Lamb Koftes on Rosemary Lamb Koftes on Rosemary

Lamb Koftes on Rosemary 150 Image by: Lamb Koftes on Rosemary 150 Author: Canadian Living

 Serve with thick plain yogurt and grilled pitas for a delicious meal.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2011



In dish, soak rosemary in cold water for 30 minutes; remove and set aside.

Meanwhile, in skillet, toast coriander and cumin seeds over medium heat until fragrant, about 1 minute. Transfer to mortar and pestle or spice grinder; crush until fine. Tip into large bowl.

In same skillet, toast pine nuts over medium heat until golden, about 2 minutes. Transfer to mortar and pestle or spice grinder and lightly crush; add to bowl.

Stir in mint, lemon zest, lemon juice, garlic, salt, pepper and egg; mix in lamb. Divide into 8 portions; shape 2 around each rosemary branch, pressing to form two 4-inch (10 cm) sausage-shaped ovals. Refrigerate for 30 minutes.

Place on greased grill over medium-high heat; close lid and grill, turning once, until digital rapid-read thermometer inserted into a few reads 160°F (71°C), 12 to 15 minutes.

Nutritional facts Per serving: about

  • Sodium 476 mg
  • Protein 25 g
  • Calories 267.0
  • Total fat 18 g
  • Potassium 454 mg
  • Cholesterol 102 mg
  • Saturated fat 5 g
  • Total carbohydrate 5 g


  • Iron 28.0
  • Folate 20.0
  • Calcium 6.0
  • Vitamin A 5.0
  • Vitamin C 8.0
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Lamb Koftes on Rosemary