Lamb KöfteDecember 28, 2009
I had an urge to try this when I saw a variation on this recipe in Bon Appétit this month. It was delicious and juicy. I served it with a curried vegetable couscous and antipasti salad (artichoke hearts, roasted red peppers, tomatoes, feta, romaine and vinaigrette), but it would be just as good with some pita. I’m also including a quick yogurt sauce that taste great too!
You will need:
- 2 lb ground lamb
- 1/2 c fresh mint, minced
- 1/4 c onion, finely chopped
- 4 cloves garlic, minced
- 3 T paprika
- 1 T cumin
- 1 1/2 t salt
- 1 t freshly ground pepper
- 1/2 t red pepper flakes
- 2 large onions, cut into 1/4-inch slices
- Mix the lamb with the mint, onion, garlic, paprika, cumin, salt, pepper and red pepper flakes.
- Roll into small patties about 3-inches in diameter. (You could make them more like meatballs or burgers…depending on how you want to serve them!).
- Heat a few tablespoons of olive oil in a large nonstick skillet until hot. Add patties and brown on each side until just cooked through.
- Line a baking sheet with sides with tinfoil. Preheat oven to 275. As patties finish, use baking sheet in oven to keep them warm.
- After patties are cooked, add onion slices to the remaining oil and juices. Cook until just carmelizing over low heat. Add to cooked patties.
You will need:
- 1 1/2 c low-fat greek yogurt
- 3 T tahini (sesame seed paste)
- 1 lemon, juiced
- 1/2 t salt
- Mix together; chill and serve!