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Showing: A Vegetable Stew - Tabakh Rohoo - Burgundy Lamb Shanks

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A Vegetable Stew - Tabakh Rohoo

Submitted by: ALMALOU

Home Town: Saint Helena, California, USA

Living In: Amman, Amman, Jordan

This is an Arabic vegetable stew made in layers and served with steamed rice or bulgur. My Damascene sister in law recently showed me how to make this. It is delicious. The addition of ghee or rendered butter at the end of the cooking is a traditional Damascene style of cooking; however, these days these dishes are made without the extra fat.

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Anna's Amazing Goulash

Submitted by: Anna

I made this up one day. It takes a lot of work, but makes a lot of stew, and the leftovers just taste better and better each time you try it.

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Armenian Pizzas (Lahmahjoon)

Submitted by: PetitePea21

Home Town: Bloomington, Indiana, USA

These individual-sized pizzas are made with tortillas or pitas topped with ground lamb in a tomato-based sauce seasoned with cumin, turmeric and other spices. They're even great as leftovers the next day with a dollop of yogurt on top.

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Armenian Shish Kabob

Submitted by: chefmarkmarcarian

Home Town: Philadelphia, Pennsylvania, USA

Living In: Horsham, Pennsylvania, USA

These delicious Armenian lamb kebabs marinate for 24 hours and then they are broiled twice to ensure that all of the meat and vegetables have cooked to perfection! Serve with rice pilaf and pita bread.

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Asian Barbequed Butterflied Leg of Lamb

Submitted by: Cyndi

A richly flavored marinade is the key to the perfect grilled leg of lamb!

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Atlas Mountain Soup

Submitted by: rua

Home Town: Kilkenny, County Kilkenny, Ireland

Living In: Amsterdam, Noord-Holland, Netherlands

This soup is sustaining enough to make a complete meal if accompanied by some good, crusty bread. The meat, combined with spices and with a tang of lemon and apricots, has the flavor of North Africa.

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Aussie Barbequed Boneless Leg of Lamb

Submitted by: DWD1249

Home Town: Highspire, Pennsylvania, USA

Living In: Pambula, New South Wales, Australia

Cooked on a plate or grill, open or hooded barbeque, this lamb gives you one and a half to two hours to enjoy your favorite drink while basting.

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Baked Lamb Chops

Submitted by: Leslie W Dobson

These are very tasty, and make for an easy main meal to prepare. Try serving them with mashed potatoes, peas and pumpkin.

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Best Burgers Ever

Submitted by: cooking4two

I made up this mixture on a whim and wow! These are definitely the best hamburgers I've ever had and everyone who's had them says the same. The spices are Indian in origin, but the flavor is deliciously unique!

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Best Greek Stuffed Turkey

Submitted by: Mrs. Shimshon

Living In: Portland, Oregon, USA

This Savory Stuffed Turkey will enhance your Thanksgiving with a Greek taste that everyone will love.

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Big M's Grilled Orange Lamb Kabobs

Submitted by: Marcus Hender

Orange liqueur and orange juice is used to marinate coriander seasoned lamb meat, and then the marinade is boiled to make a sweet orange sauce to serve with the fresh orange and lamb kabobs.

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Bobotie from Boschendal Manor House

Submitted by: Caryn

Home Town: Durban, Kwazulu-Natal, South Africa

Living In: Bridgewater, Massachusetts, USA

This flavorful lamb casserole is made at the exclusive Boschendal Manor Vineyard in Boschendal, South Africa.

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Braised Lamb Kahlua

Submitted by: Kahlua

A savory lamb and mushroom braise gets deeper flavor from Kahlua.

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Braised Lamb Shank with Vegetables

Submitted by: Chef Ralph

Lamb shanks braised and cooked with potatoes, carrots and onion.

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Braised Lamb Shanks

Submitted by: Mrs Savage

Succulent braised lamb shanks slow cooked in a red wine, tomato and fresh basil sauce. serve with mushroom risotto and grilled zucchini.

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Braised Lamb with a Sour Orange Marinade

Submitted by: Sara

Serve your holiday crowd a fabulous, fork-tender lamb braise. Oregano, garlic, onion, bay leaves, and white wine meld with sour orange juice - or sweet oranges mixed with lemons - to make a pungent, citrus marinade.

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Broiled & Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic

Submitted by: USA WEEKEND columnist Pam Anderson

Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.

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Bry's Chocolate Lamb Chili

Submitted by: Beth

Living In: Cheyenne, Wyoming, USA

Chocolate and lamb in chili? Of Course!!! This is a wonderful chili recipe, concocted by my son Bryan. We use Icelandic lamb because it is really lean. Lean lamb is a must.

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Bulgur Pilaf with Lamb

Submitted by: TAKAKO SABANKAYA

Bulgur pilaf with lamb and tomatoes, simmered on the stovetop. Serve with plain yogurt.

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Burgundy Lamb Shanks

Submitted by: F. W. Creutz

For those who love fall-from-the-bone lamb, this recipe shared by Val Creutz of Southold, New York fills the bill. Burgundy wine adds a special touch to the sauce that's served alongside.

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