112 roast lamb recipes

Eggplant, lamb, and rice casserole layers roasted eggplant with browned ground lamb, cinnamon-spiced tomatoes, white rice, and crumbled feta. A Mediterranean one-dish dinner.

Greek lamb shanks with orzo: lamb roasted with garlic slivers, oregano, cinnamon, and tomatoes, then finished over orzo that cooks in the pan juices. One-pan Mediterranean Sunday supper.

Baby lettuce salad with a sharp raspberry vinaigrette made savory with lamb stock and fresh oregano and chives. A clean, elegant side salad that pairs perfectly with roasted lamb.

Moroccan sweet rice with cinnamon, a buttery side dish dusted with powdered sugar and cinnamon. A classic North African accompaniment to spicy tagines or roast lamb.

Roast loin of lamb stuffed with soft-cooked apples, ginger, and lemon juice. An Irish-inspired main dish roast with sweet fruit tucked inside and garlic slivered into the fat.

Traditional British shepherd's pie made from leftover roast lamb or beef, bound in gravy and topped with mashed potatoes. Old-school comfort food done properly.

Dijon soy rack of lamb: tender lamb chops glazed in a Dijon, soy, garlic, and olive oil mayonnaise-style coating, then broiled and roasted to a perfect medium-rare. A 45-minute restaurant dinner.

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.

Meshoui is Moroccan-style roast lamb: a leg rubbed with paprika, garlic and pepper, roasted on a bed of aromatic vegetables, then braised tender in a tomato-spiked pan sauce. Fragrant, fall-apart North African lamb.

An easy lamb canape: crisp celery-seed toast strips spread with a quick cooked-lamb-and-mayonnaise mixture and topped with pimiento. A smart, retro party bite for using up leftover roast lamb.

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.

Moroccan mechoui: paprika and garlic-rubbed leg of lamb roasted over a bed of carrots, onions, tomato and celery. Simple North African feast served straight from the roasting pan.

Roasted lamb with earthy mushrooms and a rich port wine sauce.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Homemade herb or mint jelly with fresh herb infusion, sugar, apple cider vinegar, and liquid pectin. A glossy, fragrant condiment for roast lamb, cheese, and toast.

Poblano lamb stew: cubed lamb shoulder simmered with crushed juniper berries and chicken broth, then finished with roasted poblano strips and a bright shower of lemon zest.