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Kabab Barg
An authentic Iranian dish featuring boneless lamb in a marinade of garlic, lime, and saffron. Serve hot with plain rice (polow or chelow) or on Middle Eastern bread.
Chef John's Braised Lamb Shanks
You don't often see lamb cooked with these spices, but they work together wonderfully in Chef John's braised lamb shanks recipe. The final plate ended up being a sort of North African-Central American fusion, with the fragrantly spiced meat and peppers resting on a simple bed of couscous.
Lamb Shank Vindaloo
I have very little experience cooking Indian food, so it's nothing short of amazing that this lamb shank vindaloo recipe turned out as deliciously as it did.
Beer-Braised Lamb Shanks
Lamb, a classic springtime meat, stars in this comforting dish that's perfect for the chilly, dreary days between winter and spring. Garnish with sliced green onions. Breaking up the cooking time yields a superior texture and flavor but you can also cook the lamb all at once, simmering until fork-tender for 2 1/2 to 3 hours.
Traditional Armenian Gomgush
Armenian gomgush is a traditional brothy stew. Fresh ingredients are very important in this recipe, which is cooked in an unwashed tonir (similar to a tandoor) kept in families. After many gomgush are made, it will keep getting better and better!
Grilled Lemon and Rosemary Lamb Chops
This grilled lamb chop recipe uses both Indian and Italian cooking techniques. The Indian-style yogurt marinade is flavored with three Italian favorites: garlic, oregano, and rosemary.
Mozzarella-Stuffed Leg of Lamb
Preparing lamb at home doesn't have to be intimidating. Try this effortless yet delicious stuffed roast at your next family gathering. To further simplify the preparation, ask the butcher to butterfly the leg of lamb for you.
Aussie Barbequed Boneless Leg of Lamb
Cooked on a plate or grill, open or hooded barbeque, this lamb gives you one and a half to two hours to enjoy your favorite drink while basting.
Roast Greek Lamb with Tzatziki, Roasted Vegetables, and Greek Salad
Sunday roasts and summer are two of my favorite things. But when it's too hot outside, the last thing you want is a full roast with gravy and all the trimmings. It just seems wrong. It's also far too hot to be in a kitchen for long. Greece is famous for its lamb dishes. So what better way to unwind on a warm summer Sunday afternoon than to create this laid-back, slow-roasted Greek lamb feast served with the perfect sides?
Roasted Boneless Leg of Lamb
I purchased a boneless leg of lamb roast from the store recently but had no idea how I'd cook it. After reading a few other recipes, I came up with my own marinade for the lamb before I roasted it. It was a hit! Hope you like it as much as we did.
Lamb Shawarma
This is a wonderful Middle Eastern dish that I was introduced to by a friend of mine from Lebanon. This recipe yields an absolutely amazing tasting and tender final product. Shawarma can be used in pitas, be put on fattoush, on hommus, or eaten plain.
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.
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