70 lamb recipes

A slow-simmered lamb chili with black beans, fresh ginger, allspice, and Zinfandel wine. Beans cook with lamb bones for deep flavor. Best made a day ahead for the richest taste.

Stuffed pitta breads loaded with spice-rubbed roasted lamb, herbed couscous, griddled eggplant, and black olives in a balsamic-ginger dressing. A make-ahead meal that starts with an overnight marinade.

Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.

Herbed Roast Leg of Lamb with Roast Onions& recipe

Greek potted lamb braised with lemon juice and butter, served over crispy pan-fried potatoes. A hearty one-pot meal with rich, lemony pan sauce.

Try this slow cooker recipe that is made with succulent lamb shanks, beef broth and split green peas.

Butterflied leg of lamb marinated 24 hours in lemon, garlic, rosemary and marjoram, then broiled or grilled. Served with roasted potatoes, zucchini, and red peppers.

Kibbee bissaneeyeh: Lebanese layered ground lamb and bulgur casserole stuffed with spiced lamb and pine nuts, baked in a diamond-scored pattern until golden.

Lamb loin en croute with roasted red peppers, feta, and spinach wrapped in golden puff pastry. Finished with a rich balsamic shallot butter sauce - a restaurant-worthy dinner party centerpiece.

This is a vibrant colourful dish that has Summer BBQ ‘written all over it”. Adding mint to the pesto brings in a classic flavour accompaniment to great Australian Lamb – fabulous with a glass of Banrock Station Shiraz Mataro, 2008, £5.99 at Sainsbury’s, Somerfield, Tesco, Waitrose and Thresher.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Khoresht-e Fesenjan: chicken or lamb simmered in a rich, dark walnut and pomegranate sauce with saffron, cinnamon, and nutmeg. A beloved Persian stew served with rice.

Roasted lamb with earthy mushrooms and a rich port wine sauce.

Hulba is a Yemeni fenugreek paste cooked into a hearty hot dip with tomato, lamb, lentils, garlic, and chilies. Traditionally scooped with khobz or Lebanese flatbread.

Ardshane House Irish stew is an authentic lamb-and-potato slow simmer with pearl barley and a homemade scratch stock. Six ingredients, two hours, and a hearty result that feeds eight.

Traditional Irish lamb stew layered with potatoes, onions, thyme, and parsley, then slow-cooked in the oven. Just seven ingredients for a hearty, rustic one-pot supper.