The most Fire Lamb Recipes from Around the World. What Are Some Of Your Favorites?





Lamb is an essential—even revered—ingredient all over the globe, probably because it's not only good when it's simply grilled, but also when it's skewered into kebabs, formed into burgers, rolled into spiced meatballs, braised with chiles, and cooked into a ragù with sweet peppers and spooned over spaghetti. And that's only the start. Find these dishes and more in our best recipes for global lamb inspiration.



Cazini with Lamb Ragù
Cazini with Lamb Ragù
Cazini, half-moons plump with slightly sweet ricotta filling, are balanced by the rosemary, sage, and chile of a lamb ragù. Get the recipe for Cazini with Lamb Ragù »Heami Lee



Grilled Rack of Lamb with Garlic and Herbs
Grilled Rack of Lamb with Garlic and Herbs
Dijon mustard adds a welcome kick to the lemon zest, garlic, and fresh herbs in the marinade for this whole lamb rack. Get the recipe for Grilled Rack of Lamb with Garlic and Herbs »Ted + Chelsea Cavanaugh



Lamb Burger with Mint, Feta, and Balsamic Onions
Lamb Burger with Mint, Feta, and Balsamic Onions
It's all about balance in these spiced lamb burgers: fatty meat, sweet balsamic red onions, salty feta, and peppery greens. Get the recipe for Lamb Burger with Mint, Feta, and Balsamic Onions »Ted + Chelsea Cavanaugh



Grilled Marinated Lamb Kebabs
Grilled Marinated Lamb Kebabs
For these grilled kebabs, use metal skewers, or soak wooden skewers in water for 20 minutes before using. Get the recipe for Grilled Marinated Lamb Kebabs »Ted + Chelsea Cavanaugh



Lamb Ribs with Spicy Harissa Barbecue Sauce
Lamb Ribs with Spicy Harissa Barbecue Sauce
Fatty lamb ribs are rubbed with spices and glazed with harissa-laced barbecue sauce, yielding an irresistible sticky-sweet crust. Get the recipe for Lamb Ribs with Spicy Harissa Barbecue Sauce »Ted + Chelsea Cavanaugh



Seaweed-Crusted Rack of Lamb with Red Wine Sauce
Seaweed-Crusted Rack of Lamb with Red Wine Sauce
Seaweed lends a soft salinity to this rack of lamb, which comes together in an hour. Get the recipe for Seaweed-Crusted Rack of Lamb with Red Wine Sauce »Michelle Heimerman



Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint
Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint
"Spices have always fascinated me. I collect them from all over the world," says Giorgia Goggi, who accents this soup with Middle Eastern sumac and Indian garam masala. If you can't find fresh yellow tomatoes, red will work just as well. Get the recipe for Yellow Tomato Soup with Lamb Meatballs, Yogurt, ...Eva Kolenko



Braised Lamb Shoulder with Rose, Turnips, and Pistachios
Braised Lamb Shoulder with Rose, Turnips, and Pistachios
This recipe comes from Sam Smith, Of Tusk in Portland, Oregon. Smith notes: "I like to eat it with a steak knife, keep some texture." Serve this with lots of bread for soaking up the juices; a simple mixed green salad with champagne vinegar, black pepper, and edible flowers if available; and a super cold rose or white wine. Get the recipe for Braised Lamb Shoulder with Rose, Turnips, and Pi...Matt Taylor-Gross



Lamb-Stuffed Cabbage Rolls with Green Tahini
Lamb-Stuffed Cabbage Rolls with Green Tahini
At Mokonuts in Paris, cabbage leaves are stuffed with lamb and herbs and and drizzled with lemony tahini sauce. Get the recipe for Lamb-Stuffed Cabbage Rolls with Green Tahini »Joann Pai



Georgian Flatbread Stuffed With Lamb and Onions (Kubdari)
Georgian Flatbread Stuffed With Lamb and Onions (Kubdari)
While this Georgian flatbread is occasionally referred to as "Svanetian khachapuri", kubdari contains none of the gooey cheeses of its Imeruli and Acharuli cousins—their defining ingredients. Instead, the Svaneti Georgians traditionally fill their flatbreads with spices and chopped beef, goat, pork, or lamb. Our version uses ground lamb, seasoned with onions, coriander, and paprika. Get the recipe for Georgian Flatbread Stuffed With Lamb and Onions ...Matt Taylor-Gross



Rack of Lamb
Rack of Lamb
The classic presentation for a roasted rack of lamb calls for frenching the meat—removing the layer of muscle and fat that extends to the end of the rib bones. Get the recipe for Rack of Lamb »Matt Taylor-Gross



Herbed Lamb Stew (Sabzi Govurma)
herbed lamb stew (sabzi govurma)
Garlic chives, which taste similar to scallions but with a faintly spicy raw garlic flavor, are common in Azeri stews. In this one, the butter-stewed greens feature as prominently as the lamb, if not more so. A bit of verjus (unripened grape juice) or lemon juice brings lift and acidity to the stew's deep flavors. Get the recipe for Herbed Lamb Stew (Sabzi Govurma) »Jason Lang



Turkish Manti Lamb Dumplings
Lamb Dumplings
It's believed that these traditional meat-filled parcels were carried into Anatolia via the Silk Road. Regardless of their past, they have an unquestionable place at the Turkish table. This version is Turkish in origin but uses a technique derived from Armenian recipes: The dumplings are baked in the oven before boiling, allowing the meat to better flavor the dough and imparting a toasty aroma to the final dish. Get the recipe for Turkish Manti Lamb Dumplings »Matt Taylor-Gross



Lamb Soup With Sour Cream (Palócleves)
Lamb Soup With Sour Cream (Palócleves)
Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling. Get the recipe for Lamb Soup With Sour Cream (Palócleves) »Todd Coleman



Grilled Yogurt-Marinated Lamb Shoulder Chops
Grilled Yogurt-Marinated Lamb Shoulder Chops
These lamb shoulder chops tenderize in a yogurt marinade flavored with cumin and cardamom before grilling. Get the recipe for Grilled Yogurt-Marinated Lamb Shoulder Chops »Thomas Payne



Lamb Chops with Mint Salsa Verde
Lamb Chops with Mint Salsa Verde
Salsa verde, a Mediterranean condiment flavored with anchovies, capers, and herbs, partners nicely with seared, medium-rare lamb chops. Get the recipe for Lamb Chops with Mint Salsa Verde »Thomas Payne



Grilled Lamb Chops with Tzatziki Sauce »
Grilled Lamb Chops with Tzatziki Sauce
In this classic Greek pairing, dill is used two ways: first in a garlicky marinade for the lamb, and then in a cooling, brightly flavored yogurt sauce. This dish is even better with a simple green salad. See the recipe for Grilled Lamb Chops with Tzatziki Sauce »Thomas Payne



Costolette d'Agnello alla Calabrese (Lamb Chops Calabria Style with Tomatoes, Peppers, and Olives)
[Costolette d'Agnello alla Calabrese (Lamb Chops Calabria Style with Tomatoes, Peppers, and Olives)](/article/Recipes/Lamb-Chops-Calabria-Style-with-Tomatoes-Peppers-and-Olives)
This recipe comes from legendary Italian cookbook author Marcella Hazan. Get the recipe for Costolette d'Agnello alla Calabrese (Lamb Chops ...Thomas Payne



Rosemary-Jerk Lamb Chops
Rosemary-Jerk Lamb Chops
Here, a classic jerk marinade is perfumed with rosemary and slathered over lamb loin chops for a surprising take on the iconic chicken preparation. The soy sauce in the marinade boosts the lamb's umami flavors. Get the recipe for Rosemary-Jerk Lamb Chops »Thomas Payne



Chile and Cumin Lamb Kebabs (Yángròu chuàn)
cumin kebabs
The staple meats of Western China, lamb and mutton can be found folded into everything from pilafs to buns to noodles. Of course, they're also the focal point of the region's iconic kebabs. Seasoned with freshly ground cumin (zira in Farsi and zīrán in Chinese), which was probably introduced to Xinjiang from Persia, the kebabs get an extra kick from minced garlic cloves and ground chile powder. Get the recipe for Chile and Cumin Lamb Kebabs (Yángròu chuàn) »Matt Taylor-Gross



Beef and Lamb Koftas with Mustard
Beef and Lamb Koftas with Mustard
Ground lamb adds rich flavor to this traditional Turkish meatballs. Serve them simply with mustard for a first course, or with rice or pasta for something more substantial. Get the recipe for Beef and Lamb Koftas with Mustard »Cem Talu



Spicy Lamb and Grape Leaf Tarts With Orzo and Feta
Spicy Lamb and Grape Leaf Tarts With Orzo and Feta
These crustless tarts, adapted from Ana Sortun and Maura Kilpatrick's book Soframiz, are inspired by a yogurt and semolina custard that is traditionally baked inside cooked grape leaves in Greece. The authors say that, even though the grape leaves aren't rolled and filled cigar-style, the filled tarts are still a version of a dolma, a word that means "stuffed" in Turkish and Greek. "I love this version because the grape leaves get crispy and a little caramelized," Sortun says. They work equally well in ceramic ramekins, fluted or non-fluted tart pans, muffin tins, or small cast iron baking dishes. Get the recipe for Spicy Lamb and Grape Leaf Tarts With Orzo and Fe...Matt Taylor-Gross



Lamb Meatballs with Carrots and Potatoes (Koufteh Ghelgheli)
Lamb Meatballs with Carrots and Potatoes
Turmeric does double duty here: it goes into the lamb meatballs as well as the lemony broth they're cooked in. Get the recipe for Lamb Meatballs with Carrots and Potatoes (Koufte...Thomas Payne



Grilled Lamb Chops with Ginger Sauce
Grilled Lamb Chops with Ginger Sauce
A fragrant mix of oyster sauce, cilantro, and ginger pulls double duty here as both a marinade and dipping sauce for lamb rib chops. Get the recipe for Grilled Lamb Chops with Ginger Sauce »Christopher Wise



Pear-Marinated Roast Leg of Lamb
Pear-Marinated Roast Leg of Lamb
The enzymes found in pears tenderize this roast lamb, while garlic and herbs add flavor. Get the recipe for Pear-Marinated Roast Leg of Lamb »Farideh Sadeghin



Moroccan Meatballs with Arugula
Moroccan Meatballs with Arugula
These lamb meatballs are simmered in a harissa-spiked tomato sauce, served over peppery arugula, and drizzled with bright yogurt-thickened aïoli and roughly chopped basil leaves. Get the recipe for Moroccan Meatballs with Arugula »Ingalls Photography



Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù
Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù
Lighter than the rich beef and pork ragùs of other Italian regions, this Abruzzo specialty features bell peppers mixed into the sauce and cooked briefly so they retain their shape and lend a pop of sweetness. Get the recipe for Spaghetti alla Chitarra with Lamb and Sweet Pepp...Marcus Nilsson



Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari)
Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari)
A rich, spicy stew topped with bright cilantro leaves, a squeeze of citrus, and thin-sliced hot chiles, nihari is the ultimate comfort food. Get the recipe for Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihar...SAVEUR Editors



Lamb and Cauliflower Stew with Harissa
Lamb and Cauliflower Stew
For this Middle Eastern–spiced stew, cauliflower stems are minced and sautéed in the mirepoix to add flavor, while the florets are broiled and added at the end of cooking to offer crunch and body. Get the recipe for Lamb and Cauliflower Stew with Harissa »SAVEUR Editors



Greek Easter Soup
Greek Easter Soup
Our variation on a traditional Greek soup uses lamb shanks and shoulder, spring vegetables, herbs, and long-grain rice. Get the recipe for Greek Easter Soup »Farideh Sadeghin



Bobotie (South African Meat Pie)
Bobotie (South African Meat Pie)
This Cape Town specialty generally consists of spiced meat mixed with chutney and tamarind paste and milk-soaked bread, poured into a dish, topped with a custard of egg and milk, and baked until it's golden on top. Get the recipe for Bobotie (South African Meat Pie) »Todd Coleman



Grilled Lamb Chops and Squash with Herb Salad and Sunchokes
Grilled Lamb Chops and Squash with Herb Salad and Sunchokes
Blanching the squash pieces in this dish, adapted from a recipe by chef Dan Moss of Terroir Auburn in Clare Valley, Australia, helps to tenderize their skins and flesh so they're not undercooked when the outside is grilled to perfection. A creamy sunchoke purée and tart herb salad round out the grilled squash and lamb chops. Get the recipe for Grilled Lamb Chops and Squash with Herb Salad an...Matt Taylor-Gross



Roast Leg of Lamb with Herbs and Kale
Sweden, recipe, Magnus Nilsson, roast lamb, herbs, kale
The dramatic presentation of a whole leg of lamb is the most fun part about roasting one. Have your butcher clean the protruding bone well and leave about ¼ inch of fat on the outside of the meat. The kale here is simple, but it helps balance the lamb's meaty, assertive flavor with a bright vinegar dressing. Chef Magnus Nilsson also likes to serve this lamb with a dollop of skyr mixed with herbs. Get the recipe for Roast Leg of Lamb with Herbs and Kale »Magnus Nilsson



Beet Stew with Lamb Meatballs
Beet Stew with Lamb Meatballs
For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. Get the recipe for Beet Stew with Lamb Meatballs »SAVEUR Editors



Grilled Lamb Burgers with Red Onion Aioli
Grilled Lamb Burgers with Red Onion Aioli
Grilled red onion aïoli, smashed avocado, and sunny-side-up eggs top these rich cumin-spiced lamb burgers. Get the recipe for Grilled Lamb Burgers with Red Onion Aioli »Mark Roper



Albanian Baked Lamb and Rice with Yogurt (Tave Kosi)
Albanian Baked Lamb and Rice with Yogurt (Tave Kosi)
Garlicky lamb and rice baked under a thick, tart veil of yogurt is a dish beloved throughout Albania. Get the recipe for Albanian Baked Lamb and Rice with Yogurt (Tave K...Ingalls Photography



Honey-Braised Lamb Shanks (Mrouzia)
Honey-Braised Lamb Shanks (Mrouzia)
Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria. Get the recipe for Honey-Braised Lamb Shanks »Landon Nordeman



Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm)
Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm)
For this rich, spicy Iraqi breakfast dish, ground lamb is sautéed with onions, tomatoes, and parsley, seasoned to the hilt with bahar asfar, yellow curry powder, and then topped with soft-baked eggs. Get the recipe for Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm) »Ingalls Photography



Irish Stew
Irish Stew
In this traditional warming stew from the Emerald Isle, lamb shoulder is rendered spoon-tender by a simmer and then a long, slow bake with plenty of filling potatoes and aromatic carrots and onions. For bright color and a bit of verdant sweetness, green peas are tossed in toward the end of the cooking. Get the recipe for Irish Stew »Andre Baranowski
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