Perfectly spiced ground lamb is paired with roasted colorful vegetables in this delicious Middle Eastern dinner recipe. Keep it low-carb and Metabolic Factor approved, or pair with gluten-free toasted pita bread for a traditional feast.

Serves: 6

Prep Time: 15 min.

Cook Time: 30 min.

Total Time: 45 min.


For the lamb kofta:

  • 1/2 cup walnuts
  • 1 yellow onion, diced
  • 3 cloves garlic, diced
  • 1 jalapeno pepper, seeds removed, diced
  • 1/2 cup fresh parsley, chopped
  • 2 lbs. grass-fed ground lamb
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

For the vegetables:

  • 1 eggplant, sliced
  • 3 red bell peppers, sliced
  • 1 yellow squash, chopped
  • 1 lb. asparagus, chopped
  • 1 teaspoon Za’atar seasoning
  • 2 tablespoons avocado oil


Preheat the oven to 400F and line a baking sheet with a silicone liner.

Add all vegetables to the sheet pan, drizzle in oil and sprinkle with seasoning. Roast in the oven for 30 minutes.

Meanwhile, prepare the lamb. Add walnuts, garlic, onion, jalapeno and parsley to a food processor and blend until a thick paste has formed. Add paste to a large bowl, along with the ground lamb and other seasonings. Mix to combine.

Using your hands, form small kofta shaped meatballs and place them on a baking tray. Bake in the oven for 30 minutes or until cooked through to your liking.

Serve the roasted vegetables and meatballs with tzatziki, hummus, sliced cucumber, cherry tomatoes, feta cheese, and optional pita bread.