Lamb Kofta Recipe

I always find myself making this recipe when I want something satisfying but simple for dinner. This lamb kofta recipe is a new favorite, featuring a hidden, creamy whipped feta center that keeps the lamb incredibly juicy as it cooks. The crispy, golden edges give way to a soft, herb-flecked interior, making it a truly delicious family meal that feels special. This easy dinner idea is perfect for a busy weeknight.

Ingredients

• Ground Lamb: You’ll need 500 g (1.1 lb) ground lamb, preferably an 80/20 lean-to-fat ratio. The fat helps keep the kofta moist and tender during cooking; avoid very lean lamb for this recipe.
• Aromatics: Use 1/2 small yellow onion and 2 cloves of garlic. Finely grate or mince the onion and garlic to ensure they blend smoothly into the meat mixture and cook through evenly.
• Kofta Spices: This includes 10 ml (2 tsp) ground cumin, 10 ml (2 tsp) ground coriander, 5 ml (1 tsp) smoked paprika, and 2.5 ml (1/2 tsp) sumac. The blend provides the traditional, warm flavor profile of Middle Eastern kofta, with sumac adding a hint of tangy brightness.
• Herbs (Kofta Base): Use 30 ml (2 tbsp) of finely chopped fresh parsley. Fresh parsley provides a necessary fresh green note that balances the rich flavor of the lamb.
• Whipped Feta Filling: You need 100 g (3.5 oz) block feta cheese (crumbled) and 50 g (1.75 oz) full-fat cream cheese (softened). The cream cheese helps create a smooth, creamy texture and binds the whipped feta so it stays inside the kofta when cooked.
• Herbs and Seasonings (Filling): Use 15 ml (1 tbsp) finely chopped fresh mint and 2.5 ml (1/2 tsp) lemon zest. These provide brightness and cut through the richness of the filling; ensure the lemon zest is finely grated to avoid bitterness.
• Mint-Yogurt Sauce: You need 250 ml (1 cup) plain full-fat yogurt, 15 ml (1 tbsp) finely chopped fresh mint, and 15 ml (1 tbsp) fresh lemon juice. Full-fat yogurt creates a creamier sauce that won’t separate; adjust lemon juice to taste for desired tartness.
• Other Essentials: 5 ml (1 tsp) fine sea salt, 2.5 ml (1/2 tsp) black pepper (divided), and 30 ml (2 tbsp) olive oil (for mixing and cooking). Do not omit the salt as it is essential for enhancing the flavor of both the lamb mixture and the finished kofta.

Instructions

Here’s how to easily make this family-friendly lamb kofta recipe at home:

1. Prep the Lamb Mixture: In a large bowl, combine the ground lamb, grated onion, minced garlic, 30 ml (2 tbsp) parsley, cumin, coriander, smoked paprika, sumac, salt, black pepper, and 30 ml (2 tbsp) olive oil. Mix thoroughly with your hands until just combined; *sensory cue: mixture should be slightly tacky and evenly colored*. Overmixing can result in tough, dense kofta.
2. Chill and Rest: Once mixed, cover the bowl and refrigerate the kofta mixture for at least 30 minutes. This allows the spices and flavors to meld together and firms up the mixture, making it easier to shape and stuff without falling apart.
3. Prepare the Whipped Feta Filling: While the lamb mixture chills, combine the crumbled feta cheese, softened cream cheese, mint, and lemon zest in a medium bowl. Use a fork or handheld mixer to whip the mixture until it is smooth and creamy; a smooth texture is essential for stuffing without gaps.
4. Stuff the Kofta: Remove the kofta mixture from the refrigerator and divide it into 8 equal portions. Flatten each portion into an oval shape approximately 10 cm long by 5 cm wide. Place about 15 ml (1 tbsp) of the whipped feta filling in the center of each flattened oval. Carefully fold the lamb mixture over the filling, sealing the edges completely. I like to work on a piece of parchment paper to prevent sticking and keep my hands clean. If the kofta feel sticky when sealing, lightly moisten your hands with water to prevent sticking.
5. Shape the Logs: Gently roll each portion into a log shape, about 8-10 cm long and 2.5 cm thick, ensuring the filling is fully encased. *Practical variable: aim for uniform thickness for even cooking.*
6. Cook the Kofta: Heat a large, heavy-bottomed skillet or grill pan over medium-high heat with a thin layer of olive oil. Once shimmering, carefully place the kofta logs in the pan, making sure not to overcrowd. Cook for 8-12 minutes, turning occasionally. *Sensory cue: exterior should be deeply golden-brown and slightly charred on all sides.* Cook until the internal temperature reaches 71°C/160°F.
7. Make the Sauce: While the kofta cooks, prepare the mint-yogurt sauce by whisking together the yogurt, remaining mint, and fresh lemon juice in a small bowl. Season with a pinch of salt to taste; this sauce provides a cool, creamy contrast to the warm, spiced kofta.
8. Rest and Serve: Remove cooked kofta from the pan and let them rest for a couple of minutes before serving. Serve immediately with a generous dollop of the mint-yogurt sauce, or slice diagonally to reveal the luscious feta filling.

Make-Ahead Tips for Easy Weeknights

Preparing meals ahead of time makes easy dinners even faster during the week. This lamb kofta recipe is perfect for meal prep because it holds its flavor and moisture well.

• Prepare the Kofta Mixture in Advance: The lamb mixture can be prepared up to 24 hours ahead of time. Keep it covered in the refrigerator before shaping and cooking. This allows the spices to fully meld together.
• Form and Freeze for Later: Form the kofta logs (with filling) and freeze them on a baking sheet until solid. Transfer them to a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before cooking as directed.
• Meal Prep for Lunch: Cooked kofta logs can be stored in an airtight container in the refrigerator for up to 3 days. They reheat well in the microwave or oven (180°C/350°F for 10 minutes) for quick, high-protein snacks or lunches.

Delicious Ways to Serve Lamb Kofta

The versatility of this easy lamb kofta recipe makes it perfect for family dinners or entertaining.

• Classic Pita Wrap: Serve warm kofta stuffed inside soft pita bread with fresh lettuce, sliced tomatoes, and extra mint-yogurt sauce for a quick lunch.
• Bowl Meal: Create a hearty dinner bowl with fluffy rice or couscous, a side of roasted vegetables (like potatoes and carrots), and the kofta on top.
• Appetizer Platter: Arrange sliced kofta logs on a platter alongside hummus, tzatziki, olives, and crisp raw vegetables for an impressive mezze platter.

FAQs

Can I use other types of ground meat?

Yes, you can substitute ground beef or a mix of ground beef and turkey for the lamb kofta recipe. Keep in mind that leaner meats will result in a drier kofta. If using a leaner alternative like ground turkey, add a small amount of olive oil to the mixture to increase moisture.

Why did the filling leak out when I cooked them?

The filling likely leaked because the edges were not fully sealed when forming the kofta logs, or the mixture wasn’t chilled enough. Make sure to pinch the edges tightly to create a seal. I make sure the kofta mixture is completely covering the filling before rolling to prevent leaks.

Can I bake or air fry the kofta instead of pan-frying?

Yes, for a healthier alternative, bake them at 200°C (400°F) for 15-20 minutes, or air fry at 180°C (360°F) for 12-15 minutes, until golden brown and cooked through. Baking will produce slightly less char than pan-frying, but it’s great for hands-off cooking.

How do I keep the kofta moist and prevent them from drying out?

The fat content in the ground lamb helps keep the lamb kofta moist, especially when using a higher fat ratio (80/20). Avoid overcooking them; monitor the internal temperature (71°C/160°F) and let them rest for a couple of minutes before serving.

What can I use instead of sumac?

Sumac adds a tangy note to the lamb kofta recipe that is unique. If you don’t have sumac, you can substitute with a small amount of lemon zest or a pinch of ground lemon pepper to mimic the tangy note.

Is this recipe freezer-friendly?

Yes, uncooked kofta can be frozen. Thaw them overnight in the refrigerator before cooking as directed. Cooked kofta will keep for up to 3 days in the refrigerator.

Can I substitute regular yogurt for Greek yogurt?

Yes, use Greek yogurt for a thicker sauce; a non-Greek full-fat plain yogurt works fine too. If using regular yogurt for the sauce, thin it slightly with a teaspoon of water or milk if needed to reach desired consistency.

Conclusion

This stuffed lamb kofta recipe delivers on flavor and tenderness, thanks to the hidden whipped feta filling that keeps everything moist and delicious. Pin this easy family-friendly recipe now for a quick and impressive dinner idea.

lamb kofta recipe

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• Author: Rachel Morgan
• Total Time: 70 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This satisfying lamb kofta recipe features a hidden, creamy whipped feta center that keeps the lamb incredibly juicy as it cooks, resulting in a delicious family meal.

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Ingredients

Scale 1x2x3x

• 500 g ground lamb (1.1 lb) (preferably 80/20 lean-to-fat ratio)
• 0.5 small yellow onion, finely grated or minced
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 0.5 tsp sumac
• 2 tbsp fresh parsley, finely chopped
• 100 g block feta cheese (3.5 oz), crumbled
• 50 g full-fat cream cheese (1.75 oz), softened
• 1 tbsp fresh mint, finely chopped (filling)
• 0.5 tsp lemon zest
• 1 cup plain full-fat yogurt
• 1 tbsp fresh mint, finely chopped (sauce)
• 1 tbsp fresh lemon juice
• 1 tsp fine sea salt
• 0.5 tsp black pepper, divided
• 2 tbsp olive oil (for mixing and cooking)

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Instructions

1. Prep the Lamb Mixture: In a large bowl, combine the ground lamb, grated onion, minced garlic, parsley, cumin, coriander, smoked paprika, sumac, salt, black pepper, and olive oil. Mix thoroughly with your hands until just combined; do not overmix.
2. Chill and Rest: Cover the bowl and refrigerate the kofta mixture for at least 30 minutes to allow flavors to meld and mixture to firm up.
3. Prepare the Whipped Feta Filling: While the lamb mixture chills, combine the crumbled feta cheese, softened cream cheese, mint, and lemon zest in a medium bowl. Whip with a fork or handheld mixer until smooth and creamy.
4. Stuff the Kofta: Remove the kofta mixture from the refrigerator and divide into 8 equal portions. Flatten each portion into an oval shape (10 cm long by 5 cm wide). Place 1 tbsp of the whipped feta filling in the center of each oval. Carefully fold the lamb mixture over the filling, sealing the edges completely.
5. Shape the Logs: Gently roll each portion into a log shape (about 8-10 cm long and 2.5 cm thick), ensuring uniform thickness and that the filling is fully encased.
6. Cook the Kofta: Heat a large skillet over medium-high heat with a thin layer of olive oil. Place kofta logs in the pan and cook for 8-12 minutes, turning occasionally until deeply golden-brown and slightly charred on all sides. Cook until the internal temperature reaches 71°C/160°F.
7. Make the Sauce: While the kofta cooks, prepare the mint-yogurt sauce by whisking together the yogurt, mint, and fresh lemon juice in a small bowl. Season with a pinch of salt to taste.
8. Rest and Serve: Remove cooked kofta from the pan and let them rest for a couple of minutes before serving. Serve immediately with a generous dollop of the mint-yogurt sauce.

Notes

To avoid dense kofta, mix the lamb mixture thoroughly but avoid overmixing. If the kofta feels sticky during shaping, lightly moisten your hands with water to prevent sticking. For even cooking, ensure the kofta logs have a uniform thickness.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 kofta log (100 g)
• Calories: 300 calories
• Sugar: 3 g
• Sodium: 350 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 70 mg