Lamb: 10 recipes to cook it

Baked, pan-fried or scottadito: among our recipes with lamb you will surely find the one that's right for you.

Lamb is considered a rather fine cut of meat and is the protagonist of many traditional Italian dishes. Each region has its own recipes, which are usually cooked on the occasion of the most important religious holidays . Lamb in Easter recipes is a must in almost all of Italy, but this doesn't mean that it can't be prepared at other times of the year as well. Let's find out together how to cook lamb in the oven, pan-fried or grilled, between traditional recipes and new combinations .

How to cook lamb: recipes

Contrary to what one might think, cooking lamb is quite simple . It is true that we often see it as the protagonist of refined dishes, where cooking is the judge, but know that with our advice, no one will stop you anymore. Whether it's Easter, Christmas or a Sunday with the family , every occasion is a good one to prepare a recipe with lamb.

• Lamb with potatoes
• Baked ribs
• Scottadito ribs
• Pan-fried lamb
• Lamb In Wet
• Leg of lamb
• Ragù
• Skewers
• Sardinian panada
• Lamb Cacciatore

Baked lamb

If you decide to cook lamb in the oven, play it safe. This is undoubtedly one of the simplest preparations you can try your hand at and, even if you are not a great lamb cooking expert, you will hardly go wrong. In any case, you can always get yourself a cooking thermometer: 60°C is the internal temperature that the meat must reach to be cooked to perfection.

Ingredients for 4 people:

• 500 g of lamb
• 2 cloves of garlic
• 1 sprig of rosemary
• 3 bay leaves
• 1 glass of red wine
• Extra virgin olive oil to taste
• Vegetable broth to taste
• Salt and Pepper To Taste
• 300 g of new potatoes to taste

First, sprinkle the meat with oil and marinate it with garlic, bay leaves and rosemary for 2 hours in the fridge. Then transfer it to an ovenproof dish and cook it at 200°C for 20 minutes , then deglaze with the wine and put it back in the oven for another 40 minutes at the same temperature. If necessary, sprinkle with broth and, only when cooked, season with salt and pepper. The potatoes , cut in half, should be added about 30 minutes before the end of cooking: in this way you will have a second course and side dish ready in one go.

Baked lamb chops

Similar to the previous preparation, that of the lamb chops in the oven is much faster . You don't need many ingredients to flavor this fine cut of meat and once you understand how to clean the bones, you're done.

Ingredients for 4 people:

• 800 g of lamb chops
• 4 tablespoons of oil
• 1 clove of garlic
• 1 organic lemon
• 2 sprigs of rosemary
• 2 sage leaves
• Salt to taste
• pepper as needed

First remove any traces of fat then, with a knife, make incisions between one cutlet and another and push the meat downwards. Now that the bone is well cleaned, put the rack of lamb in a baking dish, drizzle it with oil and season with garlic, lemon zest, sage and rosemary. Marinate in the fridge for 2 hours before cooking. Season with salt and pepper and bake at 200°C for 50 minutes , but first cover each bone with aluminum foil to prevent it from burning.

Grilled lamb chops

This typical dish of Lazio cuisine takes its name from the fact that once cooked, the scottadito lamb chops are really difficult to hold in your hand . However, their simple flavor makes them one of the most popular recipes.

Ingredients for 4 people:

• 8 lamb chops
• 1 sprig of rosemary
• 2 cloves of garlic
• 2 tablespoons of EVO oil
• Salt to taste
• pepper as needed

Before proceeding with cooking, marinate the ribs for at least an hour in oil, garlic and rosemary. Then heat a grill pan and cook them for two minutes on each side: be careful not to overdo it or they will become dry and dry. Serve them immediately completing with a pinch of salt and one of pepper.

Pan-fried lamb

It gives a certain comfort to have the cooking under control so if you want to try your hand at a relatively simple recipe , try the pan-fried lamb chops . Few ingredients and lots of flavor for a truly delicious second course.

• 800 g of lamb chops
• 1 clove of garlic
• 1 sprig of rosemary
• 2 tablespoons of olive oil
• Salt to taste
• flour to taste

First, coat the lamb ribs in the flour, then brown them in a pan with the garlic, rosemary and oil. Once they are well browned on both sides, cover and cook over low heat for 20 minutes . If necessary, you can add hot broth to bring it to the boil. Finally, just before serving, season with salt and pepper.

If you are looking for particular flavours, we advise you to try lamb with myrtle : you will be amazed by how well the flavors go together!

Lamb In Wet

Also in this case it is meat cooked in a pan but, unlike the previous recipe, the stewed lamb is prepared as a sort of stew . The addition of artichokes completes the dish and makes it a refined and elegant second course.

Ingredients for 4 people:

• 1 kg of lamb already cut
• 4 fresh artichokes
• 3 cloves of garlic
• rosemary and bay leaf
• 4 dried tomatoes
• 2 fresh spring onions
• 1 glass of white wine
• extra virgin olive oil
• water to taste
• Salt to taste

First, brown the meat in the oil, then add the aromatic mince prepared with garlic, bay leaf, rosemary and spring onion. Deglaze with the white wine then add the cleaned artichokes , the cherry tomatoes and about a glass of water. Season with salt and cook for the next 20 minutes , stirring occasionally.

An even tastier version can be prepared by following our lamb with vegetables recipe. This sort of stew is perfect to accompany polenta or mashed potatoes.

Leg Of Lamb Baked

Are you looking for a lamb recipe that requires minimal effort to prepare? Baked leg of lamb is for you. You can cook it while you dedicate yourself to other preparations and after about an hour it is ready to be shared on the table.

Ingredients for 4 people:

• 1 leg of lamb of 1 kg
• 2 sprigs of rosemary
• 4 sage leaves
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Salt to taste
• Pepper as needed

First, finely chop the rosemary, sage and garlic and massage the meat . Also help yourself with a little oil, which will keep the cut tender on the inside and crunchy on the outside. Marinate everything for at least an hour then cook the leg at 190°C for an hour . If you like, you can cook some potatoes together.

Lamb ragout

Perfect for seasoning a first course of fresh pasta , lamb ragout is simple to prepare and really very tasty. It can also be prepared white , for a more delicate flavour, but we guarantee you that our recipe blended with red wine is truly amazing.

Ingredients for 4 people:

• 300 g of lamb meat
• 1 onion
• 1 carrot
• 1 stalk of celery
• 1 bay leaf
• 500 g of peeled tomatoes
• 1 glass of red wine
• 300 ml of vegetable broth
• evo oil to taste
• Salt to taste

First, prepare a sautéed celery, carrot and onion and brown it in a pan with the oil and bay leaf. Then add the minced lamb meat (use the appropriate utensil or ask the butcher to do it for you) and after browning it, add the wine . Add the crushed tomatoes, the broth and cook, seasoning with salt and pepper. It will take around 90 minutes but, just like traditional ragu, the longer it cooks the better.

Lamb skewers

There is no better way to pamper your guests than with a simple and tasty dish like lamb kebabs . They are more refined, so to speak, than the traditional ones and, thanks to the accompaniment with the yogurt sauce , you will feel an explosion of flavors in your mouth.

Ingredients for 4 people:

• 600 g of shoulder of lamb
• 1 teaspoon of paprika
• 1 teaspoon brown sugar
• 1 teaspoon of cumin seeds
• 1 sprig of rosemary
• 1 clove of garlic
• 1 cup of Greek yogurt
• 1 sprig of oregano (preferably fresh)
• extra virgin olive oil to taste
• pepper as needed
• Salt to taste

First, cut the meat into cubes of about 2 cm and transfer them to a container. Season them with finely chopped cumin seeds, garlic, paprika, rosemary, brown sugar (you can use a mortar or a small food processor) and oil and leave to marinate for about an hour in the refrigerator. Then thread them onto skewers, season with salt and pepper and cook for a total of 10 minutes on a hot plate , turning from time to time. Serve them with a yoghurt, oil and oregano sauce.

If you like the idea, we suggest you also try the lamb skewers with vegetables : they're perfect for cooking on the barbecue!

Sardinian panada

Which region could give us an amazing recipe with lamb if not Sardinia ? The Sardinian Panada is a sort of savory pie whose filling made with lamb, potatoes and other ingredients makes it a truly unique dish.

Ingredients for 6 people:

• 750 g of re-milled semolina
• 60 g of lard
• 10 g of salt
• 380ml of water
• 1.5 kg of lamb pulp
• 1 kg of potatoes
• 60 g of dried tomatoes
• 3 cloves of garlic
• 10 g of parsley
• 100 g of pecorino
• Salt to taste

First prepare the dough that will serve as a shell by mixing flour and lard first, then water and salt. Leave the dough to rest in the refrigerator for an hour and in the meantime prepare the filling which will be added raw. Cut meat and potatoes into two-centimetre cubes and season with finely chopped dried tomatoes, garlic and parsley. Add the flaked pecorino and mix well. Roll out about half of the dough to cover a cake mold of about 26 cm , pour the filling and close with another rolled out sheet. Cooking is rather prolonged: start with 30 minutes at 200°C then lower to 180°C and cook for another hour . We advise you to let it cool down before serving.

Lamb Cacciatore

Lamb Cacciatore is perhaps the dish that most invites you to eat a slipper. Perfect for cooking during the cold season, thanks to the particular combination of ingredients, it guarantees a full and delicious flavour . Unlike the traditional stew, about 30 minutes of cooking will be enough for the lamb stew.

Ingredients for 4 people:

• 800 g of lamb
• 300 g of peeled tomatoes
• 100ml of red wine
• 50 g of pitted black olives
• 4 tablespoons of EVO oil
• 1 sprig of rosemary
• 1 clove of garlic
• 3 bay leaves
• Salt and Pepper To Taste

First, cut the meat into two-centimeter pieces and brown it in a pan with the oil. Then add finely chopped rosemary and garlic and the black olives. After letting everything flavor for a few moments, blend with the wine and only when you no longer smell of alcohol add the peeled tomatoes and bay leaf. Season with salt and pepper and cook for about 30 minutes . Serve it hot.

What do you think of our lamb recipes? We are sure that you will not know which one to choose, they are so good and appetizing ! But at least now you know how to cook lamb!

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