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Lamb Recipes

Discover Pinterest’s 10 best ideas and inspiration for Lamb Recipes. Get inspired and try out new things.

Easy Wine Braised Lamb Shanks Recipe - True Comfort Food!

This Wine Braised Lamb Shanks recipe makes tender, melt right off the bone lamb. Served with a velvety red wine sauce for a truly comforting dinner!

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Turkish Gozleme with Lamb

Turkish Gozleme with Lamb - savoury homemade flatbreads from scratch filled with ground lamb, spices, herbs and feta cheese.

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Kabob Koobideh (Minced Meat Kebab)

Koobideh kabob are the most juicy and amazingly flavorful minced meat kebabs ever! Using minimal ingredients, these are the epitome of perfection when it comes to grilling ground meat.

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Herb Marinated Lamb Chops - Supergolden Bakes

Juicy succulent lamb chops take minutes to cook. Simply season, rub with a simple garlic and herb marinade and pan fry. Perfect for date night!

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Susan Trad
Susan Trad saved to Lamb

How to Make Moroccan Kefta Kebabs With Ground Beef or Lamb

268 · 30 minutes · Kefta is ground beef or lamb, mixed with a variety of herbs and spices. It makes a superb kebab and is the foundation of other Moroccan dishes.

10 ingredients

Meat
  • 1 lb Ground beef
Produce
  • 1/4 cup Cilantro, fresh
  • 1 Onion, medium very fine or grated
  • 1/4 cup Parsley, fresh
Baking & Spices
  • 1/8 tsp Cayenne pepper
  • 2 tsp Paprika
  • 1/4 tsp Pepper
  • 1 tsp Salt
Nuts & Seeds
  • 1 tsp Cumin
Other
  • Metal or bamboo skewers ( soaked )
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Lamb Chops with Garlic & Herbs

388 · 60 minutes · Lamb chops marinated in garlic, rosemary, thyme, and olive oil then pan-seared on the stovetop to create a wonderfully flavorful crust.

8 ingredients

Meat
  • 2 lbs Lamb chops, cut
Produce
  • 1 tbsp Garlic
  • 1/2 tsp Parsley
  • 2 tsp Rosemary
  • 2 tsp Thyme
Baking & Spices
  • 1 Black pepper
  • 1 Kosher salt
Oils & Vinegars
  • 1/4 cup Olive oil, extra-virgin
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Best roast leg of lamb recipe | Jamie Oliver lamb recipes

A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter.

9 ingredients

Produce
  • 1 Lemon
  • 1 bunch Mint, fresh
  • 1 Of garlic, bulb
  • 1 1/2 kg Potatoes
  • 1/2 bunch Rosemary, fresh
Baking & Spices
  • 1 tsp Sugar
Oils & Vinegars
  • 1 Olive oil
  • 3 tbsp Wine vinegar
Other
  • 2 kg Leg of lamb or hogget
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Roast Leg of Lamb with Greek-Style Marinade

Bursting with fresh fragrant Mediterranean flavours, any cut of lamb can be elevated from wonderful to sensationally sublime with this easy and delicious Greek-style marinade using fresh garden herbs, Dijon mustard, olive oil, paprika, salt, pepper, and the zest and juice of one large lemon. Poured over and gently massaged into a bone-in or boneless garlic-studded leg of lamb, the marinade should be be allowed to work its culinary magic by covering and refrigerating the lamb for at least six hours, or even overnight if possible. Roasted in the oven at 425°F for 20 minutes then reduced to 350°F for 1 1/2 to 2 hours, the lamb smells heavenly as it slowly roasts in the luscious marinade, producing a wonderfully tender and fabulously flavourful Aegean-inspired Leg of Lamb — it's a 'keeper'. A Greek-style marinade of rosemary, thyme, oregano, Dijon mustard, olive oil, paprika, salt, pepper and the zest and juice of one lemon Fresh rosemary from our garden... ...and fresh thyme were used in the marinade Slivers of garlic are stuffed inside multiple incisions made in the leg of lamb, using a small pointed knife The marinade is poured over the garlic-studded lamb and then it's covered and refrigerated for at least six hours The leg of lamb is perfectly cooked after 2 hours in the oven Greek-Style Roast Leg of Lamb Serves 4-6 4 lb leg of lamb, bone in 6 cloves of garlic, half slivered and half chopped 2 tbsp fresh rosemary, chopped 2 tablespoons fresh thyme, chopped 2 tsp dried Greek oregano 1 lemon, zest and juice 1/3 cup olive oil 1 tbsp dijon mustard 1 tsp paprika 1 tbsp sea salt 2 tsp black pepper Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface. In a small bowl mix together the remaining garlic, rosemary, thyme, oregano, oil, mustard, paprika, juice and zest of 1 lemon, and season with salt and pepper. Place the lamb in a large baking dish, pour the marinade overtop and turn to coat. Cover the dish with cling film and refrigerate for at least 4 hours to even overnight. Remove from the refrigerator an hour before cooking. Place the lamb on a rack in a roasting pan, top with the marinade and pour enough water into the pan without touching the lamb. Roast in a preheated 425°F oven for 20 minutes, then reduce the heat to 350°F and roast until tender enough to pull from the bone, about 1 1/2 to 2 hours, adding more water if needed. Remove the lamb to a platter, cover and allow it to rest for at least 15 minutes before carving.

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