512 lamb recipes

English farmhouse vegetable soup simmers carrots, leek, onion, celery, and potatoes in lamb stock with a bouquet garni. Potatoes break down to thicken the broth naturally.

Classic Scotch broth, the hearty Scottish soup of lamb neck, pearl barley and split peas simmered with leeks, carrots and celery. Made in a pressure cooker so this slow-cooked staple is ready fast.

Beef souvlaki kebabs marinate cubed beef or lamb in lemon, olive oil, garlic, and oregano overnight, then grill on skewers with onions, peppers, mushrooms, and tomatoes. Classic Greek street-food at home.

Authentic Mexican birria with lamb, veal, and pork rubbed in a toasted ancho-guajillo-cascabel chili paste, marinated overnight, and slow-roasted until falling off the bone. Served with tomato broth, onion, and oregano.

Arkayagan abour is the Armenian royal meatball soup with tiny lamb-and-rice meatballs floated in a lemony egg-thickened broth. Light yet deeply savory, finished with parsley.

Kashmiri rogan josh: cubes of lamb braised slowly in yogurt, paprika, fennel, ginger, and warm whole spices for a deeply red, perfumed Northern Indian curry.

Greek souvlaki with lamb or veal marinated overnight in white wine, olive oil, oregano, and garlic. Broiled on skewers for charred, tender meat cubes.

Moroccan kefta kebabs with ground lamb, fresh mint, cumin, and parsley, pressed onto skewers and broiled with a paprika-lemon oil glaze. Ready in 30 minutes.

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.

Homemade gyro meat made from ground lamb and beef, twice-ground for that signature fine, sliceable texture and seasoned with oregano, cumin, cinnamon, and paprika. Baked in a loaf pan, then sliced thin for pita gyros.

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.

Explore the Irish culture with this stew which is perfect for a St. Patrick's Day dinner that you will remember!

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

Harvest broth with lamb neck simmered for three hours with fresh peas, broad beans, turnip, carrot, and cauliflower. A traditional British-style lamb and vegetable soup.

Sarimsaaqli palaaw layers tender lamb, julienned carrots, and whole heads of sweet garlic over rice steamed Central Asian style. Each guest gets their own softened garlic bulb to squeeze over the pilaf.

Mom's shepherd's pie: leftover lamb cubed and simmered with onion, red pepper, rosemary, and parsley under a mashed potato crust. The classic Sunday-roast reinvention.