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Lamb Recipes

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

Herb, Garlic & Dijon Roasted Leg of Lamb

A quintessential Tuscan meal, Roast Lamb served with sautéed Cannellini Beans and Rosemary is a classic and delicious combination. This recipe is easy to prepare and is absolutely delicious. An aromatic mixture of chopped rosemary, thyme, parsley and garlic is stuffed into small pockets around the boneless leg of lamb, which is then pan seared to lock in all it's succulent flavour, and then topped with a savoury Dijon mustard coating. As the lamb roasts in the oven for about an hour, the herbs and mustard baste the leg creating a wonderfully flavoured crust, and envelop the kitchen with an intoxicating aroma of roasting loveliness. Served with the Tuscan Cannellini Beans and Sautéed Rapini with Garlic — heaven. Herb, Garlic & Dijon Roasted Leg of Lamb Serves 4-6 1 3-pound boneless leg of lamb, tied 1 tbsp chopped fresh rosemary 1 tbsp chopped fresh thyme 1 tbsp chopped fresh Italian parsley 2 garlic cloves, minced 1/2 cup Dijon mustard 2 tbsp olive oil Preheat oven to 350°F. Sprinkle lamb lightly on all sides with salt and pepper. Combine rosemary, thyme, parsley and garlic in a small bowl and mix to combine. Cut 1/2" deep slits in the thickest parts of the lamb and fill the cuts with the herb mixture, pressing the mixture in deep with your fingers. Heat the oil in a large skillet over medium-high. Brown the lamb on all sides, about 3-5 minutes per side. Remove the lamb from the skillet and transfer to a roasting pan. Coat the lamb with mustard on all sides, then roast for about an hour, until the lamb reaches 135°F on a meat thermometer, for medium rare. Remove from the oven and allow to rest 10-15 minutes before carving. Serve warm with Tuscan Cannellini Beans with Rosemary and Sautéed Rapini. Tuscan Cannellini Beans with Rosemary Serves 4 3 tbsp olive oil 3 bay leaves 1 tsp dried rosemary, crushed 2 tsp fresh rosemary, whole leaves 2 15-ounce cans Cannellini beans, rinsed and drained Fresh ground black pepper and Maldon salt Heat oil, bay leaves and dried rosemary in a saucepan over medium heat, until the oil begins to bubble, about 1-2 minutes. Reduce the heat to low and cook 2 more minutes. Add the means and season with salt and pepper to taste. Cover and cook the beans through, about 5 minutes. Discard bay leaves. Sprinkle with fresh rosemary and a grinding of black pepper. Serve warm. Sautéed Rapini with Garlic Serves 4 1 bunch rapine 2 tbsp olive oil 2 cloves garlic, finely sliced 1/4 tsp salt 1/4 tsp hot pepper flakes Trim the ends of each of the rapini stalks. In large deep sauté pan of boiling water, cover and cook rapini until the stalks are tender, about 2 minutes. Drain and chill in ice water; squeeze and pat dry. In same skillet, heat the oil over medium heat, and cook the garlic, salt and hot pepper flakes until the garlic begins to brown, about 2 minutes. Add the rapine and cook while stirring, until hot. Serve immediately.

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Cumin Lamb Noodles

Restaurant-style cumin lamb noodles made with hand-pulled noodles and tender chunks of lamb that make for a bold taste in an addictive chili oil sauce.

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Lamb Chops with Garlic & Herbs

399 · 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

  • 2 lbs Lamb chops, cut
  • 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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Greek-style lamb, spinach and feta pie

4 · 55 minutes · There are times when it’s a joy to lavish a bit of extra love and care on a recipe. Here’s our take on spanakopita – the classic spinach and feta filo pastry pie – with the addition of tender roast lamb, which mingles perfectly with the lightly spiced filling to provide a richly satisfying treat.

22 ingredients

  • 1 Baking dish in which the lamb fits snugly
  • 500 g Lamb neck, fillet
  • 1 tsp Coriander, ground
  • 20 g Dill, fresh
  • 1 Large bunch Flatleaf parsley, fresh
  • 3 Garlic cloves, fat
  • 1 3cm piece Ginger, fresh
  • 1 Red onion, large
  • 500 g Spinach
  • 1 Bunch Spring onions
  • 3 Eggs, large free-range
  • 1/2 Zest 1 lemon, juice
Pasta & Grains
  • 500 g Basmati rice, cooked
Baking & Spices
  • 1 tsp Allspice, ground
  • 2 tbsp Sesame seeds to sprinkle
Oils & Vinegars
  • 1 Olive oil
Nuts & Seeds
  • 1 tsp Cumin, ground
Bread & Baked Goods
  • 7 Filo pastry
  • 100 g Butter
  • 200 g Feta
  • 23cm ovenproof frying pan, brushed liberally with butter
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Garlic Roasted Rack of Lamb with Butter Sauce

Garlic Roasted Rack of Lamb with Butter Sauce – Tender, flavorful, and super easy to make! This Garlic Roasted Rack of Lamb is the most elegant family holiday dinner. This oven-roasted rack o…

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Mediterranean Garlic Herb Crusted Rack of Lamb | The Mediterranean Dish

You've never had roast rack of lamb so tender and juicy! This easy recipe comes with great tips, and you'll love the garlic and herb marinade!

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Spiced Ground Lamb Kofta Kabobs Recipe | D’Artagnan

Make these spiced ground lamb kebabs in just minutes on the grill.They're delicious on pita with a little herbed yogurt and cool, crisp veggies.

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How to Cook Lamb Chops in the Oven

The complete guide for how to cook lamb chops in the oven! This lamb chop recipe (+ simple marinade!) is the best way to make perfect baked lamb chops at home.

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