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.
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 lamb and beef burgers are juicy, full of flavor, and easy to grill.
Armenian Shish Kabob
Mouth watering BBQ/grilled lamb or beef with veggies and spices. Serve with rice pilaf and pita bread.
Flavor-Packed Side Dishes for Lamb
You don't need a special occasion to prepare lamb, though Passover Seder and Easter lunch count among the many reasons to cook the succulent meat. Other valid reasons to cook lamb? The following 14 side dishes—all of which bring out of the best in full-flavored lamb.
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
A rack of lamb is seared, and encrusted with Dijon mustard and garlic and rosemary flavored bread crumbs. Then it is roasted to your desired doneness.