Ground lamb recipes?

I have a pound of ground lamb. I have a recipe for Morrocan meatballs which are delicious. I was just wondering what else can be made with it. Thanks in advance!Ground lamb recipes?
HERBED LAMB BURGERS


Serve with bowls of diced tomato, sliced romaine lettuce, and purchased eggplant salad to spoon atop burgers in pitas. Finish with fresh apricots, grapes, and cookies.


8 ounces ground lamb


2 tablespoons finely chopped onion


2 tablespoons chopped fresh mint


2 tablespoons chopped fresh parsley


1/4 teaspoon ground cinnamon





1/2 cup plain yogurt


1/2 teaspoon ground cumin





2 pita bread rounds, halved





Gently mix first 5 ingredients in medium bowl. Sprinkle with salt and pepper; mix again. Form mixture into four 2-inch-diameter 1/2-inch-thick patties.





Stir yogurt and cumin in medium bowl to blend. Set aside.





Prepare barbecue (medium-high heat). Grill patties to desired doneness, about 5 minutes per side for medium. Wrap pitas in foil; grill until heated through. Unwrap pitas; transfer to 2 plates. Fill each pita half with 1 patty. Serve, passing cumin-yogurt separately.











Makes 2 servings; can be doubled.Ground lamb recipes?
Luleh Kebabs- Persian Ground Lamb Kebabs:





27 min 15 min prep


3-4 servings





1 lb ground lamb


1 large onion, grated


1 egg


1 teaspoon salt (to taste)


1/2 teaspoon pepper (to taste)


1/4 teaspoon cinnamon


wooden skewers





1. Soak wooden skewers in warm water for 20-30 minutes prior to preparing food.


2. Place meat in a large bowl; add the onion, egg, salt, pepper, and cinnamon.


3. Beat with a spoon until well mixed and the meat turns lighter in color.


4. Take a handful of the mixture and form it around the skewer to approximately 6'; long and 1'; in diameter to make an elongated patty (it helps to oil hands, and lay out some wax paper to work on).


5. Set kebabs aside on wax paper on another plate until ready to grill.


6. Grill kebabs over hot coals or under broiler until cooked through, turning once.


7. Serve with lemon wedges, and chelou (rice) with a sprinkling of sumak seasoning (optional).
Martha Stewart has a great Shephard's pie recipe that uses ground lamb. It looks amazing!





2 pounds freshly ground lamb


1 large onion, finely chopped


4 carrots, coarsely chopped


2 tablespoons tomato paste


2 tablespoons flour


1 to 2 tablespoons Worcestershire sauce


Coarse salt and ground pepper


10 ounces frozen peas, thawed


2 1/2 pounds russet potatoes, peeled and quartered


1 cup milk


6 tablespoons butter





1. Preheat oven to 425掳. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.





2. Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.





3. Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.





4. Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.





5. In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.





http://www.marthastewart.com/page.jhtml?鈥?/a>
Arkayagan Abour(Meatball Soup)


Ingredients %26amp; Directions








1/2 lb Lean venison or lamb,





Ground twice


1/2 c Cooked rice, ground wheat





Or bulghour


1/4 c Finely chopped onion





1/4 c Finely chopped parsley





2 cn Condensed chicken broth





(10-1/2 ounces each)


2 cn Water





1/3 c Lemon juice





2 Eggs





Salt, pepper





Combine first four ingredients. Shape into 3/4-inch balls. Heat broth and water to the simmering point. Add meatballs; simmer 15 to 20 minutes. In a soup tureen, beat lemon juice and eggs until smooth. Gradually beat in hot broth. Add meatballs last. Season to taste with salt, pepper.





American-Style Strata


Ingredients %26amp; Directions





12 sl Sourdough bread -- or





6 sl Whole-grain bread -- halved





1 3/4 cups Mozzarella or Monterey Jack -- shred





1 1/2 cups Cooked beef, lamb or pork





cut bite-size


1 cup Carrot or zucchini -- shred





4 Eggs





2 cups Milk





1/2 teaspoon Salt





1/2 teaspoon Dry mustard





1/4 teaspoon Ground black pepper





1 teaspoon Worcestershire





1 teaspoon Dried thyme leaves -- crumble





1 teaspoon Dried basil leaves -- crumble








In a 10x6x2 baking dish, layer bread slices to cover bottom of dish. Sprinkle cheese, meat and veggies over bread. In a bowl, stir togeteher the eggs, milk and seasonings till well mixed. Pour carefully over ingredients in baking dish. Cover. Let stand 1 hour at room temperature or in fridge for longer periods. Uncover. Bake 325~ for 50 to 60 minutes or until center is nearly set. Let stand 10 minutes. Cut into squares.





There are 312 recipes here


http://www.recipeland.com/recipes/ground鈥?/a>
lamb burgers
Lamb Meatballs





1lb ground lamb


1/4 pound ground beef


1 egg


1 teaspoon garlic, minced


1/4 cup onions, chopped


1/2 cup breadcrumbs


1/4 cup plain yogurt





Preheat oven to 325 degrees.


In a large mixing bowl, combine all ingredients well.


Form into 1-1 1/2 inch balls and place in baking dish, 2 inches apart.


Bake for 25 minutes.





This basil lamb casserole is a flavorful twist on your hamburger and macaroni standard. Ground lamb substitutes hamburger, Parmesan cheese substitutes cheddar, and basil is the added touch that brings the dish together.


Basil lamb casserole


1 Tbsp of olive oil


1 yellow onion, chopped


2 lbs ground lamb


1/2 cup fresh mint leaves


1 cup fresh basil leaves


1 cup grated fresh Parmesan cheese


1 large can of chopped tomatoes


3 cups of macaroni (uncooked) either wheat or quinoa


Salt and pepper


Pre-heat oven to 350 degrees F.


In a large saut茅 pan, cook onions and ground lamb in olive oil, on medium high heat, stirring frequently, until onions are translucent and meat is cooked through. While cooking, season with salt and pepper. Set aside.


Boil a couple of quarts of water in a large saucepan, add a teaspoon of salt. Add macaroni, reduce heat to simmer. Cook until al dente 鈥?firm, not soft.


In a large casserole, lay layers of the meat, tomatoes, macaroni, basil %26amp; mint leaves, and Parmesan. Top with Parmesan. Cook in oven for 25-30 min.