11 Lamb Dinners So Tender and Flavorful They Feel Like a Holiday

Lamb is not just for Easter. It is rich, tender and full of flavor, and it shows up in some of the most loved dishes in the world, from Greek gyros to Moroccan tagines and Pakistani biryani. These lamb dinners range from 15 minute chops to slow Sunday braises, so there is something for every night and every budget. With the holidays coming, a few of them would make a beautiful centerpiece. Want more ideas for a big family meal? See our Sunday dinner classics. Let us get started..

Lamb Dinners Start With a Herb Crusted Rack of Lamb

Rack of lamb looks like the fanciest thing on any holiday table, but it is surprisingly easy. A coat of Dijon mustard holds a crust of garlic, rosemary, parsley and breadcrumbs that turns golden in a hot oven. In about 25 minutes you have juicy, rosy chops ready to slice. It is perfect for a special celebration or a cozy date night at home. When would you serve it: A) Christmas, B) Easter, or C) date night?

You will need: 2 racks of lamb (about 1 1/2 lb each), frenched, salt, pepper, 1 tbsp olive oil, 2 tbsp Dijon mustard, 1/2 cup panko, 3 cloves garlic minced, 1 tbsp chopped fresh rosemary, 2 tbsp chopped parsley, 2 tbsp melted butter

How to make it: Heat the oven to 425 F. Season the lamb and sear it fat side down in oil 3 minutes. Brush the top with mustard. Mix the panko, garlic, herbs and butter and press it onto the mustard. Roast 18 to 25 minutes until 135 F inside for medium rare or 145 F for medium. Rest 10 minutes, then slice between the bones.

Lamb Dinners for Sunday: Garlic and Rosemary Roast Leg

A roast leg of lamb is a showstopper that mostly cooks itself. Little slits are stuffed with garlic and rosemary, then the whole leg is rubbed with olive oil, lemon and salt. It roasts on a bed of onions and potatoes that soak up all the delicious drippings. Slice it thin at the table and pass the mint sauce or gravy. Is lamb a holiday tradition in your family?

You will need: 1 bone in leg of lamb (5 to 7 lb), 6 cloves garlic sliced, 3 sprigs rosemary, 3 tbsp olive oil, zest and juice of 1 lemon, 2 tsp salt, 1 tsp pepper, 2 lb potatoes chunked, 2 onions in wedges, 1 cup chicken broth

How to make it: Heat the oven to 425 F. Cut small slits all over the lamb and push in garlic slices and rosemary leaves. Rub with oil, lemon, salt and pepper. Put the potatoes, onions and broth in a roasting pan and set the lamb on top. Roast 20 minutes, then lower to 350 F and roast about 1 to 1 1/2 hours more until 135 F for medium rare. Rest 20 minutes before carving.

Garlic Rosemary Lamb Chops in 15 Minutes

Lamb chops are one of the quickest special occasion meals you can make. A short soak in olive oil, garlic, rosemary and lemon is all they need. Sear them in a hot skillet for just a few minutes per side so they stay pink and juicy in the middle. Pick them up by the bone and eat them like lollipops, nobody will judge. These are the fastest lamb dinners on the list.

You will need: 8 lamb rib or loin chops, 3 tbsp olive oil, 4 cloves garlic minced, 1 tbsp chopped fresh rosemary, 1 tsp dried oregano, zest of 1 lemon, 1 tsp salt, 1/2 tsp pepper, lemon wedges

How to make it: Mix the oil, garlic, rosemary, oregano, lemon zest, salt and pepper. Coat the chops and rest them 20 minutes at room temperature or up to 8 hours in the fridge. Heat a cast iron skillet over medium high heat. Sear the chops 3 to 4 minutes per side until 135 F for medium rare. Rest 5 minutes and serve with lemon.

Lamb Dinners Worth the Wait: Braised Lamb Shanks

Lamb shanks are a cheaper cut that turns meltingly tender after a long, slow braise. They simmer in red wine, tomatoes and herbs until the meat practically falls off the bone and the sauce turns rich and glossy. Serve one shank per person over creamy mashed potatoes or polenta so nothing goes to waste. It is the ultimate cozy weekend dinner when the weather turns cold.

You will need: 4 lamb shanks, salt, pepper, 2 tbsp flour, 2 tbsp olive oil, 1 onion, 2 carrots, 2 celery stalks diced, 4 cloves garlic, 2 tbsp tomato paste, 1 cup dry red wine or extra broth, 1 can (14 oz) crushed tomatoes, 2 cups beef broth, 2 sprigs rosemary, 3 sprigs thyme, 2 bay leaves

How to make it: Heat the oven to 325 F. Season and flour the shanks and brown them well in oil in a Dutch oven. Remove them, then cook the vegetables 6 minutes and add the garlic and tomato paste. Pour in the wine and simmer 2 minutes, then add the tomatoes, broth and herbs. Return the shanks, cover and braise 2 1/2 to 3 hours until very tender. Skim the fat and serve with the sauce.

Spiced Lamb Kofta Kebabs

Kofta are spiced ground meat kebabs loved across the Middle East, Turkey and South Asia. Ground lamb is mixed with onion, garlic, parsley, cumin, coriander and a little cinnamon, then shaped around skewers and grilled. They are juicy, fragrant and fun to eat. Wrap them in warm pita with tomato, cucumber and a creamy tahini or yogurt sauce. Have you ever tried kofta? They are one of the easiest lamb dinners to make for a crowd.

You will need: 2 lb ground lamb, 1 small onion grated, 3 cloves garlic minced, 1/2 cup chopped parsley, 2 tsp cumin, 2 tsp coriander, 1 tsp paprika, 1/2 tsp cinnamon, 1 1/2 tsp salt, 1/2 tsp pepper, pita, tomato, cucumber, yogurt or tahini sauce

How to make it: Squeeze the extra liquid from the grated onion. Mix everything except the serving items and chill 30 minutes. Shape the meat into long ovals around flat skewers. Grill or broil over medium high heat 8 to 10 minutes, turning, until browned and 160 F inside. Serve in pita with vegetables and sauce.

Lamb Dinners With Spice: Slow Simmered Lamb Curry

A slow simmered lamb curry fills the whole house with the smell of warm spices. Chunks of lamb shoulder cook gently in a sauce of onions, ginger, garlic, tomatoes and yogurt until they are fork tender. It is rich and deeply flavored without being too hot, and you can add more chili if you like. Serve it with basmati rice and naan. How spicy do you like it: A) mild, B) medium, or C) fiery?

You will need: 2 lb boneless lamb shoulder cubed, 1/2 cup plain yogurt, 2 tbsp oil, 2 onions finely chopped, 1 tbsp grated ginger, 5 cloves garlic, 2 tsp garam masala, 1 tsp cumin, 1 tsp coriander, 1 tsp turmeric, 1 tsp chili powder, 1 can (14 oz) diced tomatoes, 1 cup water, salt, cilantro

How to make it: Mix the lamb with the yogurt and half the spices and marinate 1 hour. Cook the onions in oil 10 minutes until golden. Add the ginger, garlic and remaining spices for 1 minute. Add the lamb and cook 5 minutes, then the tomatoes and water. Cover and simmer on low 1 1/2 hours until tender. Season and top with cilantro.

Festive Lamb Biryani

Biryani is a celebration dish in Pakistan and India, served at weddings, Eid and every big family gathering. Spiced, tender lamb is layered with fragrant basmati rice, golden fried onions, fresh mint and a drizzle of saffron milk, then steamed so every grain soaks up the flavor. It takes some time, but the moment you lift the lid is pure magic. Who makes the best biryani in your family?

You will need: 2 lb bone in lamb or mutton pieces, 1 cup plain yogurt, 2 tbsp biryani masala or garam masala, 1 tbsp ginger garlic paste, 1 tsp chili powder, 3 onions thinly sliced and fried golden, 1/2 cup oil or ghee, 3 cups basmati rice soaked 30 minutes, whole spices (bay leaf, cinnamon, cardamom, cloves), pinch of saffron in 1/4 cup warm milk, mint, cilantro, salt

How to make it: Marinate the lamb in the yogurt, masala, ginger garlic paste, chili, salt and half the fried onions for 1 hour. Cook it covered in a heavy pot with the oil 45 to 60 minutes until tender. Boil the rice with the whole spices and salt until about 70 percent cooked, then drain. Layer the rice over the lamb with mint, cilantro, the remaining onions and saffron milk. Cover tightly and steam on very low heat 20 minutes.

Lamb Dinners From Morocco: Lamb Tagine With Apricots

A Moroccan tagine is a sweet and savory stew named after the cone shaped clay pot it is cooked in. Do not have one? A Dutch oven works just fine. Lamb simmers with cinnamon, cumin, ginger and saffron, then dried apricots and honey are added for a gentle sweetness. Toasted almonds and fresh cilantro on top add crunch. Serve over fluffy couscous. Sweet and savory: love it or not for you?

You will need: 2 lb lamb shoulder cubed, 2 tbsp olive oil, 2 onions sliced, 3 cloves garlic, 1 tsp cinnamon, 1 tsp cumin, 1 tsp ground ginger, 1 tsp paprika, pinch of saffron, 2 cups chicken broth, 1 can chickpeas drained, 1 cup dried apricots, 1 tbsp honey, toasted almonds, cilantro, couscous

How to make it: Brown the lamb in oil in batches. Cook the onions 6 minutes, then add the garlic and spices for 1 minute. Return the lamb, add the broth, cover and simmer 1 1/2 hours. Add the chickpeas, apricots and honey and simmer 20 minutes more until the lamb is tender. Top with almonds and cilantro and serve over couscous.

Classic Irish Lamb Stew

Irish stew is simple, honest cooking at its best: lamb, potatoes, carrots and onions slowly simmered in broth with thyme. Some of the potatoes break down and naturally thicken the stew, so there is no need for flour. It is the kind of dinner that warms you from the inside on a rainy evening. Serve it with buttered soda bread. What would you add: A) more carrots, B) barley, or C) a splash of stout? Hearty lamb dinners like this taste even better the next day.

You will need: 2 1/2 lb lamb shoulder or neck in chunks, salt, pepper, 2 tbsp oil, 2 onions chunked, 4 carrots chunked, 2 1/2 lb potatoes (half waxy, half floury) chunked, 4 cups lamb or beef broth, 4 sprigs thyme, 2 bay leaves, parsley

How to make it: Season and brown the lamb in oil in batches. Add the onions and cook 5 minutes. Return the lamb with the broth, thyme and bay leaves and simmer covered 1 hour. Add the carrots and potatoes and simmer 45 minutes more until everything is tender and the stew has thickened. Season and top with parsley.

Homemade Lamb Gyro Plates

You do not need a giant rotating spit to make gyro meat at home. Ground lamb is blended with onion, garlic and oregano, baked like a loaf, then sliced thin and crisped in a skillet. Pile it on a plate with fries, sliced onions, tomatoes and plenty of cool tzatziki, or wrap it all in warm pita. It is a Greek diner favorite you can make on any night of the week.

You will need: 1 lb ground lamb, 1/2 lb ground beef, 1/2 onion grated and squeezed dry, 3 cloves garlic, 2 tsp dried oregano, 1 tsp dried rosemary, 1 tsp cumin, 1 1/2 tsp salt, 1/2 tsp pepper, pita, fries, tomato, red onion, tzatziki

How to make it: Heat the oven to 325 F. Blend the meats, onion, garlic and seasonings in a food processor until pasty. Press into a loaf pan and bake 45 to 60 minutes until 160 F. Rest, then slice very thin. Crisp the slices in a hot skillet 1 minute per side. Serve with fries, vegetables, tzatziki and pita.

Lamb Dinners on a Bun: Greek Lamb Burgers

Lamb makes an incredibly juicy, flavorful burger with a little Mediterranean twist. The patties are seasoned with garlic, oregano and a touch of cumin, then topped with crumbled feta, red onion and a big spoon of tzatziki. Grill them or cook them in a skillet. It is an easy way to try lamb if you are new to it. Would you ever go back to plain beef after this?

You will need: 1 1/2 lb ground lamb, 2 cloves garlic minced, 1 tsp dried oregano, 1/2 tsp cumin, 1 tsp salt, 1/2 tsp pepper, 4 brioche buns, 1/2 cup crumbled feta, sliced red onion, tomato, lettuce, tzatziki

How to make it: Gently mix the lamb with the garlic and seasonings and shape 4 patties with a dent in the center. Grill or cook in a skillet over medium high heat 4 to 5 minutes per side until 160 F inside. Toast the buns. Top the burgers with feta, red onion, tomato, lettuce and tzatziki.