Lambkoftawithfattoush Recipes

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LAMB KOFTA WITH FATTOUSH



Lamb Kofta With Fattoush image

A delicious Middle-Eastern influenced Australian recipe, one of several recipes featured as low-fat and budget-smart, in the November 2005 issue of the magazine 'Super Food Ideas'.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

500 g lean ground lamb
1/2 small yellow onions (Australian) or 1/2 small yellow onion, grated (American)
2 garlic cloves, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
olive oil flavored cooking spray
2 pita breads, split in half
1 cup flat leaf parsley, chopped
1 cup mint leaf, chopped
1 lebanese cucumber, chopped
1 green pepper, chopped
2 tomatoes, chopped
3 green onions, sliced
2 teaspoons extra virgin olive oil
1/2 lemon, juice of
1/2 teaspoon sumaq, spice

Steps:

  • Place the lamb mince (ground lamb), onion, garlic, cumin and coriander in a bowl in a bowl. Using your hands, mix until well-combined; then divide the mixture into 8 portions, and roll into 12-cm long sausages (just under 5 inches).
  • Heat a non-stick pan over a medium heat, spray the lamb kofta with oil; and cook, turning occasionally, for 8 minutes or until they are browned and cooked through.
  • Meanwhile, pre-heat the grill on a high heat, grill the pita bread on both sides until toasted and crisp, allow to cool and break into large pieces.
  • Combine the parsley, mint, cucumber, capsicum, tomato and green onion in a large bowl; drizzle with oil and 1 tablespoon of lemon juice, sprinkle with sumac, season with salt and pepper, add the pita bread and toss gently to combine; and serve with the lamb kofta.

Nutrition Facts : Calories 507.7, Fat 32.6, SaturatedFat 13.2, Cholesterol 91.4, Sodium 254.1, Carbohydrate 28.1, Fiber 4, Sugar 4.9, Protein 26

LAMB KOFTA WITH LABNEH DIP



Lamb Kofta with Labneh Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 19

1/2 pound ground lamb
1/2 pound ground beef
1/2 small onion, grated
1 clove garlic, grated
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint, plus more for topping
Kosher salt
1 teaspoon hot smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon sumac
1/8 teaspoon ground allspice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
3/4 cup labneh (yogurt cheese)
1 teaspoon fresh lemon juice
Kosher salt
Extra virgin olive oil, for drizzling
Sumac, for sprinkling

Steps:

  • Make the meatballs: Mix the lamb and beef with the onion, garlic, breadcrumbs, 1/4 cup water, the parsley, mint, 1 1/2 teaspoons salt, the paprika, cumin, sumac, allspice and a few grinds of pepper until just combined. Form into 1 1/2-inch meatballs (about 20).
  • Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning, until browned and cooked through, 12 minutes.
  • Meanwhile, make the dip: Mix the labneh with the lemon juice in a bowl; season with salt. Drizzle with olive oil and sprinkle with sumac. Transfer the meatballs to a platter and sprinkle with mint. Serve with the dip.

LAMB FATTOUSH



Lamb Fattoush image

Quick and easy lamb salad. You can use lamb leg steaks instead of fillet, or a mini lamb roast. For the roast, sear in a preheated frying pan, then roast in an oven preheated to 180degrees C / 160 degress C fan forced for 15 minutes. rest; then chop. From Recipes+ May 09

Provided by Kiwi Kathy

Categories     Lamb/Sheep

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 11

1/3 cup olive oil
2 flour tortillas
3 lamb fillets
1 butter lettuce, leaves separated and chopped
3 ripe tomatoes, chopped
400 g cannellini beans, rinsed
1 tablespoon capers, drained and chopped
1/2 cup flat leaf parsley, chopped
1/4 cup dill, chopped
1 tablespoon coarse grain mustard
2 tablespoons sherry wine vinegar

Steps:

  • Heat half the oil in a large frying pan over a moderate heat. Cook tortillas, in batches for 30 seconds each side or until golden. Transfer to a plate.
  • Reheat pan; add lamb. Cook for 2 -3 minutes each side for medium rare or until cooked to your liking. Transfer to a heatproof plate. Cover with foil. rest for 5 minutes. Slice.
  • Combine lettuce, tomato, beans, capers, parsley and dill in a large bowl. Chop tortillas and add to salad with lamb.
  • Whisk mustard, vinegar and remaining oil in a jug; add to salad. Toss to combine.
  • Serve at once.

Nutrition Facts : Calories 370.1, Fat 19.9, SaturatedFat 2.9, Sodium 176.7, Carbohydrate 37.9, Fiber 8.7, Sugar 3.5, Protein 12.6

LAMB KOFTA



Lamb Kofta image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 pounds freshly ground lamb
1 onion, grated
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1/2 teaspoon paprika
Dash cinnamon
Coarse salt and freshly ground pepper
4 tablespoons chopped fresh coriander or parsley

Steps:

  • Put the lamb in a mixing bowl and add the remaining ingredients. Mix thoroughly. If the lamb is not properly mixed, the kofta will fall apart on the skewer.
  • Form the lamb into small patties about the size of a walnut. Mold the patties tightly around a long skewer so they form small oval shapes. Four or five will fit on a skewer.
  • Heat a broiler or charcoal coals and when hot, grill the kofta, turning once, until they are golden brown, for about 6 minutes.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 26 grams, Carbohydrate 4 grams, Fat 53 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 23 grams, Sodium 611 milligrams, Sugar 1 gram

LAMB KOFTAS



Lamb koftas image

With only five ingredients, these lean meatballs couldn't be any easier to make.

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 6

500g lamb mince
1 tsp ground cumin
2 tsp ground coriander
2 fat garlic cloves, crushed
1 tbsp chopped mint
oil for brushing

Steps:

  • Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
  • To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
  • Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

Nutrition Facts : Calories 141 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.15 milligram of sodium

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