512 lamb recipes

Spicy lamb braised in a fresh paste of chilli, lemongrass, galangal, and turmeric with coconut milk, the meat first tenderized with papaya skin. Served with a sharp green papaya salad dressed in lime and fish sauce.

Middle Eastern lamb stew with allspice, cinnamon, turmeric, mushrooms, and plump raisins in a tomato-sherry broth. Boneless lamb shoulder simmered tender with warm spices.

Barbecued lamb skewers marinate cubed lamb in lemon juice, garlic, and chili oil, then grill until charred outside and pink inside. Chinese Muslim style street food served with naan bread or sesame shao bing rolls.

North African lamb and vegetable stew over fluffy couscous, built on a garlic-ginger paste with cumin and tomato. One pot, layered vegetables, tender-braised lamb.

Rosemary leg of lamb studded with garlic and rubbed with lemon juice, rosemary, and pepper. A classic Sunday or Easter roast with a crisp exterior and juicy pink interior.

Lamb chops Creole: shoulder lamb chops braised under a tomato, green pepper, and onion sauce with cayenne and chili powder. Old-school Louisiana home cooking at its best.

Risotto with lamb and fennel: creamy Italian rice folded with seared lamb loin, blanched fennel, and fragrant fennel seeds. A restaurant-style dinner for two.

My husband and son liked this dish so much, I made it twice within three days. There wasn't a drop of sauce left, they soaked it all up with bread. It was that good.

Rolled and stuffed lamb shoulder with breadcrumbs, bacon, orange zest, and fresh herbs, roasted and glazed with honey and orange juice for a sweet-savory Sunday centerpiece.

Grilled lamb rib chops with a creamy white wine and gorgonzola sauce. Bold blue cheese reduction over rosy lamb, fast enough for a weeknight and rich enough for a special occasion.

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.

If you love the taste of lamb, you will enjoy every bit of this succulent dish.

Lamb stir-fry with leg steaks marinated in lemon, garlic, and oregano, then wok-seared with red bell pepper and mushrooms for a fast, savory weeknight meal.

Arni kapana is a traditional Greek lamb stew with lemon, tomatoes, and a hint of cinnamon. The lamb gets a one-hour lemon marinade before browning, then simmers in spiced tomato sauce for two hours.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.

Moroccan-spiced lamb patties with cumin, paprika, red pepper flakes, garlic, and parsley, pan-fried and served with harissa sauce on the side.