Browned lamb koftas with mint yoghurt, lemon and herbs

Recipe

Lamb Koftas with Mint Yoghurt

Published 09 October 2026 · Updated 11 October 2026

Ready-made lamb koftas cooked until browned and piping hot, served with cool full-fat Greek yoghurt, mint, lemon and a little chilli. The bright yoghurt and lemon cut through the seasoned lamb.

Not kitchen tested by The Black Farmer.
Serves 2
Prep 10 min
Cook 15 min
Total 30 min

Timing: Prep covers mixing the yoghurt and arranging the accompaniments. Heating the pan and cooking the koftas are cook stages; resting is separate.

Ingredients

Adds 1 items across 1 products — £7.90 total.

Pantry ingredients such as oil, salt and herbs are not included.

Other Ingredients You'll Need

  • Neutral oil — 1 tbsp
  • Fine salt and black pepper — to taste
  • Fresh mint — 1 tbsp, finely chopped
  • Greek yoghurt — 150g, full-fat
  • Lemon — 1, zest and juice for yoghurt; cut the remainder into wedges
  • Chilli flakes — 0.5 tsp

Method

Make the mint yoghurt

Stir the full-fat Greek yoghurt with mint, lemon zest, half the lemon juice and chilli flakes. Season and chill. Reserve the remaining lemon half for wedges.

Heat the pan

Warm a lightly oiled griddle or frying pan over medium-high heat. The surface should be hot enough to sizzle immediately but not smoke.

Cook the koftas

Cook the ready-made lamb koftas for 4–5 minutes per side, turning carefully, until browned and piping hot throughout. Do not reshape or mix them.

Rest and serve

Rest for 5 minutes, then serve with the mint yoghurt, lemon wedges and warm flatbreads.

Serving Suggestion

Serve with flatbreads, chopped salad and the mint yoghurt for dipping.

Frequently Asked Questions

Are these homemade koftas?

No. This recipe uses ready-made lamb koftas; the method focuses on cooking them evenly and serving them well.

How do I know they are ready?

They should be browned and piping hot throughout, with no pink centre.