Lamb recipe collection

Halal-style pot stickers filled with beef and lamb, napa cabbage, scallion, and a hint of orange zest, then pan-fried and steamed for crisp bottoms and tender tops. Pleated, juicy dumplings with a dipping sauce.

Broiled lamb rib chops glazed with warm honey mustard sauce. Just 4 ingredients for a sticky, caramelized coating on thick-cut lamb. Ready in 40 minutes.

Lamb chops marinated overnight in stone ground mustard and red wine, then broiled or pan-fried. Five ingredients, bold flavor, and minimal hands-on work.

Mutton dry curry with lamb rubbed in a ground paste of onions, garlic, ginger, cardamom, and curry powder, then slowly fried until the oil rises. A concentrated, saucy-not-soupy Indian curry.

Baked lamb shanks braised in tomato sauce with oregano, onion, and parsley. Slow-roasted until the meat falls off the bone in a simple, Greek-style tomato braise.

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.

Pan-seared lamb noisettes served on artichoke hearts with a tarragon-infused lamb jus and julienned root vegetables. An elegant French-inspired main course.

Welsh honey-glazed leg of lamb (Oen Cymreig Melog) roasted with apple cider, rosemary, and ginger. Basted frequently for a sticky, caramelized crust with cidery pan gravy.

Pan-braised lamb rib chops simmered in orange juice concentrate, soy, and butter. A sweet-savory weeknight lamb dinner ready in 30 minutes.

Grilled pork loin roast with an orange juice and brown sugar glaze, finished with a grape-studded orange sauce. Mesquite-smoked on a kettle grill for smoky citrus flavor.

Orange-glazed sweet potatoes baked with fresh orange juice, brown sugar, cinnamon, nutmeg, and a touch of wheat germ. A naturally sweet holiday side dish with citrus brightness.

Oven-fried potato stew: layered potatoes, onions, and cardamom-spiced beef cubes baked in a deep tomato broth until the potatoes turn a rich red. A rustic Middle Eastern home-style dish from the Arabian Gulf.

Roast your lamb chops this summer with this simple recipe that uses a bit of lime juice to give it an extravagant taste!

Greek stuffed grape leaves (dolmades) filled with ground lamb, pine nuts, fresh mint, parsley, and lemon juice, then baked in water until tender. A classic Mediterranean appetizer.

Papaya tomatillo relish with cinnamon, cayenne, brown sugar, and dried currants. Serve hot or cold with lamb, pork, or curries. Keeps 3 weeks refrigerated.

Par-cooked balti meat, the make-ahead base for a balti curry: lamb braised with onions, tomato, ginger and balti spices, then the aromatics blended into a thick curry sauce ready for the final balti cook.