Summer Lamb Kefta
Ground lamb is not used enough even though it is really easy to source. These keftas (patties or meatballs) can be simply grilled or broiled and served with any side.
Ground lamb is not used enough even though it is really easy to source. These keftas (patties or meatballs) can be simply grilled or broiled and served with any side.
Main Course
4
Lior Lev Sercarz
1 pound ground lamb
1 medium onion, finely chopped
1 bunch cilantro, finely chopped
1/2 bunch parsley, finely chopped
5 mint sprigs, leaves only, finely chopped
1 Tbsp Iris spice
1 tsp Baharat spice
1 tsp Urfa
1 pint cherry tomatoes, cut in half
1 yellow or green zucchini, diced
1 lemon
Olive oil
Salt
In a bowl combine the ground lamb, chopped onions, cilantro, parsley, mint, Iris spice, baharat, urfa and season with salt. Portion 1 ounce balls (about 18 total) and shape into small football shaped patties. Set aside.
In a pan large enough to fit all the keftas, warm some olive oil. Cook the keftas on medium heat for about 5 minutes flipping them over to cook on all sides. Remove them from the pan and set aside. Add some more olive oil and cook the tomatoes and zucchini for about 5 minutes. Season with salt to taste.
Add the keftas back into the pan sauce and cook for 5 more minutes.
Drizzle the lemon juice over the keftas and serve. You can also plate them over tahina sauce as pictured. Make sure you have some pita or other type of bread for the sauce!!!!
Variations and Ideas: You can cook fish cakes the same way.
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
info@laboiteny.com
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