15 Ground Lamb Recipes To Try Today
Ground lamb brings bold, rich flavor to any meal. From comforting classics like shepherd’s pie to exotic dishes like Moroccan kofta, these 15 family-tested recipes will inspire your next dinner. During our travels across 50+ countries, Natalia, Victor, and I have explored lamb dishes from Greece to Thailand, refining these recipes for home cooks. Whether you’re craving cozy or adventurous, there’s something here for everyone. Victor loves the Greek meatballs, while Natalia’s spice tweaks make every bite perfect. Try them tonight! Explore more at our recipes.
Jump to RecipesThe Ultimate Ground Lamb Recipe Collection
These 15 mouthwatering ground lamb recipes, from Mediterranean bowls to Thai larb, come with detailed ingredient lists and step-by-step instructions. Tested in our family kitchen, they blend global flavors with approachable techniques. For more protein-packed dishes, check our recipes.
1. Moroccan Lamb Kofta with Lemon Yogurt Sauce
Inspired by our 2019 Morocco trip, this kofta is a family favorite. The lemon yogurt sauce adds a tangy balance, perfect for Victor’s palate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground lamb | 1 lb |
| Garlic cloves, minced | 2 |
| Onion, grated | 1 small |
| Fresh parsley, chopped | 2 tbsp |
| Ground cumin | 1 tsp |
| Ground coriander | 1 tsp |
| Paprika (Wikipedia) | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Greek yogurt | ½ cup |
| Lemon juice | 1 tbsp |
Cooking Instructions
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- Mix ingredients: In a bowl, combine ground lamb, garlic, onion, parsley, cumin, coriander, paprika, salt, and pepper. Mix well.
- Shape kofta: Form into oval patties or logs.
- Cook kofta: Grill or pan-fry over medium heat until browned and cooked through, about 8-10 minutes.
- Make sauce: Whisk Greek yogurt, lemon juice, and a pinch of salt.
- Serve: Pair with pita or salad from our recipes.
Tip: Use a Atlas Cold Press EVOO for cooking. (USDA)
2. Classic Shepherd’s Pie
A cozy British classic from our UK travels, loved by Victor for its creamy mashed potato topping.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground lamb | 1 lb |
| Onion, diced | 1 large |
| Carrots, diced | 2 |
| Frozen peas | 1 cup |
| Tomato paste | 2 tbsp |
| Beef stock | 1 cup |
| Mashed potatoes | 2 cups |
| Butter | 2 tbsp |
Cooking Instructions
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
- Sauté vegetables: In a skillet, melt butter and sauté onion and carrots until softened, about 5 minutes.
- Cook lamb: Add lamb, cook until browned, then stir in tomato paste and beef stock. Simmer until thickened, about 10 minutes.
- Add peas: Mix in peas, season with salt and pepper.
- Assemble pie: Spread lamb mixture in a baking dish, top with mashed potatoes.
- Bake: Bake at 375°F (190°C) for 20-25 minutes until golden.
Tip: Use a Le Creuset Dutch Oven for even cooking. (Smithsonian)
3. Greek Lamb Meatballs
Victor’s top pick from our Greece trip, these meatballs burst with feta and dill flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground lamb | 1 lb |
| Garlic cloves, minced | 2 |
| Fresh dill, chopped | 1 tbsp |
| Feta cheese, crumbled | ½ cup |
| Breadcrumbs | ½ cup |
| Egg | 1 |
| Olive oil | 2 tbsp |
Cooking Instructions
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- Mix ingredients: Combine lamb, garlic, dill, feta, breadcrumbs, and egg. Mix thoroughly.
- Shape meatballs: Form into meatballs and chill for 10-15 minutes.
- Cook meatballs: Heat olive oil in a skillet and cook meatballs until browned, about 10-12 minutes.
- Serve: Pair with tzatziki or a salad from our recipes.
Tip: Use a Atlas Cold Press EVOO for frying. (USDA)
4. Mediterranean Lamb Bowls
A fresh, vibrant bowl inspired by our Mediterranean travels, perfect for quick family dinners.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground lamb | 1 lb |
| Garlic powder | 1 tsp |
| Cucumber, sliced | 1 |
| Cherry tomatoes | 1 cup |
| Hummus | ½ cup |
| Cooked quinoa (Wikipedia) | 2 cups |
| Fresh parsley, chopped | 2 tbsp |
Cooking Instructions
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- Cook lamb: In a skillet, cook lamb with garlic powder, salt, and pepper until browned, about 8 minutes.
- Assemble bowls: Layer quinoa, lamb, cucumber, tomatoes, and hummus.
- Serve: Garnish with parsley and a drizzle of Atlas EVOO.
Tip: Prep tips at cooking tips.
5. Spiced Lamb Nachos
A fun twist on nachos, inspired by our Mexico City adventures, loved by Victor for game nights.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground lamb | 1 lb |
| Tortilla chips | 1 bag |
| Feta cheese | ½ cup |
| Dried oregano | 1 tsp |
| Spring onions, chopped | 2 |
| Fresh parsley, chopped | 2 tbsp |
Cooking Instructions
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- Cook lamb: In a skillet, cook lamb with oregano, salt, and pepper until browned, about 8 minutes.
- Assemble nachos: Spread chips on a baking sheet, top with lamb, feta, and spring onions.
- Bake: Bake at 350°F (175°C) for 10 minutes until cheese melts.
- Serve: Garnish with parsley.
Tip: Use a Le Creuset Dutch Oven for cooking lamb.
6. Moroccan Lamb Chili with Sweet Potatoes
Natalia’s spicy twist from our Morocco trip, balanced with sweet potatoes for a cozy meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground lamb | 1 lb |
| Sweet potatoes, diced | 2 |
| Onion, diced | 1 large |
| Garlic cloves, minced | 3 |
| Harissa paste (Wikipedia) | 2 tbsp |
| Ground cumin | 1 tsp |
| Ground coriander | 1 tsp |
| Tomato paste | 2 tbsp |
| Chickpeas, drained | 1 can |
| Beef stock | 2 cups |
| Kale, chopped | 1 cup |
| Lemon juice | 1 tbsp |
Cooking Instructions
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- Sauté base: In a pot, sauté onion and garlic until softened. Add lamb and cook until browned.
- Add spices: Stir in harissa, cumin, coriander, and tomato paste. Cook for 2 minutes.
- Simmer: Add sweet potatoes, chickpeas, and beef stock. Simmer for 20-25 minutes until tender.
- Finish: Stir in kale until wilted, add lemon juice, and serve.
Tip: Use a Le Creuset Dutch Oven for best results.
7. Greek Moussaka
A layered Greek classic from our Athens visit, rich and comforting.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground lamb | 1 lb |
| Eggplants, sliced | 2 |
| Onion, diced | 1 large |
| Garlic cloves, minced | 2 |
| Tomato sauce | 2 cups |
| Ground cinnamon | ½ tsp |
| Olive oil | 2 tbsp |
| Béchamel sauce | 2 cups |
| Parmesan cheese, grated | ½ cup |
Cooking Instructions
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- Prep eggplant: Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil and roast until golden, about 15 minutes.
- Cook lamb: Sauté onion, garlic, and lamb until browned. Stir in tomato sauce and cinnamon, simmer for 10 minutes.
- Assemble: Layer eggplant and lamb mixture in a baking dish. Top with béchamel and Parmesan.
- Bake: Bake for 30 minutes until bubbly and golden.
Tip: Learn béchamel techniques at cooking tips.
8. Best Ever Lamb Burger
A juicy burger with Mediterranean flair, loved by our family for summer BBQs.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground lamb | 1 lb |
| Burger buns | 4 |
| Feta cheese | ½ cup |
| Fresh mint, chopped | 2 tbsp |
| Greek yogurt (Wikipedia) | ½ cup |
| Arugula | 1 cup |
| Red onion, sliced | 1 |
Cooking Instructions
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- Form patties: Mix lamb with mint, salt, and pepper. Form into patties and grill or pan-fry until done, about 8 minutes.
- Prep buns: Toast buns and spread with Greek yogurt.
- Assemble: Add patties, arugula, feta, and red onion. Serve immediately.
Tip: Use a Atlas EVOO drizzle for extra flavor.
9. Grilled Lamb Pizza with Arugula
A quick pizza inspired by our Italian travels, perfect for family pizza nights.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground lamb | 1 lb |
| Naan bread | 2 large pieces |
| Garlic, minced | 2 cloves |
| Mozzarella cheese, shredded | 1 cup |
| Feta cheese, crumbled | ½ cup |
| Arugula (Wikipedia) | 1 cup |
| Olive oil | 2 tbsp |
Cooking Instructions
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- Cook lamb: Cook lamb with garlic until browned, about 8 minutes.
- Assemble pizza: Spread lamb over naan, sprinkle with mozzarella and feta, drizzle with olive oil.
- Bake: Grill or bake at 400°F (200°C) until cheese melts, about 10 minutes.
- Serve: Top with arugula.
Tip: Use a Atlas EVOO for drizzling.
10. Thai Larb Salad
A spicy, fresh salad from our Thailand adventures, balanced for Victor’s taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground lamb | 1 lb |
| Lime juice | 3 tbsp |
| Fish sauce (Wikipedia) | 2 tbsp |
| Red chili flakes | 1 tsp |
| Fresh mint, chopped | 2 tbsp |
| Basil leaves, chopped | 1 tbsp |
| Rice, cooked | 1 cup |
| Lettuce leaves | For serving |
Cooking Instructions
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- Cook lamb: Cook lamb until browned, about 8 minutes. Drain excess grease.
- Mix dressing: Combine lime juice, fish sauce, and chili flakes. Toss with lamb.
- Serve: Add herbs, serve with rice and lettuce wraps.
Tip: Adjust chili for Victor’s preference. See more at cooking tips.
11. Loaded Greek Fries
A fun, family-friendly dish inspired by our Greek travels, perfect for sharing.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground lamb | 1 lb |
| Waffle fries (Wikipedia) | 1 bag |
| Cherry tomatoes, halved | 1 cup |
| Kalamata olives, sliced (Wikipedia) | ½ cup |
| Feta cheese, crumbled | ½ cup |
| Fresh parsley, chopped | 2 tbsp |
Cooking Instructions
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- Cook fries: Prepare waffle fries per package instructions.
- Cook lamb: Sauté lamb with salt and pepper until browned, about 8 minutes.
- Assemble: Layer fries with lamb, tomatoes, olives, and feta. Bake at 375°F (190°C) for 10 minutes.
- Serve: Garnish with parsley.
Tip: Use a Atlas EVOO drizzle for flavor.
12. Stuffed Acorn Squash with Lamb
A hearty fall dish from our farm-to-table experiments, loved by Natalia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground lamb | 1 lb |
| Acorn squash, halved (Wikipedia) | 2 |
| Onion, diced | 1 small |
| Garlic, minced | 2 cloves |
| Rice, cooked | 1 cup |
| Thyme | 1 tsp |
| Parmesan cheese, grated (Wikipedia) | ¼ cup |
Cooking Instructions
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- Prep squash: Preheat oven to 375°F (190°C). Scoop out seeds from squash and roast until tender, about 20 minutes.
- Cook filling: Sauté onion, garlic, and lamb. Mix in rice and thyme.
- Stuff squash: Fill squash halves with lamb mixture, sprinkle with Parmesan, and bake for 15 minutes.
Tip: Use a Le Creuset Dutch Oven for cooking.
13. Lamb Mince Pie
A savory pie inspired by our UK trips, perfect for family gatherings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground lamb | 1 lb |
| Brown onion, diced | 1 large |
| Button mushrooms, chopped | 1 cup |
| Tomato paste | 2 tbsp |
| Beef stock | 1 cup |
| Shortcrust pastry (Wikipedia) | 1 sheet |
| Puff pastry (Wikipedia) | 1 sheet |
| Egg, beaten | 1 |
Cooking Instructions
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- Cook filling: Sauté onion, mushrooms, and lamb until browned. Stir in tomato paste and beef stock, simmer until thickened, about 10 minutes.
- Assemble pie: Line a pie dish with shortcrust pastry, fill with lamb mixture, top with puff pastry.
- Bake: Brush with egg and bake at 375°F (190°C) for 30-35 minutes until golden.
Tip: Use a Le Creuset Dutch Oven for the filling.
14. Chocolate Lamb Chili
A bold chili with a cacao twist, inspired by our Mexican market visits.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground lamb | 1 lb |
| Yellow onion, diced | 1 large |
| Garlic cloves, minced | 2 |
| Chili powder | 2 tbsp |
| Cacao powder | 2 tbsp |
| Kidney beans | 1 cup |
| Beef or lamb broth | 2 cups |
| Tomatoes, diced | 1 can |
| Tomato paste (Wikipedia) | 2 tbsp |
Cooking Instructions
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- Cook base: Brown lamb with onion and garlic in a pot, about 8 minutes.
- Add spices: Stir in chili powder, cacao powder, and tomato paste.
- Simmer: Add beans, broth, and tomatoes; simmer for 30 minutes.
- Serve: Garnish with cilantro.
Tip: Use a Le Creuset Dutch Oven for rich flavors.
15. Lamb-Stuffed Peppers
A colorful, hearty dish inspired by our Mediterranean travels, great for family dinners.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ground lamb | 1 lb |
| Bell peppers, halved | 4 |
| Onion, diced | 1 |
| Garlic, minced | 2 cloves |
| Cooked rice | 1 cup |
| Tomato sauce | 1 cup |
| Cumin | 1 tsp |
| Cheddar cheese, shredded | ½ cup |
Cooking Instructions
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- Prep oven: Preheat oven to 375°F (190°C).
- Cook filling: Sauté onion, garlic, and lamb until browned. Mix in rice, tomato sauce, and cumin.
- Stuff peppers: Fill pepper halves with mixture, place in a baking dish.
- Bake: Top with cheddar and bake for 25-30 minutes until peppers are tender.
Tip: Use a Le Creuset Dutch Oven for the filling.
Frequently Asked Questions
Yes, ground lamb can be replaced with ground beef, turkey, or chicken, but the flavor profile will change slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Fresh mint, parsley, thyme, and rosemary complement lamb’s rich flavor beautifully.
Yes, recipes like Shepherd’s Pie or Lamb Mince Pie can be prepped in advance and refrigerated or frozen until ready to cook.
Steamed vegetables, roasted potatoes, rice, or a fresh salad are great accompaniments for lamb dishes.
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About Mangoes & Palm Trees
We’re a family of food enthusiasts—Oliver, Natalia, and Victor—who’ve explored authentic cuisines across 50+ countries, from Morocco’s spice markets to Thailand’s vibrant stalls. Our recipes are tested in real kitchens with family feedback, blending global inspiration with approachable techniques for restaurant-quality results at home.
