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Keto Ground Lamb Casserole

May 22, 2017

By Kath Dedon


This spring has been full of a lot of feasting opportunities with the trips to Florida and New York and the celebration of several family birthdays. Between the feasts Bob and I have been eating simpler meals and watching the carbs. This Ground Lamb Casserole from Maria Emmerich’s Quick and Easy Ketogenic Cooking is a recipe I have made twice in the past few weeks.

You could substitute ground beef for the lamb, but I love the rich flavor of the lamb in this casserole. You’ll never mistake the cabbage for pasta, but it does cook down and blends in well with the rest of the ingredients.

Ground Lamb Casserole is quick, easy, and so flavorful. Leftovers reheat beautifully, making it a great option to pack in a lunch. I actually purposely made it the last time because I had some subbing days coming up and I wanted to take leftovers for my lunch!

If you like lamb, do give this Ground Lamb Casserole a try!


Ground Lamb Casserole served with perfect Washington asparagus (Yay, spring!)

Keto Ground Lamb Casserole


Ground Lamb Casserole

(Adapted, barely, from Maria Emmerich’s recipe in Quick and Easy Ketogenic Cooking)


(print the recipe)


Serves 4


See that bacon? It was home-cured and home-smoked by Byron!



4 slices bacon, diced

1 pound ground lamb

¼ cup diced green bell pepper

¼ cup diced onion

1 teaspoon finely chopped garlic (2 – 3 cloves)

4 cups thinly sliced cabbage (about ½ head)

2 cups tomato sauce (I used one 15-ounce can of tomato sauce)

1 teaspoon fine sea salt


  1. Put the bacon in a cold large skillet and heat to medium heat. Cook, stirring often, until the bacon is starting to get crispy, about 5 minutes.

Byron's bacon


2. Add the ground lamb, pepper, onion, and garlic to the pan. Cook, stirring occasionally, until the lamb is done, about 7 minutes.

Ground lamb, onion, pepper, and garlic added


3. Add the cabbage and tomato sauce to the pan. Stir. Cover and cook for about 5 minutes, or until the cabbage is cooked and softened.

Tomato sauce and cabbage added


4. Season to taste with the salt and serve.


Keto Ground Lamb Casserole - Copy


7 Comments leave one →
  1. lostinapot2017 permalink
    May 24, 2017 6:06 am

    What a great idea to use the cabbage that way. It looks like pappardelle pasta at first glance.
    My waistline could certainly do with some carb reduction. We’ll put this on the “to make” list.
    Thanks Kath

  2. Tabby permalink
    July 13, 2017 3:29 pm

    thank you for this keto lamb. my dad needs it badly. your a life saver to me

    • July 13, 2017 5:11 pm

      You’re so welcome, Tabby! I hope your dad enjoys it as much as we do. Thanks for your comment. 🙂


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