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Lamb Recipes

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James beard's lamb shanks with beans
Yield: 6

2 c Dried beans 6 tb Olive oil
3 lg Onions 6 Lamb shanks, meaty
3 Cloves 1/4 ts Rosemary, crumbled
1 Bay leaf 1 1/4 c Beef broth
11 Garlic cloves 1 1/4 c Dry red wine
1 tb Salt 6 sl Bacon, lean
1/4 c Unsalted butter 1/2 c Dry bread crumbs

Pinto beans, Great Northerns, or pea beans can be used. Pick over the
beans, and soak them in water to cover by 2 inches overnight, changing
water at least one time. Drain. In a kettle, combine the beans with water
to cover by 1-inch and add one of the onions, stuck with the cloves, the
bay leaf, 8 garlic cloves, and salt. Boil the mixture for 5 minutes, and
then simmer it, covered, for 25-30 minutes, or until the beans are just
tender. Stud lamb shanks with slivers of garlic and rub them down with
crumbled dried rosemary and salt to taste. In a heavy skillet, heat 3 Tbsp
butter and 3 Tbsp oil over mod-high heat. Brown the lamb shanks and season
them with salt and pepper. Add the rosemary, broth, wine, and bring liquid
to a boil. Simmer the shanks, covered, for 60 minutes. In another skillet,
cook the remaining 2 onions, sliced thin, in the remaining 3 Tbsp oil,
until they are lightly browned. Cook them, covered, until they are
softened and season them with salt and pepper.
Drain the beans, reserving the cooking liquid. Put half the beans in an
8-qt. casserole, top them with the onions and the remaining 3 cloves of
garlic, chopped fine. Transfer the shanks to the casserole and top them
with the remaining beans. Pour the lamb braising liquid over all and add
enough of the bean cooking liquid to just cover. Top the casserole with the
bacon strips. Cook it, uncovered, in the middle of a preheated 350f oven
for 60 minutes. Sprinkle the top of the mixture with bread crumbs. Dot with
the remaining butter, cut into bits. Bake the mixture, uncovered, for
20-25 minutes or until the bread crumbs are golden. a 1970


Yield: 2 Servings

1 tb Low-sodium soy sauce
2 ts Sesame oil
1 Green onion, chopped
1 Garlic clove, minced
2 ts Gingerroot, minced
1/4 ts Pepper
4 Lamb loin chops (8 oz)

In shallow dish, whisk together soy sauce, oil, onion, garlic, ginger
and pepper. Add lamb, turning to coat; let stand for 10 minutes.
Reserving marinade, place lamb on greased grill over medium-high
heat; cover and cook, basting with marinade, for 5-7 minutes on each
side for medium-rare or until desired doneness. Season with salt to

Serve with sauted zucchini slices and sweet potatoes.

4 servings for $6.08CDN [Aug 95]

Per Serving: about 360 calories, 32 g protein, 9 g fat, 40 g
carbohydrate, high


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Yield: 4 Servings

2 1/2 lb Lamb stew meat
-- preferably leg
1/3 c Olive oil
3/4 lb Onions; diced large
4 ts Chopped garlic
2 ts Turmeric
1/4 ts Nutmeg
1/4 ts Ground cardamom
1 ts Crushed red pepper
-- or to taste
1/2 ts Cinnamon
32 oz Can tomatoes; drain & chop
1 c Rich brown veal stock or
1 c Rich beef stock
1/3 lb Fresh spinach; wash & drain
1/2 c Yogurt
1 tb Grated lemon peel
Salt; to taste
1/4 c Pine nuts*

*Roasted at 350 F. for about 3 minutes.

Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add
the onions; saute them for 2 minutes; then add the garlic and saute
it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red
pepper and cinnamon and saute the mixture for 1 to 2 minutes more,
being careful not to burn the onions or garlic. Add the tomatoes and
veal stock and stir.

Cover the dish and bake at 350 F. for about 1 hour, until the meat is
tender and begins to break up. Remove the dish from the oven and add
the spinach, stirring until the spinach is wilted and blended in.
Allow the stew to cool slightly. Add the yogurt, lemon peel and salt
to taste. Sprinkle with roasted pine nuts.

Yield: 4 to 6 servings. Serve over rice pilaf.

From executive chef Phil Soroko of Someplace Special
restaurant/McLean, VA. In _The New Carry-Out Cuisine_ by Phyllis
Meras with Linda Glick Conway. Boston: Houghton Mifflin Company,
1986. Pg. 128. ISBN 0-395-42504-2.


Yield: 2 Servings

1 Boneless lamb sirloin
-roast (approx. 2 lbs)
2 tb Cooking oil
1 sm Onion, chopped
1 Red bell pepper,
1 Green bell pepper,
1 lb Tomatoes, sliced,
-in puree
1 1/2 c Chicken stock
1/2 ts Basil
1/2 ts Grated lemon peel
1/2 ts Chili powder
1 c Rice

1 ts Salt
1/2 ts Cayenne pepper
1/4 ts Black pepper
1/4 ts Paprika
1/8 ts Garlic powder

Trim the lamb of any excess fat. Preheat oven to 350 degrees F. Mix
together the spice mix ingredients, and rub over the lamb. Let stand
for 15 minutes. Heat oil in a skillet. Sear the lamb until all sides
are browned. Remove lamb to a roasting pan. Roast lamb for 35 to 40

While the lamb is cooking, add onions and peppers to the skillet used
for searing the lamb. Saute until soft. Add tomatoes, chicken stock,
basil, lemon and chili powder. Bring to a boil and add the rice.
Reduce heat and simmer until liquid is absorbed.


* This is a spicy lamb dish that I picked up originally from a local
newspaper. Yield: serves 2-3.

* Often when boning a leg of lamb you end up with a very ragged
piece of meat. Just chop it up into boxy pieces and use more spice
mix to cover all the surfaces. You will be slicing up the roast
before serving anyhow.

: Difficulty: easy.
: Time: 1 hour.
: Precision: measure the spices.

: Rob Horn
: Infinet, North Andover, Massachusetts, USA
: {decvax, seismo!harvard}!wanginst!infinet!rhorn



Yield: 8 Servings

3 lb Leg of lamb, trimmed of all
1/2 c Hoisin sauce
2 tb Dijon mustard
2 tb Ketchup
2 tb Honey
1 tb Soy sauce
1 ts Chinese chili paste
1 ts Black pepper; freshly ground
2 Cl Garlic; minced
1 tb Ginger root; minced

Recipe by: Bonnie Stern, Simply Heartsmart Cooking Preparation Time:
1:00 Cut lamb open so meat lies as flat as possible; trim all fat.

Combine remaining ingredients and smear over lamb.

Preheat barbecue and grill lamb for 10 to 15 minutes per side,
depending on

Allow meat to rest for 5 to 10 minutes before carving. Carve in thin


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