Sticky, smoky pomegranate-glazed lamb koftas burst with rich Middle Eastern flavours. They pair beautifully with a fresh, crunchy herb and walnut salad, crisp flatbread pieces and vibrant, tangy sumac onions, making this a compelling, colourful sharing dish full of exciting texture contrasts.
Prep: 30 mins to 1 hour
Cook: 10 to 30 mins
Serves: 4 servings
Dietary: Egg-free
By Matt Tebbutt
From Saturday Kitchen Recipes
This recipe scores a Nutri-Score of C, balanced between rich lamb’s fat content and wholesome fresh herbs and nuts, offering a delicious yet moderately indulgent meal option.
Equipment
Ingredients
For the glaze
- 100 ml (3½ fl oz) pomegranate molasses
- 1 tsp chilli flakes
- 2 tbsp olive oil
- 1 tsp salt
For the lamb koftas
- 500 g (1 lb 2 oz) lamb mince (approx. 20% fat)
- 1 onion, grated and squeezed of excess moisture
- 3 cloves garlic, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp dried mint
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet smoked paprika
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- 1 tsp salt
- ½ tsp freshly ground black pepper
For the sumac onions
- 2 red onions, thinly sliced
- 1 tbsp sumac
- 1 tsp salt
- Freshly ground black pepper to taste
For the herb salad
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp runny honey
- 1 tbsp toasted walnuts, chopped
- 20 g (¾ oz) fresh flatleaf parsley, leaves picked
- 20 g (¾ oz) fresh mint, leaves picked
- 20 g (¾ oz) fresh dill, leaves picked
- 3 tbsp pomegranate seeds
- ½ flatbread, torn into small pieces
- 40 g (1½ oz) ricotta salata, crumbled
To serve
- 100 g (3½ oz) pickled chillies
- 2 tbsp chopped dill
- 2 tbsp olive oil
- 400 g (14 oz) thick Greek yoghurt
Customise
- Lamb mince: Try beef mince or turkey mince for a leaner option.
- Pomegranate molasses: Substitute with a mix of balsamic vinegar and honey for tang and sweetness.
- Sumac: If unavailable, lemon zest with a dash of paprika makes a good alternative.
- Flatbread: Use pita bread or toasted croutons for crunch.
Method
- Prepare the glaze: In a small bowl, whisk together pomegranate molasses, chilli flakes, olive oil and salt. Set aside, allowing the flavours to meld.
- Make the lamb koftas: Combine lamb mince, grated onion (squeeze to remove excess water), garlic, parsley, dried mint, cumin, coriander, smoked paprika, cinnamon, allspice, salt and pepper in a large bowl. Mix thoroughly for 5 minutes to allow the spices to infuse. Add water (about 25–50 ml) to soften if needed and shape the mixture tightly onto wet skewers. Refrigerate for at least 1 hour to firm up.
- Cook the koftas: Heat a large griddle pan over high heat until smoking hot. Chargrill the koftas, turning frequently, until cooked through and nicely charred, about 10–15 minutes. Brush generously with the pomegranate glaze while cooking to create a sticky, glossy finish.
- Prepare the sumac onions: Toss sliced red onions with salt and freshly ground black pepper. Leave to sit at room temperature for 30 minutes. Mix in the sumac just before serving to add a tangy, lemony brightness.
- Make the herb salad: Whisk olive oil, lemon juice and honey in a salad bowl. Toss in toasted walnuts, fresh parsley, mint, dill, pomegranate seeds, torn flatbread pieces and crumbled ricotta salata. Mix gently to combine all the refreshing flavours and crunchy textures.
- Prepare to serve: Combine pickled chillies with chopped dill and olive oil for a vibrant, spicy condiment. Serve the koftas alongside herb salad, sumac onions and a generous dollop of thick Greek yoghurt.
Suggested Wine Pairing
- Albarino Rias Baixas – This Spanish white has crisp acidity and bright citrus, complementing the rich lamb and fresh herb salad.
- Shiraz from Barossa Valley – Bold with dark berry notes and spice, it matches the smoky and sweet flavours of the pomegranate glaze and sumac onions.
- Grenache Rosé – A refreshing, fruit-driven rosé that balances the spices and fresh herb flavours beautifully.
What can you serve with this
- Warm flatbreads or pitta – Perfect for wrapping koftas and scooping up the sauces.
- Roasted or grilled vegetables – Adds a smoky, hearty side that complements the koftas.
- Middle Eastern rice pilaf – Offers a fragrant, fluffy bed for soaking up all the delicious juices.
- Simple cucumber and tomato salad – Adds a cool, crisp contrast to the rich meat and spices.
FAQs for Lamb Koftas with Herb Salad and Sumac Onions
- Can I prepare the kofta mixture ahead of time? Yes, prepare the mixture and chill it for up to 24 hours before cooking to deepen the flavours.
- Can I cook these koftas in the oven? Yes, bake at 200C/180C Fan until cooked through, about 20 minutes, turning once.
- What can I use instead of sumac? Lemon zest with a pinch of smoked paprika works well as a substitute.
- Are lamb koftas gluten-free? Yes, the recipe contains no gluten ingredients.
- How do I keep koftas moist? Using lamb with some fat (around 20%) and adding a little water to the mix helps retain juiciness.
Nutri-score Health Check
The dish scores a Nutri-score of C, reflecting a balance of nutrient-rich herbs and nuts with the richer fat profile of lamb mince and added oils. It is a satisfying meal with some indulgence.
Positive Factors
- Fresh herbs and walnuts: Provide fibre, antioxidants and healthy fats.
- Pomegranate molasses: Adds natural sweetness and antioxidants.
Negative Factors
- Lamb mince and olive oil: Contain saturated fats and calories to enjoy moderately.
- Pickled chillies: Can be high in sodium.
Note: This Nutri-score is based on ingredient analysis and should be used as a general guide to healthiness.
