These lamb koftas are juicy, flavourful, and simple to make at home. They pair beautifully with a creamy yogurt tahini sauce and work well with flatbread, rice, or just a crisp salad on the side. I personally prefer lamb over beef for its rich flavor and juiciness. The combination of mint and lamb is truly a match made in culinary heaven. This dish is not only simple to prepare but also incredibly satisfying, making it perfect for both casual meals and special occasions.
Why You’ll Love This Lamb Kofta Recipe
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These lamb koftas are tender, juicy, and packed with Mediterranean flavors thanks to the fresh mint, parsley, and warming spices.
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You don’t need skewers or grill, all you need is a skillet and a handful of simple ingredients.
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The yogurt tahini sauce is creamy, lemony, and adds a refreshing contrast to the rich lamb.
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It’s a crowd pleasing dish that feels special but comes together with minimal effort.
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Perfect for prepping ahead and reheating for easy weekday meals.
Ingredients to Make Minted Lamb Patties
Lamb mince: Use good quality minced lamb, ideally with a bit of fat (about 15–20%) to keep the koftas juicy. Lamb has a rich, distinctive flavour that pairs well with warm spices.
Onion and garlic: These are the base aromatics and help keep the patties moist and flavourful.
Parsley and mint: Fresh herbs lift the lamb and add a lot of flavour. Mint especially works well with lamb.
Breadcrumbs: I use toasted sourdough ends, ground into crumbs. This helps the mixture hold together and adds structure without drying it out.
Egg: Helps bind the koftas so they don’t fall apart when cooking.
Spices: Cumin, paprika, black pepper, and a little salt form the warm base flavour. A pinch of cayenne adds gentle heat.
Yogurt: Thick Greek yogurt is best. It forms the base of the sauce.
Tahini: Adds a nutty depth to the sauce and balances the tang from the yogurt.
Lemon juice: Brings freshness and cuts through the richness of the lamb.
Olive oil: Used in the sauce and for frying the koftas.
Salt: Essential to bring all the flavours together.
How to Make Lamb Koftas with Mint
Start by chopping the onion, garlic, parsley, and mint as finely as possible, or use a small food processor if you prefer.
In a large bowl, combine the lamb mince with the chopped aromatics, breadcrumbs, egg, salt, and spices. Use your hands to mix everything until just combined.
Shape the mixture into small patties. You should get about 12–14 depending on the size.
Heat your chosen fat (tallow, olive oil, ghee, or avocado oil) in a skillet over medium heat. Once hot, cook the patties for a few minutes on each side until well browned and cooked through.
While the koftas cook, mix the yogurt, tahini, lemon juice, olive oil, garlic, salt, and chopped parsley in a bowl until smooth.
Serve the koftas warm with the sauce on the side.
Tips for Making Lamb Meatballs
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If you don’t have sourdough crumbs, you can use any toasted bread or even ground oats as a binder.
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Chop herbs and onion very finely if not using a food processor. Large chunks can make the patties fall apart.
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Let the mixture rest in the fridge for 20–30 minutes if you have time. It helps the flavours meld and the patties hold their shape
FAQ
Can I use beef instead of lamb?
Yes, but lamb has a richer flavour and holds up better to the spices and herbs in this recipe.
Can I freeze koftas?
Yes, shape them and freeze raw on a tray. Once solid, transfer to a container.
What can I serve with lamb koftas?
They go well with flatbreads, hummus, salad, or rice.
Do I need skewers?
Nope! This lamb kofta recipe is made into small patties so no skewers or grill needed.
Lamb Kofta with Mint and Yogurt Tahini Sauce
Tender lamb patties loaded with herbs and spices, served with a creamy yogurt tahini sauce.
Ingredients
For the koftas:
- 500 g minced lamb 1.1 lbs
- 1 small onion finely chopped
- 2 garlic cloves minced
- Small handful fresh parsley about ½ cup
- A few mint leaves about 1/3 cup
- 2 tbsp breadcrumbs
- 1 egg
- 1 ¼ tsp salt
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp black pepper
- Pinch of cayenne pepper optional
- Tallow or olive oil, or ghee for frying
For the yogurt tahini sauce:
- 250 g Greek yogurt 1 cup
- 2 tbsp tahini
- 1 garlic clove finely chopped
- 1 tbsp olive oil
- Juice of ½ lemon about 1 tbsp
- ¼ tsp salt
- Chopped parsley to taste
Instructions
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Finely chop the onion, garlic, parsley, and mint, or pulse in a food processor.
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In a large bowl, mix the lamb, chopped aromatics, breadcrumbs, egg, and spices. Combine with your hands until well mixed.
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Form the mixture into small patties, flattening slightly. You should get around 12–14.
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Heat oil or tallow in a skillet over medium heat. Fry the koftas in batches, 3–4 minutes per side, until browned and cooked through.
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Meanwhile, combine all sauce ingredients in a bowl and whisk until smooth.
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Serve koftas warm with the yogurt tahini sauce.
Recipe Notes
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These koftas are great with pita, chopped salad, or rice.
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The sauce also works well as a salad dressing or dip.
Nutrition (per serving, approx.)
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Calories: 420
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Protein: 25g
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Carbohydrates: 6g
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Fat: 33g
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Fiber: 1g
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Sugar: 2g