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Lamb Ground Recipes

Some of our favorites include: Grilled Lamb Burgers with Feta and more!


Grilled Lamb Burgers with Feta


These burgers will be your favorite way to use ground lamb! Fire up your grill to make this amazing Greek meal in just 20 minutes.


PREP: 15 minutes

COOK: 8 minutes

TOTAL: 23 minutes

SERVINGS: 4



Section 1: Ingredients


  • 1 lb ground lamb (See Note 1)

  • 1 tsp dried oregano

  • 1/2 tsp salt

  • 1/2 tsp cracked black pepper

  • 1/4 cup flat leaf parsley (loosely filled)

  • 10 fresh mint leaves (1-2 inch)

  • 6 fresh basil leaves (4-5 inch)

  • 1 red jalapeño pepper (See Note 2)

  • 4 garlic cloves

  • 1 lemon

  • 1 cup feta cheese crumbles


Section 2: Directions


1. Using gloves (optional), cut red jalapeño pepper stem off and remove the seeds and set aside (See Note 2). In a medium sized bowl add the ground lamb (or beef) and the salt, pepper and oregano. Mix to combine.

2. Place herbs, jalapeño pepper, garlic cloves and two to three 2-inch pieces of lemon zest (I used my vegetable peeler to strip off) in food processor. Pulse several times to break down and add to the seasoned ground lamb.

3. To the mixing bowl add the feta cheese crumbles and gently work the ingredients together to mix thoroughly. Do not over mix and compress. Divide the lamb mixture into four portions and gently form into four patties. Set aside.

4. Prep the grill to around 450°F and then clean and oil it so burgers do not stick. Grill for 3 minutes on the first side covered, flip and cook for 4 minutes covered, then back over for 1 minute more. I removed them from the grill and allowed them to rest for 10 minutes. Should be medium.

5. Serve with tabouli salad and top with Tzatziki sauce if desired.

Notes

~ Feel free to substitute ground beef (80/20 blend) for the ground lamb.

~ On the jalapeño you can keep the white membrane for a little more heat, and coarsely cut it into several pieces. You can substitute a Fresno chili or green jalapeño for the red if you prefer.



Easy Greek Gyro Skillet


This easy gyro skillet meal is all made in one pot, which keeps things nice and simple!

PREP TIME 10 minutes

COOK TIME 20 minutes

TOTAL TIME 30 minutes

SERVINGS 6



Section 1: Ingredients


• 1 teaspoon Olive Oil

• 1/4 cup Diced Onion

• 2 cloves Garlic, Minced

• 1 pound Ground Lamb

• 1 cup Diced Zucchini

• 1/2 teaspoon Salt

• 1/2 teaspoon Black Pepper

• 2 teaspoons Dried Greek Seasoning Blend, Such as McCormick

• 32 ounces Vegetable Broth

• 2 cups Basmati Rice

• 1/2 cup Roma Tomato, Diced

• 1/3 cup Chopped Kalamata Olives

• 1/4 cup Crumbled Feta Cheese


Section 2: Directions


1.  Heat a large skillet over medium heat. Add oil and onions.

2.  Cook onions until they are soft and translucent. Stir in garlic.

3.  Add ground lamb. Cook and crumble until lamb is no longer pink.

4.  Add zucchini and cook for just 3-4 minutes or until zucchini begins to soften.

5.  Sprinkle in salt, pepper, and Greek seasoning; stir.

6.  Add vegetable broth to vegetable mixture and bring to a low boil.

7.  Stir in rice, cover and reduce heat. Cook rice for 10-15 minutes or until it is fluffy and liquid has been absorbed.

8.  Remove from heat.

9.  Stir in tomatoes and olives and feta cheese.

10. Serve and enjoy.

Substitutions

~ Meat options. Lamb can be a strong flavor if you don’t want to use lamb, then ground beef or ground pork can be substituted.

~ Don’t want to use basmati rice? Feel free to use orzo pasta instead of the rice called for in this recipe.

Additional add-ins include:

- sun-dried tomatoes

- artichoke hearts

- chopped green bell peppers

- pepperoncini peppers

- red onions



Lamb Lasagna With Parmesan Polenta


Lamb Lasagna With Parmesan Polenta. With ground lamb, tomatoes, garlic, & onion... Polenta replaces the noodles, making it easy, gluten-free, & delish!


PREP TIME 30 minutes

COOK TIME 20 minutes

TOTAL TIME 50 minutes

SERVINGS 10





Section 1: Ingredients


  • Pam or other cooking spray

  • 5 cups cooked Parmesan Polenta

  • 2 tablespoons olive oil

  • 1 large onion chopped

  • 4 large cloves garlic, minced

  • 1 ½ teaspoon salt and pepper

  • 2 pounds ground lamb

  • 2 14.5 ounce cans petite diced tomatoes, (stewed tomatoes are great too but they will need to be diced)

  • 2 tablespoons Parmesan cheese

  • 4 tablespoons finely chopped parsley, more for garnish

  • 2 ½ teaspoons allspice

  • ¼ teaspoon cayenne

  • 3 cups shredded mozzarella cheese


Section 2: Directions


1. Spray a 9" x 13" baking dish with Pam cooking spray

2. Make the Parmesan Polenta and while it is still warm, pour it evenly into the baking dish. Allow it to rest on the counter.

3. Preheat the oven to 400 degrees.

4. Heat a large saucepan with olive oil over medium high heat and saute onions for 5 minutes. Sprinkle with ½ teaspoon salt and pepper.

5. Stir in garlic and cook 2 more minutes.

6. Add ground lamb and season with another ½ teaspoon salt, pepper, allspice, and cayenne, then sauté for 7 minutes.

7. Add in the rest of the salt and pepper, tomatoes, parsley and Parmesan cheese. Cook 10 more minutes uncovered.

8. Spoon off any excess oil that may pool on the top of the lamb mixture.

9. Pour the lamb mixture into the baking dish on top of the Parmesan Polenta. Top with mozzarella cheese and bake at 400 degrees for 20 minutes. Garnish with more chopped parsley and serve warm


Notes:

Parmesan Polenta

Cheesy salty polenta, perfect side for all the Italian classics!

PREP TIME 1 minute

COOK TIME 5 minutes

TOTAL TIME 6 minutes

INGREDIENTS

1 cup Polenta

6 cups chicken stock or chicken broth, (can use water instead)

⅔ cup grated Parmesan cheese

Salt to taste

INSTRUCTIONS

1. Start by bringing 3 cups of the broth or stock to a boil.

2. Gradually pour in the polenta, whisking continuously

3. The liquid will absorb very quickly. Add another cup of stock, then reduce heat to a low simmer

4. Cook for about three minutes, continuing to add another 1 to 2 cups of liquid as it is absorbed.

5. Add the grated Parmesan cheese and whisk thoroughly

6. When desired firmness has been reached remove and serve immediately.



Turkish Lamb Wraps


Fast and flavorful, Turkish Lamb Wraps are made with savory ground lamb seasoned with flavorful Turkish spices, wrapped up in a tortilla with labneh, cucumbers, tomatoes, mint, parsley and peppery watercress. A simple weeknight dinner that can be made in under 30 minutes.



Section 1: Ingredients


Lamb filling: 

  • 1 lb ground lamb

  • 1 onion, diced

  • 4 garlic cloves, rough chopped

  • 1 teaspoon salt

  • 1 teaspoon cumin seeds (or ground)

  • 1 teaspoon ground coriander

  • 1/2 teaspoon sumac

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon chili flakes or urfa biber

  • 1 tablespoon tomato paste

  • 1 tablespoon water

  • 1/4 cup chopped mint (or sub parsley)

Turkish Wraps

  • 4 large tortillas, wraps or thin pita bread

  • 1 cup labneh , plain greek yogurt or Tzatziki

  • 1 cup diced tomatoes (or sliced radishes)

  • 1 cup diced cucumber

  • 1/2 cup very thinly sliced onion

  • 1/2 cup chopped parsley (or sub mint and scallions)

  • 1–2 cups greens ( arugula, spinach, watercress)

Section 2: Directions


1. Make the lamb filling: Heat a large cast-iron skillet over medium heat. Add lamb and onion. Using a metal spatula (easiest), break lamb apart into little bits, and cook for 5 minutes until lightly browned. Add the garlic and salt and continue browning until the lamb releases all it’s moisture and fat, and begins to brown, about 5-7 more minutes. Drain the fat. 

2. Add the cumin seeds, sumac, cinnamon, optional chili flakes and saute 2 more minutes. Add the tomato paste and water, incorporating it into the lamb. Stir in the chopped mint.  

3. Taste, and adjust salt, spices and heat level to your liking.

4. Assemble the wraps:  Lather 4 large wraps ( fee free to warm them first) with labneh, divide and top with the lamb filling, add the tomatoes and, cucumbers, (sprinkle them with a pinch of salt), red onion, parsley, mint and peppery greens. Roll them up and cut them in half. 

NOTES

~ Lamb filling can be made ahead, refrigerated, and reheated. 

~ For even more flavor, double the spices. 

~ If you are sensitive to red onion, soak in cold, salted water for 15 minutes while you make the wrap. Drain.













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