Sarra Ina Garten lamb recipes range from fall-off-the-bone braised shanks to quick-seared oven chops with rosemary and lemon. These 10 tested favorites cover every cut and cooking style, whether you need a showpiece roast for a dinner party or a cozy weeknight stew.
1. 4 Hour Lamb
Bone-in leg of lamb is seared until deeply browned, then braised for four hours in white wine with garlic, rosemary, and thyme until it practically falls apart. The strained pan juices reduce into a rich, savory sauce you spoon right over the meat. Hands-on time is only about 15 minutes before the oven does the rest.
2. Lamb Rack
Frenched racks get coated in a mixture of Dijon mustard, minced garlic, chopped rosemary, and thyme before roasting at high heat. Optional breadcrumbs tossed in melted butter add a golden, crispy crust on top. The whole thing is done in about 35 minutes, making it impressive enough for company without the stress.
3. Lamb Chops In Oven
Quick-roasted rib chops are rubbed with garlic, rosemary, thyme, and a touch of lemon zest before hitting a hot oven. The high heat gives each chop a caramelized, savory crust while the inside stays pink and juicy. Ready in just 27 minutes, these are perfect for a fast weeknight dinner.
4. Pastitsio
Ground lamb is simmered with crushed tomatoes, tomato paste, garlic, and warm spices, then layered with penne pasta and a thick, creamy bechamel sauce. Everything bakes together until the top is golden and bubbling with Parmesan cheese. It takes about 1 hour and 35 minutes, but most of that is hands-off oven time.
5. Lamb Shank
Flour-dusted shanks are seared in olive oil, then braised low and slow in red wine, crushed tomatoes, and beef stock with rosemary and garlic. After about 3 hours and 30 minutes, the meat is so tender it slides right off the bone. The braising liquid reduces into a rich, wine-dark sauce that ties everything together.
6. Herb-Roasted Lamb
Garlic, rosemary, salt, and butter are blitzed in a food processor and spread all over a boneless leg of lamb before roasting. The lamb sits on top of small potatoes that soak up all the herby drippings as everything cooks together. It roasts for about 1 hour and 20 minutes at high heat, then rests under foil before slicing.
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7. Easy Provencal Lamb
Mustard, balsamic vinegar, rosemary, and honey are pulsed into a paste and spread over a bone-in leg of lamb. Cherry tomatoes, onions, and fresh thyme roast alongside the meat, creating a bright, savory side built right into the pan. The honey caramelizes beautifully during roasting, leaving a sticky, golden-brown crust.
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8. Panko-Crusted Rack of Lamb
Goat cheese is crumbled with panko, garlic, rosemary, and thyme, then pressed onto mustard-coated racks of lamb partway through roasting. The crust turns golden and crunchy while the lamb stays pink and tender inside. It looks like something from a French bistro but comes together in under 30 minutes.
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9. Lamb Stew with Spring Vegetables
Tender chunks of lamb are browned in bacon fat, then braised in beef stock, red wine, and tomatoes with carrots, potatoes, turnips, and pearl onions. Peas and fresh parsley get stirred in at the end for a bright, fresh finish. Inspired by Julia Child, this is a make-ahead stew that only gets better the next day.
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10. Grilled Leg of Lamb
Marinated butterflied leg of lamb goes straight onto a hot grill for a smoky, charred exterior and a juicy, pink center. The marinade keeps the meat incredibly flavorful while the direct heat builds a savory crust in minutes. After resting under foil for 20 minutes, it slices beautifully for a crowd.
