658 lamb red recipes

Parcha bozbash is a Caucasian lamb soup with chestnuts, quince, prunes, and chickpeas in a rich beef broth finished with clarified butter. A hearty, aromatic stew with sweet and savory depth from traditional regional ingredients.

Rolled and stuffed lamb shoulder with breadcrumbs, bacon, orange zest, and fresh herbs, roasted and glazed with honey and orange juice for a sweet-savory Sunday centerpiece.

Lamb kebabs marinated in lemon juice, garlic, and mint, threaded with fresh mint leaves and scallions, then grilled over medium-hot heat. Works with beef sirloin too.

This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher.

Badami Gosht is a rich Indian lamb curry simmered in saffron yogurt and coconut milk, thickened with ground almonds and fragrant with cinnamon, cardamom, and cloves.

Lamb chops Madrid sears herb-rubbed rib chops, then crowns them with a sweet-savory glaze of dry sherry, dried apricots, and brown sugar. A Spanish-inspired lamb dinner that comes together in one pan.

Hulba is a Yemeni fenugreek paste cooked into a hearty hot dip with tomato, lamb, lentils, garlic, and chilies. Traditionally scooped with khobz or Lebanese flatbread.

Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.

Chinese lamb hot pot with a homemade lamb bone broth, shredded lamb, bean thread noodles, cloud ear fungus, bean sprouts, and Szechuan mustard greens. A communal fire pot meal.

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

Croatian braised lamb shoulder in a paprika and tarragon sour cream sauce, served over homemade spaetzle. A rich, warming Eastern European braise with a complete side dish recipe included.

Arni kapana is a traditional Greek lamb stew with lemon, tomatoes, and a hint of cinnamon. The lamb gets a one-hour lemon marinade before browning, then simmers in spiced tomato sauce for two hours.

Japanese-style skewered lamb marinated in soy, honey, sherry, garlic, and ginger, then broiled in just minutes for tender, savory-sweet bites. A lamb take on yakitori, easily gluten-free with tamari.

Grilled lamb kabobs marinated overnight in soy sauce, garlic, and white wine vinegar, skewered with bell peppers, cherry tomatoes, and small onions.

Grape leaves stuffed with ground lamb, rice, pine nuts, mint, parsley, cinnamon, and allspice, simmered in olive oil and lemon juice. A hearty meat-filled dolma served at room temperature.

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.