658 lamb red recipes

Crown roast of lamb stuffed with sage and cornbread dressing, seasoned with onion, celery, and garlic. A showstopping centerpiece that feeds 12 and looks like a million bucks.

British lamb and apple casserole layered with potatoes, onions, raisins, and Marmite broth, baked under a golden potato crust. A hearty one-pot meal with sweet-savory depth.

Indian lamb saag with fresh spinach, yogurt, whole spices, and garam masala. Lamb cubes braised in a thick green spinach sauce with cardamom and cloves.

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.

Roast your lamb chops this summer with this simple recipe that uses a bit of lime juice to give it an extravagant taste!

Roast rack of lamb under a crisp mustard-and-herb breadcrumb crust of parsley, rosemary and garlic. An elegant medium-rare centerpiece that looks impressive but comes together simply.

Pan-seared lamb rib chops rubbed with curry powder, cooked to a golden crust, then drizzled with a quick white wine and tomato pan sauce finished with butter. Elegant enough for date night, ready in 40 minutes.

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

Risotto with lamb and fennel: creamy Italian rice folded with seared lamb loin, blanched fennel, and fragrant fennel seeds. A restaurant-style dinner for two.

Dilli ka saag gosht is a North Indian lamb and spinach curry with whole spices, yogurt, and garam masala. Slow-simmered cubed lamb in a thick, vibrant green spinach sauce.

Fight off the vampires with this succulent dish that has an evil, but scrumptious taste.

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.

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.

Mutton dry curry with lamb rubbed in a ground paste of onions, garlic, ginger, cardamom, and curry powder, then slowly fried until the oil rises. A concentrated, saucy-not-soupy Indian curry.

Rosemary kissed lamb and shallot skewers for the barbecue.

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.