Lamb Recipes
Grilled Lamb Chops.
Ingredients:
4 lamb chops
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried rosemary
Salt and pepper to taste
Instructions:
Preheat the grill to medium-high heat.
In a small bowl, mix together olive oil, garlic, rosemary, salt, and pepper.
Rub the mixture over both sides of the lamb chops.
Grill the lamb chops for about 3-4 minutes per side for medium-rare, or adjust the time based on your preferred doneness.
Let the lamb chops rest for a few minutes before serving.
Average Cooking Time: 10-15 minutes
Moroccan Lamb Tagine.
Ingredients:
1 ½ pounds of lamb shoulder, cut into chunks
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 cup diced tomatoes
1 cup chicken or vegetable broth
½ cup dried apricots
½ cup pitted green olives
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
Heat olive oil in a large pot or tagine over medium heat.
Add lamb chunks and brown them on all sides.
Add onions and garlic to the pot and cook until onions are soft and translucent.
Stir in cumin, coriander, ginger, and cinnamon, and cook for 1 minute.
Add diced tomatoes, broth, dried apricots, and olives to the pot.
Season with salt and pepper.
Cover the pot and simmer over low heat for 1.5 to 2 hours or until the lamb is tender.
Serve the tagine over couscous or rice, garnished with fresh cilantro.
Average Cooking Time: 2-2.5 hours
Greek-style Lamb Souvlaki.
Ingredients:
1 ½ pounds of lamb leg or shoulder, cut into cubes
¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Wooden skewers
Instructions:
In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper.
Add lamb cubes to the marinade and toss until well coated.
Cover and marinate in the refrigerator for at least 1 hour or overnight for better flavor.
Preheat the grill or grill pan to medium-high heat.
Thread marinated lamb onto wooden skewers.
Grill the skewers for about 10-12 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness.
Serve with pita bread, tzatziki sauce, and your favorite Greek salad.
Average Cooking Time: 20-25 minutes (including marinating time)
Slow-cooked Leg of Lamb.
Ingredients:
4-5 pounds leg of lamb
4 cloves garlic, thinly sliced
2 tablespoons olive oil
1 tablespoon dried rosemary
1 tablespoon dried thyme
Salt and pepper to taste
1 cup chicken or vegetable broth
Instructions:
Preheat the oven to 325°F (165°C).
Make small incisions in the lamb and insert the garlic slices.
Rub the lamb with olive oil, rosemary, thyme, salt, and pepper.
Place the lamb in a roasting pan and pour the broth into the pan.
Cover the pan tightly with foil.
Roast the lamb for about 3-4 hours or until it is tender and easily pulls apart.
Remove the foil during the last 30 minutes to allow the lamb to brown.
Let the lamb rest for a few minutes before slicing.
Average Cooking Time: 3.5-4.5 hours
Lamb Kebabs with Mint Yogurt Sauce.
Ingredients:
1 ½ pounds of lamb shoulder, cut into cubes
1 red bell pepper, cut into chunks
1 red onion, cut into chunks
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
Wooden skewers
Instructions:
In a bowl, combine olive oil, lemon juice, garlic, cumin, coriander, salt, and pepper.
Add lamb cubes to the marinade and toss until well coated.
Cover and marinate in the refrigerator for at least 1 hour.
Preheat the grill or grill pan to medium-high heat.
Thread marinated lamb, bell pepper, and onion onto wooden skewers.
Grill the kebabs for about 10-12 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness.
Serve with mint yogurt sauce (combine plain yogurt, minced fresh mint, lemon juice, salt, and pepper) and pita bread.
Average Cooking Time: 20-25 minutes (including marinating time)
Lamb Curry.
Ingredients:
1 ½ pounds of lamb shoulder, cut into cubes
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon chili powder (adjust according to your preference)
1 can (14 ounces) diced tomatoes
1 cup coconut milk
Salt to taste
Fresh cilantro for garnish
Instructions:
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add chopped onions and cook until soft and golden brown.
Add minced garlic and grated ginger, and cook for another minute.
Stir in curry powder, cumin, coriander, turmeric, and chili powder, and cook for 1-2 minutes until fragrant.
Add lamb cubes to the pot and brown them on all sides.
Pour in diced tomatoes and coconut milk. Season with salt.
Cover the pot and simmer over low heat for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
Garnish with fresh cilantro and serve with rice or naan bread.
Average Cooking Time: 2-2.5 hours
Herb-Crusted Rack of Lamb.
Ingredients:
2 racks of lamb (about 1.5 pounds each)
2 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 cloves garlic, minced
Salt and pepper to taste
Olive oil for searing
Instructions:
Preheat the oven to 400°F (200°C).
Season the lamb racks with salt and pepper.
In a small bowl, combine Dijon mustard, rosemary, thyme, and minced garlic.
Heat some olive oil in a large oven-safe skillet over high heat.
Sear the lamb racks on all sides until browned.
Remove the skillet from the heat and brush the mustard-herb mixture over the lamb racks.
Transfer the skillet to the preheated oven and roast for about 15-20 minutes for medium-rare.
Let the lamb rest for a few minutes before slicing into individual chops.
Average Cooking Time: 30-35 minutes
Lamb Biryani.
Ingredients:
1 ½ pounds of lamb shoulder, cut into cubes
2 cups basmati rice
4 tablespoons ghee or vegetable oil
2 onions, thinly sliced
2 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1 cup plain yogurt
1 cup chicken or vegetable broth
1 cup water
Salt to taste
Fresh cilantro and mint leaves for garnish
Instructions:
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
Heat ghee or oil in a large pot or Dutch oven over medium heat.
Add sliced onions and cook until golden brown and crispy. Remove half of the onions and set aside for garnish.
Add minced garlic and grated ginger to the pot, and cook for another minute.
Stir in cumin, coriander, turmeric, and chili powder, and cook for 1-2 minutes until fragrant.
Add lamb cubes to the pot and brown them on all sides.
In a bowl, whisk together yogurt, broth, and salt. Pour the mixture over the lamb into the pot.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours or until the lamb is tender.
Meanwhile, in a separate pot, bring water to a boil and cook the drained rice until it is about 70% cooked. Drain the rice.
Preheat the oven to 350°F (175°C).
In a deep oven-safe dish, layer half of the partially cooked rice, followed by the lamb and its sauce. Top with the remaining rice.
Cover the dish with foil and bake in the preheated oven for 30 minutes.
Garnish with the reserved crispy onions, fresh cilantro, and mint leaves before serving.
Average Cooking Time: 2.5-3 hours
Lamb Stew with Root Vegetables.
Ingredients:
1 ½ pounds of lamb stew meat, cut into chunks
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 potatoes, peeled and chopped
2 cups beef or vegetable broth
1 cup red wine (optional)
1 tablespoon tomato paste
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add lamb chunks and brown them on all sides.
Add chopped onions and minced garlic to the pot, and cook until the onions are soft and translucent.
Stir in tomato paste and cook for another minute.
Add carrots, parsnips, potatoes, broth, red wine (if using), dried thyme, salt, and pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
Adjust seasoning if needed.
Garnish with fresh parsley before serving.
Average Cooking Time: 2-2.5 hours
Lamb Gyro.
Ingredients:
1 ½ pounds ground lamb
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
Salt and pepper to taste
Pita bread
Tzatziki sauce (yogurt, cucumber, garlic, lemon juice, salt, and pepper)
Chopped tomatoes, onions, and lettuce for garnish
Instructions:
In a bowl, combine ground lamb, minced garlic, oregano, cumin, coriander, paprika, salt, and pepper.
Mix well until all the ingredients are evenly incorporated.
Cover and refrigerate the mixture for at least 1 hour.
Preheat the grill or grill pan to medium-high heat.
Divide the lamb mixture into portions and shape them into oblong patties.
Grill the lamb patties for about 4-5 minutes per side or until cooked to your desired level of doneness.
Warm the pita bread.
Fill each pita with a lamb patty and garnish with tzatziki sauce, chopped tomatoes, onions, and lettuce.
Fold the pita and serve.
Average Cooking Time: 20-25 minutes (including chilling time)
