The best 10 recipes for lamb or quality meat requires care. Get inspired!

Lamb is still considered a traditional Easter dish.

As it is meat from young animals, it is highly valued and of high quality, and therefore it is very important to prepare it correctly.

We have prepared for you 10 luxurious recipes for lamb, according to which even a complete beginner can prepare it.

So let’s do it!

Easter leg of lamb

A luxurious lunch that doesn’t take much work and is such a treat. The perfect dish for Easter!

INGREDIENTS

• 2.5 kg leg of lamb with bone
• 4 cloves of garlic
• lemon juice
• rosemary
• 2 tablespoons of butter
• 500 ml of beef or vegetable broth
• salt and freshly ground pepper

METHOD

• Preheat the oven to 220 °C.
• We make holes in the leg with a narrow knife and insert sprigs of rosemary into the filled holes so that the leaves peek out.
• Rub the meat with butter, salt and pepper.
• We tie the thigh with kitchen twine to keep the shape.
• Bake for 20 minutes, pour over, lower the temperature to 180°C and bake for another hour.
• Served with potatoes covered with pastry.
• Spinach from nettles is also excellent.

Lamb loin with mushroom ragout

Lamb and mushrooms stewed with red wine, garlic and beef broth is an irresistible combination that has such a beautiful deep flavor that it will simply dazzle you!

INGREDIENTS

• 300 g of whole wheat pappardelle pasta
• 1 tablespoon of olive oil
• 350 g of boneless lamb loin, trimmed and cut into approx. centimeter-thick medallions
• 1/4 teaspoon each sea salt and freshly ground black pepper
• 350 g of various types of mushrooms (such as chanterelles, shiitake mushrooms and champignons), roughly chopped
• 3 cloves of garlic, chopped
• 2 cups of beef broth
• 1/2 cup dry red wine
• 8 dried tomatoes, cut into thin slices
• 2 tablespoons chopped fresh rosemary

METHOD

1. Heat the oil in a large skillet over medium-high heat.
2. Season the lamb with salt and pepper.
3. Place the meat in the pan and fry until browned on both sides, about 5 to 7 minutes for medium-rare or 7-9 minutes for medium. (We work in batches if necessary.)
4. Transfer the lamb to a plate and cover to keep warm.
5. Reduce heat to medium, add mushrooms and sauté, stirring frequently, until browned, about 7 to 10 minutes.
6. Add the garlic and sauté, stirring, until fragrant, 30 seconds.
7. Pour in the stock and wine and scrape up the fried pieces from the bottom of the pan.
8. Bring to a boil and cook until the liquid is reduced by one-third, about 3 minutes.
9. Add the pasta to the pan.
10. Cover and cook, stirring occasionally, until pasta is al dente, 4 to 5 minutes.
11. Return the lamb and any accumulated juices to the pan and reheat, about 1 minute.
12. Add tomatoes and rosemary and mix.
13. Enjoy your meal!

Easter lamb stew

This delicious lamb, vegetable and black olive stew dish is a must-try!

INGREDIENTS

• 1 kg of lamb
• 3 carrots
• 3 peppers
• 0.5 kg of potatoes
• a handful of basil
• Bay leaf
• 1 onion
• salt pepper
• ground paprika
• a handful of black olives
• 2 tablespoons of butter
• 1 tablespoon plain flour

METHOD

• Cut the lamb into cubes.
• Cut the peeled onion into larger pieces and sauté it in hot butter together with carrots and peppers.
• Next, add chopped and salted lamb meat to the pot and fry it.
• Cover the meat with water and add the potatoes and bay leaf.
• Remove the soft meat to a heated plate, dust the pastry with flour and fry.
• Finally, dilute it with a little cold water and bring to a boil, stirring constantly.
• We then put the meat back into the juice with the potatoes and vegetables, add salt and spices and olives and let it boil.
• Garnish the finished goulash with basil.

Roast lamb neck

Roast whole lamb neck with carrots, pickled onions and lots of fresh herbs, served over butter beans. It is a real delicacy!

INGREDIENTS

• 1 medium-sized whole lamb neck
• 4 large carrots, peeled and cut into fairly large pieces
• 6-8 pickled onions, cut in half lengthwise
• 2 whole garlic cloves, unpeeled
• 2 sprigs of thyme
• 1 sprig of rosemary
• 2 bay leaves (fresh, not dried)
• ½ cup of water
• salt and black pepper
• extra virgin olive oil
• 1 can of butter beans, drained
• a large handful of parsley, leaves only
• 1 lemon
• arugula, to serve

METHOD

1. Preheat the oven to 160 degrees Celsius.
2. Place the carrot and onion in a large baking dish with a lid.
3. Add sprigs of thyme, rosemary, bay leaves and garlic, drizzle lightly with olive oil, season with salt and pepper.
4. Heat a heavy-bottomed pan and add a little olive oil.
5. Salt the lamb neck and fry it in a pan.
6. Place the fried neck on top of the vegetables in a roasting pan, add water, cover and cook slowly for four hours.
7. The lamb neck should melt in your mouth after four hours.
8. Now stir in the butter beans (mash a few of them with a fork) and bake uncovered for another half hour.
9. Then we squeeze the garlic pulp into the vegetables, sprinkle it with lemon juice and taste whether it needs more salt and pepper.
10. Serve the whole lamb neck with beans and sprinkle with finely chopped parsley mixed with finely grated lemon zest.
11. Serve with a few rocket leaves seasoned with lemon juice and a little olive oil.

Lamb ribs

Lamb ribs with garlic, chilli, cranberries and fresh herbs are so much better than your favorite restaurant ribs. See for yourself!

INGREDIENTS

• 1 kg of lamb ribs
• 3 chili peppers
• cranberries
• 3 cloves of garlic
• a sprig of rosemary and thyme
• salt pepper
• cranberry sprigs
• 2 tablespoons of butter

METHOD

• Deep fry the salted and peppered ribs in butter.
• Take them out and fry finely chopped garlic, rosemary and thyme.
• Pour in the broth and let it boil for about 5 minutes.
• Place the meat, cranberry sprigs, cranberries and sauce in a roasting pan, cover and place in an oven heated to 150º C for 2.5 hours.
• Unfold and bake for another 40-60 minutes.
• We serve decorated pieces of roasted vegetables.

Lamb chops with lemon and garlic

Lamb chops marinated in a mixture of garlic, pepper and parsley, baked until soft, are beautifully juicy and you don’t have to be ashamed to serve them even to the most demanding guests.

INGREDIENTS

• 8 lamb chops
• 1 lemon
• 5 cloves of garlic
• salt pepper
• rosemary
• parsley
• 2 tablespoons of butter

METHOD

• Rub both sides of the lamb with halved lemon.
• Mix the garlic, pepper and chopped parsley and rub the mixture over the chops.
• Let it sit in the fridge overnight.
• Preheat the oven to 220º C.
• Put the chops in a greased baking dish.
• Bake rapidly for about four minutes, then reduce the temperature to 180 degrees, uncover and bake for 5 minutes.
• Finally, lower the temperature to 140º C and bake for 15 minutes.
• We serve with mashed potatoes.

Stewed leg of lamb in red wine with vegetables

Luxurious long stewed meat with vegetables and red wine, which melts in your mouth, can be served for example as a delicious dinner or a festive lunch. Serve with green beans and polenta.

INGREDIENTS

• 6 lamb shanks (about 2.5 kg in total)
• 2 tablespoons of olive oil
• 2 medium onions, chopped
• 3 large carrots, peeled and cut into rounds
• 10 cloves of garlic, chopped
• 1 (750 ml) bottle of dry red wine
• 1 can (800 ml) of chopped tomatoes with juice
• 400 ml of chicken stock
• 400 ml of beef broth
• 5 teaspoons of chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• 2 teaspoons of grated lemon peel

METHOD

1. Sprinkle the knuckles with salt and pepper.
2. Heat the oil in a large, heavy saucepan over medium-high heat.
3. In batches, add the pork knuckles to the pot and fry until browned on all sides, about 8 minutes.
4. Transfer the dumplings to a bowl.
5. Add onion, carrot and garlic to the pot and fry until golden, about 10 minutes.
6. Mix in all the remaining ingredients.
7. Return the dumplings to the pot and push down to submerge them.
8. Bring the liquid to a boil.
9. We reduce the temperature to medium low.
10. Cover and simmer until the meat is tender, about 2 hours.
11. Uncover the pot and simmer until the meat is tender, about 30 minutes longer.
12. Transfer the dumplings to a plate and cover with cling film.
13. Cook the sauce in a saucepan until thickened, about 15 minutes.
14. Season with salt and pepper.
15. Pour the sauce over the skewers and serve.

Easter lamb ribs with honey

Try another recipe for lamb ribs, this time baked in a marinade of honey, garlic and onions. You are guaranteed to enjoy it!

INGREDIENTS

• 1 kg of lamb ribs
• oil
• 2 cloves of garlic
• 2 spoons of honey
• 2 onions
• 2 bay leaves
• 4 pieces of fresh spices
• 2 cloves
• salt and ground pepper
• 2 teaspoons of hot pepper

METHOD

• Cut the ribs into parts, salt and pepper.
• In a bowl with a lid, pour oil, honey, add grated garlic and onion cut into quarters and disassembled into parts.
• Add the remaining spices, mix carefully, cover with a lid and leave to marinate for at least 3 hours.
• Then put it in a baking dish and pour a little water over the marinade and bake until golden.

Rosemary lamb chops

Rosemary goes well with lamb, so we have the following recipe for you. Meat roasted with bacon, onions, garlic and rosemary will delight your taste buds and your whole family will enjoy it!

INGREDIENTS

• 1 kg of lamb chops
• 3 tablespoons of oil
• 150 g of bacon
• 500 ml of broth
• 1 large onion
• 1 bunch of rosemary
• 1 clove of garlic
• salt and pepper

METHOD

• Cut the bacon into cubes and pour into the bottom of the baking dish.
• Add the peeled, roughly chopped onion.
• Rub the meat with a piece of garlic rubbed with salt.
• Add the cleaned meat, cut into individual chops.
• Before that, we pull the chops sharply on both sides in the pan (about 2 minutes on each side).
• Spread the rest of the garlic around the meat, add the rosemary sprigs, add a little more salt and pepper and pour the broth over it.
• Cover the baking tray, put it in the oven heated to 140 °C and bake for 40 minutes.
• Remove the finished meat and keep it warm.
• Boil the juice in a baking dish and reduce it by half.
• Cutlets and serve topped with juice with blackberry mash, avocado salad.

Lamb loin in red wine

Braised lamb in red wine is a popular delicacy, which is also incredibly easy to prepare. Don’t you believe? So let’s cook!

INGREDIENTS

• 750 g of lamb loin
• 50 g of butter
• 500 ml of broth
• 300 ml of red wine
• 4 tablespoons of tomato puree
• 6 balls of allspice and black pepper
• 3 bay leaves
• 2 cloves of garlic
• 2 onions
• ground pepper and salt
• a sprig of rosemary

METHOD

• Fry the roughly chopped onion in butter until golden.
• Clean, salt and pepper the meat.
• Allow the onion to be pulled from all sides
• Put the meat aside and add finely chopped garlic, all the spices and fry lightly.
• Add the puree and sauté for a while, pour in the wine, let it evaporate.
• Add the broth, boil the toasts, return the meat, cover with a lid and bake in an oven heated to 180-200 °C for approx. 20 minutes.
• Then uncover the lid and bake for approx. 30 minutes until the color is browned.
• Remove the soft meat, cut into slices and keep warm.
• Strain the juice and season.

We usually serve the lamb with variously prepared potatoes and a vegetable garnish made mainly from fresh vegetables or vegetable salads and pickled mushrooms.

Potato dumplings or steamed rice go well with the stewed lamb as a side dish.

Boiled or stewed potatoes in any way, American potatoes or mashed potatoes go well with prepared lamb dishes.

We recommend saffron, ginger and turmeric for seasoning.

It is good to supplement the meat and potatoes with a yogurt dip .

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