because i got like 2.5-3lbs, or more in the freezer need a good recipe for it ... could it be substituted for beef in a meal of dirty rice?

but i really want something new and very tasty to try...here are some thoughts on what i might try:
1.) stuffed bell peppers

2.)lamb burgers

3.) lamb s.o.s.

any other suggestions are well appreciated.

I've used Bison as a substitute for ground meat on a lot of meals like tacos and burgers. I don't see how you could go wrong doing the same with lamb.

I use it in chili. Usually 1 lb lamb to 2 lbs beef. The ground lamb texture is not really to my liking which is why I use more beef. When we have lamb butchered the main reason is for the rack and chops so I have alot of meat that I try to substitue in other recipies that call for ground meat.

I don't have a recipe but, I'd try a kabob like they make at some of the Mediterranean places. I think it's called Kefta. I usually get the chicken shawarma when I go to those joints but, the lamb kabobs are good too.

YOu could probably get a Kefta recipe by googleing it.

Grilled lamb meatballs, perfect for finger foods, fresh herbs, garlic, salt and pepper, good stuff

Shepherd's pie

Dolmades (Stuffed Grape leaves)

One of my great grandparents was Slovenian and the other Lebanese and this recipe was passed down the family...I love it.

http://allrecipes.com/Recipe/Sarma-Stuffed-Cabbage/Detail.aspx

Long ago beef and pork were not so readily available in the Eastern Europe and the Middle East so lamb was used in a lot of dishes. My family prepares the one above with a mixture of all three, but now lamb is the most expensive.

Freeze it and put it in Wednesday's garbage. Sorry, but lamb is terrible.

I guess taste is an opinon. I love the stuff I make a leg of lamb for thanksgiving and its always the first one gone .Maybe its you cook?

Only lamb I've tried to eat was in a Chicago Restraunt. The folks that talked me into lamb chop over a nice T Bone thought it was great. But it was bad enough to me that now I fully understand why cowboys hated sheep herders.

Nothing wrong with lamb. Not knowing how to cook it seems to be the biggest problem.

I have had many a great lamb meal, both here stateside and abroad.

this is the recipe we always use for lamb


Crawfish Stuffed Rack of Lamb



INGREDIENTS FOR STUFFING

6 (4-bone) lamb racks
2 cups crawfish, cooked
1/4 cup onions, finely diced
1/4 cup green onions, finely diced
1 tsps garlic, diced
1 tbsp red bell pepper, diced
1/2 cup béchamel sauce
1/2cup seasoned Italian bread crumbs
salt and cayenne pepper to taste

Use 6 choice lamb racks and specially trim each rack. In a 1-quart mixing bowl, combine all remaining ingredients, blending well to ensure that all seasonings are evenly mixed. Season to taste using salt and pepper. Stuffing should be moist but stiff enough to stand on its own. Add more bread crumbs or béchamel if necessary. Using a 6-inch paring knife, cut a 3/4-inch slit in the center of the lamb loin. Be sure not to cut completely through the meat. The pocket should be large enough to hold a generous portion of the stuffing. Lightly season the inside of the pocket with salt and pepper. Stuff each loin with an equal amount of the seafood stuffing. Set aside.

INGREDIENTS For Cooking

1/4 cup butter, melted
2 tbsps dried thyme
2 tbsps dried basil
1 tbsp dried tarragon
1 tbsp crushed rosemary
2 tbsps garlic, diced
salt and cracked black pepper to tastee
1 cup dry red wine
3 cups demi-glace

Preheat oven to 400 degrees F. On a large baking pan with a 1-inch lip, place stuffed lamb racks. Moisten with melted butter and season generously with thyme, basil, tarragon, rosemary and garlic. Season to taste using salt and cracked black pepper. Place the racks on the baking pan, bone side up, and bake approximately 25 minutes for medium rare. Remove from oven and deglaze the baking pan with red wine, making sure to scrape bottom well. Pour these ingredients into a 10-in saute pan and add demi-glaze. Bring to a boil and reduce until slightly thickened. Using a sharp knife, slice lamb racks into 4 chops each and top with a generous portion of