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These Turkish-style meatballs are uniquely flavored with mint, cumin, and a little cinnamon, served in pitas with tomato and plain yogurt. They can be made from ground lamb, beef, or a combination.

1/2 cup prechopped white onion
1/3 cup dry breadcrumbs
1/4 cup chopped fresh mint
2 tablespoons tomato paste
1 teaspoon bottled minced garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
1 pound lean ground round
1 large egg white, lightly beaten
Cooking spray
8 (1/4-inch-thick) slices plum tomato (about 2 tomatoes)
4 (6-inch) pitas, split
1/4 cup plain yogurt
lemon juice
Preheat broiler.

Combine first 12 ingredients in a large bowl; stir until just combined. Divide mixture into 8 equal portions; shape each portion into a (2-inch) patty. Place patties on a jelly-roll pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness. Place 1 tomato slice and 1 patty in each pita half; top each half with 1 1/2 teaspoons yogurt and lemon juice.

Original recipe


Surprisingly savory with the flavors of cinnamon, nutmeg, pepper, and red wine, this stew is nice when you want something unusual.

2 pounds boneless lamb stew meat (such as as shoulder), cubed
1 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons olive oil
6 cloves garlic, minced
1 onion, sliced thin
2 carrots, diced
2 celery stalks, diced
1 28-ounce can chopped tomatoes
1 cup wine
1 bay leaf
a few sprigs of parsley
Place the lamb in a glass bowl or baking dish and toss with cinnamon, salt, pepper and nutmeg. Cover and place in refrigerator for up to 24 hours, or cook immediately.

In a heavy saucepan or Dutch oven, sauté the pieces of lamb in the oil over medium heat. You may have to work in batches. Meat should be browned on all sides. When all of the meat is browned, add the garlic, carrots, celery and onion, and cook for about five minutes, stirring, until vegetables start to soften . Add tomatoes, wine and bay leaf. When mixture begins to bubble, reduce heat to low and cover.

Cook for 2 hours, or until meat falls apart when squeezed.

Serve over couscous or rice and garnish with chopped parsley.

Original recipe
lamb_burgers_sm.jpgThese lamb burgers on homemade potato chips make attractive finger food seasoned with coriander, cumin, and cilantro. The meat mixture can be made ahead of time for quicker preparation.

1 pound ground lamb
1 teaspoon ground coriander
2 teaspoons ground cumin
3/4 teaspoon salt
1/2 teaspoon pepper
1 egg, slightly beaten
1/4 cup breadcrumbs
1/4 cup chopped cilantro
3 cloves garlic, minced

2 large potatoes, scrubbed and cut into 1/4 inch thick rounds
Olive oil
Chunky salt and fresh pepper
Fresh lettuce, washed and torn into small bits
Cilantro leaves, for garnish
Mix the lamb, spices, salt and pepper, egg, breadcrumbs, cilantro and garlic. You can use the meat mix immediately, freeze, or leave in the fridge overnight. When you're ready to use it, form into small, 3-inch patties.

Preheat oven to 450 degrees. Toss the potato rounds in olive oil and salt and pepper. Spread in a single layer on a parchment-covered baking sheet and roast for about 30 minutes, or until golden on the outside and flaky inside. Turn them over about halfway through. Check often near the end; the roasting time really depends on how thick you cut them.

While the potatoes are roasting, heat a grill or a heavy skillet. Heat a little olive oil in the skillet, if using, then cook the lamb burgers for about 2 minutes on each side, or until medium pink in the center.

Serve hot on top of roasted potato rounds with lettuce, cilantro, and some fresh horseradish if you would like.

makes about 20 mini burgers

Original recipe