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Recipe Provided By
American Lamb Board


Marinated American lamb chops with rosemary & garlic on a plate


  • 4 pounds American Lamb, ground
  • 1-1/4 pounds onions, chopped
  • 2 tablespoons garlic, minced
  • 1 tablespoon oregano, dry
  • 1 tablespoon paprika, smoked
  • 2 teaspoons fennel seeds, toasted, crushed
  • 1 teaspoon black pepper, cracked
  • Kosher salt, as needed
  • 1 gallon plus 2 cups pita chips, plain
  • 3 cups tomatoes, fresh, ripe, diced
  • 1-1/2 cups scallions, sliced
  • 1-1/2 cups feta, crumbled
  • 1-1/2 cups Kalamata olives, pitted, sliced
  • 1-1/2 cups yogurt, Greek-style, nonfat
  • 12 mint sprigs


In large rondo or deep skillet, cook lamb over medium-high heat until almost completely browned.  Stir in onions, garlic, oregano, paprika, fennel and pepper; continue to cook until onions are almost golden.  Adjust seasoning with salt as needed.  Remove from heat; keep warm until ready to serve. 

To serve:  For each serving, place 1-1/2 cups warmed pita chips on small platter or dinner plate; top with 1 cup lamb-onion mixture.  Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives.  Top with 2 tablespoons yogurt and garnish with mint.  Serve hot.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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