Moroccan Spiced Lamb Chops
Juicy Moroccan spiced lamb chops with warm aromatics, charred edges and a fresh lemon-coriander finish.
Lamb Koftas with Mint Yoghurt Sauce
These lamb koftas are packed with garlic herbs and warm spices then cooked until browned and juicy. The mint yoghurt sauce adds a cool creamy contrast that makes the dish feel balanced and fresh.
Serve with flatbreads rice or a simple chopped salad for an easy family meal. They are also great for sharing platters when friends come round.
Method
20m15m35m
- Combine lamb mince onion garlic cumin coriander paprika parsley mint salt and black pepper in a bowl.
- Mix well then divide into 8 equal portions and shape into koftas around skewers or by hand.
- Brush koftas lightly with olive oil.
- Cook on a hot grill pan barbecue or under a hot grill for 10 to 12 minutes turning until browned and cooked through.
- For the sauce mix yoghurt lemon juice and a small handful of chopped mint.
- Season the sauce to taste with salt and black pepper.
- Rest koftas for 2 minutes then serve hot with the mint yoghurt sauce.
Ingredients
- 10g Mint fresh finely chopped
- 500g Lamb mince
- 5ml Smoked Paprika
- 200g Yoghurt plain
- Black Pepper, to taste
- 15ml Olive Oil for brushing
- Salt, to taste
- 15g Parsley fresh finely chopped
- 10ml Lemon Juice fresh
- 2 Garlic cloves minced
- 5ml Ground cumin
- 1 Onion small finely grated
- 5ml Ground coriander
Notes
If the mixture feels soft chill it for 15 minutes before shaping.
Wet your hands lightly when shaping koftas to prevent sticking.
Cook one small tester first and adjust seasoning if needed.
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