14 Classic Brazilian Lamb Recipes That Impress With Ease

When it comes to Brazilian cuisine, the vibrant flavors of lamb are truly unforgettable. Each recipe is a celebration of tender meat combined with spices that tantalize the taste buds. I’ve gathered 14 classic recipes that honor this rich culinary tradition while making it easy to cook. From hearty stews to sizzling skewers, there’s a dish for every occasion. Let’s explore these delicious creations and bring a touch of Brazil to your next meal.

Lamb Moqueca: a Brazilian Stew With Coconut Milk

Lamb Moqueca is a delightful Brazilian stew that showcases the rich flavors of tender lamb, aromatic spices, and creamy coconut milk. This dish is a true representation of Brazilian cuisine, blending influences from African, Indigenous, and Portuguese cooking. The lamb is marinated to absorb the spices, then cooked slowly to achieve a melt-in-your-mouth tenderness while the coconut milk adds a luscious, tropical twist that balances the dish beautifully.

This hearty stew is perfect for gatherings and family dinners, serving 4-6 people. With its vibrant colors and enticing aromas, Lamb Moqueca is sure to impress your guests and bring a taste of Brazil right to your dining table. Serve it with warm rice or crusty bread to soak up the delicious sauce, and enjoy a unique culinary experience that celebrates the rich heritage of Brazilian cooking.

Ingredients (Serves 4-6):

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) coconut milk
• 1 cup vegetable or chicken broth
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or crusty bread, for serving

Cooking Instructions:

1. Marinate the Lamb: In a large bowl, combine the lamb cubes with cumin, coriander, paprika, cayenne pepper, salt, and pepper. Toss until the lamb is evenly coated with the spices. Cover and let it marinate for at least 1 hour, or overnight in the refrigerator for deeper flavor.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is soft and translucent, about 5 minutes. This step builds the flavor base for the stew.
3. Cook the Lamb: Add the marinated lamb to the pot, browning it on all sides for about 8-10 minutes. This step adds a rich, caramelized layer of flavor to the meat.
4. Add the Vegetables: Once the lamb is browned, stir in the sliced red and yellow bell peppers. Cook for an additional 5 minutes, allowing the peppers to soften slightly while incorporating their sweetness into the dish.
5. Pour in the Liquids: Add the coconut milk and broth to the pot, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 to 2 hours, or until the lamb is fork-tender. Stir occasionally to guarantee nothing sticks to the bottom.
6. Finish the Stew: Once the lamb is tender, stir in the lime juice and adjust seasoning with more salt and pepper if needed. Allow the stew to simmer uncovered for an additional 10-15 minutes to thicken the sauce slightly.
7. Serve: Ladle the Lamb Moqueca into bowls, garnishing with fresh cilantro. Serve hot with cooked rice or crusty bread for soaking up the delicious sauce.

Extra Tips:

When preparing Lamb Moqueca, feel free to customize the vegetables according to your taste. You can add diced tomatoes, zucchini, or even spinach for added nutrition and flavor.

For a more intense coconut flavor, use full-fat coconut milk and adjust the spices to suit your heat preference. Leftovers can be stored in an airtight container in the refrigerator and taste even better the next day as the flavors meld together.

Enjoy your cooking adventure!

Costela De Cordeiro: Grilled Lamb Ribs

Costela de Cordeiro, or grilled lamb ribs, is a beloved dish in Brazilian cuisine, showcasing the rich and flavorful characteristics of lamb. This dish is perfect for gatherings, barbecues, and special occasions, as it brings a taste of the Brazilian grill right to your table. With its tender meat, savory marinade, and smoky flavor from the grill, Costela de Cordeiro is sure to impress your family and friends.

To achieve the best results, it’s important to allow the lamb ribs to marinate for several hours. This not only enhances the flavor but also tenderizes the meat, making it juicy and succulent. Pair this dish with traditional Brazilian sides such as farofa (toasted cassava flour) or a fresh salad to balance the rich flavors of the lamb.

Now, let’s explore the ingredients and the step-by-step instructions for making this mouth-watering dish.

Ingredients (Serves 4-6 people)

• 2 pounds lamb ribs
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 lemon, juiced
• 1 tablespoon honey (optional)

Cooking Instructions

1. Prepare the Marinade: In a bowl, combine minced garlic, olive oil, chopped rosemary, chopped thyme, smoked paprika, salt, black pepper, lemon juice, and honey if using. Mix well until all the ingredients are thoroughly combined. This marinade will infuse the lamb ribs with flavor while also helping to tenderize the meat.
2. Marinate the Lamb Ribs: Place the lamb ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they’re well coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, preferably overnight. The longer the ribs marinate, the more flavorful they’ll become.
3. Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat. This allows for a nice sear on the ribs, which will lock in the moisture and flavor.
4. Grill the Lamb Ribs: Remove the ribs from the marinade, allowing any excess to drip off. Place the ribs on the preheated grill, bone-side down. Grill for about 15-20 minutes on each side, turning occasionally until the ribs are cooked through and have a nice char. The internal temperature should reach at least 145°F for medium rare.
5. Rest and Serve: Once the ribs are grilled to perfection, remove them from the grill and let them rest for about 5-10 minutes. This resting period allows the juices to redistribute, ensuring juicy and tender meat. Cut between the bones to separate the ribs, and serve with your favorite sides.

Extra Tips

When preparing Costela de Cordeiro, consider experimenting with different herbs and spices in your marinade to customize the flavor to your liking.

Additionally, if you prefer a more pronounced smoky flavor, consider adding wood chips to your grill while cooking. Always allow the meat to rest after grilling, as this is essential for achieving the best texture and flavor in your ribs.

Enjoy your delicious Brazilian lamb ribs!

Lamb Feijoada: A Twist on the Traditional Black Bean Stew

Feijoada is a beloved Brazilian dish, typically made with black beans and various types of meat, simmered to perfection for a hearty and flavorful meal. This Lamb Feijoada version introduces tender lamb, giving a new dimension to this classic stew while maintaining the essential flavors that make feijoada so cherished. The succulent lamb, combined with the earthy black beans and a medley of spices, creates a comforting dish that’s perfect for family gatherings or special occasions.

Cooking Lamb Feijoada is a delightful experience that fills your kitchen with warm, inviting aromas. The slow-cooking process allows the flavors to meld beautifully, resulting in a rich stew that pairs wonderfully with steamed rice and orange slices. This dish not only showcases the versatility of lamb but also provides a delicious way to enjoy a traditional Brazilian favorite.

Ingredients (Serves 4-6):

• 2 lbs lamb shoulder, cut into chunks
• 1 cup dried black beans, soaked overnight
• 4 cups beef or lamb broth
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons olive oil
• 1 orange, cut into wedges (for serving)
• Chopped fresh parsley (for garnish)
• Steamed white rice (for serving)

Cooking Instructions:

1. Prepare the Beans: Drain the soaked black beans and rinse them under cold water. Set aside. This step guarantees that the beans are clean and ready to absorb the flavors of the stew.
2. Sear the Lamb: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb chunks in batches, searing them on all sides until browned. This step locks in the juices and enhances the flavor of the meat.
3. Sauté the Aromatics: Once the lamb is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. This step builds a flavorful base for your stew.
4. Combine Ingredients: Return the browned lamb to the pot, and add the soaked black beans, beef or lamb broth, bay leaves, cumin, smoked paprika, black pepper, and salt. Stir well to combine all the ingredients. This step guarantees that the lamb and beans are evenly coated with the spices and broth.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours, or until the lamb is tender and the beans are cooked through. Stir occasionally and add water if necessary to maintain the desired consistency. This long cooking time allows the flavors to meld beautifully and the lamb to become fork-tender.
6. Finish and Serve: Once the lamb and beans are tender, remove the bay leaves. Taste and adjust seasoning if needed. Serve the Lamb Feijoada hot over steamed white rice, garnished with chopped fresh parsley and accompanied by orange wedges. This final step adds a burst of freshness to the rich stew.

Extra Tips:

When cooking Lamb Feijoada, feel free to customize it by adding other ingredients such as smoked sausage or bacon for additional flavor. If you prefer a thicker stew, let it simmer uncovered for the last 30 minutes of cooking.

Using a slow cooker is also an excellent alternative; simply combine all the ingredients and cook on low for 6-8 hours. Finally, serving the dish with orange slices helps balance the richness of the stew, making every bite delightful. Enjoy your culinary journey into Brazilian cuisine!

Picanha De Cordeiro: Lamb Picanha With Chimichurri

Picanha de cordeiro, or lamb picanha, is a delicious cut of meat that’s highly prized in Brazilian cuisine. Known for its rich flavor and tenderness, the picanha is typically grilled to perfection and served with a vibrant chimichurri sauce that enhances the natural taste of the lamb. This dish is perfect for gatherings, barbecues, or a special family dinner, showcasing the unique flavors of Brazilian cooking.

The combination of the juicy lamb and the zesty chimichurri makes for an unforgettable meal that’s bound to impress your guests. The chimichurri, made with fresh herbs, garlic, and vinegar, adds a revitalizing contrast to the richness of the lamb. With simple ingredients and straightforward cooking techniques, preparing picanha de cordeiro is easier than it may seem, making it an excellent choice for both novice and experienced cooks.

Ingredients (Serves 4-6):

• 2 to 3 pounds lamb picanha
• Salt, to taste
• Black pepper, to taste
• Olive oil, for grilling

For the Chimichurri:

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• Salt, to taste
• Black pepper, to taste

Cooking Instructions:

1. Prepare the Lamb: Begin by trimming any excess fat from the lamb picanha, leaving a thin layer of fat for flavor. Cut the meat into thick slices, roughly 1.5 to 2 inches wide, following the grain. This helps to guarantee tenderness when cooked.
2. Season the Meat: Generously season the lamb slices with salt and black pepper. Let the seasoned meat rest at room temperature for about 30 minutes. This allows the seasoning to penetrate the meat and enhances the flavor.
3. Make the Chimichurri: While the lamb is resting, prepare the chimichurri sauce. In a bowl, combine the chopped parsley, cilantro, minced garlic, and red pepper flakes. Slowly drizzle in the olive oil and red wine vinegar while mixing until well combined. Season with salt and pepper to taste. Adjust the acidity with more vinegar if desired.
4. Preheat the Grill: Preheat your grill to a medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed for consistent cooking. For a gas grill, allow it to preheat for about 10-15 minutes.
5. Grill the Lamb: Lightly brush the grill grates with olive oil to prevent sticking. Place the seasoned lamb slices on the grill, fat side down, and cook for about 4-5 minutes. Flip the slices and continue grilling for another 4-5 minutes, or until the internal temperature reaches your desired doneness (medium-rare is about 135°F).
6. Rest the Meat: Once cooked, remove the lamb from the grill and let it rest on a cutting board for about 5-10 minutes. This helps the juices redistribute throughout the meat, ensuring it remains juicy and flavorful.
7. Serve: Slice the lamb against the grain into thin strips and arrange on a serving platter. Drizzle with the chimichurri sauce or serve it on the side for guests to add as desired.

Extra Tips:

To elevate the flavors of your picanha de cordeiro, consider marinating the lamb in a mixture of olive oil, garlic, and herbs the night before cooking. This not only enhances the taste but also tenderizes the meat.

Additionally, feel free to adjust the chimichurri ingredients to suit your preference; adding a splash of lemon juice can brighten the flavors even more. When grilling, keep an eye on the meat to prevent overcooking, and always use a meat thermometer for accuracy. Enjoy your flavorful Brazilian feast!

Lamb Kebab With Farofa

Brazilian Lamb Kebab With Farofa is a delightful dish that showcases the vibrant flavors of Brazil. This recipe highlights tender, marinated lamb skewers grilled to perfection, paired with farofa – a traditional Brazilian side dish made from toasted cassava flour. The combination of juicy lamb and the crunchy, savory farofa creates a unique and satisfying meal that’s perfect for gatherings or family dinners.

To prepare this dish, you’ll want to start by marinating the lamb to enhance its flavor and tenderness. The grilling process adds a smoky depth while keeping the meat juicy. As you prepare the farofa, you can customize it with various ingredients, such as onions, garlic, and spices, to create a delightful contrast to the kebabs. This recipe serves 4-6 people and is sure to impress your guests with its rich flavors and appealing presentation.

Ingredients:

• 2 lbs lamb shoulder or leg, cut into 1-inch cubes
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon cumin
• Salt and pepper, to taste
• Skewers (wooden or metal)

For the farofa:

• 1 cup cassava flour (farinha de mandioca)
• 1/4 cup butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cooked bacon or sausage, chopped (optional)
• Salt, to taste
• Chopped parsley, for garnish

Cooking Instructions:

1. Marinate the Lamb: In a large bowl, combine the olive oil, lemon juice, minced garlic, chopped rosemary, thyme, cumin, salt, and pepper. Add the lamb cubes and mix well to coat the meat in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 2 hours or overnight for the best flavor.
2. Prepare the Skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. After marinating, thread the lamb pieces onto the skewers, leaving a little space between each cube for even cooking.
3. Grill the Kebabs: Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 12-15 minutes, turning occasionally, until the lamb is browned and cooked to your desired doneness (medium-rare is about 135°F or 57°C).
4. Make the Farofa: In a skillet over medium heat, melt the butter. Add the chopped onion and garlic, sautéing until they’re soft and fragrant. If using, add the chopped bacon or sausage and cook until browned. Gradually stir in the cassava flour, mixing well to combine. Cook the farofa for about 5-7 minutes, stirring constantly, until it becomes golden and crispy. Season with salt to taste.
5. Serve: Remove the kebabs from the grill and let them rest for a few minutes. Serve the lamb kebabs alongside the farofa, garnished with chopped parsley for a pop of color. Enjoy your delicious Brazilian dish!

Extra Tips:

When preparing Brazilian Lamb Kebab With Farofa, feel free to experiment with different herbs and spices in the marinade to suit your taste. Adding a touch of chili powder can introduce a nice kick to the lamb, while incorporating vegetables like bell peppers or zucchini on the skewers can enhance the presentation and flavor.

Additionally, if you’re short on time, you can use pre-made farofa found in some grocery stores, although making it fresh offers a richer taste. Enjoy your cooking adventure!

Cordeiro Ao Vinho: Lamb Braised in Red Wine

Cordeiro Ao Vinho is a traditional Brazilian dish that showcases the rich flavors of lamb slow-cooked to perfection in a luscious red wine sauce. This comforting meal is perfect for special occasions or a cozy family dinner, bringing a taste of Brazilian culinary heritage right to your table. The combination of tender lamb, aromatic vegetables, and the depth of red wine creates a symphony of flavors that’s both satisfying and memorable.

The key to this dish lies in the slow braising technique, which allows the lamb to absorb all the flavors from the wine and spices, resulting in melt-in-your-mouth meat. The addition of fresh herbs enhances the overall taste, making it a delightful centerpiece for any meal. Serve it alongside rice or crusty bread to soak up the delicious sauce, and you’ll have a meal that’s sure to impress your guests.

Ingredients (Serves 4-6)

• 2.5 lbs lamb shoulder, cut into large chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, chopped
• 1 cup red wine (preferably a full-bodied variety)
• 2 cups beef or lamb broth
• 1 tablespoon tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and pepper to taste
• 1 bay leaf

Cooking Instructions

1. Prepare the Lamb: Begin by seasoning the lamb chunks generously with salt and pepper. This enhances the flavor of the meat. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
2. Sear the Lamb: Once the oil is hot, add the lamb pieces in batches to avoid overcrowding. Sear them on all sides until they’re nicely browned, about 5-7 minutes. This step is essential as it adds depth of flavor to the final dish. Remove the browned lamb and set it aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent. Make sure to scrape up any browned bits from the bottom of the pot, as they’ll contribute to the sauce’s richness.
4. Add the Wine and Tomato Paste: Stir in the red wine and tomato paste, bringing the mixture to a simmer. Allow it to cook for about 3-4 minutes, letting the alcohol evaporate slightly and the flavors meld together.
5. Return the Lamb: Place the seared lamb back into the pot, along with any juices that may have accumulated. Pour in the beef or lamb broth, ensuring the meat is well submerged.
6. Add Herbs and Seasoning: Add the fresh rosemary, thyme, and bay leaf to the pot. Adjust seasoning with additional salt and pepper if necessary. Bring the mixture to a gentle boil.
7. Braise the Lamb: Reduce the heat to low, cover the pot, and let it braise for 2 to 3 hours or until the lamb is tender and easily pulls apart with a fork. Stir occasionally and check for liquid levels, adding more broth if necessary to prevent drying out.
8. Serve the Dish: Once the lamb is tender, remove the pot from heat. Discard the herb sprigs and bay leaf before serving. Plate the lamb with some of the sauce spooned over it, and enjoy it alongside rice or crusty bread.

Extra Tips

For an extra layer of flavor, consider marinating the lamb in red wine, garlic, and herbs for a few hours or overnight before cooking. This can enhance the dish’s complexity.

Additionally, you can customize the vegetables based on what you have on hand; adding mushrooms or bell peppers can provide a delightful twist.

Finally, don’t hesitate to adjust the wine used; a good quality wine that you enjoy drinking will make the dish even better!

Arroz De Cordeiro: Brazilian Lamb Rice

Arroz De Cordeiro is a delightful Brazilian dish that combines succulent lamb with aromatic rice, creating a hearty meal that’s perfect for gatherings or family dinners. This dish isn’t only flavorful but also showcases the rich culinary traditions of Brazil, where lamb is often used in various recipes. The combination of spices, herbs, and the natural juiciness of the lamb makes this dish a comforting choice for any occasion.

To prepare Arroz De Cordeiro, you’ll need to pay attention to the marination of the lamb and the way the rice absorbs all the delicious flavors during cooking. This recipe is designed to serve 4-6 people, making it ideal for a cozy family meal or a friendly get-together. Let’s explore the ingredients and the steps to create this Brazilian masterpiece.

Ingredients

• 1.5 lbs (680g) lamb shoulder, cut into bite-sized pieces
• 2 cups long-grain rice
• 4 cups chicken or beef broth
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 medium tomatoes, chopped
• 1 cup peas (fresh or frozen)
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon black pepper
• Salt to taste
• Fresh parsley or cilantro for garnish
• Lemon wedges for serving

Cooking Instructions

1. Marinate the Lamb: In a large bowl, combine the lamb pieces with cumin, paprika, black pepper, and salt. Mix well and let the lamb marinate for at least 30 minutes. This step helps to infuse the meat with flavor and makes it tender.
2. Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Then, add the minced garlic, green bell pepper, and red bell pepper, cooking for an additional 3-4 minutes until softened.
3. Brown the Lamb: Increase the heat to medium-high and add the marinated lamb to the pot. Brown the lamb pieces on all sides for about 5-7 minutes. This will seal in the juices and add depth to the flavor of the dish.
4. Add Tomatoes and Tomato Paste: Stir in the chopped tomatoes and tomato paste, allowing them to cook down for about 3-4 minutes. The tomatoes will add moisture and a rich flavor to the dish.
5. Cook the Rice: Pour in the rice and stir to combine with the lamb and vegetables. Gradually add the broth, ensuring all ingredients are well mixed. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes.
6. Add Peas: After 20 minutes, add the peas to the pot, stir gently, then cover again and cook for an additional 5-10 minutes, or until the rice is tender and has absorbed all the liquid.
7. Rest and Serve: Once cooked, remove the pot from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and garnish with fresh parsley or cilantro. Serve the Arroz De Cordeiro with lemon wedges on the side for a splash of freshness.

Extra Tips

When preparing Arroz De Cordeiro, consider using bone-in lamb for added flavor and richness. If you prefer a spicier kick, feel free to add some diced jalapeños or red pepper flakes while cooking.

Additionally, let the dish rest before serving to allow the flavors to meld, and always adjust the seasoning to your taste preference. Enjoy this comforting dish with a side salad or some crusty bread to soak up the delicious juices!

Lamb Pastel: Savory Lamb Pastries

Lamb Pastel is a delightful Brazilian snack that combines flaky pastry with a rich and savory lamb filling. These delicious pastries are perfect as appetizers or as part of a larger meal, showcasing the Brazilian love for bold flavors and comforting textures. With a crispy exterior and a flavorful interior, Lamb Pastel is certain to impress your guests and tantalize your taste buds.

Making Lamb Pastel from scratch is a rewarding endeavor. The pastry is made from a simple dough that can be easily prepared, while the filling features tender lamb cooked with aromatic spices and herbs. Once assembled and baked or fried, these pastries become golden brown and irresistible. Follow this recipe for a delectable treat that truly embodies the spirit of Brazilian cuisine.

Ingredients (Serves 4-6):

• 500g ground lamb
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon black pepper
• Salt to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup green olives, chopped
• 1 package of ready-made pastry dough (approximately 500g)
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Prepare the Filling: In a large skillet over medium heat, add the olive oil and sauté the chopped onion until translucent. Then, add the minced garlic and cook for another minute until fragrant.
2. Cook the Lamb: Increase the heat to medium-high and add the ground lamb to the skillet. Cook for about 5-7 minutes, breaking it apart with a spoon until it’s browned and cooked through.
3. Season the Mixture: Stir in the cumin, paprika, black pepper, and salt. Mix well to ascertain the lamb is evenly coated with the spices. Cook for an additional 2-3 minutes to let the flavors meld together.
4. Add Fresh Ingredients: Remove the skillet from heat and stir in the chopped parsley and green olives. Allow the mixture to cool slightly while you prepare the pastry dough.
5. Roll Out the Dough: On a floured surface, roll out the pastry dough to about 1/8 inch thickness. Using a round cutter or a glass, cut out circles of dough that are about 4-5 inches in diameter.
6. Fill the Pastry: Place a tablespoon of the lamb filling in the center of each dough circle. Be careful not to overfill, as this can make sealing the pastries difficult.
7. Seal the Pastries: Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, and use a fork to crimp the edges for an extra secure seal and decorative touch.
8. Prepare for Baking/Frying: Preheat your oven to 200°C (400°F) if baking. If frying, heat oil in a deep skillet over medium heat. Brush the tops of the pastries with the beaten egg for a golden finish.
9. Cook the Pastries: For baking, place the pastries on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown. For frying, gently lower the pastries into the hot oil and fry until golden, about 3-4 minutes on each side. Drain on paper towels.

Extra Tips:

When preparing Lamb Pastel, it’s vital to allow the filling to cool before assembling the pastries; this helps the dough maintain its integrity and prevents it from becoming soggy.

If you’re short on time, you can also use store-bought filling or pre-made pastry dough. Experiment with different herbs and spices to customize the flavor profile of your lamb filling.

Finally, serve your Lamb Pastel with a side of hot sauce or chimichurri for an added zing!

Lamb and Sweet Potato Casserole

Lamb and Sweet Potato Casserole is a delightful fusion dish that combines the rich, savory flavors of lamb with the natural sweetness of sweet potatoes. This hearty casserole is perfect for family gatherings or any occasion where comfort food is the star of the show. The tender lamb, combined with the creamy sweet potatoes and aromatic herbs, creates a dish that’s both satisfying and memorable.

It’s a wonderful way to bring a taste of Brazil into your kitchen, showcasing the country’s love for flavorful and hearty meals.

In this recipe, we’ll layer seasoned ground lamb with a luscious sweet potato mash and bake it to perfection. The result is a beautifully baked casserole that not only tastes incredible but also looks impressive when served. Prepare your ingredients, gather your cooking tools, and get ready to enjoy a delicious Lamb and Sweet Potato Casserole that your friends and family will rave about.

Ingredients (serving size: 4-6 people):

• 1 pound ground lamb
• 2 medium sweet potatoes, peeled and cubed
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup beef or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/2 cup grated Parmesan cheese
• Fresh parsley, for garnish (optional)

Cooking Instructions:

1. Preheat the oven: Begin by preheating your oven to 375°F (190°C). This will guarantee that the casserole cooks evenly and the top gets nicely browned.

2. Prepare the sweet potatoes: In a large pot, bring salted water to a boil. Add the cubed sweet potatoes and cook until they’re fork-tender, approximately 15-20 minutes. Once cooked, drain the water, and mash the sweet potatoes until smooth. Set aside.

3. Cook the lamb mixture: In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Then, add the ground lamb to the skillet, breaking it apart with a spoon. Cook until browned and cooked through, about 7-10 minutes. Season with cumin, smoked paprika, oregano, salt, and pepper.

4. Combine with broth: Pour in the beef or chicken broth and stir well, allowing the flavors to meld together. Let it simmer for about 5 minutes, then remove from heat.

5. Layer the casserole: In a greased baking dish, spread the lamb mixture evenly on the bottom. Next, layer the mashed sweet potatoes on top, smoothing it out with a spatula.

6. Add cheese and bake: Sprinkle the grated Parmesan cheese evenly over the sweet potato layer. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.

7. Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

Extra Tips:

For added flavor, consider incorporating some chopped green chilies or bell peppers into the lamb mixture. You can also experiment with different herbs and spices based on your preference.

If you want a creamier sweet potato layer, mix in a splash of cream or a dollop of sour cream while mashing. This casserole can be made ahead of time and frozen, making it a convenient option for busy weeknights. Just be sure to adjust the baking time if cooking from frozen.

Enjoy your culinary creation!

Spicy Lamb Empanadas

Spicy Lamb Empanadas are a delightful treat that combines the rich flavors of tender lamb with a kick of spices, all enveloped in a flaky pastry. Originating from South America, these empanadas are perfect for a gathering or as a comforting snack. The robust taste of the seasoned lamb filling pairs beautifully with the crispy exterior, making them an irresistible choice for both casual meals and special occasions.

In this recipe, we’ll guide you through the process of making these delicious empanadas from scratch. The dough is simple to prepare, and the filling can be tailored to your taste preferences. Whether you enjoy a bit of heat or prefer a milder flavor, you can adjust the spices accordingly. Let’s get started on this culinary adventure!

Ingredients (serves 4-6 people)

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground lamb
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (adjust for spice preference)
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup black olives, chopped (optional)
• 1 package refrigerated empanada dough (or homemade dough)
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Then, add the minced garlic and cook for an additional minute until fragrant.

2. Cook the Lamb: Increase the heat to medium-high and add the ground lamb to the skillet. Break up the meat with a spoon and cook until browned, about 8-10 minutes.

Make sure to drain any excess fat if necessary.

3. Season the Mixture: Once the lamb is browned, stir in the smoked paprika, ground cumin, chili powder, and cayenne pepper.

Season with salt and pepper to taste. Cook for another 2-3 minutes, allowing the spices to bloom and infuse the meat.

4. Add Fresh Ingredients: Remove the skillet from heat and stir in the chopped cilantro and black olives if using.

Allow the filling to cool slightly while you prepare the dough.

5. Prepare the Dough: If using refrigerated empanada dough, roll it out slightly if it’s too thick.

If making homemade dough, roll out the dough on a floured surface to about 1/8 inch thick.

6. Fill the Empanadas: Cut circles of dough (about 4-6 inches in diameter) using a round cutter or a glass.

Place a heaping tablespoon of the lamb filling in the center of each circle. Be careful not to overfill.

7. Seal the Empanadas: Moisten the edges of the dough with a little water, then fold the dough over the filling to create a half-moon shape.

Press the edges together to seal, and use a fork to crimp the edges for an extra seal and decorative touch.

8. Bake the Empanadas: Preheat your oven to 400°F (200°C). Arrange the empanadas on a baking sheet lined with parchment paper.

Brush the tops with the beaten egg to give them a golden finish. Bake for 20-25 minutes or until they’re golden brown and crispy.

9. Serve and Enjoy: Once baked, remove the empanadas from the oven and allow them to cool for a few minutes.

Serve warm, accompanied by your favorite dipping sauce or salsa.

Extra Tips

For the best flavor, consider marinating the ground lamb in spices for a few hours or overnight before cooking.

This allows the flavors to meld beautifully. You can also experiment with different fillings, such as adding cheese or vegetables to the lamb mixture.

If you prefer to fry the empanadas instead of baking, heat oil in a deep skillet and fry them until golden brown for a crispy texture. Enjoy your cooking adventure!

Lamb Churrasco With Spicy Salsa

Lamb Churrasco is a deliciously savory dish that showcases the rich flavors of Brazilian cuisine. This grilled lamb dish, often served at barbecues and family gatherings, is marinated to perfection and paired with a vibrant spicy salsa that elevates its taste. The combination of tender lamb and the zesty salsa creates an explosion of flavor that’s guaranteed to impress your guests and leave them craving more.

It’s a wonderful way to enjoy lamb while experiencing the essence of Brazilian culture. To make this dish, you’ll want to start by selecting high-quality lamb, which is the star of the show. The marination process is key to infusing the meat with flavor, so be certain to allow enough time for it to absorb the spices and herbs. The spicy salsa, with its fresh ingredients, complements the grilled lamb beautifully and adds a reviving touch.

Whether you’re hosting a summer barbecue or simply looking to try something new, Lamb Churrasco with Spicy Salsa is a must-try recipe.

Ingredients (Serves 4-6):

• 2 lbs lamb shoulder or leg, cut into chunks
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 teaspoons paprika
• Salt and black pepper, to taste
• Juice of 1 lemon
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1 jalapeño, diced (seeds removed for less heat)
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine minced garlic, olive oil, red wine vinegar, chopped rosemary, thyme, paprika, salt, black pepper, and lemon juice. Mix well to create a marinade.
2. Marinate the Lamb: Add the chunks of lamb to the marinade, ensuring they’re well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the meat.
3. Make the Spicy Salsa: In a separate bowl, mix together the halved cherry tomatoes, finely chopped red onion, diced jalapeño, chopped cilantro, and lime juice. Season with salt to taste and set aside to let the flavors meld.
4. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are ashy and hot.
5. Skewer the Lamb: Remove the lamb from the marinade and thread the chunks onto skewers. If using wooden skewers, soak them in water for 30 minutes prior to prevent burning.
6. Grill the Lamb: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the lamb reaches your desired level of doneness (medium-rare is typically recommended for lamb).
7. Serve: Once done, remove the lamb from the grill and let it rest for a couple of minutes. Serve the skewers hot with the spicy salsa on the side for drizzling or dipping.

Extra Tips:

For a more intense flavor, consider adding a dash of cumin or coriander to the marinade. If you prefer a milder salsa, you can omit the jalapeño or use a milder pepper.

Additionally, serving the dish with warm, crusty bread or rice can help soak up the delicious juices and make for a heartier meal. Enjoy your Brazilian culinary adventure with Lamb Churrasco and Spicy Salsa!

Cordeiro À Parmegiana: Parmesan Crusted Lamb

Cordeiro À Parmegiana, or Parmesan Crusted Lamb, is a delightful Brazilian dish that combines the rich flavors of lamb with a crispy, cheesy crust. This dish is perfect for a family gathering or a special occasion, as it showcases the tenderness of the lamb while adding a deliciously crunchy texture from the Parmesan coating. The combination of herbs and spices elevates the overall flavor, making it a memorable meal that will impress your guests.

To prepare this dish, you’ll start by marinating the lamb to infuse it with flavor. The marinated lamb is then coated in a mixture of breadcrumbs and Parmesan cheese before being baked to perfection. The result is a succulent, golden-brown crust that seals in the juices of the meat, creating a dish that’s both hearty and satisfying. Serve it alongside a fresh salad or roasted vegetables for a complete meal.

Ingredients (Serves 4-6)

• 1.5 to 2 pounds of lamb chops or lamb leg steaks
• 1 cup of breadcrumbs
• 1 cup of grated Parmesan cheese
• 2 eggs
• 3 tablespoons of flour
• 2 cloves of garlic, minced
• 1 tablespoon of fresh rosemary, chopped
• 1 tablespoon of fresh thyme, chopped
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh parsley, for garnish (optional)

Cooking Instructions

1. Marinate the Lamb: Begin by seasoning the lamb with minced garlic, chopped rosemary, thyme, salt, and pepper. Allow the lamb to marinate for at least 30 minutes to 1 hour at room temperature, or refrigerate it for up to overnight. This step enhances the flavor of the meat and makes sure it’s tender.
2. Prepare the Breading Station: Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs until well combined. In the third dish, mix the breadcrumbs with the grated Parmesan cheese, adding a pinch of salt and pepper.
3. Bread the Lamb: Take each piece of marinated lamb and first dredge it in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing any extra egg to drip off. Finally, coat the lamb with the breadcrumb and Parmesan mixture, pressing gently to make sure the coating adheres well.
4. Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature will help achieve a crispy crust while making certain the lamb cooks through.
5. Bake the Lamb: Place the breaded lamb pieces on a baking sheet lined with parchment paper. Drizzle a little olive oil over the top for added crispiness. Bake in the preheated oven for about 25-30 minutes or until the crust is golden brown and the meat reaches an internal temperature of 145°F (63°C) for medium-rare.
6. Rest and Serve: Remove the lamb from the oven and let it rest for about 5-10 minutes before serving. This allows the juices to redistribute within the meat, making sure each bite is juicy and flavorful. Garnish with fresh parsley if desired.

Extra Tips

For an extra layer of flavor, consider adding some grated lemon zest or a splash of lemon juice to the breadcrumb mixture. This will brighten the dish and complement the richness of the lamb and cheese.

Additionally, you can experiment with different herbs such as oregano or basil, depending on your taste preferences. If you prefer a spicier kick, adding a pinch of red pepper flakes to the breadcrumb mixture can enhance the overall flavor profile.

Enjoy your Cordeiro À Parmegiana with a side of roasted vegetables or a fresh salad for a balanced meal!

Lamb Stroganoff With a Brazilian Twist

Lamb Stroganoff is a delightful fusion dish that combines the rich flavors of tender lamb with a creamy mushroom sauce, a staple in Brazilian cuisine. This version brings a unique twist by incorporating spices and ingredients that are beloved in Brazil, such as paprika, lime, and coconut milk. It’s perfect for a family dinner or when you want to impress guests with a comforting yet exotic meal.

The luscious sauce pairs wonderfully with rice or pasta, making it a versatile dish that fits various palates. The heart of this recipe lies in the quality of the lamb and the balance of flavors. Using lamb shoulder or leg guarantees that the meat remains tender and flavorful throughout the cooking process.

Coupled with the luscious creaminess of coconut milk, the dish achieves a delightful richness that will have everyone coming back for seconds. Prepare to indulge in a dish that’s as comforting as it’s exciting, celebrating the best of Brazilian culinary tradition.

Ingredients (Serves 4-6):

• 1.5 lbs lamb shoulder or leg, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 lime, juiced
• 1 cup coconut milk
• 1 tablespoon soy sauce
• Salt to taste
• Fresh parsley, chopped (for garnish)
• Cooked white rice or pasta (for serving)

Cooking Instructions:

1. Prepare the lamb: Begin by cutting the lamb shoulder or leg into bite-sized pieces. Pat them dry with a paper towel to guarantee a good sear. Season the pieces lightly with salt and pepper.
2. Sear the lamb: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the lamb pieces in batches, being careful not to overcrowd the pan. Sear the lamb for about 3-4 minutes on each side until browned. Remove the lamb from the pan and set aside.
3. Sauté the aromatics: In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for about 5 minutes until the onions are translucent. Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender and have released their moisture.
4. Add seasoning: Sprinkle the paprika, cumin, and black pepper over the sautéed mixture. Stir well to coat the onions and mushrooms with the spices. Cook for an additional 1-2 minutes, allowing the spices to bloom and infuse the mixture with flavor.
5. Combine with lamb: Return the seared lamb to the skillet. Pour in the lime juice, coconut milk, and soy sauce, stirring to combine all the ingredients. Bring the mixture to a gentle simmer and cover the skillet. Let it cook for approximately 20-25 minutes, or until the lamb is tender and the sauce has thickened slightly.
6. Finish and serve: Taste and adjust the seasoning with additional salt if needed. Once the sauce is creamy and the lamb is cooked through, remove from heat. Serve the Lamb Stroganoff over cooked white rice or pasta, garnished with freshly chopped parsley.

Extra Tips:

For an added layer of flavor, consider marinating the lamb in lime juice and spices for a few hours before cooking. This not only enhances the taste but also tenderizes the meat.

Additionally, feel free to experiment with different types of mushrooms, such as shiitake or portobello, to elevate the dish further. If you prefer a spicier kick, a dash of hot sauce or sliced chili can be added to the sauce as it simmers.

Lamb and Vegetable Skewers With a Tropical Marinade

If you’re looking to infuse your dinner with vibrant flavors and a tropical flair, Lamb and Vegetable Skewers With a Tropical Marinade is the ideal dish. This recipe brings together tender lamb pieces marinated in a delicious mixture of tropical fruits and spices, then grilled to perfection alongside colorful vegetables. The combination of sweet, savory, and smoky flavors will transport your taste buds to a sunny Brazilian beach, making it perfect for a summer barbecue or a cozy indoor gathering.

The key to achieving the best flavor lies in the marinade, which not only tenderizes the meat but also enhances its natural richness. Pairing the succulent lamb with fresh bell peppers, zucchini, and red onions adds a satisfying crunch and a burst of color. These skewers aren’t only visually appealing but also highly versatile, allowing you to customize the vegetables based on your preference or what’s in season.

Ingredients (Serves 4-6)

• 1.5 lbs lamb shoulder or leg, cut into 1-inch cubes
• 1 cup pineapple juice
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into thick rounds
• 1 red onion, cut into wedges
• Skewers (wooden or metal)

Cooking Instructions

1. Prepare the Marinade: In a large bowl, combine the pineapple juice, soy sauce, olive oil, minced garlic, grated ginger, brown sugar, ground cumin, paprika, salt, and pepper. Whisk the ingredients together until well blended. This marinade will impart a sweet and tangy flavor to the lamb.
2. Marinate the Lamb: Add the lamb cubes to the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or ideally overnight. This allows the flavors to penetrate the meat, resulting in tender and flavorful skewers.
3. Prepare the Vegetables: While the lamb is marinating, chop the vegetables into bite-sized pieces. You can choose any combination of vegetables you like; just make sure they’re cut uniformly to facilitate even cooking.
4. Assemble the Skewers: Once the lamb has marinated, preheat your grill to medium-high heat. Thread the marinated lamb and vegetable pieces onto skewers, alternating between lamb and vegetables. Leave a little space between each piece to allow for even cooking.
5. Grill the Skewers: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the lamb is cooked to your desired doneness and the vegetables are tender and slightly charred. Use a meat thermometer to check for doneness – medium-rare should reach 135°F.
6. Serve: Remove the skewers from the grill and let them rest for a few minutes. Serve warm with your choice of side dishes, like rice, salad, or grilled bread, and enjoy the tropical flavors!

Extra Tips

For an extra burst of flavor, consider adding fresh herbs like cilantro or mint to the marinade or as a garnish when serving. If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Feel free to get creative with the vegetables – mushrooms, cherry tomatoes, and even pineapple chunks work wonderfully. Adjust the marinade ingredients to suit your taste, and don’t hesitate to experiment with different spices to make this dish uniquely yours!