Lemon, Garlic & Herb Grilled Boneless Leg of Lamb

Laura Mortelliti

This is a delicious and fresh tasting recipe for juicy and flavorful leg of lamb, but the marinade could be used for any cut. It is also great once cooled, sliced and served as a sandwich with pesto mayo.

Braised Lamb Shoulder with Fennel and Orange

Jenni Harris

Lamb shoulder has great fat content (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean inspired braise.

Braised Lamb with Rosemary Garlic

Jenni Harris

If you really want to go all out, you can brown the lamb in a wood burning oven where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.

Chile Cumin Lamb Meatballs with Yogurt and Cucumber

Jenni Harris

Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main dish.

Cumin-Chile Lamb Kebabs with Garlic Yogurt

Jenni Harris

A perfect cube is not essential, but try to get the lab into roughly the same size pieces so they cook at the same rate.

Grilled Saffron Rack of Lamb

Jenni Harris

In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead.

Lamb Chops with Pomegranate Relish

Jenni Harris

The tart sweetness of the pomegranate relish cuts through the richness of the lamb.

Lamb-Bacon Burger with Spicy Aioli

Jenni Harris

At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

Ragout of Lamb and Spring Vegetables with Farro

Jenni Harris

This elegant stew can be made up to the point that the farro goes in; then cover and chill up to 2 days.

Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa Verde

Jenni Harris

 

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