Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- 1 pound American Ground Lamb
- 1 shallot, (peeled and minced)
- 3 garlic cloves, (peeled and minced)
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried dill
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon red chili powder
- 1/2 teaspoon ground black pepper
- 1 large egg, (lightly whisked)
For the saffron yogurt:
- 2 tablespoon warm milk
- 10 saffron strands
- 1 cup plain unsweetened Greek yogurt
- 2 garlic cloves, peeled and grated
- Fine sea salt
To serve:
- 2 tablespoons minced chives
- 1/2 cup crumbled feta or any sheep/goat’s cheese you like
- 4 flat breads, warm
- 1 lemon, cut into wedges
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Prepare the Koftas. In a large bowl, mix the American Ground Lamb, garlic, salt, cumin, coriander, dill, cinnamon, chili, and black pepper together. Add the egg and fold the mixture. Divide and shape the mixture into 12 balls and place them on the lined baking sheet.
Bake the lamb in the oven for at least 25 minutes, rotating the sheet halfway through during cooking. The lamb koftas will be golden brown when cooked. Remove the koftas with a slotted spoon and place them on a plate.
* Note: The USDA recommends ground lamb reach an internal temperature of 160F.
Make the saffron yogurt while the lamb kofta bake. Mix the milk and saffron together in a small mixing bowl and let sit for 10 minutes. Fold in the yogurt and garlic. Taste and season with salt.
To serve the kofta, take a flatbread and spread 2 tablespoons of the saffron yogurt all over the surface. Place 3 warm koftas, sprinkle 1 to 2 tablespoons of the feta, and a generous pinch of chives. Serve with the lemon wedges on the side.
