We have enjoyed cooking with lamb for over 30 years.  Here are some of our favorite recipes.


Meatball Variations With Ground Lamb

1 lb ground lamb
1 beaten egg
3 Tablespoon finely chopped onion
3 cloves garlic chopped fine
1/2 cup chopped fresh cilantro
Mix above and make into walnut size meatballs.  Cook 375 convection for 20 minutes.

1 lb ground lamb
1 beaten egg
1/4 cup cracked wheat
3 T finely chopped onion
1/2 teaspoon black pepper
2 T Pecorino Romano grated cheese
Mix above and make into walnut size meatballs.  Cook 375 convection for 20 minutes.


1 lb ground lamb
1 beaten egg
1/4 cup bread crumbs
3 T finely chopped onion
1/2 cup chopped fresh mint

1 minced jalapeno
Mix above and make into walnut size meatballs.  Cook 375 convection for 20 minutes.


Stuffing Leaves With Ground Lamb

I love harvesting bags of large and tender wild grape leaves in late May and early June.  The leaves preserve well in a salty vinegar brine for later use as stuffing wrappers.  Kokusa mulberry leaves are huge, vibrant green, and not tough for many months. The Large Leaf Korean Perilla is a spicy herb that can a contain neatly wrapped spoonful of lamb filling.  Enclosing the filling in the leaves makes for a busy family activity.  Before using fresh leaves, immerse in a pot of simmering brine containing 4 parts water, 1 part vinegar, and 1/4 part salt without iodine. Remove pot from heat source a couple minutes later and let leaves sit in brine until use. Here are recipes starting with two pounds of ground lamb:

Version 1

​1 cup fresh chopped mint
2 medium onions chopped
2 cups white rice

Version 2

1 cup chopped dill weed
2 cups chopped mint leaves
3 medium onions chopped fine

2 cups white rice

Version 3

1 cup fresh chopped mint
3 medium onions chopped
20 nasturtium flowers chopped
1/2 t ground black pepper


Bake in covered dish coated with olive oil at 350 convection.  Use leaf brine and additional water to provide moisture during cooking for one hour.


Chili With Ground Lamb
1 lb pinto beans soaked and rinsed.  (Note that several rinses over 24 hours remove the oligosaccharides causing bean flatulence.  You can hasten the process by soaking and rinsing the beans with very hot water.)
1 lb ground lamb 
1 large can of crushed tomatoes 
1 T ground cumin
3 T chili powder – all brands taste different – McCormick works fine

2 bay leaves
1 t ground black pepper
2 T cooking oil
2 medium onions chopped
4 cloves of garlic minced
2 green bell peppers, coarsely chopped
1 fresh Jalapeno chopped fine
Boil pinto beans until tender, but not mushy, which is about 45 minutes to one hour.   Drain bean water.  Pan fry lamb and drain grease.  Add lamb to beans along with tomatoes and spices.   Add cooking oil to empty lamb pan and sauté onions until soft.  Add garlic and chopped peppers and cook until peppers are limp.  Add onions and peppers to chili and simmer on low heat.  A crockpot is helpful since it is easy to burn the chili.  You may need to add water during the cooking process.  Serve the chili with tortilla chips and enjoy leftover reheated chili
Optional: chopped fresh parsley or cilantro adds flavor and richness.


Leg of Lamb Recipes

Leg of Lamb with Anchovies and Vegetables
This recipe was inspired by a lamb recipe that appeared in a 2000 year issue AARP publication that my mother-in-law subscribed to.  I was most intrigued by the use of anchovies.  This method of cooking makes the lamb very tender.   The vegetables are very flavorful.  I brown the lamb and onions before guest show up.  Then I let the meal cook on the stove top, while I enjoy my guests.  I have a complete delicious dinner in a pot with a minimum of effort.

A half leg of lamb with the bone in
5 garlic cloves, peeled and slivered
2 t rosemary leaves fresh or dried
2 oz tin of anchovies in oil, salt added
olive oil for browning lamb and vegetables
5 small whole onions, peeled
1 lb carrots, peeled and chopped
4 medium potatoes, peeled 
small head of cabbage sliced in half 
1/2 t hot red pepper flakes
1/2 t black pepper

Marinate lamb at least two hours or up to three days refrigerated with garlic slivers, and anchovies in olive oil.  
Brown lamb on all sides using 2 T olive oil in 4- to 6-quart Dutch oven or heavy stewpot on the range.  Remove the browned roast.  Brown the whole onions as well until they have a caramelized coat on all sides. Return lamb roast to pot along with approximately three cups of water.   Add  carrots, potatoes, cabbage, hot red pepper flakes, and black pepper.  Cover Dutch oven and cook on low heat for about two hours until lamb is cooked and vegetables are tender.


Leg of Lamb With Apples and Lentils

1 leg of lamb
1 (16 ounce) package dried lentils soaked for a couple hours and rinsed
3 medium yellow onions, chopped

3 T olive oil
6 cloves cloves garlic, finely chopped
2 T fresh thyme leaves, finely chopped
6 apples, cored and diced, skins on is okay
1 cup red wine
1/2 cup fresh cilantro leaves, chopped
2 t freshly ground black pepper

Brown lamb all sides in Dutch oven.  Add olive oil if needed to prevent lamb from sticking. Saute onions in olive oil.  Add wine and 5 cups of water and all other ingredients.  Cover Dutch oven and simmer for a couple hours.  Serve with mashed potatoes.
An optional step is to Add a few chopped unskinned apples for the last 3 minutes to contribute some crunchiness texture.

Lamb Chop Recipes

6 Lamb Chops
juice from 2 lemons
1/4 cup finely chopped shallots
1/2 cup chopped fresh dill 
1/4 t black pepper
1/4 t salt
Marinate and grill or broil


​Lamb Stew Meat

​​Lamb, Lentil, and Rice Soup


3 lbs lamb stew meat
3 medium onions finely chopped
3 carrots, grated 
4 T minced fresh parsley 
2 bay leaves
3 T minced fresh celery leaves 
7 cloves of garlic, chopped 
1⁄4 cup olive oil 
1 T cumin 
1/4 t cinnamon 
1 t black pepper
1 lb lentils, soaked for a couple hours and rinsed 
1 cup white rice

6 cups of water and/or bone broth 

Heat 2 T of the olive oil and brown the stew meat.  Remove from pan and saute onions in remaining oil.  Add liquids and all other ingredients and simmer until lentils and rice are cooked.