1. Preheat oven to 230 °C (450 °F) and place rack in centre of oven. Line a baking sheet with parchment paper (or use a reusable baking mat).
2. Finely chop mint, cilantro, parsley, shallot and garlic, and place in a large bowl.
3. Add lamb, cumin, paprika and cayenne pepper. Mix well and season generously with pepper.
4. Using your hands, shape approximately 80 mL (⅓ cup) of the mixture into sausage-like cylinders. Insert a bamboo skewer into the meat and place on baking sheet. Repeat to obtain 8 keftas.
5. Bake for 15 minutes.
6. Meanwhile, prepare the mint sauce. Finely chop mint and garlic. Place in a medium bowl and add Greek yogurt and cumin. Season generously with pepper and add a pinch of salt. Mix well.
7. Serve keftas with mint sauce, a green salad and pita bread.
Chef’s Secret: Store for up to 5 days in the refrigerator or 6 months in the freezer. The mint sauce keeps in the refrigerator for 5 days. Do not freeze.
This recipe is courtesy of Geneviève O’Gleman, nutritionist and host of Savourer on ICI Radio-Canada Télé.
Photo Credit: Maude Chauvin