The Best Lamb Recipes from Around the World (2024)

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

Grilled Rack of Lamb with Garlic and Herbs

At the Marketplace at Emerald Valley in Washington, Pennsylvania, lemon zest and fresh mint go into every lamb burger patty. A tangle of sweet balsamic onions, a hint of chile, and briny feta balance the charred meat and brioche bun. Ground lamb falls on the fattier side; if using a grill, watch out for flare-ups. Lamb Burger with Mint, Feta, and Balsamic Onions

Chunks of lamb shoulder are rubbed with spices and marinated with aromatics before hitting the grill in this easy kebab recipe. Get the recipe for Grilled Marinated Lamb Kebabs

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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 »

Seaweed-Crusted Rack of Lamb with Red Wine Sauce

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. Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint »

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 »

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 »

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Get the recipe for Kubdari »

Rack of Lamb with Rosemary and Thyme (December 2009)

This herb-adorned rack of lamb is seared then roasted at high heat for a crispy brown crust.

Turkish Yogurt and Brown Butter Tomato Sauce

Yogurt and tomato combine to create this delicious, creamy sauce with hints of peppery zest. This sauce is a main component to manti, a Turkish spiced lamb dumpling dish. Get the recipe for Turkish Yogurt and Brown Butter Tomato Sauce »

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) »

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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 »

Lamb Chops with Mint Salsa Verde

Grilled Lamb Chops with Tzatziki Sauce

Rosemary-Jerk Lamb Chops

Aromatic fresh rosemary sets the umami-rich marinade for these lamb loin chops apart. Get the recipe for Rosemary-Jerk Lamb Chops

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Chile and Cumin Lamb Kebabs (Yángròu chuàn)

Beef and Lamb Koftas with Mustard

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 »

Turmeric does double duty here: it goes into the lamb meatballs as well as the lemony broth they’re cooked in.

Grilled Lamb Chops with Ginger Sauce

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 »

Moroccan Meatballs with Arugula

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 »

Pakistani Slow-Cooked Lamb Stew (Dumbay Ki Nihari)

LAMB AND CAULIFLOWER STEW WITH HARISSA

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Greek Easter Soup

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) »

Grilled Lamb Chops and Squash with Herb Salad and Sunchokes

Roast Leg of Lamb with Herbs and Kale

roast lamb

Beet Stew with Lamb Meatballs

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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.

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) »

Honey-Braised Lamb Shanks (Mrouzia)

Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm)

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 »

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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 »

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.

Easter Lamb Pie

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 »

Roasted Rack Of Lamb with Roasted Pumpkin and Chickpea Salad

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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

Lebanese Lamb-Stuffed Eggplant (Batenjen Mehchi)

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.

The Best Lamb Recipes from Around the World (2024)

FAQs

Which country has the best tasting lamb? ›

New Zealand sheep are grass-fed throughout their lives, producing a more pronounced flavor. Typically humanely-raised and free-range sheep, they also tend to be leaner. Since it is slaughtered at a younger age and lacks grain feeding, it may have less marbling, but it is still very tender.

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What is the most popular lamb dish? ›

Lamb chops

This is the most popular lamb dish that is loved by many people around the world. Lamb chops are delicious, tender pieces of meat that are usually grilled or pan-fried. They are often served with vegetables or potatoes.

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What is the best lamb in the world? ›

Lumina Lamb is the culmination of a 15-year journey of exploration. Revered the world over for its delicate taste, tender texture, and reliable consistency. It's the perfect canvas for culinary masters to bring their breathtaking visions to life.

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What culture makes the best lamb? ›

Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage.

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What is the tastiest lamb meat? ›

Ribs. Of course, the ribs are the number one cut of lamb. The elegant crowd-favorite lamb chops and rack of lamb come from the rib cuts. According to Cooks Illustrated, cuts from the rib, including rack of lamb and rib chops, contain less fat than other lamb cuts and taste sweeter and milder.

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Is New Zealand lamb better than American lamb? ›

Due to its solely grass diet, New Zealand lamb has less fat than grain-fed or finished American lamb, per New Zealand Spring Lamb. It also has less calories for this reason, and is higher in omega-3 fatty acids.

How does Gordon Ramsay make lamb? ›

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

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What culture eats the most lamb? ›

Mongolia tops the region at 45.1 kg per person consumed annually. This insatiable appetite for lamb and mutton stems from a long-standing pastoral tradition. In comparison, Americans consume only . 5 kg per person yearly.

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What country is known for eating lamb? ›

According to the OECD, the consumption of sheep's meat—including both lamb and mutton—is most popular in Kazakhstan, Australia, and Turkey.

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Why is lamb not popular in us? ›

Because so few states in America initially raised sheep, the cost for lamb meat would be higher than other meats. This cost barrier prevented many Americans from even trying lamb meat. This initial barrier has made it difficult for lamb meat to gain popularity in the US.

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Is lamb healthier than beef? ›

If we look at fatty acids, like CLA and omega-3's, lamb comes out victorious and can be seen as marginally healthier. If we look at vitamins, like B12 and zinc, beef comes out victorious. The bottom line is both are excellent and both should be eaten with abundance!

Why is New Zealand lamb so cheap? ›

Grown naturally in the outdoors, New Zealand lamb has lower production costs. With no need for additional food, a greatly reduced chance of disease, and short distances to local processing plants, costs are kept down for Kiwi farmers.

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What makes lamb taste better? ›

It's such a distinctive flavor that it pairs well with nice, strong spices, as well as herbs. Coriander, fennel, garlic, shallot, ginger, lemon peel --I think those work really nicely with lamb. There are other herbs that are traditionally paired with lamb, like mint.

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Which is better Australian or American lamb? ›

The answer ultimately depends on personal preference. If you prefer a milder flavor and leaner meat, Australian lamb may be the better choice. If you prefer a richer, gamey flavor and don't mind spending a little extra money, Colorado lamb may be the way to go.

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Why is Colorado lamb better? ›

The leisurely and unhurried way of pasturing ensures proper growth of the lamb giving it superior meat. They are also fed with corn as a last touch to translate into good quality meat. The sheep are slaughtered young when they are between 6 to 11 months old for the exquisite meat.

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Why is New Zealand lamb better? ›

New Zealand lamb is naturally packed with goodness. Those perfect growing conditions result in a product which is deliciously tender, succulent, and naturally lean. Being free-range, grass-fed and free of additives and hormones guarantees that the Maimoa lamb you pick will be stacked with flavour.

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What country specializes in lamb? ›

Most of the Middle East is very fond of “lamb cuisine”. Countries that come to mind, is Greece, Cyprus, Turkey, Iran, Iraq, Afghanistan.

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Which country has the most delicious meat? ›

Argentine beef is widely regarded as the best beef globally, with its grass-fed and hormone-free farming methods resulting in leaner, healthier, and more flavorful meat.

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