The best Ground Lamb Recipe

Ground Lamb can be used to make a variety of dishes. It can be baked into meatballs, boiled or braised. They can be cooked in a skewer to create dishes like kabab koobideh, kebabı and ćevapi. Lamb is the most common of the three species, and in recent decades, sheep meat has been breed as “lamb”, sometimes extending the accepted differences above.

Spiced Lamb Burger
It is one of the tastiest and easiest Ground Lamb Recipe. When the lamb is ripe inside the pita, the fat turns into bread, creating crunchy, small and delicious meat that doesn’t taste like burgers.

Ingredients for Ground Lamb Recipe:

• 8 thick medium pita pieces of bread with pockets
• 2 teaspoons kosher salt
• 3 pounds ground lamb, preferably shoulder
• 3/4 cup chopped fresh flat-leaf parsley
• 1 medium onion, very finely chopped
• 1/2 teaspoon ground cinnamon
• 1 tablespoon ground coriander
• 3/4 teaspoon ground cumin
• 1/4 cup olive oil, plus more for grilling
• 2 teaspoons freshly ground black pepper

GROUND LAMB RECIPE: Procedure

• Using a fork, in a large bowl, combine the lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper and 1/4 cup oil. Cover for at least an hour.
• Grilled it in low heat. Do one thing at a time, opening each pita with a string, until halfway through. Place the spoon on the potatoes and spread on the edges. Stop, press the filling to close.
• The mixture is roasted until the filling is done well and the bread becomes crunchy—5 minutes for each side.
• Do ahead: The filling can be filled up to 8 hours—total silence. Pita bread can be filled 1 hour before. Cover and cool.

Spiced lamb burgers with herbed yoghurt

This ground lamb recipe may not seem like too much Indian food but in a way it is not, but people in India usually eat kebabs, as they are or wrapped in bread.

Ingredients for Ground Lamb Recipe:
• 4 large garlic cloves
• 4cm/1½ in piece fresh ginger
• 20g/¾oz fresh coriander, stalks and leaves
• 2 slices thick-cut white bread, processed to crumbs in a food processor
• 1 large free-range egg
• 450g/1lb lamb mince
• 2-3 green chillies, chopped or ½-1 tsp red chilli powder
• 1 small onion
• 1 tsp salt, or to taste
• 1½ tsp garam masala
• ¾ tsp ground cumin
• 2 tbsp oil, for greasing

For the herbed yoghurt
• ½ tsp freshly ground black pepper
• 1-2 green chillies, finely chopped (optional)
• salt, to taste
• 15g/½oz fresh mint leaves, or 1 tbsp good quality dried mint
• 30g/1oz fresh coriander leaves
• 200g/7oz Greek-style yoghurt

GROUND LAMB RECIPE: Procedure

• For burgers, use a hand mixer, chop onions, ginger, garlic, coriander and pepper, or grab them by hand. Put in a bowl with lamb meat, add cumin seeds, hot spices, salt, eggs and breadcrumbs and mix well.

• Cut it into six burger shape and keep it in the refrigerator for 30 minutes. Take it out of the fridge 30 minutes before cooking begins.

• Meanwhile, mix all the ingredients of the herbal yoghurt in a bowl, then add salt and fresh pepper to taste.

• Preheating. Place the burgers on a well-cooked baking tray and cook on each side for 4 to 5 minutes. Midway, it can also be cooked in a non-stick greasy structure for 8-10 minutes.

• When cooking burgers, heat the buns in the oven for 3 to 4 minutes.

• To serve, divide the buns into two-place burgers in the middle of each loaf on a layer of lettuce. Garnish with tomatoes, onion rings and a tablespoon of yoghurt with herbs. End the other half of each bun.

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