Type what you have

Ingredients

• ✓ ground lamb
• ground pork
• ground beef
• egg white
• garlic
• black pepper
• salt
• baking soda
• cayenne pepper
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Combine ground pork, ground beef, ground lamb, and egg white in a large bowl.
4. 4 Add garlic, black pepper, salt, baking soda, cayenne pepper, and paprika. Mix well using your hands; form into finger-length sausages about 3/4-inch thick.
5. 5 Cook sausages on the preheated grill, turning occasionally, until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By AMERICANBRUNETTE

Ingredients

• ✓ ground lamb
• baking potato
• butter
• milk
• worcestershire sauce
• beef bouillon
• button mushroom
• onion
• baked bean
• tomato
• brown gravy mix
• carrot

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then cook over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash with butter and milk to your desired texture.
3. 3 Meanwhile, crumble the ground lamb into a large skillet. Cook and stir until no longer pink. Season with Worcestershire sauce and beef bouillon. Add the mushrooms and onion; continue to cook and stir until tender. Transfer the contents of the skillet to a large casserole dish.
4. 4 Mix the baked beans, diced tomatoes, gravy mix and carrots in with the lamb. Dollop big blobs of mashed potatoes over the top and carefully spread evenly to cover the entire top. Rake over it with a fork to create a crispy texture on top when it browns.
5. 5 Bake for 10 minutes in the preheated oven, until the top is browned and crisp.

By SophieScott

Ingredients

• ✓ ground lamb
• milk
• egg yolk
• cayenne pepper
• butter
• cream cheese
• irish cheese
• yukon gold potato
• carrot
• pea
• water
• black pepper
• salt
• cinnamon
• paprika
• rosemary
• ketchup
• garlic
• all-purpose flour
• onion
• butter
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place olive oil and butter in a Dutch oven over medium heat. Stir in ground lamb and onion; cook and stir until meat is brown and crumbly, about 10 minutes.
3. 3 Stir in flour until incorporated. Mix in garlic, ketchup, rosemary, paprika, cinnamon, salt, and pepper; cook and stir until garlic is fragrant, 2 to 3 minutes.
4. 4 Stir in water, scraping up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, 5 to 6 minutes.
5. 5 Remove lamb mixture from heat, then stir in peas and carrots until combined.
6. 6 Spread lamb mixture into the bottom of a 9x13-inch baking dish; set aside.
7. 7 Place potatoes into a large pot of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to the pot.
8. 8 Mash Irish cheese, cream cheese, butter, and cayenne pepper into potatoes until smooth. Season with salt and black pepper.
9. 9 Whisk together egg yolk and milk in a small bowl; stir into mashed potato mixture.
10. 10 Top lamb mixture in the baking dish with mashed potatoes; spread evenly to cover.
11. 11 Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

By John Mitzewich

Ingredients

• ✓ ground lamb
• paprika
• parsley
• cheddar cheese
• worcestershire sauce
• flour
• beef bouillon
• irish stout beer
• pea
• carrot
• onion
• tomato
• black pepper
• salt
• olive oil
• black pepper
• kosher salt
• egg yolk
• butter
• cream cheese
• sour cream
• potato

Instructions

1. 1 Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
2. 2 Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
3. 3 Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
4. 4 Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
5. 5 Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
7. 7 Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
8. 8 Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.

By Larry Short

Ingredients

• ✓ ground lamb
• parsley
• feta cheese
• onion
• chicken broth
• tomato puree
• bay leaf
• black pepper
• salt
• cabbage
• currant
• almond
• parsley
• salt
• rice
• oregano
• cayenne pepper
• cinnamon
• cumin
• black pepper
• garlic
• onion
• olive oil
• butter

Instructions

1. 1 Melt butter in large skillet over medium heat; heat oil in the melted butter. Cook and stir 1/2 diced onion until translucent, about 8 minutes. Add garlic and cook and stir for 1 minute. Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature.
2. 2 Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use.
3. 3 Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 8 large and about 7 smaller leaves.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Take 1 cabbage leaf and remove the root end. Place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.
6. 6 Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place cabbage rolls on top; season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.
7. 7 Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with feta cheese and 2 tablespoons parsley.

By John Mitzewich

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
• 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
• 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

Ingredients

• ✓ ground lamb
• red onion
• cilantro
• lemon
• all-purpose flour
• olive oil
• pizza dough
• tomato paste
• garlic
• cinnamon
• cumin
• paprika
• salt
• red pepper flakes

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Mix onion, cilantro, and lemon juice together in a bowl; set aside. Dust a baking sheet with flour.
3. 3 Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir lamb in the hot skillet until mostly cooked through, breaking into little pieces with the back of a wooden spoon, 5 to 6 minutes.
4. 4 While the lamb is cooking, stretch dough out onto the prepared baking sheet until you get an oval shape. Let rest for 1 minute, and stretch it again if it shrinks.
5. 5 Bake dough in the center of the preheated oven until puffy and mostly cooked, 5 to 7 minutes.
6. 6 Add tomato paste, garlic, cinnamon, cumin, paprika, salt, and pepper flakes to the cooked lamb. Mix it all together and cook until fragrant, 1 to 2 minutes.
7. 7 Remove dough from the oven and brush with remaining 1 tablespoon olive oil. Add lamb mixture and evenly distribute over the crust.
8. 8 Return pizza to the oven and bake for 2 minutes. Turn on the broiler and broil until crust is golden brown, 2 to 3 minutes longer.
9. 9 Remove pizza from the oven. Transfer to a cutting board and cut into 8 pieces. Top with the onion-cilantro mixture.

By maxwell

Ingredients

• ✓ ground lamb
• cumin seed
• coriander seed
• fennel seed
• harissa paste
• garlic
• salt
• paprika

Instructions

1. 1 Toast cumin, coriander, and fennel seeds in a dry skillet over medium-low heat until fragrant, 1 to 2 minutes. Use a mortar and pestle to grind finely.
2. 2 Combine ground spices, lamb, harissa, garlic, salt, and paprika in a large bowl; mix by hand until thoroughly blended. Cover and refrigerate for 30 minutes so spices can infuse meat.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
4. 4 Form meat mixture into 1-inch meatballs and place on the prepared baking sheet.
5. 5 Roast meatballs in the preheated oven until centers are no longer pink, 11 to 12 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).

By LauraF

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
• red onion
• garlic
• marjoram
• rosemary
• kosher salt
• black pepper
• ground beef

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Process red onion in a food processor until finely minced. Scoop onion into a piece of cheesecloth and squeeze it to release as much moisture as possible.
3. 3 Return onion to the food processor. Add garlic and process until the garlic is well integrated. Blend in marjoram, rosemary, salt, and pepper.
4. 4 Gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch.
5. 5 Firmly pack the meat mixture into a 9x5-inch loaf pan, assuring no air pockets are trapped in the meat.
6. 6 Bake in the preheated oven until no longer pink in the center, about 1 hour 15 minutes. An instant-read thermometer inserted into the center should read at least 175 degrees F (80 degrees C).
7. 7 Drain grease and slice thinly to serve.

By Lan Sutton

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
• salt
• black pepper
• olive oil
• red onion
• garlic
• green pepper
• cumin seed
• turmeric
• paprika
• fenugreek seed
• lemon
• tomato
• ketchup
• flat-leaf parsley
• pita bread
• feta cheese
• lime
• mint

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside.
2. 2 Heat olive oil in large skillet over medium-high heat. Add onion, garlic, and bell pepper and stir until just beginning to brown. Stir in the cumin, turmeric, paprika, and fenugreek.
3. 3 Immediately add the ground lamb. Squeeze lemon wedge over lamb, and drop the peel into the mixture. Break up the meat and stir until it has browned. Remove lemon peel.
4. 4 Stir in the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The mixture should be spreadable but not too wet or the pitas will become soggy.
5. 5 Arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. Spoon meat mixture onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese on the meat mixture.
6. 6 Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and enjoy!

By PetitePea21

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
• egg
• turmeric
• black pepper
• salt
• sugar
• egg
• mango chutney
• lemon juice
• almond
• lemon zest
• raisin
• curry powder
• garlic
• onion
• vegetable oil
• milk
• bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in.
2. 2 Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool.
3. 3 As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top.
4. 4 Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.

By Caryn Scanlan

Ingredients

• ✓ ground lamb
• cilantro
• jalapeno pepper
• tomato
• potato
• red pepper flakes
• turmeric
• ginger
• coriander
• cinnamon
• black pepper
• garam masala
• cumin
• curry powder
• parsley
• garlic
• onion
• olive oil
• pea

Instructions

1. 1 Place peas in a microwave-safe container and cover loosely. Microwave until just heated through and bright green, 2 to 3 minutes. Drain and immediately cover with cold water to stop the cooking process, preserve the color, and reinflate any dimples or puckers. Set aside.
2. 2 Heat olive oil in a nonstick frying pan or Dutch oven over medium-low heat. Stir lamb, onion, and garlic into the oil. Break up the ground lamb into morsels, stirring into the onion, garlic, and oil. Cover and begin gradually browning the lamb. Cook slowly until lamb is browned and a pool of rendered fat and liquid collects in the bottom of the pan, 10 to 20 minutes. Drain all fat, oil, and liquids.
3. 3 Combine parsley, curry powder, cumin, garam masala, black pepper, cinnamon, coriander, ginger, turmeric and pepper flakes in a bowl, then stir into the lamb mixture. Cook over low heat until spices bloom, 2 to 3 minutes. Stir in potatoes, tomatoes, and jalapenos. Cover and continue cooking and stirring until the potatoes are tender, 20 to 30 minutes.
4. 4 Set the lid ajar and let any liquids in the bottom of the pan steam off. Drain the peas and stir them into the keema. The keema will reheat them. Garnish individual servings with cilantro leaves.

By Doug in Manhattan

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