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    You are in: Home / Cookbooks / LAMB RECIPES
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    5 Reviews |  By Terese

    A kashmiri specialty. Can be made a day ahead.

    Recipe #41651

    6 Reviews |  By awalde

    I love meatballs and I love all kinds of them. This version with Greek spices can be used as appetizer, as "Hamburger" or cooked again in tomato sauce. Mint, Dill and Ouzo give them the special touch! If you dont' have ouzo feel free to usa any anised spirits (for example the french "pastis").

    Recipe #448961

    Spicy & great to have with mates during big games

    Recipe #441193

    Do not limit the use of the Chermoula to just this dish; also use it with chicken or pork This can also be cooked on the barbeque. Harissa is a Moroccan spice paste and you can probably find it in the Asian supermarkets Cooking time does not include marinating time

    Recipe #42465

    I prepared this easy, tasty dish for dinner last night. I think it is the best Moroccan lamb chop recipe that I have tried to date. It is from the Williams-Sonoma "Food and Wine Pairing" book. They suggest serving this dish with a spicy Syrah blend or Zinfandel. Owing to the weather, I prepared this on my stove top over medium heat in a grill pan versus on the BBQ and it still turned out well, though I cooked it a few minutes longer than the recipe suggested. Prep time does not include the 2 hours the dish needs to stand at room temperature to marinate.

    Recipe #340342

    3 Reviews |  By ellie_

    For World Tour II--Middle East I thought these pita sandwiches sounded interesting. Recipe source: Sticks & Skewers

    Recipe #174871

    This is real comfort food! I love this meaty, rich casserole. I must warn you - you will probably end up with very messy kitchen after making this, but it is worth it. Named in honor of the movie "My Big Fat Greek Wedding" which celebrates Greek culture. I have been making this homestyle Greek recipe for many years, but it originally came from one of my favorite military community cookbooks, "Enough to Feed an Army." Prep time allows for cooking the macaroni and chopping the onions & garlic.

    Recipe #58016

    Recipe #424741

    Posting for ZWT 6. If you are looking for a kabob with a kick, this is it! Lamb is marinaded in a spicy blend of herbs, creating a flavorful lamb kabob. Cacik has a million different uses. Use as a dip for kebabs, pita dip, or eat it alone, it has the most fabulous flavor.

    Recipe #424564

    Recipe #424733

    This recipe is a signature dish at Vij's Indian restaurant in Vancouver BC. It is one of the best restaurants I have ever eaten at.

    Recipe #90127

    Ishrat made this on the UK tv show,"Come Dine with Me." I made these for Super Bowl appetizers and we all thought they were wonderful. Ishrat measured everything "by feel," so please feel free to adjust all seasonings very much to taste. I was worried these might be too spicy, but they came out just right for us.

    Recipe #284351

    86 Reviews |  By mabers

    This is hands down the best recipe that anyone ever gave me! It comes from my friend Eleanor. Cooking time reflects app. marinating time. Enjoy!

    Recipe #100761

    Most supermarkets do offer boneless butterflied lamb leg for sale. It is usually already tied; you will have to remove the string and retie this recipe with your own string. Preparation for this cut has more steps than usual, but well worth it. The juices from leeks, garlic and herbs seep into the incisions and infuse the meat with a wonderful exotic flavour. Topped with pan gravy, your meal will have guests coming back for seconds. Serve with your favourite vegetables, potatoe or rice. The smooth taste of a Cabernet Shiraz or a crisp Chablis enhances the flavour of herbs in lamb. One of my favourite lamb recipes. Again, a supermarket handout recipe from the butcher shop provided by the promoters of New Zealand Spring Lamb.

    Recipe #61203

    This recipe featured on Australia's "Food Safari" on a Moroccan show they did. They are simple to prepare and taste delicious and very refreshing when served with some minted yoghurt.

    Recipe #291048

    I made this last night and it was really delicous, especially as I sourced the tomaotes and basil from my garden. Simple, but tasty. It's also easy, but benefits from a little planning so that lamb can cook slowly. This is a generous serve for 2 - quantities can easily be increased. I used low fat feta and spray oil to reduce calories.

    Recipe #414686

    2 Reviews |  By keeney

    True Moroccan comfort food. From Lukin's Celebrate Morocco.

    Recipe #414773

    This recipe is from the old Plaza Hotel in New York City

    Recipe #409093

    3 Reviews |  By Lyainna

    This is the kibbee that I've learned how to make a teenager. I do not have a meat grinder, and it still turns out well. I also tend to add more pine nuts and allspice than the recipe calls for as my family and I enjoy the taste of them.

    Recipe #392388

    These Lamb Sticks are really beautiful! And the Herb Yoghurt Dip is a wonderful 'condiment' to go with the lamb. We have these as an appetizer before having a BBQ. Both the sticks and the dip can be prepared a day ahead.

    Recipe #21833

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