Lamb Koftas w Roasted Garlic

Although small, these koftas pack a giant flavour.  The sweetness of the garlic infused in the milk with the bread along with my lamb spice mash up, allow the flavour to carry throughout the mixture, keeping them moist, juicy and totally authentic.  Also, you can never add enough fresh herbs, the more the merrier my peeps!

Prep Time: 15min

Cook time: 20 min

Serves: 4 - 6


1 slice bread (stale is good as it soaks up more flavour)
1 bulb *Roasted garlic OR 3 cloves garlic, crushed
50ml milk
600g lamb mince
2 tbsp *Savoury Spice Mash Up: Lamb
¼ cup fresh mint, chopped
½ cup fresh parsley, chopped
1 onion, grated
salt and freshly grated pepper
knob of  *Garlic, Herb Butter OR general butter
drizzle olive oil

*See Jax Food Hax


If making koftas on wooden skewers, don’t forget to pre-soak them in a little water, so they don’t burn during cooking.

Take your bread, rip into small pieces or blend into breadcrumbs and pop in to a bowl large enough to mix all of your ingredients.

Mash the roasted garlic with a fork.

Food : Lamb Koftas - Jax Hamilton : Photo : Daniela Aebli

Layered with 4 fabulous Hax : Roasted Garlic, Garlic, Herb & Chilli Oil, Garlic Herb Butter & Savoury Spice Lamb Mash Up

Add to the bowl with the bread OR pop in the raw garlic if using instead.  Drizzle over the milk.  Mix well, leave for 5 minutes or until the milk is absorbed into the bread.

Add the lamb, spices, herbs and onion, salt and pepper, mix well with your hands then form into koftas or onto skewers.

Food : Lamb Koftas - Jax Hamilton : Photo : Daniela Aebli

Wet your hands that way the mixture won’t stick to your hands while you shape them.

Melt the butter and a drizzle of oil in a non-stick frying pan.  When bubbling cook until crisp and golden on the outside and just pink on the inside.

JAX SAYS:  I often prep my koftas and batch freeze them ready to defrost to use as and when I need them.  Also, the flavour intensifies during the freezing process and is incredible.

Food : Lamb Koftas - Jax Hamilton : Photo : Daniela Aebli

SERVE: This dish is beautiful served with a pottle of greek yoghurt, mixed with some chopped mint (or coriander), a pinch of the lamb savoury spice a little fresh garlic and a squeeze of lemon juice.   Eat stuffed into hot pitta breads drizzled with the yoghurt mixture with my Moroccan Cous Cous or a chunky Greek Salad.