I haven’t always been the biggest fan of lamb, it always reminds me of a musky wet dog. I have made it numerous ways and beyond lamb chops, I never really had any great successes. The first time I had ground lamb that I didn’t hate it was at a quaint little bistro in Jerusalem. The difference between “get this taste out of my mouth” and “Oh? Yum!” I believe is in the spices, and the method of cooking. Grilling, or in this case broiling the meat allows some of the skank to drip away.
For this recipe I blend lamb and beef with homemade ras el hanout seasoning for the earthiest, most robust meatballs that are perfectly browned and crisp on the outside. Serve hot or warm with baba ghanoush, hummus or yogurt dip. These can be served in pita with spreads and salads or as an entree with lentil pilaf and roasted veg. I like to add some sesame seeds for texture, this is not particularly traditional but I like it none the less.
Broiled Lamb & Beef Kofta
- 1 pound ground beef
- 1 pound ground lamb
- 2-3 tablespoons Ras El Hanout
- 1 Tablespoon Parsley, dried
- 1 Tablespoon onion flake
- 1 Tablespoon Toasted sesame Seed
- 1 teaspoon Celtic Sea Salt
- In a medium sized bowl combine all ingredients.
- Form into tablespoon-ish sized balls. (You can make them larger but smaller balls are better for tucking into pita or serving as an appetizer.)
- Refrigerate for 20 minutes or overnight.
- Before broiling, allow the kofta to rest at room temp until it is no longer cold. (15 minutes or so)
- Arrange meatballs onto a broiling tray or on an oven safe drying rack and baking tray.
- BROIL on High for 15 minutes. Flip the meatballs around about half way for even browning.
Pictured With: Baba Ghanoush, Tahini, Olive Oil, Za’atar, and Cumin