Solar Lamb Loaf with a Hint of Mint

Lamb Loaf

A bit more elegant than regular meatloaf. Serve it with lots of grilled vegetables and some pita bread.

Sun Oven Lamb Loaf with Mint


For the Lamb Loaf:

2 pounds ground lamb

1/2 cup dry plain breadcrumbs

1 onion, finely chopped

2 tablespoons chopped fresh mint

1 teaspoon ground cumin

1/2 teaspoon salt

1 egg, lightly beaten

For the Tzatziki Sauce:

1 cup plain yogurt

1 clove garlic, minced

1/2 English cucumber, very thinly sliced

1 teaspoon mint

Salt and pepper to taste


Set Sun Oven out to preheat. Coat a loaf pan with cooking spray.

Lamb Loaf:

In a large bowl, combine the lamb, breadcrumbs, onion, mint, cumin, salt, and egg. Press the mixture into the prepared pan. Place the pan in a large, oval roasting pan. Cover and bake in the Sun Oven until fully cooked, 1 1/2 to 2 hours. Let rest 10 minutes before slicing. Serve with tzatziki sauce.

Tzatziki sauce:

In a medium bowl, mix together the yogurt, garlic, cucumber, and mint. Season to taste with salt and pepper. Cover and refrigerate until ready to use.

Makes 4 to 6 servings.



Sun Oven Savory Stew

Dutch Oven

Sun Oven stews are exceptionally tasty. If you can’t find lamb, beef will work in this recipe but the flavor won’t be the same.

Solar Stew with Lamb


1 pound boneless leg of lamb, trimmed and cut into 1 1/2-inch pieces

3 tablespoons all-purpose flour

2 tablespoons olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

2 cloves garlic, minced

1/2 cup dry red wine

1 (14 1/2-ounce) can crushed tomatoes with their juices

1/2 cup water

2 large potatoes, peeled and cut into 3/4-inch cubes

1/2 pound green beans, trimmed and cut into 1-inch pieces

2 teaspoons chopped fresh thyme

1/2 teaspoon salt

1/2 teaspoon pepper


Set Sun Oven out to preheat.

In a large bowl, toss the lamb with the flour. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Working in batches, brown the lamb on all sides, transferring it to a plate as it browns. Lower the heat to medium and add the remaining oil, onion, carrot, celery, and garlic; cook until the vegetables begin to soften. Add the wine, stirring to scrape up the browned bits. Return the lamb with its juices to the Dutch oven. Add the tomatoes, water, potatoes, green beans, thyme, salt, and pepper, stirring to combine. Cover and transfer to the Sun Oven. Cook until the lamb is tender, 2 to 3 hours.

Makes 4 servings.

Sun Baked Shepherd’s Pie

Lamb Pie

Yesterday’s braised lamb shank for two can be used to make a delicious shepherds pie that will feed the whole family. Use the following recipe as a guideline and feel free to use whatever vegetables you like for the filling.

Sun Oven Shepherd’s Lamb Shank Pie


Simple Sun Oven Braised Lamb, previously prepared, meat and onion cooking liquid stored in separate containers and refrigerated

1 carrot, quartered lengthwise and finely sliced

1 zucchini, diced

Read more »

Solar Lamb Dinner for Two

Braised Lamb w:onions

Good, meaty lamb shanks can be hard to find so when I see one I like to snatch it up. This easy braise can be consumed immediately, or, stored overnight in the fridge and used to make a shepherd’s pie.

Simple Sun Oven Braised Lamb


2 tablespoons olive oil, divided

1 sprig fresh rosemary

2 onions, finely sliced


1 meaty lamb shank, about 1 1/2 pounds

1/2 cup dry white wine

Read more »

Solar Lamb Pasta Sauce

Bolognese Lamb

The trick to good Bolognese is gentle heat. Try to keep the Sun Oven between 250 and 300 and let this sauce slowly simmer all day.

Sun Oven Braised Lamb Bolognese Sauce


1 1/2 cups meat from Basic Sun Oven Braised Lamb, shredded

2 tablespoons olive oil

1 onion, finely chopped

2 carrots, finely chopped

2 celery stalks, finely chopped

1/2 cup dry red wine

Read more »

Solar Braised Lamb Shanks

Dutch Oven

The meat and broth from this recipe can be used in pasta sauces and risotto – recipes to follow.

Basic Sun Oven Braised Lamb Shank


1 tablespoon olive oil

1 onion, finely chopped

1 leek, thinly sliced

1 cup dry white wine

2 cups chicken broth

1 tablespoon tomato paste

Read more »

Romantic Solar Dinner for Two

Solar braised lamb on a bed of polenta is about as good as it gets. I like to get the lamb done in the morning. That gives me time to let the sauce cool down making it easier to skim off the excess fat. Then I start the polenta later in the day and, during the summer months, leave it in the warm Sun Oven until we’re ready to eat. My method for Sun Oven polenta can be found here. The recipe can be cut in half and will be enough for two people.

Solar Braised Lamb Shanks with Herbs de Provence on a Bed of Sun Oven Polenta

1 tablespoon olive oil, divided

1 leek (white and pale green parts only), chopped

2 cloves garlic

2 lamb shanks

salt and pepper

All-purpose flour

1 cup dry red wine

1/2 cup canned crushed tomatoes

4 to 5 pieces of dried porcini or shiitake mushrooms

2 teaspoons dried herbes de Provence

Read more »

Sun Oven Super Bowl Party Snacks

With Super Bowl Sunday just around the corner it’s time to start thinking about what to eat during the game. Solar cooked meatballs are easy to make and even easier to enjoy

Greek-Style Meatballs in Tomato Sauce


1 pound ground lamb

1/2 cup bulgur

1/2 cup flat-leaf parsley, chopped

1 large onion, finely chopped

3 cloves garlic, minced

Read more »

Easy Sun Oven Shepherd’s Pie

Make a double batch of mashed potatoes and use half for shepherd’s pie, but if your family loves them as much as mine does you’ll want to be sure to set it aside putting them on the table. I kept making bigger and bigger batches, and still wouldn’t have enough for the pie, until I learned to do that. Covering the pie, with a lid or tin foil and a tea towel, is the trick to getting a nice browned top.

Sun Oven Shepherd’s Pie


1 tablespoon olive oil

1/2 pound mushrooms, sliced

Read more »

Solar Roasted Lamb and Potatoes

I’d been waiting for a good deal on lamb so I could try out this recipe from “The Silver Spoon” cookbook, so when I saw a nice roast on special I snatched it up. My main concern was that the meat would cook faster than the potatoes and it turns out I was right. It was easy enough to remedy, I just took the roast out and let the potatoes keep cooking. It’s a recipe that’s worth keeping. The potatoes come out infused with flavor from the cooking juices.

Solar Roast Leg of Lamb with Rosemary Potatoes


2 pounds russet potatoes, peeled and thinly sliced

2 medium onions, thinly sliced

4 cloves garlic, minced

2 sprigs fresh rosemary, leaves only, chopped

salt and pepper

1/4 cup broth, beef, vegetable, or chicken

1 boneless leg of lamb roast (3 1/2 to 4 pounds)


Set Global Sun Oven out to preheat.

Coat a baking pan or a lidded roasting pan with cooking spray. Cover bottom of pan with a layer of potatoes, spread a layer of onions over the potatoes. Sprinkle with salt, pepper, garlic, and rosemary. Continue layering the ingredients until used up finishing with a layer of potatoes. Pour broth over vegetables pushing down to compress.  Set lamb on top of the layered vegetables fat side up. Insert a probe thermometer in thickest part of the meat. Place baking pan in an oven bag or cover roasting pan with a lid. Cook in Sun Oven until temperature reaches 170ºF, about 1 hour. Remove lamb to a platter, tent with aluminum. Continue cooking potatoes until fully cooked, about 20 minutes.

Join The Every Needful Thing Newsletter

  • Helpful Preparedness Tips
  • Solar cooking Recipes
  • Preparedness product reviews and promotions

The monthly resource for emergency preparedness and food storage specialists, and their family, friends and neighbors.