Lamb Recipes

Rack of lamb marinated in red wine vinegar and coriander, roasted at high heat, then finished with a warm bacon and Dijon mustard vinaigrette built from the pan drippings.

Traditional Irish stew casserole with lamb, potatoes, onions, and rosemary layered and slow-baked for 8 to 10 hours. The potatoes dissolve into a thick, silky broth.

Giblet gravy done right starts with a slow-simmered broth of turkey neck, wing tips, and giblets with aromatics, then finished with skimmed pan drippings. The backbone of every classic Thanksgiving plate.

Classic lamb shepherd's pie with diced cooked lamb, peas, and gravy under a buttery mashed potato crust. A straightforward British comfort dish that uses leftover roast lamb.

Korean sesame ginger marinade with soy sauce, garlic, toasted sesame seeds, and crushed chili. The sugar and soy caramelize into that signature Korean BBQ char on beef, lamb, pork, or chicken.

I have this frequently in Greece and here in the U.S., but as I have said, I view it as a 'deli' item. Krinos Foods has a 'gyros kit' that is sold in the frozen food section of some supermarkets.

Flaky puff pastry tarts filled with flambéed Calvados apples and caramel sauce, crowned with puff pastry cutouts and served warm with caramel ice cream.

Classic Greek skewered lamb marinated in olive oil, wine, lemon, oregano, and garlic. Grilled to smoky char in just 15 minutes.

South African-inspired curried beef bake with almonds, raisins, and lemon juice under a silky egg custard topping. Rich, fragrant, and crowd-sized for 16 servings.

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.

Homemade mustard cooked with dry mustard, white wine, vinegar, and egg yolks. One base recipe, four variations: lime, tarragon, spicy, and tomato. Keeps a month in the fridge.

A showstopping Persian jeweled rice (javaher polow) layered with saffron-glazed carrots, barberries, currants, pistachios, almonds, orange peel, and rose water. Topped with a golden tah dig crust.

Middle Eastern lamb and bulgur pilaf with chickpeas, whole pearl onions, butter, and cinnamon. One-skillet comfort food served with cool yogurt on the side.

Enjoy this delicious yet filling stew in a cold winter day with some crusty bread. It makes you warm and satisfies your taste buds.

A slow-simmered lamb chili with black beans, fresh ginger, allspice, and Zinfandel wine. Beans cook with lamb bones for deep flavor. Best made a day ahead for the richest taste.

Crusty lamb con ajo with a thick garlic and parsley paste coating a whole leg of lamb. Three full bulbs of garlic blended with oil create a fragrant, golden crust.