50+ Delicious Sunday Lamb Recipes to Make Your Family Dinner

Sundays are made for gathering around the dinner table with family and friends, savoring hearty, comforting meals that make the day feel special.

And when it comes to standout meals, lamb is a top contender—rich, flavorful, and perfect for making any Sunday feel like a celebration.

Whether you’re looking for slow-cooked stews, succulent roast lamb, or innovative dishes that add a twist to traditional recipes, lamb can be the star of your Sunday feast.

With its versatility, lamb can take on flavors from all over the world, from Mediterranean spices to classic herbs and seasonings.

This collection of 50+ Sunday lamb recipes offers something for everyone, whether you’re a seasoned chef looking to experiment or a home cook wanting to impress your loved ones.

Each recipe has been carefully chosen to provide a mix of easy weeknight dinners and show-stopping dishes that are perfect for a special Sunday.

Get ready to elevate your weekend meals and create a dining experience that will have everyone asking for seconds!

50+ Delicious Sunday Lamb Recipes to Make Your Family Dinner

With 50+ Sunday lamb recipes at your fingertips, you’re now equipped to transform your Sunday dinners into a feast filled with rich flavors and cozy, memorable moments.

From simple yet satisfying dishes like lamb meatballs and hearty soups to impressive roasts and slow-cooked tagines, there’s no shortage of ways to make your Sunday meal one to look forward to.

Whether you stick to classic recipes or venture into new flavor combinations, these lamb dishes promise to make your Sunday special, bringing warmth, comfort, and joy to your table.

So, choose your favorite recipe or try something new and make this Sunday a culinary experience to remember.

Herb-Crusted Lamb Roast with Garlic Potatoes

This succulent herb-crusted lamb roast is perfect for a cozy Sunday meal. The crust of fresh herbs and garlic enhances the tender, juicy lamb, while roasted garlic potatoes round out the dish beautifully. This classic recipe is sure to impress your family or guests with its irresistible flavors.

Ingredients:

For the Lamb:

• 1 leg of lamb (about 4-5 pounds)
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Garlic Potatoes:

• 1½ pounds baby potatoes, halved
• 4 garlic cloves, crushed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and black pepper to taste

Instructions:

1. Prepare the Lamb: Preheat your oven to 375°F (190°C). Pat the lamb dry with paper towels and place it on a roasting rack in a baking dish.
2. In a bowl, mix the minced garlic, rosemary, thyme, olive oil, Dijon mustard, salt, and black pepper. Spread this mixture evenly over the lamb, ensuring it’s well-coated.
3. Prepare the Potatoes: Toss the potatoes with olive oil, crushed garlic, paprika, salt, and pepper. Arrange them around the lamb in the baking dish.
4. Roast: Place the dish in the oven and roast for 1½ to 2 hours, or until the internal temperature of the lamb reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
5. Remove the lamb and let it rest for 15 minutes before carving. Serve with the roasted garlic potatoes.

The herb crust on the lamb creates a beautiful, aromatic exterior, while the inside remains tender and flavorful. Paired with crispy, garlicky potatoes, this dish is a show-stopping centerpiece for a Sunday feast.

Slow-Cooked Moroccan Lamb Tagine

This Moroccan-inspired lamb tagine is bursting with exotic flavors from aromatic spices, tender lamb, and a hint of sweetness from apricots. Slow cooking allows the spices to meld beautifully, creating a rich and warming dish that’s ideal for a leisurely Sunday dinner.

Ingredients:

• 2 pounds lamb shoulder, cut into chunks
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• 1 cup chicken broth
• 1 can (14 ounces) diced tomatoes
• ½ cup dried apricots, chopped
• 1 cup chickpeas, drained and rinsed
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Lamb: Heat olive oil in a large skillet over medium heat. Season the lamb chunks with salt and pepper, then brown them on all sides. Remove and set aside.
2. Cook the Aromatics: In the same skillet, sauté the onions and garlic until softened. Add cumin, coriander, cinnamon, and turmeric, stirring until fragrant.
3. Combine Ingredients: Transfer the lamb, onion mixture, diced tomatoes, chicken broth, and apricots to a slow cooker. Mix well and cook on low for 6-8 hours or until the lamb is tender.
4. Finish the Dish: About 30 minutes before serving, stir in the chickpeas. Let them warm through.
5. Serve hot, garnished with fresh cilantro, over steamed couscous or rice.

The complex spices and tender lamb create a deeply satisfying dish that feels both comforting and exotic. This tagine is a fantastic choice for anyone seeking to elevate their Sunday dinner with a touch of global flair.

Grilled Lamb Chops with Mint Yogurt Sauce

Grilled lamb chops are a quick yet luxurious Sunday dinner option. With their smoky char and tender, flavorful meat, they’re perfectly complemented by a refreshing mint yogurt sauce. This recipe balances richness with bright, herby flavors.

Ingredients:

For the Lamb Chops:

• 8 lamb chops
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

For the Mint Yogurt Sauce:

• 1 cup plain Greek yogurt
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and black pepper to taste

Instructions:

1. Prepare the Lamb Chops: In a bowl, mix olive oil, garlic, rosemary, paprika, salt, and pepper. Rub this mixture onto the lamb chops, ensuring they’re well-coated. Let them marinate for 30 minutes.
2. Make the Sauce: In a small bowl, whisk together Greek yogurt, mint, lemon juice, honey, salt, and pepper. Refrigerate until ready to serve.
3. Grill the Lamb: Preheat a grill or grill pan to medium-high heat. Cook the lamb chops for 3-4 minutes per side for medium-rare, or longer if desired.
4. Rest the lamb chops for 5 minutes before serving. Serve hot with the mint yogurt sauce on the side.

The juicy lamb chops, with their smoky and herbaceous crust, pair wonderfully with the creamy, zesty mint yogurt sauce. This dish is perfect for a Sunday when you want a balance of elegance and simplicity.

Honey-Glazed Rack of Lamb with Rosemary

This honey-glazed rack of lamb is a delightful combination of sweet and savory flavors. The sticky glaze caramelizes beautifully during roasting, while fresh rosemary enhances the natural richness of the lamb. It’s an elegant Sunday meal that feels both indulgent and approachable.

Ingredients:

• 2 racks of lamb (about 2 pounds total)
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Prepare the Lamb: Preheat your oven to 400°F (200°C). Pat the lamb dry with paper towels and season it with salt and black pepper.
2. Make the Glaze: In a bowl, mix honey, Dijon mustard, garlic, rosemary, and olive oil until well combined.
3. Apply the Glaze: Place the lamb racks on a baking sheet lined with parchment paper. Brush the glaze generously over both sides of the racks.
4. Roast: Roast in the oven for 25-30 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). Let rest for 10 minutes before slicing into chops.
5. Serve the lamb with your choice of sides, such as roasted vegetables or mashed potatoes.

The honey glaze creates a mouthwatering crust on the lamb, while the rosemary adds depth to the flavor. This dish is simple yet impressive, making it a perfect centerpiece for a relaxed yet refined Sunday dinner.

Braised Lamb Shanks with Red Wine and Vegetables

Rich, hearty, and comforting, this braised lamb shank recipe is ideal for a leisurely Sunday meal. The lamb becomes fall-off-the-bone tender as it cooks in a flavorful red wine sauce with aromatic vegetables. It’s a dish that’s worth every minute of its slow cooking.

Ingredients:

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups red wine
• 2 cups beef or lamb stock
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and black pepper to taste

Instructions:

1. Prepare the Lamb: Preheat your oven to 325°F (160°C). Season the lamb shanks with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and brown the lamb on all sides. Remove and set aside.
2. Cook the Vegetables: In the same pot, sauté the onion, garlic, carrots, and celery until softened. Stir in the tomato paste and cook for 1 minute.
3. Deglaze and Braise: Add the red wine to deglaze the pot, scraping up any browned bits. Stir in the stock, rosemary, and thyme. Return the lamb shanks to the pot. Cover and bake in the oven for 2½ to 3 hours, turning the shanks occasionally.
4. Serve the lamb shanks over creamy mashed potatoes or polenta, spooning the rich sauce over the top.

The slow braising process infuses the lamb with deep, savory flavors, while the red wine sauce adds a touch of elegance. This hearty dish is perfect for savoring on a cozy Sunday evening.

Greek-Style Lamb Souvlaki with Tzatziki

For a casual yet flavorful Sunday meal, Greek-style lamb souvlaki is an excellent choice. Marinated in lemon, garlic, and oregano, the grilled lamb skewers are tender and juicy, served with creamy tzatziki sauce and warm pita bread for a satisfying meal.

Ingredients:

For the Lamb Souvlaki:

• 2 pounds lamb leg or shoulder, cut into 1-inch cubes
• 3 tablespoons olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• Salt and black pepper to taste

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• ½ cucumber, grated and drained
• 2 garlic cloves, minced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and black pepper to taste

To Serve:

• Warm pita bread
• Sliced tomatoes, red onion, and lettuce

Instructions:

1. Marinate the Lamb: In a bowl, mix olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add the lamb cubes, toss to coat, and marinate for at least 2 hours or overnight in the refrigerator.
2. Prepare the Tzatziki: In a small bowl, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper. Chill until ready to serve.
3. Cook the Lamb: Thread the lamb onto skewers. Grill over medium-high heat for 8-10 minutes, turning occasionally, until cooked to your liking.
4. Serve the lamb skewers with warm pita bread, tzatziki, and fresh vegetables.

The citrusy, herbaceous marinade gives the lamb incredible depth of flavor, while the tzatziki provides a cool and creamy contrast. This dish is fun to assemble and perfect for a relaxed Sunday gathering.

Lamb and Vegetable Stew with Barley

This hearty lamb and vegetable stew with barley is the perfect comfort food for a Sunday meal. Simmered with tender lamb, seasonal vegetables, and nutty barley, the stew is rich and filling, ideal for a cozy evening at home.

Ingredients:

• 2 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 potatoes, peeled and cubed
• 2 cups butternut squash, cubed
• 3 garlic cloves, minced
• 1 cup pearl barley, rinsed
• 4 cups beef or lamb stock
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Brown the Lamb: Heat olive oil in a large pot over medium-high heat. Season the lamb with salt and pepper and brown it in batches. Remove and set aside.
2. Cook the Vegetables: In the same pot, sauté the onion, carrots, and garlic until softened. Stir in the tomato paste and cook for 1 minute.
3. Simmer the Stew: Add the lamb back to the pot along with the potatoes, butternut squash, barley, thyme, rosemary, and stock. Bring to a boil, then reduce to a simmer and cook for 1½ to 2 hours, or until the lamb and barley are tender.
4. Serve hot, garnished with fresh parsley.

This stew is perfect for a chilly Sunday, with its layers of flavors from the tender lamb, hearty barley, and sweet, roasted vegetables. It’s a dish that warms the soul and makes you look forward to leftovers.

Spicy Lamb Kofta with Cilantro Yogurt Sauce

These spicy lamb kofta skewers are perfect for adding bold flavors to your Sunday meal. With a combination of warm spices and fresh herbs, they’re both flavorful and easy to prepare. Paired with a cooling cilantro yogurt sauce, this dish is a crowd-pleaser for any gathering.

Ingredients:

For the Lamb Kofta:

• 1½ pounds ground lamb
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground coriander
• ½ teaspoon cayenne pepper (optional for heat)
• Salt and black pepper to taste

For the Cilantro Yogurt Sauce:

• 1 cup Greek yogurt
• 2 tablespoons fresh cilantro, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• Salt and black pepper to taste

To Serve:

• Warm pita bread or flatbreads
• Sliced cucumbers and tomatoes

Instructions:

1. Make the Kofta Mixture: In a bowl, combine the ground lamb, garlic, onion, cilantro, cumin, paprika, coriander, cayenne (if using), salt, and black pepper. Mix until evenly combined. Form the mixture into small, elongated meatballs or mold onto skewers.
2. Cook the Kofta: Preheat a grill or grill pan to medium-high heat. Grill the kofta for 4-5 minutes per side or until fully cooked and slightly charred.
3. Prepare the Sauce: In a bowl, mix the Greek yogurt, cilantro, lemon juice, ground cumin, salt, and black pepper. Chill until ready to serve.
4. Serve the kofta with pita bread, cucumber and tomato slices, and the cilantro yogurt sauce.

The kofta is juicy, tender, and loaded with Middle Eastern spices that pair wonderfully with the cool, tangy yogurt sauce. This dish brings a burst of flavor and makes for a fun, interactive Sunday meal.

Lamb Stuffed Bell Peppers

Lamb stuffed bell peppers offer a unique twist on a classic dish. With a hearty lamb filling spiced with Mediterranean herbs and topped with melted cheese, these stuffed peppers are satisfying and perfect for a Sunday dinner that feels special but doesn’t require hours in the kitchen.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound ground lamb
• 1 cup cooked rice or quinoa
• 1 can (14 ounces) diced tomatoes, drained
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 1 cup shredded mozzarella or feta cheese
• Fresh basil, chopped (for garnish)

Instructions:

1. Prepare the Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Cook the Lamb Filling: Heat a large skillet over medium heat and cook the onion and garlic until softened. Add the ground lamb, cumin, oregano, and paprika. Cook until the lamb is browned. Stir in the rice or quinoa, diced tomatoes, salt, and pepper.
3. Stuff the Peppers: Fill each bell pepper with the lamb mixture and place them upright in a baking dish. Sprinkle cheese on top of each stuffed pepper.
4. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is golden and bubbly.
5. Serve with a sprinkle of fresh basil on top.

These lamb stuffed bell peppers are filled with a deliciously spiced filling and topped with melted cheese for a satisfying bite. Perfect for a Sunday dinner that looks and tastes like you’ve spent hours in the kitchen, but is actually simple to prepare.

Lamb Shepherd’s Pie with Sweet Potato Topping

This comforting twist on the classic shepherd’s pie uses a savory lamb filling and a sweet potato topping for a satisfying, hearty meal perfect for a Sunday dinner. The sweet potato adds a subtle sweetness that complements the rich, spiced lamb.

Ingredients:

For the Lamb Filling:

• 1 pound ground lamb
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and black pepper to taste
• 1 cup beef or lamb stock
• 2 tablespoons olive oil

For the Sweet Potato Topping:

• 3 large sweet potatoes, peeled and cubed
• 2 tablespoons unsalted butter
• ½ cup milk or cream
• Salt and black pepper to taste

Instructions:

1. Prepare the Sweet Potato Topping: Boil the sweet potatoes in a pot of salted water for 15-20 minutes or until fork-tender. Drain and mash with butter and milk. Season with salt and pepper, then set aside.
2. Cook the Lamb Filling: Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and garlic and sauté until softened. Add the ground lamb and cook until browned. Stir in the tomato paste, Worcestershire sauce, cumin, and paprika. Season with salt and pepper. Pour in the stock and simmer for 5 minutes. Add the peas and mix well.
3. Assemble the Pie: Preheat the oven to 400°F (200°C). Transfer the lamb mixture to a baking dish and spread the sweet potato mash evenly over the top.
4. Bake: Bake for 20 minutes or until the top is lightly golden.
5. Serve hot, garnished with fresh parsley if desired.

This shepherd’s pie is a hearty and flavorful meal that combines the richness of lamb with the natural sweetness of sweet potato. It’s a delightful way to make a Sunday meal feel extra special and comforting.

Lamb and Chickpea Curry

This aromatic lamb and chickpea curry is a flavorful, hearty dish that brings warmth to your Sunday dinner table. Simmered in a rich blend of spices and paired with fluffy rice or warm naan, it’s a perfect choice for an evening that calls for a taste of the exotic.

Ingredients:

• 1 pound lamb shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 can (14 ounces) diced tomatoes
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 cup coconut milk
• 1 cup chicken or lamb stock
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Brown the Lamb: Heat vegetable oil in a large pot over medium-high heat. Add the lamb and brown on all sides. Remove and set aside.
2. Cook the Aromatics: In the same pot, add the onion and sauté until translucent. Add garlic and ginger, cooking for 1 minute. Stir in the turmeric, cumin, coriander, cinnamon, and paprika. Cook for another minute to release the flavors.
3. Simmer the Curry: Add the diced tomatoes, coconut milk, and stock to the pot. Return the lamb to the pot and stir well. Cover and simmer for 1½ to 2 hours, or until the lamb is tender. Add the chickpeas and cook for an additional 15 minutes.
4. Serve with steamed rice or warm naan, and garnish with fresh cilantro.

The tender lamb pairs wonderfully with the creamy, spiced curry base, while the chickpeas add texture and a touch of earthiness. This dish is perfect for those seeking a bold, flavorful Sunday meal.

Lamb and Spinach Meatballs in Tomato Sauce

These lamb and spinach meatballs are cooked in a rich tomato sauce, making them a comforting and satisfying Sunday meal. Flavored with garlic, herbs, and a touch of feta cheese, these meatballs are perfect when served over pasta, rice, or a bed of sautéed greens.

Ingredients:

For the Meatballs:

• 1 pound ground lamb
• 1 cup fresh spinach, finely chopped
• 1/2 cup breadcrumbs
• 1/4 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon dried oregano
• Salt and black pepper to taste

For the Tomato Sauce:

• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions:

1. Make the Meatballs: In a large bowl, combine the ground lamb, chopped spinach, breadcrumbs, feta, garlic, egg, oregano, salt, and black pepper. Mix until just combined and form into meatballs about 1 inch in diameter.
2. Cook the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches and cook until browned on all sides. Remove and set aside.
3. Prepare the Tomato Sauce: In the same skillet, sauté the onion and garlic until soft. Add the crushed tomatoes, basil, oregano, salt, and black pepper. Simmer for 10 minutes.
4. Simmer the Meatballs: Add the meatballs back to the skillet, spooning the sauce over them. Cover and simmer for 20 minutes or until the meatballs are cooked through.
5. Serve with pasta, rice, or over a bed of sautéed greens.

These lamb and spinach meatballs, rich with herbs and feta, offer a perfect balance of flavors that pairs beautifully with the hearty tomato sauce. This dish makes for an indulgent yet simple Sunday dinner that is both comforting and full of flavor.

Lamb Tagine with Apricots and Almonds

This lamb tagine is a perfect blend of savory, sweet, and nutty flavors, making it an extraordinary Sunday meal. Slow-cooked with apricots, almonds, and aromatic spices, this dish showcases the essence of Moroccan-inspired cuisine. Serve it over fluffy couscous to soak up the rich sauce.

Ingredients:

• 2 pounds lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground ginger
• 1 can (14 ounces) diced tomatoes
• 2 cups chicken or lamb stock
• 1/2 cup dried apricots, chopped
• 1/4 cup slivered almonds, toasted
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Brown the Lamb: Heat the olive oil in a large pot or tagine over medium-high heat. Season the lamb with salt and black pepper and brown on all sides. Remove and set aside.
2. Cook the Aromatics: Add the chopped onion and garlic to the pot and sauté until softened. Stir in the cinnamon, cumin, paprika, and ginger, and cook for 1 minute to bloom the spices.
3. Simmer the Tagine: Add the diced tomatoes and stock to the pot. Return the lamb to the pot, stir well, and bring to a boil. Reduce the heat, cover, and simmer for 1½ to 2 hours or until the lamb is tender.
4. Add the Sweet Elements: Stir in the chopped apricots and toasted almonds. Simmer for an additional 15 minutes.
5. Serve over couscous and garnish with fresh cilantro.

The combination of lamb, apricots, and almonds offers a harmonious balance of flavors and textures, making this tagine a rich and flavorful dish. Perfect for a Sunday feast, it brings warmth and exotic appeal to your dinner table.

Herb-Crusted Lamb Loin Chops with Garlic Mashed Potatoes

Herb-crusted lamb loin chops are a sophisticated yet simple option for a Sunday dinner. The savory herbs create a crispy, flavorful crust while the lamb stays tender and juicy. Pair it with creamy garlic mashed potatoes for a meal that feels upscale and comforting.

Ingredients:

For the Lamb Loin Chops:

• 4 lamb loin chops
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced
• Salt and black pepper to taste

For the Garlic Mashed Potatoes:

• 4 large russet potatoes, peeled and cubed
• 1/2 cup heavy cream
• 3 cloves garlic, peeled
• 1/4 cup unsalted butter
• Salt and black pepper to taste

Instructions:

1. Prepare the Lamb: Mix the chopped parsley, rosemary, thyme, garlic, salt, and black pepper in a bowl. Rub the lamb loin chops with olive oil and press the herb mixture onto both sides of each chop.
2. Cook the Lamb: Heat a skillet over medium-high heat and add a little olive oil. Cook the lamb loin chops for 3-4 minutes per side or until the internal temperature reaches 140°F (60°C) for medium-rare. Let rest for 5 minutes before serving.
3. Make the Garlic Mashed Potatoes: Boil the potatoes and garlic cloves in salted water until the potatoes are fork-tender. Drain and return to the pot. Add heavy cream and butter and mash until smooth. Season with salt and black pepper to taste.
4. Serve the lamb chops with a side of garlic mashed potatoes.

These herb-crusted lamb loin chops, served with creamy garlic mashed potatoes, offer an elegant yet hearty Sunday dinner option. The blend of fresh herbs adds depth and freshness, while the mashed potatoes provide a comforting, velvety texture.

Lamb Meatball and Spinach Soup

This nourishing lamb meatball and spinach soup is perfect for a cozy Sunday evening. Light yet filling, the soup combines spiced lamb meatballs with the hearty flavors of spinach and tomatoes, creating a comforting bowl of warmth.

Ingredients:

For the Meatballs:

• 1 pound ground lamb
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and black pepper to taste

For the Soup:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 4 cups chicken or vegetable stock
• 2 cups fresh spinach, chopped
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions:

1. Make the Meatballs: In a bowl, combine the ground lamb, breadcrumbs, egg, garlic, cumin, oregano, salt, and black pepper. Mix until well combined and form into small meatballs.
2. Cook the Meatballs: Heat olive oil in a large pot over medium-high heat. Cook the meatballs in batches until browned on all sides. Remove and set aside.
3. Prepare the Soup Base: In the same pot, add the chopped onion and garlic and sauté until translucent. Stir in the diced tomatoes and cook for 2 minutes. Add the chicken or vegetable stock and thyme. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Finish the Soup: Add the meatballs back to the pot and simmer for an additional 10 minutes. Stir in the chopped spinach and cook for 2-3 minutes until wilted. Season with salt and black pepper to taste.
5. Serve hot, garnished with a squeeze of lemon if desired.

This lamb meatball and spinach soup is a perfect blend of savory, tangy, and comforting flavors. It’s ideal for a Sunday meal that satisfies without feeling overly heavy.

Note: More recipes​ are coming soon!