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The most delicious lamb recipes - 124 recipes

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Sweet and succulent roasted radishes drizzled with an orange vinaigrette make the perfect accompaniment to this ten...

  • 2 (1 to 1 1/2 pounds) lamb rib roasts (6 to 8 ribs each)
  • 1/2 teaspoon salt
  • 3 tablespoons Dijon-style mustard
  • 2 tablespoons snipped fresh Italian (flat-leaf) parsley
  • 1 tablespoon snipped fresh oregano
  • 2 teaspoons snipped fresh thyme
  • 2 cloves garlic, minced
  • 1/2 teaspoon cracked black pepper
  • 1 1/2 pounds radishes, washed, trimmed, and halved
  • 3 tablespoons olive oil
  • 1 tablespoon sherry vinegar or white wine vinegar
  • 1/2 teaspoon orange peel, finely shredded
  • 1 tablespoon orange juice
  • 1 teaspoon honey
4.6/5 (7 Votes)

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Lambrusco is an Italian wine

  • 1 long strip of orange zest
  • 1 1/2 semi-sweet red Lambrusco wine
  • 1 cup sugar
  • 2 cinnamon sticks
  • 3 whole star anise
  • 12 ripe figs
  • vanilla ice cream, as needed
4.6/5 (7 Votes)

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Please a crowd with these juicy Pan Seared Lamb Chops with Lemon Caper Sage Butter

  • 4 lamb loin chops, about 1-1/2-inch thick
  • salt and freshly ground black pepper, to taste
  • 2 tablespoons butter, cut into chunks
  • 1 generous tablespoon capers, drained but not rinsed
  • 2 tablespoons fresh lemon juice
  • 1 generous tablespoon chopped fresh sage
  • zest of 1/2 lemon
  • olive oil
4.5/5 (20 Votes)

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Family recipe passed down from Anna Clancy Barnes to Catherine Barnes Hastie to Beth Martino Hastie

  • 4-6 lb leg of lamb
  • 3 cloves garlic, quartered
  • 6 baking potatoes, peeled and quartered
  • 1 c beef bouillon
  • salt and pepper
4.5/5 (11 Votes)

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Mixed with cheese and sun dried tomatoes and wrapped in prosciutto, these lamb burgers are delicious!

  • 1/2 cup plain dried bread crumbs
  • 1/4 cup chopped fresh flat-leaf Italian parsley
  • 1 large egg, lightly beaten
  • 2 tablespoons whole milk
  • 1/2 cup grated Pecorino Romano
  • 1/4 cup chopped sun-dried tomatoes
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 pound ground lamb
  • 6 large slices prosciutto, sliced medium-thin
  • 1/4 cup olive oil
  • Fresh basil leaves, for topping each burger
  • Fresh tomato slices, for topping each burger
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling
4.4/5 (14 Votes)

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1. For the Ras al Hanout: In a spice grinder, combine all ingredients; grind to a fine powder

  • Ras al Hanout (North African Spice Blend)
  • 1/2 teaspoon anise seeds
  • 1 teaspoon fennel seeds
  • 8 allspice berries
  • 8 cardamom pods
  • 15 black peppercorns
  • 1 cinnamon stick (1/2 inch length)
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon mace
  • 1 tablespoon ground ginger
  • 1 teaspoon ground nutmeg
  • Lamb Shanks and Braising Liquid
  • 6 lamb shanks, 3/4 to 1 pound each, trimmed of excess fat and fell (thin, white papery covering)
  • Table salt
  • 1 tablespoon canola oil
  • 2 medium onions, sliced thick
  • 3 medium carrots, peeled and cut crosswise into 2-inch pieces
  • 2 medium ribs celery, cut crosswise into 2-inch pieces
  • 4 medium cloves garlic, minced
  • 2 ancho chiles (ancho), or 2 to 3 fresh jalapeno peppers, stemmed, seeded, and minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 3 cupslow-sodium chicken broth
  • Ground black pepper
4.5/5 (8 Votes)

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Underneath the lamb is a moist carrot cupcake with a bed of green coconut grass

  • CREAM CHEESE FROSTING:
  • 1 2/3 cup all-purpose flour*
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups finely shredded carrots
  • 1 (8-ounce) can crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans
  • Using spoon fill measuring cup with flour until required amount is obtained. (Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.)
  • 1 (8-ounce) package cream cheese
  • 1 stick or 1/2 cup unsalted butter, very soft
  • 4 cups Imperial Sugar Confectioners Powdered Sugar
  • 1/2 teaspoon vanilla extract
  • DECORATION:
  • 1 bag miniature marshmallows
  • 1 bag regular size marshmallow
  • 1 cup sweetened coconut
  • Handful pink and black jelly beans
  • Werther’s® caramels
  • Green food color
  • Black food color
  • Royal Icing
4.3/5 (21 Votes)

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Season the lamb with salt and pepper

  • 6 meaty lamb shanks
  • Kosher salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 3 large carrots, chopped
  • 10 cloves garlic, chopped
  • 2 cups red wine
  • 1 (28-ounce) can whole tomatoes with juice
  • 2 cups chicken stock
  • 1 cup beef stock
  • 1 1/2 tablespoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
4.5/5 (11 Votes)

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Aioli: Whisk egg yolk and mustard in a medium bowl to combine

  • Aioli:
  • 1 large egg yolk*
  • 2 teaspoons Dijon mustard
  • 1/2 cup vegetable oil
  • 1 canned chipotle chile in adobo, finely chopped
  • 1 garlic clove, finely grated
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • Assembly:
  • 4 plum tomatoes, cored, halved lengthwise
  • 1 tablespoon thyme leaves
  • 1 tablespoon plus 2 teaspoons olive oil
  • 1 1/2 teaspoons kosher salt, plus more
  • Freshly ground black pepper
  • 1/2 pound thick-cut bacon, cut into pieces
  • 1 pound ground lamb, preferably from the shoulder
  • 3 tablespoons finely chopped fresh oregano
  • 3 tablespoons finely chopped fresh sage
  • 4 brioche buns, toasted
  • 1/3 pound fresh mozzarella, thinly sliced
  • 3 cups baby arugula
  • 1 teaspoon Sherry vinegar or red wine vinegar
4.4/5 (17 Votes)

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Rub the oil all over the lamb and either brown it in a hot pan or throw it on the grill to get some colour

  • olive or canola oil, for cooking
  • 1 bone-in leg of lamb
  • 4-5 medium Yukon Gold potatoes, chopped into chunks
  • 1 head garlic, peeled
  • salt
  • a few sprigs of rosemary
  • about a wineglass full of red wine
4.5/5 (6 Votes)

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Coated with a simple herb crust, rack of lamb makes a dramatic presentation, especially when cut into double chops ...

  • 2 racks of lamb, each with 8 ribs, Frenched (about 2 1/2 lb. total)
  • Kosher salt and freshly ground pepper, to taste
  • 1 1/2 cups fresh bread crumbs
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 Tbs. chopped fresh mint
  • 1 Tbs. chopped fresh rosemary
  • 2 Tbs. Dijon mustard
  • 2 Tbs. olive oil
4.4/5 (16 Votes)

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A tagine, the conical shaped cooking vessel, is traditionally made out of clay and was first used by North African ...

  • 3 lbs. boneless lamb shoulder, fat removed and cut into 1.5-inch pieces
  • 1 tablespoon sweet paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups chicken stock
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon honey
  • 1 cinnamon stick
  • pinch of saffron threads
  • 1/2 cup dried apricots
  • 1/2 cup pitted dates, sliced
  • 1/4 cup flaked almonds, toasted
  • 1/3 cup fresh coriander, chopped
  • cooked couscous, to serve
4.5/5 (4 Votes)

Any burning questions? Our chefs answer!

lamb tagine - a feast for the senses! Herb-Crusted Rack of Lamb with Roasted Radishes & Orange Vinaigrette