When it comes to impressing your guests at a dinner party or celebrating a special occasion, few proteins can match the majesty and flavor of lamb. With its rich, gamey taste and tender texture, lamb is perfect for showcasing in a variety of dishes, from classic Mediterranean cuisine to innovative twists on traditional recipes. In this article, we’ll explore 20 savory lamb recipes that are sure to impress your friends and family, whether you’re hosting a holiday dinner or just want to add some excitement to your weekly meal routine. From succulent rack of lamb to hearty stews and curries, these lamb recipes offer something for everyone.
Herb-Crusted Rack of Lamb
Elevate your dinner party with this show-stopping rack of lamb dish, infused with a blend of fresh herbs and aromatic spices. This simple yet impressive recipe is sure to impress your guests.
Ingredients:
– 1 (1-1.5 pound) rack of lamb
– 2 tablespoons olive oil
– 4 sprigs of fresh rosemary, chopped
– 2 sprigs of fresh thyme, chopped
– 1 clove garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup breadcrumbs
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic, salt, and pepper.
3. Place the lamb rack on a baking sheet lined with parchment paper. Brush the herb mixture evenly over the lamb, making sure to coat all surfaces.
4. Sprinkle breadcrumbs over the lamb, pressing gently to adhere.
5. Roast the lamb in the preheated oven for 20-25 minutes per pound, or until it reaches your desired level of doneness.
6. Let the lamb rest for 10 minutes before slicing and serving.
Cooking Time: 45-60 minutes
Slow-Cooked Moroccan Lamb Tagine
This rich and flavorful slow-cooked lamb tagine is a classic Moroccan dish that’s perfect for a special occasion or a cozy night in. The tender lamb, aromatic spices, and sweet apricots will transport your taste buds to the vibrant souks of Marrakech.
Ingredients:
– 1 pound boneless lamb shoulder, cut into large chunks
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and black pepper
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped dried apricots
Instructions:
1. Heat oil in the base of a slow cooker or Dutch oven over medium-high heat. Brown the lamb, then set aside.
2. Add onions, garlic, ginger, cumin, smoked paprika, cinnamon, turmeric, salt, and pepper to the pot. Cook until onions are softened, about 5 minutes.
3. Add browned lamb, diced tomatoes, chicken broth, parsley, and apricots to the pot.
4. Cover and cook on low for 8-10 hours or high for 4-6 hours.
5. Serve hot over couscous or rice.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Greek-Style Lamb Gyros with Tzatziki
Experience the authentic flavors of Greece with this classic recipe, perfect for a quick and delicious meal or snack.
Ingredients:
– 1 pound lamb gyro meat (or beef/lamb blend)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 4-6 pita breads
– Tzatziki sauce (recipe below)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, combine lamb gyro meat, olive oil, onion, garlic, paprika, salt, and pepper. Mix well with your hands until just combined.
3. Form into 4-6 patties, depending on desired thickness.
4. Grill for 3-4 minutes per side, or until cooked through.
5. Warm pita breads by wrapping in foil and heating on the grill or in a toaster oven.
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt to taste
Mix all ingredients together until smooth. Serve with grilled lamb gyros.
Cooking Time: 15-20 minutes
Spicy Lamb Vindaloo Curry
A flavorful and spicy curry from India, perfect for those who love a good kick! This recipe combines the richness of lamb with the bold flavors of Indian spices, all wrapped up in a tangy tomato sauce.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (or more to taste)
– 1 can (14 oz) diced tomatoes
– 1 cup lamb broth or water
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onions and cook until browned, about 5 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Add lamb and cook until browned, about 5 minutes.
5. Stir in diced tomatoes and lamb broth or water. Bring to a simmer.
6. Reduce heat to low and let curry simmer, covered, for 30-40 minutes, or until lamb is tender.
7. Season with salt to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Lamb and Mint Meatballs
A refreshing twist on traditional meatballs, this recipe combines the rich flavor of lamb with the bright, cooling taste of mint.
Ingredients:
– 1 pound ground lamb
– 1/4 cup fresh mint leaves, chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 egg
– 1 tablespoon breadcrumbs
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine lamb, mint, onion, garlic, egg, and breadcrumbs.
3. Mix well with your hands until just combined. Do not overmix.
4. Use your hands to shape mixture into small meatballs, about 1 1/2 inches in diameter.
5. Place meatballs on a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Bake for 18-20 minutes, or until cooked through and lightly browned.
Cooking Time: 18-20 minutes
Rosemary Garlic Lamb Chops
Elevate your lamb chops game with this aromatic and savory recipe, featuring the earthy notes of rosemary and pungency of garlic.
Ingredients:
– 4-6 lamb chops (1 1/2 pounds)
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– 2 sprigs of fresh rosemary, chopped
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together garlic, olive oil, and rosemary.
3. Season lamb chops with salt and pepper.
4. Brush the garlic-rosemary mixture evenly onto both sides of the lamb chops.
5. Place lamb chops on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 15-20 minutes or until cooked to desired doneness.
7. Remove from oven, let rest for 5 minutes before serving.
Cooking Time: 15-20 minutes
Persian Lamb Shank with Saffron Rice
Persian Lamb Shank with Saffron Rice: A hearty and aromatic dish that combines tender lamb shanks with flavorful saffron-infused rice.
Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup saffron threads, soaked in 2 tablespoons hot water
– 1 cup long-grain rice
– 2 cups water
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, then remove from pot.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add saffron mixture and stir to combine. Add rice, water, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed.
5. Return lamb shanks to pot, cover, and transfer to oven. Braise for 2-3 hours or until tender.
6. Serve lamb shanks with saffron rice and garnish with parsley, if desired.
Cooking Time: 2-3 hours (braising time)
Lamb Biryani with Fragrant Basmati
Lamb Biryani with Fragrant Basmati
Aromatic basmati rice, tender lamb, and a hint of spice come together to create this flavorful and fragrant biryani dish.
Ingredients:
- 1 pound boneless lamb shoulder or shanks, cut into small pieces
- 2 medium onions, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (optional)
- Salt, to taste
- 2 cups fragrant basmati rice
- 2 cups water
- Ghee or vegetable oil, for frying the onions and lamb
Instructions:
- Fry the onions and lamb until browned. Set aside.
- In a large pot, sauté the cumin, coriander, turmeric, and chili powder (if using). Add the lamb and cook for 2-3 minutes.
- Add the basmati rice to the pot and stir well to combine with the lamb mixture.
- Gradually add the water to the pot and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until the rice is cooked and fluffy.
Cooking Time:
40-45 minutes
Braised Lamb Shoulder with Red Wine
This classic recipe showcases the tenderizing power of slow-cooked lamb shoulder, infused with the rich flavors of red wine. The result is a comforting, fall-apart dish perfect for special occasions or cozy nights in.
Ingredients:
– 1 (2-3 pound) bone-in lamb shoulder
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the lamb shoulder with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the lamb shoulder until browned on all sides, about 5 minutes per side.
4. Add chopped onion and cook until softened, about 5 minutes.
5. Add garlic and cook for an additional minute.
6. Add red wine and beef broth; bring to a simmer.
7. Cover the pot and transfer to the preheated oven. Braise for 2-3 hours, or until lamb is tender and falls apart easily.
Cooking Time: 2-3 hours
Lamb Kofta Kebabs with Yogurt Dip
Lamb Kofta Kebabs with Yogurt Dip: A flavorful and refreshing twist on traditional kebabs!
Ingredients:
– 500g lamb mince
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 10 wooden skewers
– For the yogurt dip:
+ 250g plain yogurt
+ 1 tablespoon lemon juice
+ 1/4 cup chopped fresh parsley
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine lamb mince, onion, garlic, olive oil, cumin, paprika, salt, and pepper. Mix well with your hands until just combined.
3. Divide the mixture into 10-12 portions and shape each portion into a ball. Thread onto skewers, leaving a small space between each kofta.
4. Grill kebabs for 8-10 minutes per side, or until cooked through.
5. Meanwhile, mix together yogurt, lemon juice, and parsley in a bowl.
6. Serve lamb koftas with yogurt dip on the side.
Cooking Time: 16-20 minutes
Lamb and Apricot Tagine
A flavorful and aromatic North African-inspired dish that combines tender lamb with sweet apricots, onions, and spices. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 cup dried apricots, chopped
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large Dutch oven or tagine over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, apricots, ginger, cumin, smoked paprika, salt, and black pepper.
4. Stir to combine, then add 1 cup of water or chicken broth.
5. Bring to a boil, then cover and simmer for 2 hours, or until the lamb is tender.
6. Serve hot over couscous or with crusty bread.
Cooking Time: 2 hours
Lamb Moussaka with Béchamel Sauce
A classic Greek dish gets a rich and creamy makeover with this Lamb Moussaka recipe, topped with a velvety Béchamel sauce.
Ingredients:
– 1 pound lamb shoulder or neck, sliced into thin strips
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 egg, beaten
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup Béchamel sauce (see below)
Béchamel Sauce:
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lamb strips in olive oil until browned, about 5 minutes. Set aside.
3. Sauté chopped onions and minced garlic until softened, about 3 minutes.
4. In a separate bowl, mix Parmesan cheese, beaten egg, and breadcrumbs.
5. Grease a 9×13-inch baking dish with butter. Layer lamb strips, onion mixture, and Béchamel sauce (see below).
6. Top with Parmesan cheese mixture and bake for 30-40 minutes or until golden brown.
Béchamel Sauce:
1. Melt butter in a saucepan over medium heat.
2. Whisk in flour to make a roux, cooking for 1 minute.
3. Gradually add milk, whisking continuously until smooth.
4. Season with salt to taste.
Cooking Time: 30-40 minutes
Grilled Lamb Burgers with Feta
Elevate your burger game with these juicy lamb patties, infused with the tanginess of crumbled feta cheese. Perfect for a summer BBQ or casual gathering.
Ingredients:
– 1 pound ground lamb
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– 4 hamburger buns
– Lettuce, tomato, and any other desired toppings
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, combine lamb, feta, onion, garlic, salt, and pepper. Mix well with your hands until just combined.
3. Form into 4 equal-sized patties.
4. Brush patties with olive oil and place on the grill.
5. Cook for 4-5 minutes per side, or until cooked to desired doneness.
6. Assemble burgers on buns with lettuce, tomato, and any other desired toppings.
Cooking Time: Approximately 12-15 minutes.
Lamb Rogan Josh with Naan Bread
A classic Indian dish from the Kashmir region, Lamb Rogan Josh is a rich and flavorful stew made with tender lamb, aromatic spices, and creamy sauce. Serve it with warm Naan bread for a cozy and satisfying meal.
Ingredients:
For the lamb:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 tablespoons ghee or vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– Salt and black pepper
For the sauce:
– 2 tablespoons ghee or vegetable oil
– 2 tablespoons tomato puree
– 1 cup lamb broth (or beef broth)
– 1 tablespoon heavy cream
– 2 tablespoons chopped fresh cilantro (optional)
Instructions:
1. Heat the ghee in a large Dutch oven over medium-high heat.
2. Add the lamb and cook until browned, about 5 minutes. Remove from pot.
3. Add more oil if needed, then sauté the onion, garlic, cumin, coriander, cinnamon, and cardamom until fragrant.
4. Add the browned lamb back to the pot along with the tomato puree, broth, and cream. Bring to a boil, then reduce heat and simmer for 1 1/2 hours or until the lamb is tender.
5. Serve the stew hot over Naan bread, garnished with cilantro if desired.
Cooking Time: 1 1/2 hours
Lamb and Potato Shepherd’s Pie
This classic shepherd’s pie recipe gets a boost from lamb instead of beef, adding rich flavor to this comforting dish. Perfect for a cozy night in or a family gathering.
Ingredients:
– 1 pound ground lamb
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 large potatoes, peeled and thinly sliced
– 2 tablespoons butter
– 1 cup beef broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook lamb over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add onion, garlic, peas and carrots, thyme, salt, and pepper to the skillet; cook until vegetables are tender.
4. Transfer lamb mixture to a 9×13-inch baking dish.
5. Arrange potato slices on top of the lamb mixture in overlapping layers.
6. Dot with butter and pour beef broth over potatoes.
7. Bake for 45-50 minutes or until potatoes are golden brown.
Cooking Time: 45-50 minutes
Lamb Souvlaki with Lemon Garlic Marinade
This classic Greek recipe combines tender lamb skewers with a bright and citrusy marinade, perfect for a quick and flavorful meal or gathering. With just a few ingredients, you’ll be transported to the Mediterranean coast in no time!
Ingredients:
– 1 pound boneless lamb shoulder or neck fillets, cut into 1-inch cubes
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh oregano
– Salt and pepper to taste
– 10 wooden skewers
Instructions:
1. In a blender or food processor, combine lemon juice, garlic, olive oil, oregano, salt, and pepper. Blend until smooth.
2. Place lamb cubes in a large bowl. Pour marinade over lamb, tossing to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat. Thread marinated lamb onto skewers, leaving a small space between each piece.
4. Grill skewers for 5-7 minutes per side, or until lamb reaches desired level of doneness.
5. Serve hot with your favorite sides and enjoy!
Cooking Time: 10-12 minutes
Lamb and Chickpea Stew
This hearty stew is a flavorful blend of tender lamb, creamy chickpeas, and aromatic spices, perfect for a cozy dinner or lunch. Serve with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 1-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can chickpeas (14 oz), drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 1 can diced tomatoes (14 oz)
– 2 cups chicken broth
– Salt and black pepper, to taste
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add lamb and cook until browned, about 5 minutes. Remove from pot.
3. Add onions and garlic; cook until softened, about 3 minutes.
4. Stir in cumin, paprika, cinnamon, and cayenne pepper; cook for 1 minute.
5. Add chickpeas, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer, covered, for 45-50 minutes or until lamb is tender.
Cooking Time: 45-50 minutes
Lamb Pita Pockets with Tahini Dressing
Lamb Pita Pockets with Tahini Dressing Recipe
Summary:
These flavorful lamb pita pockets are filled with tender lamb, crunchy vegetables, and creamy tahini dressing, all wrapped up in a warm and crispy pita bread. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 pound ground lamb
– 1/2 cup chopped onion
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1 tablespoon olive oil
– 2 tablespoons lemon juice
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 pita breads
– 1 cup mixed greens (lettuce, spinach, arugula)
– Tahini dressing (see below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lamb, onion, parsley, mint, olive oil, lemon juice, salt, and pepper. Mix well with your hands until just combined.
3. Split the pita breads in half and toast for 5 minutes or until crispy.
4. Spoon about 1/4 cup of the lamb mixture onto each pita half.
5. Top with mixed greens.
6. Serve with tahini dressing.
Tahini Dressing:
– 1/2 cup tahini
– 3 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Combine all ingredients in a bowl and stir until smooth.
Cook Time: 15-20 minutes
Lamb and Spinach Stuffed Shells
A twist on the classic stuffed shells recipe, this dish combines the rich flavors of lamb with the nutritional benefits of spinach.
Ingredients:
– 12 jumbo pasta shells
– 1 pound ground lamb
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/4 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a large skillet, cook lamb over medium-high heat until browned, breaking up with a spoon as it cooks.
4. Add garlic and spinach to the skillet; cook until wilted.
5. In a bowl, combine cooked lamb mixture, ricotta cheese, Parmesan cheese, and egg. Mix well.
6. Stuff each pasta shell with the lamb mixture, placing them in a baking dish.
7. Top shells with chopped parsley (if using) and cover with aluminum foil.
8. Bake for 25-30 minutes or until shells are tender and filling is heated through.
Cooking Time: 25-30 minutes
Lamb Chops with Balsamic Glaze
Elevate your dinner game with this simple yet impressive recipe featuring tender lamb chops smothered in a rich balsamic glaze. Perfect for a special occasion or a weeknight dinner, this dish is sure to impress.
Ingredients:
– 1 pound lamb chops
– 1/4 cup balsamic vinegar
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon honey
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, and honey.
3. Season lamb chops with salt and pepper.
4. Brush the balsamic glaze on both sides of the lamb chops.
5. Grill lamb chops for 4-6 minutes per side, or until cooked to desired level of doneness.
6. Let lamb rest for 5 minutes before serving. Garnish with fresh thyme leaves, if desired.
Cooking Time: 12-16 minutes
Summary
20 Savory Lamb Recipes for Special Occasions
Looking to impress your guests at your next dinner party or special occasion? Look no further than these 20 mouth-watering lamb recipes. From classic dishes like Herb- Crusted Rack of Lamb and Greek-Style Lamb Gyros with Tzatziki, to international flavors like Moroccan Lamb Tagine and Indian-inspired Lamb Rogan Josh, there’s something for everyone. Plus, try your hand at creative twists like Spicy Lamb Vindaloo Curry and Lamb Pita Pockets with Tahini Dressing. Whether you’re a seasoned chef or a culinary newbie, these recipes are sure to please.
