Grilled "Tandoori" Lamb
Here, 'tandoori' refers to the yogurt-based, aromatically spiced marinade that can be used on grilled, broiled, or baked meat. You can adjust the spices to your own personal preferences. Serve with flatbread or rice and cilantro chutney.
Mediterranean Lamb Burgers
These burgers are juicy and full of flavor. Even people who don't really like lamb have enjoyed these burgers. You can double the recipe and freeze half of the patties in wax paper to eat at a later time. Fine to place on the grill frozen (just add to the cooking time).
Armenian Shish Kabob
Mouth watering BBQ/grilled lamb or beef with veggies and spices. Serve with rice pilaf and pita bread.
Pakistani Lamb Chops
This lamb chop dish has a delicious sweet and savory gravy made of caramelized onions. Goes great with some naan or rice.
Lamb Burgers with Sun-Dried Tomatoes and Basil
These little flavor bombs are so easy to make, and lamb is a more flavorful alternative to ground beef.
Spicy Chinese Cumin Lamb Skewers
While kebabs are cooked all over the world, this version is traditional Chinese street fare made with cumin and lamb. Enjoy it with cold beer as great way to start the evening. Serve hot.
Turkish Stuffed Eggplant (Karniyarik)
'Karniyarik' means 'split belly,' which refers to the technique used to stuff these, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. Serve these with rice and yogurt sauce, such as tzatziki (see footnote). The cold, acidic sauce would be a perfect foil for the rich, aromatic, slightly sweet flavor profile. Top stuffing with extra strips of peppers if you like.
Korean Barbecued Rack of Lamb
Lamb's subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste. The salt and sugar content of the simple Korean marinade acts as a brine for the lamb, producing a juicy interior when soaked overnight. In the final stage, the marinade is reduced, doubling as a sauce. I love using rack for this, since it's more tender and easier to work with than leg and a little more user-friendly than chops.
Roasted Rack of Lamb
I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.
Traditional Gyro Meat
This Greek/Lebanese style meatloaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I've come to emulating my favorite Mediterranean restaurant. The preparation time seems long, but most of it is resting time, so you can be doing other stuff! You can substitute pork or chicken for the ground lamb and beef if you prefer.
Rosemary Braised Lamb Shanks
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Margaret's Keftedes (Greek Meatballs)
This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead.