Lamb Kofta, Tzatziki & Salad

There are studies which states ground meat does a better job at increasing the amount of protein circulating in the blood compared to the whole steak. This could mean that protein from ground meat is more bioavailable than protein from a steak, which indicates that ground meat digests faster than whole steaks.

    This combination does not exist.

    Yoghurt 65.0 grams


    Flat Leaf Parsley 3.0 grams

    Flat Leaf Parsley

    Cucumbers 30.0 grams


    Red Bell Pepper 50.0 grams

    Red Bell Pepper

    Garlic Cloves 1.0 Unit(s)

    Garlic Cloves

    Spring Onions 20.0 grams

    Spring Onions

    Romaine Lettuce 65.0 grams

    Romaine Lettuce

    Cherry Tomatoes 25.0 grams

    Cherry Tomatoes

    Lemon 25.0 grams


    Mint Leaves 5.0 grams

    Mint Leaves

    Dill 3.0 grams


    Lamb Kofta by Let's Cook 150.0 grams

    Lamb Kofta by Let's Cook

    • Time : 30.0 mins
    • |
    • Calories: 380.0 kcal
    • |
    • Protein : 29.0 g
    • |
    • Fat : 19.0 g
    • |
    • Carb. : 25.0 g
    : Your Kitchen Essentials
    Utensils: Baking Tray | Mixing Bowls x 2 |
    Equipment: Oven |
    Pantry: Salt | Pepper | Your preferred cooking oil | Extra virgin olive oil |
    : Prepare the Ingredients
    Preheat oven to 200°C / Gas mark 6.

    Wash and dry the vegetables prior to chopping (as required):
    - Spring Onions: cut into small dices
    - Cherry Tomatoes: cut into quarters
    - Red Bell Pepper: de-seed and cut into large dices
    - Mint Leaves: chop
    - Lemon: cut in half (juice for the tzatziki)
    - Flat Leaf Parsley: chop
    - Romaine Lettuce: split up leaves
    - Cucumber: split lengthwise, remove the seeds and cut into small dices or grate
    - Dill: chop
    - Garlic: peel and mince.
    : Roast the Kofta
    Place the lamb kofta balls on baking tray (either greased or lined) and put them in the oven. Bake them for around 20-25 minutes. Once it’s done, take it out of the oven and let it rest for 5 minutes before serving.
    : Finish, Plate and Serve
    In a mixing bowl combine; yoghurt, cucumber, dill, parsley, garlic, a little lemon juice, extra virgin olive oil and some seasoning. Mix well.

    In a mixing bowl combine; Spring onions, cherry tomatoes, bell peppers, romaine lettuce, mint, some extra virgin olive oil, lemon juice (if you’d like) and seasoning. Mix well.

    Plate and Serve:
    Plate the Lamb Koftas and serve with the Tzatziki and salad on the side.