Lamb Recipes
Moroccan Lamb Tajine.
Ingredients:
1 ½ pounds of 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 diced tomatoes
1 cup vegetable or chicken broth
½ cup pitted green olives
¼ cup raisins
Fresh cilantro for garnish
Instructions:
Heat olive oil in a large pot or tajine 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 diced tomatoes and vegetable or chicken broth 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.
Stir in green olives and raisins, and simmer for an additional 10 minutes.
Garnish with fresh cilantro before serving. Serve with couscous or bread.
Average Cooking Time: 2-2.5 hours
Grilled Greek Lamb Chops.
Ingredients:
1 ½ pounds lamb chops
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon lemon juice
Salt and pepper to taste
Instructions:
In a bowl, combine olive oil, minced garlic, chopped oregano, chopped rosemary, lemon juice, salt, and pepper.
Place the lamb chops in a shallow dish and pour the marinade over them. Coat the chops evenly.
Cover the dish and let the lamb chops marinate in the refrigerator for at least 1 hour.
Preheat the grill to medium-high heat.
Remove the lamb chops from the marinade and grill them for about 3-4 minutes per side or until cooked to your desired level of doneness.
Let the lamb chops rest for a few minutes before serving.
Average Cooking Time: 15-20 minutes (including marinating time)
Lamb and Leek Pie.
Ingredients:
1 ½ pounds of lamb leg or shoulder, cut into chunks
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 leeks, sliced
2 carrots, diced
2 tablespoons all-purpose flour
1 cup beef or vegetable broth
1 cup red wine (optional)
1 teaspoon dried thyme
Salt and pepper to taste
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions:
Preheat the oven to 375°F (190°C).
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, sliced leeks, and diced carrots to the pot, and cook until the vegetables are softened.
Add lamb chunks to the pot and brown them on all sides.
Stir in all-purpose flour and cook for another minute.
Pour in beef or vegetable broth, red wine (if using), dried thyme, salt, and pepper. 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 flavors have melded together.
Transfer the lamb mixture to a deep pie dish.
Roll out the puff pastry and place it over the pie dish, covering the lamb mixture completely. Trim any excess pastry.
Brush the pastry with beaten egg to create a golden crust.
Bake in the preheated oven for 30-35 minutes or until the pastry is puffed and golden brown.
Let it cool for a few minutes before serving.
Average Cooking Time: 2-2.5 hours
Lamb and Spinach Lasagna.
Ingredients:
1 ½ pounds ground lamb
1 onion, chopped
2 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
½ teaspoon dried basil
Salt and pepper to taste
2 cups fresh spinach leaves
1 cup ricotta cheese
1 cup shredded mozzarella cheese
9 lasagna noodles, cooked and drained
Instructions:
Preheat the oven to 375°F (190°C).
Heat a large skillet over medium heat and brown the ground lamb.
Add chopped onions and minced garlic to the skillet, and cook until the onions are soft and translucent.
Stir in diced tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes.
Add fresh spinach leaves to the skillet and cook until wilted.
In a separate bowl, combine ricotta cheese and shredded mozzarella cheese.
Spread a layer of the lamb and spinach mixture in the bottom of a greased baking dish.
Arrange 3 lasagna noodles over the lamb mixture.
Spread a layer of the cheese mixture over the noodles.
Repeat the layers, ending with a layer of lamb mixture on top.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving.
Average Cooking Time: 1 hour
Lamb and Chickpea Stew.
Ingredients:
1 ½ pounds of lamb stew meat, cut into chunks
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
1 can (14 ounces) diced tomatoes
1 can (14 ounces) chickpeas, drained and rinsed
4 cups beef or vegetable broth
1 teaspoon dried rosemary
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, minced garlic, chopped carrots, and chopped celery to the pot. Cook until onions are soft and translucent.
Add lamb chunks to the pot and brown them on all sides.
Stir in diced tomatoes, chickpeas, beef or vegetable broth, dried rosemary, salt, and pepper. 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 flavors have melded together.
Adjust seasoning if needed.
Garnish with fresh parsley before serving.
Average Cooking Time: 2-2.5 hours
Lamb and Fennel Stew.
Ingredients:
1 ½ pounds of lamb shoulder, cut into chunks
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 fennel bulb, thinly sliced
2 carrots, chopped
2 potatoes, peeled and diced
1 can (14 ounces) diced tomatoes
4 cups beef or vegetable broth
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 chopped onions, minced garlic, sliced fennel, chopped carrots, and diced potatoes to the pot. Cook until onions are soft and translucent.
Add lamb chunks to the pot and brown them on all sides.
Stir in diced tomatoes, beef or vegetable broth, dried thyme, salt, and pepper. 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 flavors have melded together.
Adjust seasoning if needed.
Garnish with fresh parsley before serving.
Average Cooking Time: 2-2.5 hours
Lamb and Quinoa Stuffed Bell Peppers.
Ingredients:
1 ½ pounds ground lamb
4 bell peppers (any color), halved and seeded
1 onion, finely chopped
2 cloves garlic, minced
1 cup cooked quinoa
1 can (14 ounces) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Shredded mozzarella cheese for topping
Fresh basil for garnish
Instructions:
Preheat the oven to 375°F (190°C).
Heat a large skillet over medium heat and brown the ground lamb.
Add chopped onions and minced garlic to the skillet, and cook until the onions are soft and translucent.
Stir in cooked quinoa, diced tomatoes (with their juices), dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes.
Arrange the bell pepper halves in a greased baking dish.
Fill each pepper half with the lamb and quinoa mixture.
Top with shredded mozzarella cheese.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Garnish with fresh basil before serving.
Average Cooking Time: 45-50 minutes
Lamb and Couscous Salad.
Ingredients:
1 ½ pounds of lamb leg or shoulder, cut into cubes
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
Salt and pepper to taste
1 cup couscous
1 ½ cups boiling water
1 cucumber, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Instructions:
In a bowl, combine olive oil, ground cumin, ground coriander, paprika, salt, and pepper.
Add lamb cubes to the bowl and toss until well coated.
Heat a grill or grill pan to medium-high heat.
Grill the lamb cubes for about 10-12 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness. Remove from heat and let it rest for a few minutes.
In a separate bowl, place the couscous and pour boiling water over it. Cover and let it sit for 5 minutes or until the water is absorbed. Fluff the couscous with a fork.
In a large bowl, combine cooked couscous, diced cucumber, diced bell pepper, cherry tomatoes, chopped mint, chopped parsley, lemon juice, and extra virgin olive oil. Toss well to combine.
Add the grilled lamb cubes to the bowl and gently mix.
Serve the lamb and couscous salad as a main dish or side dish.
Average Cooking Time: 25-30 minutes
Lamb and Lentil Curry.
Ingredients:
1 ½ pounds of 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 cup dried lentils
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 dried lentils, 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.
Adjust seasoning if needed.
Garnish with fresh cilantro before serving. Serve with rice or naan bread.
Average Cooking Time: 2-2.5 hours
Lamb and Pumpkin Curry.
Ingredients:
1 ½ pounds of 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 cups diced pumpkin
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 diced pumpkin, 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.
Adjust seasoning if needed.
Garnish with fresh cilantro before serving. Serve with rice or naan bread.
Average Cooking Time: 2-2.5 hours
