Preheat your oven to 425 degrees F. This step is crucial for achieving that lovely, golden-brown exterior on your Lamb Kofta. A well-preheated oven ensures even cooking, so don’t skip this part!
In a medium skillet set over medium heat, add the pine nuts. Toast them for about 2 to 3 minutes until they’re lightly golden brown. Keep an eye on them, as they can burn quickly. Once toasted, transfer to a food processor and allow to cool.
Pour a teaspoon or two of olive oil into the same skillet. Add in the onion and garlic. Sauté these for about 5 minutes, stirring occasionally until softened. You want them to become fragrant and translucent rather than browned.
Once your onion and garlic mixture is ready, transfer it to the food processor along with kosher salt, ground cumin, ground smoked paprika, and ground coriander. Pulse everything until it’s minced into small bits. The mixture should become aromatic and well-combined.
Pour the minced mixture into a medium bowl. Now, add the ground lamb and Italian parsley. Gently mix everything together until just combined. Be careful not to over-mix, which can make your kofta tough!
Prepare a baking sheet by brushing it with 1 teaspoon of olive oil. Using a medium cookie scoop, add mounds of the Lamb Kofta mixture to the baking sheet, placing them about 2 inches apart. This spacing allows for even cooking.
Transfer the baking sheet to the oven and bake for 10 minutes. The kofta should turn lightly golden brown on top. Feel free to halve one to check for doneness; the inside should be cooked throughout and juicy.
Once they’re ready, it’s time to serve! Pair your Lamb Kofta with rice, hummus, cucumber and tomato salad, and pita. The combination of flavors makes for a delightful meal.
For leftovers, keep the kofta in an airtight container in the fridge for up to 3 days. To reheat, you can microwave them on high for about 1 minute or warm them in a skillet over medium-low heat with a lid, cooking until warmed throughout (about 5 to 7 minutes).
