21+ Delicious Mediterranean Lamb Recipes to Spice Up Your Cooking

Mediterranean cuisine is renowned for its vibrant flavors, fresh ingredients, and health-conscious recipes, and when it comes to lamb, the region truly shines.
Lamb has been a staple in Mediterranean cooking for centuries, prized for its rich flavor and tender texture.
Whether you enjoy it grilled, roasted, in stews, or in flavorful spiced patties, Mediterranean lamb recipes never fail to impress.
If you’re looking for new ways to bring the taste of the Mediterranean into your kitchen, you’re in the right place!
In this collection, we’ve compiled 21+ Mediterranean lamb recipes that cover a wide range of cooking methods and flavor profiles.
From the sizzling grills of Greece to the aromatic spices of Morocco, these dishes offer something for every palate.
Whether you’re preparing a casual weeknight dinner or a special feast for family and friends, these lamb recipes are sure to elevate your culinary repertoire.
21+ Delicious Mediterranean Lamb Recipes to Spice Up Your Cooking
From savory lamb chops to hearty stews, Mediterranean lamb recipes are an exciting way to add variety and depth to your meals.
The rich and aromatic flavors of Mediterranean herbs and spices complement the tender lamb beautifully, making every dish a delightful experience.
Whether you prefer grilling, roasting, or slow cooking, these recipes provide endless options to explore and enjoy.
So grab your apron, gather your ingredients, and dive into these 21+ Mediterranean lamb recipes that will take your taste buds on an unforgettable journey.
Happy cooking!
Grilled Mediterranean Lamb Chops with Herb Marinade
Bursting with bold Mediterranean flavors, these grilled lamb chops are marinated in a zesty mixture of olive oil, garlic, lemon juice, and fresh herbs like rosemary and oregano. This simple yet elegant dish is perfect for outdoor grilling and delivers restaurant-quality results right at home. The marinade not only tenderizes the meat but also infuses it with the signature aroma of the Mediterranean coast.
Ingredients:
- 8 lamb rib chops
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
- 1 tsp salt
- ½ tsp black pepper
Instructions:
- In a bowl, whisk together the olive oil, lemon juice, garlic, rosemary, oregano, salt, and pepper.
- Place lamb chops in a resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 2 hours, preferably overnight.
- Preheat your grill to medium-high heat. Remove lamb chops from the marinade and allow excess to drip off.
- Grill lamb chops for 3–4 minutes per side for medium-rare, or adjust based on your preferred doneness.
- Let rest for 5 minutes before serving.
These lamb chops are a celebration of simplicity and bold flavor. The herbaceous marinade creates a crispy crust while keeping the inside juicy and tender. Pair them with a side of grilled vegetables or a fresh cucumber-tomato salad for a complete Mediterranean experience.
Mediterranean Lamb Kofta with Tzatziki Sauce
Lamb kofta is a popular Middle Eastern and Mediterranean street food made with ground lamb mixed with warm spices and herbs, grilled or pan-fried to perfection. This recipe wraps up the kofta in pita with a cooling tzatziki sauce for a balanced, protein-packed dish that works as a hearty lunch or dinner. The aromatic blend of cumin, coriander, and parsley makes every bite a flavor bomb.
Ingredients for Kofta:
- 1 lb ground lamb
- 2 garlic cloves, minced
- ½ small onion, grated
- 2 tbsp chopped parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cinnamon
- Salt and pepper to taste
- Skewers (if grilling)
Ingredients for Tzatziki:
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- Salt to taste
Instructions:
- In a large bowl, mix all the kofta ingredients until well combined. Form into oval-shaped patties or onto skewers.
- Grill or pan-fry over medium-high heat for 4–5 minutes per side, until browned and cooked through.
- For the tzatziki, mix all the ingredients in a small bowl. Chill until ready to serve.
- Serve kofta in warm pita bread with sliced onions, tomatoes, and a generous dollop of tzatziki.
The contrast between the warm, spiced lamb kofta and the refreshing tzatziki sauce makes this dish truly satisfying. Whether served in pita or over rice, it’s a comforting yet exotic meal that brings Mediterranean street food right to your kitchen.
Slow-Cooked Mediterranean Lamb Stew with Chickpeas
This hearty and wholesome lamb stew is a comforting bowl of Mediterranean goodness. Slow-cooked until tender, the lamb melds beautifully with chickpeas, tomatoes, and fragrant spices like cumin, paprika, and cinnamon. The dish is deeply aromatic, warming, and perfect for a cozy dinner served with warm flatbread or couscous.
Ingredients:
- 2 lbs lamb shoulder, cut into 1½-inch cubes
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can chickpeas, drained
- 2 cups beef or chicken broth
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions:
- Heat olive oil in a large Dutch oven over medium heat. Sear lamb cubes in batches until browned on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until translucent. Stir in cumin, paprika, and cinnamon. Cook for 1 minute.
- Return lamb to the pot. Add diced tomatoes, chickpeas, and broth. Bring to a simmer.
- Cover and cook on low heat for 2–2½ hours until lamb is tender. Stir occasionally and add more broth if needed.
- Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Rich in flavor and tradition, this Mediterranean lamb stew is the perfect slow-cooked comfort food. The tender lamb and creamy chickpeas are balanced by aromatic spices, making every spoonful a taste of the Mediterranean countryside.
Mediterranean Lamb and Eggplant Moussaka
A Mediterranean classic, lamb moussaka is a layered casserole of sautéed eggplant, spiced ground lamb, and creamy béchamel sauce, all baked to golden perfection. It’s rich, comforting, and layered with bold, earthy flavors that reflect the heart of Greek cuisine. This dish is ideal for weekend meals or entertaining guests with a taste of tradition.
Ingredients:
- 2 medium eggplants, sliced ½-inch thick
- 3 tbsp olive oil
- 1 lb ground lamb
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 (15 oz) can crushed tomatoes
- Salt and pepper to taste
For Béchamel Sauce:
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 egg yolk
- ¼ cup grated Parmesan cheese
- Pinch of nutmeg
Instructions:
- Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil, season with salt, and bake for 20 minutes or until softened.
- In a skillet, cook onion and garlic in olive oil until soft. Add lamb, cinnamon, oregano, salt, and pepper. Cook until browned. Stir in crushed tomatoes and simmer for 15 minutes.
- In a saucepan, melt butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk. Cook until thickened. Remove from heat, stir in egg yolk, cheese, and nutmeg.
- In a baking dish, layer eggplant, lamb mixture, and top with béchamel.
- Bake for 30 minutes until golden. Let cool for 10 minutes before serving.
Moussaka is a Mediterranean masterpiece that blends textures and flavors into a rich, satisfying dish. The creamy topping, spiced lamb, and tender eggplant make it worth every step. Perfect served with a light salad and a glass of red wine.
Mediterranean Lamb Stuffed Peppers
These vibrant bell peppers are stuffed with a savory mixture of ground lamb, rice, tomatoes, herbs, and spices, then baked until tender. This dish captures the soul of Mediterranean home cooking—hearty, colorful, and nutrient-rich. The sweet roasted pepper complements the savory, spiced lamb beautifully in every bite.
Ingredients:
- 4 large bell peppers, tops removed and seeds cleaned
- 1 lb ground lamb
- ½ cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp dried mint or parsley
- 1 (14 oz) can diced tomatoes
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions:
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil. Sauté onion and garlic until soft. Add lamb, cumin, cinnamon, salt, and pepper. Cook until browned.
- Stir in cooked rice, tomatoes (with juice), and herbs. Simmer for 5 minutes.
- Spoon the mixture into each pepper and place in a baking dish. Add ½ cup water to the bottom of the dish and cover with foil.
- Bake for 40–45 minutes, uncovering the last 10 minutes to brown the tops.
Stuffed peppers are a timeless comfort food, and this Mediterranean version adds a flavorful twist with aromatic lamb and warming spices. It’s a wholesome, balanced meal that’s perfect for family dinners or prepping ahead.
Lamb Tagine with Apricots and Almonds
This Moroccan-inspired lamb tagine is a rich and aromatic stew featuring tender lamb chunks simmered with sweet apricots, toasted almonds, and warming spices like cinnamon, ginger, and turmeric. The sweet-and-savory flavor profile is classic to North African cuisine and creates an incredibly complex, comforting dish with minimal effort.
Ingredients:
- 2 lbs lamb shoulder, cubed
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp turmeric
- 1 cup dried apricots
- ½ cup blanched almonds, toasted
- 2 cups chicken or lamb broth
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions:
- In a large pot or tagine, heat olive oil and brown lamb on all sides. Remove and set aside.
- In the same pot, sauté onions and garlic until soft. Add cinnamon, ginger, and turmeric, and stir until fragrant.
- Return lamb to the pot. Add broth and bring to a simmer. Cover and cook on low for 1½–2 hours until tender.
- Stir in apricots and continue cooking for 20 more minutes. Add almonds in the last 5 minutes.
- Garnish with fresh herbs and serve with couscous or crusty bread.
Lamb tagine is a true culinary adventure, combining savory and sweet in a way only Mediterranean and Moroccan cuisines can. It’s a wonderful dish for impressing guests or simply savoring something soulful and aromatic at the end of the day.
Lamb Shawarma with Pita and Garlic Sauce
Lamb shawarma is a Middle Eastern favorite, where tender marinated lamb is cooked on a spit or grilled, then served in pita bread with a variety of fresh toppings. The flavors are bold, thanks to a marinade packed with garlic, cumin, paprika, and turmeric. With a tangy garlic sauce to drizzle over the top, this shawarma is an authentic taste of the Mediterranean.
Ingredients for Shawarma:
- 1½ lbs lamb shoulder or leg, thinly sliced
- 3 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 4 garlic cloves, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
For Garlic Sauce:
- 1 cup Greek yogurt
- 2 tbsp mayonnaise
- 4 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt to taste
Instructions:
- In a bowl, combine olive oil, cumin, paprika, turmeric, cinnamon, garlic, lemon juice, salt, and pepper. Add the lamb slices and toss to coat. Marinate for at least 2 hours or overnight for more flavor.
- Preheat a grill or skillet over medium-high heat. Cook the lamb in batches, about 3–4 minutes per side, until browned and cooked through.
- For the garlic sauce, combine Greek yogurt, mayonnaise, garlic, lemon juice, olive oil, and salt in a small bowl. Mix until smooth.
- Serve the lamb in warm pita bread with garlic sauce, cucumber, tomatoes, onions, and fresh parsley.
This lamb shawarma brings all the flavors of a Middle Eastern street food favorite straight to your home. The juicy, spiced lamb paired with creamy garlic sauce is a delightful combination that will have your taste buds dancing. Whether served as a wrap or on a platter, it’s sure to be a hit at any gathering.
Mediterranean Lamb and Spinach Stuffed Mushrooms
These Mediterranean-inspired stuffed mushrooms are a delicious and healthy appetizer or light main dish. The combination of tender lamb, spinach, garlic, and herbs creates a flavorful filling, which is then stuffed into large mushroom caps and baked until golden. This dish offers a perfect balance of savory, earthy, and herby flavors in every bite.
Ingredients:
- 12 large mushroom caps, stems removed
- 1 lb ground lamb
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup fresh spinach, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- ½ cup crumbled feta cheese
- ¼ cup breadcrumbs
Instructions:
- Preheat the oven to 375°F (190°C). Arrange mushroom caps on a baking sheet.
- Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until softened. Add ground lamb and cook until browned, breaking it apart as it cooks.
- Stir in spinach, thyme, rosemary, salt, and pepper. Cook until spinach wilts. Remove from heat and allow to cool slightly.
- Once cooled, stir in feta cheese and breadcrumbs.
- Spoon the lamb mixture into the mushroom caps, pressing lightly to pack the filling in.
- Bake for 20 minutes, or until mushrooms are tender and the tops are golden.
These Mediterranean stuffed mushrooms are a flavorful and lighter alternative to traditional stuffed appetizers. The rich lamb filling, combined with the fresh spinach and tangy feta, creates a balanced and satisfying bite. Perfect for a party platter or a unique main course.
Lamb Souvlaki with Tzatziki and Greek Salad
Lamb souvlaki is a traditional Greek dish consisting of marinated lamb skewers grilled to perfection and served with fresh tzatziki sauce and a Greek salad. The lamb is marinated in olive oil, lemon, and herbs, resulting in tender, juicy chunks that are full of Mediterranean flavor. Paired with the cool, refreshing tzatziki and crisp salad, it’s a well-rounded dish that will transport you straight to Greece.
Ingredients for Souvlaki:
- 1½ lbs lamb, cut into 1-inch cubes
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- Wooden or metal skewers
For Tzatziki:
- 1 cup Greek yogurt
- ½ cucumber, grated and drained
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- Salt to taste
For Greek Salad:
- 1 cucumber, chopped
- 2 tomatoes, chopped
- 1 red onion, sliced
- ¼ cup Kalamata olives
- ¼ cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Instructions:
- In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add lamb cubes and toss to coat. Marinate for 1–2 hours.
- Preheat your grill to medium-high heat. Thread the marinated lamb onto skewers and grill for 3–4 minutes per side, until browned and cooked through.
- For the tzatziki, mix Greek yogurt, grated cucumber, garlic, lemon juice, dill, and salt in a bowl. Chill until ready to serve.
- For the Greek salad, combine cucumber, tomatoes, onion, olives, and feta in a bowl. Drizzle with olive oil and red wine vinegar. Season with salt and pepper.
- Serve the lamb souvlaki with the tzatziki and Greek salad on the side.
Lamb souvlaki is a delightful Mediterranean dish that brings the vibrant flavors of Greece to your table. The marinated, grilled lamb is succulent and flavorful, perfectly complemented by the creamy tzatziki and refreshing Greek salad. This is the perfect meal for a summer evening or a casual Mediterranean feast.
Lamb Kofta with Pita and Hummus
Lamb kofta is a Middle Eastern dish made from spiced ground lamb shaped into skewers or patties and grilled to perfection. The combination of aromatic spices like cumin, coriander, and garlic gives these koftas an irresistible flavor. Served with warm pita bread and creamy hummus, this dish is a great option for a casual Mediterranean meal that’s as flavorful as it is satisfying.
Ingredients for Kofta:
- 1½ lbs ground lamb
- 1 small onion, grated
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- Salt and pepper to taste
- Olive oil for grilling
For Serving:
- Pita bread
- Hummus (store-bought or homemade)
- Fresh parsley, chopped
Instructions:
- In a large bowl, combine ground lamb, grated onion, garlic, cumin, coriander, cinnamon, allspice, parsley, mint, salt, and pepper. Mix well until fully combined.
- Shape the mixture into oval patties or mold onto skewers.
- Heat a grill or grill pan over medium-high heat and brush with olive oil. Grill the koftas for about 4-5 minutes per side, until browned and cooked through.
- Serve the koftas with warm pita bread, a side of hummus, and a sprinkle of fresh parsley.
Lamb kofta is a flavorful, juicy dish that captures the essence of Mediterranean street food. Its spiced meat, served with creamy hummus and fresh pita, makes it an ideal appetizer or light main course. The tender, smoky koftas will be a crowd-pleaser at any gathering.
Lamb and Vegetable Skewers with Lemon and Herbs
These Mediterranean lamb and vegetable skewers are bursting with flavor, thanks to the vibrant marinade of olive oil, lemon, and herbs. The lamb becomes tender and juicy, while the vegetables add a slight char and sweetness. Perfect for grilling, these skewers make a great dish for casual dinners, barbecues, or family gatherings.
Ingredients:
- 1 lb lamb, cut into 1-inch cubes
- 1 red onion, cut into chunks
- 1 bell pepper, cut into chunks
- 1 zucchini, sliced into rounds
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground paprika
- Salt and pepper to taste
Instructions:
- In a bowl, combine olive oil, lemon juice, oregano, cumin, paprika, salt, and pepper. Add the lamb cubes and toss to coat. Marinate for at least 30 minutes or up to 2 hours.
- Preheat your grill or grill pan to medium-high heat. Thread the marinated lamb cubes and vegetables onto skewers, alternating between lamb and vegetables.
- Grill the skewers for about 4-5 minutes per side, until the lamb is browned and cooked to your desired level of doneness and the vegetables are tender and slightly charred.
- Serve with a side of couscous or a Greek salad for a complete Mediterranean meal.
These lamb and vegetable skewers are the perfect embodiment of Mediterranean flavors—zesty, herby, and smoky. The combination of tender lamb and charred vegetables makes them a satisfying meal, ideal for grilling on a warm day or for a simple, healthy dinner.
Lamb and Feta Meatballs with Tomato Sauce
These Mediterranean lamb meatballs are juicy and flavorful, combining tender ground lamb with crumbled feta cheese, garlic, and fresh herbs. Simmered in a rich tomato sauce, they’re a comforting dish perfect for a Mediterranean-inspired dinner. The feta adds a creamy tang, making each bite irresistible. Served with crusty bread or pasta, they’re a meal everyone will love.
Ingredients for Meatballs:
- 1 lb ground lamb
- ½ cup crumbled feta cheese
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt and pepper to taste
- Olive oil for frying
For Tomato Sauce:
- 1 (14 oz) can crushed tomatoes
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp dried basil
- 1 tsp sugar (optional)
- Salt and pepper to taste
Instructions:
- In a bowl, combine ground lamb, feta, onion, garlic, parsley, oregano, cumin, salt, and pepper. Mix well, then shape the mixture into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat. Fry the meatballs in batches, cooking for about 4-5 minutes per side until golden and cooked through.
- In a separate saucepan, heat olive oil and sauté minced garlic until fragrant. Add the crushed tomatoes, basil, sugar, salt, and pepper. Simmer for 10-15 minutes.
- Once the meatballs are cooked, add them to the tomato sauce and simmer for an additional 10 minutes, allowing the flavors to meld.
- Serve the meatballs with pasta, crusty bread, or over rice for a hearty meal.
These lamb and feta meatballs simmered in a savory tomato sauce are an ideal Mediterranean comfort food. The combination of lamb and feta creates a rich and flavorful bite, while the tomato sauce adds a depth of tanginess and warmth. Whether paired with pasta or enjoyed on their own, these meatballs are a crowd-pleasing favorite.
Lamb Moussaka
Moussaka is a classic Mediterranean dish, particularly beloved in Greece. This comforting casserole layers tender lamb with eggplant and a rich béchamel sauce, creating a satisfying and hearty meal. The lamb is seasoned with aromatic spices, then baked until golden and bubbling. Moussaka is perfect for a cozy dinner or a special occasion, offering a wonderful mix of textures and flavors.
Ingredients:
- 1 lb ground lamb
- 2 medium eggplants, sliced into ½-inch rounds
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 tbsp tomato paste
- 1 (14 oz) can crushed tomatoes
- ½ cup red wine (optional)
- Salt and pepper to taste
- Olive oil for frying
For Béchamel Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 1 tsp ground nutmeg
- 1 egg, beaten
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté the onion and garlic until softened. Add the ground lamb and cook until browned. Stir in the cinnamon, cumin, oregano, tomato paste, crushed tomatoes, and red wine (if using). Simmer for 15-20 minutes, until the sauce thickens. Season with salt and pepper to taste.
- While the lamb mixture simmers, fry the eggplant slices in olive oil until golden on both sides, about 3 minutes per side. Drain on paper towels to remove excess oil.
- To make the béchamel sauce, melt butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes. Slowly add the milk while whisking continuously to avoid lumps. Cook until thickened, then remove from heat. Stir in the beaten egg, nutmeg, salt, and pepper.
- In a baking dish, layer the eggplant slices, followed by the lamb mixture. Repeat the layers, then top with the béchamel sauce.
- Bake for 40 minutes or until the top is golden and bubbly. Let it cool for 10 minutes before serving.
Lamb moussaka is a dish that brings together the rich flavors of lamb, eggplant, and a creamy béchamel sauce. The spiced lamb mixture adds depth, while the creamy sauce balances the dish perfectly. Moussaka is a perfect make-ahead meal that becomes even more flavorful the next day.
Lamb Souvlaki Salad
Lamb souvlaki salad is a light yet satisfying dish that combines tender grilled lamb with fresh Mediterranean vegetables and a tangy vinaigrette. The lamb is marinated in olive oil, lemon, and herbs, creating a deliciously flavorful protein. Served on a bed of crisp greens and veggies, this salad is a refreshing, healthy meal perfect for lunch or dinner.
Ingredients for Lamb Souvlaki:
- 1 lb lamb, cut into 1-inch cubes
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
For Salad:
- 4 cups mixed greens (e.g., arugula, spinach, romaine)
- 1 cucumber, sliced
- 1 red onion, thinly sliced
- 1 tomato, chopped
- ¼ cup Kalamata olives, pitted
- ¼ cup feta cheese, crumbled
For Vinaigrette:
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions:
- In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add the lamb cubes and toss to coat. Marinate for at least 30 minutes.
- Preheat a grill or grill pan to medium-high heat. Grill the lamb for 4-5 minutes per side, until browned and cooked to your desired doneness.
- While the lamb cooks, prepare the salad by combining the mixed greens, cucumber, onion, tomato, olives, and feta in a large bowl.
- For the vinaigrette, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
- Once the lamb is cooked, add it to the salad and drizzle with the vinaigrette. Toss to combine and serve immediately.
This lamb souvlaki salad is a refreshing Mediterranean dish that packs a punch of flavor. The grilled lamb adds a hearty element, while the fresh veggies and tangy vinaigrette keep it light and balanced. It’s perfect for a healthy lunch or dinner that still feels indulgent.
Lamb Tagine with Apricots and Almonds
A traditional Moroccan dish, lamb tagine is slow-cooked to perfection with a variety of spices, dried fruit, and nuts, resulting in a rich, fragrant stew. This version features apricots and almonds, which add a touch of sweetness and crunch that beautifully complement the savory lamb. Served over couscous or rice, it’s an exotic and comforting dish that’s sure to impress.
Ingredients:
- 1½ lbs lamb, cut into 2-inch cubes (shoulder or stew meat works best)
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp paprika
- Salt and pepper to taste
- 1½ cups chicken broth
- 1 (14 oz) can diced tomatoes
- 1 cup dried apricots, halved
- ¼ cup sliced almonds, toasted
- 1 tbsp honey (optional)
Instructions:
- In a large pot or tagine, heat olive oil over medium heat. Add the onion and garlic and sauté until softened.
- Add the lamb cubes and brown on all sides, about 5-7 minutes.
- Stir in cumin, cinnamon, ginger, turmeric, paprika, salt, and pepper, cooking for 1 minute until fragrant.
- Add the chicken broth, diced tomatoes, and apricots. Bring to a simmer, then reduce heat to low. Cover and cook for 1½ to 2 hours, until the lamb is tender.
- Stir in honey (if using) and toasted almonds, and let the stew sit for a few minutes before serving.
- Serve the tagine with couscous or rice, garnished with fresh herbs like cilantro or parsley.
Lamb tagine with apricots and almonds is an aromatic and hearty dish, with layers of sweetness, spice, and savory richness. The lamb becomes meltingly tender, and the apricots and almonds add a delightful contrast. This dish transports you to the heart of Morocco, making it a perfect choice for a special dinner or family meal.
Lamb Shawarma Wraps
Lamb shawarma wraps are a beloved Mediterranean street food, featuring tender, spiced lamb wrapped in warm flatbread with a range of fresh toppings. The lamb is marinated in a rich blend of spices, then roasted or grilled for maximum flavor. Combined with fresh vegetables, garlic sauce, and pickled items, this dish offers an explosion of flavors and textures that will transport you to the heart of the Middle East.
Ingredients for Marinade:
- 1 lb lamb shoulder or lamb chops, thinly sliced
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 3 garlic cloves, minced
- Salt and pepper to taste
For Shawarma Wrap:
- 4 large flatbreads or pita bread
- 1 cucumber, sliced
- 1 tomato, chopped
- ½ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- Pickled cucumbers or turnips (optional)
- Garlic sauce or tahini sauce for drizzling
Instructions:
- In a bowl, combine olive oil, lemon juice, cumin, paprika, turmeric, cinnamon, coriander, garlic, salt, and pepper. Add the lamb slices and toss to coat. Marinate for at least 1 hour or overnight for more flavor.
- Preheat a grill or grill pan over medium-high heat. Grill the marinated lamb for 4-5 minutes on each side, until it’s browned and cooked through.
- Warm the flatbreads or pita bread on the grill for about 1 minute.
- To assemble, place the grilled lamb in the center of each flatbread, and top with cucumber, tomato, onion, parsley, and pickled cucumbers or turnips. Drizzle with garlic sauce or tahini.
- Roll up the flatbreads into wraps and serve immediately.
Lamb shawarma wraps are an irresistible Mediterranean treat that combines the deep, savory flavors of marinated lamb with the freshness of vegetables and the creaminess of garlic or tahini sauce. They’re perfect for a quick lunch or dinner, offering a balance of spices, tang, and crunch in every bite.
Lamb and Spinach Stuffed Phyllo Pastry
This dish takes the savory flavors of Mediterranean lamb and wraps them in crispy, flaky phyllo pastry, making for an elegant appetizer or main course. The lamb is cooked with spinach, garlic, and herbs, creating a savory filling that contrasts beautifully with the light, crunchy pastry. It’s a showstopper for dinner parties or any occasion where you want to impress your guests.
Ingredients for Filling:
- 1 lb ground lamb
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- ½ tsp ground nutmeg
- 3 cups fresh spinach, chopped
- Salt and pepper to taste
For Phyllo Pastry:
- 1 package phyllo dough (about 12 sheets)
- 4 tbsp butter, melted
- 1 egg, beaten (for brushing)
Instructions:
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened.
- Add the ground lamb and cook until browned. Stir in cinnamon, cumin, nutmeg, salt, and pepper, and cook for 2 more minutes.
- Add the spinach to the lamb mixture and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.
- Lay a sheet of phyllo dough on a clean surface, brushing it with melted butter. Place another sheet of phyllo on top and brush with more butter. Repeat until you have a stack of 6 sheets.
- Spoon the lamb and spinach mixture along one edge of the phyllo dough. Roll it up tightly to form a log, brushing the edges with beaten egg to seal.
- Place the rolled pastry on a baking sheet and brush the top with butter and egg.
- Bake for 25-30 minutes, or until the pastry is golden brown and crispy. Let it cool slightly before slicing into portions.
Lamb and spinach stuffed phyllo pastry is a delightful dish with an irresistible combination of tender lamb and crispy pastry. It’s perfect as an appetizer or a main dish for special occasions. The savory lamb filling, with its fragrant spices and wilted spinach, pairs beautifully with the crunch of the phyllo pastry.
Lamb Kebabs with Tzatziki Sauce
Lamb kebabs are a Mediterranean classic, and this version is grilled to perfection with a delicious marinade of garlic, lemon, and spices. The lamb is tender and flavorful, complemented by a refreshing tzatziki sauce made with yogurt, cucumber, and dill. These kebabs are perfect for a barbecue or a light dinner and are sure to be a hit with everyone at the table.
Ingredients for Marinade:
- 1 lb lamb, cut into 1-inch cubes (shoulder or leg works best)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
For Tzatziki Sauce:
- 1 cup plain Greek yogurt
- ½ cucumber, grated
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions:
- In a bowl, combine olive oil, lemon juice, garlic powder, cumin, oregano, salt, and pepper. Add the lamb cubes and mix until well-coated. Marinate for at least 30 minutes.
- Preheat a grill or grill pan to medium-high heat. Thread the marinated lamb onto skewers.
- Grill the lamb for about 4-5 minutes per side, until browned and cooked to your desired level of doneness.
- While the lamb is grilling, prepare the tzatziki sauce by mixing together Greek yogurt, grated cucumber, lemon juice, garlic, dill, salt, and pepper in a bowl.
- Serve the lamb kebabs with a side of tzatziki sauce for dipping, along with warm pita bread or a Greek salad.
Lamb kebabs with tzatziki sauce offer a perfect blend of smoky, tender meat and cool, creamy yogurt sauce. The lamb’s savory flavors are enhanced by the bright, fresh tzatziki, making each bite incredibly satisfying. These kebabs are a fantastic choice for a Mediterranean-inspired meal that’s both light and full of flavor.
Lamb Kofta with Couscous Salad
Lamb kofta is a classic Mediterranean dish that features spiced ground lamb molded into skewers and grilled to perfection. Served with a fresh and zesty couscous salad, it’s a balanced and flavorful dish that’s both satisfying and light. The combination of savory lamb and tangy couscous, paired with a cool yogurt sauce, makes for a delightful meal suitable for any occasion.
Ingredients for Lamb Kofta:
- 1 lb ground lamb
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp paprika
- 1 tsp ground cinnamon
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil (for grilling)
For Couscous Salad:
- 1 cup couscous
- 1 cucumber, diced
- 1 tomato, diced
- 1 small red onion, finely chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh mint leaves, chopped (optional)
For Yogurt Sauce:
- 1 cup Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions:
- In a large bowl, combine ground lamb, garlic, onion, cumin, coriander, paprika, cinnamon, salt, pepper, and parsley. Mix well to combine.
- Form the lamb mixture into small oval or round patties or mold around skewers.
- Preheat a grill or grill pan over medium-high heat and brush with olive oil. Grill the lamb kofta for 4-5 minutes on each side, until browned and cooked through.
- Meanwhile, prepare the couscous salad. In a small pot, bring 1 ¼ cups of water to a boil. Pour over the couscous and let it sit for 5 minutes. Fluff with a fork and let it cool.
- In a large bowl, combine the cooled couscous, cucumber, tomato, red onion, olive oil, lemon juice, salt, and pepper. Garnish with fresh mint if desired.
- For the yogurt sauce, mix Greek yogurt, lemon juice, dill, salt, and pepper in a bowl.
- Serve the lamb kofta with couscous salad and yogurt sauce on the side.
Lamb kofta with couscous salad is a vibrant and satisfying dish that marries the bold flavors of spiced lamb with the refreshing crunch of couscous and fresh vegetables. Paired with the creamy yogurt sauce, it’s a complete Mediterranean meal that’s perfect for any time of year.
Mediterranean Lamb Chops with Mint Pesto
Lamb chops are a Mediterranean classic, and when grilled and topped with a zesty mint pesto, they become an unforgettable dish. The tender lamb is seared to perfection, with a crispy crust on the outside and juicy meat on the inside. The mint pesto, with its fresh and herbaceous flavors, complements the richness of the lamb beautifully. This dish is simple yet elegant, making it a fantastic choice for a special dinner.
Ingredients for Lamb Chops:
- 8 lamb chops, bone-in
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- Salt and pepper to taste
For Mint Pesto:
- 1 cup fresh mint leaves
- ½ cup fresh parsley leaves
- 1 garlic clove
- 1 tbsp lemon juice
- ¼ cup olive oil
- Salt and pepper to taste
- ¼ cup pine nuts or almonds (optional)
Instructions:
- In a small bowl, combine olive oil, lemon juice, minced garlic, salt, and pepper. Rub the mixture over the lamb chops and let them marinate for at least 30 minutes.
- Preheat the grill or a grill pan over medium-high heat.
- Grill the lamb chops for 4-5 minutes per side for medium-rare, or longer if you prefer your meat more done.
- While the lamb chops are grilling, prepare the mint pesto. In a food processor, combine mint, parsley, garlic, lemon juice, olive oil, salt, pepper, and pine nuts or almonds (if using). Pulse until smooth.
- Once the lamb chops are done, serve them topped with a generous spoonful of mint pesto.
Mediterranean lamb chops with mint pesto are a stunning dish with a perfect balance of rich, juicy lamb and bright, herbaceous pesto. The freshness of the mint and the acidity from the lemon create a delightful contrast to the savory lamb, making this an elegant and flavorful choice for any dinner.
Lamb Moussaka
Lamb moussaka is a classic Greek casserole made with layers of spiced ground lamb, eggplant, and a creamy béchamel sauce. It’s a comforting and hearty dish that offers a perfect blend of textures and flavors. The rich lamb filling is complemented by the soft, tender eggplant, all brought together by a luscious, creamy topping. It’s a perfect dish to enjoy with family and friends on a cozy evening.
Ingredients for Lamb Filling:
- 1 lb ground lamb
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 tbsp ground cinnamon
- 1 tsp ground cumin
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
For Eggplant:
- 2 large eggplants, sliced into ½-inch rounds
- Olive oil for brushing
- Salt to taste
For Béchamel Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- Brush the eggplant slices with olive oil and sprinkle with salt. Lay them out on a baking sheet and roast in the oven for 25-30 minutes, flipping halfway, until golden and tender.
- While the eggplant is roasting, heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened. Add the ground lamb and cook until browned. Stir in crushed tomatoes, cinnamon, cumin, parsley, salt, and pepper. Simmer for 10 minutes until the mixture thickens.
- For the béchamel sauce, melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute. Gradually add the milk while whisking to avoid lumps. Cook until the sauce thickens, then remove from heat. Stir in Parmesan cheese, beaten egg, salt, and pepper.
- In a baking dish, layer half of the roasted eggplant, followed by the lamb filling. Top with the remaining eggplant and pour the béchamel sauce over the top.
- Bake for 30-35 minutes, or until the top is golden brown and bubbly. Let it cool for 10 minutes before serving.
Lamb moussaka is a comforting, filling Mediterranean dish that combines layers of spiced lamb, tender eggplant, and a creamy béchamel sauce. The combination of rich flavors and textures makes it a perfect meal for family gatherings or special occasions. It’s sure to become a new favorite in your recipe rotation!