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lamb rosemary koftas

Lamb & rosemary koftas

Shape lamb mince around rosemary sprigs for a no-fuss, midweek meal that's on the table in just 20 minutes




- 1 lb ground lamb

- 1 tablespoon chopped fresh rosemary

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 2 tablespoons olive oil

- Skewers (if grilling)








1. In a large mixing bowl, combine the ground lamb, chopped rosemary, garlic powder, onion powder, salt, and black pepper. Mix well with your hands until all the ingredients are evenly distributed throughout the lamb.


2. Take about 1-2 tablespoons of the lamb mixture and shape it into a small cylindrical shape, about the size of a small sausage. Repeat until all the lamb mixture is used up.


3. If grilling, preheat your grill to medium-high heat. If cooking on the stovetop, heat a large skillet over medium-high heat.


4. If using skewers, thread the lamb koftas onto the skewers, leaving a bit of space in between each one. If not using skewers, simply shape the koftas and place them onto a plate.


5. Drizzle the olive oil over the koftas, making sure to coat them evenly on all sides.


6. If grilling, place the skewered koftas on the preheated grill and cook for about 8-10 minutes, turning occasionally, until the meat is cooked through and has a nice char on the outside. If cooking on the stovetop, place the koftas in the hot skillet and cook for about 8-10 minutes, turning occasionally, until the meat is cooked through and browned on the outside.


7. Once cooked, remove the koftas from the heat and let them rest for a few minutes.


8. Serve the lamb koftas as an appetizer with a dipping sauce, or as a main dish with a side of rice and vegetables. Enjoy the flavorful combination of lamb and rosemary in every bite!

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