Lamb Recipes
Lamb Shank Stew.
Ingredients:
4 lamb shanks
2 tablespoons vegetable oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups beef or vegetable broth
1 cup red wine (optional)
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Preheat the oven to 325°F (165°C).
Heat vegetable oil in a large oven-safe pot or Dutch oven over medium heat.
Season the lamb shanks with salt and pepper.
Brown the lamb shanks on all sides in the pot.
Remove the lamb shanks from the pot and set them aside.
In the same pot, add chopped onions, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
Stir in tomato paste and cook for another minute.
Add beef or vegetable broth, red wine (if using), dried rosemary, dried thyme, salt, and pepper to the pot. Stir well.
Return the lamb shanks to the pot, making sure they are partially submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven.
Bake for about 2.5 to 3 hours, or until the lamb shanks are tender and the meat easily falls off the bone.
Garnish with fresh parsley before serving.
Average Cooking Time: 3-3.5 hours
Lamb and Eggplant Curry.
Ingredients:
1 ½ pounds lamb shoulder, cut into chunks
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
½ teaspoon chili powder (adjust according to your preference)
1 eggplant, cut into cubes
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 to the pot, and cook for another minute.
Stir in ground cumin, coriander, turmeric, and chili powder, and cook for 1-2 minutes until fragrant.
Add lamb chunks to the pot and brown them on all sides.
Add eggplant cubes, diced tomatoes (with their juices), coconut milk, and salt to the pot. Stir well.
Cover the pot and simmer over low heat for 1.5 to 2 hours or until the lamb is tender.
Garnish with fresh cilantro before serving. Serve with rice or naan bread.
Average Cooking Time: 2-2.5 hours
Lamb and Barley Soup.
Ingredients:
1 ½ pounds of lamb stew meat, cut into chunks
2 tablespoons vegetable oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 cup pearl barley
6 cups beef or vegetable broth
2 bay leaves
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add chopped onions, carrots, celery, and minced garlic to the pot. Cook until onions are soft and translucent.
Add lamb chunks to the pot and brown them on all sides.
Stir in pearl barley and cook for 1-2 minutes.
Pour in beef or vegetable broth and add bay leaves. Stir well.
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 barley is cooked through.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving.
Average Cooking Time: 2-2.5 hours
Lamb and Sweet Potato Curry.
Ingredients:
1 ½ pounds lamb shoulder, cut into chunks
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
½ teaspoon chili powder (adjust according to your preference)
2 sweet potatoes, peeled and cut into cubes
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 to the pot, and cook for another minute.
Stir in ground cumin, coriander, turmeric, and chili powder, and cook for 1-2 minutes until fragrant.
Add lamb chunks to the pot and brown them on all sides.
Add sweet potato cubes, diced tomatoes (with their juices), coconut milk, and salt to the pot. Stir well.
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 before serving. Serve with rice or naan bread.
Average Cooking Time: 2-2.5 hours
Lamb and Cauliflower Curry.
Ingredients:
1 ½ pounds lamb shoulder, cut into chunks
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
½ teaspoon chili powder (adjust according to your preference)
1 head cauliflower, cut into florets
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 to the pot, and cook for another minute.
Stir in ground cumin, coriander, turmeric, and chili powder, and cook for 1-2 minutes until fragrant.
Add lamb chunks to the pot and brown them on all sides.
Add cauliflower florets, diced tomatoes (with their juices), coconut milk, and salt to the pot. Stir well.
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 before serving. Serve with rice or naan bread.
Average Cooking Time: 2-2.5 hours
Greek-style Lamb Burgers.
Ingredients:
1 ½ pounds ground lamb
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon dried oregano
Salt and pepper to taste
4 burger buns
Tzatziki sauce (yogurt, cucumber, garlic, lemon juice, salt, and pepper)
Sliced tomatoes, red onions, and lettuce for garnish
Instructions:
In a bowl, combine ground lamb, chopped onions, minced garlic, parsley, mint, oregano, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
Shape the mixture into patties.
Preheat the grill or grill pan to medium-high heat.
Grill the lamb burgers for about 4-5 minutes per side or until cooked to your desired level of doneness.
Toast the burger buns if desired.
Spread tzatziki sauce on the bottom half of each burger bun.
Place a grilled lamb burger on top of the sauce.
Garnish with sliced tomatoes, red onions, and lettuce.
Cover with the top half of the bun and serve.
Average Cooking Time: 20-25 minutes
Lamb and Potato Curry.
Ingredients:
1 ½ pounds lamb shoulder, cut into chunks
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
½ teaspoon chili powder (adjust according to your preference)
2 potatoes, peeled and cut into cubes
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 to the pot, and cook for another minute.
Stir in ground cumin, coriander, turmeric, and chili powder, and cook for 1-2 minutes until fragrant.
Add lamb chunks to the pot and brown them on all sides.
Add potato cubes, diced tomatoes (with their juices), coconut milk, and salt to the pot. Stir well.
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 before serving. Serve with rice or naan bread.
Average Cooking Time: 2-2.5 hours
Lamb Kofta Skewers.
Ingredients:
1 ½ pounds ground lamb
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
Salt and pepper to taste
Wooden skewers
Instructions:
In a bowl, combine ground lamb, chopped onions, minced garlic, parsley, mint, cumin, coriander, cinnamon, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
Shape the mixture into oblong patties and thread them onto wooden skewers.
Preheat the grill or grill pan to medium-high heat.
Grill the lamb kofta skewers for about 4-5 minutes per side or until cooked through.
Serve the lamb kofta skewers with pita bread and tzatziki sauce.
Average Cooking Time: 20-25 minutes
Lamb and Apricot Tagine.
Ingredients:
1 ½ pounds lamb shoulder, cut into chunks
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
½ teaspoon ground turmeric
Salt and pepper to taste
1 cup dried apricots
2 cups chicken or vegetable broth
Fresh cilantro for garnish
Instructions:
Heat olive oil in a tagine or large pot over medium heat.
Add chopped onions and cook until soft and golden brown.
Add minced garlic and grated ginger to the pot, and cook for another minute.
Stir in ground cumin, coriander, cinnamon, turmeric, salt, and pepper, and cook for 1-2 minutes until fragrant.
Add lamb chunks to the pot and brown them on all sides.
Add dried apricots and chicken or vegetable broth to the pot. Stir well.
Cover the tagine or pot and simmer over low heat for 2 to 2.5 hours, or until the lamb is tender and the flavors have melded together.
Garnish with fresh cilantro before serving. Serve with couscous or rice.
Average Cooking Time: 2-2.5 hours
Lamb and Mushroom Shepherd’s Pie.
Ingredients:
1 ½ pounds ground lamb
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
2 tablespoons tomato paste
1 cup beef or vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste
4 cups mashed potatoes
½ cup shredded cheddar cheese
Instructions:
Preheat the oven to 375°F (190°C).
Heat a large skillet over medium heat and brown the ground lamb.
Add chopped onions, carrots, and minced garlic to the skillet, and cook until onions are soft and translucent.
Stir in sliced mushrooms, tomato paste, beef or vegetable broth, dried thyme, salt, and pepper. Cook for 5 minutes.
Transfer the lamb and mushroom mixture to a greased baking dish.
Spread mashed potatoes evenly over the top.
Sprinkle shredded cheddar cheese over the mashed potatoes.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and bubbly.
Let it cool for a few minutes before serving.
Average Cooking Time: 45-50 minutes
