11 Incredible Lamb Recipes from Around the World

Lamb is one of the most versatile meats in the kitchen, celebrated for its rich flavour, tender texture and ability to absorb aromatic herbs and spices. From slow-cooked Mediterranean favourites to fragrant Indian curries and traditional British roasts, lamb features in some of the world’s most delicious recipes.

Different countries have developed their own distinctive ways of preparing lamb. In Greece, it is often paired with lemon, garlic and oregano, while Moroccan cooking brings together warming spices, dried fruits and slow-cooked meat. Across India, lamb is transformed into richly spiced curries, and in Britain, few meals are more comforting than a traditional Sunday roast.

Whether you’re planning a special dinner, experimenting with international flavours or simply looking for something different to cook, these 11 lamb dishes from around the world offer plenty of inspiration.

1. Greek Kleftiko – Slow-Cooked Lamb with Lemon and Garlic

Greece | Preparation: 20 minutes | Cooking: 4 hours | Serves 4–6

Greek kleftiko is a traditional dish that celebrates the wonderful simplicity of Mediterranean cooking. Lamb is slowly roasted with garlic, lemon, oregano and olive oil until the meat becomes exceptionally tender.

Traditionally cooked in a sealed parcel or covered pot, kleftiko retains its natural juices, creating beautifully succulent meat and a fragrant cooking sauce.

Ingredients

• 1.5kg lamb shoulder
• 6 garlic cloves, sliced
• 2 lemons, juiced
• 3 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp dried rosemary
• 750g potatoes, cut into wedges
• 150ml chicken or lamb stock
• Sea salt and freshly ground black pepper

Method

1. Preheat the oven to 160°C (140°C fan).
2. Place the lamb in a large roasting dish and make several small incisions in the meat. Insert the sliced garlic into the openings.
3. Rub the lamb with olive oil, oregano, rosemary, salt and pepper.
4. Arrange the potatoes around the meat and pour over the lemon juice and stock.
5. Cover the roasting dish tightly with baking parchment and foil, or use a casserole dish with a well-fitting lid.
6. Cook for approximately four hours, until the lamb is tender enough to pull apart with a fork.
7. Remove the covering and increase the oven temperature to 200°C for the final 15–20 minutes to brown the lamb and potatoes.

Serve with a traditional Greek salad, warm flatbread and a generous spoonful of the lemon-infused cooking juices.

2. Moroccan Lamb Tagine with Apricots and Almonds

Morocco | Preparation: 20 minutes | Cooking: 2 hours 15 minutes | Serves 4

Moroccan lamb tagine combines savoury meat with the gentle sweetness of dried fruit and the warmth of North African spices. The result is a deeply aromatic dish that balances sweet and savoury flavours.

Although traditionally prepared in a conical clay tagine, this recipe works equally well in a heavy-based casserole dish.

Ingredients

• 800g diced lamb shoulder
• 2 onions, finely sliced
• 3 garlic cloves, crushed
• 400g chopped tomatoes
• 150g dried apricots, halved
• 500ml lamb stock
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp turmeric
• ½ tsp ground cinnamon
• 2 tbsp olive oil
• 1 tbsp honey
• 50g toasted flaked almonds
• Fresh coriander, to garnish

Method

1. Heat the olive oil in a heavy-based casserole dish and brown the lamb in batches.
2. Remove the meat and gently cook the onions until softened.
3. Add the garlic, cumin, coriander, ginger, turmeric and cinnamon. Stir for one minute to release the aromas.
4. Return the lamb to the dish and add the tomatoes and stock.
5. Cover and simmer gently for approximately two hours, stirring occasionally, until the lamb is tender.
6. Add the apricots and honey during the final 20 minutes of cooking, removing the lid if the sauce needs thickening.
7. Scatter over the toasted almonds and fresh coriander before serving.

Serve with fluffy couscous and roasted vegetables.

3. Indian Lamb Rogan Josh

India (Kashmir) | Preparation: 20 minutes | Cooking: 1 hour 45 minutes–2 hours | Serves 4

Rogan Josh is one of the best-known dishes associated with Kashmiri cuisine. Famous for its rich red colour, aromatic spices and tender meat, it has become a favourite in Indian restaurants around the world.

Traditional Kashmiri preparations vary, including versions made without onion or tomato. This accessible home-style recipe uses onions and yoghurt to create a thick, fragrant sauce.

Ingredients

• 800g diced lamb shoulder
• 2 onions, finely chopped
• 4 garlic cloves, crushed
• 2 tbsp grated fresh ginger
• 200g natural yoghurt
• 2 tbsp vegetable oil
• 2 tsp ground coriander
• 2 tsp Kashmiri chilli powder
• 1 tsp ground cumin
• 1 tsp garam masala
• ½ tsp turmeric
• 4 cardamom pods
• 1 cinnamon stick
• 200ml water
• Salt, to taste

Method

1. Heat the oil in a large pan and gently fry the onions until golden.
2. Add the garlic and ginger, cooking for another minute.
3. Stir in the coriander, chilli powder, cumin and turmeric.
4. Add the lamb and cook until lightly browned.
5. Reduce the heat and gradually stir in the yoghurt, a spoonful at a time, to prevent it from splitting.
6. Add the cardamom, cinnamon stick and water.
7. Cover and simmer gently for approximately 90 minutes to two hours, until the lamb is tender, adding a little water if necessary.
8. Stir in the garam masala shortly before serving.

Enjoy with basmati rice, warm naan bread and a cooling cucumber raita.

4. British Roast Leg of Lamb with Rosemary and Garlic

United Kingdom | Preparation: 15 minutes | Cooking: Approximately 1 hour 45 minutes–2 hours, plus resting | Serves 6

Few meals feel quite as traditional as a British Sunday roast, and a beautifully cooked leg of lamb makes an impressive centrepiece.

Rosemary and garlic complement the natural richness of lamb, while roasting produces a delicious crust and flavourful juices that can be transformed into gravy.

Ingredients

• 2kg bone-in leg of lamb
• 5 garlic cloves, sliced
• 4 sprigs fresh rosemary
• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• Sea salt and freshly ground black pepper
• 250ml lamb stock
• 1 tbsp plain flour, for the gravy

Method

1. Preheat the oven to 220°C (200°C fan).
2. Make small incisions across the lamb and insert pieces of garlic and rosemary.
3. Mix the olive oil with the Dijon mustard, salt and pepper, then rub over the meat.
4. Place the lamb in a roasting tin and cook for 20 minutes.
5. Reduce the oven temperature to 180°C (160°C fan) and continue roasting. For a 2kg leg, allow roughly another 85–100 minutes for well-cooked lamb, checking with a meat thermometer rather than relying on time alone.
6. For conservative food safety, cook the centre to at least 63°C and allow the joint to rest for at least three minutes. A higher temperature will produce more thoroughly cooked meat.
7. Transfer the lamb to a board, cover loosely and rest for 20 minutes.
8. To prepare the gravy, skim excess fat from the roasting juices, stir in the flour and gradually whisk in the stock. Simmer until thickened.

Serve with crispy roast potatoes, seasonal vegetables, mint sauce and homemade gravy.

5. Turkish Lamb Şiş Kebabs

Turkey | Preparation: 20 minutes, plus marinating | Cooking: 10–15 minutes | Serves 4

Turkish lamb şiş kebabs are a wonderful example of how a simple marinade can transform good-quality meat.

Cubed lamb is marinated in olive oil, lemon juice and fragrant spices before being threaded onto skewers and grilled over a high heat. The result is beautifully charred meat with a tender, juicy centre.

Ingredients

• 700g boneless lamb leg, cut into 3cm cubes
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• ½ tsp chilli flakes
• Salt and black pepper
• 1 red onion, cut into wedges
• 1 red pepper, cut into chunks

Method

1. Combine the olive oil, lemon juice, garlic, cumin, paprika, oregano and chilli flakes.
2. Add the cubed lamb and coat thoroughly.
3. Cover and refrigerate for at least two hours, preferably overnight.
4. Thread the lamb onto metal skewers, alternating with pieces of onion and pepper if desired.
5. Cook over a hot barbecue or under a preheated grill for approximately 10–15 minutes, turning regularly until browned and cooked through.
6. Check that the lamb reaches a safe internal temperature, then allow it to rest briefly before serving.

Serve with warm flatbread, sumac onions, grilled tomatoes and garlic yoghurt.

6. French Navarin d’Agneau – Lamb with Spring Vegetables

France | Preparation: 25 minutes | Cooking: 1 hour 30 minutes–2 hours | Serves 4–6

Navarin d’agneau is a classic French lamb dish traditionally associated with springtime. Tender pieces of lamb are gently braised with vegetables, herbs and stock to create a beautifully balanced meal.

Unlike heavier winter casseroles, navarin celebrates the natural sweetness of carrots, peas and young vegetables.

Ingredients

• 900g diced lamb shoulder
• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 500ml lamb stock
• 200ml dry white wine
• 3 carrots, cut into chunks
• 250g baby turnips, halved
• 300g baby potatoes
• 150g green beans
• 150g garden peas
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and black pepper

Method

1. Heat the oil in a casserole dish and brown the lamb in batches.
2. Add the onion and garlic, cooking until softened.
3. Stir in the tomato purée and cook briefly.
4. Pour in the white wine, scraping the bottom of the dish to release the flavourful browned pieces.
5. Return the lamb to the pan and add the stock, thyme and bay leaf.
6. Cover and simmer gently for approximately one hour.
7. Add the carrots, turnips and potatoes. Continue cooking for another 30–45 minutes, until the lamb and vegetables are tender.
8. Add the green beans and peas during the final 5–8 minutes.

Serve with crusty French bread to soak up the delicate cooking sauce.

7. Lebanese Lamb Kofta with Garlic Yoghurt

Lebanon | Preparation: 20 minutes | Cooking: 12–15 minutes | Serves 4

Lamb kofta are popular throughout the Middle East, with different countries offering their own variations of these wonderfully seasoned meat skewers.

Lebanese-style kofta typically combine minced lamb with onion, parsley and aromatic spices. They are particularly delicious when grilled and served with fresh salads, flatbread and a creamy yoghurt dressing.

Ingredients

• 600g minced lamb
• 1 small onion, finely grated and squeezed to remove excess moisture
• 3 garlic cloves, crushed
• 1 handful fresh parsley, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground allspice
• ½ tsp ground black pepper
• 1 tsp salt

For the garlic yoghurt

• 200g thick Greek yoghurt
• 1 garlic clove, finely grated
• 1 tbsp lemon juice
• 1 tbsp chopped mint

Method

1. Place the minced lamb in a bowl with the onion, garlic, parsley and spices.
2. Mix thoroughly until the ingredients are evenly distributed and the mixture begins to hold together.
3. Divide into eight portions and shape each around a flat metal skewer, or form into sausage-shaped kofta.
4. Refrigerate for 30 minutes to help them retain their shape.
5. Grill or barbecue for approximately 12–15 minutes, turning regularly, until browned and thoroughly cooked. Minced lamb should reach 75°C in the centre.
6. Meanwhile, combine the yoghurt, garlic, lemon juice and mint.

Serve with the garlic yoghurt, warm pita bread, cucumber, tomatoes and pickled vegetables.

8. Italian Lamb Ragu with Pappardelle

Italy | Preparation: 20 minutes | Cooking: 2 hours 15 minutes–2 hours 30 minutes | Serves 4

Italian cooking is famous for turning a handful of good ingredients into something extraordinary, and lamb ragu is a perfect example.

Slow-cooked lamb shoulder creates a beautifully rich sauce that clings to ribbons of pappardelle pasta. Red wine, tomatoes and rosemary provide depth without overpowering the meat.

Ingredients

• 700g boneless lamb shoulder, diced
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely diced
• 1 celery stick, finely diced
• 3 garlic cloves, crushed
• 150ml red wine
• 400g chopped tomatoes
• 250ml lamb stock
• 2 tbsp tomato purée
• 2 sprigs rosemary
• 350g dried pappardelle
• Freshly grated Parmesan, to serve
• Salt and black pepper

Method

1. Heat the olive oil in a large casserole dish and brown the lamb.
2. Remove the lamb and cook the onion, carrot and celery until softened.
3. Add the garlic and tomato purée, stirring for another minute.
4. Pour in the red wine and simmer for two minutes.
5. Return the lamb to the pan and add the tomatoes, stock and rosemary.
6. Cover and cook over a low heat for approximately two hours, until the lamb is tender enough to shred.
7. Remove the rosemary stalks and break the lamb into smaller pieces using two forks.
8. Cook the pappardelle according to the packet instructions.
9. Toss the drained pasta through the lamb ragu, adding a splash of pasta cooking water if necessary.

Finish with freshly grated Parmesan and cracked black pepper.

9. Georgian Chakapuli – Lamb with Fresh Herbs and White Wine

Georgia | Preparation: 20 minutes | Cooking: 1 hour 30 minutes–2 hours | Serves 4

Chakapuli is a traditional Georgian dish that showcases lamb alongside generous quantities of fresh herbs, tart fruit and white wine.

Particularly associated with spring, it offers a refreshing alternative to heavily spiced lamb recipes. Tarragon, coriander and parsley create a wonderfully fragrant sauce, while green plums or a sour plum sauce provide characteristic acidity.

Ingredients

• 800g diced lamb shoulder
• 1 large onion, sliced
• 200ml dry white wine
• 200ml water
• 1 large bunch fresh tarragon, chopped
• 1 bunch fresh coriander, chopped
• 1 bunch parsley, chopped
• 4 spring onions, sliced
• 3 garlic cloves, crushed
• 150g tart green plums, or 3–4 tbsp Georgian tkemali plum sauce
• 1 green chilli, finely chopped
• Salt and black pepper

Method

1. Arrange the lamb and sliced onion in a large heavy-based saucepan.
2. Add the garlic, spring onions, chilli and most of the chopped herbs.
3. Pour over the white wine and water.
4. Add the green plums, if using, and season lightly.
5. Cover and simmer gently for approximately 90 minutes to two hours, until the lamb is tender.
6. If using tkemali instead of fresh plums, stir it in during the final 15 minutes.
7. Add the remaining fresh herbs just before serving and adjust the seasoning.

Serve with crusty bread or boiled potatoes to enjoy every drop of the aromatic sauce.

10. South African Sosaties – Spiced Lamb Skewers

South Africa | Preparation: 20 minutes, plus overnight marinating | Cooking: 12–15 minutes | Serves 4

Sosaties are a distinctive part of South African cuisine, particularly associated with Cape Malay culinary traditions.

These flavour-packed skewers combine lamb with a sweet, tangy marinade made from curry spices, vinegar and apricot jam. Dried apricots and onions add another layer of flavour, making sosaties especially good for outdoor cooking.

Ingredients

• 700g boneless lamb leg, cubed
• 2 onions, cut into wedges
• 100g dried apricots
• 2 tbsp mild curry powder
• 2 tbsp apricot jam
• 3 tbsp white wine vinegar
• 2 tbsp vegetable oil
• 2 garlic cloves, crushed
• 1 tsp ground turmeric
• 1 tsp ground coriander
• Salt and black pepper

Method

1. Combine the curry powder, apricot jam, vinegar, oil, garlic, turmeric and coriander in a bowl.
2. Add the lamb and mix thoroughly.
3. Cover and refrigerate overnight to allow the flavours to develop.
4. Soak the dried apricots in warm water for 15 minutes, then drain.
5. Thread the lamb onto skewers, alternating with onion wedges and apricots.
6. Cook over a medium-hot barbecue or under a grill for approximately 12–15 minutes, turning frequently and checking that the meat is cooked through. Take care not to burn the sugary marinade.
7. Rest briefly before serving.

Serve with yellow rice, tomato salad or grilled vegetables.

11. Persian Baghali Polo with Lamb

Iran | Preparation: 25 minutes | Cooking: Approximately 2 hours 30 minutes | Serves 4–6

Baghali polo is a much-loved Persian rice dish combining basmati rice, broad beans and fragrant dill. It is frequently served alongside slow-cooked lamb, making it a particularly impressive choice for a celebratory meal.

The combination of aromatic rice and tender meat creates an elegant dish that feels special without requiring complicated techniques.

Ingredients

For the lamb

• 1kg lamb shanks or bone-in lamb shoulder
• 1 large onion, sliced
• 3 garlic cloves, crushed
• 1 tsp turmeric
• ½ tsp ground cinnamon
• 500ml lamb stock
• 2 tbsp olive oil
• Salt and black pepper

For the rice

• 350g basmati rice
• 200g podded broad beans, skins removed
• 30g fresh dill, chopped
• 2 tbsp butter
• A pinch of saffron, soaked in 2 tbsp hot water
• Salt

Method

1. Heat the olive oil in a heavy casserole dish and brown the lamb.
2. Add the onion, garlic, turmeric and cinnamon.
3. Pour in the stock, cover and simmer gently for approximately two hours, or until the meat is tender.
4. Meanwhile, rinse the basmati rice thoroughly and soak in salted water for 30 minutes.
5. Bring a large saucepan of salted water to the boil. Add the drained rice and cook for approximately five minutes, until the grains are partially cooked but still firm.
6. Add the broad beans during the final minute, then drain.
7. Melt the butter in a heavy-based saucepan and layer the rice, broad beans and fresh dill inside.
8. Drizzle over the saffron water, cover tightly and cook over a very low heat for approximately 30–40 minutes, until the rice is fluffy and cooked through. A tea towel wrapped securely around the lid can help absorb steam, provided it is kept completely away from the heat.
9. Serve the fragrant rice alongside the tender lamb, spooning over some of the cooking juices.

For an extra-special presentation, garnish with fresh dill and a little additional saffron rice.

How to Choose the Best Cut of Lamb for Different Recipes

Choosing the right cut of lamb can make a significant difference to the finished dish. Some cuts are naturally tender and best suited to quick cooking, while others contain connective tissue that softens beautifully during slow roasting or braising.

Cut of lamb	Best cooking method	Ideal dishes
Lamb shoulder	Slow roasting or braising	Kleftiko, tagine, lamb ragu
Leg of lamb	Roasting, grilling or slow cooking	Sunday roast, Turkish kebabs
Lamb shanks	Long, gentle braising	Persian lamb dishes
Diced shoulder	Slow simmering	Rogan Josh, navarin, chakapuli
Minced lamb	Grilling, frying or baking	Lebanese kofta
Lamb loin	Quick pan-frying or grilling	Lamb medallions and steaks

For slow-cooked dishes, lamb shoulder is often an excellent choice because its connective tissue gradually breaks down, resulting in wonderfully tender meat.

For kebabs, boneless leg of lamb provides a good balance of flavour and texture. Minced lamb, meanwhile, is ideal for kofta because its natural fat helps prevent the meat from becoming dry.

Which Herbs and Spices Work Best with Lamb?

One of the reasons lamb features so prominently in international cooking is its ability to complement a broad range of seasonings.

• Rosemary and garlic: A classic British and Mediterranean combination, particularly effective with roast lamb.
• Oregano and lemon: Essential flavours in many Greek lamb recipes, bringing freshness and acidity.
• Cumin and coriander: Common in Middle Eastern, Indian and North African cooking, adding earthy warmth.
• Mint and parsley: Fresh herbs that help balance the richness of grilled or roasted lamb.
• Cinnamon and allspice: Used in various savoury dishes throughout the Middle East and North Africa.
• Tarragon and dill: Particularly delicious in Georgian and Persian lamb dishes.
• Saffron: Adds a delicate aroma and golden colour to rice dishes traditionally served with lamb.

Acidic ingredients such as lemon juice, wine, vinegar and tomatoes can also balance lamb’s richness, helping create dishes that feel satisfying without being overly heavy.

Frequently Asked Questions About Cooking Lamb

What is the most tender cut of lamb?

Lamb loin and tenderloin are among the most naturally tender cuts and are particularly suitable for quick cooking. Lamb shoulder can also become exceptionally tender when cooked slowly, as the connective tissue softens over time.

Which countries are famous for lamb dishes?

Lamb is an important ingredient in many national and regional cuisines, including those of Greece, Turkey, Morocco, India, Iran, Lebanon, Georgia, France and the United Kingdom. Each region has its own cooking traditions, preferred cuts and distinctive seasonings.

Is lamb better roasted or slow-cooked?

Both methods can produce excellent results. Roasting is ideal for leg of lamb, especially when you want slices of meat with a browned exterior. Slow cooking works particularly well for shoulder and shanks, producing tender meat and richly flavoured sauces.

Can you make lamb dishes in a slow cooker?

Yes. Recipes such as Moroccan lamb tagine, lamb ragu and several braised lamb dishes can be adapted for a slow cooker.

Brown the meat first for additional flavour, then cook with the remaining ingredients until tender. Many shoulder-based recipes take approximately six to eight hours on low, although cooking times vary by appliance, quantity and cut.

What can you serve with lamb?

The best accompaniments depend on the style of cooking. Roast potatoes, seasonal vegetables and gravy complement traditional British lamb, while couscous works beautifully with Moroccan dishes. Rice, flatbreads, yoghurt sauces, fresh salads and pickled vegetables are excellent choices for Mediterranean, Middle Eastern and South Asian lamb recipes.

Discover the World’s Most Delicious Lamb Recipes

From the citrusy flavours of Greek kleftiko to the aromatic spices of Indian Rogan Josh and the fragrant herbs of Georgian chakapuli, lamb offers endless opportunities to explore international cooking.

The beauty of these dishes lies in their variety. Some are perfect for relaxed weekend cooking, others make impressive centrepieces for entertaining, and several can be prepared in advance for an easy family meal.

Whether you favour traditional European recipes or enjoy experimenting with flavours from further afield, these 11 lamb dishes from around the world demonstrate just how versatile and delicious this much-loved meat can be.

 

 
Joanne Brook-Smith is a writer and editor with two decades of publishing experience. She launched Crave Magazine during the Covid period to create a fresh, inspiring space for food, travel and lifestyle content.