Just came across a good deal on frozen ground lamb

Looking for a simple, quick and easy recipe to use it up..

The family is quite open to trying new flavors

wrote:
> Just came across a good deal on frozen ground lamb
>
> Looking for a simple, quick and easy recipe to use it up..
>
> The family is quite open to trying new flavors


>From the Adventures in Armenian Cooking website:

http://www.armeniapedia.org/index.ph...menian_Cooking

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Broiled lamb-burgers (LULE KEBAB)

1 lb ground lamb or chuck
1/3 cup dry bread crumbs
1 med onion, chopped fine
1/3 cup chopped parsley
¼ tsp. allspice
1/3 cup tomato sauce
1/3-½ cup water
1 tsp. salt
¼ tsp. blk. pepper
pinch of cumin (Kimion)

Mix all ingredients together. Shape like fingers 4" long by 1¼" thick.

Place in shallow pan and broil close to heat. Turn over when brown,
about 5 min. per side.

Makes 8-10 kebabs

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Lamb-burgers (LOSH KEBAB)

2 lbs. ground lamb or beef or both
1 lge. onion, chopped
½ tsp. pepper
2 tsp. salt
2 oz. tomato sauce

Mix meat, onion, salt, pepper and tomato sauce together. Shape into
patties. May be barbecued or broiled.

Makes 8-10

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Stuffed meatballs (KARPET POROV KUFTA)

Ingredients for outside layer:
1½ lbs. ground leg of lamb not too lean, ground twice
2 cups fine bulghour (cracked wheat)
1 egg sized onion, minced
1 tbsp. crushed, dry parsley flakes
¼ tsp. blk. pepper
¼ tsp. red pepper
1 tbsp. salt

Filling:
1 lb. lamb patties or ground lamb (shoulder preferred)
2 cups onions, finely chopped
½ cup fresh parsley, minced
1 tsp. basil
1 tsp. salt
pinch of blk. pepper
pinch of red pepper

Saute meat for filling in frying pan until all moisture is evaporated.
As meat starts to brown in its own fat, add onions and cook until
softened and slightly golden colored. Add parsley, basil, salt and
pepper. Stir and re move from heat and let cool at least one hour in a
cool place.

Outside layer:
Mix onion, parsley, peppers and salt together and crush with fingers.
Add this mixture to ground lamb and cracked wheat and mix thoroughly.
Start adding a little water at a time (approx. 1 cup will be used) and
knead mixture about 5 or 10 minutes until it becomes soft and sticks
together well. Make balls the size of a medium egg (about 25).

Working with one kufta at a time, make an indentation in center of each
ball with index finger and keep pressing round and round to make a
round opening with a thin wall. Place a heaping teaspoon of filling
inside each opening and gently close opening, sealing well, smoothing
surface and moistening fingers with water as you work.

After all kuftas are completed, boil 2 quarts water or lamb broth with
1 tsp. salt in a 4 quart saucepan. Drop kuftas into boiling liquid
12-13 at a time. When liquid starts to boil again, cook for 10 minutes.
The kuftas will rise to the top when they are done. If needed, add more
liquid for second batch.

Serves 5-6

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Stuffed vegetables (Bell Peppers, Tomatoes, Eggplants) (DOLMA /
Letsvadz)

4 lge. tomatoes
4 lge. green peppers
4 eggplants, slender kind

Filling:
1 bunch parsley, chopped fine
1 tsp. dill
2 scallions, chopped fine
2 lge. onions. grated
½ cup rice, washed
2 lbs. ground lamb and/or beef
1 tsp. cinnamon
½ tsp. black pepper
2 tbsp. butter
salt to taste

Cut off tops of vegetables and save. Hollow out the centers of each and
discard pepper and eggplant seeds. Discard pulp and save juice of
tomatoes. Mix filling together and stuff the vegetables Cover with tops
and arrange in baking pan. Cover with 2 cups of tomato juice or half
tomato juice and half prune juice. Also add 10-15 prunes into the pan
if desired. Bake, covered, 1½ hours in 325F oven.

Sour apples may also be stuffed.

Serves 6

--------------------------------------------------------------------------------------------------------------------------------

-Rusty

wrote:
> Just came across a good deal on frozen ground lamb
>
> Looking for a simple, quick and easy recipe to use it up..
>
> The family is quite open to trying new flavors


>From Allrecipes.com

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Feta and Olive Meatballs


INGREDIENTS:

* 1 pound ground lamb
* 1/2 cup chopped fresh parsley
* 2 tablespoons finely chopped onion
* 1/2 cup crumbled feta cheese
* 1/2 cup chopped green olives
* 2 eggs
* 1 teaspoon Italian seasoning

DIRECTIONS:

1. Preheat your oven's broiler.
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. Broil about 3 inches away from the heat until browned on top.
Turn over, and broil on the other side.

http://maindish.allrecipes.com/az/FtndlivMtblls.asp

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Spicy Lamb Patties


INGREDIENTS:

* 1 pound ground lamb
* 3 green onions, minced
* 4 cloves garlic, minced
* 1 tablespoon curry powder
* 1 teaspoon ground cumin
* 1/4 teaspoon dried red pepper flakes
* salt and pepper to taste

DIRECTIONS:

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

http://barbeque.allrecipes.com/az/84364.asp

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Gyros Burgers


INGREDIENTS:

* 1/2 pound lean ground beef
* 1/2 pound lean ground lamb
* 1/2 onion, grated
* 2 cloves garlic, pressed
* 1 slice bread, toasted and crumbled
* 1/2 teaspoon dried savory
* 1/2 teaspoon ground allspice
* 1/2 teaspoon ground coriander
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 dash ground cumin

DIRECTIONS:

1. Preheat an outdoor grill for medium-high heat, and lightly oil
grate.
2. In large bowl, combine ground beef, ground lamb, garlic and bread
crumbs. Season with savory, allspice, coriander, salt, pepper and
cumin. Knead until mixture is stiff. Shape into 4 very thin patties
(1/8 inch to 1/4 inch thick).
3. Cook patties for 5 to 7 minutes on each side, or until cooked
through.

http://maindish.allrecipes.com/az/GyrsBrgrs.asp

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Gyroll


INGREDIENTS:

* 1 tablespoon olive oil
* 1 pound ground lamb
* 6 cloves garlic, crushed
* 1 large onion, sliced
* 1 tablespoon dried oregano
* 2/3 teaspoon ground cumin
* 2 teaspoons salt
* 2 teaspoons freshly ground black pepper
* 1 dash hot pepper sauce
* 2/3 cup chopped fresh parsley
* 1 pound pizza crust dough
* 6 ounces feta cheese
* 1/2 zucchini, diced
* 8 ounces chopped black olives
* 1/2 teaspoon garlic powder

DIRECTIONS:

1. Preheat oven to 450 degrees F (230 degrees C).
2. Heat oil in a large skillet over medium-high heat. Brown meat
with garlic, onion, oregano, cumin, salt, pepper and hot pepper sauce.
When meat is almost done, add parsley and cook until the parsley wilts.
Remove mixture from heat and allow to cool.
3. Roll pizza dough out into a rectangle (about 18 inches by 12
inches), with the long side laid out left-to-right in front of you.
Spread out feta cheese, zucchini and black olives evenly over the
dough, leaving 3 inches from the edges of the crust uncovered. Spread
the cooled meat mixture over the top, still leaving edges of dough
uncovered.
4. Starting with the edge closest to you, roll up the whole thing
until it is all rolled up. You can do this by using the uncovered edge
of dough at the end as a 'strip' to stick to the roll and seal it,
making sure both ends are pressed down and sealed. Sprinkle with garlic
powder and bake in the preheated oven for 5 minutes. Then, reduce heat
to 350 degrees F (175 degrees C) and bake for about 30 minutes, or
until golden brown.

http://maindish.allrecipes.com/az/Gyrll.asp

-------------------------------------------------------------------------------------------------------------------------------

Grilled Spicy Lamb Burgers


INGREDIENTS:

* 1 pound ground lamb
* 2 tablespoons chopped fresh mint leaves
* 2 tablespoons chopped fresh cilantro
* 2 tablespoons chopped fresh oregano
* 1 tablespoon garlic, chopped
* 1 teaspoon sherry
* 1 teaspoon white wine vinegar
* 1 teaspoon molasses
* 1 teaspoon ground cumin
* 1/4 teaspoon ground allspice
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 4 pita bread rounds
* 4 ounces feta cheese, crumbled

DIRECTIONS:

1. Preheat grill for medium heat.
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. 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.

http://barbeque.allrecipes.com/az/Gr...cyLmbBrgrs.asp

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-Rusty

wrote:
> Just came across a good deal on frozen ground lamb
>
> Looking for a simple, quick and easy recipe to use it up..
>
> The family is quite open to trying new flavors

Lamb curry. I tried some really nicely spiced Indian lamb curry meatballs
on a trip recently and they hit the spot with a side of rice. Sorry, I
don't have a recipe but I'm sure you can Google and find one.

Jill

> wrote in message
...
> Just came across a good deal on frozen ground lamb
>
> Looking for a simple, quick and easy recipe to use it up..
>
> The family is quite open to trying new flavors
>
Stuffed bell peppers are nice with ground lamb.
Janet

In article >, "jmcquown" > wrote:
wrote:
>> Just came across a good deal on frozen ground lamb
>>
>> Looking for a simple, quick and easy recipe to use it up..
>> The family is quite open to trying new flavors
>
>Lamb curry. I tried some really nicely spiced Indian lamb curry meatballs

You sure that wasn't "mutton", Jill? I met quite a lot of mutton
[probably goat in fact] during several months in India, but nothing
served as lamb. Bloody good stuff anyway, so who cares? :-)

>on a trip recently and they hit the spot with a side of rice. Sorry, I
>don't have a recipe but I'm sure you can Google and find one.

I still haven't managed to reproduce the marvellous breakfast omlettes
served in Madhya Pradesh. Google hasn't helped there.

Cheers, Phred.

--
LID

I use ground lamb for scotch broth (lamb and barley soup). I was crazy
for Campbell's scotch broth when I was a kid, though I rarely see it
stocked now so I have to make my own. My not-very-formal recipe goes
something like this:

Simmer 1 lb ground lamb in 4 cups water until the meat is cooked
through. Chill the lamb/water stock overnight and in the morning remove
the hard fat that solifies on top. Bring the broth to a boil again and
add 1 cup barley. Simmer 45 minutes. Add water if the mixture seems too
thick. Add 1 cup each chopped onions, chopped carrot, and chopped
cabbage, and simmer 10 more minutes. Add salt and pepper to taste.

jmcquown wrote:
> wrote:
>> Just came across a good deal on frozen ground lamb
>>
>> Looking for a simple, quick and easy recipe to use it up..


I know I keep posting this recipe but it is a FAVORITE here. The lamb
seems to make the beef "beefier" tasting, if that makes sense?

> * Exported from MasterCook *
>
> Cardamom Spiced Meatloaf
>
> Recipe By : Amy Finnerty in Southern Living, March 2004.
> Serving Size : 8 Preparation Time :0:15
> Categories : Beef Main Dishes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 tablespoons butter
> 2 carrots, finely diced
> 1 large onion, finely diced
> 1 zucchini, finely diced
> 2 cloves garlic, crushed into a paste
> 2 teaspoons ground cardamom
> 1 teaspoon cumin
> 1/2 teaspoon cinnamon
> 1/4 teaspoon cayenne
> 1/4 teaspoon black pepper
> 1 pound ground chuck
> 1 pound ground lamb, or additional beef
> 2 eggs
> 1 cup fresh bread crumbs
> 1/2 cup Ketchup
> 1/3 cup plain yogurt
> 2 teaspoons salt
> 2 tablespoons ketchup for topping loaves
>
> In 12 inch nonstick skillet, melt the butter over medium heat. Add the carrots, onion and zucchini and cook, stirring occasionally, until the vegetables are tender. About 15 minutes. Add the garlic and cook 1 minute longer. Stir in the cardamom, cumin, cinnamon, red pepper, black pepper and cook 30 seconds. Set aside to cool slightly.
>
> Preheat over to 375 degrees. In a large bowl combine beef, lamb, eggs, bread crumbs ketchup, yogurt, salt and cooked vegetable mixture just until well blended but not over mixed.
>
> Shape into meatloaf in baking dish and spread the top with the remaining 2 Tbl ketchup. Bake 1 hour 15 min. Let stand 10 minutes to set before carving.
>
> - - - - - - - - - - - - - - - - - -
>
>

On Thu, 2 Mar 2006 06:54:17 -0600, "jmcquown" >
wrote:

wrote:
>> Just came across a good deal on frozen ground lamb
>>
>> Looking for a simple, quick and easy recipe to use it up..
>>
>> The family is quite open to trying new flavors
>
>Lamb curry. I tried some really nicely spiced Indian lamb curry meatballs
>on a trip recently and they hit the spot with a side of rice. Sorry, I
>don't have a recipe but I'm sure you can Google and find one.

Another on the international theme:

Dolmas Unwrapped

Saute some onion and garlic in olive oil, add the ground lamb and
brown. Add some julienned grape leaves, allspice, salt/pepper and some
day-old rice. Finish off with some toasted pine nuts and a splash of
lemon or lime juice. Serve with tabouleh.

Easier than wrapping up all those individual dolmas.

J. Eric Durbin wrote:

> Dolmas Unwrapped
>
> Saute some onion and garlic in olive oil, add the ground lamb and
> brown. Add some julienned grape leaves, allspice, salt/pepper and some
> day-old rice. Finish off with some toasted pine nuts and a splash of
> lemon or lime juice. Serve with tabouleh.
>
> Easier than wrapping up all those individual dolmas.
>
hmmmm.. that sounds great! I just recently had dolmas for the first time
and fell in love with the fresh lemony flavor. How do you think your
mixture would taste in red pepper halves that get baked?
TEll me a little about finding the best grape leaves? What should I look
for?
TIA
Goomba

On Thu, 02 Mar 2006 10:24:43 -0500, Goomba38 >
wrote:

>J. Eric Durbin wrote:
>
>> Dolmas Unwrapped
>>
>> Saute some onion and garlic in olive oil, add the ground lamb and
>> brown. Add some julienned grape leaves, allspice, salt/pepper and some
>> day-old rice. Finish off with some toasted pine nuts and a splash of
>> lemon or lime juice. Serve with tabouleh.
>>
>> Easier than wrapping up all those individual dolmas.
>>
>hmmmm.. that sounds great! I just recently had dolmas for the first time
> and fell in love with the fresh lemony flavor. How do you think your
>mixture would taste in red pepper halves that get baked?

It would probably be fine, although I wonder if the pepper and grape
leaves might clash a bit. The only way to find out is to experiment.
Also, ground lamb tends to be a bit dry (low fat) so baking it could
make it even drier. The nice thing about the recipe above is that it
takes about 15 minutes from start to serving.

>TEll me a little about finding the best grape leaves? What should I look
>for?

Grape leaves need to be brined to make them soft eenough to be edible
so almost all come in jars. Safeway and most large supermarkets carry
one or two brands of grape leaves and I've not found much difference
between them. A middle eastern store might have some imported brands,
but I haven't tried them. They are always whole leaves that are rolled
up and inserted into the jar. You need to remove the roll from the
jar, peel off the individual leaves and julienne them.

BTW, you can add a pinch of cinnamon, as well as the allspice, for
more depth of flavor.

> wrote in message
...
> Just came across a good deal on frozen ground lamb
>
> Looking for a simple, quick and easy recipe to use it up..
>
> The family is quite open to trying new flavors
>

Here's one I like:


Lamb meatballs

One of my better inventions! They go well with mashed potatoes or rice.

1 lb ground lamb
2/3c finely minced onion
1 TB curry powder
1/2c chopped fresh cilantro
1/2c applesauce
2/3c cooked white rice
2 eggs
1/2c plain dry breadcrumbs
1 tsp salt
1/2 tsp freshly ground black pepper

1/2c tomato puree
1/2c dry red wine
1c beef stock

Gently mix first group of ingredients. Form 1 TB of mixture into a small
patty, cook, and taste for seasoning. Correct if needed. Form all of mixture
into 1-1/2 inch balls and refrigerate until needed. Heat 2 TB olive oil in a
skillet. Dust meatballs with flour and brown in oil. Mix second group of
ingredients and add to skillet. Cover and simmer slowly for 20 minutes,
until sauce is thickened and meatballs are done.



Peter Aitken

Really simple...

Just form the unseasoned lamb into lamb burgers. In the middle, stick
some soft mild goat cheese and seal the meat up around it. Cook like
hamburgers.

Yappa
http://yappadingding.blogspot.com/

"Kathy" > wrote in message
oups.com...
>I use ground lamb for scotch broth (lamb and barley soup). I was crazy
> for Campbell's scotch broth when I was a kid, though I rarely see it
> stocked now so I have to make my own. My not-very-formal recipe goes
> something like this:
>
> Simmer 1 lb ground lamb in 4 cups water until the meat is cooked
> through. Chill the lamb/water stock overnight and in the morning remove
> the hard fat that solifies on top. Bring the broth to a boil again and
> add 1 cup barley. Simmer 45 minutes. Add water if the mixture seems too
> thick. Add 1 cup each chopped onions, chopped carrot, and chopped
> cabbage, and simmer 10 more minutes. Add salt and pepper to taste.
>

I'm making your recipe right now Kathy.

Altered a little.

I browned the meat and added the water then drained it all and used a fat
separator to pour the water back. I also added some chicken bouillon to
it.

Actually I'm making dual meals. The dogs and us. I will take out the
dogs before I add the onions. They can't have that.

I'll let you know what else I do and how it turns out.

MoM