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Roasted Rack of Lamb

Submitted by: Jennine

A rack of lamb is seared, and encrusted with Dijon mustard and garlic and rosemary flavored bread crumbs. Then it is roasted to your desired doneness.

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Moroccan Lamb with Shiraz Honey Sauce

Submitted by: Lissa Metz-Gomez

Exotic ras el hanout and a sweet honey sauce highlight this special lamb dish!

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Holiday Leg of Lamb

Submitted by: Ellie Adam

This leg of lamb is succulent and aromatic, a favorite of my family at Christmas time.

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Vietnamese Aromatic Lamb Chops

Submitted by: Nelson_Huynh

These are the most delicious lamb chops you'll ever taste! When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many years. It's suitable for any occasion...even Christmas or Thanksgiving. Plan ahead so you can marinate the lamb overnight.

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Stout-Braised Lamb Shanks

Submitted by: Nick Russell

Home Town: Sacramento, California, USA

You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.

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Lamb Chops with Balsamic Reduction

Submitted by: PGrayMendoza

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.

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Roast Leg of Lamb with Rosemary

Submitted by: jmass

This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!

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Irish Lamb Stew

Submitted by: Danny O'Flaugherty

Juicy cubes of lamb are tossed in seasoned flour and browned in bacon fat - and that's just the start of this rich and hearty stew! Garlic, onion, beef stock, carrots, potatoes, thyme, bay leaves, and wine all converge to make a one-pot Irish feast.

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Rosemary Braised Lamb Shanks

Submitted by: S. Hodge

Lamb shanks that are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite roasted garlic mashed potatoes, as you need something to soak up the wonderful sauce that is created with these. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.

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Lamb Feta Peppers

Submitted by: Taseia

Since I am Greek, I have learned many good Greek recipes over the years! This is one of my favorites. It's a savory combination of lamb, rice and feta cheese stuffed into sweet green bell peppers and smothered with tomato sauce.

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Eggplant and Lamb Stew

Submitted by: KellyJeanne

Lamb meat is cooked with vegetables and seasonings until very tender.

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Asian Barbequed Butterflied Leg of Lamb

Submitted by: Cyndi

A richly flavored marinade is the key to the perfect grilled leg of lamb!

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Lamb Shanks with Ancho Chile Honey Glaze

Submitted by: Elser Wangoe

A lamb lovers dream! This is one of my favorite lamb recipes. Lamb shanks are slow roasted in a tomato base, then glazed with an ancho honey glaze, and topped with a dollop of yogurt.

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Lamb for Lovers

Submitted by: D. Israel

A delectable demi-glace of slowly simmered lamb trimmings, garlic, onions, carrots, celery, port, red wine, chicken broth, rosemary, and mint make a sensuous sauce for this elegant rack of lamb. Start the sauce at least one day before serving.

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Keema (Indian-Style Ground Meat)

Submitted by: ajr

Ground lamb is sauteed with onions and lots of masala, and served over rice or noodles for a quick, flavorful meal. This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.

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Lamb L'Arabique

Submitted by: Heather Farah

Decadent, succulent and exotic, this casserole is made with modest ingredients: lamb shanks and vegetables including lentils and chickpeas, seasoned with Middle Eastern spices.

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Lahmahjoon (Armenian Pizza)

Submitted by: KIMLEFEBVRE

These savory pizzas are bathed in a tomato and lamb topping, then cut into wedges to serve. Served hot or cold, these may be an appetizer, or put a little salad in the middle, and fold up like a taco for a quick meal.

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Moroccan Lamb Kabobs

Submitted by: Rich Madigan

Pitas stuffed with this spicy grilled lamb will make your mouth water! Serve with fresh greens and tzaziki sauce.

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Braised Lamb with a Sour Orange Marinade

Submitted by: Sara

Serve your holiday crowd a fabulous, fork-tender lamb braise. Oregano, garlic, onion, bay leaves, and white wine meld with sour orange juice - or sweet oranges mixed with lemons - to make a pungent, citrus marinade.

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Nana's Leg of Lamb

Submitted by: MamaW

Home Town: Roslyn, New York, USA

Living In: Atlanta, Georgia, USA

My Nana owned several restaurants in the New York area in the mid-1900's and this was one of her favorites. We always serve it at Easter. When the lamb is done, you can make a gravy with the juices by adding flour and water and boiling until thickened.

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