lamb and mutton

Recipes ALL

Lamb & Mutton

Dingle Pies Irish Lamb Pies with Herbs

Dingle, or Kerry, pies are savory lamb pies, a specialty of the Dingle Peninsula in southwestern Ireland. Traditionally, the pastry crust was made with mutton fat; here, chef JP McMahon uses Irish butter and eggs to keep the crust tender, flaky, and sturdy.

Lamb & Mutton

Zinfandel Braised Lamb Chops with Dried Fruit

A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops.

Lamb & Mutton

Roasted Eggplant Moussaka with Lamb

Roasting eggplant until it's creamy and custardy makes it the perfect base for layering with a rich, meaty sauce in this take on moussaka, which is topped with a rich layer of ricotta and mozzarella cheese in place of béchamel sauce. Don't worry if the eggplant slices look dry when flipped; they will continue to release moisture during the remainder of the roasting time. Elizabeth-Rose Mandalou, Beverage Director at WM Restaurants in Sacramento, California, picked a perfect wine pairing for this cozy dish: "Go for a Cabernet Sauvignon and Agiorgitiko blend for this dish; the plum and cherry notes and warm spices in the wine balance the richness of the eggplant and lamb."

Lamb & Mutton

Lamb Biryani

Other nuts, such as almonds or pistachios, can easily stand in for the cashews.

Lamb & Mutton

Braised Lamb Shanks with Garlic and Indian Spices

Rajat Parr braises his ultratender lamb shanks in a rich mix of red wine, tomatoes and cinnamon.

Lamb & Mutton

Spicy Lamb Meatballs with Green Goddess Dip

Inspired by merguez, these meatballs are loaded with cumin, garlic, and paprika for the ideal one-bite nosh. Harissa gives them a fiery heat that's tempered by the herby dip.

Lamb & Mutton

Garlic and Herb Crusted Leg of Lamb

This leg of lamb is perfectly juicy in the center, with a fantastic crust.

Lamb & Mutton

Lamb Kofta

Traditional kofta hug the metal skewers in oblong ovals for stability and greater contact with the grill. Metal skewers work best here—they conduct heat, which helps them cook evenly. Mint, paprika, and tart pomegranate molasses match the stronger flavor of ground lamb.