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Recipe Provided By
"Feasting At Home"Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4 to 5
Ingredients
Lamb Kofta
- 2 garlic cloves
- 1/4 red onion, medium-sized, rough chopped
- 1/4 cup toasted pine nuts
- 1/4 cup Italian parsley, packed
- 1/4 cup fresh mint leaves, packed
- 1 pound ground American Lamb
- 1 teaspoon kosher salt
- 1 teaspoon paprika (not smoked)
- 1 teaspoon cumin
- 1/2 teaspoon ground allspice (this adds really great flavor, try not to leave it out)
- Generous pinch Aleppo chili flakes, optional, or regular
Wraps
- Butter lettuce leaves (or baby romaine, little gems)
- 2 to 3 Turkish cucumbers, sliced or cut into thin spears
- Handful cherry tomatoes, halved
- Tzatziki
- Fresh mint and sprouts, for garnish
Directions
Heat grill to medium-high heat.
In a food processor, add garlic, onion, pine nuts, parsley and mint; pulse repeatedly until coarsely ground but not smooth.
In a medium bowl, place lamb, salt, paprika, cumin, allspice and chili flakes; add pine nut-herb mixture. With a wet hand mix well, kneading to combine.
With wet hands (run under faucet) form 16 1-ounce balls, either shaped into ovals or round balls; slightly flatten. Place on a plate or sheet pan.
When the grill is hot, clean and grease well. Place lamb koftas on the grill; turn heat to medium and cover for 3 to 4 minutes. Using a metal spatula, flip; as they develop grill marks they should release their hold on the grill. After you flip all, reduce heat to low; cover and continue cooking until cooked through, about 5 more minutes. Be sure to check one for doneness.
To assemble the Wraps: Either let guests assemble these themselves, or pre-assemble. With the butter lettuces laid out on a platter, top with cucumber, tomatoes and tzatziki; refrigerate while the kofta cook. Or just assemble as you cook. Top with tzatziki, torn mint leaves and sprouts.
NOTE: For a heartier version, serve wrapped in pita or over rice and create a “Bowl”.
For a Bowl: Serve Lamb Kofta over rice or other whole grain with cucumber, tomato, tzatziki, fresh mint and sprouts.
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
