22 Best Spring Lamb Recipes for Easter and Beyond

Spring is here, and that means it's time to think about delicious spring lamb recipes. You're probably looking for some tasty ideas to try at home, and you've come to the right place. We have 22 amazing options to share with you, from simple grilled lamb to hearty roasted and braised dishes.

These spring lamb recipes are perfect for Easter or any other special occasion, and they're easy to make too. You can choose from a variety of cooking methods, including slow cooker dishes that are perfect for busy days. Whether you're a beginner or an experienced cook, you'll find something to love in our collection of spring lamb recipes.

1. Spring Lamb Chops With Lemon and Herbs

Tender lamb chops infused with bright lemon and fresh herbs, perfect for spring.

Ingredients

• 1 1/2 pounds lamb chops
• 2 lemons, juiced
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons chopped rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, salt, and pepper.
3. Place the lamb chops in a large zip-top plastic bag and pour the marinade over them.
4. Seal the bag and massage to coat the lamb evenly, then refrigerate for at least 2 hours or overnight.
5. Remove the lamb from the marinade, letting any excess liquid drip off.
6. Grill the lamb chops for 4-5 minutes per side, or until they reach the desired level of doneness.
7. Let the lamb rest for 5 minutes before serving.

2. Braised Lamb Shanks With Spring Vegetables

Tender lamb shanks slow-cooked with spring vegetables in a rich broth.

Ingredients

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 cup lamb broth
• 1 cup red wine
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 300°F (150°C).
2. Season the lamb shanks with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat.
4. Sear the lamb shanks until browned on all sides, about 5 minutes per side.
5. Remove the lamb shanks from the pot and set aside.
6. Add the chopped onion to the pot and cook until softened, about 5 minutes.
7. Add the garlic, carrots, and potatoes to the pot and cook for an additional 5 minutes.
8. Add the lamb broth, red wine, and thyme to the pot, stirring to combine.
9. Return the lamb shanks to the pot and bring the mixture to a boil.
10. Cover the pot and transfer it to the preheated oven.
11. Braise the lamb shanks for 2 1/2 to 3 hours, or until tender and falling off the bone.
12. Serve the lamb shanks with the braised spring vegetables and sauce.

3. Grilled Lamb Koftas With Tzatziki Sauce

Grilled Lamb Koftas With Tzatziki Sauce is a classic Greek dish.

Ingredients

• 1 pound ground lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup tzatziki sauce
• 10 wooden skewers
• Fresh parsley, chopped

Instructions

1. Preheat grill to medium-high heat.
2. In a large bowl, combine ground lamb, chopped onion, minced garlic, olive oil, dried oregano, salt, and black pepper.
3. Mix well with your hands or a wooden spoon until just combined.
4. Thread the lamb mixture onto the skewers, leaving a little space between each kofta.
5. Grill the koftas for 4-5 minutes per side, or until cooked through.
6. Serve the koftas hot with tzatziki sauce and garnished with chopped parsley.

4. Roasted Leg of Lamb With Garlic and Rosemary

Roasted Leg of Lamb With Garlic and Rosemary is a classic dish.

Ingredients

• 1 leg of lamb
• 4 cloves of garlic
• 4 sprigs of rosemary
• 2 tablespoons olive oil
• Salt and pepper

Instructions

1. Preheat oven to 425°F (220°C).
2. Rinse and pat dry the leg of lamb.
3. Chop garlic and rosemary, mix with olive oil.
4. Rub the mixture on the leg of lamb.
5. Season with salt and pepper.
6. Place in a roasting pan and put in the oven.
7. Roast for 20 minutes per pound or until cooked through.
8. Let rest for 10 minutes before carving.

5. Lamb and Spinach Stuffed Portobellos

Tender portobello mushrooms filled with lamb and spinach.

Ingredients

• 4 portobello mushrooms
• 1 lb ground lamb
• 1/2 cup fresh spinach
• 2 cloves garlic
• 1/2 cup feta cheese
• 1 tsp dried thyme
• Salt and pepper
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F.
2. Clean and prepare the mushrooms by removing stems and gills.
3. In a skillet, cook the lamb over medium heat until browned.
4. Add garlic, spinach, and thyme to the skillet and cook until spinach is wilted.
5. Stuff each mushroom cap with the lamb mixture and top with feta cheese.
6. Drizzle with olive oil and season with salt and pepper.
7. Bake for 20-25 minutes or until the mushrooms are tender and the filling is heated through.

6. Slow Cooker Lamb Stew With Spring Peas

Tender lamb and fresh spring peas blend in a hearty stew.

Ingredients

• 1 lb lamb shoulder, cut into 1 1/2-inch pieces
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup spring peas
• 1 cup lamb broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions

1. Season the lamb with salt, pepper, rosemary, and thyme.
2. Heat a skillet over medium-high heat and brown the lamb on all sides.
3. Transfer the lamb to a slow cooker and add the chopped onion, carrots, and potatoes.
4. Add the lamb broth, garlic, and browned lamb to the slow cooker.
5. Cook on low for 8 hours or high for 4 hours.
6. Stir in the spring peas and continue cooking for an additional 30 minutes.
7. Serve hot, garnished with fresh herbs if desired.

7. Pan-Seared Lamb Chops With Mint Sauce

Delicious lamb chops paired with a rejuvenating mint sauce.

Ingredients

• 1 1/2 pounds lamb chops
• 1/4 cup olive oil
• 1/4 cup fresh mint leaves
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup chicken broth

Instructions

1. Season the lamb chops with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the lamb chops for 3-4 minutes per side, or until browned.
4. Remove the lamb chops from the skillet and set aside.
5. Add the garlic, mint leaves, and lemon juice to the skillet.
6. Cook for 1 minute, stirring constantly.
7. Add the chicken broth to the skillet and stir to combine.
8. Return the lamb chops to the skillet and spoon some of the mint sauce over the top of each chop.
9. Serve the lamb chops hot with the remaining mint sauce spooned over the top.

8. Lamb and Feta Stuffed Bell Peppers

Lamb and feta fill bell peppers with savory flavor.

Ingredients

• 4 bell peppers
• 1 pound ground lamb
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Cut off bell pepper tops and remove seeds and membranes.
3. Cook the lamb in a skillet over medium-high heat until browned.
4. Add onion and garlic to the skillet and cook until the onion is translucent.
5. Stir in feta cheese and cook until heated through.
6. Stuff each bell pepper with the lamb mixture and place in a baking dish.
7. Drizzle with olive oil and season with salt and pepper.
8. Bake for 25-30 minutes or until bell peppers are tender.

9. Greek-Style Lamb Gyro Wrap

Tender lamb wrapped in a warm pita with fresh toppings.

Ingredients

• 1 lb boneless lamb shoulder
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper, to taste
• 4 pita bread
• Tomato, onion, cucumber, feta cheese, lettuce
• Tzatziki sauce

Instructions

1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, oregano, paprika, salt, and pepper.
3. Add the lamb to the bowl and coat with the marinade.
4. Grill the lamb for 5-7 minutes per side, or until cooked through.
5. Warm the pita bread by wrapping it in foil and heating it on the grill.
6. Slice the lamb into thin strips.
7. Assemble the gyro by spreading tzatziki sauce on the pita, then adding lamb, tomato, onion, cucumber, feta cheese, and lettuce.
8. Serve immediately and enjoy.

10. Spring Lamb and Vegetable Skewers

Colourful skewers of marinated lamb and vegetables, perfect for spring.

Ingredients

• 500g lamb shoulder, cut into 2cm cubes
• 1 large onion, cut into 2cm pieces
• 2 large bell peppers, cut into 2cm pieces
• 2 large zucchinis, cut into 2cm slices
• 2 cloves of garlic, minced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions

1. Preheat the grill to medium-high heat.
2. In a large bowl, whisk together olive oil, lemon juice, garlic, and oregano.
3. Add the lamb, onion, bell peppers, and zucchinis to the bowl and toss to coat with the marinade.
4. Season with salt and pepper to taste.
5. Thread the marinated lamb and vegetables onto skewers.
6. Grill the skewers for 10-12 minutes, turning occasionally, or until the lamb is cooked to your desired level of doneness.
7. Serve hot and enjoy.

11. Braised Lamb Shoulder With Carrots and Potatoes

Tender lamb shoulder slow-cooked with carrots and potatoes.

Ingredients

• 1 lamb shoulder
• 2 carrots
• 3 potatoes
• 2 onions
• 3 cloves of garlic
• 1 cup lamb broth
• 1 tablespoon olive oil
• Salt and pepper

Instructions

1. Preheat oven to 300°F (150°C).
2. Season the lamb shoulder with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat.
4. Sear the lamb shoulder until browned on all sides.
5. Add onions and garlic to the pot and cook until the onions are translucent.
6. Add carrots and potatoes to the pot.
7. Pour in lamb broth and bring to a boil.
8. Cover the pot and transfer to the preheated oven.
9. Braise for 2 1/2 hours or until the meat is tender.
10. Serve hot, garnished with fresh herbs if desired.

12. Lamb and Apricot Tagine

Lamb and Apricot Tagine is a flavorful Moroccan stew.

Ingredients

• 1 pound lamb shoulder, cut into 2-inch pieces
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 cup dried apricots
• 1 cup chicken broth
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cayenne pepper
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (optional)

Instructions

1. Heat oil in a large Dutch oven over medium heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the onions and cook until they are softened, about 5 minutes.
4. Add the garlic, ginger, cumin, coriander, cinnamon, turmeric, and cayenne pepper, and cook for 1 minute.
5. Add the apricots, chicken broth, salt, and pepper, and bring to a boil.
6. Cover the pot and transfer it to the oven, and cook for 2 1/2 hours, or until the lamb is tender.
7. Serve the tagine hot, garnished with parsley if desired.

13. Grilled Lamb Burgers With Feta and Olives

Grilled lamb burgers with feta and olives offer a savory twist on traditional burgers.

Ingredients

• 1 pound ground lamb
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted and chopped olives
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 hamburger buns
• Lettuce, tomato, and red onion for garnish

Instructions

1. Preheat grill to medium-high heat.
2. In a large bowl, combine lamb, feta, olives, parsley, and garlic.
3. Season with salt and pepper to taste.
4. Form into 4 patties.
5. Brush with olive oil.
6. Grill for 4-5 minutes per side or until cooked to desired doneness.
7. Serve on hamburger buns with lettuce, tomato, and red onion.

14. Lamb and Leek Gratin

Tender lamb and leeks in a rich, creamy gratin.

Ingredients

• 1 1/2 pounds boneless lamb shoulder
• 2 large leeks
• 2 cloves garlic
• 1/2 cup grated cheese
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper

Instructions

1. Preheat oven to 375°F.
2. Trim the leeks and slice them into 1-inch pieces.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the lamb and cook until browned, about 5 minutes.
5. Add the leeks and garlic to the skillet and cook until the leeks are tender.
6. In a separate bowl, mix the heavy cream and grated cheese.
7. In a baking dish, create a layer of lamb and leeks, then pour some of the cream mixture over them.
8. Repeat the layers until all ingredients are used, finishing with a layer of cream on top.
9. Bake for 30 minutes, or until golden brown and bubbly.

15. Spring Lamb and Asparagus Risotto

Tender lamb and asparagus in a creamy risotto.

Ingredients

• 1 pound boneless lamb shoulder
• 2 cups asparagus
• 2 tablespoons olive oil
• 1 onion
• 2 cloves garlic
• 1 cup Arborio rice
• 4 cups chicken broth
• 1/2 cup white wine
• 1/4 cup grated Parmesan
• Salt and pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the lamb and cook until browned, about 5 minutes.
3. Remove the lamb from the skillet and set aside.
4. Add the onion and garlic to the skillet and cook until the onion is translucent.
5. Add the Arborio rice and cook for 1-2 minutes.
6. Add the white wine and cook until the liquid is almost completely absorbed.
7. Add 1/2 cup of chicken broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
8. Repeat step 7 until all the broth is used, about 20-25 minutes.
9. Add the asparagus to the rice and cook until tender.
10. Stir in the cooked lamb, Parmesan, salt, and pepper.
11. Serve the risotto hot.

16. Moroccan-Style Lamb Meatballs

Moroccan-Style Lamb Meatballs are flavorful and aromatic, perfect for a special occasion.

Ingredients

• 1 pound ground lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lemon juice

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground lamb, chopped onion, minced garlic, grated ginger, olive oil, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper.
3. Mix well with your hands or a wooden spoon until just combined.
4. Stir in chopped parsley, cilantro, and lemon juice.
5. Use your hands to shape the mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter.
6. Place the meatballs on a baking sheet lined with parchment paper.
7. Bake for 18-20 minutes, or until cooked through.
8. Serve hot, garnished with additional parsley and cilantro if desired.

17. Roasted Lamb Ribs With Honey and Thyme

Tender lamb ribs roasted with honey and thyme create a delicious spring dish.

Ingredients

• 2 racks of lamb ribs
• 1/4 cup honey
• 2 tbsp olive oil
• 4 sprigs of fresh thyme
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together honey, olive oil, thyme, garlic, salt, and pepper.
3. Place the lamb ribs in a large baking dish and brush the honey-thyme mixture evenly over both racks.
4. Roast the lamb ribs in the preheated oven for 20-25 minutes per pound, or until they reach your desired level of doneness.
5. Remove the lamb ribs from the oven and let them rest for 10 minutes before slicing and serving.

18. Lamb and Mushroom Stroganoff

A hearty lamb and mushroom dish with a creamy sauce.

Ingredients

• 500g lamb strips
• 1 onion
• 2 cups mushrooms
• 1 tablespoon tomato paste
• 2 tablespoons Dijon mustard
• 1 teaspoon paprika
• 1 cup beef broth
• 1 cup sour cream
• Salt and pepper
• Chopped parsley
• Cooked egg noodles

Instructions

1. Cook the egg noodles according to package instructions and set aside.
2. In a large pan, heat oil over medium-high heat and cook the lamb until browned.
3. Add the onion and mushrooms to the pan and cook until the onion is translucent.
4. Stir in tomato paste, mustard, and paprika, and cook for 1 minute.
5. Add the beef broth to the pan and bring to a boil.
6. Reduce heat and simmer for 5 minutes or until the sauce has thickened.
7. Stir in sour cream and cook for an additional 2 minutes.
8. Season with salt and pepper to taste.
9. Serve the lamb and mushroom mixture over cooked egg noodles and garnish with parsley.

19. Indian-Style Lamb Curry With Spring Vegetables

Indian-Style Lamb Curry With Spring Vegetables is a flavorful dish combining tender lamb and fresh vegetables.

Ingredients

• 1 lb boneless lamb shoulder
• 2 medium onions
• 2 cloves garlic
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can coconut milk
• 2 medium carrots
• 2 medium bell peppers
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pan over medium-high heat and sear the lamb until browned on all sides.
2. Remove the lamb from the pan and set aside, then add more oil if necessary and sauté the onions until they are translucent.
3. Add the garlic and ginger to the pan and cook for 1 minute, stirring constantly to prevent burning.
4. Stir in the cumin, curry powder, turmeric, and cayenne pepper and cook for 1 minute.
5. Add the coconut milk to the pan and bring to a simmer, scraping up any browned bits from the bottom.
6. Return the lamb to the pan and add the carrots and bell peppers.
7. Reduce the heat to low and cook, covered, until the lamb is tender and the vegetables are cooked through.
8. Season with salt and pepper to taste, then garnish with fresh cilantro and serve.

20. Lamb and Artichoke Pizza

Lamb and artichoke pizza combines the savory flavors of lamb with the sweetness of artichokes.

Ingredients

• 1 1/2 cups warm water
• 1 tablespoon sugar
• 2 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/2 cup lamb, cooked and diced
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup mozzarella cheese, shredded
• 1/4 cup feta cheese, crumbled
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano

Instructions

1. In a large bowl, combine warm water, sugar, and yeast, let it sit for 5-10 minutes until frothy.
2. Add flour, salt, and olive oil to the bowl, mix until a dough forms.
3. Knead the dough for 5-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour.
5. Preheat oven to 425°F (220°C).
6. Punch down the dough, roll out into a circle or rectangle shape.
7. Top the dough with lamb, artichoke hearts, mozzarella cheese, feta cheese, parsley, and oregano.
8. Bake the pizza in the preheated oven for 15-20 minutes until crust is golden brown and cheese is melted.
9. Remove from oven and let it cool for a few minutes before slicing and serving.

21. Grilled Lamb Chops With Chimichurri Sauce

Grilled lamb chops with chimichurri sauce is a classic Argentinean dish.

Ingredients

• 1 1/2 pounds lamb chops
• 1 cup fresh parsley
• 1 cup fresh oregano
• 2 cloves garlic
• 1 cup red wine vinegar
• 1/2 cup olive oil
• Salt and pepper

Instructions

1. Preheat grill to medium-high heat.
2. In a food processor, combine parsley, oregano, and garlic.
3. Process until the mixture is well combined and slightly chopped.
4. With the processor running, slowly pour in red wine vinegar and olive oil.
5. Season the chimichurri sauce with salt and pepper to taste.
6. Grill the lamb chops for 4-5 minutes per side, or until they reach desired doneness.
7. Serve the lamb chops with chimichurri sauce spooned over the top.

22. Persian-Style Lamb and Herb Kebabs

Tender lamb and fresh herbs combine in a flavorful Persian-inspired kebab.

Ingredients

• 1 1/2 pounds boneless lamb shoulder, cut into 1-inch cubes
• 1/4 cup plain yogurt
• 2 cloves garlic, minced
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together yogurt, garlic, lemon juice, cumin, coriander, cinnamon, and cayenne pepper.
2. Add the lamb cubes to the bowl and toss to coat with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
4. Preheat grill to medium-high heat.
5. Thread the marinated lamb cubes onto skewers, leaving a small space between each piece.
6. Brush the grill with oil to prevent sticking.
7. Grill the kebabs for 8-10 minutes, turning occasionally, until the lamb is cooked to desired doneness.
8. Garnish with parsley and dill, and serve immediately.

Conclusion

You'll love these spring lamb recipes, even if you're short on time. Don't worry if you think lamb is tricky to cook - with these easy-to-follow recipes, you'll be creating delicious dishes in no time, from grilled lamb chops to hearty braises, and discovering that lamb is actually quite versatile and easy to prepare.