20 Delicious Greek Lamb Recipes for Every Occasion

Greek cuisine is a treasure trove of flavors, and lamb is its crowning glory. Whether you’re planning a cozy family dinner or a festive gathering, our roundup of 20 Delicious Greek Lamb Recipes for Every Occasion has something to make your meal memorable. From quick weekday dinners to slow-cooked Sunday feasts, these dishes promise to transport your taste buds straight to the Mediterranean. Let’s dive in!

Greek Lamb Souvlaki with Tzatziki Sauce

Never settle for bland when you can **boldly flavor** your meal with this Greek Lamb Souvlaki with Tzatziki Sauce. **Marinate, grill, devour**—it’s that simple.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes (trim excess fat for tenderness)
• 1/4 cup olive oil (or any neutral oil)
• 3 tbsp lemon juice (freshly squeezed for zest)
• 2 tsp dried oregano (adjust to taste)
• 1 tsp salt (fine sea salt preferred)
• 1/2 tsp black pepper (freshly ground)
• 1 cup Greek yogurt (full-fat for creaminess)
• 1/2 cucumber, grated and drained (squeeze out excess water)
• 1 tbsp dill, finely chopped (fresh is best)
• 1 garlic clove, minced (or more to taste)
• 1 tbsp olive oil (for the sauce)
• 1/2 tsp salt (adjust to taste)

Instructions

1. **Mix** lamb cubes with olive oil, lemon juice, oregano, salt, and pepper in a bowl. **Cover** and refrigerate for at least 2 hours, preferably overnight.
2. **Preheat** grill to medium-high heat (about 375°F) for even cooking.
3. **Thread** marinated lamb onto skewers, leaving small gaps between pieces for uniform grilling.
4. **Grill** skewers for 3-4 minutes per side, or until lamb reaches an internal temperature of 145°F for medium-rare.
5. **Combine** Greek yogurt, grated cucumber, dill, minced garlic, olive oil, and salt in a bowl. **Stir** well to blend the tzatziki sauce.
6. **Rest** lamb skewers for 5 minutes before serving to lock in juices.

Juicy lamb meets creamy tzatziki in a match made for your taste buds. **Serve** with warm pita or over a crisp salad for a fresh twist.

Slow Roasted Greek Lamb with Lemon and Oregano

Drop everything. This Slow Roasted Greek Lamb is your next Sunday showstopper—juicy, herby, and begging to be devoured.

Ingredients

• 1 (5-6 lb) bone-in lamb leg (room temp for even cooking)
• 1/4 cup olive oil (or any neutral oil)
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 2 tbsp dried oregano (Greek variety preferred)
• 6 garlic cloves, minced (more if you love garlic)
• 1 tbsp kosher salt (adjust to taste)
• 1 tsp black pepper (freshly ground for best flavor)
• 1 cup chicken stock (for deglazing, low sodium works too)

Instructions

1. Preheat your oven to 325°F. Pat the lamb dry with paper towels—this ensures a better sear.
2. In a small bowl, mix olive oil, lemon juice, oregano, garlic, salt, and pepper to create a marinade.
3. Rub the marinade all over the lamb, covering every nook. Pro tip: Make small incisions for deeper flavor penetration.
4. Place the lamb on a rack in a roasting pan. Roast for 4-5 hours, or until the internal temp hits 145°F for medium.
5. Every hour, baste the lamb with pan juices. This keeps it moist and flavorful.
6. Once done, transfer lamb to a cutting board. Tent with foil and rest for 20 minutes—this step is non-negotiable for juicy meat.
7. While resting, deglaze the pan with chicken stock over medium heat, scraping up browned bits for a killer gravy.

Get ready to slice into the most tender lamb, bursting with zesty lemon and earthy oregano. Serve it over creamy mashed potatoes or stuff into pitas with tzatziki for a Greek twist.

Greek Lamb Meatballs with Feta and Mint

Just when you thought meatballs couldn’t get any better, these Greek Lamb Meatballs with Feta and Mint swoop in. Packed with bold flavors and ready in under 30 minutes, they’re a weeknight hero.

Ingredients

• 1 lb ground lamb (or substitute with beef for a different twist)
• 1/2 cup crumbled feta cheese (plus extra for garnish)
• 1/4 cup fresh mint, finely chopped (dried mint works in a pinch, use 1 tbsp)
• 1 egg, lightly beaten (helps bind the meatballs)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 tsp dried oregano (rub between fingers to release oils)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the ground lamb, feta, mint, egg, breadcrumbs, garlic, oregano, salt, and pepper. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch balls (about 24 meatballs) and place them on the prepared baking sheet, spacing them about an inch apart.
4. Heat the olive oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides, about 2 minutes per side. Don’t overcrowd the pan to ensure even browning.
5. Transfer the browned meatballs back to the baking sheet and bake in the preheated oven for 10 minutes, or until cooked through and no longer pink in the center.
6. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.

Get ready for a flavor explosion—these meatballs are juicy, herby, and just the right amount of salty from the feta. Serve them over a bed of couscous or tuck them into pita with tzatziki for a handheld feast.

Greek Lamb Gyros with Homemade Pita Bread

Skip the takeout and **whip up** these Greek Lamb Gyros with Homemade Pita Bread that’ll transport your taste buds straight to the streets of Athens. **Marinate**, **grill**, and **wrap** your way to a meal that’s bursting with flavor and fun to make.

Ingredients

• 1 lb lamb shoulder, thinly sliced (freeze for 30 mins for easier slicing)
• 1/4 cup olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 2 garlic cloves, minced (adjust to taste)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup all-purpose flour (for pita, bread flour works too)
• 1/2 cup warm water (110°F, perfect for yeast activation)
• 1 tsp active dry yeast
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 tbsp olive oil (for dough)

Instructions

1. **Mix** lamb with olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Cover and refrigerate for at least 2 hours, preferably overnight.
2. **Dissolve** yeast and sugar in warm water. Let sit for 5 mins until frothy.
3. **Combine** flour and salt in a large bowl. Add yeast mixture and olive oil, stirring until a dough forms.
4. **Knead** dough on a floured surface for 5 mins until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
5. **Divide** dough into 4 pieces. Roll each into a 6-inch circle. Cook on a hot skillet for 1 min per side until puffed.
6. **Heat** grill to medium-high (400°F). Grill lamb for 3-4 mins per side until charred and cooked through.
7. **Slice** lamb thinly against the grain. Serve in warm pita with tzatziki, tomatoes, and onions.

**Tender** lamb meets soft, pillowy pita in every bite, with a hint of smokiness from the grill. **Stack** them high with all the fixings or go minimalist—either way, it’s a win.

Greek Lamb Stew with Tomatoes and Cinnamon

Let’s dive into a dish that’s bold, aromatic, and utterly comforting. This Greek Lamb Stew with Tomatoes and Cinnamon is a game-changer for your dinner rotation.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes (trim excess fat for leaner stew)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 4 garlic cloves, minced (more if you love garlic)
• 1 tsp ground cinnamon (adjust to taste)
• 1 tsp dried oregano (Greek preferred for authenticity)
• 1 can (14.5 oz) diced tomatoes (with juice for sauciness)
• 1 cup chicken stock (low sodium to control saltiness)
• Salt and pepper to taste (start with 1/2 tsp salt)
• 1 bay leaf (remove before serving)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add lamb cubes in batches, browning on all sides, about 3-4 minutes per batch. Don’t overcrowd the pot for a perfect sear.
3. Remove lamb and set aside. In the same pot, sauté onion until translucent, about 5 minutes.
4. Add garlic, cinnamon, and oregano, stirring for 30 seconds until fragrant.
5. Return lamb to the pot. Add diced tomatoes with their juice, chicken stock, salt, pepper, and bay leaf.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally, until lamb is tender.
7. Remove bay leaf. Taste and adjust seasoning if necessary.

Unbelievably tender lamb meets a rich, cinnamon-kissed tomato sauce in this stew. Serve it over creamy mashed potatoes or with crusty bread to soak up every last drop.

Grilled Greek Lamb Chops with Garlic and Rosemary

Outrageously tender and packed with flavor, these lamb chops are your ticket to a Mediterranean escape. Fire up the grill—this dish is all about bold tastes and simple steps.

Ingredients

• 8 lamb chops (1 inch thick, for even cooking)
• 3 tbsp olive oil (or any neutral oil)
• 4 garlic cloves (minced, more if you love garlic)
• 2 tbsp fresh rosemary (chopped, or 1 tbsp dried)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1 lemon (cut into wedges, for serving)

Instructions

1. Preheat your grill to medium-high heat (450°F) for even cooking.
2. In a small bowl, mix olive oil, minced garlic, rosemary, salt, and pepper to create the marinade.
3. Coat the lamb chops evenly with the marinade. Let them sit for 10 minutes at room temperature for flavors to meld.
4. Place the lamb chops on the grill. Cook for 3-4 minutes per side for medium-rare, or until internal temperature reaches 145°F.
5. Remove from grill and let rest for 5 minutes. This keeps the juices locked in.
6. Serve with lemon wedges on the side for a bright, acidic contrast.

Beautifully charred on the outside and juicy inside, these chops are a showstopper. Pair with a crisp salad or roasted veggies for a complete meal that screams summer.

Greek Lamb and Eggplant Moussaka

You’ve never had moussaka like this before. Greek Lamb and Eggplant Moussaka layers bold flavors and textures for a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 lb ground lamb (substitute with beef for a different twist)
• 2 large eggplants, sliced into 1/2-inch rounds (salt and drain to reduce bitterness)
• 1/4 cup olive oil (or any neutral oil)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cinnamon (adjust to taste)
• 1 tsp dried oregano
• 1 can (14.5 oz) crushed tomatoes
• 1/2 cup grated Parmesan cheese
• 2 cups béchamel sauce (homemade or store-bought)
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F. Brush eggplant slices with olive oil and bake for 25 minutes until golden.
2. In a skillet, brown lamb over medium heat for 5 minutes. Add onion, garlic, cinnamon, and oregano; cook until onion is soft.
3. Stir in crushed tomatoes and simmer for 10 minutes. Season with salt and pepper.
4. Layer half the eggplant in a baking dish. Top with lamb mixture, then remaining eggplant.
5. Pour béchamel sauce over top and sprinkle with Parmesan. Bake at 375°F for 45 minutes until bubbly and golden.
6. Let stand for 10 minutes before serving to set layers.

Now, the moussaka’s creamy top contrasts with the hearty lamb and tender eggplant beneath. Serve with a crisp salad to cut through the richness.

Greek Lamb Kebabs with Yogurt Dill Sauce

Whip up these Greek Lamb Kebabs with Yogurt Dill Sauce for a meal that’s bursting with flavor and ready in no time. Perfect for grilling season or when you crave something fresh and zesty.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes (trim excess fat)
• 1/4 cup olive oil (or any neutral oil)
• 3 garlic cloves, minced (adjust to taste)
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup plain Greek yogurt (full-fat for creaminess)
• 1/4 cup fresh dill, chopped (plus extra for garnish)
• 1 tbsp lemon juice (freshly squeezed)
• 1/2 tsp garlic powder
• Wooden or metal skewers (soak wooden ones for 30 mins to prevent burning)

Instructions

1. In a large bowl, combine lamb cubes, olive oil, minced garlic, oregano, salt, and black pepper. Mix well to coat. Marinate for at least 1 hour, or overnight for deeper flavor.
2. Preheat grill to medium-high heat (about 375°F). Thread marinated lamb onto skewers, leaving small gaps between pieces for even cooking.
3. Grill kebabs for 3-4 minutes per side, turning once, until lamb is browned and reaches an internal temperature of 145°F for medium-rare. Let rest for 5 minutes.
4. While kebabs cook, mix Greek yogurt, chopped dill, lemon juice, and garlic powder in a small bowl. Chill until serving.
5. Serve kebabs hot with yogurt dill sauce on the side. Garnish with extra dill for a fresh touch.

Relish the tender, juicy lamb paired with the cool, tangy yogurt sauce. Try serving these kebabs over a bed of fluffy couscous or with a side of grilled veggies for a complete Mediterranean feast.

Greek Lamb and Spinach Pie (Spanakopita with Lamb)

Hungry for a twist on the classic? This Greek Lamb and Spinach Pie packs flavor, texture, and a whole lot of yum into every bite. Perfect for dinner or a show-stopping brunch.

Ingredients

• 1 lb ground lamb (substitute with beef for a different twist)
• 10 oz frozen spinach, thawed and squeezed dry (key to avoiding soggy pie)
• 1 cup feta cheese, crumbled (go for the good stuff)
• 1/2 cup ricotta cheese (adds creaminess)
• 1/4 cup fresh dill, chopped (don’t skip, it’s a game-changer)
• 2 eggs, lightly beaten (binds everything together)
• 1/2 tsp nutmeg (just a hint, trust us)
• Salt and pepper to taste (season well)
• 1 package phyllo dough, thawed (handle with care)
• 1/2 cup melted butter (for that golden, crispy crust)

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish lightly.
2. In a skillet over medium heat, cook the lamb until browned, about 5 minutes. Drain excess fat.
3. In a large bowl, mix the cooked lamb, spinach, feta, ricotta, dill, eggs, nutmeg, salt, and pepper until well combined.
4. Layer 8 sheets of phyllo dough in the prepared dish, brushing each with melted butter. Tip: Keep unused phyllo covered with a damp towel to prevent drying.
5. Spread the lamb and spinach mixture evenly over the phyllo layers.
6. Top with another 8 sheets of phyllo, buttering each sheet. Tuck in the edges for a neat finish. Tip: For extra crispiness, brush the top layer generously with butter.
7. Bake for 45 minutes, or until the top is golden and crispy. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.

This pie delivers a crispy, buttery crust with a rich, savory filling that’s perfectly balanced by the tangy feta. Serve it with a side of tzatziki for dipping or a fresh Greek salad to round out the meal.

Greek Lamb Shank with Orzo and Feta

Make your kitchen smell like a Greek taverna with this lamb shank that’s fall-off-the-bone tender. Orzo and feta add creamy, tangy vibes for a dish that’s straight-up comfort.

Ingredients

• 2 lamb shanks (about 1 lb each)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup orzo
• 2 cups chicken stock (low sodium preferred)
• 1/2 cup crumbled feta cheese
• 1 tbsp dried oregano
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 lemon, zested
• 2 garlic cloves, minced
• 1 small onion, diced

Instructions

1. Preheat your oven to 325°F. Pat the lamb shanks dry with paper towels to ensure a good sear.
2. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the lamb shanks for 3-4 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, sauté onion and garlic until soft, about 2 minutes. Tip: Scrape up the browned bits for extra flavor.
4. Add orzo, chicken stock, oregano, salt, and pepper to the skillet. Stir to combine.
5. Return the lamb shanks to the skillet, nestling them into the orzo. Cover with a lid or foil.
6. Bake for 2 hours, or until the lamb is tender and easily pulls away from the bone. Tip: Check halfway to ensure the orzo isn’t drying out; add a splash of water if needed.
7. Remove from oven and sprinkle with feta and lemon zest. Let rest for 5 minutes before serving. Tip: The residual heat will soften the feta perfectly.

Perfectly tender lamb meets creamy orzo with a salty feta kick. Serve it with a crisp salad to cut through the richness, or go all-in with a side of warm pita.

Greek Lamb Burgers with Tzatziki and Cucumber

Outrageously juicy and packed with flavor, these Greek Lamb Burgers are a game-changer. Top them with cool tzatziki and crisp cucumber for the ultimate bite.

Ingredients

• 1 lb ground lamb (look for 80/20 fat ratio for juiciness)
• 1/2 cup finely diced red onion (soak in cold water for 10 mins to mellow)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp dried oregano (rub between fingers to wake up the flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 cup tzatziki sauce (store-bought or homemade)
• 1/2 cup thinly sliced cucumber (English or Persian for fewer seeds)
• 4 burger buns (brioche or whole wheat, toasted)

Instructions

1. In a large bowl, combine ground lamb, red onion, garlic, oregano, salt, and pepper. Mix gently with your hands until just combined—overmixing makes tough burgers.
2. Divide the mixture into 4 equal portions. Shape each into a patty about 1/2 inch thick. Press a slight dimple in the center to prevent bulging during cooking.
3. Preheat a grill or skillet to medium-high heat (about 375°F). Cook patties for 4-5 minutes per side, or until internal temperature reaches 160°F for medium.
4. While burgers cook, toast the buns on the grill or in a toaster until golden—about 1-2 minutes.
5. Spread 2 tbsp tzatziki on the bottom half of each bun. Top with a lamb patty and a few cucumber slices. Add the top bun and serve immediately.

Rich with Mediterranean flavors, these burgers are juicy inside with a slight char outside. Serve them with a side of lemon-dressed greens or wrapped in lettuce for a low-carb twist.

Greek Lamb and Potato Bake with Lemon

Transform your dinner into a Mediterranean escape with this Greek Lamb and Potato Bake. Tender lamb, crispy potatoes, and zesty lemon come together in one pan for a meal that’s as easy as it is delicious.

Ingredients

• 2 lbs lamb shoulder, cut into chunks (or leg of lamb for leaner option)
• 4 large potatoes, peeled and sliced into 1/2-inch rounds (Yukon Golds work best)
• 1/4 cup olive oil (or any neutral oil)
• 2 lemons, juiced (about 1/4 cup, adjust to taste)
• 4 garlic cloves, minced (more if you love garlic)
• 1 tbsp dried oregano (Greek oregano preferred)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1 cup chicken stock (low sodium recommended)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the lamb chunks with half the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until evenly coated. Let it marinate for at least 15 minutes for deeper flavor.
3. Arrange the potato slices in a single layer at the bottom of a large baking dish. Drizzle with the remaining olive oil and a pinch of salt.
4. Spread the marinated lamb over the potatoes, pouring any leftover marinade on top. Pour the chicken stock around the edges to keep everything moist.
5. Cover the dish with foil and bake for 1 hour. This slow cooks the lamb to tenderness.
6. Remove the foil, increase the oven temperature to 425°F (220°C), and bake for another 20-25 minutes until the potatoes are golden and the lamb is crispy on top.
7. Let it rest for 5 minutes before serving to allow the juices to redistribute.

Now, the lamb is fall-apart tender, and the potatoes soak up all the lemony, garlicky goodness. Serve it straight from the dish with a side of tzatziki or a crisp Greek salad for the ultimate feast.

Greek Lamb Tacos with Tzatziki and Pickled Onions

Let’s shake up taco night with a Greek twist—succulent lamb, cool tzatziki, and zesty pickled onions. Bold flavors meet easy vibes.

Ingredients

• 1 lb ground lamb (or sub beef for a different twist)
• 8 small flour tortillas (warmed for best texture)
• 1 cup Greek yogurt (full-fat for creaminess)
• 1 cucumber, grated and drained (squeeze out excess water)
• 2 tbsp lemon juice (freshly squeezed for brightness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic, minced (adjust to taste)
• 1/2 red onion, thinly sliced (for pickling)
• 1/2 cup white vinegar (for quick pickling)
• 1 tsp sugar (balances the vinegar’s sharpness)
• Salt and pepper (season generously)

Instructions

1. Heat olive oil in a skillet over medium-high. Add lamb, breaking it apart. Cook until no pink remains, about 5-7 minutes. Season with salt and pepper.
2. While lamb cooks, mix yogurt, cucumber, lemon juice, and garlic in a bowl. Chill tzatziki until serving.
3. Combine vinegar, sugar, and a pinch of salt in a bowl. Add onion slices, ensuring they’re submerged. Let sit for 10 minutes, stirring occasionally.
4. Warm tortillas in a dry skillet for 30 seconds per side or wrap in a damp towel and microwave for 20 seconds.
5. Assemble tacos: layer lamb, tzatziki, and pickled onions on tortillas. Fold and serve immediately.

Bright, tangy pickled onions cut through the rich lamb, while tzatziki adds a refreshing coolness. Serve with a side of crispy roasted potatoes for a full Mediterranean feast.

Greek Lamb Ribs with Honey and Mustard Glaze

Zesty and bold, these Greek Lamb Ribs are a game-changer for your next BBQ. Slathered in a honey and mustard glaze, they’re sticky, savory, and utterly irresistible.

Ingredients

• 2 lbs lamb ribs (ask your butcher for frenched ribs for elegance)
• 1/4 cup honey (warmed for easier mixing)
• 2 tbsp Dijon mustard (or whole grain for texture)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano (rub between fingers to release oils)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring one side is cooler for indirect cooking.
2. Pat lamb ribs dry with paper towels; this ensures a better sear. Season all over with salt, pepper, and oregano.
3. In a small bowl, whisk together honey, mustard, garlic, and olive oil. Set aside half for serving.
4. Sear ribs over direct heat for 2-3 minutes per side until golden. Move to indirect heat.
5. Brush ribs with glaze every 10 minutes, turning occasionally, for about 30 minutes total.
6. Check doneness; ribs should be tender and glaze caramelized. Let rest for 5 minutes before serving.

Resting lets the juices redistribute, making every bite succulent. The glaze forms a glossy, finger-licking coat that’s sweet with a mustardy kick. Serve atop a Greek salad for a fresh contrast or with warm pita to scoop up every last bit.

Greek Lamb and Rice Stuffed Grape Leaves (Dolmas)

Never underestimate the power of these bite-sized flavor bombs. Greek Lamb and Rice Stuffed Grape Leaves (Dolmas) are your next party hit—packed with savory lamb, fluffy rice, and a tangy lemon finish.

Ingredients

• 1 lb ground lamb (substitute with beef for a different twist)
• 1 cup long-grain rice, uncooked (rinsed well to remove excess starch)
• 1 large onion, finely diced (about 1 cup)
• 1/4 cup olive oil (or any neutral oil)
• 1/4 cup fresh dill, chopped (dried works in a pinch, use 1 tbsp)
• 1/4 cup fresh mint, chopped (dried works in a pinch, use 1 tbsp)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 jar grape leaves in brine (about 60 leaves, rinsed and patted dry)
• 2 cups chicken broth (water works, but broth adds depth)
• 2 lemons, juiced (about 1/4 cup, adjust to taste)

Instructions

1. In a large skillet over medium heat, heat olive oil. Add diced onion and sauté until translucent, about 5 minutes.
2. Add ground lamb to the skillet. Cook until browned, breaking it apart with a spoon, about 8 minutes.
3. Stir in rinsed rice, dill, mint, salt, and pepper. Cook for 2 minutes to toast the rice slightly.
4. Remove skillet from heat. Let the mixture cool slightly for easier handling, about 10 minutes.
5. Lay a grape leaf flat on a work surface. Place 1 tablespoon of the lamb-rice mixture near the stem end. Fold sides over the filling, then roll tightly from the stem end upwards.
6. Repeat with remaining leaves and filling, packing dolmas snugly in a large pot.
7. Pour chicken broth and lemon juice over dolmas. Place a heavy plate on top to keep them submerged.
8. Cover pot and simmer over low heat for 50 minutes, until rice is tender and leaves are soft.
9. Remove from heat and let cool in the pot for 30 minutes. This helps flavors meld.

Juicy lamb and aromatic rice wrapped in tender grape leaves—these dolmas are a texture dream. Serve them warm with a dollop of tzatziki or chill for a refreshing bite.

Greek Lamb and Chickpea Soup (Revithia)

Kick your soup game up a notch with this hearty Greek Lamb and Chickpea Soup. It’s a cozy bowl of comfort that packs protein and flavor in every spoonful.

Ingredients

• 1 lb lamb shoulder, cubed (trim excess fat for leaner soup)
• 2 cups dried chickpeas, soaked overnight (or canned for a shortcut)
• 1 large onion, diced (yellow or white for sweetness)
• 4 garlic cloves, minced (more if you love garlic)
• 2 tbsp olive oil (or any neutral oil)
• 6 cups chicken stock (homemade or low-sodium for control)
• 1 tsp dried oregano (Greek variety preferred)
• Salt and pepper (adjust to taste)
• 1 lemon, juiced (add zest for extra brightness)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add lamb cubes, searing until browned on all sides, about 5 minutes. (Tip: Don’t overcrowd the pot to ensure proper browning.)
3. Stir in diced onion and minced garlic, cooking until soft, about 3 minutes.
4. Pour in chicken stock, scraping the bottom to release any browned bits.
5. Add soaked chickpeas and dried oregano, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours or until chickpeas are tender. (Tip: Skim off any foam that rises to the top for a clearer broth.)
7. Season with salt, pepper, and lemon juice, adjusting to taste. (Tip: Add lemon juice gradually to avoid overpowering the soup.)
8. Garnish with fresh parsley before serving.

This soup boasts a velvety broth with tender lamb and creamy chickpeas. Serve with a side of crusty bread to soak up every last drop, or top with a dollop of Greek yogurt for extra richness.

Greek Lamb and Artichoke Stew

Picture this: tender lamb meets tangy artichokes in a stew that’s bold, hearty, and packed with Mediterranean vibes. Perfect for those nights when you crave something comforting yet exotic.

Ingredients

• 2 lbs lamb shoulder, cut into chunks (trim excess fat for leaner stew)
• 1 cup artichoke hearts, quartered (fresh or frozen, not marinated)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 3 garlic cloves, minced (more if you love garlic)
• 1 cup chicken broth (low sodium to control saltiness)
• 1 tbsp lemon juice (freshly squeezed for zing)
• 1 tsp dried oregano (Greek variety for authenticity)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add lamb chunks; sear until all sides are browned, about 5 minutes total. Don’t overcrowd the pot—work in batches if needed.
3. Lower heat to medium; add onion and garlic. Sauté until soft, about 3 minutes, stirring frequently to avoid burning.
4. Pour in chicken broth, scraping the bottom to lift any browned bits—that’s flavor!
5. Stir in artichoke hearts, lemon juice, and oregano. Bring to a simmer.
6. Cover and reduce heat to low. Let stew gently bubble for 1.5 hours, or until lamb is fork-tender. Check occasionally to ensure it’s not drying out—add a splash of water if needed.
7. Season with salt and pepper right before serving to keep flavors bright.

Amazingly tender lamb and artichokes soak up the lemony, herby broth, creating a stew that’s rich yet refreshing. Serve over creamy polenta or with crusty bread to mop up every last drop.

Greek Lamb and Feta Stuffed Peppers

Viral on foodie feeds, these Greek Lamb and Feta Stuffed Peppers are a flavor bomb waiting to explode in your mouth. Perfect for meal prep or impressing guests, they’re as easy as they are delicious.

Ingredients

• 4 large bell peppers (any color, but red adds sweetness)
• 1 lb ground lamb (substitute with beef for a different twist)
• 1 cup crumbled feta cheese (plus extra for garnish)
• 1/2 cup cooked rice (white or brown works)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp dried oregano (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 clove garlic, minced (more if you love garlic)
• 1/2 onion, finely diced (red onion for extra crunch)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Keep the tops for a decorative presentation.
3. In a skillet over medium heat, heat olive oil and sauté onions and garlic until translucent, about 3 minutes.
4. Add ground lamb, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Drain excess fat for a lighter dish.
5. Stir in cooked rice, feta cheese, oregano, salt, and pepper. Mix well to combine all flavors.
6. Stuff each bell pepper with the lamb mixture, packing it tightly. Place them in a baking dish.
7. Bake for 25-30 minutes, until peppers are tender and the filling is heated through. Tip: Cover with foil if tops brown too quickly.
8. Remove from oven and let sit for 5 minutes before serving. Garnish with extra feta if desired.

Hearty and flavorful, these stuffed peppers offer a juicy crunch with every bite. Serve them atop a bed of greens for a complete meal or slice them open to reveal the savory filling for an Instagram-worthy shot.

Greek Lamb and Zucchini Fritters

Hungry for a crispy, savory bite that’s packed with flavor? These Greek Lamb and Zucchini Fritters are your next kitchen win—golden, juicy, and ready in under 30 minutes.

Ingredients

• 1 lb ground lamb (or beef for a milder taste)
• 2 cups grated zucchini, squeezed dry (prevents soggy fritters)
• 1/2 cup crumbled feta cheese (adds a salty tang)
• 1/4 cup chopped fresh mint (or parsley for a different herb note)
• 1 large egg, beaten (binds everything together)
• 1/2 cup all-purpose flour (for the perfect crisp)
• 1 tsp garlic powder (quick flavor boost)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup olive oil (or any neutral oil for frying)

Instructions

1. In a large bowl, mix ground lamb, grated zucchini, feta, mint, egg, flour, garlic powder, salt, and pepper until well combined.
2. Heat olive oil in a large skillet over medium heat (350°F for perfect browning).
3. Form the mixture into small patties, about 2 tablespoons each, and flatten slightly.
4. Fry patties in batches for 3-4 minutes per side, or until deeply golden and cooked through.
5. Transfer to a paper towel-lined plate to drain excess oil.

Dig into these fritters hot off the pan for the ultimate crunch. The lamb’s richness pairs perfectly with the fresh zucchini and salty feta—serve with a dollop of tzatziki or atop a crisp salad for a full meal.

Greek Lamb and Tomato Pasta with Kalamata Olives

Make your taste buds dance with this Greek Lamb and Tomato Pasta, a dish that’s as vibrant as a Santorini sunset. Bold flavors meet quick prep—perfect for a weeknight win.

Ingredients

• 1 lb ground lamb (substitute with beef for a different twist)
• 8 oz pasta (penne or rigatoni works best)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1 can (14.5 oz) diced tomatoes (fire-roasted for extra flavor)
• 1/2 cup Kalamata olives, pitted and halved (don’t skip these!)
• 1 tsp dried oregano (fresh is even better if you have it)
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and pepper (to taste, but be generous)
• 1/4 cup feta cheese, crumbled (for serving)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground lamb, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add diced tomatoes, Kalamata olives, oregano, and red pepper flakes. Simmer for 10 minutes, stirring occasionally.
5. Meanwhile, cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
6. Combine cooked pasta with the lamb sauce, adding reserved pasta water as needed to loosen the sauce.
7. Season with salt and pepper, then divide among plates.
8. Top with crumbled feta and fresh parsley before serving.

Now, the first word of your introduction must begin with the letter ‘N’. Never underestimate the power of this dish to transport you to the Mediterranean with every bite. Serve it with a crisp Greek salad or a glass of robust red wine for an unforgettable meal.

Conclusion

Ready to bring the flavors of Greece into your kitchen? This roundup of 20 delicious Greek lamb recipes offers something for every occasion, from weeknight dinners to festive gatherings. We hope you find inspiration to try these dishes and share your culinary adventures with us. Don’t forget to leave a comment with your favorite recipe and pin this article to your Pinterest board for easy access. Happy cooking!