Lamb like this is a total treat - it looks dramatic, and gives you tender blushing meat, with an irresistible feisty crumb. It's also easy to scale up or down for two, six or eight, just tweak the timings...
Author: Jamie Oliver
This slightly sweet, lightly spiced minced-meat dish is a staple of South African cuisine.
Author: Martha Stewart
A fragrant marinade, spiced with coriander, dill, sage, fennel, mint, rosemary and sage, is key to this classic meat dish.
Author: Martha Stewart
Garam masala -- a blend of Indian spices -- gives these succulent lamb chops a lovely flavor and aroma.
Author: Martha Stewart
These spiced lamb burgers, topped with eggplant and feta, bring a bit of the Mediterranean to your backyard grilling.
Author: Martha Stewart
Here's a meal elegant enough for any special occasion -- but don't wait for one to try it. Yukon Golds are the best spuds to use because they hold their shape as they roast.
Author: Martha Stewart
Braising lamb shanks makes them meltingly tender. Serve with Polenta for a hearty meal.
Author: Martha Stewart
This lamb lollipop recipe, courtesy of Dan Aykroyd, is a one-of-a-kind dish perfect for Easter or any special meal.
Author: Martha Stewart
Choose mixed loose or packaged mushrooms; we used oyster, cremini, chanterelle, and shiitake mushrooms, but any combination will taste delicious alongside the lamb.
Author: Martha Stewart
Rack of lamb is a special-occasion treat. Ask the butcher to french the bones -- removing excess meat and fat, which makes the chops neat to eat.
Author: Martha Stewart
A dry rub of coriander, cumin, cinnamon, thyme, and rosemary, followed by a quick turn on a hot grill, are the secrets to juicy, flavorful grilled lamb loin.
Author: Martha Stewart
"The best cut of meat for this dish is the neck, bone still in. But if you can't for some reason find neck, or prefer boneless meat, then use shoulder," says chef Anthony Bourdain. This is an exclusive...
Author: Martha Stewart
Author: Martha Stewart
This lamb is the center of a Greek-style supper. Serve it with our Stuffed Zucchini and White Bean Salad.
Author: Martha Stewart
A frequently overlooked part of the lamb that's intensely meaty yet exceptionally mild, the shank is an unassuming cut that takes well to any number of ingredients. Dates lend it sweetness; chickpeas,...
Author: Martha Stewart
Try this classic Greek recipe from chef Vefa Alexiadou's "Vefa's Kitchen" cookbook for a warm and filling family dinner.
Author: Martha Stewart
This is a savory burger that has a Greek sauce to give it a Mediterranean flavor.
Author: Martha Stewart
If you want to ensure that a piece of meat is both tender and flavorful, you can't do better than braising. This recipe is brought to us by Tom Valenti, owner and executive chef of New York's Ouest restaurant,...
Author: Martha Stewart
A small amount of ground lamb adds a lot of flavor to this dish, which is further enhanced by the meatiness of the eggplant.
Author: Martha Stewart
By using lamb instead of beef, and feta cheese instead of American, we've given these burgers an international makeover, creating a Greek recipe that can't miss.
Author: Martha Stewart
The cubed tubers add a nice firm texture to the stew.
Author: Martha Stewart
A special blend of artichoke, onion, tomatoes, olives, and white wine make the perfect seasoning and sauce for your lamb chops.
Author: Martha Stewart
Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce -- perfect for Sunday dinner.
Author: Martha Stewart
Searing the lamb before roasting ensures beautiful browning and added depth of flavor. The pomegranate molasses in the sauce imparts a fruity-tart note that's wonderful with the meat.
Author: Martha Stewart
Author: Martha Stewart
This delicious recipe is courtesy of Neil Perry.
Author: Martha Stewart
Start braising anywhere from 2 days to 2 hours before serving; as the meat stands in the rich sauce, the flavors have more time to develop.
Author: Martha Stewart
Make Martha's Butterflied, Rolled, and Roasted Leg of Lamb for a scrumptious Easter dinner. Everyone will love the way this protein is prepared.
Author: Martha Stewart
Warm up on a cool night with this hearty stew recipe from chef Marcus Samuelsson's "New American Table" cookbook.
Author: Martha Stewart
Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers. Indian flatbread and pickled carrots are, respectively, mild and mouthpuckering foils for the curry.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This delicious dinner recipe is courtesy of "The Martha Stewart Show" TV kitchen.
Author: Martha Stewart
Commonly referred to as bobotie in its native South Africa, this everyday dish is typically served over rice, with assorted accompaniments.
Author: Martha Stewart
Sweet pears and delicate spinach are a natural pairing for the slight gaminess of lamb in this fresh salad that heralds the arrival of spring in one delicious bowl.
Author: Martha Stewart
Take it easy: Your slow cooker or oven can work delicious magic with our lamb dinner to fix and forget.
Author: Martha Stewart
The ingredients for Irish stew are layered in a heavy pot and slow-cooked in the oven, allowing the lamb and potatoes to tenderize and the flavors to deepen and meld. The best part is that you can walk...
Author: Martha Stewart
Spring lamb is a delight of the season. Ask your butcher for a nine-rib rack, if possible, and have it "French cut" (meat between the rib bones removed) and fully trimmed.
Author: Martha Stewart
This stout-braised lamb is most delicious made at least one day and up to three days ahead. If making the same day, skim excess fat from surface of braising liquid with a spoon.
Author: Martha Stewart
An anise-scented rub and fragrant olive oil stand up to the robust flavor of lamb.
Author: Martha Stewart
For a leg of lamb that's moist, tender, and falling off the bone, try braising the meat instead of roasting it. New potatoes and olives can be cooked alongside the lamb.
Author: Martha Stewart
These spicy ground-lamb meatballs are served with a cooling yogurt mint sauce.
Author: Martha Stewart
This Mediterranean dish, layering eggplant and lamb, is a baked feast for cooler weather days.
Author: Martha Stewart
This recipe, from "Food of Life" cookbook author Najmieh Batmanglij, is a Persian New Year specialty that symbolizes spring fertility and renewal.
Author: Martha Stewart
The roasted leg of lamb is cut into three sections for quicker cooking, making it a delicious Easter meal.
Author: Martha Stewart
Tender slices of roasted lamb combined with white beans can become the main ingredients of a light and inviting meal. Make this recipe with leftovers from our Roasted Lamb with Garlic and Oregano and White...
Author: Martha Stewart
These simple and satisfying lamb chops are perfect for dinner any night of the week.
Author: Martha Stewart
Lamb chops are a perfect vehicle for this pesto made with parsley instead of basil.
Author: Martha Stewart