These easy Lamb Koftas are so quick to make and perfect for the grill, frying pan or barbecue. Succulent and full of unique flavour, this lamb mince recipe is the taste of summer holidays.

If there’s one food that makes me feel like I’m on holiday, it’s this really easy recipe for Lamb Koftas.

Add a big dollop of tzatziki and a Greek salad and I’m right there, imagining I’m sitting by the Mediterranean in the sunshine.

I think we all need a bit of that right now (and always)?!

Serve this during the summer months on the barbecue, or any time of year under the grill or in a frying pan. The flavours are divine and it’s such an easy treat of a recipe.

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Why you’ll love this recipe for lamb koftas

Ideal for barbecue days

Prepped in under 10 minutes

The taste of a summer holiday

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More Summery lamb dishes…

Slow Cooker

Slow Cooker Lamb Orzo Stew {with Feta}

Lamb

Lamb Tagine {Easy Moroccan Style Stew}

Winter Warmers

Slow Roasted Shoulder of Lamb

Slow Cooker Curries

Slow Cooker Lamb Curry {Easiest Ever Recipe!}

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Lamb Koftas Ingredients

• Meat kebab meat – We’re using succulent lamb mince. It shapes really well into koftas
• Spices – A mixture of ground cumin, ground coriander, cinnamon and fresh mint give this an unmistakable flavour
• Garlic powder – You can use fresh if you like but this helps to get an even distribution
• For the tzatziki – A combination of Greek yoghurt (full fat or low fat), cucumber, garlic powder, olive oil, salt and lemon juice. You can follow my Tzatziki recipe here

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How to make Lamb Koftas

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OPTIONS for Cooking Lamb Kofta kebabs

BBQ – Fire up the barbecue and cook it over the fire (or gas )

Grill – Heat up a hot grill on rainy days (or broiler if you’re in the USA)

Frying pan or griddle pan – On the hob

NB. Whichever way you choose to cook these, each method takes about the same amount of time to cook through – approximately 15 minutes – but make sure there’s no pink mince in the middle before serving.

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Substitutions

• Mince – This recipe would also work well with beef mince, or even turkey mince if you’re trying to cut down your fat intake

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More kebab style recipes…

Chicken

Tandoori Chicken {Air Fryer, Grill, Oven & BBQ}

Family Dinner Ideas

Sticky Halloumi Kebabs {with Sweet Chilli Dip}

Under 30 minutes

Chicken Kebab Recipe – For Grill, Oven or BBQ

Under 30 minutes

Easy Paneer Tikka {For Grill, Oven or BBQ}

FAQs

Lamb Keema Ingredients

• Sunflower oil 
• Lamb mince – Lean if you can get it
• Onion – Fresh of pre-chopped frozen is fine
• Garlic – Fresh or purée or jar is OK
• Ginger – Again, shortcut or fresh
• Tomato purée
• Curry paste – I use Rogan Josh but you can use your favourite
• Chopped tinned tomatoes
• White sugar – I use caster sugar
• Water
• Frozen peas
• Sea salt

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How to make Lamb Keema Curry

HINT: If the lamb gives off more fat than you’d like, carefully drain some off after frying, before adding other ingredients.

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FAQs

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Slow Cooker Lamb Curry Ingredients notes

• Lamb – Any cut that’s suitable for slow cooking. I used lean leg steaks to reduce the fat, but it’s not as tender as shoulder or leg. Your preference
• Onion, garlic and ginger – Fresh or pre-chopped frozen is OK if you’d prefer a no-chop shortcut
• Curry paste – You can use your favourite kind for this as they all work well. See notes below for more on this ingredient
• Extra spices – Garam masala and cumin give this an additional depth of flavour
• Lamb stock – Cubes is fine for this
• Butternut squash – I use pre-prepared frozen for this recipe, but you can use fresh too
• Mango chutney – To serve (this is optional)

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How to make Slow Cooker Lamb Curry

1. Put all of the ingredients in the slow cooker (apart from the mango chutney).
2. Cook for 4-5 hours on HIGH or 6-7 hours on LOW.
3. Before serving, stir through the mango chutney.

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FAQs

This Slow Cooker Lamb Shoulder is tender, succulent and filled with flavour. Perfect for a special meal or Sunday roast, it makes its own divine gravy and it’s then glazed with a sticky and sweet mint jelly.

Cooking a roast dinner may seem a little daunting if it’s not something you have had much practice at, and this is especially true of lamb as most of us don’t perhaps eat it as often as other meats. 

So I wanted to create a way of making a simplified shoulder of lamb for a few reasons…

Many of us eat it at Easter, which can be a busy and sociable time, so we need to have something delicious to serve that doesn’t take up too much time or effort. 

Also, lamb shoulder is a really budget-friendly and delicious cut of meat if you know what to do with it.

Finally, I wholeheartedly believe in making ‘roast’ dinners more convenient – namely in the slow cooker (or crockpot). It gives us a chance to make something comforting and impressive to feed our families and friends with, without spending hours slaving in the kitchen. 

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Why is this the best Slow Cooker Lamb Shoulder recipe?

A great value but super impressive meal

Hardly any prep

Magically creates amazing gravy as it cooks!

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Why use a slow cooker to cook a shoulder of lamb? 

Saves electricity: These devices are so energy efficient compared to ovens or hobs, using only about 1.3kWh for 8 hours cooking time. The Energy Saving Trust say they use about the same amount of electricity as a standard light bulb.

Depth of flavour: Cooking a joint of meat long and slow creates a delicious depth of flavour. This recipe takes 10-12 hours and really achieves this (see notes below on how to work the timings).

Convenience: There is just something so lifesaving about being able to put everything in and know a meal is going to be ready later, when time might be tighter. Yes it requires a bit of thinking ahead, but the rewards are great. 

More room in the oven: If you are making this as part of a bigger roast dinner, using a slow cooker means you’ve got plenty of room left in the oven for everything else!

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Slow Cooker Lamb Shoulder Ingredients

• Lamb shoulder – This is a cut that cooks perfectly long and slow, however you can use a lamb leg instead if you prefer (and you can fit it into your slow cooker). It may take a little less cooking time depending on the size, so bear this in mind
• Sea salt and freshly ground black pepper – Make sure you season generously
• Garlic – You’ll need about 3 cloves to get that delicious depth of flavour
• Vegetables – Onions and carrots go into the slow cooker for additional flavour too
• Lamb stock – You’ll need 400ml of hot stock to go in with the rest of the ingredients. Made from a cube is fine
• Cornflour – Make a slurry with this to thicken the gravy at the end of cooking
• Mint jelly – This gets smothered on the meat at the end of slow cooking time, and creates an amazing glaze for that short oven blast before serving
• Soy sauce – Use this to flavour the gravy. I use reduced salt

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How to cook lamb shoulder in a slow cooker

1. Put the garlic, onions, carrots, lamb joint and stock into a slow cooker, then season. 
2. Cook on HIGH for 10 hours or LOW for 12 hours (see notes below).
3. When cooked, put the meat in a tin, smother it with mint jelly and bake in the oven, as per the recipe below.
4. Remove the carrots and onions and set aside.

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How to make the slow cooker lamb gravy

1. Using a spoon or a gravy separator jug, pour off the fatty layer from the cooking liquid in the slow cooker. Discard the fatty part.
2. From the remaining cooking juices, remove a small amount of the liquid from the pan (say a tablespoon or two) into a mug or bowl and stir in the cornflour into it until it dissolves. Add a small amount at first and stir in. Keep adding until you get a thick paste.
3. Add this ‘slurry’ back into the pan, pour in the soy sauce and stir. You can leave this in your slow cooker on HIGH for about 30 minutes, or if your pan is able to go on the hob, pop onto the hob to bubble for 10 minutes until thick.

More slow cooker ‘roast’ recipes…

Slow Cooker Chicken

Slow Cooker Roast Chicken {with Lemon & Herb Butter}

Slow Cooker Beef

Slow Cooker Beef Joint {Best EVER Roast!}

Slow Cooker

Slow Cooker Gammon {BEST Ever Ham!}

Slow Cooker

Slow Cooker Beef Brisket {with Barbecue Sauce}

FAQs