94 lamb recipes

Baked lamb shanks braised in tomato sauce with oregano, onion, and parsley. Slow-roasted until the meat falls off the bone in a simple, Greek-style tomato braise.

British lamb and apple casserole layered with potatoes, onions, raisins, and Marmite broth, baked under a golden potato crust. A hearty one-pot meal with sweet-savory depth.

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.

Grilled lamb kofta seasoned with cumin, cinnamon, turmeric, and allspice, served with a creamy tahini yogurt sauce. Spiced Middle Eastern skewered lamb kebabs ready in 30 minutes.

Chinese lamb hot pot with a homemade lamb bone broth, shredded lamb, bean thread noodles, cloud ear fungus, bean sprouts, and Szechuan mustard greens. A communal fire pot meal.

Classic lamb shepherd's pie with diced cooked lamb, peas, and gravy under a buttery mashed potato crust. A straightforward British comfort dish that uses leftover roast lamb.

Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

Turkish lamb pita burgers blend ground lamb and turkey with bulgur, toasted coriander and cumin, allspice, and cinnamon. Tucked into warm whole-wheat pitas with herbed yogurt and tomato-onion salad. Eastern Mediterranean flavors for 6.

Indian lamb saag with fresh spinach, yogurt, whole spices, and garam masala. Lamb cubes braised in a thick green spinach sauce with cardamom and cloves.

Grilled butterflied leg of lamb rubbed with crushed rosemary and marinated in red Burgundy wine, olive oil, lemon juice, and garlic. No mint, just herbs and smoke over mesquite charcoal.

Grilled lamb kabobs marinated overnight in soy sauce, garlic, and white wine vinegar, skewered with bell peppers, cherry tomatoes, and small onions.

Roast leg of lamb studded with garlic and rosemary, rubbed with lemon juice, roasted over sliced potatoes and onions. Finished with a fresh mint butter pan sauce.

Braised lamb shoulder and merguez-style sausages served over couscous with a cumin and cayenne broth. A North African-inspired feast with carrots, zucchini, and white wine.

Grilled lamb kabobs marinated overnight in lemon, oregano, and garlic with skewered bell peppers, eggplant, summer squash, and cherry tomatoes.

Moroccan-style lamb with honey, saffron, almonds, raisins, and chickpeas braised in a clay pot. A fragrant one-pot main dish with warm spices, served over brown rice or bulgur.

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.