Lamb
406 recipes found
Inside-Out Lamb Persillade
Boneless leg of lamb is a good choice because it is nicely suited to stuffing. Most supermarkets and butchers carry already-boned leg of lamb, and if they don’t they’re capable of doing it for you quickly. Toss on the persillade and fold one half of the meat on top of the other. Then roast it. The persillade stays put and flavors the meat beautifully. You won't serve a prestigious cut, but you'll serve a meaty, great-tasting one.
grilled lamb chops with cumin and lemon
Spring Lamb and Flageolets With Fay’s Relish
Moroccan Leg of Lamb With Mint Dressing
When a large crowd is coming over, it’s easy for panic to set in, as the Lee brothers discussed in the 2006 article accompanying this recipe. Their solution? Cooking a big cut of meat. For their first attempt, they looked to lamb, specifically this Moroccan lamb, coated with harissa, lemon zest and juice (which they used as a substitute for preserved lemons), and cured before roasting. The end result, served with a mint dressing, and perhaps a side of couscous or even mashed potatoes, is a satisfying show-stopper.
Spice-Rubbed Lamb Skewers With Herb-Yogurt Sauce
Garden Spring Lamb
Stuffed Crown Roast of Lamb (Korona Arniou Gemisti)
Lamb Stock
Roast Leg of Young Lamb
Rack of Lamb With Arugula
Leg of Lamb Gascon Style
Lamb Stew With Funghi Porcini
Lamp Chops With Barley Salad
Pastichio
Marinated Lamb Riblets
Pumpkin Stew With Lamb
Lamb and Bean Stew
Myra Waldo's Swedish Lamb
Craig Claiborne brought this marvelous dinner-party centerpiece to The Times in 1958, after securing it from Myra Waldo, a globetrotting food and travel writer who edited “The Complete Round-the-World Cookbook,” featuring recipes gathered by Pan American Airways. Mr. Claiborne recommended this one in a column in the newspaper four years later: a leg of lamb roasted above carrots and onions, broth, hot coffee, cream and a sprinkling of sugar. Really! The result on the plate is remarkable in the way the richness of the sauce mingles with the big taste of the lamb. All we needed to do to improve it was exchange the beef broth Claiborne used (too tinny in flavor) for some of the low-sodium chicken variety. (Sam Sifton)
Pressure Cooker Lamb Meatballs
This recipe for lamb meatballs with a Greek-inspired tomato sauce, adapted from the cookbook author and pressure-cooking maven Lorna Sass, comes together in well under an hour.
Slow-Cooker Kofte in Tomato-Lime Broth
While you’re at the beach, at work or doing anything at all, these bright, light, brothy meatballs can be stewing in the slow cooker. They are made in the style of kofte (from the Persian word meaning “grind”), in which ground meat is combined with lots of herbs and ground spices. Yogurt adds moisture and tang, but you don’t need another binder or to brown the meat first. As the meatballs slowly cook, their juices mingle with the tomatoes to create a rich but tart broth. Eat with grains (bulgur wheat, farro, rice), couscous, noodles or pita. For a stovetop version, see the Tip.
Eggplant, Lamb and Yogurt Casserole
This hearty dish is inspired by moussaka, but simpler to prepare. Everything is baked in one roasting pan, with the different elements added in stages. Made with yogurt, cheese and egg, the topping cuts wonderfully through the richness of the eggplant and lamb, even though it lacks the body of béchamel. If you can get them, sweet and properly ripened tomatoes would be better than the canned ones. This is best served with a piece of pita or a slice of white bread to scoop it all up.
Shortcut Moussaka
Like a moussaka meets shepherd's pie, this cheater's version of the Greek spiced lamb casserole was born, Melissa Clark wrote, "out of a combination of hunger, ingenuity and a lack of time." Instead of a fussy béchamel, it is made with a creamy layer of mashed potatoes laced with kefalotiri or Parmesan cheese, and instead of frying the eggplant, it is cut into cubes and roasted. It isn't exactly a quick recipe, but it's far easier than the classic dish and equally satisfying.
Lamb Chops With Green Tomatoes
Lamb chops cooked with tomatoes is traditional, but less so when the tomatoes are green. Here, unripe, green tomatoes add acidity, which works nicely with the rich gaminess of the shoulder chops. If you can’t get green tomatoes, you can make this with the half-green, half-red tomatoes, the kind that haven’t fully ripened on the vine before they need to be picked in advance of a frost. In a pinch you can even use tomatillos or bland, out-of-season supermarket tomatoes, which will add the necessary juiciness and vegetable matter to the pan if not the same complexity of flavor (a squeeze of lemon would help). In any case, make sure to taste before stirring in the honey, since the acid content of tomatoes varies widely. And if you aren’t a lamb lover but are wondering what to do with a plethora of green tomatoes, you can make this recipe with pork chops; just add a few minutes to the cooking time.
Norinj Pilau (Rice With Candied Orange Peel, Saffron and Lamb)
The sour orange, unlike the sweet orange, is too tart to eat straight. But the peels, when cooked, lend a bright tang and profound fragrance. To make norinj pilau, a celebratory Afghan dish of lamb and rice, Shazia Saif Naimi recruits her husband, Asadullah Naimi, to harvest sour oranges from their backyard. He cuts the peels into skinny strips using a razor blade and brings them to a boil three times, to make sure that most (but, crucially, not all) of the peels’ bitterness is leached out. Then he stirs in sugar, saffron and cardamom, and the scent of honey and white flowers expands through the house. Ms. Naimi braises the lamb and soaks the rice, massaging the grains to release the starch. At the end, lamb and rice are mounded together in a platter of abundance, with one cup of rice — simmered separately with the orange-peel syrup — spread over the top like spilled sun.