282 flambe recipes

Grilled lamb cutlets with a silky snow pea and fresh basil puree finished with butter and cream. An elegant, restaurant-quality lamb dish with a vibrant green side.

Greek-inspired lamb in phyllo parcels with seared lamb steaks, sautéed onions, fresh tomato, oregano, and feta wrapped in buttered phyllo and baked until shatteringly golden.

Greek lamb souvlaki meatballs loaded into warm pita bread with shredded lettuce and a cool cucumber-yogurt-mint sauce. Seasoned with oregano, rosemary, thyme, and fresh lemon.

Defrost those lamb chops and try this succulent recipe that's easy to use and follow.

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

Indian keema with ground lamb, fresh ginger, green chilies, and garam masala. A dry-style spiced mince finished with lemon juice and fresh coriander.

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.

Papaya lamb salad pairs stir-fried lamb chops with sweet ripe papaya, roma tomatoes, bean sprouts, and warm rice for a tropical-meets-Asian main-course salad. Served with lemon wedges and crusty bread.

Pan-seared lamb shoulder chops with rosemary and thyme, finished with a quick balsamic reduction sauce made from shallots, chicken broth, and butter. Ready in 35 minutes.

Lamb cashew curry with a homemade masala paste of cashews, chilies, saffron, poppy seeds, and whole spices simmered in ghee and yogurt. A rich, aromatic Indian lamb dish.

Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.

Crispy phyllo triangles stuffed with spiced lamb, raisins, pine nuts, and warm cinnamon-cumin-allspice. A Middle Eastern-inspired appetizer that bakes lighter than fried, perfect for parties.

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.

Moussaka soup with browned eggplant, cubed lamb, tomatoes, and peas in a rich lamb stock with oregano. All the flavors of Greek moussaka in a quick 30-minute bowl.

Lamb tartare made from hand-ground loin mixed with bulgur wheat, fresh herbs, scallions, and red pepper flakes. A Lebanese-inspired kibbeh nayyeh appetizer.

This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher.