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

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?

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    1. re: woodleyparkhound

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

      1. re: rjlebed

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

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

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

          1. Make meatballs or lamb burgers!

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

              1. http://www.chow.com/recipes/18632-lam...

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

                  1. 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. 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.