Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

New Zealand Grass-fed Lamb Kofta Recipe

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 1 hour and 15 minutes

This lamb kofta from A Cozy Kitchen is made with grass-fed lamb from New Zealand, warm spices, sauteed onions, garlic and herbs, with a hit of nuttiness from toasted pine nuts. Lean protein paired with hummus, rice and a refreshing cucumber and tomato salad results in a well-balanced meal that you’ll revisit over and over again.

Tip: Serve up leftovers on a bed of lettuce with cucumbers, tomatoes and chickpeas for a light and refreshing lunch.

Ingredients:

For the Kofta:

  • 1 lb. New Zealand grass-fed ground lamb (Tip: Look for the Taste Pure Nature logo)
  • 1/3 cup pine nuts
  • 1 tablespoon olive oil
  • 1/2 yellow onion, peeled and roughly chopped
  • 4 cloves garlic, peeled and smashed
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground smoked paprika
  • 1/2 teaspoon ground coriander
  • 2 tablespoons Italian parsley, finely minced
  • 1 teaspoon olive oil, for baking sheet
  • Olive oil

To Serve:

  • Prepared rice
  • Hummus
  • Cucumber and tomato salad
  • Pita

Directions:

For the Kofta:

  • 1. Preheat oven to 425°F.
  • 2. In a medium skillet set over medium heat, add the pine nuts. Toast for about 2 to 3 minutes, until lightly golden brown. Transfer to a food processor and allow to cool.
  • 3. In the same medium skillet, heat a drizzle of olive oil and add the onion and smashed garlic. Cook until softened, about 5 minutes, stirring occasionally. Transfer to the food processor, along with salt, cumin, paprika and coriander. Pulse until everything is minced into small bits.
  • 4. Pour into a medium bowl. Add the lamb and finely minced Italian parsley. Gently mix until everything is combined. Brush a half baking sheet with a teaspoon of olive oil. Using a medium cookie scoop or spoon, add mounds of the lamb kofta to the baking sheet, placing them about 2-inches apart.
  • 5. Transfer to the oven to bake for 10 minutes, until lightly golden brown on top and cooked throughout. Feel free to halve one lamb meatball to ensure doneness.

To Serve:

  • 6. Serve with rice, hummus, cucumber and tomato salad and pita.
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