18 Flavorful Ground Lamb Recipes Greek Inspired

You’re in for a treat with these 18 Flavorful Ground Lamb Recipes, Greek Inspired! Perfect for home cooks looking to spice up their dinner routine, each dish brings a taste of the Mediterranean right to your table. Whether you’re craving something quick, comforting, or packed with seasonal flavors, this roundup has you covered. Let’s dive into these delicious recipes that promise to transport your taste buds!

Greek Lamb Moussaka with Eggplant and Béchamel

Now, let’s dive into creating a comforting and rich Greek Lamb Moussaka with Eggplant and Béchamel, a dish that layers savory lamb, tender eggplant, and creamy béchamel sauce for a truly unforgettable meal.

Ingredients

• For the Eggplant:
  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1/4 cup olive oil
  • 1 tsp salt
• For the Lamb Sauce:
  • 1 lb ground lamb
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp tomato paste
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 cup red wine
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the Béchamel Sauce:
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1/4 tsp ground nutmeg
  • 1/2 cup grated Parmesan cheese
  • 1 egg yolk
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F. Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt. Bake for 20 minutes, flipping halfway, until golden and tender.
2. While the eggplant bakes, heat a large skillet over medium heat. Add the ground lamb, breaking it apart with a spoon, and cook until browned, about 5 minutes. Drain excess fat.
3. Add the onion and garlic to the skillet with the lamb, cooking until the onion is translucent, about 3 minutes. Stir in the diced tomatoes, tomato paste, cinnamon, allspice, red wine, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld.
4. For the béchamel, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the warm milk, whisking constantly until the sauce thickens, about 5 minutes. Remove from heat and stir in nutmeg, Parmesan, egg yolk, and salt.
5. Layer half the eggplant in a 9×13 inch baking dish, top with the lamb sauce, then the remaining eggplant. Pour the béchamel over the top, spreading evenly.
6. Bake at 350°F for 45 minutes, until the top is golden and bubbly. Let stand for 10 minutes before serving.

Finally, this moussaka presents a harmonious blend of textures, from the creamy béchamel to the hearty lamb and soft eggplant. Serve it with a crisp green salad to cut through the richness, making each bite as satisfying as the last.

Authentic Greek Lamb Gyros with Tzatziki Sauce

One of the most satisfying meals you can prepare at home is the Authentic Greek Lamb Gyros with Tzatziki Sauce, a dish that combines tender, flavorful lamb with a cool, creamy sauce wrapped in a soft pita. This recipe will guide you through each step to achieve that perfect balance of flavors and textures.

Ingredients

• For the Lamb:
  • 1 lb lamb shoulder, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the Tzatziki Sauce:
  • 1 cup Greek yogurt
  • 1/2 cucumber, grated and drained
  • 1 tbsp lemon juice
  • 1 tsp dill, chopped
  • 1/2 tsp garlic, minced
  • 1/4 tsp salt
• For Serving:
  • 4 pita breads
  • 1 tomato, sliced
  • 1/2 red onion, thinly sliced

Instructions

1. In a large bowl, combine the lamb slices with olive oil, garlic powder, oregano, salt, and pepper. Mix well to ensure the lamb is evenly coated. Let it marinate for at least 30 minutes at room temperature for the flavors to meld.
2. While the lamb marinates, prepare the tzatziki sauce. In a medium bowl, mix together the Greek yogurt, grated cucumber, lemon juice, dill, minced garlic, and salt until well combined. Refrigerate the sauce until ready to use to allow the flavors to develop.
3. Heat a large skillet over medium-high heat. Add the marinated lamb slices in a single layer, working in batches if necessary. Cook for 3-4 minutes on each side, or until the lamb is browned and cooked through.
4. Warm the pita breads in a dry skillet over medium heat for about 30 seconds on each side, or until they are soft and pliable.
5. To assemble the gyros, spread a generous amount of tzatziki sauce on each pita bread. Top with the cooked lamb slices, tomato slices, and red onion. Fold the pita bread over the filling and serve immediately.

Freshly made lamb gyros offer a delightful contrast between the warm, spiced lamb and the cool, tangy tzatziki sauce, all wrapped in a soft pita. For an extra touch, serve with a side of crispy fries or a fresh Greek salad to complete the meal.

Greek Lamb Meatballs with Lemon Garlic Sauce

Yield to the rich flavors of the Mediterranean with this simple yet elegant dish that’s perfect for a cozy dinner or a festive gathering. You’ll love how the tangy lemon garlic sauce complements the savory lamb meatballs, creating a harmonious blend of flavors that’s sure to impress.

Ingredients

• For the meatballs:
  • 1 lb ground lamb
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 1 egg, beaten
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1/2 cup Greek yogurt
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1 tbsp chopped fresh dill

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground lamb, breadcrumbs, onion, egg, minced garlic, oregano, salt, and pepper. Mix gently until just combined to avoid tough meatballs.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake the meatballs for 20-25 minutes, or until they are golden brown and cooked through, turning them halfway through for even browning.
5. While the meatballs bake, prepare the sauce by whisking together the Greek yogurt, lemon juice, minced garlic, salt, and dill in a small bowl until smooth.
6. Once the meatballs are done, let them rest for 5 minutes before serving to allow the juices to redistribute.
7. Serve the meatballs warm with the lemon garlic sauce drizzled on top or on the side for dipping.

Unbelievably tender and packed with flavor, these Greek lamb meatballs are a delight to the senses. The creamy, tangy sauce adds a refreshing contrast, making each bite a perfect balance of richness and brightness. Try serving them over a bed of fluffy couscous or alongside a crisp Greek salad for a complete meal.

Greek Lamb Stuffed Grape Leaves (Dolmades)

Zesty and flavorful, Greek Lamb Stuffed Grape Leaves, or Dolmades, are a delightful dish that combines tender lamb, aromatic herbs, and tangy lemon in a bite-sized package. Perfect for beginners, this recipe guides you through each step to ensure delicious results.

Ingredients

• For the filling:
  • 1 lb ground lamb
  • 1/2 cup uncooked white rice
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup finely chopped fresh mint
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the assembly:
  • 1 jar (16 oz) grape leaves, drained and rinsed
  • 2 cups chicken broth
  • 1/4 cup lemon juice

Instructions

1. In a large bowl, combine the ground lamb, uncooked rice, dill, mint, olive oil, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
2. Lay a grape leaf flat on a clean surface, shiny side down. Place 1 tablespoon of the lamb mixture near the stem end of the leaf.
3. Fold the sides of the leaf over the filling, then roll tightly from the stem end to the tip, forming a small cylinder. Repeat with remaining leaves and filling.
4. Arrange the stuffed grape leaves seam-side down in a large pot, packing them closely together to prevent unrolling during cooking.
5. Pour the chicken broth and lemon juice over the dolmades, ensuring they are fully submerged. If necessary, add water to cover.
6. Place a heavy plate on top of the dolmades to keep them submerged. Bring the liquid to a boil over medium-high heat, then reduce to a simmer and cover.
7. Simmer for 50 minutes, or until the rice is fully cooked and the lamb is tender. Remove from heat and let cool slightly before serving.

Oven-baked or stovetop, these dolmades offer a tender texture with a burst of herby and lemony flavors. Serve them warm with a dollop of tzatziki or at room temperature as part of a mezze platter for a truly Mediterranean experience.

Greek Lamb Souvlaki Skewers with Pita Bread

You’ll find that making Greek Lamb Souvlaki Skewers with Pita Bread is a delightful way to bring the flavors of the Mediterranean into your kitchen. This dish combines tender, marinated lamb with soft, warm pita for a meal that’s both satisfying and full of flavor.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the skewers:
  • 1 lb lamb shoulder, cut into 1-inch cubes
  • 1 medium red onion, cut into 1-inch pieces
  • 1 medium green bell pepper, cut into 1-inch pieces
• For serving:
  • 4 pita breads

Instructions

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper to create the marinade.
2. Add the lamb cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) and lightly oil the grate to prevent sticking.
4. Thread the marinated lamb, red onion, and green bell pepper pieces onto skewers, alternating between them for even cooking and presentation.
5. Grill the skewers for about 10-12 minutes, turning occasionally, until the lamb is cooked to your desired doneness and the vegetables are slightly charred.
6. Warm the pita breads on the grill for about 30 seconds per side, just until they’re soft and have light grill marks.

Unbelievably tender and bursting with the bright flavors of lemon and oregano, these skewers are perfect when served with a dollop of tzatziki or a fresh Greek salad. The contrast between the juicy lamb and the crisp vegetables makes every bite a delight.

Greek Lamb and Feta Stuffed Peppers

Here’s a delightful way to bring the flavors of Greece into your kitchen with these stuffed peppers, combining savory lamb and creamy feta for a meal that’s both hearty and flavorful.

Ingredients

• For the stuffing:
  • 1 lb ground lamb
  • 1 cup crumbled feta cheese
  • 1/2 cup cooked rice
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • 1/2 cup water

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the ground lamb, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Tip: Drain any excess fat from the lamb to keep the stuffing from being too greasy.
4. Remove the skillet from heat and stir in the cooked rice, feta cheese, oregano, salt, and black pepper until well combined.
5. Tip: Let the mixture cool slightly before stuffing the peppers to make it easier to handle.
6. Brush the outside of the bell peppers with 1 tbsp olive oil and place them in a baking dish. Fill each pepper with the lamb and feta mixture.
7. Pour 1/2 cup water into the bottom of the baking dish to help steam the peppers as they bake.
8. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the peppers are tender.
9. Tip: For a golden top, broil the peppers for the last 2-3 minutes of baking.

These Greek Lamb and Feta Stuffed Peppers emerge from the oven with a tender texture and a rich, savory flavor that’s perfectly balanced by the creamy feta. Try serving them with a side of tzatziki sauce for an extra touch of Greek authenticity.

Greek Lamb Pastitsio (Greek Lasagna)

Creating a comforting and hearty Greek Lamb Pastitsio, often referred to as Greek Lasagna, is a delightful way to bring the flavors of the Mediterranean into your kitchen. This dish layers tender lamb, creamy béchamel, and pasta for a satisfying meal that’s perfect for any occasion.

Ingredients

• For the lamb sauce:
  • 1 lb ground lamb
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • Salt and pepper to taste
• For the pasta:
  • 8 oz penne pasta
  • 1 tbsp olive oil
• For the béchamel sauce:
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • Salt to taste

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for baking the pastitsio later.
2. In a large skillet over medium heat, cook the ground lamb until browned, about 5 minutes. Tip: Drain excess fat to keep the sauce from being too greasy.
3. Add the chopped onion and minced garlic to the skillet with the lamb, cooking until the onion is translucent, about 3 minutes.
4. Stir in the crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer the sauce for 10 minutes to allow the flavors to meld.
5. While the sauce simmers, cook the penne pasta according to package instructions until al dente. Drain and toss with olive oil to prevent sticking.
6. For the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes to remove the raw flour taste.
7. Gradually whisk in the warmed milk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes. Tip: Constant stirring is key to a smooth béchamel.
8. Remove the béchamel from heat and stir in Parmesan cheese, nutmeg, and salt.
9. In a baking dish, layer half the cooked pasta, followed by all the lamb sauce, then the remaining pasta. Pour the béchamel sauce evenly over the top.
10. Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly. Tip: Let it rest for 10 minutes before serving for easier slicing.

Perfectly baked Greek Lamb Pastitsio boasts a creamy béchamel topping over layers of flavorful lamb and pasta. Serve it with a crisp green salad to balance the richness, or enjoy it as is for a truly comforting meal.

Greek Lamb Kofta with Yogurt Mint Dip

Always looking for a dish that brings both flavor and simplicity to your table? Greek Lamb Kofta with Yogurt Mint Dip is a perfect choice, combining juicy, spiced lamb with a refreshing dip that’s sure to impress.

Ingredients

• For the Kofta:
  • 1 lb ground lamb
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
• For the Yogurt Mint Dip:
  • 1 cup plain Greek yogurt
  • 1/4 cup finely chopped fresh mint
  • 1 tbsp lemon juice
  • 1/2 tsp salt

Instructions

1. In a large bowl, combine the ground lamb, onion, garlic, cumin, coriander, salt, and pepper. Mix until just combined to avoid overworking the meat.
2. Divide the mixture into 8 equal portions. Shape each portion into a log around a skewer, ensuring the meat is evenly distributed for even cooking.
3. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the kofta skewers. Cook for 4 minutes on each side, or until the internal temperature reaches 160°F.
4. While the kofta cooks, prepare the yogurt mint dip by combining the Greek yogurt, mint, lemon juice, and salt in a small bowl. Stir until well mixed.
5. Remove the kofta from the skillet and let them rest for 2 minutes before serving. This allows the juices to redistribute, ensuring moist kofta.

Ready to serve, these koftas boast a crispy exterior with a tender, flavorful interior, perfectly complemented by the cool, tangy yogurt mint dip. Try serving them over a bed of fluffy couscous or wrapped in warm pita bread for a complete meal.

Greek Lamb and Spinach Spanakopita

Always looking for a dish that combines rich flavors with a comforting texture? Greek Lamb and Spinach Spanakopita is a savory pie that layers tender lamb, fresh spinach, and creamy feta between crispy phyllo sheets, offering a delightful contrast in every bite.

Ingredients

• For the filling:
  • 1 lb ground lamb
  • 10 oz fresh spinach, chopped
  • 1 cup feta cheese, crumbled
  • 1/2 cup green onions, sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the crust:
  • 1 package phyllo dough (16 oz), thawed
  • 1/2 cup butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the ground lamb, cooking until browned, about 5 minutes. Tip: Break the lamb into small pieces with a spoon for even cooking.
3. Add the chopped spinach and green onions to the skillet. Cook until the spinach wilts, about 3 minutes. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Remove the skillet from heat. Stir in the crumbled feta cheese, allowing it to melt slightly into the mixture.
5. Brush a 9×13 inch baking dish with some of the melted butter. Layer 8 sheets of phyllo dough in the dish, brushing each with butter before adding the next.
6. Spread the lamb and spinach mixture evenly over the phyllo layers. Tip: Leave a small border around the edges to prevent filling from spilling out.
7. Top with another 8 sheets of phyllo dough, buttering each layer as before. Tuck in any overhanging edges.
8. Using a sharp knife, score the top layers into squares or diamonds. This makes serving easier after baking.
9. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.

Now, the Greek Lamb and Spinach Spanakopita is ready to enjoy. Notice how the crispy phyllo layers give way to the juicy, flavorful filling inside. Serve it warm with a side of tzatziki sauce for an extra touch of Greek authenticity.

Greek Lamb Pita Pockets with Cucumber Salad

Alright, let’s dive into creating these delightful Greek Lamb Pita Pockets with Cucumber Salad, a perfect blend of savory and fresh flavors that’s sure to impress. This recipe is straightforward, making it ideal for beginners eager to explore Mediterranean cuisine.

Ingredients

• For the lamb:
  • 1 lb ground lamb
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the cucumber salad:
  • 1 large cucumber, diced
  • 1/2 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp dill
• For assembly:
  • 4 pita breads
  • 1/2 cup feta cheese, crumbled

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add ground lamb to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Sprinkle garlic powder, oregano, salt, and black pepper over the lamb. Stir to combine and cook for another 2 minutes to meld the flavors.
4. While the lamb cooks, prepare the cucumber salad by combining diced cucumber, Greek yogurt, lemon juice, salt, and dill in a medium bowl. Mix well.
5. Warm the pita breads in a toaster or oven for about 1 minute until they’re soft and pliable.
6. To assemble, spoon the cooked lamb into each pita bread, top with cucumber salad, and sprinkle with feta cheese.

One bite into these pita pockets, and you’ll love the juicy, flavorful lamb paired with the cool, crisp cucumber salad. For an extra touch, drizzle with a bit of tzatziki sauce or serve with a side of olives to enhance the Mediterranean experience.

Greek Lamb and Orzo Bake with Tomatoes

Every home cook needs a hearty, one-pan dish in their repertoire, and this Greek Lamb and Orzo Bake with Tomatoes is a perfect choice. It combines tender lamb, creamy orzo, and vibrant tomatoes for a meal that’s as satisfying to make as it is to eat.

Ingredients

• For the lamb:
  • 1 lb ground lamb
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the orzo bake:
  • 2 cups orzo pasta
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/2 cup crumbled feta cheese
  • 1 tbsp dried oregano

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium heat. Add the ground lamb, 1 tsp salt, and 1/2 tsp black pepper. Cook until the lamb is browned, about 5-7 minutes, breaking it apart with a spoon as it cooks.
3. Tip: Drain excess fat from the lamb to prevent the dish from becoming greasy.
4. Stir in 2 cups orzo pasta, 4 cups chicken broth, the can of diced tomatoes with their juice, and 1 tbsp dried oregano. Bring the mixture to a simmer.
5. Tip: Stir occasionally to prevent the orzo from sticking to the bottom of the skillet.
6. Transfer the skillet to the preheated oven and bake uncovered for 20 minutes, or until the orzo is tender and most of the liquid is absorbed.
7. Remove the skillet from the oven and sprinkle 1/2 cup crumbled feta cheese over the top. Let it stand for 5 minutes before serving.
8. Tip: For a golden top, broil the dish for the last 2-3 minutes of baking.

Now, this Greek Lamb and Orzo Bake with Tomatoes offers a delightful contrast of textures, from the creamy orzo to the juicy tomatoes and crispy cheese topping. Serve it straight from the skillet for a rustic presentation that’s sure to impress.

Greek Lamb Stuffed Zucchini (Kolokythakia Gemista)

This delightful dish combines the rich flavors of Greek cuisine with the freshness of zucchini, making it a perfect meal for any occasion. Today, we’ll guide you through creating Greek Lamb Stuffed Zucchini, a recipe that’s as nutritious as it is delicious.

Ingredients

• For the zucchini:
  • 4 medium zucchinis
  • 1 tbsp olive oil
• For the stuffing:
  • 1 lb ground lamb
  • 1/2 cup cooked rice
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cinnamon
• For the sauce:
  • 1 cup tomato sauce
  • 1/2 cup water
  • 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the centers to create boats, leaving about a 1/4-inch thick shell.
3. Brush the zucchini boats with 1 tbsp olive oil and set aside.
4. In a large bowl, mix the ground lamb, cooked rice, mint, parsley, salt, pepper, and cinnamon until well combined.
5. Stuff each zucchini boat with the lamb mixture, pressing down gently to ensure they’re fully packed.
6. In a small bowl, whisk together the tomato sauce, water, and 1 tbsp olive oil.
7. Pour the sauce into the bottom of a baking dish, then arrange the stuffed zucchinis on top.
8. Cover the dish with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the lamb is cooked through and the zucchinis are tender.
10. Tip: For a golden top, broil the zucchinis for the last 2-3 minutes of cooking.
11. Tip: Let the zucchinis rest for 5 minutes before serving to allow the flavors to meld.
12. Tip: Serve with a dollop of Greek yogurt for added creaminess.

Unbelievably tender and packed with flavor, these stuffed zucchinis are a testament to the simplicity and richness of Greek cooking. The combination of spiced lamb and fresh herbs creates a harmonious blend that’s both satisfying and light. Try serving them alongside a crisp Greek salad for a complete meal that transports you straight to the Mediterranean.

Greek Lamb and Potato Hash (Kleftiko Style)

Let’s dive into creating a comforting and flavorful dish that brings the essence of Greek cuisine right to your kitchen. This Greek Lamb and Potato Hash, inspired by the traditional Kleftiko style, is a hearty meal that combines tender lamb with crispy potatoes, all infused with aromatic herbs and spices.

Ingredients

• For the lamb marinade:
  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 3 garlic cloves, minced
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the hash:
  • 4 medium potatoes, peeled and diced into 1/2-inch cubes
  • 1 large onion, sliced
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup water

Instructions

1. In a large bowl, combine the lamb cubes with olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Mix well to ensure the lamb is evenly coated. Cover and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
2. Preheat your oven to 350°F (175°C) to prepare for baking the hash.
3. In a large skillet over medium heat, heat 1/4 cup of olive oil. Add the marinated lamb cubes and sear them until they are browned on all sides, about 5 minutes. Remove the lamb from the skillet and set aside.
4. In the same skillet, add the diced potatoes and sliced onion. Season with salt and black pepper. Cook for about 5 minutes, stirring occasionally, until the potatoes start to soften.
5. Return the seared lamb to the skillet with the potatoes and onions. Pour in 1/2 cup of water to help create steam. Cover the skillet with a lid or aluminum foil.
6. Transfer the skillet to the preheated oven and bake for 45 minutes, or until the lamb is tender and the potatoes are golden and crispy.
7. Remove from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld together beautifully.

Just imagine the tender lamb pieces mingling with the crispy potatoes, all infused with the bright flavors of lemon and oregano. Serve this hash with a side of tzatziki sauce or a fresh Greek salad for a complete meal that transports you straight to the Mediterranean.

Greek Lamb Saganaki with Flaming Cheese

Just imagine the sizzle of tender lamb mingling with the bold flavors of Greek cuisine, all crowned with a dramatic flare of flaming cheese. This Greek Lamb Saganaki with Flaming Cheese is a showstopper that’s surprisingly simple to make, guiding you through each step to ensure a delicious result.

Ingredients

• For the lamb:
  • 1 lb lamb shoulder, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
• For the sauce:
  • 1/2 cup diced tomatoes
  • 1/4 cup chicken broth
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
• For the flaming cheese:
  • 1/2 cup kefalotyri cheese, grated
  • 1/4 cup ouzo

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season lamb cubes with salt, pepper, and oregano, then add to the skillet. Sear until browned on all sides, about 5 minutes total.
3. Reduce heat to medium, add diced tomatoes, chicken broth, and minced garlic to the skillet. Stir to combine, then simmer for 20 minutes until the lamb is tender.
4. Preheat your broiler to high. Sprinkle grated kefalotyri cheese evenly over the lamb mixture in the skillet.
5. Place the skillet under the broiler until the cheese is bubbly and slightly golden, about 3 minutes.
6. Carefully pour ouzo over the cheese and ignite with a long match. Allow the flames to subside naturally, about 1 minute.
7. Drizzle with fresh lemon juice before serving.

Unbelievably rich and flavorful, this dish boasts tender lamb enveloped in a tangy tomato sauce, topped with a crispy, slightly charred cheese crust. Serve it straight from the skillet for a rustic presentation that’s sure to impress.

Greek Lamb and Lentil Soup (Fakes)

Preparing a comforting bowl of Greek Lamb and Lentil Soup, known as Fakes, is simpler than you might think, especially when you follow these step-by-step instructions designed for beginners.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 lb lamb shoulder, cut into 1-inch cubes
• For the lentils:
  • 1 cup dried brown lentils, rinsed
  • 4 cups water
  • 1 bay leaf
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp red wine vinegar

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 finely chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 lb lamb cubes to the pot and brown on all sides, about 5 minutes total.
5. Pour in 1 cup rinsed lentils, 4 cups water, and add 1 bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until lentils are tender.
7. Remove the bay leaf and stir in 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp red wine vinegar.
8. Simmer uncovered for an additional 5 minutes to blend the flavors.

Delightfully hearty, this soup boasts tender lamb and creamy lentils in a richly flavored broth. Serve it with a drizzle of olive oil and a side of crusty bread for a complete meal.

Greek Lamb and Herb Phyllo Pie

For those looking to bring a taste of the Mediterranean into their kitchen, this Greek Lamb and Herb Phyllo Pie is a delightful project that rewards patience with layers of flavor. Follow these steps carefully to create a dish that’s as beautiful as it is delicious.

Ingredients

• For the filling:
  • 1 lb ground lamb
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
• For the assembly:
  • 1 package phyllo dough, thawed
  • 1/2 cup unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, cook the ground lamb until browned, about 5 minutes, breaking it apart with a spoon as it cooks.
3. Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent, about 3 minutes.
4. Stir in the dried oregano, ground cinnamon, salt, and pepper, cooking for another minute to blend the flavors.
5. Remove the skillet from heat and mix in the chopped parsley and dill, then set aside to cool slightly.
6. Brush a 9×13 inch baking dish with some of the melted butter to prevent sticking.
7. Layer half of the phyllo sheets in the dish, brushing each sheet with melted butter before adding the next.
8. Spread the lamb mixture evenly over the phyllo layers.
9. Top with the remaining phyllo sheets, again brushing each with butter.
10. Bake in the preheated oven for 45 minutes, or until the top is golden and crisp.

Perfectly golden and flaky, this pie offers a savory filling with a hint of spice and freshness from the herbs. Serve it with a side of tzatziki sauce for an authentic Greek experience.

Greek Lamb Keftedes (Fried Meatballs)

Here’s how to make Greek Lamb Keftedes, a dish that brings the vibrant flavors of the Mediterranean right to your kitchen. These fried meatballs are juicy, flavorful, and perfect for any occasion.

Ingredients

• For the meatballs:
  • 1 lb ground lamb
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 1 tbsp minced garlic
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 egg, beaten
  • Salt and pepper to taste
• For frying:
  • 1/2 cup olive oil

Instructions

1. In a large bowl, combine the ground lamb, breadcrumbs, onion, garlic, oregano, cumin, beaten egg, salt, and pepper. Mix until just combined; overmixing can make the meatballs tough.
2. Shape the mixture into small, golf ball-sized meatballs. Tip: Wet your hands slightly to prevent the mixture from sticking.
3. Heat the olive oil in a large skillet over medium heat until it shimmers, about 350°F.
4. Carefully add the meatballs to the skillet in batches, ensuring they are not overcrowded. Fry for about 4 minutes per side, or until golden brown and cooked through.
5. Use a slotted spoon to transfer the cooked meatballs to a paper towel-lined plate to drain excess oil. Tip: Letting them rest for a minute helps retain their juices.
6. Repeat the frying process with the remaining meatballs, adding more oil if necessary.

Freshly fried Greek Lamb Keftedes are irresistibly crispy on the outside and tender on the inside. Serve them with a side of tzatziki sauce or atop a bed of fresh greens for a lighter meal.

Greek Lamb and Tomato Stew with Olives

Every home cook needs a hearty, flavorful stew in their repertoire, and this Greek Lamb and Tomato Stew with Olives is a perfect addition. It combines tender lamb, rich tomatoes, and briny olives for a dish that’s both comforting and sophisticated.

Ingredients

• For the stew:
  • 2 lbs lamb shoulder, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 cup dry red wine
  • 28 oz canned whole tomatoes, crushed by hand
  • 1 cup Kalamata olives, pitted
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add lamb cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove lamb and set aside. In the same pot, add diced onion and cook until translucent, about 5 minutes.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom, and simmer until reduced by half, about 5 minutes.
6. Return lamb to the pot along with crushed tomatoes, olives, oregano, bay leaf, salt, and pepper. Stir to combine.
7. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, stirring occasionally, until lamb is tender. Tip: The stew is ready when the lamb easily falls apart with a fork.
8. Remove bay leaf before serving. Tip: For an extra touch of freshness, garnish with chopped parsley or a squeeze of lemon juice.

Comforting and rich, this stew features tender lamb that melts in your mouth, balanced by the acidity of tomatoes and the saltiness of olives. Serve it over a bed of creamy polenta or with crusty bread to soak up the delicious sauce.

Summary

Craving a taste of the Mediterranean? Our roundup of 18 Flavorful Ground Lamb Recipes brings Greek-inspired dishes right to your kitchen. From savory kebabs to hearty moussaka, there’s something for every home cook to love. Don’t just take our word for it—try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!