Juicy, flavorful lamb koftas infused with fresh herbs, served alongside a refreshing zucchini ribbon salad with a simple lemon dressing. A perfect light yet satisfying Paleo meal.
Składniki
- 400g lamb mince
- 2 medium zucchini
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 20g fresh mint, chopped
- 20g fresh parsley, chopped
- 5g ground cumin (approx. 1 tsp)
- 5g ground coriander (approx. 1 tsp)
- 45ml extra virgin olive oil
- 1 lemon, for juice
- Salt to taste
- Black pepper to taste
Dostępne dla członków NutriPro.
Instrukcje
- 1.In a large bowl, combine the lamb mince, finely chopped onion, minced garlic, half of the chopped mint and parsley, cumin, coriander, salt, and pepper. Mix thoroughly with your hands until just combined.
- 2.Divide the lamb mixture into 8 equal portions and shape them into small ovals or sausage shapes (koftas).
- 3.Heat 15ml (1 tbsp) 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.
- 4.While the koftas are cooking, use a vegetable peeler to slice the zucchini into long, thin ribbons. Place the ribbons in a serving bowl.
- 5.Add the remaining fresh mint and parsley to the zucchini ribbons. In a small jar, combine the remaining 30ml (2 tbsp) of olive oil, the juice from the lemon, and a pinch of salt and pepper. Shake well to create the dressing.
- 6.Pour the dressing over the zucchini salad and toss gently to coat. Divide the salad between two plates and top with the hot lamb koftas to serve.
Informacje odżywcze
Dlaczego ten przepis
This nutritious Paleo dish is rich in high-quality protein from lamb, supporting muscle health. It features healthy monounsaturated fats from olive oil and is packed with vitamins and fiber from zucchini and fresh herbs, making it a balanced, grain-free meal.
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