Lamb recipes - hearty, healthy & satisfying.
Why lamb recipes? Admittedly, Iโm a proud (partially) Armenian celiac who loves good Armenian food. I also love good lamb and good lamb recipes, which in part is why you will find so many here at G-Free Foodieยฎ.
In addition to being delicious, lamb is good for you. It is dense with protein and therefore satisfying and sustaining. It is rich in iron, vitamin B12, niacin, phosphorous, and zinc. These nutrients are important for good body function such as immune support and managing cholesterol. It is a versatile protein that pairs well with so many flavors, so no wonder I love lamb -right?
Best lamb recipes everyone will love.
Whether in Armenian recipes like LuLa Kebab, as lamb pops or lamb burgers, here are some lamb recipes I know you, your family and your guests will love. You're welcome.
Lula Kebab - Maybe my Favorite Lamb Recipe
One of the best Armenian foods I think you should try now is Lula Kebab. Consisting of ground lamb or a blend of ground beef and lamb, it is basic to Armenian cooking. Seasoned with onion and fresh herbs, it is cooked on skewers and often served alongside pilaf and salad. It is also filling forย meat dolma. Sadly, if you don't have a Hye Deli or Mediterranean meat counter near you, you probably can't buy it, but why not make it? It's that easy. ย
Meat Dolma: Armenian Stuffed Grape Leaves
I'm sharing my version of my family's Meat Dolma recipe. I'm calling this "my version" because my mother's is slightly different than my grandmother's, and so on. For example, I also use cooked rice which makes things a helluva lot easier. But don't tell my grandma. "Dolma" means stuffed, and "Sarma" means wrapped. So, these meat dolma in grape leaves are technically also Sarma. Whatever - cause they are full of amazing savory flavors all wrapped up as a handy finger food.
Lamb Chops +Easy Apricot Sauce
To be fair, Armenian food isn't the only way to eat lamb (though Armenian food IS pretty great). This lamb recipe for lamb chops with apricot sauce is cooked in the oven and probably easier than you think. It makes for an impressive, delicious, and really simple meal! Just marinate the meat with a rub for a few hours, roast in the oven, and done! The spicy apricot sauce is addictive and super-simple too.
Lamb Pita with Tahini Sauce and Zhug Recipe from Salt & Wind
Ok, ok while not exactly MY traditional Armenian family recipes, this Lamb Pita with Tahini Sauce and Zhug Recipe is a Middle Eastern inspired lamb recipe from Salt & Wind that isย as close as youโll get to the real thing without hopping a flight.
Asparagus & Lamb Kebabs with Pistachio Mint Pesto | CA GROWN
This Middle Eastern inspired kebab recipe from California Grown for asparagus & lamb kebabs is a lamb recipe filled with earthy flavors and vibrant hues. Finished with easyย Pistachio Mint Pesto, these kebabs are absolutely divine.
California Lamb Chili Recipe from California Grown
A list of lamb recipes would not be complete without this hearty winter chili from California Grown. Loaded with good-for-you fresh California produce, this California Lamb Chili recipe is sure to make a #lambfan out of people who say they โdonโt likeโ lamb. Better yet, easy to prepare and a great dish to bring to a potluck or to make for a hearty weeknight dinner. Pair it with these delicious Gluten-Free Multigrain Rolls.
Spicy Lamb Burger - A different sort of lamb recipe
Luckily my husband also comes from a family of lamb lovers. This lamb recipe for lamb burgers is a riff on his motherโs recipe. His momโs are full of fresh herbs and feta cheese. Mine are too, but with quite an added kick from ground chiles, smoked paprika and ground cumin. Drizzled with yogurt sauce, even the haters will love them.
Try this lamb recipe for Savory Lamb-Stuffed Pumpkin.
Savory Lamb-Stuffed Pumpkin
Ingredients
- 2 small Sugar Pie Pumpkins, about 6-7 inches in diameter
- salt & pepper
- 2 Tbsp. Olive Oil
- ยฝ large onion, diced
- 1 rib celery, diced
- ยฝ large red bell pepper, diced
- 2 tsp. Herbs de Provence
- ยฝ tsp. thyme
- 2 cloves garlic, crushed
- 1 lb. ground lamb
- 1 tsp. salt
- ยฝ tsp. ground pepper
- 2 cups chopped beet greens, or any other greens you have on hand
- 2 Tbsp. finely diced fresh parsley
- grated parmesan cheese, optional
Instructions
- Preheat oven to 350 degrees. Pop the stem off both pumpkins and cut each in half, top to bottom. Scoop out the guts, saving the seeds (some for next yearโs garden, the rest to roast). Sprinkle the inside of each pumpkin half lightly with salt and pepper, then place face down on a greased cookie sheet. Put in the oven and bake about 40 minutes, or until the pumpkin flesh is starting to get soft.
- Meanwhile, warm olive oil in a large pan on the stovetop. Add onion and celery, cooking till onion becomes translucent. Add bell pepper and continue cooking 5 minutes more. Stir in Herbs de Provence and thyme; cook and stir 30 seconds. Add 2 cloves of garlic and continue to stir, cooking until the garlic becomes fragrant.
- Stir in lamb, 1 t. salt and ยฝ t. pepper. Brown the meat, stirring frequently. Stir in the beet greens and cook till they are wilted. Remove stuffing mixture from heat and stir in the parsley.
- Remove the pumpkins from the oven and CAREFULLY turn them right-side-up. They will be very hot and probably release steam when you flip them so be careful!!! Fill each half with stuffing mixture, topping with grated cheese if desired. Return to the oven and bake an additional 8-10 minutes, or till cheese is melted and the pumpkin flesh is soft and beginning to caramelize around the edges.
- Remove from oven and let sit 5 minutes before serving. Enjoy!
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