Pound of ground lamb--what to do
- nofunlatte Jan 28, 2011 02:47 PM
I've got a pound of thawed ground lamb in the fridge and it's too cold to grill lamburgers (plus, I don't want to shovel the patio!) I'm also cutting back on high GI carbs, so no potatoes (ergo no shepherd's pie). Any suggestions?
What about browning it with some cumin, mint, salt and pepper, a little aleppo pepper if you have it? Then use it to stuff warmed pitas; top with shredded lettuce and tomato and some cucumber raita.
i was raised in a greek family, so i always think greek food when i think of ground lamb... our favorite family recipes included pastitsio (has lots of pasta--maybe not so carb-friendly) and moussaka.
epicurious has a few that look good; all are made in/on oven, so no snow-shoveling required:
lamb sausage patties with mint, feta, and garlic: http://www.epicurious.com/recipes/foo...
lamb burgers made in skillet:
another burger made in skillet:
and just a thought... a lamb/eggplant moussaka. has potatoes in this epicurious recipe, but typically moussaka doesn't have them. you can omit potatoes easily. it's quite an undertaking of a recipe, but such a treat. pretty rich... http://www.epicurious.com/recipes/foo...
lastly, my mom used to always make ground lamb meatballs with cilantro and onions which she'd serve with a cucumber-yogurt sauce, pita (or hamburger buns for us kids), tomatoes, and red onions. i was such a picky eater, but loved these.
she'd also make stuffed bell peppers with ground lamb, canned diced tomatoes, long grain white rice, sauteed onions and garlic, and a pinch of oregano and cinnamon. these still are my favorite thing mom makes, although she subs with super lean ground beef now.
i just went over to my mom's for stuffed peppers last night actually. nice timing!
she doesn't use a recipe, just eyeballs everything... i'll do my best.
she gets the meat ground fresh; i'd estimate 1/2 pound to 3/4 pound for 6 small/medium bell peppers. brown a chopped onion until soft; add meat and cook until almost done. add a large can diced or whole tomatoes and stir. break up any large tomatoes. add rice and enough water to cover. add a pinch cinnamon and fresh (or dried) oregano. cook 10 minutes.
meanwhile, wash peppers and lop off tops, reserving them. scoop out seeds and cores. line them up in a pyrex baking dish. when rice/meat is done, scoop into peppers and put lids back on top. pour any remaining liquids from the pan around and over the peppers. if there are none, adding a little water, broth, or tomato juices (from can) to the bottom of the dish will help with cooking the peppers through. then cover dish tightly with foil and stick in a 350 oven for an hour or more.
it's like making a pasta sauce or taco filling, but with rice. mom has never followed a recipe in her life, which seems to be a big greek tradition. sorry for the scattered recipe. i've made them before, just eyeballing everything and adding more or less meat, rice, onion, tomato, and seasonings to my liking (she likes more meat, i like more rice). i add in a clove of garlic too but of course my peppers are never as good as hers.
just be sure to let them cook nice and long in the oven (anywhere from 60-80 minutes) and they are so freaking flavorful and juicy, and even better the next day. i could eat these things every night!
Here is a recipe from our local lamb farm. We have tried it and it is great. 1Lb ground lamb, 1 medium onion, 1/4 bunch fresh italian parsley, 1 1/2 tbsp olive oil, 1/3-1/2 cup fresh bread crumbs
salt, black pepper, 1/4 tsp all spice. Chop onion and parsley together in food processor-add ground lamb together with rest of ingredients. Mix well. Shape into long "hot dog shape" burgers
(1"X5") Grill, serve in pocket pita halves with yogurt sauce and cut up tomatoes
Cucumber, yogurt, garlic mint olive oil salt
Tried this and the crowd went wild forgot serve with a cold beer
Keema & peas
Koftas (oven cooked)
Pretty much anything you'd also do with minced beef (but it'll taste better)
If you really like shepherd's pie (like I do), I would suggest making a standard recipe but using a cauliflower mash or puree in place of potatoes.
re: c oliver
Here you go:
1 large onion, chopped
2 carrots, chopped
3 celery stalks, chopped
4 cloves garlic, chopped
Extra-virgin olive oil
3 pounds ground lamb leg or shoulder
1 cup tomato paste
3 cups hearty red wine
2 tablespoons chopped fresh rosemary
3 bay leaves
1 bunch thyme, tied in a bundle
Freshly ground black pepper
Pici, bucatini or pappardelle, cooked al dente
1. Using a food processor, purée the onion, carrots, celery and garlic to a coarse paste.
2. Coat a large pan generously with olive oil and set over medium heat. Add the puréed vegetables, season with salt and cook until all the water has evaporated and the vegetables begin to brown, 15 to 20 minutes. Stir frequently and be patient. (This is where the big flavors develop.)
3. Add the lamb, season generously with salt and cook until it is browned, about 25 to 30 minutes. (Brown food tastes good; don’t rush this step.)
4. Add the tomato paste and cook for about 5 minutes. Stir in the red wine, rosemary and bay leaves. Cook at a lively simmer until the wine has reduced by half. Add the thyme bundle and enough water to cover the lamb by about 1 inch. Simmer for 3 to 4 hours, stirring and tasting frequently and adding more water as it evaporates. Skim the fat off the surface. Remove the bay leaves and thyme. Season to taste with salt and pepper. Toss with al dente pasta and serve with grated Parmesan. Serves 6 to 8. Adapted from Centro Vinoteca in Manhattan.
I love this ragu, and I think I've suggested it two or three times on this board. It is delicious and goes together in about 20 minutes. I use red lentils, and started keeping homemade onion marmalade around specifically for this dish. The onions last a LONG time in the fridge. I use a recipe out of Flexitarian Table
It also freezes wonderfully.