If your family table is anything like ours than you have an eclectic mix of dietary needs and preferences all dining together to celebrate Father’s Day! Todd’s grandmother and uncle will be celebrating with us this year and while my falafel is Todd’s all-time favorite meal, some of the folks gathering around our table prefer a meatier main. So, this year I am whipping up a batch of these Rosemary Lamb Kofta’s to serve along side of our falafel with all the fixings like hummus, tzatziki and homemade naan!
As you know, our family meals usually consist of more plant-based dishes than meaty mains, so when I do serve a dish like this one I like to make sure that I purchase meat that is not only great quality, but is sustainably sourced as well which is why the ground lamb that I used in this recipe comes from Superior Farms.
Superior Farms works with family farms across 14 states. For their ranchers, the flock always comes first! Some of Superior Farm’s lambs are set to pasture on vast, natural grasslands while other Superior Farm’s ranchers choose to graze their flock in vineyards to reduce heavy equipment while replenishing nutrients and microbes in the soil. Other ranchers in the Superior Farms family work on regenerative grazing on public lands to prevent fires and support native plant growth.
They also have a strong commitment to the environment, which is a big deal for everyone at our family table as well. Superior Farms California facility uses both wind and solar power to make up for more than 90% of their energy use!
Ok, so now that you have our meaty main of choice for Father’s Day (scroll down for the full recipe), here are 3 veggie main dishes you can pair it with!
Truly Authentic Falafel || This is hands down the most popular recipe on our site of all-time! This recipe shares all of my tips and top secret tricks for making better than restaurant falafel at home. Trust me, you’re going to want to bookmark this recipe!
Hushpuppy Panzanella || Oh yes, we gave the traditional Panzanella salad a southern spin! This salad is hearty enough on its own to eat like a meal, but is even better when paired with a grilled treat like our Rosemary Lamb Kofta!
Oven Roasted Kale & Sweet Potato with Creamy Polenta || In the early month’s of the school year when the weather is pleasant enough outside to grill while being mild enough to fire up the oven give this creamy polenta with roasted sweet potato and kale a try. Simply forgo the rosemary skewers and form the ground lamb mixture into little patties for the grill. Top your meat lovers polenta with the roasted veg and rosemary kofta lamb patties. This is a meal that is both hearty and comforting at the same time!Print
Rosemary Lamb Kofta
These are great as kofta skewers, but they also make really delicious pan fried patties as well for easy lamb burgers.
- Prep Time: 20 mins
- Cook Time: 8 mins
- Total Time: 28 mins
- Yield: 8-10 servings 1x
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 pound Superior Farms ground lamb
- 3 tablespoons grated onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced rosemary, plus 8-10 hearty sprigs to use as skewers
- 1 tablespoon ground coriander 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- homemade falafel, tzatziki, hummus, naan, tomatoes, greens, and feta
- Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef’s knife on your cutting board. In a large bowl mix the garlic into the lamb along with the grated onion, parsley, minced rosemary, coriander, cumin, cinnamon, salt and pepper until well blended.
- Form the mixture into 8-10 equal sized portions and set aside. Strip the majority of the leaves from the rosemary sprigs only leaving about 1/4 of the leaves on each sprig as decoration.(These leaves will be form the end of the skewers.) Form a portion of the lamb mixture around the end of each rosemary sprig where the leaves have been removed, flattening into long, thin spears that are equal in size and length; repeat with the remaining lamb and rosemary sprigs.
- Place the kofta onto a baking sheet, wrap the ends of the rosemary sprigs with the leaves tightly in aluminum foil so that the rosemary won’t brown when cooking. Cover, and refrigerate at least 30 minutes, or up to 12 hours for the flavors to develop.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Or alternatively, heat an indoor grill pan over medium heat and lightly brush the pan with oil. Cook the kofta on the preheated grill or grill pan, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6-7 minutes for medium. Serve immediately with sides and garnishes.
This post is sponsored by Superior Farms, and we received compensation and product in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!