Baked Lamb Kofta with Tahini Sauce and Chopped Salad

• 1.25 lb ground lamb (pasture-raised if you can)
• 1/2 small, grated yellow onion
• 4 cloves (3 minced for the kofta, 1 grated for the sauce) garlic
• 3/4 cup, finely chopped, divided fresh parsley
• 1/4 cup, finely chopped fresh mint
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 1/2 tsp, divided sea salt
• 1/2 tsp black pepper
• 3 tbsp, divided olive oil
• 1/4 cup tahini
• 4 tbsp, divided lemon juice
• 3–4 tbsp, cold water
• 2 medium, diced cucumber
• 1 1/2 cups, quartered cherry tomatoes
• 1/4, finely diced red onion
• 3 cups cooked brown rice

Instructions

1. Preheat the oven to 450°F (230°C). Line a sheet pan with parchment.
2. Squeeze the grated onion in a clean towel to remove the excess liquid. Combine it in a large bowl with the lamb, minced garlic, 1/2 cup of the parsley, the mint, cumin, coriander, cinnamon, cayenne, 1 tsp of the salt, and the pepper.
3. Mix with your hands only until the ingredients are evenly combined. Overmixing makes the kofta dense.
4. With wet hands, shape the mixture into 12 fingers about 3 inches long and set them on the pan. Brush with 1 tbsp of the olive oil.
5. Roast 12–14 minutes, turning once halfway, until browned and cooked through to 160°F (71°C).
6. Meanwhile, whisk the tahini, 3 tbsp of the lemon juice, the grated garlic, and 1/4 tsp salt in a small bowl. It will seize up at first. Whisk in the cold water a tablespoon at a time until smooth and pourable.
7. Toss the cucumber, tomatoes, red onion, and remaining parsley with the remaining 2 tbsp olive oil, 1 tbsp lemon juice, and 1/4 tsp salt.
8. Serve the kofta over brown rice with the salad alongside and the tahini sauce drizzled over everything.

Tips

• Chill the mixed meat for 15 minutes before shaping if it feels sticky. It is easier to roll and holds together better.
• Raw kofta freeze well. Shape them, freeze on a tray, and bag them. Bake from frozen, adding about 5 minutes.
• Lamb has enough fat to stay juicy, but ground beef or chicken thigh also works. Tuck the kofta into warm pitas if gluten is not an issue.
• The tahini sauce thickens in the fridge; loosen it with a spoonful of water. It keeps 4 days.

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