Leg of lamb with Sesame and Ginger by Daniel Miyasaki

This is a great recipe that I made recently and everyone loved it!

Grilled Lamb Kebabs by John Spottiswood

These light Moroccan seasonings produce extremely flavorful lamb. They enhance the natural flavor of the lamb without overwhelming it. Whether you like your lamb medium rare or well done, you'll still love this marinade. You can marinate as little as 30-60 minutes for a light flavoring (if so, I would recommend marinating at room…

Smoked Lamb Chops Barbecued and served with Roasted Vegetables and Thyme Sauce by Mario Frittoli

Lamb is first barbecued and then roasted with all the herbs and vegetables, an important dish that develops and enhances the typical flavours of my beloved Tuscany

Niman Ranch Braised Lamb Shanks "à la Provençal" by Andrew Floyd

Barbecued lamb patties with tzatziki by Brett Ede

1930s Recipe Classic Scottish Stovies by Derek Johnsen

Scottish Stovies (Copied and adapted from a 1930s cook book) The French create the classic “Gratin Dauphinoise” by slicing potatoes thinly and cooking them slowly, which is the basis of the Scottish dish stovies. The name probably comes from the Scottish and north of England word for stewing. There are many variations on the…

Grilled Lamb With Tequila And Chipotle Rub by Robyn Savoie

This lamb offers a change of pace from the classic grilled steak. It is best to start this marinating at home and grill when you get to the a race track, tailgate party or picnic.

Grilled Leg of Lamb by Kimi

I had never cooked lamb before so I decided it was time. This dish turned out amazing, even my daughter asked for more.

Hoisin Barbeque lamb chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hoisin Barbeque lamb chops

Green Mutton by Achal Singh Bhati

Mutton soaked in spicy green masala and fried to a thick spicy gravy.

HYDERABADI KACHHI BIRYANI by Mona Rizwan

Biryanis are the greatest export sensation of nawabi cuisine.From the delicate pulaos typical of northern India, to the richer, spicier preparations of the Deccan, there are a hundred ways to say it with rice – each one as distinctive as your own signature.

Friccò di Agnello - Lamb Stew by Tania Mattiello

Friccò di Agnello is a typical recipe of Umbria. The lamb stew is soft and perfumed. It's made with wine and vinegar, rosemary and sage and sometimes, with tomatoes. You can replace the lamb with white meats.

Elaine’s Bacon Wrapped Lamb Chops With Garden Fresh Veggies by Elaine

Lamb end chops are small in size, but BIG in flavor. The bacon also adds to the flavor of this dish, and helps retain the moistness of the meat. The balsamic vinegar reduction adds zing. The veggies are freshly picked from my garden. Prep:20m…

Pot roast leg of lamb by Lemon Squeezy

Incredibly simple impressive centrepiece for a celebratory meal

Lamb Steak with Mango Cutney by Bella Marie