Lamb
406 recipes found
Simmering Irish Stew With Dumplings
Rack of Lamb With Garlic-Cream Sauce
Maple Lamb And Eggplant Curry
Seared Lamb Chops With Anchovies, Capers and Sage
The dish comes together in minutes but tastes as if you’d spent hours over the stove fussing and fine-tuning. And because the salted fish and olive oil meld into a smooth sauce, you can serve the dish to people who think they don’t like anchovies, then tell them when only the lamb bones remain.
Grilled Lamb Blade Chops With Orzo Avgolemono and Green Garlic
Tandoori-Style Whole Leg of Lamb
Lamb Flatbread With Za’atar
A favorite Middle Eastern street snack is a small freshly baked flatbread, brushed with a mixture of olive oil and za’atar, the flavorful Middle Eastern spice mixture that contains wild thyme, sumac and sesame seeds. It is uncommonly good. For a more complex, pizzalike flatbread, this recipe adds spiced ground lamb and feta, along with a shower of herbs. But if you simply want the plain za’atar version, omit the lamb topping altogether.
Slow-Braised Lamb Shanks
Mustard-Barbecued Lamb Chops
Butterflied Leg of Lamb With Sorrel Sauce
Lamb Chops With Sorrel Sauce
Lamb Salad Spread With Pesto
Roast Lamb With Pomegranate Glaze
Parmesan Lamb Chops
Though you can buy individual rib chops, it is easy to cut a rack into eight chops yourself, which is more economical. (You will want to have it Frenched, that is, trimmed to expose the bones and rib-eye. Most butchers sell lamb racks that are already prepared this way.) How many chops make a portion? Two make a moderate serving, but you may need three or four for heartier appetites. A wonderful way to prepare rib chops is to coat them in a mixture of bread crumbs and Parmesan cheese, then fry them gently in olive oil to give them a crisp, golden, savory crust. Served with lemon wedges and a pile of garlicky greens like broccoli rabe or spinach, they make a lovely treat.
Lamb Chops With Lamb's Lettuce
Lamb Chops Mediterranean-Style
Lancashire Hotpot
Lamb Chops on a Bed Of Peppers and Onions
Sherried Lamb Chops
Spoon Lamb
Ana Sortun, the chef at Oleana restaurant in Cambridge, Mass., finished culinary school in Paris in 1988. But the education of her palate wasn't complete, she said, until she apprenticed herself to the Tunisian chef Moncef Meddeb in Boston, then began traveling to Turkey and Greece in the 1990's. Now, Ms. Sortun's food at Oleana is defined by its generous use of seasonings used in balance. Her signature lamb stew has a juicy dose of pomegranate, but its intensity is smoothed out with a final squeeze of lemon juice and (that old cooking school favorite) cold butter.
Lamb Medallions With Curry Sauce
Lamb Chops With Feta
Easter Lamb From Sicily