Some people refer to Lamb Cacciatore as Italian peasant food. If so, the peasants eat like kings! As with traditional cacciatore, the lamb is flavored with sweet onion, garlic, mushrooms, and bell peppers. Serve over linguine or pasta of choice for a hearty meal.
Herb Leg of lamb is marinated with herbs and spices, then roasted on a bed of carrots and leeks to bring out its natural, earthy flavor. Lamb is a traditional dish for Easter and Passover, but I love it year-round.
Lamb shanks are not very tender and require slow braising. The crockpot is the perfect choice to tenderize tough meat.
Pomegranate lamb reaches new levels of tenderness and taste after marinating in a mixture of pomegranate juice, red wine, and herbs. Oven-roast or grill.
Pomegranate Lamb Lollipops may look and taste like a gourmet dish, but only take minutes to cook. The secret is in the pomegranate herb marinade.
Irish American Lamb Stew is an Americanized version of the classic Irish Stew. Guinness stout gives richness and depth to this lamb stew without any hint of beer flavor. This is probably the most flavorful gravy you have ever tasted so do serve the stew with Irish mashed potatoes.
A creamy lemon sauce is the perfect finish for this classic Greek combination of stewed lamb and artichokes. The recipe uses canned artichoke hearts, so no need to wait until artichokes are in season. The crockpot ensures the most tender lamb you’ve ever tasted. Opa! The Author Says: “This is my version of a classic… Continue reading Lamb with Artichokes Recipe