Best 13 Spiced Lamb Loaf Recipes

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Spice up your dinner routine with a tantalizing spiced lamb loaf, a delightful fusion of succulent lamb and an array of aromatic spices. This delectable dish offers a symphony of flavors, with each bite unveiling a harmonious blend of savory spices, juicy lamb, and a hint of tang. Whether you're seeking an impressive centerpiece for a special occasion or a comforting meal to warm up a chilly evening, this spiced lamb loaf is sure to satisfy your cravings and leave you yearning for more.

Let's cook with our recipes!

LAMB LOAF



Lamb Loaf image

Mediterranean lamb meat loaf. Serve with tomato cucumber salad with mint dressing. Leftovers make a great sandwich.

Provided by Bones

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 1h10m

Yield 4

Number Of Ingredients 18

½ teaspoon vegetable oil
2 slices dry bread, diced
½ teaspoon vegetable oil, or as needed
¼ cup milk
1 pound ground lamb
1 egg
4 cloves minced garlic
2 tablespoons chopped fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon lemon zest
1 teaspoon ground coriander
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
¾ teaspoon salt
¼ teaspoon ground black pepper
¼ cup tomato sauce
5 leaves fresh mint, finely chopped
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x5-inch loaf pan with oil.
  • Place bread and milk in a small bowl. Press bread with a fork to soak up the milk.
  • Combine lamb, egg, garlic, thyme, Worcestershire sauce, lemon zest, coriander, basil, rosemary, salt, and pepper in a medium bowl. Add soaked bread; discard the leftover milk. Mix with hands until well combined. Transfer meatloaf to the prepared pan.
  • Combine tomato sauce and mint; spread evenly over the meatloaf. Drizzle with balsamic vinegar.
  • Bake in the preheated oven until no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove and let cool for 5 minutes before serving.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 12.2 g, Cholesterol 125 mg, Fat 29.7 g, Fiber 1.5 g, Protein 22.3 g, SaturatedFat 12.4 g, Sodium 734.7 mg, Sugar 3.6 g

INDIAN-SPICED LAMB MEATLOAF



Indian-Spiced Lamb Meatloaf image

Warm garam masala, fresh ginger, chiles and cilantro give this lamb meatloaf a curry-like flavor profile. Create your own customized meatloaf recipe with the Recipe Maker.

Provided by Allison Ehri Kreitler

Categories     Main Course

Yield 8

Number Of Ingredients 18

2 Tbs. plus 1 tsp. canola or olive oil
1 medium yellow onion, chopped
1/2 cup small-diced red bell pepper
1/2 cup small-diced carrots
2 large cloves garlic, finely chopped
4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
1 cup whole milk
1 lb. ground beef
1 lb. ground lamb
2 large eggs
1/4 cup chopped fresh cilantro
1 Tbs. finely chopped jalapeño pepper (seeded if you like)
2 tsp. peeled and finely grated fresh ginger
2 tsp. garam masala
1 Tbs. Worcestershire sauce
Kosher Salt
Freshly ground black pepper
2 Tbs. honey

Steps:

  • Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, bell peppers, carrots, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Transfer to a large bowl and let cool until warm. In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the vegetable mixture. Position a rack in the center of the oven and heat the oven to 375°F. Add the beef, lamb and eggs to the vegetable mixture. Scatter the cilantro, jalapeño, ginger, and garam masala over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this. Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor. Line a 9×13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10×4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the honey over the top and lightly down the sides of the meatloaf to glaze it. Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes. Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.

Nutrition Facts : ServingSize 8, Calories 360 kcal, Fat 190 kcal, SaturatedFat 7 g, TransFat 21 g, Carbohydrate 17 g, Fiber 1 g, Protein 26 g, Cholesterol 135 mg, Sodium 560 mg, UnsaturatedFat 11.5 g

SPICY LEG OF LAMB



Spicy Leg of Lamb image

There are so many ways to make things spicy. Here, we are going to use a two-pronged attack plan: dry spices and fresh chiles. I love the "cooked in" spices that meld seamlessly with the meat and the surprise of the fresh chiles and vinegar to finish. I also like taking a few minutes to make a sauce once the meat comes out of the oven. This allows a period for the meat to rest before carving.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 15

1 tablespoon cayenne pepper
1 tablespoon fennel seeds
1 tablespoon dry mustard
1 tablespoon hot paprika
1 tablespoon red pepper flakes
2 teaspoons ground cinnamon
6 tablespoons olive oil
1 tablespoon molasses
2 tablespoons kosher salt
One 8-to-10-pound leg of lamb, bone in
4 tablespoons red wine vinegar
2 tablespoons grainy mustard
1 fresh jalapeno pepper
1 fresh Thai chile pepper
Kosher salt and freshly ground black pepper

Steps:

  • The objective: A nice, pink, juicy leg of lamb has a final temperature of about 120 degrees F. Use a shallow roasting pan or baking sheet with a fitted rack. Elevating the lamb slightly off the bottom of the roasting pan allows the hot air to better circulate around the meat as it cooks.
  • Preheat the oven to 350 degrees F.
  • Toast the spices: In a medium bowl, combine the cayenne, fennel seeds, dry mustard, paprika, red pepper flakes and cinnamon. Mix the spices and pour them out onto a baking sheet. Place the tray inside the oven for 1 minute to warm the spices and allow them to toast slightly. This will awaken their flavors. Remove the tray from the oven.
  • Make the paste to coat the leg of lamb: In a small bowl, combine the olive oil, molasses and salt. Add the toasted spices and mix together to create a paste. Coat all sides of the leg in the seasoning paste. If you have time, allow the lamb to sit out for about an hour and come closer to room temperature. Alternatively, you can marinate the lamb like this for several hours (or overnight) in the refrigerator before cooking.
  • Cook the lamb: Place the lamb leg in the center of the fitted rack on the roasting pan and place it in the center of the oven. Cook, undisturbed, for 30 minutes. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 85 degrees F. Cook for an additional 30 minutes. Ideally, the thickest part of the leg should come to about 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest.
  • Make the sauce: In a medium bowl, whisk together vinegar and mustard. Place the fresh chiles on a flat surface and, with a small knife, cut them both into thin rounds, ribs, seeds and all.
  • Pour off some of the drippings from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, add in the mustard, vinegar and fresh chiles. Taste for seasoning. Pour over the leg of lamb.
  • Carve the meat: Begin carving at the loin end of the leg; you want to carve at a right-angle relative to the grain of the meat. Observe that this meat has lines almost like a piece of wood, aim the blade of your knife at a right-angle to the grain and slice thin pieces. Arrange the slices on a platter with the sauce.

SPICED LAMB MEATLOAF



Spiced Lamb Meatloaf image

Plain old meatloaf gets a major flavor boost in a lamb and beef meatloaf recipe with Moroccan-inspired spices, plus a sweet and savory ketchup and pomegranate molasses topping.

Provided by Elise Bauer

Categories     Dinner     Beef     Lamb     Meatloaf     Moroccan Cuisine

Time 2h5m

Yield 8

Number Of Ingredients 25

Meatloaf:
2 pounds ground lamb
1 pound ground beef
2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped (about 1 1/2 cups)
1 large carrot, peeled and finely chopped
1 large celery stalk, finely chopped
2 tablespoons minced garlic (about 6 cloves)
2 tablespoons minced fresh ginger (3-inch piece)
1 1/4 teaspoons kosher salt (or a teaspoon of sea salt)
1 teaspoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
Pinch saffron threads
1 cup dried breadcrumbs
2 eggs
1/4 cup fresh cilantro, chopped
2 tablespoons fresh mint, chopped
Pomegranate molasses Sauce:
1/2 cup ketchup
1/4 cup pomegranate molasses
1/2 teaspoon chipotle chili powder (more to taste)

Steps:

  • Preheat the oven: Preheat the oven to 350°F.
  • Combine the meats: In a large bowl, combine the lamb and beef. Set aside.
  • Bake: Bake the meatloaf for 1 1/2 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Un-mold onto a plate and slice. Serve with pomegranate molasses sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.
  • Make the (optional) pomegranate molasses sauce: Mix the ketchup, pomegranate molasses, and chipotle chili powder in a small bowl. Heat in a microwave or warm in a saucepan until just warm.

Nutrition Facts : Calories 605 kcal, Carbohydrate 16 g, Cholesterol 207 mg, Fiber 2 g, Protein 48 g, SaturatedFat 14 g, Sodium 606 mg, Sugar 3 g, Fat 38 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

SPICED ROAST LAMB



Spiced roast lamb image

An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat

Provided by Jane Hornby

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 11

2kg leg of lamb
150g natural whole-milk yogurt
1 thumb-sized piece ginger , finely grated
3 large garlic cloves , crushed
1 tbsp tomato purée
juice ½ lime
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed chilli flakes
1 tsp fennel seed , lightly crushed
handful coriander , finely chopped

Steps:

  • Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
  • Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
  • Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium

SPICED LAMB PILAF



Spiced lamb pilaf image

Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 17

2 tbsp vegetable oil
1 large onion , finely chopped
3 garlic cloves , finely chopped
4 cloves
8 cardamom pods , crushed
2 tsp turmeric
1 large cinnamon stick
2 lamb stock cubes
450g basmati rice
500g lamb leftovers, shredded
100g raisins
5 spring onions , finely sliced
3 tomatoes , deseeded and roughly chopped
small bunch parsley , roughly chopped, plus a few leaves picked, to serve
small bunch coriander , roughly chopped, plus a few leaves picked, to serve
50g flaked almonds , toasted
200ml natural yogurt , to serve

Steps:

  • Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
  • Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
  • Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

Nutrition Facts : Calories 992 calories, Fat 39 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 23 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium

MOROCCAN SPICED LAMB WITH HARISSA



Moroccan Spiced Lamb with Harissa image

Provided by Food Network

Time 45m

Yield about 20 pieces

Number Of Ingredients 20

1/2 chewy baguette
Olive oil
Salt and pepper
Salt and pepper
1/2 cup harissa paste (can be store bought)
1/4 cup sour cream
1 lemon, zested and juiced
1 lemon, zested and juiced
2 racks Australian lamb, trimmed
About 3 1/2 tablespoons Moroccan Spice Mix, recipe follows
Julienned dried apricots, for garnish
Chervil sprigs, for garnish
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon coriander seeds
1 tablespoon paprika
1/2 tablespoon black peppercorns
1 cinnamon stick
1/2 tablespoon ground nutmeg
1/2 tablespoon whole cloves

Steps:

  • Preheat a grill or grill pan. Alternatively, preheat the oven to 350 degrees F.
  • Slice the bread into 1/4-inch thick slices. Brush with olive oil, season with salt and pepper, and lightly grill on 1 side. Cool and store in a sealed container until ready to use.
  • Combine the harissa, sour cream, half of the lemon zest, and half of the lemon juice in a small bowl.
  • If more lemon is necessary, add the rest of the zest and or juice. Put into a squeeze bottle for easy assembly.
  • Preheat the oven to 350 degrees F. Coat lamb racks generously with the spice mix, salt, and pepper. Be cautious with the pepper since there is pepper in the spice mix. There should be an even coat of spices around the lamb. Heat a couple tablespoons olive oil in a very large skillet over high heat. When oil is hot, add lamb racks and sear over high heat to form a crust on both sides. Remove from the pan, transfer to a baking dish and finish in the oven for 8 minutes or until medium rare. Remove from the oven and allow to rest at room temperature for at least 5 minutes before slicing.
  • Assembly: Slice the lamb into 1/4-inch thick slices as close to the bone as possible. Place a piece of lamb on top of a baguette slice. Add a drop of the harissa (remember it is spicy), and then finish with a thin julienne of dried apricot and a sprig of chervil. For additional seasoning, add a sprinkle of salt and a drop of extra-virgin olive oil.
  • In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool and then grind in a coffee grinder to a fine powder.

SPICED BUTTERFLIED LEG OF LAMB



Spiced Butterflied Leg of Lamb image

An anise-scented rub and fragrant olive oil stand up to the robust flavor of lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 50m

Number Of Ingredients 7

2 tablespoons olive oil, plus more for grates
1 tablespoon coriander seed, crushed
1 tablespoon fennel seed, crushed
1 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 1/2 pounds butterflied leg of lamb
Grilled lemon wedges, for serving (optional)

Steps:

  • In a small bowl, combine oil, coriander and fennel seeds, red-pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper. In a shallow dish, coat lamb with marinade. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
  • Heat grill to medium-low; lightly oil grates. Grill lamb, covered, until an instant-read thermometer inserted in thickest part of meat registers 130 degrees for medium-rare, 6 to 8 minutes per side. Remove from grill. Tent with aluminum foil; let rest 5 minutes. Thinly slice lamb, and serve with lemon wedges, if desired.

Nutrition Facts : Calories 373 g, Fat 25 g, Fiber 1 g, Protein 33 g

BBQ OR ROASTED SPICED LEG OF LAMB



BBQ or Roasted Spiced Leg of Lamb image

Delicious either roasted or barbecued. Check internal temperature. You want it to be pink (160°F). Remember that it continues to cook a bit after you remove it from the cooking source Don't be shy with the garlic. Try serving a bit of Horseradish on the side as well as mint jelly. In the pictures I cooked a very small leg just large enough for 2 people.It was excellent

Provided by Bergy

Categories     Lamb/Sheep

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (4 lb) butterflied leg of lamb
6 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon rosemary
salt & pepper
1/4 cup wine (if roasting)
1/2 cup water (if roasting)

Steps:

  • Place the Lamb fat side down on a plate or Pyrex dish.
  • Mix garlic with the oil.
  • Salt & pepper.
  • Work the mixture into the folds covering the lamb surface completely.
  • Grind the three herbs together and spread over underside of the lamb. Rub it into the lamb well.
  • To BBQ: Place meat skin side down on an oiled grill. Close the cover and cook over medium high heat for approx 45 minutes. Watch for flame ups, but do not flip the roast.
  • To Roast: Pour the wine and water into the roasting pan and bake in 375°F oven for 1 hours or until the internal temperature reaches 160°F (oven roast potatoes for the last 40 minutes with the roast).
  • Let stand 5 minutes before carving.
  • Check internal temperature: 160°F is medium rare - just pink.

SPICED HAM LOAF



Spiced Ham Loaf image

This was my grandfather's contribution to the Christmas table. A nice twist on the meatloaf recipe.

Provided by Lynette Campton

Categories     Main Dish Recipes     Meatloaf Recipes     Pork Meatloaf Recipes

Yield 12

Number Of Ingredients 11

1 pound ground ham
1 ½ pounds lean ground beef
1 egg
1 cup milk
1 cup bread crumbs
½ teaspoon salt
ground black pepper to taste
½ cup packed brown sugar
½ cup water
1 teaspoon ground mustard
¼ cup distilled white vinegar

Steps:

  • Combine ham, beef, egg, milk, bread crumbs, salt, and pepper. Form into loaf. Place in a casserole dish.
  • Combine brown sugar, water, mustard, and vinegar in a small saucepan over medium high heat. Bring to boil, and boil for 10 minutes. Pour over loaf.
  • Bake at 350 degrees F (175 degrees C) until done, about 1 hour, basting occasionally.

Nutrition Facts : Calories 341.1 calories, Carbohydrate 16.5 g, Cholesterol 95.3 mg, Fat 19.8 g, Fiber 0.4 g, Protein 22.7 g, SaturatedFat 7.7 g, Sodium 241.4 mg, Sugar 10.4 g

MOROCCAN-SPICED LAMB MEATLOAF RECIPE | MYGOURMETCONNECTION



Moroccan-Spiced Lamb Meatloaf Recipe | MyGourmetConnection image

A flavorful twist on conventional meatloaf, this version is made with ground lamb seasoned with Moroccan-inspired spices and served with a tangy, tomato-yogurt sauce. Total Time: PT45M

Time 45m

Number Of Ingredients 30

1 lb ground lamb
1 large egg, lightly beaten
2 tablespoons plain yogurt
1/3 cup dry breadcrumbs
2 tablespoons fresh parsley, finely chopped
1 clove garlic, very finely chopped
1 teaspoon salt
2 teaspoons moroccan-style spice blend (see below)
freshly ground black pepper
For the moroccan-style spice blend:
1 1/2 teaspoon 1-1/2 ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/4 teaspoon cayenne (or more to taste)
for the tomato dipping sauce:
3/4 cup tomato sauce
2 tablespoons tomato paste
2 tablespoons plain yogurt
1 clove garlic
1 1/2 teaspoon 1-1/2 moroccan-style spice blend (see above)
salt and freshly ground black pepper to taste
1 tablespoon freshly squeezed lemon juice
For the tomato dipping sauce:
3/4 cup tomato sauce
2 tablespoons tomato paste
2 tablespoons plain yogurt
1 clove garlic
1 1/2 teaspoon 1-1/2 moroccan-style spice blend (see above)
salt and freshly ground black pepper to taste
1 tablespoon freshly squeezed lemon juice

Steps:

  • 1. Preheat the oven to 375°F and coat a small roasting pan with nonstick spray.2. Prepare the spice blend by thoroughly combining the cumin, coriander, cinnamon and cayenne in a small bowl.3. Add the ground lamb, egg, yogurt, breadcrumbs, parsley, garlic, salt, Moroccan spice blend and a few grinds of black pepper to a mixing bowl.4. Combine thoroughly and form the mixture into a small, rounded loaf (about 6 x 3-1/2 inches) and place it on the prepared roasting pan.5. Bake for 25 minutes or until a thermometer inserted in the center of the meatloaf registers 150°F. Remove from the oven, tent loosely with foil and allow the meatloaf to rest for 10 minutes before slicing.6. While the meatloaf bakes, combine the tomato sauce, tomato paste, yogurt, garlic and Moroccan spice blend in a small saucepan. Season to taste with salt and pepper and cook over medium-low heat for 10 minutes, stirring occasionally.7. Remove the sauce from the heat, stir in the lemon juice and transfer the mixture to a small serving bowl.NotesServing Suggestion:Serve the meatloaf alongside couscous or steamed rice and a salad or green vegetable.Source: mygourmetconnection.com

SPICY MEATLOAF WITH LAMB, WEIGHT WATCHERS COUNT YOUR POINTS!



Spicy Meatloaf With Lamb, Weight Watchers Count Your Points! image

Flavorful meatloaf made with a combination of ground lamb, lean ground beef and wonderful spice. I serve on a decorative piece of green leaf lettuce, accompanied by home made, yogurt based Greek Tzatziki (which nicely offsets the spice for 0 points) feta cheese sprinkles, sliced tomatoes and sliced onions. A deliciously complete meal for under 8 points per serving.

Provided by Chef 91302

Categories     Meatloaf

Time 1h25m

Yield 1 Loaf, 10 serving(s)

Number Of Ingredients 22

2 whole bay leaves
1 tablespoon salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon cumin
1 tablespoon olive oil
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped green onion
2 teaspoons minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup fat-free evaporated milk
1/3 cup tomato paste
1 lb 95% lean ground beef
1 lb ground lamb
1 egg, plus
2 egg whites, combined and lightly beaten
1 cup very fine dry breadcrumb
1 1/2 teaspoons red pepper flakes

Steps:

  • Combine the seasoning mix ingredients in a bowl and set aside.
  • In a large skillet, warm the olive oil. Add the onions, celery, bell peppers, green onions, garlic, Tabasco & Worcestershire and seasoning mix. Saute until mixture starts sticking to the bottom of the pan, stirring occasionally while scraping the bottom of the pan, about 6 minutes. Stir in the evaporated milk and tomato paste, continue cooking for another 2 minutes, stirring occasionally. Remove from heat and set aside.
  • In large mixing bowl, combine beef, lamb and breadcrumbs. Knead by hand until breadcrumbs are absorbed into meat mixture. Add the egg and egg whites, lightly beaten. Knead again until absorbed. Remove the bay leaves and then add the cooked vegetable mixture. Again, mix by hand until thoroughly combined.
  • Spray an 8 x 8 baking pan, transfer the mixture and shape into a loaf about 1 1/2 inches high, 8 inches wide and long. Sprinkle the red pepper flakes on top.
  • Bake uncovered at 350 degrees for 25 minutes, raise the temperature to 400 and continue to cook another 35 minutes. Let set for 5 minutes before slicing. I slice into 10 pieces by making one cut down the middle and four across.

Nutrition Facts : Calories 224.2, Fat 13.3, SaturatedFat 5.2, Cholesterol 52.3, Sodium 936.6, Carbohydrate 14, Fiber 1.6, Sugar 4.3, Protein 12.1

IRISH SPICED LAMB



Irish Spiced Lamb image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 1h20m

Yield Ten to twelve servings

Number Of Ingredients 12

1 tablespoon juniper berries
1 teaspoon whole allspice
1/2 teaspoon whole cloves
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
1 teaspoon dried thyme
1 teaspoon dried savory
3 cloves garlic, peeled and mashed into a paste
3/4 cup Dijon mustard
2 tablespoons honey
1 spring leg of lamb, 6 pounds, at room temperature
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees. Grind all of the spices and herbs in a spice mill until finely ground. Mix together the spice mixture, garlic paste, mustard and honey. Set aside.
  • Cut 8 to 12 1/4-inch-deep slices, 1 inch apart, across the top of the leg. Rub the spice paste into the slices and all over the top. Put the leg, seasoned side up, on a rack over a large roasting pan and place in oven. After 50 minutes start testing for doneness by inserting a meat thermometer in the large end of the leg. The thermometer should read 125 degrees for rare meat, or 130 degrees for medium rare. Season the lamb with salt and let it rest for at least 20 minutes before carving.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 39 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 16 grams, Sodium 420 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Choose the right cut of lamb. For a loaf, you want a cut that is flavorful and has a good amount of fat, such as ground lamb shoulder or ground lamb leg.
  • Season the lamb well. Use a variety of spices to give the lamb flavor, such as cumin, coriander, paprika, and garlic.
  • Don't overmix the lamb. Overmixing will make the loaf tough and dense.
  • Cook the lamb loaf at a low temperature. This will help to keep the loaf moist and juicy.
  • Let the lamb loaf rest before slicing. This will help to keep the juices in the loaf.

Conclusion:

Spiced lamb loaf is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful blend of spices and tender texture, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to serve lamb, give this spiced lamb loaf a try!

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