Recipes Dinner Meat Dishes Lamb Main Course Lamb Sausage Kefta Be the first to rate & review! Grassy, sweet lamb gets a flavor boost from a warm Moroccan spice mix in this recipe for Lamb Sausage Kefta. Chilling the sausage before cooking helps it hold its shape. As well, the meat stays tender and juicy, and gets nice and browned in the skillet. If you'd like, you can substitute pork in for lamb; the lamb sausage mixture can also be used to make meatballs or burger patties. Serve the kefta with a tzatziki-style dip. By Stephanie Izard Stephanie Izard A 2011 F&W Best New Chef, Stephanie Izard is the chef of Girl & the Goat in Chicago. The season 4 winner of "Top Chef" and 2013 James Beard Award winner for Best Chef: Great Lakes, she also helms Little Goat, Duck Duck Goat, and Cabra, Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall Active Time: 30 mins Total Time: 2 hrs 30 mins Servings: 8 Cook Mode (Keep screen awake) Ingredients 1 pound ground lamb 1 tablespoon finely chopped shallot (from 1 small shallot) 2 teaspoons Moroccan spice mix (such as This Little Goat Went to Morocco Spice Mix) 1 ½ teaspoons finely chopped garlic (from 2 garlic cloves) ¾ teaspoon kosher salt 3 tablespoons dry red wine 1 tablespoon ice water 3 tablespoons neutral cooking oil (such as canola oil) Directions Place meat, shallot, spice mix, garlic, and salt in a food processor. Pulse until well combined, about 8 pulses. With machine running, drizzle in wine and ice water; process until well combined and meat is emulsified and smooth, about 1 minute. Transfer mixture to a medium bowl; cover and refrigerate until cold, at least 1 hour or up to 12 hours. Meanwhile, soak 24 (4-inch) bamboo skewers in cold water for 1 hour. Drain skewers. Scoop cold sausage mixture evenly into 24 portions (about 1 tablespoon, 3/4 ounce each). Shape each portion into a 2-inch-long cylinder around the tip of each skewer. Arrange skewers in a single layer on a rimmed baking sheet. Cover and refrigerate for 1 hour Heat a large skillet over medium-high. Working in 3 batches, add 1 tablespoon oil to skillet; cook 8 skewers in skillet, rotating often to cook evenly, until browned in spots and a thermometer inserted into thickest portion of meat registers 160°F, 6 to 7 minutes per batch. Serve. Rate It Print