Swanson Natural Ground Lamb is juicy, meaty and extremely versatile. It’s especially good when used for burgers, meatballs as well as Greek and Middle Eastern specialties. Conveniently packaged in 2.5 lb. portions & flash frozen to lock in freshness and flavor.

Swanson Natural sources our lamb from American ranchers throughout the Midwest. All lambs are raised outdoors on a healthy diet of natural grasses, crops and grains. Our lamb has been described as mild, yet delicious and flavorful. Naturally raised lamb is perfect for a delicious meal on any occasion.

Grill

1. Pre-heat grill to medium-high heat.
2. Form ground lamb into 1/2" patties.
3. Lightly oil grate.
4. Cook 7-9 minutes per side. Juices should run clear when fully cooked. 
5. Use instant-read thermometer to check that internal temperature has reach 160 F.

Mediterranean Stuffed Zucchini

Ingredients

• 1 lb. Ground Lamb, 1 extra-large zucchini (halved lengthwise), 1 tablespoon olive oil, 1 sweet onion chopped, 1 tablespoon chopped garlic, coarse salt to taste, ground pepper to taste, 1 can tomato sauce, 2 tomatoes chopped, 3/4 cup crumbled feta cheese, 1/2 cup pine nuts, 1/4 cup mint leaves, 1/4 cup water, 3/4 cup seasoned bread crumbs, 3/4 cup shredded mozzarella cheese

Cooking Directions

1. Preheat oven to 450 F.
2. Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
3. Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in a hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
4. Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
5. Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.