Ground Lamb

This free-form meatloaf is infused with coriander, cumin, and cinnamon, making it anything but an ordinary weeknight meal.

We would eat pretty much anything topped with mashed potatoes.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.

The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly. It would be great with ground beef too, if that’s more your thing.

Our homage to lahmacun, the Middle Eastern flatbread.

At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main.

Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.

If you’re not a lamb person, ground beef will also taste great.

You’ll love this spiced alterna-burger with its fresh finishes; kids will love the handheld dinner.

Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that’s unlike any burger you’ve ever had.

To make your own baharat spice blend, mix one teaspoon each of ground coriander and cumin with half a teaspoon each of cinnamon and paprika.

The fragrant spices in ras-el-hanout bring a moroccan flavor to pastitsio, the classic Greek pasta dish.

This lamb-version of the Cincinnati chili recipe is thinner than your average chili, packed with aromatic spices like allspice and cinnamon, and layered on top of spaghetti.