INGREDIENTS

• 1 lb Ground American Lamb

• 1 medium yellow onion, grated

• 2 cloves of garlic

• 1 whole bunch parsley, stems removed (about 1&1/2 packed cups parsley leaves), finely chopped

• 1 or 2 large potatoes, cut into wedges

• 1 large onion cut into wedges

• 3 large tomatoes, cut into wedges

• 3 tbsp of olive oil

• 1&1/2 tbsp of tomato paste

• Spices

○ 1 tsp ground paprika

○ 1 tsp ground turmeric

○ Salt to taste

○ Black pepper to taste

○ ½ tsp chili powder, adjust spice level according to your liking

○ 1 tsp sumac

○ ½ tsp ground allspice

Sauce -

• 1 tbsp tomato paste

• 2/3 cup of water

• Juice of ½ lemon

• Salt to taste

• Black pepper to taste

DIRECTIONS

Preheat Oven 400 F

In a large bowl, add the ground American Lamb, all the spices, finely chopped parsley (make sure to reserve some of the parsley for garnish), grated onion, minced garlic, olive oil and mix.

In a separate bowl, add the potato wedges, tomato wedges, onion wedges, drizzle some olive oil, salt, and black pepper to taste. Feel free to season the veggies with the same spices we used for the kofta mixture.

In a large sheet pan, add the veggies and distribute them evenly throughout the pan. Shape the kofta into logs.

Place the koftas onto the pan. I like to arrange the kofta with a potato wedge separating each kofta log. But feel free to arrange the kofta to your liking.

Note: If you want some caramelized edges on the kofta, make sure that the kofta is touching the pan and not on top of the potatoes or veggies

In a cup, add tomato paste, water, lemon juice, salt to taste and mix. Pour the sauce over the kofta and veggies

Place on the middle rack in the oven and bake for about 40 minutes or until ground lamb reaches an internal temperature of 160 degrees.

Garnish with parsley.

Serve with fries, tahini, basmati rice or you can make sandwiches with them and serve with pita bread on the side. Enjoy!