The rich flavors and aromas of Middle Eastern cuisine are a perfect match for the tender, gamey taste of lamb. From juicy kebabs to hearty stews, lamb is a staple ingredient in many traditional dishes from this region. Whether you’re looking to spice up your weeknight meals or impress your dinner guests with exotic flavors, these 20 delicious and flavorful Middle Eastern lamb recipes are sure to satisfy.
From classic shawarma and koftas to innovative twists on traditional dishes like moussaka and tagine, we’ve gathered a collection of mouthwatering recipes that showcase the best of Middle Eastern cuisine. With a mix of spices, herbs, and condiments, each dish is a unique reflection of the region’s rich cultural heritage.
In this article, we’ll take you on a culinary journey through the flavors and ingredients of the Middle East, highlighting the versatility and diversity of lamb dishes from this fascinating part of the world.
Spiced Lamb Kofta with Tahini Sauce
Elevate your grilling game with these flavorful lamb koftas infused with aromatic spices, served with a creamy tahini sauce for dipping. Perfect for a quick and impressive dinner or gathering.
Ingredients:
– 1 lb ground lamb
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tbsp lemon juice
– 1/4 cup water
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, combine lamb, breadcrumbs, olive oil, cumin, smoked paprika, salt, and pepper. Mix well with your hands until just combined.
3. Form into 8-10 koftas and place on the grill for 4-5 minutes per side, or until cooked through.
4. Meanwhile, mix tahini, garlic, lemon juice, and water in a small bowl.
5. Serve koftas hot with tahini sauce for dipping.
Cooking Time: 12-15 minutes
Slow-Cooked Lamb Shawarma
Transform a classic Middle Eastern street food into a mouthwatering meal with this tender and flavorful slow-cooked lamb shawarma recipe. Perfect for special occasions or everyday meals, this dish is sure to impress.
Ingredients:
– 2 lbs boneless lamb shoulder, cut into thin strips
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons lemon juice
– 2 tablespoons plain Greek yogurt
Instructions:
1. Preheat slow cooker to low.
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, salt, and pepper. Add lamb strips and mix until coated.
3. Add chopped onion and minced garlic to the bowl and toss to combine.
4. Place the mixture in the slow cooker and cook for 8-10 hours or overnight.
5. Remove from heat and stir in lemon juice and Greek yogurt. Serve with warm pita bread, fresh vegetables, and your favorite toppings.
Cooking Time: 8-10 hours
Middle Eastern Lamb and Rice Pilaf
This flavorful pilaf is a staple of Middle Eastern cuisine, with tender lamb, aromatic spices, and fluffy basmati rice. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless lamb shoulder, cut into small pieces
– 2 cups cooked basmati rice
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon cinnamon
– Salt and pepper to taste
– 2 cups chicken broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onion, garlic, cumin, paprika, cinnamon, salt, and pepper. Cook until onion is translucent, about 3 minutes.
3. Stir in cooked rice, chicken broth, and chopped parsley (if using). Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until liquid is absorbed.
4. Serve hot, garnished with additional parsley if desired.
Cooking Time: 30-35 minutes
Grilled Lamb Kebabs with Pomegranate Glaze
Elevate your summer barbecues with these flavorful and aromatic lamb kebabs, smothered in a sweet and tangy pomegranate glaze.
Ingredients:
– 1 pound lamb cubes (leg or shoulder)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup pomegranate molasses
– 1/4 cup honey
– Fresh parsley or mint leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, lemon juice, and oregano.
3. Add lamb cubes and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Thread marinated lamb onto skewers, leaving a small space between each piece.
5. Grill kebabs for 8-10 minutes per side, or until cooked through.
6. Meanwhile, combine pomegranate molasses and honey in a small bowl.
7. Brush glaze over lamb during the last minute of grilling.
8. Serve hot, garnished with fresh herbs.
Cooking Time: 15-20 minutes
Lamb and Eggplant Moussaka
Moussaka, a classic Greek dish, gets a flavorful twist with the addition of lamb and eggplant. This hearty casserole is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 lb ground lamb
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 cup bechamel sauce (white sauce)
– 1 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lamb in a pan, breaking up with a spoon as it cooks, until browned.
3. In a separate pan, sauté eggplant slices until tender and lightly browned. Drain on paper towels.
4. In a large bowl, combine cooked lamb, chopped onion, garlic, tomato puree, oregano, salt, and pepper.
5. Assemble the moussaka by layering lamb mixture, eggplant slices, and bechamel sauce in a 9×13-inch baking dish. Top with Parmesan cheese.
6. Bake for 35-40 minutes or until golden brown and bubbly.
Cook Time: 35-40 minutes
Herbed Lamb Chops with Garlic Yogurt
Ingredients:
– 1 pound lamb chops (1-1.5 inches thick)
– 2 tablespoons olive oil
– 4 sprigs fresh rosemary, chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon zest
– Salt and pepper to taste
– 1 cup plain Greek yogurt
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, garlic, and lemon zest.
3. Brush the mixture evenly onto both sides of the lamb chops.
4. Season with salt and pepper to taste.
5. Place the lamb chops on a baking sheet lined with parchment paper and bake for 15-20 minutes or until cooked through.
6. Meanwhile, mix together Greek yogurt and garlic in a small bowl.
7. Serve the lamb chops with the garlic yogurt sauce spooned over the top.
Cooking Time: 15-20 minutes
Lamb and Chickpea Stew with Harissa
Warm up on a chilly day with this flavorful and aromatic stew, combining tender lamb, creamy chickpeas, and the spicy kick of harissa. This North African-inspired dish is perfect for a cozy evening in.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 2 teaspoons harissa paste
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 4 cups lamb or beef broth
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the lamb and cook until browned, about 5 minutes. Remove from pot.
2. Add the onion and garlic to the pot; cook until softened, about 3 minutes.
3. Stir in the harissa paste, cumin, salt, and pepper. Cook for 1 minute.
4. Add the chickpeas, broth, and browned lamb back to the pot. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lamb is tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Roasted Leg of Lamb with Za’atar Rub
Experience the bold flavors of the Middle East with this aromatic roasted leg of lamb rubbed with a fragrant za’atar spice blend. This impressive main course is perfect for special occasions or cozy gatherings.
Ingredients:
– 1 (1.5-2 pound) boneless leg of lamb
– 2 tablespoons olive oil
– 2 tablespoons za’atar
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, za’atar, lemon juice, garlic powder, salt, and pepper.
3. Rub the mixture all over the leg of lamb, making sure to coat it evenly.
4. Place the lamb on a roasting rack in a roasting pan and put it in the oven.
5. Roast for 20 minutes per pound, or until the lamb reaches your desired level of doneness (medium-rare is recommended).
6. Let the lamb rest for 10-15 minutes before slicing and serving.
Cooking Time: 40-50 minutes
Lamb and Spinach Stuffed Grape Leaves
Experience the flavors of the Mediterranean with this delightful recipe, where tender lamb and nutritious spinach are wrapped in fragrant grape leaves. Perfect for a special occasion or everyday meal.
Ingredients:
– 20-25 grape leaves (fresh or jarred)
– 1 pound ground lamb
– 1/2 cup fresh spinach, chopped
– 1 onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lamb, spinach, onion, garlic, paprika, salt, and pepper. Mix well.
3. Lay a grape leaf flat on a work surface. Place about 1 tablespoon of the lamb mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package. Repeat with remaining leaves and filling.
5. In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Add the stuffed grape leaves, seam-side down, and cook until browned on all sides (about 3-4 minutes per side).
6. Transfer the grape leaves to a baking dish and bake for an additional 20-25 minutes, or until cooked through.
Cooking Time: About 45 minutes total. Serve warm with your favorite sides or as part of a larger meal.
Middle Eastern Lamb Meatballs with Mint Yogurt
Experience the bold flavors of the Middle East with these tender lamb meatballs served in a refreshing mint yogurt sauce. Perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup all-purpose flour
– 2 tablespoons mint yogurt sauce (see below)
– Fresh parsley or cilantro, for garnish
Mint Yogurt Sauce:
– 1 cup plain Greek yogurt
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons lemon juice
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine lamb, onion, garlic, olive oil, cumin, paprika, salt, and pepper.
3. Mix well with your hands until just combined.
4. Divide mixture into 12-15 equal portions and shape each portion into a ball.
5. Place meatballs on a baking sheet lined with parchment paper.
6. Bake for 18-20 minutes or until cooked through.
7. Serve hot with mint yogurt sauce spooned over the top.
Cooking Time: 18-20 minutes
Braised Lamb Shanks with Apricots and Dates
Elevate your comfort food game with this rich and aromatic braised lamb shank recipe, perfectly balanced by the sweetness of apricots and dates.
Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup dried apricots
– 1/2 cup pitted dates, chopped
– 1 cup lamb broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb shanks on all sides, then set aside.
3. Add chopped onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
4. Add apricots, dates, lamb broth, cumin, salt, and pepper to the pot. Stir to combine.
5. Return lamb shanks to the pot, cover with a lid, and transfer to the preheated oven.
6. Braise for 2-3 hours or until the lamb is tender and falls off the bone.
Cooking Time: 2-3 hours
Lamb and Couscous Tagine
This classic Moroccan dish is a flavorful blend of tender lamb, aromatic spices, and creamy couscous. Perfect for a cozy evening meal or special occasion.
Ingredients:
– 1 lb boneless lamb shoulder, cut into 2-inch pieces
– 2 cups couscous
– 4 cups water
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– Salt and pepper to taste
– 1 cup chicken broth
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add lamb and cook until browned on all sides, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 3-4 minutes.
4. Stir in cumin, paprika, cinnamon, salt, and pepper. Cook for 1 minute.
5. Add couscous and chicken broth. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until lamb is tender.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Grilled Lamb Sausage with Sumac Onions
Elevate your outdoor cooking game with this flavorful combination of grilled lamb sausage and sumac onions. Perfect for a backyard barbecue or casual dinner party, this recipe is sure to please.
Ingredients:
– 4 lamb sausages
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 2 teaspoons sumac powder
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil and sumac powder.
3. Brush the mixture evenly onto both sides of the onion slices.
4. Grill lamb sausages for 5-7 minutes per side, or until cooked through.
5. Meanwhile, grill onion slices for 2-3 minutes per side, or until caramelized and slightly charred.
6. Serve grilled lamb sausages with sumac onions on top.
Cooking Time: 15-20 minutes
Lamb and Lentil Soup with Cumin
Warm up with this comforting and flavorful soup, perfect for a cozy night in. This recipe combines the rich taste of lamb with the wholesome goodness of lentils and a hint of cumin.
Ingredients:
– 1 pound boneless lamb shoulder or ground lamb
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups lamb broth or beef broth
– 1 teaspoon ground cumin
– 1 bay leaf
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
2. Add the lamb and cook until browned, breaking it up with a spoon as it cooks.
3. Add the onion and garlic; cook until the onion is translucent.
4. Stir in the lentils, broth, cumin, and bay leaf.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Lamb and Pine Nut Fatayer
Fatayer are a classic Middle Eastern pastry filled with spiced meat, herbs, and nuts. This recipe adds a unique twist by incorporating lamb and pine nuts into the filling.
Ingredients:
– 1 package of fatayer dough (or homemade equivalent)
– 1 pound ground lamb
– 1/4 cup chopped fresh parsley
– 1/4 cup toasted pine nuts
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground lamb, parsley, pine nuts, garlic, salt, and pepper.
3. Roll out the fatayer dough to desired thickness.
4. Place a spoonful of the lamb mixture in the center of each dough circle.
5. Fold the dough over the filling to form a triangle or square shape, pressing edges together to seal.
6. Brush tops with olive oil and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Middle Eastern Lamb Pita Pockets
These mouthwatering pita pockets are filled with tender lamb, crunchy vegetables, and aromatic spices, making them a perfect snack or meal for any occasion.
Ingredients:
– 1 pound boneless lamb shoulder, finely chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4-6 pita breads
– Tzatziki sauce (store-bought or homemade), for serving
– Chopped fresh parsley, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the lamb and cook until browned, about 5 minutes.
3. Add the onion, garlic, cumin, smoked paprika, salt, and pepper to the skillet. Cook until the onion is translucent, about 5 minutes.
4. Warm the pita breads by wrapping them in foil and baking for 2-3 minutes.
5. Assemble the pita pockets by spooning the lamb mixture onto each pita, followed by a dollop of tzatziki sauce and some parsley leaves.
Cooking Time: 15-20 minutes
Lamb and Tomato Stew with Baharat Spices
This hearty stew combines the rich flavors of lamb and tomatoes with the warm, aromatic spices of Baharat, a blend commonly used in Middle Eastern cuisine.
Ingredients:
– 1 pound boneless lamb shoulder or ground lamb
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can diced tomatoes)
– 1 tablespoon Baharat spice mix
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 2 cups lamb or beef broth
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.
2. Add the garlic, lamb, cumin, paprika, salt, and pepper. Cook, breaking up the meat with a spoon, until browned, about 7-8 minutes.
3. Add the tomatoes, Baharat spice mix, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lamb is tender.
4. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Lamb and Quinoa Stuffed Bell Peppers
This hearty recipe combines the flavors of lamb, quinoa, and bell peppers to create a nutritious and delicious main course. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground lamb
– 1 cup cooked quinoa
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, cook lamb over medium-high heat until browned, breaking up with a spoon as it cooks.
4. Add onion, garlic, cumin, salt, and pepper to the skillet and cook until onion is translucent.
5. Stir in cooked quinoa and cook for 1 minute.
6. Stuff each bell pepper with the lamb mixture and top with feta cheese (if using).
7. Place peppers in a baking dish and cover with aluminum foil.
8. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes or until peppers are tender.
Cooking Time: 40-45 minutes
Lamb and Zucchini Fritters with Tzatziki
These crispy fritters are packed with flavorful lamb, tender zucchini, and a hint of Mediterranean spice. Serve them with a refreshing tzatziki sauce for a perfect appetizer or snack.
Ingredients:
– 1 pound ground lamb
– 1 medium zucchini, grated
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Tzatziki sauce (see below)
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 350°F.
2. In a bowl, combine lamb, zucchini, breadcrumbs, egg, olive oil, paprika, salt, and pepper. Mix well.
3. Using wet hands, shape the mixture into small patties.
4. Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy.
5. Drain excess oil and serve hot with tzatziki sauce.
Cooking Time: 10-12 minutes
Lamb and Rice Stuffed Vine Leaves
This traditional Middle Eastern dish, also known as dolmas, is a flavorful and nutritious appetizer or main course. The combination of tender lamb, fragrant rice, and crunchy vine leaves creates a delightful harmony of textures and tastes.
Ingredients:
– 1 cup cooked lamb
– 1/2 cup cooked white rice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup lemon juice
– Salt and pepper to taste
– 20-25 vine leaves (fresh or jarred)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cooked lamb, rice, parsley, mint, and lemon juice. Mix well.
3. Lay a vine leaf flat on a work surface. Place about 1 tablespoon of the lamb mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package. Repeat with remaining leaves and filling.
5. Place the dolmas seam-side down in a baking dish. Cover with foil and bake for 20-25 minutes, or until the vine leaves are tender.
Cooking Time: 20-25 minutes
Summary
Get ready to taste the bold flavors of the Middle East with these 20 delicious lamb recipes! From classic koftas and shawarma to hearty stews and innovative stuffed dishes, this collection has something for every palate. Spices like cumin, coriander, and sumac add depth and warmth, while yogurt and tahini sauces provide creamy richness. Whether you’re in the mood for a quick weeknight dinner or a special occasion feast, these flavorful lamb recipes are sure to impress your family and friends.