Simple ideas for ground lamb?

[Robin Garr]

Okay, I've got a half-pound of locavore ground lamb left over from the other night, and I don't want to make lamb burgers again. Any suggestions? Oh, yeah, I don't feel like getting into anything complicated, either.

I mix the following into ground lamb, in no particular proportion, but generously: chopped red onion, finely chopped fresh rosemary, crumbled feta cheese, greek seasoning like Cavender's, or just salt, pepper, garlic. Blend well. Grill and serve with some of those big tomatoes of yours, and some sliced cukes.
Sorry Robin, I just reread and you said "no burgers again". Maybe you can use this next time.

[Robin Garr]

Sorry Robin, I just reread and you said "no burgers again". Maybe you can use this next time.

It's okay, Karen, those look really mouth-watering! I might change my mind about "no burgers again." Alternatively, I might make little seasoned meatballs and, rather than frying them, let them cook in a simple tomato sauce and put it over pasta. I'll come up with something ...

Shepherds Pie. Brown lamb, put in bottom of casserole, top with succatash, and mashed potatoes. Bake in oven till brown on top. Add any herbs, spices, and other things (such as roasted red pepper) you like.

Kebabs, baby, kebabs. Mix the meat with salt, pepper, cumin and a bit of hot paprika, finely chopped coriander leaves, knead together with uncooked pine nuts (pignoles), form into tube like shapes about 6" long and 1 - 1 1/2 inch thick, mount on skewers and do them over an open grill. Serve with tchina sauce for dipping.

[Jenise]

Shepherds Pie. Brown lamb, put in bottom of casserole, top with succatash, and mashed potatoes. Bake in oven till brown on top. Add any herbs, spices, and other things (such as roasted red pepper) you like.

But he only has half a pound of the lamb. I'd be more inclined to stretch it--remember porcupine meat balls, studded with raw rice and cooked in a broth? Could do something fun with that concept and some curry flavorings.

[Robin Garr]

mount on skewers and do them over an open grill.

Nice idea, but we're currently between grills.

[Robin Garr]

But he only has half a pound of the lamb.

That's standard for us, though. Serving meat in 4-ounce portions (barring the occasional guilty pleasure of a big steak) is one way to accommodate being a full-time food-and-wine guy without becoming a full-time blimp.

If you've got some bulghur around, maybe kibbe?

Otherwise, I say go back to mini-meatballs. Maybe adapt something Swedish and see how it goes?

If you're really not too hungry consider mixing the ground meat with a small part of dampened white bread, mix in an egg or two, season with salt, pepper and whatever else strikes your fancy and deep fry them. And if you don't like them, you can always throw them at an enemy.

Merguez sausage
~1/2 tsp each cumin seed and coriander seed, toasted and ground
1-2 cloves garlic, minced
1-2 Tbsp chopped cilantro
cayenne to taste
kosher salt to taste
~ 1 tsp paperika
~ 1 lb ground lamb
1/2 - 1 tsp harissa (optional)

Combine all ingredients and mix well. Form into 3" cigar-like shapes. Refrigerate up to 5 days or freeze. Brown on all sides in couple tablespoons of olive oil 'til done.

[Robin Garr]

The rest of the story, with thanks to all who contributed ideas.

I made lamb meatballs scented with Spanish smoked paprika and simmered in a light tomato, onion and green pepper sauce, served over spaghetti. Quick and easy and good, and simmering the meatballs in sauce rather than frying them kept down the fat content.

The rest of the story, with thanks to all who contributed ideas.

I made lamb meatballs scented with Spanish smoked paprika and simmered in a light tomato, onion and green pepper sauce, served over spaghetti. Quick and easy and good, and simmering the meatballs in sauce rather than frying them kept down the fat content.

I'm gonna get some ground lamb just to try this.

[Robin Garr]

I'm gonna get some ground lamb just to try this.

If you do, Doug, to keep it simple I didn't do any kind of fancy polpette approach to the meatballs. No bread soaked in milk or anything like that, which works great for veal, but I figured with lamb I wanted to keep the flavor intense. I just seasoned the meat with smoked paprika, salt and pepper, worked it in lightly with a fork, trying not to compress the meat too much, and then just quickly hand-formed the half-pound of seasoned meat into about 15 or 16 small meatballs.

Robin, I love simmering my meatballs in the sauce they will be served in...I think they taste better and the texture is great.

[Robin Garr]

Robin, I love simmering my meatballs in the sauce they will be served in...I think they taste better and the texture is great.

Exactly! And you lose all the calories from frying. On the other hand, in fairness, frying introduces the Maillard reaction, which builds great flavor, so it's worth being aware that there's a tradeoff here and picking the one that fits our mood.

[Jenise]

But he only has half a pound of the lamb.

That's standard for us, though. Serving meat in 4-ounce portions (barring the occasional guilty pleasure of a big steak) is one way to accommodate being a full-time food-and-wine guy without becoming a full-time blimp.

Oh I understood that. I was just thinking that shepherds pie doesn't lend itself well to working with so small a quantity. But then I go downstairs this morning and look at my two personal All-Clad SS ramekins and realize they'd be perfect for exactly that kind of task. (This is the first time I've laid eyes on them in a year and a half.)

Now you've given me an idea! Personal shepherds' pies!