ideas for lamb mince.

greent

I made Lamb Doner kebabs at the weekend (from The Takeaway Secret cookbook) - uses lamb mince. Very yummy I'd definitely suggest using it in something that works with the flavour, rather than trying to disguise it as something else (I personally can't stand lamb bolognaise or even shephered pie (love cottage pie, though) My m-i-l makes lamb spicy meatballs - works well with salad, pitta and couscous and chickpeas

wouldbeqaulitymoneysaver

Spices are always good for Lamb and to curry it is good. But for me the Kebabs are a Killer.
Re: Takeaway Secret Book, HM is gonna knock the socks of anything you can buy at the Takeaway unless otherwise as there are some fabulous Takeaways.

LondonDreamer

Lots of great suggestions already. I had lamb mince substituted for beef mince once, I used it to make this meatloaf - using all lamb instead of the lamb/pork mix though. My DH was never keen on lamb and it was actually this recipe that made him realise he liked it!

lostinrates

I prefer lamb to beef mince, but

As you mentioned some sort of 'cottage' pie (shepherds in this case, lol) its very nice if you mix it with north african spices and flavours like cinnamon, ras al hanout, ...any thing you might use in a lamb tagine, a little dried fruit, some onion, maybe some red lentils to lengthen, or some grated courgette, then top with mashed celeriac and chickpeas and scatter some pine nuts atop it. Delicious and more summery than the traditional english version.

Isis_Black

Lasagne :-)
I'm not a fan of beef mince so always make lasagne with lamb mince, never had any complaints from anyone :-)

sonastin

OH won't eat beef mince unless its expensive steak mince straight from the butcher - he's convinced that "cheap" beef mince upsets his stomach. So I tend to have lamb mince in the freezer - usually use it for shepherds pie, moussaka or doner kebab (from takeaway secret book). Went to a friends for dinner a couple of weeks ago and they remembered about OH's fussiness and made him lasagne with lamb mince which he lapped up. I've been missing being able to make lasagne coz it used to be one of my staples so now I've bought some sheets of lasagne and its on the meal plan for next week!

System

I love lamb and hubby wont eat it so occasionally i make a shepherds pie with it. I always cook it first and drain any fat off before i add the other ingredients as lamb mince can be a little fatty.

Ive made spag bolegnese with it too.

Stephen_Leak

Lamb burgers, with a little mint.

BEEFBURGERS

Makes 2 quarter pounders

INGREDIENTS

250g of lean minced beef
1 tablespoon of oil

METHOD

Divide the mince into two halves. Squeeze each half into a ball and then flatten it out into a disc. Make them firm, so that they don’t fall apart. Make them chunky, as thin edges will cook too quickly.

Put the oil into a frying pan on a medium heat. Fry the burgers for about 5 minutes on each side.

ADDITIONS & ALTERNATIVES

Use good quality lean and finely ground mince. The cheaper the mince, the higher the fat content and the more coarsely it is ground. Use chuck steak, which is reasonably cheap but doesn’t have too much fat, and either get the butcher to grind it, or invest in a meat grinder and do it yourself.

Use minced lamb, pork or turkey instead of minced beef.

If you use minced lamb, add some finely chopped mint, dried mint or some mint sauce.

If you use minced pork, add some finely chopped apple or some apple sauce.

If you use minced turkey, add some cranberry sauce.

Add some finely chopped onion. Add some herbs.

If the burgers won’t hold together, add some beaten egg. If you make the mixture too wet, add some breadcrumbs.

Cook the burgers under a preheated medium grill for about 5 minutes on each side instead of frying. If the mince is very lean, you might even need to coat the burgers with a little oil.

TIPS

When squeezing the mince, imagine it's someone you don't like.

Chilling the burgers in the fridge helps them to hold together whilst cooking.

You can make the burgers using a burger press. This is a round mould, which you fill with the mince and then press it into uniformly sized burgers. However, hand made burgers have more ‘rustic charm’ and there’s no washing up.