171 laab recipes

Armenian style zucchini hollows out fresh zucchini and stuffs them with ground lamb, rice, onion, and stewed tomatoes. A classic dolma-style stuffed vegetable dish simmered low and slow.

Trimlestown roast sirloin is an Irish roast with whiskey and red wine pan sauce. Slow-roasted for two hours and served with a rich beurre manie gravy. Classic Sunday roast fare.

Baby lettuce salad with a sharp raspberry vinaigrette made savory with lamb stock and fresh oregano and chives. A clean, elegant side salad that pairs perfectly with roasted lamb.

Traditional Mexican barbacoa: whole lamb slow-roasted in a maguey leaf-lined earth pit for hours. This ancient communal feast from Mexico City feeds 24 and delivers smoky, fall-apart tender meat like nothing else.

A bold, no-fuss roasting method where garlic-studded beef gets a high-heat sear, then rests in the closed oven for fork-tender results. Three simple ingredients, one show-stopping centerpiece roast.

Greek manestra cooked in lamb broth with tomato bits and topped with grated Romano cheese. A simple, traditional Greek pasta side dish with just four ingredients.

Kazakh rice combines ground lamb, slivered almonds, and dried apricots, dates, and prunes with garlic and onion in one pilaf-style pot. A Central Asian sweet-savory main or side.

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.

Basil-Grilled Lamb Loin Chops marinated in fresh basil, Dijon mustard, balsamic vinegar, garlic, and olive oil, then grilled 5 minutes per side. A fast, herb-forward summer grill recipe.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

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.

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.

Welsh lamb loin wrapped in pastry with a laverbread and mushroom stuffing. A traditional Welsh showpiece roast bringing seaweed, herbs, and tender lamb into one golden crust.

Noisettes d'agneau with marinated rack of lamb medallions cooked in a reduced wine-rosemary sauce, topped with blanched and butter-sauteed garlic cloves. A New Orleans masterchef-level dish.

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.

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.