If you want to cook delicious lamb recipes, then here are five of the best. Now you can choose your favorite recipe and forget about cooking dinner.

1 – Mediterranean Lamb Burgers

Prep time: 10 min | Serve: 3 | Difficulty: Easy | Calories: 578kkcal 

Ingredients

  • 1/4 medium onion
  • 2 tablespoons (7 g) chopped sun-dried tomatoes 
  • 1 pound (455 g) ground lamb
  • 1 tablespoon (15 g) pesto sauce 
  • 1 tablespoon (10 g) chopped garlic 
  • 1/2 teaspoon salt or Vege-Sal
  • 1/4 teaspoon ground black pepper
  • Two tablespoons (18g) pine nuts Three oz. (85g) chèvre (goat cheese) 

Directions

  1. Chop your onion, and if your sun-dried tomatoes aren’t already sliced, chop them up as well. 
  2. Even if they’re already chopped, give them another chop. 
  3. In a mixing bowl, merge all of the ingredients.
  4. Combine the ground lamb, pesto, garlic, salt, and pepper in a mixing bowl. 
  5. Squish it all together with clean hands until it’s evenly distributed. 
  6. Form the mixture into three patties and place them on the grill. 
  7. Set a 5- minute timer for yourself. While the burgers are cooking, toast the pine nuts in a dry skillet until golden brown.
  8. When the burgers are done, plate them, crumble one ounce (28 g) of chèvre on top, and top with pine nuts before serving.

2 – Lamb, feta, and spinach burgers

Prep time: 10 min | Serve: 6| Difficulty: Easy | Calories: 352kkcal 

Ingredients

  • One package (10 ounces, or 280 g) frozen chopped spinach, thawed and drained
  • 1/4 cup (40 g) minced onion
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt or Vege-Sal
  • 1/4 teaspoon ground black pepper
  • 1 egg 1 clove garlic, minced fine
  • 1 1/4 pounds (570 g) ground lamb
  • 1/2 cup (75 g) crumbled feta cheese
  • 1/4 cup (15 g) chopped sun-dried tomatoes 
  • 12 kalamata olives, pitted and chopped

Directions

  1. Add the lamb, feta, tomatoes, and olives at this point. 
  2. Mix everything together with clean hands until it’s completely blended. 
  3. Make 6 burgers with a thickness of at least 1 inch (2.5 cm).Before cooking, we like to chill them for at least 20 to 30 minutes.
  4. Preheat your tabletop electric grill. 
  5. Place the burgers on the grill and cook for 6 to 8 minutes, depending on your preference for doneness. 
  6. I’ve found that the burgers at the rear of the grill brown faster than the burgers in the front, so don’t be scared to take the ones that are done and continue grilling the others until they’re done to your liking.

3 – Lamb steaks with lemon, olives, and capers

Prep time: 10 min | Serve: 4 | Difficulty: Easy | Calories: 343kkcal 

Ingredients

  • One Half pounds (680g) leg of lamb in steaks, Three Quarters inch (2 cm) thick 
  • 2 teaspoons olive oil
  • 1 tablespoon (15 ml) lemon juice
  • 1/4 cup (25 g) chopped Kalamata olives 
  • 2 teaspoons capers
  • 1 clove garlic
  • Salt and ground black pepper to taste 

Directions

  1. Add the lemon juice, olives, capers, and garlic around and over the steaks once they’ve been grilled on both sides. 
  2. Allow for another minute or two of cooking, but don’t overcook the lamb — it should still be pink in the middle. 
  3. Season the steaks with salt and pepper, cut them into four parts, and serve with the skillet’s delicious lemon-caper-olive combination scraped over them.

4 – Roman lamb steak

Prep time: 10 min | Serve: 2 | Difficulty: Easy | Calories:387kkcal 

Ingredients

  • Three quarters pound (340g) leg of lamb steaks, 1/2 inch (1 cm) thick
  • 1/2 cup (30 g) chopped fresh parsley 
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (15 ml) lemon juice 
  • 1/4 teaspoon ground black pepper 
  • 1/8 teaspoon salt
  • 2 anchovy fillets
  • 1 clove of garlic, crushed 

Directions

  1. Preheat your broiler and broil the lamb for about 6 minutes per side (with the parsley mixture still all over it) after it has marinated (it should still be pink in the middle).

5 – Middle eastern marinated lamb kabobs

Prep time: 10 min | Serve: 4 | Difficulty: Easy | Calories: 290kkcal 

Ingredients

  • One pound (455 g) boneless leg of lamb, cubed 
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) lemon juice 
  • 4 cloves garlic, minced fine 
  • 1 medium onion
  • Salt and ground black pepper to taste 

Directions

  1. If you’re going to use bamboo skewers, soak them in water for 30 minutes before you start cooking.
  2. Now it’s time to select whether you’re going to cook these under the broiler or on the grill outside. 
  3. Start your fire 30 minutes before you want to cook them if you want to cook them over charcoal, which is a fantastic option. 
  4. When it’s time for dinner, cut your onion into chunks and layer it separately.
  5. Remove the lamb cubes from the marinade and place them on a plate. 
  6. We used metal skewers to thread the lamb cubes onto. 
  7. Alternate the lamb chunks with onion slices. 
  8. Keep everything close together and not strung out. 
  9. When all of the lamb and onion have been used up on the skewers, season your kabobs with salt and pepper.
  10. Grill or broil for 8 to 10 minutes, basting regularly with the remaining marinade, or until done to your liking. 
  11. With 3 to 4 minutes left, stop basting to ensure that any raw meat bacteria in the marinade are destroyed. Per customer, serve 1 skewer.