Best Baked Lamb Recipes

BAKED LAMB CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.

BAKED LAMB AND ORZO (ARNI YOUVETSI)

Steps:

• Preheat the oven to 350 degrees F.
• Rub the lamb with olive oil and sprinkle very liberally with salt and pepper. Sear the lamb in a heavy bottomed skillet. Transfer to a casserole dish.
• Add a little olive oil to the skillet, then add the onions. Cook until tender, then stir in the garlic and tomato paste and cook until they start to become incorporated with the onions. Add the diced tomatoes and broth and bring to a boil; season to taste with salt and pepper. Add the liquid to the lamb casserole. Cover it and bake until the lamb is very tender, about 2 hours 30 minutes.
• Add the orzo and stir. Add some hot water if it starts to look dry and continue to bake, uncovered, until the orzo is cooked, 20 to 30 minutes.
• Serve pieces of the lamb alongside the orzo and top generously with your choice of cheese.

BAKED RIGATONI WITH LAMB RAGù

Steps:

• Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
• Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
• In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
• Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.

HERBY BAKED LAMB IN TOMATO SAUCE

Steps:

• Heat oven to 220C/fan 200C/gas 7. Put the lamb into a large ovenproof dish. Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 150C/fan 130C/gas 2, then roast for a further 3 hrs.
• Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, poke in the remaining herb sprigs, then return, uncovered, to the oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.
• Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.

SCHREINER'S BAKED LAMB SHANKS

Steps:

• Place the lamb shanks in an ungreased 13-in. x 9-in. baking pan. Sprinkle with salt and pepper. Bake, uncovered, at 400° for 30 minutes. Remove from the oven and reduce heat to 350°. Add broth to the pan. Combine onion, rosemary, garlic powder and mustard; sprinkle over lamb. Cover tightly and bake for 2-1/2 to 3 hours or until very tender. If desired, make gravy from pan drippings. Serve lamb with gravy and mint jelly if desired.

OVEN BAKED LAMB WITH EGGPLANT, PEPPERS & SPICES

Steps:

• Place oil in a pan with all of the spices and tomato paste, and heat for 2-3 minutes until an aroma starts to develop.
• Place the meat in a casserole or oven-proof dish and pour over the hot spice mixture. Work through the meat.
• Mix in all the other ingredients aside from the fresh herbs and lemon zest.
• Cover tightly and bake for 2 hours at 150°C until lamb is meltingly tender.
• Just before serving mix through lemon zest and chopped herbs. Adjust seasonings to taste.
• Recipe easily doubles (trebles!) - cook in a covered roasting dish.
• Substitute beef for the lamb and add other vegetables such as zucchini, mixed peppers or okra.
• The Vegetarian Variation: Use a cup or two of cooked chickpeas instead of the meat along with your choice of vegies (but think mediterranean).

BAKED LAMB

Steps:

• Heat olive oil in a large saute pan over medium heat. Add the onion and garlic and cook until golden brown, 4 to 5 minutes. Add the lamb shanks and sear until browned, 5 to 7 minutes. Add the red wine, salt and pepper, sugar, cloves, bay leaves and cinnamon sticks. Stir all the ingredients together. Add the fresh tomatoes, tomato puree, tomato paste and 2 cups water. Stir well. Cover and let simmer on medium-low heat until the lamb is tender, 2 to 2 1/2 hours.

BAKED PENNE WITH LAMB RAGU

Steps:

• Place eggplant in colander, toss with 2 Tbs. salt. Top with plate and heavy can, drain for 40 min. Rinse and pat dry. Preheat oven to 400. Stir eggplant and 2 Tbs. olive oil, divide between 2 rimmed baking sheets. Roast until soft and golden, about 15 min. Sprinkle with salt, set aside. Leave oven on. In a large saucepan over medium heat, add 3 Tbs. olive oil, onion, garlic, rosemary, parsley and sauté until the onion is tender, about 5 min. Add lamb and sauté until still a little pink on the inside, about 12 min. Drain fat, return to medium heat. Add wine, simmer until evaporated. Add tomato paste, tomatoes, juices, season with salt/pepper. Simmer, uncovered, for 1 hour, adding broth to prevent from drying out. Remove from heat. Béchamel sauce: In a saucepan over medium heat, warm milk until small bubbles appear around pan edges, remove from heat. In a saucepan over low heat, melt butter. Add flour, stir vigorously with wooden spoon to remove lumps and cook, stirring continuously, until aromatic but not brown, about 2 min. Let cool for 3 to 4 min. Return to low heat and slowly drizzle in milk, whisking constantly. Increase heat to medium, boil, whisking constantly, making sure to reach bottom and sides of pan. Reduce heat to medium-low, add nutmeg and salt, simmer, whisking often, until the sauce coats the back of wooden spoon, about 5 min. Remove from heat and stir in all but 3 Tbs. cheese. Cover, set aside. Prepare pasta using package directions until half-cooked. Drain, rinse, return to pot. Add béchamel, stir, set aside. Oil 9x13 dish. Add 1/3 lamb sauce, layer with half of pasta and half of eggplant. Top with half of remaining sauce. Layer remaining pasta and eggplant, top with remaining sauce. Scatter reserved cheese on top. Cover dish with foil, bake for 20 min. Uncover and bake until the surface is browned and bubbling, about 5 min. Let stand for 10-15 min.

BUTTERY BAKED LAMB CHOPS

Steps:

• Preheat oven to 375 degrees.
• Poke holes all over the lamb chops in a baking dish.
• Now sprinkle each chop with 1 teaspoons of the Worcestershire sauce and 1 teaspoons of the lemon juice.
• Top each chop with a teaspoon of butter.
• Bake for 15-20 minutes for pink meat. Cook longer if you prefer well done meat.

LAMB BAKED WITH ORZO

Steps:

• Heat oil in a large skillet over medium heat. Add lamb, working in batches if necessary, and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Return lamb to skillet and add pureed tomatoes, garlic, vinegar, and sugar; season with salt and pepper. Cover and simmer for 1 hour.
• Meanwhile, melt butter in a medium nonstick skillet. Add orzo and cook, stirring constantly, until lightly golden, about 5 minutes. Transfer orzo to a large baking dish or six individual sized baking dishes.
• Preheat oven to 350 degrees.
• Transfer lamb mixture to baking dish or dishes with orzo. Carefully add hot water to dish and cover with parchment paper-lined aluminum foil. Place baking dish on a rimmed baking sheet and transfer to oven; bake for 1 1/2 hours.
• Remove baking dish from oven and top lamb with tomato slices and cheese; season with salt and pepper. Return to oven and bake, uncovered, adding a little more water if necessary, until liquid is almost completely absorbed and pasta is al dente, about 30 minutes. Serve immediately with more cheese, if desired.

BAKED LAMB SHANKS

Steps:

• Preheat oven to 450 degrees.
• Put the oil in a baking dish, add the lamb shanks, turn to coat evenly and bake 30 minutes, turning once.
• Combine the onions with the allspice, nutmeg, salt and pepper, mix well, and spoon the mixture on top of the lamb shanks. Combine the tomatoes with the oregano and spoon on top of the onion mixture. Carefully pour the water around the shanks.
• Turn the oven to 400 degrees and bake for 1 1/2 hours, or until meat is tender, basting occasionally. If the dish begins to dry out, add more hot water. Add chickpeas to the juices 10 minutes before the end of the cooking time. Mix everything gently and spoon some sauce over each shank when serving.

FRENCH ONION BAKED LAMB CHOPS

Steps:

• Pre-heat the oven to 190 degrees celciuis.
• Take a baking tray and place a large sheet of foil on top. Make sure foil is long enough make a pouch to fit the chops in flat.
• Place the chops on the foil and coat the top of each one with soup powder. The more powder you use the more 'jelly' you will have for each chop and the stronger the flavor.
• Wrap foil over the top of the chops to make a package and fold to seal.
• Bake for 30 mins (be careful when opening the package as hot steam will come out).

LAMB PATTIES OVEN BAKED

Steps:

• preheat oven to 350.
• mix lamb with minced onion, garlic,seasoning and olive oil.
• spread mixture evenly in a large baking pan.
• scatter veggies in layers on top of meat, add consomme and seasonings
• drizzle with olive oil.
• sprinkle with cheese.
• cover tightly with heavy foil.
• bake 45-55 minutes depending on oven, we like our lamb a little pink so I take out at 45.

TAVE (CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES)

Steps:

• Roughly chop the onions and cut the potatoes into large chunks. Slice the tomatoes into thick slices.
• Pre-heat the oven to 180*C/350*F. Put the potatoes, onions and the lamb into a deep baking dish and season with salt and pepper. Add the parsley, cumin and olive oil, thoroughly mixing with your hands. (natures best tool!) Layer the tomatoes on top and season them lightly with salt. Dot with butter and pour about 1/2 cup of water around the sides of the dish. Cover tightly with foil.
• Bake for 2 hours, stirring several times, the lamb should be tender and the potatoes soft.
• Remove the foil, increasing the oven temperature to 200*C/400*F. Cook for 45 minutes longer, stirring halfway through, until the lamb and potatoes are browned and the liquid has reduced somewhat. Serve hot or at room temperature with a salad.

BAKED LAMB MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix lamb, bread, yogurt, raisins, cilantro, garlic, oregano, basil, salt, and pepper together in a bowl. Shape into 1-inch balls and place on a greased baking sheet.
• Bake in the preheated oven until meatballs are browned on the outsides and only slightly pink in the centers, about 20 minutes.

CYPRIOT BAKED LAMB AND POTATOES WITH CUMIN AND TOMATOES

Steps:

• Preheat oven to 350°F.
• Put onion, potato, and lamb into a 5-qt casserole dish or a deep baking dish. Season with salt and pepper. Add parsley, cumin, and olive oil and mix well with your hands or a wooden spoon. Put tomato slices on top in a single layer and season lightly with salt.
• Dot butter over the top and pour about 1/2 cup of water around the sides of the dish.
• Cover with foil and bake for 2 hours, tilting the dish from side to side a couple of times and spooning the pan juices over the top. The lamb should be tender and the potatoes soft.
• Remove the foil, increase oven temperature to 400 F, and cook for another 45 minutes or so, turning lamb halfway thorugh, or until the meat and potatoes are a little browned and the liquid has reduced.
• Serve hot or at room temperature.

BAKED AUBERGINES STUFFED WITH MINCED LAMB

Steps:

• Heat oven to 200C/fan 180C/gas 6. Make the filling: Heat the olive oil in a heavy-based pan, add the onions, garlic and chillies and cook, stirring often, until fragrant. Add the sugar, currants and pine nuts, and fry until the onions are golden. Stir in the ground spices, season, turn off the heat and leave to cool.
• Tip the lamb into a bowl. Add the cooled onion and spice mixture, then the coriander, and season. Using your hands, knead the ingredients together until they are well mixed, then set aside.
• Cut the aubergines in half, keeping the stalk intact. Heat a thin layer of vegetable oil in the heavy-based pan. Fry the aubergines until they are soft and golden brown all over, about 6-8 mins. Remove with a slotted spoon and place them side-by-side in a baking dish. Using a sharp knife, slit each one lengthways down the middle to form a pocket - don't cut through the ends or the base. Stuff the lamb filling into each one and place 2-3 slices tomato on top of each one. You can prepare the stuffed aubergines to this stage and chill before cooking, up to a day ahead.
• Drizzle a little olive oil over the top, cover the dish with foil and bake for about 40 mins, or until cooked through. Remove from oven and discard foil. Cook again, uncovered, for 10 mins until the tomato has lightly caramelised. To serve, sprinkle a little chopped coriander over the top and squeeze over lemon slices.

AGNELLO AL FORNO ITALIANI (ITALIAN OVEN-BAKED LAMB CHOPS)

Steps:

• Preheat the oven to 450°F.
• Brush the lamb with 2 tablespoons of the oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add one of the lamb racks, fat-side down; brown on all sides, about 6 minutes. Transfer to a roasting pan. Repeat with remaining rack. Reserve skillet with pan juices.
• Roast lamb until an instant-read thermometer inserted into thickest part of the lamb and not touching bone registers 125F to 130F for medium-rare, 18 to 20 minutes.
• Add the remaining tablespoon oil to the skillet with pan juices and heat over medium-high heat. Add the bell pepper, scallion whites, and a pinch of salt and pepper. Cook, stirring occasionally, for 2 minutes.
• Add the broth, bring to a gentle simmer, reduce the heat to medium-low, and cook until the vegetables are tender, about 8 minutes.
• Remove from heat, stir in the scallion greens and marjoram, season to taste with salt and pepper, and cover to keep warm.
• Transfer the lamb to a cutting board, and let rest for 10 minutes. Slice into individual chops and serve with the vegetables and pan juices.

BAKED LAMB AND YOGURT (ALBANIAN NAME: TAVë KOSI)

Steps:

• Cooking Instructions:
• Cut meat in 4 serving pieces, sprinkle each piece with salt and pepper, and bake in a moderately-heated oven with half the butter, sprinkling the meat with its gravy now and then. When meat is half-baked, add rice; remove the baking pan from the oven and leave it aside while you prepare the yogurt sauce:.
• Sauté flour in butter until mixed thoroughly. Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained, and finally stir in the flour. Put the sauce mixture in the baking pan; sauté it with the meat pieces and bake at 375 degrees F for about 45 minutes.
• Serve hot.

SLOW BAKED LAMB - TASTES LIKE SPIT ROASTED

Steps:

• Preheat a fan-forced oven to 170C (or 190C conventional).
• Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.
• Add olive oil and oregano to the paste and mix well.
• Rub marinade into meat and place lamb in a ceramic baking dish.
• Add vinegar and water to the dish, cover with foil and bake for 2 hours.
• Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.
• Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon.