Food

Flavorful Lamb Dishes

August 25, 2009

Whether you plan to grill a rack of lamb, roast a leg, or braise a shank, you won't go wrong with one of these dishes from SAVEUR magazine.

Lamb Shanks in Red Wine with Creamy Eggplant — A creamy eggplant purée, enriched with béchamel and Gruyère cheese serves as a bed for meltingly tender lamb shanks, slow-braised in red wine and aromatics. Get the recipe for Lamb Shanks in Red Wine with Creamy Eggplant »Christina Holmes | Food Styling: Eugene Jho

Braised Lamb Shanks — Redolent of rosemary, chiles, and balsamic vinegar, this sweet and-sour-dish is based on one shared with us by McGill College student Amanda Garbut.André Baranowski

Roasted Rack Of Lamb with Roasted Pumpkin and Chickpea Salad — The flavors of fall and winter are perfectly represented in this simple and elegant meal. Get the recipe for Roasted Rack Of Lamb with Roasted Pumpkin and Chickpea Salad »Farideh Sadeghin

Braised Leg of Lamb — A traditional French preparation of braising lamb for several hours in an aromatic bath of garlic, rosemary, wine, and chicken stock leaves the meat meltingly tender. See the recipe for Braised Leg of Lamb »Todd Coleman

Lamb Salad — Roasted lamb top round, a tender and flavorful cut from the leg, is the centerpiece of this composed salad of earthy mushrooms, crisp potatoes, and a garlicky vinaigrette. See the recipe for Lamb Salad »Todd Coleman

Albanian Baked Lamb and Rice with Yogurt (Tave Kosi) — Garlicky lamb and rice baked under a thick, tart veil of yogurt is a dish beloved throughout Albania.Ingalls Photography

Hyderabadi-Style Lamb with Potatoes (Aloo Aur Gosht Ka Kaliya) — In the Indian city of Hyderabad, this dish is traditionally made using goat, but lamb makes an excellent substitute; including the bones adds an unmatched depth of flavor. While peeled muskmelon and watermelon seeds are usually used to thicken the dish, we’ve substituted pumpkin seeds in our version.Ingalls Photography

Seaweed-Crusted Rack of Lamb with Red Wine Sauce — Seaweed lends a soft salinity to this rack of lamb, which comes together in an hour.Michelle Heimerman

Rack of Lamb — 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.Matt Taylor-Gross

Russian Lamb Kebab with Tomato-Prune Sauce (Shashlik) — Robust lamb and onion kebabs steeped in a tenderizing seltzer and vinegar marinade are paired with a sauce of tomatoes, prunes, and herbs.Todd Coleman

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