Behold, a bright and sunny main dish that's perfect for any spring dinner! These tender and flavorful lamb meatballs, napped in a tangy, lemony sauce, have roots in both early Roman and Sephardic cuisines

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This main course features dates, fresh ginger, pungent spices such as cumin and coriander, and zinfandel -- reminiscent of an exotic Middle Eastern lamb stew. You can make it two days ahead of time; in fact, it will taste even better if you do

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Rack of Lamb Persillade is a favorite. Persillade is a mixture of bread crumbs, parsley and garlic moistened with olive oil. Patted onto the lamb and quickly browned under the broiler, the crumbs create a crisp, golden brown crust

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One of my favorite preparations of braised lamb is a dish of lamb shanks with leeks and grapes. If you're feeling ambitious, make your own stock. Use a rich grape, like Concord, to bring a sweetness to the meat. Cook slowly and you can't go wrong

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The following dish of ground lamb with cinnamon, tomatoes and apricots, which is inspired by Middle Eastern cooking, is sweet with a piquant hint. Serve it over orzo or rice

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  • Virtually every step of my recipe for Catalonian Fire-Roasted Lamb Rack with Romesco Sauce aims to deliver big flavor

  • Goat meat is the most widely consumed meat in the world. Most Americans, though, are unfamiliar with it. If that includes you, here's a recipe for you

  • With this recipe we explore Far Eastern flavors with a classic red meat recipe from my Asian fusion restaurant, Chinois: marinated lamb chops

  • This take is what a Greek meatball should be about -- half ground lamb and half ground beef, while a lively combination of fresh mint, dried oregano and ground cinnamon round out the flavoring

  • Rib lamb chops are a sweet-tasting, tender meat cut that turns dinner into a romantic repast. The following recipe is a delicious and easy-to-prepare showcase for lamb. Season the lamb with garlic and herbs a few hours in advance. Then pan-broil just before serving.

  • I look for dishes, in particular main courses, that are simple and stress free. Grilled Lemon and Mint Kabobs are such an entree. A marinade prepared with a minimum of ingredients, including fresh mint, lemon juice, garlic, and olive oil, takes only minutes to assemble. Then, cubes of boneless leg of lamb need several hours or an overnight in the fridge to soak up all the flavors.

  • I thought it would be especially fun to share with you one of my favorite, easy recipes from China: Stir-Fried Garlic Lamb in Lettuce Cups, something you can cook not only in honor of Chinese New Year but also share with the one you love on Valentine's Day

  • Grilled until slightly charred outside and rosy pink within, the burgers were delectable topped with a yogurt sauce

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  • This lamb shanks braised in red wine recipe is inspired by a fabulous meal I had at one of my favorite restaurants

  • In the depths of winter, few dishes are as satisfying as a rich, meaty ragu. It's such a treat poured over fresh pasta or fragrant rice. This particular recipe for rich lamb ragu is not hard to make, but you still get the benefits of long, slow cooking

  • Especially during the colder months, I always love a great stew. And it's not hard to understand why. Just imagine the ultra-tender, succulent, bite-sized pieces of meat, poultry, or seafood, all swimming in flavorful liquid. Every spoonful offers soul-satisfying pleasure.

  • Here's a fresh-tasting, delicious summer vegetable saute that goes perfectly with grilled or sauteed meat like the lamb featured here, poultry, or seafood. You'll find the flavors, textures, and colors so fresh, sweet, and appealing that you'll want to make it again and again

  • Grilled Lamb Chops and Couscous with Asparagus, Mint and Almonds is a quick all-in-one main course. Tender rib lamb chops are marinated in orange juice, garlic and oil, and then popped on the grill for only a few minutes. Buttered couscous tossed with sliced, blanched asparagus, toasted almonds, and mint makes a fast and delicious side

  • Lamb loins offer a tasty, low-fat change of pace from beef. Orange juice gives the marinade a sweet, fresh taste, and rosemary -- one of the best herbs to use when cooking lamb -- perks up the recipe.

  • If you're planning on serving lamb this Easter, why not try something a bit different from the standard leg roast? Lamb shanks, with their rich flavor and make-ahead feature, never seem to go out of style. This California bistro-style lamb shank dish is perfect for a dinner party as well.

  • I could list any number of excellent arguments for why you should try it. Goat meat is leaner than beef, pork and even chicken. Goats themselves are easy to raise in sustainable and environmentally friendly ways, and most are. Eating locally raised goat meat also supports a small and growing American industry. But the best reason to try goat is this: It is just so delicious