Lionheart Wines
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Succulent Lamb & Feta Kefta

Makes 36


  • ½ c. minced onion
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons olive oil
  • 1 pound ground lamb
  • 4 oz. crumbled feta cheese
  • 1 cup fine fresh bread crumbs
  • 1 large egg, beaten lightly
  • ¼ t. ground allspice
  • a pinch cinnamon
  • ¼ c. chopped fresh mint
  • ¼ c. chopped flat-leaf parsley
  • 1 T. chopped fresh rosemary
  • 1 T. chopped dried culinary lavender blossoms
  • Salt and pepper to taste
  • In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened.  Transfer mixture to a bowl and allow to cool. Add the rest of the ingredients, and combine well. Form level tablespoons into 1 1/4-inch meatballs, arranging on a tray as formed.
  • Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.
  • Preheat oven to 450°F.
  • Bake meatballs in upper third of oven for 8 minutes. Remove from oven and turn on broiler.  When broiler is hot, broil meatballs for another minute or two until nicely browned.
  • Serve hot or at room temperature.

Kathy Fruchterman, Executive Chef

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