Grill Lamb Pita Burgers

½ pound ground lamb, preferably shoulder
¼ medium onion, very finely chopped
¼ cup chopped fresh flat-leaf parsley
¼ cup crumbled feta
1 tsp ground coriander
1 teaspoon ground cumin
pinch ground cinnamon
½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 Tbsp cup olive oil, plus more for grilling

2-4 thick medium pita breads with pockets

Using a fork, mix lamb, feta, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and oil in a large bowl. Cover and chill at least 1 hour.

Grilled Lamb Pita Burgers
Your rating: None Average: 2.5 (2 votes)

Pide Pizza

Based off of this recipe, we simply used a pre-made pizza dough and focused on the fillings.

Pre-heat oven to 400°F

½lbs minced beef or lamb (or pre-seasoned sausage, removed from casing)
1 Onion
2 or 3 Green peppers or red
1 large tomato
Salt and pepper to taste
1 tsp ground corriander
1 tsp ground sweet red pepper or paprika
1 tsp red pepper flakes
1 tsp cumin
½ cup finely shredded cheese to melt on top

Finely mince onion, peppers and tomato

Pide (meat and cheese)
Your rating: None Average: 2.5 (2 votes)

Lamb Shawarma

We took a lamb recipe from Jerusalem: A Cookbook and adapted it with a cooking technique from Cook's Illustrated to create a perfectly tender, medium-rare lamb roast with shawarma spices.

Lamb Shawarma
Your rating: None Average: 4.5 (2 votes)

Nomade Reserva Malbec 2004

Very rich, with strong oak and tobacco notes.

Pomegranate-Marinated Lamb with Couscous

This is tasty recipe courtesy of Bon Appetit

1/2 cup pomegranate molasses
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cumin, divided
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds lamb shoulder blade chops, cut into 3/4-inch square pieces, bones reserved

1 1/4 cups water, divided
2 cups low-salt chicken broth
1 10-ounce box plain couscous

Pomegranate Lamb with Couscous
Your rating: None Average: 3 (2 votes)

Kofta (Mediterranean Meatballs)

This tasty and relatively easy recipe came from this fantastic cookbook centered on one of my favorite cuisines. The recipe calls for a mix of lamb and veal, but lamb alone would probably be good too.

Makes 24 kofta.

1 lb ground lamb
1 lb ground veal
1 medium onion, roughly chopped
3-4 large cloves garlic
1/2 cup toasted pine nuts
1/2 bunch flat-leaf parsley
1 large medium-hot red chile, seeded
1.5 tsp ground cinnamon
1.5 tsp ground allspice
3/4 tsp ground nutmeg

Your rating: None Average: 3 (2 votes)

Bodega Carelli Malbec

Strong bodied but smooth Malbec

Pomegranate Lamb Shank

When we first made this dish, we noted that it was good but a lot of effort. In this year's Bon Appetit food cleanse, they included a recipe with a suspiciously-similar flavor profile but significantly less work. We tested it out and it was good and pretty easy. The lamb still has to braise for like 4 hours in the oven, but the prep beforehand is very simple. Great for a snowzilla of a day!

Serves 4

Pomegranate Lamb
Your rating: None Average: 3 (2 votes)

Berry Hill Vineyard Cabernet Franc 2011

Amazing Cab Franc cut with a bit of Petit Verdot. One of the top reds in VA.

Les Hauts de Mourral Grande Reserve 2009 Minervois

A full flavored but still light Syrah/Grenache/Mourvedre blend, dark berry/cherry and tobacco notes, but light-bodied

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