Lamb Recipes
42 recipes with lamb, including Lamb-Stuffed Vine Leaves (Sarmi), Pljeskavica and Shepherd's Pie. 0 take less than 30 minutes.
Lamb Rogan Josh
The Kashmiri lamb curry of Persian descent: lamb shoulder braised slowly in yoghurt with whole spices, fennel, ginger and Kashmiri chilli, which gives the sauce its deep red colour without fierce heat.
Uzbek Plov
Uzbekistan's national dish, cooked in a kazan for weddings and holidays — lamb, carrots cut into thick matchsticks and whole heads of garlic steamed with rice and cumin until every grain is glossy and separate.
Irish Stew
Ireland's plain, honest one-pot — lamb braised slowly with potatoes, onions, carrots and thyme in nothing but water, until some potatoes melt and thicken the broth while others hold their shape.
Harira
The Moroccan soup that breaks the Ramadan fast — lamb, lentils and chickpeas in a tomato broth spiced with ginger, cinnamon and turmeric, thickened at the end with a flour paste and finished with fresh coriander and lemon.
Moroccan Couscous with Seven Vegetables
Morocco's Friday couscous — fluffy steamed couscous heaped with lamb and seven vegetables simmered in a saffron, ginger and turmeric broth that is ladled over at the table. A whole family's meal from one pot.
Ghormeh Sabzi (Persian Herb Stew)
Iran's best-loved stew — lamb simmered for hours with a mass of fried herbs, kidney beans and whole dried limes until the sauce turns dark green, deep and sour. It is served over plain basmati rice.
Bosnian Burek (Spiral Meat Pie)
In Bosnia only the meat pie is called burek — thin pastry sheets rolled around minced beef and onion into long tubes, coiled into a round tin and baked crisp, with yoghurt alongside.
Fried Kibbeh
The Levant's national dish in its fried form — torpedo-shaped shells of fine bulgur pounded with lean lamb, filled with spiced minced lamb, onion and pine nuts and deep-fried until crisp.
Lahmacun (Turkish Minced-Meat Flatbread)
Turkey's paper-thin flatbread, spread with raw spiced minced lamb, tomato, pepper and parsley and baked in minutes in a very hot oven, then rolled up around lemon, parsley and onion.
Hünkar Beğendi (Lamb on Smoky Aubergine Cream)
The “sultan's delight” of Ottoman palace cooking — tender lamb stewed with tomato and peppers, spooned over a silky purée of flame-charred aubergine whisked into a cheesy béchamel.
Turkish Manti
Kayseri's tiny Turkish dumplings — thimble-sized parcels of spiced minced lamb, boiled and buried under garlic yoghurt and a sizzling red pepper butter, finished with dried mint and sumac.
Home-Style Döner Kebab
The Turkish rotisserie classic made in a home oven — spiced, marinated slices of lamb and beef stacked tightly on a skewer and roasted upright, then shaved thin and crisped, served in bread with salad and garlic yoghurt.
Adana Kebab
The fiery hand-minced lamb kebab of Adana in southern Turkey — lamb and its fat chopped with red pepper and chilli, pressed onto wide flat skewers and grilled over charcoal, served on lavash with sumac onions.
Lamb Kleftiko
The Greek “bandits' lamb” — lamb on the bone sealed in a parcel with potatoes, garlic, lemon, oregano and feta, then baked slowly for hours until the meat falls apart in its own steam and juices.
Iskender Kebab
Bursa's famous plate — thin slices of seared lamb over cubes of pide bread, soaked in a buttery tomato sauce, with cool yoghurt alongside and sizzling brown butter poured over at the table.
Shepherd's Pie
The British cottage classic — minced lamb braised with carrots, tomato and Worcestershire sauce under a ridged crust of buttery mash baked until golden. Made with beef mince, the same dish is called cottage pie.
Kurban Chorba
The soup cooked for a kurban, the communal offering of lamb shared on saints' days and village feasts — lamb simmered for hours with onion, peppers and rice, then finished with parsley and dried mint.
Pljeskavica
Serbia's national grill dish — a wide, thin patty of minced pork, beef and lamb kneaded with onion and left to rest overnight, then chargrilled and served with kajmak or lyutenitsa.
Kofta Kebab
Minced lamb worked with onion and spice until it binds, moulded onto skewers and grilled over high heat.
Lamb Kapama
A slowly baked lamb and sauerkraut layered casserole with rice and spiced sausage – an old Bulgarian Easter dish of extraordinary depth.
Lamb Gyuvech with Cherry Tomatoes
Lamb slow-roasted in a clay pot with burst cherry tomatoes, garlic and rosemary – fragrant, juicy and stunningly simple.
Lamb with Nettles and Rice
Lamb braised with fresh nettles and rice, finished with eggs and yoghurt – a typical spring Easter dish from the Rhodope Mountains.
Lamb-Stuffed Vine Leaves (Sarmi)
Tender vine leaves wrapped around a fragrant lamb and rice filling, simmered in a light tomato broth – a classic Easter delicacy.
Lamb Offal Roll (Drob Sarma)
A uniquely Bulgarian Easter dish – lamb offal mixed with rice and dill, wrapped in caul fat and roasted to a crisp golden finish.
Frequently asked questions
How many recipes with lamb are on svcs.bg?
42: 42 cooking recipes.
What is the quickest recipe with lamb?
Pljeskavica, in about 35 minutes. Lamb Liver Mousse (Easter Spread) (35 min) and Lamb Kebapche (35 min) are quick too.
What goes with lamb in these recipes?
Most often rice (12), yoghurt (12) and mince (10) (the number of recipes is in brackets).
How is a recipe with lamb chosen?
From its ingredient list, not its name: a recipe is here when its ingredients include lamb. Stocks, seasonings and lines like "water for the rice" don't count. The list updates itself with every new recipe.