Menu Enter a recipe name, ingredient, keyword...

The most delicious lamb recipes - 124 recipes

Google Ads

More Lamb recipes

By

In a bowl, dissolve 2 teaspoons of salt in 1 quart of water

  • Kosher salt
  • 1 large eggplant (1 1/2 pounds), sliced crosswise 1/2 inch thick
  • 1/4 cup plus 2 1/2 tablespoons vegetable oil
  • 4 lamb shanks (about 1 1/4 pounds each)
  • Freshly ground pepper
  • 1 large white onion, chopped
  • 1/2 cup pomegranate molasses (see Note)
  • 1/2 cup dried yellow split peas (3 ounces)
  • 4 dried red chiles
  • 2 teaspoons baharat spice blend (see Note) or garam masala
  • 2 teaspoons ground coriander
  • 8 small pita breads, warmed and torn into large pieces
4.2/5 (5 Votes)

By

Lamb Osso Buco is a delicious recipe for Two using lamb shanks, instead of veal or pork shanks, that is sure to ple...

  • 1/4 cup extra-virgin olive oil, divided
  • 2 meaty lamb shanks (1 1/4 pounds each), fat trimmed if necessary
  • Coarse salt and freshly-ground black pepper to taste
  • 6 cloves garlic, finely chopped
  • 2 medium onions, coarsely chopped
  • 2 medium carrots, halved lengthwise and cut into 1-inch pieces
  • 2 large celery ribs, cut into 1/2-inch dice
  • 1/2 bottle (750ml) dry red wine
  • 1 (15-ounce) can tomatoes, crushed
  • 1 1/2 cups chicken stock or low-sodium broth
  • 3 (3-inch)) strips orange zest
  • 2 teaspoons dried oregano
  • 1/4 cup flat-leaf parsley, coarsely-chopped, divided
4.2/5 (6 Votes)

By

The acid in the red wine vinegar tenderises the meat and combined with the long slow roasting time turns it into th...

  • Ingredients:
  • Serves 6-8. Prep time: 20 mins. Cooking time: 9 hours (plus marinating time).
  • 2 kilo (approxinately 4.5 pounds) lamb shoulder, bone-in.
  • Spice rub:
  • 3 whole dried bay leaves
  • 1 tablespoon garlic powder
  • 1 teaspoon dried wild oregano (available at Greek and European deli’s, please use this rather than ordinary dried oregano as the flavour is superior)
  • 1 teaspoon dried thyme
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon black peppercorns
  • salt to taste
  • 2 tablespoons red wine vinegar
  • 2 tablespoons macadamia oil *
  • drizzle of olive oil at the end of cooking time
4.2/5 (13 Votes)

By

If you like lamb you will love this recipe

  • For the sauce:
  • 1 TABLESPOON OLIVE OIL
  • 1 TABLESPOON BUTTER
  • 1/4 SHALLOT, MINCED
  • 2 TABLESPOONS HONEY
  • 1 TABLESPOON WHITE BALSAMIC VINEGAR
  • 1 CUP BLUEBERRIES, SMASHED
  • 4 JUNIPER BERRIES
  • 1 DRIED GHOST CHILE (OR A MORE MILD CHILE OF CHOICE)
  • 6 MINT LEAVES, CHOPPED
  • For the lamb:
  • 2 POUNDS FRENCHED LAMB CHOPS OR LOIN
  • 2 TEASPOONS KOSHER SALT
  • 1/2 TEASPOON GARLIC
  • 1/2 TEASPOON CORIANDER
  • 1/8 TEASPOON JALAPEÑO POWDER (or Cayenne Pepper)
  • 1/4 TEASPOON WHITE PEPPER
4.1/5 (10 Votes)

By

I ate a lot of good things when I was in Istanbul last winter—eggs scrambled with tomatoes and chilies, flatbread...

  • KEBABS:
  • 1 pound 2 ounce ground lamb (500g)
  • Kosher salt
  • 2 teaspoons ground cumin, divided
  • 2 tablespoons ground sumac, divided
  • 2 tablespoon ground Urfa pepper flakes, divided
  • 2 tablespoons ice-cold water
  • FOR SERVING:
  • 1 red onion, thinly sliced
  • 6 pieces lavash or pita
  • 1 cup picked fresh parsley leaves
  • 2 medium tomatoes, thinly sliced
  • Pickled sport peppers or pepperoncini
4.2/5 (10 Votes)

By

These Kofte Lamb Kebabs are simple to make, yet they're sure to impress!

  • 1 lb ground lamb, room temperature
  • 2 TB organic red onions, diced
  • 3 organic garlic cloves, grated or pressed
  • 2 TB organic Italian parsley, chopped
  • 1 small bunch organic thyme, leaves removed and lightly chopped
  • Zest of 1 organic lemon
  • Real Salt or Himalayan sea salt
3.7/5 (20 Votes)

By

Dijon mustard and herbs lend a delicate flavor to lamb

  • Zest of 1 lemon
  • 5 garlic cloves, minced
  • 1 1/2 Tbs. Herbes de Provence
  • 1 1/2 tsp. kosher salt, plus more, to taste
  • 1/2 tsp. freshly ground pepper, plus more, to taste
  • 3 Tbs. Dijon mustard
  • 3 Tbs. extra-virgin olive oil
  • 1 shallot, peeled and quartered
  • 4 lb. lamb breast
  • 1/4 cup white wine
  • 1/2 cup turkey stock
  • 2 Tbs. unsalted butter, at room temperature
3.7/5 (73 Votes)

By

Make meatballs: In a large bowl, combine all meatball ingredients except oil

  • Meatballs:
  • 2 pounds ground lamb
  • 1 large egg
  • 1 1/4 cup (about 70 grams) breadcrumbs, fresh or plain, such as Panko
  • 1/2 cup (120 ml) water
  • 1/2 cup (55 grams) crumbled feta cheese
  • 3/4 teaspoon table salt
  • Pinch of red pepper flakes
  • 2 small garlic cloves, minced
  • 3 tablespoons chopped parsley
  • 2 tablespoons (35 grams) tomato paste
  • Zest of half a lemon
  • 2 tablespoons olive oil
  • Sauce:
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • A couple glugs of red wine or white/dry vermouth (optional)
  • 1 28-ounce (795 grams) can of crushed or pureed tomatoes
  • 1 teaspoon dried oregano
  • Zest of half a lemon
  • 3/4 to 1 teaspoon table salt
  • Pinches of red pepper flakes (to taste)
  • 1/3 cup (about 45 grams) pitted, chopped kalamata olives
  • 1 tablespoon thinly sliced mint leaves, plus more for garnish
  • 2 tablespoons roughly chopped parsley, plus more for garnish
  • Juice of one lemon
  • 1/4 cup (30 grams) crumbled feta, for garnish
4.1/5 (9 Votes)

By

Rack of lamb has 8 chops Four chops is enough for two people Can be cooked in the oven or on the grill

  • 1 rack of lamb - 8 chops or
  • four chops (enough for 2 people)
  • 2 tablespoons of olive oil
  • salt and pepper to taste
  • option 1
  • 1/2 teaspoon dry sage
  • 1/2 teaspoon dry rosemary
  • 1 cup fresh parsley leaves, roughly chopped - optional
  • 2 garlic cloves crushed
  • 2 tablespoons Dijon mustasrd
  • option 2
  • 3/4 cup pecans, toasted and finely chopped
  • zest from 1 orange, finely grated
  • 1 cup fresh parsley leaves, roughly chopped - optional
  • 2 garlic cloves crushed
  • 2 tablespoons Dijon mustasrd
4/5 (4 Votes)

By

Recipe from Summerland: Recipes for Celebrating with Southern Hospitality

  • 1 lb. lean ground lamb
  • 1 large egg, beaten
  • 1/4 c. unseasoned bread crumbs
  • 2 TBS chopped fresh mint
  • zest from 1 Meyer lemon, finely grated
  • kosher salt
  • freshly ground black pepper
  • 3/4 c. flour
  • 1 c. vegetable oil, for shallow frying
  • 1 TBS olive oil
  • 1 sweet onion, peeled and coarsely chopped
  • 3 garlic cloves, peeled and thinly sliced
  • 1 sprig fresh thyme
  • pinch of crushed red pepper flakes
  • 1 c. fresh or frozen field peas or pink-eyed peas (we substituted cannelini beans)
  • 1 bunch mustard greens, torn
  • 4 c. lamb stock or chicken stock
  • 3/4 lb. fresh pasta dough, rolled out and cut into wide noodles (or substitute 3/4 lb. of egg noodles, pre-cooked to al dente).
  • leaves from 3 sprigs fresh flat leaf parsley, chopped, for garnish
4/5 (1 Votes)

By

A beautiful fresh and zesty salad with light and tasty french-trimmed lamb cutlets

  • 12 French-trimmed lamb cutlets
  • 1/2 cup olive oil
  • 2 lemons, very thinly sliced
  • 1 bunch mint, leaves picked
  • 2 tbs raspberry or red wine vinegar
  • 2 tsp caster sugar
  • 1 tbs dijon mustard
  • 500 g green beans, blanched
  • 400 g small strawberries, sliced
  • 400 g feta crumbled
4/5 (1 Votes)

By

Traditional recipe for Keema Vada that you can now make at home and not depend on going to your favorite Indian res...

  • 8 ounces minced mutton/keema, or ground lamb
  • 1 small onion, chopped
  • 4 to 5 stems fresh cilantro, chopped
  • 3 green chiles, seeded and chopped finely
  • 1/2 inch piece ginger, chopped finely
  • 2 cloves garlic
  • 2 tablespoons garbanzo bean flour
  • Salt, to taste
  • Oil: for deep frying
3.7/5 (3 Votes)

Any burning questions? Our chefs answer!

Minced Mutton/Mutton Keema Vada Iraqi Lamb and Eggplant Stew with Pitas