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.