It's a shame that lamb is typically reserved for special occasions like Easter and Passover dinner. This versatile protein can be cooked in any number of styles and makes an easy weeknight meal. Do you like pork chops? Try lamb chops—tender cuts from the rib, shoulder or loin that can be roasted or pan-cooked just like a pork chop or steak. Try subbing in ground lamb for ground beef, or use it to make Mediterranean favorites like moussaka and lamb meatballs. Looking for a make-ahead meal? Try stewing lamb. It holds up well in slow cookers and makes delicious, freezable stews and braises. Whether you're making lamb the star of your holiday feast or you simply want to change up your weeknight routine, the F&W guide to lamb has you covered, with recipes for fast lamb chops, leg of lamb, grilled lamb and more.

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Lamb Boti Kebabs
For these kebabs from chef Chintan Pandya of New York City's Dhamaka and Semma restaurants, naturally sweet, juicy lamb is coated in a spicy, aromatic, warm yogurt marinade. The yogurt tenderizes the meat as it marinates, then forms a delicious crust as it roasts in the oven. Basting the meat with melted butter adds a nice richness, making these kebabs juicy, tender, and packed with flavor. The mint chutney served alongside adds a brightness to each bite that balances the rich, flavorful meat.
Lamb Loin Chops with Red Wine Pan Sauce with Cumin and Chiles
Toasty cumin and piquant chiles, offset with fresh cilantro and lime zest, balance bold red wine in this quick pan sauce. The technique is simple: this recipe starts with searing bone-in lamb chops to perfection – a step that also creates the rich drippings that will become the basis for the red wine sauce. After searing the meat, sweat chile and garlic in the meat drippings before deglazing with wine, then add stock, enrich the sauce with butter, and finish it with fresh aromatics. The rich flavor of lamb is delicious here, but you can substitute cuts of beef, such as skirt steak, hanger steak or filet mignon, which would work just as well with the red wine-based sauce. To make this pan sauce with other proteins, start from step 2, working with 1 tablespoon of reserved drippings, and proceed to build the red wine sauce as written. 
Rosé-Marinated Grilled Leg of Lamb with Walnut Salsa Fresca
Studding a leg of lamb with anchovies adds savory depth to this beautiful cut of meat flavored with a garlicky, herbal rosé-based marinade. The flavors in the walnut salsa fresca served alongside mirror those of the marinade, bringing a final dose of richness and flavor to this standout dish.
Leg of Lamb with Fingerling Potatoes and Leeks
Rating: Unrated 1
Incredibly easy to prepare, this bone-in leg of lamb is coated with an herby, pleasantly salty crust before marinating in the refrigerator for about 8 hours. The dry brine results in a juicy, tender, and deliciously garlicky lamb roast. Potatoes and leeks are added about 45 minutes before the roast is finished cooking, absorbing the flavors of the herbs and lamb juices as they roast. Serve with salad and red wine.
Spicy Lamb Chops
Rating: Unrated 2
This quick and impressive lamb chop recipe is perfect to serve for either a simple weeknight dinner or an elegant party. The sharp heat and bright flavors from the chopped herb, chile, and lemon sauce balance the fat and gaminess in the lamb. If you'd like, you can French the lamb chops (cut between and around to reveal the bones), or ask your butcher to do it for you. Serve with roasted fingerling potatoes and a simple salad.
Parsi Kheema Pav (Curried Minced Lamb on Buns)
There are two ways to serve this incredibly flavorful ground lamb seasoned with spices, ginger, and chiles. More traditionally, it is served with soft pav buns on the side. Or go a little more modern with a dish that chef Meherwan Irani calls "Sloppy Jai"—perhaps the tastiest version of a Sloppy Joe you may ever eat. The lamb is served stuffed in the pav with green chutney, cilantro, sliced onions, green chiles, and Maggi ketchup.

More Lamb

Lahem Meshwy (Lamb Shish Kebabs) 
Simply spiced with paprika, salt, and pepper, these grilled lamb kebabs have been a mainstay at League of Kitchens instructor Jeanette Chawki's family cookouts for years. Be sure to cut the lamb into equal-size cubes to ensure even cooking, but feel free to mix and match the vegetables on each skewer. Pair these succulent kebabs with Jeanette's creamy Muhammara (Roasted Red Pepper and Walnut Dip) and refreshing Biwaz (Parsley and Onion Salad) on thin Lebanese pita for the perfect handheld meal.
Lamb Shoulder Chops with Herb and Sunflower Seed Salad
Rating: Unrated 1
Lamb shoulder chops cook quickly; they’re a very forgiving cut that’s perfect for outdoor grilling. Here, Justin Chapple pairs the grilled lamb with a simple salad of parsley, cilantro, dill, mint, chives, and crunchy sunflower seeds—the tender herbs are a fresh foil for the lamb. Pick up one bunch of chives and two bunches each of parsley, cilantro, dill, and mint for the herb salad.
Lamb Martabak

This martabak is one of Lara Lee’s favorite snacks from her Indonesian cookbook Coconut & Sambal. The traditional version is made with a thin, translucent sheet of oiled homemade dough that is pan-fried in a cast-iron pan, but for easy entertaining, Lee recommends using spring roll wrappers. Lamb martabak is a fantastic canapé or appetizer to kick-start a dinner party. It’s best eaten immediately and served with sambal on the side for dipping.