Lamb Dishes: 9 Lamb Recipes From Around the World

Consider the following characteristics when purchasing lamb at your local grocery store or butcher shop:

1. 1. Bone-in vs. boneless: Some cuts of lamb are available in both boneless and bone-in varieties. While boneless lamb is easier to eat, the bone preserves the shape of the meat and makes for a more striking presentation.
2. 2. Color: Fresh lamb meat should be pinkish red with some white marbling. A faded red color is a sign the meat is starting to spoil, so select cuts that are bright in color.
3. 3. Cut: Like the different cuts of beef, lamb gets divided into primal and subprimal cuts that contain varying amounts of fat and connective tissue. A leg of lamb is usually between six and ten pounds, ideal for a dinner party with multiple guests. The shank is a tougher cut of meat, perfect for a slow cooker or braising in red wine; the top round is tender and great for grilled lamb kebabs.

These tips will help yield juicy, flavorful meat regardless of which lamb recipe you choose to make:

1. 1. Marinate for the right amount of time. Lamb is a slightly gamey protein that can stand up to flavorful marinades. However, over-marinating your lamb can break down the protein in the muscle fibers, causing the meat to become mushy. For thin pieces of tender lamb, marinating your meat for twenty minutes will prevent acidic ingredients like lemon juice, wine, or vinegar from “cooking” the meat.
2. 2. Temper before cooking. Removing the lamb from the refrigerator and allowing it to come to room temperature before cooking results in more evenly cooked meat. When you cook meat straight from the fridge, it takes longer to reach the necessary internal temperature, which can dry out your lamb. Smaller cuts, like lamb chops, may only need half an hour to come to room temperature. Larger cuts like a rack of lamb may take about an hour to temper.
3. 3. Allow the meat to rest. Cooking any meat causes the muscle fibers to contract. Resting your lamb to rest on a cutting board for ten to twenty minutes allows the muscle fibers to relax, absorbing expelled juices and resulting in a more tender texture.

Lamb isn’t just for Easter. Here are nine ways to enjoy lamb, whether as a weeknight dinner or a special occasion dish:

1. 1. Abgoosht: Abgoosht is a traditional Persian stew, or khoresh, typically made with lamb and vegetables, like chickpeas or potatoes, set in a flavorful broth. Abgoosht is also known as dizi, a reference to the small individual clay serving pots in which the dish is traditionally served. After cooking, the lamb stew gets strained, and the solids are either left as-is or softened even further into a thick purée (goosht kubideh or koobideh, or “mashed meat”) using a bell-shaped mallet called a goosht-koob.
2. 2. Arrosticini: Arrosticini are skewers of lamb or sheep meat grilled over charcoal, commonly found in the streets of Abruzzo, Italy. Italians typically flavor the meat with olive oil and rosemary and serve them with crusty bread. When making arrosticini, cut the lamb evenly and soak the skewers before grilling. Using similar sizes of meat results in an even cook, and soaking the skewers will prevent them from catching fire on the grill.
3. 3. Baked lamb shami kebabs: Shami kebabs are soft, spicy patties of finely ground meat found throughout Indian and Pakistani cuisine, featuring beef, lamb, or mutton combined with aromatic spices like cumin and cayenne pepper, nuts, and seeds. Shami kebabs usually involve shaping minced lamb into hamburger-like patties and then sautéing them in a frying pan or molding the meat around a skewer and cooking it in a tandoor. In Madhur Jaffrey’s shami kebab recipe, the traditionally pan-fried spicy lamb kebabs get baked and cut into squares.
4. 4. Braised lamb shank: Braised lamb shank is a flavorful meat dish often served with mashed potatoes, polenta, or spring vegetables. Lamb shank is a cut of meat from the shin region of the lamb leg typically sold in two variations: The foreshank (from the smaller front legs) and the hindshank (from the meatier back legs), with the meat intact around the bone. Braising the lamb shank tenderizes and softens the meat, resulting in an earthy flavor. Learn how to braise lamb shank at home.
5. 5. Lamb biryani: Biryani is a South Asian rice dish of spiced aromatic rice layered with meat, vegetables, and herbs. Lamb biryani often features leg of lamb, lamb chops, or lamb shoulder—flavorful cuts that benefit from the slow braising process over low heat. Garnishes may include dried fruits, like raisins or apricots; nuts like toasted cashews or slivered almonds; and fresh herbs like mint leaves and cilantro. Pair the spiced lamb biryani with a cool yogurt dish, like cucumber raita, or assorted pickles.
6. 6. Lamb chops: Grilled lamb chops go wonderfully with the Mediterranean flavors of fresh rosemary, garlic cloves, olive oil, and lemon. Marinating the lamb chops overnight infuses them with flavor and makes this recipe speedy enough for a weeknight dinner. Consider serving this flavorful dish alongside side dishes like roasted sweet potatoes, couscous, Greek salad, sweet pomegranate seeds, or grilled zucchini. Learn how to grill lamb chops at home.
7. 7. Lamb kofta: Kofta are meatballs found throughout cuisines in India, North Africa, the Middle East, the Balkans, and Central Asia. The word “kofta” comes from the Persian “koofteh,” or “ground meat,” but these meatballs are also known as Greek kefte, Moroccan kefta, Bulgarian kyutfte, and Turkish köfte. In Middle Eastern cuisine, kofta are often made from ground lamb and shaped around a skewer, kebab-style. Serve lamb kofta alongside tangy lemon garlic yogurt sauce and warm pita bread for a refreshing lunch or dinner.
8. 8. Lamb tagine: A tagine is a traditional Moroccan slow cooker made of ceramic or unglazed clay with a round base and low sides. The conical lid traps steam during cooking and returns the liquid to the clay pot, resulting in a moist dish with concentrated flavors. Lamb tagine is a tender seasoned stew with chickpeas, dates, oranges, and almonds. This classic sweet and savory dish gets served over couscous to soak up the delicious sauce. Learn how to use a Moroccan tagine at home.
9. 9. Rack of lamb: Rack of lamb is a tender, lean cut often served crusted with herbs or breadcrumbs as a celebration dish. Learn how to make Gordon Ramsay’s roasted rack of lamb, served with his version of tzatziki sauce.

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