249 flambe recipes

Grilled lamb kabobs marinated overnight in lemon, oregano, and garlic with skewered bell peppers, eggplant, summer squash, and cherry tomatoes.

Ribs with peach barbecue sauce, a sweet-and-spicy Asian-fusion glaze of fresh peach puree, mirin, ginger, garlic and chili paste brushed over lamb or pork spareribs. Marinated overnight for deep flavor.

Herb crusted lamb chops marinated in toasted cumin, garlic, lemon, orange juice, and two kinds of basil, then grilled over charcoal. A bright, citrus-forward rub that balances rich [lamb](/recipes/lamb) beautifully.

Porterhouse lamb chops grilled over pecan wood, served with a Southern-style corn and tri-color pepper chow chow in a tangy vinegar-mustard-rosemary sauce. A refined grill-and-relish pairing.

Butter-seared filet mignon topped with mango chutney and cracked black pepper, then flambéed with Armagnac. Five ingredients, restaurant-caliber steak in 30 minutes.

Mexican braised lamb shanks with ancho chiles, raisins, and vinegar in rich tomato sauce. Fall-apart tender meat ready in 3 hours for special dinners.

Cajun-spiced lamb sirloin seared and roasted, served over tomato-pepper rice cooked in chicken broth. Cayenne, paprika, and garlic give this Southern-style lamb roast serious kick.

Homemade Italian pepperoni sticks smoked and dried from scratch with beef, anise, allspice, and hot chili peppers. A serious charcuterie project for sausage makers.

Harvest broth with lamb neck simmered for three hours with fresh peas, broad beans, turnip, carrot, and cauliflower. A traditional British-style lamb and vegetable soup.

Sauteed cherry tomatoes with fresh basil and olive oil, blistered in a hot skillet in just one minute. A 3-ingredient side dish ready in 5 minutes.

This unique bread made of honey, lamb and tomatoes is a great addition to dinner. Can be served plain or with a spread of your choice.

Haricot mutton, a traditional New Zealand stew with flour-dredged mutton, turnip, carrots, and celery simmered in stock. Old-school comfort food from the farm kitchen.

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.

Pan-seared lamb loin chops pressed with a garlic-parsley rub, served over a Greek-style couscous salad with tomato, cucumber, feta, and fresh dill. A bright Mediterranean dinner ready in 25 minutes.

BBQ lamb ribs grilled until the skin crisps, then brushed with a honey, soy and red wine glaze over a cooling fire so it caramelizes instead of burning. Juicy, tangy ribs straight off the grill.