Ingredients

8 Lamb Chops

½ cup Chicken Stock

¼ cup Soy Sauce

2 Garlic Cloves, crushed

2 tablespoons Sherry

1 tablespoon Red Wine Vinegar

1 tablespoon Honey

1 teaspoon Ginger, ground

Directions

Place the chops in a crock pot.

Mix the other ingredients in small bowl and pour over the lamb chops.

Cover with the lid and cook on low for around 8 hours.

Spoon out some liquid into a small pan, just before serving. Add a tablespoon of corn flour to a little amount of water to dissolve it before adding this mixture to the sauce. Boil for a minute while stirring until it thickens.

Pour sauce over this lamb recipe for crock pot and serve.

Tips

Since this is a Japanese dish, it is usually served with Japanese rice. But you can also use beans or creamy mashed potatoes.

Ingredients

• 1 ¼ lbs. Lamb, ground
• 1 Egg
• 4 Cloves Garlic, minced
• ½ teaspoon Red Pepper Flakes, crushed
• 1 teaspoon Oregano, dried
• ½ cup Green Onions, chopped
• 2 tablespoons Dry Bread Crumbs
• 2 tablespoons Fresh Cilantro, chopped
• 1 tablespoon Fresh Mint, chopped
• ¼ teaspoon Black Pepper, ground
• 1/8 teaspoon Salt
• 1 teaspoon White Wine Vinegar
• 1 teaspoon Dry Sherry
• 5 Hamburger Buns

Directions

Preheat your outdoor grill with medium high heat and lightly put oil on the grate.

Combine the egg, oregano, vinegar, garlic, red pepper flakes, mint, green onions, bread crumbs, cilantro, lamb, salt and pepper in a bowl until evenly blended. Form into 5 patties.

Cook on preheated grill until burgers are cooked to desired degree of doneness, around 4 minutes for every side for medium rare.

Serve this lamb recipe for grill on buns.

Tips

To know if the lamb is ready to serve, insert an instant read thermometer into the center. It should read 160F for medium rare.

Lamb kebab suggestion

Ingredients

For the Marinade

• 2 teaspoons Fresh Ginger, finely chopped
• 1 teaspoon Garlic, finely chopped
• ½ teaspoon Coriander, ground
• ½ teaspoon Cumin, ground
• ½ teaspoon Turmeric, ground
• 1/8 teaspoon Cayenne Pepper, ground
• 2 tablespoons Lemon Juice
• 2 tablespoons Onion, grated
• ¼ cup Peanut or Vegetable Oil

For the Kebab

• 2 lbs. Lean Lamb, cut in cubes
• 2 medium Bell Peppers, cut in large chunks
• 2 medium Onions, cut in large chunks
• 2 medium Tomatoes, cut in large wedges

Directions

In a large bowl, mix the marinade ingredients. Add in the lamb cubes and allow to marinate for an hour.

Preheat your broiler or light up the barbecue grill.

Evenly divide meat and vegetables into 4 parts. Skewer the pieces, alternating between the two. Place each skewer 4-5 inches from the flame. Grill and turn to cook evenly, around 10 minutes.

Remove this Middle Eastern Lamb recipe from the grill and serve.

Tips

You can serve this dish with rice and a special cucumber sauce. This recipe serves 4 people.

Ingredients

1 lb. Leg of Lamb

4 lbs. Potatoes, peeled and cut in half or quarters

6 ounces Cheese (Pecorino or Kefalotyri), cut in cubes

10-12 Cloves Garlic, peeled

3 medium Carrots, cut in chunks

1 tablespoon Olive Oil

4-5 sheets Parchment Cooking Paper

Water

Sea Salt

Black Pepper, freshly ground

Directions

Preheat oven to 480F.

Rub the lamb with a bit of olive oil and sprinkle with pepper and salt. Using a sharp knife, pierce the lamb and place a clove of garlic and cheese into every opening.

Drizzle the carrots and potatoes with remaining oil. Season with salt and pepper.

Spread out parchment sheets and place the lamb, potatoes and carrots in the middle. If there are any remaining garlic cloves and cheese, add them as well. Close the paper and secure well by tucking the sides below.

Fill roasting pan with 1/3 water. Add the parchment paper and allow to cook for 2 hours and 30 minutes. If necessary, add more water to avoid getting dry.

Once this Greek lamb recipe is done, lift the whole parchment paper onto a serving platter. Cut open to serve at the table.

Tips

If you don’t like garlic, this dish is not recommended for you as we don’t recommend leaving it out. You might refer to our lamb stew chops recipe, instead.

Ingredients

8 Lamb Necks or Chump Chops

4 Bacon Rashers, cut in strips

1 teaspoon Flour

3 Carrots, cut in thick slices

1 ½ lb. Potatoes, peeled and cut in thick slices

½ lb. Cabbage, sliced thinly

1 Small Leek, cut in thick slices

1 Brown Onion, cut in 16 wedges

17 ounces Beef Stock

1 tablespoon Canola Oil

3 tablespoons Butter

2 tablespoons Parsely, finely chopped

Directions

Over high heat, heat the oil and butter in a large saucepan.

Add the lamb chops and brown each side.

Cook the bacon until it becomes crisp. Remove and allow to rest on a paper towel.

Sprinkle the flour onto the dish and mix.

Remove the pan from heat and layer half of the potato, bacon, and carrot on the base of the dish.

Arrange lamb in one layer over bacon. Cover with layers of the remaining bacon and vegetables.

Pour in just enough stock to cover and bring to a boil, over high heat.

Reduce heat. Cover and allow to simmer for a minimum of 1 ½ hours or until meat becomes very tender and the sauce has reduced slightly.

Season lamb stew chops recipe with parsley before serving.

Tips

This dish can be served to more than 4 persons if you make it part of a general menu. Baked potatos make a good side dish.

Ingredients

6 lbs. Boneless Lamb Shoulder, cut in 2 inch pieces

1 ½ lbs. Bacon, diced

½ cup All-Purpose Flour

1 large Onion, chopped

3 cloves Garlic, minced

2 teaspoons White Sugar

1 cup White Wine

4 cups Beef Stock

½ cup Water

3 Potatoes

4 cups Carrots, diced

2 large Onions, cut in bite sized pieces

1 teaspoon Thyme, dried

2 Bay Leaves

½ teaspoon Black Pepper, ground

½ teaspoon Salt

Directions

Place bacon in deep, large skillet. Cook the bacon in medium high heat until it gets evenly brown. Afterwards, drain, crumble and set it aside.

Place the lamb, flour, salt, and pepper in a large mixing bowl. Toss to evenly coat the meat. Brown the meat in the frying pan using the bacon fat.

Put meat in a stock pot while leaving ¼ cup of the fat in frying pan. Saute onion and garlic until onion becomes golden. Deglaze the pan with ½ cup water. Add the onion-garlic mixture to the stock pot along with the bacon pieces, sugar, and beef stock. Cover and allow to simmer for 1 ½ hours.

Add in the onions, potatoes, bay leaves, thyme, carrots, and the wine to the pot. Reduce the heat and simmer for 20 minutes or until the vegetables become tender.

Serve your Lamb Stew recipe to your guests.

Tips

If there are some stews that get left over, you can refrigerate it and reheat the next day. Stew tastes better when it has been frozen overnight.

If you need to prepare dinner for a group of friends, but still want to look good, you can always refer to the following slow cooker recipe with lamb curry. One of the biggest advantages will be that you can just throw in all the ingredients and do not have to worry about constantly stirring the food. Instead, you can just do other more important things such as decorating the table or change yourself. Thus, not only the meal will be fabulous, but you can also serve it with a gorgeous look.

Ingredients

• 1 ½ lbs. Lamb Shoulder, diced
• ¼ cup plain Flour
• 2 cloves Garlic, crushed
• 1 large brown Onion, chopped
• 4 cm piece fresh Ginger, peeled and grated
• ¼ cup Indian Madras Curry Paste
• 1 long Red Chili, chopped finely
• 1 Bay Leaf, dried
• 1 Cinnamon Stick
• 2 tablespoons Olive Oil
• 9 ounce Light Coconut Milk
• 1 teaspoon Stock Powder

Directions

Coat the lamb with flour, salt and pepper.

Over medium high heat, heat oil in a saucepan. Cook the lamb (in batches) for around 3-4 minutes or until they turn brown. Transfer the cooked lamb into a slow cooker.

Turning back to the pan, add garlic, ginger and onion. Stir the ingredients for 4-5 minutes or until they have turned tender. Add the curry paste and chili for 1 minute. Add the coconut milk, ¾ cup cold water, and stock powder. Bring to a boil before transferring to a slow cooker. Add in a cinnamon stick and bay leaf before stirring.

While it is covered, cook on low for 6 hours or until the lamb has turned tender. Remove the bay leaf and cinnamon stick before transferring the lamb curry slow cooker recipe into a bowl.

Tips

Serve this dish with steamed rice, Naan bread, yogurt and chopped fresh Coriander.

Are you looking to impress your friends with a homemade authentic dish? You can use this Lamb Curry with Yogurt Recipe and use this as a way to impress your dinner guests. Because this dish is made with several spices, it will be also a joyful experiment. Unless you are a Pro, chances are good that every time you cook it, this recipe will turn out in a slightly different way. But one thing is assured: the next time you have friends over, you can amaze them with lamb curry yogurt.

Ingredients

• 2 lbs. Boneless Lamb, cubed
• 4 cups Unflavored Yogurt
• 2 tablespoons Clarified Butter
• 1 tablespoon Fresh Ginger, minced
• 4 Green Chili Peppers, chopped
• 1 large Onion, minced
• 1 large Onion, sliced
• 2 cloves Garlic, minced
• 1 teaspoon Mustard, ground
• 2 teaspoons Turmeric, ground
• 2 tablespoons Coriander, ground
• 1 teaspoon Cumin, ground
• 1 teaspoon Cinnamon, ground
• Salt to taste

Directions

Place the ginger, garlic, chilies, spices, minced onion, and yogurt in a food processor or blender. Process until it has mixed well.

Spoon the mixture over the lamb, tossing it to coat it well. Cover well and keep refrigerated for 3-4 hours.

Saute sliced onion with the clarified butter until it becomes translucent. Do not brown them. Add in the lamb as well as the yogurt marinade. Mix them all well, cover and simmer just until the meat has become tender, around 1- 1 ½ hours.

Season the Lamb Curry with Yogurt recipe with salt before serving.

Tips

When you are marinating the lamb, make sure you cut some slight holes in the meat so the marinade and spices will seep deeper into the meat.

Note: Image credits go to Wikipedia and Naoktem

Ingredients

1 lb. Boneless lamb

2 cups Coconut Milk

2 tablespoons Oil

3-4 cloves Garlic

2 Medium Onions, ground

3-4 Black Peppercorns

1 Star Anise

2 cm Cinnamon sticks

1 teaspoon Ginger Paste

1 teaspoon Garlic Paste

1 teaspoon Coriander Powder

1 teaspoon Red Chili Powder

½ teaspoon Garam Masala Powder

2 cups Coriander Leaves, grinded to a paste

½ cup Mint Leaves, grinded to a paste

Green Chilies, grinded to a paste

4 tablespoons Cashew Nuts, powdered

1 teaspoon Salt

Directions

Wash lamb meat, pat dry and shred.

Heat the oil using a non stick pan. Fry the whole spices for a minute until they become fragrant.

Add the onions and fry for around 5 minutes.

Stir in ginger and garlic. Fry until they become golden brown.

Add the meat, salt and the spice powders. Fry the mixture for 8-9 minutes while stirring frequently.

Add in the ground paste and the nuts. Fry for an additional minute.

Stir in 1 cup water and the coconut milk before transferring the mixture to a deeper pan.

Cover the pan and cook over low heat until the gravy gets thick and the meat becomes tender.

Serve your Lamb Curry with Coconut recipe with garnish of coriander, mint leaves, and green chilies.

Tips

You can serve this dish with white steamed rice or Naan bread. Coconut milk – if stored in a can – might be solid. There is nothing bad about it. Just apply some heat and it will melt again. Credits for the picture go to Wikipedia.

Lamb Biryani

Biryani is one of the authentic Indian dishes and tastes good (more biryani recipes). Having a reliable Lamb Biryani recipe can lead you to experience a rich dish. Although lamb or mutton is usually used, you can also substitute the meat with shrimp, chicken, fish (like basa fish) or vegetables. Authentic dishes usually contain a long list of ingredients. But skipping one of those on the list will not yield to a good dish.

Ingredients

2.5 lbs. Leg of Lamb, boned and cut into 5 cm cubes

1 lb Ghee or Unsalted Butter

1 lb Natural Yogurt

8 cloves Garlic

1 Large Onion, finely sliced

½ teaspoon Saffron Strands, pounded

8 green Cardamom Pods

1 Cassia Bark or Cinnamon Stick

3 Bay Leaves

10 Black Peppercorns

1 tablespoon Ginger Paste

1 tablespoon Garlic Paste

1 tablespoon Coriander, ground

1 tablespoon Cumin, ground

1 ounce Milk, boiling

¼ teaspoon Salt

1 lb Basmati Rice, washed and Drained

1 toasted Almonds, flaked

Directions

Soak the saffron in hot milk. Set aside.

In a large and heavy bottom saucepan, melt ghee or butter over low heat. Sizzle the peppercorns, bay leaves, cloves, cassia or cinnamon, and cardamoms for around 15-20 seconds.

Add in the onions before increasing the heat to medium. Fry the onions around 4-5 minutes before adding ginger and garlic paste. Cook for 2-3 minutes more and add in the chili and the spices.

Cook and stir the mixture for 12 minutes. Add yogurt, salt, meat and half of the saffron milk mixture. Stir to distribute the ingredients before switching off the heat.

Place rice in a pan full of hot water and 2 teaspoons salt. Bring to a boil for a minute before draining the rice and piling it on top of the lamb. Drizzle the other half of the saffron milk.

Soak a grease proof paper into the pan and squeeze out the water. Spread on top of the rice. Soak another clean tea towel, squeezing out the water before spreading it atop the grease proof paper. Cover the pan with its lid.

Seal the top of the pan with kitchen foil in order to stop steam from escaping. Cook over very low heat for an hour’s time.

If necessary, use a heat diffuser. Remove the Lamb Biryani recipe from heat and allow to stand on its own in 15 minutes.

Tips

Avoid the temptation to take a peek in the pan while cooking. When the dish has been cooked, serve immediately with a garnish of toasted flaked almonds.