Recipes

Our lamb is delicious, tender, and easy to cook. Here are a few of our favorite easy-but-fancy ways to enjoy each cut.

Garlic & Herb Roasted Loin Chops

Cut: Loin Chops

Thick, juicy loin chops rubbed with garlic, thyme, and rosemary, seared golden and finished in the oven. Steakhouse-worthy with almost no work.

Time: Prep 10 min (plus 30 min to marinate) · Cook about 20 min
Serves: 4

Ingredients

  • 6 lamb loin chops, 1 to 1¼ inches thick
  • 4 large garlic cloves, finely grated
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp fresh rosemary leaves, lightly crushed
  • 1½ tsp kosher salt
  • ½ tsp black pepper
  • 2 Tbsp olive oil, divided

Steps

  1. In a big bowl, stir together the garlic, thyme, rosemary, salt, pepper, and 1 Tbsp of the oil. Toss the chops in it until coated.
  2. Let them sit on the counter for 30 minutes to an hour while you make your sides. Heat the oven to 400°F.
  3. Heat the remaining oil in a cast-iron skillet over medium-high. Lay the chops in without crowding and brown them, 3 to 4 minutes per side.
  4. Slide the whole skillet into the oven and roast about 10 minutes, until the chops reach your favorite doneness.
  5. Move them to a platter, cover loosely, and let them rest 5 minutes before serving.

Inspired by: Herb-Roasted Lamb Chops on Bon Appétit

Seared Shoulder Chops with Za'atar Tomato Sauce

Cut: Shoulder Chops

Rich, flavorful shoulder chops on a bed of warm, herby tomato sauce. Five ingredients and done in about 20 minutes.

Time: Prep 5 min · Cook about 15 min
Serves: 4

Ingredients

  • 4 lamb shoulder chops, ¾ to 1 inch thick
  • 1 can (28 oz) whole plum tomatoes in purée
  • ¼ cup za'atar (a Middle Eastern thyme-sesame blend, in most spice aisles)
  • 3 Tbsp olive oil, divided
  • 1 large garlic clove, pressed or minced
  • Salt and black pepper

Steps

  1. Put the tomatoes and their purée in a saucepan with the za'atar, 2 Tbsp of the oil, and the garlic.
  2. Bring it to a boil over medium-high, then let it bubble about 10 minutes, stirring and crushing the tomatoes with your spoon, until thick. Season with salt and pepper.
  3. While the sauce cooks, season the chops on both sides with salt and pepper.
  4. Heat the last 1 Tbsp of oil in a large skillet over medium-high. Cook the chops until nicely browned, about 5 minutes per side for medium-rare.
  5. Spoon the warm sauce onto plates, set a chop on top, and serve.

Inspired by: Lamb Shoulder Chops with Tomatoes and Za'atar on Bon Appétit

Grilled Leg Steaks with Lemon-Herb Butter

Cut: Leg Steaks

Simply seasoned leg steaks hot off the grill, brushed with melted garlic, lemon, and herb butter. Elegant enough for company, easy enough for a Tuesday.

Time: Prep 10 min · Cook about 10 min
Serves: 4

Ingredients

  • 4 to 6 lamb leg steaks, ¾ to 1 inch thick
  • Salt and black pepper
  • ½ cup (1 stick) unsalted butter, softened
  • 3 garlic cloves, chopped
  • 2 Tbsp lemon juice, plus a lemon for serving
  • 1 Tbsp fresh rosemary, chopped
  • 1 Tbsp fresh thyme, chopped
  • 1 Tbsp coarsely cracked black pepper

Steps

  1. Mash the butter with the garlic, lemon juice, rosemary, thyme, cracked pepper, and a pinch of salt. Chill it until about 15 minutes before cooking.
  2. Heat the grill to medium-high. Season the steaks well on both sides with salt and pepper.
  3. Grill the steaks 4 to 5 minutes per side, to your favorite doneness.
  4. Meanwhile, melt the herb butter in a small skillet or pan.
  5. Take the steaks off the grill and brush them generously with the butter. Let them rest 4 to 5 minutes, then finish with a squeeze of fresh lemon.

Inspired by: Herb Butter American Lamb Steaks on American Lamb Board

Garlic-Rosemary Rib Chops

Cut: Rib Chops

Little "lollipop" chops with a garlicky rosemary rub and a hint of heat. Pan-seared in minutes and made for a pretty platter.

Time: Prep 10 min (plus 30 min to marinate) · Cook about 12 min
Serves: 6 (about 3 chops each)

Ingredients

  • 18 small lamb rib chops
  • 2 Tbsp minced garlic
  • 1½ Tbsp fresh rosemary, chopped (or 2 tsp dried)
  • 1 tsp crushed red pepper flakes
  • Salt
  • 3 Tbsp olive oil, divided
  • Fresh rosemary sprigs for the platter (optional)

Steps

  1. Mix the garlic, rosemary, and red pepper flakes in a small bowl.
  2. Rub a little of the mixture on both sides of every chop, then sprinkle with salt.
  3. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  4. Heat half the oil in a large heavy skillet over medium heat. Cook half the chops about 3 minutes per side for medium-rare, then move them to a platter and tent with foil.
  5. Repeat with the rest of the oil and chops. Tuck rosemary sprigs around the platter and serve.

Inspired by: Pan-Fried Lamb Chops with Rosemary and Garlic on Epicurious

Yogurt & Mint Lamb Kabobs

Cut: Kabob Meat

Tender lamb cubes in a bright yogurt, mint, and lemon marinade, grilled with red onion and zucchini. Fresh, colorful, and perfect for a backyard dinner.

Time: Prep 15 min (plus 4 to 8 hours to marinate) · Cook about 10 min
Serves: 4 to 6

Ingredients

  • 2 lb lamb kabob meat, in 1½-inch cubes
  • 1 cup plain yogurt
  • ¼ cup lemon juice plus 1 tsp lemon zest
  • 2 Tbsp olive oil
  • ½ cup packed fresh mint leaves
  • ¼ cup packed fresh cilantro leaves
  • 6 garlic cloves, minced
  • 1 Tbsp kosher salt
  • 1 Tbsp sweet paprika
  • 1 Tbsp black pepper
  • 1 large red onion, cut in 1½-inch pieces
  • 1 large zucchini, halved lengthwise and cut in 1-inch pieces
  • Skewers (soak wooden ones in water 30 minutes)

Steps

  1. Blend the yogurt, lemon juice and zest, oil, mint, cilantro, garlic, salt, paprika, and pepper until smooth.
  2. Put the lamb in a zip-top bag, pour in the marinade, seal, and refrigerate 4 to 8 hours.
  3. Thread the lamb onto skewers, alternating with pieces of onion and zucchini.
  4. Heat the grill to high and oil the grates.
  5. Grill the kabobs, turning, until browned all over, about 4 to 5 minutes per side.
  6. Let them rest 5 minutes, then serve.

Inspired by: Yogurt- and Mint-Marinated Lamb Skewers on Serious Eats

Bonus: Spring Lamb Stew with Little Onions & Thyme

Cut: Stew Meat

A cozy one-pot stew of tender lamb, potatoes, carrots, and sweet little onions in a thyme-scented gravy. Only about 20 minutes of hands-on work.

Time: Prep 15 min · Cook about 1½ hours (mostly hands-off)
Serves: 4

Ingredients

  • 1 lb lamb stew meat
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 12 small boiling or pearl onions, peeled
  • 5 medium russet potatoes, peeled and quartered
  • 2 large carrots, cut in 1-inch pieces
  • A few bay leaves
  • 2 tsp dried thyme
  • 2 cups beef broth
  • ½ cup chopped fresh parsley
  • Salt and black pepper

Steps

  1. Season the lamb with salt and pepper. Melt the butter in a Dutch oven over high heat and brown the lamb, about 5 minutes.
  2. Sprinkle in the flour and stir for 2 minutes.
  3. Add the onions, potatoes, carrots, bay leaves, and thyme and stir for another 2 minutes.
  4. Pour in the broth and bring to a boil. Turn the heat to medium-low, cover, and simmer gently for about an hour.
  5. Uncover and simmer about 15 minutes more, until the gravy thickens and everything is very tender.
  6. Remove the bay leaves, stir in the parsley, and season to taste.

Inspired by: Spring Lamb Stew on Epicurious

Cooking tip: an instant-read thermometer takes the guesswork out. Many cooks pull lamb at about 130°F for medium-rare; the USDA recommends cooking whole cuts to 145°F with a 3-minute rest.