Recipes — lamb mince

Grilled lamb gyro wraps with Greek tzatziki sauce are made in minutes on the grill. Place on a pita wrap with cool veggies and tzatziki sauce.

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4

Ingredients

For the Tzatziki Sauce:

    •    1 cup Greek yogurt
    •    1 garlic clove, minced
    •    1/2 cucumber seeded, peeled
    •    2 tsps fresh lemon juice
    •    1 tbsp olive oil
    •    1 tbsp fresh mint, minced
    •    pinch of salt and pepper

For the Lamb:

    •    1/4 cup diced red onion
    •    2 garlic cloves, minced
    •    1/4 cup breadcrumbs
    •    1/2 tsp ground cinnamon
    •    1/2 tsp dried oregano
    •    1 tbsp fresh parsley, chopped
    •    1 tbsp fresh rosemary, chopped
    •    1 tsp ground cumin
    •    1/2 tsp ground allspice
    •    1 tsp smoked paprika
    •    1/2 tsp fresh cracked pepper
    •    1 tsp sea salt
    •    1/2 cup feta cheese, crumbled
    •    1 egg
    •    3 lb Aussie grass-fed ground lamb

For the Gyro Wraps:

    •    4 pita wraps
    •    chilled tzatziki sauce
    •    toppings: chopped tomatoes, parsley, and cucumber

Method

1. For the tzatziki sauce: Using a whisk, mix Greek yogurt, minced garlic, chopped cucumber, lemon juice, olive oil, chopped mint, and a pinch of salt and pepper.
   Cover and refrigerate for 1-2 hours, this helps the flavor.
   
   
2. For the lamb: Preheat your Big Green Egg or grill to 400 degrees. Soak wood skewers in cold water for 1 hour, or use metal skewers. In a large bowl, add diced onions, minced garlic, breadcrumbs, cinnamon, oregano, parsley, rosemary, cumin, allspice, paprika, salt, pepper, and crumbled feta. Mix well, then crack in one egg and add ground Aussie lamb. Using clean hands or a spatula, combine until it comes together. Use a medium size ice cream scoop and then roll the lamb meatballs to almost 3″ in size, as they will shrink on the grill. Push 4-5 lamb meatballs onto each skewer leaving space in between. Grill for 5-6 minutes per side at 400 degrees on your Big Green Egg or grill turning every 5-6 minutes until nicely brown.
   
   
3. To assemble: Place 3 Aussie lamb meatballs onto the pita, sprinkle on chopped tomato, cucumber, and drizzle with tzatziki sauce. Garnish with parsley, and Be Aussome!

This great family recipe is thanks to True-Aussie-Beef-and-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/lamb/grilled-lamb-gyro-wraps-with-greek-tzatziki-sauce/#

With these quick, easy and cheap koftas, there's no excuse for hitting the kebab van

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 8

Ingredients

For the bugers:

    •    1kg lamb mince
    •    2 onions, coarsely grated
    •    1 garlic bulb, broken into cloves and finely chopped or grated
    •    6 tbsp garam masala
    •    bunch coriander, chopped (optional)
    •    1 tbsp chilli sauce, plus extra to serve

To serve:

    •    8 pitta breads
    •    4 tomatoes, halved and sliced
    •    half a red cabbage, shredded
    •    1 red onion, sliced (optional)
    •    small pot plain yogurt

Method

1. Tip the mince into a large bowl (use a clean washing-up bowl if you don’t have anything big enough) with all the other burger ingredients and a good pinch of salt. Roll up your sleeves, get your hands into the mix and squelch everything together through your fingers until completely mixed. Pat the mix into 16 small burgers. These may now be frozen for up to 1 month or chilled up to a day ahead.
2. To cook, heat grill to its highest setting and lay the burgers in a single layer on a baking tray (you may need to do this in batches, depending on how big your tray is). Grill on the highest shelf for 5-6 mins on each side until browned and cooked through. Pile burgers onto a platter and serve with all the accompaniments, so everyone can construct their own sandwich.

This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/7736/diy-kofta-burgers

Everybody loves a good meat pie and this lamb, rosemary and garlic pie is just delicious!

Prep Time

    •    Prep time: 1 hour and 15 minutes
    •    Cook time: 2 hours and 35 minutes
    •    Yield: Serves 8

Ingredients

    •    1/4 cup olive oil
    •    1kg diced lamb
    •    1 red onion, thinly sliced
    •    4 garlic cloves, thinly sliced
    •    500g golden delight potatoes, peeled, cubed
    •    2 carrots, peeled, cubed
    •    1/2 cup tomato paste
    •    1/3 cup gravy powder
    •    3 cups Massel beef stock
    •    2 tablespoons worcestershire sauce
    •    2 tablespoons chopped fresh rosemary
    •    2 tablespoons cornflour
    •    4 sheets frozen ready-rolled puff pastry, partially thawed
    •    1 egg, lightly beaten

Method

1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Transfer to a plate. Repeat with 1 tablespoon oil and remaining lamb.
2. Heat remaining oil in pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until soft. Add potatoes and carrots. Cook, stirring, for 5 minutes or until browned. Add tomato paste and gravy powder. Cook, stirring, for 1 minute.
3. Return lamb to pan. Add stock and worcestershire sauce. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 2 hours or until lamb is tender. Stir in rosemary. Season with salt and pepper.
4. Combine cornflour and 2 tablespoons warm water. Add to lamb mixture. Simmer for 1 minute. Remove from heat. Cool.
5. Preheat oven to 200°C/180°C fan-forced. Lightly grease two 3cm-deep, 20cm (base) round glass or ceramic pie dishes. Line base and sides of each dish with 1 sheet of pastry, trimming excess. Place each dish on a baking tray. Line pastry cases with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights.
6. Divide lamb mixture between pastry cases. Place remaining pastry sheets over filling. Trim. Press edges together with a fork to seal. Prick top of pastry with a fork. Brush with egg.
7. Bake for 25 to 30 minutes or until pastry is golden. Remove from oven. Allow to stand for 5 minutes before serving.

This great family recipe is thanks to Taste at https://www.taste.com.au/recipes/lamb-rosemary-garlic-pies/da541267-bf83-4879-adc1-8f871d347d00

Looking for a delicious natural lamb recipe? Try out this simple, yet tasty recipe for Mediterranean Lamb Burger from the experts at Australian Lamb!

Prep Time

    •    Prep time: 1 hour
    •    Cook time: 8 minutes
    •    Yield: Serves 4

Ingredients

    •    1 pound lean Australian ground lamb
    •    4 green onions, finely chopped
    •    1 tablespoons ground cumin
    •    1 teaspoon dried oregano
    •    2 tablespoons semi-dried tomatoes, chopped
    •    olive oil for brushing
    •    4 multigrain rolls, halved horizontally
    •    3 ounces baby rocket leaves
    •    ⅓ cup hummus
    •    2 tablespoons semi-dried tomatoes, thinly sliced
    •    1 tablespoon flat parsley leaves

Method

1. Place the ground lamb in a bowl and add the chopped green onion, cumin, oregano and chopped semi-dried tomatoes. Form into 4 patties and refrigerate 1 hour. Heat a barbecue or char grill pan. Brush the patties with oil and cook 3-4 minutes on each side or until cooked to your liking.
2. While the burgers are cooking, lightly barbecue the rolls. Then top the bottom half of each roll with ¼ of the rocket leaves and a cooked burger. Spoon a tablespoon of hummus on top of the burger and scatter with ¼ of the thinly sliced semi-dried tomatoes and ¼ of the parsley leaves. Finish with the top half of the roll.

This great family recipe is thanks to True Aussie Beef and Lamb at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/lamb/mediterranean-lamb-burger/