I'm looking for a recipe for Ground Lamb?

Question

I have a lb of ground lamb that I need to use up and am looking for a good kid-friendly recipe. Something with not a lot of ingredients either would be nice! Anyone have a good recipe that uses ground lamb?

Answer 1

Moussaka

Ingredients

75ml/6fl oz olive oil

1 large onion, finely chopped

675g/1½lb lamb mince

3 cloves garlic, chopped

1.25ml/¼tsp cinnamon

1.25ml/¼tsp allspice

2 x 400g/14oz tin of chopped tomatoes

1 tbsp fresh oregano, chopped

2 bay leaves

1 tsp fresh, soft thyme leaves

175ml/6fl oz white wine

4 medium aubergines, cut into 1cm/½in slices

salt and freshly ground black pepper

plain flour, for dusting

For the Béchamel Topping:

85g/3oz unsalted butter

85g/3oz plain flour

900ml/1½pt milk

85g/3oz parmesan, grated

115g/4oz gruyère, grated

2 egg yolks

1 egg

Method

1. Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture. Brown the remaining lamb.

2. Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour.

3. Place the aubergines in a colander, sprinkle with salt and leave for 30

minutes. This draws out any bitter juices.

4. Meanwhile make the bé chamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper.

5. Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka.

6. The white sauce should now have cooled enough to whisk in the egg and egg yolks.

7. Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving.

8. Serve the moussaka with a chunky tomato, cucumber, parsley and mint

salad and crusty bread.

This dish can be prepared in advance until the point before it goes in the oven. Allow an extra 15 minutes in the oven if cooking from cold.

Lamb Rissoles

Ingredients

150g/5¼oz lamb mince

½ onion, sliced

½ pepper, sliced

1 tsp dried thyme

salt and freshly ground black pepper

oil for frying

Method

1. Mix the mince, onion, pepper, thyme and salt and freshly ground black pepper

together in a mixing bowl.

2. Shape into patties and fry in a little oil for 3-4 minutes on each side. Remove and serve.

Answer 2

Lamb Barley Soup --

INGREDIENTS

1 pound ground lamb

1/2 large onion, chopped

1 (28 ounce) can diced tomatoes, drained

2 cups water

3 (10.5 ounce) cans beef consomme

1 (10.75 ounce) can condensed tomato soup

4 medium carrots, chopped

3 stalks celery, chopped

1/2 teaspoon chili powder

1/2 teaspoon ground black pepper

1/2 cup barley

DIRECTIONS

Place the lamb and onion into a large soup pot over medium heat. Cook and stir until the lamb is browned and crumbled. Drain excess grease if any. Stir in the tomatoes, water, consomme, and tomato soup. Add the carrots, celery, and barley, and season with chili powder and pepper. Simmer over medium heat for 45 minutes.

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Pasta Lamb Skillet --

INGREDIENTS

1 (8 ounce) package small pasta

12 ounces ground lamb

1 cup chopped onion

2 garlic cloves, minced

1 tablespoon olive oil

1 medium zucchini, quartered and thinly sliced

1 (14.5 ounce) can diced tomatoes, undrained

1 cup sliced fresh mushrooms

3 tablespoons minced fresh basil

1/2 teaspoon pepper

1/4 teaspoon seasoned salt

1/4 cup sliced ripe olives

DIRECTIONS

Cook pasta according to package directions. In a large skillet, cook lamb, onion and garlic in oil over medium heat until meat is no longer pink and vegetables are tender; drain. Set aside and keep warm.

In same skillet, combine the zucchini, tomatoes, mushrooms, basil, pepper and seasoned salt. Cover and cook over medium heat for 5 minutes or until vegetables are tender. Drain pasta. Add pasta along with olives and lamb mixture to skillet; heat through.

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Gyros Burgers --

INGREDIENTS

1/2 pound lean ground beef

1/2 pound lean ground lamb

1/2 onion, grated

2 cloves garlic, pressed

1 slice bread, toasted and crumbled

1/2 teaspoon dried savory

1/2 teaspoon ground allspice

1/2 teaspoon ground coriander

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 dash ground cumin

DIRECTIONS

Preheat an outdoor grill for medium-high heat, and lightly oil grate.

In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick).

Cook patties for 5 to 7 minutes on each side, or until cooked through.

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Gyroll --

INGREDIENTS

1 tablespoon olive oil

1 pound ground lamb

6 cloves garlic, crushed

1 large onion, sliced

1 tablespoon dried oregano

2/3 teaspoon ground cumin

2 teaspoons salt

2 teaspoons freshly ground black pepper

1 dash hot pepper sauce

2/3 cup chopped fresh parsley

1 pound pizza crust dough

6 ounces feta cheese

1/2 zucchini, diced

8 ounces chopped black olives

1/2 teaspoon garlic powder

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C).

Heat oil in a large skillet over medium-high heat. Brown meat with garlic, onion, oregano, cumin, salt, pepper and hot pepper sauce. When meat is almost done, add parsley and cook until the parsley wilts. Remove mixture from heat and allow to cool.

Roll pizza dough out into a rectangle (about 18 inches by 12 inches), with the long side laid out left-to-right in front of you. Spread out feta cheese, zucchini and black olives evenly over the dough, leaving 3 inches from the edges of the crust uncovered. Spread the cooled meat mixture over the top, still leaving edges of dough uncovered.

Starting with the edge closest to you, roll up the whole thing until it is all rolled up. You can do this by using the uncovered edge of dough at the end as a 'strip' to stick to the roll and seal it, making sure both ends are pressed down and sealed. Sprinkle with garlic powder and bake in the preheated oven for 5 minutes. Then, reduce heat to 350 degrees F (175 degrees C) and bake for about 30 minutes, or until golden brown.

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Kim's Ultimate Meatloaf --

INGREDIENTS

1 1/2 pounds ground lamb

1 egg, beaten

1 small onion, chopped

1 cup tomato sauce, divided

1 cup cracker crumbs

salt and pepper to taste

2 tablespoons vinegar

2 tablespoons prepared mustard

1/2 cup brown sugar

1 cup warm water

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl combine the ground meat, egg, onion, 1/2 cup tomato sauce and cracker crumbs. Season with salt and pepper to taste and mix well; press mixture into a loaf pan and make a depression in the center. Set aside.

In a small bowl combine the remaining 1/2 cup tomato sauce, vinegar, mustard, brown sugar and water. Mix together until sugar has dissolved and pour liquid over meatloaf.

Bake in preheated oven for 1 hour.  

Answer 3

Make spaghetti sauce with ground lamb meatballs.

Answer 4

Shepherd's Pie-a classic British recipie

Good, simple, honest food.

Shepherd's Pie Recipe

Ingredients

1 1/2 lbs ground round lamb

1 onion chopped

1-2 cups vegetables - chopped carrots, corn, peas

1 1/2 - 2 lbs potatoes (3 big ones)

8 tablespoons butter (1 stick)

1/2 cup lamb broth

1 teaspoon Worcestershire sauce

Salt, pepper, other seasonings of choice

Method

1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.



4 Add ground lamb and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more lamb broth as necessary to keep moist.

5 Mash potatoes in bowl with remainder of butter, season to taste.



6 Place lamb and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four.

Answer 5

lamb burgers: add some chopped onion, salt and pepper, maybe a little garlic. Seperate into 4 patties. Grill and enjoy on a bun.