Author: Jean Anderson
An Easter tradition was to have my mom's lamb.
Author: Lisa Wain
Author: Steven Raichlen
Author: Claudia Fleming
Author: Frank Stitt
Author: Molly Stevens
Cinnamon, cloves, ginger and cayenne pepper enhance this North African-style dish. Serve the stew over the Saffron-Cardamom Rice or plain basmati rice.
Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes great with everything on the plate. A little bit...
Author: Anna Stockwell
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the...
Author: Alison Roman
Author: Rick Rodgers
This is the number one, all-around favorite in my household. It literally translates to beans and rice, but it is, oh, so much more than that. See notes for vegetarian options. You can use other beans...
Author: Sarah Kelly
Turkish-Style Lamb Burgers with Walnut Sauce
Author: Oretta Zanini De Vita
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani
Been searching for that perfect burger recipe, but end up making a meatloaf sandwich? Been looking for that 'Wow!' reaction at your next BBQ? Look no more, this simple recipe does just that. I can't count...
Author: ChrisG
This is my favorite way to use up leftover lamb! Serve with egg noodles, pearl couscous, rice, mashed potatoes, or all by itself in a bowl.
Author: ladybug2pa
Thin, naturally gluten-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant "tacos."
Author: Anna Stockwell
Author: Neil Perry
Author: Suzanne Tracht
These baked, ground lamb meatballs are flavored with feta and green olives.
Author: Andrea
Author: Mourad Lahlou
Tagines are typical street food in Morocco, and this is the one that is most commonly found. I also use frozen peas, which I blanch in boiling water first.
Author: Anissa Helou