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The most delicious lamb recipes - 124 recipes

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If you love gyros, this is Rachael Ray's fast version of combining fragrant spices to make a fast and healthy meal!

  • GARNISH:
  • 1 (10-ounce) package spinach, frozen
  • 2 pounds ground lamb
  • 2 teaspoons grill seasoning
  • 2 1/2 teaspoons ground cumin, divided
  • 1 tablespoon chili powder
  • 1 tablespoon coriander
  • 1 teaspoon dried oregano
  • 2 to 3 pinches ground cinnamon
  • 1 cup feta cheese, crumbled
  • 2 tablespoons extra-virgin olive oil
  • 1 cup Greek yogurt or drained regular yogurt
  • 1 small clove garlic, grated
  • 1/4 cucumber, peeled and grated
  • 1 lemon, juiced
  • 2 vine ripe tomatoes, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 8 pita breads
  • 2 vine ripe tomatoes, thinly sliced
  • 1/2 cucumber, thinly sliced
  • Hot pepper rings, sliced banana peppers, for sandwich garnish
4.3/5 (12 Votes)

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This lamb shoulder simmers all day in a slow cooker to be infused with rosemary and garlic

  • 1 lamb shoulder
  • 1 vidalia onion, rough chop
  • 1 garlic
  • 2 sprigs each, rosemary and thyme
  • 1 cup organic broth (chicken, beef, or vegetable is fine, as well as just water)
  • Cracked black pepper to taste
3.9/5 (31 Votes)

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Lamb burgers are served with a homemade yogurt sauce and a freshly made cucumber salad on a pita bread

  • 1 large cucumber, peeled, seeded, and coarsely chopped, about 2 cups
  • 1 small red onion, thinly sliced, about 1 cup
  • 1/2 cup pitted kalamata olives, halved
  • 1/2 cup packed fresh mint leaves
  • 1 jalapeno chile pepper, stemmed, seeded, and thinly sliced
  • 1 1/2 teaspoons dried oregano, crushed
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • 1/2 cup plain yogurt
  • 2 cloves garlic, minced
  • 1 pound ground lamb
  • 4 soft flatbreads
4/5 (6 Votes)

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A delicious blend of seasonal flavors -- lamb, rosemary, mint and figs

  • 12 lamb chops, of equal size
  • 1/2 cup red wine
  • 4 tablespoons olive oil
  • 1 bunch rosemary
  • 1 bunch mint
  • 3 shallots
  • 16 to 20 purple figs (reserve 6 for garnish)
  • 1/8 cup water
  • 1 tablespoon red wine vinegar
  • Salt and pepper, to taste
4.3/5 (6 Votes)

By

Traditionally made with goat, but this recipe is made with lamb

  • Tomato, red onion and coriander salad:
  • 1 kilogram lamb - cut into medium sized pieces
  • 2 large onions
  • 175 grams unsalted butter
  • 4 medium cinnamon sticks
  • 10 green cardamons
  • 1 heaped tablespoon whole black peppercorns
  • 10 cloves
  • 0.5 tablespoon cumin seeds
  • 3 black cardamons
  • Pinch of grated nutmeg
  • Pinch of ground mace
  • 5 teaspoons coriander-cumin powder
  • 1 teaspoon turmeric powder
  • 2 teaspoons chilli powder
  • 375 grams natural yoghurt (not Greek style, not fat-free)
  • 150 millilitres kewra water
  • 3 cloves garlic – peeled and finely chopped
  • 35 grams root ginger – peeled and finely chopped
  • 1 gram saffron
  • 2 tablespoons light tasting vegetable oil
  • 20 baby potatoes – washed
  • 500 grams pitted prunes
  • 8 green chillies – washed
  • 300 grams rice
  • 1.5 tablespoons salt
  • 1 small red onion - peeled and finely chopped
  • Juice of 1/2 a lemon
  • 1 tomato
  • A small handful of coriander - chopped
  • Salt
4.4/5 (5 Votes)

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Red currant jelly, pomegranate molasses, apples, onion, and fennel make this roast leg of lamb stand out as a rusti...

  • 1 (5-pound) bone-in leg of lamb, shank bone exposed
  • Kosher salt and freshly ground black pepper, to taste
  • 10 cloves garlic, peeled and halved crosswise
  • 1/3 cup rosemary leaves
  • 6 small, firm, tart apples, such as Fuji, Gala, or Granny Smith, left
  • whole and cored with an apple corer
  • 1 small yellow onion, quartered
  • 1 medium bulb fennel, trimmed and cut into 3/4-inch wedges
  • 1 cup red currant jelly, plus more for serving
  • 1 cup apple juice
  • 1/2 cup pomegranate molasses (available from Market Hall Foods)
  • Zest and juice of 1 lemon
  • Mint leaves, to garnish
4.2/5 (20 Votes)

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Moroccan Spiced Roasted Leg of Lamb is the perfect main dish for any special occasion! Pair this with your favorite

  • LAMB:
  • 2 1/2 to 3 pounds leg of lamb, boneless
  • SPICE RUB:
  • 1 tablespoon ground turmeric
  • 1 tablespoon smoked paprika
  • 1 tablespoon fennel seeds
  • 1/2 tablespoon cayenne pepper
  • 1/2 tablespoon ground cinnamon
  • 1/2 tablespoon ground cloves
  • Salt and pepper
  • 3 cinnamon sticks
  • Large bunch of thyme
  • Olive oil
  • 2 stalks of celery, roughly chopped
  • 1 large onion, roughly chopped,
  • 3 carrots, peeled roughly chopped,
  • 3 tablespoons honey
  • LIME MUSTARD VINAIGRETTE:
  • 2 tablespoons mustard
  • 2 tablespoons olive oil
  • 1 zest of lime
  • Juice from lime
4/5 (20 Votes)

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Make the spice rub. Toast cumin seeds and coriander seeds in a dry skillet over medium low heat, stirring frequentl...

  • For Moroccan Spice Rub:
  • 1 tablespoon cumin seeds [or 1 tablespoon ground cumin]
  • 1 tablespoon coriander seeds
  • 1 teaspoon black peppercorns [or 1 teaspoon freshly ground black pepper]
  • 1 tablespoon sweet paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 20 threads saffron, finely broken
  • 4 cloves garlic, minced
  • 1/3 cup minced parsley
  • zest of 1 lemon
  • 1/3 cup olive oil
  • 1 leg of lamb, 5 to 6 pounds
4.2/5 (25 Votes)

By

STEP 1 Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor

  • MEATBALLS
  • 3 slices white sandwich bread, torn into large pieces
  • 1/4 cup whole milk
  • 1 small onion, quartered
  • 2 cloves garlic
  • 1 large egg white
  • 2 teaspoons coarse salt
  • 3/4 teaspoon freshly ground pepper
  • 1 pound ground lamb
  • 1/2 pound ground pork
  • Extra-virgin olive oil, for brushing
  • SALSA VERDE
  • 1 teaspoon finely grated lemon zest, plus 2 tablespoons juice
  • 1 teaspoon coarse salt
  • 1/4 teaspoon red-pepper flakes
  • 2 cups fresh flat-leaf parsley leaves (from 1 bunch)
  • 1 cup fresh mint leaves (from 1 bunch)
  • 1 tablespoon fresh oregano leaves
  • 1/2 cup extra-virgin olive oil
4.3/5 (3 Votes)

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In a bowl, whisk 1 tablespoon sambal oelek or Sriracha with 1 tablespoon red wine vinegar, 1 teaspoon tomato paste ...

  • 1 tablespoon sambal oelek or Sriracha
  • 1 tablespoon red wine vinegar
  • 1 teaspoon tomato paste
  • 1/2 teaspoon ground caraway seeds
  • 1/4 cup extra-virgin olive oil
  • Sal and pepper for taste
4.3/5 (3 Votes)

By

Prepare Lamb: Rub garlic paste all over lamb

  • For Lamb:
  • 6 1/2 pound leg of lamb, patted dry
  • 4 cloves garlic, 3 smashed into a paste, 1 halved
  • olive oil
  • salt
  • freshly ground black pepper
  • For Gratin:
  • 2 1/2 pounds russet potatoes, peeled and thinly sliced
  • 2 teaspoons chopped fresh thyme, divided
  • 2 teaspoons sea salt, divided
  • 2 teaspoon freshly ground black pepper, divided
  • 6 garlic cloves, minced
  • 4 teaspoons olive oil, divided
  • 2 yellow onions, thinly sliced
  • 1/2 cup dry white wine
  • For Salsa Verde:
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons Champagne vinegar, plus more as needed
  • 1 teaspoon honey
  • 1/4 cup olive oil, plus more as needed
  • a pinch of salt, plus more as needed
  • a pinch of freshly ground black pepper
4.2/5 (5 Votes)

By

This dish is amazing served with warm tortillas for dipping, fresh lime for squeezing, and beer - for drinking!

  • GARNISH:
  • 1 1/3 pound Lean Lamb, cubed (600g)
  • 2 1/5 pounds Lamb Shanks, cut into pieces by your butcher (1kg)
  • 2 Ancho chillies
  • 2 Chipotle chillies
  • 3 Guajillo chillies
  • 1 cup boiling water
  • 10 1/2 cups lamb stock (2.5 liters)
  • 1/2 brown onion, sliced into thick rings
  • 6 whole cloves garlic, peeled
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 sprigs fresh marjoram
  • 1 sprig fresh thyme
  • Sea salt and pepper
  • 1 onion, finely chopped
  • 3 firm tomatoes, peeled, deseeded and finely chopped
  • 1 bunch coriander, leaves picked, finely chopped
  • 1 avocado, mashed
  • 3 limes, massaged and halved
4.2/5 (5 Votes)

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