94 lamb red recipes

Crown roast of lamb rubbed with garlic, rosemary, and olive oil, roasted alongside new potatoes. A stunning centerpiece for holiday dinners and special occasions.

Spaghetti with Greek lamb meatballs in a tomato feta sauce. Mint, cinnamon, and scallion-seasoned lamb meatballs simmered in white wine tomato sauce with crumbled feta stirred in.

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.

Moroccan lamb tagine slow-simmered with saffron, honey, cinnamon, dates, and toasted almonds. A fragrant North African braise with sweet-savory depth in every bite.

Arni psito me patates, Greek roast leg of lamb studded with garlic, brushed with lemon and butter, and roasted with tomato paste-rubbed potatoes. A classic Greek Sunday roast.

Try this slow cooker recipe that is made with succulent lamb shanks, beef broth and split green peas.

English farmhouse vegetable soup simmers carrots, leek, onion, celery, and potatoes in lamb stock with a bouquet garni. Potatoes break down to thicken the broth naturally.

Lamb balls and eggs, a Scotch egg variation with seasoned ground lamb wrapped around hard-boiled eggs and deep-fried until dark and crispy. Served with tomato sauce over steamed bulgur.

Explore the Irish culture with this stew which is perfect for a St. Patrick's Day dinner that you will remember!

Wine-marinated lamb shoulder layered with potatoes, onions, and butter, slow-roasted in a traditional German Romertopf clay pot. Rustic European comfort at its most elemental.

Lamb vindaloo, the fiery Goan curry with vinegar-marinated lamb, toasted whole spice paste, and 14 cloves of garlic. Punchy, tangy, and intensely aromatic.

North African lamb and vegetable stew over fluffy couscous, built on a garlic-ginger paste with cumin and tomato. One pot, layered vegetables, tender-braised lamb.

This unique and scrumptious dish uses curried lamb and a yogurt sauce to bring a whole new meaning to the word "flavor".

Traditional Lancashire-style lamb hotpot layered with onions and thick-sliced potatoes, infused with caraway seeds and topped with crispy bacon. Slow-baked until the lamb is fall-apart tender.

Slow-simmered lamb with crushed garlic and coarsely ground barley cooked in rich lamb broth. A rustic, stick-to-your-ribs dish served with crusty bread.

Herbed Roast Leg of Lamb with Roast Onions& recipe