Sheet-Pan Greek Lamb Koftas with Zucchini and Feta

By Sprig Originals ✓ · cooked up in Sprig

Everything for this Greek-inspired dinner roasts on one tray: garlicky oregano-cumin lamb koftas nestled among zucchini, red onion and cherry tomatoes. The tomatoes burst into a light pan sauce, the lamb drippings season the vegetables, and a shower of feta and lemon at the end pulls it all together. Twelve ingredients, one pan, about 40 minutes start to finish.

Ingredients

• 1 lb ground lamb
• 3 cloves garlic, finely grated
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 1/4 tsp salt
• 1/2 tsp black pepper

• 2 medium zucchini, cut into 1-inch half-moons
• 1 large red onion, cut into thin wedges
• 1 pint cherry tomatoes
• 3 tbsp olive oil

• 4 oz feta cheese
• 1 lemon

Instructions

1. Heat the oven to 425°F (220°C) with a rack in the upper third. Line a large rimmed baking sheet with foil.
2. In a bowl, mix the ground lamb with the garlic, oregano, cumin, 1 teaspoon of the salt and the black pepper until just combined. Shape into 12 oblong koftas about 3 inches long and set aside on a plate.
3. On the baking sheet, toss the zucchini, red onion and cherry tomatoes with 2 tablespoons of the olive oil and the remaining 1/4 teaspoon salt, then spread everything into a single layer. Push the vegetables outward to make gaps and nestle the koftas into them, spacing them evenly. Drizzle the koftas with the last tablespoon of olive oil.
4. Roast for 22 to 25 minutes, turning the koftas with tongs at the 15-minute mark, until they are browned and register 160°F (71°C) in the center and the vegetables are tender with charred edges and the tomatoes have burst.
5. Squeeze the juice of half the lemon over the whole tray, crumble the feta on top, and let it sit 3 minutes so the cheese softens in the pan juices. Cut the remaining lemon into wedges and serve straight from the tray.

Chef's tips

Nutrition (per serving, estimated)

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