551 lamb recipes

Lamb Cheeseburgers recipe

Lamb Kebabs recipe

BBQ'd Lamb Loin stuffed with semi dried tomatoes and asparagus spears and served with bush tomato chutney and sauteed English spinach.

Middle Eastern Kebabs recipe

Minty Lambs Burgers recipe

To make the kebabs, you’ll need eight 10-inch wooden or bamboo skewers, soaked in water for 20 minutes. Metal skewers may overcook the lamb, so use only metal if you like your meat well done.

Lemon-Herb Lamb Roast recipe

The recipe blends equal amounts of gueuze and Chardonnay to make these mussels fragrant, and adds Cajun spices for heat. We suggest a farmhouse ale in the Flemish tradition to pair with the mussels.

I sometimes pan fry these then let them simmer for at least an hour in a spicy Moroccan tomato sauce (recipe to follow). I usually serve the kefta with couscous, a vegetable, some cucumber yogurt sauce, and warmed pita.

Crispy, Tangy, Juicy, Tasty...enjoy!!!

Kashmiri Meatballs (Kashmiri Koftas) recipe

Lamb Meatballs, Persian Style recipe

These lamb face cupcakes are too cute, and also they are so easy to make, the tender cupcakes are coated with the vanilla frosting and marshmallows, great cupcakes for your Easter!

Garam Masala Lamb Kebabs recipe.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.