Recipes
Categories
Type of Cut
Dish Type
-
coming soon
-
-
-
-
-
coming soon
Best Leg of Lamb
This recipe is so easy and seriously amazing. When we first found the recipe, I think we made it every week for a month and had to force ourselves to stop making it to try other recipes.
Ingredients
1 leg roast
2-3 garlic cloves, cut into thick slices- this is one recipe that garlic cloves really are better than the jar of garlic
olive oil
1 tbsp kosher salt
1 tsp ground black pepper
2 tsp garlic powder
½ tsp onion powder
1 tsp dried oregano
1 tsp dried rosemary
½ tsp coriander
Instructions
Heat the oven to 325°F. Mix all the dried spices together. Take the leg and cut slices into it all over. In each slice insert one slice of garlic. Place leg in baking pan and drizzle with olive oil. Rub the dried spices all over the lamb. Cook, uncovered 25 minutes for every pound of lamb [if lamb is 3 lbs. cook 1 hr. 15 minutes; for 4 lbs. 1 hr. 40 minutes; for 5 lbs. 2 hr. 5 minutes]. Remove from oven, cover with aluminum foil and let rest for 20 minutes. Serve and enjoy!
Grilled Lamb Roast with Rosemary
We tried this recipe with a small loin roast, and it was delicious. The original recipe called for it to be used with a leg of lamb, and we also think the marinade would be delicious on chops as well. The recipe below is for about 2 lbs. of meat, you’ll want to add a bit more of each for a bigger roast or leave as is for a milder flavor.
Ingredients
lamb meat, a roast, or chops
rosemary (we used about a tsp of dried rosemary, or you can use fresh)
garlic- 2 big scoops of minced garlic or a couple cloves of fresh garlic
2 tbsp Dijon mustard
3 tbsp olive oil
⅛ tsp lemon juice
2 tsp kosher salt
1 tsp black pepper
Instructions
Mix rosemary, garlic, mustard, olive oil, lemon juice, salt, & pepper. Trim any excess fat from your roast and rub your marinade all over, season with a little more salt and pepper. We only let the roast sit in the marinade for 20 minutes, but the original recipe recommends 4 hrs. or overnight. Remove lamb from the fridge and let get to room temperature before putting it on your preheated grill. Your grill should be medium/low heat about 250-ish °F. Place your lamb on the grill and cook until the internal temp is 135°F. For our 2 lb. loin roast it was 10 minutes per side. Serve and enjoy!
Grilled Leg of Lamb w/ Truffle Oil
Ingredients
1 leg of lamb
sea salt
fresh cracked pepper
⅓ c onion, diced
½ c tomato, diced
truffle oil
fresh basil (approx. 7 leaves)
breadcrumbs
Instructions
Place leg of lamb on a piece of aluminum foil. Sprinkle with salt and pepper. Top with onions and tomatoes. Drizzle with a liberal amount of truffle oil. Sprinkle with breadcrumbs (approx. ⅛ cup). Top with fresh basil. Grill at about 400°F for approx. 1 hour or until cooked, approx. 130°-150°, depending on how well-done you enjoy your lamb. Remove from grill, add a little more fresh cracked pepper and serve.
Lamb & Feta Stuffed Mushrooms
We made this recipe using Heartland Organic’s blue oyster mushrooms. Since the shape of blue oysters isn’t cupped to assemble into a true stuffed mushroom, we laid them flat out and layered the lamb & feta mixture on top instead. To order from Heartland Organics, visit heartland-organics.com.
Ingredients
16 oz. of mushrooms
1 lb. ground lamb
olive oil
chopped onion (we use a white sweet onion, about ¾ cup)
4 cloves of minced garlic (we use 3 heaping spoonfuls pre-minced garlic)
2 tsp dried oregano
6 oz feta crumbled cheese
2 handfuls of fresh spinach
Instructions
Heat the oven to 325°F. Prepare your mushrooms: de-stem each mushroom and place in a bowl. Drizzle with olive oil and a little sea salt. Lightly toss to coat the mushrooms, then place the mushroom tops on a baking pan. Take the mushroom stems if you have them, chop them up and set aside. Heat olive oil in skillet medium-high heat. Add onion, and sea salt. Cover and let cook, stirring occasionally until the onion browns. Stir chopped mushrooms, garlic and allow to cook until turning brown. Push veggie-mushroom mix to the side of the skillet. Add to your skillet the ground lamb and cook until brown, stirring often to crumble it more. Add to the skillet oregano, feta, spinach, and more sea salt. Stir well, then cover and cook for an additional 2 minutes or until the spinach is wilted. Spoon lamb & feta mix into your mushrooms and bake for 20-25 minutes. Remove from oven and enjoy!
Lamb Shanks in Red Wine
Ingredients
olive oil
4 lamb shanks
5 tbsp flour
handful of fresh or dried chives
2 stalks celery, diced
2 carrots, chopped
2 medium onions, diced
garlic…lots of garlic! 12-14 cloves, diced (we usually use minced garlic)
1 bay leaf
dried thyme, couple shakes
dried rosemary, couple shakes
1 tsp whole black peppercorns
1.5 cups red wine
2.5 cups chicken stock
Sea salt
optional: 2 large potatoes, cubed
Instructions
Heat the oven to 350°F. On stove top in large skillet, heat olive oil over medium/high heat. Coat lamb shanks with flour and then sear in the hot oil until browned all over. Remove from pan and set shanks aside. Add to the skillet chives, celery, carrot, onion, potatoes, and garlic. Cook until softened and lightly browned. Keep stirring to avoid burning. Add bay leaf, peppercorns, thyme, rosemary, red wine, and chicken stock. Bring to a simmer. Season the veggies with salt, then place the shanks on top. Cover with tin foil or a lid and put in the oven. Cook for about 2 hours until cooked. Remove from oven and serve.
Loaded Lamb Nachos
We love, love, love these. You can make these to whatever size you want. A small cookie sheet full can feed 2-4 people. We are listing how we make our nachos, but you can add or subtract ingredients to your liking, including chilies, olives, and black beans. You can also serve the nachos with guacamole, or salsa instead of sour cream.
Ingredients
tortilla chips
shredded cheese (we like a blend of Monterey jack or pepper jack with Colby)
1 lb. ground lamb cooked with 1 packet of taco seasoning
peppers, chopped, these can be sweet or hot or a blend
tomatoes, chopped (we tend to put a lot of tomatoes, i.e., 3 per cookie sheet)
avocado, chopped
onion, chopped
sour cream
Instructions
Heat the oven to 350°F. On a baking sheet layer, in this order: taco chips, cooked ground lamb, shredded cheese, peppers, onions, avocado, tomatoes. Bake for 10 minutes. Remove from oven and enjoy dipped in sour cream!
Mediterranean Lamb Pizza
Ingredients
4 slices of naan bread or flatbread, already cooked
¼ c feta crumbled
2 lemons, 1 zest, and 1 thinly slice the peel
1 red onion, thinly sliced
2 tbsp harissa spice (we use ‘New York Shuk Shawarma’ spice from Wegmans when we can’t find harissa)
⅔ c mint leaves, chopped
2 tbsp pine nuts, toasted
½ lb. ground lamb
½ tsp cumin
½ tsp coriander, ground
1 tsp paprika
½ tsp lemon zest
lemon juice
1 tbsp red wine
olive oil
kosher salt
2 tbsp parsley, chopped
⅓ c Greek yogurt
1 tbsp tahini (find it at the store in the peanut butter aisle)
1 ½ tsp sesame seeds
water
Instructions
Add to bowl: lamb, ½ tsp cumin, ½ tsp ground coriander, 1 tsp paprika, ½ tsp lemon zest, 1 tbsp lemon juice, 1 tbsp red wine, 1 tsp olive oil, 1 ½ tsp kosher salt. Refrigerate for at least an hour or overnight.
After refrigerated, take lamb mixture and brown it in large skillet with more olive oil on high heat. Once browned, thoroughly remove from heat and stir in 2 tbsp chopped mint & 2 tbsp chopped parsley, set aside. Heat the oven to 450°F.
Add to 2nd bowl: ⅓ c yogurt, 1 tbsp tahini, 1 ½ tsp sesame seeds, ¾ tsp lemon juice, ¾ tbsp olive oil, 1 ½ tbsp water, ½ tsp kosher salt.
Add to 3rd bowl: dry harissa spice- about 2 tbsp, olive oil- enough to mix with the spice and make into a drizzle.
Mix all ingredients well, set aside. Lightly spray baking sheet with no stick baking spray, lay crust out on sheet. Add a thin layer of lamb mixture to each flatbread. Sprinkle with feta, lemon slices, and red onion slices. Bake until flatbread is lightly toasted, about 12 minutes. Remove from oven and drizzle each pizza with sauce from 2nd bowl, and then drizzle 3rd bowl of harissa oil lightly over everything. Sprinkle with mint and pine nuts. Serve and enjoy!
Simple & Easy Baked Lamb Rack
We found this rack of lamb recipe is so good and easy. The original recipe has it paired with a mushroom sauce which we’ve included and is very good as well but not necessary if you’d prefer to skip.
Ingredients
For just the rack:
rack of lamb
2 tbsp olive oil
Kosher salt
fresh cracked pepper
For the mushroom sauce:
1 tbsp olive oil
4 cloves minced garlic
¼ c diced onion
8 oz of mushrooms
1 c red wine
½ c chicken stock
1 tbsp butter
1 tsp thyme
Instructions
Heat the oven to 350°F. Season your rack with salt and pepper well. In a skillet heat the olive oil in medium-high heat. Once heated up, brown all sides of the lamb rack, remembering to brown the ends as well. Place the skillet in the oven and cook for 15-20 minutes (130-ish° internal temp, depending on how well-done you want it). Remove from the oven and allow to rest before serving. At this point you can enjoy the rack on its own or continue and make the mushroom sauce. In a skillet add 1 tbsp olive oil and heat up, then add garlic, onion, and mushrooms. Once mushrooms have softened add wine and stock. Keep heat on high and simmer until the liquid is reduced to ¾ cups. Turn off heat and add butter and thyme, stirring until melted. Season with salt and pepper to taste. Serve over rack of lamb and enjoy.
Simple Grilled Lamb Chops
This is our go to recipe for chops; we are lazy cooks and don’t always remember to prepare dinner ahead or defrost something. Chops are so easy and fast to defrost so we eat them a lot as a quick delicious meal.
Ingredients
lamb chops
salt
pepper
Instructions
Lightly season your chops with salt and pepper. Heat your grill to medium heat. Place chops on grill and cook 3-4 minutes per side. Remove from grill season again with salt and pepper (we prefer sea salt and fresh cracked pepper at this stage). Serve and enjoy!
Smoked Lamb Rack
This recipe was shared with us from a lovely couple in Medina, NY, and OMG it is so so so good. BUT the recipe isn’t only the cooking time, it needs the extra rest time after smoking it to really make the rack mouth-watering. Don’t be like David and immediately start eating it when you pull it out of the smoker. Be patient and you will thank me.
Ingredients
rack of lamb
sea salt
fresh cracked pepper
dried garlic powder
Instructions
Lightly season your rack with salt, pepper, and garlic. Heat your smoker to 225°F. Place the rack with the fat side up (the curve part is up) in your smoker. Smoke for 3-4 hours depending on how large your rack is. Do not eat it yet!! I’m serious. Remove from the smoker and season again with salt and pepper. Lightly wrap in tin foil and place in an unheated oven, or your microwave, and let it sit for 30-45 minutes. After letting it sit, unwrap and devour.
Crockpot Lamb & Eggplant
This was such an easy recipe to throw together in the morning and come home to at night. We don’t usually cook with eggplant but this is definitely going to be a recipe we will make often now.
Ingredients
2 lamb shanks
1 onion, diced
2 cloves garlic, minced
1 stalk celery, diced
1 carrot, diced
1 medium eggplant, chopped
1 large, sweet potato, cut into small cubes
2 bay leaves
2 tsp cumin
2 tsp oregano
1 c tomato sauce
2 tbsp apple cider vinegar
salt
pepper
Instructions
In your crockpot put everything but the lamb, vinegar, salt and pepper. Mix everything up. Place the lamb shanks on top of the mix. Drizzle apple cider vinegar over the lamb. Scoop just a little of the sauce mix onto the shanks. Season with salt and pepper. Cook on low for 8 hours. Serve and enjoy with a little sea salt and fresh cracked pepper on top before eating. We served the mixture on top of jasmine rice. Recipe originally found on Kids Eat by Shanai
Crockpot Lamb Osso Bucco
This was so easy but looked fancy when serving.
Ingredients
2 lamb shanks
flour
salt
pepper
2 tbsp butter
1 c dry white wine- we use Holland House white cooking wine
14.5 oz diced tomatoes
1.5 c diced onion
¾ c chicken broth
½ c diced celery
¾ tsp dried thyme
Instructions
Season shanks with salt and pepper. Dredge lamb shanks through flour, shaking off excess. Heat butter in skillet until hot, and sear lamb shanks on all sides. Place seared lamb shanks in crockpot. In the pan you seared shanks in, add wine and bring to a boil, stirring constantly and scraping any leftover lamb bits into the wine. After boiling add wine to crockpot with tomatoes, onion, broth, celery, and thyme. Cook on low for 6 hours. Remove shanks from crockpot and set aside. Pour sauce into a saucepan and simmer over high heat until reduced. Takes 10-15 minutes. Serve each shank with some of the sauce poured over it, sea salt and fresh cracked pepper.
Crockpot Lamb Roast in White Wine & Honey
This recipe is perfect for is an easy throw in the crockpot, forget about it, and come back to a yummy dinner.
Ingredients
lamb roast -we used a 4 lb. shoulder roast, but you could use a leg or even shanks
5 cloves garlic
3 onions sliced
2 bay leaves
3 tsp dried rosemary
1.5 c white wine- we use Holland House white cooking wine
honey
Instructions
Remove lamb from fridge and let come to room temp, approx. 30 minutes. In the bottom of your crockpot place onion and garlic. Add lamb to the crockpot. Season with salt, pepper, and drizzle with honey. Add white wine, bay leaves, sage, and rosemary. Cook on high 4 hours. Serve and enjoy!
Greek Lamb Kabobs
These were so delicious and refreshing. I did end up marinating the lamb for 2 days as we got busy and didn’t make dinner the first night. The original recipe called for fennel wedges and not dried fennel, but really where am I going to find fennel wedges out in the middle of nowhere? We paired the kabobs with a salad and it was delicious. We couldn't stop eating them. We also tried the kabobs with some fresh basil and that was very good too. Next time we make these kabobs we want to try toasting some French bread and chunks of cheese on the grill just to really give the kabobs that finishing touch.
The kabobs are also really good cold the next day, I’m eating them for breakfast as I’m typing this recipe up.
Ingredients
1 lb. lamb kabob meat
1 c lime juice
4 tsp white wine vinegar
½ c olive oil
3 tbsp dried oregano
½ tsp red pepper flakes
6 garlic cloves minced
1.5 tsp dried fennel (I did crush it a little to help release the flavor and aroma)
cherry tomatoes
bell pepper, chopped into large pieces to skewer
sweet onion chopped into large pieces to skewer
4 tbsp olive oil
1 tsp dried basil
1 tsp salt
Instructions
Whisk together lime juice, vinegar, ½ c olive oil, oregano, red pepper flakes, and garlic. Let sit for 30 minutes, add kabob meat and stir to get the meat coated well. Put mix into fridge to let it marinate overnight. When you are ready to cook. Pre- heat the grill to a medium heat. Blend 4 tbsp olive oil, fennel, basil and salt (I eye-balled the measurements). Add to the bowl your tomatoes, peppers, and onions and stir to coat the veggies well. Skewer your meat and veggies. Place on the grill. In total cook your skewers for 8 minutes, flipping the skewer every 2 minutes. The first 2 flips don’t baste; after the first 2 flips baste skewers every time you flip. You’ll be basting with the marinade the meat sat in. Serve with a salad, or rice, or other summer veggies and enjoy! Original recipe found on the American Lamb Board
Grilled Lamb Kabobs
We love these since they are full of summer veggies and flavor. The best part is if you have leftovers; they are great reheated either in the microwave or on the stovetop the next day. I’m listing the variety of veggies we like to utilize on our kabobs, but you can use a mix of whatever you want and enjoy.
Ingredients
boneless lamb kabob meat (1 lb. makes about 10 skewers with 2-3 pieces of lamb on each kabob)
onion
peppers- we prefer sweet
mushrooms
cherry tomatoes
yellow squash
zucchini
Italian dressing
Instructions
Slice and chop all your veggies into chunks/wide slices that will fit on a skewer. Place each individual veggie type in a bowl. Rotate through each veggie and meat and skewer each onto your kabob skewer. Heat Grill to med/low heat. Place full skewers onto grill. Baste with Italian dressing. Rotate skewers every 3-4 minutes and re-baste. Cook for a total of 10-12 minutes. Remove from the grill, serve, and enjoy!
Grilled Lamb Shank
Ingredients
4 lamb shanks
3 tbsp olive oil
1 tsp dried rosemary
¼ tsp dried thyme
¼ tsp dried basil
¼ tsp dried parsley
½ tsp dried mint
2 tbsp black pepper
salt to taste
pinch of cayenne pepper
¼ c lemon juice
3 tbsp honey
Instructions
Make your marinade by combining all the dried spices with the olive oil. Rub your shanks with the marinade and place shanks in fridge for about an hour. Preheat the grill to medium heat. Mix the lemon and honey well for a basting sauce. Place your shanks on the grill. Baste the shanks every 10 minutes, turning your shanks after 15 minutes and cook another 15 minutes. Remove from grill when done to your taste (usually when internal temp is 125-135°F). Serve and enjoy!
Ground Lamb Moroccan Stew
This is amazingly flavorful and delicious. There are a ton of spices but it's super easy to prepare, and also makes fantastic leftovers. We paired it with jasmine rice, and when reheating I added a little more chicken broth to the bowl to keep it moist.
Ingredients
1 lb. ground lamb
olive oil
1 cup diced onion
3 cloves minced garlic- we added a little more as we really like garlic
1 tbsp cumin
1tsp paprika
2 tsp turmeric
1 tsp ground allspice
½ tsp ground coriander
¼ tsp cayenne pepper
salt
pepper
1 c tomato sauce
1 c chicken broth
1 cup chopped dried apricots
15 oz. garbanzo beans/chickpeas
3 cinnamon sticks
1 tsp lemon zest
¼ c chopped cilantro
Instructions
In a saucepan add olive oil and heat. Add onion, garlic, cumin, paprika, turmeric, allspice, coriander, cayenne pepper. Sauté for 1-2 minutes. Add ground lamb, salt, and pepper. Cook until almost done. Add tomato sauce, broth, apricots, garbanzo beans, and cinnamon sticks. Simmer for approx. 20 minutes. Remove cinnamon sticks, turn off the heat, add lemon zest, and cilantro, and mix. Serve over rice, or couscous, add just a touch of sea salt and fresh cracked pepper and enjoy!
Lamb Chops & Mushrooms
We made this and the flavor is really good. I think when I try it again I’ll fully cook my chops to where I like them. Then make the sauce, but not return the chops to the pan to cook in the sauce – and instead drizzle the mushroom sauce over the chops. I just really like tasting the pan sear on my chops and I felt that returning them to cook in the sauce took away from that texture and flavor I typically look for. David said he liked it as the original recipe said to cook the chops, as it reminded him of stroganoff.
Ingredients
lamb chops (we used 4 chops)
salt
pepper
olive oil
flour
mushrooms- we used ¾ box of oyster mushrooms from Heartland Organics
sweet onion
5 cloves garlic, minced
1 tbsp butter
1 c beef broth
½ c dry red wine- I used Holland House Red Cooking Wine
Instructions
Season chops with salt and pepper. Heat olive oil in skillet over high heat. Lightly dredge chops with flour, shaking off excess. Sear chops in skillet and allow to cook almost all the way done (or to your desired doneness). Remove chops from skillet and set aside. Add mushrooms, onion, garlic, butter, and cook on medium heat, for approx. 4 minutes. Add broth and red wine, and simmer until reduced by about a third. Add chops back to the skillet and sauce, cover and cook for 15 minutes. Serve and enjoy!
