Lamb kofte with roasted peppers and tzatziki

Lamb kofte with roasted peppers and tzatziki

  • serves 4
  • A little effort

Masterchef’s John Torode believes spring is the time for barbecues, mates and beer, and lamb stays nice and juicy when you barbecue it. All three of these recipes are also good served on their own with flatbread.



  • lamb mince 500g
  • cumin seeds 2 tsp
  • ground coriander 2 tsp
  • lemon 1, juice and zest
  • flat-leaf parsley ½ a small bunch, chopped
  • mint ½ a small bunch, chopped
  • egg 1, lightly beaten
  • ready-roasted red peppers 400g, sliced
olive oil 2 tbsp, plus a drizzle
  • tzatziki 1 tub
  • pine nuts 50g, toasted


  • Step 1

    Mix the lamb with the spices, half the lemon juice, zest, herbs, egg and some seasoning. Shape into 16 balls and chill for 30 minutes.

    Meanwhile, mix the sliced peppers with the remaining lemon juice and a drizzle of oil. Heat 2 tbsp oil in a frying pan then fry the lamb kofte for about 6–8 minutes, or until browned and cooked through. Serve the kofte with the tzatziki and the peppers, sprinkled with pine nuts.