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Lamb
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Saveur (13)
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Recipe (16)

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03/11/2007
Irish Stew
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
Issue #91
03/01/2013
Kibbeh (Beef and Bulgur Wheat Meatballs)
Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried.
Issue #84
07/13/2007
Lentils with Swiss Chard and Khlea
Khlea, or preserved meat (usually lamb or beef), is used to flavor a variety of Moroccan dishes.
Issue #7
07/15/2010
Meatballs in Tomato Sauce (Keftedes me Saltsa Domata)
Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
Issue #131
12/19/2007
Spiced Sausages with Red Pepper and Eggplant Sauce
These Croatian sausages are skinless and spicy.
Issue #108
10/27/2005
Baked Stuffed Chickens
This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven).
Issue #70
12/18/2008
Shepherd's Pies
Use ground lamb or beef for these hearty, comforting classics.
Does Not Apply
Source: Martha Stewart
04/13/2010
Lamb Burger
Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. Continue...
Issue #122
07/13/2007
Khlea
Khlea is a type of Moroccan preserved dried meat—a sort of North African confit.
Issue #7
09/05/2012
Bobotie (South African Meat Pie)
A Cape Town specialty and one of South Africa's best-known dishes, bobotie is a comforting dish of beef or lamb mixed with chutney and and milk-soaked bread, topped with a custard of egg and milk, and baked until it's golden on top.
Issue #150
12/20/2011
Bobotie (South African Curry Meat Loaf)
The dried fruit in this curried South African meat loaf offsets its cayenne spiciness, while its almond crust adds a crunchy counterpoint to the tender ground meat.
Issue #144
01/27/2007
Stuffed Romaine Leaves with Avgolémono Sauce
A unique twist on a traditional Greek dish, this recipe blends a flavorful asssortment of spices and ingredients.
Issue #5
02/24/2013
Bacheofe (Alsatian Meat and Vegetable Stew)
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
Issue #154
02/13/2013
Menu: A Romantic Dinner of Middle Eastern Meze
Assembling a meal from a selection of small plates is a great way to do Valentine's day—indulgent, not too heavy, and perfect for sharing. Try our menu of meze for an intimate, but casual, dinner for two.
Does Not Apply
10/27/2009
Spiced Lamb Meatballs with Lemon and Mint Yogurt Sauce
Ras el hanout, a classic Moroccan spice blend that includes cinnamon, cardamom, and cumin, is responsible for the intense flavor of these meatballs. Continue...
Does Not Apply
Source: Culinary Adventures of a New Wife
02/23/2008
Dumpling Soup
This Azerbaijani soup, also called dushbere, consists of tiny meat dumplings in a rich tomato broth.
Does Not Apply
Source: AZ Cookbook