Lamb is a versatile and flavorful meat that can be enjoyed all year round, with different preparation methods perfectly complementing each season. From warming, hearty stews during the colder months to light and zesty skewers on the grill during the summer, lamb offers a variety of possibilities. Superior Farms of Denver emphasizes that whether you’re a seasoned cook or just starting to experiment with lamb, these recipes will provide you with inspiration for every season.
Winter: Hearty Lamb Stews and Slow-Cooked Comfort
During the winter months, nothing beats the comforting warmth of a slow-cooked lamb dish. Rich, hearty stews and roasts are ideal for chilly days when you crave something filling and flavorful.
Classic Lamb and Vegetable Stew
A traditional lamb stew is perfect for winter. This dish combines succulent lamb with root vegetables like carrots, parsnips, and potatoes, slow-cooked in a savory broth and seasoned with rosemary and thyme.
Ingredients:
- 4 slices bacon, chopped
- 2 lbs lamb shoulder, cut into 1 ½ inch pieces
- ½ tablespoon salt (plus more to taste)
- 1 teaspoon black pepper
- ¼ cup flour
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 ½ cups red wine
- 8 oz mushrooms, thickly sliced
- 4 cups beef or lamb broth
- 1 tablespoon tomato paste
- ½ teaspoon dried thyme
- 2 bay leaves
- 4 medium potatoes, peeled and cut into chunks
- 4 large carrots, peeled and sliced
Instructions:
- Cook the bacon: In a large Dutch oven over medium heat, sauté the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Prepare the lamb: Season lamb pieces with ½ tablespoon salt and 1 teaspoon black pepper. Coat with flour. Brown the lamb in batches in the bacon grease over medium heat (about 3-4 minutes per side). Remove and set aside with the bacon.
- Sauté the vegetables: Add diced onion to the pot and cook for 2 minutes. Add minced garlic and sauté for another minute. Pour in the wine, scraping the bottom of the pot to deglaze. Add sliced mushrooms and simmer for 10 minutes.
- Combine everything: Return the lamb and bacon to the pot. Add broth, tomato paste, thyme, bay leaves, potatoes, and carrots. Stir to combine. Bring to a boil.
- Cook: Preheat oven to 325°F. Cover the pot and transfer to the oven. Bake for 1 hour and 45 minutes, until the lamb is tender and the potatoes are easily pierced with a fork.
- Serve: Spoon off any excess oil before serving. Enjoy with soft, crusty bread.
About the Chef: Natasha Kravchuk is the culinary talent behind “Natasha’s Kitchen,” a beloved recipe blog that’s been bringing joy to countless kitchens since 2009. Together with her husband, Vadim, Natasha has dedicated years to crafting and sharing recipes that are approachable, delicious, and trustworthy. In 2023, Natasha published her first cookbook, “Natasha’s Kitchen Cookbook,” which quickly became a New York Times Best-Seller. Drawing from a family heritage of passionate cooks, Natasha’s recipes blend tradition with creativity, ensuring every dish is fresh, flavorful, and made to be enjoyed.
Spring: Light and Fresh Lamb Dishes
As the weather begins to warm, lamb remains a great choice, but lighter, more refreshing dishes are often preferred in spring. Grilled lamb chops and salads can help celebrate the freshness of the season.
Grilled Lamb Chops with Mint Yogurt Sauce
Spring is the perfect time for simple grilled lamb chops served with a refreshing mint yogurt sauce. This dish is light yet packed with flavor and pairs wonderfully with a spring vegetable salad.
Ingredients:
- 6-8 lamb chops
- 2 cups fresh mint leaves, loosely packed
- 2 tablespoons Greek yogurt
- 1 tablespoon olive oil (plus extra for cooking)
- Juice from a lemon wedge (or red wine vinegar, if preferred)
- Salt and pepper, to taste
Instructions:
- Prepare the mint yogurt sauce: Using an immersion blender, food processor, or chopping by hand, finely blend the mint leaves with the lemon juice. Season with salt and pepper, then add the Greek yogurt and blend until smooth. Finally, pour in 1 tablespoon of olive oil and blend until the sauce is well emulsified.
- Season the lamb chops: Lightly season one side of the lamb chops with salt and pepper.
- Cook the lamb chops: Heat 1 tablespoon of olive oil in a skillet over medium heat. Place half of the lamb chops in the skillet, ensuring they have enough space to cook evenly. Sear for about 4 minutes on each side until they are cooked to the bone but still rosy pink inside. Remove from the skillet and repeat with the remaining lamb chops.
- Serve: Let the lamb chops rest for a few minutes, then drizzle with a little olive oil and serve topped with the mint yogurt sauce. Enjoy!
About the Chef: On The Seasoned Traveler, the chef aims to inspire readers with a delightful blend of recipes, stories, and glimpses into a life enriched by travel. The dishes featured are influenced by the flavors and traditions of the many places the chef has lived and explored, along with cherished recipes that have been created or discovered along the way. With a passion for simple, rustic, and mostly nutritious cooking, the chef enjoys methods that highlight slow simmering, roasting, or braising to enhance the depth and richness of each dish. There is a deep interest in blending old-world wisdom with modern scientific insights, particularly in exploring the healing properties and nutritional benefits of spices, herbs, and natural ingredients. While the focus remains on wholesome cooking, the chef also enjoys indulgent, comforting sweets from time to time, embracing the joys of cream and butter much like the French do. The Seasoned Traveler invites all to savor these culinary journeys, hoping to offer a morsel of inspiration with each visit.
Summer: Light and Flavorful Grilled Lamb
Summer calls for outdoor cooking, and lamb is perfect for grilling. Whether it’s kebabs, burgers, or chops, grilled lamb brings a smoky, rich flavor that pairs well with fresh salads and light sides.
Lamb Kebabs with Lemon and Garlic Marinade
Lamb kebabs are a summer favorite, especially when marinated in lemon, garlic, and herbs for a burst of flavor. Serve these with a light cucumber salad or tabbouleh for a complete meal.
Ingredients:
- Leg of lamb, cut into cubes
- Lemon wedges and juice
- Extra virgin olive oil
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- Flat-leaf parsley (optional, for garnish)
- Tzatziki sauce (for serving)
Instructions:
- Prepare the skewers: Preheat your grill to high heat. Thread 5 lamb cubes and 2 lemon wedges alternately onto each of the 4 long skewers. Arrange the skewers in a shallow, nonmetallic dish.
- Make the marinade: In a small bowl, whisk together the olive oil, lemon juice, and minced garlic. Pour the marinade over the skewers, turning to coat all sides evenly. Let the lamb marinate for at least 5 minutes, or cover and refrigerate overnight, turning occasionally. Season with salt and pepper just before grilling.
- Grill the lamb: Lightly oil the grill grates. Place the skewers on the grill, cover, and cook, turning occasionally, for about 1-2 minutes per side until grill marks appear and the lamb reaches your desired doneness (medium-rare is recommended).
- Serve: Remove the skewers from the grill and serve with a side of tzatziki sauce. Garnish with parsley sprigs if desired. Enjoy!
About the Chef: RecipeGirl.com, established in 2006, is a culinary platform that offers a wide array of family-friendly recipes perfect for everyday cooking and special occasions. The chef behind RecipeGirl is passionate about sharing more than 3,000 tried and tested recipes, each complete with nutritional information, ratings, and stunning photographs to guide readers through the cooking process. Whether you’re in search of dinner ideas for a busy weeknight, looking to create a show-stopping dessert for a friend’s gathering, or planning the perfect barbecue or holiday spread, RecipeGirl has you covered. With a mission to make cooking enjoyable for both beginners and seasoned cooks, the chef provides inspiration that transforms kitchen experiences into moments of fun and creativity. RecipeGirl also brings a touch of travel into the mix, featuring highlights from cruise adventures, hotel reviews, and explorations of cities across the globe, making it a go-to destination for culinary and travel enthusiasts alike.
Fall: Warm and Comforting Lamb Dishes
As the days grow shorter, heartier dishes that bridge the gap between the warmth of summer and the cold of winter become more appealing. Lamb braises and casseroles make ideal fall meals.
Lamb Shepherd’s Pie with Gruyère and Puff Pastry
This rich and hearty shepherd’s pie features savory ground lamb with a topping of mashed potatoes, puff pastry, and Gruyère cheese. It’s a comforting dish that’s sure to satisfy!
Ingredients:
- 2 pounds ground lamb
- 2 large onions, diced
- 2 medium carrots, diced
- 4 garlic cloves, minced
- 3 tablespoons fresh thyme leaves
- 2 ½ cups beef stock
- 1 (12 ounce) bottle stout beer
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons cornstarch
- 1 cup frozen peas
- 2 sheets frozen puff pastry, thawed
- 1 egg, lightly beaten
- 1 cup finely grated gruyere cheese
Instructions:
- Brown the lamb: Start by browning the ground lamb in a skillet over medium heat. This process enhances the flavor through the Maillard reaction, giving the meat a richer taste. Once browned, set aside.
- Cook the veggies: In the same skillet, sauté the onions, carrots, and peas until they begin to soften. Add the garlic and thyme, cooking for an additional minute until fragrant.
- Add liquids and roast: Pour in the beef broth and stout beer, stirring well to combine. Add the browned lamb back to the skillet, mixing everything together. Transfer the mixture to an oven-safe dish and roast in the oven until the meat is tender and the flavors meld together.
- Assemble the shepherd’s pie: Divide the meat mixture into individual baking dishes or one large dish. Spread a layer of mashed potatoes on top, then add the puff pastry and finish with a generous sprinkle of Gruyère cheese. Make sure the mashed potatoes have cooled before adding the puff pastry to ensure it puffs up properly during baking.
- Bake: Return the dish to the oven and bake until the puff pastry is golden and the cheese is melted and slightly blistered.
About The Chef: Holly Erickson and Natalie Mortimer are the chefs behind The Modern Proper, a space that began with a shared passion for cooking and hosting. Their journey started as two friends with a vision to create recipes and ideas that make sharing a meal simple and enjoyable. They believe that gathering around the table strengthens friendships and builds a sense of community. The Modern Proper offers recipes inspired by fresh, seasonal ingredients, blending their original creations with adapted favorites. Whether you’re an experienced cook or just starting, Holly and Natalie aim to inspire you to embrace hospitality, one delicious meal at a time.
Lamb is a versatile meat that can be enjoyed throughout the year, with recipes to suit every season. Whether you’re warming up with a winter stew or enjoying a light summer kebab, lamb provides the perfect base for flavorful and satisfying meals. Experiment with these recipes and discover the joys of cooking with lamb all year long.