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Lamb Koftas

Lamb Koftas

with Warm Roasted Pepper and Feta Dip

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These DIY lamb koftas are paired with golden, paprika-dusted potatoes and a creamy feta and roasted red pepper dip that'll make you swoon with delight!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

1 tbsp

Shawarma Spice Blend

¼ cup

Panko Breadcrumbs


¼ cup

Feta Cheese, crumbled


43 g

Cream Cheese


56 g

Baby Spinach

170 mL

Roasted Red Peppers

460 g

Russet Potato

1 tbsp

White Wine Vinegar


1 tsp

Smoked Paprika

2 tsp

Garlic Salt

Not included in your delivery

2.5 tbsp


0.06 tsp


¼ tsp


¼ tsp


2 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat48 g
Saturated Fat17 g
Carbohydrate59 g
Sugar6 g
Dietary Fiber6 g
Protein34 g
Cholesterol102 mg
Sodium1710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Bowl
Small Bowl
Large Non-Stick Pan
Medium Bowl
Small pot
Instructionsarrow up iconarrow up icon
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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.