Type what you have

Ingredients

• ✓ ground lamb
• cooking spray
• greek seasoning
• egg
• pita bread
• iceberg lettuce
• tomato
• red onion
• tzatziki sauce

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Spray a large loaf pan with cooking spray.
2. 2 Combine lamb, Greek seasoning, and egg in a bowl. Mix until ingredients are very well combined (overmixing is preferable here.) Firmly press mixture into the prepared loaf pan, making sure there are no air pockets under the meat. Cover with foil.
3. 3 Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 2 hours.
4. 4 Remove from the oven and let rest, covered, until all the grease on top is absorbed, 15 to 20 minutes.
5. 5 Remove meat from the pan and cut into thin slices.
6. 6 Load meat into the center of warmed pitas. Top with lettuce, tomatoes, onion, and tzatziki sauce. Serve immediately.

By Brian Genest

Ingredients

• ✓ ground lamb
• parsley
• onion
• allspice
• lemon zest
• salt
• butter
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mix together the parsley, onions, lamb, allspice, lemon zest, salt and butter until well blended. Use your hands for best results. Place in a baking dish, or pat into a 2 inch tall round on a baking sheet with sides. Arrange tomato slices on top.
3. 3 Bake uncovered for 50 minutes in the preheated oven, until no longer pink and the internal temperature has reached at least 160 degrees F (72 degrees C). Serve with pita bread or rice.

By CZ24

Ingredients

• ✓ ground lamb
• white rice
• allspice
• salt
• black pepper
• grape leaf
• garlic
• lemon juice
• kalamata olive

Instructions

1. 1 Soak rice in cold water, and drain. Mix together ground lamb, rice, allspice, salt, and pepper in a large bowl until well blended. Place about 1 tablespoon of the meat mixture onto the center of each grape leaf. Fold leaf over once, turn in the edges on each side, and then roll the leaf closed.
2. 2 Stack leaf rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover rolls, then pour in lemon juice. Add olives to the pot for flavoring. Place a plate on top of the rolls to keep them under the water.
3. 3 Bring to a boil, then reduce heat, cover and simmer for 1 hour 15 minutes. Taste rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.

By Robert Shagawat

Ingredients

• ✓ ground lamb
• flour
• oregano
• salt
• garlic powder
• onion powder
• herb seasoning
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and knead until thoroughly mixed together, about 3 minutes.
3. 3 Shape seasoned lamb mixture and place into a loaf pan; set on top of a baking sheet.
4. 4 Bake in the preheated oven, turning halfway to ensure even browning, for about 1 hour and 20 minutes.
5. 5 Wrap loaf in aluminum foil and let rest for about 10 minutes. Slice as thinly as possible to make doner kebab pieces.

By wakeylass

Ingredients

• ✓ ground lamb
• panko bread crumb
• scallion
• mint
• advieh
• dill
• salt
• black pepper
• egg
• cooking spray
• pomegranate molasses

Instructions

1. 1 Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
4. 4 Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
5. 5 Brush the meatballs with pomegranate molasses as soon as they come out of the oven.

By LauraF

Ingredients

• ✓ ground lamb
• ground beef
• onion
• pine nut
• cinnamon
• salt
• black pepper
• lemon juice
• puff pastry
• egg

Instructions

1. 1 Heat a large skillet over medium-high heat. Stir in ground beef, ground lamb, onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. 2 Stir in lemon juice. Taste and adjust the seasonings. Let the meat mixture cool.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
4. 4 Roll out thawed pastry sheets to about 1/8 inch thick. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
5. 5 Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

By LauraG

Ingredients

• ✓ ground lamb
• bulgur
• mint
• onion
• cumin
• allspice
• salt
• black pepper
• olive oil

Instructions

1. 1 Place bulgur in a microwave-safe bowl. Add enough water to cover. Microwave on high until bulgar absorbs water, 1 to 2 minutes. Stir, then set aside to cool.
2. 2 Place mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube until mixture is finely chopped. Stir mint-onion mixture into bulgur. Stir in cumin, allspice, salt, and pepper.
3. 3 Stir bulgur mixture into ground lamb until well combined. Using damp hands, shape lamb mixture into small, palm-sized patties.
4. 4 Add oil to a large skillet over medium heat. Cook kibbeh patties until golden brown and cooked through, turning once, about 6 minutes on each side.

By Ron Shepherd

Ingredients

• ✓ ground lamb
• whole wheat bread
• egg
• parsley
• garlic
• cumin
• mint
• allspice
• salt
• black pepper
• olive oil

Instructions

1. 1 Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined.
2. 2 Roll lamb mixture into small meatballs.
3. 3 Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.

By Will

Ingredients

• ✓ ground lamb
• onion
• cheesecloth
• ground beef
• green onion
• baking powder
• salt
• black pepper
• sumac
• turmeric
• egg
• metal skewer

Instructions

1. 1 Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
2. 2 Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Mold meat mixture onto the skewers.
5. 5 Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

By Nick Perry

Ingredients

• ✓ ground lamb
• bulgur
• water
• mint
• allspice
• black pepper
• cinnamon
• salt
• onion
• parsley
• pine nut

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
2. 2 Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.
3. 3 Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By MikeP

Ingredients

• ✓ ground lamb
• bulgur wheat
• water
• onion
• salt
• basil
• black pepper
• ground beef
• pine nut
• butter
• cherry tomato
• mint

Instructions

1. 1 Place bulgur into a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into softened bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into two portions. Pat one portion over the bottom of a 12x7-inch baking dish.
4. 4 Place remaining portion onto waxed paper and pat into 12x7-inch rectangle on a piece of waxed paper; set aside.
5. 5 Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon over meat layer in the baking dish.
6. 6 Invert the second meat layer over the filling; peel off and discard waxed paper. Score the top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between the cuts. Press a small dab of butter into the middle of each diamond.
7. 7 Bake in the preheated oven until golden brown, about 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Garnish with cherry tomatoes and mint.

By Russ Neimy

Ingredients

• ✓ ground lamb
• garlic
• salt
• onion
• parsley
• coriander
• cumin
• cinnamon
• allspice
• cayenne pepper
• ginger
• black pepper
• bamboo skewer

Instructions

1. 1 Mash garlic into a paste with salt using a mortar and pestle or the flat side of a chef's knife on your cutting board.
2. 2 Mix garlic into lamb with onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended.
3. 3 Form mixture into 28 balls. Form each ball around the tip of a skewer, flattening it into a 2-inch oval; repeat with remaining skewers. Place kebabs onto a baking sheet, cover, and refrigerate for at least 30 minutes, or up to 12 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook skewers on the preheated grill, turning occasionally, until browned and cooked through, about 5 to 6 minutes. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).
6. 6 Serve hot and enjoy!

By SRKELZ

Ingredients

• ✓ ground lamb
• whole grain bread
• yellow onion
• parsley
• garlic
• ground beef
• salt
• black pepper
• allspice
• paprika
• cardamom
• nutmeg
• cayenne pepper
• water
• bamboo skewer

Instructions

1. 1 Gather all ingredients.
2. 2 Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.
3. 3 Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture is finely diced.
4. 4 Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight.
5. 5 Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide.
6. 6 Meanwhile, preheat a charcoal grill until coals are very hot.
7. 7 Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).
8. 8 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ ground lamb
• onion
• parsley
• salt
• allspice
• black pepper
• vegetable oil
• potato
• salt
• garlic
• lemon
• water
• tahini
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Make lamb rolls: Combine lamb, onion, parsley, salt, allspice, and pepper in a large bowl. Roll meat into 2 1/2-inch-long pieces and arrange in a baking pan.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Make potatoes: While meat is cooking, heat vegetable oil in a large frying pan over medium heat. Add potatoes; fry in hot oil until lightly golden, about 5 minutes. Set aside on paper towels to drain excess oil. Sprinkle with salt.
5. 5 Remove lamb from the oven; drain and discard any fat from meat. Leave the oven on.
6. 6 Make tahini sauce: Blend garlic, lemon juice, water, tahini, salt, and pepper in a food processor until smooth. Set sauce aside.
7. 7 Arrange potatoes on top of lamb in the baking dish and pour sauce on top. Drizzle with olive oil. Return the baking pan to the oven.
8. 8 Bake in the preheated oven until lamb is no longer pink and an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), about 30 minutes more.

By leggett

Ingredients

• ✓ ground lamb
• lemon
• chicken broth
• tomato sauce
• tomato
• garlic
• black pepper
• salt
• mint
• paprika
• rosemary
• oregano
• cumin
• celery
• sweet onion
• olive oil
• salt
• eggplant

Instructions

1. 1 Place eggplant into a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
3. 3 Meanwhile, combine cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
4. 4 Stir eggplant cubes and garlic into vegetables in the skillet and cook for 5 minutes more. Add tomatoes and sprinkle with 1/2 of the lamb seasoning. Stir gently and cook for 5 minutes more.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
6. 6 Pour 1/2 of the tomato sauce and chicken broth into the skillet and simmer for 10 minutes; add a little water if sauce starts to get dry. Transfer sauce to the prepared casserole dish.
7. 7 Return the skillet to the stove over medium-high heat and add remaining 1 tablespoon olive oil. Place ground lamb into the skillet and sprinkle with remaining seasoning mixture. Cook lamb in hot oil, stirring frequently, until evenly browned; it should look like imperfect meatballs.
8. 8 Gently transfer lamb to the casserole dish, pushing it down into vegetable mixture so that it is at least partially submerged. Stir lemon juice into remaining tomato sauce and pour sauce over casserole.
9. 9 Bake uncovered in the preheated oven for 45 to 60 minutes, depending on how tender you like your vegetables.

By MAMA2EANDJ

Ingredients

• ✓ ground lamb
• cayenne pepper
• salt
• water
• garlic
• lemon juice
• mint leaves
• greek yogurt
• sesame seed
• phyllo dough
• butter
• water
• plain greek yogurt
• egg
• water
• tomato sauce
• allspice
• cayenne pepper
• black pepper
• paprika
• cinnamon
• coriander
• cumin
• pine nut
• currant
• garlic
• salt
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, occasionally stirring, until most of the liquid evaporates, about 8 minutes. Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
2. 2 Pour tomato sauce into lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off the heat and let cool completely before using.
3. 3 In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
5. 5 Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
6. 6 Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from filling side and place it against the edge of the pan. Brush more egg wash on top.
7. 7 Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
8. 8 Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.
9. 9 Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce. Mix in enough water to achieve the desired consistency for dipping. Season with salt and cayenne. Cut börek into wedges and serve with yogurt sauce.

By John Mitzewich

Ingredients

• ✓ ground lamb
• red cabbage
• green cabbage
• black pepper
• salt
• garlic
• parsley
• yogurt
• vegetable oil
• water
• salt
• all-purpose flour
• water
• white sugar
• active dry yeast
• salt
• cayenne pepper
• tomato paste
• tomato
• cumin
• coriander seed
• paprika
• garlic
• olive oil
• lemon
• mint
• basil
• red bell pepper
• green bell pepper
• parsley
• onion

Instructions

1. 1 Make lamb sauce: Combine onion, parsley, bell peppers, basil, mint, lemon juice, olive oil, garlic, paprika, coriander seed, and cumin. Pulse until vegetables are finely chopped. Add tomatoes and process until mixture is a thick puree.
2. 2 Heat a large skillet over medium heat. Add lamb, pureed vegetable mixture, and tomato paste; mix well. Cook and stir until lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Make dough: Dissolve yeast and sugar in 1 cup warm water. Combine flour and salt in a large bowl and stir well. Add 1/2 cup water and oil to yeast mixture and pour over flour mixture. Use your hands to mix dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4. 4 Shape dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove lamb sauce from the refrigerator and allow to come up to room temperature.
5. 5 Meanwhile, make garlic sauce: Combine yogurt, parsley, and garlic in a small bowl. Season with salt and pepper. Stir well and set aside.
6. 6 Punch dough down, transfer it to a floured work surface, and cut into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
7. 7 Preheat the oven to 500 degrees F (260 degrees C). Line baking sheets with parchment paper.
8. 8 Stir lamb sauce and spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks. Place on the prepared baking sheets.
9. 9 Bake pizzas on the lowest oven rack in the preheated oven until the edges are a light tan color, 8 to 10 minutes. Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for 3 days or in the freezer for 3 months. To reheat, place pizzas in a 350 degrees F oven (175 degrees C) for 8 minutes.
10. 10 Assemble lahmacun: Drizzle pizzas with garlic sauce, top with shredded cabbage, and roll up to eat.

By lysis

Ingredients

• ✓ ground lamb
• parsley
• onion
• feta cheese
• green olive
• egg
• italian seasoning

Instructions

1. 1 Preheat your oven's broiler.
2. 2 In a large bowl, mix together ground lamb with parsley, onion, feta cheese, green olives, eggs, and Italian seasoning. Shape into 16 meatballs, and place 2 inches apart on a baking sheet.
3. 3 Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side.

By Andrea

Ingredients

• ✓ ground lamb
• bread crumb
• steak seasoning
• coconut milk
• green curry paste

Instructions

1. 1 In a medium bowl, mix together the ground lamb, bread crumbs and steak seasoning until well blended. Form into meatballs about 1 inch in diameter. Heat a greased skillet over medium-high heat and fry the lamb balls until they are a bit black and crusty, about 5 minutes. Remove balls from pan and set aside.
2. 2 Toss the curry paste into the hot skillet and fry for about a minutes. Then pour in the entire can of coconut milk and lower the heat. Let the mixture simmer, stirring frequently for 5 to 10 minutes. Serve the meatballs and curry sauce over rice.

By Jon Steiner

Ingredients

• ✓ ground lamb
• bread
• yogurt
• raisin
• cilantro
• garlic
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix lamb, bread, yogurt, raisins, cilantro, garlic, oregano, basil, salt, and pepper together in a bowl. Shape into 1-inch balls and place on a greased baking sheet.
3. 3 Bake in the preheated oven until meatballs are browned on the outsides and only slightly pink in the centers, about 20 minutes.

By Spiderwoman77

Ingredients

• ✓ ground lamb
• stewed tomato
• celery
• orzo pasta
• garlic
• salt
• cayenne pepper

Instructions

1. 1 Heat a large saucepan over medium-high heat. Cook and stir ground lamb in the hot pan until browned, crumbly, and no longer pink, about 5 minutes.
2. 2 Stir in tomatoes and their juice, celery, orzo, garlic, salt, and cayenne pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until orzo is tender and has absorbed liquid from tomatoes, about 12 minutes.

By fire00starter

Ingredients

• ✓ ground lamb
• basmati rice
• tomato puree
• mint
• salt
• black pepper
• zucchini
• yellow squash
• salt
• garlic
• lemon juice
• mint

Instructions

1. 1 Mix together the ground lamb, basmati rice, 2 tablespoons tomato puree, 1/2 teaspoon mint, salt, and pepper; mix well, and set aside.
2. 2 Slice the ends off of the zucchinis and hollow out the centers using an apple corer. Stuff with lamb mixture.
3. 3 Stir together the remaining tomato puree with 1/2 teaspoon salt in a large skillet. Place the stuffed zucchini into the sauce, and add enough water to cover the zucchini. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes.
4. 4 Stir in the garlic, lemon juice, and remaining 1/2 teaspoon of mint. Recover, and simmer an additional 15 minutes. To serve, cut the zucchini crosswise into rounds and arrange on a serving plate. Spoon sauce over the top.

By KELLYJEANNE

Ingredients

• ✓ ground lamb
• onion
• garlic
• garam masala
• salt
• tomato paste
• beef broth

Instructions

1. 1 Cook lamb in a large, heavy skillet over medium heat until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to transfer lamb to a bowl; drain off all but 1 tablespoon fat from the skillet.
2. 2 Add onion to the skillet and sauté until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in garam masala and salt; cook for 1 minute. Return browned lamb to the pan with broth and tomato paste. Reduce the heat and simmer until lamb is fully cooked through and liquid has evaporated, 10 to 15 minutes.

By ajr

Ingredients

• ✓ ground lamb
• egg
• oregano
• sherry
• white wine vinegar
• red pepper flakes
• garlic
• green onion
• mint
• cilantro
• bread crumb
• salt
• black pepper
• hamburger bun

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, bread crumbs, salt, and pepper together in a mixing bowl with your hands until evenly blended. Form into five patties.
3. 3 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on buns.

By Jo

Ingredients

• ✓ ground lamb
• green chile pepper
• onion
• soy sauce
• worcestershire sauce
• ginger
• garlic
• white pepper
• cinnamon
• cardamom
• clove
• cilantro
• puff pastry sheet
• egg

Instructions

1. 1 In a large pot, combine the ground lamb, onion, chilies, soy sauce and Worcestershire sauce. Season with ginger and garlic pastes, white pepper, cinnamon, cardamom and cloves. Cook, stirring occasionally, over medium heat until the meat is evenly browned and the onions are tender, about 15 minutes. Mix in cilantro, cover and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lay sheets of puff pastry out on a lightly floured surface. Cut each one into 9 squares and roll out to 1/4 inch thickness. Spoon about 1 1/2 tablespoons of the meat mixture into the center of each square. Brush the edge with water, fold corner over to form a triangle, and press to seal. Do not overstuff the triangles, or they will burst in the oven. Place the patties onto a foil lined baking sheet leaving at least an inch between each one. Brush the tops lightly with beaten egg.
3. 3 Bake for 12 to 15 minutes in the preheated oven, or until golden brown all over. Serve hot for best flavor.

By Madhu

Ingredients

• ✓ ground lamb
• mint
• cilantro
• oregano
• garlic
• sherry
• white wine vinegar
• molasses
• cumin
• allspice
• red pepper flakes
• salt
• black pepper
• pita bread
• feta cheese

Instructions

1. 1 Preheat grill for medium heat.
2. 2 Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
3. 3 Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.

By Alan Hollister

Ingredients

• ✓ ground lamb
• salt
• fennel seed
• cumin
• cinnamon
• coriander
• turmeric
• garlic
• harissa
• tomato paste
• olive oil

Instructions

1. 1 Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
2. 2 Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate 8 hours to overnight.
3. 3 Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.

By John Mitzewich

Ingredients

• ✓ ground lamb
• garlic
• mint
• dill
• salt
• cumin
• paprika
• cinnamon
• cayenne pepper
• goat cheese
• brioche bun
• arugula
• garlic aioli
• pickled red onion

Instructions

1. 1 Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
2. 2 Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
3. 3 Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
4. 4 Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
5. 5 Serve burgers on buns with arugula, aioli, and pickled red onions.

By Bites With Applewhite

Ingredients

• ✓ ground lamb
• green onion
• garlic
• curry powder
• cumin
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Preheat the grill for high heat.
2. 2 In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties.
3. 3 Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.

By CHEYENNIGANS

Ingredients

• ✓ ground lamb
• butter
• onion
• ground beef
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat and cook and stir onion until nearly translucent, about 4 minutes; remove from heat and cool to room temperature.
2. 2 Mix the beef chuck, lamb, onion, Worcestershire sauce, salt, and black pepper in a bowl. Divide the mixture into fifths and form each portion into a large burger. Press an indentation in the center of each burger with your thumb to keep burgers flat while cooking. Chill the patties thoroughly, 4 to 8 hours. Allow burgers to warm to room temperature before cooking.
3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
4. 4 Cook burgers on the hot grill until they show grill marks and the meat is no longer pink inside, about 5 minutes per side. Do not press burgers with a spatula as they cook, and flip only once. Let stand 1 minute before serving.

By ChrisG