51 lamb shoulder recipes

Italian lamb cacciatore braises cubed lamb shoulder with garlic, rosemary, sage and a splash of vinegar for a rustic, hunter-style one-pot stew. Tangy, tender, and deeply aromatic.

Sauteed lamb with a red wine, rosemary, and mint jelly pan sauce. Quick-marinated lamb seared golden and finished with a sweet, herby glaze in under an hour for two.

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.

Lamb chops Creole: shoulder lamb chops braised under a tomato, green pepper, and onion sauce with cayenne and chili powder. Old-school Louisiana home cooking at its best.

Spicy Curry Sirloin Lamb Steaks with Cucumber Raita recipe

Homemade gyro meat made from ground lamb and beef, twice-ground for that signature fine, sliceable texture and seasoned with oregano, cumin, cinnamon, and paprika. Baked in a loaf pan, then sliced thin for pita gyros.

Basque lamb stew simmered with carrots, turnips, thyme, and rosemary in a chicken-stock gravy. A make-ahead, freezer-friendly stew with a lamb shoulder base that splits into batches for the week.

Irish lambpot: lamb shoulder simmered with turnip, cabbage, carrots, potatoes, and marjoram in one pot. Simple, hearty, and ready in just over an hour.

Tender lamb shoulder braised with paprika, tarragon, and garlic, then finished with tangy yogurt and sweet apple chunks. A hearty Ukrainian Cossack-style stew that serves 6.

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.

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.

Greek-style braised lamb shoulder with orzo cooked in the pan drippings with tomatoes, dill, and parsley. A one-pot meal where the pasta absorbs all the rich lamb and tomato broth.

Pan-seared lamb shoulder chops with rosemary and thyme, finished with a quick balsamic reduction sauce made from shallots, chicken broth, and butter. Ready in 35 minutes.

Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.

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.

Moroccan-style lamb with honey, saffron, almonds, raisins, and chickpeas braised in a clay pot. A fragrant one-pot main dish with warm spices, served over brown rice or bulgur.