Recipe by 


Prep Time

15 min

Cook Time

20 min

Total Time

35 min



lamb loin chops with cucumber mint salad and sweet and smoky tahini



  • 1 lb ground American Lamb

  • 1/4 cup panko breadcrumbs

  • 1/4 cup grated Parmesan cheese

  • 1 egg

  • 2 cloves garlic, minced

  • Zest and juice of 1 large lemon

  • 1/4 cup chopped fresh parsley

  • 1 teaspoon kosher salt

  • Fresh ground black pepper

  • 1/4 teaspoon chili flakes

  • 4 hoagie rolls, split

  • 1/2 cup pesto sauce (store-bought or homemade)

  • 4 slices fontina cheese


1. Prepare the meatballs:

Preheat the oven to 400°F (200°C).

In a large mixing bowl, combine ground American Lamb, breadcrumbs, grated Parmesan cheese, egg, minced garlic, lemon zest, lemon juice, chopped parsley, salt, pepper and chili flakes. Mix until well combined.

Shape the lamb mixture into meatballs, about 1-2 inches in diameter, about 16 meatballs in total.

Place the meatballs on a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes, or until they are cooked through and lightly browned*.
2. Assemble the sandwiches:

Preheat the broiler in your oven.

Spread pesto evenly on the top and bottom of each hoagie roll.

Place the cooked lamb meatballs on each hoagie roll. Top the meatballs with a slice of fontina cheese. Place the assembled sandwiches under the broiler for 1-2 minutes, or until the cheese is melted and bubbly. Close the sandwiches with the top half of the hoagie rolls.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

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


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