Lamb Recipes
Moroccan Lamb Tagine with Apricots.
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 dried apricots
1 cup vegetable or chicken broth
Fresh cilantro for garnish
Cooked couscous for serving
Instructions:
Heat olive 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, 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 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.
Adjust seasoning if needed.
Garnish with fresh cilantro before serving. Serve with cooked couscous.
Average Cooking Time: 2-2.5 hours
Greek Lamb Gyros.
Ingredients:
1 ½ pounds boneless lamb shoulder, thinly sliced
4 pita breads
1 cup plain Greek yogurt
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Sliced tomatoes, cucumbers, and red onions for serving
Instructions:
In a bowl, combine Greek yogurt, lemon juice, minced garlic, dried oregano, salt, and pepper. Mix well to make the tzatziki sauce.
Season the lamb slices with salt and pepper.
Heat a grill or grill pan to medium-high heat.
Grill the lamb slices for about 2-3 minutes per side or until cooked to your desired level of doneness.
Warm the pita bread on the grill for a few seconds on each side.
Spread a dollop of tzatziki sauce on each pita bread.
Place grilled lamb slices, sliced tomatoes, cucumbers, and red onions on top of the tzatziki sauce.
Roll up the pita bread and serve the lamb gyros.
Average Cooking Time: 15-20 minutes
Herb-Crusted Rack of Lamb.
Ingredients:
2 racks of lamb, frenched and trimmed
2 tablespoons Dijon mustard
2 cloves garlic, minced
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Salt and pepper to taste
2 tablespoons olive oil
Instructions:
Preheat the oven to 400°F (200°C).
Season the racks of lamb with salt and pepper.
In a small bowl, combine Dijon mustard, minced garlic, chopped fresh rosemary, and chopped fresh thyme. Mix well.
Spread the mustard-herb mixture evenly over the meaty side of the racks of lamb.
Heat olive oil in an oven-safe skillet over high heat.
Place the racks of lamb, meaty side down, in the skillet and sear for 3-4 minutes until browned.
Flip the racks of lamb, bone side down, and transfer the skillet to the preheated oven.
Roast for 15-20 minutes or until the lamb reaches your desired level of doneness (about 130°F for medium-rare).
Remove the skillet from the oven and let the lamb rest for a few minutes before slicing and serving.
Average Cooking Time: 25-30 minutes
Herb-Marinated Grilled Lamb Chops.
Ingredients:
8 lamb chops
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 cloves garlic, minced
Salt and pepper to taste
Lemon wedges for serving
Instructions:
In a bowl, combine olive oil, chopped fresh rosemary, chopped fresh thyme, minced garlic, salt, and pepper.
Place the lamb chops in a shallow dish and pour the marinade over them. Make sure the chops are well coated. Let them marinate in the refrigerator for at least 1 hour.
Preheat the grill to medium-high heat.
Grill the lamb chops for about 4-5 minutes per side or until cooked to your desired level of doneness.
Remove the lamb chops from the grill and let them rest for a few minutes before serving.
Serve the grilled lamb chops with lemon wedges.
Average Cooking Time: 15-20 minutes (including marinating time)
Italian-Style Braised Lamb Shanks.
Ingredients:
4 lamb shanks
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
4 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1 cup red wine
2 cups beef or vegetable broth
2 tablespoons tomato paste
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
Salt and pepper to taste
Fresh parsley for garnish
Creamy polenta or mashed potatoes for serving
Instructions:
Preheat the oven to 325°F (160°C).
Season the lamb shanks with salt and pepper.
Heat olive oil in a large oven-safe pot or Dutch oven over medium heat.
Add lamb shanks to the pot and brown them on all sides. Remove the shanks and set aside.
In the same pot, add chopped onions, carrots, celery, and minced garlic. Cook until the vegetables are softened.
Stir in diced tomatoes, red wine, beef or vegetable broth, tomato paste, fresh rosemary, and fresh thyme. Mix well.
Return the lamb shanks to the pot and bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven.
Braise the lamb shanks in the oven for 2.5 to 3 hours or until the meat is tender and falling off the bone.
Remove the pot from the oven and let the lamb shanks rest in the cooking liquid for a few minutes.
Garnish with fresh parsley before serving. Serve with creamy polenta or mashed potatoes.
Average Cooking Time: 3-3.5 hours
Grilled 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 ground cumin
1 teaspoon ground coriander
Salt and pepper to taste
Burger buns
Sliced tomatoes, lettuce, and red onions for serving
Instructions:
In a bowl, combine ground lamb, finely chopped onions, minced garlic, chopped fresh parsley, chopped fresh mint, ground cumin, ground coriander, salt, and pepper. Mix well.
Divide the lamb mixture into portions and shape them into patties.
Preheat the grill to medium-high heat.
Grill the lamb patties for about 4-5 minutes per side or until cooked to your desired level of doneness.
Remove the patties from the grill and let them rest for a few minutes.
Toast the burger buns on the grill for a few seconds.
Assemble the lamb burgers with sliced tomatoes, lettuce, and red onions.
Serve the grilled lamb burgers.
Average Cooking Time: 15-20 minutes
Persian Lamb Stew.
Ingredients:
1 ½ pounds of lamb shoulder, cut into chunks
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 can (14 ounces) diced tomatoes
1 cup yellow split peas
2 tablespoons tomato paste
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
Salt and pepper to taste
2 tablespoons dried lime powder (or juice of 1 lime)
Cooked basmati rice for serving
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 to the pot and cook for another minute.
Stir in diced tomatoes, yellow split peas, tomato paste, ground turmeric, ground cinnamon, salt, and pepper. Stir well.
Add lamb chunks to the pot and brown them on all sides.
Pour enough water into the pot to cover the ingredients.
Bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours, or until the lamb is tender and the flavors have melded together.
Adjust seasoning if needed.
Stir in dried lime powder (or lime juice) and simmer for an additional 10 minutes.
Serve the Persian lamb stew over cooked basmati rice.
Average Cooking Time: 2-2.5 hours
Moroccan Lamb Meatballs with Couscous.
Ingredients:
1 ½ pounds ground lamb
½ cup breadcrumbs
1 onion, finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon paprika
1 egg, lightly beaten
Salt and pepper to taste
2 tablespoons olive oil
1 can (14 ounces) diced tomatoes
1 cup vegetable or chicken broth
1 cup couscous
Fresh parsley for garnish
Instructions:
In a large bowl, combine ground lamb, breadcrumbs, finely chopped onion, minced garlic, ground cumin, ground coriander, ground cinnamon, ground ginger, paprika, egg, salt, and pepper. Mix well.
Shape the lamb mixture into meatballs.
Heat olive oil in a large skillet over medium heat.
Add the lamb meatballs to the skillet and cook until browned on all sides. Remove the meatballs from the skillet and set aside.
In the same skillet, add diced tomatoes and vegetable or chicken broth. Stir well and bring to a simmer.
Return the meatballs to the skillet and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened.
Meanwhile, prepare the couscous according to the package instructions.
Serve the Moroccan lamb meatballs over cooked couscous and garnish with fresh parsley.
Average Cooking Time: 40-45 minutes
Lamb and Vegetable Curry.
Ingredients:
1 ½ pounds boneless lamb, cut into chunks
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 turmeric
¼ teaspoon cayenne pepper (adjust according to your spice preference)
1 can (14 ounces) diced tomatoes
1 cup coconut milk
1 cup chicken or vegetable broth
2 carrots, peeled and sliced
1 bell pepper, sliced
1 cup frozen peas
Salt and pepper to taste
Fresh cilantro for garnish
Cooked basmati rice or naan bread for serving
Instructions:
In a large pot or Dutch oven, heat vegetable oil over medium heat.
Add chopped onions, minced garlic, and grated ginger to the pot, and cook until the onions are soft and translucent.
Stir in curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.
Add lamb chunks to the pot and brown them on all sides.
Pour diced tomatoes, coconut milk, and chicken or vegetable broth into 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.
Add sliced carrots, bell pepper, and frozen peas to the pot. Stir and continue cooking for an additional 15-20 minutes or until the vegetables are cooked to your desired tenderness.
Season with salt and pepper to taste.
Garnish with fresh cilantro before serving. Serve the lamb and vegetable curry with cooked basmati rice or naan bread.
Average Cooking Time: 2-2.5 hours
