282 flambe recipes

Barbecued Lamb Chops marinated in butter, dry white wine, and bouquet garni for hours, then grilled 30 minutes with frequent basting. Classic herb-kissed lamb chops that stay juicy and flavorful.

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.

Moroccan-spiced lamb patties with cumin, paprika, red pepper flakes, garlic, and parsley, pan-fried and served with harissa sauce on the side.

Greek souvlaki with lamb or pork marinated overnight in olive oil, lemon, white wine, garlic, and oregano then grilled on skewers. Includes a smart make-ahead method for parties.

Butterflied leg of lamb marinade with olive oil, soy sauce, Worcestershire, lemon juice, red wine vinegar, and dry mustard. Overnight soak, then grill to medium-rare.

Barbecued Lamb slices marinated in garlic, soy sauce, and sugar for just 15 minutes before grilling 5 minutes per side. A 4-ingredient, 30-minute recipe with a simple Asian-inspired flavor profile.

Grilled butterflied leg of lamb marinated in Burgundy wine, fresh ginger, soy sauce, honey, and lemon. Bold, savory, and charred over medium coals.

A sophisticated, yet succulent lamb dish made with soy sauce and onion soup mix.

Moroccan lamb tagine with fresh artichoke hearts, preserved lemons, olives, and saffron. A slow-braised North African classic with bright, briny citrus finish.

Rosemary leg of lamb with roasted tomato compote: garlic-rosemary-crusted leg of lamb roasted medium-rare alongside tomatoes, onions, olives, and capers. A Mediterranean Sunday centerpiece for 8.

Moroccan kefta kebabs with ground lamb, fresh mint, cumin, and parsley, pressed onto skewers and broiled with a paprika-lemon oil glaze. Ready in 30 minutes.

Barbecued lamb ribs in a teriyaki-style marinade with soy sauce, ginger, sherry, and Mei Yen seasoning. Slow-grilled until crisp and deeply caramelized.

Persian-style lamb ragout braised in pomegranate juice with ground walnuts, turmeric, and cardamom. Tart, earthy, and deeply fragrant with a silky walnut-thickened sauce.

If you like trying new things, then you will love this succulent dish that will instantly find its place in your cookbook!

Shashlik lamb kebabs marinated overnight in olive oil and chopped onions, then broiled until charred and tender. A simple Central Asian skewer recipe with just five ingredients and bold results.

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe