Bone-in lamb shoulder chops turn meltingly tender and enrich a broth packed with garlic and rosemary in this Instant Pot dinner.
Author: Anna Stockwell
This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
Author: Chef Seamus Mullen
Author: Marlena Spieler
Author: John Willoughby
Author: Molly Stevens
Try our Greek-Style Stuffed Leg of Lamb for a classic Mediterranean dish. Our Greek-Style Stuffed Leg of Lamb includes feta cheese, garlic and artichoke.
Author: My Food and Family
Cooked on a plate or grill, open or hooded barbeque, this lamb gives you one and a half to two hours to enjoy your favorite drink while basting.
Author: dwd1249
Author: Molly Stevens
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: Jeanne Kelley
This is a really easy and great tasting recipe that our I got from my Guatemalan friend. Served with some crusty bread and a salad, it makes a delicious meal for company and festive occasions.
Author: Priyanka
Author: Jean Anderson
Yams mixed with tahini and green onions top this special shepherd's pie.
Author: mina
A new butcher moved into town and it figures we are moving! Glad we were able to try their American lamb shanks. This was an amazing dinner and we shared this recipe with our friends Mike and D! If you...
Author: Cindy Anschutz Barbieri
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower "Couscous" with Dried Fruit and Almonds or any...
Author: Rhoda Boone
Author: Sabine Broeck-Sallah
Author: James Beard
Author: Rozanne Gold
Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes great with everything on the plate. A little bit...
Author: Anna Stockwell
Author: Ruth Cousineau
Tagines are typical street food in Morocco, and this is the one that is most commonly found. I also use frozen peas, which I blanch in boiling water first.
Author: Anissa Helou
I made these as part of a New Year's dinner. Had the lamb and peeked around the kitchen for interesting and delicious things to throw in. I love successful experiments!
Author: Spiderwoman77
Author: Bahija Lafridi
Author: Aglaia Kremezi