Community Message Boards
Results 1 to 7 of 7

Thread: ISO: WHat to do with 1-lb of ground lamb

  1. #1
    Join Date
    Jan 2004
    Location
    Grand Rapids, MI
    Posts
    1,833

    ISO: WHat to do with 1-lb of ground lamb

    FOr some reason I picked up ground lamb and it's in my freezer and needs to be used. What should I do with it? I have never made ground lamb before. I researched a little, but I don't care much for mint or cinnamon with meat.

    Thanks!!
    Michelle

  2. #2
    Join Date
    Jul 2001
    Location
    In
    Posts
    5,947
    Michelle, type in lamb kebabs to die for . This was originally posted by Ralph and they are excellent, excellent, excellent! We have made these numerous times sometimes as kebabs or burgers. The aroma while they are cooking is wonderful; it is like being at a street festival. I serve them with tzaziki sauce, Greek salad and this wonderful orzo with 3 cheeses that I found on Epicurious.

    Vicky

  3. #3
    Join Date
    Aug 2002
    Location
    Oakland, CA
    Posts
    1,898
    This one, from CL April 2003, is really good too. BTW, CL's recipe finder retrieved 7 recipes when I typed in "lamb burgers", so you might want to look at the others as well.

    Lamb Burgers

    1/4 cup minced fresh cilantro
    3 tablespoons crumbled feta cheese
    2 tablespoons minced red onion
    1/2 teaspoon ground cumin
    1/4 teaspoon salt
    1/4 teaspoon ground coriander
    1/4 teaspoon ground red pepper
    1/4 teaspoon black pepper
    1 pound lean ground lamb
    Cooking spray
    4 (2-ounce) hamburger buns, toasted
    4 red leaf lettuce leaves
    4 (1/4-inch-thick) slices tomato

    Prepare broiler or grill pan.
    Combine first 9 ingredients. Divide lamb mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty. Place patties on broiler or grill pan coated with cooking spray. Cook 4 minutes on each side or until done.

    Line bottom half of buns with lettuce leaves. Top each with 1 tomato slice, 1 patty, and top half of bun.

    Yield: 4 servings (serving size: 1 burger)

    NUTRITION PER SERVING
    CALORIES 336(26% from fat); FAT 9.7g (sat 3.6g,mono 2.9g,poly 2g); PROTEIN 29.6g; CHOLESTEROL 79mg; CALCIUM 134mg; SODIUM 617mg; FIBER 2.3g; IRON 4.3mg; CARBOHYDRATE 30.9g

  4. #4
    Join Date
    Nov 2004
    Location
    Kansas City
    Posts
    1,096
    I love lamb burgers, and the recipe posted by Clover looks great.

    For one of our supper clubs the host made gyros using this recipe for the meat. They were great.
    Ashley

    The instant we become an adult is the moment when the instinct to love is greater than the desire to be loved

  5. #5
    Join Date
    Sep 2004
    Location
    Dorval (suburb of Montreal), Quebec
    Posts
    629
    I love Rachael Ray's 30 minute shepherds pie, which is made with ground lamb. Let me know if you would like the recipe posted.
    Miche

  6. #6
    Join Date
    Aug 2001
    Location
    Lexington, Ky.
    Posts
    1,086
    Here's another good lamb burger option.

    Greek Feta Burgers
    Substitute ground round for the ground lamb, if desired.

    1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
    1 tablespoon lemon juice
    1/4 teaspoon pepper
    1 egg white, lightly beaten
    3/4 pound lean ground lamb
    1/2 cup (2 ounces) crumbled feta cheese
    1/4 cup chopped fresh mint or 4 teaspoons dried mint flakes
    Cooking spray
    4 (1 1/2-ounce) hamburger buns with onions
    1/2 cup diced tomato
    Cucumber-Dill Sauce

    Combine first 4 ingredients in a bowl; stir well. Add lamb, cheese, and mint; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties. Prepare grill. Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until done.

    Place patties on bottom halves of buns; top each with 2 tablespoons tomato, 2 tablespoons Cucumber-Dill Sauce, and top half of bun.

    Yield: 4 servings

    NUTRITION PER SERVING
    CALORIES 336(31% from fat); FAT 11.4g (sat 4.6g,mono 3.6g,poly 0.9g); PROTEIN 28.9g; CHOLESTEROL 74mg; CALCIUM 208mg; SODIUM 425mg; FIBER 2.7g; IRON 3.8mg; CARBOHYDRATE 29.2g

    Cooking Light, JULY 1996

  7. #7
    MOUSSAKA! CL has a pretty decent recipe for moussaka, too.

    Karen

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •