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The most delicious lamb recipes - 124 recipes

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For those who say they don't like the taste of lamb, they haven't tried this recipe yet

  • CHILE COLORADO SAUCE:
  • 1 Spanish onion, quartered
  • 3 tomatillos, husked and washed
  • 2 tomatoes, quartered
  • 3 garlic cloves, peeled
  • 4 New Mexico chiles, stemmed
  • 4 ancho chiles, stemmed
  • 1 1/2 cups water, divided
  • Salt to taste
  • LAMB:
  • 2 1/2 pounds lamb leg, de-boned
  • 2 tablespoons agave nectar
  • TACO TOPPINGS:
  • 16 to 24 corn tortillas
  • Sliced jicama
  • Avocados from Mexico, cubed
  • Fresh cilantro, chopped
  • Lime wedges
4.4/5 (10 Votes)

By

1.Wash and drain meat. 2.Wash the spinach and fenugreek leaves remove any thick stalks

  • 1 pound good cut of lamb, cut into cubes. Lean meat like leg
  • 1 bunch spinach leaves
  • Bunch of fenugreek leaves(use mustard seeds, maple syrup, vinegar instead
  • 2 medium onions-chopped
  • 1 inch piece of ginger,finely chopped
  • 2-3 cloves of garlic, chopped
  • 1 green chillies
  • 3 tbsp. oil or ghee
  • 1 tsp. turmeric powder (use mustard powder)
  • 1 1/2 tsp. coriander
  • salt to taste 2 bay leaves
  • 2 tbsp. tomato paste 1 tsp black mustard seeds
  • 2-3 tsp. Garam Masal 1 tsp chili powder
  • 2 cups beef stock add water as necessary for consistency
4.2/5 (13 Votes)

By

Saute the salt pork in a heavy saucepan for three minutes

  • 3 lb. shoulder of lamb, cut into 1-inch pieces
  • 2 slices salt pork, cut in cubes
  • 2 yellow onions, chopped
  • 2 cloves garlic, minced
  • 2 tbsp. bohnenkraut (summer savory/Herbs de Provence)
  • 1 tbsp. tomato paste
  • 1 can (2 lb.) tomatotes
  • 10 1/2 oz. beef broth
  • 1 can water
  • 1/2 lb. dried white beans, soaked overnight in water and drained
  • Salt and pepper
  • 1 lb. fresh green beans, cut into 1-inch lengths
4.5/5 (2 Votes)

By

Bamia stew with lamb or beef cubes and okra in a tomato sauce base

  • 1 lb stew meat (Lamb or Beef)
  • 1 pound frozen okra
  • 16 oz canned crushed tomatoes
  • 4 oz. canned tomato puree
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 1/2 teaspoon cumin
  • 1 teaspoon coriander
  • 1/8 teaspoon allspice
  • 8 cups water
  • salt and pepper to taste
  • 2 tablespoons olive oil
4.7/5 (3 Votes)

By

This recipe was inspired by Southern Living Magazine's version of Fig Glazed Beef Burgers with Red Onion Jam

  • RED ONION JAM:
  • Vegetable cooking spray
  • 1 pound ground lamb
  • 1/2 pound ground veal*
  • 2 tablespoons fresh oregano, chopped
  • 2 teaspoon Montreal Steak Seasoning (or season with kosher salt, fresh cracked pepper and garlic powder, to taste)
  • 2 teaspoon fresh oregano, or 1 teaspoon dried
  • 3 to 4 tablespoons fresh parsley, optional
  • 3 tablespoons fig preserves
  • 2 to 3 thin slices feta cheese
  • 4 quality hamburger buns, toasted
  • Fresh spinach leaves, for garnish
  • 4 cups thinly sliced red onions, about 2 medium
  • 1 teaspoon olive oil
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1 to 2 teaspoons chopped fresh thyme
  • NOTE: Mixing veal, or pork, can tone down the flavor of lamb
4.4/5 (10 Votes)

By

Preheat oven to 350°F. Combine garlic, thyme, and 2 tablespoons salt in a small bowl

  • Slow-Roasted Andalusian-Style Lamb and Potatoes
  • 4 garlic cloves, crushed
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons kosher salt plus more
  • 4 fresh bay leaves, divided
  • 3 pounds Yukon Gold potatoes (6-8), peeled, cut into 1/4" slices, divided
  • 7 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 3 1/2- to 4-pound bone-in leg of lamb
  • 2 pounds tomatoes, cut into 1/4" slices
  • 2 medium onions, cut into 1/2" slices
  • 2 cups dry white wine
5/5 (1 Votes)

By

Place lamb in a large shallow dish or large, heavy-duty, zip-top plastic bag

  • 4 lamb rib roasts, trimmed, about 8 pounds
  • 1 cup dry white vermouth
  • 1 cup Dale's seasoning sauce
  • 3 tablespoons garlic powder
  • 2 tablespoons dry Italian seasoning
  • fresh parsley sprigs
5/5 (1 Votes)

By

You don't have to wait until St

  • 3 pounds lamb shoulder, cubed
  • 3 to 4 Russet potatoes, peeled and cubed
  • 3 large carrots, washed and cut into large chunks
  • 2-3 yellow onions, peeled and cut into half
  • 3-4 cloves fresh garlic, peeled and smashed
  • 3-4 stalks celery, whole
  • 6-8 sprigs fresh thyme
  • 3-4 sprigs fresh rosemary
  • 1 small bunch fresh parsley
  • 2 Tbs. tomato paste
  • 2 tsp. Worcestershire sauce
  • 12-14 oz. Guinness beer (or any dark stout beer)
  • flour
  • coarse salt & black pepper
  • 6 cups beef stock
  • Optional: 1/2 cup pearl barley cooked in 1-1/2 cups water or chicken broth
  • use up to 5 pounds of lamb, if you want a higher meat to vegetable ratio
  • 4 Tablespoons cornstarch (to thicken the stew)
  • Garnish of 4-6 Tablespoons fresh parsley
4.4/5 (17 Votes)

By

This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano

  • Filling:
  • 1 1 1/2-pound eggplant, unpeeled, cut into 3/4-to 1-inch cubes
  • Coarse kosher salt
  • 7 tablespoons (or more) extra-virgin olive oil, divided
  • 2 pounds well-trimmed boneless lamb shoulder, cut into 1-inch cubes
  • All purpose flour
  • 3 cups chopped onions
  • 1 cup dry white wine
  • 1 28-ounce can diced tomatoes in juice
  • 3 cups beef broth (preferably organic)
  • 8 garlic cloves, chopped
  • 1 tablespoon dried oregano
  • Topping:
  • 2 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 3/4 cup whole milk
  • 1 1/4 cups (packed) coarsely grated kasseri cheese* (5 to 6 ounces)
5/5 (1 Votes)

By

Trim all but a thin layer of fat from the lamb

  • 1 rack baby lamb rack - (abt 1 lb)
  • Freshly-ground black pepper to taste
  • 1 small rosemary sprig plus
  • 1/2 teaspoon chopped rosemary
  • 1 tablespoon extra-virgin olive oil - (to 2)
  • 1 cup mirepoix - (equal parts coarsely chopped onions, carrots, and celery)
  • 1/2 teaspoon whole black peppercorns
  • 1/2 bay leaf
  • Salt to taste
  • 4 cooked fresh artichoke bottoms
  • 1 lemon cut in half
  • 4 tablespoons unsalted butter - (2 oz)
  • 1 sprig fresh thyme leaves only
  • 12 garlic cloves peeled, blanched
5/5 (1 Votes)

By

Preheat oven to 325 degrees

  • 3 tablespoons olive oil
  • 6 lamb shanks - (12 to 14 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 celery stalks chopped
  • 1 large onion chopped
  • 1 large carrot chopped
  • 6 large garlic cloves chopped
  • 3 drained canned anchovies
  • 2 cinnamon sticks
  • 2 small bay leaves
  • 2 fresh thyme sprigs
  • 5 juniper berries (or 2 tablespoons gin)
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon tomato paste
  • 1 bottle Merlot - (750 ml)
  • 1 can low-salt chicken broth - (14 oz)
  • 1 can low-salt beef broth - (14 oz)
5/5 (1 Votes)

By

Tender cuts of lamb are grilled to perfection then nestled on a bed of orzo and peas with feta cheese

  • CHIMICHURRI:
  • 2 cups fresh mint leaves
  • 1 cup fresh parsley
  • 1/2 cup olive oil
  • 3 tablespoons white wine vinegar
  • 3 tablespoons fresh lemon juice
  • 3 to 4 cloves garlic, chopped
  • 1 jalapeno, cored and seeded
  • Salt, pepper, and sugar to taste
  • ORZO:
  • 2/3 cups dry orzo pasta
  • 1 cup fresh or frozen green peas
  • 1/2 cup mint chimichurri (above)
  • 1/2 cup crumbled feta cheese
  • Salt and pepper to taste
  • LAMB:
  • 4 to 6 (4 to 6-ounce) lamb loin chops, trimmed, 1 per person
  • olive oil to taste
  • salt and pepper to taste
4.2/5 (13 Votes)

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Grilled Lamb Chops with Mint Chimichurri Lamb Barbacoa with Avocado Tacos