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5 from 2 votes

Lamb Kofta Recipe

This Lamb Kofta is full of warm spices, sautéed onions and garlic, Italian parsley and baked in the oven. Serve with hummus, rice and a cucumber tomato salad.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dinner
Cuisine: American, Greek, Middle Eastern
Keyword: lamb kofta, lamb kofta meatballs, lamb kofta recipe
Servings: 6
Calories: 85kcal
Cost: $12


Lamb Kofta:

  • 1/3 cup pine nuts
  • 1 tablespoon olive oil
  • ½ yellow onion (peeled and roughly chopped)
  • 4 cloves garlic (peeled and smashed)
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground smoked paprika
  • ½ teaspoon ground coriander
  • 1 pound Silver Fern Farms 100% grass-fed premium ground lamb
  • 2 tablespoons finely minced Italian parsley (from a small handful of parsley)
  • 1 teaspoon olive oil (for baking sheet)

For Serving:

  • Cucumber and tomato salad (for serving)
  • Hummus (for serving)
  • Pita (for serving)
  • Grilled lemons (for serving)


To Make Lamb Kofta:

  • Preheat oven to 425 degrees F.
  • 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.
  • To the same medium skillet, pour in a teaspoon or two of olive oil. Add the onion and smashed garlic. Cook until softened, about 5 minutes, stirring occasionally. Transfer to the food processor, along with the salt, cumin, paprika and coriander. Pulse until everything is minced into small bits.
  • Pour into a medium bowl. Add the lamb and finely minced Italian parsley. Mix together gently until everything is combined. Brush a half baking sheet with a teaspoon of olive oil. Using a medium cookie scoop, add mounds of the lamb kofta to the baking sheet, placing them about 2-inches apart.
  • Transfer to the oven to bake for 10 minutes, until lightly golden brown on the tops and cooked throughout. Feel free to halve a lamb meatball in order to ensure doneness.
  • Serve with rice, hummus, cucumber and tomato salad and pita.

To Store:

  • Keep in an airtight container in the fridge for up to 3 days. You can reheat them in a microwave on high for 1 minute. OR you can add them to a skillet set over medium-low heat with a lid covered and cook until warmed throughout, about 5 to 7 minutes.


Tips and Tricks:
  • Be sure to add the spices and salt to the onion mixture. This will help avoid any pockets of salt and/or spices.
  • Don’t over mix the lamb mixture. This will create tough meatballs. However, you still want to mix them up because you want to be sure the onion mixture is evenly dispersed.
  • The high heat from the oven ensures super moist but delicious meatballs.
  • Lamb beef kofta - There are variations to this recipe and sometimes people combine ground beef and ground lamb. You can definitely do that with this recipe!
  • Lamb kofta accompaniments - I like to serve this with rice, grilled lemons, hummus, a little tomato and cucumber salad and pita.


Serving: 6g | Calories: 85kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 583mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg