Learn how to make this irresistible creamy and mild lamb korma curry. Make this classic British Indian recipe at home today.
Lamb and Beef combine with feta to make Greek meatballs with mint pistachio pesto
This flavorful grilled lamb kebab recipe uses a fresh, garlicky marinade for lamb and marinates the meat for several hours or overnight for tender, juicy lamb shish kebabs. Use chunks of boneless leg of lamb to make the shish kebabs.
Herb Marinated Grilled Rack of Lamb is a finger licking delicious recipe marinated with garlic, za’atar and Moroccan spice mixture and grilled to perfection.
Lamb chops marinated in garlic, rosemary, thyme, and olive oil then pan-seared on the stovetop to create a wonderfully flavorful crust.
Spicy Lamb Meatballs - Cava Copycat , Cava’s famous spicy meatballs made at home and even better! These meatballs capture the flavors of North African merguez with that perfect balance of heat
Recipe video above. Here is a wonderful, classic way to cook a rack of lamb that makes the most of this premium cut of meat! Infused with the flavours of rosemary and garlic from a marinade, then roasted to perfection, it's served with Salsa Verde for a deliciously fresh accompaniment that plays beautifully against the rich lamb.Allow 3 to 4 cutlets per person.
A Chinese-Malaysian dish that uses lamb and peppers to really add a pop to your table.
This delicious keto sticky lamb ribs recipe with sugar-free BBQ sauce is sweet and tangy. It melts in your mouth with meat that falls off the bone. This low-carb lamb recipe is perfect for game day as finger food or as a main meal for lunch or dinner. The BBQ sauce has no sugar added and is the perfect addition for those on Paleo, Keto, and other low-carb diets.
There are few meals as impressive as a roasted bone-in leg of lamb. Studded with garlic, rosemary, lemon zest and anchovies, this simple and delicious roast makes a succulent centrepiece for any social occasion. Puréed into a coarse paste, the marinade is stuffed into small incisions around the boneless leg of lamb, then rubbed with olive oil and generously seasoned with salt and pepper. Roasted on high at 450°F for 15-20 minutes, then slow roasted at 325°F for about an hour, the results are pinky perfection. Lamb, like beef, doesn’t need to be cooked all the way, and is best at a rosy medium-rare — 135°F to 140°F when finished. Whether served as part of a traditional Easter dinner or quiet Sunday lunch with family, this recipe is easy to prepare, absolutely delicious, and goes especially well with my Mother-in-Law's special homemade mint sauce! Garlic, anchovies, rosemary and lemon zest are whizzed together in a food processor A little olive oil can be added to loosen the paste slightly Using a sharp knife to make small incisions in the thickest portions of the lamb and fill the pockets with the garlic-herb paste, pressing the mixture in deep with your fingers The lamb is roasted at 450°F for 20 minutes then reduced to 325°F for 1 1/2 hours for medium rare, or until a thermometer reads 135° Roast Lamb with Rosemary, Garlic, Lemon & Anchovy Marinade Serves 6-8 5 lb leg of lamb, bone-in 4 cloves garlic 6 anchovies 3 sprigs of rosemary, leaves only 1 lemon, zest only 3 tbsp olive oil, divided salt and pepper, to taste Using a small food processor, blend together the garlic, anchovies, rosemary leaves, lemon zest and 1 tablespoon of olive or anchovy oil until a coarse paste. Then using a sharp knife, make small incisions in the thickest portions of the lamb and fill the pockets with the garlic-herb paste, pressing the mixture in deep with your fingers. Rub any remaining paste over the top of the lamb and season with salt and pepper. Rub 1-2 tablespoons of olive oil over the whole leg, then arrange on a roasting pan and preheat the oven to 450°F. Roast the lamb at 450°F for 20 minutes, then reduce the heat to 325°F and continue cooking for 90 minutes, or until a thermometer inserted into the middle of lamb reads 135° for medium rare. Once the lamb is ready, remove from the oven and tent with foil for 15-20 minutes, allowing the juices to retract and make the roast lovely and moist. To serve, slice the leg of lamb onto a decorative platter and serve with Cannellini Beans with Rosemary and Sautéed Rapini with Garlic, for a truly Tuscan feast.
This keto ground beef taquitos recipe with lamb tallow is sure to be a crowd pleaser for your next game-day gathering. We start with grain-free tortillas filled with a green...
This butterflied leg of lamb recipe from Jamie magazine is best started the day before for more flavour; the lamb is then barbecued and served with salad.
Recipe video above. A 3-hour lamb shoulder is great. A 12-hour lamb shoulder is better! The meat is even more succulent because a lower cooking temperature means less moisture loss, and better flavour infusion from the rub. The sauce is a Lamb Jus made using the braising juices so it has phenomenal flavour. Don't be intimidated, it's simple and no more difficult to make than gravy!This is an excellent make-ahead recipe for gatherings. Why? Because you can make up to 4 shoulders in one standard oven. And the room for error is also almost nil; it's almost entirely hands-off cooking that magically takes care of itself overnight. Most importantly, the meat is so juicy it reheats 100% perfectly. I cook it overnight and reheat to serve that evening.About scaling up: 2 shoulders can be cooked in one large pan with no change to cook time. 4 shoulders (2 lambs in 2 pans, on 2 shelves) takes about 14 to 15 hours.
This butterflied leg of lamb recipe from Jamie magazine is best started the day before for more flavour; the lamb is then barbecued and served with salad.
Wondering the perfect USDA approved temperatures you should be cooking your lamb to or need the exact internal temperature of a rare of lamb? Find out here!
Rich and aromatic slow cooked lamb pie flavoured with fresh rosemary and sweet roasted garlic.
Grilled Rack of Lamb using a simple two-zone grilling method for a tender and flavorful grilled lamb recipe topped with Jalapeño Chimichurri.
This dairy-free, gluten -free Slow Cooker Lamb Korma Curry is so quick and easy to put together, and readily feeds a large, hungry family. The curry freezes well, so any leftovers can be stashed in the freezer for an emergency meal.
This meltingly tender Slow Cooked Shawarma is the stuff food dreams are made of!! Slathered in a deceptively simple shawarma spice rub then slow cooked until fall apart, the flavour and fragrance of this lamb is absolutely heavenly. Make this Middle Eastern speciality with lamb shoulder or lamb leg. Finishing on the BBQ is optional - ideal for reheating if making ahead / summer BBQ's! SLOW COOKER directions added in notes. Recipe VIDEO below.
By Kath Dedon . This spring has been full of a lot of feasting opportunities with the trips to Florida and New York and the celebration of several family birthdays. Between the feasts Bob and I hav…
This slow cooker lamb curry recipe gives you tender, fall apart meat that's full of flavor! Use some basic spices and create this delicious curry that's a winner to come home to.
Tender, garam-masala spiced Lamb Meatballs with Indian Curry Sauce melt in your mouth and are simply irresistible. A simple, flavorful dinner the whole family will love.
Tender marinated New Zealand grass-fed lamb is combined with ginger, garlic, onions, peppers and a flavorful stir-fry sauce for a new spin on a take-out classic. Serve over steamed white rice, boiled noodles, or cauliflower rice. We love that this meal comes together in just 30 minutes. Tip: Scroll down for the recipe video.
This traditional dish boasts big flavours and tender, sweet lamb. Slow braised lamb hearts are stuffed with sausage meat and mushrooms and cooked gently in a red wine and tomato sauce for an unbeatable winter dish. Get cosy and enjoy with sauteed cabbage and mash.
This Indian-inspired yogurt marinade made with ginger, garlic, cumin, turmeric, crushed chilli, fennel, and lime juice, lends a won...
Recipe video above. A very forgiving, very easy way to roast a leg of lamb, where the meat is slow-cooked until it's tender enough to pull it off the bone with tongs. It is not the blushing pink flesh carving sort (use this traditional Roast Lamb recipe if that's what you're after). Lamb leg is lean, so to slow cook it's best to partially submerge in a flavoured liquid which keeps the flesh moist plus infuses with flavour. I'm using garlic and rosemary in this recipe - classic lamb flavours!**IMPORTANT**: Lamb leg is lean so it should only be cooked for 1.5 hours until blushing pink & juicy (per this traditional Roast Lamb recipe) or slow cooked for 4.5 hrs until fall apart (this recipe). Anything in between is tough and not nice! For more roast lamb recipes, browse the recipe collection.
