Recipes With Ground Lamb

Some weeknights call for dinner that’s fast but doesn’t feel like a compromise. Ground lamb fits that moment: it browns in minutes, tastes a little richer than ground beef, and takes well to warm spices. The recipes with ground lamb below all start from one simple skillet base, so you can choose the serving plan that matches your mood.

The base is a loose, savory mixture of lamb, onion, garlic, tomato paste, and pantry spices. Spoon it over rice or couscous, tuck it into a warm pita with crisp lettuce, or pile it onto a green salad. Dinner is about 30 minutes away.

Skillet Ground Lamb with Warm Spices

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• ¹⁄₄ teaspoon ground cinnamon (optional)
• 1 pound ground lamb
• 1 tablespoon tomato paste
• ¹⁄₃ cup low-sodium chicken broth or water
• Kosher salt and black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 4 minutes.
2. Stir in the garlic, paprika, cumin, and cinnamon if using. Cook just until fragrant, about 30 seconds.
3. Add the ground lamb and tomato paste. Season with ³⁄₄ teaspoon salt and a good grind of black pepper, then break up the meat with a spoon. Cook until no longer pink, 6 to 8 minutes.
4. If the pan looks greasy, spoon off all but about 1 tablespoon of drippings. Pour in the chicken broth or water, scraping up any browned bits, and simmer for 2 minutes.
5. Taste and add more salt or pepper if needed. Serve warm over grains, in pitas, or on salad.

🥡 Note: Store leftover lamb in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. To lighten the flavor, replace half the lamb with ground beef; no other change is needed.

Once you make this on a busy weeknight, ground lamb will feel as familiar as ground beef. Let the skillet do the work, taste as you go, and serve it over whatever grain or salad you already have on hand.

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