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your favorite way to use ground lamb?

do tell!

I use it in a great chili, Greek lasagna and meatballs with cumin, but would love new ideas.

I have a couple of pounds waiting in the freezer


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  1. Greek style pizza with toasted pine nuts, feta, mint, etc.

    1. Lamburgers are excellent. I usually mix the ground lamb with some finely diced onions (sweet if possible), herbs du provence and salt & pepper. These grill up really nicely and are very flavorful. You can add cheese and other garnishes as you wish, but they are not necessary. These are best on a fairly hearty bun (Ciabatta bread works well).

      1. Stuffed grape leaves! Seasoned lamb, finely chopped onion, raw rice, maybe 1+ Tbs ball rolled up in each leave (rinse the brine off first), enough to fit fairly tightly into a 2" deep baking dish seam side down. Pour mixture of hot water and tomato sauce over, bake @ 350ยบ for about an hour. Haven't done this in years, so you might want to look up a recipe that doesn't depend on some old dude's memory... Seems to me my ex laid a wire rack over the top to keep the suckers from floating, but I never did.

        I love it as part of a meat loaf mixture, too, in whatever proportions I'm preferring at the moment.

        1. Definitely lamb burgers, as SF mentioned, but watch the flare ups on the grill or under the broiler. They rend a *lot* of fat. Delicious, though!

          Mixed with rice, diced tomatoes, garlic and chopped fresh herbs to stuff baked bell peppers or eggplant; or, mixed with couscous, rough diced eggplant, lemon zest and fresh mint in the eggplant shells.

          1. I love lamb bolognese sauce; in my view, much better than beef. Also, you can use it in a pie mixed with plenty of veg, some feta cheese and egg with phyllo pastry. Lamb burgers are great, especially if you add goats cheese to the mix and spices and leave to marinate for a couple of hours. They go really well with a greek yogurt sauce (made with chopped garlic, honey, basil and paprika).

            1 Reply
            1. re: Paula76

              yes, lamb bolognese.
              or a lamby red sauce with a handful of fresh basil.
              or lamb burgers with cumin
              or a stuffed flatbread, like paratha (way easier than it appears at first glance)

            2. Cook with ginger-garlic paste, onions, diced potatoes, peas, bell peppers, maybe some carrot or spinach, seasoned with garam masala. Serve over couscous. Yum! I love this as an easy weeknight recipe. You can do it with ground turkey or beef too, but lamb or goat is the best. (This is called "keema" in Indian cooking and is a home-style meal.)

              Would you share the lamb chili and Greek lasagna recipes?

              1. Lamb burgers as everyone mentioned, as well as lamb dumplings (potstickers) and lamb wonton.

                2 Replies
                1. re: kobetobiko

                  Oh, forgot to mention, lamb meatloaf and lamb croquettes. Lamb sausages and lamb ravioli.

                  1. re: kobetobiko

                    Just to add to the list, lamb spring rolls and lamb with sour cream and chives as toppings for baked potatoes.

                2. I like making samosas with ground lamb. I enjoy ground lamb in dolmas.
                  Haven't tried some of these other ideas, but I will.

                    1. Don't know why, but ground lamb always makes me think Indian. Lamb kofta (meatballs) in tomato sauce, ground lamb with peas and mint, and on and on...

                      1. shepherd's pie of course.

                        1. I make a lamb bolognese sauce that I think is much better than the beef version.

                          2 Replies
                            1. re: cookkevin

                              Is use that same recipe for lamburgers. Kibbe also works well for lamburgers.

                              I'm still looking for a good recipe for Merguez, but I love the idea of lamb Bolognese.

                          1. I made a lamb and orzo pasta dish recently that was delicious: http://lizzieeatslondon.blogspot.com/... I'd also like to try making Lahmacuns.

                            1. I also love lamb burgers! I mix mine up with fresh mint and feta cheese! Yum!

                              1. Kibbeh is the be-all and end-all of ground lamb recipes. What could be better than deep fried lamb and bulghur balls stuffed with more lamb?

                                1. I like to make a ragu with it. Start with a standard red sauce. Then add 1 lbs ground lamb and cook for 20 minutes. Add a handful of chopped mint a couple minutes before serving. Stir in ricotta (a cup) right before serving over pasta.

                                  We also used it for tacos recently. Total not chowish, but added an Ortega taco mix packet and served on tortillas with sour cream and salsa.

                                  1. lane, I have a favorite chili recipe that is simply meat, beer and spices. Do you think one can use lamb meat in any recipe that one already makes with beef?

                                    1. I make lamb/pork sausage that is essentially Gyro Meat mix...

                                      1. Koftas - either Middle Eastern or Indian, depending on what spices I have in.

                                        Or Shepherd's Pie.

                                        1. Zaatar,a bit of garlic ,some cumin then roast or grill .either in pattie or cigar shapes sreved with chopped salad yogurt tahini and a bread of choice as well as some good olives

                                          1. i like to use ground lamb as a stuffing for onions. i just saute the lamb with onions, garlic, herbs - mix with rice and stuff in roasted onions.

                                            1. When you say Greek Lasagna, I assume you mean Moussaka? If not, Tyler Florence has the BEST Moussaka recipe in the world at http://www.foodnetwork.com/recipes/ty...

                                              1 Reply
                                              1. re: goodegg333

                                                I always think of pastitio as Greek lasagna since it actually has a pasta layer. But I do understand how, if you think of the eggplant/potatoes as an alternative to pasta, moussaka is lasagna-like too. And also extremely yummy!

                                              2. I love making kafta with lamb. I discovered the recipe in the Arabesque cookbook. Sometimes I make them as greek burgers, other times I use the meat for different purposes. You're able to make the batch and keep it in the freezer, taking what you need as appropriate.

                                                1. Hi!

                                                  I'm of Middle Eastern descent, so we use lamb a lot. My favorite way to use ground lam is in kibbeh. Kibbeh is ground lamb mixed with bulghar wheat, minced onions, salt, pepper, cinnamon, allspice and basil. We either fry it in patties or bake it in layers with a pine nut/onion mixture in between. Both ways are served with pita bread. Yummy!