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Lamb Koftas
with Warm Roasted Pepper and Feta Dip
These DIY lamb koftas are paired with paprika-dusted potatoes and a creamy feta and roasted red pepper dip that'll make you swoon with delight!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
56 g
Baby Spinach
170 mL
Roasted Peppers
460 g
Russet Potato
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tsp
Smoked Paprika
2 tsp
Garlic Salt
Not included in your delivery
3 tbsp
Oil*
0.06 tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
2 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, smoked paprika and half the garlic salt. Toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 20-24 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, drain roasted red peppers, reserving liquid in a small bowl, then roughly chop. Add vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
Heat a large non-stick pan over medium heat. While the pan heats, add lamb, Shawarma Spice Blend, panko and 2 tbsp milk (dbl for 4 ppl) to a medium bowl. Season with pepper and half the remaining garlic salt, then combine. Form mixture into 6 equal-sized, 1/2-inch-thick oval patties (12 for 4 ppl). When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. (NOTE: Don't overcrowd the pan; cook koftas in 2 batches, using 1/2 tbsp oil per batch, if needed.) Pan-fry until golden-brown and cooked through, 5-6 min per side.**
Meanwhile, heat a small pot over medium heat. Add cream cheese, feta, half the roasted red peppers and 2 tbsp reserved pepper liquid (dbl for 4 ppl). Using a fork, mash peppers against the side of the pot until mostly mashed (or use a potato masher). Warm mixture, stirring often, until cream cheese melts and mixture thickens slightly, 3-4 min. Season with garlic salt and pepper, to taste. Remove from heat.
While dip warms, add remaining roasted red peppers and spinach to the bowl with vinaigrette. Toss to combine.
Divide potatoes, koftas and salad between plates. Serve feta dip alongside for dipping.
