658 lamb red recipes

Hearty white bean and lamb shank soup simmered low and slow with sage, garlic, and a bright squeeze of lemon. Freezer-friendly and feeds a crowd.

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

Greek lamb stew with flour-dredged lamb cubes braised in white wine, tomato sauce, and chicken broth with rosemary, thyme, black olives, and blanched onions.

Pepper-Stuffed Lamb with Garlic Chevre Sauce recipe

Delicate almond-scented cookies sandwiched with honey-sweetened apricot filling, shaped like little pillows and sealed with fork tines.

Tender eggplant shells cradle savory ground lamb with mushrooms, garlic, and Mediterranean herbs in this show-stopping Greek casserole. Perfect for special dinners when you want authentic flavors.

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.

Veal chops in spicy sauce: braised with cumin, saffron, coriander, and cayenne, then finished with a cool cucumber-yogurt spoon sauce. Warm spice meets bright tang in one Dutch oven.

Slow cooker lamb stew with potatoes, carrots, white onions, and peas in a thyme-and-beef-broth gravy. A dump-and-go crockpot dinner that simmers all day into fall-apart lamb chunks.

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.

Kefallinian meat pie layers spiced lamb, rice, feta, and potatoes between buttery phyllo sheets with hints of cinnamon, orange zest, and fresh mint. A Greek island classic from Kefalonia.

Middle Eastern lamb stew with allspice, cinnamon, turmeric, mushrooms, and plump raisins in a tomato-sherry broth. Boneless lamb shoulder simmered tender with warm spices.

A hearty lamb stew with a bold kick of horseradish and Worcestershire, braised on the bone with white wine, tomatoes, mushrooms and potatoes until the meat falls apart. Rustic and warming.

Baeckaoffa is an Alsatian casserole of pork, lamb, and beef marinated overnight in Riesling wine, then slow-braised with layered potatoes and onions in a flour-sealed earthenware pot.

Country Cork Irish stew with lamb rib chops, cabbage, leeks, potatoes, and peas simmered with a bouquet garni of thyme, rosemary, and bay leaf. A hearty one-pot supper from County Cork.

Uzbek Palov brings tender lamb, julienned carrots, raisins, and chickpeas together in a fragrant one-pot rice pilaf. Central Asian comfort food that feeds a crowd with bold, simple flavors.