favorite lamb recipes?

by 19504 · April 09, 2012 at 04:45 AM

What are your favorite lamb recipes?

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18 Replies

2919 · August 15, 2011 at 12:52 AM

extremely simple but effective "recipe" : Barbequed over genuine hot coals. Best way to eat it. Baste in some herbs but other wise BBQ it in it's own juices.


6045 · January 25, 2012 at 10:34 PM

I have yet to have lamb that did NOT turn out awesome. Way more reliable than beef, in my opinion--and much more digestible, in my experience.

My current favorites are various curries (long-stewed, or done in a hurry in the pressure cooker) using cheap gristly/fatty lamb stew meat or lamb necks--though you have to watch for lots of sharp bones with those. Yogurt almost always goes well with these.

Another favorite, which I replied on another thread, is kofte. It's not dissimilar to other recipes here for meatballs, where the lamb is mixed with various herbs and spices, formed into little balls or links, and either grilled, fried, or baked. I just made them today, 50/50 lamb and grass-fed beef. They were awesome with tzaziki sauce!

I'm beginning to think that I prefer lamb to grass-fed beef, both in taste, ease of cooking, and digestibility. It just sits very well in my system.

21258 · January 25, 2012 at 06:54 PM

Mint Pesto

  • A handful of mint
  • .25 cups each of walnuts and macadamias
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 2 cloves garlic
  • 1 tsp. honey
  • salt/pepper
  • oil (I prefer using walnut oil)

Make this paste in your food processor. Smear over cuts of lamb. Grill lamb. Use reserve pesto as a condiment. Die happy.

205 · August 15, 2011 at 12:32 AM

Best burgers: Ground lamb mixed with mint, oregano, salt, feta cheese and grilled. Servew with cucumber sauce (cucumbers, sour cream, olive oil, garlic, sea salt, red pepper)

This is a family favorite.

1771 · August 14, 2011 at 09:28 PM

Moroccan Lamb. Just googled as I've made a non-paleo version by Jamie Oliver. If this isn't served with cous cous, then it's pretty paleo:http://www.jamieoliver.com/recipes/lamb-recipes/moroccan-lamb-stew The apricots work really well in these type of dishes!

Rolled lamb breast - it's a very cheap cut in the UK. We unroll it and cook it until it's crispy - as you may do with belly pork - season with salt & pepper or anything else you fancy. Cumin, rosemary and mint go well with lamb (not all together though).

I personally think that lamb doesn't need much doing to it as it's such a delicious meat on it's own (it's my favourite meat, much more flavoursome than beef).

Lamb shank slow roasted until it falls off the bone...mmmm. serve with veggies and mashed potato and make a gravy with the juices.

1716 · August 14, 2011 at 08:06 PM

Fatty shoulder chops with marrow bone come out really well in the oven - I bake mine at 200C for about 40 minutes, and the fat caramelises, mmmm.....You can do this with lamb ribs as well, just make sure that the ribs are not crowded in the pan with enough space around each one so that they crisp up.

I coat the lamb chops with a spicy dry rub and bake em. The dry rub is indian style with chili, tumeric, coriander, paprika, salt, a mix of other things. It comes premixed (but its a good brand that only has the spice powders, no other nasties) I love lamb, eat it a few times a week!

8777 · January 25, 2012 at 10:28 PM

I like the tenderloin chops. Make a just wet rub with ground yellow mustard, paprika (about 2-to-1 mustard:paprika ratio) and a little salt. Add just enough water to make a paste and rub all over the chops. Grill outside, winter spring summer or fall!

24412 · January 25, 2012 at 10:13 PM

Pan seared shoulder steak

Medium high heat skillet (between 6 and 7)

Dab a little bacon fat in the skillet when hot

4-5 minutes on each side (rare)

Sprinkle with Salish Smoked Sea Salt and fresh ground pepper

Nibble on parsley afterwards to not have lamb breath

2166 · January 25, 2012 at 06:36 PM


Mush together some ground lamb with cut-up (raw) bacon, and grill or bake. A-mazing.

4232 · January 25, 2012 at 06:33 PM

Reviving this one since I've recently started eating cheap cuts of lamb.

My favorite recipe is shoulder chops, they usually come two to a package for about five bucks, I eat them both myself.

Season with salt on both sides, bring to room temperature. I sprinkle dried rosemary one one side, and herbs de provence on the other. Sear in butter on the stovetop, then finish in the oven at about 350. It cooks through faster than beef, so about 2-3 minutes in the oven is sufficient.

Today I'm eating it over roasted leeks. Getting my Welsh on.

55 · August 15, 2011 at 06:43 AM

Jamie Oliver's "incredible roasted shoulder of lamb" is indeed incredible. I make this at least weekly and can't recommend this enough. Any root veggies you have in the cupboard will do. It's also delicious with a leg of lamb instead of shoulder.

For obvious reasons you'll want to ignore the flour in the sauce recipe.

2004 · August 15, 2011 at 06:00 AM

I like every cut of lamb very much, but this was my tastiest experience so far:

Shoulder of lamb from the oven

http://kikilula.blogspot.com/2011/07/lammschulter-aus-dem-ofen.html (select english as language)





100 minutes in the oven at 400 ° F...

688 · August 15, 2011 at 05:16 AM

A med rare rack of lamb, little lamb t-bones, ground lamb meatballs(bosnian style), and kebobs.

10149 · August 14, 2011 at 11:44 PM

i make stew out of soup bones, onion, celery, pumpkin, garlic, cloves and tumeric.

8890 · August 14, 2011 at 09:16 PM

just pan-fried with salt and pepper, sometimes I add mint or marjoram as a garnish, or serve with a bit of sour cream.

2817 · August 14, 2011 at 06:47 PM

Rub it with olive oil, garlic and herbes de provence ("it" could be a chop or a leg), let it marinate a few hours, and grill...I can't give specific grilling instructions since ours is wonky. I just keep an eye on it, and use less heat for a big leg. This is delicious hot or cold the next day.

777 · August 14, 2011 at 06:40 PM

Dong Bei style sauteed lamb with cumin seeds, chili and garlic -- like this but homemade: http://www.nytimes.com/2010/02/10/dining/10chine.html?pagewanted=all

Or lamb rib chops dry rubbed with cumin, hot smoked paprika, coriander, salt and pepper with tomato-mint-parsley salad.

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