Lamb Koftas with Radish Salad

Lamb Koftas with Radish Salad

Easy to put together, these lamb koftas make for the perfect weeknight meal.  Here we are serving them with a simple and delicious radish and herb salad, Lebanese bread, yoghurt and pomegranate molasses.

Pomegranate molasses is made by cooking pomegranate juice until it is reduced and syrupy.  It has a sweet and sour taste and is available from delis and Middle-Eastern food stores.


  • 1/2 tsp ground cinnamon
  • 3/4 tsp ground cumin
  • 1 small brown onion, chopped coarsely
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh flat-leaf parsley leaves
  • 300g minced lamb
  • 1/4 cup fresh flat leaf parsley leaves, extra to serve
  • 2 cups coarsely chopped butter lettuce
  • 4 small radishes, sliced thinly
  • 2 x round Lebanese bread
  • 1 tbsp pomegranate molasses
  • 1/3 cup Greek-style yoghurt

To make

  1. Place spices, onion and herbs in a food processor.  Season.  Pulse for 10 seconds or until coarsely chopped.  Add lamb, pulse until well combined.
  2. Divide mixture into 4 portions.  Using wet hands, shape each portion into 12cm long koftas.  Thread each kofta onto a skewer.  Cook koftas on a heated, oiled grill pan or frying pan. Cook for 8 minutes or until cooked through.  Turn whilst cooking,
  3. Meanwhile, combine extra parley leaves with lettuce and radish in a bowl.  Divide salad between breads.  Serve with koftas, molasses and yoghurt. Serves 2.

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