You could use the ground lamb in a meatball recipe or even a casserole. A Mediterranean spice would be good to add. I did a quick search and found some ideas and then found a recipe on our forum for stuffed eggplant that you could use. You could also try stuffing zucchini with the mixture too. Maybe this will give you some ideas.
Lamb meatballs with eggplant sauce: http://www.sheepscreek.com/recipes/meat ... plant.html
Lamb and Black Bean Chili: http://www.sheepscreek.com/recipes/lamb ... chili.html
Middle East Meatloaf: http://www.sheepscreek.com/recipes/midd ... tloaf.html
Feta and Olive Meatballs: http://maindish.allrecipes.com/az/FtndlivMtblls.asp
Greek Burgers: http://barbeque.allrecipes.com/az/GreekBurgers.asp
Grilled Spicy Lamb Burgers: http://barbeque.allrecipes.com/az/Grill ... bBrgrs.asp
Stuffed Eggplant - P1 [posted by ami]
3 medium eggplants (about 11/4 pounds each), split lengthwise
4 tablespoons olive oil
1 pound ground lamb, or lamb sausage removed from casings and
crumbled (make sure is lean meat)
1 1/2 cups chopped onion
1/2 cup chopped green bell peppers
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon Essence, recipe follows
1/2 teaspoon ground black pepper
3 medium Roma plum tomatoes, seeded and chopped
1/4 cup minced fresh parsley leaves
2 tablespoons minced fresh oregano
1 cup bread crumbs
1 cup crumbled Feta
Preheat the oven to 350 degrees F.
Halve the eggplants lengthwise and with a sharp knife score the pulp
in a diamond pattern, being careful not to pierce the skins. Scoop
out the pulp with a spoon, leaving a 1/2-inch shell. Chop the pulp.
Place the eggplant shells on a greased baking sheet and lightly
brush the inside of each half with about 1 teaspoon of olive. Bake
until the shells are softened but not brown, about 15 minutes.
Remove from the oven and let cool.
In a heavy skillet heat the remaining 2 tablespoons of oil over
medium-high heat. Add lamb and cook, stirring, until no longer pink,
about 5 minutes. Remove with a slotted spoon to drain on paper
towels. Add the onions and bell peppers to the fat in the pan and
cook, stirring, for 3 minutes. Add the garlic, eggplant, salt,
Essence and pepper, and cook until the eggplant is soft, 3 to 4
minutes. Add the tomatoes and cook until they give off their liquid,
3 minutes. Add the parsley and oregano, and stir well. Remove from
the heat. Stir in 3/4 cup of breadcrumbs and mix well into the
vegetables. Stir in the feta, and re-season as needed.
Divide the filling among the eggplant shells, and sprinkle the
remaining 1/4-cup of breadcrumbs over the tops.
Bake until the tops are golden and the stuffing is heated through, about 30 minutes.
I figured maybe Parmesan cheese would be a good substitute for the
breadcrumbs if in P1.
Use whole wheat bread crumbs if you're in P2.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or