31 Easy Ground Lamb Recipes Anyone Can Cook

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Moroccan Lamb Kofta Eggs Benedict

Moroccan Lamb Kofta Eggs Benedict is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) ground lamb
• 1 small onion, grated
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• Salt and pepper
• Olive oil for cooking
• 4 eggs
• 4 English muffins or sturdy flatbreads, split and toasted
• 1 cup Greek yogurt
• 2 tablespoons chopped fresh mint
• 1 tablespoon lemon juice
• Fresh parsley, chopped for garnish

Instructions

1. Preheat a skillet; in a bowl, mix lamb with onion, garlic, cumin, coriander, cinnamon, paprika, salt, and pepper; shape into four kofta patties.
2. Cook kofta in a lightly oiled skillet over medium heat until deeply browned and cooked through, about 6–8 minutes total, turning once.
3. Meanwhile, poach eggs in gently simmering water until whites are set and yolks reach desired doneness.
4. In a small bowl, whisk yogurt with chopped mint and lemon juice to make a bright sauce.
5. To assemble, place a kofta patty on each toasted flatbread, top with a poached egg, and spoon over the mint yogurt sauce. Garnish with parsley.

2. Swedish Meatballs

Mom’s Swedish Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [’24’, ’24 Meatballs’]

My Mom’s Swedish Meatballs is a tried and true family recipe that’s easy to make and incredibly flavorful with a delicious gravy!

Ingredients

• 3/4 lbs ground beef
• 1/2 lb ground lamb or venison (see notes)
• 1/4 lb ground mild pork
• 1 1/2 cup soft bread crumbs, cubed
• 1/3 cup onion, minced
• 1 egg
• 1/4 cup fresh parsley, minced
• 1/4 – 1/3 cup milk (2% or 1%)
• 1 tablespoon salted butter
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• pinch ground nutmeg
• 2 cups beef stock
• 4 tablespoons all purpose flour
• 2 tablespoons salted butter
• 1 teaspoon instant coffee

Instructions Make Meatballs

1. Preheat Oven: Preheat the oven to 325 degrees F and add the rack to the center.
2. Prep Onions: Melt 1 tablespoon of butter in a sauté pan. Add the onion and cook for 2-3 minutes until the onions are soft. Add them to a large bowl.
3. Prep Breadcrumbs: Add breadcrumbs to a medium-sized bowl. Add milk, starting with 1/4 cup and use just enough to wet all of the bread. Add a bit more if all of the bread is not wet, but don’t use more than 1/3 of a cup. Set aside.
4. Make Meatballs: Add the meats to the large bowl with the onions and add the parsley, egg, salt, ginger, and nutmeg. Mix well and then add the milk-soaked bread crumbs. If there is any extra milk in the bowl with the bread, do not add. Add the meat mixture to the fridge for at least 15 minutes to cool. This will help make shaping the meatballs easier.
5. Shape Meatballs: Shape the meat into 2 – 3ish inch meatballs and add to a rimmed baking sheet. Don’t worry about crowding.
6. Bake: Bake the meatballs on the middle rack for 30 minutes.
7. Baked Meatballs: Once the meatballs are done, remove them with tongs and add them to a plate or bowl to set aside. Then use a spatula to scrape all of the drippings from the baking sheet into a large pot or Dutch oven.
8. Make Gravy: Heat the pot with the drippings over medium heat and add 2 tablespoons of butter to the meatball drippings. Add the flour and whisk it with the butter to create a roux. Slowly add beef broth, mixing the roux with it as it’s added until all the broth is incorporated. Add instant coffee.
9. Add Meatballs to Gravy: Add the meatballs to the pan and let them simmer on medium-low for 15-20 minutes.
10. Serve and Enjoy! Serve over noodles, rice, or whatever you’d like!

3. Minted Burgers

Minted Lamb Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 burgers’]

Minted lamb burgers make for a fresh twist on a summer grilling classic! Served with a cooling tzatziki sauce and your favorite toppings, these perfectly seasoned lamb burgers are stuffed with fresh mint and feta that give every bite a burst of flavor, and they come together in under 30 minutes. These Mediterranean-inspired lamb burgers will be your new go-to recipe for all your summer parties.

Ingredients

• 1/2 cup Greek yogurt
• 1 garlic clove (minced or grated)
• 2 tablespoons lemon juice
• 2 tablespoons grated cucumber ((see note))
• 1 teaspoon fresh dill
• 1/4 teaspoon salt
• 1 pound ground lamb (let sit in room temperature for 15-30 minutes)
• 3 garlic cloves (minced or grated)
• 1/2 cup feta
• 1/4 cup finely chopped fresh mint
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes
• 4 burger buns
• Desired toppings, such as arugula, roasted red peppers, red onion, etc.

Instructions For Tzatziki Sauce

1. In a small bowl, mix together the Greek yogurt, garlic, lemon juice, grated cucumber, dill and salt. Cover and refrigerate until ready to use.

For Minted Lamb Burgers

1. Heat grill over high heat. In a large mixing bowl, gently fold the ground lamb, garlic, feta, mint, oregano, salt, pepper and crushed red pepper flakes just until combined. Do not overmix.
2. Evenly divide ground lamb mixture into four balls and form into 4-inch patties. Place burgers on hot grill. Cook for two to three and a half minutes on one side, depending on desired doneness, and then flip and cook for the same amount of time.
3. Let the burgers rest for five minutes. Spread the tzatziki sauce on the bun and assemble the burgers with desired toppings. Enjoy!

4. Greek Sandwich

Homemade Greek Gyros (Kebabs) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT75M · Total: PT95M · Yield: [‘8’]

My version of Alton Brown’s delicious gyro recipe.

Ingredients

• 1 onion ((medium, roughly chopped))
• 1 lb ground beef
• 1 lb ground lamb
• 2 cloves garlic ((large, roughly chopped))
• 1 Tbsp marjoram ((dried))
• 1 Tbsp rosemary ((dried, or a small sprig of fresh, taken off the main stem))
• 2 tsp salt ((Kosher or sea salt))
• ½ tsp black pepper ((freshly ground))
• 1 cup tzatziki sauce ((printable recipe card below))
• 8 leaves lettuce ((butter or romaine))
• 16 slices tomatoes
• 8 slices sweet onion

Instructions

1. Run the onion in a food processor for about 15 seconds. Place the onion in the center of a kitchen towel and squeeze out the juice and return the onion pulp to the food processor. Discard the juice.
2. Add the meat, garlic, spices, salt and pepper to the onion, and process. Do so until it looks like a fine paste, about a minute. Place the mixture in a loaf pan and press evenly.
3. Bake in a water bath (place loaf pan inside another pan filled with water) at 325°F (165°C) for about an hour and 20 minutes, or until the internal temperature reaches 170°F (77°C) when checked with a meat thermometer.
4. Remove from the oven, drain the liquid, and place the loaf pan on a trivet or oven mitt. Cover the meat with aluminum foil for about 15 minutes.
5. Place meat on a cutting board and slice as thinly as possible with an electric knife (using anything else would be much more difficult.)
6. I added the following step myself as I think it mimics the rotisserie a bit more. Add a few slices to a nonstick frying pan (very little or no oil) and heat gently until the meat browns a little.
7. In another pan, heat the pita bread.
8. Finally, place the meat on one half of the pita, topped with  tzatziki sauce, lettuce, tomatoes, and sweet onion slices.
9. Serve Homemade Greek gyros with rice pilaf, or fries, and a Greek salad!

5. Flatbread Pizza with Lamb

Greek Flatbread Pizza with Lamb Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 flatbreads or naan rounds
• 1 lb ground lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup crushed tomatoes or tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1 teaspoon dried oregano
• Salt and pepper
• Fresh parsley or dill, for garnish
• Olive oil for brushing (optional)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Sauté lamb with onion and garlic in a skillet until browned; season with salt, pepper, and oregano.
3. Spread crushed tomatoes over each flatbread, then top with the lamb mixture, mozzarella, and feta.
4. Bake on a lined sheet until crust is crisp and cheese is bubbling, about 8–12 minutes.
5. Garnish with chopped parsley or dill and slice to serve.

6. Lettuce Wraps

Lamb Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

These lamb meatballs with a Mediterranean twist are a nice change of pace from ground beef. They are low carb, gluten free, Whole30 compliant and keto friendly.

Ingredients

• 1 pound ground lamb
• 1 medium onion (diced)
• 2 cloves garlic (chopped)
• 2 Tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoons ground oregano
• 1 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1 teaspoon paprika
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/4 cup Greek yogurt

Instructions

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment or foil.
2. Pulse onions in food processor until finely minced, Add lamb, and process until it is smooth.
3. Add spices and yogurt and pulse until lamb mixture is well blended.
4. If cooking immediately, form lamb into 24 uniform balls. If not, refrigerated lamb mixture for several hours or overnight for best flavor.
5. Bake at 375 degrees F. for 30 minutes or until cooked through and golden brown.

7. Lebanese Meat Pies

Lebanese Meat Pies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT90M · Cook: PT30M · Yield: [‘8’]

Ingredients

• 1½ lb. lean ground beef
• 1 large onion (chopped)
• 2 stalks celery (chopped)
• 2 teas salt
• ½ teas pepper (heaping)
• ½ teas cinnamon (heaping)
• 1 tbsp lemon juice (or the juice of one lemon)
• 1 package frozen yeast dough balls ((about 36))

Instructions

1. Thaw the frozen bread dough
2. Brown and drain ground beef, celery, onions, salt, pepper and cinnamon together
3. Add lemon juice and stir, let it cool for 10-15 minutes before stuffing the dough balls
4. Roll the dough ball to about ⅛ ” circle using flour if it sticks
5. place 1 tbsp of meat mixture in the middle
6. fold into a triangle using these steps
7. place assembled meat pies on a non-stick cookie sheet
8. cover with a towel and let rise for 45 minutes
9. bake at 350° for about 25 minutes or until golden brown

Freezer Instructions

1. Follow all of these steps but only bake it bout 15 minutes. Pull it out before it’s all the way done and let it cool
2. Freeze in a freezer bag

Thawing Instructions

1. Pull out of the freezer and place on a baking sheet for about 45 minutes
2. Bake in the oven at 350° for about 15 minutes or until golden brown

8. Air Fryer Lamb Burgers

The Ultimate Air Fryer Lamb Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT18M · Total: PT21M · Yield: [‘4’]

Delicious lamb burgers cooked in the air fryer. Simple to prep and even easier to cook. Filled with Moroccan flavours this is a Mediterranean dish that we should all eat every summer.

Ingredients

• Air Fryer
• Burger Press
• 650 g Minced Lamb
• 2 Tsp Garlic Puree
• 1 Tsp Harissa Paste
• 1 Tbsp Moroccan Spice
• Salt & Pepper
• 3 Tbsp Greek Yoghurt
• 1 Tsp Moroccan Spice
• ½ Tsp Oregano
• 1 Small Lemon (juice only)

Instructions

1. In a mixing bowl place your lamb burger ingredients and mix well until all the lamb mince is well seasoned.
2. Using a burger press make the mince into lamb burger shapes.
3. Place the lamb burgers in the air fryer and cook for 18 minutes at 180c/360f.
4. While they are cooking make your Greek Dip. Using a fork mix the Grek dip ingredients together and then serve it with your lamb burgers.

9. Greek Zucchini Casserole

Magic Greek Zucchini Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT2H · Total: PT-497090H47M32S · Yield: [’12’, ’12 – 16 servings’]

Ingredients

• 2 Tablespoons extra virgin olive oil
• 1 medium onion, roughly chopped
• 3 – 5 cloves garlic, peeled
• 1 teaspoon Greek seasoning (or more, to taste – store bought or make your own with this recipe)
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 lb. grass-fed lamb or beef
• 1 pint home-canned tomatoes (or a 15-oz. can – or 1 lb. fresh tomatoes, chopped)
• 2 – 3 Tablespoons tomato paste
• Salt & freshly ground pepper, to taste
• 4 cups chopped zucchini
• 1 cup UNCOOKED quinoa or rice
• 2 cups plain Greek yogurt
• 1 cup milk or half & half
• 2/3 cup ricotta cheese
• 4 large eggs
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 cups grated Asiago, Parmesan or Romano cheese (or Italian blend of cheeses)

Instructions

1. In a medium frying pan, heat the olive oil and swirl around the pan. Add the onion and garlic and saute until the onion is soft and translucent. Add the spices, stir and cook a little longer until they are fragrant.
2. Make an empty spot in the center of the pan for the lamb or beef. Cook the meat, stirring with a spatula to break up the meat into little bits, until it’s nicely browned. Stir in the tomatoes and tomato paste. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sauce is nice and thick. Taste and add salt, pepper, and Greek seasoning to your liking. Stir in the zucchini and quinoa and remove from heat.
3. Spray a 13 x 9 x 2 inch pan with cooking spray and set the oven to 350 F. Smooth out the meaty zucchini mixture to coat the bottom of the pan. Cover tightly with foil and bake for 30 minutes.
4. In a medium mixing bowl, whisk together the ingredients for the creamy bechamel topping, then pour over the pan and use a spatula to smooth it out as needed. Again, cover tightly with foil and bake for another hour or until the topping is set in the middle. (Touch lightly with your finger in the middle … if it springs back, it’s set.)
5. Remove the foil and cook until the top is lightly browned, about 15 – 20 minutes. Remove from oven and let sit for about 10 minutes before digging in and enjoying!

10. Karahi Gosht

Lamb Karahi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT105M · Yield: [‘4’, ‘4 servings’]

Lamb karahi gosht is made of tender chunks of bone-in lamb or mutton in a thick tomatoey gravy. A flavorful, easy-to-follow recipe.

Ingredients

• 1.2 lbs lamb (or goat meat. Shoulder or leg, cut into bite-sized pieces)
• 4 tbsp ginger-garlic paste (see prep below for how to make the paste)
• 11/2 tsp sea salt (adjust to taste)
• 1/4 tsp peppercorns
• 1 tsp cumin seeds
• 1/2 tbsp coriander seeds
• 2 dry red chillies (available easily in Indian and Pakistani grocery and the international aisle of Walmart. )
• 1/3 cup ghee
• 4-5 Roma tomatoes (chopped roughly)
• 3 Thai green chillies (less if you don’t want the extra spice)
• 1 tsp ginger (julienned)

Instructions Preparation:

1. Make the ginger-garlic paste. Put equal quantities of peeled and chopped ginger and garlic in a blender, add a few tablespoons water and blend to get a smooth, lump-free paste. Use the amount required by the recipe and store the extra in a sealed glass jar in the refrigerator.
2. Put the whole spices (peppercorns, cumin seeds, coriander seeds, and the dry red chillies) in a small frypan and toast on medium heat until they change colour and become fragrant. Wait a few minutes for the spices to cool down a bit, then grind in a spice or coffee grinder to a powder.
3. In a bowl, marinate the lamb in the ginger-garlic, salt and ground spices. Cover with clingwrap and keep aside in a cool place or refrigerator for 30 minutes.

Cooking:

1. Heat the ghee in a karahi (wok) and add the marinated meat. Stir-fry on medium heat for 5 minutes or until the meat browns slightly and the fat leaves the sides of the karahi.
2. Add the tomatoes and stir-fry again until you see the tomatoes break down and release their juices. Lower the heat and add 1/2 cup water, stir to mix well, and cover the karahi with a lid. Cook for 1 hour or until the meat is fork-tender. Add half a glass of water halfway through the cooking process if the gravy seems to be getting too dry.
3. When the meat is cooked through and tender, increase the heat to medium high again and drying the excess liquid if any. The dish is done when the meat is well-browned, the masala is glossy and clings to the meat, and the fat has separated at the edges.
4. Garnish the meat with julienned ginger and slit green chillies. Give it all a stir, cook for a minute more and serve hot with naan or roti.

11. Lamb Curry

Lamb Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb lamb shoulder, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 inch piece fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp chili flakes (optional)
• 1 can (14 oz / 400 g) diced tomatoes
• 1 cup (240 ml) chicken or beef stock
• 1/2 cup (120 ml) coconut milk
• Salt to taste
• 2 tbsp lemon juice (optional)
• Fresh cilantro for garnish (optional)

Instructions

1. 1. In a large heavy pot, sauté the lamb in the oil in batches until browned; set aside.
2. 2. In the same pot, add onion and cook until soft, about 5 minutes.
3. 3. Stir in garlic and ginger; cook 1 minute until fragrant.
4. 4. Add curry powder, cumin, coriander, turmeric, and chili flakes; toast briefly.
5. 5. Return the lamb to the pot with tomatoes and stock; bring to a simmer, cover, and cook until the lamb is tender, about 30-40 minutes.
6. 6. Stir in coconut milk; simmer 5-10 minutes; season with salt and adjust with lemon juice if using.
7. 7. Garnish with cilantro and serve with rice or naan.

12. Lamb Mince Pie

Lamb Mince Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT90M · Yield: [‘4’]

Lamb Mince Pie – this is a rich and hearty, family style pie made with lamb mince (ground lamb). Super easy, the whole family will love this rustic lamb pie!

Ingredients

• 2 tsp olive oil
• 500 g lamb mince ((ground lamb))
• 1 medium brown onion (roughly chopped)
• 250 g button mushrooms – sliced
• 2 bacon rashers (roughly chopped)
• 1 tbsp fresh rosemary leaves (finely chopped)
• 3 fresh garlic cloves (crushed)
• 2 tbsp tomato paste
• 1½ tbsp plain/all purpose flour
• ½ cup dry red wine
• ¾ cup beef stock
• 400 g tinned cherry tomatoes in juice
• ¾ tsp fine salt (or to taste)
• 1 sheet frozen shortcrust pastry (I use store-bought)
• 1 sheet frozen puff pastry (I use store-bought)
• 1 egg – beaten (for brushing (optional))

Instructions

1. Pre-heat oven to 180c/350f, and lightly grease a pie tin and set aside (see my notes for sizes and alternatives), and remove pastry sheets from the freezer to defrost.
2. Heat the olive oil in a heavy-based pot over medium-low heat. Add roughly chopped brown onion and fry for 3 minutes or until the onion starts to soften.
3. Increase the heat to medium-high, then add lamb mince and continue to fry until lamb mince is well browned and most of the moisture has evaporated and there is some nice brown colour in the base of the pot (see my notes).
4. Add roughly chopped bacon and sliced button mushrooms to the lamb mixture in the pot and continue to fry for 2-3 minutes, until the mushrooms start to soften. Then add crushed garlic and finely chopped fresh rosemary and fry for another minute.
5. Mix in plain flour and fry for 1 minute, then add tomato paste to the pot, frying for another minute.
6. Add dry red wine and bring to a simmer. Allow to simmer for 1-2 minutes or until wine has reduced slightly.
7. Add beef stock, and can of tinned cherry tomatoes in juice, crushing the cherry tomatoes directly in the pot with a potato masher to break them down. Bring to a simmer, and simmer over very low heat for 15 minutes then allow to cool for about 10 minutes while you line the pie tin. Add fine salt to the lamb mixture and mix well.
8. Line the base of your pie tin with the sheet of shortcrust pastry, trimming and patching to fit if needed.
9. Poor the cooled lamb mixture into the pie tin, then place the sheet of puff pastry on top of the filling and trim to fit, pressing the edges to seal.
10. Brush the top of the pie with the beaten egg (if using), then cut a small slit in the centre of the pie so that steam can escape, and bake for 35 to 40 minutes, or until the pastry is puffed and golden.
11. Allow to sit for 5-10 minutes before slicing.

13. Spring Lamb Nachos

Spring Lamb Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT7M · Total: PT27M · Yield: [‘4’, ‘4 servings’]

These lamb nachos with carrots, onions, peas and radishes are topped with crumbled feta cheese for a bright and fresh spring take on nachos.

Ingredients

• 1/2 pound ground American lamb
• 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried)
• 1/2 teaspoon dried oregano
• salt and pepper to taste
• 2 spring onions (trimmed, cleaned and sliced lengthwise)
• 1 tablespoon extra virgin olive oil
• 1 radish (thinly sliced)
• 1/2 cup fresh peas
• 1/2 cup shredded carrots
• 8 ounces corn tortilla chips
• 4 ounces crumbled feta

Instructions

1. Cook lamb in medium skillet over medium-high heat with dill, oregano, salt and pepper until browned and temperature reaches 160°F. Set aside.
2. Preheat oven to 400°F. Place spring onions on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes flipping half way through. Remove from oven, let cool then chop.
3. Assemble the nachos on a small baking sheet. Start with a layer of tortilla chips then layer cooked lamb, roasted spring onions, peas, radishes, carrots and feta. Repeat for 3 or 4 layers until all ingredients are used up.
4. Place nachos in the oven for 5-7 minutes just to warm through and slightly soften the feta.
5. Remove garnish with extra fresh dill and mint if desired and serve immediately.

14. Kebab

Lamb Kofta Kebab (15-Min Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT6M · Total: PT16M · Yield: [‘8’, ‘8 servings’]

My easy lamb kofta kebab recipe is super juicy and packed with Middle Eastern flavors. Make it with just 6 ingredients in only 15 minutes!

Ingredients

• 1/4 cup Onion ((grated))
• 2 cloves Garlic ((minced))
• 1 tbsp Fresh parsley ((chopped))
• 1 tbsp Fresh dill ((chopped))
• 1 tsp Cumin
• 1 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 2 lbs Ground lamb
• 8 Bamboo skewers

Instructions

1. Soak 8 bamboo skewers in water for 30 minutes. Pat dry.
2. Meanwhile, in a large bowl, stir together all ingredients except the lamb. Add the lamb and mix until just combined. Do not over-mix.
3. Divide the meat into 16 sections. Mold each section of meat around a bamboo skewer, making it a few inches long and about 1 inch (2.5 cm) thick. You’ll fit 2 sections of meat per skewer, about 1-2 inches apart.
4. Preheat the grill (or a grill pan on the stove) to medium-high heat and oil the grates lightly. Place the skewers on the grill and cook for 3 minutes. Flip and cook for 3-5 more minutes, to desired level of doneness. Time on the second side will be about 2 minutes for medium rare, 3 minutes for medium, 4 minutes for medium-well, or 5 minutes for well done.
5. Let the lamb kofta kebab rest for a few minutes before serving.

15. Bolognese

Easy Lamb Bolognese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: 4

This easy lamb bolognese is a quick yet amazing pasta dish that’s bursting with flavours of fresh thyme and full-bodied red wine. You can serve this rich lamb bolognese sauce over your favourite pasta or toss it in — it’s a delicious treat either way!

Ingredients

• 300 g (10.5 oz) pasta
• 2 tablespoon olive oil
• 1 large onion, finely chopped
• 450 g (1 lb) lamb mince
• 4 cloves garlic
• 100 ml (1/2 cup) dry red wine
• 2 tablespoon tomato paste
• 1 tablespoon fresh thyme, minced
• 1/2 teaspoon dry chilli flakes
• 800 g (28 oz) crushed tomatoes
• 1 lamb stock cube dissolved in 200 ml (1 cup) water
• 1 bay leaf
• 1 tablespoon fresh parsley, minced
• Parmesan cheese for serving

Instructions

1. Boil the pasta in salted water according to the instructions on the package. Reserve a cup of pasta water before raining.
2. Meanwhile, heat a large pan over medium heat, add the olive oil, and fry the onion for 1-2 minutes. Add the garlic and continue to cook for another 30 seconds until fragrant. Next, add the lamb mince to the pan and cook until well-browned over medium-high heat (approximately 6-7 minutes). Break it down with your spoon as you go and then stir it occasionally.
3. Pour the red wine, lower the heat, and simmer until the alcohol smell is gone. Add the tomato paste, thyme, chilli flakes, and crushed tomatoes. Give it a good stir, then pour in the lamb stock, add the bay leaf, and simmer for 10 minutes. Discard the bay leaf, stir in the fresh parley, and season to taste.
4. You can serve the lamb ragu over the pasta or toss the pasta with the sauce. If you opt for tossing the pasta and the sauce is too thick, add a bit of pasta water. Serve with freshly grated Parmesan cheese on top.

16. Chocolate Lamb Chili

Chocolate Lamb Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘8’, ‘8 servings’]

This chocolate lamb chili is made with chopped lamb stew meat, a mix of beans and smoky spices for an amazingly decadent meal.

Ingredients

• 2 tablespoons ghee or extra virgin olive oil
• 2 pounds American lamb stew meat (cut into small bite sized pieces (about ¼”))
• Kosher salt & pepper
• 1 medium yellow onion (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon chili powder
• 2 teaspoons coriander
• 2 tablespoons cacao powder (or unsweetened cocoa powder)
• 1 ½ teaspoons cumin
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 bay leaf
• 1 cup beef or lamb broth
• 2 tablespoons tomato paste
• 28 ounces diced tomatoes
• 2 15 ounce cans kidney beans or mixture of kidney, black or pinto beans
• 2 ounces bittersweet chocolate (chopped)
• fresh cilantro (sliced jalapeños and/or sliced avocado for serving)

Instructions

1. Add 1 tablespoon ghee to a large pot/Dutch oven over medium-high heat.
2. Season lamb with salt and pepper then add to the pot and cook until browned. Remove from pot with a slotted spoon, drain excess liquid and return pot to the stove.
3. Add remaining tablespoon of ghee to the pot.Place the onions and garlic in the pot and cook until softened, about 3-4 minutes.
4. Add the spice mixture, bay leaf, cacao powderand tomato paste. Stir until combined and cook for 1-2 minutes until fragrant.
5. Transfer the browned lamb back into the pot and stir to combine.
6. Stir in the diced tomatoes and broth, bring themixture to a simmer then lower the heat and cook with the lid on but slightly askew for 30 minutes.
7. Remove the lid, add the beans and chocolate,stir to combine and cook for another 5 minutes until the chocolate is melted and the beans are warmed through.
8. Remove bay leaf and season to taste with saltand pepper.
9. Serve with fresh cilantro, sliced jalapeños and/or avocado.

17. Middle Eastern Lamb Meatballs

Easy Lamb Meatballs Recipe with Saffron Tomato Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’40’, ’40 meatballs + sauce’]

These easy Lamb Meatballs are made with a mixture of ground lamb, ground beef, fresh herbs, aromatic spices, and rustic bread. Bursting with the warm and comforting flavors of the Middle East, these lamb meatballs are delicious right out of the oven or homemade saffron tomato sauce and a side of couscous.

Ingredients

• 2½ cups fresh rustic bread (cubed)
• 1½ cups Milk (cow milk or plain, unsweetened plant-based )
• 1½ pounds ground lamb
• 1 pound ground beef (or ground lamb)
• 2 eggs
• 8 cloves garlic (minced)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon sweet paprika
• 2 teaspoon ground ginger
• 1½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon ground coriander
• ¼ cup fresh Italian parsley (finely chopped)
• ¼ cup cilantro (finely chopped)
• ¼ cup green onions (finely chopped)
• 1 tablespoon olive oil
• 1 large yellow onion (diced)
• 8 cloves garlic (minced)
• ¼ teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon pepper
• 15 ounces crushed tomatoes
• 4¼ ounces tomato paste
• 1 pinch saffron
• 2 cinnamon sticks
• 1½ cups chicken broth
• 2 tablespoon honey
• 1½ cups Milk (cow milk or plain, unsweetened plant-based )
• ½ cup chopped walnuts
• ½ cup golden raisins

Instructions For the Meatballs

1. Preheat oven to 350 degrees F. Scatter the chopped bread onto a baking sheet and toast for approximately 10-15 minutes or until the bread is dry and no longer moist and soft. When finished toasting, remove the bread from the oven and transfer to a large bowl.
2. Allow the bread to cool for approximately 5 minutes before drizzling with the milk. Mix well until the toasted bread is fully coated in milk and all of the milk has been absorbed.
3. To the same bowl, add the ground lamb, beef, eggs, garlic, spices, and fresh chopped herbs.
4. Using your hands, mix well to thoroughly combine the meat, bread, and spices.
5. Preheat the oven to 375 degrees F. and line two large baking sheets with parchment paper.
6. With damp hands, roll the meat mixture into approximately ping-pong-size meatballs or use a large cookie scoop to portion out the lamb mixture into equal-sized balls. Transfer each meatball to the prepared baking sheet, repeating the process until no meat remains.
7. Transfer the baking sheets to the preheated oven and bake for approximately 20 minutes or until the internal temperature registers 160℉. Rotate the baking sheets once during cooking. Remove from oven and set aside.

For the Saffron Curry Sauce

1. Heat olive oil in a saucepot or Dutch oven over medium-high heat. Add the onion to the pot and sauté until soft and translucent, approximately 5 minutes. Add the garlic, cumin, salt, and pepper to the onions and mix well to combine. Cook for an additional minute, stirring continuously.
2. Add the crushed tomatoes and mix well. Allow the tomato juices to come to a low boil before adding the tomato paste. Mix well to combine.
3. Remove the onion and tomato mixture from the heat and transfer to a large high-speed blender (an immersion blender will work well, too). Process on low to medium-low until fully blended. Return pureed tomato sauce back to the original pot and set over medium heat.
4. Add the saffron, cinnamon sticks, chicken broth, and honey to the sauce and mix well to combine. Cover and simmer for approximately 10 minutes, stirring occasionally.
5. Remove the cinnamon sticks from the sauce and stir in the milk, mixing well to combine. Add the chopped walnuts and golden raisins, if desired. Return the sauce to a low simmer before adding the pre-cooked curried lamb meatballs to the pot (optional).
6. Allow the meatballs and sauce to simmer for 5 minutes before garnishing with additional chopped fresh parsley. Serve with warm couscous or other favorite grain, if desired. Enjoy!

18. Lasagna

Pastitsio Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT80M · Cook: PT60M · Total: PT150M · Yield: [‘8’, ‘8 servings’]

Looking for an authentic Greek Pastitsio recipe? This Greek lasagna is layered with rich meat sauce and creamy yogurt bechamel. Make it ahead or freeze for later.

Ingredients

• 2 tablespoons olive oil
• 1 medium white onion (chopped)
• 1 pound ground beef
• 1 pound ground lamb
• 1/2 cup dry red wine
• 4 garlic cloves (minced)
• 1 tablespoon ground cinnamon
• 2 teaspoons kosher salt
• 1 1/2 teaspoons fresh thyme leaves
• 1 1/2 teaspoons ground oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 can low sodium crushed tomatoes in puree (28 ounces )
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 3/4 cup shredded Parmesan cheese
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 eggs (beaten)
• 2/3 cup plain Greek yogurt
• 12 ounces ziti pasta
• 3/4 cup shredded Parmesan cheese
• 2 tablespoons chopped fresh parsley (for garnish (optional))

Instructions

1. Make the Meat Sauce: In large Dutch oven, heat oil over medium heat. Add onion and cook 4 to 6 minutes or until lightly browned, stirring occasionally. Add beef and lamb; cook 8 to 10 minutes or until meat is cooked through, breaking up meat with back of wooden spoon as it cooks.
2. Add wine; cook 2 minutes, stirring occasionally. Add garlic, cinnamon, salt, thyme, oregano, black pepper and cayenne. Cook 5 minutes, stirring occasionally.
3. Stir in tomatoes. Heat mixture to boiling over medium-high heat, then reduce to medium-low and simmer 45 minutes, stirring occasionally.
4. Make the Cream Sauce: In medium saucepan, melt butter over medium heat. Add flour and cook 1 minute, whisking constantly. Gradually pour in milk and cream while whisking constantly. Cook 5 to 7 minutes or until slightly thickened, stirring frequently.
5. Remove from heat and whisk in cheese, salt, pepper, and nutmeg. Allow sauce to cool for 10 minutes, then whisk in eggs and yogurt.
6. To assemble, preheat oven to 350 degrees F. Heat large pot of salted water to boiling over high heat and cook pasta 1 minute less than package instructions for al dente.
7. Drain pasta and add to meat sauce; toss until well combined. Spread pasta evenly into large baking dish (see Notes). Spread cream sauce over pasta evenly. Sprinkle with cheese.
8. Transfer to oven and bake 1 hour or until golden brown and bubbly around the edges. Let stand 10 minutes before serving garnished with parsley.

19. Italian Meatballs with Broccoli

Mediterranean Meatballs without Breadcrumbs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT35M · Yield: [‘4’]

Gluten-free and keto-friendly, this oven-baked Meatballs Without Breadcrumbs recipe is easy to make for a fantastic Mediterranean dinner!

Ingredients

• 1 lb ground lamb (or ground meat of your choice)
• 1 large egg (beaten)
• ¼ cup unsweetened almond milk (unflavored)
• 3 tablespoons almond flour
• 3 cloves garlic (minced)
• 1 teaspoon lemon zest (from 1 lemon)
• 1 tablespoon ground cumin
• ½ teaspoon dried parsley
• ½ teaspoon sea salt
• 1 teaspoon dried oregano
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 400℉. and line a rimmed baking sheet with parchment paper.
2. Add ground meat, almond flour, milk, and all seasonings to a large mixing bowl. *Do not include the olive oil. Combine the mixture using your clean hands or a large spoon or stirring spatula.
3. Rub a little of the olive between your hands, then form the mixture into 2-inch balls for entree-sized meatballs (it should make 8 meatballs).
4. Arrange the meatballs in a single layer, 1 to 2 inches apart, on the prepared sheet pan. Place in preheated oven to cook for 18-20 minutes, or until internal temperature of a meatball reaches 165℉.

20. Grilled Kofta

Lamb Kofta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Juicy Turkish lamb koftas seasoned with coriander, paprika, and chili flakes. Serve them with warm pita, garlic yogurt sauce, and sumac onions.

Ingredients

• 1 cup natural yogurt
• 1 clove garlic
• ½ TSP dried mint
• 1 ⅛ lbs ground lamb ((500 grams))
• 1 large onion ((grated))
• 2 cloves garlic ((minced))
• 1 medium egg
• ⅓ cup breadcrumbs ((30 grams))
• 1 TSP salt
• ½ TSP freshly ground black pepper
• ½ TSP paprika
• ½ TSP chili flakes (pul biber)
• ½ TSP coriander powder
• 2 tbsp chopped parsley

Instructions Prepare the yogurt Dressing

1. Turn the garlic into a paste using a pestle and mortar or grate it using a Microplane.
2. Place the yogurt in a bowl and add the garlic paste.
3. Add the dried mint and mix well. Set aside and keep refrigerated until you need it.

Prepare the Lamb Koftas

1. If cooking the koftas on a BBQ, preheat your BBQ to medium-high, if cooking them in the oven-grill, preheat the oven grill to medium-high, or if using a skillet, preheat your skillet over medium-high heat.
2. To prepare the kofte mixture, put all kofte ingredients in a large bowl and then mix well for at least 5 minutes or until it has a nice and soft texture slightly sticking to your hand.
3. Shape them into 10-12 equally sized patties using the palm of your hands. Wet your palm with a bit of water to avoid the meatballs sticking to your hand.
4. Cook the koftas on BBQ for 6 to 8 minutes, until all sides are nicely browned. It would take 10 to 12 minutes in oven-grill and 5 to 7 minutes on the skillet to cook the koftas.
5. Serve them immediately on a bed of Turkish Rice Pilaf or Homemade Pita Bread with a dollop of yogurt dressing.

21. Minced Meat Curry

Keema Matar is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘8’]

Keema Matar is a dish you want to cook when you feel like having curry, but you don’t want to stand for a long time in the kitchen to cook. It is a simple and easy dish to make, yet it is flavorful and delicious.

Ingredients

• 1.3 lbs lamb minced meat.
• 1 ½ cups green peas (frozen or fresh)
• 1 medium-size brown onion (chopped.)
• 2 cloves garlic (minced.)
• ½ inch ginger (minced.)
• ⅓ teaspoon turmeric powder.
• 1 teaspoon cumin powder.
• 1 teaspoon coriander powder.
• ½ teaspoon ground/ coarse black pepper.
• 1 teaspoon Kashmiri red chili powder or Paprika powder (see the note.)
• 5 cloves
• 7 whole black peppercorns
• 2 medium size tomatoes (chopped)
• ⅓ cup cooking oil.
• Coriander leaves (optional)

Instructions

1. In a cooking pot, put the minced meat in, add the chopped onions, garlic and ginger paste, the chopped tomatoes, and all the spices. Mix and stir well. Cook it at medium heat with the lid on. And keep mixing every now and again.
2. After a while, you can see that the mixture will have juices released from the meat and the vegetables.
3. Then add in your green peas. Stir well again and leave to cook with the lid on. Continue cooking and stirring until all the liquid almost disappears.
4. When you find that the water evaporates, but the meat still looks juicy, add in the cooking oil and stir well.
5. Put the lid back and cook further for about 10 minutes. Take care not to let the meat get too dry. If it looks too dry, you can add a little bit of water.
6. Your Pakistani lamb keema matar should be ready when you can see the oil kind of mixed well and the minced meat looks juicy and yummy.
7. Put the keema in a serving bowl. Garnish the dish with chopped coriander leaves.
8. Enjoy!

22. Shepherd’s Pie

Lamb Shepherd’s Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT27M · Total: PT47M · Yield: [‘4’, ‘4 servings’]

Lamb shepherd’s pie with peas and carrots and a chive mashed potato topping is the perfect recipe to make with spring lamb.

Ingredients

• 3-4 medium yellow potatoes (peeled and quartered)
• 1 tsp salt (divided)
• 1/4 cup milk
• 1 tbsp butter
• 1 tbsp minced chives
• 1 tbsp olive oil
• 1 onion (diced)
• 2 carrots (diced)
• 1 lb ground lamb
• 1/2 tsp salt
• 2 cloves garlic (minced)
• 2 tbsp tomato paste
• 1/4 cup red wine
• 1/2 tsp dried thyme
• 1 cup frozen peas

Instructions

1. Preheat oven to 425F. Bring a large pot of water to a boil. Add 1/2 tsp salt and potatoes. Cook for 12-15 minutes until softened. Drain, and mash with milk, butter, remaining 1/2 tsp salt and chives. Set aside.
2. Heat olive oil in a large pan over medium heat. Add onion and carrot, cook for 5-7 minutes. Until slightly softened. Add ground lamb and 1/2 tsp salt, cook and crumble for 5 minutes until lamb is browned and almost fully cooked. Add garlic and tomato paste, cook another minute, until fragrant. Add red wine, and cook another minute. Stir in thyme and frozen peas.
3. Spoon lamb mixture into a an 8×8 or 9×9 square baking dish. Top with potatoes.
4. Bake in the oven for 15 minutes or until topping has started to brown around the edges.

23. Greek Layer Dip

Dips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup plain Greek yogurt
• 1/2 cup feta cheese, crumbled
• 1/2 cup cucumber, diced
• 1/2 cup roasted red peppers, diced
• 1/4 cup black olives, sliced
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon fresh dill, chopped
• 1 garlic clove, minced
• Salt and pepper to taste
• Pita bread wedges or vegetables for serving

Instructions

1. 1. In a small bowl, whisk yogurt with garlic, salt, pepper, and dill.
2. 2. Spoon the yogurt mixture into a serving dish to form the base layer.
3. 3. Evenly sprinkle cucumber over the yogurt.
4. 4. Top with feta, roasted red peppers, and olives.
5. 5. Drizzle with olive oil and sprinkle oregano.
6. 6. Chill for at least 20 minutes to meld flavors.
7. 7. Serve with pita wedges or raw veg.

24. Lamb Keema

Lamb Keema is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’]

Keema is a wonderful versatile Indian lamb dish that is very easy to prepare and is incredibly delicious!

Ingredients

• 1 onion
• 10 grams ginger (2 cm piece)
• 1/2 green chilli
• 2 cloves garlic
• 2 tbsp olive oil
• 2 tsp garam masala
• 500 grams lamb mince
• 1 tomato (chopped)
• 2 tbsp plain yogurt
• a pinch of salt
• 1/2 tsp black pepper (ground)
• 3 tbsp water
• 50 grams green peas (fresh or frozen.)
• 1 tsp coriander (fresh to garnish)

Instructions

1. Place the onion, ginger and green chilli in a food processor to make a paste.
2. Heat oil in a pan or a wok, add the paste and sauté for a minute.
3. Add crushed garlic and sauté until garlic is fragrant.
4. Add the minced lamb, using a wooden spoon start breaking the meat and brown it.
5. Add garam masala and continue cooking. Stirring occasionally.
6. Add chopped tomatoes, and cook for one minute. Followed by plain yoghurt and mix it in.
7. Season with salt, black pepper and add some water and let it cook for 5 minutes.
8. Add fresh or frozen peas, reduce heat and cook uncovered for 10 minutes.
9. Serve with white rice or fresh naan.

25. Greek Lamb Tacos with Cucumber

Greek Lamb Tacos With Cucumber Pico de Gallo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘8’, ‘8 tacos’]

Looking to put a unique spin on taco night? You’ll love these Greek lamb tacos with a fresh cucumber pico de gallo. Bursting with Mediterranean-inspired flavors in every bite, these tacos come together in just 30 minutes, making for one easy meal when entertaining.

Ingredients

• 1 cup chopped cucumber
• 1/2 cup chopped Roma tomato
• 1/2 cup chopped red onion
• 1/2-1 chopped jalapeno (seeded)
• 1 lime (juiced)
• 1 tablespoon chopped fresh mint
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• Flour or corn tortillas
• 1 tablespoon olive oil
• 3 garlic cloves (grated or minced)
• 1 pound ground lamb
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• Feta cheese (for topping)
• Greek yogurt (for topping)
• Any additional desired toppings

Instructions For Cucumber Pico de Gallo

1. In a large bowl, stir together the cucumber, tomato, red onion and half a chopped jalapeno.
2. Stir in lime juice, mint, parsley and salt. Taste. If you’d like more spice, add the other half of the jalapeno.
3. Refrigerate in an airtight container for a few hours to allow the flavors to meld. While it’s best the day of making, it will still stay crisp for two or three days.

For Greek Lamb Tacos

1. Wrap the tortillas in foil with a piece of parchment paper between each tortilla to prevent sticking and heat in a 350-degree oven for eight to 10 minutes. Remove from oven and don’t open the foil until ready to serve.
2. As the tortillas warm, heat a large skillet over medium heat with the olive oil. When the olive oil is hot, add the garlic. Stir constantly and cook for 30 seconds.
3. Add the lamb to the skillet and sprinkle with oregano, salt, cumin and pepper. Use a wooden spoon to break up the meat. Cook until brown.
4. Drain the lamb on a paper towel-lined plate. Serve with warm tortillas, cucumber pico de gallo, feta, Greek yogurt and any additional toppings. Enjoy!

26. Meatloaf with Feta

Lamb Meatloaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

This delicious Greek inspired lamb meatloaf is super easy to make and quick to prep. Stuffed with a layer of feta cheese and mixed with black olives and sun-dried tomatoes, this easy baked meatloaf recipe is loaded with flavors you can’t resist!

Ingredients

• 25 ounces ground lamb ((700g))
• 1 onion
• ½ cup Italian seasoned breadcrumbs ((or a gluten-free variety))
• 1 egg
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ¼ cup heavy cream ((double or whipping cream))
• 1 cup sliced black olives
• 7 ounces feta ((200g))
• 4 tablespoons Sliced sun-dried tomatoes in oil

Instructions

1. Preheat the oven to 350F / 175c.
2. Grease a loaf pan.
3. Place all of the ingredients, apart from the feta and tomatoes, in to a large bowl and combine. It’s easiest to use your hands to do this.
4. Place half of the mixture into the loaf pan and press gently into an even layer.
5. Place sliced feta over the top of the lamb and top with 2 tablespoons of the tomatoes.
6. Place the rest of the lamb on top and smooth into an even layer.
7. Top with the rest of the sun dried tomatoes.
8. Place in the oven and bake for 50 to 55 minutes until cooked through.
9. Let sit for 5 minutes before slicing and serving.

27. Meatball Appetizer

Lamb Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT11M · Total: PT21M · Yield: [‘4’, ‘4 people’]

These lamb meatballs are one of my favorite party appetizers! They are moist, juicy and packed with delicious mediterranean seasonings. Serve them with mini toothpicks and a creamy tzatziki sauce, and your guests will be raving.

Ingredients

• 1 lb. ground lamb
• 1 egg
• ½ cup breadcrumbs
• ⅓ cup feta cheese, crumbled
• 1 large garlic clove, minced
• 1 small yellow onion, grated*
• 2 tsp dried mint
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp cinnamon
• ¾ tsp salt
• ½ tsp black pepper
• Tzatziki Sauce for dipping

Instructions

1. Combine all of the meatball ingredients in a large bowl until combined.
2. Use a mini ice cream scoop to scoop out about 1 oz of lamb into the palms of your hands and roll into smooth balls. Wet your hands to prevent the meat from sticking onto your hands.
3. Heat about ¼-½” oil in a frying pan set over medium-high heat.
4. Add your meatballs and cook until the interior reaches about 145℉. Roll the balls around after 2-3 minutes to ensure all sides get nicely browned.
5. Do not overcook or they will be dry. Remove and strain excess oil on a wire rack or paper towels.
6. Serve with pita bread, tzatziki sauce, or any sauce you prefer for drizzling.

28. Turkish Lamb Wraps

Lahmacun – Turkish Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT50M · Yield: [‘6’, ‘6 lahmacun’]

Homemade Lahmacun – Turkish Pizza is a paper-thin, crispy flatbread topped with a spiced ground meat filling, made the authentic way with tomato paste, red pepper paste, and a touch of pul biber for heat. There’s no yeast and no rising time, so it’s ready in under an hour.”

Ingredients

• 2 ¾ cups strong white flour ((330 grams))
• ¾ cups water + 1 tbsp ((200 ml))
• 1 tbsp olive oil ((15 ml))
• 1 TSP salt ((8 grams))
• 12 ounces ground lamb or beef with %20 fat ((350 grams))
• 2 tomatoes ((12 ounces/300-350 grams))
• 1 medium onion
• 2 cloves garlic
• 2 Turkish green peppers ((or 1 green bell pepper))
• 1 red romano pepper ((or 1 red bell pepper))
• 1 red chili ((or ½ TSP chili flakes))
• 1 tbsp tomato paste
• 1 tbsp red pepper paste
• 1 cup parsley ((finely chopped))
• ½ TSP freshly ground black pepper
• ½ TSP paprika
• 1 ½ TSP salt

Instructions Prepare the Dough

1. Place the water, olive oil, and salt in a bowl and mix them until combined. Use a stand mixer if you prefer.
2. Add the flour gradually and knead the dough. Use the dough hook if you are using your stand mixer. Add enough flour to have the dough come together and form a soft and slightly sticky dough.
3. Knead the dough for 5-6 minutes, until it is elastic, smooth, and not sticky anymore.
4. Once the dough is smooth, divide it into 6 balls (approximately 3 oz/90 grams each) and place them on a lightly floured tray or worktop.
5. Cover the dough balls with a clean kitchen towel or cling film and let them rest at room temperature for about 20 minutes. This step is necessary for the dough to relax and makes it easier to roll out.
6. Prepare lahmacun filling while the dough is resting.

Prepare the Filling

1. Place onion, peppers (both green and red), tomatoes, garlic, and chili (if using fresh) in a food processor and finely chop them using the pulse function. Be careful at this stage not to turn them into pure. Alternatively, finely chop them using a knife.
2. Transfer the vegetables to a bowl and add the ground meat, tomato paste, pepper paste (you can replace it with tomato paste if you don’t have it in your fridge), finely chopped parsley, freshly ground black pepper, paprika, and salt.
3. Mix well until all combined into a smooth mixture that is easy to spread.

Start Cooking Lahmacun on a Pan

1. Preheat the oven to 230° C (450° F) and then line a large sheet tray with parchment paper. Set it aside.
2. Heat a large non-stick pan with a lid over medium-high heat. Ideally, the pan should be 26 cm (10″)Ø or bigger.
3. Roll out a dough ball into a thin circle size of 25 cm (9 ½”) Ø. If your pan is smaller than that, roll the dough ball small enough to fit in it.
4. Gently place the dough circle in the hot pan.
5. Divide your mixture into 6 and spread ⅙ of the mixture on a dough circle evenly and thinly, including the edges.
6. Gently press on the filling to make sure it sticks to the dough.
7. Cook it for 4-5 minutes or until you see some brown spots at the bottom.

Finish Baking Lahmacun in the Oven

1. Transfer the lahmacun to your prepared baking sheet.
2. Bake them in the preheated oven for 5 to 7 minutes or until they are crispy on the outside and the filling is thoroughly cooked.
3. Transfer them to a large plate and then cover them with tin foil or a clean kitchen towel while the rest of the lahmacuns are baking. Covering them will help to keep the lahmacuns warm, and it will soften them enough for you to be able to roll them into wraps.
4. You can prepare the second dough ball while the first one is baking. Repeat with the remaining dough balls and filling.

29. Homemade Gyros

Easy Homemade Gyros Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2H30M · Cook: PT1H · Total: PT3H30M · Yield: 10

Make these easy homemade gyros at home. As tasty as what you get at your favorite Greek restaurant and much healthier.

Ingredients

• 1 pound ground lamb
• 1 pound ground beef
• 1/2 large red onion, finely minced
• 2 garlic cloves, finely minced
• 1 teaspoon dried oregano
• 1 teaspoon dried ground rosemary
• 1 teaspoon dried ground thyme
• 1 teaspoon dried marjoram
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon sea salt
• 1 tablespoon lemon juice
• Cooking spray
• 2 packages Flatout Foldit 5-Grain Flax Flatbreads or Light Italian Herb Wraps
• Store-bought or homemade tzatziki sauce
• 1/4 red onion, thinly sliced
• 1/2 English cucumber, thinly sliced
• 1 heirloom tomato, thinly sliced
• 3 ounces low-fat feta cheese, crumbled
• Kalamata olives and dolmades (stuffed grape leaves) on the side – optional

Instructions

1. In a large bowl, combine all the ingredients (except the cooking spray) and mix thoroughly with your hands. Cover the bowl and place it in your refrigerator for a couple of hours to allow flavors to blend.
2. Preheat oven to 350 degrees F. Spray a 9×5-inch loaf pan with cooking spray. Then line the pan with aluminum foil for easy meatloaf removal.
3. Remove the gyro meatloaf mixture from the refrigerator. Thoroughly knead the meat mixture once more. Then place the meat mixture into a meatloaf pan and pat down evenly.
4. Place the meatloaf pan on a cookie sheet or baking dish. Then bake the gyro meatloaf at 350 degrees F for 60 minutes or until the internal temperature reaches 160° to 165° F on an instant-read meat thermometer.
5. Remove the gyro meatloaf pan from the oven. Then carefully remove the meat from the pan and allow it to cool for 20-25 minutes on a wire rack. Blot any grease with a paper towel.
6. Slice the gyro loaf as thinly as possible with a sharp knife.
7. After slicing, if the gyro meat is still pink, place the slices on a baking sheet and cook in the oven at 350 degrees F until completely cooked through. (Gyro meat should be brown.)
8. Serve gyro slices on Flatout Foldit Flatbread or Flatout Wraps with slices of onion, cucumbers, and tomatoes. Add tzatziki sauce and feta cheese. Serve with Kalamata olives and dolmades on the side.
9. Store any leftover meat in an airtight container in the refrigerator.

30. Lamb Koftas

Lamb Kofta Kebab Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘8’, ‘8 Koftas’]

Cook delicious juicy lamb koftas with the perfect blend of seasoning and spices. Perfect for the BBQ or cooking on the hob (stove top).

Ingredients

• 500 g (1.1 lbs) lamb mince ((use 20% fat mince))
• 3 tbsp panko breadcrumbs
• 1/2 small onion (finely diced)
• 2 cloves garlic (minced)
• 1 tsp dried mint ((or 1 tablespoon finely chopped fresh mint))
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp oil
• 200 g (7 oz) feta
• 100 g (3 1/2 oz) cream cheese
• 1 small garlic clove (, peeled and minced)
• 3 tbsp olive oil
• 1 tsp lemon juice
• 3 tbsp cold water
• 4 Greek-style flatbreads (- warmed in the oven or toaster)
• 1 tsp chilli flakes (red pepper flakes)
• 1 small red onion (,peeled and finely sliced)
• cherry tomatoes (,chopped into quarters)
• small bunch of parsley (,finely chopped)
• chopped lemon wedges

Instructions

1. Add the lamb, panko breadcrumbs, onion, garlic, mint, cumin, coriander, salt and pepper to a large bowl. Mix to combine.
2. Divide the mixture into eight and mould each portion on wooden or metal skewers to form eight koftas. If using wooden skewers, soak them first so they don’t burn.
3. Brush the koftas with the oil and heat a griddle pan (grill pan) over a medium–high heat. Alternatively, preheat the grill (broiler) to high and place a wire rack in the grill tray. Cook the koftas for 6–7 minutes, turning a few times during cooking, until well browned and cooked through.
4. While the koftas are cooking, make the whipped feta. Place the feta, cream cheese, garlic, oil, lemon juice and water into the bowl of a small food processor and blend together until smooth. If you would like a thinner consistency, add more oil or a splash of water. Transfer the whipped feta to a serving dish.
5. When the lamb koftas are cooked, remove from the heat and allow to rest for 2–3 minutes.
6. Serve the lamb koftas on warmed flatbreads, topped with the whipped feta, chilli flakes, red onion, tomatoes, parsley and lemon wedges.

31. Moussaka

Moussaka Recipe (Musaka) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT75M · Total: PT135M · Yield: [‘6’, ‘6 people’]

A layered Greek moussaka with potatoes, eggplant, tomatoey lamb sauce, thick béchamel, and a crisp cheese and breadcrumb topping.

Ingredients

• 1 lb ground lamb ((450 grams))
• 1 tbsp olive oil ((optional))
• 1 large onion ((small diced))
• 3 cloves garlic ((minced))
• ½ TSP freshly ground black pepper
• ½ TSP paprika
• ¼ TSP cinnamon
• 1 TSP salt
• ½ TSP sugar
• 1 can chopped tomatoes ((14 oz / 400 g))
• ½ tbsp tomato paste
• ⅓ cup beef, lamb or chicken stock ((100 ml))
• 2 tbsp parsley ((chopped))
• 6 sprigs fresh thyme ((chopped))
• 3 tbsp butter ((40 grams))
• ⅓ cup all purpose flour ((40 grams))
• 1 ½ cups warm milk ((350 ml))
• ½ TSP salt
• ¼ TSP nutmeg
• 1 egg yolk
• ½ cup grated parmesan cheese ((50 grams))
• ¾ lbs potatoes (approximately 2 large potatoes-350 grams) ((peeled and sliced 0.5 cm thick))
• 1½ lbs eggplant (approximately 3 medium eggplant-700 grams) ((peeled in stripes and sliced 1 cm thick))
• vegetable oil for frying
• ¼ cup grated parmesan cheese ((25 grams))
• ¼ cup grated cheddar cheese ((25 grams))
• ¼ cup panko breadcrumbs ((25 grams))

Instructions Cook the Meat Sauce

1. Heat a large skillet or Dutch oven over medium heat. Add the ground lamb and cook until browned, breaking it into small pieces with a wooden spoon.
2. Add the onion and garlic. Cook until the onion softens. Add the black pepper, paprika, cinnamon, and salt. Stir for 30 seconds.
3. Add the tomato paste and cook for 1 minute. Stir in the chopped tomatoes, stock, sugar, parsley, and thyme.
4. Simmer on low heat for 15 minutes, until the sauce has thickened. Taste and adjust the seasoning if needed.

Make the Bechamel Sauce

1. While the lamb sauce cooks, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes, stirring continuously.
2. Add the warm milk gradually, whisking after each addition until smooth.
3. Cook on low heat for a few minutes, stirring often, until the sauce thickens and the flour taste has cooked out.
4. Remove the pan from the heat. Stir in the nutmeg, salt, and Parmesan. Let the sauce cool for 5 minutes, then whisk in the egg yolk.

Fry or Roast the Potatoes and Eggplant

1. Preheat the oven to 350°F / 180°C.
2. To fry the vegetables, heat enough vegetable oil in a large skillet to cover the bottom. Fry the potato slices in batches until lightly browned on both sides. Transfer them to a plate.
3. Fry the eggplant slices in the same skillet until lightly browned and starting to soften. Transfer them to a colander or paper towel-lined plate to drain.
4. To roast the vegetables instead, arrange the potatoes and eggplant on separate baking sheets. Drizzle with olive oil, season lightly with salt and black pepper, and roast at 400°F / 200°C for about 20-25 minutes, until lightly browned

Assemble and Bake the Moussaka

1. Arrange half of the eggplant slices in the bottom of an 11 x 7-inch / 27 x 19 cm baking dish or a 10-inch / 25 cm round baking dish.
2. Spoon over half of the lamb sauce. Add the potatoes in a single layer and season lightly with salt.
3. Spoon over the remaining lamb sauce, then cover it with the remaining eggplant slices.
4. Pour the béchamel over the top and spread it evenly. Sprinkle over the Parmesan, cheddar, and panko breadcrumbs.
5. Bake for about 1 hour, until golden brown and bubbling around the edges.
6. Let the moussaka rest for 15 to 20 minutes before slicing and serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.