Ground Lamb

Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what’s not to love?

Store-bought pita stands in for the more traditional lavash base in this version of lahmacun–a popular street food in Syria, Turkey, and elsewhere in the Middle East.

Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.

Inspired by Japanese mazemen, this brothless dish is dreamy on a warm night.

Free your merguez from its casings and have yourself a meal in no time. Runny yolks from crispy-edged fried eggs provide a saucy balance.

These spiced lamb burgers prove anything can be breakfast when you put an egg on it.

Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.

Meatballs filled with gooey cheese and bathed in creamy pecan romesco sauce—what more do you need?

With its keema-inspired ground-lamb filling and plenty of fixings, this recipe takes taco night in an exciting new direction.

This flavorful lamb patty with lemony yogurt sauce is guaranteed to spice up your burger routine. 

You’ll find all the flavors of Middle Eastern shish barak (tiny lamb and pine nut) dumplings here, but made simpler and brighter with help from dried pasta and plenty of fresh dill.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

Our best recipe for moussaka has layers of eggplant, rich tomato sauce with ground lamb, and a pillowy, bronzed béchamel top. Plus: It can be made ahead.

Did you think a juicy, savory, filling gyro was only something you could find at a Greek restaurant? Think again. Our version has everything you love about the classic—crispy lamb, creamy yogurt, and crunchy vegetables—and serves it up fast using only 10 ingredients. And, if you’re not a lamb person, you can easily make this recipe with ground pork or beef.

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.

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