The vibrant flavors of the Mediterranean come alive in this wholesome dish featuring juicy lamb koftas and a crisp cauliflower tabbouleh. Each bite offers a perfect balance of warm spices, fresh herbs, and refreshing lemony notes.

This recipe is ideal for those following a keto or low-carb lifestyle, yet it doesn’t compromise on taste or satisfaction. The cauliflower tabbouleh adds a light, crunchy contrast to the rich lamb, making it a beautiful meal for any season.

Whether you’re cooking for a family dinner or prepping a quick weekday meal, these lamb koftas will transport you straight to the sunny shores of the Mediterranean.

Ingredients

• 450g ground lamb
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 50g fresh parsley, finely chopped, divided
• 25g fresh mint, finely chopped, divided
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 head of cauliflower (approx. 500g)
• 1 medium cucumber, finely diced
• 200g cherry tomatoes, quartered
• Juice of 1 lemon
• 4 tablespoons extra virgin olive oil, divided
• Salt and freshly ground black pepper to taste

Instructions

1. To make the tabbouleh, grate the cauliflower into rice-sized pieces using a box grater or food processor. Place in a large bowl.
2. Add the diced cucumber, quartered cherry tomatoes, half of the chopped parsley, and half of the chopped mint to the cauliflower. Drizzle with lemon juice and 2 tablespoons of olive oil. Season with salt and pepper, toss to combine, and set aside.
3. In a separate bowl, combine the ground lamb, grated onion, minced garlic, the remaining parsley and mint, cumin, coriander, salt, and pepper. Mix thoroughly with your hands until well combined.
4. Form the lamb mixture into 10–12 small, oval-shaped koftas.
5. Heat the remaining 2 tablespoons of olive oil in a large frying pan over medium-high heat. Carefully place the koftas in the pan and cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through.
6. Serve the warm lamb koftas immediately alongside the fresh cauliflower tabbouleh.

Tips & Substitutions

• Make it spicier: Add a pinch of chili flakes or cayenne pepper to the lamb mixture for extra heat.
• Swap the herbs: If you’re out of mint, try fresh cilantro or dill for a different flavor twist.
• Meal prep friendly: Both the koftas and tabbouleh can be made ahead and stored separately for up to 3 days in the fridge.

Nutrition

Calories: 1650 kcal (per recipe)

• Fat: 135g
• Carbohydrates: 22g
• Fiber: 12g
• Protein: 85g