Lamb kofta baked together with a medley of cauliflower and peppers is an easy-to-prepare, quick-cooking meal. Served with a crisp salad, some fresh pita bread, and tzatziki sauce, this easy meal has the appeal of great flavor and textures.

Once the seasonings are added to the ground lamb, it only takes a few minutes to roll them into meatballs or the more traditional cigar shape. The kofta is loaded with flavor, so I find it’s best not to add too much spice to the vegetables, so I keep them simple. Also, I recommend roasting the vegetables and kofta on separate trays so the vegetables can achieve a nice crisp finish. 

INGREDIENTS

For the kofta:

1lb (500 g) ground lamb

1 small yellow onion, grated

2 cloves garlic, grated or minced

2 tbsp chopped cilantro

2 tsp ground cumin

2 tsp paprika

2 tsp ground coriander

1 tsp cinnamon

1 tsp kosher salt

½ tsp cayenne pepper

¼ cup panko breadcrumbs

For the cauliflower:

1 head cauliflower, quartered, core removed, each quarter cut into ½” thick slices

1 red pepper, seeds and thick membrane removed, cut into ½” thick strips

1 yellow pepper, prepared as noted above

½ red onion, cut into ¼” slices

½ tsp dried oregano or Italian seasoning

2 tbsp olive oil

PREPARATION

Heat the oven in the Convection Roast or Convection Bake mode to 400°F/205°C.

Combine the ground lamb with the seasonings and breadcrumbs, and roll it into cylinders or meatballs. Arrange them on a parchment—or foil-lined shallow baking tray.

Combine the vegetables with the olive oil and seasoning and spread onto another shallow baking tray.

Place the tray with the vegetables on the lower rack in the oven and slide the tray with the kofta in on the upper rack.  Set the timer for 20 minutes.  The kofta should be glossy and firm to the touch, while the vegetables should be caramelized on the edges.

Serves 4