Recipes

Classic Roast Lamb Shoulder (Serves 3–4)

Ingredients:

  • 1 lamb shoulder (about 2-4 lbs)
  • 4 cloves garlic, sliced or minced
  • 2 tablespoons fresh rosemary (or 1 tablespoon dried)
  • 1 lemon, halved
  • 3 tablespoons olive oil
  • Salt and black pepper
  • 1 cup broth or water
  • 3 carrots, chopped
  • 2 onions, quartered
  • 4 potatoes, chunked

Directions:

  1. Preheat your oven to 325°F.
  2. Pat the lamb dry, then rub with olive oil, salt, and pepper.
  3. Make small cuts in the meat and tuck in garlic slices and rosemary. Squeeze lemon juice over the top.
  4. Set the lamb in a granite roasting pan, surround it with vegetables, and pour in the broth.
  5. Roast covered for about 3½ to 4 hours, until the meat is tender.
  6. Remove the cover for the last 30 minutes to allow the meat to brown and crust.

As always, let the meat rest before carving.

Serve with the roasted vegetables.

 

Quick Ground Lamb Skillet Bowls

A fast weeknight meal that comes together in about 20 minutes.

Ingredients:

  • 1 lb ground lamb
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 2 cups cooked rice or roasted potatoes
  • Cherry tomatoes
  • Cucumber slices
  • Crumbled feta cheese
  • Fresh parsley (optional)

Instructions

  1. Heat a skillet over medium heat and brown the ground lamb with the onion.

  2. Add garlic, salt, pepper, oregano, and smoked paprika.

  3. Cook until the lamb is fully browned and slightly crispy.

  4. Build bowls with rice or potatoes as the base.

  5. Top with the lamb mixture, tomatoes, cucumbers, feta, and parsley.

Optional Sauce

Mix together:

  • plain Greek yogurt
  • lemon juice
  • pinch of salt
  • small amount of garlic

Spoon over the top before serving.

Simple, filling, and a great way to introduce people to cooking with lamb.