Lamb Recipes

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Moroccan Spiced Lamb Chops with Harissa

by D'Artagnan

A flavorful spice rub and a generous drizzle of spicy harissa make these juicy lamb chops irresistible. We used a rack cut from our exclusive Salt Mea...

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Slow-Roasted Boneless Leg of Lamb with Mint Gremolata

by D'Artagnan

This simply seasoned, butterflied leg of lamb is tasty and easy to prepare. The gremolata-style condiment is packed with fresh mint and citrus, lendi...

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Herb Roasted Leg of Lamb with Port Wine Truffle Sauce

by D'Artagnan

This leg of lamb is impressive enough for your Christmas or Easter feast, yet easy enough for a Sunday dinner any time of year. In the summer, use the...

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Simple Roast Bone-In Leg of Lamb

by D'Artagnan

This elegant lamb roast is exceptionally flavorful and incredibly tender. It's also deceptively simple to make and perfect for the holidays. Serve wit...

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Coriander-Crusted Lamb Rack with Foie Gras Stuffed Prune & Port Wine Reduction

by Jason Tilmann

This gorgeous lamb dish from Chef Jason Tilmann is easily replicated at home and sure to become a favorite.

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Grilled Rack of Lamb with Fresh Herbs

by Pim Techamuanvivit

Blogger Pim Techamuanvivit is a minimalist when it comes to most recipes. Here, she makes a brush with rosemary sprigs to baste butter and oil over a ...

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Braised Lamb Osso Buco

by D'Artagnan

This easy braise yields spoon-tender lamb in a luxurious sauce. Gremolata cuts the richness with fresh flavor. Crusty bread makes a good accompaniment...

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Roasted Rack of Lamb

by Bill Peet

Bill Peet's simple preparation turns out tender, juicy and flavorful lamb chops in a short amount of time. Perfect for weeknight dinner.

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Sumac-Crusted Lamb Loin with Cauliflower Puree & Minty Peas

by D'Artagnan

Sumac has a tart, citrus taste that pairs beautifully with our domestic lamb. This easy dish comes together quickly but is nice enough for company.

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Cannon of Lamb with Red Wine Reduction

by D'Artagnan

This beautiful dish comes together very quickly. The technique can be used for racks of pork or veal, as well.

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Leg of Lamb Stuffed with Cranberries & Chestnuts

by Michel Nischan

Michel Nischan stuffs a leg of lamb with an aromatic blend of dried cranberries, chestnuts and fresh sage then cooks it to medium rare for a show-stop...

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Dijon & Herb Crusted Rack of Lamb

by D'Artagnan

Fresh herbs, salty pecorino, and crunchy panko breadcrumbs make a tasty crust for our grass-fed rack of lamb in this easy recipe.

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Lamb Loin en Persillade

by D'Artagnan

Bright and fresh, this traditional French preparation of parsley, garlic and lemon is perfect on our domestic lamb.

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Cornmeal Crusted Lamb Loin

by D'Artagnan

Cornmeal and fresh herbs lend a flavorful crunch to tender lamb loin in this easy recipe.

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Dingle Pies

by Colman Andrews

This recipe is from Colman Andrews' excellent tome, The Country Cooking of Ireland. These savory, rustic hand-pies are a staple at Ireland's oldest fe...

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Lamb Tenderloin Stir-Fry

by D'Artagnan

No need for takeout! Our lamb tenderloin is the star of this quick-cooking stir-fry along with shiitake mushrooms, tender, crisp vegetables, and an um...

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