658 lamb red recipes

Greek souvlaki with lamb or veal marinated overnight in white wine, olive oil, oregano, and garlic. Broiled on skewers for charred, tender meat cubes.

Grilled lamb chops with Gorgonzola cream sauce reduced from white wine, heavy cream, blue cheese, and butter. A steakhouse-style entree for special-occasion dinners.

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.

Greek lamb baked with orzo pasta in tomato sauce with cinnamon and cloves. The orzo absorbs all those rich, spiced pan juices.

Green chili stew with lamb shoulder, poblano peppers, crushed juniper berries, and shredded lemon zest. A New Mexico-style chile verde with tender braised lamb in a thickened chicken broth.

Mediterranean lamb stew simmered with tomatoes, garlic, cinnamon, cumin, and green beans. Slow-cooked until fork-tender, served with yogurt and pita.

West: Royal Lamb Chops Braised with Nuts and Saffron recipe

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.

Lamb, bacon, pineapple and dried California figs threaded onto skewers and glazed with a soy-pineapple-ginger marinade. Broiled until sticky and served over hot rice for a sweet-savory feast.

Greek lamb shanks with orzo: lamb roasted with garlic slivers, oregano, cinnamon, and tomatoes, then finished over orzo that cooks in the pan juices. One-pan Mediterranean Sunday supper.

Kadin budu kofte, the classic Turkish meatball of ground lamb and boiled rice studded with feta, parsley, and dill, egg-dipped, flour-coated, and fried golden. Crunchy crust outside, soft and tender within.

Lamb, chickpea, and vegetable couscous is a Moroccan-style braise of cubed lamb shoulder simmered with carrots, turnips, zucchini, and peppers in a cinnamon-spiced tomato broth over fluffy couscous.

A delicious recipe made with ground pork and ground lamb that tastes wonderful in a pita bread.

Arkayagan abour is the Armenian royal meatball soup with tiny lamb-and-rice meatballs floated in a lemony egg-thickened broth. Light yet deeply savory, finished with parsley.

Flash-cooked lamb stir-fry with julienned leeks, garlic, sesame oil, and a soy-ginger marinade. A fast, high-heat wok dish with tender marinated lamb slices.

Layered lamb and Italian sausage meatloaf baked in a Bundt pan with bulgur wheat, pine nuts, pistachios, and Middle Eastern spices like allspice, cinnamon, and mint. A showstopping ring-shaped meatloaf.