13 lamb sag recipes

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.

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.

Traditional Pennsylvania Dutch buckwheat scrapple from hog's head, liver, heart, and sweetbreads, bound with cornmeal and buckwheat flour, seasoned with sage and mace.

Crown roast of lamb stuffed with sage and cornbread dressing, seasoned with onion, celery, and garlic. A showstopping centerpiece that feeds 12 and looks like a million bucks.

Italian lamb cacciatore braises cubed lamb shoulder with garlic, rosemary, sage and a splash of vinegar for a rustic, hunter-style one-pot stew. Tangy, tender, and deeply aromatic.

Capretto alla Locarnese, Swiss-Italian pot-roasted kid or lamb braised with sage, juniper berries, mint, white wine, and finished with cream and rum. A refined Alpine braise.

Three-meat meatloaf with ground pork, lamb, and veal bound with sour cream, oats, and a touch of cayenne. Rich, moist, and more flavorful than all-beef.

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

Hearty white bean and lamb shank soup simmered low and slow with sage, garlic, and a bright squeeze of lemon. Freezer-friendly and feeds a crowd.

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.

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.

A classic deep dish meat pie with cubed beef, lamb, pork, or veal in a savory herb gravy with potatoes, peas, and carrots under a flaky golden crust.

Westphalian leg of lamb roasted in a buttermilk and vegetable sauce inside an oven bag. A German roasting method that keeps the meat incredibly tender with a tangy pan gravy.