I put this post together because I crave lamb that feels bright and comforting at the same time. Ottolenghi’s approach with spices, herbs, and citrus never fails to wake up a dish. So I gathered 28+ Ottolenghi lamb recipes that bring that spark to your table without huge effort.
Who is this for? If you love lamb and want big flavors that stay friendly to home cooks, this is for you. If you cook for family or friends and want meals that look special but are doable, you will find options here. If you chase recipes that are practical, delicious, and fun to make, you found your list.
What you’ll get? You’ll find recipes that range from quick skillet meals to slow braises. Each one uses bright notes from sumac, preserved lemon, pomegranate, and fresh herbs. You will see different methods like roast, grill, and gentle simmer. You will also get tips on balancing tang, salt, and heat, plus substitutions when a key ingredient is hard to find.
Imagine a lamb shoulder slowly roasted until it falls apart, its crust kissed with sesame and herbs. Picture chops seared fast but kept juicy with lemon and garlic. A glaze of pomegranate over a lamb shank that perfumes the room. These are the flavors you will taste here.
Every recipe includes clear notes on why it works and how to swap if you are missing something. You will find practical tips on timing, sides that fit, and how to plan ahead. The goal is to help you cook with confidence and have tasty results every time.
Let this be your springboard to a new lamb menu. Start with a dish that fits your week or a dish that makes your next dinner party feel special. You can mix and match spices, adjust heat, and keep the core Ottolenghi punch. Ready to dive in and cook something unforgettable?
1. Slow-Roasted Lamb with Garlic and Rosemary
You’re after an Ottolenghi-inspired lamb dish that feeds a crowd and tastes like a celebration. Slow-roasted lamb with garlic and rosemary does that. It stays tender inside and rich on the outside as it braises in the oven. A splash of lemon keeps it bright and easy to finish with a simple gravy.
Ingredients
– 2 kg lamb shoulder, bone-in
– 6 garlic cloves, peeled and smashed
– 2 sprigs fresh rosemary
– Salt and pepper, to taste
– 2 tbsp olive oil
– Juice of 1 lemon
Step-by-Step Instructions
1. Preheat your oven to 160°C (320°F).
2. Rub the lamb with olive oil, salt, and pepper.
3. Place the garlic and rosemary around the lamb in a roasting pan.
4. Pour the lemon juice over the lamb and cover the pan with foil.
5. Roast for 3–4 hours, until the meat is tender and easily pulls apart with a fork.
6. Remove foil for the last 20 minutes to brown the meat.
7. Let it rest for 15 minutes before shredding and serving.
Serving idea: serve with creamy mashed potatoes or a fresh tabbouleh. The pan juices make a simple, flavorful gravy to spoon over each bite.
2. Spiced Lamb Koftas with Tahini Sauce
Want a quick, crowd-pleasing lamb dish? Spiced lamb koftas with tahini sauce bring bold Middle Eastern flavor to your table. You get juicy bites and fresh herbs. The warm spices lift every mouthful. A smooth tahini sauce adds a creamy, nutty finish. Eat them with flatbread and a bright salad for a complete meal.
Recipe at a glance
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 15 minutes
– Total Time: 30 minutes
– Calories: about 320 per serving
Ingredients
– For koftas:
– 500g ground lamb
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp paprika
– Salt and pepper, to taste
– Fresh parsley and mint, chopped
– For the tahini sauce:
– 3 tbsp tahini
– Juice of 1 lemon
– Water, as needed
– Salt, to taste
Step-by-step instructions
1) Preheat grill or oven to 200°C (400°F).
2) Mix lamb, onion, garlic, cumin, coriander, paprika, salt, and pepper until just combined.
3) Shape into oval koftas and place on a tray.
4) Grill or bake 15 minutes, turning once.
5) Whisk tahini, lemon juice, water, and salt until smooth.
6) Serve hot with tahini sauce, parsley, mint, flatbread, and salad.
Best results
– Soak skewers in water for 30 minutes if you use them.
– Do not overmix the meat; keep koftas tender.
Frequently Asked Questions
1) Can I use beef instead of lamb? Yes, but the taste and texture change.
2) How should I serve these? In pita or flatbread with veggies and extra tahini.
3. Moroccan Lamb Tagine with Apricots
Craving a cozy tagine that bursts with warm spices and sweet apricots? This Moroccan lamb tagine delivers. Tender meat melts, and the sauce thickens as it slow simmers. It looks impressive and fills the kitchen with aroma. Here is why it works: slow cooking deepens flavor and keeps the lamb tender. It’s a dinner that smiles back at you.
Complete recipe details
– Servings: 6
– Prep Time: 30 minutes
– Cook Time: 2 hours
– Total Time: 2 hours 30 minutes
– Calories: About 470 per serving
Ingredients
– 1 kg lamb shoulder, chunks
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 2 tsp ground ginger
– 1 tsp cinnamon
– 1 tsp cumin
– 1 cup dried apricots, halved
– 400 ml chicken broth
– Salt and pepper, to taste
– Olive oil for cooking
Step-by-Step Instructions
1. Heat olive oil in a large tagine or Dutch oven over medium heat.
2. Brown the lamb on all sides, then remove.
3. In the same pot, sauté onion and garlic until soft.
4. Stir in ginger, cinnamon, cumin, salt, and pepper until fragrant.
5. Return lamb; add apricots and broth.
6. Cover; simmer 1.5 to 2 hours until lamb is tender.
7. Serve with couscous and chopped parsley.
Tips
– Let the tagine rest a few minutes before serving.
– Adjust sweetness by adding more or fewer apricots.
4. Herb-Crusted Lamb Chops with Yogurt Dip
Want a lamb dish that looks fancy but is simple tonight? A herb crust wakes the meat with rosemary, thyme, and parsley. A tangy yogurt dip keeps it bright and juicy. You can grill for a smoky edge or bake for even cooking, then serve with roasted vegetables for a complete meal.
Here is why this recipe works: fresh herbs perfume the crust. The yogurt dip adds creaminess and balance.
Ingredients
– 8 lamb chops, frenched
– 1 cup fresh herbs (parsley, rosemary, thyme), chopped
– 2 garlic cloves, minced
– 1 cup Greek yogurt
– Juice of 1 lemon
– Salt and pepper, to taste
– Olive oil for brushing
Step-by-step instructions
1. Preheat the grill or oven to medium-high heat.
2. In a bowl, mix chopped herbs, garlic, salt, and pepper.
3. Brush the lamb chops with olive oil, then coat with the herb mixture.
4. Grill or bake 4–5 minutes per side for medium-rare.
5. In a separate bowl, whisk Greek yogurt with lemon juice, salt, and pepper.
6. Serve the chops hot with the yogurt dip on the side.
Best results
– Let the chops rest for 5 minutes before serving to keep juices in.
– Try a mix of herbs to suit your taste.
5. Lamb and Eggplant Stew
Looking for a cozy supper that fills the kitchen with warm scents and simple cleanup? This lamb and eggplant stew fits the bill. You get fork-tender lamb, creamy eggplant, and bright tomatoes, all wrapped in a comforting spice blend. The eggplant soaks up the meat juices, making every bite rich and satisfying. It works for weeknights or weekend gatherings and can be prepped ahead.
Why you’ll love it
– One-pot comfort that keeps the kitchen tidy
– Easy to scale for a crowd or left overs
– Great for meal prep and easy reheating
Recipe at a glance
– Servings: 4
– Prep Time: 20 minutes
– Cook Time: 1 hour
– Total Time: 1 hour 20 minutes
– Calories: About 480 per serving
– Protein: 35 g
– Fat: 27 g
– Carbohydrates: 20 g
Ingredients
– 500 g lamb, cut into cubes
– 1 large eggplant, diced
– 1 onion, chopped
– 3 garlic cloves, minced
– 400 g canned diced tomatoes
– 1 tsp cumin
– 1 tsp coriander
– 2 tbsp olive oil
– Salt and pepper, to taste
Step-by-Step Instructions
1) Heat olive oil in a large pot over medium heat.
2) Sauté onions and garlic until soft, about 5 minutes.
3) Add lamb cubes and brown on all sides.
4) Stir in eggplant, tomatoes, cumin, coriander, salt, and pepper.
5) Cover and simmer 45 minutes to 1 hour, until lamb is tender and flavors meld.
6) Serve hot, with a drizzle of olive oil and fresh herbs.
Best results
– Choose firm eggplant for the right texture.
– Let the stew rest 15–20 minutes before serving to deepen flavors.
Frequently Asked Questions
1) Can I use other vegetables? Yes, zucchini or bell peppers work well too.
2) What should I serve with it? Crusty bread or steamed rice make a complete meal.
Comfort food doesn’t have to be complicated. With Ottolenghi lamb recipes, like this lamb and eggplant stew, you can create warm, flavorful meals that bring everyone to the table – effortlessly!
6. Grilled Lamb Kebabs with Mint Yogurt
You want an easy, tasty kebab that stays juicy on the grill. These Grilled Lamb Kebabs with Mint Yogurt deliver. The mint yogurt adds a bright finish that cuts the richness. They work for a weeknight dinner or a weekend barbecue.
Complete recipe details
Servings: 4
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Calories: about 350 per serving
Ingredients:
– 600 g lamb, cut into cubes
– 2 tbsp olive oil
– 2 tsp paprika
– 1 tsp cumin
– Salt and pepper, to taste
Mint yogurt:
– 1 cup Greek yogurt
– 1/2 cup fresh mint, chopped
– Juice of 1 lemon
– Salt, to taste
Step-by-step:
1. In a bowl, mix lamb cubes with olive oil, paprika, cumin, salt, and pepper.
2. Marinate for at least 30 minutes, or overnight in the fridge for deeper flavor.
3. In another bowl, stir together yogurt, mint, lemon juice, and a pinch of salt.
4. Preheat the grill to medium-high. Thread lamb onto skewers.
5. Grill about 10 minutes, turning once, until the meat is cooked through and nicely charred.
6. Serve hot with mint yogurt on the side.
Tips for best results:
– Use metal skewers for easy handling.
– If you use wooden skewers, soak them for 30 minutes before grilling.
7. Lamb Shawarma with Garlic Sauce
Craving a bold lamb shawarma you can whip up at home? You want big flavor without a long, fussy process. This version uses a simple spice rub and a creamy garlic sauce that brings everything together. Bake the lamb in the oven for a tender center with a hint of caramel on the edges.
Ingredients
– For the lamb:
– 1 kg lamb shoulder, thinly sliced
– 3 garlic cloves, minced
– 2 tsp ground cumin
– 2 tsp ground coriander
– 1 tsp paprika
– Salt and pepper, to taste
– For the garlic sauce:
– 1 cup mayonnaise
– 2 garlic cloves, minced
– Juice of 1 lemon
– Salt, to taste
– To serve:
– Pita bread
– Fresh toppings: chopped tomatoes, cucumber, lettuce
– Optional extras: pickled radishes
Step-by-step making process
1) Mix the lamb with garlic, cumin, coriander, paprika, salt, and pepper until every slice shines with spice.
2) Marinate for at least 1 hour. If you can, chill overnight for deeper flavor.
3) Heat the oven to 200°C (400°F).
4) Lay the spiced lamb on a baking sheet. Roast for about 30–40 minutes, until cooked and the edges look lightly browned.
5) While the lamb roasts, whisk together mayonnaise, garlic, lemon juice, and a pinch of salt to make the garlic sauce.
6) Warm the pita, then fill with lamb slices. Add toppings, splash on the garlic sauce, and roll up.
– For best results, use a meat thermometer to check doneness.
– Toast the pita lightly before serving for extra crunch.
– If you prefer chicken, this same method works nicely with thinly sliced chicken breast or thigh.
8. Lamb Biryani with Saffron
You want a lamb biryani that fills the room with warmth and flavor. You want saffron to color the rice and lift the aroma. The lamb stays tender while the rice absorbs spices. This one-pot meal is comforting and easy to pull off for family or guests. It’s a dish you can finish in something you already know how to make without fuss.
Ingredients
– 500 g lamb, cut into pieces
– 2 cups basmati rice
– 1 onion, thinly sliced
– 3 garlic cloves, minced
– 1 tsp saffron threads soaked in 2 tbsp warm water
– 2 tsp garam masala
– 4 cups chicken broth
– Salt and pepper, to taste
– Fresh cilantro, chopped for garnish
Step-by-Step Instructions
1) Rinse the basmati rice until the water runs clear, then soak for 30 minutes.
2) In a large pot, sauté onions and garlic until translucent.
3) Add the lamb pieces and brown on all sides.
4) Stir in saffron with its water, garam masala, salt, and pepper.
5) Pour in the chicken broth and bring to a boil.
6) Add the soaked rice, cover, and simmer on low for 25–30 minutes until the rice is cooked and fluffy.
7) Fluff with a fork and garnish with cilantro before serving.
For best results
– Let the biryani rest 10 minutes to meld the flavors.
– Adjust spices to suit your taste.
A warm, fragrant lamb biryani isn’t just a meal—it’s an invitation to gather, share stories, and savor every bite. With saffron and spices, every spoonful brings comfort to the table!
9. Braised Lamb Shanks with Red Wine
Want a meal that feels fancy but stays simple to make? Braised lamb shanks in red wine give you warmth, depth, and a wow moment at the table. The slow cook breaks the meat down for a tender bite and a sauce that coats every piece. You’ll taste a stew with elegance you can pull off on a weekend or a weeknight.
Here is why this method works. Slow simmer breaks down tough fibers and builds a glossy, rich sauce you can savor with every bite. You get maximum flavor from simple ingredients.
Recipe Overview
– Servings: 4
– Prep Time: 20 minutes
– Cook Time: 2 hours
– Total Time: 2 hours 20 minutes
– Calories: About 600 per serving
Nutrition Information
– Protein: 45g
– Fat: 35g
– Carbohydrates: 10g
Ingredients
– 4 lamb shanks
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks, sliced
– 4 cloves garlic, minced
– 500 ml red wine
– 2 cups beef broth
– 2 sprigs rosemary
– Olive oil for cooking
Step-by-Step Instructions
1. Preheat oven to 160°C (320°F).
2. Heat olive oil in a large Dutch oven over medium heat.
3. Brown lamb shanks on all sides, then remove and set aside.
4. In the same pot, sauté onion, carrot, celery, and garlic until softened.
5. Return shanks to the pot, pour in red wine and beef broth.
6. Add rosemary and bring to a simmer.
7. Cover and bake for 2 hours, until tender.
8. Serve with the reduced sauce over creamy polenta or mashed potatoes.
For Best Results
– Let the dish rest a few minutes before serving to deepen flavors.
– Leftover sauce can be cooled and used on pasta or risotto.
Frequently Asked Questions
1. Can I use white wine instead of red?
– Red wine gives a richer flavor; you can substitute if needed.
2. What should I serve with braised lamb shanks?
– Creamy polenta or mashed potatoes work well.
Slow-cooked to perfection, braised lamb shanks in red wine transform simple ingredients into a gourmet experience. Elevate your weeknight dinners with a dish that feels fancy but is surprisingly easy to make!
10. Cumin-Spiced Lamb Burgers with Feta
You want a burger that stays juicy and full of flavor. Cumin-warmed lamb gives a meaty, earthy bite. A crumble of feta adds salty creaminess on top. It all comes together in a grilled patty that shines at any backyard cookout.
Recipe Overview
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 10 minutes
– Total Time: 25 minutes
– Calories: Approximately 450 per serving
Nutrition Information
– Protein: 30g
– Fat: 28g
– Carbohydrates: 18g
Ingredients
– 500g ground lamb
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper, to taste
– 4 burger buns
– 100g feta cheese, crumbled
– Fresh lettuce, tomato, and onion for serving
Step-by-Step Instructions
1. In a large bowl, mix lamb, cumin, paprika, salt, and pepper.
2. Shape the mix into 4 equal patties.
3. Preheat the grill to medium-high or heat a grill pan.
4. Grill the patties about 5 minutes per side, until done.
5. Toast buns, then top patties with feta and fresh vegetables.
for Best Results
– Do not press down on the burgers while cooking to keep them juicy.
– Try different herbs or spices after your first batch to find your favorite twist.
Frequently Asked Questions
1. Can I grill indoors?
– Yes. Use a grill pan on the stove if needed.
2. What can I substitute for lamb?
– Ground beef or turkey work as alternatives.
Next steps: set the table, fire up the grill, and enjoy a simple, flavorful meal in minutes.
11. Lamb and Chickpea Stew
Want a cozy, reliable weeknight meal? Here is why this Lamb and Chickpea Stew works. It brings warmth in one pot. It pairs tender lamb with chickpeas and earthy spices for a filling, healthy dish. It serves four and uses simple pantry staples. Simmering makes the flavors meld, and the dish gains depth as it rests.
Ingredients
– 500g lamb, cubed
– 1 can (400g) chickpeas, drained
– 1 onion, chopped
– 2 garlic cloves, minced
– 2 tsp ground cumin
– 1 tsp paprika
– 4 cups chicken broth
– Salt and pepper
– Olive oil
Step-by-step
1. In a large pot, heat a splash of olive oil over medium heat.
2. Sauté onion and garlic until soft.
3. Add lamb; brown on all sides.
4. Stir in chickpeas, cumin, paprika, salt, pepper.
5. Add broth; bring to a simmer.
6. Cover; cook about 45 minutes, until lamb is tender.
7. Serve hot, with crusty bread or rice.
Pair with crusty bread to soak every drop.
For best results
– Use homemade broth for a richer base.
– Let the stew rest 5 minutes before serving.
Frequently Asked Questions
1. Can I add vegetables? Yes, carrots and peppers work.
2. How long to store? Refrigerate up to 3 days in airtight container.
12. Lamb and Spinach Feta Pie
Craving a crowd‑pleasing pie that’s easy to pull together? This Lamb and Spinach Feta Pie delivers big flavor with simple steps. You get tender lamb, bright spinach, and creamy feta tucked into a crispy pastry crust. The result is satisfying and guud for gatherings or weeknight dinners. You can bake it now or prep ahead for a quick serve later.
Here is the complete recipe you can trust.
Ingredients
– 500 g ground lamb
– 200 g fresh spinach, chopped
– 100 g feta cheese, crumbled
– 1 onion, diced
– 2 garlic cloves, minced
– 1 egg, beaten (for glaze)
– Salt and pepper, to taste
– 2 sheets puff pastry
Step‑by‑step directions
1) Preheat the oven to 190°C (375°F).
2) Sauté onion and garlic until soft.
3) Add lamb; cook until browned. Stir in spinach and cook until wilted.
4) Remove from heat; mix in feta. Season with salt and pepper.
5) Roll out one sheet of pastry and line a pie dish.
6) Add the lamb mixture; cover with the second sheet. Seal edges well.
7) Brush the top with beaten egg and cut a few slits for steam.
8) Bake for about 35 minutes until the crust is golden and crisp.
9) Let the pie rest 10 minutes before slicing.
For best results
– Drain excess moisture from the spinach to keep the crust crisp.
– Let the pie cool a bit after baking for cleaner slices.
– Try different cheeses for new flavors.
Frequently Asked Questions
1) Can I make this ahead of time?
– Yes. Assemble, refrigerate, then bake when ready.
2) How should I store leftovers?
– Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
13. Spicy Lamb Chops with Pomegranate Glaze
If you want a fast, bold lamb dish, this fits. You get heat from spice and a glossy glaze that brings bright sweetness. The grill adds a smoky touch that makes every bite sing. Pair it with couscous or a simple salad to balance the richness.
Ingredients
– 8 lamb chops
– 1 cup pomegranate juice
– 1 tablespoon honey
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– Olive oil for brushing
Recipe details
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 15 minutes
– Total Time: 25 minutes
– Calories: about 400 per serving
– Protein: 36 g
– Fat: 28 g
– Carbs: 8 g
Step-by-step instructions
1) Simmer pomegranate juice and honey until you reduce it by half.
2) Rub the chops with cumin, salt, and pepper.
3) Heat the grill to medium-high and brush the grates with olive oil.
4) Grill 4–5 minutes per side for medium-rare.
5) Brush the chops with the glaze during the last minutes of grilling.
6) Serve hot, with more glaze drizzled over the meat.
Best results
– Let the chops rest a few minutes before serving.
– Garnish with fresh pomegranate seeds for a pop of color.
Frequently asked questions
1) Can I bake these instead of grilling?
– Yes. Bake at 400°F (200°C) for about 15 minutes.
2) What goes well with this dish?
– Couscous or quinoa make great sides.
14. Lamb and Zucchini Fritters
You’re after a light, flavorful bite that’s easy to make. These lamb and zucchini fritters hit the mark. Ground lamb meets grated zucchini for a moist center and crisp edges when fried. A cool yogurt sauce brightens every bite.
Complete recipe
– Servings: 4
– Prep Time: 20 minutes
– Cook Time: 10 minutes
– Total Time: 30 minutes
– Calories: Approximately 300 per serving
Nutrition information
– Protein: 25g
– Fat: 18g
– Carbohydrates: 10g
Ingredients
– 500g ground lamb
– 1 medium zucchini, grated
– 1 egg, beaten
– 1/2 cup breadcrumbs
– 1 tsp cumin
– Salt and pepper, to taste
– Olive oil for frying
– For the yogurt sauce:
– 1 cup Greek yogurt
– 1 clove garlic, minced
– Juice of 1 lemon
– Salt, to taste
Step-by-step instructions
1. Squeeze excess water from the grated zucchini, then pat dry.
2. In a bowl, mix lamb, zucchini, egg, breadcrumbs, cumin, salt, and pepper until just combined.
3. Shape the mixture into small patties, about 2 inches wide.
4. Heat a thin layer of olive oil in a skillet over medium heat.
5. Fry 3–4 minutes per side until golden and cooked through.
6. For the yogurt sauce, whisk yogurt, garlic, lemon juice, and salt in a small bowl.
7. Serve the fritters warm with the yogurt sauce on the side.
Best results
– Squeeze as much liquid as you can from the zucchini to avoid soggy bites.
– Keep finished fritters warm in a low oven while you finish the rest.
15. Lamb and Roasted Vegetable Salad
Looking for a lunch or dinner that feels both healthy and satisfying? This Lamb and Roasted Vegetable Salad delivers exactly that. You get tender lamb slices with a rainbow of roasted peppers, zucchini, and carrots. The veggies brown at the edges and keep their sweet flavor. A simple balsamic-Dijon dressing adds brightness that ties everything together. It travels well for meal prep and stays tasty in the fridge.
Ingredients
– 600g lamb, grilled or roasted, sliced
– 2 cups mixed vegetables (bell peppers, zucchini, carrots)
– 2 tbsp olive oil
– Salt and pepper, to taste
– For the dressing:
– 3 tbsp balsamic vinegar
– 2 tbsp olive oil
– 1 tsp Dijon mustard
– Salt and pepper
Instructions
1. Preheat oven to 200°C (400°F).
2. Toss vegetables with olive oil, salt, and pepper, and spread on a baking sheet.
3. Roast for 25–30 minutes until tender and lightly caramelized.
4. Whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
5. In a large bowl, combine roasted vegetables and sliced lamb.
6. Drizzle with dressing and toss to coat evenly. Serve warm or at room temperature.
Best results
– Swap vegetables based on what you have or what’s in season.
– Let the salad rest 10 minutes so flavors meld before serving.
Frequently Asked Questions
1. Can I use leftover lamb for this salad? Yes, it works great.
2. How should I store leftovers? Refrigerate in an airtight container for up to 3 days.
16. Lamb Stuffed Peppers
Craving a family-friendly dish like lamb stuffed peppers? They deliver color, aroma, and comfort in one bake. Ground lamb brings rich flavor, while rice and herbs add texture. Roasting the peppers mellow their sweetness and create a glossy finish. Serve with a cool yogurt dip or a bright salad to lift the spices. This Ottolenghi inspired idea looks impressive and is easy to make. Here is the complete recipe you can cook tonight.
Recipe Details
– Servings: 4
– Prep Time: 20 minutes
– Cook Time: 40 minutes
– Total Time: 1 hour
– Calories: Approximately 380 per serving
Ingredients
– 4 bell peppers (any color)
– 500g ground lamb
– 1 cup cooked rice
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 tsp cumin
– Salt and pepper, to taste
– Olive oil for drizzling
Steps
1. Preheat oven to 190°C (375°F).
2. Cut tops off peppers and remove seeds.
3. In a skillet, heat a little olive oil, then sauté onion and garlic until soft.
4. Add lamb; cook until browned, then stir in cooked rice, cumin, salt, and pepper.
5. Stuff the filling into the hollowed peppers and place them in a baking dish.
6. Drizzle with olive oil and bake 30-40 minutes until peppers are tender.
7. Serve hot with yogurt or a simple salad.
17. Lamb Ragout with Polenta
You want a cozy, crowd-pleasing lamb dish that’s easy to pull off on a weeknight. This Lamb Ragout with Polenta starts by browning the meat and building flavor with simple aromatics. The slow simmer makes the lamb tender and the sauce rich. Serve it over creamy polenta for a comforting plate that feels special.
Next steps.
Here is the complete recipe you can follow tonight.
Ingredients
– 600g lamb, cut into chunks
– 2 tbsp olive oil
– 1 onion, chopped
– 2 carrots, diced
– 3 garlic cloves, minced
– 1 can (400g) diced tomatoes
– 2 cups beef broth
– 1 tsp thyme
– Salt and pepper, to taste
– 1 cup polenta
– 2 cups water
Steps
1. Heat olive oil in a pot over medium heat. Sauté onion, carrot, and garlic until soft.
2. Add lamb chunks and brown on all sides.
3. Stir in tomatoes, beef broth, thyme, salt, and pepper. Bring to a gentle simmer.
4. Cover and cook about 1.5 hours until the lamb is tender.
5. In a separate pot, boil water. Whisk in polenta and cook until thick, stirring often.
6. Serve the ragout over the polenta. Let it rest a few minutes and garnish with fresh herbs if you like.
Tips
– Rest the sauce a few minutes before serving to deepen the flavor.
– If you want more bite, use shoulder or shank for the lamb.
18. Lamb Goulash with Paprika
You want a warm, filling dinner. Lamb goulash fits. It uses paprika for depth, with carrots, peppers, and onions. The lamb braises until tender and the sauce turns rich. Serve with crusty bread.
Here is why it works. Slow cooking breaks down the meat. Paprika adds depth. Veggies bring color and texture.
Recipe overview
– Servings: 6
– Prep time: 20 minutes
– Cook time: 2 hours
– Total time: 2 hours 20 minutes
– Calories: ~450 per serving
Ingredients
– 800g lamb, cubed
– 2 onions, chopped
– 2 carrots, diced
– 2 bell peppers, chopped
– 4 cloves garlic, minced
– 2 tbsp sweet paprika
– 4 cups beef broth
– Salt and pepper to taste
– Olive oil for cooking
Step-by-step
1. Heat olive oil in a large pot. Sauté onions and garlic until soft.
2. Add lamb and brown on all sides.
3. Stir in carrots, peppers, paprika, salt, and pepper.
4. Pour in broth. Simmer and cover for 2 hours.
5. Taste and serve hot with herbs.
Best results
– Use good paprika.
– Let it rest 10-15 minutes before serving.
19. Lamb and Potato Gratin
Craving a lamb dish that feels special but is easy to pull off? This Lamb and Potato Gratin hits the mark. You get tender lamb, creamy potatoes, and a golden cheese crust. It makes a striking centerpiece for a cozy dinner.
Recipe details
– Servings: 6
– Prep Time: 30 minutes
– Cook Time: 60 minutes
– Total Time: 1 hour 30 minutes
Ingredients
– 500g ground lamb
– 4 large potatoes, thinly sliced
– 2 cups heavy cream
– 2 cups grated cheese (cheddar or your choice)
– Salt and pepper to taste
Step-by-step instructions
1. Preheat oven to 180°C (350°F).
2. Brown the ground lamb in a skillet; season with salt and pepper.
3. In a greased baking dish, layer potatoes, half the cheese, and cooked lamb. Repeat the layers, ending with potatoes on top.
4. Pour the cream over the top and scatter the remaining cheese.
5. Cover with foil and bake for 30 minutes. Remove foil and bake another 30 minutes until the top is golden and bubbly.
6. Rest a few minutes before serving.
Tips
– Use a mandoline for even potato slices.
– Let the gratin rest before cutting to keep its shape.
20. Lamb Tacos with Avocado Salsa
You want a quick, tasty dinner that feels fresh and new.
Lamb Tacos with Avocado Salsa deliver that with ease.
This Ottolenghi inspired idea blends spiced lamb with creamy avocado and bright lime.
It works for weeknights or casual gatherings, and you can tweak toppings to fit your mood.
Ingredients
– 500 g ground lamb
– 8 small tortillas
– 1 avocado, diced
– 1 tomato, diced
– 1/4 red onion, finely chopped
– 1 lime, juiced
– Salt and pepper to taste
– Optional toppings: cilantro, shredded cheese, or sour cream
Steps
1. Heat a skillet over medium heat and crumble in the lamb. Cook until brown. Season with salt and pepper.
2. Next, in a bowl, mix avocado, tomato, red onion, lime juice, and a pinch of salt.
3. Warm tortillas in a dry pan until soft.
4. Fill tortillas with lamb and top with avocado salsa. Add cilantro or cheese if you like.
5. Serve with lime wedges.
21. Lamb and Lentil Soup
You want a warm, filling soup that eases a tired day. This lamb and lentil soup gives you real flavor in every bowl. The lamb stays tender and the lentils thicken the broth for a hearty finish. You can make a big pot once and have meals for the week. Serve with crusty bread for a simple, satisfying meal.
Ingredients
– 500 g lamb, cut into chunks
– 1 cup lentils, rinsed
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, chopped
– 4 cups chicken broth
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrot, and celery; cook until soft.
3. Stir in lamb; brown all over.
4. Add garlic, lentils, broth, salt, and pepper.
5. Bring to a boil, then simmer about 45 minutes until lentils are tender.
6. Ladle hot soup into bowls and, if you like, garnish with herbs.
Best results
– Use homemade broth for deeper flavor.
– Taste and adjust salt and pepper to your liking.
Quick FAQ
– Can I freeze this soup? Yes, up to 3 months.
– What adds depth? A bay leaf or a pinch of thyme during simmer.
22. Lamb Bolognese with Pappardelle
Looking for a lamb pasta dish that feels cozy and special? This Lamb Bolognese with pappardelle gives a rich, comforting bite with a unique lamb flavor. The long simmering builds depth, and the wide noodles catch every sauce swirl. It’s perfect for family dinners or a dinner party that still feels homey.
Here is why you’ll love it:
– Simple steps, big flavor
– A meaty sauce that stays tender
– Crowd-pleasing pasta with a silky finish
Ingredients
– 500 g ground lamb
– 1 onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 800 g canned tomatoes
– 300 g pappardelle pasta
– Salt and pepper, to taste
– Olive oil for cooking
Steps
1. In a large pot, heat olive oil. Sauté onion, carrot, and celery until soft.
2. Add garlic and lamb; cook until browned.
3. Stir in tomatoes with salt and pepper. Let it simmer about 1 hour.
4. Cook pappardelle according to package directions.
5. Spoon sauce over the pasta and top with Parmesan.
Tips
– Let the sauce rest 10 minutes before serving to mellow flavors.
– Taste and adjust salt after simmering.
23. Spicy Lamb Meatballs with Tomato Sauce
Want a dish that works as an appetizer or a hearty dinner? Spicy Lamb Meatballs with Tomato Sauce deliver. The lamb stays juicy from the bake, and the sauce blends the spices with tangy tomato. A touch of chili adds heat without overpowering the meat. You can roll the meatballs ahead and bake when guests arrive, then simmer in sauce for easy serving. It scales up for a crowd and pairs with crusty bread or pasta.
Ingredients
– 500 g ground lamb
– 1 tsp chili flakes
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 400 g can crushed tomatoes
– 1 tsp ground cumin
– Salt and pepper to taste
Step-by-step instructions
1. Preheat oven to 200°C (400°F).
2. In a bowl, mix lamb, chili flakes, onion, garlic, cumin, salt, and pepper. Form small meatballs.
3. Bake on a parchment-lined sheet for 20 minutes.
4. Warm crushed tomatoes in a saucepan. Add baked meatballs and simmer 10 minutes.
5. Serve hot with crusty bread or over pasta.
Tips
– Keep the mix light to keep meatballs tender.
– For more heat, add a pinch of chili powder or fresh chili.
– Leftovers store in the fridge for up to 2 days.
24. Lamb and Spinach Curry
Craving a cozy curry that warms the kitchen and your family? This Lamb and Spinach Curry brings tender meat, creamy coconut, and bright greens to one pot. The aroma of onion, garlic, and spices fills the room as the lamb braises. It’s hearty but not heavy, and you can dial the heat to your taste.
– Recipe Snapshot
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 40 minutes
– Total Time: 55 minutes
– Calories: About 500 per serving
Ingredients
– 500 g lamb, cubed
– 1 onion, chopped
– 2 garlic cloves, minced
– 400 ml coconut milk
– 2 cups fresh spinach
– 2 tsp curry powder
– Salt and pepper, to taste
– 1–2 tsp olive oil for cooking
Step-by-Step
1. In a large pot, heat olive oil. Sauté onion and garlic until soft.
2. Add lamb and brown on all sides.
3. Stir in curry powder, salt, and pepper. Cook for another minute.
4. Pour in coconut milk and bring to a gentle simmer.
5. Add spinach, cover, and cook 15–20 minutes until the lamb is tender.
6. Serve hot with basmati rice or warm naan.
Next steps and tips:
– Adjust the curry level to your taste. Add a pinch of chili if you like heat.
– Garnish with a little chopped cilantro for fresh aroma.
Want easy pairings? Basmati rice or naan are classic choices that soak up the sauce and balance the spices.
A cozy night in deserves a cozy meal! Dive into the heartwarming flavors of Ottolenghi’s Lamb and Spinach Curry – where tender lamb meets vibrant greens in a creamy, comforting hug for your taste buds.
25. Lamb and Feta Stuffed Zucchini
You want a healthy, tasty dinner that feels special but is easy to make. This Lamb and Feta Stuffed Zucchini hits the mark. The warm lamb pairs with tangy feta, all tucked into tender zucchini. It bakes up with a golden top and a comforting scent that says “dinner is ready.”
Here is why this works: it packs big flavor in manageable steps and uses simple ingredients you likely have on hand. It looks great on the plate, too, like little Mediterranean boats ready to sail to your table. You can serve it with a dollop of yogurt or a bright salad to finish the meal.
Ingredients
– 4 medium zucchinis, halved lengthwise
– 500g ground lamb
– 100g feta cheese, crumbled
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 tsp oregano
– Salt and pepper, to taste
Step-by-step Instructions
1. Preheat the oven to 190°C (375°F). Line a baking sheet if you like.
2. Scoop out the centers of the zucchinis and save them.
3. In a skillet, sauté onion and garlic until soft, then add ground lamb and cook until browned.
4. Stir in the hollowed zucchini centers, feta, oregano, salt, and pepper.
5. Stuff the zucchini halves with the lamb mixture and place on the baking sheet.
6. Bake 30 minutes until zucchini is tender and the filling turns golden.
7. Serve hot with yogurt or a simple green salad.
Tips
– Choose firm zucchinis for a neat presentation.
– Add a pinch of red pepper flakes for a subtle warmth.
26. Lamb and Beetroot Salad
You want a light but filling Lamb and Beetroot Salad you can pull together fast. Roasted beets bring earthy sweetness, while tender lamb adds protein. Feta adds creaminess, greens give crunch, and a bright dressing ties it all together. This colorful bowl makes a simple meal feel special.
Here’s how to do it.
Complete recipe for Lamb and Beetroot Salad
Ingredients
– 400 g lamb, cooked and sliced
– 2 cups roasted beets, sliced
– 100 g feta cheese, crumbled
– 4 cups mixed greens
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions
1. Preheat the oven to 200°C (400°F). Roast beets until tender, about 40 minutes.
2. In a large bowl, combine mixed greens, lamb, and beets.
3. Drizzle with olive oil, season with salt and pepper, and toss gently.
4. Top with feta and serve. Optional: add fresh herbs like mint or dill.
For best results
– Use fresh herbs to boost aroma and flavor.
– Serve slightly warm for a cozy, satisfying bite.
27. Lamb Pita Pockets with Tzatziki
Craving a quick, tasty lamb dish that fits a busy day? Lamb Pita Pockets with Tzatziki bring bright Mediterranean flavors to a simple, portable meal. The lamb browns fast and stays juicy. This Ottolenghi-inspired combo blends lamb with fresh cucumber tzatziki for a balanced bite. Pita shells warm up fast and hug every filling.
Complete Recipe
Ingredients
– 500g ground lamb
– 4 pita breads
– 1 cucumber, grated and squeezed to remove extra water
– 1 cup Greek yogurt
– 1 garlic clove, minced
– Salt and pepper, to taste
– Optional: chopped fresh mint or dill, for extra aroma
Step-by-Step Instructions
1. In a skillet, brown the ground lamb over medium heat until no pink remains. Season with salt and pepper.
2. Make tzatziki: in a bowl, mix grated cucumber, yogurt, minced garlic, salt, and pepper.
3. Warm the pita breads in the oven or microwave until soft.
4. Stuff each pita with the warm lamb and a generous dollop of tzatziki. Add optional herbs if you like.
5. Serve right away for the best flavor.
For Best Results
– Use fresh herbs in the lamb for extra depth.
– Top with lettuce, tomato, or onion to suit your taste.
Frequently Asked Questions
1. Can I swap meats? Yes, you can use ground beef or chicken.
2. How long are leftovers good? Keep components separate in the fridge for up to 2 days.
28. Lamb and Mushroom Risotto
Want a dish that feels fancy but is easy to make at home? This Lamb and Mushroom Risotto is perfect for a cozy night in or a small celebration. The lamb adds rich flavor, the mushrooms bring earthiness, and the creamy rice pulls it all together. You’ll taste comfort in every bite.
Ingredients
– 500g lamb, cut into small pieces
– 1 cup Arborio rice
– 1 onion, chopped
– 2 garlic cloves, minced
– 300g mushrooms, sliced
– 4 cups chicken broth
– 1/2 cup white wine
– Salt and pepper, to taste
– Olive oil for cooking
– Parmesan cheese, for serving
Step-by-step
1. In a pot, heat olive oil. Sauté onion and garlic until soft.
2. Add lamb and brown it well.
3. Stir in mushrooms and cook until tender.
4. Add Arborio rice. Cook for 2 minutes, stirring constantly.
5. Pour in white wine. Let it simmer until absorbed.
6. Begin adding broth a ladle at a time. Stir until each addition is absorbed before the next.
7. When the rice is creamy and al dente, season with salt and pepper. Stir in Parmesan and serve.
For best results
– Stir often to keep the texture smooth and creamy.
– Use homemade broth if you can for deeper flavor.
Frequently asked questions
1) Can I make this vegetarian? Yes. Use extra mushrooms and vegetable broth in place of lamb and chicken broth.
2) How should I store leftovers? Cool, then refrigerate in an airtight container for up to 3 days.
Conclusion
From slow-roasted classics to quick and innovative dishes, lamb is a wonderfully versatile ingredient that shines in Yotam Ottolenghi’s recipes. Each dish celebrated here brings unique flavors and inspired techniques that promise to tantalize your taste buds and bring a taste of the Mediterranean to your table.
These 28+ lamb recipes not only showcase the richness of lamb but also highlight how vibrant and rewarding cooking can be in your kitchen. Embrace these flavorful creations and infuse your meals with the warmth and joy of Mediterranean-inspired cooking.
Frequently Asked Questions
What Makes Ottolenghi Lamb Recipes Unique?
Ottolenghi’s lamb recipes stand out due to their vibrant use of spices, herbs, and citrus, which create layers of flavor that are both comforting and exciting. His Mediterranean-inspired dishes often combine traditional techniques with modern twists, ensuring that each bite feels like a celebration of taste and creativity.
Whether it’s a slow-roasted lamb or a spiced kofta, every recipe captures the essence of Middle Eastern cuisine while making it accessible and enjoyable for everyone.
Are These Lamb Recipes Suitable for Beginners?
Absolutely! Many of the Ottolenghi lamb recipes featured are designed to be approachable, even for novice cooks. With clear instructions and straightforward ingredients, you can confidently prepare gourmet lamb meals that impress your guests without feeling overwhelmed.
For example, dishes like herb-crusted lamb chops or lamb tacos are simple yet deliver exceptional flavor, making them perfect for anyone looking to explore cooking lamb.
Can I Make These Recipes Ahead of Time?
Yes, many of the flavorful lamb recipes can be prepared ahead of time, allowing for convenient meal planning. Dishes like lamb and chickpea stew or braised lamb shanks actually benefit from resting, as the flavors meld beautifully over time.
Just be sure to store them properly in airtight containers in the fridge, and reheat gently to maintain that tender, mouth-watering quality!
What Sides Pair Well with Ottolenghi Lamb Dishes?
Ottolenghi lamb dishes pair wonderfully with a variety of sides that enhance their Mediterranean flair. Think about serving them alongside couscous, roasted vegetables, or a fresh salad. For example, a lamb shawarma goes great with tzatziki and pita, while a Moroccan lamb tagine is perfect with fluffy couscous to soak up those delicious juices.
These combinations not only complement the lamb but also create a well-rounded meal that your family and guests will love!
Where Can I Find Ingredients for Ottolenghi Lamb Recipes?
Most of the ingredients for Ottolenghi lamb recipes can be easily found at your local grocery store. Look for high-quality lamb cuts, fresh herbs, and vibrant spices that are staples in Middle Eastern cuisine. For more specialty items like sumac, tahini, or pomegranate molasses, you might want to check out local markets or specialty food stores.
Additionally, online grocery services often carry a wide selection of these ingredients, making it convenient to gather everything you need for your gourmet lamb meals.
Related Topics
Ottolenghi lamb recipes
Middle Eastern cuisine
gourmet lamb meals
slow-roasted lamb
easy lamb dishes
spiced lamb recipes
lamb tagine
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weeknight meals
flavorful lamb
cozy lamb recipes
