The roasted leg of lamb is cut into three sections for quicker cooking, making it a delicious Easter meal.
Author: Martha Stewart
This hearty, savory stew is perfect for those rainy days when you just need stick-to-your-ribs goodness.
Author: Martha Stewart
Black olive paste gives a rich flavor to the sauce. Longer marination time will help as well.
Author: Martha Stewart
Sweet pears and delicate spinach are a natural pairing for the slight gaminess of lamb in this fresh salad that heralds the arrival of spring in one delicious bowl.
Author: Martha Stewart
The leg of lamb is best eaten hot off the grill. Serve it with Black Olive Relish, Provencal Roasted Tomatoes, and Whole Grilled Garlic. These components add up to a delicious sandwich, too.
Author: Martha Stewart
Author: Martha Stewart
Lamb chops are a perfect vehicle for this pesto made with parsley instead of basil.
Author: Martha Stewart
Flat breads, such as lavash or pita bread, are traditionally used to eat this highly spiced Moroccan stew. Ras el hanout is a complex Moroccan spice blend that often can have up to 50 ingredients. It is...
Author: Martha Stewart
An anise-scented rub and fragrant olive oil stand up to the robust flavor of lamb.
Author: Martha Stewart
The top round comes from the inside of a leg of lamb and is very tender. Because of its size, it does not take long to cook and is perfect for grilling.
Author: Martha Stewart
This traditional Persian stew of lamb, kidney beans, and onions, is flavored with turmeric, saffron, coriander and Persian limes.
Author: Martha Stewart
Martha draws inspiration from kubaibat hayel, a popular Arabic dish of grape leaves stuffed with rice, vegetables, and spices, for this riff on stuffed cabbage. Roasted lamb chops make it special enough...
Author: Martha Stewart
Served with polenta, this stew is flavored with sage, rosemary, and sun-dried cranberries.
Author: Martha Stewart
Commonly referred to as bobotie in its native South Africa, this everyday dish is typically served over rice, with assorted accompaniments.
Author: Martha Stewart
You can also use this marinade on rib or loin chops.
Author: Martha Stewart
A tapenade of Nicoise olives, capers, anchovies, and garlic imparts regional French flavors to roasted lamb.
Author: Martha Stewart
"Frenched" racks of lamb have had the rib bones scraped clean.
Author: Martha Stewart
This recipe for lamb stew with young vegetables is from Andre Soltner's "The Lutece Cookbook."
Author: Martha Stewart
Treat Easter guests to an elegant and easy-to-make roasted lamb dinner from Osterio Del Circo chef Michael Galata. Complete the meal with his savory Stuffed Artichokes.
Author: Martha Stewart
Date molasses is the secret ingredient in these flavor-packed grilled lamb chops. It's paired with a toasted Arabic spice blend for the marinade, then joins white balsamic and chopped dates in the vinaigrette...
Author: Martha Stewart
Raymond Blanc, executive chef and owner of Le Manoir aux Quat' Saisons in Oxfordshire, England, varies the vegetables in this dish depending on the time of year.Adapted from "Blanc Vite," by Raymond Blanc....
Author: Martha Stewart
Using zucchini instead of lasagna noodles helps lighten the dish -- and also makes it gluten-free.
Author: Martha Stewart
Bring this delicious Mediterranean dinner to your table in three simple steps.
Author: Martha Stewart
Tender slices of roasted lamb combined with white beans can become the main ingredients of a light and inviting meal. Make this recipe with leftovers from our Roasted Lamb with Garlic and Oregano and White...
Author: Martha Stewart
A perfect serving of this baked-pasta dish needs to have the right ratio of bechamel topping to lamb-and-pasta filling.
Author: Martha Stewart
This is the ultimate Greek comfort food, a hearty casserole of cinnamon-spiked ground lamb baked with penne and a Parmesan cheese sauce.
Author: Martha Stewart
Griddling these lamb chops in spices really brings out that bold, sweet meaty flavour.
Author: Jamie Oliver
Spice up your dinner with this delicious lamb wrap recipe.
Author: Martha Stewart
Tender lamb gets a sweet-tart kick from a sauce of orange and oregano. Ask your butcher to french the racks (remove the meat and fat from the first few inches of bone) for a clean presentation. See How...
Author: Martha Stewart
This leg of lamb, redolent of garlic and oregano, can be marinated overnight and then given a quick turn on the grill while your dinner guests mingle.
Author: Martha Stewart
Fresh mint, pistachios, and lemon juice bring Middle Eastern flavors to lamb. Serve with creamy Flageolet beans for a well-rounded and filling meal.
Author: Martha Stewart
These lamb meatballs, a favorite of diners at chef John LaFemina's Apizz restaurant, are baked instead of fried for a more tender and juicy result.
Author: Martha Stewart
Our version of a French dip, which is an open-face roast beef sandwich, uses leftover grilled lamb. The meat is served warm on thick country bread.
Author: Martha Stewart
Take it easy: Your slow cooker or oven can work delicious magic with our lamb dinner to fix and forget.
Author: Martha Stewart
Impress dinner guests with this sophisticated stuffed lamb shoulder meal from chef Laurent Tourondel's "Fresh from the Market" cookbook. Also try:Roasted Root Vegetable Salad with Marcona Almonds
Author: Martha Stewart
This Moroccan-spiced lamb stew is a real fall comfort food.
Author: Martha Stewart
Ground lamb patties are spiced with Madras curry powder and seared on the grill for a tender, flavorful burger.
Author: Martha Stewart
Author: Martha Stewart
Consider the grocery store your sous-chef: Pitas make a faster crust than pizza dough, canned artichokes taste great, and ready-made hummus can't be beat.
Author: Martha Stewart
Grab a good book, because these smoky chile-lamb tacos practically cook themselves. An uninterrupted afternoon over indirect heat is just what a tough cut like lamb shoulder needs to collapse into a shreddable,...
Author: Lauryn Tyrell
Noted chef and author Diane Kochilas prepares a delicious Greek Easter feast featuring this roast lamb.
Author: Martha Stewart
Author: Martha Stewart
Each of these tiny dumplings is about the size of your fingertip, so you can easily serve 20 to 25 to each person. It's traditional to invite two or three friends to help fill and seal the manti; after...
Author: Martha Stewart
The epitome of Greek cooking, these succulent broiled lamb chops are dressed with just a few simple ingredients that pack a lot of flavor.
Author: Martha Stewart
Eggplant does double duty in this hearty dish -- baby eggplants are stuffed with a sweet-and-savory lamb filling, and Italian eggplant is paired with roasted red peppers for a bright, smoky relish.
Author: Martha Stewart
Lamb like this is a total treat - it looks dramatic, and gives you tender blushing meat, with an irresistible feisty crumb. It's also easy to scale up or down for two, six or eight, just tweak the timings...
Author: Jamie Oliver
The meat can be cooked through step three up to three days in advance. Let it cool in the liquid in the pot, refrigerate, then transfer the pot to a 350 degrees oven and heat through, about 45 minutes,...
Author: Martha Stewart
Not flying to the Greek islands this week? No matter. Bring a taste of the Mediterranean to your table with a mere five minutes' prep and a single skillet.
Author: Martha Stewart