Ground Lamb

Diane Ridge

Ground lamb, an essential recipe component in many areas of the Middle East and Mediterranean, can be used in many recipes that call for ground beef. For safety, the USDA recommends cooking lamb patties and ground lamb mixtures, such as meat loaf, to 160°F on a meat thermometer.

Lamb's naturally full flavor, like beef, can stand unadorned. However, it also takes well to light seasoning or bold enhancements. Spice, herb and citrus compliments include: allspice, basil, bay leaf, caraway, cinnamon, cloves, coriander, curry, fennel, garlic, lemon pepper, marjoram, mint, mustard, oregano, paprika, parsley, rosemary, sage, savory, tarragon and thyme. For more lamb menu ideas, visit www.americanlambboard.org.

Ground Lamb Recipes