Crowd-Pleasing Dishes with Lamb

With flavours of fennel, figs, black olives and thyme, this succulent main won’t disappoint.

Beautiful grilled lamb chops are seasoned with thyme, rosemary, garlic and cayenne pepper in this easy, 10-minute recipe by Giada De Laurentiis.

Chopped Canada chef Vikram Vij shares this recipe for the popular dish at his Vancouver restaurant, Vij’s.

This recipe is all about the sauce; the fruity bold flavours from Cabernet grapes with caramelized shallots, garlic and rosemary complements the herbed lamb perfectly.

In this Greek-inspired recipe, delicious pan-fried lamb chops are served with a creamy feta and oregano sauce.

Impress guests in just a few steps with this restaurant-worthy rack of lamb finished with a crunchy herbed coating.

This mouth-watering lamb is the ultimate meal when cooking for a big group. The black olives give the sauce a deep, dark colour that’s meant to be served generously.

A leg of lamb is slow-cooked with garlic, rosemary and thyme for four hours for fall-off-the-bone tender meat, and served with Provençal tomatoes.

Boneless lamb shoulder is stuffed with a textured filling of toasted pine nuts, prunes, sauteed onion fresh mint and rosemary in this crowd-pleasing dish.

This stuffed leg of lamb is perfect for Easter or any other celebration, and stuffing the lamb with garlic, rosemary, pepper flakes, walnuts and raisins ensures it will be juicy and bursting with flavour!

Key lime sweet and sour glazed carrots are paired up with spiced roasted lamb chops in this stunning Easter centrepiece.

Lamb isn’t just for fancy restaurants anymore. This meat is a valuable source of iron, and can be made simple, juicy and familiar when prepared with international flare.

Get the recipe for Grilled Lamb Kofta Kebabs

The secret to Easter-worthy melt-in-your-mouth lamb is cooking it low and slow. Not only does this deliver melt-in-your-mouth meat, it creates a beautifully rich herb sauce to serve alongside.