The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spiced Lamb Koftas with Harissa Wedges & Mint Yoghurt
It’s mint and lamb – that classic combo – but not as you know it. We’ve given it the Mindful Chef treatment: fresh herbs infuse a cooling yoghurty sauce, while juicy British lamb patties are cumin-spiced and griddled until golden. On the side? Smoky harissa wedges. A guaranteed hit with kids and adults alike!
High protein
5 plants
Family-friendly
Serving size
Ingredients
- 160g greek style yoghurt (Milk)
- 1 handful of fresh mint
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 40g mixed salad leaves
- 200g baby tomatoes
- 1 cucumber
- 1 tbsp ground cumin (use half)
- 500g lamb mince
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 4 large potatoes
Nutritional Information
Calories: 579
Protein: 32g
Carbs: 46g
Fat: 27g
Spiced Lamb Koftas with Harissa Wedges & Mint Yoghurt
It’s mint and lamb – that classic combo – but not as you know it. We’ve given it the Mindful Chef treatment: fresh herbs infuse a cooling yoghurty sauce, while juicy British lamb patties are cumin-spiced and griddled until golden. On the side? Smoky harissa wedges. A guaranteed hit with kids and adults alike!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line 2 baking trays with parchment paper
- Pull out 2 large bowls & a small bowl
Get the wedges on
- Cut the potatoes into wedges
- Place the wedges onto a lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper
- Roast for 15 mins / air fryer 10 mins
Make the koftas
- In a large bowl, combine the lamb, the half pack of ground cumin, half the harissa paste and a pinch of salt and pepper. Shape into 12 koftas, around 4cm long
- Place the koftas onto the other lined baking tray, drizzle with 2 tsp oil and bake for 19 mins, until cooked through
- After 15 mins, add the remaining harissa paste to the wedges and toss to combine. Roast for further 15 mins / air fryer 10 mins
Salad time
- Meanwhile, thinly slice the cucumber into 1/2cm half-moons. Roughly dice the tomatoes
- Place both into the other large bowl. Toss with the vinegar and 1/2 tbsp olive oil. Season with salt and pepper
- Pick the mint leaves from the stalks and roughly chop. Place the mint into the small bowl and mix with the yoghurt. Season with a pinch of salt and pepper
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Add the salad leaves to the cucumber bowl and toss to combine
- Serve the lamb koftas onto plates, with the wedges, mint yoghurt and salad alongside
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