Makes about 2 cups
1 pound ground lamb
1 clove garlic, crushed
1 package (3 ounce) cream cheese, softened
1 tablespoon prepared mustard
1 teaspoon salt
1/8 teaspoon pepper

Combine lamb and garlic, cook over low heat until browned. Drain off drippings. Combine lamb and remaining ingredients. Mix well, chill. Serve as a spread for crackers or bread.

Lamb Turnovers with Yogurt Sauce (appetizer)

Makes 24 turnovers

Ingredients:
1 lb Ontario Lamb, ground
2 tbsp vegetable oil
2 green onions, chopped
2 garlic cloves, minced
1 tbsp ginger, minced
2 tbsp almonds. Blanched and chopped
4 tbsp lemon juice
2 tsp ground cumin
pinch of salt
pinch of hot pepper flakes (optional)
1 package of flaky pastry
1 egg, beaten

Yogurt Sauce:
1 cup plain yogurt
3 tbsp fresh coriander
1 tbsp curry powder
pinch of salt

Preparation:
In a nonstick pan, heat the oil over medium heat and brown the onions, garlic and ginger for 3 minutes. Add the lamb, then the almonds. Cook 5-7 minutes, stirring frequently. Add the lemon juice, cumin, slat and hot-pepper flakes. Let simmer 5 minutes, stirring frequently. Let cool and refrigerate. Preheat oven to 400° F. Divided the flaky pastry in two. Roll out each half to obtain two 12" x 9" rectangles. Cut each rectangle into 12 squares. Brush with the egg. Place a ball of the lamb filling on each square. Fold into turnover shapes. Place on a cookie sheet and brush with the rest to the egg. Bake 15-20 minutes. Make the yogurt curry sauce by mixing all ingredients. Serve with the lamb turnovers.

Lamb Meatballs in Pita with Cucumber Tomato Raita

Preparation time 15 minutes
Cooking time 25 -30 minutes
Serves 4-6

Ingredients:
4 pitas
4 cups shredded lettuce

Meatballs:
1 lb (500 g) ground lamb
1/3 cup (75 ml) fine dry bread crumbs
1/4 cup (50 ml) grated onion (1 small onion)
2 tbsp (25 ml) chopped fresh mint
½ tsp (2 ml) salt
1/4 tsp (1 ml) black pepper
1 egg

Tomato Cucumber Raita:
1 half tomato
½ cup (125 ml) coarsely grated cucumber
½ cup (125 ml) plain yogurt
Pinch cayenne pepper

Preparation:

Meatballs:
1. In mixing bowl, stir together lamb, bread crumbs, onion, mint, salt, pepper and egg until well combined. Form into 24 one-inch (2.5 cm) meatballs. Bake on a greased baking sheet in preheated 350°F (180°C) 20-25 minutes or until well browned.
2. Meanwhile, cut pitas into half moons. Wrap in foil and warm in oven with meatballs during last 15 minutes of cooking.

Tomato Cucumber Raita:
In small mixing bowl, stir together tomato, cucumber, yogurt and cayenne. To assemble pitas, put about ½ cup (125 ml) shredded lettuce in bottom of each pita pocket. Place 3 or 4 meatballs in pita and spoon about 2 tbsp (25 ml) of sauce over meatballs.

Nutritional Information
Serving 1 (when recipe serves 4)
Protein 35.5 grams
Fat 9.5 grams
Carbohydrates 44.5 grams
Calories 406

PARTY MEATBALLS
(Lamb)

2 pounds lamburger
1 egg
1 package onion soup mix
1 tablespoon dry parsley 
1/2 cup bread crumbs salt, pepper, and chili powder to taste

Shape into balls about size of a half dollar. Place in dish and add 1 quart tomato juice, and 1 cup sugar. Bake 45 minutes at 350°. When ready to use simmer in 28 ounces of barbecue sauce and 1 can beer.

Greek Meatballs

Pacific Rim Mushrooms Stuffed with Lamb Recipe

12 Servings

Ingredients

• 12 large mushrooms
• 1 tablespoon olive oil
• 1/3 pound Ground American Lamb
• 1/2 teaspoon each - garlic salt, pepper
• 1/4 cup chopped red bell pepper
• 3 green onions, thinly sliced
• 2 tablespoons prepared plum sauce
• 3 tablespoons finely chopped peanuts

Preparation

Wipe off mushrooms with a damp paper towel. Snap off mushroom stems and chop; set aside.

In large skillet, heat olive oil. Add lamb and chopped mushroom stems. Season with garlic salt and pepper. Cook and crumble lamb until browned. Drain well; stir in bell pepper and onion.

Stir in plum sauce and 2 tablespoons peanuts. Stuff lamb mixture into mushroom caps and sprinkle with remaining peanuts. Place mushroom caps on baking sheet and bake at 375 degrees F for 15 minutes.  Enjoy!