Lamb recipe collection

Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.

Another type of jelly to add to your collection and to your sandwiches!

Boneless lamb shoulder stuffed with dried apricots, wrapped in foil, and slow-roasted until fork-tender with a pan sauce.

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

Lamb chops wrapped in phyllo with peas, potato balls, tomatoes, and kasseri cheese bake into golden Greek parcels that surprise with every bite.

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Aush is a hearty Afghan noodle dish layered with split peas, kidney beans, spinach, spiced lamb keema, and tangy mint yogurt. Handmade noodles meet bold Central Asian flavors in this soul-satisfying one-bowl meal.

Lamb Marsala: shoulder chops dredged, browned, and slow-braised in Marsala wine with mushrooms until fork-tender, then served over golden braised winter squash. A rich, cozy autumn twist on chicken marsala.

Moroccan mechoui: paprika and garlic-rubbed leg of lamb roasted over a bed of carrots, onions, tomato and celery. Simple North African feast served straight from the roasting pan.

Baeckenoffa is a classic Alsatian stew of beef, pork, and lamb marinated overnight in white wine, layered with potatoes and leeks, then sealed and slow-baked for four hours.

Wine-marinated lamb shoulder layered with potatoes, onions, and butter, slow-roasted in a traditional German Romertopf clay pot. Rustic European comfort at its most elemental.

Traditional Mexican barbacoa: whole lamb slow-roasted in a maguey leaf-lined earth pit for hours. This ancient communal feast from Mexico City feeds 24 and delivers smoky, fall-apart tender meat like nothing else.

Seared beef tenderloin steaks over Champ with broiled spring vegetables and a glossy red wine butter sauce. A restaurant-worthy plated dinner you can prep ahead.

Rack of lamb crusted with cracked black pepper, garlic, chervil, rosemary, and thyme, seared at high heat then roasted to a rosy medium-rare. Elegant enough for a dinner party, simple enough for any confident home cook.

Bread machine pear and hazelnut bread blends ripe pear, toasted hazelnuts, rye flour, and a whisper of fennel seed. A subtle, slightly sweet loaf that makes outstanding French toast.