Few dishes capture the warmth and brightness of Mediterranean cooking quite like these lamb koftas paired with herbed quinoa. Juicy, spiced lamb meets fluffy grains and caramelized vegetables for a plate that’s as nourishing as it is colorful.

This recipe celebrates fresh herbs, citrus, and balanced textures—ideal for a weekday dinner or a weekend gathering. Plus, it’s completely nut-free, making it accessible and family-friendly.

Whether you're hosting friends or craving a wholesome meal that feels special, these koftas deliver big flavor with minimal effort.

Ingredients

• 250g ground lamb
• 100g quinoa
• 2 mixed-color bell peppers
• 1 small red onion
• 2 cloves garlic
• 1 lemon
• 15g fresh parsley
• 10g fresh dill
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C. Rinse the quinoa thoroughly under cold water. Finely chop the onion, garlic, parsley, and dill.
2. In a mixing bowl, combine the ground lamb, half of the chopped onion, minced garlic, chopped parsley, cumin, coriander, salt, and pepper. Mix gently and form into 6–8 small oval-shaped koftas.
3. In a small pot, bring 200ml of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15–20 minutes until the water is fully absorbed and the quinoa is fluffy.
4. While the quinoa cooks, slice the bell peppers and the remaining onion. Toss them with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 15–20 minutes until tender.
5. Heat a non-stick skillet over medium-high heat. Cook the lamb koftas for 8–10 minutes, turning regularly until browned on all sides and cooked through.
6. Once the quinoa is cooked, fluff it with a fork. Stir in the chopped dill, the juice of half a lemon, and season with a pinch of salt and pepper.
7. Serve the lamb koftas alongside the herbed quinoa and roasted vegetables. Garnish with any remaining fresh herbs and a lemon wedge.

Tips & Substitutions

• Make ahead: Shape the koftas in advance and refrigerate them for up to 24 hours before cooking.
• Vegetarian option: Substitute the lamb with crumbled chickpea or lentil patties seasoned with the same spices.
• Flavor boost: Add a dollop of Greek yogurt mixed with lemon and mint for a creamy, cooling contrast.

Nutrition

Approximate per serving:

• Calories: 1245 kcal
• Fat: 66g
• Carbohydrates: 87g
• Fiber: 14g
• Protein: 67g