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ISO Ground Lamb Recipe

Hi all,
I bought ground lamb on a whim yesterday and now I'm not really sure what I want to make with it. Any suggestions? Originally I was thinking Moussakka but thought i'd ask for advice first. Ideally, I don't want to have to go back to the grocery store for any major items so would love to use what I have in the house: fresh herbs (parsley, thyme, rosemary, oregano, mint); onions (green, purple and brown); fennel; parsnips; green beans; feta; tomatoes; spinach; plenty of hard cheeses; spices; lots of tomato puree. Time really isn't an issue as I'm home all day packing so i can marinate or slow cook but would prefer minimal work.
Suggestions?

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  1. This pie is excellent-- I usually use just a regular double pie crust, but I'm sure the puff pastry would be good. Phyllo would probably also work well.

    http://www.epicurious.com/recipes/foo...

    1. If I have ground lamb on hand I usually make gyros. Here's the receipe I use:
      1 lb lean ground lamb
      2 cloves garlic (crushed)
      1 1/2 teaspoons dried oregano (crushed)
      1 teaspoon onion powder
      1 teaspoon salt
      3/4 teaspoon pepper

      Sometimes I make patties (if I have buns instead of pita) and sometimes I make a loaf. If you make patties broil for 8-10 minutes. If you make a loaf bake for 30-40 minutes at 350. The key when you make the loaf is to really press the mixture in tight in the pan. When it's cooked let it cool a bit. Slice it thin. I like a little bit on char on my gyro so I so that in a non-stick. It doesn't have the exact consistency of a true gyro, but the flavor is very, very close. Topped with tzaziki sauce, it's wonderful!!

      3 Replies
      1. re: sheilal

        I just tried this recipe last night and it was delicious. Thanks so much. It was quick and easy.

        1. re: Kamcy

          I had a piece of lamb leg that I had used for shish kabob. I ground it up and added both some shawarma spices and Indian masala spices along with some diced onions, and soaked bulgur wheat and made lamb burgers. The burgers came out great and I took a cold left over burger and sliced it then and after heating tucked it into a pita with some tzaziki sauce. A dirty gyro. I've made my own gyros and this was not bad for using a left over lamb burger.

        2. re: sheilal

          I just tried this as a loaf and it turned out fantastic. Actually I had 1/2 pound ground lamb and 3/4 pound ground chicken and ended up doing half and half (not mixed, but side by side). It turned out really well since the extra fat from the lamb ended up making the chicken side really moist.

        3. Here's a recipe I really like for lamb meatballs - only time consuming part is forming the meatballs, but you might not be up for that:

          http://www.chowhound.com/topics/27861...

          1 Reply
          1. re: MMRuth

            I tried MMRuth's recipe when it was posted previously and thought it was wonderful!

          2. Usually ground lamb is used for making kheema matar in my household, an Indian dish of lamb, peas and cumin. You could pair it with spinach curry and rice for a quick and easy Indian dinner.

            My favorite food using ground lamb would be kibbeh. Stuffed meatballs is the closest description I can offer, but they are certainly worth trying if you decide to go to the market for a few extra ingredients. They would match wonderfully with your vegetables and some feta.

            1. What about shepherd's pie? If you don't have potatoes, used the parsnips mashed for the topping?

              4 Replies
              1. re: QueenB

                I make Shepherd's Pie with ground lamb on St Patricks Day, the rest of the year with just regular chop meat. Lamb is so superior, it's just that I have to chop it myself.

                1. re: coll

                  I made Sheperd's Pie with ground lamb for the first time this past Fall and I will never make it with ground beef again. It was incredible. Fortunately, my grocery store (Hen House) carries ground lamb - I can't imagine chopping it myself.

                  I'm making empanadas this weekend and I'm going to try them with lamb instead of beef - I hope to have the same results as I had with the Sheperd's Pie.

                  1. re: coll

                    I only grind my own meat. Even you ground beef will be superior when you grind it yourself.

                    1. re: scubadoo97

                      Just lucked into a brand new manual meat grinder at Salvation Army for $1, will be grinding a lot of meat in the future!

                2. I make ground Lamb burger mix the lamb with garlic and oregano and mint s&p then i wrap the meat around a nice chunk of feta. I grill then serve with yogurt cuccumber dill red onion and tomato these are so good. I sometimes add grilled egg plant.

                  1. I wouldn't use ground lamb for gyros, the real meat is much better than ground for that. I would consider making a lamb chili. There is a version with lamb, tomatoes and black beans that is very good, my aunt makes it often.

                    Also lamb pastitsio is very good.

                    1. I do love making Moussakka, but as an alternative this is a nice one from a previous post- thanks AnneInMpls!

                      http://www.chowhound.com/topics/28245...

                      1. This recipe calls for a jalapeno and chili powder--not sure if those are already hanging around your kitchen, but you could use this base recipe and sub the fresh herbs that you have on hand, as well as fresh tomatoes for canned. Bet some chopped spinach would work in here, too.

                        Lamb and Lentil Stew

                        1 onion
                        6 cloves garlic
                        1 lb ground lamb
                        1 jalapeno
                        1 - 2 Tbsp chili powder, to your heat preference
                        2 tsp oregano
                        1 tall can (about 14 oz) tomato chunks
                        1 tall can (about 12 oz) tomato sauce
                        1 c dry lentils

                        Cook the lentils in 3 c of water for 15 minutes--they'll still be crunchy. Drain and set aside.

                        Chop the onion and mince the garlic, then saute them another pan in a little oil. Add the lamb and cook till the onions are translucent and the lamb is no longer pink. Stir in the minced jalapeno and herbs. Add the tomato stuff and simmer.

                        Add the lentils to the lamb and thin with water, if desired. Simmer another ten minutes.

                        1 Reply
                        1. re: Erika L

                          I made this last night after many searches of ground lamb recipes. It was great! I added a little more spice than the recipe called for (I used crushed red peppers as well as hot chili powder) I think this is great for introducing someone to lamb and getting some nutrition and taste as the same time.

                        2. Epicurious has a recipe for lamb sausage with mint and feta. I made it this weekend and it was really good and easy--I would have considered them more like little flattened meatball patties than true sausages, but they were great with tzatziki!

                          1. Lamb meatballs are wonderful; another option would be the Turkish pizza called "pide." Paula Wolfert has a good recipe - maybe in the cookbook "Mediterranean Cooking," but here's a link to another version: http://www.recipezaar.com/129651.

                            1. Middle-Eastern Meatballs: Mix ground lamb with garlic powder, salt, dried dill, dried mint, and cinnamon. Form into 1/4 lb meatballs, oval shaped. Put in baking dish. Mix canned tomato sauce with lemon juice, mint, garlic powder, dill, and cinnamon and pour over. You can also cut up some zucchini squash and put in with the lamb. Bake. Serve with rice.

                              1. Thanks everyone for your suggestions! I ended up using the ingredients from Procrastibaker's 'Lamb, Raisin, Pine Nut' pie, adding the juice from the tinned tomatoes and made a moussaka with it. I layered grilled eggplant in the bottom of the dish, topped with the lamb mixture, another layer of grilled eggplant and then a light cheese sauce over top. Deluxe! Thoroughly enjoyed and was just the flavors I was looking for and as an ADDED bonus? I didn't have to go to the store and buy anything, I got to use up the pinenuts and mint :)

                                1. Next time, make stuffed grape leaves:
                                  http://life-eos.blogspot.com/2007/11/...

                                  'Use up' the pine nuts? Man, those things are gold around here (and priced accordingly).

                                  1 Reply
                                  1. re: DiveFan

                                    Moving house, moving countries, so using up everything I can in the fridge, freezer, pantry etc....

                                  2. Next time, this recipe for lamb burgers on epi is great -- dead easy and delicious. My guests can never get enough when I make it.

                                    http://www.epicurious.com/recipes/foo...

                                    1. Ground lamb and rice can be used to stuff bell peppers and tomatoes.