Traditional recipes

Lamb Meatloaf with Yogurt Sauce

Lamb Meatloaf with Yogurt Sauce


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This free-form meatloaf is infused with coriander, cumin, and cinnamon and dressed with both a lemony garlic yogurt sauce and a mixed herb salad, making this recipe anything but an ordinary weeknight meal.

Ingredients

Yogurt Sauce

  • 1 garlic clove, finely grated
  • 1½ cups plain Greek yogurt
  • 2 teaspoons fresh lemon juice

Meatloaf and Assembly

  • Olive oil (for parchment paper and drizzling)
  • 5 scallions, 3 finely chopped, 2 thinly sliced on a diagonal
  • 2 tablespoons tomato paste
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons chopped cilantro, plus ⅓ cup (loosely packed) cilantro leaves with tender stems
  • 2 tablespoons chopped parsley, plus ⅓ cup (loosely packed) parsley leaves with tender stems
  • ½ teaspoon hot smoked Spanish paprika, plus more for serving
  • 1 teaspoon fresh lemon juice

Recipe Preparation

Yogurt Sauce

  • Mix garlic, yogurt, oil, lemon juice, and honey in a small bowl; season sauce with salt. Cover and chill while you make the meatloaf.

  • Do Ahead: Yogurt sauce can be made 1 day ahead. Keep chilled.

Meatloaf and Assembly

  • Preheat oven to 350°. Line a baking sheet with parchment and lightly brush with oil. Mix chopped scallions, egg, tomato paste, coriander, cumin, cinnamon, 2 Tbsp. chopped cilantro, 2 Tbsp. chopped parsley, and ½ tsp. paprika in a medium bowl.

  • Place lamb in a large bowl, then gently press up along sides of bowl. Using your fingers, create small dimples in meat and generously sprinkle with salt, holding your hand up above the bowl so salt is evenly distributed. Add scallion mixture to bowl and fold meat down and over mixture. Mix with your hands until evenly distributed. Transfer meatloaf mixture to prepared baking sheet and form into a roughly 8x3½" log. Brush meatloaf with oil and bake until juices release and an instant-read thermometer inserted into the thickest part registers 140°, 35–40 minutes.

  • Remove meatloaf from oven and increase oven temperature to 500°. (Let the oven get up to temperature before putting the meatloaf back in. This will give you better browning on top without overcooking.) Bake meatloaf until browned on top and instant-read thermometer registers 160°, about 5 minutes. Transfer meatloaf to a cutting board and let rest 10 minutes before slicing.

  • Meanwhile, toss sliced scallions, lemon juice, ⅓ cup cilantro leaves, and ⅓ cup parsley leaves in a small bowl to combine. Drizzle with a little oil; season with salt and toss again.

  • Spread yogurt on a platter and arrange meatloaf slices over. Top with herb salad and sprinkle with some paprika.

Nutritional Content

Calories (kcal) 530Fat (g) 36Saturated Fat (g) 13Cholesterol (mg) 170Carbohydrates (g) 11Dietary Fiber (g) 2Total Sugars (g) 8Protein (g) 40Sodium (mg) 160Reviews SectionDelicious! Absolutely repeatable recipe.ClimbermereColorado, US03/23/20Made this tonight. My meatloaf cooked a bit unevenly but no fault to the recipe. All the components really come together to make this a delicious (!!) meal! Do it.I made this recipe using half beef and half lamb. My husband and I loved it.This recipe will go into my recipe box.It’s a keeper.Florence212New York11/15/18Yum! So good and so easy!ShelbyklukkenSt Paul, MN10/30/18

Moroccan Lamb Meatloaf

Serve this meatloaf with a salad for dinner and use the leftovers for a sandwich with a slice of cheese on a roll.
By Tania Cusack

  • 1 kg Lamb mince
  • 1 onion diced
  • 1-2 cloves garlic crushed
  • 2 teaspoons smoked paprika
  • 2 heaped tablespoons ground cumin
  • 1 teaspoon cinnamon
  • ½ teaspoon ground pepper
  • 1 teaspoon salt
  • 5 tablespoons of tomato paste
  • 1 cup of cooked quinoa ( I did cook and cool)
  • 1 cup of grated carrot
  • 2 teaspoons zatar (or dukkah)
  • 1 tablespoon olive oil
  1. Mix all of the ingredient except the zatar and the olive oil together in a big bowl.
  2. (Just a little secret. When mine is well mixed I take a little piece out and fry it in a fry pan to check if it has enough spice and flavour)
  3. Squash the meat loaf into the loaf tin (well oiled or spayed)and rub or sprinkle over the olive oil and the zatar. Cover with foil.
  4. Bake for approximately 60 minutes then remove the foil. Drain off some of the excess liquid that has gathered then bake a further 10 minutes uncovered, or until a skewer or knife inserted comes out hot (use a thermometer if you have one, I didn’t use this I went by feel)

After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.


Recipe: Lamb Meatballs with Lemon Mint Yogurt Sauce

Ingredients:

  • 2 lb. White Oak Pastures Ground Lamb
  • 2 White Oak Pastures Pastured Eggs
  • 1/3 cup green onion
  • 2 tablespoons fresh mint, finely chopped
  • 1 teaspoon cayenne
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon mustard
  • 1 teaspoon red pepper
  • 1 teaspoon ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg (or replace all spices with 2 tablespoons White Oak Pastures Home-made Lamb Rub!)
  • Salt to taste (1/2 - 1 tablespoon)
  • 1/3 cup bread crumbs (optional)

Method:

  1. Combine lamb, eggs, green onion, mint, all spices, and bread crumbs in mixing bowl.
  2. Mix until well combined. Cover lamb mixture and allow to rest in refrigerator.
  3. While you wait for the lamb to rest, combine yogurt sauce ingredients in a mixing bowl and mix well. Allow the yogurt mixture to rest for a minimum of 1 hour for flavors to develop.
  4. Form lamb mixture into 2 oz balls and place on a lined or greased baking sheet.
  5. Bake meatballs at 425°F for 4-7 minutes or until cooked all the way through.
  6. Remove meatballs to platter and serve with yogurt sauce. Alternatively, serve on naan with shredded lettuce, tomato, onion, and feta for a delightful flatbread sandwich.

Or, get creative - we tried a version with skewers for a fun appetizer!


6 Lamb Recipes You’ll Love — Whether You’re a Novice or a Pro

Start with burgers (swap in ground lamb for beef!), advance to kebabs, then graduate onto a full-blown roast.

Related To:

Get a Premium Subscription to the Food Network Kitchen App

Download Food Network Kitchen to sign up and get access to live and on-demand cooking classes, in-app grocery ordering, meal planning, an organized place to save all your recipes and much more.

Move over chicken — there's a new star protein on the Food Network Kitchen app. Lamb has long been a popular ingredient across the globe, from Greece to Turkey to New Zealand. It's also featured prominently in the cuisines of many Middle Eastern and Caribbean cultures. You can find some of these dishes, plus ideas for all kinds of lamb cuts in the Food Network Kitchen app. Whether you've never tried lamb before or you eat it often, take a class and cook alongside some of your favorite chefs like Michael Symon or Alon Shaya. It's time to don your apron and get creative in the kitchen with lamb!


Athenian Meatloaf with Cucumber-Yogurt Sauce

A Greek seasoning blend easily flavors this moist meatloaf served with a refreshing cucumber yogurt sauce.

This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc and a good source of vitamin B6, iron and choline.

Recipe Ingredients:

Meatloaf:
2 pounds ground beef (96% lean)
1 cup soft bread crumbs
3/4 cup finely chopped onion
1/2 cup 2% milk
1 large egg
1 tablespoon plus 1 1/2 teaspoons dried Greek seasoning - divided use
1/2 teaspoon salt

Cucumber-Yogurt Sauce:
1 cup low-fat or regular Greek-style yogurt
1/2 cup diced cucumber
Salt to taste

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. For Meatloaf: Combine ground beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning and salt in large bowl, mixing lightly but thoroughly.
  3. Shape beef mixture into 10x4-inch loaf on rack in broiler pan.
  4. Bake in 350°F (175°C) oven 1 1/4 to 1 1/2 hours, until instant-read thermometer inserted into center registers 160°F (71.1°C). Let stand 10 minutes cut into slices. Serve with cucumber-yogurt sauce.
  5. For Cucumber-Yogurt Sauce: Combine yogurt, cucumber and remaining 1 1/2 teaspoons Greek seasoning in medium bowl. Season with salt, as desired. Set aside.
  • Cooking times are for fresh or thoroughly thawed ground beef.
  • Ground beef should be cooked to an internal temperature of 160°F (71.1°C).
  • Color is not a reliable indicator of ground beef doneness.

Nutritional Information Per Serving (1/8 of recipe using 96% lean ground beef): 187 calories 6 g fat (3 g saturated fat 0 g monounsaturated fat) 95 mg cholesterol 313 mg sodium 6 g carbohydrate 0.4 g fiber 26 g protein 5.5 mg niacin 0.3 mg vitamin B6 2.3 mcg vitamin B12 3.0 mg iron 20.9 mcg selenium 5.5 mg zinc 100.4 mg choline.


Yogurt Garlic Sauce

Our yogurt sauce is a versatile addition to your arsenal of recipes, as it can be added to a variety of foods and can also act as a replacement for heavy cream when you want a lighter version of certain recipes. Most people think of yogurt sauce as the Greek cucumber-dill tzatziki sauce, but yogurt sauce doesn't have cucumber or dill. It is, in fact, faster and easier to make and more adaptable to many courses because it doesn't have herby flavors and can tone down spicy foods without taking the focus from the main flavors.

Yogurt sauces can be found anywhere there's heavily seasoned or spicy food, so many cultures have a version of this sauce. In Indian cuisine, yogurt sauce is called raita and may contain cucumbers, red onion, cilantro, and spices like ground coriander and ground cumin. Turkish cuisine features a yogurt dip called haydari which is served thick and flavored with herbs, garlic, and olive oil. There's also a yogurt sauce called cacik, which differs from haydari in that it's thinner and does not contain cucumbers.

When dining at a Middle Eastern, Greek, Mediterranean, or continental cuisine restaurant, many types of meat and sandwiches come with a side of a tangy sauce. Think of our recipe as a base sauce that you can experiment with and combine with other spices to suit your preferences. However, this sauce, as is, is an incredible accompaniment to chicken cutlets, kebabs, or tabbouleh, and can be served with anything from veggies to pasta salads, and shouldn't just be limited to Middle Eastern dishes or snacks.


1. Preheat oven to 200C and grease and line a large (about 23cm) loaf tin.

2. Add the breadcrumbs and milk to a small bowl and set aside to soften (about 2 minutes).

3. Heat a small frypan over medium heat, add the oil and fry the onion and garlic until softened and fragrant (about 3 minutes). Pour the mixture into the soaked breadcrumbs.

4. Add to a large bowl with the remaining meatloaf ingredients, season with salt and pepper and, using your hands, knead to incorporate. Don't overwork the mince as you don't want the meatloaf mixture to feel gluey. Once combined, press into the tin. Bake for one hour.

5. While the meatloaf is cooking, prepare the yoghurt sauce by combining the yoghurt, feta and honey (if using) in a bowl. Use a fork to incorporate the feta and honey through the yoghurt.

6. Cool the cooked meatloaf in the tin for 15 minutes, then invert onto a serving tray. Drizzle over the additional balsamic glaze, just to coat the top, then season generously with salt and pepper. Liberally spoon over the yoghurt dressing, if using, and serve the rest on the side. I love to serve this with some olives and extra herbs, too.


Lamb Kofta Kebabs

Serves: 4
Prep time: 10 minutes
Cook time: 10 minutes
Cook method: Grill

  • 1 lb ground lamb
  • 1/4 cup bulgar wheat, soaked in cold water for 1 hour and well drained
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 Tbsp freshly chopped mint and parsley
  • 1 egg yolk
  • zest of 1 lemon
  • salt and pepper to taste

Ingredients for the yogurt sauce:

  • 1 cup Greek yogurt (5% fat)
  • 1 garlic clove, minced
  • juice of 1 lemon
  • good handful of freshly chopped herbs of choice (such as mint, parsley, and dill)
  • 1/2 tsp salt

1. Put the ingredients for the meat in a large bowl and mix together.

2.. Soak 8 wooden skewers in water for 10-15 minutes. Divide the meat into 8 equal portions, then form oblong meatballs with your hands. Insert a skewer into each.

3. Prepare your grill (preferably charcoal) for direct grilling at medium high heat.

4. Combine the sauce ingredients and set aside.

5. Grill the meat for 4-5 minutes per side, or until the interior temperature is around 160 degrees.

6. Serve with the yogurt sauce, freshly made pita or another type of bread, and a fresh salad.

Do you like lamb? How do you usually prepare it?

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Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl.

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/> Source: assets.epicurious.com

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I promise.most of what was made from scratch can be bought at the grocery store and.

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This grilled lamb kebab recipe is marinated in yogurt, cumin, and a touch of vinegar for flavor and season lamb skewers with kosher salt and freshly ground black pepper.

12 tender and juicy ground lamb recipes you need to try.

Source: www.australianlamb.com.au

There are so many great lamb dishes, such as mediterranean dishes, to try!

It's a paleo, keto friendly recipe with middle eastern.

Source: wavesinthekitchen.com

Spiced ground lamb kofta kabobs recipe | d'artagnan.

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In the warmer months, try to find and use fresh grape.

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Savoury ground lamb and chicken at doost persian grill and vodka bar.

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Remove the lamb and keep warm, increase the heat under the saucepan to high and bring the stock mixture to the boil.

Make these spiced ground lamb kebabs in just minutes on the grill.they're delicious on pita with grilled lamb kebabs, made with ground lamb, are served with a delicious basil tahini sauce.

Source: bewitchingkitchen.files.wordpress.com

This recipe for lamb meatloaf offers a tasty alternative to the standard meatloaf made with ground beef.

Source: www.feastingathome.com

This recipe for lamb meatloaf offers a tasty alternative to the standard meatloaf made with ground beef.

/> Source: assets.epicurious.com

Kofta kebab recipe the mediterranean dish.

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Try this with half beef and half lamb for a more delicious taste.

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Am making them a second time and will probably make them umpteen times again.

Source: www.theblackpeppercorn.com

Spring pasta bolognese with lamb and peas.

Source: bewitchingkitchen.files.wordpress.com

Make these spiced ground lamb kebabs in just minutes on the grill.they're delicious on pita with grilled lamb kebabs, made with ground lamb, are served with a delicious basil tahini sauce.

Source: d1e3z2jco40k3v.cloudfront.net

We buy grassfed ground lamb from a local farmer and i decided to try something different.

/> Source: www.thespruceeats.com

Kofta kebab recipe the mediterranean dish.


Roasted Boneless Leg of Lamb with Garlic-Herb Rub

Boneless leg of lamb is a flavorful and easy-to-prepare cut that makes a stunning centerpiece for a holiday dinner or other special occasion. One of my favorite things about preparing boneless leg of lamb is that you naturally end up with meat of different degrees of doneness – perfect when feeding a crowd!


Watch the video: Φιλέτο κοτόπουλο με σάλτσα γιαουρτιού και ρύζι. Συνταγή του Λευτέρη Λαζάρου (May 2022).


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