Craving bold Greek flavors, but your local Mediterranean place takes forever and costs a fortune? Our Greek ground lamb recipe delivers restaurant-quality results in 20 minutes for half the price.
We’ve perfected this Greek lamb through countless lazy dinner nights when we wanted something amazing without the effort. The secret? Layering warm spices like cinnamon and oregano just right – you get that authentic Greek taste that’ll make you forget about takeout. Served over creamy whipped ricotta with fresh vegetables, this has become our obsession when we want to feel fancy without breaking a sweat.
Stop scrolling through delivery apps. Make this instead and thank us later.
🔪 What You’ll Need
For the Greek Ground Lamb
- Avocado oil (or any neutral cooking oil)
- White onion, diced
- Diced bell peppers (use a mix of colors)
- Ground lamb
- Kosher salt
- Ground cumin
- Paprika
- Ground cinnamon
- Ground cloves
- Fresh mint, parsley, and oregano
- Freshly ground black pepper, to taste
Toppings
- Fresh tomatoes
- Cucumber
- Red onions
- Kalamata olives
- Minced parsley
- Garlic naan or pita bread
- Whipped ricotta
Equipment
- Large skillet
- Wooden spoon
- Chef’s knife & cutting board
- Measuring spoons
- Serving platter or shallow bowls
📝 How to Make Greek Ground Lamb with Whipped Ricotta
- Preheat skillet – Place a large skillet over medium-high heat and add the avocado oil.
- Cook onions – Add diced onion and a pinch of salt. Sauté 3–5 minutes until softened and fragrant.
- Add peppers – Stir in the bell peppers and cook 2–3 minutes longer until slightly tender.
- Brown the lamb – Add ground lamb to the skillet. Break it up with a wooden spoon as it cooks. If you have excess fat, drain the fat before moving on.
- Season – Stir the cumin, paprika, cinnamon, cloves, mint, parsley, oregano, and kosher salt into the meat mixture.
- Simmer & reduce – Add ¼ cup water and cook until the lamb is fully browned and the liquid is absorbed, about 5–7 minutes.
- Finish – Taste and season with more salt and freshly ground black pepper if needed.
- Serve – Spoon the lamb over whipped ricotta (or couscous, quinoa, hummus, or grilled eggplant). Top with fresh tomatoes, cucumber, olives, parsley and maybe even some crumbled feta cheese if you’re feeling fancy. Serve with warm naan or pita.
🔄 Substitutions & Variations
- Protein swap – Use ground beef or turkey if lamb isn’t available.
- Dairy-free – Replace whipped ricotta with hummus or baba ganoush.
- Grain base – Try couscous, farro, or quinoa for a hearty base.
- Extra heat – Add a pinch of crushed red pepper flakes or harissa for spice.
- Not in the mood for a skillet dinner? Shape the mixture into patties and make a juicy lamb burger instead.
💡Meat Nerd Tips
- Buying lamb? Look for grass-fed or American-raised lamb for a fresher, less “gamey” flavor.
- For a lighter version, serve the lamb over cauliflower rice or zucchini ribbons.
- Make the whipped ricotta ahead of time — it gets better after chilling for an hour.
- Use a splatter screen when browning ground lamb — the fat can splatter and pop.
- Ground lamb cooks quickly — avoid overcooking or it’ll dry out. Stop at 160°F internal temperature for safety.
- Toast your pita or naan in a dry skillet for extra flavor and texture.
- Don’t skip the cinnamon and cloves — they add signature warmth to Mediterranean lamb.
- Love these flavors? Try rolling the same spiced mixture into ground lamb meatballs for an easy appetizer or meal prep option.
Serving Suggestions
This Mediterranean ground lamb recipe is perfect served family style or in individual bowls.
- Warm pita or toasted naan for scooping.
- Pair with a crisp Greek salad and tzatziki sauce.
- Wine pairing: A medium-bodied red like Syrah or a chilled rosé balances the richness of the lamb.
🧊 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of water or broth to keep it moist.
- The lamb mixture can be made 1 day ahead — just reheat before serving.
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Greek Ground Lamb Recipe with Whipped Ricotta
You're 20 minutes away from big Greek flavors: juicy, spiced ground lamb with cumin, cinnamon, and fresh herbs piled over cool whipped ricotta, crunchy veggies, and warm pita. Fast, bold, wildly craveable. This is great served family style or as indivdual bowls.
Recommended Equipment
- Wooden spoon
- cutting board
- Measuring spoons
- serving platter or shallow bowls
Ingredients
For the Greek ground lamb
- 1 tsp avocado oil or your favorite neutral cooking oil
- ½ white onion diced
- ¾ cup diced bell peppers use a mix of red, green, yellow, or orange if desired
- 1 lbs ground lamb
- ½ tsp Kosher salt
- ½ tsp Cumin
- ½ tsp paprika
- ¼ tsp Cinnamon
- ⅛ tsp Cloves
- 1 tbsp fresh mint chopped
- 1 tbsp fresh Parsley minced
- ½ tbsp fresh Oregano
- Freshly ground black pepper to taste
Toppings
- Tomatoes sliced
- Cucumber sliced
- Red onion sliced
- Olives
- Minced parsley
- Garlic naan or peta
- Whipped ricotta we will link to this recipe as we use it on a variety of things
Instructions
- Preheat a large skillet over medium-high heat.
- Add the onions and a pinch of salt and saute for 3 to 5 minutes.
- Add the diced peppers and saute 2 to 3 minutes longer.
- Add the ground lamb and cook, breaking it up into small pieces with a wooden spoon.
- Season the ground lamb with the herbs and spices.
- Carefully add a ¼ cup of water and continue to cook until the lamb is browned and the liquid has been absorbed, about 5 to 7 minutes longer.
- Remove from heat and season with freshly ground black pepper and more salt, if desired.
- Serve the ground lamb over the hummus, quinoa, couscous, grilled eggplant or whipped ricotta with toasted pita or naan.
- Add freshly sliced tomatoes, cucumber, and olives to the platter and garnish it all with freshly minced parsley right before serving.
Notes
- Cook to temp, not guesswork: Ground lamb is best at 160°F internal (USDA safe and still juicy).
- Spice balance matters: Cinnamon + cloves are subtle but key for authentic Mediterranean flavor. Don’t skip them.
- Don’t crowd the pan: Browning lamb works best in a wide skillet so moisture evaporates, not steams.
- Upgrade the pita: Toast it in a dry skillet or directly over a gas flame for charred edges.
- Make-ahead hack: The lamb filling keeps 3 days in the fridge; reheat with a splash of broth or water.
- Whipped ricotta swap: No ricotta? Use hummus, baba ganoush, or even thick Greek yogurt.
- Flavor boost: Finish with a drizzle of olive oil and a sprinkle of flaky sea salt right before serving.
Nutrition
Serving: 1serving | Calories: 347kcal | Carbohydrates: 4g | Protein: 19g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 83mg | Sodium: 361mg | Potassium: 362mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1150IU | Vitamin C: 39mg | Calcium: 42mg | Iron: 2mg
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❓ FAQs About Ground Lamb
Can you substitute beef for lamb in Mediterranean recipes?
Yes. Ground beef or turkey works fine, though the flavor will be milder than lamb.
What’s the best way to serve Greek ground lamb?
Serve it piled into a pita, or over whipped ricotta, couscous, or hummus with fresh veggies and pita for scooping.
How should ground lamb be cooked?
Ground lamb can be cooked like any ground meat, browned in a skillet or formed into meatballs or burgers. Always cook ground meat to 160°F according to the USDA.
Is ground lamb healthy?
Lamb is rich in protein, vitamin B12, and iron. Using fresh herbs and veggies keeps this dish balanced and nutritious.
