ground lamb ideas?
- Bada Bing Mar 29, 2010 08:03 PM
I anticipate a good price on ground lamb tomorrow at the supermarket. Any ideas about good preparations for that? Maybe Indian? I did once make a meat loaf from mostly ground lamb, and it was great. But I would like to try some more ethnically diverse options.
lamb burgers. you can take them in numerous ethnic directions based on the herbs, spices, condiments and type of bread you use. Indian, Italian, Persian, Greek...
Epicurious is a good place to start, they have some solid recipes:
there re more, but this should give you a place to start.
I second the lamb-burger option. We had them a few nights ago -- just mixed with some worchestershire, dijon, red wine vinegar, salt & pepper, fresh thyme, garlic, and a sprinkle of pepper flakes. All I can say .. life changing. I'm about ready to kidnap the next lamb I see.
Mix ground lamb with generous sprinklings of garlic powder, dried mint, cinnamon, and dried dill, plus salt.. Make into big meatball shapes and put in a baking dish. Mix a can of tomato sauce with more garlic, mint, cinnamon, and dill, also some lemon juice. Pour this over the meat. If you feel like it you can put some chunks of zucchini, onion, and pepper in also. Bake this. It is totally inauthentic and fake as Middle Eastern food (I invented it and I'm not Middle Eastern) but it TASTES Middle Eastern. Have it with rice of course.
A basic Indian mince dish will start by frying chopped onion and garlic until translucent. Add about a tsp. of grated ginger and fry until fragrant. Then a tablespoon each of ground cumin and coriander as well as a teaspoon of chili powder. Fry for thirty seconds and then add a kilo of ground lamb. Brown the lamb, but just before it is finished give it a good squeeze of lemon juice, about a cup of frozen peas, cook through and finish with chopped coriander and optional garam masala.
Ground lamb is also perfect for stuffed vegetables, kibbeh and casseroles:
If you like gyros, I've got just the recipe for you:
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
Bake at 350 degrees for about 35 minutes. Since lamb is very fatty, be sure and drain it. Once the loaf cools (I even refrigerate it to "solidify" it) slice it very thin and sear it on both sides in a skillet. Add tzaziki sauce, shredded lettuce, put or wrap in a pita, and ta-dah! You've got a great gyro!
i just made lamb meatballs tonight for dinner. added chopped garlic, fennel seeds, chili pepper flakes, ginger powder, orange zest and black sesame seeds to the meat. along with egg, bread crumbs and romano cheese. baked at 400 til done.
made a puree of kalamata olives, tomato, mint, garlic, a thai chili, feta cheese and evoo for sauce.
I mix copious amounts of crumbled feta cheese, garlic, and chopped onion into the lamb, make into burgers, and grill. Delish!
i had the most exceptional lamb meatballs in tomato sauce based on a claudia roden recipe (from arabesque maybe?). you bake the meatballs, then add tomato sauce, lemon juice, a little bit of sugar, some garlic and hot pepper to the accumulated juices and bake some more. it was rich and luscious and delicious.
saute onions, saute lamb, mix in turmeric, cumin, cinnamon, coriander, salt, pepper, golden raisins, cooked beluga lentils, and chopped cilantro and/or italian parsely, mix together, serve over jasmine rice - so easy and really good!
second shepherd's pie, which is really good with a sweet potato and/or rutabaga mash topping instead of the usual potato.
Your first suggestion sounds delicious. Is it a traditional thing? From which region of the world? Your own creation? Does it have a name?
I've never thought of combining ground lamb and lentils but it sounds like a really interesting idea. The raisins and coriander make it sound complex and intriguing.
I like the burger idea because you can flavor it how you like - I like Greek with feta and the top them with olive tapenade. Another favorite is Shepherd's pie. But my all time favorite ground lamb recipe is for Thai lamb meatballs in lettuce wraps with tomato cilantro salsa. Here's the meatball recipe:
1 lb. ground lamb
1 whole green onion, minced
2 Tbsp. cilantro sprigs, minced
2 cloves garlic, minced
2 Tbsp. thin or low-sodium soy sauce
2 tsp. Asian chile sauce
½ c. unseasoned bread crumbs
Mix everything, roll into balls and bake or grill them until cooked through.
For the salsa, chop some fresh tomatoes, add some cilantro, lime juice, a little brown sugar, sriracha or chili paste, and a little fish sauce.
Serve the whole thing in leaves of fresh Bibb lettuce.
Kefta is incredibly delicious.
I recently made Jamie Oliver's with pistachios, served inside flatbread (naan). He calls it "Kofta," but I have always heard it referred to as "Kefta." I highly recommend this recipe!
Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap -
Lamb burger or kebob is good.
Mint, arabic 7 spice (which I mix myself and keep in the freezer) oregano, salt, sumac, black pepper, garlic, onion, lemon juice, pomegranate molases and mix well then form.
Grill or BBQ as soon as possible. Yum!! I did this today but with beef, it was delicious.
The kefta recipe from "Couscous and Other Good Foods from Morocco" by Paula Wolfert is SENSATIONAL.
This is really good! My whole family loves it. (I don't usually bother letting the topping ingredients sit overnight and it's never been a problem.)
From Informaniac on ChowHound Home Cooking
1 lb. ground lean lamb
1 1/2 cup yellow onion chopped fine
1/2 cup green bell pepper chopped fine
1/2 cup chopped flat leaf parsley
1 teaspoon chopped garlic
1 teaspoon of fresh sweet basil chopped
1 tablespoon fresh mint leaves chopped
1/2 teaspoon ground cumin
1 can diced tomatoes
1 small can tomato paste
Cayenne pepper to taste [optional]
Salt and pepper to taste
Brown off the ground lamb and add the other ingredients and saute until onions and peppers are tender. Refrigerate overnight to marry the flavors
2 1/2 cups sifted all purpose flour
1 pkg. Fleishman's dry yeast dissolved in 1/4 cup warm water
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup Crisco shortening [melted]
1/2 cup warm water
Mix the sugar and salt with the yeast to dissolve, and in a large bowl add sifted flour, shortening, and the yeast mixture. Knead into a smooth soft dough
Add a little more four or water if necessary to dough is not too dry or too sticky moist. Divide the dough into a dozen balls and roll out into tortilla sized rounds [about 8 inches in diameter]. Place on lightly greased baking sheets.
Spoon the topping mixture on to the dough rounds spreading evenly to the edges of the lahmahjoons. Bake in preheated 450 degree oven about 20 minutes.
Place the lahmahjoons on a large piece of foil separating each one by stacking
them meat side to meat side and dough side to dough side and then bring the edges of the large piece of foil over the whole stack. This will prevent them from drying out.
For a quick version you may use fluffy flour tortillas instead of the above lahmahjoon dough. Tortillas must also be placed on greased pans for baking.
Here is a more authentic recipe for Turkish lahmacun from Saveur:
The raw meat topping is put on the raw dough and the flatbread is cooked very quickly in a very hot wood-fired oven. At home, a really hot pizza stone is a reasonable substitute.
The common garnish to a cooked lahmacun in Turkey is a squeeze of lemon juice, some chopped parsley, shaved red onions, and perhaps a dash of chili flake if you like it more spicy. The garnish really brightens this dish, don't skip that part! It goes great with a glass of aryan, which is plain yogurt thinned with water to the consistency of buttermilk and salted.
I'm a foodie who had a gastric bypass 6 years+ ago and I've found that my systm much prefers ground lamb to ground beef--must be lower on the food chain. So I always have it. In fall and winter I make a ground lamb stew, Greek style, with tomatoes, big chunks of anise bulb, green beans, tomatoes and a bit handful of dried mint, garlic, lemon juice, and bake the whole thing in a Dutch oven or on the stovetop for about an hour. Meltingly tangy and superbly satisfying. Especially when you drop a few little lumps of feta on top before serving.
Try bobotie - a "south african meatloaf" I grew up eating this it is not really a meatloaf, but rather a baked meatdish with dried fruit and baked with an egg custard. I always add dried apricot and some ground almonds.
The recipe below from blog I found is pretty good - I normally make a couple of variations to make it like my momma's...
I am surprised that no one has mentioned Dolmades (various names and spellings): stuffed grape leaves. With my apologies in advance should I have missed a reply (or more). This recipes makes about 80.
3 cups rice, raw, rinsed well and drained
2 cups tomatoes, chopped, canned or fresh
2 tablespoons onion, chopped
1 cup dill leaves and young stems, fresh, chopped
1 cup celery leaves, chopped (celery stalks are fine)
½ pound lamb, ground
¼ cup cooking oil, olive or corn (I often use grape)
2 teaspoons paprika (when I stick to this basic recipe, I like to use Basque or Spanish smoked paprika
1 tablespoon lemon juice
Reserving the grape leaves, mix the other ingredients together with 2 tablespoons of the oil. Take 2 heaping tablespoons of the stuffing and put it in the center of each grape leaf. Roll it into a small bundle about 2 inches in long and ¾ inch thick. Pack the leaves tightly in layers in a pan. Add 2 tablespoons of oil to the pan and pour in 2 to 3 cups hot water. Just enough to cover the leaf bundles. Cover the leaves with a ceramic plate to hold them under the water. Bring to a boil over moderate heat and cover the pan. Cook over low heat for 1 hour. Add another ½ cup water should it evaporate too quickly
Serve at room or warm temperature.
Many cooks prefer a 1/2 and 1/2 mix of lamb and hamburger.
The traditional dish calls for celery leaves; but, the stalks or a combination work fine.
A traditional Greek seasoning goes well with this dish. Try a blend of 1 1/2 teaspoons oregano, dried; 1 teaspoon each mint, thyme; 1/2 teaspoon each of basil and marjoram, dried, and onion, minced; and, 1/4 teaspoon garlic, minced. The garlic and onion can be either fresh or dried. This recipe assumes dried for everything (for storage); however, dried basil tastes to me like hay. Fresh is far better. I have used some of my pesto cubes that I generally keep handy in the freezer. The results were great!
Alternatively, some cooks (or cook moods) cannot resist adding a tablespoon of their curry or garam masala powder. Which is quite in keeping with –istani cuisine. This particular version hails from Kurdistan.
Grape leaves. This calls for fresh; however, pickled leaves are excellent. Right now (May), I am knee deep in fresh wine grape leaves; so, fresh it is! At the same time, I am already well along in pickling my own for later use. I never have quite enough to get through our long, barren winters. Good technique: make them like cigars. Two layers of grape leaves laid out in opposing directions. Fill and roll with one leaf; then, re-roll with a second. Each grape leaf's midrib may have to be cut off to facilitate rolling. Stick with very young leaves if you can (or pickled ones).