Recipes — lamb mince

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

Ingredients

    •    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: tzatziki

Method

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/#

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

Ingredients

    •    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)

Method

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

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

Ingredients

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

Method

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

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

Ingredients

    •    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

Method

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/#

Try this traditional Greek moussaka, combining spiced lamb mince and creamy white sauce.

Prep Time

    •    Prep time: less than 30 minutes
    •    Cook time: 1-2 hours
    •    Yield: Serves 6

Ingredients

    •    150-175ml/5-6fl oz olive oil
    •    1 large onion, finely chopped
    •    3 garlic cloves, crushed
    •    900g / 2lb lamb mince
    •    50ml / 2 fl oz white wine (a generous splash)
    •    1 x 400g tin chopped tomatoes
    •    1 x 5cm / 2in piece cinnamon stick
    •    3 large aubergines
    •    salt and freshly ground black pepper
    •    handful fresh oregano leaves, preferably wild Greek oregano, chopped

For the topping:

    •    75g / 3oz butter
    •    75g / 3oz plain flour
    •    600ml / 1 pint milk
    •    50g / 2oz parmesan cheese, finely grated
    •    2 medium free-range eggs, beaten

Method

1. Preheat the oven at 200C/180C Fan/Gas 6.
   
   
2. For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else.
   
   
3. Slice the stalks off the aubergines and cut them lengthways into 5mm/¼in slices. Heat a frying pan until it is jumping hot, add one tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs (every kitchen should have some!), layer over the base of a 2.5-2.75 litre/4 ½-5 pint shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines and seasoning each layer as you go.
   
   
4. For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs.
   
   
5. Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until the top is golden-brown and bubbling.

This great family recipe is thanks to BBC Recipes at https://www.bbc.co.uk/food/recipes/moussaka_70308