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Ground
Lamb
Ontario Lamb Burgers in a Pita
Ontario
Fresh Premium Lamb Burgers
Lamb Turnovers with Yogurt Sauce (appetizer)
Sesame Lamb Meatballs with Minted Yogurt Dip
Ontario Fresh Premium Lamb and Feta Pitas
Lamb Pot Pie with Feta Potato Crust
Lamb Meatballs in Pita with Cucumber Tomato Raita
Ontario Fresh Premium Lamb Pizza
Ontario Lamb Burgers in a Pita
These Middle-Eastern style burgers are
delicious with some crispy lettuce and cool tzatziki, all tucked into a whole
wheat pita.
Ingredients:
1 lb (450 g) ground Ontario lamb
1 small onion, finely chopped
1 clove garlic, finely minced
1/4 cup (45 ml) finely-chopped mint leaves
1/2 tsp (2 ml) ground cinnamon
2 tsp (10 ml) cumin
2 tsp (10 ml) paprika
Salt and freshly-ground black pepper, to taste
Preparation:
In a medium bowl, combine ground lamb, onion, garlic, mint and
spices. Form into 4 patties. Preheat barbecue to medium. Grill
burgers 5 minutes a side, until fully-cooked. Serve in Middle-Eastern
style pitas, on a bed of shredded lettuce. Drizzle with Tzatziki (a
mixture of strained yogurt, minced garlic, lemon juice, grated drained cucumber,
and salt & pepper to taste). Serves 4.
Per
serving: Calories: 232 Protein: 19.5 g. Fat: 15.4 g. Carbohydrates: 3.3 g.
Saturated Fat: 6.2 g
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Ontario
Fresh Premium Lamb Burgers
Ingredients:
1 ½ lb ground lamb
1 tsp ground coriander
½ tsp ground ginger
½ tsp ground cinnamon
1 egg
Preparation:
Mix everything together and form into patties. Barbeque 3-5 minutes
per side.
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Lamb
Turnovers with Yogurt Sauce (appetizer)
Makes
24 turnovers
Ingredients:
1 lb Ontario Lamb, ground
2 tbsp vegetable oil
2 green onions, chopped
2 garlic cloves, minced
1 tbsp ginger, minced
2 tbsp almonds. Blanched and chopped
4 tbsp lemon juice
2 tsp ground cumin
pinch of salt
pinch of hot pepper flakes (optional)
1 package of flaky pastry
1 egg, beaten
Yogurt
Sauce:
1 cup plain yogurt
3 tbsp fresh coriander
1 tbsp curry powder
pinch of salt
Preparation:
In a nonstick pan, heat the oil over medium heat and brown the
onions, garlic and ginger for 3 minutes. Add the lamb, then the almonds. Cook
5-7 minutes, stirring frequently. Add the lemon juice, cumin, slat and
hot-pepper flakes. Let simmer 5 minutes, stirring frequently. Let cool and
refrigerate. Preheat oven to 400° F. Divided the flaky pastry in two. Roll out
each half to obtain two 12" x 9" rectangles. Cut each rectangle into
12 squares. Brush with the egg. Place a ball of the lamb filling on each square.
Fold into turnover shapes. Place on a cookie sheet and brush with the rest to
the egg. Bake 15-20 minutes. Make the yogurt curry sauce by mixing all
ingredients. Serve with the lamb turnovers.
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Sesame
Lamb Meatballs with Minted Yogurt Dip
Serves
6
Ingredients:
1 lb lamb shoulder, ground
1/3 cup onions, minced
1 clove garlic, minced
1 ½ tsp olive oil
½ tsp mint, dried, crumbled
½ tsp salt
¼ tsp allspice
1 pinch cinnamon
1 cup fresh breadcrumbs, finely ground
1 large egg, lightly beaten
2 tbsp dried cranberries, chopped
½ cup sesame seeds, lightly toasted
2 cups plain yogurt
¼ fresh mint leaves, chopped
½ tsp salt
Preparation:
In a small pan, cook onions and garlic in olive oil over
moderately low heat until softened. Transfer mixture to a bowl and stir in dried
mint, salt allspice and cinnamon. Add lamb, breadcrumbs, egg and cranberries and
combine well. Form into 1 ¼ inch meatballs. Roll meatballs in the sesame seeds
and place on baking sheet. Cook at 450° F for 8 to 10 minutes or until golden
brown.
Yogurt
dip
Add chopped mint to yogurt and mix well. Salt to taste and serve
with meatballs.
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Ontario
Fresh Premium Lamb and Feta Pitas
Submitted
by Angela Richards of Frenz Restaurant, Port Elgin
Makes
4 servings
Ingredients:
3/4
lb ground lamb
4 pita breads, halved and warmed
2 garlic cloves, minced
1 celery stalk, chopped
1 pkg frozen, chopped spinach, thawed and squeezed dry
2 tsp dried oregano
salt and pepper
1/2 cup feta cheese
8 lettuce leaves
1 tomato, diced
1/2 cup low-fat, plain yogurt
Preparation:
In a non-stick skillet, over medium heat, cook lamb, onion,
garlic and celery for 5 minutes or until veggies are tender. Pour off any
liquid. Add spinach, oregano, salt and pepper to taste. Cook for 2 minutes or
until heated through. Remove from heat. Crumble in cheese. Line each pita pocket
with lettuce. Spoon in meat mixture. Top with the tomato and yogurt.
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Lamb
Pot Pie with Feta Potato Crust
Serves
8
Ingredients:
2
pounds lamb shoulder, ground
5 tbsp vegetable oil
1 large onion, chopped
1 tbsp minced garlic
1 ¼ tsp cinnamon
2 tsp mint, dried
1 ¼ tsp oregano
½ tsp allspice
35 ounce can plum tomatoes, diced, save the juice
2 tbsp tomato paste
¼ cup parmesan cheese, grated
3 pounds russet potatoes
2 tbsp unsalted butter
1/3 pound feta cheese, crumbled
Preparation:
In a large pan, heat oil over medium heat. Add onion, stirring
until softened. Add garlic and lamb and cook until brown. Drain excess fat. Add
cinnamon, oregano, mint and allspice and cook for 1 minute. Add tomatoes, juice,
tomato paste and salt and pepper to taste. Cook for 15 minutes then transfer to
baking dish.
Topping:
Peel potatoes and cut into 1 inch pieces. Cover with cold water
and bring to a boil. Drain cooked potatoes and mash lightly with hand masher.
Add parmesan cheese, butter, feta cheese and salt and pepper to taste. Mix well.
Spoon potato mixture over the lamb mixture and bake in 400°F oven for 35 to 40
minutes or until lightly browned.
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Lamb
Meatballs in Pita with Cucumber Tomato Raita
Recipe courtesy of Foodland Ontario
Children can help in the preparation of this mild Indian classic by stirring the
ingredients and forming the mixture into balls. Oven baking makes a fast,
low-fat method of cooking this tasty filling. While the meatballs cook, stir
together shredded cucumber, chopped tomato and yogurt for the sauce.
Preparation
time 15 minutes
Cooking time 25 -30 minutes
Serves 4-6
Ingredients:
4 pitas
4 cups shredded lettuce
Meatballs:
1 lb (500 g) ground Ontario lamb
1/3 cup (75 ml) fine dry bread crumbs
1/4 cup (50 ml) grated onion (1 small onion)
2 tbsp (25 ml) chopped fresh mint
½ tsp (2 ml) salt
1/4 tsp (1 ml) black pepper
1 egg
Tomato
Cucumber Raita:
1 half tomato
½ cup (125 ml) coarsely grated cucumber
½ cup (125 ml) plain yogurt
Pinch cayenne pepper
Preparation:
Meatballs:
1. In mixing bowl, stir together lamb, bread crumbs, onion, mint,
salt, pepper and egg until well combined. Form into 24 one-inch (2.5 cm)
meatballs. Bake on a greased baking sheet in preheated 350°F (180°C) 20-25
minutes or until well browned.
2. Meanwhile, cut pitas into half moons. Wrap in foil and warm in oven with
meatballs during last 15 minutes of cooking.
Tomato
Cucumber Raita:
In small mixing bowl, stir together tomato, cucumber, yogurt and
cayenne. To assemble pitas, put about ½ cup (125 ml) shredded lettuce in bottom
of each pita pocket. Place 3 or 4 meatballs in pita and spoon about 2 tbsp (25
ml) of sauce over meatballs.
Nutritional
Information
Serving 1 (when recipe serves 4)
Protein 35.5 grams
Fat 9.5 grams
Carbohydrates 44.5 grams
Calories 406
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Ontario
Fresh Premium Lamb Pizza
Ingredients:
2 lb Ontario Lamb, ground
2 tbsp tomato puree
1/2 tsp oregano
salt & pepper to taste
1 garlic clove, crushed
2 onions, sliced
8 oz mozzarella cheese, shredded
1 ready made pizza crust
Preparation:
Brown the ground lamb until cooked through. Add tomato puree,
oregano, salt, pepper, garlic and onions. Simmer gently for 10 minutes. Spoon
the mixture onto pizza crust and top with cheese. Bake according to directions
for the pizza crust.
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