lamb | Edible Paradise

Herb-Marinated Rack of Lamb with Rosemary and Thyme

Meat and Poultrylamb, marinated lamb, rack of lamb, roast lamb

INGREDIENTS: 2 lamb racks (about 8 to 9 ribs each) 1/2 cup extra-virgin olive oil, plus 2 tablespoons 4 garlic cloves, peeled and crushed 2 (4-inch) rosemary sprigs, crushed 6 thyme sprigs, crushed Freshly ground black pepper Salt 4 rosemary sprigs, for garnish METHOD: The Day Before: Trim excess fat and clean the rib bones...

Roasted Boneless Leg of Lamb with Lemon, Garlic, and Rosemary

Meat and Poultryhow to cook lamb, lamb, roasted lamb

Few dishes feel as timeless or celebratory as a roasted leg of lamb. This boneless version, infused with fresh lemon zest, garlic, parsley, and rosemary, delivers all the savory depth and tenderness of a traditional roast without the fuss. The citrus and herbs create a bright, aromatic crust that perfectly complements the lamb’s rich flavor....

Grilled Leg of Lamb Provençal

Meat and Poultrycountry french lamb, french, grilled lamb, lamb, leg of lamb

This Grilled Leg of Lamb Provençal is one of Chef Andrew Cohen’s signature friends-and-family favorites—simple to prepare yet full of rustic Provençal flavor. The magic lies in the marinade: aromatic herbs, garlic, and a rich black olive tapenade infuse the lamb with savory depth, while red wine tenderizes the meat to perfection. Pounded to an...

Persian-Style Lamb with Pomegranate Cream Sauce

Meat and Poultrylamb, Persian lamb, pomegranate, Pomegranate cream sauce

This Persian-inspired lamb dish layers rich, aromatic flavors—succulent lamb seared to perfection, sweet-tart pomegranate syrup, and a cooling finish of fresh mint. The sauce, made with reduced cream and pomegranate, creates a luxurious glaze that coats each tender bite. Bright, bold, and beautifully balanced, it’s a quick yet impressive dish to serve over rice, pilaf,...

Quince and Lamb Tagine

Main Courses, Meat and Poultrylamb, quince, quince and lamb tagine, tagine

This Moroccan-inspired tagine brings together tender lamb, fragrant spices, and sweet-tart quince. Slow-simmered with honey and cinnamon, it’s both exotic and comforting. Serve over couscous or rice for a flavorful, memorable meal. INGREDIENTS: For the Lamb: 2 lbs. lamb shoulder or leg, cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, finely chopped...

Cooking Pastured and Grass-Fed Meats

Home Page Stories, Meat and Poultrygoat, grass-fed beef, lamb, pasture-raised meat

If you’ve ever tried pastured or grass-fed meats, you know they taste richer, cleaner, and more “real” than their grain-fed counterparts. But there’s one important thing to keep in mind: these meats are naturally leaner, which means they need a little extra care in the kitchen. With the right techniques, you can bring out their...

Pomegranate-Marinated Rack of Lamb

Meat and Poultrylamb, pomegranate, rack of lamb, roast lamb

Rack of Lamb Marinated in Pomegranate Juice combines garlic, basil, wine, and pomegranate in an overnight marinade for a tender, aromatic roast perfect for holidays and celebrations.