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Rosemary Lamb Kofte With Creamed Corn


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Rate this recipe 4.8/5 (5 Votes)


  • 2 teaspoons toasted cumin seeds
  • 2 teaspoons toasted coriander seeds
  • 2 teaspoons toasted fennel seeds
  • 2 tablespoons paprika
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoon cayenne pepper
  • 2 tablespoons minced garlic
  • 1 1/2 pounds ground lamb
  • 2 teaspoons Aleppo pepper, optional
  • 8 thick rosemary sprigs, leaves stripped from half of each
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Kernels from 4 large ears corn
  • 1/2 cup cream
  • Zest and juice of 1 lime
  • 1 teaspoon sumac, optional


Adapted from


Step 1

Preheat oven to 425 degrees. Use a mortar and pestle or grinder to grind toasted spices to a fine powder. Transfer powder to a large bowl. Add paprika, 1 tablespoon salt, cayenne, garlic, lamb and 1 teaspoon Aleppo, if using, to spice mix and stir to combine.

Make kofte:
Evenly divide seasoned lamb into 8 parts. Mold lamb around portions of rosemary sprigs stripped of leaves to form uniform cylinders.

Heat 1 tablespoon olive oil in a large skillet over high heat. Once hot, lay 4 skewers into pan and cook until browned on all sides, about 4 minutes total. Transfer skewers to a paper-towel-lined plate. Wipe pan clean, add remaining oil and repeat with remaining skewers.

Place browned kofte skewers on a baking sheet and transfer to oven. Roast until center of meat is just a touch pink, about 5 minutes.

Meanwhile, melt butter in a large skillet over medium-high heat. Stir in corn and a pinch of salt. Reduce heat to medium and stir in cream, remaining Aleppo, if using, lime zest and sumac, if using. Sauté until cream thickens and kernels are tender, about 4 minutes. Off heat, season corn with lime juice and salt to taste.

To serve, divide corn among 4 plates and top each serving with 2 kofte skewers.

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