94 lamb recipes

Classic bananas flambe with rum and banana liqueur, sauteed in butter and brown sugar with cinnamon. A dramatic tableside dessert served over vanilla ice cream.

Homemade haggis loaf: approachable Scottish-style meatloaf with ground lamb, lamb liver, rolled oats, and warm spices baked in a loaf pan. A casing-free, kitchen-friendly take on the classic.

Traditional Irish lamb stew with whole potatoes, carrots, and onions simmers for 2 hours until tender, then gets finished with butter and fresh herbs for rustic comfort.

Granny's broth is traditional Welsh cawl, lamb slowly simmered with leeks, carrots, swede and potatoes into a clear, warming winter broth. A farmhouse classic served with crusty bread.

Tender lamb and fresh okra slow-simmered in a tomato sauce with whole garlic cloves and onions, finished with a bright squeeze of lemon. This Middle Eastern bamieh stew is rich, tangy, and deeply comforting.

Traditional Irish lamb stew with potatoes, carrots, and onions simmered low with a bouquet garni of thyme, rosemary, and bay leaves. Simple, hearty, and no-fuss.

Traditional Irish stew with cubed lamb, potatoes, carrots, and onions simmered slowly with a bouquet garni of bay, thyme, and rosemary. The simple cottage-kitchen recipe that defines Irish home cooking.

Noisettes d'agneau with marinated rack of lamb medallions cooked in a reduced wine-rosemary sauce, topped with blanched and butter-sauteed garlic cloves. A New Orleans masterchef-level dish.

If you're feeding a large family, then make this scrumptious dish that tastes so good, your kids will love you forever!

Greek meatballs (keftedes) with ground lamb, rice, and herbs in a classic avgolemono egg-lemon sauce. Served over rice for a tangy, comforting traditional Greek dinner.

Traditional Irish stew layered with lamb chops on the bone, sliced potatoes, onions, and parsley-thyme seasoning, then oven-braised low and slow until everything melts together.

Irish lambpot: lamb shoulder simmered with turnip, cabbage, carrots, potatoes, and marjoram in one pot. Simple, hearty, and ready in just over an hour.

Australian meat pie with lamb or beef, mushrooms, capsicum, and tomatoes in a homemade butter pastry shell. A proper Aussie baked pie from scratch.

Uzbek Palov brings tender lamb, julienned carrots, raisins, and chickpeas together in a fragrant one-pot rice pilaf. Central Asian comfort food that feeds a crowd with bold, simple flavors.

Grilled Caucasian shashlik from the Russian Tea Room: lamb kebabs marinated overnight in lemon, dill, garlic, and bay leaf, skewered with tomatoes, onions, and peppers. Served over rice.

Pilav kuzulu: Turkish lamb and rice pilaf with tomatoes, pine nuts, raisins, and cinnamon. A one-pot Ottoman-inspired dinner finished in the oven for fluffy grains and tender lamb.