Lamb Recipes

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Meat Dolmades (Stuffed Grape Leaves Recipe) Recipe

I love all roll-shaped food. Like eggplant rollatini, egg rolls, sushi, I can’t get enough of dolmades. I‘ve posted a vegetarian version in the past, but this time around I wanted to make some with meat. I decided to go with ground lamb because the meat is so flavorful without a ton of fuss. I paired the lamb with round-grained rice and flavored the filling with dried mint, black currants and caramelized fennel bulb.

I cooked them in a lightly-oiled steamer insert for almost 2 hours and let them cool to room temperature. If you’re wondering whether my husband Lulu had to just look on longingly, don’t worry; I made a separate batch of vegetarian ones for him too!


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Lamb Kebab Recipe Recipe

Lamb Kebab Recipe

09.09.10 by Jackie

These lamb kebabs are called kofta kebabs. Unlike Greek lamb gyros, the patties are pan-fried instead of grilled. I mixed the lamb with garam masala, ginger garlic paste, chiles, ground almonds and bread, which gives the kebabs a denser texture. The finished dish is very refreshing, served with roasted vegetable couscous or pita bread and hummus.

As I think I've told you, lamb is probably one of my favorite meats, but I don't cook it very often because of the high cholesterol. If you're serving lamb for a party, I would advise you to season the meat well with lots of spices to cover the strong, distinct smell that some people might not like.


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Lamb Chops with Kumquat Walnut Crust Recipe

Lamb chops are great on their own, but this walnut and kumquat flavored crust takes them to another level. I love the crust so much, I could eat it on its own. The fragrant zest of the kumquats pairs very well with the roasted and ground walnuts.

To ensure that the meat is juicy and very tender, I marinated the lamb in a Cabernet Sauvignon marinade mixed with my usual meat tenderizer ingredient (green papaya) before adding the crust. This recipe takes some time, but your efforts will be rewarded.

Our kumquat tree has produced a bumper crop this season, and I'm taking full advantage of the fruits of our labor. Stay tuned for more recipes that feature this wonderful and unique citrus.


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French Roasted Rack of Lamb with Lemon Persillade Crust Recipe

Have I told you how much of a carnivore I was back when I lived in Paris? There wouldn't be a meal without meat or fish on my plate. One of my favorite dishes, and one that was a staple at my home as a child, was le carré d'agneau persillé, or persillade-crusted rack of lamb. We would have lamb at least twice a month and this was the preparation of choice.

What makes this dish so special is the slightly salted, green crust of persillade. The persillade crust is very versatile and can be used for eggplants, tomatoes or even roast cod. I love the flavor so much that after finishing off the lamb, I mop up whatever is left on my plate with a piece of baguette. A traditional persillade is made with flat-leaf parsley, but I fortify my version with cilantro. I think it gives the crust a little more punch. 

It's very easy to make. Try it; you'll love it!

French Roast Rack of Lamb Recipe with Picture


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Lamb Medallion Dijonnaise Recipe

Lamb Medallion Dijonnaise

07.26.09 by Jackie

We served lamb medallions dijonnaise as an appetizer during our wedding reception 4 years ago in July. I thought recreating the dish would be a nice way to relive the memories, especially since I didn't get to eat much on our wedding day. We had a little family gathering this weekend so I made the medallions of lamb and placed them on sweet onion crostini. I garnished them with Dijon mustard and some chives from the garden.

If you're not a big fan of lamb, you can use spice as I did in this dish to mask the strong flavor of the meat. I crusted the sirloin with black pepper, cumin and sumac powders. I also added some cumin and coriander to the sweet onion relish to give it a slightly Indian vibe.


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