• 1 lb. lean ground lamb
• 2/3 cup fresh breadcrumbs
• 1/4 cup savory chutney
• 1 tsp. curry powder
• ½ tsp. salt
• 1/4 tsp. crushed red pepper
• 1 10 oz. package frozen chopped spinach, thawed, drained, and
• squeezed dry
• 2 garlic cloves, minced
• 4 onion sandwich buns
• 1/4 cup chutney

Lamb Burgers with Spinach and Feta Cheese

• 1 lb. ground lamb
• 1/2 cup fresh breadcrumbs
• 1/2 tsp. salt
• 1/4 tsp. pepper - fresh ground
• 1 10 oz. box frozen chopped spinach - thaw, drain, dry
• 2 shallot cloves, chopped fine
• 4 oz. feta cheese
• 2 tbsp. olive oil 
• 1 tbsp. lemon juice
• Optional: 1 clove garlic, minced
                 fresh parsley, oregano, mint

Mix all ingredients together, make into burgers, and grill or broil to desired doneness. Serve in pita or plain or onion roll. Top with tomato and yogurt sauce (plain yogurt, chopped cucumber, chopped mint, salt and pepper to taste).

Shepherd's Pie

• 1 lb. ground lamb or cooked very lean meat, preferably roast lamb
• 2 tbsp. butter
• 1 cup chopped onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 2 tbsp. chopped parsley
• 3 tbsp. flour
• 2 tbsp. tomato paste
• 1/2 cup dry white wine
• 11/2 cup chicken stock
• 1 tsp. Worcestershire sauce
• freshly ground pepper to taste
• 1 cup cooked fresh or frozen corn kernels
• 2 or more cups mashed potatoes
• 1/2 cup grated sharp cheddar cheese

Cincinnati Chili

• 2 tbsp. olive oil
• 1 can(28oz.) plum tomatoes with juices, crushed
• 1 cup chopped onions
• 2 tbsp. tomato paste
• 2 cloves garlic, minced
• 2 tbsp. red-wine vinegar
• 1 lb. lean ground beef
• 2 tbsp. honey
• 1 lb. ground lamb
• salt and pepper to taste
• 2 tbsp. unsweetened cocoa powder 1 pound linguine, uncooked
• 2 tbsp. chili powder
• 2 cans (15 1/2oz each)
• dark-red kidney beans, rinsed and drained
• 1 tsp. ground cumin
• 4 oz. grated Monterey Jack cheese
• 1/4 tsp ground coriander
• 4 to 6 scallions (3 inches of green left on), thinly sliced on
• the diagonal
• 1/4 tsp. cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cardamon

• 2 tbs olive oil
• 4 lamb shanks, seasoned with salt and pepper
• 2 diced onions
• 2 cloves crushed garlic
• 2 sliced carrots
• 4 stalks sliced celery
• 1/2 lb sliced mushrooms
• 1 can (approximately 19 oz) stewed tomatoes
• 1/2 c red wine
• 1/2 c beef stock
• salt and pepper to taste
• Bouquet garni
• 1/2 tsp mild curry powder
• 1 lb string beans, cut in half or whole
• Rice or noodles

Bay leaf  

• 2 lbs lamb, cut into 11/2inch cubes
• 5 Tbl butter
• 3 Tbl flour
• 6 c water
• salt and pepper to taste
• 2 tomatoes, peeled and diced
• 18 small white onions peeled, keep whole
• 6 small carrots or 3 large, cut into quarters
• 1 medium turnip, peeled and cut into 1 inch cubes
• 18 small potatoes, peeled, or 6 medium potatoes, cut up
• 1 lb freshly shelled peas
• 2 tsps chopped parsley

• 1 boned leg
• 1/4 c olive oil
• 1 Tbl lemon juice
• 1 Tbl crumbled rosemary
• 2 tsp coarsely ground pepper
• 1 bay leaf

Spinach-Stuffed Leg of Lamb

• 2 lbs fresh spinach (about 2 large bunches), stemmed, rinsed and
• lightly shaken
• 1 Tbl salt
• 1/3 c olive oil
• 1 c thinly sliced green onion
• 1/4 c chopped fresh parsley
• 1/4 c dry breadcrumbs
• 1 egg, beaten to blend
• 1/4 tsp dried dill
• 1/4 tsp dried oregano, crumbled
• 1/8 tsp freshly ground pepper

• 1 5-6pound leg of lamb, trimmed, boned and patted dry
• 1/4 c olive oil
• 3 Tbl fresh lemon juice
• 2 large garlic cloves, minced
• 2 tsp dried oregano, crumbled
• 2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 lb feta cheese, cut into 3/4 inch cubes (about 1 cup)
• 2 c hot water, or more
• 4 to 5 large potatoes, peeled and quartered lengthwise

For stuffing: Slice spinach very thinly. Squeeze dry. Transfer to colander and sprinkle with 1 Tbl salt. Let stand 1 hour. Squeeze again to remove all remaining moisture.
Heat oil in large skillet over med-high heat. Add onion and sautee until soft, about 10 minutes. Add spinach and parsley and sautee about 2 more minutes. Remove from heat and cool 5 minutes. Stir in breadcrumbs, egg,dill,oregano, and pepper.

For lamb: Preheat oven to 400. Place lamb skin side down on work surface. Flatten slightly. Combine 1/4 c olive oil, lemon juice, garlic, oregano,salt and pepper in small bowl and beat well with fork. Rub half of oil mixture over top of lamb. Spread spinach mixture over. Arrange feta cubes over spinach. Starting at shank end, fold 1/3 of meat over, then fold leg portion over top (as for business letter). Tie with string, starting at thicker end and using slipknots, to form roll enclosed stuffing. Close cavities at ends with threaded larding needle. Rub outside thoroughly with remaining oil mixture.
Transfer meat to large roasting pan. Add 1 cup hot water. Roast 30 minutes. Reduce oven temperature to 350 and continue roasting, basting frequently, until meat thermometer inserted into thickest part registers desired doneness (about 1 hour for medium) and adding more hot water to pan as necessary to prevent drippings from burning.
Approximately 1 hour before meat is done, arrange potatoes around lamb and baste with pan drippings.
Transfer lamb to serving platter and let stand several minutes before carving. Arrange potatoes around roast. Discard any fat from pan. Add 1 cup hot water to drippings, scraping up any browned bits. Place pan over med-high heat and warm through. Strain drippings and ladle sauce over meat.
10 servings
From More of the Best of Bon Appetit

Marinade II

Wonderful for lamb chops or boneless leg!

• 1 tbsp. dijon mustard
• 1 tbsp. white wine vinegar (or 1/2 white vinegar, 1/2 white wine)
• 1 tbsp. firmly packed brown sugar
• 1 tbsp. olive oil
• 1 tbsp. minced parsley (or 1/2 tbsp. dried)
• 1 clove garlic, minced
• 1 tsp. soy sauce
• 1tsp. worcestershire sauce
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper

This is enough marinade for 4-6 chops. Increase amounts as necessary. (4x for leg, etc.)

Marinade III

Great with chops or boneless leg!

• 1 cup soy sauce
• 1/4 cup olive oil
• 1/4 cup orange juice
• 2 cloves garlic, crushed
• 2 tsp. ginger (or grated fresh)