Paleo Lamb Kofta with Zucchini Noodles and Roasted Red Pepper Sauce

Ingredients

• 1.5 lbs Ground Lamb
• 4 medium Zucchini
• 2 large Red Bell Peppers
• 0.5 medium Onion
• 3 cloves Garlic
• 3 tbsp Olive Oil
• 1 tsp Cumin
• 0.5 tsp Coriander
• 0.5 tsp Paprika
• 1 tbsp Lemon Juice
• 0.25 cup Fresh Mint
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Preheat oven to 400°F (200°C). Halve red bell peppers, remove seeds, and place cut-side down on a baking sheet. Roast for 30 minutes, or until skin is blackened.
2. 2While peppers are roasting, prepare the lamb kofta: In a large bowl, combine ground lamb, diced onion, minced garlic, cumin, coriander, paprika, lemon juice, chopped mint, salt, and pepper. Mix well with your hands.
3. 3Form the lamb mixture into small, oblong-shaped kofta.
4. 4Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the kofta and cook until browned on all sides and cooked through, about 8-10 minutes.
5. 5While kofta are cooking, use a spiralizer to create zucchini noodles.
6. 6Remove roasted red peppers from the oven and let cool slightly. Peel off the blackened skin and discard. Place the roasted peppers in a blender with 2 tablespoons of olive oil, salt, and pepper. Blend until smooth.
7. 7Serve lamb kofta over zucchini noodles, topped with roasted red pepper sauce.

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