… with these flavorful lamb recipes!
September 2025
Grilled Lamb Burgers
recipe courtesy of Family Features
Ingredients:
Burgers:
- 1 1⁄2 lbs. grass-fed ground lamb
- 1⁄4 teaspoon kosher salt
- 4 brioche buns
- 1 medium tomato, sliced into rounds
Spread:
- 2⁄3 cup full-fat Greek yogurt
- 1 clove garlic, grated
- 1⁄3 cup mayonnaise
- 1 tablespoon Dijon mustard
Salad:
- 1 small English cucumber, thinly sliced
- 2 green onions, thinly sliced into rounds
- 2 tablespoons flat leaf parsley, chopped
- 2 tablespoons fresh mint leaves, chopped
- 1 tablespoon fresh dill, chopped
- 1⁄4 cup micro greens
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons olive oil
Directions: To make burgers: Gently divide lamb into four equal parts and shape into rounds slightly larger than buns. Cover and refrigerate at least 1 hour. To make spread: In small bowl, mix yogurt, garlic, mayonnaise and mustard; refrigerate until ready to assemble burgers. To make salad: In medium bowl, mix cucumber, onions, parsley, mint leaves, dill, micro greens, lemon juice, lemon zest and olive oil; refrigerate until ready to assemble burgers. Preheat grill to medium-high heat, creating hot and cool zones. Salt patties then grill about 6 minutes on each side until internal temperature reaches 150 degrees. As patties near 150 degrees or start to brown, move to cool zone to regulate doneness. Transfer to plate and let rest about 5 minutes. To assemble burgers, add dollop of spread to bottom buns. Top each with one tomato slice, one lamb burger, salad and top bun. Serves four.
Lamb Meatball and Veggie Skewers with Herb Sauce
recipe courtesy of Family Features
Ingredients:
- 6 wooden skewers
- 1 lb. ground lamb
- 2 large eggs
- 2⁄3 cup Italian breadcrumbs
- 1 teaspoon olive oil
- 1⁄2 cup finely minced yellow onion
- 1 clove minced garlic
- 1⁄4 teaspoon coriander seeds, crushed
- 1⁄4 teaspoon red pepper flakes
- 1⁄2 teaspoon kosher salt
- freshly ground black pepper, to taste
- 1 medium red onion, cut into 1-inch stacks
- 1 medium green bell pepper, cut into 1-inch stacks
- 1 medium red bell pepper, cut into 1-inch stacks
Herb sauce:
- 1 cup flat leaf parsley
- 2 teaspoons fresh rosemary leaves, minced
- 2 tablespoons capers
- 1 lemon, juice only
- 2 cloves garlic
- 1⁄4 cup extra-virgin olive oil
- grilled Italian bread, for serving
Directions: Soak skewers in water for 10 minutes. In large bowl, break apart ground lamb; add whisked eggs and breadcrumbs. In small sauté pan, add olive oil then sauté yellow onion, garlic clove, coriander seeds, red pepper flakes, salt and pepper, to taste, about 5 minutes, until onion is translucent and spices are fragrant. Add to bowl with lamb. Mix until combined and form into roughly 1 1/2-ounce balls. Add meatballs to skewers, alternating with onions and peppers. Cover and refrigerate 1 hour to ensure meatballs hold together during grilling. To make herb sauce: In immersion blender, blend parsley, rosemary, capers, lemon juice, garlic and olive oil until smooth. Refrigerate until serving. Preheat grill to medium-high heat. Grill skewers about 3 minutes on each side, or until meatballs reach 150 degrees internal temperature. Rest 5 minutes. Serve with dipping sauce and grilled Italian bread.
Got a tasty treat to share?
Email your favorite gingerbread and non-alcoholic holiday beverage recipes to [email protected], or mail to Cooperative Kitchen, c/o Cooperative Living, 4201 Dominion Blvd., Suite 101, Glen Allen, VA 23060 and include your email address. You also can submit them online using the form below.
Because of volume we cannot guarantee publication of all recipes. Reader recipes are submitted in good faith. Cooperative Living cannot warrant results.