510 lamb recipes

Barbecued Lamb Chops marinated in butter, dry white wine, and bouquet garni for hours, then grilled 30 minutes with frequent basting. Classic herb-kissed lamb chops that stay juicy and flavorful.

Lamb Creole gumbo with browned lamb riblets, okra, black-eyed peas, stewed tomatoes, and white wine simmered low and slow. A hearty Louisiana-style pot that serves eight and freezes well.

Quick DIY lamb stock made with browned lamb bones, shallots, carrots, celery, tomato, and white wine in a veal-stock base. Builds rich roasted flavor in just 30 minutes of simmering.

French lamb brochettes grilled with rosemary, tarragon, and parsley. Cubed leg of lamb and onion skewered and charred over hot coals. Simple, elegant, and smoky.

Traditional Lancashire-style lamb hotpot layered with onions and thick-sliced potatoes, infused with caraway seeds and topped with crispy bacon. Slow-baked until the lamb is fall-apart tender.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Seasoned lamb chops are seared in hot skillet, then coated and served with a delicious apricot mixture.

Nori lamb surprise butterflies lamb loin around scallops, mango, mushrooms, and pickled ginger, wraps it in seaweed, and pairs it with a chili-lemongrass syrup and a roasted pepper relish.

Minced lamb fondue rolls seasoned ground lamb with scallions and breadcrumbs into walnut-sized balls that get speared and deep-fried at the table. Served with a creamy sherry-mushroom sauce for dipping.

Croatian braised lamb shoulder in a paprika and tarragon sour cream sauce, served over homemade spaetzle. A rich, warming Eastern European braise with a complete side dish recipe included.

Barbecued lamb ribs in a teriyaki-style marinade with soy sauce, ginger, sherry, and Mei Yen seasoning. Slow-grilled until crisp and deeply caramelized.

Grilled lamb tacos folded into corn tortillas with melted Monterey Jack, white cheddar, charred red onion and fresh mint. Quesadilla-style tacos with smoky backyard-grill flavor.

Greek lamb stew with flour-dredged lamb cubes braised in white wine, tomato sauce, and chicken broth with rosemary, thyme, black olives, and blanched onions.

Roast leg of lamb served with braised lentils finished with pan gravy, green onions, and parsley. A classic pairing where the lamb's drippings enrich the earthy lentil side dish.

Lamb with onions, a fragrant North Indian curry where onions do double duty, crisp-fried to deep brown and simmered into a yogurt gravy with ginger, garlic, cardamom and garam masala. Slow-braised until the lamb is tender.

Hearty lamb shoulder chili with pinto beans, double paprika, cumin, and a secret hit of coffee. Seared, simmered, and fork-tender in 90 minutes. A bold twist on classic chili.