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    Recipes — lamb mince

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    Lamb Meatball Sliders (lamb mince)

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 24


    For the meatballs:

        •    kosher salt
        •    2 large eggs
        •    1/2 cup diced onion
        •    1 pound ground lamb
        •    1/2 cup breadcrumbs
        •    1/2 tsp ground coriander
        •    3 tbsps extra virgin olive oil
        •    1 tsp fennel seeds, chopped
        •    1 clove garlic, finely chopped
        •    1 tbsp chopped fresh rosemary
        •    2 ounces fresh goat cheese (1/4 cup)
        •    1/2 pound merguez (spicy lamb sausage) or hot Itlian sausage, castings removed

    For the sauce:

        •    kosher salt
        •    1/2 tsp sugar
        •    1/2 tsp dried oregano
        •    1 medium onion, diced
        •    1/4 tsp red pepper flakes
        •    1/4 cup extra virgin olive oil
        •    1 28-ounce can whole San Marzano tomatoes, crushed by hand

    For the sliders:

        •    24 slider rolls
        •    1/8 tsp dried oregano
        •    1 1/2 tbsps whole milk
        •    1/4 tsp chopped fresh dill
        •    1/4 tsp chopped fresh thyme
        •    1/4 tsp chopped fresh rosemary
        •    2 1/2 tbsps marscarpone cheese
        •    1/2 pounds fresh goat cheese (1 cup)
        •    pickled sliced cucumbers, for serving
        •    kosher salt and freshly ground pepper


    1. Make the meatballs: Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook 1 minute, stirring constantly.

    2. Stir in the coriander, fennel seeds and rosemary; toast 1 minute. Transfer the mixture to a large bowl and refrigerate until cool.

    3. Meanwhile, roll the goat cheese into 1/2-inch balls (the size of marbles); set aside.

    4. Add the sausage, ground lamb, breadcrumbs, eggs and 1/2 teaspoon salt to the bowl with the spice mixture and mix with your hands until just combined. Roll into 24 small ovals (about 2 tablespoons meat each). Make an indentation in each with your thumb, then insert a goat cheese ball and form the meat around it. Roll between your hands to make a smooth ball. Refrigerate until ready to cook.

    5. Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until soft, about 1 minute. Add the tomatoes and their juices, red pepper flakes, 1/2 teaspoon salt and the sugar; cook until thickened, about 10 minutes. Add the oregano.

    6. Add the meatballs to the sauce. Reduce the heat to low, cover and simmer until cooked through, about 10 minutes.

    7. Assemble the sliders: Beat the goat cheese, mascarpone and milk in a bowl with a wooden spoon. Stir in the oregano, rosemary, thyme, dill, 1/4 teaspoon salt and a pinch of pepper. Spread the goat cheese mixture on each roll; fill with the pickled cucumbers, meatballs and more sauce.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/lamb-meatball-sliders-recipe-1973304

    Turkish Style Lamb Flat Breads (lamb mice)

    Looking for a delicious natural lamb recipe? Try out this tasty recipe for Turkish Style Lamb Flat Breads from the experts at Australian Lamb!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    2 tbsps olive oil
        •    2 tbsps currants
        •    2 ounces feta, crumbled
        •    1 large Turkish flat bread
        •    ¼ cup pine nuts, toasted
        •    ½ cup fresh parsley leaves
        •    1 pound Australian ground lamb
        •    2 tbsps Moroccan seasoning mix
        •    salt and freshly ground black pepper
        •    1 yellow onion, peeled and finely diced
        •    1 cup baby spinach leaves, washed and trimmed

    To serve:


    1. Preheat oven to 400°F.

    2. Heat the olive oil in a large frying pan, add the onion and cook, stirring until soft and light golden.

    3. Add the ground lamb and cook until all the lamb has browned, stirring to break up any lumps. Add the Moroccan mix and cook until aromatic. Add the spinach and cook until wilted, approximately 2 minutes.

    4. Remove from heat and stir in the pine nuts and currants. Season with salt and pepper.

    5. Cut bread in half lengthwise, creating two large flat pieces of bread to use as a base. Place bread onto a baking sheet, top with lamb mixture and sprinkle with crumbled feta.

    6. Bake in oven 15 minutes or until crisp and hot. Sprinkle parsley over the flatbread and serve with tzatziki.

    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/lamb/turkish-style-lamb-flat-breads/#

    Lamb & Apricot Meatballs

    No one can resist meatballs, and this recipe is so moreish you might want to make double and freeze for another time.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    ½ tsp sugar
        •    2 tbsps olive oil
        •    50g fresh breadcrumbs
        •    4 garlic cloves, crushed
        •    500g pack lean lamb mince
        •    400g can chopped tomatoes
        •    pitta bread and salad, to serve
        •    8 dried apricots, finely chopped
        •    ½ 20g pack mint, finely chopped
        •    2 red onions, very finely chopped
        •    2 tsps each ground cumin and coriander (or 4 tsp Moroccan spice blend)


    1. Heat 2 tsp oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.
    2. Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.
    3. Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to). Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pitta bread and salad.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/665637/lamb-and-apricot-meatballs

    Spicy Middle Eastern Kofte

    These Middle Eastern-style kofte meatballs are a doddle to make and perfect for the barbecue. Serve in a pitta with tzatziki.

    Prep Time

        •    Prep time: less than 30 minutes
        •    Cook time: 10-30 minutes
        •    Yield: Serves 16


    For the Kofte:

        •    1 tsp sea salt
        •    1 tbsp sumac
        •    2 tsps garam masala
        •    400g / 14oz lamb mince
        •    1 tsp cracked black pepper
        •    1 garlic clove, peeled, crushed
        •    1 shallot, peeled, very finely chopped

    For the Glaze:

        •    4 tbsps clear honey
        •    4 tbsp pomegranate molasses
        •    ½ pomegranate, seeds only, to serve


    1. Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue.
    2. For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands.
    3. Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes, or until completely cooked through.
    4. Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm.
    5. Remove the kofte from the oven, spear each one straight through the middle with a cocktail stick and arrange on a serving platter. Lightly brush the kofte with the warm glaze and sprinkle over the pomegranate seeds. Serve immediately.

    This great family recipe is thanks to BBC Recipes at https://www.bbc.co.uk/food/recipes/spicy_middle-eastern_46516

    Australian Lamb Albondigas

    Meatballs are a great way to introduce lamb into more casual, shareable formats; it’s familiar, but endlessly variable with flavors and cuisines, from Spanish to Korean.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4-5


        •    1 tbsp kosher salt
        •    2 tbsps heavy cream
        •    1 pound ground lamb
        •    ½ cup manchego, shredded
        •    1 tbsp fresh parsley, chopped
        •    2 tbsps fresh thyme, chopped
        •    1 tbsp fresh rosemary, chopped
        •    1 tsp fresh cracked black pepper
        •    ¼ cup piquillo peppers, small dice

    For the Chickpea Puree:

        •    1 tsp kosher salt
        •    1 tbsp lemon zest
        •    1 tbsp lemon juice
        •    ¼ cup extra virgin olive oil
        •    1 tbsp fresh mint, chopped
        •    1 tbsp fresh cilantro, chopped
        •    1/2 tsp fresh cracked black pepper
        •    3 cups unsalted canned chickpeas, pre-cooked

    For the Yogurt/Quince Vinaigrette:

        •    ¼ cup yogurt
        •    2 tbsps quince
        •    ¼ cup sherry vinegar
        •    2 tsps smoked paprika

    Plate Garnish:

        •    Celery leaves as needed
        •    Fresh cilantro as needed


    1. Preheat oven to 350F. In a small bowl combine all ingredients and mix well. Form into 1.5 ounce meatballs and place onto a baking sheet with parchment paper. Place in oven for 12-15 minutes, or until cooked through. Reserve until ready to use.

    2. For the Chickpea Puree: In a food processor, add chickpeas, olive oil, lemon zest, lemon juice, salt and black pepper. Process until smooth. Next, add fresh herbs and process until incorporated. Reserve until ready to use.

    3. For the Yogurt/Quince Vinaigrette: In a food processor, combine all ingredients and mix until smooth. Reserve until ready to use.

    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/lamb/australian-lamb-albondigas/#