512 lamb recipes

Moroccan lamb tagine with fresh artichoke hearts, preserved lemons, olives, and saffron. A slow-braised North African classic with bright, briny citrus finish.

Rack of lamb coated in coarse-grain mustard and rosemary, crusted with cracker crumbs, and roasted hot and fast. Looks like a showstopper, takes 30 minutes flat.

Lamb shoulder in pastry, a British-style boneless lamb roast wrapped in flaky pastry and baked golden. A traditional Sunday-dinner centerpiece with countryside roots.

Braised lamb shoulder and merguez-style sausages served over couscous with a cumin and cayenne broth. A North African-inspired feast with carrots, zucchini, and white wine.

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.

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.

Herb crusted lamb chops marinated in toasted cumin, garlic, lemon, orange juice, and two kinds of basil, then grilled over charcoal. A bright, citrus-forward rub that balances rich [lamb](/recipes/lamb) beautifully.

Lamb spare ribs slow-baked on a rack, then glazed with a crushed pineapple, honey, vinegar, ginger, and Worcestershire barbecue sauce. Two hours of baking for fall-off-the-bone tender.

Traditional Irish clear lamb stew with bone-in neck chops, whole potatoes, carrots, and onions simmered low and slow. Finished with butter, chives, and parsley for a clean brothy stew.

Glazed roast leg of lamb with a honey-vinegar glaze and a tangy rhubarb salsa spiked with jalapeno, cardamom, and raisins. A spring roast with a uniquely tart, spiced fruit condiment.

Grilled lamb kabobs marinated overnight in lemon, oregano, and garlic with skewered bell peppers, eggplant, summer squash, and cherry tomatoes.

Pan-seared lamb loin steaks with rosemary, garlic, and dry vermouth sauce with mushrooms, shallots, and lemon peel. An elegant dinner finished in the oven.

Curried lamb shanks braised in white wine with a curry-flour gravy and sliced onions. Fork-tender after a long, gentle simmer in a single skillet.

Try this simple, yet succulent Japanese dish that is made with chicken broth, soy sauce and a bit of sherry.

Basic rack of lamb: a French-trimmed rack marinated, then roasted hot to a rosy medium-rare and carved into elegant double-bone chops. The foundation technique for an impressive special-occasion main.

Stuffed boned lamb shoulder roast: boned and rolled shoulder stuffed with a mushroom-bread crumb-herb filling, dusted with flour, and roasted slow with rosemary and garlic. Classic British Sunday lunch.