Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 4, 2011 12:52 PM

ground lamb -- seeking inspiration

I bought some lovely ground lamb at the market yesterday and am wondering what I should whip up. I'm thinking some little meatballs with grated onion, garlic, ras el hanout and feta. to enjoy with cocktails. I need both the yummy nibble (after a totally lackluster lunch at a local italian joint that hubby and I suffered through, but the toddler, wisely, refused to eat), and the cocktail.

We went to the same restaurant last weekend during Hurricane Irene, when our power was out and the town was generally in a state of disaster. That night, it was bustling, warm and inviting and I guess I was so happy to be in a place with power eating hot food, I totally misremembered the actual food experience. Now my memory has been correctly calibrated and I doubt we'll ever return. Too bad, the people are nice.

In any event, any other ideas for my ground lamb?

  1. Click to Upload a photo (10 MB limit)
  1. I'm not familiar with ras el hanout, but I do like the flavor and texture of pistachios in ground lamb dishes.

    1. I've had the "lamb" tag of this blog bookmarked forever and keep meaning to give most of the recipes a try. Had forgotten about it until I read your post. Will have to get some soon and give one of them a go.

      1. A basic mint, cumin, oregano, salt, and black pepper is always fairly standard. How to cook it is usually this issue. Ground lamb used to be more fatty than what I was used to. If it's fatty, I love it grilled. If it's lean, pan fry it with a little olive oil.

        1. My first thought was Adana kebab - I have this at a Turkish restaurant in town. I don't have a recipe but I think you can figure it out -

          My second thought was Moussaka or Shepards Pie.

          a lamb burger with feta cheese, You could stuff it with rice in a stuffed pepper,

              1. re: Seeker19104

                again for moussaka, just saw a "quickie" version of it by Sara Moulton on WebMD or something, looked totally luscious...if you think you want the quickie thing, please speak.
                Edit to add this link:

                1. re: Val

                  Moussaka can be so good it is worth starting with a really good recipe, particularly if you have good ground lamb.