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The Best Lamb Recipes from Around the World

From tiny meatballs to a whole roasted leg, lamb is one versatile protein

By SAVEUR Editors

Updated: June 10, 2019

Lamb is an essential—even revered—ingredient all over the globe, probably because it's not only good when it's simply grilled, but also when it's skewered into kebabs, formed into burgers, rolled into spiced meatballs, braised with chiles, and cooked into a ragù with sweet peppers and spooned over spaghetti. And that's only the start. Find these dishes and more in our best recipes for global lamb inspiration.

Cazini with Lamb Ragù — Cazini, half-moons plump with slightly sweet ricotta filling, are balanced by the rosemary, sage, and chile of a lamb ragù. Get the recipe for Cazini with Lamb Ragù »Heami Lee

Grilled Rack of Lamb with Garlic and Herbs — Dijon mustard adds a welcome kick to the lemon zest, garlic, and fresh herbs in the marinade for this whole lamb rack. Get the recipe for Grilled Rack of Lamb with Garlic and Herbs »Ted + Chelsea Cavanaugh

Lamb Burger with Mint, Feta, and Balsamic Onions — It's all about balance in these spiced lamb burgers: fatty meat, sweet balsamic red onions, salty feta, and peppery greens. Get the recipe for Lamb Burger with Mint, Feta, and Balsamic Onions »Ted + Chelsea Cavanaugh

Grilled Marinated Lamb Kebabs — For these grilled kebabs, use metal skewers, or soak wooden skewers in water for 20 minutes before using. Get the recipe for Grilled Marinated Lamb Kebabs »Ted + Chelsea Cavanaugh

Lamb Ribs with Spicy Harissa Barbecue Sauce — Fatty lamb ribs are rubbed with spices and glazed with harissa-laced barbecue sauce, yielding an irresistible sticky-sweet crust. Get the recipe for Lamb Ribs with Spicy Harissa Barbecue Sauce »Ted + Chelsea Cavanaugh

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. Get the recipe for Seaweed-Crusted Rack of Lamb with Red Wine Sauce »Michelle Heimerman

Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint — "Spices have always fascinated me. I collect them from all over the world," says Giorgia Goggi, who accents this soup with Middle Eastern sumac and Indian garam masala. If you can't find fresh yellow tomatoes, red will work just as well. Get the recipe for Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint »Eva Kolenko

Braised Lamb Shoulder with Rose, Turnips, and Pistachios — This recipe comes from Sam Smith, Of Tusk in Portland, Oregon. Smith notes: "I like to eat it with a steak knife, keep some texture." Serve this with lots of bread for soaking up the juices; a simple mixed green salad with champagne vinegar, black pepper, and edible flowers if available; and a super cold rose or white wine. Get the recipe for Braised Lamb Shoulder with Rose, Turnips, and Pistachios »Matt Taylor-Gross

Lamb-Stuffed Cabbage Rolls with Green Tahini — At Mokonuts in Paris, cabbage leaves are stuffed with lamb and herbs and and drizzled with lemony tahini sauce. Get the recipe for Lamb-Stuffed Cabbage Rolls with Green Tahini »Joann Pai

Georgian Flatbread Stuffed With Lamb and Onions (Kubdari) — While this Georgian flatbread is occasionally referred to as "Svanetian khachapuri", kubdari contains none of the gooey cheeses of its Imeruli and Acharuli cousins—their defining ingredients. Instead, the Svaneti Georgians traditionally fill their flatbreads with spices and chopped beef, goat, pork, or lamb. Our version uses ground lamb, seasoned with onions, coriander, and paprika. Get the recipe for Georgian Flatbread Stuffed With Lamb and Onions (Kubdari)Matt Taylor-Gross

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. Get the recipe for Rack of Lamb »Matt Taylor-Gross

herbed lamb stew (sabzi govurma) — Garlic chives, which taste similar to scallions but with a faintly spicy raw garlic flavor, are common in Azeri stews. In this one, the butter-stewed greens feature as prominently as the lamb, if not more so. A bit of verjus (unripened grape juice) or lemon juice brings lift and acidity to the stew's deep flavors. Get the recipe for Herbed Lamb Stew (Sabzi Govurma) »Jason Lang

Lamb Dumplings — It's believed that these traditional meat-filled parcels were carried into Anatolia via the Silk Road. Regardless of their past, they have an unquestionable place at the Turkish table. This version is Turkish in origin but uses a technique derived from Armenian recipes: The dumplings are baked in the oven before boiling, allowing the meat to better flavor the dough and imparting a toasty aroma to the final dish. Get the recipe for Turkish Manti Lamb Dumplings »Matt Taylor-Gross

Lamb Soup With Sour Cream (Palócleves) — Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling. Get the recipe for Lamb Soup With Sour Cream (Palócleves) »Todd Coleman

Grilled Yogurt-Marinated Lamb Shoulder Chops — These lamb shoulder chops tenderize in a yogurt marinade flavored with cumin and cardamom before grilling. Get the recipe for Grilled Yogurt-Marinated Lamb Shoulder Chops »Thomas Payne

Lamb Chops with Mint Salsa Verde — Salsa verde, a Mediterranean condiment flavored with anchovies, capers, and herbs, partners nicely with seared, medium-rare lamb chops. Get the recipe for Lamb Chops with Mint Salsa Verde »Thomas Payne

Grilled Lamb Chops with Tzatziki Sauce — In this classic Greek pairing, dill is used two ways: first in a garlicky marinade for the lamb, and then in a cooling, brightly flavored yogurt sauce. This dish is even better with a simple green salad. See the recipe for Grilled Lamb Chops with Tzatziki Sauce »Thomas Payne

[Costolette d'Agnello alla Calabrese (Lamb Chops Calabria Style with Tomatoes, Peppers, and Olives)](/article/Recipes/Lamb-Chops-Calabria-Style-with-Tomatoes-Peppers-and-Olives) — This recipe comes from legendary Italian cookbook author Marcella Hazan. Get the recipe for Costolette d'Agnello alla Calabrese (Lamb Chops Calabria Style with Tomatoes, Peppers, and Olives) »Thomas Payne

Rosemary-Jerk Lamb Chops — Here, a classic jerk marinade is perfumed with rosemary and slathered over lamb loin chops for a surprising take on the iconic chicken preparation. The soy sauce in the marinade boosts the lamb's umami flavors. Get the recipe for Rosemary-Jerk Lamb Chops »Thomas Payne

cumin kebabs — The staple meats of Western China, lamb and mutton can be found folded into everything from pilafs to buns to noodles. Of course, they're also the focal point of the region's iconic kebabs. Seasoned with freshly ground cumin (zira in Farsi and zīrán in Chinese), which was probably introduced to Xinjiang from Persia, the kebabs get an extra kick from minced garlic cloves and ground chile powder. Get the recipe for Chile and Cumin Lamb Kebabs (Yángròu chuàn) »Matt Taylor-Gross

Beef and Lamb Koftas with Mustard — Ground lamb adds rich flavor to this traditional Turkish meatballs. Serve them simply with mustard for a first course, or with rice or pasta for something more substantial. Get the recipe for Beef and Lamb Koftas with Mustard »Cem Talu

Spicy Lamb and Grape Leaf Tarts With Orzo and Feta — These crustless tarts, adapted from Ana Sortun and Maura Kilpatrick's book Soframiz, are inspired by a yogurt and semolina custard that is traditionally baked inside cooked grape leaves in Greece. The authors say that, even though the grape leaves aren't rolled and filled cigar-style, the filled tarts are still a version of a dolma, a word that means "stuffed" in Turkish and Greek. "I love this version because the grape leaves get crispy and a little caramelized," Sortun says. They work equally well in ceramic ramekins, fluted or non-fluted tart pans, muffin tins, or small cast iron baking dishes. Get the recipe for Spicy Lamb and Grape Leaf Tarts With Orzo and Feta »Matt Taylor-Gross

Lamb Meatballs with Carrots and Potatoes — Turmeric does double duty here: it goes into the lamb meatballs as well as the lemony broth they're cooked in. Get the recipe for Lamb Meatballs with Carrots and Potatoes (Koufteh Ghelgheli) »Thomas Payne

Grilled Lamb Chops with Ginger Sauce — A fragrant mix of oyster sauce, cilantro, and ginger pulls double duty here as both a marinade and dipping sauce for lamb rib chops. Get the recipe for Grilled Lamb Chops with Ginger Sauce »Christopher Wise

Pear-Marinated Roast Leg of Lamb — The enzymes found in pears tenderize this roast lamb, while garlic and herbs add flavor. Get the recipe for Pear-Marinated Roast Leg of Lamb »Farideh Sadeghin

Moroccan Meatballs with Arugula — These lamb meatballs are simmered in a harissa-spiked tomato sauce, served over peppery arugula, and drizzled with bright yogurt-thickened aïoli and roughly chopped basil leaves. Get the recipe for Moroccan Meatballs with Arugula »Ingalls Photography

Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù — Lighter than the rich beef and pork ragùs of other Italian regions, this Abruzzo specialty features bell peppers mixed into the sauce and cooked briefly so they retain their shape and lend a pop of sweetness. Get the recipe for Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù »Marcus Nilsson

Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari) — A rich, spicy stew topped with bright cilantro leaves, a squeeze of citrus, and thin-sliced hot chiles, nihari is the ultimate comfort food. Get the recipe for Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari) »SAVEUR Editors

Lamb and Cauliflower Stew — For this Middle Eastern–spiced stew, cauliflower stems are minced and sautéed in the mirepoix to add flavor, while the florets are broiled and added at the end of cooking to offer crunch and body. Get the recipe for Lamb and Cauliflower Stew with Harissa »SAVEUR Editors

Greek Easter Soup — Our variation on a traditional Greek soup uses lamb shanks and shoulder, spring vegetables, herbs, and long-grain rice. Get the recipe for Greek Easter Soup »Farideh Sadeghin

Bobotie (South African Meat Pie) — This Cape Town specialty generally consists of spiced meat mixed with chutney and tamarind paste and milk-soaked bread, poured into a dish, topped with a custard of egg and milk, and baked until it's golden on top. Get the recipe for Bobotie (South African Meat Pie) »Todd Coleman

Grilled Lamb Chops and Squash with Herb Salad and Sunchokes — Blanching the squash pieces in this dish, adapted from a recipe by chef Dan Moss of Terroir Auburn in Clare Valley, Australia, helps to tenderize their skins and flesh so they're not undercooked when the outside is grilled to perfection. A creamy sunchoke purée and tart herb salad round out the grilled squash and lamb chops. Get the recipe for Grilled Lamb Chops and Squash with Herb Salad and Sunchokes »Matt Taylor-Gross

Sweden, recipe, Magnus Nilsson, roast lamb, herbs, kale — The dramatic presentation of a whole leg of lamb is the most fun part about roasting one. Have your butcher clean the protruding bone well and leave about ¼ inch of fat on the outside of the meat. The kale here is simple, but it helps balance the lamb's meaty, assertive flavor with a bright vinegar dressing. Chef Magnus Nilsson also likes to serve this lamb with a dollop of skyr mixed with herbs. Get the recipe for Roast Leg of Lamb with Herbs and Kale »Magnus Nilsson

Beet Stew with Lamb Meatballs — For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. Get the recipe for Beet Stew with Lamb Meatballs »SAVEUR Editors

Grilled Lamb Burgers with Red Onion Aioli — Grilled red onion aïoli, smashed avocado, and sunny-side-up eggs top these rich cumin-spiced lamb burgers. Get the recipe for Grilled Lamb Burgers with Red Onion Aioli »Mark Roper

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. Get the recipe for Albanian Baked Lamb and Rice with Yogurt (Tave Kosi) »Ingalls Photography

Honey-Braised Lamb Shanks (Mrouzia) — Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria. Get the recipe for Honey-Braised Lamb Shanks »Landon Nordeman

Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm) — For this rich, spicy Iraqi breakfast dish, ground lamb is sautéed with onions, tomatoes, and parsley, seasoned to the hilt with bahar asfar, yellow curry powder, and then topped with soft-baked eggs. Get the recipe for Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm) »Ingalls Photography

Irish Stew — In this traditional warming stew from the Emerald Isle, lamb shoulder is rendered spoon-tender by a simmer and then a long, slow bake with plenty of filling potatoes and aromatic carrots and onions. For bright color and a bit of verdant sweetness, green peas are tossed in toward the end of the cooking. Get the recipe for Irish Stew »Andre Baranowski

Kashmiri Lamb in Chile Sauce (Mirchi Qorma) — Tender lamb simmers in a fiery sauce in this recipe from Adhoo's in Srinagar, Kashmir. Get the recipe for Kashmiri Lamb »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. Get the recipe for Hyderabadi-Style Lamb with Potatoes (Aloo Aur Gosht Ka Kaliya) »Ingalls Photography

Easter Lamb Pie — These moist lamb pies are popular in Sicily during Easter celebrations. Get the recipe for Easter Lamb Pie »Zoe Schaeffer

Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão) — Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal. Get the recipe for Chickpea Stew with Lamb, Pork, and Veal »Todd Coleman

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 with Graukäse Polenta — Cooked in a fragrant rosemary–juniper lamb stock, the tender braised meat is then presented over a mound of hearty polenta, enriched with Gruyère-like cheese. Get the recipe for Braised Leg of Lamb with Graukäse Polenta »Tom Parker

Lebanese Lamb-Stuffed Eggplant (Batenjen Mehchi) — Eggplants are stuffed with a mixture of spiced lamb and rice, then simmered in tomato sauce in a rustic, cinnamon-scented dish from Lebanese author Fouad Kassab's mother, Isabelle. During the autumn olive harvest, she prepares it with new-season olive oil from the family's groves. Use smaller-sized eggplants, such as Japanese or fairy-tale eggplants, for this dish. (If you can't find these varieties, zucchini may be substituted for the eggplant.) Get the recipe for Lebanese Lamb-Stuffed Eggplant (Batenjen Mehchi) »James Oseland

Spiced Lamb Patties with Tomato and Onion (Kefta bil Sayniyeh) — Lebanese seven-spice powder—a mix of allspice, black pepper, cinnamon, cloves, fenugreek, ginger, and nutmeg known as baharat—flavors the lamb patties as well as the tomatoes in this richly spiced dish. Get the recipe for Spiced Lamb Patties with Tomato and Onion (Kefta bil Sayniyeh) »James Oseland

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