Serious Eats (2)
All Recipes (1)
Chef Tom Valenti of Manhattan's Ouest uses the foreshank, a meatier cut than the hindshank, for this recipe for shanks braised in a stock flavored with wine, aromatics, and anchovies.
Caramelized onions, infused with cardamom, fennel, and cumin, form the basis for this classic Indian curry, made here with lamb and small, flat cipolline onions, and topped with crispy fried onions.
For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes.
Jim, another friend of the author's, based this dish on the traditional French preparation of braising lamb for several hours in an aromatic bath of garlic, rosemary, wine, and chicken stock until it becomes meltingly tender. Serve it with the potatoes and carrots that are cooked in the braise.
Bake these Turkish spiced lamb and tomato flatbreads on a heated pizza stone in the oven so that the crust and topping cook evenly.
Based on a recipe from Armenian-American author Peter Balakian, this dish calls for slow-roasting lamb over okra, green beans, and eggplant until the lamb is tender and the vegetables have absorbed some of its juices.
This technique of roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor.
Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
The recipe for these lamb chops comes from the book Patricia Wells at Home in Provence: Recipes Inspired By Her Farmhouse In France.
Chilling the meat before chopping it is the best way to achieve the semicoarse texture that is a signature of these North African–style sausages.
Slow-cooking a leg of lamb in wine with garlic and herbs transforms the meat into an ultra-tender entrée that goes marvelously with stewed white beans. French recipe for leg of lamb and stewed white beans.
Salsa verde, a Mediterranean condiment flavored with anchovies, capers, and herbs, partners nicely with seared, medium-rare lamb chops. We dedicated our October 2009 issue to lamb, and this recipe was a SAVEUR staff favorite.
The classic presentation for a roasted rack of lamb calls for frenching the meat—removing the layer of muscle and fat that extends to the end of the rib bones here are step-by-step instructions. It's one of the many lamb cooking techniques and recipes featured in "Lamb Around the World," from SAVEUR's October 2009 issue.
For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. SAVEUR test kitchen assistant Yael Coty learned to make this dish from her grandparents, who left Iraq for Israel in 1950.
These spiced, succulent kebabs can be formed into either cylinders or patties.
Shepherd's pie is a hearty one-pot meal sure to satisfy even the hungriest bunch.
"Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor.