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Fatty Ground Lamb, what to do with it?!!

rjlebed Mar 6, 2011 07:37 PM

A friend of mine just asked me whether I had any ideas for what to do with VERY fatty ground lamb that she just bought from Peapod. I suggested that she brown it and drain off the fat and then use it in a sauce of some kind. That is not the most creative solution. Anyone have any ideas?

  1. s
    smtucker Mar 7, 2011 12:33 PM

    When I make samosas, I do cook the lamb and drain the fat. After the meat is out of the pan, I cook the vegetables, toast the spices and then throw the meat back in for a moment before assembling.

    Just another idea to add to the great ones above.

    1. lynnlato Mar 7, 2011 08:23 AM

      This lamb kofta recipe with yogurt mint sauce is delicious! We eat them on pitas. The recipe is from Martha Stewart - The New Classics cookbook.

      Lamb Kofta
      - serves 6 to 8 -

      Kofta can be prepared up to 30 minutes before serving; place the patties on a baking sheet, cover with aluminum foil, and keep warm in a 250°F oven.
      1 pound ground lamb
      4 teaspoons Spice Mixture (recipe follows)
      1 teaspoon paprika
      1/4 teaspoon ground cinnamon
      1 large egg
      1/2 onion, grated on the large holes of a box grater (1/2 cup)
      1 garlic clove, minced
      1/3 cup pine nuts, toasted and chopped
      1/3 cup finely chopped fresh flat-leaf parsley
      1 teaspoon coarse salt
      1 tablespoon olive oil
      Yogurt Mint Sauce, for serving (recipe follows)

      1. In a large bowl, combine all the ingredients except the oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form the mixture into 1 1/2-inch balls, and flatten the balls into ovals or football shapes, about 1/4 inch thick.
      2. In a large nonstick skillet, heat 1/2 tablespoon of the oil over medium-high heat. Add half the lamb patties. Cook until the first side is golden brown, about 3 minutes; flip the patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate.
      3. Wipe the skillet with a paper towel; heat the remaining 1/2 tablespoon oil. Repeat the process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side.

      Spice Mixture
      - makes 1/4 cup -
      4 1/2 teaspoons ground coriander
      4 teaspoons ground cumin
      1 1/2 teaspoons ground nutmeg
      1 teaspoon ground cinnamon
      1/2 teaspoon ground cloves
      1/2 teaspoon cayenne pepper
      Mix the spices together in a small bowl or container. Store, tightly sealed, at room temperature up to 3 months.

      Yogurt Mint Sauce
      - makes 1 cup -
      8 ounces plain whole-milk yogurt, preferably Greek-style
      3 tablespoons finely chopped fresh mint
      1 1/2 teaspoons fresh lemon juice
      1 small garlic clove, minced
      Combine all ingredients in a small bowl, and stir well to combine.

      1. rose water Mar 7, 2011 08:03 AM

        highly recommend this recipe--the fattiness of the lamb is part of the richness/deliciousness: http://chowhound.chow.com/topics/6981...

        1. greygarious Mar 7, 2011 07:48 AM


          Drain the fat if it's excessive. I have not drained the supermarket pre-ground lamb that I use in this recipe, because the fat does add flavor and unctuousness.

          1. m
            mmck Mar 7, 2011 07:06 AM

            Try this recipe right from this site. I made this on Thursday night...great

            1. a
              AdamD Mar 7, 2011 07:05 AM

              Make meatballs or lamb burgers!

              1. c
                CurlieGlamourGirlie Mar 7, 2011 07:01 AM

                Shepherd's pie?

                1. h
                  Harters Mar 7, 2011 06:57 AM

                  Any of the middle eastern and Indian sub-continent kebabs benefit from fat.

                  1. scubadoo97 Mar 7, 2011 04:07 AM

                    Lamb sausage would be great way to use a fatty ground lamb. There are many recipes on the net

                    1. woodleyparkhound Mar 6, 2011 07:39 PM

                      Pastitsio or moussaka???

                      2 Replies
                      1. re: woodleyparkhound
                        rjlebed Mar 6, 2011 07:40 PM

                        Do you think that the fact that this is REALLY fatty will be problematic in either of those recipes?

                        1. re: rjlebed
                          woodleyparkhound Mar 7, 2011 01:55 PM

                          No, because for both you cook the meat first. Extra fat could be poured off before adding onions, etc.

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