Lamb meat is healthier than pork, and if cooked correctly, much tastier. We've gathered 15 of the best lamb recipes for you!
1. Iranian Lamb Pilaf
Want to try authentic Iranian pilaf? Then write down this recipe!
You will need: 0.5 kg lamb on the bone, 2 cups rice, 1-2 onions, 1 large carrot, 4 tbsp seedless raisins, 65 ml vegetable oil, 1 tsp ground mixed peppers, sea salt, and 1 head of garlic.
Preparation: In a large cauldron, heat the oil with spices, add the lamb pieces, then the onion and carrot. Add the washed rice to the cauldron, season with salt, pour in water, insert the unpeeled garlic, and cook until done.
2. Lamb Stew with Vegetables
Braised lamb with potatoes and vegetables is a wonderful lunch or dinner for the whole family.
You will need: 0.5 kg lamb meat, 7-8 potatoes, 1 sweet bell pepper, 2 tomatoes, 1 onion, 1 carrot, 300 ml water.
Preparation: Brown the lamb in hot oil until golden, add the onion, and when it's browned, add finely chopped carrots and bell pepper. Pour water over the vegetables and meat, simmer for 35-40 minutes, add sliced and half-cooked potatoes, add chopped tomatoes, season with spices, and simmer for another 15-18 minutes.
3. Roasted Lamb Shoulder
A very worthy lamb dish for a festive table. Delicious, appetizing, and very aromatic!
You will need: 1.5 kg lamb shoulder, 2 onions, 1 large carrot, 1 head of garlic, 1 bunch fresh rosemary.
Preparation: In a deep pan, place the onions and carrots cut into quarters, 3-4 sprigs of rosemary, then place the lamb shoulder, studded with garlic and rubbed with salt and vegetable oil, on top. Cover the form with foil and bake in the oven for three hours at 170 degrees Celsius.
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4. Lamb Beshbarmak
Kazakhs and Uzbeks eat this lamb dish with their hands, its name translates to "five fingers."
You will need: 900-1000 g lamb, 5 regular onions, 1 large bunch of assorted fresh herbs (cilantro, dill, parsley), 1 egg, 2 red onions, 200 ml water, sifted wheat flour.
Preparation: Boil the meat for an hour in boiling water, then cut into pieces. Separately, mix water with egg, gradually adding flour, knead dough, roll into a thin flatbread, cut into rhombuses, and boil in the broth where the meat was cooked. Slice red onion into half-rings, marinate in water with vinegar, then squeeze and mix with chopped herbs. Dice regular onions, fry in oil. On a serving platter, layer the meat, fried onions, dough rhombuses, and marinated onions with herbs. Serve the broth separately in individual bowls.
5. Shepherd's Pie
This ancient English dish has maintained its popularity for centuries.
You will need: 1 kg potatoes, 0.5 kg minced lamb meat, 2 carrots, 3 onions, 1 can green peas, 2 eggs, 200 g hard cheese, 1 bunch dill, 60 g butter.
Preparation: Make mashed potatoes, mix in grated cheese, eggs, butter, season with salt and pepper to taste. Sauté onions and carrots in oil, add minced meat, simmer until cooked, season with spices, add chopped herbs and peas without brine. Spread a layer of mashed potatoes on the bottom of a baking dish, then the filling, then another layer of mashed potatoes, and bake in the oven.
6. Lamb Khashlama
Lamb with tomatoes, bell peppers, and herbs turns out very tender and aromatic. Khashlama is a dish even those who don't usually eat lamb adore.
You will need: 1.2 kg lamb, 850 g ripe tomatoes, 0.5 kg sweet bell pepper, 5 onions, 1 head of garlic, 0.3 bunch each of parsley, cilantro, and dill, 1 chili pepper, 4 bay leaves, 12 black peppercorns, 1.5 tbsp ground sweet paprika, 1.5 tbsp salt, 0.3 tsp ground black pepper.
Preparation: In a deep pot, layer diced tomatoes, season with salt, add one-third of the sliced onions and half of the lamb, cover with half of the bell pepper cut into strips. Sprinkle with salt, garlic, black pepper, add peppercorns and chili pepper, bay leaf. Repeat the layers once more in the specified order, then simmer covered on minimum heat for 3 hours. Sprinkle with herbs before serving.
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7. Braised Lamb Ribs
Soft and juicy lamb ribs braised in their own juices pair especially well with boiled potatoes and a fresh vegetable salad.
You will need: 1 kg lamb ribs, 4 large onions, 5 cloves garlic, salt and spices.
Preparation: In a deep cauldron, fry onions and ribs in vegetable oil until golden brown, add garlic, season to taste with your favorite spices, and salt. Simmer without adding water for an hour and a half, covered, on minimum heat.
8. Lamb à la Française
In French provinces, lamb is most often prepared using this recipe.
You will need: 1.5 kg lamb meat, 3 heads of garlic, 1 tsp lamb spices, 80 ml cognac.
Preparation: Sauté garlic cloves in olive oil, transfer to a plate, and in the same pan, brown the meat pieces. Place the browned lamb in a cauldron, pour in the alcohol, put it on the heat, ignite the cognac with a match, and wait until it burns off completely. Add spices and the previously set aside garlic to the meat, place in the oven for two hours, baking covered.
9. Uzbek Basma
A very simple recipe for simply fantastically delicious lamb.
You will need: 1 kg lamb, 1 kg onions, 750 g potatoes, 3 potatoes (redundant, assuming 750g is correct), 5-6 whole white cabbage leaves, 2 heads of garlic, 4 tomatoes, 2 eggplants, 1 beetroot, 3 sweet bell peppers, 1 chili pepper, salt, cumin, basil, and cilantro.
Preparation: On the bottom of a large cast-iron cauldron, layer pieces of meat, season with salt, sprinkle with cumin, then add a layer of sliced onions, tomato wedges, season with spices. Continue layering vegetables: coarsely chopped carrots, quartered potatoes mixed with salt, eggplant slices, pepper rings, grated beetroot. Place whole garlic heads on top, arrange herbs without chopping, cover everything with whole cabbage leaves. Season with salt and sprinkle with cumin, cover, bring to a boil, then reduce heat to minimum and simmer for about an hour and a half.
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10. Lamb Ragout in a Roasting Bag
Lamb baked in a roasting bag with vegetables resembles a dish cooked over a campfire or in a traditional oven.
You will need: 0.5 kg mixed frozen vegetables (any), 600 g potatoes, 1 kg lamb meat, salt and spices.
Preparation: Any vegetables will work for this dish; you can use frozen or fresh to your taste. Everything needs to be finely chopped, mixed with lamb pieces, potatoes cut into quarters, seasoned with meat spices, salt, dried garlic, mixed, and placed in a roasting bag. Bake in the oven until lightly browned.
11. Dumlyama
Dumlyama is a favorite dish for those who love melt-in-your-mouth meat and potatoes.
You will need: 1 kg boneless lamb, 800 g small potatoes, 4 tomatoes, 1 carrot, 2 onions, 5 cloves garlic, 0.3 chili pepper, 2 tbsp lamb fat, bay leaf, cumin, salt, and ground pepper.
Preparation: In melted fat, brown the lamb pieces, add coarsely chopped carrots and onion half-rings, simmer covered until juices are released. Add chili pepper, unpeeled garlic cloves, diced tomatoes to the cauldron, season with cumin and pepper, and salt. Add peeled whole potatoes, cook for an hour and a half.
12. Lamb Leg in Wine
Lamb leg baked in dry white wine – a delicious and appetizing dish for a festive table.
You will need: 1 lamb leg, 1 carrot, 0.5 cup dry white wine, 100 ml water, 4 cloves garlic, 1 celery root, lamb spices, sea salt.
Preparation: Stud the lamb leg with pieces of garlic and carrot, rub with spices, and place on a baking sheet. Arrange celery and carrot slices around the lamb, sprinkle with remaining garlic. Pour in the mixture of water and wine, and bake in the oven.
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13. Lamb Chakhokhbili
The Georgian dish Chakhokhbili will have a special flavor if prepared with lamb meat.
You will need: 1 kg fatty lamb, 650 g potatoes, 4 onions, 5 tomatoes, 0.3 bunch assorted herbs, 2 tsp salt, 3 cloves garlic, 1 chili pepper.
Preparation: First, brown the portioned meat pieces, then add the onion, salt, and chopped tomatoes. When it boils well, add potato wedges, simmer for 20-25 minutes. Season with garlic, herbs, spices, after 20 minutes add garlic and chili, wait a couple of minutes and remove from heat.
14. Tatar Lamb Azu
Lamb cooked in clarified butter turns out surprisingly delicious.
You will need: 1 kg boneless lamb, 6 potatoes, 2 regular onions, 5 pickled cucumbers, 0.5 kg tomatoes, 100 g clarified butter, broth, and spices.
Preparation: In heated clarified butter, brown the lamb cut into strips; to ensure it browns quickly and all juices are sealed inside, transfer the meat to a plate. Sauté the onion in the remaining butter, add the browned lamb, season with salt and spices. Add chopped tomatoes to the cauldron, pour in broth, simmer on low heat for 50 minutes. Add sliced cucumbers, separately fried potatoes, and cook until done.
15. Lamb Manty
Manty with minced lamb, steamed – finger-licking good!
You will need: 2 kg boneless lamb, 1 kg ready-made dumpling dough, 5 regular onions.
Preparation: Finely dice the meat with a knife, mix with chopped onion, season to taste with salt and ground pepper, a pinch of cumin. Roll out the dough very thinly, cut into large circles (about 8 cm in diameter) using a bowl, place the filling, and seal the edges. Cook in a steamer or mantovarka, or simply steam.