Lamb Koutlets

READY IN: 1hr 20mins
Recipe by mersaydees

Based on a recipe from Soheila Kimberley’s cookbook, Taste of the Middle East. She says, “Koutlets are very tasty and are popular hot at a buffet or cold as snack or for picnics.” Serve with pita bread and an herby green salad.

Top Review by mummamills

great and easy recipe! I had the lamb mince for a day or two, but I was sick, and hadn't got round to making this. Decided I had to make it, so did the lazy thing; potatoes in the microwave, and everything in the whizz :)
turned out very well! I did add a little fresh mint to the mix, as I love mint and lamb. Had no trouble shaping the rissoles, and they tasted great! I think they would also be wonderful on a bun with cucumber and yogurt! made for Aussie swap, July 2012

Ingredients Nutrition

Directions

  1. In a large bowl, beat eggs.
  2. Add the onion and parsley.
  3. Season with salt and pepper and beat together.
  4. In a saucepan large enough to hold the potatoes, add enough water to cover the potatoes, and bring to a boil. Add salt, potatoes, and boil 20 minutes, or until tender.
  5. Drain potatoes and set aside to cool.
  6. When potatoes are cool enough to handle, coarsely grate them.
  7. Add grated potatoes and lamb to the egg mixture and mix together. Knead by hand for 3 to 4 minutes until thoroughly blended.
  8. Take a handful of meat and roll it into a ball.
  9. Coat the meatballs with the bread crumbs, molding each into a triangle, about 5 inches long.
  10. Coat with the bread crumbs again.
  11. In a large frying pan, heat the oil.
  12. Fry the koutlets over a medium heat for 8 to 12 minutes until golden brown, turning occasionally.
  13. Serve hot, garnished with mint.

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