Spiced Lamb Kofta with Roasted Vegetables

1.Preheat your oven to 200°C (390°F).

2.In a large bowl, combine the ground lamb, grated onion, minced garlic, chopped parsley, ground cumin, ground coriander, ground cinnamon, smoked paprika, ground allspice, chili flakes (if using), salt, and black pepper. Mix gently but thoroughly until all ingredients are evenly incorporated. Avoid overmixing to keep the kofta tender.

3.Shape the lamb mixture into small oval-shaped meatballs, about the size of a walnut, and place them on a plate.

4.In a large mixing bowl, toss the chopped seasonal vegetables with 3 tablespoons of olive oil, dried oregano, salt, and pepper until evenly coated.

5.Spread the vegetables out in a single layer on a large baking sheet lined with parchment paper or a silicone mat.

6.Place the baking sheet with vegetables in the preheated oven and roast for 15 minutes.

7.Meanwhile, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.

8.Add the lamb kofta to the skillet in a single layer, cooking in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes per side, turning gently to brown all sides and cook through. The internal temperature should reach 70°C (160°F).

9.After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven and stir the vegetables to ensure even cooking.

10.Add the browned kofta to the baking sheet with the vegetables, spacing them evenly among the veggies.

11.Return the baking sheet to the oven and roast everything together for an additional 10 minutes, allowing the flavors to meld and the vegetables to caramelize further.

12.Remove from the oven and transfer the kofta and roasted vegetables to a serving platter.

13.Garnish with fresh parsley leaves and serve with lemon wedges on the side for squeezing over the dish.

14.Tip: Serve with warm flatbread or steamed rice to complete this hearty Turkish-inspired meal.