Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced (about 1 1/2 cups)
- 1 small red bell pepper, finely diced (about 3/4 cup)
- 4 garlic cloves, minced
- 1 1/2 lb ground lamb
- 1 tbsp tomato paste
- 1 tsp kosher salt, plus more to taste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp packed light brown sugar
- 1/2 cup low-sodium chicken broth (or water)
- 6 brioche buns
- 2 tbsp unsalted butter, softened (for toasting buns)
- Optional toppings: dill pickle chips, thinly sliced red onion, chopped parsley
Do This
- 1. Sauté onion and bell pepper in olive oil for 6–8 minutes; add garlic for 30 seconds.
- 2. Brown ground lamb for 6–8 minutes; spoon off excess fat if needed.
- 3. Stir in tomato paste and spices; cook 1 minute until fragrant.
- 4. Add crushed tomatoes, ketchup, Worcestershire, vinegar, brown sugar, broth, and salt.
- 5. Simmer uncovered on low for 18–22 minutes until thick and scoopable.
- 6. Butter and toast brioche buns in a skillet over medium heat for 2–3 minutes.
- 7. Pile lamb mixture onto buns; top with pickles, red onion, and parsley.
Why You’ll Love This Recipe
- Big flavor, easy method: One-pan simmering creates a rich, tangy sauce with cozy warm spices.
- Lamb makes it special: Ground lamb stays juicy and pairs beautifully with tomatoes, vinegar, and spices.
- Weeknight-friendly: Ready in under an hour, with simple ingredients and minimal cleanup.
- Perfect texture: Thick, scoopable filling on buttery toasted brioche so nothing gets soggy.
Grocery List
- Produce: 1 medium yellow onion, 1 small red bell pepper, 4 garlic cloves, optional parsley, optional red onion, optional dill pickles
- Meat: 1 1/2 lb ground lamb
- Dairy: 2 tbsp unsalted butter
- Bakery: 6 brioche buns
- Pantry: olive oil, tomato paste, crushed tomatoes (14.5 oz), ketchup, Worcestershire sauce, apple cider vinegar, light brown sugar, low-sodium chicken broth (or water), kosher salt, cumin, smoked paprika, ground coriander, cinnamon, allspice
Full Ingredients
Lamb Sloppy Joe Filling
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced (about 1 1/2 cups)
- 1 small red bell pepper, finely diced (about 3/4 cup)
- 4 garlic cloves, minced
- 1 1/2 lb ground lamb
- 1 tbsp tomato paste
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp freshly ground black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp packed light brown sugar
- 1/2 cup low-sodium chicken broth (or water)
For Serving
- 6 brioche buns, split
- 2 tbsp unsalted butter, softened (for toasting buns)
Optional Toppings (Highly Recommended)
- 1/2 cup dill pickle chips
- 1/3 cup thinly sliced red onion
- 2 tbsp chopped fresh parsley
Step-by-Step Instructions
Step 1: Prep your ingredients
Finely dice the onion and red bell pepper, and mince the garlic. Measure out the spices and sauce ingredients so everything is ready to go. This recipe moves quickly once the lamb hits the pan.
Step 2: Sauté the vegetables
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, for 6–8 minutes until softened and lightly golden.
Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant.
Step 3: Brown the lamb
Add the 1 1/2 lb ground lamb to the pan. Use a wooden spoon to break it into small crumbles. Cook for 6–8 minutes, stirring often, until no pink remains and the lamb is nicely browned.
If the pan looks very oily (lamb can vary), carefully spoon off excess fat, leaving about 1–2 tablespoons in the pan for flavor.
Step 4: Bloom the tomato paste and warm spices
Stir in the 1 tbsp tomato paste and cook for 1 minute to deepen its flavor.
Add 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp coriander, 1/4 tsp cinnamon, and 1/8 tsp allspice. Stir and cook for 30–60 seconds until the spices smell toasty and fragrant.
Step 5: Simmer until thick and scoopable
Pour in the crushed tomatoes, ketchup, Worcestershire sauce, apple cider vinegar, brown sugar, and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan.
Bring to a gentle simmer over medium-high heat, then reduce heat to low. Simmer uncovered for 18–22 minutes, stirring every few minutes, until the mixture is glossy, thick, and holds its shape when spooned (it should not be soupy).
Taste and adjust: add a pinch more salt, an extra 1 tsp vinegar for more tang, or an extra 1 tsp brown sugar if you want it a little sweeter.
Step 6: Toast the brioche buns
While the lamb simmers (or right after), heat a large skillet or griddle over medium heat. Spread 2 tbsp softened butter lightly over the cut sides of the brioche buns.
Toast buns cut-side down for 2–3 minutes, until golden and lightly crisp at the edges. (This step makes a huge difference for texture and helps the buns stand up to the saucy filling.)
Step 7: Assemble and serve
Spoon a generous mound of hot lamb sloppy joe filling onto the bottom bun (about 1/2 to 2/3 cup per sandwich). Add optional toppings like dill pickle chips, thin red onion, and chopped parsley, then cap with the top bun.
Serve immediately while the buns are warm and the filling is steamy. A stack of napkins is a smart idea.
Pro Tips
- Go small on the crumble: Break the lamb into smaller bits than you think. Finer crumbles make the filling more cohesive and “sloppy joe” style.
- Simmer uncovered: Keeping the pan uncovered lets the sauce reduce into that thick, clingy texture that won’t drip everywhere.
- Control the richness: If your lamb renders a lot of fat, spooning some off keeps the sauce bright and tangy instead of heavy.
- Toast is not optional: Buttery toasted brioche adds structure and a little crisp barrier against the sauce.
- Balance to taste: The final flavor should be a clear mix of tangy (vinegar), savory (Worcestershire), and lightly sweet (brown sugar).
Variations
- Spicy harissa twist: Add 1–2 tbsp harissa paste with the tomato paste and reduce the ketchup to 1/3 cup for a bolder, spicier sauce.
- Smoky-sweet BBQ style: Replace ketchup with 1/2 cup BBQ sauce and skip the brown sugar (taste before adding any sweetness).
- Lighter, brighter topping: Top with a quick salad of 1 cup shredded cabbage tossed with 1 tbsp vinegar and a pinch of salt for crunch and acidity.
Storage & Make-Ahead
Cool leftover lamb filling to room temperature (about 30 minutes), then store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat for 6–10 minutes, adding 1–2 tbsp water or broth if it looks too thick.
For longer storage, freeze the cooled filling in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove. Toast buns fresh right before serving for best texture.
Nutrition (per serving)
Approximate, per sandwich (with brioche bun; without optional toppings): 610 calories, 28 g protein, 49 g carbohydrates, 32 g fat, 4 g fiber, 12 g sugar, 980 mg sodium.
