Recipe Provided By "Fig & Olive Platter"
Courtesy of American Lamb Board
1.20 Ground American Lamb
1 Yellow onion, (grated)
2 Garlic
1 Parsley, (stems removed, finely chopped) (about 1&1/2 packed cups parsley leaves)
1 Potatoes, (cut into wedges)
3 Tomatoes, cut into wedges
1 Onion (cut into wedges)
3 tbsp Olive oil
5.50 tbsp Tomato paste
Spices
1 tsp Ground paprika
1 tsp Ground turmeric
0.50 tsp Chili powder, adjust spice level according to your liking
0.50 tsp Ground allspice
1 tsp Sumac
Salt to taste
Black pepper to taste
Sauce
1 tbsp Tomato paste
0.67 cup Water
Juice of 1/2 lemon
Salt to taste
Black pepper to taste
1Preheat Oven 400 degrees F.
2In a large bowl, add the ground American Lamb, all the spices, finely chopped parsley ( make sure to reserve some of the parsley for garnish), grated onion, minced garlic, olive oil and mix.
3In a separate bowl, add the potato wedges, tomato wedges, onion wedges, drizzle some olive oil, salt, and black pepper to taste. Feel free to season the veggies with the same spices we used for the kofta mixture.
4In a large sheet pan, add the veggies and distribute them evenly throughout the pan. Shape the kofta into logs.
5Place the koftas onto the pan. I like to arrange the kofta with a potato wedge separating each kofta log. But feel free to arrange the kofta to your liking.
6Note:
If you want some caramelized edges on the kofta, make sure that the kofta is touching the pan and not on top of the potatoes or veggies.
7For the sauce:
In a cup, add tomato paste, water, lemon juice, salt to taste and mix. Pour the sauce over the kofta and veggies
8Place on the middle rack in the oven and bake for about 40 minutes or until ground lamb reaches an internal temperature of 160 degrees.
10Serve with fries, tahini, Basmati rice or you can make sandwiches with them and serve with pita bread on the side.
Note:
11The USDA recommends ground lamb reach an internal temperature of 160F.
Ingredients
1.20 Ground American Lamb
1 Yellow onion, (grated)
2 Garlic
1 Parsley, (stems removed, finely chopped) (about 1&1/2 packed cups parsley leaves)
1 Potatoes, (cut into wedges)
3 Tomatoes, cut into wedges
1 Onion (cut into wedges)
3 tbsp Olive oil
5.50 tbsp Tomato paste
Spices
1 tsp Ground paprika
1 tsp Ground turmeric
0.50 tsp Chili powder, adjust spice level according to your liking
0.50 tsp Ground allspice
1 tsp Sumac
Salt to taste
Black pepper to taste
Sauce
1 tbsp Tomato paste
0.67 cup Water
Juice of 1/2 lemon
Salt to taste
Black pepper to taste
Directions
1Preheat Oven 400 degrees F.
2In a large bowl, add the ground American Lamb, all the spices, finely chopped parsley ( make sure to reserve some of the parsley for garnish), grated onion, minced garlic, olive oil and mix.
3In a separate bowl, add the potato wedges, tomato wedges, onion wedges, drizzle some olive oil, salt, and black pepper to taste. Feel free to season the veggies with the same spices we used for the kofta mixture.
4In a large sheet pan, add the veggies and distribute them evenly throughout the pan. Shape the kofta into logs.
5Place the koftas onto the pan. I like to arrange the kofta with a potato wedge separating each kofta log. But feel free to arrange the kofta to your liking.
6Note:
If you want some caramelized edges on the kofta, make sure that the kofta is touching the pan and not on top of the potatoes or veggies.
7For the sauce:
In a cup, add tomato paste, water, lemon juice, salt to taste and mix. Pour the sauce over the kofta and veggies
8Place on the middle rack in the oven and bake for about 40 minutes or until ground lamb reaches an internal temperature of 160 degrees.
10Serve with fries, tahini, Basmati rice or you can make sandwiches with them and serve with pita bread on the side.
Note:
11The USDA recommends ground lamb reach an internal temperature of 160F.
Lamb Kofta Sheet Pan Dinner
