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Lamb Kofta w/ Rosemary Tzatziki

  • Prep 1 hour
  • Cook 45 mins
  • Serves 4 - 6

Make it with our Tamar Valley Greek Style Yoghurt! 


  • 1kg lamb mince
  • 1 brown onion, diced finely
  • 3 garlic cloves, minced
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2 tbsp parsley, chopped
  • 2 tbsp oregano, chopped
  • 1 tbsp mint, chopped
  • 1/2 tsp ground cloves
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 egg
  • 3 tbsp olive oil
  • Salt and pepper, to taste
  • Rosemary Tzatziki:
  • 2 cups Tamar Valley Greek Style Yoghurt
  • 4 garlic cloves, minced
  • 1 medium cucumber, seeded and finely diced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and pepper, to taste


  1. Preheat oven to 200 degrees Celsius.
  2. In a frying pan over a medium heat, cook onion and garlic until soft and fragrant. Remove from pan and set aside to cool.
  3. In a large mixing bowl, combine the mince, spices and herbs. Next, add cooled onion and garlic then combine egg into mixture. Cover with cling wrap and place in fridge for 45 minutes.
  4. Line a tray with baking paper then roll lamb mixture into small round balls. Place koftas on baking tray when all the mix has been used.
  5. Heat olive oil in a large frying pan over a medium heat then add koftas, cooking until golden brown (approximately 2-3 minutes depending on size of koftas).
  6. Once fried in the pan, place koftas back on baking tray and cook for 12 minutes or until cooked through. Check after 8 minutes (again, depending on size of koftas).
  7. To make rosemary tzatziki, stir all the ingredients including the yoghurt until combined. Adjust seasoning if required. Serve with koftas and pita bread.
Size options
Available in 1kg & 500g tub

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