Mediterranean Diet Friendly Basil-Parsley Lamb Kofta with Roasted Broccoli

Total time50 min

Prep time20 min

Cook time30 min

Mediterranean Diet Friendly Basil-Parsley Lamb Kofta with Roasted Broccoli

Ground lamb gets worked with fistfuls of fresh basil and parsley, warmed with cumin and coriander, then shaped into compact ovals and seared until deeply browned on the outside and juicy within. Alongside, broccoli florets roast at high heat until the edges turn deeply caramelized, finished with a bright splash of apple cider vinegar that cuts through the richness of the meat. It's a straightforward, herb-forward plate built on real olive oil, fresh produce, and simply seasoned protein — exactly the kind of everyday cooking this way of eating is built around. The whole thing comes together in one skillet and one sheet pan, with extra parsley scattered on top for a fresh finish. This is a great option to add to a Mediterranean-style rotation whenever you want something hearty but still full of vegetables and bright, herby flavor.

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Ingredients

4 servings

For the kofta

1 ½ lb ground lamb
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken Mary's Organic 93% Lean Ground Chicken, 16 oz
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Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
¼ cup fresh basil leaves, finely chopped
¼ cup fresh flat-leaf parsley, finely chopped
1 tsp ground cumin
½ tsp ground coriander
¾ tsp salt
1 tbsp olive oil

For the broccoli

1 large head broccoli (about 1 ½ lb), cut into florets
2 tbsp olive oil
½ tsp salt

For serving

1 tbsp apple cider vinegar
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the broccoli florets on a large baking sheet with 2 tbsp olive oil and 1/2 tsp salt until evenly coated, then spread in a single layer.
2
Roast the broccoli for 20–25 minutes, flipping once halfway through, until the florets are tender and the edges are deeply browned.

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