510 lamb recipes

Easter lamb cake baked in a two-piece lamb-shaped mold, using classic tender white cake. A traditional European Easter centerpiece that stands upright on the table and frosts into a fluffy white lamb.

Turkish lamb stew (Kuzu Tas Kebabi) with leg of lamb, three colors of bell pepper, tomatoes, and potatoes. Slow-simmered for two hours until the lamb falls apart.

Easy braised lamb shanks slow-cooked in red wine, tomato, and stock until the meat falls off the bone, then finished with a reduced, glossy pan sauce. A rustic, restaurant-worthy lamb dinner that mostly cooks itself.

Slow cooker lamb chops in orange-honey sauce with fresh orange zest. Browned rib chops braised low and slow for 6 to 8 hours until fall-apart tender.

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.

The crisp coating keeps the lamb succulent and juicy.

Roasted leg of lamb on a bed of tomatoes, mushrooms, peppers, onions, garlic, and fresh rosemary, oregano, and thyme. Holiday-worthy roast with baby vegetables.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

Mexican braised lamb shanks with ancho chiles, raisins, and vinegar in rich tomato sauce. Fall-apart tender meat ready in 3 hours for special dinners.

Spicy lamb braised in a fresh paste of chilli, lemongrass, galangal, and turmeric with coconut milk, the meat first tenderized with papaya skin. Served with a sharp green papaya salad dressed in lime and fish sauce.

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.

Arni kapana is a traditional Greek lamb stew with lemon, tomatoes, and a hint of cinnamon. The lamb gets a one-hour lemon marinade before browning, then simmers in spiced tomato sauce for two hours.

If you love the taste of lamb, you will enjoy every bit of this succulent dish.

Baeckenoffa is a classic Alsatian stew of beef, pork, and lamb marinated overnight in white wine, layered with potatoes and leeks, then sealed and slow-baked for four hours.

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.

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.