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Mediterranean Lamb Galette

Prep Time:
10 mins.
Cook Time:
50 mins.



  • 1 pound ground lamb
  • 1 egg
  • ½ onion, minced finely
  • 1 slice of bread, chopped finely
  • ½ cup cilantro, chopped finely
  • ½ tablespoon minced garlic
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • ½ teaspoon salt
  • ½ teaspoon curry powder
  • ½ teaspoon cayenne pepper


  • 1 large red bell pepper, cut into ½” strips
  • 1 purple onion, sliced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 6 tablespoons olive oil
  • Fresh sprigs of thyme
  • Handful fresh parsley, chopped
  • Handful cilantro, chopped
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten, for brushing the pastry
  • 4 tablespoons sour cream
  • 4 large fresh eggs
  • Salt and fresh cracked pepper


  1. Preheat oven to 400°F.
  2. To prepare galette, mix together the pepper, onion, thyme and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
  3. Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the vegetables a few times so they don’t burn. Sprinkle the vegetables with half the fresh herbs and set aside.
  4. While vegetables roast make meatballs. Mix everything together well and cook in saucepan over medium-high heat until well cooked, approximately 8 to 10 minutes.
  5. Turn the oven up to 425°F. Roll out the pastry on a floured surface until it reaches a 12” × 12” circle. Transfer to a parchment or silpat lined baking sheets.
  6. Brush pastry all over with a beaten egg. Spread the inside with sour cream.
  7. Top with the vegetable mixture and parsley. Leave shallow depressions for the eggs, which will go in later.
  8. Crimp crust around galette, brush with egg wash and add parmesan cheese to crust.
  9. Bake for about 10 minutes until rising and starting to brown.
  10. Remove and arrange lamb meatballs and carefully crack eggs into depressions.
  11. Put back into the oven for about 10 minutes (or until the eggs are set).
  12. Sprinkle with salt, pepper, and remaining herbs. Drizzle with olive oil.

Source: American Lamb Board