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    You are in: Home / Cookbooks / Sorry, My Lamb, You're Grounded!
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    108 recipes in

    Sorry, My Lamb, You're Grounded!

    [Cover photo by Bergy.] Ground lamb is as versatile as hamburger, not to mention scrumptious, as these recipes prove!
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    The burger by Susan Mello on Throwdown with Bobby Flay :) It's wonderful.

    Recipe #275245

    A curry-flavored dish that can be mild or hot depending on the type of curry powder you use. Ground lamb can be substituted for the cubed lamb. I think this dish is better made with white rice, but if you really prefer brown, you can use that.

    Recipe #238465

    The name says it all, a fantastic potato salad from a top Atlanta restaurant, The Vortex Bar and Grill on Peachtree Avenue. I agree with the reviewer that the cooking time does seem like a long time however, this recipe is from the Vortex Restaurant, and this was the way it appeared in the San Antonio Express News. Therefore each chef should be aware of this and make your own adjustments.

    Recipe #39786

    1 Reviews |  By flower7

    The original recipe for these delicious burgers came from Cooking Light Magazine. I adapted it to what I had on hand and loved the result.

    Recipe #113674

    A magazine find. I altered the amount of cinnamon and cumin to suit our tastes. Remember our Aussie tablespoons contain 4 teaspoons.

    Recipe #181362

    This is Austalian/African fusion cuisine! Good enough to serve company, simple enough for a casual dinner at home!

    Recipe #173350

    Versions of this are cooked in many parts of the Mediterranean area--Greece, West Asia and North Africa. Before juicing, I microwave the lemons about 20 seconds to increase the amount of juice. If you prefer, oregano can be substituted for the mint.

    Recipe #184808

    An Iranian meat casserole. Cooking and preparation time does not include time to soak and cook peas and cook rice, which (done simultaneously) will take approximately 1 1/2 hours.

    Recipe #184809

    These flavorful meatballs are cooked with a spicy tomato cream sauce. It has a fairly nice kick to it without being over-spicy. Delicious served over rice. Would go well with a nice green veggie on the side! Reminds me of Swedish Meatballs, only better!

    Recipe #64112

    I have been trying to duplicate a dish from my favorite Indian restaurant in Tucson, AZ. This is not it, close but not yet. It is, however, extremely tasty!

    Recipe #165146

    A classic Greek dish: lamb, eggplant, tomatoes, onion and garlic topped with a yoghurt and feta sauce and baked in the eggplant skins. Delicious served with a Greek salad, crusty rolls and a bottle of your favourite red wine. Adapted from a recipe on the “Australian Women’s Weekly” website.

    Recipe #117291

    A delicious Middle-Eastern influenced Australian recipe, one of several recipes featured as low-fat and budget-smart, in the November 2005 issue of the magazine 'Super Food Ideas'.

    Recipe #142119

    3 Reviews |  By 1Steve

    A quick and easy to make meatloaf with a distinctly Mediterranean flavor. This meatloaf remains moist yet is firm enough to make a sandwich with as well.

    Recipe #64621

    Zucchini and lamb were made for each other. Garlic, mint, oregano, and rosemary are mixed with pine nuts and currants to spice up the lamb filling, and are all baked together in zucchini shells. Opa! From the New Basics Cookbook.

    Recipe #133491

    4 Reviews |  By Bergy

    I love lamb burgers and I found this one in a Canadian Living magazine. I have tweaked the recipe. Original recipe suggested grilled eggplant to top the burger or you may enjoy grilled zucchini - I am not fond of either I like my tomato on top and mushrooms on the side with any burger. You may substitute Hummus for the yogurt topping. You can make these patties ahead store in the fridge tightly covered or wrap well and freeze them for up to a month.

    Recipe #139536

    I made these tonight with some lamb mince, and a few other ingredients that needed using. I think they turned out really well, with lots of nice flavours, so I'm writing it all down to make them again.

    Recipe #78153

    93 Reviews |  By Shaye

    I got this recipe from the newspaper years ago, and make it frequently. I serve it with my cucumber yogurt sauce, which I'm also posting. Be warned- It is very garlicky. Also, use less pepper if you're using all beef instead of lamb.

    Recipe #81048

    My answer to moussaka for the person such as yours truly who does not like eggplant. I have had this recipe in my sacred I Hate Eggplant recipe file for close to twenty years. I've adapted this from the original recipe out of a Woman's World magazine. To make vegetarian, substitute 1 1/2 pounds zucchini squash for the meat. This is a favorite recipe of mine.

    Recipe #126705

    For a quick and easy supper. I tend to serve this with minted peas or beans and stewed apples or applesauce.

    Recipe #131019

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