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Lamb

  • Menu

    A Taste of Spring Menu

    Seasonal favorites—lamb, asparagus, and peas—star in this simple but elegant country French menu.

  • Recipe

    Pasta with Lamb Ragù

    The broth for this ragù is infused with dark spics like star anise and peppercorns. Though subtle, they give the meaty ragù an intriguing undertone.

  • Recipe

    The Great Greek Grilled Pizza

    Greek flavors are big and fat. Start with the usual suspects, then add ribbons of grilled zucchini to brighten and lighten the flavor. Every bite will transport you to the…

  • Recipe

    Lamb Kebabs in Pomegranate-Walnut Marinade (Kebab-e Torsh)

    This sweet-and-sour kebab is from Gilan Province in northern Iran, where people like their food extra tart. Before grilling, brush off the extra marinade, because it can burn and leave…

  • Recipe

    Pesto-Crusted Racks of Lamb

    The four-step method for roasting these lamb racks—a quick sear for color and flavor, a brief rest so the meat can relax, a coating of bright, lemony parsley pesto and…

  • Recipe

    Rosemary-Garlic Roast Leg of Lamb with Red Potatoes

    An overnight rest allows the Provençal blend of herbs and garlic that dot this leg of lamb to infuse the meat. Arranging the potatoes cut side down in a single…

  • Recipe

    Lamb-and-Feta Stuffed Cabbage

    These stuffed cabbage rolls (known as lahanodolmades in Greece) are slow-simmered in a slightly sweet, ouzo-infused tomato sauce. Use only short-grain rice in the filling; long-grain rice takes too long…

  • Recipe

    Vietnamese-Style Lamb Riblets with Sweet Soy Dipping Sauce

    Lamb riblets (which are smaller than pork spareribs) make for deliciously unexpected finger food. They’re perfect party fare because you can roast them ahead of time and then run them…

  • Recipe

    Punjabi Lamb Kebabs

    This is a basic Indian kebab recipe that has probably not changed much since the sixteenth century except for the addition of chilies and what is now the ubiquitous chaat…

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