Lamb is a popular meat dish around the world, and we want to be sure you have recipes on hand to enjoy it to the fullest. Check out some of our popular recipes and add them to your weekly menu.
Lamb Chops with Garlic and Herbs
What You Need:
- 2 pounds lamb chops, cut 3/4” thick into 4 pieces
- Kosher salt for seasoning
- Black pepper for seasoning
- 1 tablespoon minced garlic
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- ½ teaspoon chopped parsley
- ¼ cup extra-virgin olive oil, divided
How to Prepare:
- Season both sides of your lamb chop generously with salt and pepper.
- Combine garlic, rosemary, thyme, parsley, and 2 tablespoons of olive oil in a small bowl.
- Rub the paste on both sides of your lamb chops and let them marinate for at least 30 minutes at room temperature.
- Heat a large 12-inch frying pan over medium-high heat. Add 2 tablespoons of olive oil. Add in the lamb chops when the pan is hot.
- Sear until the surface is browned, about 2 to 3 minutes.
- Flip and cook until meat reaches an internal temperature of 125 degrees Fahrenheit for medium-rare or 135 degrees Fahrenheit for medium, about 3 to 4 minutes.
- Rest lamb chops for 10 minutes before serving.
Lamb Stew
What You Need:
- 4 ounces bacon, cut into ¼” strips
- 2 pounds boneless leg of lamb or lamb shoulder trimmed of excess fat, cut into 1 ½” pieces
- ½ tablespoons sea salt for the lamb plus 1 teaspoon for the stew
- 1 teaspoon black pepper for lamb plus ½ teaspoon for stew
- ¼ cup all-purpose flour or gluten-free flour
- 1 large yellow onion diced
- 4 garlic cloves minced
- 1 ½ cups red wine
- 1 pound button mushrooms thickly sliced
- 4 cups low sodium beef broth or stock
- 1 tablespoon tomato paste
- 2 bay leaves
- ½ teaspoon dried thyme
- 1 ½ pounds small yellow potatoes halved or quartered into 1” pieces
- 4 medium carrots, peeled and cut into 1/2” thick pieces
- ¼ cup parsley finely chopped for garnish
How to Prepare:
- In a 5-quart Dutch oven, sauté chopped bacon over medium heat until browned and the fat has released. With a slotted spoon, transfer bacon to a large plate.
- While bacon cooks, season lamb pieces with ½ tablespoon salt, and 1 teaspoon pepper. Sprinkle with ¼ cup flour and toss to coat. Cook lamb in 2 batches in hot bacon grease over medium heat until browned, 3 to 4 minutes. Transfer to the plate with bacon when finished.
- Add diced onion and sauté for 2 minutes. Add garlic and cook another minute, stirring constantly. Add 1 ½ cups wine, scraping the bottom to deglaze. Add sliced mushrooms and bring to a simmer, then cook uncovered for 10 minutes. Preheat oven to 325 degrees Fahrenheit.
- Return bacon and lamb to pot and add 4 cups broth, 1 tablespoon tomato paste, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon dried thyme, and 2 bay leaves. Stir in potatoes and carrots, making sure potatoes are mostly submerged in liquid. Bring to a boil then cover and carefully transfer to your preheated oven for 1 hour and 45 minutes. When done, your potatoes and lamb will be very tender.
Andalusian-Style Lamb and Potatoes
What You Need:
- 4 cloves garlic, crushed
- 2 tablespoon fresh thyme leaves
- 2 tablespoons kosher salt plus more for seasoning
- 4 fresh bay leaves, divided
- 3 pounds potatoes, peeled and cut into 1/4” slices, divided
- 7 tablespoons olive oil, divided
- Freshly ground black pepper
- 1 3 ½ to 4-pound bone-in leg of lamb
- 2 pounds tomatoes, cut into ¼” slices
- 2 medium onions, cut into ½” slices
- 2 cups dry white wine
How to Prepare:
- Preheat oven to 350 degrees Fahrenheit.
- Combine garlic, thyme, and 2 tablespoons salt in a small bowl. Using your fingertips, rub mixture until it resembles wet sand and set aside. Crush the bay leaves.
- Combine half of your potatoes with 1 tablespoon oil and 1 crushed bay leaf in a large roasting pan. Season with salt and pepper and toss to coat. Spread out potatoes in a single layer.
- Place lamb on top of potatoes and rub with garlic mixture. Layer tomatoes, onions, remaining 3 crushed bay leaves, and remaining potatoes around and up the sides of the lamb, seasoning with salt and pepper and drizzling with remaining 6 tablespoons of oil as you go. Your lamb should be nearly covered. Add wine to the pan and cover tightly with foil.
- Roast until lamb is very tender, 3 to 4 hours. Remove foil and increase the temperature to 425 degrees Fahrenheit. Roast, turning the lamb halfway through, until lamb is golden, about 20 to 25 minutes longer. Let rest in the roasting pan for 15 to 20 minutes.
- Pull meat from bones in large chunks and discard bones and fat. Place meat and vegetables on a platter. Skim fat from the surface of the cooking juices in the pan. Spoon some of the cooking juices over the lamb and vegetables and serve remainder on the side.