Juicy, herb-infused lamb koftas served with a refreshing lentil and cucumber tabbouleh and a creamy tahini drizzle. A modern, protein-packed take on Mediterranean flavors.
Zutaten
- 250g lean ground lamb
- 100g brown or green lentils
- 1 large cucumber, finely diced
- 150g cherry tomatoes, quartered
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 25g fresh parsley, chopped
- 15g fresh mint, chopped
- 40ml tahini
- 1 lemon, for juice
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- Salt and black pepper to taste
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Anleitung
- 1.Cook the lentils according to package instructions. Once cooked, drain and set aside to cool.
- 2.In a medium bowl, combine the ground lamb, half of the chopped onion, one minced garlic clove, parsley, mint, cumin, salt, and pepper. Mix well and form into 6-8 small oval koftas.
- 3.Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Cook the koftas for 4-5 minutes per side, until browned and cooked through. Set aside.
- 4.To make the tabbouleh, combine the cooled lentils, diced cucumber, cherry tomatoes, and the remaining chopped onion in a large bowl.
- 5.For the dressing, whisk together the juice of half a lemon, 2 tbsp of olive oil, salt, and pepper. Pour over the tabbouleh and toss gently.
- 6.To make the tahini sauce, whisk the tahini, juice of the other half of the lemon, the remaining minced garlic clove, and 40ml of water until smooth. Season with a pinch of salt.
- 7.Divide the lentil tabbouleh between two plates, top with the warm lamb koftas, and drizzle with the tahini sauce to serve.
Nährwertinformationen
Warum dieses Rezept
This recipe is packed with high-quality protein from lean lamb, supporting muscle health. Fiber-rich lentils and fresh vegetables aid digestion and provide sustained energy, creating a nutritious and perfectly balanced meal rich in vitamins and minerals.
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