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    Recipes — ground Australian lamb

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    Lamb and Feta Meatballs in Rich Tomato Sauce

    Lamb and feta meatballs in rich tomato sauce

    Prep Time

        •    Prep time: 35 minutes
       •    Cook time: 40 minutes
        •    Yield: Serves 4


        •   Ground Aussie lamb is a natural complement to Greek ingredients like olives and feta cheese. Made into meatballs and bathed in an herbed tomato sauce, they’re perfect over pasta or rice, or nestled into warm pita bread. Portion size: 4 x 2-oz. meatballs


        •   2 pounds Australian ground lamb
        •   3 large eggs
        •   1 ½ cups dried breadcrumbs
        •   ¾ Feta cheese, crumbled
        •   ½ teaspoon garlic
        •   2 cloves garlic, minced
        •   2 tablespoons fresh parsley leaves, chopped
        •   2 tablespoons fresh mint leaves, chopped
        •   1 lemon, zested
        •   Salt and pepper to taste
        •   Olive oil as needed

    Tomato sauce:

        •   2 tablespoons olive oil
        •   2 shallots, finely sliced
        •   4 cloves of garlic, crushed
        •   2 pounds canned tomatoes, chopped
        •   1 tablespoons fresh thyme leaves, chopped
        •   ¼ cup green olives, pitted
        •   ¼ cup black olives, pitted
        •   ½ teaspoon, superfine sugar


    Fresh parsley leaves, chopped, as needed
    Lemon wedges as needed


    For the meatballs: In a large bowl, combine all the ingredients until mixed thoroughly. Set the mixture aside for 30 minutes in the refrigerator. Roll the meat mixture into 1½-inch balls, using hands dipped in warm water to avoid sticking. Heat olive oil in a large, heavy-bottomed saucepan over MEDIUM-HIGH heat. Sear the meatballs in batches until browned on all sides. Place them on a baking sheet and set aside. (They can be covered and refrigerated at this point.)

    For the sauce: Heat the oil in a heavy-bottomed pot over MEDIUM heat and sauté the shallots and garlic for 5 minutes, or until the shallots are translucent. Add the canned tomatoes and thyme and reduce the heat to LOW. Simmer for 30 minutes, or until the sauce comes to a boil, stirring constantly to avoid it sticking and burning on the bottom. Add the olives and then season with salt and pepper and add the sugar. If the sauce is too acidic, add a little more sugar. Serve immediately or cool and refrigerate the sauce until needed.

    To cook: Preheat the oven to 350 degrees F. Bake the meatballs on the baking sheet for 6 to 8 minutes, or until cooked through.

    To serve: Heat the sauce, if necessary, and then add the meatballs to it. Serve them from the pot or a serving dish, garnished with the chopped parsley and lemon wedges.

    This great family recipe is thanks to True Aussie Beef and Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/holiday-recipes/lamb-and-feta-meatballs-in-rich-tomato-sauce/


    Moroccan lamb sliders

    Lamb burgers make a great change from beef and the spicy rub gives full-on Moroccan flavour.

    Prep Time

        •    Prep time: 0 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 10


        •    20 ounces ground Australian lamb
        •    ½ cup parsley, finely chopped
        •    8-ounce can garbanzo beans, mashed
        •    2 tablespoons Moroccan seasoning
        •    5 dried apricots, finely diced
        •    1 egg


        •    ½ cup sesame seeds
        •    2 tablespoons nigella seeds
        •    1 teaspoon Moroccan seasoning
        •    ¼ cup pistachio nuts, finely chopped

    To Serve:

        •    mini-buns, toasted
        •    grilled capsicum, pumpkin and eggplant
        •    baby spinach leaves
        •    hummus dip


    1. In a large bowl, combine the ground lamb, parsley, garbanzo beans, Moroccan spice, dried apricots and egg.
    2. Work the mixture well and shape into small 2-ounce patties approximately 2-3 inches round.
    3. Blend the sesame seeds, nigella seeds, seasoning and pistachio nuts together in a small bowl and coat sliders well with the mixture.
    4. Brush the surface of the grill or fry pan with a little oil and cook sliders on medium heat 4 minutes on each side. Remove and keep warm.
    5. Spread a little hummus on the base of the bun and top with baby spinach leaves. Cover leaves with a Lamb slider, top with warm grilled vegetables and replace the crown. Serve warm for any occasion.

    This great family recipe is thanks to True Aussie Beef and Lamb at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/lamb/moroccan-lamb-sliders/