The easiest way to make these Middle Eastern-inspired herby lamb koftas is to blend a flavour paste with the onions, herbs, raisins and spices in a food processor.

If you don’t have a food processor, simply chop all the ingredients up very finely. Use your hands to mix everything together and shape it into slightly flattened torpedo shapes as is tradition.

You could also roll them into meatballs and flatten them lightly or even make burger patties and serve them as a lamb burger. Use a griddle pan to cook these and to prevent them from falling apart or oven roast for 30 minutes on a greased baking sheet at 180C.

Herby lamb koftas with yoghurt sauce recipe

These lamb koftas are best served in warm pita bread with a vibrant salad and lemon wedges. I love a simple cucumber, tomato and red onion salad dressed with vinaigrette and herbs such as mint and parsley. A few green leaves won’t go amiss either.

For more lamb recipes:

The best slow roasted shoulder of lamb with harissa & garlic

Instant Pot lamb shanks with red wine & rosemary

Classic Greek lamb moussaka with aubergines

Slow cooked Asian style lamb shanks

Lamb pie with mint & peas

What to eat with these herby lamb kofta

Easy no-yeast air fryer flatbread pita

All my salad recipes

Prep Time:15

Cook Time:15

Ingredients

500 gms lamb mince
1 free-range egg
1 tsp dried oregano
Salt and pepper a generous amount
Lemon wedges to serve
Pita bread & salad to serve

Flavour paste:

1 onion roughly chopped
20 gms parsley
20 gms fresh coriander
10 gms mint
50 gms seedless raisins or sultanas
50 gms blanched almonds almond flakes or pine nuts, toasted
1 tsp cumin
¼ tsp turmeric
¼ tsp cinnamon

Yoghurt sauce:

1 cup full-fat yoghurt
½ tsp dried oregano
¼ tsp cumin
Juice of a 1/2 lemon
1 Tbsp finely chopped chives or parsley
Salt & pepper

Instructions

Place the lamb mince, egg, oregano and a generous amount of salt and pepper in a large bowl.
Add all the flavour paste ingredients to a bowl of a food processor and blend until you have a rough paste. Add this to the lamb mixture and using your hand’s mix well.
Shape into the kofta or meatball shape, flatten slightly, and cook on a griddle or frying pan with a little olive oil until cooked through and firm.
Make the yoghurt sauce by combining all the ingredient and seasoning with salt and pepper according to taste.
Serve with toasted pita bread, yoghurt sauce and a salad of your choice. Cucumber, tomato and red onion works really well here