Ground lamb is such a versatile product. It is packed with flavor, has a great price point, and is an awesome way to “church up” anything you would typically make with ground beef. One thing to keep in mind is that it tends to be a little more lean than ground beef. Of course, if you’re purchasing the amazing local lamb from Farm Field Table, we put the perfect blend of lean meat and fat to keep it flavorful and moist. For this recipe, we’ve added an egg and bread crumbs which will tighten up the texture and keep it even more moist. This will work wonderfully in a burger, meatballs, or even meatloaf.
• 1 lb Ground Lamb
• 1/2 C Panko Bread Crumbs *(Paleo Diet - substitute with flax meal)
• 4 T Fresh Parsley, chiffonade
• 1 Egg
• 1 Lemon, juice (save the zest for your sauce) 2 t Salt
• Ground or Cracked Pepper (don’t be shy)
Add all the ingredients together in a bowl. Mix thoroughly. Feel free to do this the night before if you like. In fact, it makes it even better!
Here’s the key to great meatloaf/balls/burgers. Please FOR THE LOVE OF GOD, do not over cook them. A strong sear is important on meatballs or burgers, but you want the interior to be medium rare or medium. Its worth it to invest in a great thermometer. Also, remember that the meat will increase in temperature while its resting. For instance, if you're looking for a medium burger, pull it out of the pan while the internal temperature is 110 degrees F. As it rests on a plate, off the heat, it will rise to an internal temperature of 125-130degrees F, in about 5 minutes.
For Meatloaf, press the meat firmly into a sprayed (or preferably larded) loaf pan. Watch out for air pockets! You should also triple or quadruple this recipe to make sure there’s enough volume for the loaf. Once the meat is in, cover the top with plastic wrap, then foil. Bake in a 325 F oven until the internal temperature is 100 F. Remove the foil and plastic, then turn the broiler on high until the top is browned and the internal temperature is 115 degrees F. Remove the loaf from the oven, place on a resting rack, and allow to rest for 15 minutes. The internal temperature will rise to 135-140 F during this time. Remove from the pan, and slice!