30+ Irresistible Friday Lamb Recipes for a Flavorful Weekend Feast

When Friday rolls around, there’s nothing better than winding down after a busy week with a hearty, flavorful meal.

Lamb is the perfect choice for your Friday dinner, offering rich, tender cuts that can be prepared in a variety of ways—from roasting to grilling, slow-cooking to braising.

Whether you’re looking for something exotic, like a Moroccan tagine, or craving the simplicity of a grilled lamb chop, lamb can transform any Friday night into a special occasion.

In this collection of 30+ Friday lamb recipes, we’ve gathered mouthwatering dishes that bring out the best in lamb.

From the smoky flavors of grilled lamb to the savory richness of slow-cooked stews, you’ll find the perfect recipe to impress your family or friends, or simply enjoy on your own.

These dishes are not just about the lamb; they also highlight spices, marinades, and fresh ingredients that elevate the dish to new heights.

So, grab your apron and get ready to enjoy a delicious and memorable Friday dinner with these irresistible lamb recipes.

30+ Irresistible Friday Lamb Recipes for a Flavorful Weekend Feast

Lamb is a versatile and indulgent protein that brings something truly special to your Friday night dinner.

With over 30 different recipes to choose from, ranging from easy grilled lamb to more complex stews and curries, you can easily elevate your weekend dining experience.

These recipes offer a delightful mix of flavors, textures, and cooking techniques that are sure to impress your guests or satisfy your craving for something exceptional.

Whether you’re preparing a classic lamb roast or experimenting with new flavors, these 30+ Friday lamb recipes promise to make every Friday feel like a feast.

Grilled Herb-Crusted Lamb Chops

Grilled herb-crusted lamb chops are a mouthwatering dish, perfect for a Friday dinner. With the combination of rosemary, garlic, and a touch of lemon zest, this recipe infuses rich flavor into each chop. Grilling the lamb allows the natural tenderness of the meat to shine while adding a smoky, charred finish. The simplicity of this recipe ensures it can be prepared quickly, making it an ideal choice for a relaxed, delicious Friday evening meal.

Ingredients:

• 8 lamb chops, bone-in
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp lemon zest
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together the olive oil, garlic, rosemary, lemon zest, salt, and pepper.
3. Brush the lamb chops with the herb mixture, ensuring all sides are coated.
4. Place the lamb chops on the grill and cook for 4-5 minutes per side for medium-rare, or longer for desired doneness.
5. Remove from the grill and let rest for 5 minutes.
6. Serve with fresh lemon wedges.

These grilled herb-crusted lamb chops make for a savory and satisfying Friday dinner, combining the richness of lamb with the aromatic flavors of rosemary and garlic. The smoky grill marks add depth to the lamb, while the refreshing lemon zest cuts through the richness, creating a balanced and flavorful meal. It’s a dish that’s easy enough for a weeknight but special enough to feel like a celebration.

Slow-Cooked Lamb Shank with Red Wine Sauce

This slow-cooked lamb shank with red wine sauce is a luxurious dish that’s perfect for a Friday night dinner. The lamb shanks are braised for hours, resulting in a fall-off-the-bone texture. The red wine sauce, rich with onions, garlic, and thyme, complements the deep flavor of the lamb. It’s a comforting and indulgent recipe, ideal for winding down after a busy week.

Ingredients:

• 2 lamb shanks
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 cups red wine
• 2 cups beef broth
• 1 tbsp fresh thyme
• 1 bay leaf
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Heat olive oil in a large oven-safe pot over medium-high heat. Season the lamb shanks with salt and pepper, then brown them on all sides, about 8 minutes total.
3. Remove the lamb shanks and set aside. In the same pot, add the onion and garlic, cooking until softened, about 5 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, and bay leaf.
5. Return the lamb shanks to the pot, ensuring they’re partially submerged in the liquid. Cover and place in the oven.
6. Cook for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
7. Remove the lamb shanks and set aside. Reduce the sauce on the stovetop for about 10 minutes.
8. Serve the lamb shanks with the sauce spooned over the top.

This slow-cooked lamb shank with red wine sauce is the epitome of comfort food, bringing depth and warmth to any Friday night meal. The long, slow braise ensures that the lamb becomes incredibly tender, while the red wine sauce adds a rich and savory layer to the dish. It’s a hearty meal that pairs beautifully with mashed potatoes or roasted vegetables, and it makes for a perfect end-of-week indulgence.

Spicy Lamb and Vegetable Stir-Fry

A quick and flavorful dish, spicy lamb and vegetable stir-fry is a perfect weeknight meal to get your Friday evening off to a delicious start. Tender lamb slices are stir-fried with a vibrant mix of vegetables, and a spicy sauce that includes chili, ginger, and soy sauce brings it all together. The high heat of the stir-fry locks in the flavors, creating a satisfying dish that’s both spicy and savory.

Ingredients:

• 1 lb lamb, thinly sliced
• 1 tbsp vegetable oil
• 1 red bell pepper, julienned
• 1 zucchini, sliced
• 1 onion, sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, grated
• 1 red chili, sliced
• 2 garlic cloves, minced
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the vegetable oil in a large skillet or wok over high heat. Add the lamb slices and cook for 3-4 minutes until browned. Remove and set aside.
2. In the same skillet, add the bell pepper, zucchini, and onion, and stir-fry for 5 minutes, or until tender but still crisp.
3. Add the garlic, ginger, and chili, and stir for another 2 minutes.
4. In a small bowl, mix the soy sauce, oyster sauce, honey, and rice vinegar. Add this sauce to the vegetables and stir well.
5. Return the lamb to the skillet, tossing to coat in the sauce. Cook for another 2 minutes, allowing the flavors to meld.
6. Season with salt and pepper to taste and garnish with fresh cilantro.

This spicy lamb and vegetable stir-fry is a vibrant, satisfying dish that’s both healthy and full of flavor. The lamb remains tender, while the vegetables add texture and freshness. The combination of ginger, chili, and soy sauce delivers a spicy, tangy kick, making this dish an exciting way to kick off your Friday evening. Serve it over rice or noodles for a complete and satisfying meal that’s ready in under 30 minutes.

Roast Lamb with Garlic and Rosemary

Roast lamb with garlic and rosemary is a classic and simple dish that transforms lamb into a show-stopping centerpiece for any Friday dinner. The rich flavors of garlic and rosemary perfectly complement the tender, juicy lamb. Roasting the lamb creates a beautiful golden crust on the outside while keeping the meat succulent inside. This dish is not only easy to prepare but also packed with flavors, making it an ideal option for a relaxed Friday evening.

Ingredients:

• 1 boneless leg of lamb (about 3 lbs)
• 4 garlic cloves, minced
• 3 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 1 cup chicken broth
• 1 cup white wine

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the minced garlic, chopped rosemary, olive oil, lemon juice, salt, and pepper.
3. Rub this mixture all over the leg of lamb, ensuring it is evenly coated.
4. Place the lamb in a roasting pan. Add the chicken broth and white wine to the pan.
5. Roast the lamb in the oven for about 1 hour and 20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. Let the lamb rest for 10 minutes before slicing.
7. Serve with the pan juices spooned over the lamb.

Roast lamb with garlic and rosemary is an elegant yet straightforward dish that captures the essence of classic cooking. The garlic and rosemary infuse the lamb with aromatic flavors, while the roasting process creates a perfect balance of tenderness and crispiness. This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a simple green salad, making it a perfect choice for a flavorful and satisfying Friday evening dinner.

Lamb Kofta Kebabs with Tzatziki Sauce

Lamb kofta kebabs are a delicious, flavorful dish that brings the essence of Mediterranean cuisine right to your table. Ground lamb is combined with aromatic spices like cumin, coriander, and cinnamon, then formed into skewers and grilled to perfection. Served with a refreshing tzatziki sauce, these kebabs are a great way to enjoy lamb in a lighter, more casual way. It’s a great Friday recipe that’s both flavorful and fun to eat.

Ingredients:

• 1 lb ground lamb
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 4 pita bread or flatbreads (optional)

For the tzatziki sauce:

• 1/2 cup Greek yogurt
• 1/4 cucumber, grated
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped

Instructions:

1. In a bowl, combine the ground lamb, onion, garlic, cumin, coriander, cinnamon, paprika, salt, pepper, and parsley. Mix well until all ingredients are evenly incorporated.
2. Form the mixture into small oval-shaped koftas (about 6-8) and thread them onto skewers.
3. Preheat a grill or grill pan to medium-high heat. Brush the koftas with olive oil and grill for about 4-5 minutes per side, or until fully cooked and slightly charred.
4. While the koftas are grilling, prepare the tzatziki sauce by combining the Greek yogurt, grated cucumber, garlic, lemon juice, and fresh dill in a bowl. Stir until smooth and set aside.
5. Serve the koftas with tzatziki sauce on the side and pita bread or flatbread if desired.

Lamb kofta kebabs with tzatziki sauce offer a fresh, flavorful take on lamb that’s perfect for a fun and easy Friday dinner. The combination of warm, spiced lamb with the cool, creamy tzatziki creates a harmonious balance of flavors. These kebabs are ideal for serving as an appetizer, in wraps, or as part of a larger meal with salad and sides. It’s a recipe that’s sure to impress guests and become a family favorite.

Lamb Curry with Coconut Milk

A rich and creamy lamb curry with coconut milk is the perfect dish for a comforting Friday evening. The tender lamb simmers in a fragrant blend of spices, including cumin, turmeric, and garam masala, creating a rich, flavorful sauce. The addition of coconut milk brings a smooth creaminess to the dish, balancing the warmth of the spices. This recipe is a fantastic way to enjoy lamb in a hearty, satisfying curry that pairs wonderfully with rice or naan.

Ingredients:

• 1.5 lbs lamb, cut into cubes
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 2 tsp garam masala
• 1/2 tsp chili powder
• 1 can (14 oz) coconut milk
• 1 cup beef or chicken broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides. Remove the lamb and set aside.
2. In the same pot, add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger, cooking for an additional minute.
4. Stir in the cumin, turmeric, garam masala, and chili powder, and cook for 2 minutes to toast the spices.
5. Add the coconut milk and broth, scraping up any browned bits from the bottom of the pot.
6. Return the lamb to the pot, stirring to combine. Bring to a simmer, then cover and cook for 1.5 to 2 hours, until the lamb is tender and the sauce has thickened.
7. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This lamb curry with coconut milk is the ultimate comfort food for a Friday night. The richness of the coconut milk complements the bold spices, creating a warm and hearty dish that’s perfect for unwinding after a busy week. Whether served over fluffy rice or with warm naan bread, this curry is a satisfying, flavorful choice that is sure to leave everyone at the table smiling.

Lamb Tagine with Apricots and Almonds

Lamb tagine with apricots and almonds is a flavorful, aromatic dish inspired by North African cuisine. The lamb is slow-cooked with a rich blend of spices, including cinnamon, cumin, and turmeric, creating a tender, flavorful base. The addition of apricots adds a subtle sweetness, while the toasted almonds provide a delightful crunch. This dish is perfect for a cozy Friday evening and pairs beautifully with couscous or warm bread.

Ingredients:

• 2 lbs lamb shoulder or stew meat, cut into chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1/2 tsp ground ginger
• 1/2 tsp paprika
• 1 cup chicken or beef broth
• 1 can (14 oz) diced tomatoes
• 1/2 cup dried apricots, chopped
• 1/4 cup slivered almonds, toasted
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• 1 tbsp honey (optional)

Instructions:

1. In a large Dutch oven or tagine, heat olive oil over medium-high heat. Brown the lamb pieces on all sides, then remove and set aside.
2. In the same pot, add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, cinnamon, turmeric, ginger, and paprika, stirring for about 1-2 minutes to toast the spices.
4. Return the lamb to the pot and add the broth, diced tomatoes, apricots, and a pinch of salt and pepper. Bring to a simmer.
5. Cover the pot and reduce the heat to low. Let it cook for about 2 hours, or until the lamb is tender and the flavors have melded together.
6. If desired, drizzle honey over the dish for added sweetness before serving.
7. Garnish with toasted almonds and fresh cilantro, and serve with couscous or warm bread.

Lamb tagine with apricots and almonds is a delightful dish that balances savory, sweet, and nutty flavors. The slow cooking process allows the lamb to absorb the rich spices, while the apricots lend a natural sweetness that complements the savory depth of the lamb. The toasted almonds add a pleasant crunch, elevating the dish even further. This meal is perfect for a leisurely Friday dinner, offering both comfort and sophistication in one pot.

Spicy Lamb and Chickpea Stew

Spicy lamb and chickpea stew is a hearty, flavorful dish that packs a punch with its rich spices and tender lamb. The stew is cooked slowly, allowing the spices like cumin, coriander, and paprika to infuse the lamb and chickpeas with deep, robust flavors. This comforting stew is perfect for a chilly Friday night and is satisfying on its own or served with crusty bread or rice.

Ingredients:

• 1 lb lamb stew meat, cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups beef or vegetable broth
• 1/4 tsp cayenne pepper (optional for extra heat)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the lamb cubes on all sides, then remove and set aside.
2. In the same pot, add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, coriander, paprika, cinnamon, and cayenne pepper (if using). Stir for about 1 minute until fragrant.
4. Return the lamb to the pot, then add the chickpeas, diced tomatoes, and broth. Stir to combine.
5. Bring the stew to a simmer, then cover and reduce the heat to low. Cook for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve with a garnish of fresh cilantro and lemon wedges on the side for added brightness.

Spicy lamb and chickpea stew is a robust and comforting dish that’s full of bold flavors. The combination of spices adds depth to the lamb, while the chickpeas absorb the rich broth and provide a hearty texture. The addition of lemon wedges brightens up the dish, making it perfect for a cozy, flavorful Friday meal. Pair it with a side of crusty bread or steamed rice to soak up all the savory goodness.

Lamb and Mint Meatballs in Tomato Sauce

Lamb and mint meatballs in tomato sauce bring a fresh twist to a classic comfort food. The combination of ground lamb with fresh mint creates a flavorful meatball that is savory, aromatic, and slightly herby. Cooking the meatballs in a rich tomato sauce allows them to absorb the deep flavors while remaining juicy. This dish is perfect for a comforting Friday dinner that’s both satisfying and full of flavor.

Ingredients:

• 1 lb ground lamb
• 1/4 cup fresh mint, chopped
• 1/4 cup breadcrumbs
• 1 egg
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 cups crushed tomatoes
• 1 tsp sugar (optional, to balance acidity)
• 1/2 tsp red pepper flakes (optional, for heat)
• Fresh basil or mint, for garnish

Instructions:

1. In a large bowl, combine the ground lamb, chopped mint, breadcrumbs, egg, garlic, cumin, salt, and pepper. Mix well and form into meatballs, about 1 inch in diameter.
2. Heat the olive oil in a large skillet over medium heat. Brown the meatballs on all sides, working in batches if necessary, about 5 minutes per batch.
3. Once all the meatballs are browned, remove them from the skillet and set aside.
4. In the same skillet, add the crushed tomatoes, sugar (if using), and red pepper flakes. Stir to combine, scraping up any browned bits from the bottom of the pan.
5. Return the meatballs to the pan and gently stir to coat them in the tomato sauce.
6. Cover the skillet and simmer for 20-25 minutes, until the meatballs are cooked through.
7. Garnish with fresh basil or mint before serving.

Lamb and mint meatballs in tomato sauce offer a unique and flavorful take on traditional meatballs. The combination of lamb and mint brings a fragrant, savory quality to the dish, while the tomato sauce provides a rich, tangy base. The meatballs are tender and juicy, making this a perfect dish to enjoy on a cozy Friday evening. Serve with pasta, rice, or crusty bread for a complete, comforting meal.

Grilled Lamb Chops with Rosemary and Garlic

Grilled lamb chops with rosemary and garlic are a simple yet flavorful dish that brings out the best in lamb. The lamb is marinated in a fragrant mixture of rosemary, garlic, olive oil, and lemon, which infuses the meat with a fresh, aromatic flavor. Grilling the chops ensures a beautifully caramelized exterior while keeping the meat juicy and tender. This dish is perfect for a casual yet elegant Friday night dinner, especially when paired with roasted vegetables or a fresh salad.

Ingredients:

• 8 lamb chops (about 1 inch thick)
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh rosemary sprigs, for garnish

Instructions:

1. In a small bowl, combine olive oil, garlic, rosemary, lemon zest, lemon juice, salt, and pepper. Whisk until well combined.
2. Place the lamb chops in a shallow dish and pour the marinade over the chops, making sure they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
3. Preheat the grill to medium-high heat.
4. Grill the lamb chops for 3-4 minutes per side for medium-rare, or longer if you prefer your lamb cooked more.
5. Once cooked to your liking, remove the lamb chops from the grill and let them rest for a few minutes.
6. Garnish with fresh rosemary sprigs and serve immediately.

Grilled lamb chops with rosemary and garlic are a delectable, aromatic dish that highlights the natural richness of the lamb. The rosemary and garlic infuse the meat with a fresh, savory flavor, while the lemon adds a zesty brightness that balances the richness of the lamb. The grilling process gives the chops a smoky, charred exterior that contrasts beautifully with the tender, juicy interior. This dish is simple yet elegant and makes for a perfect Friday night meal that will impress your guests.

Lamb Shawarma Wraps

Lamb Shawarma wraps bring the flavors of the Middle East to your table. The lamb is marinated in a mixture of yogurt, garlic, and spices like cumin, paprika, and turmeric, which tenderizes the meat while infusing it with rich, aromatic flavors. Once cooked, the lamb is sliced thin and served in warm pita or flatbread, topped with fresh vegetables and a tangy tahini sauce. These wraps are perfect for a Friday night dinner with a fun, hands-on approach to eating.

Ingredients:

• 1 lb lamb shoulder, thinly sliced
• 1/2 cup plain Greek yogurt
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp ground turmeric
• 1 tsp ground coriander
• Salt and pepper, to taste
• 4 pita bread or flatbreads
• 1 cup cucumber, sliced
• 1 cup tomato, diced
• 1/2 red onion, thinly sliced
• 1/4 cup tahini sauce (or more, for drizzling)
• Fresh parsley, for garnish

Instructions:

1. In a large bowl, combine the yogurt, olive oil, garlic, cumin, paprika, turmeric, coriander, salt, and pepper. Add the lamb slices to the bowl and mix until well-coated. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
2. Preheat a grill or grill pan over medium-high heat. Grill the lamb slices for 2-3 minutes per side, or until cooked through and slightly charred.
3. Warm the pita or flatbread on the grill for 1-2 minutes until soft and pliable.
4. To assemble the wraps, place a few slices of grilled lamb in the center of each pita. Top with cucumber, tomato, red onion, and a drizzle of tahini sauce.
5. Garnish with fresh parsley and serve immediately.

Lamb Shawarma wraps are a delicious and vibrant meal that transports you straight to the streets of the Middle East. The marinade tenderizes the lamb while imparting a beautiful combination of savory and earthy flavors, making each bite irresistible. The fresh vegetables and creamy tahini sauce add a refreshing contrast, making this wrap a perfect blend of textures and flavors. Whether you’re enjoying them for a casual Friday night dinner or a fun family meal, these lamb shawarma wraps are sure to be a crowd-pleaser.

Lamb Biryani

Lamb biryani is a fragrant, flavorful one-pot dish that combines tender lamb with spiced rice, creating a comforting and hearty meal. The lamb is marinated in yogurt and a blend of spices, including garam masala, cumin, and coriander, before being cooked with the rice and aromatic herbs. This dish is a perfect way to enjoy lamb on a Friday night, offering complex flavors and an irresistible aroma that will fill your kitchen with warmth.

Ingredients:

• 1 lb lamb shoulder or leg, cut into cubes
• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tbsp plain yogurt
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground garam masala
• 1 cinnamon stick
• 4 whole cloves
• 1 bay leaf
• 1 1/2 cups basmati rice
• 3 cups chicken or lamb broth
• 1/4 cup raisins (optional)
• 1/4 cup chopped fresh cilantro, for garnish
• 1/4 cup chopped mint, for garnish

Instructions:

1. In a large bowl, combine the lamb cubes with yogurt, cumin, coriander, turmeric, garam masala, and a pinch of salt. Mix well and let marinate for at least 30 minutes.
2. Heat vegetable oil in a large pot over medium heat. Add the onion and cook until golden brown, about 8-10 minutes.
3. Add the garlic, ginger, cinnamon stick, cloves, and bay leaf to the pot. Cook for 1-2 minutes until fragrant.
4. Add the marinated lamb and cook for about 5 minutes, browning the meat on all sides.
5. Stir in the rice, then pour in the broth. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the rice is tender and the lamb is cooked through.
6. If desired, add raisins during the last 5 minutes of cooking for a touch of sweetness.
7. Garnish with fresh cilantro and mint before serving.

Lamb biryani is an indulgent, aromatic dish that combines tender lamb and spiced rice in a flavorful, satisfying meal. The combination of warm spices and fragrant herbs creates a rich depth of flavor, while the yogurt marinade ensures the lamb is incredibly tender. The dish is perfect for a special Friday night dinner, offering both complexity and comfort in one pot. Whether served on its own or with a side of yogurt or raita, lamb biryani will become a favorite for any occasion.

Braised Lamb Shanks with Red Wine and Herbs

Braised lamb shanks with red wine and herbs is a dish that is perfect for a cozy, indulgent Friday night. The lamb shanks are seared and then slowly braised in red wine, stock, and a medley of aromatic herbs, resulting in tender meat that falls off the bone. The rich flavors of the braising liquid combine with the savory lamb, making each bite a melt-in-your-mouth experience. Served with mashed potatoes or crusty bread, this recipe offers comfort and luxury in every bite.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 cups red wine (such as Cabernet Sauvignon)
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp fresh thyme, chopped
• 2 sprigs fresh rosemary
• 1 bay leaf
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 325°F (163°C).
2. In a large Dutch oven, heat olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then sear them in the pot until browned on all sides, about 8-10 minutes. Remove the shanks and set them aside.
3. Add the onion, carrots, celery, and garlic to the pot, cooking for 5 minutes until softened.
4. Stir in the tomato paste and cook for another minute. Add the wine, beef broth, thyme, rosemary, and bay leaf, scraping up any browned bits from the bottom of the pot.
5. Return the lamb shanks to the pot and bring the mixture to a simmer. Cover and place the pot in the oven. Braise for 2 to 2.5 hours, or until the lamb is tender and the meat easily falls off the bone.
6. Remove the lamb shanks from the pot and strain the sauce if desired. Serve the lamb with the braised vegetables and sauce.

Braised lamb shanks with red wine and herbs is the epitome of comfort food, offering rich, savory flavors that are perfect for a slow-cooked Friday night dinner. The lamb becomes incredibly tender as it braises in the flavorful wine and broth, while the vegetables and herbs enhance the dish with their depth of taste. This recipe is ideal for a relaxed evening, allowing you to prepare a hearty, luxurious meal with minimal effort. Pair it with mashed potatoes or a side of crusty bread to soak up the delicious sauce for a complete meal.

Lamb Kofta Kebabs with Yogurt Sauce

Lamb kofta kebabs are a popular Middle Eastern dish that combines minced lamb with fragrant spices, grilled to perfection on skewers. These flavorful kebabs are tender, juicy, and infused with spices like cumin, coriander, and cinnamon, and they pair perfectly with a cool, creamy yogurt sauce. These kofta kebabs are ideal for a Friday night gathering or a casual dinner, offering a fun and flavorful meal that’s both hearty and satisfying.

Ingredients:

• 1 lb ground lamb
• 1/2 small onion, grated
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp olive oil (for grilling)

For the yogurt sauce:

• 1 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp fresh mint, chopped
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the ground lamb, grated onion, garlic, cumin, coriander, cinnamon, allspice, salt, pepper, parsley, and mint. Mix until well combined.
2. Divide the mixture into 6-8 equal portions and mold each portion into an elongated shape around a skewer, pressing firmly to ensure they stay together.
3. Preheat your grill or grill pan to medium-high heat and brush with olive oil. Grill the kofta kebabs for 4-5 minutes per side, or until the lamb is cooked through and has a nice char.
4. While the kebabs are grilling, prepare the yogurt sauce by mixing the Greek yogurt, lemon juice, mint, garlic, salt, and pepper in a bowl.
5. Serve the kofta kebabs hot with the yogurt sauce on the side, and garnish with additional parsley or mint if desired.

Lamb kofta kebabs with yogurt sauce are a flavorful and satisfying dish that is perfect for a fun Friday night dinner. The spices infuse the lamb with a rich, aromatic taste, while the yogurt sauce offers a cool and refreshing contrast. These kebabs are easy to prepare and can be grilled in no time, making them a great choice for a relaxed meal. The combination of juicy, tender lamb and the creamy yogurt sauce makes each bite delicious, and the dish can be served with a side of flatbread, rice, or a fresh salad for a complete meal.

Moroccan Lamb Tagine

Moroccan lamb tagine is a warm, aromatic dish that combines lamb with a variety of spices, dried fruits, and vegetables, cooked slowly in a tagine pot (or Dutch oven). The lamb becomes tender and flavorful as it stews in the spiced broth, and the addition of dried apricots and raisins adds a subtle sweetness that balances the richness of the meat. This dish is perfect for a cozy Friday night meal, offering both complexity and comfort in every bite.

Ingredients:

• 1 lb lamb shoulder, cut into chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1/2 tsp ground ginger
• Salt and pepper, to taste
• 1 can (14 oz) diced tomatoes
• 1/2 cup beef or lamb broth
• 1/4 cup dried apricots, chopped
• 1/4 cup raisins
• 1/2 cup green olives, pitted
• 2 tbsp honey
• Fresh cilantro, for garnish

Instructions:

1. Heat the olive oil in a large Dutch oven or tagine over medium-high heat. Season the lamb chunks with salt and pepper, and brown them in batches, about 5 minutes per batch. Remove the lamb and set it aside.
2. In the same pot, add the onion and garlic, cooking for 5 minutes until softened.
3. Stir in the cumin, cinnamon, turmeric, and ginger, cooking for another minute until fragrant.
4. Add the diced tomatoes, broth, apricots, raisins, olives, and honey. Return the lamb to the pot, making sure it is covered with the sauce.
5. Bring to a simmer, then cover and cook on low heat for 1.5 to 2 hours, or until the lamb is tender and the flavors are well combined.
6. Garnish with fresh cilantro before serving.

Moroccan lamb tagine is a richly spiced, comforting dish that brings out the best in lamb. The slow cooking process infuses the lamb with the deep, fragrant flavors of cumin, cinnamon, and turmeric, while the dried fruits and olives add layers of sweetness and savory complexity. This dish is ideal for a leisurely Friday night dinner, offering a balance of hearty and exotic flavors. Served with couscous or flatbread to soak up the flavorful sauce, Moroccan lamb tagine is an unforgettable meal that is both warming and satisfying.

Note: More recipes are coming soon!