Recipes.

Lamb Kofta Lettuce Wraps

By Ngaire Hobbins + Michelle Crawford


I Quit Sugar - Lamb Koftas
  • 4 servings
  • Prep - 15 mins
    Cooking - 10 mins
  • Total - 25 mins
I Quit Sugar - Lamb Koftas

Juicy spiced parcels of protein, antioxidants and anti-inflammatory goodness that use lettuce instead of bread. Adding yoghurt, nuts and fresh herbs makes this Mediterranean- inspired dish tick all the nutritional boxes.  

Servings: 4
Preparation: 15 mins
Cooking: 10 mins

Ingredients

  • 400 g minced lamb.
  • 2 teaspoons coriander, ground.
  • 1 teaspoon cumin, ground.
  • 1 teaspoon cinnamon, ground.
  • 1 teaspoon sea salt.
  • 2 cloves garlic, finely chopped.
  • 1 teaspoon lemon zest.
  • 1 tablespoon mint, dried.
  • Olive oil, for frying.
  • 260 g Greek yoghurt.
  • 8 large cos lettuce leaves.

Salad

  • 40 g hazelnuts, toasted, skins removes and roughly chopped.
  • 65 g feta cheese, crumbled.
  • 2 large tomatoes, chopped.
  • 1 handful majoram, fresh, chopped.
  • 2 tablespoons lemon juice.
  • 2 tablespoons olive oil.

Directions

1. Use your hands to knead together the lamb mince and the spices, garlic, lemon zest and mint until really well blended. Divide into eight portions and roll into football-shaped ovals with your hands. Put them on a plate in the fridge while you
make the salad. 

2. To make the salad, put all of the ingredients in a small bowl and toss to combine. Season with salt and pepper and set aside.

3. Heat a barbecue, chargrill pan or frying pan to medium–high heat and smear with a little olive oil. Add the koftas and cook for 3–4 minutes. Don’t move them until a crust develops, then turn over and cook each side. Remove from the heat. 

4. To assemble, place a spoonful of yoghurt onto each lettuce leaf, add a spoonful of salad and top with a kofta. Fold the lettuce around the filling and eat.


Note

Images and recipes from Better Brain Food by Ngaire Hobbins and Michelle Crawford Murdoch Books, RRP $39.99.

I Quit Sugar - Better Brain Food

Juicy spiced parcels of protein, antioxidants and anti-inflammatory goodness that use lettuce instead of bread. Adding yoghurt, nuts and fresh herbs makes this Mediterranean- inspired dish tick all the nutritional boxes.

Ingredients

  • 400 g minced lamb.
  • 2 teaspoons coriander, ground.
  • 1 teaspoon cumin, ground.
  • 1 teaspoon cinnamon, ground.
  • 1 teaspoon sea salt.
  • 2 cloves garlic, finely chopped.
  • 1 teaspoon lemon zest.
  • 1 tablespoon mint, dried.
  • Olive oil, for frying.
  • 260 g Greek yoghurt.
  • 8 large cos lettuce leaves.

Salad

  • 40 g hazelnuts, toasted, skins removes and roughly chopped.
  • 65 g feta cheese, crumbled.
  • 2 large tomatoes, chopped.
  • 1 handful majoram, fresh, chopped.
  • 2 tablespoons lemon juice.
  • 2 tablespoons olive oil.

Directions

1. Use your hands to knead together the lamb mince and the spices, garlic, lemon zest and mint until really well blended. Divide into eight portions and roll into football-shaped ovals with your hands. Put them on a plate in the fridge while you
make the salad. 

2. To make the salad, put all of the ingredients in a small bowl and toss to combine. Season with salt and pepper and set aside.

3. Heat a barbecue, chargrill pan or frying pan to medium–high heat and smear with a little olive oil. Add the koftas and cook for 3–4 minutes. Don’t move them until a crust develops, then turn over and cook each side. Remove from the heat. 

4. To assemble, place a spoonful of yoghurt onto each lettuce leaf, add a spoonful of salad and top with a kofta. Fold the lettuce around the filling and eat.

Note

Images and recipes from Better Brain Food by Ngaire Hobbins and Michelle Crawford Murdoch Books, RRP $39.99.

I Quit Sugar - Better Brain Food

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