Grilled Lamb Recipes

Try one of these impressive lamb recipes for grilled leg of lamb, lamb chops, and lean ground lamb.

  • Grilled Apricot-stuffed Leg of Lamb
    Photo: Thomas J. Story; Styling: Dan Becker

    Grilled Apricot-stuffed Leg of Lamb

    The dried apricots swell and soften with the Moroccan-spiced juices of the roasting lamb.Ras el hanout is a Moroccan spice mix available at upscale grocery stores or Middle Eastern markets. You can make your own blend with ground cardamom, coriander, ginger, turmeric, freshly ground black pepper, cinnamon, nutmeg, saffron, allspice, cloves, and mace.
  • Grilled Lamb Chops with Roasted Summer Squash & Chimichurri
    Photo: John Autry; Styling: Cindy Barr

    Grilled Lamb Chops with Roasted Summer Squash and Chimichurri

    Dress up grilled lamb chops for summer by serving them with roasted yellow squash and zucchini and topping with a tangy, fresh parsley sauce.
  • Butterflied Leg of Lamb with Pesto Aioli
    Tim Turner

    Butterflied Leg of Lamb with Pesto Aioli

    Leg of lamb is a little like roast beef in that it is best served warm, but it also tastes mighty good at room temperature. Pesto alone is a classic accompaniment for grilled lamb.
  • <p>Grilled Lamb Chops with Nectarine Thyme Jam</p>

    Grilled Lamb Chops with Nectarine Thyme Jam

    You couldn't ask for a better partner for lamb's mildly earthy flavor than nectarines, used here in a quick jam and sizzled on the grill.
  • Grilled Rack of Lamb with Saffron Rice
    Photo: Randy Mayor; Styling: Leigh Ann Ross

    Grilled Rack of Lamb with Saffron Rice

    Online reviewers rave about the superb flavor of the tender lamb, and declare this a perfect recipe for a dinner party.
  • Grilled Lamb Chops with Romesco Sauce
    Photo: David Tsay

    Grilled Lamb Chops with Romesco Sauce

    A classic Romesco Sauce tops easy-to-prepare Grilled Lamb Chops for tasty summertime dinner from the grill.
  • Grilled Lamb Loin with Cabernet-Mint Sauce and Garlic Mashed Potatoes
    James Carrier

    Grilled Lamb Loin with Cabernet-Mint Sauce and Garlic Mashed Potatoes

    Show off your culinary prowess with this chef-inspired recipe featuring tender lamb slices served over a bed of creamy mashed potatoes accompanied by a rich wine sauce.
  • Rosemary Grilled Lamb Chops
    Photo: Jan Smith

    Rosemary Grilled Lamb Chops

    Simplicity shines in this super-flavorful lamb chop recipe that has only 6 ingredients. You can marinate the chops a day ahead, and then grill for about 6 minutes for an easy weeknight entrée.
  • Grilled Lamb with Chocolate Mint Salsa
    Thomas J. Story

    Grilled Lamb with Chocolate Mint Salsa

    This salsa is good with any hearty meat, but especially lamb. Because the mint is so potent, we've added parsley to mellow it a little.
  • Grilled Lamb Chops With Lemon-Tarragon Aïoli and Orange Gremolata
    Photo: Ralph Anderson; Styling: Lisa Powell Bailey

    Grilled Lamb Chops With Lemon-Tarragon Aïoli and Orange Gremolata

    The chops are simply seasoned with olive oil, salt and pepper, but the over-the-top flavor comes from the lemon mayonnaise topping and the sprinkling of parsley, garlic, and orange rind.
  • Slow-Grilled Leg of Lamb
    Photo: James Baigrie

    Slow-Grilled Leg of Lamb

    Rub the leg of lamb with an herbed mustard paste, marinate for at least 2 hours, then cook slowly over a low temperature to get the best flavor and juiciest meat.
  • Grilled Lamb and Halloumi Kebabs
    Photo: Leo Gong; Styling: Karen Shinto

    Grilled Lamb and Halloumi Kebabs

    These meat and cheese kebabs turn into a flavorful and hearty salad when tossed with fresh herb leaves. We like to serve the salad with a side of hummus.
  • Curry- and Ginger-Rubbed Lamb Chops with Apricot-Lime Sauce
    Randy Mayor; Melanie J. Clarke

    Curry- and Ginger-Rubbed Lamb Chops with Apricot-Lime Sauce

    Several of our online reviewers said that the tangy sweet sauce was so good that they wanted to lick the plates. The Indian-inspired curry-ginger rub and the apricot sauce are versatile enough to be used on pork chops as well as lamb.
  • Grilled Lamb Chops with Cherry Port Sauce
    Oxmoor House

    Grilled Lamb Chops with Cherry Port Sauce

    We used port, a sweet fortified wine, to create a vibrant sauce for the lamb. The unique flavor of port is hard to match, but if you need a substitute, use a fruity red wine or 2/3 cup pomegranate-cherry juice and 1/2 teaspoon sugar.
  • Grilled Lamb Chops with Turkish Grape Sauce
    Photo: Iain Bagwell; Styling: Randy Mon

    Grilled Lamb Chops with Turkish Grape Sauce

    Chef Burak Epir of Pilita Grill restaurant in San Carlos, California, serves this Turkish-style sauce over lamb meatballs skewered with chunks of eggplant. We've grilled lamb chops instead, for a faster but equally delicious version.
  • Greek-Style Lamb
    Photo: Oxmoor House

    Greek-Style Lamb

    This easy weeknight lamb dish is ready in less than 30 minutes. While the lamb is grilling, steam a pouch of rice in the microwave, and let your family know that "dinner is served."
  • Grilled Lamb Kebabs with Pistachio-Mint Salsa

    Grilled Lamb Kebabs with Pistachio-Mint Salsa

    An unusual salsa, made with easy-to-find Middle Eastern ingredients, transforms ordinary kebabs into something exotic.
  • Lamb Burgers with Fennel Salad
    Randy Mayor; Lydia DeGaris-Pursell

    Lamb Burgers with Fennel Salad

    Take a break from beef burgers and make patties with ground lamb and turkey breast, Greek seasoning, feta cheese and olives. Serve in pita rounds instead of buns, and top with a Mediterranean salad of fennel and mint combined with yogurt, sour cream, and a bit of honey.
  • Greek Lamb with Herbs and Garlic
    Rachel Weill

    Greek Lamb with Herbs and Garlic

    Insert garlic cloves into the leg of lamb and marinate overnight in a mixture of red wine, lemon juice, thyme and rosemary for maximum flavor.
  • Spicy Kofte
    Photo: Karry Hosford

    Spicy Kofte

    This ground lamb mixture grilled on skewers is a specialty of the Mediterranean coast of Turkey. Combine the lamb with onions, herbs, and bread and blend in a food processor. The bread serves as a binder so that you can shape the mixture into logs and place on the skewers.

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