Recipezaar: Lamb/Sheep,Main Dish recipes

Moroccan Lamb Tagine

Wed, 12 Aug 2009 15:05:18 -0400

I've had a couple of friends cook me lamb tagine before, but it was never quite what I was expecting. So I found about 5 different one' s and took out the basics and added my own flavour from there. -- posted by Chef #1349866

Herb-Roasted Lamb Chops

Thu, 13 Aug 2009 14:32:02 -0400

DH and I made this recipe from the February 2009 edition of Bon Appetit a few nights ago and really enjoyed it. We usually prepare our lamb chops on the grill, but I thought that this recipe would lend itself well when grilling is just not practical. I am posting the recipe as printed in Bon Appetit, however, DH suggested that next time I chop the rosemary and thyme leaves, rather than lightly crush them with my mortar and pestel. Prep time includes marinating time. -- posted by Dr. Jenny

Grilled Lamb Chops With Lemon and Olive Relish

Mon, 17 Aug 2009 02:25:15 -0400

These simple grilled lamb chops are served with a relish made with grilled lemons, olives and fresh herbs. -- posted by Ice Cool Kitty

Grilled Lamb and Fig Skewers With Mint-Pepper Glaze and Grilled

Wed, 19 Aug 2009 01:15:04 -0400

This recipe comes from the television show Epicurious. When I saw it has ingredients our family likes, I put it on my list to make next time we have people over. It looks to be quite spicy, so I'll cut down on the amount of spices for the children's tastes. I'll also use the ground cumin and coriander from my pantry to save the expense of having to buy these in whole seed form. This would go nicely with some couscous, and a side platter of cut-up pieces of tomato, cucumber and feta, along with some kalamata olives. -- posted by TasteTester

Lamb Shanks With Merlot and Garlic

Wed, 19 Aug 2009 01:15:48 -0400

Lamb shanks become tender and juicy when braised in a good Pacific Northwest Merlot. If your pot is smaller than 10 inches (25 cm) in diameter, ask your butcher to crack the bones so the shanks will fit. Serve with lots of fresh crusty bread to mop up the sauce. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton. -- posted by lazyme

Amazing Simple Rack of Lamb With Cabernet Sauce

Mon, 24 Aug 2009 02:29:46 -0400

This is a recipe that I have been working on/perfecting for some time. Inspired by the Rack of Lamb at Outback. I found a seasoning recipe online a few years ago that was similar to mine. The most laborious part is mixing the seasonings. The seasoning is incredible, great for any meat really. The Cabernet sauce is a variation the outback one and is great too. I served this recently with mashed red potatoes. Sometimes I'll do 1 teaspoon kosher salt and 1/2 teaspoon granulated salt, to make the saltiness more uniform. -- posted by Hobotronics

Lamb & Potato Tagine

Wed, 26 Aug 2009 09:54:36 -0400

Here is another recipe that came from Zamouri Spices. The times listed does not include marinating time. -- posted by Nasseh

Stir-Fry of Hoisin Lamb With Cashews and Snow Peas

Wed, 26 Aug 2009 10:25:19 -0400

The Splendid Table -- posted by Brookelynne26

Timman Z'affaran (Iraqi Saffron Rice With Meat)

Thu, 27 Aug 2009 02:44:48 -0400

There are similar recipes on Zaar but this is our favorite version. It is a very delicious Iraqi rice dish that can be served as a bed of rice for other dishes such as Recipe #384628 or roast lamb or as part of a buffet. We eat this as a meal sometimes in itself with yogurt and a fresh salad. From The Complete Middle East Cookbook by Tess Mallos. -- posted by UmmBinat

Spicy Lamb Shish Kebabs With Greek Pita Bread

Thu, 27 Aug 2009 14:15:59 -0400

POSTED FOR RAMADAN TAG. Recipe by Grace Parisi on http://www.foodandwine.com -- posted by UmmBinat

Queen Puff's Lasagna

Thu, 27 Aug 2009 14:22:44 -0400

This is a simple lasagna recipe with great flavor. Just add a salad and garlic bread and you're all set. I used to fix this with just ground beef but tried it with the Italian sausage (sweet) and liked it even better. Or, you can just use the Italian sausage. Almost as good with fat-free ingredients so give it a try too. It's good either way. If there is any left, you can freeze individual squares for the perfect quick lunch another day. -- posted by Queen Puff

Koftit Roz (Rice Meatballs)

Sat, 29 Aug 2009 13:28:12 -0400

This is a wonderful and easy recipe. Very traditional in Egypt. Served over plain white rice. My grandmother, and mother... and all my aunties have been making this for decades. Hope you enjoy it as much as I do. -- posted by Maya's Mama

Grandda's Irish Stew

Mon, 31 Aug 2009 10:18:01 -0400

My Grandda was famous for his Irish stew. it was top secret to him. he entrusted me with it when I was ten. He's probably flipping in his grave but I believe things this good must be shared (lucky you) The Lamb can be subsituted for stew beef -- posted by GingerlyJ

Elise's Roast Leg of Lamb

Tue, 01 Sep 2009 12:03:56 -0400

The most important thing to remember about cooking a lamb roast is not OVER-COOK it. Lamb has such wonderful flavor on its own, and is so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside. There is some debate over which method yields the best results - slow cooking at low heat the entire time, or searing first on high heat and then slow cooking. James Beard in his American Cookery prefers the slow-cook-low-heat method (he rubs the roast with salt and pepper and cooks it at 325°F the whole time.) You will also get great results with the searing method, starting at high heat and then dropping the temp which is the method described in this recipe. For this roast, pull it out at 130°F if you like it medium rare. As it rests the internal temperature will continue to rise a few points as the meat continues to cook.(I like lamb on the rare side of medium rare, and this roast was perfectly done for me). An accurate meat thermometer is essential. The marinade used works quite well, however; a simpler marinade of rosemary, olive oil, garlic, pepper, and lemon juice would do the trick quite nicely too. You can also make tiny slices into the surface of the roast and insert slivers of garlic and herbs if you like. NOTE: Preparation time DOES NOT include the marinating time overnight in the refrigerator! -- posted by Linda's Busy Kitchen

Elise's Grilled Butterflied Leg of Lamb

Tue, 01 Sep 2009 14:14:15 -0400

Sear the lamb first, on both sides, grilling on high heat for a short amount of time. Then cook the lamb on lower heat until it is cooked through. In my opinion, the only way to eat lamb is medium rare or rare. There is nothing more depressing than dried-out, over-cooked lamb! For this reason it is essential that you use a meat thermometer to test the internal temperature of the roast. Preparation time DOES NOT include the 2 hour marinating time in the refrigerator! -- posted by Linda's Busy Kitchen

Lamb Eggplant Rolls

Wed, 02 Sep 2009 14:04:45 -0400

Summer grilling becomes simple gourmet with these flavourful and charming lamb eggplant rolls that can be served as a starter or a main course - DELICIOUS!! -- posted by Chef mariajane

Norwegian Curried Lamb

Thu, 03 Sep 2009 12:03:30 -0400

This is a great way to serve lamb. In my search for recipes from Norway I found this on the web. This is great served with white or brown rice and steamed carrots. -- posted by CJAY

Mushroom and Chili Lamb Gratinata

Thu, 03 Sep 2009 12:09:24 -0400

This is a simple, filling weekday supper. You can use any pasta shapes you have; gnocci would be good too. Serve with a green salad. Freeze for up to 3 months. Defrost overnight in the fridge and reheat thoroughly. -- posted by English_Rose

Lamb Kleftiko

Thu, 03 Sep 2009 12:20:05 -0400

This slow cooked lamb recipe is a favorite celabratory dish in Greece. For added mediterranean flair, top the finished kleftiko willed broiled halloumi cheese - delicious! -- posted by English_Rose

Pincho Moruno

Thu, 03 Sep 2009 14:16:48 -0400

Pincho Moruno is a Moorish inspired dish that has been improved (I think) by the Spaniards. It can be used with lamb or pork. I suppose you could do chicken or beef also but have never tried it with them. Recipe can be doubled, tripled, whatever without a problem. -- posted by ChefMarvelIris

Braised Lamb Chops French Onion Style

Wed, 09 Sep 2009 01:59:44 -0400

I had found a braised lamb recipe I wanted to use and I was certain I had all the ingredients, the night I went to make it I realised oops - no ingredients.... So I improvised, and I'm glad I did!! This has a strong flavour, so if you like strong you've come to the right recipe :D. -- posted by ByNDii

Greek Lamb & Spinach Stew (Slow Cooker)

Wed, 09 Sep 2009 17:03:08 -0400

I'm always on the lookout for slow cooker recipes that I think my family will enjoy, and I found this one on Woman's Day magazine. -- posted by TasteTester

Super Simple Gyros With Cucumber-Mint Yogurt

Mon, 14 Sep 2009 11:11:48 -0400

Looking for something that you can pull together for lunch or dinner in a jiffy? This easy, greek-inspired gyros recipe may be the way to go. To serve: heat and split the pitas; serve the lamb, seasoned tomatoes and feta, cucumber-mint yogurt, onion, and lettuce in separate dishes. Have your family and friends stuff the warm bread pockets to their liking. ENJOY! -- posted by Feast Your Eyes!

Moroccan Flatbread Pizzas (Can Be Ww)

Mon, 14 Sep 2009 13:43:41 -0400

This gorgeous recipe has bright, fresh flavours and looks fantastic. It is also Weight Watchers friendly- the version I made was 11 points per serving, using the leanest ground beef and low fat yoghurt. The last ingredient should read "4 garlic and coriander MINI naan breads" but Recipezaar could not recognise it- these naan breads are about the size of a hand and should be garlic and coriander flavour as plain ones just don't give the same flavour! -- posted by Shuzbud

Williamsburg Lamb Curry

Mon, 14 Sep 2009 14:20:39 -0400

A very good and authentic curry. Based on English recipes, this comes from the Williamsburg Cookbook. Williamsburg is a colonial village in Virgina, they pride themselves in re-creating the 18th century as accuratly as possible. Try making your own beef stock if you can. Present this at the table surrounded by a ring of rice surrounding the curry. -- posted by Lauren4372

Greek Lamb Shanks (Slow Cooker)

Mon, 14 Sep 2009 15:16:09 -0400

Clipped from a magazine by my dd. I have no idea which one but this looks delicious. -- posted by Wendys Kitchen

Lamb With Walnuts

Mon, 14 Sep 2009 15:45:54 -0400

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998). I haven't made this recipe yet but have eaten something similar. To make your own garam masala use "Recipe #279714" -- posted by Coasty

Lamb Curry

Mon, 14 Sep 2009 15:46:50 -0400

Curry is a dish that has the reputation of being very spicy. You can control this by adjusting the curry powder to your tastes. I think you will find that this recipe is moderate, and needs little adjustment. From the Williamsburg cookbook, this is an authentic colonial dish brought from India via England. It may date from as early as the 14th Century. Serve with rice, salad and veggie for a full meal. -- posted by Lauren4372

Lamb Chops With Barley Salad and Tomato Dressing

Mon, 14 Sep 2009 15:49:15 -0400

A satisfying meal, made healthier with the addition of barley. Barley is loaded with fiber. Serve salad with toasted flat bread ovals, or croutons. -- posted by Ice Cool Kitty

Lamb With Cucumber-Mint Salad

Mon, 14 Sep 2009 19:38:19 -0400

This was the first lamb recipe I ever made. I was inspired by a Weight Watchers Recipe but substituted/changed a few ingredients. It is yummy and healthy! -- posted by Melanie B.

Old-Fashioned Irish Stew

Tue, 15 Sep 2009 15:42:53 -0400

This recipe comes from an August 1986 issue of Bon Appetit that featured an article titled "An Irish Ramble" that included recipes from Houses and Hotels in Ireland. Americans usually use lamb shoulder for Irish stew, but in Ireland neck slices are the thing. And here's some advice every good Irish cook heeds; "A stew boiled is a stew spoiled," meaning, keep the kettle at a simmer. -- posted by Leslie in Texas

Irish Stew With Lamb and Guinness

Thu, 17 Sep 2009 14:49:37 -0400

A very traditional irish stew by way of Killarney County. The stout and barley really make it a deep flavorful and perfect meal. time is 2-3 hours because it will depend on how tender your lamb is. Its a great prepare and leave it recipe though, would also be fun in the slow cooker -- posted by MarraMamba

Roast Rack of Lamb With Herb Crust

Fri, 18 Sep 2009 16:35:24 -0400

This is such an elegant entree. The presentation is just beautiful - with the chops bones - and the beautifully browned crust.....so good. I served this with smashed garlic potatoes and Recipe #386491 - Favorite Creamed Spinach -- posted by Jb Tyler, TX

Minted Lamb Chops

Mon, 21 Sep 2009 12:36:58 -0400

The original recipe called for loin chops, but this will work on any lamb chop; just adjust cooking time appropriately. Serve with mashed potatoes, or peeled boiled new potatoes with butter and parsley. Adapted from a _Bon Appetit_ recipe as published at Epicurious http://tinyurl.com/lcvoq9 -- posted by DrGaellon

Oregano Lamb Steaks With Lemon, Olive Oil and Feta Cheese Mash

Fri, 25 Sep 2009 11:49:02 -0400

Grilled lamb steaks served with a tangy lemon, feta cheese, and herby olive oil mash; this simple supper has bags of hearty, robust flavours, and is very easy to whip up. I always make extra feta, lemon and olive oil mash, so it can be used as a dip or a sandwich filling for another meal. Try to use fresh herbs wherever possible, they have a softer and more subtle flavour and truly make the lamb steaks sing! Serve this supper dish with jacket potatoes and a fresh mixed salad. The flavours in this recipe remind me of hot sunny days by the seaside here in South West France, the distant fragrance of herbs mingling with the salty air........free-range lamb would also be good - especially hill reared lamb that has a distinct herby flavour in the meat. I serve this in true French fashion with a glass of chilled Rosé wine. Bon appétit! (The inspiration for this dish came from Nigel Slater's wonderful grilled lamb with feta and lemon recipe..........I have altered it enough to call it mine though!) -- posted by French Tart

Lamb Chops With Port, Mustard & Cream (Costeletas De Carneir

Mon, 28 Sep 2009 02:08:17 -0400

DH and I made this lamb chop recipe last night and thought it could not be quicker and easier. It was also really tasty. We thought it would be really good for a weeknight meal since the prep is so minimal. The recipe is from my Williams-Sonoma "Savoring Spain and Portugal" cookbook. We easily halved the recipe to suit 6 lamb chops. The cookbook states to serve the lamb chops with fried potatoes and sauteed carrots with mint. We served with steamed broccoli. -- posted by Dr. Jenny

Spicy Grilled Lamb Chops

Mon, 28 Sep 2009 15:58:28 -0400

My family loves these. However I don't make them as often as I'd like. Great served with mashed potatoes and green beans on the side. Pol Martin Cookbook -- posted by daisygrl64

Barley and Lamb Stew

Tue, 29 Sep 2009 11:39:21 -0400

This is an awesome, unique lamb stew that was originally created by Alton Brown. You may substitute the barley grits for barley flakes. You may also substitute the lamb with lamb leg (just remember to trim the leg before cutting and cooking it!) I posted this in order to find out the nutritional info. -- posted by Chef #1265507

Grilled Savory Lamb Chops With a Pomegranate Couscous

Wed, 30 Sep 2009 01:08:05 -0400

The lamb chops get happy all day in their marinade and then when it is time for dinner. 15 minutes for the chops 10 minutes for the couscous and maybe make some sauteed Kale on the side or you can make your favorite greens. I just love kale, swiss chard or spinach, but green beans or yellow beans, roasted tomatoes, asparagus or acorn squash would be great with this. -- posted by SarasotaCook

Balsamic Herb Lamb Chops

Wed, 30 Sep 2009 01:14:34 -0400

O.k. I am not a lamb eater, but was assured by the family this was great! I used this marinade on some lamb chops for a family dinner. The family loved the added flavour. This was just enough for 5 lamb chops. Perperation time does not include marinating time. -- posted by Tisme

BBQ Leg of Lamb With Rosemary and Garlic

Fri, 02 Oct 2009 17:15:42 -0400

This is a tender and flavoursome way of preparing a leg of lamb in advance for the BBQ, I often cook this at home before going camping. Keep the left over juices to thicken up for a gravy. -- posted by Charlie Brake

Lamb Burger With Avocado and Chilli Jam

Sun, 04 Oct 2009 01:41:26 -0400

My husband found this recipe in an advert for avocados in Delicious magazine,and insisted that we try it.I wasn't so keen,but made it anyway-I'm really glad that I did. It definately makes a change from your regular cheese burgers!! -- posted by Noo

Lamb (Or Goat) Biryani

Mon, 05 Oct 2009 17:11:51 -0400

From Canadian chef Vikram Vij. -- posted by evelyn/athens

Indian-Style Lamb Shanks With Dried Aprictos

Tue, 06 Oct 2009 11:16:23 -0400

This recipe was part of lamb feature in our local/state paper The West Australian. Times are estimated and will depend to on the size of your shanks, on average ours are about 500g (not french trimmed) and normally takes closer to the 2 /12 hours, french trimmed are usually 300g to 400g and would take about the 2 hours. I personally would use a greek style yoghurt as I have found it cooks better and doesn't tend to split. -- posted by I'mPat

Barbecued Butterflied Leg of Lamb With a Minted Couscous Salad

Tue, 06 Oct 2009 11:21:28 -0400

This recipe is from http:www.dariwillfarm.com.au/recipes.html and sounds delicious, they served it with a Minted Couscous Salad. Times are estimated, though have not included 2 hour marinade time and would assume you would make the couscous salad while lamb is cooking. -- posted by I'mPat

Mrs. Wilkie's Haggis

Tue, 06 Oct 2009 11:32:17 -0400

From University of Alberta -- posted by Cecily Parsley

Grilled Marinated Lamb Chops With Creamy Parmesan Onions

Fri, 09 Oct 2009 17:08:48 -0400

I happen to love lamb chops. Now, I know they are not the cheapest meat to purchase. But I make these for myself as a treat now and then, or maybe a birthday dinner, anniversary, having friends over, etc. They are rich so you really don't need that many per person and served with a couple of nice side dishes they are more affordable than you think. Costco, Sams Club and Trader Joe's puts them on sale all the time. Just watch for the sale and then pick some up. This happens to be one of my favorite recipes. I have been marinating my pork and my lamb like this for years, and the creamy onions was a recipe I found a few years ago on the web. But together, they make the perfect combination. The lamb served over the creamy onions is absolutely great. -- posted by SarasotaCook

Thai Red Lamb Curry

Fri, 09 Oct 2009 17:10:06 -0400

found this in a magazine and adapted to our tastes, delicious. -- posted by Evie*

Rosemary-Crusted Rack of Lamb

Sun, 11 Oct 2009 03:05:35 -0400

from The Cast Iron Skillet Cookbook -- posted by Para_chan

Keema Matar - Mince Lamb & Peas

Mon, 12 Oct 2009 16:57:30 -0400

This is a traditional dish. The chilli can be left out. Serve with a vegetable dish, rice or Indian breads. -- posted by Coasty

Iranian Eslamboli Polou (Rice With Ground Meat)

Mon, 12 Oct 2009 17:31:04 -0400

A quick Iranian dish and very popular. Leave out the meat and make it a vegetarian dish. Make sure to soak the rice 3-4 hours prior to cooking. -- posted by littlemafia

Seared Lamb With Summer Fruit Mostarda

Wed, 14 Oct 2009 02:24:33 -0400

A savory and sweet main dish. Pair with Mirassou California Merlot. For more recipes and wine pairings, visit cookbook.mirassou.com. -- posted by MirassouWinery

Best Homemade Lamb Gyros

Mon, 19 Oct 2009 14:31:26 -0400

After trying several other recipes and being disappointed, I've experimented multiple times to come up with this version. The meat is tender, flavorful, and pretty darn close to what you get at a very good Greek restaurant. I usually use lamb necks, which are very economical... but it does take some work to get the meat off the bones, and the yield is only about 50%. You need a good food processor and a grill to make this recipe!! Please note that you need to start at least two days before serving.. and three days is better. My fussy 5 year old LOVES this gyros even though she won't touch a hamburger. -- posted by MarySC

Marinated Lamb Chops

Tue, 20 Oct 2009 12:38:00 -0400

This is a simple Italian style recipe for lamb chops. Hope you enjoy! -- posted by The Magic Duck

Spiced Lamb Chops With Vegetable Couscous

Mon, 26 Oct 2009 12:26:11 -0400

From one of our national supermarkets as part of their Feed Your Family for Under $10. Times are estimated. Looks like a quick easy mid week meal. -- posted by I'mPat

Greek Style Penne Pasta With Lamb and Vegetables

Mon, 26 Oct 2009 18:15:25 -0400

I found this on Epicurious so posting here to make very soon. It was highly rated on their site. -- posted by Wendys Kitchen

Perfect Moussaka

Sat, 31 Oct 2009 14:09:02 -0400

This is adapted from a Claudia Roden recipe. This is my version of her classic. It gets rave reviews every time. -- posted by Karen in Toronto

Soup Kambing (Malaysian Lamb Soup)

Sat, 31 Oct 2009 14:14:02 -0400

From Woman's Day, May 17, 1983. Serve with a salad and crusty bread. The msg is in the original recipe, but I never use it so I've made it optional. -- posted by Chocolatl

Osmanli Kebabs

Tue, 03 Nov 2009 11:35:15 -0500

A famous Turkish kebab. -- posted by littlemafia

Homestyle Lamb Shanks

Tue, 03 Nov 2009 14:26:43 -0500

I'm a HUGE Triple D (Diner's, Drive-In's & Dive's) fan!!! After seeing several episodes with places that serve lamb shanks (& my mouth watering), I decided to try my hand at it. I looked at several recipes on the Zaar, but I DO NOT like cooking with wine. IMO wine ruins the taste of most food instead of enhancing it, but to each his own. I came up with this & it turned out pretty tasty...hope you like it, too!!! I used a heavy covered cast iron dutch oven, but you can use whatever you have. -- posted by Ackman

Breaded Lamb Steaks

Fri, 06 Nov 2009 23:02:52 -0500

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier. -- posted by CJAY

Curried Lamb

Sat, 07 Nov 2009 14:57:12 -0500

I'm always looking for new ways to cook lamb. This looks like a good one. I don't know where I got this so if it's your recipe...all the credit goes to you! -- posted by CJAY

Greek Meatballs, Feta Yogurt Sauce and Lemon Couscous

Sun, 08 Nov 2009 17:58:50 -0500

Yummy, a whole different way to eat meatballs. No Italian sauce, but a creamy Feta sauce and lemon couscous to serve everything over versus pasta. It really is great and honestly doesn't take long. Couscous as you know takes 5 minutes. I make the dressing ahead and you are only left with the meatballs which you can actually make ahead, refrigerate or freeze and then make later. A salad on the side with a lemon vinaigrette and fresh tomatoes and dinner. Can't get much easier. Give it a try, you will love it if you enjoy greek flavors like me. -- posted by SarasotaCook

Great Meatballs of Fire

Tue, 10 Nov 2009 16:07:04 -0500

My sister's recipe that she serves with antipasto or tapas style meals. She makes a half recipe usually. Original recipe called for beef, she uses lamb, use whatever you like. -- posted by JustJanS

Curried Shepherd's Pie

Tue, 10 Nov 2009 16:39:20 -0500

A wonderfully spiced lamb, pea, and potato casserole that's not only quick to make but is very filling! -- posted by Danica Paz

Stuffed Grape Leaves (Dolmas)

Thu, 12 Nov 2009 00:18:25 -0500

These are my own creation....my friends have raved about them at dinner parties! I combined my favorite aspects of two different stuffed grape leaves recipes to come up with this. They are a bit of work, but well worth the effort for a special occasion or dinner party! You could also add a medium onion, I don't because I don't like onions. -- posted by The Wallaces

Braised Lamb Shanks With Lemon Confit and Sweet Pearl Onions

Sun, 15 Nov 2009 21:46:16 -0500

From Kerry Saretsky's "French in a Flash" column at Serious Eats. http://bit.ly/1M0igp -- posted by DrGaellon

Lamb Chops With Mustard Herb Crust

Mon, 16 Nov 2009 01:22:52 -0500

A Recipe from Emeril in Everyday Food (November 2009) -- posted by Rev.CCJ

Greek Pasta Pie

Tue, 17 Nov 2009 18:01:09 -0500

The third of three pasta pies from an old BH&G cookbook. -- posted by The Wallaces

Lou Meek's Lamb

Sat, 28 Nov 2009 14:51:59 -0500

Best lamb -- posted by Cameron's

Mediterranean Lamb Burgers

Sat, 28 Nov 2009 14:53:07 -0500

From Paula Deen's Quick and Easy Meals Special Issue Magazine May 2009. The Pita rounds in the instructions can be store bought. No recipe for them is provided. -- posted by lookangelic

Ground Lamb, Apricot, and Multi-Grain Pilaf

Sat, 28 Nov 2009 15:31:46 -0500

This is a tasty, easy prep, lower fat, no salt-added adaptation of #60978 by evelyn/athens based on what I had at hand, but enough different to offer on its own. Eveyn/athens introduced us to a new genre; thank you. We buy our multi-grain rice from an Asian food store. Serves 4 with a typical green salad; serves 6 with a more bean-laden salad. -- posted by SBCA Mom

Leftover Lamb & Rice Casserole

Mon, 30 Nov 2009 02:09:35 -0500

I like to cook boneless leg of lamb, but with just two of us there are always leftovers. This satisfying casserole is easy to put together and tastes great. I use canned gravy for this dish. -- posted by Jean R

Gulai Bagar (Western Sumatran Curry)

Mon, 07 Dec 2009 14:32:13 -0500

The original recipe uses goat meat but lamb can be substituted. Serve over hot rice. -- posted by Celticevergreen

Paprika Lamb

Mon, 14 Dec 2009 01:24:59 -0500

This is a simple lamb recipe not sure where it came from but i have been informed (but not confirmed) that this is a hungarian dish. The recipe says to use lamb shoulder or leg steaks but i have also used neck which i find is cheaper (credit crunch 'n' all). A great winter dish to serve with rice or mashed potato enjoy. -- posted by Thesilentslicer

Mititei (Mici) Romanian Meat Sticks

Fri, 18 Dec 2009 01:55:30 -0500

Traditional grilled meat dish from Romania. Easy to prepare and even easier to fall in love with! -- posted by Hungry_for_more

Lamb and Rosemary Potato Pie

Mon, 28 Dec 2009 16:58:01 -0500

From Campbells Kitchen. I made this omiting the onion due to allergy reasons. Also works well if you want to serve in individual ramikins instead of one large pie. The original recipe says serves 4 but you could stretch to 6 especially with other sides, depending on appetites of course. -- posted by I'mPat

Minted Lamb Burgers

Tue, 29 Dec 2009 01:43:35 -0500

A fantastic mint based recipe with a little twist -- posted by Chef #1498848

Scrumptious Shepherd's Pie

Tue, 29 Dec 2009 01:54:27 -0500

Many attempts at Shepherd's Pie have been forced down by my willing gastronomical guinea pigs. Some of these attempts didn't even make it that far. Finally, I cracked the code to a delicious, rustic, and authentic (if you use lamb) Shep... that is nothing short of amazing simplicity. -- posted by AlmightyMooX

Lamb Meatballs

Tue, 29 Dec 2009 13:46:14 -0500

This recipe came from a package of ground lamb I bought at the grocery store. I haven't tried it yet, but it sounds good! -- posted by Michelle Berteig

Braised Lamb (Shoulder) With Garlic and Cinnamon

Thu, 31 Dec 2009 19:53:56 -0500

Braising is a wonderful choice for less tender cuts of meat. Less tender doesn't mean less flavorful. The time it cooks, it becomes infused with the garlic and the wonderful aroma of the cinnamon. Add the white wine to the mix, and the squeeze of lemon at the end, and you come out with a favorite for sure! I like to serve mine over hot buttered noodles, but any type of rice is just as good. -- posted by FLUFFSTER

Doufeu Slow Cooked Shoulder or Leg of Lamb

Wed, 06 Jan 2010 18:03:28 -0500

For this recipe you will need a Doufeu. Le Creuset make really good ones, but they are a bit expensive. If you can afford it, it is so worth it; the meat melts in your mouth and is so full of flavour, plus it is the healthiest way to cook any joint which you would normally roast. If you do not have a Doufeu, you can achieve the same results using an ordinary roasting tray sealed with foil or casserole with a lid and cooked in the oven at a low heat for several hours, you will need to use oil instead of wine. Unfortunately, this will make the recipe much less healthy. -- posted by renjack

Lamb Chops With Mint, Tomato and Garlic Sauce

Wed, 06 Jan 2010 23:04:14 -0500

This recipe is from Williams-Sonoma "Essentials of Roasting." DH and I really enjoyed it. Prep time does not include resting time for the meat. -- posted by Dr. Jenny

Simple Lamb Stew in Dutch Oven

Thu, 14 Jan 2010 11:53:41 -0500

This is a recipe I created one day when in a real hurray to throw together something for dinner with very little time to do it. The results were surprising! Give it a try and see what you think! What really makes the difference here is hte cast iron dutch oven. It is the absolute best way to cook a stew. If you have never tried a cast iron dutch oven, get one! you will not be disappointed. The results can not be duplicated in any other style of cooking. -- posted by Dave Salch

Lamb 'n Lentil Stew

Mon, 18 Jan 2010 01:09:35 -0500

A stick to the ribs dish for hearty appetites. Hot biscuits and a salad complete the meal. -- posted by PolishRuski

Lamb Filling for East Indian Samosas

Mon, 18 Jan 2010 16:18:28 -0500

This recipe is from the old Plaza Hotel in New York City -- posted by carrie sheridan

Lamb Chops With Yogurt-Mint Sauce

Tue, 19 Jan 2010 08:44:15 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Petit Sirah or Syrah -- posted by GoldsmithLissa

Lamb or Venison With Cherry-Ginger Sauce

Tue, 19 Jan 2010 10:28:59 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Merlot or Cab Sauv Gourmet alternative: use lamb or other demiglace instead of broth -- posted by GoldsmithLissa

Lamb Curry

Tue, 19 Jan 2010 15:38:24 -0500

An excellent way to use up leftover roast leg of lamb! You can add more curry powder to taste! -- posted by Chef #880889

Rack of Lamb With Herbed Salt

Wed, 20 Jan 2010 05:51:18 -0500

Taken from an old Easy Entertaining mag. -- posted by katew

Lamb With Blackberry Sauce

Wed, 20 Jan 2010 23:49:45 -0500

I love lamb, growing up with it on the farm. But, there are times that you just can't stand one more "lamb with mint jelly" recipe. This is the one recipe you serve for that Special Occasion; I serve Spinach timbales and Mashed Sweet Potatoes with this dish. -- posted by The_Swedish_Chef

Greek Style Grilled Lamb

Thu, 21 Jan 2010 17:30:34 -0500

Leg of lamb (6 - 7 lbs.) boned and butterflied marinated in Greek herbs and spices overnight, then grilled. I have no idea where this recipe originated, but it has been in our family for years. I buy my lamb from Costco, it's already boned and butterflied. -- posted by Hungry Gut

Monday Supper! Curried Lamb and Chutney Rissoles/Patties

Mon, 25 Jan 2010 11:13:25 -0500

A tasty and different way to use some of the Sunday Roast leftovers on Monday! Although I have specified lamb in this recipe, beef would also work very well, it's just that I had roast lamb leftovers when I made these. These rissoles are lightly spiced and tangy - perfect for supper when served with salad, pickles, chutneys and maybe a naan bread or pitta bread to make a sandwich. They are easily made and can be prepared ahead of time and left in the fridge, as they hold their shape better when they have been chilled and are firm. These will also freeze very well; open freeze them before frying on a tray or plate until firm and then pack them into freezer bags or a plastic container. They only need about 6 hours to defrost and then are cooked as instructed below.Use curry powder to taste, I use 2 teaspoons as I like mine quite spicy! -- posted by French Tart

Moroccan Meatballs & Couscous

Wed, 27 Jan 2010 07:20:02 -0500

Moroccan meatballs made with spiced lamb served with herb cous cous. This was just shown on TV here in the UK and I thought I'd save it on here for future reference, looks yummy! -- posted by English_Rose

Rack of Lamb With Herb Salt

Mon, 01 Feb 2010 04:54:38 -0500

Sounds great but as yet untried by me. -- posted by katew

Indonesian BBQ Lamb

Mon, 01 Feb 2010 11:32:23 -0500

This is a nice low-fat low-salt alternative to a traditional satay - cuts out the coconut cream and uses salt-free peanut butter, but stays tangy and tasty! -- posted by JennyMidget

Uyghur Polo (Pilaf)

Fri, 05 Feb 2010 08:53:02 -0500

Polo (a Central Asian variant on the word pilaf) is a food staple found across Central Asia, including Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, and parts of northwestern China. The different peoples of each region have their own takes, and their own flavors, for the recipe. This recipe is for Uyghur polo, the variant of the dish found in China's Xinjiang Uyghur Autonomous Region. Uyghur food is on the whole closer in taste to Indian, Persian, or Mediterranean food than it is to conventional Chinese food. I credit this recipe to my Uyghur language instructor. The recipe can be a challenge to cook correctly at first, but the challenge will prove well worth the effort because it is absolutely delicious. -- posted by mpevans

Liver With Sage

Sat, 06 Feb 2010 09:04:42 -0500

Lamb's liver seasoned with fresh sage. -- posted by English_Rose

Three Meat Chili

Mon, 08 Feb 2010 10:57:04 -0500

A tasty chili with south-of-the-border influences. It contains beef, pork, and lamb. Some ingredients are quite surprising and bring further depths of flavor that widen the palette! -- posted by Chef #1543839

Modern Irish Stew

Mon, 08 Feb 2010 11:52:19 -0500

A great choice for a cold Winter's day. This flavoursome meal is full of goodness. -- posted by English_Rose