A frequently overlooked part of the lamb that's intensely meaty yet exceptionally mild, the shank is an unassuming cut that takes well to any number of ingredients. Dates lend it sweetness; chickpeas,...
Author: Martha Stewart
Garam masala -- a blend of Indian spices -- gives these succulent lamb chops a lovely flavor and aroma.
Author: Martha Stewart
Lamb shoulder is a very forgiving cut that's ideal for braising in a slow cooker. Here, it's amped up with Middle Eastern ingredients including dried lime and saffron. This recipe appears in our cookbook...
Author: Martha Stewart
Here's a bistro-style entrée that's easy to make using supermarket ingredients and the oven does most of the heavy lifting. While the broccolini and potatoes roast up to crispy perfection virtually unsupervised,...
Author: Shira Bocar
This is a savory burger that has a Greek sauce to give it a Mediterranean flavor.
Author: Martha Stewart
Designer Elie Tahari's lamb recipe is from the "American Fashion Cookbook," a collection from the Council of Fashion Designers of America.
Author: Martha Stewart
Author: Martha Stewart
This Mediterranean dish, layering eggplant and lamb, is a baked feast for cooler weather days.
Author: Martha Stewart
Make this Roast Leg of Lamb with Garlic and Herbs for a flavorful main no matter the time of year.
Author: Martha Stewart
A fragrant marinade, spiced with coriander, dill, sage, fennel, mint, rosemary and sage, is key to this classic meat dish.
Author: Martha Stewart
Author: Martha Stewart
In this hearty dish, a piquant yogurt sauce not only offsets the robustness of the lamb, but also helps bind the citrusy herbed breadcrumbs. What pops out of the oven: tender, juicy meat with an irresistibly...
Author: Martha Stewart
You may want to secure the lamb with metal or wooden skewers that are at least twelve inches long. If you use wooden ones, be sure to soak them in water to prevent them from burning on the grill.
Author: Martha Stewart
Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce -- perfect for Sunday dinner.
Author: Martha Stewart
Rack of lamb is a special-occasion treat. Ask the butcher to french the bones -- removing excess meat and fat, which makes the chops neat to eat.
Author: Martha Stewart
By using lamb instead of beef, and feta cheese instead of American, we've given these burgers an international makeover, creating a Greek recipe that can't miss.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
These spiced lamb burgers, topped with eggplant and feta, bring a bit of the Mediterranean to your backyard grilling.
Author: Martha Stewart
This lamb is the center of a Greek-style supper. Serve it with our Stuffed Zucchini and White Bean Salad.
Author: Martha Stewart
Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers. Indian flatbread and pickled carrots are, respectively, mild and mouthpuckering foils for the curry.
Author: Martha Stewart
Author: Martha Stewart
Make Martha's Butterflied, Rolled, and Roasted Leg of Lamb for a scrumptious Easter dinner. Everyone will love the way this protein is prepared.
Author: Martha Stewart
This recipe, from "Food of Life" cookbook author Najmieh Batmanglij, is a Persian New Year specialty that symbolizes spring fertility and renewal.
Author: Martha Stewart
Choose mixed loose or packaged mushrooms; we used oyster, cremini, chanterelle, and shiitake mushrooms, but any combination will taste delicious alongside the lamb.
Author: Martha Stewart
Try this classic Greek recipe from chef Vefa Alexiadou's "Vefa's Kitchen" cookbook for a warm and filling family dinner.
Author: Martha Stewart
These spicy ground-lamb meatballs are served with a cooling yogurt mint sauce.
Author: Martha Stewart
Savoy cabbage leaves are filled with a flavorful mixture of ground lamb, brown rice, pine nuts, dried currants, and fresh herbs, then neatly folded into rolls and baked in a sweet-and-sour tomato sauce...
Author: Martha Stewart
Author: Martha Stewart
Searing the lamb before roasting ensures beautiful browning and added depth of flavor. The pomegranate molasses in the sauce imparts a fruity-tart note that's wonderful with the meat.
Author: Martha Stewart
Garlic and lemon invigorate the familiar pairing of succulentroasted rack of lamb and mint in an intense marinadethat infuses the meat overnight. The fresh herb then makes an encore in a sauce with capers...
Author: Martha Stewart
This delicious dinner recipe is courtesy of "The Martha Stewart Show" TV kitchen.
Author: Martha Stewart
This stout-braised lamb is most delicious made at least one day and up to three days ahead. If making the same day, skim excess fat from surface of braising liquid with a spoon.
Author: Martha Stewart
A small amount of ground lamb adds a lot of flavor to this dish, which is further enhanced by the meatiness of the eggplant.
Author: Martha Stewart
Warm up on a cool night with this hearty stew recipe from chef Marcus Samuelsson's "New American Table" cookbook.
Author: Martha Stewart
If you want to ensure that a piece of meat is both tender and flavorful, you can't do better than braising. This recipe is brought to us by Tom Valenti, owner and executive chef of New York's Ouest restaurant,...
Author: Martha Stewart
For a leg of lamb that's moist, tender, and falling off the bone, try braising the meat instead of roasting it. New potatoes and olives can be cooked alongside the lamb.
Author: Martha Stewart
Cinnamon and cayenne pepper add spice and heat to this Rigatoni with Spiced Meat Sauce pasta dish.
Author: Martha Stewart
Author: Martha Stewart
This slightly sweet, lightly spiced minced-meat dish is a staple of South African cuisine.
Author: Martha Stewart
This delicious recipe is courtesy of Neil Perry.
Author: Martha Stewart
Spring lamb is a delight of the season. Ask your butcher for a nine-rib rack, if possible, and have it "French cut" (meat between the rib bones removed) and fully trimmed.
Author: Martha Stewart
Also known as okra salouna, this flavor-packed Emirati stew combines two beloved Arabian Gulf ingredients: lamb and okra.
Author: Martha Stewart
Serve this savory braised lamb recipe -- adapted from " The Blackberry Farm Cookbook", by chef Sam Beall -- for your next special dinner.
Author: Martha Stewart
These simple and satisfying lamb chops are perfect for dinner any night of the week.
Author: Martha Stewart
The ingredients for Irish stew are layered in a heavy pot and slow-cooked in the oven, allowing the lamb and potatoes to tenderize and the flavors to deepen and meld. The best part is that you can walk...
Author: Martha Stewart
Tender lamb chops pair well with a sweet fruit chutney.
Author: Martha Stewart
The equally assertive flavors of anchovies and lamb are a traditional pairing in the South of France. Here, the robust chops and herb-flecked pan sauce are tempered by sweet grilled peppers.
Author: Martha Stewart
Rack of lamb is carved into tender, juicy chops and complemented by a citrus and parsley gremolata -- an Italian accompaniment traditionally made with lemon zest, parsley, and garlic. We used orange zest...
Author: Martha Stewart