Lamb Kofta with Garlic Sauce and Pickled Onions

Lamb Kofta with Garlic Sauce and Pickled Onions – Candy Coated Culinista

A great middle eastern dish that is so scrumptious and satisfying you’ll have to hold yourself back from overeating.

Yield/Serving: 4-5
Difficulty level is: Easy, time consuming

From At My Table


• 1 pound ground lamb
• 1 peeled and coarsely grated, to give ¾ cup loosely packed
• 2 cloves garlic, peeled and minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp ground allspice
• ½ tsp ground white pepper
• 1 tsp sea salt or kosher salt
• 3 tbsp finely grated parsley
• 3 tbsp finely chopped fresh mint
• 2 tbsp olive oil
Garlic Sauce
• 1 2/3 cups Greek yoghurt
• 4 cloves garlic, peeled and minced
• 1 – 2 lemon zest of 1 lemon and 3 tbsp of juice
• 2 tsp sea salt or kosher salt
• 2 tsp dried mint
• Tomatoes
• Iceberg lettuce
• Faltbreads
Quick Pickled Onions
• 1 small red onion, peeled & cut into half moons
• Juice from 2 -3 limes


1. Combine all ingredients except olive oil into a large bowl and roll into sausage shapes. Do not compact the lamb mixture once in the desired shape.
2. Slightly flatten sides and place on a baking sheet lines with cling wrap and place in fridge for 30 minutes.
3. Combine yoghurt, garlic, lemon zest, juice, salt and dried sauce together.
4. Slice red onion into half moons and let marinate in lime juice
5. Using a large frying pan heat frying pan and cook kofta on medium-high heat for 5 of so minutes each side until cooked all the way through.
6. Serve inside faltbreads along with toppings

Please Enjoy

My thoughts

It was great making koftas another way as last time I made them it was a bowl and I quite enjoyed them. I decided to serve mine with cucumber, pomegranates, and pickled onions to bulk up the meal a little. This was a lovely meal; but it was time consuming. It didn’t seem like it would take so long and since there is not times given I didn’t know what I was getting myself into. The directions were a little off, so to achieve the kofta look I was accustomed to I sear all sides and cooked the remaining time in the oven. Almost 2 hours beginning to end. That’s a little long for me on a weekday after getting home for work; but then there is leftovers for the next couple of days. A trade off perhaps?

Lamb Kofta with Garlic Sauce and Pickled Onions – Candy Coated Culinista

Valentine’s Day Sticky Fig Lamb with Beans & Moroccan Couscous

Sticky Fig Lamb with Beans & Moroccan Couscous - Candy Coated Culinista

Sticky Fig Lamb with Beans & Moroccan Couscous – Candy Coated Culinista

This is an exotic, scrumptious and romantic meal that can be served for Valentine’s day or for a dinner party.

My picture was included in the Valentine’s Day Food Newtork Canada Cooking Club Challenge gallery.

Yield/Serving: 4
Prep Time: 15 min.
Cook Time: 10 min.
Difficulty level is: Easy

• ½ cup Moroccan Couscous
• ½ cup chicken broth
• 2 handfuls of green beans
• 8 Lamb loin chops
• Salt, to taste
• Black pepper, to taste
• 2 tbsp extra virgin olive oil
• 6 tbsp Fig Cabernet & Wine Jelly
• 2 tbsp balsamic vinegar
• ½ small red onion, thinly sliced
• Handful of grape tomatoes, halved
• 2 green onion, finely chopped
• small handful of mint leaves,
• 1 tbsp sultana raisins
• 1 tbsp pine nuts
• 1 tbsp dried apricots, finely chopped
• Dash of extra virgin olive oil
• Salt, to taste
• Black pepper, to taste

1. Boil a ½ cup of chicken broth and once boiled pour couscous along with broth into glass bowl until absorbed.
2. Trim green beans and steam.
3. Season lamb with salt and pepper and cook in a frying pan along with olive oil on medium-high heat for 3 minutes on each side (for medium rare) and brush jelly onto lamb.
4. Add the balsamic vinegar in the last minute or two of cooking.
5. Remove lamb from pan and let the remaining juices cook until sticky.
6. Fluff up the couscous with a fork and add the red onions, tomatoes, green onion, mint, raisins, pine nuts and apricots along with a dash of extra virgin olive oil, salt and pepper.
7. Plate two lamb loin chops along with the green beans and couscous and serve.

• Figs aren’t in season right now so I managed to find a fig jelly (PC Fig Cabernet and Wine Jelly).

Please Enjoy

My thoughts
The lamb was perfectly cooked and along with the fig and wine sauce it tasted delicious. The Moroccan couscous was savoury and light. This is a perfect Valentine’s Day meal, not too heavy and the perfect portion size.

Grilled Lamb Chops with Tomato Salsa

Grilled Lamb Chops with Tomato Salsa -Candy Coated Culinista

Grilled Lamb Chops with Tomato Salsa -Candy Coated Culinista

Friday May 17th is Food Revolution Day. For those of you that don’t know this is Jamie Oliver’s brain child. It is a campaign to get people better connected to their food so they can live longer and healthier lives. Learning essential cooking skills will make people more aware of what they are eating and want to cook for themselves instead of eating pre-packed food, which in turn will help fight the growing obesity rate. To celebrate the day I made one of my favourite dishes from Jamie Oliver.

I altered the recipe a bit as I made this at the last minute. I roasted the baby potatoes and aromatics. Please give the recipe below a try, his picture is mouth-watering.

From Jamie Oliver

For more info go to

Yield/Serving: 2

Difficulty level is: Medium

• 4 – 4oz lamb loin chops
• 2 ripe tomatoes
• 12 oz potatoes
• 6 oz French beans
• 4 Scallions
• 1 small bunch of basil
• 1 lemon
• 1 tbsp milk
• White wine vinegar
• Extra virgin olive oil
• Olive oil
• Sea salt
• Black pepper

1. Half fill the medium saucepan with cold salted water and place on a high heat. Peel the potatoes, cut any larger ones in half and drop into the pan.
2. When the water boils, reduce to a medium heat and cook for about 15 to 20 minutes, or until the potatoes are cooked through.
3. Meanwhile lay the lamb chops on a piece of parchment paper, sprinkle with a pinch of salt and pepper and finely grate over the zest of the lemon. Squeeze over a little bit of juice and drizzle with a little olive oil.
4. Cover the chops with the parchment paper and bash them with the base of a saucepan until flattened to just under ½ inch thick and seasoning is well stuck.
5. Thinly slice the scallions. Halve the tomatoes, squeeze out and discard the seeds then finely chop with the scallions and basil (stalks and all), mixing as you go.
6. When you’ve got a good salsa consistency, add a splash of vinegar, a lug of extra virgin olive oil and pinch of salt and pepper then chop and mix a few more times before scraping into a small bowl.
7. Make your table look respectable – get the flatware, salt and pepper and drinks laid out nicely. Clean your cutting board and knife.
8. When the potatoes are done, drain them in a colander and leave to steam dry for a couple of minutes. Add the milk to the empty pan, tip the potatoes back in and mash until smooth and creamy.
9. Have a taste and season with salt and pepper, then cover with a lid to keep war. Fill and boil the kettle.
10. Place a grill pan on a high heat. Fill the small saucepan with boiling water, add a pinch of salt and place on high heat.
11. Trim the green beans, and once the water is boiling, drop them into pan. Cook the green beans for about 4 minutes, or until just cooked through but not squeaky.
12. Meanwhile cook the lamb chops on the hot grill pan for about 2 minutes on each side, or until golden brown and done to your liking. You may need to do this is batches.
13. When the beans are done, drain the colander and divide between your plates along with the potatoes. Add two hot delicious chops to each plate, drizzle the salsa over the top and serve.

Please Enjoy

Review & Thoughts
Mr. C. and I enjoyed this recipe a lot. He even mentioned it to someone in passing because he liked this recipe so much. This is a great date night dish as it is a little fanciful, but also has a homey feel too.

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