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Easy Lamb Stroganoff

Are you looking for a hearty and flavorful dinner that’s sure to impress your family this fall? Look no further than this easy lamb stroganoff recipe with juicy lamb meatballs, brown mushrooms, and a creamy sour cream gravy. You can whip up this quick and easy dinner in under 30 minutes and serve it with your favorite pasta for a comforting meal the whole family will enjoy.

Meatballs in a creamy sauce added to large fettuccine.
Table of contents

Why you’ll love this easy lamb stroganoff recipe

  1. Flavorful meatballs: Italian lamb meatballs seasoned with classic Italian herbs and spices offer a hearty twist to the classic beef stroganoff or my shrimp stroganoff.
  2. Mushroom sour cream sauce: A creamy mushroom sauce with fresh sour cream balances the richness of the lamb meatballs.
  3. Family-friendly: Thanks to the mini lamb meatballs and egg ribbon noodles this easy ground lamb with pasta dish is a crowd-pleaser especially during fall, just like my French onion soup pasta.

Ingredients and substitutions

Ingredients laid out for lamb stroganoff.
  • Ground lamb: Organic, grass-fed ground lamb works best with a fat percentage of 15-20%. I don’t recommend substituting a portion with ground beef or pork as lamb has a unique rich flavor.
  • Brown mushrooms: You can use other mushroom varieties incl. white mushrooms, portobello mushrooms, and even oyster or shiitake mushrooms would work well.
  • Sour cream: Plain Greek yogurt or créme fraîche can be used as an alternative for sour cream. Alternatively, you can make it with heavy cream which I use in my shrimp stroganoff for a richer flavor.
  • Lamb stock: I use my homemade lamb broth but you can substitute it with beef stock.
  • White breadcrumbs: You can use wholemeal or panko breadcrumbs as well.
  • Fresh garlic: You can use 1/2 tsp of ground garlic instead.
  • Herbs: I use dried herbs for convenience but you can opt for fresh herbs instead. Simply triple the quantity if you’re using fresh herbs.

See the recipe card for full information on ingredients and quantities.

Variations

  1. Leftover roast lamb: Just like my dinner lamb pie, this recipe can also be made with leftover roast lamb or pulled lamb to help reduce food waste in your kitchen. Simply shred or chop the leftover roast lamb and add it to the pan with the sour cream in step 5. Heat for 2-3 minutes, or until warmed through.
  2. Add greens: Add cooked broccoli, peas, or fresh baby spinach to the sauce alongside the sour cream to add extra nutrients and color.

How to make meatball lamb stroganoff (step-by-step)

Bowl with ingredients including ground lamb to make lamb meatballs.

Step 1: Combine all meatball ingredients in a bowl and roll the mixture into 1-inch meatballs.

Step 2: Fry the lamb meatballs on both sides in olive oil for 4-5 minutes on medium heat. Remove them with a slotted spoon.

Step 3: Sautée the vegetables in the leftover juices and butter for 5-7 minutes on medium heat until softened.

Step 4: Mix in the flour to create a roux which creates the base of the mushroom gravy.

Step 5: Reduce the heat to low and stir in the sour cream and mustard.

Step 6: Add the cooked lamb meatballs to the stroganoff sauce and serve immediately.

Serving

Serve lamb stroganoff over egg ribbon noodles, mashed or stewed potatoes, or rice. Pair it with a side of extra vegetables like peas, broccoli, carrots, or Brussels sprouts for a complete meal.

Fresh ribbon noodles on a white plate.

Recipe FAQs

Do you need to drain excess grease from the lamb?

No, you don’t have to drain the excess fat as it becomes the base for the stroganoff sauce.

How do you add sour cream to stroganoff without curdling?

To prevent curdling, reduce heat to low or remove the pan from heat altogether before stirring in the sour cream.

Can I reheat stroganoff sauce?

Yes, you can definitely reheat stroganoff sauce on low heat, adding extra beef or lamb stock if it thickens too much.

More lamb recipes

For more easy lamb dishes, check out the following recipes:

If you loved this easy Lamb Stroganoff Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

Meatballs in a creamy sauce added to large fettuccine in a large pan.

Easy Lamb Stroganoff

Caro Jensen
This lamb stroganoff with juicy lamb meatballs, savory brown mushrooms, and a creamy sour cream sauce is the perfect fall-inspired dinner. It's surprisingly easy to make, yet delivers big on flavor, making it a weeknight win for busy families.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 351 kcal

Ingredients
 
 

Lamb Meatballs

  • 1 lb ground lamb
  • 1 egg medium-sized
  • 1/4 cup white breadcrumbs
  • 1 garlic clove minced
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/2 tsp ground paprika
  • 1 tsp salt
  • 1/4 tsp black pepper ground
  • 1 tbsp olive oil

Stroganoff Sauce

  • 1 tbsp butter
  • 1 yellow onion medium-sized, peeled and sliced
  • 1/2 lb brown mushrooms sliced (1/4-inch)
  • black pepper ground
  • 2 tbsp flour
  • 1 1/2 cups lamb stock or beef stock
  • 2 tsp Dijon mustard
  • 1/2 cup sour cream
  • salt to taste

Instructions
 

  • In a large bowl, combine ground lamb, egg, breadcrumbs, garlic, oregano, thyme, paprika, salt, and pepper. Mix well to form a cohesive mixture. Roll the mixture into 1-inch meatballs.
    1 lb ground lamb, 1 egg, 1/4 cup white breadcrumbs, 1 garlic clove, 1/2 tsp dried oregano, 1/4 tsp dried thyme, 1/2 tsp ground paprika, 1 tsp salt, 1/4 tsp black pepper
  • Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned for 4-5 minutes on both sides. Remove meatballs from the pan using a slotted spoon and set aside.
    1 tbsp olive oil
  • In the same pan (with the remaining pan juices), add butter and melt over medium heat. Add the sliced onion and sliced mushrooms and cook until softened, about 5-7 minutes. Season with black pepper.
    1 tbsp butter, 1 yellow onion, 1/2 lb brown mushrooms, black pepper
  • Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the lamb stock, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes, or until slightly thickened. Reduce the heat to low and stir in Dijon mustard and sour cream. Season with salt to taste.
    2 tbsp flour, 1 1/2 cups lamb stock, 2 tsp Dijon mustard, 1/2 cup sour cream, salt
  • Return the cooked meatballs to the pan and simmer for 5-7 minutes, or until heated through. Serve immediately over egg ribbon noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley or thyme, if desired.

Notes

Don’t crowd the pan: When browning the meatballs, cook them in batches if you’re using a smaller pan to avoid overcrowding it. This ensures even cooking.
Thicken the sauce to your liking: If you prefer a thicker sauce, you can add more flour and cook for an additional minute or two, until the sauce reaches your desired consistency.

Nutrition

Calories: 351kcalCarbohydrates: 10gProtein: 17gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 99mgSodium: 601mgPotassium: 422mgFiber: 1gSugar: 2gVitamin A: 306IUVitamin C: 2mgCalcium: 62mgIron: 2mg
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5 from 1 vote