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April 7, 2020

Ground Lamb and Vegetable Frittata


Recipe Provided By
"Climbing Grier Mountain"
Prep Time

15 min

Cook Time

20 min

Total Time

35 Min



Lamb and Vegetable Frittata in cast-iron skillet


  • 1/2 bunch asparagus, (trimmed)
  • 2 tablespoons olive oil, (divided)
  • Salt and pepper to taste
  • 1/2 pound ground American lamb
  • 1/4 cup chopped yellow onion
  • 1 cup baby Bella mushrooms, (sliced)
  • 1 garlic clove, (minced)
  • 8 large eggs
  • 2 tablespoons half-n-half
  • 3/4 cup crumbled goat cheese


Preheat your oven to 400 degrees F. Spray a small baking sheet with non-stick cooking spray. Place the asparagus on the baking sheet and drizzle tops with 1 tbsp olive oil, salt and pepper. Cook the asparagus for about 12 minutes or until golden. Remove from oven and cut stalks into thirds. Set aside.

In a large oven-proof skillet preheat to medium-high heat add the ground lamb, salt, and pepper. Cook the lamb until no long pink about five minutes.* Next, add mushrooms, garlic, onion, salt, pepper, and remaining 1 tbsp olive oil. Cook until everything has softened about four to five minutes. Stir in the asparagus thirds.

* Note: USDA recommends ground lamb reach an internal temperature of 160F.

In a medium bowl whisk together eggs and half-n-half. Pour the egg mixture into the skillet with the ground lamb and vegetables. Let it cook for about a minute and then sprinkle the crumbled goat cheese on top. Turn off the heat and put the skillet into the oven. Bake until the eggs are set about 10 to 12 minutes. Remove from oven and enjoy!

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