658 lamb red recipes

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.

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.

An easy lamb canape: crisp celery-seed toast strips spread with a quick cooked-lamb-and-mayonnaise mixture and topped with pimiento. A smart, retro party bite for using up leftover roast lamb.

Rack of lamb with a crispy persillade crust of parsley, garlic, Dijon mustard, and bread crumbs. A classic French technique that's elegant and ready in 35 minutes.

Homemade haggis loaf: approachable Scottish-style meatloaf with ground lamb, lamb liver, rolled oats, and warm spices baked in a loaf pan. A casing-free, kitchen-friendly take on the classic.

Broiled lamb chops topped with sliced onion and melted Swiss cheese. A simple 3-ingredient lamb dish that goes from broiler to table with minimal effort.

Asian-inspired broiled lamb shoulder chops marinated in white wine, garlic, soy sauce, and ginger. A quick four-ingredient marinade that tenderizes the lamb and adds savory depth.

Lamb and apple pie with mushrooms, carrots, and apple cider under golden puff pastry. A savory British-style meat pie with autumn flavors baked until flaky.

Butterflied leg of lamb rubbed with garlic, rosemary, black pepper, and olive oil, marinated overnight and grilled over wood or charcoal. A show-stopping 6-ingredient main.

Kokoretsi recipe with lamb sweetbreads, heart, and kidneys marinated in lemon-oregano, skewered, wrapped in sausage casing, and grilled over charcoal.

Lamb cutlets braised in a buttery tomato, onion, and white wine sauce for 90 minutes until fork-tender. A simple, rustic casserole with just six ingredients that lets the lamb flavor shine.

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

Traditional British Shrewsbury lamb chops braised in a sweet-tangy sauce of red currant jelly, Worcestershire, lemon juice, and mushrooms. Old English casserole, hearty and warming.

Lamb with onions, a fragrant North Indian curry where onions do double duty, crisp-fried to deep brown and simmered into a yogurt gravy with ginger, garlic, cardamom and garam masala. Slow-braised until the lamb is tender.