Lamb
406 recipes found
Sicilian Lamb Spezzatino With Saffron and Mint
This simple stovetop lamb stew is seasoned with only a pinch of saffron and a splash of wine, then showered with lots of chopped mint. Once assembled, this fragrant stew takes only about an hour to cook. It has a bright-flavored lightness that makes it ideal for these balmy evenings. I served it with plain boiled potatoes — nothing more was needed.
Lamb and White Bean Chili
Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.
Spiced Lamb Skewers With Lemony Onions
This is the type of scalable recipe that is ideal for feeding large groups of people in a short period of time. More snack than a meal, the idea is to build a table of these lightly spiced, grilled skewers (if you don't like lamb, then pork, beef or chicken all work) and fill out the rest of your table with store-bought ingredients like pickles, olives, yogurt and flatbread for sopping it all up.
Lamb Shanks With Celery Root and Thyme
Khoresh-e Bademjoon (Persian Lamb, Eggplant and Tomato Stew)
Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down. This dish is particularly delicious with a piece of crunchy tahdig.
Leg Of Lamb With Julienned Vegetables
Grilled Leg of Lamb With Spicy Lime Yogurt Sauce
Leg of lamb is elegant, and one leg can feed a crowd. Marinate it with a garlicky herb paste, the longer the better. Overnight in the refrigerator is ideal, but even a few hours at room temperature will help. Just make sure to always pat your lamb dry after marinating; this helps eliminate flare-ups. Butterflied legs of lamb tend to be unevenly cut, giving you thicker and thinner parts. This is good if some of your guests like their lamb more well done than you do, but problematic if everyone likes it rare. If you want rare all around (or well done for that matter), consider cutting the lamb into pieces according to thickness so you can take the thinner ones off the grill first.
Spicy Lamb Sausage With Grilled Onions and Zucchini
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too. For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne). Garlic, cumin and coriander are strong supporting players.
Sameh Wadi’s Lamb Shanks With Pomegranate and Saffron
This glossy, savory stew combines two staples of traditional Middle Eastern cooking: rich lamb and tangy, sweet-sour pomegranate. It makes a vivid main course, with each meaty shank garnished with bright pomegranate seeds — perfect for a festive dinner such as Eid al-Fitr, the feast day on the Muslim calendar that marks the end of daily fasting for Ramadan. Pomegranate molasses is easy to find in Middle Eastern markets. Date syrup or sherry or balsamic vinegar could also work, since the pomegranate juice in the recipe already provides the tannic flavors you are looking for in the sauce — but adjust the amount carefully to taste.
Cassoulet
This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking. It takes planning (you’ll need to find all the ingredients), time and a good deal of culinary stamina. But the voluptuous mix of aromatic beans surrounding rich chunks of duck confit, sausages, roasted pork and lamb and a crisp salt pork crust is well worth the effort. Serve this with a green salad. It doesn’t need any other accompaniment, and you wouldn’t have room for it, anyway. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Cassoulet Toulousain
Bistro-Style Lamb Shanks
Skillet Meatballs With Juicy Blackberries
In this one-skillet dish, fresh blackberries collapse into a sweet-tart sauce alongside juicy meatballs studded with crunchy whole spices and thyme. For the meatballs, use ground pork or lamb as their plentiful, flavorful fat fortifies the pan sauce. As for accompaniments, creamy Greek yogurt or labneh is the ideal backdrop for this sweet-and-savory combination, but grains, cauliflower rice, polenta, mashed potatoes, warmed pita, wilted greens, roasted mushrooms or chickpeas would be good, too.
Leg of Lamb With Moroccan Spices
There’s nothing like the combination of cinnamon, cumin and coriander to give your kitchen an inviting aroma — and the finished lamb will have a beautifully dark and redolent exterior. Don't know how to carve a lamb? Mark Bittman shows you how in this video.
Spring Pasta Bolognese With Lamb and Peas
This recipe is inspired by springtime and Bolognese bianco, or white Bolognese, a hearty Italian meat sauce made without tomato. It calls for ground lamb, but you can also use beef, pork or veal. The addition of cream to the simmering broth helps tenderize the lamb, and gives the sauce body. Incorporating starchy pasta water, then stirring it vigorously, creates a glossy, thick coating. Spinach, peas and lemon provide fresh, bright notes that balance the rich Bolognese. If fresh peas are available, cook them in the sauce for a few minutes before stirring in the spinach.
Baked Lebanese Kibbe
The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region. (There are other kinds of kibbe, too, like fish, but that’s another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake. It makes an extraordinarily fragrant meatloaf, adorned with long-cooked caramelized onions and pine nuts, to be eaten hot, warm, cold or reheated.
Grilled Turkish meat balls
Braised Lamb Shanks With Fresh Herbs
Bone-in lamb shanks are perfect for braising. The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking. In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body. You can braise this several days in advance, then reheat it on the stove. The flavors get even better after having a chance to meld. Just don’t add the final herbal garnish until right before serving. A little bread, polenta or rice would be just the thing to soak up the heady sauce, though a spoon works, too.
Merguez Sausage
Lamb Patties With Fried Onions And Tahini-Yogurt Sauce
Ground lamb makes a great alternative to a traditional burger, even when sprinkled with only salt and pepper or a little chopped parsley and garlic. These well-seasoned, simple-to-make patties are inspired by kofta, and are spiced with a fragrant mixture. You can season the meat up to a day ahead, which cuts down on kitchen time. Folded into warm pita bread, doused with tahini sauce and topped with fried onions, these burgers may not be standard cookout fare, but everyone loves them.
Lamb Patties Moroccan Style With Harissa Sauce
Lamb Meatballs (Boulettes d'agneau)
Lamb and Rice Stuffed Cabbage With Tomato Sauce
