Lamb is often associated with holidays and special occasions, such as Easter, but it is actually quite versatile and can be enjoyed on any ordinary day. If you are tired of the same old proteins such as beef, chicken, pork, and seafood, it is time to switch things up with these delicious lamb dinner ideas that are perfect for family gatherings. From flavourful curries to hearty stews, these recipes will elevate your mid-week meals and add a touch of elegance to your table. So, let us dive into these beyond-easy lamb recipes!

1. Braised Lamb Shank 

Cooking time: 3 hours 

Ingredients

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 cup red wine
• 2 cups beef broth
• 1 can dice tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1. Preheat the oven to 325°F (160°C).
2. Season the lamb shanks with salt and pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Brown the lamb shanks on all sides and remove from the pot.
4. In the same pot, sauté the onion and garlic until softened.
5. Add the red wine and cook for 2 minutes, scraping the browned bits from the bottom of the pot.
6. Stir in the beef broth, diced tomatoes, tomato paste, and dried rosemary.
7. Return the lamb shanks to the pot and bring to a simmer.
8. Cover the pot and transfer to the oven. Cook for 2–3 hours, or until the meat is tender and falls off the bone.
9. Serve the braised lamb shanks with the sauce and your choice of side dishes.

2. Perfect Roast Lamb

Cooking time: 1 hour 30 minutes 

Ingredients

• 1 bone-in leg of lamb (about 5 pounds)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper.
3. Place the leg of lamb on a roasting rack in a roasting pan.
4. Rub the garlic and herb mixture all over the lamb, ensuring it is well coated.
5. Roast the lamb in the preheated oven for 20 minutes.
6. Reduce the oven temperature to 350°F (180°C) and continue roasting for another hour, or until the internal temperature reaches 145°F (63°C) for medium-rare.
7. Remove the lamb from the oven and let it rest for 15 minutes before carving.
8. Serve the roast lamb with your favourite side dishes.

3. Rack Of Lamb 

Cooking time: 35 minutes 

Ingredients

• 2 racks of lamb (8 chops each)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper.
3. Season the racks of lamb with salt and pepper.
4. Heat a large oven-safe frying-pan over high heat. Sear the lamb racks on all sides until browned.
5. Remove the frying-pan from the heat and brush the garlic and herb mixture all over the lamb.
6. Transfer the frying-pan to the preheated oven and roast for 20–25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
7. Remove the lamb from the oven and let it rest for 5 minutes before carving into chops.
8. Serve the rack of lamb with your favorite side dishes.

4. Moroccan Lamb Tagine 

Cooking time: 2 hours 

Ingredients

• 2 pounds boneless lamb shoulder, cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground paprika
• 1 cup chicken broth
• 1 cup diced tomatoes
• 1/2 cup dried apricots, chopped
• 1/2 cup pitted green olives
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the lamb cubes on all sides and remove from the pot.

2. In the same pot, sauté the onion and garlic until softened.

3. Add the ground cumin, coriander, cinnamon, ginger, turmeric, and paprika. Cook for 1 minute until fragrant.

4. Return the lamb cubes to the pot and stir to coat them in the spice mixture.

5. Pour in the chicken broth and diced tomatoes. Bring to a simmer.

6. Cover the pot and cook for 1 hour, stirring occasionally.

7. Stir in the dried apricots and green olives. Cook for another 30 minutes, or until the lamb is tender.

8. Season with salt and pepper to taste.

9. Serve the Moroccan lamb tagine overcooked couscous and garnish with fresh cilantro.

5. Lamb Stew 

Cooking time: 2 hours 

Ingredients

• 2 pounds boneless lamb shoulder, cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides and remove from the pot.
2. In the same pot, sauté the onion, carrots, celery, and garlic until softened.
3. Stir in the tomato paste and cook for 1 minute.
4. Return the lamb cubes to the pot and pour in the beef broth and red wine. Add the bay leaves and dried thyme.
5. Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally.
6. Remove the lid and continue cooking for another hour, or until the lamb is tender and the stew has thickened.
7. Season with salt and pepper to taste.
8. Serve the lamb stew hot, garnished with fresh parsley.

6. Roast Leg of Lamb

Cooking time: 2 hours 30 minutes

Ingredients

• 1 bone-in leg of lamb (about 8 pounds)
• 6 cloves garlic, minced
• 4 tablespoons fresh rosemary, chopped
• 4 tablespoons fresh thyme, chopped
• 4 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper.
3. Place the leg of lamb on a roasting rack in a roasting pan.
4. Make small incisions all over the lamb and insert slivers of garlic into the slits.
5. Rub the garlic and herb mixture all over the lamb, ensuring it's well coated.
6. Roast the lamb in the preheated oven for 2-2.5 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
7. Remove the lamb from the oven and let it rest for 15 minutes before carving.
8. Serve the roast leg of lamb with your favorite side dishes.

7. Slow-Cooker Easter Lamb 

Cooking time: 8 hours 

Ingredients

• 4 pounds boneless lamb leg
• 4 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 teaspoon mustard seeds
• 1 teaspoon black pepper
• Salt to taste

Instructions

1. In a small bowl, mix together the minced garlic, Dijon mustard, olive oil, dried rosemary, dried thyme, mustard seeds, black pepper, and salt.
2. Rub the garlic and herb mixture all over the lamb leg, ensuring it's well coated.
3. Place the lamb leg in a slow cooker and cook on low heat for 8 hours, or until the meat is tender and easily shreds.
4. Remove the lamb from the slow cooker and let it rest for 10 minutes before shredding.
5. Serve the slow-cooked Easter lamb with your choice of side dishes.

In addition to these lamb dinner ideas, don't forget to complement your meal with perfect sides like French onion baked potatoes, candied carrots, or saffron rice. And if you're looking for more lamb inspiration, be sure to check out our ground lamb recipes and leftover lamb recipes. Happy cooking!