Juiciness Guaranteed With These Ground Lamb Recipes

Love meatballs but tired of beef? Craving a delicious burger but want to try something different? Hear us out.

Surprise your palate with these two juicy, tender, and flavourful recipes made with grass-fed, free-range, hormone-free Alberta ground lamb.

They are easy to make and perfect for making a batch and freeze for later. 

1. Lebanese Lamb Meatballs

This recipe yields around 20 meatballs. They are delicious on their own but could also be so versatile. Make many quick weeknight dinners out of them by turning them into hearty subs, cheesy casseroles, or even skewers. 

If you're eating them on their own, you'll love that extra layer of unique flavour after dipping them in hummus. Alternatively, try serving these Lebanese lamb meatballs on top of a plate of fresh hummus and scoop them with a piece of pita.🤤

Ingredients

  • 1 lb ground lamb
  • 1 egg
  • 1/2 cup bread crumbs
  • 1/4 cup parsley, finely chopped
  • 2 tablespoon mint, finely chopped
  • 1 onion, finely chopped
  • 1/2 teaspoon multi-purpose spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper, ground
  • 1 teaspoon salt

Directions

We're baking the meatballs this time but you have the choice of baking or pan-frying. Both are delicious but the former saves time and some calories!

  • Preheat the oven to 205°C or 400°F
  • Mix all the ingredients together and form the meat into small round meatballs.
  • Place them on a non-stick baking sheet.
  • Bake them for about 45-50 mins.
  • And they're ready to be served or frozen for later.

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GROUND LAMB 1 LB

$13.00

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FREE RANGE BROWN EGGS DOZEN

$6.00

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MULTI-PURPOSE SEASONING

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HUMMUS|300g

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ORGANIC ITALIAN PARSLEY

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LOCAL WHITE ONIONS

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2. Lamb Burgers with Arugula, Trata, and Cucumber

Expect it to be rich, flavourful, succulent, plus a dash of freshness and crispness. Same as the meatballs, these lamb patties can be served fresh or frozen for many more impromptu burger nights to come. 

Ingredients

Directions

  • In a medium bowl, mix the meat, lemon zest, and mint with your hand. Form the meat into patties, about 2cm or 3/4 inch thick. Try to the make the patties slightly wider than the buns as they will shrink a bit as they cook.
  • Heat a charcoal or gas grill or a grill pan to medium-high. 
  • Season the patties with salt on both sides and put them onto the grill. Cook 4-5 minutes each side (depending on your preferred doneness).
  • When the patties are almost done but not quite done, layer some trata cheese onto each one to melt the cheese. Also place the buns on the grill to toast.
  • Place the patties with trata cheese on the bottom buns and top them with cucumber and arugula. Squeeze a wedge of lemon over each burger, finish them with their top buns and they are ready to serve!

 

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GROUND LAMB 1 LB

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TRATA GOAT CHEESE

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LOCAL CUCUMBER|LARGE

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LOCAL FRESH MINT

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