Mediterranean Diet Friendly Ginger-Turmeric Lamb Kofta with Roasted Broccoli

Total time50 min

Prep time20 min

Cook time30 min

Mediterranean Diet Friendly Ginger-Turmeric Lamb Kofta with Roasted Broccoli

Ground lamb gets worked with grated ginger, warm turmeric, cumin, and coriander, plus a generous handful of parsley and cilantro, then shaped into compact ovals and seared in olive oil until deeply browned on the outside and juicy within. Alongside, broccoli florets roast at high heat until the edges char and crisp, then get a bright finishing splash of apple cider vinegar that cuts through the richness of the meat. The combination of good olive oil, fresh herbs, warming spices, and plenty of roasted vegetables is exactly the kind of everyday plate this way of eating is built around. It comes together with simple technique — sear, roast, toss — but tastes like something you'd order at a really good grill spot. This one's a genuinely satisfying option to put on repeat for a Mediterranean-style dinner rotation, whether you're feeding a crowd or just meal-prepping for the week.

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Ingredients

4 servings

For the kofta

1 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).
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander
3 tbsp fresh parsley, finely chopped
2 tbsp fresh cilantro, finely chopped
¾ tsp salt
1 tbsp olive oil

For the broccoli

1 large head broccoli (about 1.5 lb), cut into medium florets
2 tbsp olive oil
½ tsp ground turmeric
¼ tsp salt
1 tbsp apple cider vinegar

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
Toss the broccoli florets on the prepared baking sheet with 2 tbsp olive oil, 1/2 tsp turmeric, and 1/4 tsp salt until evenly coated. Spread in a single layer, cut-side down where possible.

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