamb Kofta:
Baking: Place the baking sheets in the preheated oven and bake for approximately 25 minutes. The exact cooking time may vary slightly depending on the size of your kofta. They are cooked through when they are browned on the outside and reach an internal temperature of 160 degrees F (71 degrees C). Always use a meat thermometer to ensure food safety.
Grilling: If grilling kebabs or patties, place them directly on the preheated grill. Cook for 3-4 minutes per side, or until beautifully browned with char marks and cooked through to an internal temperature of 160 degrees F (71 degrees C). Turn them gently to ensure even cooking on all sides.
Step 5. Serve & Enjoy: Once cooked, remove the lamb kofta from the oven or grill. Allow them to rest for a few minutes before serving. These flavorful meatballs are fantastic as an appetizer alongside creamy hummus or a refreshing yogurt sauce (like tzatziki). For a main course, serve them in vibrant hummus bowls, tucked into warm pita sandwiches with fresh toppings, or as a hearty accompaniment to dishes like Lebanese green beans, couscous, or a fresh garden salad.
Storage: Any leftover lamb kofta can be stored in an airtight container in the refrigerator for up to 4 days, making them perfect for meal prep!
Frequently Asked Questions About Lamb Kofta
What exactly is Kofta?
Kofta (also spelled Kefta or Kufta) is a family of meat dishes found in cuisines spanning the Middle East, Central Asia, South Asia, and the Balkans. It typically consists of ground meat (beef, lamb, chicken, or a mix) mixed with finely chopped onions, garlic, herbs, and a distinctive blend of spices. Kofta can be shaped into meatballs, patties, or placed on skewers to be grilled or baked. It’s renowned for its incredible flavor and versatility.
Is lamb healthy for me?
Absolutely! Lamb is a lean and nutrient-packed red meat, offering numerous health benefits. A 3-ounce serving of cooked lamb provides approximately 25 grams of high-quality protein, which is essential for muscle repair and growth. It’s also an excellent source of vital minerals like potassium, zinc, and a significant amount of vitamin B-12, crucial for nerve function and red blood cell formation. Furthermore, lamb is a good source of iron, beneficial omega-3 fatty acids, and magnesium. It’s a wonderful addition to a balanced Mediterranean diet.
What temperature should I cook ground lamb to?
For optimal safety and doneness, ground lamb should always be cooked to an internal temperature of 160°F (71°C). While whole cuts of lamb (like roasts or chops) can be safely cooked to 145°F (63°C) for a medium-rare result, ground meat requires a higher temperature to ensure any potential bacteria are eliminated. Always use a reliable meat thermometer inserted into the thickest part of the kofta to verify its internal temperature.
Can I make Lamb Kofta ahead of time?
Yes, lamb kofta is an excellent make-ahead dish! You can prepare the meat mixture up to 24 hours in advance. Simply combine all ingredients, mix well, cover the bowl tightly with plastic wrap, and refrigerate. When ready to cook, just shape the kofta and proceed with baking or grilling as directed. This is a great time-saver for entertaining or busy schedules.
Can I freeze lamb kofta?
Yes, lamb kofta freezes beautifully! After cooking, allow the meatballs or kebabs to cool completely to room temperature. Then, arrange them in a single layer on a baking sheet and flash freeze for about 1-2 hours until solid. Once frozen, transfer them to a large freezer-safe ziplock bag or an airtight container. If you need to stack layers, use wax paper or plastic wrap between them to prevent sticking. They will last in the freezer for 3 to 4 months. To use, simply thaw overnight in the refrigerator and then reheat gently in the oven or on the stovetop until warmed through.
How can I adjust the spice level?
The spice blend in this recipe offers a moderate warmth. If you prefer less heat, simply omit the cayenne pepper and crushed red pepper flakes. For those who love a fiery kick, feel free to increase the quantities of these hot spices to your liking. You can also add a pinch of chili powder for an extra layer of heat.
Delicious Serving Suggestions for Your Lamb Kofta
The beauty of lamb kofta lies in its versatility, making it a perfect center for a variety of meals. Here are some fantastic ideas to complement your delicious kofta:
Warm Breads & Wraps: Serve your kofta with soft pita bread or fluffy homemade naan. These are perfect for creating savory sandwiches or simply scooping up the flavorful meat.
Roasted Vegetables: A medley of roasted vegetables makes a healthy and vibrant side. Try these Mediterranean Roasted Vegetables, aromatic Za’atar Carrots, or earthy Mediterranean Roasted Cauliflower. Their natural sweetness and tender texture wonderfully balance the rich kofta.
Fresh Salads: A crisp, refreshing salad provides a welcome contrast. Opt for a hearty Mediterranean Bean Salad, a simple Easy Lebanese Salad, or a vibrant Mediterranean Chopped Salad. The fresh greens and tangy dressing cut through the richness of the lamb.
Potatoes, Grains & Rice: For a more substantial meal, pair your lamb kofta with potatoes or grains. Spicy Lebanese Potatoes (Batata Harra), fragrant Lemon Cilantro Roasted Potatoes, or classic Garlic Roasted Potatoes with Paprika are excellent choices. Fluffy couscous or rice pilaf also make a great base.
Dips & Sauces: Enhance the flavors with creamy dips. My homemade Lebanese Hummus, smoky Baba Ghanoush, or a zesty Tahini Sauce are perfect accompaniments. A simple yogurt-cucumber (tzatziki-style) sauce also provides a refreshing counterpoint.
Other Delicious Lamb Recipes You Might Like:
If you’ve enjoyed this Lamb Kofta, you might be keen to explore more lamb-centric dishes. Here are a few other favorites from my collection that celebrate the rich flavor of lamb in various culinary styles:
Easy Lamb Curry
Lamb Croquettes
Spiced Ground Lamb Pita
Minced Lamb Recipe
Braised Lamb Shanks
Mediterranean Zucchini Boats (featuring lamb!)
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Lamb Kofta
By Julia Jolliff
Prep: 15 minutesmins
Cook: 25 minutesmins
Total: 40 minutesmins
Servings: 18balls
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Lamb Kofta is a mixture of ground lamb, onion, garlic and spices to create a meatball, kebab or patty that is baked or grilled.
Ingredients
1poundground lamb
4garlic , minced
1/4cupsweet onion, grated or very finely chopped
2Tablespoonsparsley, finely chopped
2Tablespoonsmint, finely chopped
1/2teaspoonsalt
1/8teaspoonblack pepper
1teaspooncumin
1teaspooncoriander
1teaspooncinnamon
1/2teaspoonallspice
1/4teaspooncayenne pepper , {optional for spice}
1/2teaspooncloves
1/4teaspoonred pepper flakes , {optional for spice}
1/2teaspoonoregano
1egg, slightly beaten
1/3cupbreadcrumbs
1/3cupmilk, 1 or 2%
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
Prepare two baking sheets by spraying nonstick spray on them or using a slip mat. Set aside.
Combine all ingredients in a large bowl and mix well with your hands until evenly incorporated.
Using a cookie scoop or a teaspoon, shape the meat into small meatballs (or kebabs/patties) and place them on the prepared baking sheets.
Bake for 25 minutes or until the meatballs are cooked through and reach an internal temperature of 160 degrees F (71 degrees C).
Serve the meatballs as an appetizer with hummus or yogurt sauce, in a hummus bowl, pita sandwiches, or alongside Lebanese green beans.
Store any leftovers in an airtight container in the fridge for up to 4 days.
Notes
To freeze, let the meatballs cool completely and arrange in a layer in a large Ziplock bag. If you have more than 1 layer use wax paper or plastic wrap to separate the layers. You can also freeze them in an airtight container.
They will last in the freezer for 3 to 4 months. When you want to use the meatballs let them thaw overnight in the fridge.
