510 lamb recipes

Cajun lamb curry blends Louisiana heat with Indian spice. Coconut cream, cayenne, jalapeno, ripe banana, and toasted pecans build a sweet-hot curry served over rice.

Minted lamb patties broil in 6 minutes, infused with fresh mint, garlic, and green onion, then glazed with bubbling Major Grey's mango chutney for a sweet-savory finish.

Spicy Indian lamb curry with garam masala, cayenne, and cardamom, simmered until the meat is tender and the sauce is thick enough to coat a spoon.

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

A simple herb and garlic roasted leg of lamb: garlic slivers tucked into the meat, rubbed with olive oil and a Mediterranean herb blend, then roasted to medium-rare. The classic Easter or Sunday-dinner main.

Homemade lamb stock from leftover leg-of-lamb bones simmered with celery, carrot, onion, tomato, and herbs. The kitchen-fundamental that turns a roast carcass into the base for stews, soups, and sauces.

Herb-marinated braised lamb shanks: shanks rubbed with cumin, coriander, curry, and rosemary, then oven-braised fall-off-the-bone tender with carrots, potatoes, and zucchini in a rich gravy. A one-pot showpiece dinner.

Chinese-style lamb hot pot with paper-thin slices cooked tableside in boiling chicken broth, dipped in a soy, sesame, peanut butter, and bean curd sauce. Served with spinach, cabbage, and cellophane noodles.

Grilled lamb chops with Gorgonzola cream sauce reduced from white wine, heavy cream, blue cheese, and butter. A steakhouse-style entree for special-occasion dinners.

Tender Australian lamb cutlets glazed with a sticky honey-soy and plum jam sauce, finished with toasted sesame seeds. Ready in under 20 minutes for a quick, flavor-packed weeknight dinner.

Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.

Roast leg of lamb soaks for two days in pomegranate juice, whole-grain mustard, and garlic, then roasts to a rosy medium with the strained marinade reduced into a tangy, glossy pan sauce.

Gulai kambing, an Indonesian spiced lamb curry simmered in coconut milk with lemongrass, bird's eye chilies, cardamom, and ground macadamia nuts. Rich, aromatic, and served over rice.

Grilled butterflied leg of lamb rubbed with olive oil, dried rosemary, and lemon zest. Four ingredients, grilled to pink, and finished with butter for a showpiece roast.

Rosemary kissed lamb and shallot skewers for the barbecue.

Variations: Omit parsley, add tarragon or rosemary.