Lamb Recipes

We love to eat lamb. 
Here are a few of our favorite recipes.

Check out our Pinterest page for more menu ideas!

Stuffed Lamb Meatballs
1 lb. ground lamb
1 onion, grated
1 egg
2T breadcrumbs
1 t salt
1 t. black pepper
1 t. cumin
10 oz. spinach, roughly chopped
1 onion, chopped
¼ c. milk
2 T. olive oil
Pinch of salt
½ t. black pepper
1 T. tomato paste
2 T. olive oil
1 t. Italian herbs
¼ c. water
¼ c. cheese (mozzarella, jack, kasar, any melting cheese)
1.       Combine ground lamb, grated onion, breadcrumbs, egg and spices in a large bowl.
2.      Mix thoroughly.
3.      Cover and all to chill in refrigerator for about 20 minutes.
4.      Meanwhile, prepare filling.
5.      Sauté onion with olive oil.
6.      Add spinach and stir.
7.      Cook about 10 minutes, add salt, black pepper and milk.  Stir again and remove from heat.
8.      Remove meat mixture from fridge and form into egg-size pieces.
9.      Make a hole in the middle of each with your thumb.
10.   Repeat with rest and place in a 350* oven until slightly browned (about 5-10 min)
11.    Prepare sauce at this time. Heat olive oil, tomato paste and herbs.
12.   Add water and bring to a boil.
13.   Add Filling to meatballs.
14. Pour the sauce on the meatballs.
15.   Top each meatball with grated cheese and return to oven.
16.   Cook for another 10 minutes.

Serve on noodles.

Mama’s Asian Lamb
1 package “not your mama’s stew meat”
Cornstarch for dredging
Oil for cooking
1 recipe “Winger’s Freakin’ Amazing” Sauce” (copycat) see below
1 T. soy sauce
1 c. water
1 – 2 lbs. broccoli (your preference)
After thawing the meat, cut into small-ish pieces.  Roll in cornstarch.
Using a large pot, heat oil and brown meat pieces slightly.  They do not have to be cooked through, just browned on edges.
Once the meat is browned, remove it from the pot.  Keep it warm.  Pour the sauces and water into the pot, scraping any bits of goodness off the bottom as it warms.  Once the sauces are combined, place the meat pieces back in the pot and bring to a boil. The cornstarch coating on the meat will thicken the sauce.
Reduce the heat, place a lid on the pot and allow to simmer for about 15 minutes. 
In the meantime, chop the broccoli into bite-sized pieces. Place the broccoli on top of the meat and sauce, replace the lid and allow to simmer for another 10 minutes, longer if you like the broccoli very tender.
Serve immediately over rice. 

“Winger’s Freakin’ Amazing Sauce” (copycat recipe-adapted from Family Favorite Recipes)
1 ½ c. light brown sugar
1/8 c. Siracha hot sauce
1 T. water
2 T. butter
Combine brown sugar, hot sauce and water in small saucepan.  Cook over medium high heat until it bubbles and sugar has dissolved.  This should only take about 5-7 minutes.  Remove from heat and immediately stir in butter until it has melted.  

Turkish Lamb Pocket
1lb. lamb
1 onion
1 clove garlic, minced
Salt & Pepper
Cinnamon and Coriander (optional)
Chopped Tomato
Shredded Romaine Lettuce
Chopped onion
Squeeze of Lemon Juice
Pita Bread

Sauté ground lamb with chopped onions, minced garlic, ground cumin (cinnamon and coriander if you like) and salt and pepper.  Stuff into a pita with freshly chopped tomatoes and shredded romaine lettuce.  Top with a dollop of yogurt (Greek-style is best) or tzaziki sauce, some chopped onion and a squeeze of lemon juice.
-from Top 20 Gourmet Sandwiches anyone can make

 Tzatziki Sauce:

1 medium cucumber, peeled, seeds removed and cut into large chunks
1½ teaspoons kosher salt (for draining cucumber)
1½ cups plain Greek yogurt
1 small clove garlic, grated
4½ teaspoons lemon juice
1½ teaspoons chopped fresh dill
1. Place the cucumber in a colander in the sink and sprinkle with the kosher salt. Let sit and drain for 30 minutes. Dry thoroughly with paper towels, then chop very finely.
2. Combine the finely chopped cucumber with the yogurt, garlic, lemon juice and dill. Refrigerate for at least 2 hours before serving. The sauce can be kept in the refrigerator in an airtight container for up to three days.  
 -from the brown-eyed baker            

Winter Lamb Shank Pot Pies

For the filling:
·         4 Tbsp (60ml) olive oil
·         4 shallots, chopped
·         4 carrots, peeled and diced
·         2 celery stalks, thinly sliced
·         4 lamb shanks
·         1 cup (250ml) beef stock
·         2 cups (500ml) red wine
·         4 juniper berries
·         4 star anise seeds
·         4 pieces cassia
·         salt and pepper
For the crust:
·         250g ice cold butter, cut into cubes
·         250g cold cream cheese
·         250g flour
For the egg wash:
·         1 egg lightly beaten, mixed with 2 Tbsp (30ml) cream
     To make the crust:
Place the cold butter and fl our in the bowl of a food processor and process until just combined and resembling breadcrumbs. Add the cold cream cheese and stir until just combined. Do not over work; there will be pieces of butter visible. Flatten slightly, wrap and chill for 30 minutes.
To make the filling
Heat the oil in a saucepan and gently fry the shallots, carrot and celery until golden. Remove from the saucepan and set aside. In the same saucepan, brown the meat in batches until golden. Return the vegetables to the saucepan. Add the beef stock and the red wine, juniper berries, anise seeds, cassia and season to taste. Bring to the boil, reduce the heat and simmer for 1½ to 2 hours or until the meat is tender but does not come off the bone.
To assemble the pies:
Preheat the oven to 190°C. (375*)  Place each lamb shank in an individual bowl and divide the sauce among the bowls. Refrigerate for a few minutes. Roll out the chilled dough and cut into rough circles bigger than the bowls and brush the edges with egg. Gently place the dough over the lamb shank, making a cut for the bone and allowing it to stick out. Brush with the remaining egg wash and refrigerate for 15 minutes. Bake for 25 to 30 minutes until golden brown.
-Eat In magazine - 2012

Baked Lebanese Lamb Meatballs

1 lb ground lamb
1 egg
1/2 cup bread crumbs
1/4 cup chopped parsley
2 T mint (chopped)
1 onion (med, chopped)
1/2 t. allspice
1/2 t. cinnamon 
1/2 t. ground black pepper
1 t. salt

1.     Preheat oven to 400 F degrees.
2.     Mix all the ingredients together in a large bowl, using your hands or a wooden spoon. Form the meat into small round meatballs.
3.     Place them on a cookie sheet.
4.     Bake them for about 45 minutes to an hour.
5.     This recipe will make about 20 meatballs.
Serve with choice of dipping sauces.

Yield:  12 servings 

INGREDIENTS                                                                     WEIGHTS/MEASURES
Lamb leg, ground or diced into 1/2-inch cubes                      3 pounds
Oil, canola or vegetable                                                          1 tablespoon
Yellow onions, peeled, 1/4-inch dice                                      3 medium
All purpose flour                                                                     6 tablespoons
Carrots, peeled, 1/4-inch dice                                                 3 medium
Peas, green, whole, fresh or frozen                                         1 cup
Corn kernels, fresh or frozen                                                   1 cup
Tomato paste                                                                          3 tablespoons
Worcestershire sauce                                                               2 tablespoons
Lamb stock                                                                             3 cups
Sea salt and black pepper                                                        to taste
Parsley, chopped                                                                     1/2 cup
Yukon Gold potatoes, washed                                               4 pounds
Heavy cream                                                                           1/2 cup
Salted butter                                                                           1/2 pound
English Derby and/or cheddar cheese, shredded                   8 ounces

In a heavy-bottomed pot, heat oil.  Add onions, cooking until softened.  Add lamb; cook until browned, then dust with flour.  Mix thoroughly; cook an additional 1 minute.  Add carrots, peas and corn; incorporate well.  Add tomato paste and Worcestershire.  Gradually add stock; bring to a boil then reduce to a simmer.  Simmer on low approximately 10 minutes.  Adjust seasoning with salt and pepper.  Remove from heat.  Stir in parsley; set aside to cool.
In a pot, cover the potatoes with cold water.  Bring to a boil; reduce heat and simmer until potatoes are fork tender.  Drain and steam dry.  In a bowl, add heavy cream and butter.  Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.
 Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes.  Spread a layer of the smashed potatoes over the lamb mixture; top with shredded cheese.  Bake at 375°F until internal temperature of 165°F is reached.
Option:  Spoon quenelle-shaped portions of the potato mix on top before baking for a slightly different presentation.  May be done in individual casseroles or in a large pan for banquet buffet.
 Recipe and image provided by the American Lamb Board

Best Friday Lamb Burgers
1.    1 pound ground lamb, about 85 percent lean, but you can use leaner meat, too.
2.    1 bunch parsley, chopped rough, but fine enough that it won't be obtrusive in your meat
3.    1 smashed garlic clove, smash it good, baby, and then crush it.....
4.    1 yellow onion, rough chopped (you will be running this through a processor after it's cooked so you don't have to fuss with your chopping.)
5.    1 teaspoon salt
6.    2 tablespoons capers
7.    1 egg yolk
8.    1/2 cup bread crumbs, fresh   
9.    Olive oil, for sweating onion and cooking lamb in skillet
10.  Lots of ground pepper, to taste...
1.    1. Before you get started with the lamb, chop your onion in a rough cut dice. Then heat 2 tablespoons olive oil in a medium non-stick skillet and sweat your onion out, as in cook it until it's translucent and sweet. Season the onion accordingly, as anything going in your main dish needs to taste it's best, right? Add the garlic the last minute or so, and stir that around. A nice mellowed garlic adds a delicious hint to lamb without being overly onion-like or over powering. Because I have young children, once the onions were done I put them in the food processor for 10 seconds and cut them down. You don't want to do this with raw onions, as it makes them bitter. But with cooked onions, it's fine. Then, I added the capers and did another 10 seconds. Voila, you have an onion, caper paste.
2.    2. Put your lamb in a medium stainless steal bowl. Or whatever bowl really, I just happened to have stainless ones. Add your parsley. Add the onion and caper mix. Add the salt, egg yolk and fresh bread crumbs. Add pepper to taste. the meat will be loose, not stiff enough for traditional meatballs, which is fine.
3.    3. Heat two tablespoons of oil in a non-stick pan. I got about 10 little lamb cakes. I dropped them from a spoon into the oil, and formed them with the spoon. The mixture is firm enough that you can make little cakes. I kind of like things rustic, though, but that's me. I cooked 5 at a time on medium heat. You turn them about about 4 minutes, and then let them cook through, so you have another 4 or five minutes. Once they are cooked through, you can let them rest, or put them in the oven at a low temperature.

By Mishele Maron

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