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Hot and Spicy Lamb Sandwiches

If you’re in the mood for tasty sandwiches, preparing your own customized ones would be a much more interesting choice. You can use lamb, which tastes great and it’s a real treat for fans. This calls for some spicing and flavoring, so use onion and garlic, ginger, curry paste, five-spice powder, and chili sauce. Pickles are also welcome!

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Ingredients Needed for Hot and Spicy Lamb Sandwiches

1 tablespoon vegetable oil
1 medium onion, sliced
1 tablespoon ginger, chopped
1 teaspoon curry paste
10 ounces of lamb, chopped
1 tablespoon garlic powder
1 teaspoon five-spice powder
salt
pepper
¼ cup sweet corn
1 spring onion, chopped
4 bread buns
2 tablespoons of butter
4 ounces of lettuce
2 pickles, sliced
2 tablespoons of chili sauce
1 tablespoon broccoli sprouts

How to Make Hot and Spicy Lamb Sandwiches

Heat the vegetable oil in a skillet over low heat and add the onion. Cook and stir until tender.
Add the ginger and curry paste. Stir them in. Add the lamb and turn the heat to medium-high. Cook and stir for 1 minute.
Add the garlic powder, five-spice powder, season with salt and pepper. Cook and stir until the lamb meat is browned.
Add the sweet corn and spring onion. Cook and stir for 1 more minute.
Horizontally cut the buns in half. Spread butter on each one’s lower half. Add lettuce, sliced pickles, and some of the cooked lamb mixture. Top with hot chili sauce and broccoli sprouts.

Lamb Wrap With Almond Basmati Rice

This lamb wrap is inspired from the Arabic cuisine, but it has clear references to the Greek and Mexican ones. You need to flavor the lamb cooking it with coriander, ginger, and onion. Then quickly make a no-brainer refreshing yogurt sauce. Use these to top and season the basmati rice mixed with fried almonds and pine nuts and served on tortilla wraps.

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Ingredients Needed for Lamb Wrap With Almond Basmati Rice

1 pound lamb leg, chopped
water
1 medium onion, quartered
1 teaspoon dried coriander
1 teaspoon ginger powder
salt
pepper
½ cup yogurt
1 teaspoon butter
3 ounces of almonds
1 tablespoon pine nuts
1 ½ cups of cooked basmati rice
4 tortilla wraps
fresh parsley for garnishing

How to Make Lamb Wrap With Almond Basmati Rice

Add the chopped lamb to a cooking pot over medium heat. Add water until the meat is completely submerged. Stir.
Add the onion, dried coriander, and ginger powder. Season with salt and pepper. Stir them in.
Cook for 20 minutes or until the lamb is fork-tender. While cooking it skim off the foam. Transfer the meat to a plate and set the meat cooking liquid aside (don’t discard it yet).
Add the yogurt to a smaller bowl. Mix in 3 – 4 tablespoons of liquid from the lamb cooking. Set aside.
Melt the butter in a skillet over low heat. Add the almonds and pine nuts. Stir and toast for 2 – 3 minutes.
Add the cooked rice to a bowl. Mix in the fried almonds and pine nuts.
Layer the almond rice on tortilla wraps. Top with the cooked lamb, season with yogurt sauce, and garnish with parsley.

Turkish Lamb Soup

Turkish cuisine we think is one of the best in the world, spoiling us with some of the best dishes we’ve recently tried (like adana kebap, lahmacun, or baklava). Here we’ve tried something a little more traditional, that you won’t find in that many Turkish restaurants. It’s a delicious lamb soup, that lamb meat fans will surely enjoy.

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Ingredients Needed for Turkish Lamb Soup

2 pounds of lamb leg
1 lamb bone
2 garlic cloves
1 bay leaf
1 teaspoon peppercorns
2 onions, halved
water
1 cinnamon stick
lemon zest
salt
1 tablespoon vegetable oil
2 tablespoons of butter
¼ cup flour
2 egg yolks
5 ounces of yogurt
1 tablespoon lemon juice
1 tablespoon tomato sauce
1 teaspoon paprika

How to Make Turkish Lamb Soup

Add the lamb leg and lamb bone in a saucepan.
Add a pinch of salt, garlic, bay leaf, and onion. Pour enough water to cover the lamb.
Cover with a lid and simmer everything for 2 hours.
Remove the foam with a slotted spatula. Add the cinnamon stick and simmer for 20 minutes.
Remove the meat, veggies, and cinnamon stick with the slotted spatula.
Add 4 more cups of water into the stock. Add lemon peel, salt, and give it a stir. Simmer for 15 minutes.
Add the lamb meat and simmer for 2-3 more minutes.
Heat the vegetable oil in a skillet over medium heat. Add 1 tbsp of butter and melt it.
Add the flour and whisk vigorously until it gets a pale-yellow color. Gradually add lamb stock, 1 ladle at a time(4 ladles). Simmer for 10 minutes. Pour the mixture over the remaining stock.
Separately, mix the whisked egg yolks with yogurt and lemon juice. Pour it over the stock and incorporate.
For a final touch, melt the remaining butter in a skillet over medium heat. Add tomato sauce, paprika, and stir well until you obtain a smooth mixture.
Use this mixture as topping for the soup.

Braised Lamb Shank With Vegetables

Let’s cook this lamb shank so that it borrows some of the best flavors. First pan-sear it coated in olive oil, then bake in a savory vegetable mixture with a cup of red wine added to the baking dish. What you’ll get, is tasty tender meat, ready to be served with a proper side-dish.

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Ingredients Needed for Braised Lamb Shank With Vegetables

2 pounds of lamb shank
3 tablespoons of olive oil
salt
pepper
2 medium onions, minced
1 tablespoon butter
2 medium celery sticks, chopped
2 medium carrots, chopped
2 garlic cloves, crushed
1 cup red wine
2 tablespoons of tomato paste
2 cups of chicken stock
⅔ cup fresh thyme

How to Make Braised Lamb Shank With Vegetables

Place the lamb shank on the work surface. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and rub in.
Transfer the lamb shank to a grill pan over high heat. Sear the meat for 5 minutes on both sides. Set aside.
Heat the last tablespoon of olive oil in a skillet over low heat. Add the onion and butter. Cook and stir until onion is tender.
Add the celery and carrot and stir them in. Add the garlic, season with salt and pepper, and stir in.
Add the red wine and tomato sauce, stir them in, then simmer for 5 minutes.
Transfer the lamb shank to a roomy baking dish. Add the vegetable mixture, the chicken stock, and thyme. Bake for 2 hours at 360⁰F/180⁰C.
You can serve the lamb shank with mashed potatoes.

Garlic Lamb Shank With Potatoes

When talking about “lamb” we’re thinking about moist, well flavored, savory meat. Pair it with potatoes and cover both with an acidic and slightly hot garlic and lemon sauce. Cooking them together lends potatoes some of the lamb aromas, making them an irresistible roast combo. Feel free to serve this on a bed of refreshing greens.

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Ingredients Needed for Garlic Lamb Shank With Potatoes

For the garlic sauce:

7 garlic cloves
1 tablespoon lemon zest
1 tablespoon dried oregano
salt
pepper
¼ cup lemon juice
¼ cup olive oil

For cooking the lamb:

vegetable oil
5 pounds of bone-in lamb shank
8 medium-sized potatoes

For the tomato sauce:

1 cup canned tomatoes
1 ounce black olives

How to Make Garlic Lamb Shank With Potatoes

For the garlic sauce:
Add the garlic, lemon zest, oregano, lemon juice, and olive oil to a grinding mortar. Season with salt and pepper and grind. Set aside.
For cooking the lamb:
Drizzle a baking tray with vegetable oil and place the lamb shank on it.
Score the meat using a bigger knife, then cover it with garlic sauce. When doing this try to fill the cuts with some of the sauce (save some for the potatoes, too).
Fill the empty spaces in the tray with the quartered potatoes and cover them with the remaining garlic sauce. Roast for 60 minutes at 425⁰F/220⁰C.
For the tomato sauce:
Heat a skillet over low heat, add the canned tomatoes and black olives. Stir for 30 seconds then remove from heat.
Serve the lamb and the potatoes on a tray together with a bowl of tomato sauce.

Lamb Rice Stuffed Onions With Coriander Tomato Sauce

Let’s stuff some onions with something good, shall we? A mixture of cumin-flavored hot lamb mince and rice would be just perfect. But this calls for a matching sauce. For this use a tomato base and flavor it with coriander.

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Ingredients Needed for Lamb Rice Stuffed Onions With Coriander Tomato Sauce

For the mince mixture:

1 ½ pounds of lamb mince
salt
pepper
1 teaspoon cumin powder
1 teaspoon chili flakes
2 garlic cloves, diced
½ cup cooked rice
3 large onions

For the tomato sauce:

1 teaspoon olive oil
1 tablespoon butter
1 large onion, diced
2 tablespoons of tomato paste
½ cup tomato sauce
1 cup chicken stock
salt
pepper
3 tablespoons of fresh coriander, chopped
1 red onion for serving

How to Make Lamb Rice Stuffed Onions With Coriander Tomato Sauce

For the mince mixture:
Add the lamb mince to a saucepan over medium heat and break the meat into chunks. Season with salt and pepper, cumin powder and chili flakes, and add the garlic.
Cook until browned while occasionally stirring. Add the cooked rice and stir for up to 2 minutes more.
Assemble the stuffed onions:
Make a vertical cut on each onion’s side. Separate the first 2-3 layers from each one and discard the rest.
Fill them with the mince mixture. Set them aside.
For the tomato mixture:
Add the olive oil and butter to a skillet over low heat. Add the onion. Cook and stir until tender.
Add the tomato paste and stir it in. Add the tomato sauce and chicken stock and bring to a boil.
Season with salt and pepper, add the fresh coriander and stir them in.
Transfer the tomato sauce to a baking dish. Place the stuffed onions inside the dish, too. Cover them with tomato sauce. Bake for 20 minutes at 350⁰F/175⁰C.
Serve garnished with some diced red onion.

Tarte Flambee

This delicious pizza-like dish can easily pass for a French one, but it actually has German roots. Prepare your “Flammkuche” with a thin crust, which will hold the mouth-watering buttery mixture of crispy bacon and savory onion. But once topped with a nutmeg-flavored creamy mixture, this “Kuche” is truly irresistible.

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Ingredients Needed for Tarte Flambee

For the dough:

1 ¾ cups of flour
1 teaspoon baking powder
salt
1 tablespoon olive oil
2 yolks
½ cup water

For the filling:

1 teaspoon butter
5 ounces of bacon, chopped
1 medium onion, chopped
salt
pepper
1 cup cream cheese
⅓ cup crème fraîche
1 teaspoon nutmeg
flour for dusting
2 teaspoons of olive oil for spraying the skillet

How to Make Tarte Flambee

For the dough:
Sift the flour into a bowl. Set aside 1/4 cup. Add the baking powder, olive oil, and yolks to the bowl, and season with salt.
Start mixing using a tablespoon, then your hands. Gradually add the remaining 1/4 cup of flour and the water. Knead until you have a firm dough. Set aside.
For the filling:
Start melting the butter in a skillet over medium heat. Add the bacon and stir until the butter melts. Add the onion and season with salt and pepper. Cook and stir until bacon is crispy and onion tender. Set aside.
Add the cream cheese and creme fraiche to a bowl. Season with nutmeg, salt, and pepper, then mix them. Set aside.
Dust your work surface with flour. Flatten the dough using the rolling pin.
Spray a tart form with olive oil, then line it with the flattened dough. Trim it margins using a knife.
Add the bacon mixture and evenly spread it. Top with the creamy mixture. Evenly spread it. Bake for 20 minutes at 350⁰F/175⁰C.

Lamb Liver Pate With Garlic Glaze

This is just a 30-minute job but be patient while it refrigerates overnight. It is mainly a starter but can be very well served as a snack. It is buttery in the most exquisite way and mildly hot from the garlic and pepper added in the pate and in the glaze. When serving it, double its smooth texture with the crunchy almond flake topping.

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Ingredients Needed for Lamb Liver Pate With Garlic Glaze

For the lamb-veggie puree:

2 ounces of butter
4 ounces of bacon, chopped
1 medium onion, chopped
2 garlic cloves, crushed
9 ounces of lamb liver, chopped
1 tablespoon tomato sauce
1 ounce brandy
1 bay leaf
1 ounce crème fraîche
salt
pepper

For the almond flakes:

2 ounces of almond flakes
salt

For the garlic glaze:

1 ounce butter
1 teaspoon fresh thyme, chopped
1 teaspoon peppercorns
1 garlic clove, sliced

How to Make Lamb Liver Pate With Garlic Glaze

For the lamb-veggie puree:Start melting 1 ounce of butter in a skillet over medium heat. Add the bacon, onion, and garlic. Cook and stir until onion is tender and the bacon starts changing color.
Add the lamb liver. Cook and stir for 4-5 minutes.
Keep adding the tomato sauce, brandy, and bay leaf. Cook and stir for 2-3 minutes more.
Pick the cooked lamb pieces and add them to a bowl. Set them aside. Also, pick and discard the bay leaf.
Add the creme fraiche to the skillet and stir a little. Transfer it to the blender. Add the cooked liver and puree them. Add the other ounce of butter, season with salt and pepper, and pulse again. Set aside.
For the almond flakes:Add the almond flakes to a saucepan or skillet and season them with salt. Stir-fry them until golden brown. Set aside.
For the garlic glaze:Start melting the butter in a skillet over low heat. Add the thyme, peppercorns, and garlic. Cook and stir for 1-2 minutes.
Coat two ramekins with some of this, then transfer the blended mixture into a piping bag.
Fill the ramekins with it, then top with the garlic glaze. Refrigerate overnight.
Spread on slices of bread or toast and top with fried salted almond flakes.

Lamb Chump With Roasted Vegetables

These lamb chump chops, fried in vegetable oil and then boiled, are truly smoothly delicious. Serving this with roasted veggies only makes things better. The tender meat together with the cooked potatoes, onion, and carrots pair in such a delicious way!

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Ingredients Needed for Lamb Chump With Roasted Vegetables

1 tablespoon vegetable oil
1 pound bone-in lamb chump chop
water
salt

Roasting the veggies:

3 medium-sized potatoes, cubed
1 onion, chunked
2 carrots, sliced
1 tablespoon vegetable oil
salt
pepper
fresh parsley for garnishing

How to Make Lamb Chump With Roasted Vegetables

Frying the meat:

Boiling the meat:

Roasting the veggies:

Place the cooked meat on the work surface, remove the bone, and pull the meat apart.
Serve the meat with roasted veggies, garnished with fresh parsley.

Lamb Stew With Garlic and Bell Peppers

For this hearty warmer, team the savory lamb with garlic sharpness and other nutritious veggies. Complement the buttery lamb with acidic and zesty lemon, salty olives, and refreshing parsley. Omega-3, B vitamins and other goodies on a plate.

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Ingredients Needed for Lamb Stew With Garlic and Bell Peppers

2 ounces of butter
10 ounces of lamb shoulder, cubed
1 red onion, chopped
3 garlic cloves, sliced
2 bell peppers, chopped
1 cup vegetable stock
2 cups of tomato sauce
2 ounces of olives, pitted
2 spring onions, chopped
1 tablespoon fresh parsley
1 tablespoon lemon juice
lemon zest
salt
pepper

How to Make Lamb Stew With Garlic and Bell Peppers

Melt the butter in a skillet over medium heat and add the lamb cubes. Cook and stir until golden brown or for about 10 minutes.
Turn the heat to low, add the red onion and stir for about 2-3 minutes, until the onion softens. Add the garlic and bell pepper and stir again for about 1 minute.
Add the vegetable stock, tomato sauce, olives, spring onion, fresh parsley, lemon juice, and some lemon zest while stirring occasionally. Season with salt and pepper and stir for 4-5 minutes more.
Optionally, you can serve it with some sour cream.

Roast Lamb Shoulder With Garlic Potatoes

Prepare to drool over this one! First, sear the meat, then roast it covered in aluminum. The result is juicy and moist, also incredibly soft. Cook it together with veggies and a lot of herbs to enrich the lamb’s flavor. Then grab a fork and feast!

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Ingredients Needed for Roast Lamb Shoulder With Garlic Potatoes

3 garlic cloves
4 small potatoes, halved
1 red onion chopped
salt
pepper
Fresh herbs
1 tablespoon vegetable oil
1 pound lamb shoulder
½ cup fresh herbs
1 tablespoon lime juice
salt
pepper

How to Make Roast Lamb Shoulder With Garlic Potatoes

Press the garlic cloves with the flat side of a broad knife and then peel them. Add the garlic clove, potatoes, red onion, vegetable oil, and fresh herbs to a parchment paper-lined baking tray. Season with salt and pepper and set aside.
Heat the vegetable oil in a skillet over medium-high heat and add the lamb shoulder. Fry it both sides until golden brown.
Place the fried lamb shoulder on the baking tray on top of the other ingredients, drizzle the drippings over the meat, and place the herbs on top of it all.
Drizzle the lime juice, season with salt and pepper, cover with aluminum foil, then roast for 60 minutes at 340⁰F/170⁰C.

Marinated Lamb Souvlaki With Tzatziki

A marinade is of the utmost importance when making a delicious souvlaki. Spice it generously with cumin, paprika, oregano, and thyme. All these flavors, together with lemon and olive oil get absorbed by the lamb meat. Pair this with a refreshing tzatziki. And serve it with pita. If that’s something you don’t have in your kitchen, substitute with a tortilla.

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Ingredients Needed for Marinated Lamb Souvlaki With Tzatziki

For the marinated lamb:

12 ounces of lamb shoulder, cubed
1 red onion, sliced
1 tablespoon lemon juice
salt
pepper
½ tablespoon cumin seeds
1 tablespoon paprika
½ tablespoon dried oregano
1 tablespoon thyme powder
⅓ cup olive oil
1 garlic clove, crushed

For the tzatziki:

1 cup greek yogurt
1 cucumber, grated and squeezed
1 teaspoon dried mint
salt
pepper
2 tablespoons of olive oil
2 garlic cloves, crushed

How to Make Marinated Lamb Souvlaki With Tzatziki

For the marinated lamb:
Add the cubed lamb shoulder, red onion, lemon juice, cumin, paprika, oregano, thyme, olive oil, and garlic to a bowl. Season with salt and pepper and mix. Marinate for 30 minutes.
For the tzatziki:
Add the Greek yogurt, cucumber, dried mint, olive oil, and garlic to a bowl. Season with salt and pepper and mix. Set aside.
Assemble the skewers:
Skewer the marinated lamb cubes and place them on the grill together with some marinade.
Grill the skewers until the lamb is browned on all sides. Serve them together with tzatziki and pita (or even tortilla) and garnished with some parsley.

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