Easy Lamb Kofta (and a Giveaway!!!)

Huge thank you to Artisan Books, who partnered with me to bring you this badass giveaway!

Truth: I don’t miss culinary school all that often.

Just to state the obvious, I owe my career and possibly my relationship (would I have met my roommate if I hadn’t become a sassy Parisian??) to Le Cordon Bleu, so I’m all kinds of grateful for the experience/it will always hold a special place in my heart. But would I want to do that shiz all over again?

NAH BRAH.

I hate to burst anyone’s bubble here, but it’s hard to stop myself from laughing when people say it’s their dream to go to Le Cordon Bleu Paris one day “just for fun.” And that’s because I know they’re likely imagining it like I did before I arrived—days spent roasting chickens, drinking wine, and chopping onions à la Meryl in that Julie and Julia scene. Unfortunately, the reality is slightly more traumatic less romantic.

(And no, I can’t chop onions like that. Yes, the inability still irks me.)

Culinary school is most definitely NOT a vacation. (Would you wear a hairnet and orthopedic clogs on vacation??) It’s rigorous, sweaty, and at times downright SCARY. There are a lot of live sea creatures involved, and you actually use a blow torch and a meat cleaver on the daily. Every ingredient is provided in its whole form for you to break down, which is 100% necessary from a learning perspective, but not so fun when you perpetually smell like fish guts and have nightmares about deboning a rabbit in under 20 minutes. There’s a lot of yelling. (So much yelling!!) Mostly in French. Once, I had to buy eight pigeons to practice various cooking techniques on before a practical exam. My tiny Parisian kitchen looked like a bird graveyard, dammit!!

Like I said, I don’t pine for my LCB days all that much. Call me lazy, but I’m all too happy to purchase chickens sans feathers and ask the fish monger for a filet. I’m also very down with barefoot prep to the sweet sweet sounds of 90s hip hop Pandora or My Favorite Murder. However, there are a handful of things that I do miss about culinary school, the most obvious being the daily dose of inspiration. Every day at school, I learned something NEW. A new technique, a new ingredient, a new flavor combination, a new French swear word. It was exciting and for better or worse, I was never, ever bored.

I’m lucky that this site keeps me on my creative toes in the kitchen, but I still fall into an old-fashioned cooking rut from time to time, making the same meals over and over. (Quinoa bakes and avocado toast anyone?) On those days, I turn to my trusty cookbook collection for a little inspo, and lately The Haven’s Kitchen Cooking School cookbook has been getting some serious love.

This gem of a book is written by Alison Cayne, owner of Haven’s Kitchen, the most fabulous cooking school and café in NYC. I’m pretty sure when people fantasize about cooking school, Haven’s Kitchen is exactly what they’re picturing—the classes are confidence building and practical but also SUPER FUN. So if you’re in NYC and want to pick up some serious skillz, check it out. If not, you’re going to want to snag a copy of this book, which is full of not just droolworthy recipes, but also provides the fundamental building blocks that one needs to feel confident and comfortable in the kitchen. (Virtual chest bump.) It covers everything from basic knife cuts and how to cook every style of eggs to deep-frying, making your own stocks and dressing, and yes, even filleting a fish.

The globally inspired recipes in the book are simple but still impressive, and each one that I’ve tried has been an absolute home run, especially the super easy Lamb Kofta on your screen…

These lamb meatballs are a pared down version of Yotam Ottolenghi’s recipe, and they are straight fire, friends. I don’t make lamb all that often, so I’m grateful to Alison for giving me a nudge—I tend to forget how much I love its unique, slightly rich flavor. It’s delightful in these fabulously versatile kofta, which are loaded with fresh herbs, cumin and coriander, and come together in about half an hour. I served them as recommended with some hummus and a simple salad of parsley and cucumbers drizzled with olive oil and lemon, but they’d be equally epic in a bowl with couscous, tabbouleh, quinoa or greens, or wrapped in flatbread with tzatziki and your favorite veggie accoutrements. So many ways for you to do you here.

In the hope of inspiring some of you to harness your culinary potential, love the kitchen a little more, and maybe even fulfill a latent cooking school fantasy, I’m giving away a copy of The Haven’s Kitchen Cooking School cookbook AND a Williams-Sonoma Stainless Steel Tool Set to one of you!! To enter the giveaway: Leave a comment with a dish you’ve always wanted to make but felt to scared to try. The giveaway will close at 11:59 p.m. EST on Sunday, July 23. A winner will be chosen at random and announced on Monday, July 24. THE GIVEAWAY IS CLOSED.

Lamb Kofta: (Makes about 20 1½-inch meatballs/4 servings)

Ingredients:
1 pound ground lamb
2 scallions (white and green parts), minced
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons finely minced fresh cilantro
2 tablespoons finely minced fresh mint
2 garlic cloves, grated
1 teaspoon ground cumin
½ teaspoon ground coriander
Fine sea salt
Extra-virgin olive oil

Preparing your Lamb Kofta:

-Pre-heat the oven to 375 degrees. Line a large baking sheet (or two smaller baking sheets) with parchment.

-In a large mixing bowl, combine the lamb, scallions, parsley, cilantro, mint, garlic, cumin, coriander, and large pinch of salt.

-Use your hands to mix the ingredients and evenly distribute the seasonings throughout the meat.

-Form the mixture into 1½–inch balls using your hands. Set aside on the prepared baking sheet(s).

-Place a large sauté pan over medium heat and pour in enough oil to cover the bottom. When the oil begins to shimmer, gently place the meatballs in a single layer—you’ll need to do this in batches. (Note that for meat to sear, the oil must be hot enough; it should sizzle when you place the lamb balls in the pan. Do not crowd the pan, as this will lower the oil temperature and create too much moisture, thus steaming rather than searing the meatballs.) Let the balls sear for 2 to 3 minutes, then rotate them until they are browned all over. Use a spoon or tongs to remove them from the pan and place back on the baking sheets.

-When all the balls have seared, bake for 10 to 15 minutes, or until the internal temperature reaches 160 degrees. Let cool for 5 minutes before serving.

-Serve with hummus and cucumber salad, or your favorite flatbread/salad fixings.

Easy Lamb Kofta

Yield: about 20 meatballs (4 servings)

Ingredients

  • 1 pound ground lamb
  • 2 scallions (white and green parts), minced
  • 2 tablespoons finely minced fresh flat-leaf parsley
  • 2 tablespoons finely minced fresh cilantro
  • 2 tablespoons finely minced fresh mint
  • 2 garlic cloves, grated
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Fine sea salt
  • Extra-virgin olive oil

Instructions

  1. Pre-heat the oven to 375 degrees. Line a large baking sheet (or two smaller baking sheets) with parchment.
  2. In a large mixing bowl, combine the lamb, scallions, parsley, cilantro, mint, garlic, cumin, coriander, and large pinch of salt. Use your hands to mix the ingredients and evenly distribute the seasonings throughout the meat.
  3. Form the mixture into 1½–inch balls using your hands. Set aside on the prepared baking sheet(s).
  4. Place a large sauté pan over medium heat and pour in enough oil to cover the bottom. When the oil begins to shimmer, gently place the meatballs in a single layer—you’ll need to do this in batches. Note that for meat to sear, the oil must be hot enough; it should sizzle when you place the lamb balls in the pan. Do not crowd the pan, as this will lower the oil temperature and create too much moisture, thus steaming rather than searing the meatballs.
  5. Let the balls sear for 2 to 3 minutes, then rotate them until they are browned all over. Use a spoon or tongs to remove them from the pan and place back on the baking sheets.
  6. When all the balls have seared, bake for 10 to 15 minutes, or until the internal temperature reaches 160 degrees. Let cool for 5 minutes before serving.

Notes

http://domesticate-me.com/easy-lamb-kofta/

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  • Jan Sanderson

    I’ve always wanted to make chicken curry. Don’t know what’s scaring me…. but something is, I’ve wanted to make it for the longest time.

    • Stephanie Elko

      Try the recipe for it in The Dude Diet, it’s so good and very easy!

  • Stephanie Elko

    I’ve always wanted to cook my own Russian pirog (it’s like a giant hot pocket but so much better)! Something about making the dough-like bread with yeast and having the meat cook inside of it has left me unsure and not very brave to actually try it.

    https://en.wikipedia.org/wiki/Pirog

  • Brittany Bromagem

    I’ve always wanted to try converting my mom’s chicken pot pie recipe to a gluten free version!

  • Sarah S.

    This is really silly, but I’d like to grill a perfect steak one day. My dad was always in charge of the grill when I was growing up so I never got to use it. Now the grill (plus my inexperience cooking meat in general) really intimidates me. Wouldn’t it be great to make a delicious steak? Maybe with an herb butter on top… With some sort of potatoe on the side 🙂

  • Becca

    This looks REALLY good…I’ve never made a lamb dish but will start with this one! I’ve always wanted to make a feijoada but never have because it sounds overwhelming. It’s so delicious though! mmmmm meat meat meat.

  • Emily Fender

    I bought Julia Child’s The Art of French Cooking years ago…obviously I watched Julie and Julia and decided I was some sort of chef. Years later and I have still never made anything from that cookbook.

  • Sydney85

    I have always wanted to make a paella but hesitate at the ingredients. Love lamb so will definitely try this recipe.

  • Karen Higgins

    I’ve always wanted to roast the perfect chicken and make gravy with it (made with my own homemade stock, natch). What is it about gravy/stock that intimidates me so??!!??

  • Laura Lattanzio

    This is BEYOND incredibly stupid – especially since I cook almost every day and feel somewhat comfortable in the kitchen – BUT I have never roasted a chicken. In fact I have even touched a whole chicken. Ever.

  • I have tried so many things over the years – including a lot of Chinese dishes and even apple strudel (especially the dough) from scratch. The one thing that intimidates me (though I’m not sure I want to try it) is deep frying. I also am in serious need of getting my dough-stretching techniques back (Can’t understand why I’ve lost them, it’s only been 51 years…).

  • Tory

    One thing that I’ve been too scared to cook is scallops. Maybe it’s because I watch way too much Top Chef for my own good and am terrified I won’t have the perfect sear or even worse no sear at all….and being from Mass I’ve literally cooked every seafood from mussels, clams, lobster, shrimp but alas, Scallops still haunt my dreams….

  • Mary Fran

    I’ve always wanted to cook a whole fish but I don’t even know where to start and don’t want my place to stink haha.

  • Amy

    This isn’t a dish I am scared to cook (I have tried and failed many times…) but I cannot, for the life of me, cook the perfect soft boiled egg. I have made a few decent ones, but there is no consistency. I think I have a technique down, and then the next time, BAM. Runny whites. Not sure why I am incapable of mastering this.

  • Elizabeth Conley

    I really want to try and cook risotto some day soon. I’ve actually watched videos and read articles on the perfect method, but the cooking shows where they mess it up make me nervous…

  • Kayla Grimes

    Salt. Crusted. Branzino. EEK.
    That cookbook sounds awesome!

  • Madeline Modin

    I see I’m not alone in my intimidation of risotto. All that baby-sitting and adding liquid a couple of times when it looks like it needs it. Arrrrgggghhhh! But, I may give it a valiant try some day.

  • Harvitron

    I would love to make a Beef Wellington for my husband, but it looks So. Dang. Difficult.

  • horseofcourse66

    Cookbook sounds amazing. I have always been scared to make pao do queijo (brazilian cheese bread which is delicious and addictive). Husband is Brazilian so the stakes are high if I screw it up.

  • Jacqueline Gannon

    Cookbook looks awesome! My own chicken stock to use in a soup!

  • latanya t

    beef wellington

    dlatany at gmail dot com

  • Vickie Harvey

    I’ve wanted to make Timpano ever since I saw the film Big Night. It looks like such a project. Some day I’ll get up the nerve!

  • Kathy Anderson

    Puff pastry! I’m pretty sure I could do it, but I’m worried it’d be so much work that I wouldn’t enjoy scarfing it down as I should. 🙂

  • brittany pollock

    I have a favorite breakfast at this adorable place that I love so much, I’m scared to make it and disappoint myself! It’s a Mediterranean eggs Benedict and it is amazing!

  • Emily Coyne

    I’ve always wanted to “dude diet” Chicken or beef shawarma!! My boyfriend refuses to believe that homemade can be as good as takeout!

  • Heather Foster

    I would love to know how to make sauces. any kind of sauce/gravy. I have such amazing ones at resturants and have no idea how to deglaze and make something great with pan drippings etc!

  • Angela C

    I’ve always wanted to make beef bourguignon from Julia child.

    • CONGRATULATIONS, Angela!!! You are the winner of a fabulous new cookbook and fancy tool set! Please shoot an email to serenawolf@domesticate-me.com with your full name and mailing address so I can get your prizes to you ASAP! xox

  • Trish

    Crown roast is something I’ve always wanted to make – I probably haven’t because I feel like you need to imbibe multiple vodka cocktails whilst preparing (Mad Men style) and I don’t do well with liquor. Also – SS, DGM!

  • Pam St. Cyr

    I love to cook, but I’ve always been nervous about learning to make homemade pasta. It’s definitely on my bucket list.

  • Alfredo Garcia

    Im not much of a baker but I saw a recipe for Blue Cheese Cheesecake with a Franks Red Hot Carmel sauce in Justin Warner’s cookbook The Laws of Cooking. Im a buffalo chicken purist so definitely want to make it but don’t trust myself yet

  • Regina Robbins

    Beef bourguignon would be the ultimate thing to come from my kitchen.

  • Caitlin Liboiron

    Beef Wellington is definitely on my list of beautiful dishes I am too frightened to try!!

  • Sj Dc

    pastel de nata (portuguese egg tarts) from scratch…including the pastry..its what i daydream of hoping it won’t be a nightmare!!! someday!

  • Lindsay Stephenson

    Chocolate soufflé

  • Abby Gilligan

    Lamb!

  • Kay Battista

    I’d love to make macaroons, but they’re scary!!!

  • Pam R

    I would love to make donuts (that are fried not baked) but I am absolutely terrified of frying things!

  • Nicole Persico

    I spent a semester abroad in Florence, and once a week studied with an older woman who would have us to her home for cooking lessons. They were the highlight of the week (especially since most of the time we ate as she cooked). She made the most incredible homemade spaghetti and clams! Every time I plan to make it I give up because I can never get the pasta just right and end up using a box!!

  • Steph

    I have wanted to make my own yogurt but I’m scared I will poison myself!!

  • Stephanie Lovell Thurlow

    I have always wanted to try making Beef Wellington. Is it too far advanced for the home cook? I read one recipe that said it took 3 DAYS to prepare properly . . .seriously? Anyway . . .I WILL prepare it . . someday.

  • Meg Dowdy

    There’s this truffle-infused mushroom soufflé from rise no1 in Dallas that I’d love to recreate, but soufflé is so intimidating. But once mastered, can you imagine the compliments?! I’d love to have that as my party trick.

  • Maddie

    A whole fish! Always wanted to. Always scared to.

  • paigecorbin

    Bananas Flambe! One of my favorite desserts but always terrified! Also, softshell crabs

  • SBB

    Well-seasoned, not greasy fried chicken and homemade biscuits…doesn’t sound too hard, but when you’re comparing yourself to older southern women’s recipes it is frightening haha

  • Lauren Earman

    I would love to make spankatopia because it sounds funny and tastes amazing…. I need someone Greek to teach me

  • Rose Escalante

    I’ve always wanted to bake bread but am too scared I’ll knead too much/too little or over/under prove the dough!

  • Emily

    I’m going to echo someone else’s idea of homemade pasta.. it’s probably not as hard as I think once you have the dough made!

  • Heather

    Healthy pierogi made from scratch! I am so bad at dough, it freaks me out.

  • Megan Godfrey

    I’m so afraid to try anything fried! The thought of grease everywhere…eeek!

  • Kara

    Whole roasted chicken or whole branzino. Basically any protein not already broken down!

  • Rebecca Levin

    Matzo ball soup, from scratch!

  • Courtney Bourque

    I’ve definitely wanted to try making my own porchetta for a holiday dinner. Lol I hope to do a test run first.

  • This looks delicious. I love molten lava cakes at restaurants but have never been brave enough to try them at home!

  • Starla

    I have never tried lamb before, but that looks delicious! I have never made homemade pasta, like ravioli.. which I totally want to do! starla.batesATyahoo.com

  • Melissa

    I’ve always wanted to try making homemade donuts!

  • Jill Harrison

    I love to bake and can hold my own in the kitchen, but cannot imagine pulling off a croquembouche – can’t even spell or pronounce it!

  • Kim

    I would love to make french macaroons!

  • Devan Cody

    This looks so good! I’m super intimidated by molten lava cakes – someone told me to just “under cook regular cake”, but I don’t believe it’s that easy…

  • Jessica

    Flaming bananas foster! My dad used to make it when I was a kid but I’m just so scared of flames (along with anything I consider remotely dangerous).

  • I would love to invite some family over for a prime rib dinner but cooking it makes me feel so nervous.

  • Amanda Whitley

    i have always wanted to try and cook meatloaf but for some reason have always been afraid to because my moms is just so good im not sure mine can ever compare.

  • A salt-crusted fish. It has always looked so interesting, but so ominous to actually pull off!

  • Daphne Lyman

    This giveaway looks amazing! I’ve always loved chicken pot pie but never made it bc it looks complicated as well as unhealthy and I’m lazy and the frozen ones can be so delicious.

  • Caroline White

    Homemade croissants have been on my list for years! In my head it’s a cold, snowy, winter day and I spend the morning watching the sun come up with coffee and a podcast, folding chilled butter into a perfect dough and letting them rise near the oven….

    but let’s be real. Will I get up that early? Won’t hours of coffee make me jittery? Keeping butter the right degree of cold can be stressful. And making things that have to “rise” totally freaks me out. So homemade croissants have sat on the list for years. Maybe winter 2017?

  • Harmony B

    I’ve wanted to make chicken Marsala

  • Sydney Francis

    This book has a WHOLE chapter on eggs?! Omg.

    In the summer, I always think about getting one of those massive paella pans and heading over to Beal’s in Southwest Harbor to get all the lobster/clams/mussels/haddock(??) possible to make to most badass paella.

  • Carol Roberts clark

    i have some lamp coming and this is easy to make as i have never cooked with it so ill be doing this recipe with all the lamb wish me luck

  • Bonita Flor Maria

    Lamb, don’t know why it sounds so scary?

  • Samantha Woods

    I have always wanted to try to make a soufflé. I will definitely be making this lamb dish. It looks delicious!!!

  • mimi rippee

    Wow does that look good. I’ve made lamb kofta before, but only with 1/2 lamb since my husband decided he hates it. Of course he has never suspected a thing. But I truly love the hummus and cucumber salad as sides. Fabulous! There’s nothing I am fearful of trying to cook or bake, because if I want to make something, I make it! If you’ve ever watched Masterchef Junior, those children will really humble you. Well not you, since you’re a culinary school prodigy. I’ve always wanted to make coulibiac like my mother did once, but I’m not artistic. She carved every bit of that pastry to make it look like a fish, scales and all. It was so pretty!

  • Meredith Eng

    Gnocchi! Chrissy Teigen has a recipe in her book in the chapter about things that scare people that shouldn’t, but I’m still scared.

  • Callie Clemons

    Soufflés! My grandmother makes them in indivual ramekins for dinner parties, and I have always been too intimidated to try. Something about having to time the rise *just* perfectly to serve makes me nervous…

  • Kristen Ensor

    I occasionally see recipes for cooking whole chickens and the one time I tried, it was not good! Dry and not enough flavor. Esh. So I definitely WANT to do it again, just don’t want to waste a whole chicken! So I’m too scared to see any recipes I’ve come across.

  • Lisa L.

    home made pasta!!! I would love to learn to make it but am too scared because it looks like I’ll make a HUGE mess.