Recipe: Lamb kofta with roasted Mediterranean vegetables

Kofta are basically meatballs or sausages that can be made in several different ways depending on where in the World they are made. I like them made with lamb and either a Middle Eastern or Mediterranean twist. This recipe for lamb kofta with roasted Mediterranean vegetables is not only easy to make but also gluten-free, low-carb and highly customisable. You can swap the meat, spices and vegetables for whatever you have in hand.

Lamb kofta with roasted vegetables

  • Servings: 6
  • Difficulty: easy
  • Print

Lamb kofta

  • 1 kg lamb mince
  • 2 tbsp finely chopped parsley leaves
  • 1 tsp sumac
  • 3/4 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • freshly ground pepper, to taste
  • 1 tbsp extra virgin olive oil


  • 1 head cauliflower
  • 1 large eggplant
  • 2 large capsicum
  • 1 red onion
  • salt to taste
  • drizzle of extra virgin olive oil


  • finely chopped parsley leaves


  1. Preheat oven to 180°C (160°C fan-forced).
  2. Coarsely chop vegetables, season with salt and olive oil and place on a roasting tray. Roast for 30-40 minutes.
  3. While the vegetables cook, mix all kofta ingredients, except for the oil. Form sausage shapes with your hands. Heat oil in a large pan and cook kofta for about 5-8 minutes per side, depending on size.
  4. Serve and garnish with chopped parsley.

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