Lamb Kefta with Herbs


4 appetizer
or 2 entree

Lamb Kefta with Herbs


  • 1 pound ground American Lamb
  • 1 egg
  • 1 bunch scallion tops, chopped
  • 1 green garlic, minced
  • 1 small jalapeño, minced
  • 2 tablespoons Baharat spice
  • 1/2 bunch cilantro, chopped
  • 1/2 bunch parsley, chopped
  • 2 teaspoons salt 

Spring Onion Labneh:

  • 1-1/2 cups labneh
  • 1/4 cup spring onion, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried mint
  • 1/2 teaspoon salt 

Sour Cherry Relish:

  • 1/2 cup dried sour cherries
  • 1/2 cup golden raisins
  • 1/2 cup pine nuts, toasted
  • 1/4 cup olive oil
  • 1/2 cup chopped herbs (mix of parsley, mint, dill)


In a bowl, mix lamb with egg, scallion, garlic, jalapeño, Baharat, cilantro, parsley and salt.  Shape into small ovals; grill until fully cooked.  Serve with Spring Onion Labneh,  Sour Cherry Relish, and a drizzle of oil to finish. 

For the Spring Onion Labneh:  In a bowl, mix together labneh, onion, oil, mint and salt; adjust salt to taste. 

For the Sour Cherry Relish:  Boil 2 cups of water and pour over the cherries and raisins to rehydrate.  Let stand for 10 minutes, then drain water.  Mix the rehydrated fruit with the toasted pine nuts, oil and herbs.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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