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I have just gone through my Lamb recipes and have picked out some of my favorites - The list is not complete but I think you will find some that you too will enjoy
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As a change of pace try this Mediterranean-inspired burger using ground lamb.

Recipe #382167

13 Reviews |  By chia

my mother made something similar, this is a kicked up version. i hadn't cooked this in years, then i saw it at the butcher, served it with israeli couscous

Recipe #52625

Delicately spiced morsels with a cooling yogurt dip - perfect party food. Serve with 1 cup plain yogurt mixed with 2 tbs chopped mint and salt and pepper to taste. Uncooked burgers can be frozen.

Recipe #358262

This recipe is best prepared a day ahead. It gives the herbs time to soak into the lamb. The rosemary and tarragon work really well with this dish. We often have this for our Friday night easy dinner with a good Aussie red wine. NOTE: The prep time is for the marinade. I usually only marinate the lamb overnight in the fridge. Cooking time will depend on how you like you lamb cooked.

Recipe #59740

Nut Allergy Alert. To serve to fewer people, roast only 2 racks of lamb. Cut the mustard and salt in half. Freeze the remaining hazelnut butter for another time to use with more lamb, steamed green beans or asparagus. Prep. time includes 1 hour refrigeration to harden hazelnut butter.This recipe is also delicious cooked on outdoor grill. Ensure your coals are medium hot, and gas grill hot. Preheat shallow pan on grill, as well. Then follow roasting recipe as described. Serve with a Cabernet Sauvignon Shiraz.

Recipe #62326

9 Reviews |  By Derf

Succulent, jucy lamb chops!! MMMmmmmm good!!!!

Recipe #25774

This recipe also works great with pork chops, steaks, chicken, and salmon.

Recipe #67436

Found this in a newspaper during a recent visit to Palm Springs, California. If you like lamb chops and grilling this may be for you. Add a sunset, cold martini, Caesar salad and some asparagus and you might just have a meal to remember!

Recipe #121416

For this recipe, you (or your butcher) must first "french" the racks Trim off 2 inches of fat and membrane between the ribs to expose the tips of the bones, then cut through the backbone between the ribs to make carving easier. Fresh spring vegetables, such as asparagus, baby carrots and new potatoes, make a delicious accompaniment. Adapted from Williams-Sonoma Seasonal Celebration

Recipe #9440

Something we often make to cook outside on the barbeque. I love to use the frenched loin chops, expensive little mouthfuls, but soooo good.

Recipe #105781

Just writing this recipe makes me want to drool as I remember how delicious it was . . . mmmmm, lamb. My husband who loathes sheep is now ready to raise some so that we can have this recipe more often. Easy. Yummy. Lamby.

Recipe #114602

2 Reviews |  By Bergy

A nice variation to lamb. You can use regular marmalade but it sweetens the taste.

Recipe #21899

Fruit just seems to enhance the flavor of lamb. Wonderful aroma while it is cooking. Try this fruit stuffing with chicken or veal.

Recipe #21907

1 Reviews |  By Bergy

I don't think this recipe is as good as some Moussaka but if is lighter than most recipes and still tasty. Six ounces of ground lamb serves 6 persons, not bad.

Recipe #21816

A nice warming dish for winter.

Recipe #20006

I know this recipe takes over a week to make, but I promise that you will love the outcome.

Recipe #15338

Very, very traditional recipe from Mexico. This is the closest way to make it in your house.

Recipe #12086

4 Reviews |  By Derf

wonderfull for a summer BBQ! inexpensive, entertaining on a budget, superb taste with rosemary, thyme and basil! from Canadian Living mag.

Recipe #26077

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