Author: Bruce Aidells
Mom's recipes never go wrong. These moist and mouthwatering, tender lamb chops are sure to delight everyone.
Author: Gracy F
Author: Aglaia Kremezi
Inspired by "Valentine Dinner for Two" from the February 1977 issue of Glamour magazine, this elegant and romantic dinner features miso butter basted hassleback potatoes and honey butter-glazed carrots....
Author: Anna Stockwell
Author: Massimo Ormani
Author: Danielle Brackett
Sunday roasts and summer are two of my favorite things. But when it's too hot outside, the last thing you want is a full roast with gravy and all the trimmings. It just seems wrong. It's also far too hot...
Author: Try This Recipe!
Author: Marlena Spieler
A delicious Moroccan-inspired rack of lamb. I created this for my anniversary, and it was divine. Serve with honey-glazed carrots and rosemary mashed potatoes. Ras el hanout is a traditional and complex...
Author: PolyTheWicked
Author: Jill Dupleix
The lamb offers a rich flavor while the fresh herbs give it the garden aroma and the citrus zest brings it to life! Serve with pasta.
Author: Dionysus
This dish will work with just about any sausage, but you may want to adjust the seasonings according to type. I love the way the flavors seep deep into the soft, sweet flesh of the squash-a great cold-weather...
Author: Chef John
My favorite recipe. I've been making it for 40 years, and everyone seems to like it. It's fun to make and to serve. Even people who don't like or have never tried lamb like this.
Author: Sabine Oyer
This grilled lamb is an easy meal idea using simple ingredients. Serve with Greek salad and Greek rice.
Author: Cheryl can
After marinating these lamb chops, grill to medium-rare or medium and enjoy the best meal of your life!
Author: STEPHANIESHELL77
This recipe was inspired by my dad, Mark Boone, who loves lamb chops and pistachios. In this dish, the nuts add richness to a riff on a classic salsa verde. The bright, herby sauce is the perfect accompaniment...
Author: Rhoda Boone
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Author: Romney Steele
This simple lamb stir-fry is a Kerala specialty. It makes a nice light meal when paired with rava dosa or fried puri-or serve it with dhal, chutney, and rice.
Author: Maya Kaimal
Advieh, herbs, and pomegranate molasses give these lamb meatballs a Persian flair. Serve with flatbreads and yogurt or over a green salad. If you go the salad route, include some fresh herbs and pomegranate...
Author: LauraF
Cider vinegar, honey, and bone broth mixed with fresh or frozen cherries makes a sweet, sour, and deeply savory sauce that pairs well with easy broiled lamb chops.
Author: Amy Myers, MD
Most people think of chunks of meat on a skewer when they think of kabobs, but here I'm showing the other style of kabob, also known as kofta. Now that grilling season is upon us, this is definitely something...
Author: Chef John
Balsamic marinated lamb chops with a balsamic reduction sauce.
Author: Scott
I found a lot of great recipes out there for grilled lamb chops but only one for breaded, and it didn't have a lot of flavor. So I came up with this easy recipe myself a few years ago. It's bursting with...
Author: MSAGGIEAMY
At Maydan the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.
This is a delicious dish you that is impressive enough to serve at dinner parties but simple enough to make for your family. Tender lamb steaks combine beautifully with the flavors of cumin, spinach, creamy...
Author: Emma Jansen
We eat this every year for Easter. It is a family favorite. I normally cook half of a leg. If you cook a whole leg of lamb, double the recipe. You need to start this recipe at least 24 hours before cooking....
Author: Ginna Rodriguez
Author: Cathal Armstrong
Lamb, a classic springtime meat, stars in this comforting dish that's perfect for the chilly, dreary days between winter and spring. Garnish with sliced green onions. Breaking up the cooking time yields...
Author: Chef John