Recipezaar: Lamb/Sheep,Main Dish recipes

Butterflied Leg of Lamb With Moroccan Herb Mechoul

Sun, 14 Jun 2009 19:52:23 -0400

posting to keep, delicious -- posted by missmelany

Indian Style Curried Lamb Shanks

Wed, 17 Jun 2009 15:36:21 -0400

From a national supermarket. Serve with coriander leaves and yoghurt. -- posted by I'mPat

Lamb Shanks With Verjuice

Thu, 18 Jun 2009 14:09:22 -0400

I just love lamb shanks and am hoping to try this soon before lamb goes up to much in price. The recipe is from our state daily paper The West Australian. Verjuice is made from white grapes, so at a pinch you could use a dry white wine. -- posted by I'mPat

Turkish Lamb Burgers

Mon, 22 Jun 2009 11:10:44 -0400

I adapted this from a Bon Appetit magazine. I love ground lamb and have tried countless recipes to find the best lamb burger. The original recipe came close, then I added a few elements that I liked from various other recipes and came up with this. -- posted by Londonsbk

Moroccan Lamb Fillet (Backstrap)

Wed, 24 Jun 2009 10:24:02 -0400

This is very simple marinade to make and is wonderful with lamb served over couscous and topped with a mint yogurt. This works particularly well with a lamb fillet (backstrap) as it is one of the better cuts of lamb and comes out so juicy and tender. I marinated my lamb in the morning before work and cooked it in the evening, it is better if you can marinate at least a few hours to allow the flavours to come through. I made this with just 2 lamb fillets that were quite a good size but I think there would be enough marinade mix for 3, so I have listed 2-3 below. Prep time does not include marinating time. -- posted by The Flying Chef

Lis'an El Qa'thi - Judges' Tongue (Iraqi Stuffed Eggplant)

Sun, 28 Jun 2009 17:25:39 -0400

Amazing recipe if you love Middle Eastern cooking like me. This dish is Iraqi (in my case, Iraqi-Israeli). It wouldn't surprise me if there was a Persian variant on this dish, because it combines stuffing vegetables with spiced ground meat, and simmering it deliciously in a tasty sauce. It can be served over any type of rice, and has a lot of juice/gravy that is just delicious. It is quite easy (though there are a few steps, none are difficult). This dish is kosher, but cannot be mixed with dairy products of course. It is a powerful and tasty dish, and I suggest that everyone try it. Warning - due to the appearance, I'm not sure how much little children (who are not Middle Eastern) would like it; though if they managed to try it, they would fall in LOVE. For the perfect compliment to this already amazingly rich dish, having hummus, tahina, and hot sauce (schug), and/or amba (an Iraqi pickled mango) - any middle eastern spread/dip. My mouth is watering just thinking about it all. -- posted by Kahane Tsadek

Lamb.... Barbecue Lamb Chops

Mon, 29 Jun 2009 00:49:11 -0400

I have a friend that raises lamb for the Sandusky County Fair. They sell the lamb after the fair. I bought a half and thought of trying it on the grill! I made lamb steak and lamb chops. With the marinade it takes on a wonderful taste.If you like grilling, give this a try! -- posted by Moontan Master!

Grilled Leg of Lamb With Red Wine, Garlic, Mustard, and Sage

Sun, 05 Jul 2009 12:50:10 -0400

Lovely lamb dish -- posted by TheBeave

Dolma (Stuffed Grape Leaves), Iraqi-Style

Mon, 06 Jul 2009 16:14:28 -0400

This Middle Eastern dish is a family favorite. The blend of the spices coupled with the tartness of the lemon makes it out of this world. This recipe has been passed down in my family for many years. -- posted by AngieInMichigan

Moroccan Meatballs in Tomato Sauce

Thu, 09 Jul 2009 12:15:03 -0400

Serve with crusty bread, couscous, or rice to soak up leftover sauce. Moroccan paprika is slightly spicy, if yours isn't hot add a little cayenne. -- posted by Brookelynne26

Cashmere Mutton Chop

Tue, 14 Jul 2009 00:36:07 -0400

A Tibet Recipe with my construal. -- posted by Chef #1320647

Marinated Boned Leg of Lamb

Wed, 15 Jul 2009 01:25:57 -0400

You will not know that this is lamb! It is so tender and has such great flavor you will think you are eatting a fine piece of mouth watering steak. -- posted by Chef Karie

Gosht Kari

Wed, 15 Jul 2009 01:50:21 -0400

This is a lamb curry that is sure to warm you up from the inside, by the look of the ingredients. I am yet to make it myself. -- posted by djmastermum

Moroccan Spiced Lamb Cutlets With Fruity Couscous

Wed, 15 Jul 2009 11:03:13 -0400

Fresh and easy is the best description, the fruity couscous is like a treat with the lamb cutlets but with the cutlets the spices give you a mixture of flavours which are very exotic with an explosion in ur mouth which is neithor hot or spicy..ENJOY (: -- posted by the.fashion.babe

Tournedos Style Lamb Patties

Fri, 17 Jul 2009 02:04:46 -0400

posting to keep -- posted by missmelany

Cherry Wood Smoked Lamb Shoulder

Sat, 18 Jul 2009 14:08:40 -0400

We saw this being made on one of our favourite cooking shows. It's a Canadian show and everything is done on the barbecue. We tried it our for our Canada Day celebration and everyone loved it! You need to be able to grill using indirect heat. We used a 7lb bone-in leg of lamb and apple wood chips. It was grilled for about 6 1/2 hours, my husband says he could have done for another half hour and made it really tender. It was done and tasted great as it was. He used smoke pouches and everytime he changed it, he brushed the lamb with the leftover marinade. We will definately be making this again. I hope you enjoy it as much as we did. -- posted by Honeyofachef

Ground Lamb Gyros With Cucumber Yogurt Sauce

Tue, 21 Jul 2009 13:50:04 -0400

Make your ground lamb loaf the day before, then slice and heat to serve with tomato and sweet onion, on warmed pita rounds, with this fantastic cucumber / yogurt sauce. -- posted by Leo's Mom

Lamb With Mustard Glaze

Sat, 25 Jul 2009 02:38:47 -0400

From a cookbook I got at a garage sale. Submitted by Jennifer Bethel. -- posted by Recipe Junkie

Lamb Stuffed Zucchini

Sat, 25 Jul 2009 02:53:15 -0400

I had several "eight-ball" or round zucchini from my garden and wanted a yummy main dish to make them into so I created this for dinner. It came out savory and delicious! It would be great to stir some cheese into the stuffing as well. I served it with steamed rice and fruit salad. -- posted by mommycook

Braised Lamb Shank Pie

Tue, 28 Jul 2009 12:15:09 -0400

real comfort food, slow cooked melt in your mouth lamb in rich redcurrant gravy topped with light golden puff pastry. Doesn't get better than this served with creamy apple celeriac mash -- posted by west country scrumpy

Braised Lamb Shanks

Wed, 29 Jul 2009 02:32:16 -0400

This recipe comes from a high end golf course chef. Super tasty! I make this in my crock pot after cooking all the veggies. -- posted by Ceezie

Lamb Burgers With Garlic Yogurt Dressing

Wed, 29 Jul 2009 14:20:08 -0400

Create the perfect blend of flavours with minty lamb paired with a zingy garlic yogurt. -- posted by English_Rose

Ladies' Thighs (Kadin Budu)

Sun, 02 Aug 2009 10:24:09 -0400

These are tasty little croquettes - Turkish in origin. The recipe originally called for beyaz peynir which is a Turkish cheese so if you can find it in your area use this instead of the feta cheese. The croquettes can be shallow fried or for a healthier option baked in the oven. I have freezed them and reheated, they taste fine. -- posted by Coasty

Greek "nachos"

Sun, 02 Aug 2009 10:26:30 -0400

Everyone likes nachos. Here, the concept is the same, the flavor pallet is different. -- posted by Ice Cool Kitty

That's a Spicy Meatball Parmesan over Spaghetti

Wed, 05 Aug 2009 01:49:29 -0400

Classic tender meatballs are full of flavor these having lamb and herbs in them. Not much lamb because a little goes a long way. These are baked for ease and less fat. If you are using jar sauce you can kick it up by first sauteing some chopped onions, garlic, and pimento add additional herbs and stir in the sauce to complement the meatballs. Try meatball Parmesan subs in place of the spaghetti. This is a RSC recipe so lamb, rosemary, pimiento, mozzarella, and green onions were the 5 ingredients that had to be used. You can use 2 pounds of any ground meat of your choice. This is a great way to cook meatballs keeping it low in fat, and easy clean up. -- posted by ~Rita~

Boneless Lamb Chops With Dilled Waxed Beans

Wed, 05 Aug 2009 01:49:49 -0400

Lamb chops pan fried or on a grill is one of my favorites. However, so is serving boneless lamb chops with herbs, a creamy rosemary sauce, topped with pimento peppers and then surrounded with dilled waxed beans. If you like lamb and want to try something uniquely different, then this dish you might want to consider trying. In fact Go For It, you will enjoy this delicious dish! -- posted by Skipper/Sy

Surf and Turf With Dill Sauce and Onionberry Chutney

Wed, 05 Aug 2009 01:53:06 -0400

This is a simpler-than-you-might-think recipe with a touch of elegance that might be found at fine dining establishments. Choose your starch and vegetable and place them into individual servings using ramekins to finish off this classy main course. Created for RSC #14. Bon Apetit! -- posted by 2Bleu (Bird&Buddha)

Lamb Chops With Horseradish Dill Cream

Wed, 05 Aug 2009 02:11:26 -0400

Simple, fast and flavorful lamb chops served with a horseradish dill cream. These chops are seasonsed with garlic and rosemary, pan seared, and finished in the oven. Served with the horseradish dill cream, they are not only a quick after work meal but a great entree for company. This recipe's cooking method is made for good quality loin or rib chops, not shoulder chops. Lamb should not be cooked to more than medium doneness for the best results. Cook time does not include marinating time. -- posted by Kelly M.

Lamb Chops With Cranberry Sauce

Wed, 05 Aug 2009 02:11:57 -0400

This recipe is easy to make and a little different from your usual lamb recipes. Buy chops that have the filet attached, not shoulder chops. They should be apprx 1" thick. Fry for 4 minutes each side for slightly pink. Longer if you want well done. Make the sauce early in the day (or the day before) and reheat while you are cooking the chops. Dinner will be on the table in a few minutes. The sauce is great over your veggies and new potatoes. -- posted by Bergy

"lamb Chops Sensory Explosion"

Wed, 05 Aug 2009 02:13:16 -0400

Sensory delight. This is an aromatic main dish meal that will have your family and or guests wondering WHAT IS THAT? as they impatiently wait for dinner to be served. Made for RSC 14 Contest entry.Maind dish category Prep time includes at least 15 min marinade time -- posted by Chef1MOM~Connie

Spicy Mexican Lamb Kebabs

Fri, 07 Aug 2009 10:10:55 -0400

Many Mexican recipes start with a paste made with various rehydrated dried chiles, onion and fruit juices. Here a paste is used as a spicy marinade to flavor tender chunks of lamb. The hearty taste of red meat and the spicy heat of chiles creat the perfect marriage. For a smoky heat, try chipotle chiles. For over-the-top heat, use scotch bonnet chiles. For a nice bit of spice without a lot of burn, experiement with jalapeno or serrano chiles. Serve the lamb rolled in warm tortillas accompanied by the traditional beans and rice. Try the paste on chicken, beef or pork, too. Time does not include marinating time. -- posted by Crafty Lady 13

Lamb With Preserved Lemons

Sun, 09 Aug 2009 21:39:29 -0400

in this months Bon Appetit, comes from SF's Bar Jules...simple, cooking time is to bake the lamb slowly at low heat (300) -- posted by MarraMamba

Roast Leg of Lamb With Orange, Rosemary and Garlic

Mon, 10 Aug 2009 10:35:48 -0400

I don't get to eat lamb very often, so whenever I get my hands on a leg of lamb, my mouth starts watering. Lamb is one of those meats that can be very dry or very fatty, but this recipe results in juicy, tender and flavoursome results, every time. I always use a leg with the bone in, but there's no reason why you couldn't use a boneless leg instead. Cooking to 130F and then leaving, well covered, while you make the gravy will give you lamb that's cooked quite well at the thin end, and medium-rare (juicy and *slightly* pink) in the middle of the thickest part. If you prefer yours done differently, adjust your temperature accordingly. Don't forget that the temperature continues to rise while it rests. -- posted by Snowbunny Andorra

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

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

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 amount 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