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The most delicious lamb recipes - 124 recipes

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By á-174535

Rate this recipe 4.6/5 (7 Votes)
Rack of Lamb with Mustard-Shallot Sauce 1 Picture
Details

Servings 2
Cooking time 45

  • 1 tablespoon plus 2 teaspoons vegetable oil
  • One 2 1/2-pound frenched rack of lamb
  • Salt and freshly ground black pepper
  • 2 medium shallots, thinly sliced
  • 1/4 cup dry white wine
  • 1/4 cup chicken stock or low-sodium broth
  • 1 tablespoon whole grain mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chopped thyme

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Every one at dinner will be impressed when you make this Rack of Lamb and a Mustard-Shallot Sauce to go with it

Top rated Lamb recipes

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In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt

  • 1/2 cup plus 2 tablespoons fresh lemon juice
  • Kosher salt
  • One 6-pound bone-in leg of lamb
  • 2 cups plain whole-milk yogurt
  • 1/2 cup vegetable oil
  • 2 garlic cloves, minced
  • 2 tablespoons minced peeled fresh ginger
  • 2 tablespoons dry mustard
  • 2 teaspoons ground cumin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cardamom
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 2 medium sweet onions, thinly sliced
  • 1/2 cup chopped cilantro
  • 4 tablespoons unsalted butter, melted
  • Lemon wedges, for serving
5/5 (2 Votes)

By

These prosciutto lamb burgers put the gourmet in gourmet cooking! If you love burgers but want to kick it up a notc

  • 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 (for wrapping the burgers)
  • 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
4.6/5 (5 Votes)

By

A sugo is a rich Italian sauce that usually cooks for hours

  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 1 small fennel bulb, trimmed, cored, and cut into small dice (about 1-1/4 cups), plus 1 to 2 Tbs. chopped fennel fronds
  • 1 small onion, cut into small dice
  • 1 lb. ground lamb
  • Freshly ground black pepper
  • 1/4 cup tomato paste
  • 3/4 cup dry red wine
  • 3/4 cup tomato juice
  • 1 Tbs. chopped fresh oregano
  • 1 lb. fresh tagliatelle or fettucine
  • Freshly grated Pecorino Romano for serving
4.4/5 (9 Votes)

By

Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine

  • 4 sprigs oregano
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1/4 cup olive oil, plus more
  • 2 pounds lamb shoulder, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 8 ounces pearl onions, peeled
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 1 cup dry red wine
  • 6 cups low-sodium chicken broth
  • 1 cup semi-pearled farro or wheat berries, rinsed
  • 1 3/4 pounds baby turnips, trimmed, scrubbed, halved if large
  • 1 bunch asparagus, trimmed, cut into 1-inch pieces on a diagonal
  • 2 cups fresh (or frozen, thawed) peas
  • 1 bunch dandelion greens, trimmed
4.6/5 (5 Votes)

By

Para a linguiça: em um recipiente, passe a linguiça pela manteiga e reserve

  • Para a Linguiça:
  • Linguicinhas de lombo para aperitivo
  • 1 colher de sopa de manteiga com sal
  • Óleo de girassol (+- 2 colheres de sopa)
  • Meia xícara de chá de cachaça
  • Para a Maionese:
  • 1 vidro pequeno de maionese
  • pimenta do reino ralada na hora a gosto
  • pimenta calabresa a gosto
  • uma pitada de noz moscada
  • salsinha a gosto
  • cebolinha a gosto
  • 1 gema
  • 2 colheres de sopa de vinagre de vinho tinto
  • 2 colheres de sopa de azeite
4.5/5 (47 Votes)

By

Marinate the racks of lamb the night before and make the mint/caper garnish the day before for an easy (and fancy) ...

  • 2 racks of lamb, about 3 pounds, frenched
  • 4 garlic cloves, crushed
  • 1/2 cup fresh mint, roughly chopped
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup fresh lemon juice, about 2 lemons
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to taste
  • 2 tablespoons safflower oil
  • 1/2 cup salt-packed capers, rinsed well
  • 2 cups fresh mint
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup fresh lemon juice, about 2 lemons
  • 1/4 cup minced shallots, about 2 shallots
  • 1/2 cup extra-virgin olive oil
  • Lemon wedges, for garnish
  • Fresh mint sprigs, for garnish
5/5 (3 Votes)

By

This year treat your family to a delicious leg of lamb for Easter

  • For the Leg of Lamb:
  • 6 Shallots (minced)
  • 4 Garlic Cloves (minced)
  • 1/4 cup Fresh Rosemary
  • 1/4 cup Fresh Oregano
  • 2 tablespoons Sugar
  • 2 tablespoons Coriander Seeds (toasted and crushed)
  • 1 tablespoon Crushed Red Pepper Flakes
  • 1 1/2 tablespoon Kosher Salt
  • 1 6-pound Bone-in Leg of Lamb
  • For the Roasted Potatoes:
  • Nonstick vegetable cooking oil spray
  • 4 pounds Unpeeled Fingerling Potatoes (rinsed and halved lengthwise)
  • 1/2 cup Olive Oil
  • 1 cup Extra Virgin Olive Oil
  • 1/2 cup Fresh Lemon Juice
  • 6 tablespoons Fresh Chopped Dill
  • 4 teaspoons Finely grated Lemon Peel
  • 24 Garlic Cloves (sliced)
  • Kosher salt and black pepper
  • For the Tzatziki Sauce:
  • 2 cups Greek Yogurt
  • 1 Cucumber
  • Kosher Salt
  • Juice and Zest of 2 Lemons
  • 2 tablespoons Chopped Fresh Mint
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Minced Shallot
  • Freshly Ground Black Pepper
5/5 (3 Votes)

By

This is a classic Greek and Turkish casserole that combines two of the eastern Mediterranean's most popular ingredi...

  • For the meat sauce:
  • 2 or 3 eggplants, about 2 pounds.
  • Salt and fresh ground pepper
  • Olive oil
  • 1/4 cup unsalted butter
  • 2 onions, chopped
  • 4 cloves garlic, finely minced
  • 2 teaspoons cinnamon
  • 2 teaspoons oregano
  • 1 pound of ground lamb
  • 1 cup (8 oz) tomato puree or 2-3 fresh, large tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 4 tablespoons parsley
  • salt and pepper
  • For the cream sauce:
  • 2 cups milk
  • 1/4 cup unsalted butter
  • 1/4 cup plain flour
  • 1/2 teaspoon grated nutmeg
  • salt and pepper
  • 4 eggs, lightly beaten
  • 1 cup cottage cheese
  • 1/3 cup grated kasseri or parmesan cheese
  • 1/3 cup dried bread crumbs, finely crumbled
5/5 (3 Votes)

By

from Rachael Ray

  • 1 bone-in leg of lamb, about 7 pounds, trimmed of excess fat
  • 8 large cloves of garlic, sliced
  • 1/3 cup EVOO – Extra Virgin Olive Oil
  • Juice of 2 lemons
  • Lots of coarse black pepper and salt
  • 1/2 cup mixed chopped herbs: thyme, rosemary, parsley, dill
5/5 (1 Votes)

By

From "The Feast Nearby" by Robin Mather

  • 1.5 cups Olive oil
  • Juice of 3 lemons
  • 1/2 cup dry red wine (cheap is OK)
  • 1 large onion, peeled, quartered
  • 6-8 large cloves garlic, peeled
  • 1/4 cup Dijon mustard
  • 1 TBL each dried oregano, dried basil, dried rosemary
  • 2 tsp each ground cumin, kosher salt, freshly ground black pepper
  • 1 butterflied, boneless leg of lamb, about 7 lbs, or 2 butterflies legs, 304 lbs each
4.5/5 (40 Votes)

By

courtesy The A.O.C Cookbook Suzanne Goin pic copied from book with cellphone

  • 3/4 cup finely diced onion
  • 1/4 cup heavy cream
  • 2 XL egg yolks
  • 1/2 tsp ground cinnamon
  • 1 tsp crushed aleppo pepper
  • pinch cayenne pepper
  • 2 lbs ground lamb (or beef/pork combo)
  • 1 cup fresh breadcrumbs
  • 1/4 cup chopped flat leaf parsley
  • 1 recipe spiced tomato sauce (recipe follows)
  • 1/4 cup olive oil
  • 1/4 lb feta cheese
  • 2 tbsp sliced mint leaves
  • salt and pepper
  • Spiced tomato sauce
  • 3 cups canned san marzano or muir glen tomatoes (or italian plum)
  • 1/2 tsp cumin seeds
  • 3 tbsp olive oil (i use grape seed)
  • 1 small sprig rosemary
  • 1 chile de arbol, crumbled
  • 1 cup diced onion
  • 1 tsp thyme leaves
  • pinch ground cinnamon
  • pinch cayenne pepper
  • 1 bag leaf
  • 1/2 tsp sugar
  • 1/4 c freshly squeezed orange juice plus 3 inch strip of orange zest
  • salt and pepper
4.9/5 (8 Votes)

By

Mix all the above ingredients together

  • 2 lbs. ground beef
  • 1 lb. ground breakfast sausage (mild or regular)
  • 1/2 sleeve of finely crushed saltines or Ritz crackers
  • 2 eggs
  • 1 dash of Worcestershire
  • 1 tsp. prepared mustard
  • 1/2 c. brown sugar
  • 1/4 c. ketchup
  • 1/2 c. finely chopped bell pepper
  • 1/2 finely chopped onion
4.2/5 (62 Votes)

By

A full elegant meal of rich slow-cooked leg of lamb, bright cabbage, savory rosemary noodles, sweet squash, and cri...

  • 5 pounds organic boneless leg of lamb
  • 3 cups water
  • 1 teaspoon dried organic mint
  • 1 teaspoon dried rosemary
  • Salt, pepper and garlic powder
  • 1 head organic green cabbage
  • 6 cups water
  • 1/2 cups organic cane sugar
  • 1/2 cups organic apple cider vinegar
  • 1 tablespoon dill seed
  • 2 ounces organic salt pork, sliced thin
  • 1/4 cup organic white flour
  • 1 package extra wide egg noodles
  • 2 sticks organic grass fed butter
  • 2 sprigs organic Rosemary, remove stem
  • 1 cup organic gluten free bread crumb
  • Salt, pepper and garlic powder, to taste
  • 1 large organic butternut squash
  • 2 tablespoons organic grass fed butter
  • 1 tablespoon organic light brown sugar
  • 1 tablespoon organic maple syrup
  • 1 bunch organic asparagus
  • 1 quart organic strawberries, rinsed, trimmed and quartered
  • 1 pint organic blackberries, rinsed
4.9/5 (7 Votes)

Talk about fusion cuisine - translating a Mexican favorite into an Armenian treat, this was inspired by the notion ...

  • Lavash or Flour Tortillas
  • Plain yogurt
  • Garlic
  • Boiled lentils (mashed)
  • Cooked lamb
  • Pilaf
  • Armenian String Cheese
  • Black Pepper
  • Mint leaves (optional)
4.8/5 (6 Votes)

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