Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

The most delicious lamb recipes - 124 recipes

Google Ads

More Lamb recipes

By

For those who say they don't like the taste of lamb, they haven't tried this recipe yet

  • CHILE COLORADO SAUCE:
  • 1 Spanish onion, quartered
  • 3 tomatillos, husked and washed
  • 2 tomatoes, quartered
  • 3 garlic cloves, peeled
  • 4 New Mexico chiles, stemmed
  • 4 ancho chiles, stemmed
  • 1 1/2 cups water, divided
  • Salt to taste
  • LAMB:
  • 2 1/2 pounds lamb leg, de-boned
  • 2 tablespoons agave nectar
  • TACO TOPPINGS:
  • 16 to 24 corn tortillas
  • Sliced jicama
  • Avocados from Mexico, cubed
  • Fresh cilantro, chopped
  • Lime wedges
4.4/5 (10 Votes)

By

1.Wash and drain meat. 2.Wash the spinach and fenugreek leaves remove any thick stalks

  • 1 pound good cut of lamb, cut into cubes. Lean meat like leg
  • 1 bunch spinach leaves
  • Bunch of fenugreek leaves(use mustard seeds, maple syrup, vinegar instead
  • 2 medium onions-chopped
  • 1 inch piece of ginger,finely chopped
  • 2-3 cloves of garlic, chopped
  • 1 green chillies
  • 3 tbsp. oil or ghee
  • 1 tsp. turmeric powder (use mustard powder)
  • 1 1/2 tsp. coriander
  • salt to taste 2 bay leaves
  • 2 tbsp. tomato paste 1 tsp black mustard seeds
  • 2-3 tsp. Garam Masal 1 tsp chili powder
  • 2 cups beef stock add water as necessary for consistency
4.2/5 (13 Votes)

By

Saute the salt pork in a heavy saucepan for three minutes

  • 3 lb. shoulder of lamb, cut into 1-inch pieces
  • 2 slices salt pork, cut in cubes
  • 2 yellow onions, chopped
  • 2 cloves garlic, minced
  • 2 tbsp. bohnenkraut (summer savory/Herbs de Provence)
  • 1 tbsp. tomato paste
  • 1 can (2 lb.) tomatotes
  • 10 1/2 oz. beef broth
  • 1 can water
  • 1/2 lb. dried white beans, soaked overnight in water and drained
  • Salt and pepper
  • 1 lb. fresh green beans, cut into 1-inch lengths
4.5/5 (2 Votes)

By

Bamia stew with lamb or beef cubes and okra in a tomato sauce base

  • 1 lb stew meat (Lamb or Beef)
  • 1 pound frozen okra
  • 16 oz canned crushed tomatoes
  • 4 oz. canned tomato puree
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 1/2 teaspoon cumin
  • 1 teaspoon coriander
  • 1/8 teaspoon allspice
  • 8 cups water
  • salt and pepper to taste
  • 2 tablespoons olive oil
4.7/5 (3 Votes)

By

This recipe was inspired by Southern Living Magazine's version of Fig Glazed Beef Burgers with Red Onion Jam

  • RED ONION JAM:
  • Vegetable cooking spray
  • 1 pound ground lamb
  • 1/2 pound ground veal*
  • 2 tablespoons fresh oregano, chopped
  • 2 teaspoon Montreal Steak Seasoning (or season with kosher salt, fresh cracked pepper and garlic powder, to taste)
  • 2 teaspoon fresh oregano, or 1 teaspoon dried
  • 3 to 4 tablespoons fresh parsley, optional
  • 3 tablespoons fig preserves
  • 2 to 3 thin slices feta cheese
  • 4 quality hamburger buns, toasted
  • Fresh spinach leaves, for garnish
  • 4 cups thinly sliced red onions, about 2 medium
  • 1 teaspoon olive oil
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1 to 2 teaspoons chopped fresh thyme
  • NOTE: Mixing veal, or pork, can tone down the flavor of lamb
4.4/5 (10 Votes)

By

Preheat oven to 350°F. Combine garlic, thyme, and 2 tablespoons salt in a small bowl

  • Slow-Roasted Andalusian-Style Lamb and Potatoes
  • 4 garlic cloves, crushed
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons kosher salt plus more
  • 4 fresh bay leaves, divided
  • 3 pounds Yukon Gold potatoes (6-8), peeled, cut into 1/4" slices, divided
  • 7 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 3 1/2- to 4-pound bone-in leg of lamb
  • 2 pounds tomatoes, cut into 1/4" slices
  • 2 medium onions, cut into 1/2" slices
  • 2 cups dry white wine
5/5 (1 Votes)

By

Place lamb in a large shallow dish or large, heavy-duty, zip-top plastic bag

  • 4 lamb rib roasts, trimmed, about 8 pounds
  • 1 cup dry white vermouth
  • 1 cup Dale's seasoning sauce
  • 3 tablespoons garlic powder
  • 2 tablespoons dry Italian seasoning
  • fresh parsley sprigs
5/5 (1 Votes)

By

You don't have to wait until St

  • 3 pounds lamb shoulder, cubed
  • 3 to 4 Russet potatoes, peeled and cubed
  • 3 large carrots, washed and cut into large chunks
  • 2-3 yellow onions, peeled and cut into half
  • 3-4 cloves fresh garlic, peeled and smashed
  • 3-4 stalks celery, whole
  • 6-8 sprigs fresh thyme
  • 3-4 sprigs fresh rosemary
  • 1 small bunch fresh parsley
  • 2 Tbs. tomato paste
  • 2 tsp. Worcestershire sauce
  • 12-14 oz. Guinness beer (or any dark stout beer)
  • flour
  • coarse salt & black pepper
  • 6 cups beef stock
  • Optional: 1/2 cup pearl barley cooked in 1-1/2 cups water or chicken broth
  • use up to 5 pounds of lamb, if you want a higher meat to vegetable ratio
  • 4 Tablespoons cornstarch (to thicken the stew)
  • Garnish of 4-6 Tablespoons fresh parsley
4.4/5 (17 Votes)

By

This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano

  • Filling:
  • 1 1 1/2-pound eggplant, unpeeled, cut into 3/4-to 1-inch cubes
  • Coarse kosher salt
  • 7 tablespoons (or more) extra-virgin olive oil, divided
  • 2 pounds well-trimmed boneless lamb shoulder, cut into 1-inch cubes
  • All purpose flour
  • 3 cups chopped onions
  • 1 cup dry white wine
  • 1 28-ounce can diced tomatoes in juice
  • 3 cups beef broth (preferably organic)
  • 8 garlic cloves, chopped
  • 1 tablespoon dried oregano
  • Topping:
  • 2 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 3/4 cup whole milk
  • 1 1/4 cups (packed) coarsely grated kasseri cheese* (5 to 6 ounces)
5/5 (1 Votes)

By

Trim all but a thin layer of fat from the lamb

  • 1 rack baby lamb rack - (abt 1 lb)
  • Freshly-ground black pepper to taste
  • 1 small rosemary sprig plus
  • 1/2 teaspoon chopped rosemary
  • 1 tablespoon extra-virgin olive oil - (to 2)
  • 1 cup mirepoix - (equal parts coarsely chopped onions, carrots, and celery)
  • 1/2 teaspoon whole black peppercorns
  • 1/2 bay leaf
  • Salt to taste
  • 4 cooked fresh artichoke bottoms
  • 1 lemon cut in half
  • 4 tablespoons unsalted butter - (2 oz)
  • 1 sprig fresh thyme leaves only
  • 12 garlic cloves peeled, blanched
5/5 (1 Votes)

By

Preheat oven to 325 degrees

  • 3 tablespoons olive oil
  • 6 lamb shanks - (12 to 14 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 celery stalks chopped
  • 1 large onion chopped
  • 1 large carrot chopped
  • 6 large garlic cloves chopped
  • 3 drained canned anchovies
  • 2 cinnamon sticks
  • 2 small bay leaves
  • 2 fresh thyme sprigs
  • 5 juniper berries (or 2 tablespoons gin)
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon tomato paste
  • 1 bottle Merlot - (750 ml)
  • 1 can low-salt chicken broth - (14 oz)
  • 1 can low-salt beef broth - (14 oz)
5/5 (1 Votes)

By

Tender cuts of lamb are grilled to perfection then nestled on a bed of orzo and peas with feta cheese

  • CHIMICHURRI:
  • 2 cups fresh mint leaves
  • 1 cup fresh parsley
  • 1/2 cup olive oil
  • 3 tablespoons white wine vinegar
  • 3 tablespoons fresh lemon juice
  • 3 to 4 cloves garlic, chopped
  • 1 jalapeno, cored and seeded
  • Salt, pepper, and sugar to taste
  • ORZO:
  • 2/3 cups dry orzo pasta
  • 1 cup fresh or frozen green peas
  • 1/2 cup mint chimichurri (above)
  • 1/2 cup crumbled feta cheese
  • Salt and pepper to taste
  • LAMB:
  • 4 to 6 (4 to 6-ounce) lamb loin chops, trimmed, 1 per person
  • olive oil to taste
  • salt and pepper to taste
4.2/5 (13 Votes)

Any burning questions? Our chefs answer!

Grilled Lamb Chops with Mint Chimichurri Lamb Barbacoa with Avocado Tacos