Meat recipe collection

Korean sesame ginger marinade with soy sauce, garlic, toasted sesame seeds, and crushed chili. The sugar and soy caramelize into that signature Korean BBQ char on beef, lamb, pork, or chicken.

Kotopoulo Kapanici: Greek braised chicken with tomatoes, white wine, cinnamon, cloves, and allspice. A warmly spiced one-pot casserole with optional artichoke hearts.

If you love the taste of lamb, you will enjoy every bit of this succulent dish.

Lamb carnitas braised in milk with coriander, savory, and bay leaves until fall-apart tender. Served in tortillas with broiled onions, tomatoes, sour cream, and salsa.

Broiled lamb chops glazed with a lime, ginger, and peach syrup sauce, served alongside broiled peach halves. A sweet-tart pairing that takes under 30 minutes from start to plate.

Microwave lamb chops a l'orange topped with fresh orange slices and orange marmalade glaze. Just four ingredients and ready in under 20 minutes.

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

You will definetly be licking your chops after enjoying this scrumptious dish made with succulent lamb.

Pan-seared lamb loin steaks with rosemary, garlic, and dry vermouth sauce with mushrooms, shallots, and lemon peel. An elegant dinner finished in the oven.

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.

Lamb, lentil, and rosemary soup made from leftover roast lamb stock and bones, simmered with carrots, tomatoes, and earthy lentils. The Mediterranean way to stretch a Sunday roast into Monday's dinner.

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

Lemon chicken with Angostura bitters, brown sugar, and paprika. Flour-coated chicken thighs browned in a skillet then baked with lemon slices in a sweet-bitter pan sauce.