94 flambe recipes

Butter-sautéed bananas in an apricot-orange sauce, flambéed tableside with rum or brandy. A dramatic 20-minute French dessert served over ice cream or with whipped cream.

Arni psito me patates, Greek roast leg of lamb studded with garlic, brushed with lemon and butter, and roasted with tomato paste-rubbed potatoes. A classic Greek Sunday roast.

Greek potted lamb braised with lemon juice and butter, served over crispy pan-fried potatoes. A hearty one-pot meal with rich, lemony pan sauce.

Lamb and potato ragu braised in tomato with butter-browned onion and carrot. A rustic Italian one-pot stew where the potatoes absorb all the rich, meaty juices.

Baked kibbeh with layers of spiced lamb and bulgur wheat around a pine nut and ground lamb filling, scored in diamonds and baked until crispy on top.

Braised lamb shanks with oregano and garlic served over simmered lentils with celery and bay leaf, finished with lemon slices in the oven. A rustic, protein-packed one-dish meal.

Roast leg of lamb served with braised lentils finished with pan gravy, green onions, and parsley. A classic pairing where the lamb's drippings enrich the earthy lentil side dish.

Herb-marinated braised lamb shanks: shanks rubbed with cumin, coriander, curry, and rosemary, then oven-braised fall-off-the-bone tender with carrots, potatoes, and zucchini in a rich gravy. A one-pot showpiece dinner.

Crown roast of lamb rubbed with garlic, rosemary, and olive oil, roasted alongside new potatoes. A stunning centerpiece for holiday dinners and special occasions.

Spaghetti with Greek lamb meatballs in a tomato feta sauce. Mint, cinnamon, and scallion-seasoned lamb meatballs simmered in white wine tomato sauce with crumbled feta stirred in.

Greek-style lamb with peas braised in tomatoes with dill, parsley, and brown butter. Simmered until the liquid absorbs and only the rich butter sauce remains.

Roasted lamb with earthy mushrooms and a rich port wine sauce.

Moroccan lamb tagine slow-simmered with saffron, honey, cinnamon, dates, and toasted almonds. A fragrant North African braise with sweet-savory depth in every bite.

Try this slow cooker recipe that is made with succulent lamb shanks, beef broth and split green peas.

English farmhouse vegetable soup simmers carrots, leek, onion, celery, and potatoes in lamb stock with a bouquet garni. Potatoes break down to thicken the broth naturally.

Lamb balls and eggs, a Scotch egg variation with seasoned ground lamb wrapped around hard-boiled eggs and deep-fried until dark and crispy. Served with tomato sauce over steamed bulgur.