Ingredients
-
1 pack Silver Fern Farms Premium Ground Lamb
-
1/3 cup pine nuts
-
1 Tbsp olive oil
-
½ yellow onion, peeled and roughly chopped
-
4 cloves garlic, peeled and smashed
-
1 ½ tsp kosher salt
-
1 tsp ground cumin
-
1 tsp ground smoked paprika
-
½ tsp ground cilantro
-
2 Tbsp finely minced Italian parsley, (from a small handful of parsley)
-
1 tsp olive oil, for baking sheet
General
Method
Step 1
Preheat oven to 425°F. In a medium skillet, set over medium heat, add the pine nuts. Toast for about 2 to 3 minutes, until lightly golden brown. Transfer to a food processor and allow to cool.
Step 2
To the same medium skillet, pour in a tsp or two of olive oil. Add the onion and smashed garlic. Cook until softened, about 5 minutes, stirring occasionally. Transfer to the food processor, along with the salt, cumin, paprika and coriander. Pulse until everything is minced into small bits.
Step 3
Pour into a medium bowl. Add the Silver Fern Farms Premium Ground Lamb and finely minced Italian parsley. Mix together gently until everything is combined.
Step 4
Brush a half baking sheet with a tsp of olive oil. Using a medium cookie scoop, add mounds of the lamb kofta to the baking sheet, placing them about 2-inches apart.
Step 5
Transfer to the oven to bake for 10 minutes, until lightly golden brown on the tops and cooked throughout. Feel free to halve a lamb meatball in order to ensure doneness.
Step 6
Serve with rice, hummus, cucumber and tomato salad and pita.
Our Beef
Our Best Beef Recipes
This is a carousel. Use Next and Previous buttons to navigate, drag to slide, or jump to a slide with the slide dots.
Beef
