18 Flavorful Ground Lamb Recipes Greek Inspired

Beyond the classic gyro, ground lamb is your ticket to a world of Greek-inspired flavors that transform weeknight dinners into Mediterranean feasts. Whether you’re craving juicy meatballs, savory stuffed peppers, or aromatic skillet meals, these recipes bring vibrant herbs, zesty lemon, and rich spices straight to your table. Ready to shake up your cooking routine? Dive into these 18 delicious dishes that celebrate lamb’s incredible versatility!

Greek Lamb Moussaka with Bechamel Sauce

Zesty and comforting, this Greek lamb moussaka is the ultimate cozy dinner you’ll want to make again and again. You get layers of spiced lamb, tender eggplant, and that creamy bechamel topping that just melts in your mouth.

Ingredients

• 2 large eggplants, sliced ¼-inch thick (I like to salt them first to reduce bitterness)
• 1 lb ground lamb (the star of the show!)
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced (fresh is always best)
• 1 (15 oz) can crushed tomatoes
• ¼ cup dry red wine (whatever you have open works fine)
• 1 tsp dried oregano
• ½ tsp ground cinnamon (trust me, it makes the flavor pop)
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 2 cups whole milk, warmed (cold milk makes lumpy sauce)
• ¼ tsp freshly grated nutmeg
• 2 large eggs, lightly beaten (room temp blends smoother)
• ½ cup grated Parmesan cheese
• 3 tbsp extra virgin olive oil (my go-to for roasting)

Instructions

1. Preheat your oven to 400°F and line two baking sheets with parchment paper.
2. Arrange eggplant slices in a single layer on the baking sheets and brush both sides with olive oil.
3. Roast the eggplant for 20 minutes until tender and lightly browned, flipping halfway through.
4. While eggplant roasts, heat a large skillet over medium-high heat and brown the ground lamb, breaking it up with a spoon.
5. Add the chopped onion and cook for 5 minutes until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.
8. Add the crushed tomatoes, oregano, and cinnamon, then simmer for 15 minutes until thickened.
9. In a separate saucepan, melt the butter over medium heat.
10. Whisk in the flour and cook for 2 minutes until golden and bubbly.
11. Gradually whisk in the warm milk until smooth, then cook for 5 minutes until thickened.
12. Remove the sauce from heat and stir in nutmeg, beaten eggs, and half the Parmesan cheese.
13. Reduce oven temperature to 350°F and grease a 9×13 inch baking dish.
14. Layer half the roasted eggplant slices in the bottom of the dish.
15. Spread all of the lamb mixture evenly over the eggplant layer.
16. Top with remaining eggplant slices, then pour the bechamel sauce over everything.
17. Sprinkle the remaining Parmesan cheese over the top.
18. Bake for 45 minutes until the top is golden brown and bubbly.
19. Let the moussaka rest for 15 minutes before slicing to set the layers.

Hearty and satisfying, the finished moussaka has this incredible contrast between the creamy bechamel, savory lamb, and tender eggplant. Serve it with a simple Greek salad on the side, or enjoy leftovers the next day when the flavors have melded even more beautifully.

Authentic Greek Lamb Gyros with Tzatziki

Gently, as autumn leaves begin their slow descent, I find myself craving the warmth of Mediterranean flavors, the kind that wrap around you like a well-worn blanket on a crisp afternoon. There’s something deeply comforting about preparing lamb gyros, the rhythmic slicing of vegetables and the aromatic herbs filling the kitchen with memories of sun-drenched tavernas and shared meals that stretch into the evening. This recipe invites you to slow down, to savor each step as you create something truly special from simple, honest ingredients.

Ingredients

– 1.5 lbs boneless lamb shoulder, cut into thin strips
– 3 tbsp rich extra virgin olive oil
– 2 tbsp freshly squeezed lemon juice
– 3 cloves aromatic garlic, minced
– 1 tbsp dried oregano with floral notes
– 1 tsp sweet paprika
– 1/2 tsp fine sea salt
– 1/4 tsp freshly cracked black pepper
– 4 soft pita bread rounds
– 1 cup thick Greek yogurt
– 1/2 English cucumber, grated and drained
– 1 tbsp fresh dill, finely chopped
– 1/2 tsp lemon zest
– 1/4 tsp sea salt
– 2 ripe tomatoes, sliced into thin rounds
– 1/2 red onion, thinly sliced
– 1/4 cup fresh parsley leaves

Instructions

1. Combine 1.5 lbs boneless lamb shoulder strips, 3 tbsp rich extra virgin olive oil, 2 tbsp freshly squeezed lemon juice, 3 cloves minced aromatic garlic, 1 tbsp dried oregano, 1 tsp sweet paprika, 1/2 tsp fine sea salt, and 1/4 tsp freshly cracked black pepper in a large bowl.
2. Mix the lamb and marinade thoroughly with your hands, ensuring every strip is coated evenly, then cover and refrigerate for exactly 2 hours to allow flavors to penetrate deeply.
3. While lamb marinates, prepare tzatziki by combining 1 cup thick Greek yogurt, 1/2 grated and drained English cucumber, 1 tbsp fresh dill, 1/2 tsp lemon zest, and 1/4 tsp sea salt in a medium bowl.
4. Refrigerate tzatziki for at least 30 minutes to allow flavors to meld and the sauce to thicken slightly.
5. Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
6. Cook marinated lamb strips in a single layer for 3-4 minutes per side until edges are crispy and internal temperature reaches 145°F on an instant-read thermometer.
7. Warm 4 soft pita bread rounds in a dry skillet for 30 seconds per side until pliable and lightly toasted.
8. Assemble gyros by spreading 2 tbsp tzatziki down the center of each warm pita.
9. Top with cooked lamb strips, 2-3 slices of ripe tomatoes, several thin red onion slices, and a sprinkle of fresh parsley leaves.
10. Fold the bottom third of each pita up over the filling, then roll tightly from one side to form a secure wrap.
What emerges is a beautiful harmony of textures—the crisp-edged lamb yielding to tender interior, the cool tzatziki providing creamy contrast to the warm pita’s gentle chew. Each bite releases the oregano’s earthy perfume alongside the bright acidity of lemon, while the fresh vegetables add cleansing crunch that keeps you coming back for more. Consider serving these wrapped in parchment paper for easy handling, perhaps with a side of roasted lemon potatoes to complete the Mediterranean experience.

Greek Lamb Stuffed Grape Leaves (Dolmades)

Sometimes, the most comforting recipes are the ones that ask for your hands and your heart, like these grape leaves cradling their savory filling. Standing at my counter, carefully rolling each bundle, I’m reminded how ancient traditions can feel so deeply personal in a modern kitchen. There’s something meditative about this process that connects generations through simple, honest ingredients.

Ingredients

– 1 jar of brined grape leaves, carefully rinsed to remove excess salt
– 1 pound of ground lamb, preferably from pasture-raised animals
– ½ cup of long-grain white rice, with its delicate pearlescent grains
– 1 large yellow onion, finely diced to sweet translucent perfection
– ¼ cup of rich extra virgin olive oil, with its grassy notes
– 3 tablespoons of freshly squeezed lemon juice, bright and tangy
– 2 tablespoons of fresh dill, finely chopped with its feathery fronds
– 1 teaspoon of dried mint, releasing its cool fragrance when crushed
– ½ teaspoon of fine sea salt, for balanced seasoning
– ¼ teaspoon of freshly ground black pepper, with its warm pungency
– 4 cups of homemade chicken broth, simmered to golden richness

Instructions

1. Place the brined grape leaves in a large bowl and cover completely with cool water, soaking for 15 minutes to remove excess saltiness, then drain thoroughly and pat dry with clean kitchen towels.
2. In a medium mixing bowl, combine the ground lamb, long-grain white rice, finely diced yellow onion, rich extra virgin olive oil, freshly squeezed lemon juice, finely chopped fresh dill, dried mint, fine sea salt, and freshly ground black pepper until evenly incorporated.
3. Lay one grape leaf vein-side up on your work surface, placing 1 tablespoon of the lamb mixture near the stem end, then fold the bottom over the filling, fold in the sides, and roll tightly toward the tip to form a neat cylinder.
4. Arrange the stuffed grape leaves seam-side down in a single layer in a heavy-bottomed Dutch oven, packing them snugly to prevent unrolling during cooking.
5. Pour the homemade chicken broth over the arranged dolmades until they’re nearly submerged, then place a heat-proof plate directly on top to weigh them down during simmering.
6. Cover the pot and bring to a gentle boil over medium heat, then immediately reduce to low and simmer for 45 minutes until the rice is tender and the lamb is fully cooked.
7. Remove from heat and let the dolmades rest in the cooking liquid for 20 minutes to allow the flavors to meld and the texture to set properly.
8. Carefully transfer the dolmades to a serving platter using tongs, drizzle with some of the reduced cooking liquid, and serve warm or at room temperature.
Remember how the tender grape leaves give way to the fragrant, spiced lamb filling, each bite releasing the bright notes of lemon and dill. They’re wonderful served with thick Greek yogurt for dipping, or arranged on a platter with Kalamata olives and feta cheese for a complete Mediterranean experience.

Greek Lamb Souvlaki Skewers with Lemon Garlic Marinade

Holding the wooden skewers in my hands earlier today, I remembered how the scent of lemon and garlic would fill my grandmother’s kitchen, how she’d hum quietly while the lamb marinated, turning each piece with such care. There’s something deeply comforting about preparing these skewers—the rhythmic threading of meat, the patient waiting as flavors deepen, the simple joy of gathering around a meal that feels both ancient and new. It’s a quiet ritual that slows the world down, if only for an evening.

Ingredients

– 1.5 lbs boneless leg of lamb, cut into 1-inch cubes of tender, rosy meat
– 1/4 cup rich extra virgin olive oil
– 3 tbsp freshly squeezed lemon juice, bright and tangy
– 4 cloves garlic, finely minced into fragrant paste
– 1 tsp dried oregano, earthy and aromatic
– 1/2 tsp coarse sea salt, for gentle seasoning
– 1/4 tsp freshly cracked black pepper, with its warm, pungent notes
– 1 medium yellow onion, sliced into thin, sweet half-moons
– 8 wooden skewers, soaked in cold water for 30 minutes to prevent burning

Instructions

1. Combine the rich extra virgin olive oil, freshly squeezed lemon juice, finely minced garlic, dried oregano, coarse sea salt, and freshly cracked black pepper in a medium glass bowl, whisking vigorously for 30 seconds until the marinade is fully emulsified.
2. Add the 1-inch cubes of tender, rosy lamb to the marinade, turning each piece with your hands to coat thoroughly, then cover the bowl tightly with plastic wrap.
3. Refrigerate the marinating lamb for exactly 4 hours—this slow infusion allows the garlic and lemon to penetrate deeply while keeping the meat tender.
4. Meanwhile, submerge the 8 wooden skewers completely in a baking dish filled with cold water, weighing them down with a plate to ensure they soak for 30 minutes and won’t char on the grill.
5. Preheat your grill to medium-high heat, aiming for a consistent surface temperature of 400°F, which will sear the lamb quickly while locking in juices.
6. Thread 4-5 marinated lamb cubes onto each soaked skewer, alternating with thin, sweet half-moons of yellow onion between every other piece of meat for balanced flavor.
7. Place the assembled skewers directly on the preheated grill grates, cooking for 3-4 minutes until the bottom develops deep, caramelized grill marks.
8. Flip each skewer carefully with tongs, cooking for another 3-4 minutes until the lamb reaches an internal temperature of 145°F for medium-rare—this preserves its juicy, pink center.
9. Transfer the skewers to a clean platter, tenting loosely with foil and resting for 5 minutes to allow the juices to redistribute evenly throughout the meat.
Vibrant and aromatic, these skewers carry the warmth of garlic and the bright kiss of lemon in every tender bite. The edges are slightly charred from the grill, giving way to meat that’s remarkably juicy inside, while the onions soften into sweet, translucent ribbons. I love serving them over a bed of fluffy couscous with a simple cucumber salad, or wrapped in warm pita with tzatziki for a handheld feast that tastes like sunshine.

Greek Lamb Meatballs (Keftedes) with Mint and Feta

Dusk settles softly outside my kitchen window, the kind of quiet evening that calls for hands deep in fragrant lamb and the rhythmic shaping of meatballs that carry stories of sun-drenched Greek hillsides. There’s something deeply comforting in the ritual of mixing mint and feta into the meat, each ingredient whispering of tradition and warmth.

Ingredients

• 1 pound freshly ground lamb shoulder, rich and slightly fatty
• 1/2 cup finely crumbled feta cheese, briny and creamy
• 1/4 cup finely chopped fresh mint leaves, bright and aromatic
• 1/3 cup finely grated yellow onion, sweet and juicy
• 2 cloves garlic, minced into a fragrant paste
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup fine breadcrumbs, toasted golden
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon dried oregano, earthy and robust
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon flaky sea salt

Instructions

1. In a large mixing bowl, combine the freshly ground lamb shoulder, finely crumbled feta cheese, and finely chopped fresh mint leaves.
2. Add the finely grated yellow onion, minced garlic paste, and lightly beaten farm-fresh egg to the bowl.
3. Sprinkle in the fine breadcrumbs, dried oregano, finely ground black pepper, and flaky sea salt.
4. Using your hands, gently mix all ingredients until just combined, being careful not to overwork the meat. Tip: Overmixing can make the meatballs tough—stop as soon as ingredients are evenly distributed.
5. Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes to allow flavors to meld and the mixture to firm up for easier shaping.
6. Using damp hands, portion the mixture into 1.5-inch balls, rolling them gently between your palms. Tip: Damp hands prevent the mixture from sticking and help create smooth, even meatballs.
7. Heat the rich extra virgin olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
8. Place meatballs in the skillet in a single layer, leaving space between them for even cooking.
9. Cook for 4-5 minutes until the bottoms develop a deep golden-brown crust, then gently turn each meatball.
10. Continue cooking for another 4-5 minutes until all sides are evenly browned and the internal temperature reaches 160°F on an instant-read thermometer. Tip: Using a thermometer ensures perfect doneness without overcooking—the meatballs will be juicy, not dry.
11. Transfer the cooked meatballs to a paper towel-lined plate to drain excess oil for 1 minute before serving.

Just out of the skillet, these keftedes offer a beautiful contrast of textures—crisp, caramelized exteriors giving way to tender, fragrant interiors where the feta melts into creamy pockets. The mint brightens each bite while the lamb’s richness lingers warmly on the tongue. Try serving them nestled in warmed pita with tzatziki, or scattered over a grain bowl with roasted vegetables for a complete meal that feels both rustic and refined.

Greek Lamb Pita Pockets with Cucumber Yogurt Sauce

Unfolding the warm pita bread releases the earthy aroma of spiced lamb, a comforting scent that feels like a quiet afternoon in a sun-drenched kitchen. This simple meal wraps tender, seasoned meat and cool, creamy sauce into a handheld embrace, perfect for those moments when you need something both nourishing and effortless. It’s the kind of food that slows the day down, inviting you to savor each bite without rush.

Ingredients

• 1 lb ground lamb
• 4 soft, pocket-style pita bread rounds
• 1 cup plain Greek yogurt
• 1 medium cucumber, finely diced
• 2 cloves garlic, freshly minced
• 1 tbsp bright, zesty lemon juice
• 1 tsp aromatic dried oregano
• 1/2 tsp warm, earthy ground cumin
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp rich extra virgin olive oil
• 1/4 cup crisp, thinly sliced red onion
• 1/4 cup briny, crumbled feta cheese
• 2 tbsp fresh, chopped mint leaves

Instructions

1. In a medium bowl, combine 1 cup plain Greek yogurt, 1 finely diced medium cucumber, 2 freshly minced garlic cloves, 1 tbsp bright lemon juice, and 1/4 tsp flaky sea salt; stir until smooth, then refrigerate for at least 20 minutes to let flavors meld.
2. Heat 1 tbsp rich extra virgin olive oil in a large skillet over medium heat until it shimmers lightly.
3. Add 1 lb ground lamb to the skillet, breaking it apart with a spatula into small crumbles.
4. Sprinkle lamb with 1 tsp aromatic dried oregano, 1/2 tsp warm ground cumin, 1/4 tsp freshly cracked black pepper, and another 1/4 tsp flaky sea salt; cook for 8–10 minutes, stirring occasionally, until lamb is browned and no pink remains.
5. Tip: For deeper flavor, let the lamb sit undisturbed for 1–2 minutes to develop a slight crust before stirring.
6. While lamb cooks, warm 4 soft pita bread rounds in a dry skillet over low heat for 30–45 seconds per side until pliable and lightly toasted.
7. Tip: Cover warmed pitas with a clean kitchen towel to keep them soft while assembling.
8. Spoon the cooked lamb evenly into each pita pocket.
9. Top lamb with 1/4 cup crisp, thinly sliced red onion, 1/4 cup briny, crumbled feta cheese, and 2 tbsp fresh, chopped mint leaves.
10. Drizzle each pocket generously with the chilled cucumber yogurt sauce.
11. Tip: For neat eating, fold a piece of parchment paper around the bottom half of each pita to catch drips.

Let the warm, spiced lamb mingle with the cool, tangy sauce, creating a contrast that feels both lively and comforting. The soft pita gives way to a textured filling where creamy feta and crisp onion add little bursts of freshness. Serve these pockets with a side of lemon-dressed greens or simply enjoy them as they are, held in your hands like a personal feast.

Greek Lamb Spanakopita (Spinach and Lamb Pie)

Beneath the golden, flaky layers lies a story of comfort, the kind that unfolds slowly in a warm kitchen on an autumn afternoon. This spinach and lamb pie carries the gentle aromas of Mediterranean herbs and memories of shared tables, where each bite feels like a quiet celebration of simple, honest ingredients.

Ingredients

– 1 pound ground lamb
– 10 ounces fresh spinach leaves
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons rich extra virgin olive oil
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh dill
– 1 teaspoon dried oregano
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon finely ground black pepper
– 1/2 teaspoon sea salt
– 1 package frozen phyllo dough, thawed
– 1/2 cup melted unsalted butter
– 1 large farm-fresh egg, lightly beaten

Instructions

1. Preheat your oven to 375°F and lightly brush a 9×13-inch baking dish with melted unsalted butter.
2. Heat rich extra virgin olive oil in a large skillet over medium heat until shimmering.
3. Add finely diced yellow onion and cook for 6-8 minutes until translucent and fragrant.
4. Stir in minced garlic and cook for 1 minute until golden and aromatic.
5. Add 1 pound ground lamb, breaking it apart with a wooden spoon, and cook for 8-10 minutes until browned and cooked through.
6. Mix in 10 ounces fresh spinach leaves, stirring until wilted and vibrant green, about 3-4 minutes.
7. Transfer the lamb and spinach mixture to a large bowl and let cool for 10 minutes to prevent the phyllo from steaming.
8. Fold in crumbled feta cheese, chopped fresh dill, dried oregano, freshly grated nutmeg, finely ground black pepper, and sea salt until evenly combined.
9. Stir in 1 large farm-fresh egg, lightly beaten, to bind the filling together.
10. Unwrap thawed phyllo dough and cover with a damp cloth to prevent drying while working.
11. Place one sheet of phyllo in the prepared baking dish, brush generously with melted unsalted butter, and repeat with 7 more sheets, brushing each layer.
12. Spread the lamb and spinach filling evenly over the phyllo layers.
13. Top with remaining phyllo sheets, brushing each with melted unsalted butter, including the final layer.
14. Score the top into 12 squares with a sharp knife, cutting through only the top layers.
15. Bake for 35-40 minutes until the phyllo is golden brown and flaky, and the filling is bubbling at the edges.
16. Let rest for 15 minutes before slicing to allow the layers to set.
Perhaps what makes this pie so memorable is the contrast of textures—the shatter of buttery phyllo against the savory, herb-kissed filling. Serve it warm with a simple Greek salad, letting the crisp vegetables play against the rich lamb, or pack slices for a picnic where the flavors seem to deepen under an open sky.

Greek Lamb and Orzo Stuffed Peppers

Gently, as the afternoon light settles across the kitchen counter, I find myself drawn to the quiet comfort of preparing a meal that feels like a warm embrace, a dish where tender lamb and delicate orzo nestle together inside sweet bell peppers. There’s something almost meditative in the rhythm of stuffing each pepper, a simple act that transforms humble ingredients into a nourishing, complete dinner.

Ingredients

– 4 large, vibrant bell peppers (any color you love)
– 1 pound of ground lamb, preferably grass-fed for richer flavor
– 1 cup of uncooked orzo pasta
– 1 small yellow onion, finely diced
– 2 cloves of fresh garlic, minced
– 1 (14.5-ounce) can of fire-roasted diced tomatoes, with their juices
– 1/4 cup of rich extra virgin olive oil
– 1/2 cup of crumbled feta cheese
– 2 tablespoons of freshly chopped mint leaves
– 1 teaspoon of dried oregano
– 1/2 teaspoon of fine sea salt
– 1/4 teaspoon of freshly ground black pepper
– 2 cups of homemade or low-sodium chicken broth

Instructions

1. Preheat your oven to 375°F.
2. Carefully slice the tops off the bell peppers and remove all seeds and membranes.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers.
4. Add the diced onion and cook for 4–5 minutes, until translucent and fragrant.
5. Stir in the minced garlic and cook for 1 minute more, just until golden.
6. Add the ground lamb, breaking it up with a wooden spoon, and cook for 6–8 minutes until no pink remains.
7. Tip: If excess fat renders, drain it off for a lighter filling.
8. Stir in the uncooked orzo, fire-roasted tomatoes, oregano, salt, and black pepper.
9. Pour in 1 cup of chicken broth, bring to a simmer, and cook for 5 minutes, stirring occasionally, until the orzo has absorbed most of the liquid.
10. Remove the skillet from the heat and fold in the crumbled feta and chopped mint.
11. Spoon the lamb and orzo mixture evenly into the hollowed bell peppers, packing it gently.
12. Arrange the stuffed peppers upright in a baking dish just large enough to hold them snugly.
13. Pour the remaining 1 cup of chicken broth into the bottom of the dish around the peppers.
14. Drizzle the peppers with the remaining 2 tablespoons of olive oil.
15. Cover the dish tightly with foil and bake for 30 minutes.
16. Tip: The broth steams the peppers, ensuring they become tender without drying out.
17. Remove the foil and bake for another 15–20 minutes, until the pepper edges are lightly charred and the filling is golden on top.
18. Tip: Let the peppers rest for 5 minutes before serving—this allows the orzo to fully set and absorb any remaining juices.

Softly, each bite reveals the contrast between the yielding, sweet pepper and the savory, herb-kissed filling, where the feta melts into the orzo and lamb. Serve them alongside a simple arugula salad dressed in lemon, or let them cool to room temperature for a leisurely picnic under the fading autumn sun.

Greek Lamb Saganaki with Tomatoes and Feta

Evenings like this, when the light slants golden through the kitchen window, I find myself drawn to recipes that feel like a warm embrace, dishes that simmer and bubble with stories of faraway places. This one, with its tender lamb and briny feta, always brings a quiet comfort, a slow unfurling of flavors that asks for nothing more than a bit of patience and a crusty loaf of bread for dipping.

Ingredients

• 1 lb boneless lamb shoulder, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 1/2 cup dry white wine
• 1 (14.5 oz) can of fire-roasted diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp freshly ground black pepper
• 4 oz block of feta cheese, crumbled
• 2 tbsp fresh parsley, chopped

Instructions

1. Pat the lamb cubes completely dry with paper towels to ensure a proper sear.
2. Heat the extra virgin olive oil in a large, oven-safe skillet over medium-high heat until it shimmers.
3. Add the lamb cubes in a single layer, working in batches if needed to avoid crowding the pan.
4. Sear the lamb for 3-4 minutes per side until deeply browned, then transfer to a clean plate.
5. Reduce the heat to medium and add the finely diced onion to the same skillet.
6. Cook the onion for 5-7 minutes, stirring occasionally, until softened and translucent.
7. Add the minced garlic and cook for 1 minute until fragrant but not browned.
8. Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
9. Simmer the wine for 2-3 minutes until reduced by half.
10. Stir in the fire-roasted diced tomatoes with their juices, dried oregano, and freshly ground black pepper.
11. Return the seared lamb and any accumulated juices to the skillet, nestling the pieces into the tomato mixture.
12. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 45 minutes until the lamb is fork-tender.
13. Preheat your oven’s broiler to 500°F during the last 5 minutes of simmering.
14. Remove the lid and scatter the crumbled feta cheese evenly over the surface of the lamb and tomatoes.
15. Transfer the skillet to the oven and broil for 3-4 minutes until the feta is lightly golden and bubbly.
16. Remove the skillet from the oven and let it rest for 5 minutes to allow the flavors to meld.
17. Sprinkle with the fresh chopped parsley just before serving.

Moments after it emerges from the oven, the feta forms a salty, creamy crust that gives way to tender lamb swimming in a rich, tomatoey sauce. I love serving it directly from the skillet, the cheese still bubbling at the edges, with thick slices of crusty bread to soak up every last bit of the deeply flavored juices.

Greek Lamb and Eggplant Lasagna

Gently, as autumn light filters through my kitchen window, I find myself drawn to layered dishes that hold stories in every bite, where Mediterranean warmth meets comforting familiarity in this lamb and eggplant creation. There’s something profoundly satisfying about building flavors layer by layer, watching simple ingredients transform into something greater than their parts.

Ingredients

– 1 large eggplant, sliced into ¼-inch rounds
– 1 lb ground lamb
– 2 cups crushed San Marzano tomatoes
– 1 cup whole milk ricotta cheese
– ½ cup grated Pecorino Romano cheese
– 8 no-boil lasagna noodles
– 3 tbsp rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tsp dried oregano
– ½ tsp ground cinnamon
– Fresh basil leaves for garnish
– Kosher salt
– Freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Arrange eggplant slices in a single layer on a baking sheet lined with parchment paper.
3. Brush both sides of eggplant slices lightly with 1 tablespoon of olive oil and sprinkle with kosher salt.
4. Roast eggplant for 20 minutes until tender and lightly golden around the edges.
5. While eggplant roasts, heat remaining 2 tablespoons of olive oil in a large skillet over medium heat.
6. Add diced onion and cook for 5 minutes until translucent and fragrant.
7. Add minced garlic and cook for 1 minute until aromatic but not browned.
8. Add ground lamb, breaking it up with a wooden spoon, and cook for 8 minutes until no pink remains.
9. Stir in crushed tomatoes, oregano, cinnamon, 1 teaspoon salt, and ½ teaspoon black pepper.
10. Simmer the sauce uncovered for 15 minutes until slightly thickened.
11. In a separate bowl, mix ricotta cheese with ¼ cup of Pecorino Romano.
12. Spread ½ cup of lamb sauce evenly across the bottom of a 9×13 inch baking dish.
13. Arrange 4 lasagna noodles in a single layer over the sauce.
14. Top noodles with half of the roasted eggplant slices in an even layer.
15. Spread half of the ricotta mixture over the eggplant using a spatula.
16. Spoon half of the remaining lamb sauce over the ricotta layer.
17. Repeat layers with remaining noodles, eggplant, ricotta, and lamb sauce.
18. Sprinkle remaining ¼ cup Pecorino Romano over the top layer.
19. Cover baking dish tightly with aluminum foil and bake for 30 minutes.
20. Remove foil and bake uncovered for 15 minutes until cheese is golden and bubbly.
21. Let lasagna rest for 10 minutes before slicing to allow layers to set.
22. Garnish with fresh basil leaves before serving.

Nothing compares to that first forkful breaking through the crispy cheese crust into tender layers beneath. The eggplant melts into the ricotta while the spiced lamb provides pockets of savory richness throughout. Consider serving slices alongside a simple arugula salad dressed with lemon vinaigrette to cut through the dish’s comforting weight.

Greek Lamb Burgers with Tzatziki and Roasted Red Peppers

Lately, I’ve been craving something that feels both comforting and vibrant, the kind of meal that fills the kitchen with warm, savory scents and promises a satisfying, hands-on experience. It’s a simple pleasure, really, turning humble ingredients into something special for a quiet evening at home.

Ingredients

– 1 pound freshly ground lamb
– 1/2 cup finely crumbled feta cheese
– 1/4 cup finely chopped fresh mint leaves
– 2 cloves of aromatic garlic, minced
– 1 teaspoon earthy dried oregano
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 4 soft brioche burger buns
– 1/2 cup cool, creamy homemade tzatziki
– 1/2 cup sweet, smoky roasted red peppers from a jar, patted dry
– 2 tablespoons rich extra virgin olive oil

Instructions

1. Preheat your grill or a cast-iron skillet over medium-high heat until it reaches 400°F.
2. In a large mixing bowl, gently combine the freshly ground lamb, finely crumbled feta cheese, finely chopped fresh mint leaves, minced aromatic garlic, earthy dried oregano, fine sea salt, and freshly cracked black pepper with your hands, being careful not to overmix to keep the burgers tender.
3. Divide the lamb mixture into 4 equal portions and shape each into a 3/4-inch thick patty, pressing a slight dimple into the center of each to prevent puffing during cooking.
4. Brush the patties lightly with rich extra virgin olive oil on both sides.
5. Place the patties on the preheated grill or skillet and cook for 4–5 minutes, until the bottoms are deeply browned and release easily.
6. Flip the patties and cook for another 4–5 minutes, until the internal temperature reaches 160°F for medium doneness.
7. While the burgers cook, lightly toast the soft brioche burger buns on the grill or in a toaster until golden.
8. To assemble, spread a generous layer of cool, creamy homemade tzatziki on the bottom half of each toasted bun.
9. Place a cooked lamb patty on top of the tzatziki.
10. Top each patty with sweet, smoky roasted red peppers from a jar, patted dry to prevent sogginess.
11. Cover with the top half of the bun.

Now, the first bite reveals a juicy, herb-infused lamb patty that gives way to the cool tang of tzatziki and the sweet smokiness of peppers, all cradled by a soft, buttery bun. For a delightful twist, serve these open-faced on a bed of crisp greens drizzled with lemon juice, letting each component shine.

Greek Lamb and Potato Hash (Kokkinisto)

Keeping the autumn chill at bay, I find myself returning to this Greek lamb and potato hash, a dish that simmers with the same patient warmth as the golden October light filtering through my kitchen window. Kokkinisto, with its rich tomato embrace and tender falling-apart meat, feels like culinary comfort woven from generations of Mediterranean kitchens, each bubble on the surface whispering stories of family tables and shared meals.

Ingredients

– 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
– 2 large russet potatoes, peeled and diced into ½-inch pieces
– 1 yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 cup crushed tomatoes with their rich juices
– ¼ cup rich extra virgin olive oil
– 1 cup homemade chicken broth
– 1 tbsp dried oregano, fragrant and earthy
– 1 tsp sweet paprika for warmth
– ½ tsp finely ground black pepper
– 1 tsp coarse sea salt

Instructions

1. Pat the 1.5 lbs of lamb cubes completely dry with paper towels to ensure a golden sear.
2. Heat the ¼ cup of olive oil in a heavy-bottomed Dutch oven over medium-high heat until it shimmers.
3. Sear the lamb cubes in a single layer for 4-5 minutes per side until deeply browned, working in batches to avoid steaming.
4. Reduce heat to medium and sauté the chopped onion for 6-7 minutes until translucent and fragrant.
5. Add the minced garlic and cook for 1 minute until golden but not burned.
6. Stir in the 1 tbsp dried oregano, 1 tsp paprika, ½ tsp black pepper, and 1 tsp salt, toasting for 30 seconds to awaken the spices.
7. Pour in the 1 cup crushed tomatoes and 1 cup chicken broth, scraping up any browned bits from the pot bottom.
8. Return all lamb to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
9. Add the diced potatoes, submerging them in the sauce, cover again, and simmer for another 30 minutes until potatoes are fork-tender.
10. Remove the lid and simmer uncovered for 10 minutes to slightly thicken the sauce.
But what truly captivates is the way the potatoes drink in the spiced tomato-lamb braise, becoming silken vessels of flavor that contrast with the shred-tender meat. Serve this hash crowned with a drizzle of olive oil and crumbled feta, or spoon it over thick slices of crusty bread to soak up every last bit of the crimson sauce.

Greek Lamb Stuffed Zucchini (Kolokythakia Gemista)

Holding this warm zucchini boat in my hands feels like autumn itself—the gentle curve of the vegetable cradling memories of sun-drenched gardens and quiet kitchen afternoons. There’s something deeply comforting about hollowing out these tender vessels, filling them with spiced lamb and herbs, and watching them transform in the oven. It’s a dish that asks for patience, rewarding you with layers of flavor that unfold slowly, like a story told over shared meals.

Ingredients

– 4 medium-sized, firm zucchini
– 1 lb ground lamb
– 1 cup cooked long-grain white rice
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1/4 cup rich extra virgin olive oil
– 1/4 cup freshly chopped mint leaves
– 1/4 cup freshly chopped dill
– 1 tsp dried oregano
– 1/2 tsp ground cinnamon
– 1/4 tsp freshly grated nutmeg
– 1 cup crushed San Marzano tomatoes
– 1/2 cup vegetable broth
– 1/2 cup crumbled feta cheese
– 1 tbsp freshly squeezed lemon juice
– Kosher salt and freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Slice each zucchini in half lengthwise and use a spoon to carefully scoop out the flesh, leaving a 1/4-inch thick shell.
3. Chop the scooped zucchini flesh into small pieces and set aside.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
5. Add the diced onion and cook for 4-5 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 minute until golden but not browned.
7. Add the ground lamb, breaking it up with a wooden spoon, and cook for 6-7 minutes until no pink remains.
8. Mix in the chopped zucchini flesh, dried oregano, cinnamon, and nutmeg, cooking for 3 more minutes.
9. Remove the skillet from heat and fold in the cooked rice, fresh mint, dill, and half of the feta cheese.
10. Season the mixture generously with kosher salt and freshly cracked black pepper.
11. Spoon the lamb filling evenly into the hollowed zucchini shells, pressing gently to pack.
12. Arrange the stuffed zucchini in the prepared baking dish in a single layer.
13. In a small bowl, whisk together the crushed tomatoes, vegetable broth, remaining olive oil, and lemon juice.
14. Pour the tomato mixture around (not over) the zucchini in the baking dish.
15. Cover the dish tightly with aluminum foil and bake for 35 minutes.
16. Remove the foil, sprinkle the remaining feta over the zucchini, and bake uncovered for 15 more minutes until the cheese is lightly golden.
17. Let the stuffed zucchini rest for 8-10 minutes before serving to allow the flavors to settle.

Creamy feta melts into the spiced lamb, while the zucchini softens into tender submission around its savory filling. The cinnamon whispers through each bite, a warm surprise against the bright tomato broth pooling beneath. Serve these with crusty bread for soaking up every last drop, or alongside a simple salad of peppery arugula—the contrast makes each element sing.

Greek Lamb and Lentil Soup (Fakes)

Years ago, on a rainy afternoon in a small Athenian taverna, I first tasted this humble soup that has since become my autumn companion. You can almost taste the centuries in each spoonful, a tradition passed down through generations of Greek kitchens. There’s something deeply comforting about how the earthy lentils and tender lamb meld together, creating a warmth that settles right in your bones.

Ingredients

– 1 pound boneless lamb shoulder, cut into ½-inch cubes
– 1 cup brown lentils, rinsed and picked over
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and chopped into small coins
– 2 celery stalks with leaves, thinly sliced
– 3 cloves garlic, minced until fragrant
– 6 cups rich chicken broth
– 2 tablespoons extra virgin olive oil with fruity notes
– 1 bay leaf
– 1 teaspoon dried oregano, crushed between your fingers
– ½ teaspoon freshly ground black pepper
– ¼ cup fresh parsley, roughly chopped
– 1 tablespoon red wine vinegar

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 pound of cubed lamb shoulder and sear for 6-8 minutes until deeply browned on all sides.
3. Transfer the seared lamb to a clean plate, leaving the rendered fat in the pot.
4. Add the finely diced onion to the hot fat and cook for 5 minutes until translucent and fragrant.
5. Stir in the carrot coins and sliced celery, cooking for another 4 minutes until slightly softened.
6. Add the minced garlic and cook for 1 minute until aromatic but not browned.
7. Return the seared lamb to the pot along with any accumulated juices.
8. Pour in 6 cups of rich chicken broth, scraping up any browned bits from the bottom of the pot.
9. Add 1 cup of rinsed brown lentils, 1 bay leaf, 1 teaspoon of crushed dried oregano, and ½ teaspoon of freshly ground black pepper.
10. Bring the soup to a boil, then immediately reduce heat to maintain a gentle simmer.
11. Partially cover the pot and simmer for 45 minutes, stirring occasionally.
12. After 45 minutes, test the lentils for tenderness—they should be soft but still hold their shape.
13. Remove the bay leaf and discard it.
14. Stir in ¼ cup of fresh parsley and 1 tablespoon of red wine vinegar.
15. Simmer for 2 more minutes to allow the flavors to meld.
16. Taste and adjust seasoning if needed.

Velvety lentils create a substantial broth that clings to each piece of fall-apart tender lamb. The bright acidity from the vinegar cuts through the richness beautifully. Serve it with crusty bread for dipping, or top with a dollop of Greek yogurt for extra creaminess that contrasts wonderfully with the soup’s earthy depth.

Greek Lamb and Rice Pilaf (Arni me Rizi)

Kind of like finding an old photograph in a drawer, this dish carries the quiet comfort of generations—a simple pot of rice and lamb that fills the kitchen with the earthy scent of oregano and the gentle sizzle of onions softening in golden olive oil.

Ingredients

– 1.5 lbs bone-in lamb shoulder, cut into 2-inch chunks
– 2 cups long-grain white rice, rinsed until water runs clear
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1/4 cup rich extra virgin olive oil
– 4 cups warm chicken broth
– 1 tbsp dried oregano, fragrant and crumbled
– 1 tsp fine sea salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup fresh lemon juice, squeezed from bright yellow lemons
– 2 tbsp chopped fresh dill, feathery and aromatic

Instructions

1. Heat the rich extra virgin olive oil in a heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Pat the bone-in lamb shoulder chunks dry with paper towels and season evenly with fine sea salt and freshly ground black pepper.
3. Sear the lamb in the hot oil for 4-5 minutes per side until deeply browned, working in batches to avoid crowding the pot.
4. Transfer the seared lamb to a clean plate, leaving the drippings in the pot.
5. Add the finely diced yellow onion to the pot and sauté for 6-8 minutes until translucent and lightly golden.
6. Stir in the minced garlic and fragrant dried oregano, cooking for 1 minute until aromatic.
7. Tip: Toasting the rice at this stage helps it absorb flavors better—add the rinsed long-grain white rice and stir for 2 minutes until lightly toasted.
8. Return the seared lamb and any accumulated juices to the pot, nestling it into the rice mixture.
9. Pour in the warm chicken broth, scraping the bottom of the pot to lift any browned bits.
10. Bring the liquid to a gentle boil, then reduce the heat to low and cover the pot tightly.
11. Simmer for 45 minutes without lifting the lid, allowing the rice to steam and the lamb to become fork-tender.
12. Tip: Letting the pilaf rest off the heat ensures fluffy rice—remove the pot from heat and let it stand, covered, for 10 minutes.
13. Drizzle the bright fresh lemon juice over the pilaf and fluff gently with a fork.
14. Tip: Fresh herbs added at the end preserve their vibrancy—sprinkle the feathery chopped fresh dill over the top just before serving.
15. You’ll find the rice grains separate and tender, each one soaked in the rich lamb broth, while the meat falls effortlessly from the bone. The bright lemon cuts through the earthy oregano, making it perfect for a quiet dinner with crusty bread to mop up every last bit.

Greek Lamb Pasta with Kalamata Olives and Feta

Lately, I’ve been craving something that feels both comforting and vibrant, a dish that bridges the gap between hearty satisfaction and Mediterranean sunshine. This Greek lamb pasta came to me during one of those quiet afternoons when the kitchen becomes a sanctuary, where the sizzle of ground lamb and the briny scent of olives create their own kind of poetry.

Ingredients

• 1 pound lean ground lamb
• 8 ounces penne pasta
• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup pitted Kalamata olives, roughly chopped
• 1/4 cup dry white wine
• 1 (14.5 ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon finely ground black pepper
• 4 ounces crumbled feta cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of penne pasta to the boiling water and cook for exactly 11 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add 1 pound of lean ground lamb, breaking it apart with a wooden spoon, and cook for 6-8 minutes until browned and crumbled.
5. Transfer cooked lamb to a plate using a slotted spoon, leaving 1 tablespoon of drippings in the skillet.
6. Add 1 finely diced medium yellow onion to the skillet and cook for 4-5 minutes until translucent and softened.
7. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
8. Pour in 1/4 cup of dry white wine, scraping up any browned bits from the skillet bottom, and simmer for 2 minutes until reduced by half.
9. Add 1 can of crushed tomatoes, 1 teaspoon of dried oregano, and 1/2 teaspoon of finely ground black pepper, stirring to combine.
10. Return the cooked lamb to the skillet along with 1/2 cup of roughly chopped Kalamata olives, simmering for 8-10 minutes until sauce thickens slightly.
11. Drain the cooked pasta, reserving 1/4 cup of pasta water, then add both to the skillet with the sauce.
12. Toss everything together over low heat for 2 minutes until the pasta is well-coated, adding reserved pasta water if needed to loosen the sauce.
13. Remove from heat and stir in 2 tablespoons of chopped fresh parsley.
14. Divide among bowls and top generously with 4 ounces of crumbled feta cheese.

But what truly makes this dish sing is how the creamy feta melts into the rich lamb sauce, creating pockets of tangy brightness against the briny olives. The penne cradles every element perfectly, making each forkful a balanced bite of Mediterranean warmth that feels equally suited for a weeknight dinner or a leisurely weekend meal with good bread for soaking up the sauce.

Greek Lamb and Chickpea Stew (Revithada)

Years of chasing bold flavors have taught me that the most comforting dishes often speak in whispers. This Greek lamb and chickpea stew, revithada, feels like a quiet conversation with tradition—a gentle simmer of history and heart that fills the kitchen with the kind of warmth that settles deep in the soul.

Ingredients

• 1.5 pounds of tender, bone-in lamb shoulder, cut into 2-inch chunks
• 2 cups of dried chickpeas, soaked overnight until plump and creamy
• 1 large yellow onion, finely diced to release its sweet aroma
• 4 cloves of fragrant garlic, thinly sliced
• 1/4 cup of rich extra virgin olive oil
• 2 tablespoons of vibrant, sun-dried tomato paste
• 6 cups of homemade vegetable broth, simmered with herb stems
• 2 bay leaves, earthy and aromatic
• 1 teaspoon of coarse sea salt, for depth
• 1/2 teaspoon of freshly cracked black pepper, for a gentle heat
• 1 lemon, zested and juiced for bright acidity
• 1/4 cup of fresh parsley, finely chopped for a grassy finish

Instructions

1. Pat the lamb chunks dry with paper towels to ensure a golden sear.
2. Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Sear the lamb in a single layer, turning every 3–4 minutes until all sides are deeply browned, about 12 minutes total.
4. Transfer the lamb to a plate, leaving the rendered fat and browned bits in the pot.
5. Add the diced onion to the pot and sauté for 6–8 minutes, stirring occasionally, until translucent and lightly golden.
6. Stir in the sliced garlic and tomato paste, cooking for 1 minute until fragrant.
7. Tip: Scrape the bottom of the pot with a wooden spoon to lift the fond—this builds a rich, layered flavor base.
8. Return the lamb and any accumulated juices to the pot.
9. Add the soaked chickpeas, vegetable broth, bay leaves, salt, and pepper.
10. Bring the stew to a boil over high heat, then immediately reduce to a low simmer.
11. Cover the pot and simmer gently for 2 hours, stirring once halfway through.
12. Tip: Keep the lid slightly ajar to allow steam to escape, preventing the broth from becoming cloudy.
13. After 2 hours, uncover and simmer for another 30 minutes until the lamb shreds easily with a fork and the chickpeas are tender but not mushy.
14. Remove the pot from heat and discard the bay leaves.
15. Stir in the lemon zest, lemon juice, and chopped parsley.
16. Tip: Let the stew rest off heat for 10 minutes before serving—this allows the flavors to meld and the broth to thicken slightly.

Velvety chickpeas melt into the broth, while the lamb falls apart at the slightest touch, its richness balanced by the lemon’s bright kiss. Serve it over a mound of creamy polenta or with thick, crusty bread to soak up every last drop of the fragrant, golden broth.

Greek Lamb and Tomato Braised Green Beans (Fasolakia)

Perhaps there’s something quietly comforting about how humble ingredients transform when given time and gentle heat, how green beans soften into silken submission while lamb melts into the tomato-rich sauce.

Ingredients

• 1.5 lbs bone-in lamb shoulder chops, cut into 2-inch pieces
• 1.5 lbs fresh green beans, ends trimmed
• 1 large yellow onion, thinly sliced into half-moons
• 3 cloves garlic, minced into fragrant paste
• 1 (28 oz) can whole peeled tomatoes, crushed by hand
• 1/4 cup rich extra virgin olive oil
• 1/2 cup dry white wine
• 2 cups homemade chicken stock
• 1 tsp dried oregano, rubbed between palms
• 1 bay leaf
• Kosher salt and freshly cracked black pepper

Instructions

1. Pat lamb pieces dry with paper towels and season all sides generously with kosher salt and freshly cracked black pepper.
2. Heat 2 tablespoons of rich extra virgin olive oil in a heavy Dutch oven over medium-high heat until shimmering.
3. Sear lamb in single layer until deeply browned on all sides, about 3-4 minutes per side, working in batches to avoid crowding.
4. Transfer seared lamb to plate, leaving rendered fat in pot.
5. Add remaining olive oil and thinly sliced yellow onion to pot, sautéing until translucent and edges begin to golden, about 6 minutes.
6. Stir in minced garlic and cook until fragrant, about 45 seconds.
7. Pour in dry white wine, scraping bottom of pot with wooden spoon to release browned bits.
8. Simmer until wine reduces by half, about 2 minutes.
9. Return lamb and accumulated juices to pot along with hand-crushed tomatoes, homemade chicken stock, rubbed dried oregano, and bay leaf.
10. Bring to gentle boil, then reduce heat to low, cover, and simmer for 45 minutes until lamb becomes fork-tender.
11. Add trimmed green beans, submerging them in sauce, cover and continue simmering for 25 minutes until beans are completely tender but still hold shape.
12. Remove bay leaf and season with additional salt and pepper if needed.

You’ll find the green beans have absorbed the savory lamb essence while maintaining their structural integrity, creating a dish where the tomatoes have cooked down into a velvety sauce that clings to each component. Serve this deeply comforting braise over creamy polenta or with crusty bread to soak up every last drop of the fragrant, herb-kissed juices.

Summary

Joyful cooking awaits with these 18 Greek-inspired ground lamb recipes! From classic moussaka to creative meatballs, there’s something for every home cook to love. We hope you discover new family favorites—try a recipe this week, leave a comment sharing which one you enjoyed most, and pin your top picks to Pinterest for later. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.