Ground lamb makes a delicious burger, meatloaf, meatball, and more! Try ground lamb in any recipe that calls for ground beef.

Here is a recipe with an option for vegetarians

Kefta and falafel

Ingredients for the lamb meatballs and yogurt sauce

• 1lb ground lamb
• 1 Grated onion
• ¼ cup panko
• 2 cloves garlic minced
• ¼ cup cilantro chopped
• ¼ cup mint chopped
• 2 tsp cumin
• 2 tsp coriander
• 2 tsp paprika
• 1 tsp cinnamon
• 1 tsp cayenne
• 1 ½ tsp salt
• 1 tsp pepper
• 1 cup yogurt
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tbsp lemon juice
• ¼ tsp salt and pepper

Ingredients for the falafel

• 1 15 oz can of chickpeas, rinsed and drained
• 1/3 cup shallots roughly chopped
• 3 garlic cloves chopped
• ½ cup cilantro
• ½ cup parsley
• ½ tsp salt
• ¼ tsp cumin
• ¼ tsp coriander
• Pinch black pepper
• 6 tbsp flour
• ½ cup panko
• Oil for frying

Yogurt Sauce: Combine yogurt, olive oil, 1 crushed garlic clove, cumin, lemon juice and salt and pepper. Set aside.

Meatballs: Mix lamb, onion, panko, 2 cloves garlic and fresh cilantro together and roll into meatballs. Fry in pan with a bit of olive oil turning to brown evenly.

Falafel:

In a food processor pulse chickpeas, shallot, garlic, cilantro, parsley, salt, cumin, coriander and black pepper until a coarse pea-sized mixture forms. Add 6 tbsp of flour and continue pulsing until mixture is fairly smooth but some texture welcome! Form into balls and roll in panko. Heat vegetable oil (about ½ inch high in pan). Use spatula to press down on balls to form a disc, cook for 3 minutes on each side until golden.

Serve with pita bread and some tomato, cucumber, and feta salad. Enjoy!