Lamb Ring Filled with Creamy Spinach

This is the kind of dramatic centerpiece dish that used to win blue ribbons at church suppers. Ground lamb gets mixed with chopped canned tomatoes (juices and all), Italian breadcrumbs, thyme, and just enough egg to bind, then pressed into a ring mold. While it bakes, a creamy spinach filling of sour cream and cream cheese cooks alongside.

The payoff is in the unmolding: a glistening, herb-flecked lamb ring inverted onto a platter with a snowy heap of nutmeg-scented creamed spinach spooned into the center. A drizzle of warm ketchup over the top is the finishing classic touch.

Pro Tips

• Press the lamb mixture firmly into the ring mold with the back of a spoon. Air pockets cause the ring to crack when unmolded and you’ll lose that clean shape.
• Make the indentations along both rims of the mold as directed. They’re channels that catch the rendered juices, preventing soggy edges and a watery serving platter.
• Drain the excess juices before inverting. Skipping this step floods the platter and dilutes the creamed spinach.
• Use full-fat sour cream and cream cheese for the filling. Low-fat versions weep water during baking and the spinach turns soupy.

Variations

• Swap ground lamb for ground beef or a 50/50 mix of lamb and pork for a milder flavor.
• Sprinkle the spinach filling with grated parmesan or feta before baking for extra savory depth.
• Skip the ketchup glaze and serve with a quick tomato sauce or homemade gravy for a more refined finish.