How to Cook Lamb

Last Updated: September 3, 2020

Lamb is a tender, mouth-watering meat that can be prepared in a variety of ways, from roasting to grilling to braising. Read this article for three different recipes for cooked lamb.

Ingredients

Roasted Lamb with Garlic and Rosemary

For the Lamb:

1 bone-in leg of lamb (about 6 to 7 pounds)
8 cloves garlic, minced
1/4 cup fresh lemon juice
3 tablespoons fresh rosemary leaves, chopped
1 tablespoon salt
2 teaspoons coarsely ground black pepper

For the Sauce:

2 cups diced onions
2 cups chicken stock
1 cup fresh herbs (rosemary, chives, and parsley)
1 cup red wine

Total Time: 2 hours | Servings: 6-8

Traditional Basque Lamb Stew

1 lamb shoulder, cut into 2 inch (5.1 cm) pieces (about 3 1/2 pounds)
6 cloves garlic, peeled and crushed
1 tablespoon fresh rosemary, chopped
1/2 cup dry white wine
2 tablespoons extra-virgin olive oil
1 large onion, peeled and chopped
2 teaspoons sweet paprika
1 can roasted red bell peppers, cut into strips
1 large tomato, peeled, seeded, and chopped
2 tablespoons fresh parsley, chopped
1 bay leaf
1 cup dry, full-bodied red wine
1 cup chicken stock
Salt and pepper

Total Time: 4 hours | Servings: 4-6

Braised Lamb Shanks with Carrots and Potatoes

2 lamb shanks
2 tablespoons olive oil
1 medium yellow onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
4 medium potatoes, cut into 2-inch chunks
1 garlic clove, minced
1 1/4 cup beef stock
2 teaspoons fresh thyme
1 teaspoon fresh rosemary, chopped
1 teaspoon dried oregano
1 bay leaf
Salt and pepper

Total Time: 2 hours | Servings: 4

Method 1

Method 1 of 3:

Roasted Lamb with Garlic and Rosemary

1
Preheat the oven to 400 degrees F (204 degrees C). In a small bowl, combine the lemon juice, rosemary, garlic, salt, and pepper. Mix the ingredients together.
2
Rub the mixture over the surface of the meat. Place the lamb in a baking dish and roast it in the oven for 30 minutes.

Advertisement
3
Reduce the oven temperature to 350 degrees F (176 degrees C). Continue to cook the lamb for an additional hour (meat will be medium-rare).
- Allow the meat to rest for 10-15 minutes before carving and serving.
4
Make the sauce. Heat a skillet over medium-high heat, and then add the herbs, onions, and pan drippings. Mix in the chicken stock and wine, and continue to heat the ingredients until a sauce has formed.
- Scrape the bottom of the pan occasionally with a wooden spoon.
5
Slice up the lamb and transfer it to a serving dish. Drizzle the herb sauce on top and enjoy!

Method 2

Method 2 of 3:

Traditional Basque Lamb Stew

1
Combine the lamb and white wine in a medium-sized bowl. Add in the garlic cloves and rosemary, and then let the meat marinate for 2-3 hours.
2
Remove the lamb from the marinade and pat it dry. Heat the olive oil in a large, thick-bottomed pan over medium-high heat. Add the meat and cook until browned on each side (about 10 minutes total), adding salt as it cooks.
- Cook the meat in a single layer, doing one batch at a time.
3
Transfer the meat to a separate dish and set aside. Add the onions to the pan and cook for about 5 minutes, or until the onions are soft and golden brown. Mix in the garlic and cook for an additional minute.
- Scrape the bottom of the pan occasionally with a wooden spoon.
4
Add the meat, roasted peppers, tomatoes, bay leaf, parsley, and red wine to the pan and bring the mixture to a boil. Reduce the heat to medium and simmer, uncovered, for about 15 minutes.
5
Pour in the chicken stock and bring the mixture to a boil again. Reduce the heat to low and simmer, covered, for 2 to 2 1/2 hours.
- Meat should be very tender when finished.
6
Serve the stew warm, adding salt and pepper to taste.

Method 3

Method 3 of 3:

Braised Lamb Shanks with Carrots and Potatoes

1
Preheat the oven to 350 degrees F (176 degrees C). Heat olive oil in a large, thick-bottomed pan over medium-high heat.
2
Sprinkle the lamb shanks with salt and place them in the pot. Cook the meat on all sides until browned, and then transfer the shanks to a separate dish.
3
Combine the onions, carrots, and celery in the pot. Sauté the vegetables for about 5 minutes, stirring often, and then add the potatoes. Cook for an additional 2 minutes.
4
Return the lamb shanks to the pot along with the garlic and herbs. Add the stock and bring it to a simmer.
5
Remove the pot from heat, cover it with a lid, and bake it in the oven for 1 1/2 to 2 hours. The meat should be tender when finished.
6
Remove the lamb shanks from the pan. Separate the meat from the bones, and then return the meat to the pan.
7
Serve warm. Garnish with parsley if desired.