It’s super-hot outside here and I when I don’t want to turn on the oven I grill. Marinating this rack of lamb in garlic, shallots, and herbs infuses the lamb with a fabulous bold flavor. For the best results make sure to marinate overnight.
Consider making a roast leg of lamb with garlic and rosemary for your Christmas table centerpiece.
The slow cooker does all the work for this delicious meal, keeping lamb moist and juicy while cooking the accompanying vegetables at the same time. If you’re making this dish for Passover, replace the mustard with 2 tablespoons olive oil.
When I have a busy day, but still want to serve a delicious meal, I make Pan Roasted Lamb Meatballs With Brussels Sprouts. It’s an easy dish to make and a winner in my dinner rotation.
Kofta is a Turkish preparation of ground meat, usually lamb, mixed with herbs and spices, rolled into log form or little balls, and then grilled or fried. You can shape the kofta one day ahead and keep them covered in the refrigerator.
Your family and guests will love this rack of lamb in a simple red wine sauce with crispy roasted potatoes, and you’ll love how quickly it comes together.
Kebabs are not only fun to eat, they also save time. It takes less than 10 minutes for these Lamb Kebabs to cook up to medium-rare. Serve with a Greek salad and you’ve got quick and delicious Mediterranean dinner.
Balsamic vinegar becomes a delicious sticky glaze on tender lamb chops. Make sure to let your roasted lamb rest, lightly covered, for at least 10 minutes before serving. This allows the meat to finish cooking and the juices to be reabsorbed.
The best lamb stew this side of Dublin!
Lamb Shanks take forever to cook, but the longer they cook, the better they’ll be. I suggest you make them today for dinner tomorrow because magic happens after the mouthwatering flavors have spent the night together.