Lamb burgers are great. You can do them up a little greek style if you like.
Take the ground lamb, add an egg, some quick oats or bread crumbs, and some greek seasonings. Form into patties and cook however you would normally cook a burger.
For toppings, I suggest tomatoes, tzatziki sauce, alfalfa sprouts, and feta cheese.
I just made lamb cabbage rolls which are fantastic too.
Mix the lamb with your choice of spices. Paprika, pepper, salt, oregano, and maybe a bit of cayenne for heat. Roll into 1-1.5" diameter balls.
Take a head of green cabbage and carefully peel off the leaves, so you have enough for all the lamb balls. Bring a very large pot filled 3/4 of the way with salted water to a boil and blanche the leaves for a few minutes, until they are soft and pliable. Dunk into cold water to shock them and stop the cooking.
Put the lamb balls in leaves of cabbage, one per, and put the cabbage rolls into a large covered roaster dish.
Make a sauce for the cabbage rolls. A good starter sauce is to use 1 can of tomato soup and 1 can of tomato juice. Spice this mixture up really well to give it a lot of flavour. Pepper, bay leaves, salt, paprika, cayenne, oregano, maybe some cumin and/or coriander... Pour the sauce over the cabbage rolls, cover them, and bake them in the oven at 325 for about 2 hours to ensure the lamb cooks.
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