14 Lamb Recipes for Easter Dinner

Easter dinner is just around the corner—are you ready to impress your family with a mouthwatering feast? You want to create something memorable, but sometimes finding the perfect dish can feel overwhelming. Fear not! With this selection of 14 delicious lamb recipes, you’ll discover new favorites that are sure to make your holiday celebration special and full of flavor. Let’s dive in and make your Easter dinner unforgettable!

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1 Herb-Crusted Rack of Lamb

Herb-Crusted Rack of Lamb is a delicious dish that’s perfect for special occasions. The tender meat, combined with a flavorful herb crust, makes it a crowd-pleaser. It’s easier to prepare than you might think!

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

• 1 rack of lamb (about 1.5 to 2 pounds)
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 cup breadcrumbs (preferably fresh)
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions:

Start by preheating your oven to 400°F (200°C). While the oven warms up, prepare the lamb. Trim any excess fat, and then season the rack with salt and pepper.

Next, in a small bowl, mix the Dijon mustard, minced garlic, chopped rosemary, and thyme. Brush this mixture all over the meaty part of the lamb. This will help the herbs stick.

After that, put the breadcrumbs in another bowl. Add olive oil to them and mix well. This will make the breadcrumbs crispy when baked. Now, press the breadcrumb mixture onto the lamb to form a crust.

Place the rack of lamb on a baking sheet, bone-side down. Roast it in the preheated oven for about 25 minutes for medium-rare. If you prefer it more done, you can leave it in for a few minutes longer, checking the internal temperature.

Once it’s done cooking, take the lamb out of the oven and let it rest for 10 minutes. This helps the juices settle back into the meat. Afterward, slice it between the bones to serve.

Tips:

1. You can change the herbs if you like – try using parsley or sage for a different flavor.
2. Serve the lamb with your favorite side dishes like roasted vegetables or mashed potatoes.
3. For extra flavor, marinate the lamb overnight with the mustard and herbs before cooking.

Nutrition Facts:

• Calories: 450
• Protein: 35g
• Fat: 30g
• Carbohydrates: 20g
• Fiber: 1g
• Sodium: 120mg

2 Slow-Roasted Lamb Shoulder with Garlic and Rosemary

Slow-roasted lamb shoulder is a tasty and comforting dish that’s perfect for any occasion. With the rich flavors of garlic and rosemary, this dish will leave your taste buds wanting more. Plus, it’s easy to make and can be the star of your dinner table.

Prep Time: 15 minutes
Cook Time: 4 hours
Additional Time: 15 minutes
Total Time: 4 hours 30 minutes
Servings: 6

Ingredients:

• 1 bone-in lamb shoulder (about 4-5 pounds)
• 6 cloves of garlic, minced
• 3 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 cup chicken or beef broth
• 1 lemon, zested and juiced
• Fresh rosemary sprigs for garnish (optional)

Instructions:

Start by preheating your oven to 300°F (150°C). This low temperature will help the lamb get super tender.

In a small mixing bowl, combine the minced garlic, chopped rosemary, olive oil, salt, black pepper, lemon zest, and lemon juice. This will make a delicious garlic-rosemary paste.

Rub this paste all over the lamb shoulder, making sure to cover it well. You can use your hands to get into all the nooks and crannies of the meat.

Place the lamb shoulder in a roasting pan. Pour the chicken or beef broth into the pan—this will keep the meat juicy as it roasts.

Cover the pan tightly with aluminum foil to trap steam. This helps the lamb cook slowly and stay tender.

Put the pan in the oven and roast the lamb for about 4 hours. You can check it after 3.5 hours to see how it’s doing. The meat should be fork-tender and pull away easily from the bone.

Once the time is up, take the lamb out of the oven and let it rest for 15 minutes before carving. This resting time lets the juices redistribute, making the meat even tastier.

After resting, serve the lamb shoulder on a platter with fresh rosemary sprigs for garnish if you like. Enjoy your meal!

Tips:

1. Feel free to add your favorite vegetables like carrots and potatoes around the lamb for a complete meal.
2. If you want a crispy top, uncover the lamb for the last 30 minutes of roasting.
3. Leftovers can be stored in the fridge for up to 3 days!

Nutrition Facts:

• Calories: 350 per serving
• Protein: 28g
• Fat: 24g
• Carbohydrates: 2g
• Fiber: 0g
• Sugar: 0g

3 Grilled Lamb Chops with Mint Chimichurri

Grilled Lamb Chops with Mint Chimichurri are a delicious and tasty dish that’s perfect for any occasion. The juicy lamb chops are paired with a fresh mint chimichurri that really kicks up the flavor. This recipe is easy to make and will impress your family and friends!

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes (for marinating)
Total Time: 55 minutes
Servings: 4

Ingredients:

• 8 lamb chops, about 1 inch thick
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup olive oil (for chimichurri)
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

Start by mixing the olive oil, garlic powder, salt, and black pepper in a small bowl. Rub this mixture all over the lamb chops to season them well. Let the chops marinate for about 30 minutes in the refrigerator.

While the lamb is marinating, prepare the mint chimichurri. In a separate bowl, combine the mint, parsley, and minced garlic. Mix in the olive oil, red wine vinegar, and lemon juice. If you like a little heat, add red pepper flakes. Stir everything together until well mixed and set aside.

After the marinating time, preheat your grill to medium-high heat. Once hot, place the lamb chops on the grill. Cook them for about 4-5 minutes on each side, depending on your preferred doneness. Aim for a nice golden-brown color on the outside.

Once cooked, remove the lamb chops from the grill and let them rest for a few minutes. This helps keep them juicy. Serve the lamb chops with a generous drizzle of the mint chimichurri on top. Enjoy your flavorful meal!

Tips:

1. Make the chimichurri ahead of time and let it chill in the fridge for extra flavor.
2. If you don’t have a grill, you can also cook the lamb chops in a skillet on the stovetop.
3. Pair the dish with roasted vegetables or a fresh salad for a complete meal.

Nutrition Facts:

• Calories: 380
• Protein: 35g
• Fat: 25g
• Carbohydrates: 4g
• Fiber: 1g
• Sugar: 1g

4 Moroccan Lamb Tagine with Apricots

Moroccan Lamb Tagine with Apricots is a flavorful dish that combines tender lamb with sweet apricots and a mix of warm spices. This dish is traditionally cooked in a tagine, allowing the flavors to meld beautifully, but you can also use a Dutch oven or any heavy pot. Serve it with couscous or bread for a delightful meal.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4

Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1 cup apricots, dried
• 1 can (14 oz) chickpeas, drained and rinsed
• 2 cups chicken or beef broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it’s soft and golden brown. This will take about 5-7 minutes.

Next, stir in the minced garlic and cook for another minute until fragrant. Then, add the lamb chunks to the pot, seasoning them with salt and pepper. Brown the lamb on all sides for about 10 minutes.

Once browned, it’s time to add the spices. Sprinkle in cumin, coriander, cinnamon, ginger, and turmeric, stirring well to coat the lamb evenly. Let it cook for an additional 2 minutes to let the spices toast.

Add the chickpeas, dried apricots, and broth to the pot. Bring everything to a simmer, then reduce the heat to low. Cover the pot and let it cook slowly for about 1 hour. This makes the lamb really tender and full of flavor.

After an hour, check to see if the lamb is falling apart and the sauce has thickened a bit. If it’s still too soupy, you can leave it uncovered for the last 15-20 minutes of cooking.

Once done, taste and adjust the seasoning if needed. Serve the tagine garnished with fresh cilantro for extra flavor. Pair it with fluffy couscous or warm bread to soak up the delicious sauce.

Tips:

1. You can add other dried fruits like prunes or raisins for extra sweetness.
2. For a spicier tagine, add a pinch of cayenne pepper or some chopped chili.
3. If you have leftovers, they taste even better the next day after the flavors have had time to develop.

Nutrition Facts:

• Calories: 480
• Protein: 30g
• Fat: 20g
• Carbohydrates: 40g
• Fiber: 10g
• Sugar: 12g

5 Lamb and Potato Shepherd’s Pie

Lamb and Potato Shepherd’s Pie is a hearty dish packed with delicious flavors. This comfort food features a savory lamb filling topped with creamy mashed potatoes. It’s perfect for family dinners or when you need a cozy meal.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 pound ground lamb
• 1 tablespoon tomato paste
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 cup frozen peas
• 4 large potatoes, peeled and chopped
• 1/2 cup milk
• 1/4 cup butter
• Salt and pepper, to taste

Instructions:

Heat the olive oil in a large skillet over medium heat. Add the onion and carrots, cooking until they soften, about 5 minutes. Stir in the garlic and cook for another minute.

Next, add the ground lamb to the skillet. Cook until it browns, breaking it up with a spoon. Once browned, mix in the tomato paste, beef broth, Worcestershire sauce, and dried thyme. Let it simmer for about 10 minutes. Stir in the frozen peas and season with salt and pepper.

Meanwhile, boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain the potatoes and return them to the pot. Add milk and butter, then mash until smooth.

Preheat your oven to 400°F (200°C). In a baking dish, spread the lamb mixture evenly. Layer the mashed potatoes on top, smoothing out the surface. You can make peaks in the potatoes for extra texture.

Bake in the preheated oven for 20 minutes, or until the top is golden brown. Let it cool for a few minutes before serving.

Tips:

1. Add some cheese to the top of the mashed potatoes for a cheesy crust.
2. You can use ground beef or pork instead of lamb if you prefer.
3. Serve with a side salad for a complete meal.

Nutrition Facts:

• Calories: 420 per serving
• Protein: 25g
• Fat: 18g
• Carbohydrates: 45g
• Fiber: 4g

6 Spiced Lamb Kebabs with Tzatziki Sauce

Get ready to impress your friends and family with these delicious Spiced Lamb Kebabs with Tzatziki Sauce. These juicy kebabs are packed with flavor and served with a cool, refreshing sauce. Perfect for a barbecue or a family dinner, this recipe will have everyone asking for seconds!

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 1 hour (for marinating)
Total Time: 1 hour 25 minutes
Servings: 4

Ingredients:

• 1 pound ground lamb
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 1 tablespoon lemon juice
• 1 clove garlic, minced (for tzatziki)
• Salt to taste (for tzatziki)

Instructions:

In a large mixing bowl, combine the ground lamb, minced garlic, cumin, coriander, smoked paprika, cinnamon, salt, black pepper, red pepper flakes, and parsley. Mix everything together until well combined.

Form the meat mixture into kebabs by shaping them onto skewers. You can use wooden or metal skewers. If using wooden skewers, soak them in water for about 30 minutes to prevent burning.

Place the kebabs in the refrigerator and let them marinate for at least 1 hour. This will help develop more flavor.

While the kebabs are marinating, prepare the tzatziki sauce. In a separate bowl, mix Greek yogurt, grated cucumber, lemon juice, minced garlic, and a pinch of salt. Stir well to combine, and then refrigerate until ready to serve.

Preheat your grill or grill pan over medium-high heat. Once hot, place the kebabs on the grill. Cook for about 10 minutes, turning occasionally, until they are cooked through and have nice grill marks.

Serve the perfectly cooked kebabs with the chilled tzatziki sauce on the side. Enjoy your meal!

Tips:

1. If you prefer, you can substitute the lamb with ground beef or chicken.
2. Add chopped bell peppers or cherry tomatoes to the skewers for extra flavor and color.
3. Pair the kebabs with warm pita bread for a complete meal.

Nutrition Facts:

• Calories: 380 per serving
• Protein: 24g
• Fat: 28g
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 2g

7 Lemon-Braised Lamb Shanks

Lemon-Braised Lamb Shanks are a delicious and hearty dish that brings a burst of flavor to your dinner table. The tender lamb shanks braised in a zesty lemon sauce will make your taste buds dance. This dish is perfect for a cozy family meal or a special occasion.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Additional Time: 10 minutes
Total Time: 2 hours 60 minutes
Servings: 4

Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken or beef broth
• 1 cup white wine
• Zest and juice of 2 lemons
• 2 sprigs fresh rosemary
• Salt and pepper to taste

Instructions:

Start by preheating your oven to 350°F (175°C). Season the lamb shanks with salt and pepper. In a large, oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the seasoned lamb shanks and brown them on all sides. This should take about 8-10 minutes.

After browning, remove the shanks from the pot and set them aside. In the same pot, add the chopped onion and minced garlic. Sauté until the onions become translucent, about 5 minutes. Be sure to scrape up any brown bits left from the lamb for extra flavor.

Next, pour in the white wine and let it simmer for about 3-4 minutes. This helps to cook off the alcohol. Then, add the broth, lemon zest, and lemon juice to the pot. Stir it gently.

Return the lamb shanks to the pot. Add the rosemary and ensure the shanks are partially submerged. Cover the pot with a lid and place it in the preheated oven. Braise the lamb for about 2 hours until it is tender and falls off the bone.

Once done, carefully take the pot out of the oven and let it rest for 10 minutes before serving. The lamb pairs wonderfully with mashed potatoes or crusty bread to soak up the delicious sauce.

Tips:

1. For a richer flavor, you can add carrots or celery when sautéing the onions and garlic.
2. If you like a little heat, toss in some red pepper flakes for a spicy kick.
3. Don’t skip the resting time; it helps the lamb shanks absorb more flavors.

Nutrition Facts:

• Calories: 450 per serving
• Protein: 35g
• Fat: 28g
• Carbohydrates: 8g
• Fiber: 1g
• Sodium: 600mg

8 Lamb Stuffed Bell Peppers

Lamb Stuffed Bell Peppers are a delicious and healthy dish that’s perfect for dinner. They are filled with seasoned ground lamb, rice, and fresh vegetables, making them colorful and full of flavor. This recipe is easy to follow and can be a fun meal to make with family or friends!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground lamb
• 1 cup cooked rice (white or brown)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• Olive oil for cooking

Instructions:

Start by preheating your oven to 350°F (175°C). This temperature is perfect for baking the stuffed peppers.

While the oven is heating up, prepare the bell peppers. Slice the tops off the peppers and remove the seeds and membranes. You can set the tops aside if you want to chop them and add them to the filling for extra flavor.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the ** diced onion** and garlic, cooking for about 3-4 minutes until they are soft and fragrant.

Next, add the ground lamb to the skillet. Break it apart with a spatula and cook until it is browned, which should take about 5-7 minutes. Make sure to drain any excess fat if necessary.

Stir in the cooked rice, diced tomatoes, oregano, cumin, and paprika. Season with salt and pepper to taste. Mix everything well and let it simmer for 5 minutes so the flavors can combine.

Once the filling is ready, take the skillet off the heat. Spoon the lamb mixture into each prepared bell pepper, packing it down gently. If you’re using cheese, sprinkle it on top of the stuffed peppers.

Place the stuffed peppers upright in a baking dish. If you have any leftover filling, you can place it in the dish around the peppers. Cover the dish with foil to keep the moisture in and place it in the oven.

Bake for 25 minutes. After that, remove the foil and bake for an additional 5 minutes to let the cheese bubble up if you added it.

Once done, remove the stuffed peppers from the oven, and let them sit for a few minutes. Serve them warm and enjoy!

Tips:

1. You can use ground beef or turkey instead of lamb if you prefer.
2. Add some chopped spinach or other veggies to the filling for extra nutrition.
3. For a spicier kick, throw in some chili flakes or jalapeños into the mixture.

Nutrition Facts:

• Calories: 350 per serving
• Protein: 25g
• Carbohydrates: 30g
• Fat: 15g
• Fiber: 4g
• Sugar: 4g

9 Pomegranate-Glazed Lamb Leg

Pomegranate-Glazed Lamb Leg is a delicious dish that brings rich flavors to your table. The sweet and tangy glaze complements the savory taste of the lamb wonderfully. Perfect for special occasions or a cozy family dinner, this recipe will impress everyone.

Prep Time: 15 minutes
Cook Time: 2 hours
Additional Time: 30 minutes (resting)
Total Time: 2 hours 45 minutes
Servings: 6

Ingredients:

• 1 leg of lamb (about 5-6 pounds)
• 1 cup pomegranate juice
• 1/2 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste
• Pomegranate seeds (for garnish)

Instructions:

Start by preheating your oven to 350°F (175°C). While the oven is heating, prepare your lamb. Pat it dry with paper towels. Then, season generously with salt and pepper on all sides.

In a bowl, mix the pomegranate juice, honey, Dijon mustard, and olive oil together. Add the minced garlic, rosemary, and thyme to create a flavorful marinade.

Place the lamb in a large roasting pan. Pour the marinade over the lamb, making sure it coats the meat well. Cover the roasting pan with aluminum foil and let it marinate for at least 30 minutes at room temperature.

After marinating, put the lamb in the preheated oven uncovered. Roast for about 1 hour and 30 minutes. Remember to baste the lamb every 30 minutes with the juices from the pan to keep it moist.

Once the lamb reaches an internal temperature of 145°F (63°C) for medium-rare, remove it from the oven. Cover it with foil and let it rest for an additional 30 minutes. This helps the juices redistribute evenly throughout the meat.

Before serving, garnish your Pomegranate-Glazed Lamb Leg with pomegranate seeds for a beautiful and tasty touch. Slice and enjoy!

Tips:

1. If you prefer a stronger flavor, marinate the lamb overnight in the fridge.
2. Serve with your favorite roasted vegetables or a fresh salad for a complete meal.
3. If you like a thicker glaze, simmer the marinade on the stove for a few minutes before applying it to the lamb.

Nutrition Facts:

• Calories: 450 per serving
• Protein: 38 grams
• Fat: 30 grams
• Carbohydrates: 15 grams
• Fiber: 0 grams
• Sodium: 250 mg

10 Lamb Curry with Coconut Milk

Turn your kitchen into a fragrant paradise with this creamy Lamb Curry with Coconut Milk! This dish combines tender lamb with a rich coconut milk sauce, creating a unique and delicious flavor profile. Perfect for a cozy dinner, it’s an easy way to impress your family and friends.

Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 10 minutes (for resting)
Total Time: 1 hour 25 minutes
Servings: 4

Ingredients:

• 1 lb lamb, cut into chunks
• 1 can (13.5 oz) coconut milk
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 cup chicken broth
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions:

Start by heating the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.

Next, stir in the garlic and ginger, cooking for another minute until fragrant. Then, sprinkle in the curry powder, turmeric, and cumin. Mix well and cook for 1-2 minutes to let the spices bloom.

Add the lamb chunks to the pot and season them with salt and pepper. Sear the lamb on all sides until it’s nice and brown, about 5-7 minutes.

Pour in the coconut milk and chicken broth, stirring to combine everything. Bring the mixture to a gentle simmer. Then, reduce the heat to low, cover, and let it cook for 30-40 minutes. The lamb should be tender and the flavors well combined.

Once the lamb is cooked, add the lime juice and adjust the seasoning if needed. Let the curry sit for another 10 minutes off the heat to thicken and meld the flavors.

Serve your delicious Lamb Curry hot, garnished with fresh cilantro. It pairs wonderfully with rice or naan bread!

Tips:

1. For a little heat, add a chopped chili pepper while cooking the onion.
2. If you have time, marinate the lamb with spices overnight for deeper flavor.
3. Leftover curry tastes even better the next day as the flavors continue to develop!

Nutrition Facts:

• Calories: 400 per serving
• Protein: 25g
• Carbohydrates: 10g
• Fat: 30g
• Fiber: 2g

11 Roasted Lamb with Seasonal Vegetables

Roasted Lamb with Seasonal Vegetables is a delightful dish that’s perfect for any occasion. It combines tender, flavorful lamb with vibrant, fresh veggies, creating a meal that’s both hearty and healthy. The aroma of the roasting lamb will fill your kitchen, making everyone eager to dig in!

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 10 minutes
Total Time: 2 hours
Servings: 6

Ingredients:

• 1 leg of lamb (about 4-5 pounds)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups carrots, sliced
• 2 cups potatoes, diced
• 2 cups zucchini, sliced
• 1 red onion, quartered
• 1 cup vegetable broth or water

Instructions:

First, preheat your oven to 400°F (200°C). This will prepare your oven for roasting the lamb perfectly.

In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and black pepper. Rub this mixture all over the leg of lamb, ensuring to cover it evenly for great flavor.

Place the seasoned lamb in a large roasting pan. Surround it with the prepared carrots, potatoes, zucchini, and red onion. Make sure the vegetables are evenly spread around the lamb.

Pour the vegetable broth or water around the lamb and vegetables in the roasting pan. This will help keep everything moist while it cooks.

Cover the roasting pan tightly with aluminum foil. This locks in heat and moisture. Roast in the preheated oven for about 1 hour. After one hour, remove the foil to let the lamb and veggies brown nicely.

Continue roasting for an additional 30 minutes. The lamb should reach an internal temperature of 145°F for medium-rare, or 160°F for medium.

Once done, remove the pan from the oven. Let the lamb rest for 10 minutes before slicing. This allows the juices to redistribute, making every slice juicy and tender. Serve with the roasted vegetables on the side.

Tips:

1. You can use any seasonal vegetables you have on hand, like bell peppers or asparagus.
2. For extra flavor, marinate the lamb in the herb mixture for a few hours or overnight in the refrigerator.
3. If you prefer a crisper skin, broil the lamb for the last 5 minutes of cooking.

Nutrition Facts:

• Calories: 420
• Protein: 38g
• Fat: 25g
• Carbohydrates: 18g
• Fiber: 3g
• Sodium: 600mg

12 Lamb Bolognese Pasta Bake

Lamb Bolognese Pasta Bake is a comfort food that brings rich flavors and hearty goodness to your dinner table. It combines tender lamb, savory tomato sauce, and creamy cheese, making every bite delicious. This dish is perfect for family gatherings or a cozy night in.

Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6

Ingredients:

• 1 lb (450g) ground lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 12 oz (340g) pasta (like penne or rigatoni)
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil

Instructions:

Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, carrot, and celery to the skillet. Cook them for about 5 minutes until they soften.

Next, add the minced garlic and cook for an additional 1 minute until fragrant. Then, add the ground lamb to the skillet. Break it up with a spoon and cook until it’s browned, stirring occasionally. This should take about 5-7 minutes.

Once the lamb is cooked, stir in the crushed tomatoes, tomato paste, oregano, basil, and season with salt and pepper. Let the sauce simmer on low heat for 20 minutes. This will allow all the flavors to come together.

While the sauce simmers, cook the pasta according to package instructions until it is al dente. Drain the pasta and set it aside.

After the sauce is ready, combine it with the cooked pasta in a large mixing bowl. Mix in half of the mozzarella cheese. Transfer the mixture to a greased baking dish.

Now, top your pasta mixture with the remaining mozzarella and Parmesan cheese. Bake the dish in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the cheese is bubbly and golden brown.

Once it’s done, let the Pasta Bake rest for about 10 minutes before serving. This will make it easier to slice and serve.

Tips:

1. Feel free to add spinach or zucchini to the sauce for extra veggies.
2. For a spicy kick, add a pinch of red pepper flakes to the meat when cooking.
3. This dish can be made ahead of time; simply cover and refrigerate before baking. Add a few extra minutes to the cooking time if baking straight from the fridge.

Nutrition Facts:

• Calories: 500 per serving
• Protein: 30g
• Carbohydrates: 45g
• Fat: 25g
• Sodium: 600mg

13 BBQ Lamb Ribs with Herb Slaw

BBQ Lamb Ribs with Herb Slaw are a delicious and fun way to enjoy a flavorful meal. These tender ribs, coated in smoky barbecue sauce, pair perfectly with a fresh herb slaw that adds crunch and zest. Get ready to impress your family and friends with this easy and tasty dish!

Prep Time: 15 minutes
Cook Time: 3 hours
Additional Time: 30 minutes (for resting)
Total Time: 3 hours 45 minutes
Servings: 4

Ingredients:

• 2 pounds lamb ribs
• 1 cup barbecue sauce (your favorite kind)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder

For the Herb Slaw:

• 2 cups green cabbage, finely shredded
• 1 cup carrots, shredded
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

Start by preheating the oven to 300°F (150°C). Line a baking sheet with aluminum foil for easy cleanup.

While the oven heats, prepare the lamb ribs. First, pat them dry using paper towels. In a small bowl, mix together the salt, black pepper, garlic powder, and onion powder. Rub this mixture all over the lamb ribs for extra flavor.

Next, place the seasoned ribs on the lined baking sheet. Cover them tightly with another piece of aluminum foil. This will help keep them moist while they cook. Bake the ribs in the preheated oven for about 2.5 hours.

After the ribs have cooked, take them out of the oven. Remove the top foil and brush a generous layer of barbecue sauce over the ribs. Return them to the oven for another 30 minutes, uncovered, to let the sauce caramelize.

While the ribs are in their final cooking phase, prepare the herb slaw. In a large bowl, combine the green cabbage, carrots, parsley, and cilantro.

In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth. Pour this dressing over the shredded vegetables and mix well. Add salt and pepper to taste. Set the slaw aside to let the flavors meld.

Once the ribs are done, remove them from the oven and let them rest for about 30 minutes. This will make them juicier when you cut into them. After resting, slice the ribs and serve them with the herb slaw on the side. Enjoy your delicious meal!

Tips:

1. You can marinate the lamb ribs overnight for even more flavor!
2. If you like extra spice, add some cayenne pepper to the rib seasoning mix.
3. Feel free to customize the slaw by adding other veggies like bell peppers or radishes.

Nutrition Facts:

• Calories: 430 per serving
• Protein: 25g
• Fat: 30g
• Carbohydrates: 12g
• Fiber: 2g
• Sodium: 600mg

14 Lamb and Spinach Stuffed Manicotti

This Lamb and Spinach Stuffed Manicotti is a delicious and hearty dish that combines tender lamb with fresh spinach, all wrapped in pasta and covered with sauce. Perfect for family dinners or special occasions, this recipe is sure to impress everyone!

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 1 hour
Servings: 4

Ingredients:

• 12 manicotti shells
• 1 pound ground lamb
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce
• 2 tablespoons olive oil
• Fresh basil for garnish (optional)

Instructions:

Start by preheating your oven to 350°F (175°C). While the oven is heating, cook the manicotti shells according to package instructions until they are al dente. Drain them carefully and set aside.

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the ground lamb and cook until browned, about 5-7 minutes. Stir in the minced garlic and cook for another 1 minute.

Next, add the chopped spinach to the skillet and cook until wilted. This should take about 2 minutes. Remove the skillet from heat and let it cool slightly. Once cooled, mix in the ricotta cheese, mozzarella cheese, Parmesan cheese, egg, oregano, salt, and black pepper until everything is well combined.

Now, take the cooled manicotti shells and carefully stuff them with the lamb and cheese mixture. You can use a spoon or a piping bag for this part.

In a baking dish, spread 1 cup of marinara sauce on the bottom. Place the stuffed manicotti shells on top of the sauce, and then pour the remaining 1 cup of sauce over the shells. Cover the dish with aluminum foil.

Bake in the preheated oven for 25 minutes. Remove the foil and sprinkle any remaining mozzarella cheese on top. Bake for an additional 5-10 minutes until the cheese is bubbly and golden.

Let the manicotti rest for 10 minutes before serving. Garnish with fresh basil if desired.

Tips:

1. You can substitute ground beef or turkey for the lamb if you prefer a different flavor.
2. For extra flavor, add crushed red pepper flakes to the sauce.
3. Serve with a side salad or garlic bread for a complete meal.

Nutrition Facts:

• Calories: 450 per serving
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 800mg
• Total Carbohydrates: 45g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 25g