Turmeric Ground American Lamb & Eggs


June 29, 2022

Recipe provided by Turmeric Ground Lamb and Eggs Recipe | Kita Roberts GirlCarnivore.com, courtesy of the American Lamb Board (Turmeric Ground American Lamb & Eggs | American Lamb).


2 tbsp Olive oil, divided

1/2 Onion, minced

1 lb Ground American lamb

1 tsp Turmeric

1/2 tsp Harissa

1/2 tsp Red pepper flakes

1/4 tsp Garlic powder

Salt & pepper, to taste

1 tbsp Tomato paste

1 pint Variety cherry tomatoes

3-6 Eggs

3 tbsp Olives, chopped

Fresh parsley & thyme

Served with naan, tzatziki, & olive oil (optional)


1Heat 1 tbs of olive oil a large heavy skillet over medium-high heat until the oil shimmers. Add the chopped onion and saute 5 minutes. Add the ground lamb and cook, browning through and draining off any fat as needed. Stir in the harissa, tarragon, cumin cardamom and tomato paste and stir to combine. Cook for 30 seconds longer.

2Allow the lamb to crisp a bit over low heat while you finish the recipe.

3Poach the Eggs: Bring a pot of water to a boil and reduce heat to a low simmer. Drop the eggs in one at a time, slowly and allow to poach 4 minutes. Carefully remove from the water and drain. Don’t have a grill for camping? Just fry the eggs instead and enjoy.

4Char the tomatoes: Toss the tomatoes in the remaining 1 tbs olive oil and sprinkle with a bit of salt. Char the tomatoes over the open flame OR: Toss onto a baking sheet and place in the oven under the broiler until bursting and charred, 3 to 5 minutes with a watchful eye.

5Toss the tomatoes into the ground lamb, arrange the eggs over over top and garnish with olives, parsley, thyme, and additional salt and pepper. Serve with naan, tzatziki sauce, and olive oil for dipping if desired and enjoy.

6Make this dish even more filling by adding crispy browned potatoes to the mix.