Sherry-Glazed Lamb Kofta over Spring Pea and Mint Purée

This is one of those dishes that hits every note—rich, savory, bright, and just a little unexpected. Ground lamb has that deep, almost earthy character, but when you bring in a sharp sherry glaze and layer it over a fresh spring pea and mint purée, everything lifts.

This is what I mean when I talk about balance. Fat meets acid. Warm spices meet fresh herbs. Soft meets crisp.

And when it all comes together—you’re not just cooking, you’re composing.

Prep Time 35 minutes | Cook Time 15 minutes | Serve Size 4

Ingredients

For the Lamb Kofta

• 1 ½ pounds ground lamb

• 4 cloves garlic, minced (divided)

• 1 small yellow onion, finely diced

• 1 teaspoon ground cumin

• ½ teaspoon ground coriander

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 tablespoon olive oil

For the Sherry Glaze

• ½ cup sherry vinegar

• ¼ cup fresh orange juice

• 2 tablespoons honey

For the Spring Pea & Mint Purée

• 2 cups fresh English peas (shelled)

• ¼ cup fresh mint leaves, finely chopped

• 2 tablespoons unsalted butter

• ½ cup plain Greek yogurt

• Salt to taste

For Garnish

• 1 tablespoon fresh orange zest

• ¼ cup radishes, paper-thinly sliced

• Fresh mint sprigs

Method

1. In a large bowl, combine the ground lamb, half of the minced garlic, diced onion, cumin, coriander, salt, and pepper. Gently mix—don’t overwork it—and form into 12 elongated koftas.

2. Heat olive oil in a large skillet over medium-high heat. Sear the koftas for about 3 minutes per side until deeply browned but not fully cooked through.

3. While the lamb cooks, bring a pot of salted water to a boil. Add the peas and cook for 3–4 minutes until tender and bright green. Drain immediately.

4. Transfer the peas to a blender with butter, Greek yogurt, and mint. Blend until smooth and vibrant. Season to taste and keep warm.

5. In a bowl, whisk together the sherry vinegar, orange juice, and honey. Pour into the skillet with the koftas and add the remaining garlic.

6. Reduce heat to medium and begin the glaze process—continuously spoon the liquid over the koftas as it reduces. Let it simmer until the sauce thickens into a glossy, lightly sticky glaze that coats the lamb.

7. To plate, spread a generous layer of the pea and mint purée on each plate. Arrange three koftas on top.

8. Finish with orange zest, sliced radishes, and fresh mint sprigs.

Chef Notes

The success of this dish comes down to restraint and timing. Don’t overmix the lamb—it’ll tighten up and lose that tender bite. And with the glaze, you’re not rushing it—you’re building it. Let it reduce naturally while you baste.

Also, taste your purée before serving. That balance of mint, fat, and salt should feel fresh, not heavy.

Did You Know?

Sherry vinegar is aged in a solera system—similar to fine sherry wines—giving it a layered, nutty acidity that’s far more complex than standard vinegar. That’s why it works so well here—it doesn’t just add acid, it adds depth.

Flavor Notes

This dish is all about contrast and clarity.

The lamb is rich, slightly gamey, and deeply savory. The glaze cuts right through that with a sharp, citrus-backed acidity and just enough honey to round it out without turning sweet.

Then comes the purée—cool, creamy, and bright. The peas bring natural sweetness, the mint lifts everything, and the yogurt adds a subtle tang that ties back into the glaze.

Finally, the radish delivers that crisp, peppery snap that resets your palate between bites.

Every component has a job. And when they all show up—you get a dish that feels both grounded and elevated at the same time.

A Quick Note from Chef David

One thing I always tell cooks is this:

Recipes teach you what to cook. Foundations teach you how to cook.

That’s why I created Kitchen Studio.

It’s a place where I break down the real cooking principles behind the recipes you see here on Forks24/7—things like seasoning, flavor balance, and building meals that actually work. Explore the Meal After Meal Foundations inside Kitchen Studio.

If you're interested in learning the deeper side of cooking and want to cook with moreconfidence, I invite you to take a look.

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