Dig into this cozy meal of braised lamb shanks that is as comforting as a warm blanket on a snowy evening.
A hearty winter dish of Lamb Ragu Pappardelle is a delicious taste of Tuscany to pair with an IGT wine, Santa Cristina Rosso 2016, which provides another taste of the land.
These juicy, spicy harissa lamb burgers are going to be a hit at your next barbecue. Harissa mayo, pickled red onions and feta make this burger special.
Much thinner than the usual pizza, this Greek Lamb Flatbread is topped with a little feta, a garlic-mint sauce and a fresh vegetables for great crunch. A perfect meal or appetizer.
Baked Keema Samosa is a very famous Indian snack prepared using mutton keema and wheat flour with step by step photos. Here are both baked and fried versions. Also shared Keema Samosa recipe made using maida – all purpose flour.
Let these buttery, flaky lamb hand pie with bright flavors of the persillade do the work for you at your next party. Simply set them out with a bottle of wine and sit back and relax… or start prepping the next course.
Let these tender lamb bites with a creamy feta and thyme sauce melt in your mouth. Make ahead of time and have the perfect party appetizer ready to be served with a bottle of red wine
When thinking of lamb skewers and a zucchini cheese bake, perhaps your guess is that it may take a lot of time to prepare and cook. Don’t wait till the weekend to make this. Try this recipe and see just how easy it is!
Enjoy a casual summer brunch with tapas-style food that pair perfectly with late mornings, easy conversations and Vinho Verde wines from Casal Garcia. Check out the recipe for peach crostini and Greek salad cups with lamb proscuitto.
Bursting with bright flavors from tomatoes and cucumber, this grilled lamb with eggplant sauce and crispy chickpeas is a summer stunner that we can’t resist.
So tender, exquisitely seasoned, and dressed in a salad of bright-green herbs and crunchy seeds, this sous vide leg of lamb will stop the show at any special spring occasion.
When on vacation, dining at a hotel restaurant usually can never compare to venturing out to a local favorite. However, at Athen’s Sofitel Hotel Chef Theofanis Stathis creates a menu worth staying in for.
Lamb, cooked with balsamic, honey, and rosemary, served between brioche buns and topped with Castello’s havarti and caramelized onions for a fancy burger.
Start this on a lazy Sunday and allow to roast all day. Serve fall-off-the-bone meat with mint pesto and roasted vegetables for a completely satisfying meal
Slow and steady wins the race. It tastes great with goat cheese and results in a reflection of patience and quality ingredients with herb and citrus notes.
Try these lamb cutlets and a potato stew, a riff on patatas bravas and lamb lollipop commonly served in Salamanca with a beautiful glass of Rioja wine.
For a tasty mezze, take the time to make this eggplant dish. With crisp lamb and tart pomegranate, is is the perfect combination of flavors and textures.
Molly Malone sang of her cockles and wares through the streets of Dublin, but many have not tried the saltwater clams. Try these Dutch cockles with a spicy lamb sausage and a wine cream sauce.
The grassy flavor of this lamb burger combined with goat cheese, a crisp, fennel and mint slaw, and a bacon tomato jam are true culinary chemistry.