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marinated lamb with potatoes and mozzarella

Marinated Lamb With Potatoes and Mozzarella

How well can you handle something decadently extra-delicious? Find out the answer with this dish. The lamb meat is savory and succulent when cooked together with juicy veggies, oregano, mustard, and vinegar in parchment paper. Add mozzarella to it and there is your cheesy, filling, and incredibly tasty meal.

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Ingredients Needed for Marinated Lamb With Potatoes and Mozzarella


For the marination:

10 ounces of lamb shoulder, cut into pieces
1 red onion, quartered
2 bell peppers, chopped
3 garlic cloves
1 tablespoon mustard
1 tablespoon lemon juice
2 teaspoons of dried oregano
2 tablespoons of olive oil
1 tablespoon white wine vinegar
salt
pepper
4 small potatoes, cubed
7 cherry tomatoes, halved
4 ounces of low moisture mozzarella, cubed
2 tablespoons of olive oil

How to Make Marinated Lamb With Potatoes and Mozzarella

  1. For the marinade:

    Add the lamb, red onion, bell pepper, garlic, mustard, lemon juice, dried oregano, olive oil, and vinegar to a bowl. Season with salt and pepper and mix all using two spatulas.

  2. Cover with plastic wrap and marinate for 30 minutes.
  3. When the time is up, add the potatoes, cherry tomatoes, low moisture mozzarella, and the marinated lamb to a parchment paper-lined baking tray.
  4. Drizzle with the olive oil, then wrap the parchment paper around the mixture and bind it with a cooking string. Bake for 30 minutes at 380⁰F/190⁰C.
coriander rack of lamb with potatoes

Coriander Rack of Lamb With Potatoes

How about some tender and juicy lamb ribs? Coat them with coriander and fennel and sear the meat a little before bake it with tomatoes, red bell peppers, and potatoes. Complement the spiced lamb tang with refreshing parsley and lemon.

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Ingredients Needed for Coriander Rack of Lamb With Potatoes


For the lamb ribs:

1 tablespoon coriander seeds
1 teaspoon fennel seeds
2 pounds of lamb ribs
salt
pepper
2 tablespoons of olive oil
1 tablespoon vegetable oil

For the vegetable mixture:

4 small tomatoes
4 small potatoes
¼ cup fresh parsley
1 tablespoon vegetable oil
4 small bell peppers
salt
pepper
1 tablespoon coriander seeds
½ lemon . wedged
fresh parsley, chopped (for garnishing)

How to Make Coriander Rack of Lamb With Potatoes

  1. For the lamb ribs:

    Add the coriander and fennel seeds to a grinding mortar and crush them.

  2. Place the lamb ribs on the work surface and sprinkle the coriander-fennel mixture over them. Generously season with salt and pepper, drizzle with the olive oil, then massage them into the meat on both sides.
  3. Heat the vegetable oil in a skillet over medium heat. Place the ribs inside and fry them on both sides until slightly browned.
  4. For the vegetable mixture:

    Quarter the tomatoes, halve the potatoes, and place them in a baking dish.

  5. Add the parsley, vegetable oil, and bell peppers, too. Season with salt and pepper, spice with the coriander, and mix all using your hands.
  6. Place the cooked ribs on top, cover with aluminum foil, and bake for 30 minutes at 360⁰F/180⁰C.
  7. Remove from the oven and garnish with the lemon wedges and some fresh parsley.
Lamb Rolls with Spicy Sauce

Lamb Rolls With Spicy Sauce

These lamb breast rolls have a flavored spicy aroma thanks to the beautiful marinade in which they are heavily coated. So, combine soy sauce, garlic, rosemary and chili flakes for making the marinade, leave the meat to rest a bit in it and then throw it on the grill.

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Ingredients Needed for Lamb Rolls With Spicy Sauce

¼ cup vegetable oil
1 tablespoon white wine vinegar
1 teaspoon soy sauce
1 teaspoon chili flakes
1 teaspoon rosemary, chopped
2 garlic cloves, crushed
7 ounces of lamb breast (2 lamb strips each 3 ounces)
1 red chili, sliced

How to Make Lamb Rolls With Spicy Sauce

  1. Add the vegetable oil, white wine vinegar, soy sauce, chili flakes, rosemary, and garlic to a smaller bowl. Mix them.
  2. Roll the meat strips, skewer them, cover them with the spicy sauce, and grill them.
  3. Place them in a baking dish, spread some more spicy sauce on them using a kitchen brush, and roast for 25 minutes at 360⁰F/180⁰C.
  4. You can serve them with a side dish like mashed potatoes.
lamb souvlaki with tzatziki

Lamb Souvlaki With Tzatziki

Say hello to an extremely easy to make Greek traditional dish. Flavor this lamb mince confidently with allspice, ginger, oregano, cumin, and paprika. Remember, souvlaki works wonders when teamed up with some refreshing tzatziki.

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Ingredients Needed for Lamb Souvlaki With Tzatziki


For the lamb mince mixture:

1 pound lamb mince
1 onion, shredded
⅓ cup fresh parsley
2 garlic cloves
½ tablespoon allspice
½ tablespoon salt
1 tablespoon ginger, shredded
1 teaspoon cumin powder
½ tablespoon dried oregano
1 teaspoon paprika
pepper

For the souvlaki:

1 tablespoon olive oil
7 ounces of tzatziki
3 lime slices

How to Make Lamb Souvlaki With Tzatziki

  1. For the lamb mince mixture:

    Add the lamb mince, onion, fresh parsley, garlic, allspice, salt, ginger, cumin, oregano, and paprika to a bowl. Season with pepper and mix until even using your hands.

  2. For the souvlaki:

    Thread the mince onto skewers to form the souvlaki. We’ve got 12 of them.

  3. Oil the grill with olive oil using a brush and place the skewers on it.
  4. Cook them for 10-15 minutes. Serve them together with tzatziki and slices of lime.
lamb and vegetable stew

Lamb and Vegetable Stew

When you want a hearty meal, lamb is always a winning bet. First, cook it on its own in a skillet, then gradually add and cook onion, carrot, and bell pepper. Take care to season it with chili and peppercorn, because lamb asks for it and you may want to drop a bay leaf in there, too.

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Ingredients Needed for Lamb and Vegetable Stew

2 teaspoons of vegetable oil
12 ounces of lamb, chopped
1 red onion, sliced
1 carrot, sliced
½ red bell pepper, diced
½ yellow bell pepper, diced
1 red chili, sliced
1 green chili, sliced
½ teaspoon peppercorn
salt
1 bay leaf

How to Make Lamb and Vegetable Stew

  1. Heat the vegetable oil in a skillet over medium heat, then stir and cook the lamb until golden brown.
  2. Add the onion and carrots. Cook and stir until tender. Keep stirring and cooking as you add the red and yellow bell pepper, the red and green chili. Season with salt and peppercorn and add the bay leaf. Cook and stir just a little more.
  3. Serve with cooked rice.
Lamb Breast and Potato Stew

Lamb Breast and Potato Stew

We think you should cook this potato-based stew with hot and flavored chopped lamb breast. Alongside the potatoes, add carrots and a good helping of beef stock. This one will be a subtle change of the lamb flavor you know. Then add some white wine which will also help with toning down the heaviness of lamb.

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Ingredients Needed for Lamb Breast and Potato Stew

2 tablespoons of vegetable oil
1 onion, diced
12 ounces of lamb breast, chopped
5 garlic cloves
1 tablespoon tomato sauce
1 teaspoon dried oregano
1 teaspoon chili flakes
1 ounce butter
1 cup white wine
4 rosemary sprigs
3 bay leaves
4 medium-sized potatoes
2 carrots sliced
2 cups of beef stock
salt
pepper
1 tablespoon fresh parsley, chopped
fresh parsley for garnishing

How to Make Lamb Breast and Potato Stew

  1. Heat the vegetable oil in a cooking pot over low heat and cook the onion until tender.
  2. Increase heat to medium, add the lamb breast and cook it until golden brown. Add the garlic, tomato sauce, dried oregano, chili flakes, and butter and stir more.
  3. Add the white wine, rosemary, and bay leaves, stir a little, cover with the lid and simmer for 20 minutes.
  4. Add the potatoes, carrots, and beef stock, season with salt and pepper, cover with the lid and simmer for 20 minutes. Add the fresh parsley and stir a little.
  5. Serve garnished with parsley.
lamb breast roll with fried asparagus

Lamb Breast Roll With Fried Asparagus

It’s always a great idea to season and flavor lamb meat. This is why we seasoned this roll with a mixture of oregano, thyme, mint, and rosemary. This is also why we pan-cooked the meat roll in a shallot-red wine mixture and garnished it with a spicy asparagus salad.

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Ingredients Needed for Lamb Breast Roll With Fried Asparagus

For the meat:

1 teaspoon dried oregano
1 teaspoon thyme powder
1 teaspoon dried mint
1 teaspoon fresh rosemary leaves
salt
pepper
1 pound lamb breast, boned and with as much fat as possible removed
1 tablespoon vegetable oil
2 rosemary sprigs
more vegetable oil

For the shallot and mushroom mixture:

1 teaspoon vegetable oil
1 shallot, chopped
10 ounces of mushrooms, quartered
½ cup red wine
salt
pepper
1 cup chicken stock

For the asparagus:

1 tablespoon butter
3 asparagus stalks

For the salad:

0.5 celery, chopped
1 red chili, sliced
1 green chili, sliced
1 tablespoon fresh parsley, chopped
2 anchovies
1 tablespoon caper
1 tablespoon vegetable oil
1 tablespoon white wine vinegar

How to Make Lamb Breast Roll With Fried Asparagus

For the meat:
  1. Place the lamb breast skin-down on the work surface, sprinkle with vegetable oil, and spread the spice mixture all over it. Add the rosemary sprigs and roll. Tie it with three strings.
  2. Heat some vegetable oil in a skillet over medium heat and cook the meat roll on all sides until golden brown.
For the shallot and mushrooms mixture:
  1. Melt the butter in a skillet over low heat and cook the asparagus for 2-3 minutes on both sides.
For the salad:
  1. Slice the meat roll and serve it garnished with asparagus and salad.
roast lamb shoulder with salad and potatoes

Roasted Lamb Shoulder With Potatoes and Salad

If you’re searching for a nutritious meat, lamb is your answer, being loaded with protein, vitamins, and minerals. To make a feast from your lamb meat, marinate it with a flavorful mixture made from rosemary, oregano, cinnamon, garlic and a lot of lemon juice. Roast the lamb in parchment paper to keep all the juices in. Serve it with the classic salad and potatoes.

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Ingredients Needed for Roasted Lamb Shoulder With Potatoes and Salad

3 garlic cloves
1 teaspoon lime zest
1 teaspoon fresh oregano leaves, chopped
1 teaspoon cinnamon
salt
pepper
2 rosemary sprigs, chopped
2 teaspoons of vegetable oil
1 pound lamb shoulder
½ cup lime juice
4 medium-sized potatoes, quartered

For the salad:

2 ounces of baby spinach
2 ounces of cherry tomato
1 red onion, sliced
½ cucumber, sliced
3 ounces of black olive, halved
1 tablespoon fresh parsley, chopped
salt
pepper
1 teaspoon red wine vinegar
2 teaspoons of vegetable oil

How to Make Roasted Lamb Shoulder With Potatoes and Salad

  1. Add the garlic, lemon zest, fresh oregano, cinnamon, some salt and pepper, rosemary, and vegetable oil to a grinding mortar. Crush them.
  2. Add the lamb meat into a bowl, cover it with the spicy mixture and pour over it the lime juice. Set aside.
  3. Line a baking tray with parchment paper, spread vegetable oil on it using a kitchen brush, and place the spiced lamb meat in there. Wrap it in the parchment paper and roast for 50 minutes at 400⁰F/200⁰C.
  4. Remove it from oven, unwrap it, add the potatoes around it and the remaining spicy mixture. Roast for 25 minutes at 360⁰F/180⁰C.
For the salad:
  1. Serve the lamb garnished with potatoes and salad.
Lamb Ribs with Avocado Mash and Sauteed Veggies

Lamb Ribs With Avocado Mash and Sauteed Veggies

If you feel like eating out tonight, there’s no way we can stop you. But, if you don’t want to leave the comfort of your home, we have a restaurant-type dish ready for you. We give you these braised lamb ribs with avocado mash and sauteed veggies. You get a complex dish, with multiple veggies as a side, that fit together very well in this great dish.

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Ingredients Needed for Lamb Ribs With Avocado Mash and Sauteed Veggies

vegetable oil for frying
8 ounces of lamb ribs
salt
pepper
½ teaspoon tarragon
½ teaspoon oregano
2 teaspoons of butter
3 cherry tomatoes, halved
2 asparagus sprigs
2 mushrooms
2 broccoli florets
2 tablespoons of pine nut
1 ounce baby spinach
1 avocado
1 teaspoon olive oil
½ lime

How to Make Lamb Ribs With Avocado Mash and Sauteed Veggies

  1. Heat the vegetable oil in a skillet over medium-high heat.
  2. Add the lamb ribs and season them with salt, pepper, tarragon, and oregano.
  3. Cook the ribs for 2 minutes on one side, add 1 teaspoon of butter and melt it.
  4. Cook the ribs for 2 more minutes, glazing them with the melted butter.
  5. Heat a skillet over medium heat, add the remaining butter and melt it. Add the mushrooms, cherry tomatoes, asparagus, broccoli, pine nuts, and spinach. Season with salt, pepper, and sautee them for 2 minutes.
  6. Add the avocado in a blender. Drizzle 1 teaspoon of olive oil and season with salt and pepper. Squeeze the juice out of the lime and blend until smooth and creamy.
  7. Serve the lamb with the avocado mash and sauteed veggies!
Barbecue-Glazed Lamb Ribs

Barbecue-Glazed Lamb Ribs

Want to bring an American touch to your delicious lamb ribs? Before cooking them into the oven, glaze them with a touch of barbecue sauce. Its sweet and smoky flavor will balance the strong flavor of lamb and it will go excellent with just about any side dish you choose from salads to roasted veggies.

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Ingredients Needed for Barbecue-Glazed Lamb Ribs

1 pound lamb ribs
1 tablespoon butter
1 teaspoon dried oregano
salt
pepper
2 garlic cloves, crushed
2 tablespoons of vegetable oil
fresh herbs
2 tablespoons of barbecue sauce

How to Make Barbecue-Glazed Lamb Ribs

  1. Lay the lamb ribs on your wooden board.
  2. Rub them with butter, dried oregano, salt, pepper, and garlic.
  3. Heat the vegetable oil in a skillet over medium-high heat.
  4. Cook the lamb with the fresh herbs for 2 minutes per side, until crispy.
  5. Glaze the lamb with the barbecue sauce.
  6. Preheat the oven to 380 degrees F/190 degrees C.
  7. Lay the lamb in a baking tray and roast the lamb for the next 50 minutes.
Shimeji and Lamb Sandwiches

Shimeji and Lamb Sandwiches

Upgrade your sandwiches with this lamb and mushroom mixture. For this round of skillet cooking, bring together juicy lamb tenderloin with slightly crunchy Shimeji mushrooms and roasted pine nuts. They perfectly get along with the cream cheese.

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Ingredients Needed for Shimeji and Lamb Sandwiches


For the lamb mixture:

1 tablespoon vegetable oil
1 medium onion, chopped
4 ounces of shimeji mushrooms
1 tablespoon soy sauce
salt
pepper
7 ounces of lamb tenderloin, chopped
1 tablespoon chili flakes
1 tablespoon fresh dill, chopped
1 tablespoon roasted pine nuts

For the sandwiches:

6 whole wheat breads slices
½ cup cream cheese
1 tablespoon roasted pine nuts for serving

How to Make Shimeji and Lamb Sandwiches

  1. For the lamb mixture:

    Heat the oil in a skillet over low heat, then add the onion. Cook and stir until tender.

  2. Add the Shimeji mushrooms, stir once or twice, add the soy sauce, season with salt and pepper, and stir again.
  3. Make some room in the middle of the skillet and add the lamb tenderloin. Cook and stir it separately for 1 minute or so, then cook and stir the whole mixture until the meat is brown.
  4. Add the chili flakes, dill, and roasted pine nuts. Stir for 1-2 minutes and remove from heat.
  5. Assemble the sandwiches:

    Spread the cream cheese on the slices of bread, add some lamb mixture, and garnish with more roasted pine nuts.

Lamb Leg with Couscous

Lamb Leg With Couscous

Are you planning a Middle Eastern feast at home? How about a delicious lamb leg, with a nice side of veggie couscous? Season the lamb with some cumin, sumac, and paprika, for a nice flavor, and serve it with a nice side of veggie couscous! What veggies can you add? You can use onion, bell pepper, and zucchini.

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Ingredients Needed for Lamb Leg With Couscous

2 tablespoons of vegetable oil
1 pound lamb leg, bone-in
1 teaspoon sumac
1 teaspoon cumin seeds
1 teaspoon paprika
pepper
1 onion, chopped
1 red bell pepper, sliced
1 zucchini, small dices
1 cup canned tomatoes
3.5 ounces of couscous
1 cup vegetable stock
fresh parsley (for garnish)

How to Make Lamb Leg With Couscous

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the lamb leg and season with sumac, cumin seeds, paprika, and pepper.
  3. Cook the lamb leg until well browned on all sides.
  4. Take out the lamb and add the onion, bell pepper, and zucchini in the remaining fat. Cook them for 2-3 minutes and add the canned tomatoes.
  5. Add the couscous and the vegetable stock.
  6. Cook until the liquid reduces by half.
  7. Serve with a bit of parsley on top!
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