Choose mixed loose or packaged mushrooms; we used oyster, cremini, chanterelle, and shiitake mushrooms, but any combination will taste delicious alongside...
Author: Martha Stewart
This recipe for lamb stew with young vegetables is from Andre Soltner's "The Lutece Cookbook."
Author: Martha Stewart
Spring lamb is a delight of the season. Ask your butcher for a nine-rib rack, if possible, and have it "French cut" (meat between the rib bones removed)...
Author: Martha Stewart
Lamb chops are a perfect vehicle for this pesto made with parsley instead of basil.
Author: Martha Stewart
Ground lamb patties are spiced with Madras curry powder and seared on the grill for a tender, flavorful burger.
Author: Martha Stewart
These simple and satisfying lamb chops are perfect for dinner any night of the week.
Author: Martha Stewart
The roasted leg of lamb is cut into three sections for quicker cooking, making it a delicious Easter meal.
Author: Martha Stewart
This slightly sweet, lightly spiced minced-meat dish is a staple of South African cuisine.
Author: Martha Stewart
These lamb meatballs, a favorite of diners at chef John LaFemina's Apizz restaurant, are baked instead of fried for a more tender and juicy result.
Author: Martha Stewart
A perfect serving of this baked-pasta dish needs to have the right ratio of bechamel topping to lamb-and-pasta filling.
Author: Martha Stewart
Author: Martha Stewart
Hearty and delicious classic lamb stew made easy in your Instant Pot!
Author: Kori
Griddling these lamb chops in spices really brings out that bold, sweet meaty flavour.
Author: Jamie Oliver
Served with polenta, this stew is flavored with sage, rosemary, and sun-dried cranberries.
Author: Martha Stewart
Flat breads, such as lavash or pita bread, are traditionally used to eat this highly spiced Moroccan stew. Ras el hanout is a complex Moroccan spice blend...
Author: Martha Stewart
You can also use this marinade on rib or loin chops.
Author: Martha Stewart
Rack of lamb is carved into tender, juicy chops and complemented by a citrus and parsley gremolata -- an Italian accompaniment traditionally made with...
Author: Martha Stewart
Spice up your dinner with this delicious lamb wrap recipe.
Author: Martha Stewart
Author: Martha Stewart
Garlic and lemon invigorate the familiar pairing of succulentroasted rack of lamb and mint in an intense marinadethat infuses the meat overnight. The fresh...
Author: Martha Stewart
A tapenade of Nicoise olives, capers, anchovies, and garlic imparts regional French flavors to roasted lamb.
Author: Martha Stewart
Sweet pears and delicate spinach are a natural pairing for the slight gaminess of lamb in this fresh salad that heralds the arrival of spring in one delicious...
Author: Martha Stewart
The epitome of Greek cooking, these succulent broiled lamb chops are dressed with just a few simple ingredients that pack a lot of flavor.
Author: Martha Stewart
This Moroccan-spiced lamb stew is a real fall comfort food.
Author: Martha Stewart
Tender lamb gets a sweet-tart kick from a sauce of orange and oregano. Ask your butcher to french the racks (remove the meat and fat from the first few...
Author: Martha Stewart
Serve this savory braised lamb recipe -- adapted from " The Blackberry Farm Cookbook", by chef Sam Beall -- for your next special dinner.
Author: Martha Stewart
This recipe is from chef James Botsacos of Molyvos in New York City. Serve this satisfying and elegant dish with Okra, Onion, and Tomato Stew and Phyllo...
Author: Martha Stewart
The ingredients for Irish stew are layered in a heavy pot and slow-cooked in the oven, allowing the lamb and potatoes to tenderize and the flavors to deepen...
Author: Martha Stewart
Impress dinner guests with this sophisticated stuffed lamb shoulder meal from chef Laurent Tourondel's "Fresh from the Market" cookbook. Also try:Roasted...
Author: Martha Stewart
Martha draws inspiration from kubaibat hayel, a popular Arabic dish of grape leaves stuffed with rice, vegetables, and spices, for this riff on stuffed...
Author: Martha Stewart
Tender lamb chops pair well with a sweet fruit chutney.
Author: Martha Stewart
Our version of a French dip, which is an open-face roast beef sandwich, uses leftover grilled lamb. The meat is served warm on thick country bread.
Author: Martha Stewart
Also known as okra salouna, this flavor-packed Emirati stew combines two beloved Arabian Gulf ingredients: lamb and okra.
Author: Martha Stewart
The meat can be cooked through step three up to three days in advance. Let it cool in the liquid in the pot, refrigerate, then transfer the pot to a 350...
Author: Martha Stewart
The equally assertive flavors of anchovies and lamb are a traditional pairing in the South of France. Here, the robust chops and herb-flecked pan sauce...
Author: Martha Stewart
Author: Martha Stewart
Grab a good book, because these smoky chile-lamb tacos practically cook themselves. An uninterrupted afternoon over indirect heat is just what a tough...
Author: Lauryn Tyrell
A citrusy sauce that needs little prep time brightens the taste of seared lamb chops for a refined weeknight meal.
Author: Martha Stewart
Fresh mint, pistachios, and lemon juice bring Middle Eastern flavors to lamb. Serve with creamy Flageolet beans for a well-rounded and filling meal.
Author: Martha Stewart
Inspired by Simon's time spent on location in Marrakech, I've created this beautiful lamb tagine to transport him right back to the wonderful meals he...
Author: Jamie Oliver
Brilliantly simple, mega cheap and packed with flavour, these lamb kofta wraps are the real deal.
Author: Jamie Oliver
Raymond Blanc, executive chef and owner of Le Manoir aux Quat' Saisons in Oxfordshire, England, varies the vegetables in this dish depending on the time...
Author: Martha Stewart
"Frenched" racks of lamb have had the rib bones scraped clean.
Author: Martha Stewart
This traditional Persian stew of lamb, kidney beans, and onions, is flavored with turmeric, saffron, coriander and Persian limes.
Author: Martha Stewart
This delicious lamb dish is courtesy of chef Brad Farmerie. Martha made this recipe on Cooking School episode 305.
Author: Martha Stewart
This Arabian Gulf showstopper is traditionally prepared by stuffing a whole lamb with rice or pasta, nuts, onions, and spices. Martha simplifies the dish...
Author: Martha Stewart