Lamb
406 recipes found
Lamb and Barley Casserole
Breaded Lamb Medallions
Lamb Or Goat Tartare (Kibbe Naye)
This twist on a traditional recipe for kibbe naye came to The Times from the Lebanese chef Ramzi Shwayri. You’ll want very fresh meat, ground twice, for this Levantine dish, which is frequently served as an appetizer in Lebanon and -- a word to the wise -- is widely considered an aphrodisiac.
Simple Lamb Curry With Carrot Raita
Herb-Simmered Leg Of Lamb
Warm Lamb and New Potato Salad
Armenian Pumpkin Stew
Grilled Leg of Lamb, Sam's Way
This lamb recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They found good lamb and decided to cook it two different ways, braised and grilled, to bring different textures and flavors to the plate — and also to nod to the tradition of the paschal lamb in Jewish and Christian springtime traditions.
Curried Lamb Patties
Grilled Butterflied Leg of Lamb With Herbs
Lamb Stew
Peppery Lamb With Shell Beans and Cherry Tomatoes
One of the great joys of summer cooking is the availability of just-picked green beans, Romano beans and yellow wax beans, as well as tender, creamy fresh shell beans. They make a delicious colorful main-course salad complemented with sweet cherry tomatoes. To accompany it here, boneless lamb leg is coated generously with coarsely ground pepper and coriander, and roasted in the oven or in a covered grill until medium-rare. The peppery lamb pairs beautifully with the salad. Dressed with an assertive vinaigrette, this room-temperature dish is perfect for an al fresco lunch or supper. Use the method as a template for making similar salads all summer long, using other meats (or fish) if you wish. If shell beans are not available, you may substitute cooked dried beans or chickpeas.
Curry of Lamb Breast And Potatoes
Agnello Cacio E Uova (Neapolitan Fricassee Of Spring Lamb)
Leg of Lamb or Mutton
Fethi Solak's Eggplant With Meat and Rice
Spring Lamb and Chickpea Stew
Stews and braises are for year-round cooking, but warmer weather calls for a lighter approach. This stew is quite brothy, and full of greens, wilted in olive oil with green garlic, carrots and fava beans or peas. A healthy sprinkling of roughly chopped mint adds brightness. It’s important to use dried chickpeas, because they add flavor to the broth as they slowly cook with the lamb. And an overnight soak is essential: The soaked dried chickpeas will swell to three times their original size, which gives them the proper creamy texture when cooked.
Lamb Chops au Poivre
Roast Leg Of Baby Lamb
Lamb Cassoulet
This recipe came to The Times in 2001 from Joël Chapoulie, the executive chef at L’Express. At the Montreal restaurant, he made it with a cut of lamb called souris, nuggets from the knuckle that are exceptionally flavorful and gelatinous (and that American butchers never bother with, instead selling whole shanks). The cassoulet can be made ahead, and reheated just before serving.
Lamb Chops In Phyllo Pastry
Stuffed Saddle of Lamb With Champagne Sauce
Moroccan Lamb