Lamb stuffed peppers

We’ve been talking about preparing this mental recipe for years. Without further ado, I give you delicious, spicy, lamb stuffed peppers.

Prep time: 30 minutes

Cook time: 15-20 minutes

Estimated servings: 4

Ingredients:

Lamb stuffed peppers ingredients

  • One pound ground lamb
  • 4 medium-sized bell peppers (green, red, yellow or orange)
  • 1/2 red onion
  • 1/2 white onion
  • 1 jalapeño
  • 3 green onions
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded white sharp cheddar cheese
  • 4 oz. cherry barbecue sauce
  • Cilantro to taste (we used 4-6 stalks)
  • Spices to taste (we used hot honey and a dash of Rattlesnake Dust)

Instructions:

  • Preheat smoker/grill to 300°F using hardwood lump charcoal. Soak cherrywood smoking chips (this can be done up to 8 hours in advance to create the best smoke). Set up grill for indirect cooking/grilling (stone in place between charcoal fire and rack, or charcoal on either side of grill, not directly below rack).
  • In a large non-stick pan on the stove, brown the ground lamb meat. When lamb is cooked, add 1/2 diced red onion, 1/2 diced white onion, 2 diced green onions and 1 diced jalapeño. Mix well and allow vegetables to cook for a few minutes.
  • Add cherry barbecue sauce and your selected spices. Stir well to evenly disperse the flavors. Top with shredded cheeses and stir again.

Spiced lamb, vegetables and cheese

  • Divide mixture into four cored-out peppers and top with remaining diced green onion, cilantro and extra cheese if desired.
  • Grill/smoke for 15-20 minutes on a flat pan.
  • Serve hot, with a cold milk or beer.

Sliced lamb stuffed pepper

Cooking lessons learned:

We used a small amount of olive oil in the pan to brown the ground lamb. Don’t. The meat has enough natural juices that it’s not needed. We spooned all that oil into a glass before the meat mixture went into peppers.

We overestimated the amount of peppers we could stuff with this ingredient list. See that we had eight peppers prepared? We only needed four. Which was great, because we only had three eaters.

Lamb meatballs: sloppy joe-style

This Christmas my mom threw together some meatballs for my aunt, uncle, cousins and their kids to enjoy at her home. Because they were gone within a half hour, I’m sharing the recipe with you:

Prep time: 35 minutes
Bake time: 12 minutes at 350°F
Cook time: 5 minutes
Servings: 21

Ingredients:

  • 1 pound ground lamb
  • 1 egg, beaten
  • 1/4 cup fine dry bread crumbs
  • 1/2 cup finely chopped onion
  • 1/4 tsp dried oregano, crushed
  • 1/2 cup chopped green sweet pepper
  • 1 Tblsp cooking oil
  • 1/4 tsp salt, if desired
  • 1 15-oz can tomato sauce
  • 2 Tblsp packed brown sugar
  • 1 Tblsp prepared mustard
  • 1 tsp chili powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic salt
  • A dash of Tabasco®

Instructions:

  • Preheat over to 350°F. In a large bowl, combine egg, bread crumbs, 1/4 cup of the onion, oregano and salt. Add ground lamb and mix well. Shape into 42 meatballs about 3/4 inch in diameter. Arrange in a single layer in a 15 x 10 x 1 inch baking pan. Bake for 12-15 minutes or until no pink remains. Drain well.
raw meatballs

Raw meatballs ready to be baked at 350 degrees Fahrenheit

lamb meatballs

Meatballs that’ve browned nicely and are sizzling with flavor

  • Meanwhile, in a large saucepan, cook the remaining 1/4 cup onion and sweet pepper in hot oil until tender. Stir in tomato sauce, brown sugar, mustard, chili powder, black pepper, garlic salt and Tabasco®. Bring to boiling, then reduce heat. Simmer, uncovered, for 5 minutes. Add meatballs to sauce.
Meatball sauce

Sauce can be created while the meatballs bake

Lamb meatballs in sauce

Lamb meatballs are a hit at my mom’s house and the red sauce looked especially festive for the Christmas holiday

  • These may be frozen and reheated in a slow-cooker, covered on high for 2.5 hours.