Zesty, savory, and bursting with Mediterranean flair—these ground lamb recipes bring Greek inspiration right to your kitchen. Perfect for quick weeknight dinners or cozy gatherings, each dish promises authentic flavors with a home-cooked twist. Ready to transform your meals? Dive into these 31 delicious ideas and discover your new favorite!
Greek Lamb Moussaka with Eggplant
Nestled in the quiet of my kitchen, I find myself drawn to the comforting layers of this classic dish, each one telling a story of warmth and tradition. It’s a slow, meditative process that invites reflection, much like turning the pages of an old journal. Today, I’m embracing the gentle rhythm of preparing a Greek lamb moussaka, letting the aromas fill the space with a sense of home.
Ingredients
For the eggplant layers:
– 2 large eggplants, sliced into 1/4-inch rounds
– 1/4 cup olive oil
– 1 teaspoon salt
For the lamb sauce:
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup tomato sauce
– 1/4 cup red wine
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon black pepper
For the béchamel topping:
– 4 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1/4 teaspoon nutmeg
– 1/4 cup grated Parmesan cheese
– 1 large egg, beaten
Instructions
1. Preheat the oven to 400°F.
2. Arrange the eggplant slices in a single layer on two baking sheets.
3. Brush both sides of the eggplant slices with olive oil and sprinkle with salt.
4. Bake the eggplant for 20 minutes, flipping halfway through, until tender and lightly browned.
5. Remove the eggplant from the oven and set aside to cool.
6. Reduce the oven temperature to 350°F.
7. In a large skillet over medium heat, cook the ground lamb for 8 minutes, breaking it into small pieces with a spoon.
8. Add the chopped onion and minced garlic to the skillet, cooking for 5 minutes until softened.
9. Stir in the tomato sauce, red wine, oregano, cinnamon, and black pepper.
10. Simmer the lamb sauce for 15 minutes, stirring occasionally, until thickened.
11. In a saucepan over medium heat, melt the butter.
12. Whisk in the flour and cook for 2 minutes to form a roux.
13. Gradually whisk in the warmed milk until smooth.
14. Cook the béchamel sauce for 5 minutes, stirring constantly, until thickened.
15. Remove the saucepan from the heat and stir in the nutmeg, Parmesan cheese, and beaten egg.
16. In a 9×13-inch baking dish, layer half of the baked eggplant slices.
17. Spread the lamb sauce evenly over the eggplant layer.
18. Top with the remaining eggplant slices.
19. Pour the béchamel sauce over the top, spreading it smoothly.
20. Bake the moussaka at 350°F for 45 minutes, until the top is golden brown and bubbly.
21. Let the moussaka rest for 15 minutes before serving.
Finally, the moussaka emerges from the oven with a golden, creamy top that gives way to rich, spiced lamb and tender eggplant beneath. Each bite offers a harmonious blend of textures, from the crisp béchamel to the melt-in-your-mouth layers, best enjoyed with a simple side salad to balance its hearty warmth.
Spiced Greek Lamb Meatballs with Tzatziki Sauce
Oftentimes, the simplest moments in the kitchen become the most cherished. On this quiet afternoon, I find myself drawn to the warmth of spices and the comfort of hands shaping memories. There’s something deeply soothing about preparing these meatballs, a gentle rhythm that feels like coming home.
Ingredients
For the meatballs:
– 1 lb ground lamb
– 1/4 cup breadcrumbs
– 1 large egg
– 2 tbsp fresh mint, finely chopped
– 1 tsp ground cumin
– 1/2 tsp ground cinnamon
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
For the tzatziki sauce:
– 1 cup plain Greek yogurt
– 1/2 cucumber, grated and squeezed dry
– 1 tbsp fresh dill, chopped
– 1 tbsp lemon juice
– 1 small garlic clove, minced
– 1/4 tsp salt
Instructions
1. In a large bowl, combine 1 lb ground lamb, 1/4 cup breadcrumbs, 1 large egg, 2 tbsp fresh mint, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
3. Shape the mixture into 1-inch meatballs, placing them on a parchment-lined baking sheet.
4. Refrigerate the meatballs for 15 minutes to help them hold their shape during cooking.
5. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
6. Add the meatballs in a single layer, working in batches if necessary to avoid crowding the pan.
7. Cook the meatballs for 3-4 minutes per side until golden brown and cooked through.
8. While the meatballs cook, prepare the tzatziki by combining 1 cup Greek yogurt, 1/2 grated cucumber, 1 tbsp fresh dill, 1 tbsp lemon juice, 1 minced garlic clove, and 1/4 tsp salt in a medium bowl.
9. Stir the sauce until well combined, then refrigerate until ready to serve.
10. Transfer the cooked meatballs to a paper towel-lined plate to drain excess oil.
Kindly tender with a crisp exterior, these meatballs carry the warmth of cinnamon and cumin that mingles beautifully with the cool, creamy tzatziki. I love serving them nestled in warm pita pockets with crisp lettuce and sliced tomatoes, or simply arranged on a platter for sharing. The contrast between the spiced lamb and refreshing sauce creates a harmony that feels both comforting and celebratory.
Lamb and Feta Stuffed Greek Peppers
Often, the simplest meals hold the deepest comfort, and these stuffed peppers feel like a quiet embrace on a cool evening, with the savory lamb and tangy feta mingling in a way that whispers of Mediterranean sun and home-cooked warmth.
Ingredients
For the filling:
– 4 large bell peppers, any color
– 1 lb ground lamb
– 1 cup crumbled feta cheese
– 1/2 cup cooked rice
– 1/4 cup chopped fresh mint
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1 (15 oz) can crushed tomatoes
– 2 tbsp olive oil
– 1/2 tsp garlic powder
Instructions
1. Preheat your oven to 375°F to ensure even cooking from the start.
2. Slice the tops off the bell peppers and remove the seeds and membranes, creating hollow vessels for the filling.
3. In a skillet over medium heat, brown the ground lamb for 8-10 minutes until no pink remains, breaking it into small pieces with a spoon.
4. Tip: Drain any excess fat from the lamb to keep the filling from becoming greasy.
5. Stir in the cooked rice, crumbled feta cheese, chopped mint, dried oregano, salt, and black pepper until well combined.
6. Spoon the lamb and feta mixture evenly into the hollowed bell peppers, packing it gently to avoid air pockets.
7. In a small bowl, mix the crushed tomatoes, olive oil, and garlic powder to create a simple sauce.
8. Pour the sauce into the bottom of a baking dish just large enough to hold the peppers snugly.
9. Place the stuffed peppers upright in the baking dish atop the sauce.
10. Cover the dish with aluminum foil and bake at 375°F for 30 minutes to steam and soften the peppers.
11. Tip: The foil trap steam, helping the peppers cook through without drying out.
12. Remove the foil and continue baking for another 15-20 minutes until the pepper edges are tender and slightly charred.
13. Tip: For a golden top, broil for the last 2-3 minutes, watching closely to prevent burning.
14. Let the peppers rest for 5 minutes before serving to allow the flavors to meld.
Soft and yielding, the peppers give way to a rich, herby filling that’s perfectly balanced by the salty feta, making it ideal for a cozy dinner paired with a crisp salad or crusty bread to soak up the savory tomato sauce.
Savory Greek Lamb and Spinach Pie
Yearning for comfort on this crisp autumn afternoon, I find myself drawn to the warmth of the kitchen, where the earthy aroma of lamb and spinach promises to fill the home with a sense of nourishing tranquility. This pie, with its flaky layers and savory heart, feels like a gentle embrace after a long day, a dish that invites you to slow down and savor each moment of its creation.
Ingredients
For the filling:
– 1 lb ground lamb
– 1 tbsp olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 10 oz fresh spinach, roughly chopped
– 1/4 cup fresh dill, chopped
– 1/4 cup fresh mint, chopped
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– Salt and black pepper to taste
– 2 large eggs, beaten
– 1/2 cup feta cheese, crumbled
For the assembly:
– 1 package (16 oz) phyllo dough, thawed
– 1/2 cup unsalted butter, melted
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature by the time the pie is assembled.
2. Heat 1 tbsp olive oil in a large skillet over medium heat for 1 minute until shimmering.
3. Add 1 finely chopped onion and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
4. Add 2 minced garlic cloves and cook for 1 minute, just until aromatic to avoid burning.
5. Increase the heat to medium-high and add 1 lb ground lamb, breaking it up with a spoon, and cook for 8 minutes until browned and no pink remains.
6. Stir in 10 oz roughly chopped fresh spinach and cook for 3 minutes, until wilted and reduced in volume.
7. Remove the skillet from heat and let the mixture cool for 10 minutes to prevent the eggs from curdling when added.
8. Tip: Gently fold in 1/4 cup chopped fresh dill and 1/4 cup chopped fresh mint at this stage to preserve their bright flavors.
9. Stir in 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, salt, and black pepper to taste, blending evenly.
10. Mix in 2 beaten large eggs and 1/2 cup crumbled feta cheese until fully incorporated.
11. Brush a 9×13 inch baking dish with some of the 1/2 cup melted unsalted butter to prevent sticking.
12. Layer 8 sheets of phyllo dough in the dish, brushing each sheet lightly with melted butter before adding the next.
13. Spread the lamb and spinach filling evenly over the phyllo layers.
14. Top with another 8 sheets of phyllo dough, brushing each with butter as before.
15. Tip: Tuck any overhanging edges inward to create a neat seal and prevent burning.
16. Score the top layers into 12 squares with a sharp knife to make serving easier after baking.
17. Bake in the preheated oven at 375°F (190°C) for 35 minutes, until the top is golden brown and crisp.
18. Tip: Let the pie rest for 15 minutes after baking to allow the layers to set and flavors to meld.
19. Slice along the scored lines and serve warm.
Layers of flaky, buttery phyllo give way to a richly spiced filling, where the tender lamb and vibrant spinach create a harmonious balance of earthy and herbal notes. For a creative twist, serve it alongside a simple Greek salad or drizzle with a lemon-herb yogurt sauce to brighten each bite.
Ground Lamb Gyros with Homemade Pita
Zephyrs of warm spice drift through the kitchen today, carrying memories of sun-drenched streets and shared meals. Ground lamb gyros with homemade pita feel like a gentle embrace, a way to slow down and savor each moment. This recipe invites you to craft something nourishing from scratch, piece by tender piece.
Ingredients
For the lamb mixture:
– 1 lb ground lamb
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp ground cinnamon
– 1/4 tsp salt
For the pita dough:
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 3/4 cup warm water (110°F)
– 1 tbsp olive oil
– 1 tsp sugar
– 1/2 tsp salt
For serving:
– 1/2 cup plain Greek yogurt
– 1/4 cup diced cucumber
– 1 tbsp fresh lemon juice
– 1/4 tsp minced garlic
Instructions
1. Combine 3/4 cup warm water (110°F), 1 tsp sugar, and 1 tsp active dry yeast in a small bowl and let sit for 5 minutes until foamy.
2. Tip: Water that’s too hot will kill the yeast—use a thermometer to ensure it’s precisely 110°F.
3. In a large mixing bowl, whisk together 2 cups all-purpose flour and 1/2 tsp salt.
4. Pour the yeast mixture and 1 tbsp olive oil into the flour and stir until a shaggy dough forms.
5. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
7. While the dough rises, heat 1 tbsp olive oil in a skillet over medium heat.
8. Add 1 lb ground lamb and cook for 5 minutes, breaking it into small crumbles with a spatula.
9. Stir in 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp ground cinnamon, and 1/4 tsp salt.
10. Cook for another 5 minutes until the lamb is browned and fragrant, then remove from heat.
11. Tip: Browning the spices with the lamb deepens their flavor—don’t rush this step.
12. Punch down the risen dough and divide it into 6 equal pieces.
13. Roll each piece into a 6-inch circle on a floured surface.
14. Heat a dry cast-iron skillet over medium-high heat until a drop of water sizzles immediately.
15. Cook each pita for 2 minutes per side until puffed and lightly charred.
16. Tip: Avoid pressing down on the pita while cooking to allow steam to build and create that signature pocket.
17. In a small bowl, mix 1/2 cup plain Greek yogurt, 1/4 cup diced cucumber, 1 tbsp fresh lemon juice, and 1/4 tsp minced garlic.
18. Fill each warm pita with the spiced lamb mixture and top with the yogurt sauce.
Tender pita pockets cradle the richly spiced lamb, their soft warmth contrasting with the cool, tangy yogurt sauce. Serve these gyros wrapped in parchment paper for easy holding, perhaps with a side of crisp vegetable sticks to complete the meal.
Greek Lamb Souvlaki with Lemon Garlic Marinade
Kindly, as the afternoon light fades, I find myself drawn to the simple ritual of preparing this meal, letting the aromas of lemon and garlic fill the quiet kitchen, a gentle nod to Greek traditions that feel both comforting and new.
Ingredients
For the marinade:
– 1/4 cup olive oil
– 1/4 cup freshly squeezed lemon juice
– 4 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the lamb and assembly:
– 1 pound lamb shoulder, cut into 1-inch cubes
– 4 wooden skewers, soaked in water for 30 minutes
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, 1/4 cup freshly squeezed lemon juice, 4 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
2. Add 1 pound of lamb cubes to the bowl, tossing gently to coat each piece evenly with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 4 hours for deeper flavor penetration.
4. Preheat a grill or grill pan to medium-high heat, aiming for a surface temperature of 400°F.
5. Thread the marinated lamb cubes onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
6. Place the skewers on the preheated grill and cook for 4 minutes, until the bottom side develops visible grill marks and a golden-brown color.
7. Flip the skewers using tongs and cook for another 4 minutes, until the lamb reaches an internal temperature of 145°F for medium doneness.
8. Remove the skewers from the grill and let them rest on a plate for 3 minutes to allow the juices to redistribute.
Vividly tender and bursting with zesty brightness, the lamb offers a perfect contrast of charred edges and succulent interior; serve it nestled in warm pita with a dollop of tzatziki or alongside a crisp Greek salad for a meal that feels both rustic and refined.
Herbed Lamb and Rice Dolmades
Vividly recalling the warmth of my grandmother’s kitchen, I find myself drawn to recreate these delicate parcels of comfort, where fragrant herbs and tender lamb mingle with rice in a timeless embrace. Each dolma feels like a whispered secret passed down through generations, inviting quiet contemplation with every bite.
Ingredients
For the filling:
– 1 lb ground lamb
– 1 cup long-grain white rice
– 1/4 cup finely chopped fresh mint
– 1/4 cup finely chopped fresh dill
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For assembly and cooking:
– 1 jar (16 oz) grape leaves, drained and rinsed
– 4 cups chicken broth
– 1/4 cup lemon juice
– 2 tbsp olive oil
Instructions
1. Rinse 1 cup long-grain white rice under cold water until the water runs clear, then drain thoroughly to remove excess starch.
2. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering, about 2 minutes.
3. Add 1 lb ground lamb and cook, breaking it up with a spoon, until no pink remains, approximately 8-10 minutes.
4. Tip: Render the lamb fat fully for richer flavor, but avoid overcooking to keep it tender.
5. Stir in the drained rice, 1/4 cup chopped mint, 1/4 cup chopped dill, 1 tsp salt, and 1/2 tsp black pepper, cooking for 2 minutes to blend flavors.
6. Remove the skillet from heat and let the filling cool to room temperature, about 15 minutes, to prevent the grape leaves from tearing.
7. Gently separate 30-40 grape leaves from the jar, laying them flat on a clean surface with the shiny side down.
8. Place 1 tbsp of the filling near the stem end of each leaf, then fold the sides inward and roll tightly into a cigar shape.
9. Tip: Don’t overstuff the leaves; they should roll easily without bursting during cooking.
10. Arrange the dolmades seam-side down in a single layer in a large pot to prevent unrolling.
11. Pour 4 cups chicken broth, 1/4 cup lemon juice, and 2 tbsp olive oil over the dolmades, ensuring they are fully submerged.
12. Place a heatproof plate on top of the dolmades to weigh them down during cooking.
13. Bring the liquid to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes until the rice is tender and liquid is absorbed.
14. Tip: Check at 40 minutes; the rice should be soft but not mushy, with no crunch remaining.
15. Remove from heat and let rest, covered, for 10 minutes to allow flavors to meld.
Momentarily, as you unwrap these tender bundles, the herbal fragrance wafts up, promising a texture that’s both yielding and subtly firm from the rice. The lamb lends a savory depth that pairs beautifully with a dollop of cool Greek yogurt or a side of crisp, lemony salad for contrast.
Greek Lamb Pastitsio with Creamy Béchamel
On quiet afternoons like this, I find myself drawn to recipes that unfold slowly, layer by layer, much like memories themselves. This Greek lamb pastitsio, with its creamy béchamel blanket, feels like a warm embrace from generations past, a dish meant to be savored rather than rushed.
Ingredients
For the lamb filling:
– 1 lb ground lamb
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can crushed tomatoes
– 1/4 cup dry red wine
– 1 tsp dried oregano
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 cup fresh parsley, chopped
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the pasta:
– 12 oz penne pasta
– 1 tbsp salt (for pasta water)
For the béchamel sauce:
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 4 cups whole milk, warmed
– 1/2 tsp ground nutmeg
– 1/2 cup grated Parmesan cheese
– 2 large eggs, beaten
– 1/2 tsp salt
– 1/4 tsp white pepper
Instructions
1. Preheat your oven to 350°F.
2. Heat 2 tbsp olive oil in a large skillet over medium heat.
3. Add 1 finely diced yellow onion and sauté until translucent, about 5 minutes.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 lb ground lamb, breaking it up with a spoon, and cook until browned, about 8 minutes.
6. Stir in 1/4 cup dry red wine, scraping any browned bits from the pan.
7. Add 1 can crushed tomatoes, 1 tsp dried oregano, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp salt, and 1/2 tsp black pepper.
8. Simmer uncovered for 20 minutes until thickened, stirring occasionally.
9. Remove from heat and stir in 1/4 cup chopped fresh parsley.
10. Bring a large pot of water with 1 tbsp salt to a rolling boil.
11. Cook 12 oz penne pasta according to package directions until al dente.
12. Drain pasta and return to the pot.
13. Melt 4 tbsp butter in a saucepan over medium heat.
14. Whisk in 1/4 cup flour and cook for 2 minutes until golden.
15. Gradually whisk in 4 cups warmed whole milk until smooth.
16. Cook, whisking constantly, until thickened enough to coat the back of a spoon, about 8-10 minutes.
17. Remove from heat and whisk in 1/2 cup Parmesan cheese, 1/2 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp white pepper.
18. Let cool for 5 minutes, then whisk in 2 beaten eggs.
19. Spread half of the cooked pasta in a 9×13 inch baking dish.
20. Top with all of the lamb mixture in an even layer.
21. Cover with remaining pasta.
22. Pour béchamel sauce evenly over the top, spreading to cover completely.
23. Bake at 350°F for 45 minutes until golden and bubbly.
24. Let rest for 15 minutes before serving.
Kitchen wisdom suggests letting the béchamel cool slightly before adding eggs to prevent scrambling. Keep the milk warm to help the sauce thicken smoothly, and allow the pastitsio to rest after baking so the layers set properly. Knowing how the creamy béchamel forms a golden crust that cracks to reveal tender pasta and spiced lamb beneath makes the wait worthwhile. Serve it with a simple Greek salad to cut through the richness, or enjoy it as a complete meal that comforts like a grandmother’s hug.
Mediterranean Lamb Kofta with Cucumber Relish
Nestled in the quiet of my kitchen, I find myself returning to the comforting rhythm of shaping these koftas, their earthy spices mingling with memories of sun-drenched coasts. It’s a dish that feels both ancient and immediate, inviting slow, deliberate hands to coax out its warmth. Perhaps you, too, seek that gentle pause in the day’s rush, where simple ingredients transform into something deeply nourishing.
Ingredients
For the kofta:
– 1 lb ground lamb
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tbsp chopped fresh mint
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
– 2 tbsp olive oil
For the relish:
– 1 medium cucumber, finely diced
– 1/4 cup plain Greek yogurt
– 1 tbsp lemon juice
– 1 tbsp chopped fresh dill
– 1/4 tsp salt
Instructions
1. In a medium bowl, combine the ground lamb, yellow onion, garlic, mint, cumin, coriander, cayenne pepper, and 1/2 tsp salt until evenly mixed.
2. Divide the mixture into 12 equal portions and shape each into a 2-inch oval kofta, pressing firmly to prevent crumbling.
3. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Place the koftas in the skillet without crowding, and cook for 4-5 minutes per side until browned and internal temperature reaches 160°F.
5. Tip: Let the koftas rest for 2 minutes after cooking to retain juices.
6. In a separate bowl, stir together the diced cucumber, Greek yogurt, lemon juice, dill, and 1/4 tsp salt for the relish.
7. Tip: Chill the relish for 10 minutes to allow flavors to meld for a brighter taste.
8. Serve the koftas warm with a dollop of cucumber relish on top.
9. Tip: For extra freshness, garnish with additional mint leaves before serving.
Juicy and aromatic, these koftas offer a tender bite with a hint of spice, perfectly balanced by the cool, creamy relish. I love serving them over a bed of fluffy couscous or tucked into warm pita bread for a handheld feast that feels both rustic and refined.
Greek Lamb Stew with Olives and Tomatoes
Gently, as autumn begins to whisper through the window, I find myself drawn to the warmth of slow-cooked meals that fill the kitchen with stories. This Greek lamb stew, with its tender meat and briny olives, feels like a quiet embrace on a cooling evening. It’s a dish that simmers patiently, inviting reflection with every aromatic bubble.
Ingredients
For the lamb and base:
– 2 lbs lamb shoulder, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
For the stew:
– 1 (28 oz) can whole peeled tomatoes, crushed by hand
– 1 cup pitted Kalamata olives
– 2 cups chicken broth
– 1 tsp dried oregano
– 1/2 tsp ground black pepper
– 1/2 tsp salt
Instructions
1. Pat the lamb cubes dry with paper towels to ensure a better sear.
2. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the lamb cubes in a single layer, working in batches if needed, and sear for 4 minutes per side until browned.
4. Remove the lamb and set aside, leaving the drippings in the pot.
5. Reduce the heat to medium and add the diced onion, sautéing for 5 minutes until translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Tip: Scrape the browned bits from the bottom of the pot with a wooden spoon to build flavor.
8. Return the seared lamb to the pot along with any accumulated juices.
9. Add the hand-crushed tomatoes, 1 cup Kalamata olives, 2 cups chicken broth, 1 tsp dried oregano, 1/2 tsp black pepper, and 1/2 tsp salt.
10. Bring the stew to a gentle boil, then reduce the heat to low.
11. Cover and simmer for 2 hours, stirring occasionally, until the lamb is fork-tender.
12. Tip: Avoid boiling vigorously to keep the olives from becoming too soft.
13. After 2 hours, uncover and simmer for an additional 15 minutes to slightly thicken the sauce.
14. Tip: Let the stew rest off the heat for 10 minutes before serving to allow the flavors to meld.
The lamb becomes impossibly tender, shredding at the touch of a fork, while the olives lend a salty depth that balances the bright acidity of the tomatoes. Serve it over creamy polenta or with crusty bread to soak up every last bit of the rich, herb-infused broth, perhaps with a sprinkle of fresh parsley for a touch of green.
Lamb Kebab Skewers with Greek Spices
Kindly, as the afternoon light fades, I find myself drawn to the quiet ritual of preparing these skewers, where each spice tells a story of sun-drenched hills and shared meals. There’s a gentle rhythm in marinating the lamb, a moment to pause and savor the aromas that fill the kitchen, reminding me of simpler times gathered around a grill with loved ones.
Ingredients
For the marinade:
– 1.5 lbs lamb shoulder, cut into 1-inch cubes
– 3 tbsp olive oil
– 2 tbsp lemon juice
– 2 tsp dried oregano
– 1 tsp garlic powder
– 1 tsp ground cumin
– 0.5 tsp salt
– 0.25 tsp black pepper
For grilling:
– 4 metal or wooden skewers (if wooden, soaked in water for 30 minutes)
Instructions
1. In a medium bowl, combine 1.5 lbs lamb cubes, 3 tbsp olive oil, 2 tbsp lemon juice, 2 tsp dried oregano, 1 tsp garlic powder, 1 tsp ground cumin, 0.5 tsp salt, and 0.25 tsp black pepper.
2. Gently toss the lamb with the marinade until evenly coated, cover the bowl, and refrigerate for at least 2 hours or up to 8 hours for deeper flavor infusion.
3. Tip: For best results, let the lamb marinate overnight to fully absorb the spices and tenderize.
4. If using wooden skewers, submerge them in water for 30 minutes to prevent burning during grilling.
5. Preheat an outdoor grill or grill pan to medium-high heat, aiming for 400°F, and lightly oil the grates.
6. Thread the marinated lamb cubes onto the prepared skewers, leaving a small space between each piece for even cooking.
7. Tip: Avoid overcrowding the skewers to ensure each cube cooks uniformly and develops a nice sear.
8. Place the skewers on the preheated grill and cook for 4-5 minutes on one side until grill marks appear and the edges begin to brown.
9. Flip the skewers using tongs and cook for another 4-5 minutes on the other side until the internal temperature reaches 145°F for medium doneness.
10. Tip: Use a meat thermometer to check for doneness, as overcooking can make the lamb tough.
11. Remove the skewers from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.
Nestled on a plate, these kebabs offer a tender, juicy bite with a smoky char that contrasts beautifully with the bright, herbaceous notes of the marinade. Serve them alongside a simple Greek salad or tucked into warm pita bread with a dollop of tzatziki for a meal that feels both comforting and effortlessly elegant.
Rosemary Lamb and Orzo Greek Salad
Gently, as the late summer sun warms the kitchen, I find myself drawn to the earthy aroma of rosemary and the bright promise of lemon, a quiet meditation in preparing this nourishing bowl. It’s a dish that feels both grounding and celebratory, a blend of tender lamb and hearty orzo that speaks to the soul. Each step unfolds slowly, inviting reflection and care, much like the season itself.
Ingredients
For the lamb and orzo:
– 1 lb lamb shoulder, cut into 1-inch cubes
– 1 cup orzo pasta
– 2 tbsp olive oil
– 1 tsp dried rosemary
– 1/2 tsp salt
– 1/4 tsp black pepper
For the salad assembly:
– 1 English cucumber, diced into 1/2-inch pieces
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, thinly sliced
– 1/4 cup Kalamata olives, pitted and halved
– 4 oz feta cheese, crumbled
For the dressing:
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tsp dried oregano
– 1/2 tsp salt
Instructions
1. Preheat your oven to 375°F to ensure even cooking for the lamb.
2. In a medium bowl, toss the lamb cubes with 2 tbsp olive oil, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread the seasoned lamb in a single layer on a baking sheet lined with parchment paper to prevent sticking.
4. Roast the lamb in the preheated oven for 25 minutes, or until the internal temperature reaches 145°F for medium doneness.
5. While the lamb roasts, bring 2 cups of water to a boil in a saucepan over high heat.
6. Add 1 cup orzo to the boiling water and reduce the heat to medium.
7. Cook the orzo for 8-10 minutes, stirring occasionally, until al dente (tender but firm to the bite).
8. Drain the orzo in a colander and rinse it under cold water to stop the cooking process, which helps maintain its texture.
9. In a large mixing bowl, combine the cooked orzo, roasted lamb, 1 diced English cucumber, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced red onion, 1/4 cup halved Kalamata olives, and 4 oz crumbled feta cheese.
10. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, and 1/2 tsp salt until emulsified.
11. Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly, avoiding overmixing to keep the feta intact.
12. Let the salad sit for 5 minutes at room temperature to allow the flavors to meld together.
Unfolding with each bite, the tender lamb and firm orzo create a satisfying chew, while the crisp cucumber and juicy tomatoes offer a refreshing contrast. The salty feta and briny olives deepen the Mediterranean essence, making it perfect for a quiet dinner al fresco or as a centerpiece for gatherings, where its vibrant colors and aromatic herbs tell a story of simplicity and warmth.
Lamb and Potato Greek Shepherd’s Pie
Vividly, I recall the first time I tasted this comforting twist on a classic, the rich aroma of lamb and herbs filling my kitchen on a crisp autumn evening. It felt like a warm embrace, a dish that whispers of tradition yet feels entirely new. There’s something deeply satisfying about layering those tender potatoes over the savory filling, creating a meal that nourishes both body and soul.
Ingredients
– For the filling: 1 lb ground lamb, 1 large onion (diced), 2 cloves garlic (minced), 1 tbsp olive oil, 1 cup frozen peas, 1 tbsp tomato paste, 1 tsp dried oregano, 1/2 tsp ground cinnamon, 1/4 cup red wine, 1 cup beef broth, salt and pepper to taste
– For the topping: 2 lbs russet potatoes (peeled and cubed), 1/2 cup whole milk, 4 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, salt to taste
Instructions
1. Preheat your oven to 375°F.
2. In a large skillet, heat 1 tbsp olive oil over medium heat for 2 minutes until shimmering.
3. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Tip: Sautéing the aromatics slowly builds a flavor foundation without burning.
6. Add 1 lb ground lamb, breaking it up with a spoon, and cook for 8 minutes until browned.
7. Stir in 1 tbsp tomato paste, 1 tsp dried oregano, and 1/2 tsp ground cinnamon, cooking for 2 minutes to toast the spices.
8. Pour in 1/4 cup red wine, scraping the bottom of the skillet to deglaze, and simmer for 3 minutes until reduced by half.
9. Add 1 cup beef broth and bring to a simmer, then reduce heat to low and cook for 15 minutes until slightly thickened.
10. Stir in 1 cup frozen peas and season with salt and pepper, then remove from heat.
11. While the filling simmers, place 2 lbs cubed potatoes in a pot, cover with cold water, and bring to a boil over high heat.
12. Cook potatoes for 15-20 minutes until fork-tender, then drain thoroughly.
13. Mash the potatoes with 1/2 cup whole milk, 4 tbsp butter, and salt until smooth and creamy.
14. Tip: For fluffier mash, heat the milk and butter first to avoid cooling the potatoes.
15. Fold 1/2 cup grated Parmesan cheese into the mashed potatoes.
16. Spread the lamb filling evenly in a 9×13 inch baking dish.
17. Top with the mashed potatoes, spreading them to cover the filling completely.
18. Use a fork to create ridges on the potato topping for a crispy finish.
19. Tip: The ridges not only look rustic but help browning and texture.
20. Bake at 375°F for 25-30 minutes until the topping is golden and the filling is bubbling.
21. Let rest for 10 minutes before serving to allow the flavors to meld. The creamy potato topping contrasts beautifully with the spiced, savory lamb, while the peas add a pop of sweetness and color. Try serving it with a simple Greek salad or crusty bread to soak up every last bit of the rich sauce.
Quick Greek Lamb Burger with Feta Cheese
Gently, as autumn begins to settle in, I find myself craving the warmth of Mediterranean flavors, a quiet comfort that feels both nourishing and nostalgic. This simple lamb burger, with its creamy feta and fresh herbs, comes together quickly yet feels deeply satisfying, like a small celebration on a busy evening.
Ingredients
– For the burgers: 1 lb ground lamb, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh mint, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper
– For assembly: 4 burger buns, 4 oz crumbled feta cheese, 1 cup baby arugula, 2 tbsp olive oil
Instructions
1. In a medium bowl, combine 1 lb ground lamb, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh mint, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat to keep the burgers tender.
3. Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the patties in the skillet and cook for 4 minutes without moving them to develop a golden-brown crust.
6. Flip the patties and cook for another 4 minutes, or until the internal temperature reaches 160°F on an instant-read thermometer for food safety.
7. While the patties cook, lightly toast the 4 burger buns in a toaster or on the skillet for 1-2 minutes until warm and slightly crisp.
8. Remove the patties from the skillet and let them rest for 2 minutes on a plate to allow the juices to redistribute.
9. Assemble the burgers by placing each patty on a bun bottom, topping with 1 oz crumbled feta cheese and 1/4 cup baby arugula, and finishing with the bun top.
Freshly made, these burgers offer a juicy, savory bite from the lamb, contrasted with the tangy feta and peppery arugula—try serving them with a side of lemon-dressed cucumber slices for a refreshing twist that echoes the Greek inspiration.
Lamb and Chickpea Greek-Style Soup
Unwinding into the gentle simmer of this soup feels like wrapping oneself in a warm, aromatic embrace, with each ingredient whispering stories of Mediterranean shores. The lamb and chickpeas meld together in a broth that’s both hearty and soothing, inviting a moment of quiet reflection as it bubbles away on the stove. It’s a dish that comforts not just the body, but the soul, perfect for a slow, thoughtful evening.
Ingredients
For the base:
– 1 lb lamb shoulder, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
For the broth and vegetables:
– 6 cups chicken broth
– 1 (15 oz) can chickpeas, drained and rinsed
– 2 medium carrots, sliced into 1/4-inch rounds
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 tsp black pepper
– 1/2 tsp salt
For finishing:
– 1/4 cup fresh lemon juice
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add 1 lb lamb cubes and sear for 4-5 minutes, turning occasionally, until browned on all sides. Tip: Avoid overcrowding the pot to ensure a good sear and develop rich flavor.
3. Remove the lamb from the pot and set it aside on a plate.
4. Add the diced onion to the same pot and sauté for 3-4 minutes until translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Pour in 6 cups chicken broth, scraping the bottom of the pot to release any browned bits.
7. Return the seared lamb to the pot along with any accumulated juices.
8. Add the drained chickpeas, sliced carrots, dried oregano, ground cumin, black pepper, and salt.
9. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 45 minutes. Tip: Simmering slowly tenderizes the lamb and allows the flavors to meld beautifully.
10. After 45 minutes, check if the lamb is fork-tender; if not, simmer for an additional 10-15 minutes.
11. Stir in 1/4 cup fresh lemon juice and cook for 2 more minutes to incorporate the bright acidity.
12. Remove the pot from the heat and stir in the chopped parsley. Tip: Adding parsley at the end preserves its fresh color and vibrant flavor.
Just ladled into a bowl, this soup offers a tender, fall-apart texture from the lamb, complemented by the creamy chickpeas and slight crunch of carrots. The broth is deeply savory with a hint of lemon brightness, making it ideal for serving with a side of crusty bread to soak up every last drop, or topped with a dollop of Greek yogurt for extra richness.
Lamb-Stuffed Grape Leaves with Dill
Vividly recalling the gentle rustle of grape leaves in my grandmother’s garden, I find myself drawn to this comforting dish that carries whispers of tradition and warmth. There’s something profoundly soothing about the meticulous process of rolling each leaf, a quiet meditation that transforms simple ingredients into a nourishing embrace.
Ingredients
For the filling:
– 1 lb ground lamb
– 1/2 cup uncooked white rice
– 1/4 cup finely chopped fresh dill
– 1 tsp salt
– 1/2 tsp black pepper
For assembly and cooking:
– 1 jar (16 oz) grape leaves in brine, drained and rinsed
– 4 cups chicken broth
– 2 tbsp olive oil
– 1 lemon, thinly sliced
Instructions
1. In a medium bowl, combine 1 lb ground lamb, 1/2 cup uncooked white rice, 1/4 cup finely chopped fresh dill, 1 tsp salt, and 1/2 tsp black pepper until fully incorporated.
2. Carefully separate 1 jar of grape leaves, laying them flat on a cutting board with the shiny side facing down.
3. Place 1 tablespoon of the lamb mixture near the stem end of each grape leaf.
4. Fold the bottom edge over the filling, then fold in the sides, and roll tightly toward the tip of the leaf.
5. Arrange the stuffed grape leaves seam-side down in a large pot, packing them snugly in a single layer.
6. Pour 4 cups chicken broth and 2 tbsp olive oil over the grape leaves, ensuring they are fully submerged.
7. Place thin lemon slices on top of the grape leaves to infuse flavor during cooking.
8. Cover the pot with a lid and simmer over low heat for 45 minutes, maintaining a gentle bubble.
9. Remove the lid and continue simmering for another 15 minutes to allow the liquid to reduce slightly.
10. Let the grape leaves rest off the heat for 10 minutes before serving to allow the flavors to meld.
Light as a summer breeze yet deeply satisfying, these grape leaves offer a tender texture that gives way to the fragrant, herb-kissed lamb within. The subtle tang from the lemon-infused broth complements the richness beautifully, making them perfect served warm with a dollop of cool yogurt or at room temperature as part of a Mediterranean-inspired picnic spread.
Greek Lamb Pita Pockets with Mint Yogurt
Lately, I’ve been craving the comforting embrace of Mediterranean flavors, the kind that transport you to sun-drenched shores with every bite. This Greek lamb pita pocket, with its cool mint yogurt, feels like a gentle hug on a busy day, simple yet deeply satisfying.
Ingredients
For the lamb filling:
– 1 lb ground lamb
– 1 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/2 cup diced red onion
– 2 cloves garlic, minced
For the mint yogurt sauce:
– 1 cup plain Greek yogurt
– 2 tbsp fresh mint, finely chopped
– 1 tbsp lemon juice
– 1/4 tsp salt
For assembly:
– 4 pita bread rounds
– 1 cup shredded lettuce
– 1/2 cup diced tomato
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat for 2 minutes until shimmering.
2. Add 1/2 cup diced red onion and sauté for 3 minutes until softened.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb ground lamb, breaking it apart with a spoon, and cook for 8 minutes until browned.
5. Sprinkle in 1 tsp dried oregano, 1/2 tsp ground cumin, 1/4 tsp salt, and 1/4 tsp black pepper, stirring to combine.
6. Reduce heat to low and simmer the lamb mixture for 5 minutes to meld flavors.
7. In a small bowl, combine 1 cup Greek yogurt, 2 tbsp chopped mint, 1 tbsp lemon juice, and 1/4 tsp salt, whisking until smooth.
8. Warm 4 pita bread rounds in a dry skillet over medium heat for 1 minute per side until pliable.
9. Spoon the lamb mixture into each pita, topping with 1 cup shredded lettuce and 1/2 cup diced tomato.
10. Drizzle the mint yogurt sauce over the fillings before serving.
Remarkably tender lamb mingles with crisp vegetables and creamy yogurt, creating a delightful contrast in every bite. For a creative twist, serve these pockets open-faced with extra sauce drizzled artfully over the top, letting the colors and textures shine.
Conclusion
Kickstart your culinary adventure with these 31 Greek-inspired ground lamb recipes! From juicy burgers to savory moussaka, there’s something for every home cook to love. Try a dish, share your favorite in the comments, and pin this roundup to your Pinterest board for easy meal planning. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
