Greek Lamb Keftedes with Yogurt Sauce

Method

1. 1
   • ground lamb 500 g
   • onion 1
   • fresh parsley 2 tbsp
   • fresh mint 1 tbsp
   • dried oregano 1 tsp
   • ground cumin 1 tsp
   • ground cinnamon 1 tsp
   • garlic 1
   • salt to taste
   • black pepper to taste

   Combine the lamb and herbs — In a large bowl, combine the lamb mince, chopped onion, minced garlic, parsley, mint, oregano, cumin and cinnamon. Season generously with salt and black pepper.

2. 2
   • egg 1
   • breadcrumbs 60 g

   Bind and chill the mixture — Add the egg and breadcrumbs, then mix everything together with your hands until well combined. Cover and chill in the fridge for 20 minutes to firm up.

   ⏱20 min
3. 3
   • olive oil 2 tbsp

   Shape the lamb patties — Preheat the oven to 200°C (400°F). Shape the chilled mixture into small oval patties and arrange them on a lined baking tray. Drizzle with olive oil.

4. 4

   Bake until browned — Bake for 20–22 minutes, turning halfway, until browned outside and cooked through.

   ⏱22 min
5. 5
   • ground lamb 500 g
   • garlic 2
   • Greek yogurt 200 g
   • lemon 1
   • salt to taste

   Make the yogurt sauce — Meanwhile, stir the Greek yogurt with the extra garlic clove and lemon juice, then season with salt to make the sauce. Serve the lamb patties hot with the yogurt sauce on the side.