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Chef John's Grilled Lamb Steaks
Using vinaigrette as a sauce for grilled meats is one of my favorite 'cheats' of all time. They take minutes to whisk together, there's absolutely no culinary finesse required, and the combinations of oils, vinegar, and flavorings are limitless. How about balsamic vinaigrette on some grilled skirt steak? Maybe mustard dressing on some pork chops? How could grilled chicken drizzled with Greek dressing and feta cheese not be awesome?
Uzbek Plov (Lamb and Rice Pilaf)
After searching everywhere for a Uzbek plov (lamb and rice pilaf) recipe to recreate an amazing dish I tried at a Middle Eastern restaurant, I decided to try making this myself. Though not authentic, it still is amazing. Enjoy!
Heavenly Lamb Shanks
This recipe for lamb shanks in the oven is simply gorgeous because it's so comforting. The meat is slow-cooked in a generous amount of red wine. Preparation is easy too — it goes from the stovetop to the oven. This is best served with the pan juices poured over creamy mashed potatoes, sweet potatoes, pumpkin, risotto, or even soft polenta.
Tomato Bredie
Tomato bredie is a popular South African meal and good winter fare. Bredie is an old Cape name for a dish of meat and vegetables stewed together so that the flavors intermingle. The gravy is rich, thick, and full-bodied and obtained by using meat with a fair amount of bone and fat, rolling it in flour, and browning it before the vegetables are added. The flavor improves if left a day or two before eating. Nice with brown rice.
Irish Shepherd's Pie
This Irish shepherd's pie has a savory ground lamb layer topped with rich and cheesy mashed potatoes. This dish is a lovely alternative to the much more common corned beef and cabbage you may have been planning for St. Patrick's Day dinner.
Roasted Lamb Breast
When lamb breast is cooked correctly, it's a delicious, richly flavored meat. You know I love lamb, as evidenced by the various chops, shanks, legs, and shoulders I've featured in the past. Here we have a brand new cut to celebrate: the lamb breast.
Braised Lamb Shoulder Chops
Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.
The Best Lamb Chops
These lamb chops with garlic and rosemary are so flavorful — they really are the best! When your mother-in-law is 100% Greek, you know you will have to fix lamb chops for her son! This is her recipe and it always impresses guests. The chops are easy to cook in the oven and ready to serve in under 30 minutes.
Braised Lamb Ragù
This hearty lamb ragù braises lamb shoulder for hours in a rich and flavorful tomato sauce flavored with red wine, garlic, fennel, and herbs until fall-apart tender and oh-so-good! The fresh herbs give it a delicious aroma, and a touch of orange zest brings it to life. Serve over pappardelle or your favorite pasta.
Simple Roasted Lamb Breast
I made this simple roasted lamb breast when I recently saw this affordable cut at the store and decided to give it a go. The result was a fall-off-the-bone, melt-in-your-mouth, tender, juicy, and flavorful meal. I like to serve a chimichurri over the top for an acidic punch but it is not necessary.
Spiced Harissa Beef-and-Lamb Koftas
These spiced harissa beef and lamb koftas are seasoned with the bold flavors of turmeric, cumin, and harissa paste, shaped around skewers, and grilled.
Sweet and Spicy Green Beans
The flavors of this side dish are intense! It is great as a starter to an Asian menu, or as a significant addition to a light stir-fry meal.
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