Lamb Kofta with Roasted Mediterranean Vegetables

Name: Lamb Kofta with Roasted Mediterranean Vegetables
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1.5 pound ground lamb (lean); 0.5 yellow onion (medium, finely grated); 0.25 cup fresh mint (chopped); 3 clove garlic (minced); 1.5 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground); 1 red bell pepper (large, cut into 1-inch pieces); 1 green bell pepper (large, cut into 1-inch pieces); 1 zucchini (medium, cut into 1-inch pieces); 1 eggplant (medium, cut into 1-inch pieces); 0.5 red onion (medium, cut into wedges); 3 tablespoon olive oil (extra virgin); 0.5 teaspoon dried oregano; 1 cup Greek yogurt (plain, whole milk); 0.5 English cucumber (grated, squeezed dry); 1 tablespoon lemon juice (fresh)

Flavorful ground lamb kofta infused with mint and spices, perfectly grilled or baked, served alongside a medley of tender roasted Mediterranean vegetables and a cooling tzatziki sauce.

Prep: 25 min
Cook: 30 min
Total: 55 min
Servings: 6
Cuisine: Middle Eastern
Difficulty: Medium
Cost: $4.86/serving

Dietary

Gluten-Free
Nut-Free
Low-Carb
High-Protein

Ingredients

1.5 pound ground lamb (lean)
0.5 yellow onion (medium, finely grated)
0.25 cup fresh mint (chopped)
3 clove garlic (minced)
1.5 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)
1 red bell pepper (large, cut into 1-inch pieces)
1 green bell pepper (large, cut into 1-inch pieces)
1 zucchini (medium, cut into 1-inch pieces)
1 eggplant (medium, cut into 1-inch pieces)
0.5 red onion (medium, cut into wedges)
3 tablespoon olive oil (extra virgin)
0.5 teaspoon dried oregano
1 cup Greek yogurt (plain, whole milk)
0.5 English cucumber (grated, squeezed dry)
1 tablespoon lemon juice (fresh)

Instructions

Preheat oven to 400°F (200°C). In a large bowl, combine the ground lamb, grated yellow onion, chopped fresh mint, 2 cloves minced garlic, 1 1/2 teaspoons ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined (do not overmix). Form into 18-24 small oval-shaped kofta.
On a separate large baking sheet, combine the red bell pepper, green bell pepper, zucchini, eggplant, and red onion. Drizzle with 3 tablespoons of olive oil, sprinkle with dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss to coat evenly. Spread vegetables in a single layer.
Place the baking sheet with kofta and the baking sheet with vegetables into the preheated oven. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, and the kofta are cooked through and browned. If desired, you can broil for the last 2-3 minutes for extra browning on the kofta.
While the kofta and vegetables roast, prepare the tzatziki sauce. In a medium bowl, combine the Greek yogurt, grated and squeezed dry English cucumber, 1 clove minced garlic, and 1 tablespoon fresh lemon juice. Stir well. Season with a pinch of salt to taste.
Serve the lamb kofta hot, alongside the roasted Mediterranean vegetables and a generous dollop of tzatziki sauce.

Notes

You can shape the kofta around metal skewers before cooking if you prefer, but cooking them directly on the baking sheet works just as well. Don't overmix the lamb mixture to keep the kofta tender.

Nutrition (per serving)

Calories: 450
Protein: 34 g
Carbohydrates: 14 g
Fat: 28 g
Fiber: 5 g
Sodium: 520 mg
Saturated Fat: 11 g
Sugar: 6 g
Cholesterol: 105 mg