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Chris' Best Burgers
Dinner American

Chris' Best Burgers

5.0

Prep
10 min
Cook
10 min
Total
290 min

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

Kim's Ultimate Meatloaf
Dinner American

Kim's Ultimate Meatloaf

4.4

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 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.
  3. 3 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.
  4. 4 Bake in preheated oven for 1 hour.

By Kim Mauney

Lamb Burgers
Dinner American

Lamb Burgers

4.9

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Mix ground lamb, garlic powder, rosemary, thyme, salt, and pepper together in a large bowl until thoroughly combined.
  3. 3 Shape mixture into 4 patties.
  4. 4 Place patties on the preheated grill and cook until firm and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the patties to your desired degree of doneness. Rest patties while assembling toppings.
  5. 5 Mix mayonnaise and mustard together in a small bowl.
  6. 6 Spread 1 tablespoon of Dijon-mayonnaise on bottom of each hamburger bun; top each one with a lamb patty, tomato slice, and some greens. Sandwich with top bun to serve.

By KLemons

Lahmahjoon (Armenian Pizza)
Dinner American

Lahmahjoon (Armenian Pizza)

4.3

Prep
Cook
Total

Instructions

  1. 1 Place ground lamb in a large skillet over medium-high heat. Cook and break into small pieces until mostly browned. Drain any excess grease. Add the onion, green pepper, and garlic. Cook until onion is translucent. Stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. Simmer for about 5 minutes. Remove from heat, cover, and refrigerate overnight to blend the flavors.
  2. 2 Preheat the oven to 450 degrees F (230 degrees C). Distribute the lamb mixture evenly over the tortillas, and spread out to the edges. Place the tortillas onto a baking sheet.
  3. 3 Bake for about 20 minutes in the preheated oven. Remove from the oven and place the lahmahjoons onto a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. These can be served hot or cold. Cut into small wedges.

By KIMLEFEBVRE

Shepherd's Pie with Ground Lamb and Sweet Potatoes
Dinner American

Shepherd's Pie with Ground Lamb and Sweet Potatoes

5.0

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
  2. 2 Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour.
  3. 3 In the meantime, heat a large skillet over medium-high heat. Cook and stir lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a plate.
  4. 4 Add onion, leek, and celery to the skillet and saute until tender, 4 to 5 minutes. Stir in tomato sauce, chickpeas, cumin, salt, and pepper. Reduce heat; simmer 5 to 10 minutes. Return lamb to the skillet and simmer for 1 to 2 minutes more.
  5. 5 Reduce oven temperature to 325 degrees F (165 degrees C). Pour lamb mixture into a baking pan. Mash the sweet potato in a bowl, stir in tahini and green onions, and spread on top of the lamb.
  6. 6 Bake in the preheated oven until bubbling throughout and top is lightly browned, about 40 minutes.

By mina

Goat Cheese-Stuffed Lamb Burgers
Dinner American

Goat Cheese-Stuffed Lamb Burgers

4.7

Prep
25 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Heat 1 teaspoon olive oil in a small skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes.
  2. 2 Gently knead together onion, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide mixture into six parts and roll into balls, then cover and refrigerate until ready to use.
  3. 3 Mix together goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. 5 Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of lamb mixture.
  6. 6 Grill patties on the preheated grill until no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium or 150 degrees F (65 degrees C) for well done.

By LeeleeCooks

Bob's Kabobs
Dinner American

Bob's Kabobs

4.8

Prep
30 min
Cook
10 min
Total
130 min

Instructions

  1. 1 Make the spice blend: Combine cumin, coriander, chile flakes, salt, cayenne, and cinnamon in a small bowl; mix well to combine. Set about 1/3 of the spice blend aside in a small bowl and mix with sumac.
  2. 2 Make the kabobs: Place remaining spice blend in a mixing bowl with ground lamb and cold water. Mix by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour. Place bamboo skewers in water to soak while the meat is chilling.
  3. 3 Remove meat from the refrigerator and roll into eight equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place onto a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
  4. 4 Make the yogurt sauce: Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until ready to serve.
  5. 5 Preheat an outdoor charcoal grill to medium-high heat.
  6. 6 Remove kabobs from the refrigerator and sprinkle reserved spice blend over top.
  7. 7 Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.

By John Mitzewich

No Eggplant Moussaka
Dinner American

No Eggplant Moussaka

3.9

Prep
40 min
Cook
120 min
Total
160 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
  2. 2 Heat 2 tablespoons butter in a large heavy skillet over medium heat. Sauté onions and parsley until onion is soft and translucent. Increase heat, add lamb, and cook until evenly brown. Drain off excess fat, and set aside.
  3. 3 In a large bowl, combine tomatoes, Italian seasoning, and salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.
  4. 4 In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until smooth. Whisk together milk and egg, then gradually whisk into flour mixture. Cook, stirring constantly, until thick and smooth. Remove from heat, and stir in cheese.
  5. 5 In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. Top with half of meat mixture followed by half of tomato mixture. Repeat layers, ending with a layer of potatoes. Spread cheese sauce evenly over the top.
  6. 6 Cover, and bake in the preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes longer, or until lightly browned.

By Wendy Fay

Lamb Meatballs
Appetizer American

Lamb Meatballs

4.4

Prep
25 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.
  2. 2 Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.
  3. 3 Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.
  4. 4 Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.

By Kathy Bezemes Walstrom

White Bean and Lamb Soup
Soup American

White Bean and Lamb Soup

4.6

Prep
45 min
Cook
115 min
Total
640 min

Instructions

  1. 1 Soak dried beans in water, 8 hours to overnight. Drain, rinse, and set aside.
  2. 2 Heat olive oil in a large stockpot over low heat. Cook and stir onion in hot oil until just beginning to soften, about 4 minutes. Stir in garlic and cook for 1 minute. Increase heat to medium. Add lamb; cook for 3 to 4 minutes. Stir in carrots and celery; cook for 1 minute. Stir in tomatoes, then season with parsley, thyme, oregano, pepper, and salt. Add beans and broth. Bring to a boil, cook for 5 minutes, then reduce heat to medium-low and simmer, covered, until beans are tender, about 1 hour 30 minutes.
  3. 3 Heat a large saucepan over medium heat. Sauté spinach in the hot saucepan until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
  4. 4 Ladle soup into bowls. Top each serving with wilted spinach and feta cheese.

By HARDT

Bry's Chocolate Lamb Chili
Dinner American

Bry's Chocolate Lamb Chili

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 In a large pot, cook onions and ground lamb in olive oil over medium heat.
  2. 2 When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans. Increase heat to bring soup to a boil. Reduce heat, and simmer for 15 minutes.

By Bev

Mediterranean Made Rights (Loose Meat Sandwiches)
Dinner American

Mediterranean Made Rights (Loose Meat Sandwiches)

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat the olive oil in a large skillet over medium-high heat. Stir in the lamb, and cook until it begins to crumble. Add the onions, and continue cooking until the lamb has browned and the onions have softened, about 5 minutes more. Drain off any excess fat, then reduce the heat to medium-low, and stir in 1 teaspoon lemon zest, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir 1/4 cup lemon juice into the water, then pour 1/4 cup of this mixture into the lamb. Cook until the liquid has mostly evaporated, then stir in another 1/4 cup, and cook again until mostly evaporated. Continue adding the liquid 1/4 cup at a time until you have used all of it. This should take about 30 minutes in all. The meat should look moist, but not be sitting in liquid.
  2. 2 While the meat is cooking, make the feta sauce by placing the yogurt, feta cheese, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1/4 teaspoon lemon zest into a blender. Puree until smooth, then season to taste with salt and pepper. Set aside.
  3. 3 Spoon the lamb mixture onto warmed pita bread. Top with the feta sauce to serve.

By LARANEFF

Baby Red Mashed Potatoes and Peas with Spring Meatloaf
Dinner American

Baby Red Mashed Potatoes and Peas with Spring Meatloaf

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
  2. 2 Place the meat in a large bowl and season liberally with salt and pepper. In a small bowl, soak the bread in the milk, then crumble the bread into the meat. Mix the scallion whites, parsley, mint, garlic, egg, lemon zest and a healthy drizzle of olive oil into the meat. Using your hands, form 4 mini loaves about 1 1/2-inch thick or shape into one large loaf.
  3. 3 Place the meatloaf on the prepared baking sheet and roast in the oven until cooked through, about 15-18 minutes. Prepare Idahoan Baby Reds following package instructions. Stir in half and half, butter, scallions and peas. Serve hot with meatloaf.

By Idahoan

Nova Scotia Style Donair
Dinner American

Nova Scotia Style Donair

4.5

Prep
40 min
Cook
150 min
Total
550 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides.
  2. 2 Combine beef, lamb, flour, oregano, salt, dry mustard, 2 ½ teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead with your hands until mixture is paste-like, about 10 minutes. Roll into a large loaf shape; place into the prepared baking pan.
  3. 3 Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place loaf on a drip rack to allow juices and fat to drain until completely cool. Refrigerate loaf for 6 hours to overnight.
  4. 4 Combine evaporated milk, sugar, and 2 teaspoons garlic powder in a small bowl; gradually stir in vinegar just until mixture thickens.
  5. 5 Slice donair loaf into strips about ⅛-inch to ¼-inch thick; fry in a skillet over medium-high heat, in single-sandwich batches, until begins to crisp at edges. Remove from skillet. Quickly rub 1 pita round lightly with water; fry pita in same skillet, turning once, just until warm, about 1 minute.
  6. 6 Spread pita with about ½ tablespoon sauce; top with pan-fried donair meat. Garnish with tomato, onion, and more sauce; repeat with remaining donair and pita.

By Bryan Jenni

Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce
Dinner American

Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce

4.8

Prep
25 min
Cook
90 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. 2 Combine eggplant, olive oil, salt, and black pepper in a large skillet over medium-high heat. Cook and stir until eggplant begins to soften, about 5 minutes.
  3. 3 Mix in 1/3 cup onion and red pepper flakes. Reduce heat to medium; cook and stir until onion is softened, about 4 minutes. Stir in broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.
  4. 4 Meanwhile, whisk together bread crumbs, egg, and Greek yogurt in a large bowl until bread crumbs absorb all the liquid, about 3 minutes. Mix in 1/4 cup onion, garlic, kosher salt, black pepper, cumin, cinnamon, and coriander until well combined. Crumble in lamb and sprinkle with cayenne pepper; mix well.
  5. 5 Form lamb mixture into small meatballs and transfer to the prepared baking sheet.
  6. 6 Bake in the preheated oven until browned but still pink inside, about 10 minutes.
  7. 7 Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken and meatballs are cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center of a meatball should read 160 degrees F (72 degrees C).
  8. 8 Garnish meatballs and sauce with mint to serve.

By John Mitzewich

Traditional Shepherd's Pie
Dinner American

Traditional Shepherd's Pie

4.2

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
  2. 2 Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  4. 4 Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
  5. 5 Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
  6. 6 Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
  7. 7 Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

By Nicole McLaughlin

Moroccan-Inspired Meatloaf
Dinner American

Moroccan-Inspired Meatloaf

5.0

Prep
35 min
Cook
100 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, and ginger; cook until onion is translucent, about 5 minutes. Stir in salt, paprika, cumin, curry powder, cayenne, cinnamon, and black pepper and cook to release flavors, 1 to 2 minutes. Remove from the heat and let cool for 10 to 15 minutes.
  3. 3 Combine the lamb and beef in a large bowl. Add cooled vegetable mixture and stir to combine. Mix in bread crumbs, cilantro, eggs, and mint.
  4. 4 Transfer meatloaf mixture to a 1 1/2-quart loaf pan and set in a baking pan. Pour water in the baking pan to reach halfway up the sides of the loaf pan.
  5. 5 Bake in the preheated oven until firm and cooked through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and let rest for 10 to 15 minutes.
  6. 6 Meanwhile, prepare the BBQ sauce, if using. Combine ketchup, onion, molasses, chipotle pepper, adobo sauce, and sugar in a small saucepan over low heat; bring to a simmer. Cook until flavors blend, about 5 minutes. Remove from heat and let cool to room temperature.
  7. 7 Unmold meatloaf onto a large plate. Slice and serve with the sauce.

By bstotts

Feta and Olive Meatballs
Dinner

Feta and Olive Meatballs

4.6

Prep
10 min
Cook
10 min
Total
20 min

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

Green Curry Lamb Balls
Dinner Asian

Green Curry Lamb Balls

4.4

Prep
15 min
Cook
15 min
Total
30 min

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

Baked Lamb Meatballs
Dinner

Baked Lamb Meatballs

4.5

Prep
15 min
Cook
20 min
Total
35 min

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

Greek Lamb and Orzo
Dinner Greek

Greek Lamb and Orzo

4.7

Prep
10 min
Cook
25 min
Total
35 min

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

Middle Eastern Stuffed Zucchini
Dinner

Middle Eastern Stuffed Zucchini

4.5

Prep
15 min
Cook
45 min
Total
60 min

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

Keema (Indian-Style Ground Meat)
Dinner Indian

Keema (Indian-Style Ground Meat)

4.4

Prep
5 min
Cook
20 min
Total
25 min

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

Grilled Lamb Burgers
Dinner

Grilled Lamb Burgers

4.7

Prep
25 min
Cook
10 min
Total
35 min

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

Lamb Patties
Dinner

Lamb Patties

4.4

Prep
15 min
Cook
30 min
Total
45 min

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

Grilled Spicy Lamb Burgers
Dinner

Grilled Spicy Lamb Burgers

4.7

Prep
15 min
Cook
10 min
Total
25 min

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

Lamb Merguez Sausage Patties
African

Lamb Merguez Sausage Patties

4.6

Prep
10 min
Cook
10 min
Total
500 min

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

Goat Cheese-Stuffed Lamb Burgers
Dinner

Goat Cheese-Stuffed Lamb Burgers

5.0

Prep
25 min
Cook
10 min
Total
35 min

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

Easy Lamb Gyros
Dinner Middle Eastern

Easy Lamb Gyros

Prep
30 min
Cook
120 min
Total
165 min

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