Easy Lamb Stroganoff
This easy lamb stroganoff recipe with juicy lamb meatballs, brown mushrooms, and a creamy sour cream gravy is a hearty and flavorful meal, perfect for fall. Make 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.
Italian lamb meatballs seasoned with classic Italian herbs and spices offer a hearty twist to the classic beef stroganoff or my shrimp stroganoff. The creamy mushroom sauce with fresh sour cream balances the richness of the lamb meatballs. Comfort food at its best!
Serve lamb stroganoff over homemade pappardelle pasta, 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.
This stroganoff recipe can also be made with leftover roast lamb or pulled lamb. Simply shred or chop the leftover roast lamb and add it to the pan alongside the sour cream. Heat for 2-3 minutes, or until warmed through.
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Easy Lamb Stroganoff
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
Nutrition
Ingredients and substitutions
- 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.
How to make meatball lamb stroganoff (step-by-step)
1: Combine all meatball ingredients in a bowl and roll the mixture into 1-inch meatballs.
2: Fry the lamb meatballs on both sides in olive oil for 4-5 minutes on medium heat. Remove them with a slotted spoon.
3: Sautée the vegetables in the leftover juices and butter for 5-7 minutes on medium heat until softened.
4: Mix in the flour to create a roux which creates the base of the mushroom gravy.
5: Reduce the heat to low and stir in the sour cream and mustard.
6: Add the cooked lamb meatballs to the stroganoff sauce and serve immediately.
Delicious meal, my kids loved it!