Lamb Recipes

Experience the traditional Russian dish called, "Shashlik" Throughout the Middle East, South Russia, and Siberia this meal has been a favorite for centuries. Most of the western world knows this dish by its' Middle Eastern version called, "Shish Kabob." But on the Crimean peninsula and the steps of south Russia, Shashlik is a unique variant of the Shish Kabob dish most Americans know. It's a sweet/tart version of shish-kebab.

An excellent way to use up our leftover roasted lamb. The hash was goledn-brown, crispy and very tasty. Lamb has certainly given lots of flavour to the hash. Served it with soft poached eggs, and the combination was delicious.

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

Rack of lamb painted with Dijon mustard, soy sauce, garlic, and rosemary, then roasted to rosy medium-rare. A 25-minute, hands-off centerpiece for special-occasion dinners.

Traditional British Shrewsbury lamb chops braised in a sweet-tangy sauce of red currant jelly, Worcestershire, lemon juice, and mushrooms. Old English casserole, hearty and warming.

A delicious and succulent dish that will have you and your friends licking your lips and fingers!

Hickory-smoked leg of lamb rubbed with garlic, rosemary, vermouth, and olive oil. Low and slow on a water smoker for 4 to 6 hours until tender and smoky.

Everybody likes change, so why not try to make these tasty cabbage rolls in your crockpot!

Butterflied leg of lamb marinated overnight in pomegranate juice, red wine, garlic, and basil, then grilled or roasted. A show-stopping Persian-inspired main course.

Alton Brown's homemade gyro meat: ground lamb processed to a paste with onion, garlic, and herbs, baked and pressed dense so it slices thin, served on pita with cool homemade tzatziki, tomato, and feta.

Herb-roasted rack of lamb crusted with rosemary, thyme, and garlic, then carved into chops and served with a glossy red wine pan sauce. An elegant Easter and holiday roast that's far simpler than it looks.

Greek tomato sauce made with fresh and canned tomatoes, red wine, oregano, allspice, and olive oil. A versatile base for lamb, pasta, or baked dishes like pastitsio.

Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.

Hearty split pea soup with tender lamb shoulder chunks, built on deeply browned vegetables and chicken broth. A rustic, stick-to-your-ribs bowl that simmers low and slow and tastes even better the next day.

Lamb rogan josh, the Kashmiri curry, with lamb marinated in spiced yogurt overnight then pressure-cooked fork-tender in a fragrant tomato, ginger, and garam masala gravy. Deeply spiced, not just hot.

No frying or splatters! Use a mini-muffin pan for an easy way to make perfect meatballs every time.