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Greek Lamb and Potatoes

The combination of the tangy nonfat yogurt-whipped rustic red potato mashed potatoes, savory lamb kofta, and fresh crisp cucumber tomato salad, is sure to tantalize your taste buds. The flavors of the yogurt, mashed potatoes, and kofta are enhanced by the spicy harissa yogurt sauce that ties the dish together. This is the perfect dish to tantalize your taste buds and have you wanting more.
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Print Recipe
Total Time75 Mins
Prep Time30 Mins
Cook Time45 Mins
ServingsServes 4
Potato Type: Russet
Cuisine: Greek
Prep Method: Mashed

Dish

Main Dish

Prep Time

30 Mins

Cook Time

45 Mins

Serving

Serves 4

Description

The combination of the tangy nonfat yogurt-whipped rustic red potato mashed potatoes, savory lamb kofta, and fresh crisp cucumber tomato salad, is sure to tantalize your taste buds. The flavors of the yogurt, mashed potatoes, and kofta are enhanced by the spicy harissa yogurt sauce that ties the dish together. This is the perfect dish to tantalize your taste buds and have you wanting more.

Ingredients

+

Yogurt whipped mashed potatoes

  • 1 lb. (453 g) Red potatoes
  • 1 cup (236 ml) Yogurt, non-fat
  • 1 tsp (6 g) Salt
  • ½ tsp (2 g) Black pepper, ground
+

Lamb Kofta

  • 1/2 lbs. (226 g) Lamb, ground
  • 1/2 each (26 g) Onion, white, grated, or small dice
  • 1 tbsp (9 g) Garlic, minced
  • 1/8 cup (2 g) Cilantro, chopped
  • 1/8 cup (15 g) Breadcrumbs
  • 1 each (18 g) Egg yolk
  • ½ tsp (3 g) Salt
  • ¼ tsp (1 g) Black pepper, ground
+

Cucumber Tomato Salad

  • 1/4 cup (31 g) Cucumber, chopped or sliced
  • 1/4 cup (45 g) Tomato, chopped or sliced
  • 1/8 cup (7 g) Red onions, chopped or sliced
  • 1/2 tbsp (8 ml) Red wine vinegar
  • 1/2 tbsp (8 ml) Olive oil
  • ¼ tsp (2 g) Salt
  • ¼ tsp (1 g) Black pepper, ground
+

Harissa yogurt sauce

  • ½ cup (118 ml) Yogurt, non-fat
  • 1 tbsp (16 g) Harissa paste

Preparation

  1. Gather all ingredients and equipment needed.
  2. To make yogurt-whipped mashed potatoes, rinse and slice potatoes into quarters and place them in a large pot, cover with cold water, and place on the stovetop, turn on the heat to high and bring to boil, then reduce to a simmer and cook for 30 minutes or until fully cooked and fork tender. Drain potatoes and place in a large bowl and let cool slightly. Then using a potato masher, heavy-duty whisk, or fork, mash the potatoes, add yogurt, salt, and black pepper, and mix until combined.
  3. To make cucumber tomato salad, in a bowl, whisk red wine vinegar, olive oil, salt, and pepper, then add cucumber, tomato, and red onions and toss to coat. Set aside.
  4. To make lamb kofta, in a large bowl, add ground lamb, onions, breadcrumbs, garlic, cilantro, egg yolks, salt, and pepper, and mix by hand until fully combined. Then shape the lamb into a cylinder shape on a skewer (optional). In a grill pan or grill on medium-high heat, grill lamb for 2-3 minutes on each side or until internal temp reaches 125°F-130°F for medium-rare doneness or grill until desired doneness.
  5. To make harissa sauce, in a bowl, combine yogurt and harissa paste and mix.
  6. To serve, on a serving platter or individual plates, place yogurt whipped mashed potatoes, cucumber tomato salad, and lamb kofta, drizzle harissa sauce over, or serve the sauce on the side.

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Nutrition Facts Per Serving

Calories

350

Fat

17g

Sodium

620mg

Cholesterol

95mg

Vitamin C

14.97mg

Carbohydrates

27g

Fiber

3g

Protein

22g

Potassium

837mg

Sugar

5g

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