Top Rated Lamb Recipes

lamb pizza
Take your pizza to a whole new level by adding some protein-packed, delicious American lamb.This recipe is provided by the American Lamb Board.
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4.5
Lamb Curry, Cape Malay Lamb Curry, African Curry, Malaysian Curry
Cape Malay Style Lamb Curry - Savor the blended flavors of Africa.
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4.5
Jue Lan Club lamb ribeye
Executive Chef Oscar Toro of Jue Lan Club provides this delicious Lamb Ribeye recipe. This dish marries a springtime meat with an extra helping of grain protein. He serves the lamb with a side of spiced carrot purée (which he makes in-house), red quinoa, and glazed heirloom baby carrots.
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4
Lamb Albondigas
Use savory lamb to make our hearty Salt Creek Grille Princeton Lamb Albondigas, Spanish meatballs, right in your own kitchen!
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4
In The States or outside of India, Vindaloo is known as tongue-scorching curry. It is also known as a dish cooked with potato because “aloo” means potato in Hindi. But the original recipe was very different. It came to India around the 15th century with Portuguese explorers. Vindaloo is from a Portuguese dish “carne de vinha d’alhos” which means meat marinated in wine and garlic. Later it got adjusted to suit the local conditions by replacing wine with palm vinegar and adding tamarind, black pepper, and several other spices. When the British invaded India, they were delighted to learn about this curry because it was still very close to the original, non-spicy one. But when they took this recipe back to England, they made it a spicy, super hot curry. The taste of vinegar and spices disappeared under the blistering heat of chiles.
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4
The Zahav Lamb Shoulder
One night in 2006, as the executive chef of Marigold Kitchen, I was preparing a dinner at the James Beard House in New York. By the time we finished up, our crew was hungry and exhausted. We rolled into Momofuku Ssäm Bar around midnight, and several minutes later were presented with an entire slow-cooked pork shoulder, crackling on the outside and soft and juicy on the inside. With the familiarity of a kitchen team that had just worked a 14-hour shift, we devoured the whole thing.The Zahav Lamb Shoulder was born that night on the drive home. It was also possibly responsible for keeping me from falling asleep at the wheel. Next to our hummus, this is the dish that put Zahav on the map. We brine a whole lamb shoulder and smoke it over hardwood for a couple of hours. Then we braise it in pomegranate molasses until the meat is tender enough to eat with a spoon. Finally, the lamb shoulder is finished in a hot oven to crisp up the exterior. This dish is the best of all possible worlds — smoky and crispy, soft and tender, sweet and savory — and it’s a celebration all by itself. The use of pomegranate in this dish (and the crispy rice we serve with it) is very Persian, which is a cuisine with tradition so rich it always makes me think of palaces and royal banquets. The chickpeas recall the humble chamin, a traditional Sabbath stew that’s slow-baked overnight.Chickpeas, the underrated star of this dish, recall the humble chamin, a traditional Sabbath stew that’s slow-baked overnight. During the long braise, the lamb bones create a natural stock that is absorbed by the chickpeas, creating the richest, creamiest peas you’ve ever tasted. I’ve even made hummus with these chickpeas — totally decadent!Preparing the lamb shoulder is a two- or three-day process and thus requires some advance planning. We go through about sixty shoulders a week at the restaurant, and it’s still not enough. If you’ve ever been disappointed at Zahav, chances are it’s because we didn’t have a lamb shoulder for you. Now, you can make it for yourself.We smoke our lamb shoulders at Percy Street Barbecue. If you have a smoker, feel free to smoke the lamb. Or just roast the shoulder as the recipe indicates.From Zahav: A World of Israeli Cooking, ©2015 by Michael Solomonov and Steven Cook. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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4
Cornmeal Crusted Lamb Loin
Cornmeal and fresh herbs lend a flavorful crunch to tender lamb loin in this easy recipe. For more delicious Easter Dinner Ideas, click here! From Easter menus and party ideas to the best Easter dinner,dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.
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4
Lamb Burger Recipe
Lamb is more expensive than other types of ground meat but take one bite of these juicy burgers and you’ll see why. We don’t add much to the ground meat — just some onion, garlic, and spices — so that the flavor of the lamb can shine. Skip the cheese on these burgers and opt for a flavorful yogurt-based sauce instead.
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4
Braised Lamb Stew
After receiving a new Dutch oven for Christmas (yay!), I was excited to put it to use with this easy stew. Feel free to add other herbs like rosemary or thyme to it and vegetables like chickpeas or beans, but this lamb stew is delicious as is. Because of my love for tomatoes, I decided to use that as my braising liquid instead of broth. It still has a fair amount of acidity and some sweetness, which was enhanced by the carrots. We served it with crispy potatoes, but it would also work well with rice, couscous, or boiled potatoes. Click here to see the Slow Cooker Challenge. Click here for more of the 101 Best Slow Cooker Recipes
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3.666665
For the Lamb Stew
Recipe Courtesy of Traeger Wood Fire Grills'Tender lamb roasted with onions and spices makes for a hearty and flavorful dish to keep warm on any cold evening.
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3.666665
Grilled Boneless Leg of Lamb
Spring grilling wouldn’t be complete without a great lamb recipe.  And when I think of flavoring lamb, I always stick with light, bright tastes.  Good olive oil, fresh rosemary, lemons, a little red wine and not much more.  I tend to cook my lamb hot and fast, providing guests with the bite of a quick char and the richness of a medium rare interior. Click here for more Grilled Easter Recipes From Easter menus and party ideas to the best Easter dinner, dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.  
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3
A seasoned chef and Wolfgang Puck Worldwide alum with more than 17 years of culinary experience, chef Taylor Boudreaux displays a straightforward approach with all his recipes, with an emphasis on local and seasonal. While always keeping in mind composition and the interplay of flavors on the plate, this hearty lamb ragù intertwines rustic flavors revamping a conventional dish with untraditional wild game. 
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2.98113