16 Passover Lamb Recipes for Your Holiday Table (2024)

A traditional Passover Seder plate includes a shank bone, which symbolizes the sacrificial lamb that was offered in the temple in Jerusalem. While it's appropriate to serve lamb for Passover, interpretations of the rules for preparation vary. For a dish with the shank intact, try 2018 F&W Best New Chef Katianna Hong's make-ahead Braised Lamb Shanks with Herb Salad or Philadelphia chef Michael Solomonov's super-seasonal Braised Lamb Shanks with Peas, Mint, and Rhubarb. For something easy yet impressive, lamb chops might be the way to go, like our Lamb Loin Chops Sizzled with Garlic. Whether you're planning a reform meal or something more orthodox, here's a selection of our best lamb recipes to make for Passover.

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Leg of Lamb with Fingerling Potatoes and Leeks

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Incredibly easy to prepare, this bone-in leg of lamb is coated with an herby, pleasantly salty crust before marinating in the refrigerator for about eight hours. The dry brine results in a juicy, tender, and deliciously garlicky lamb roast. Potatoes and leeks are added about 45 minutes before the roast is finished cooking, absorbing the flavors of the herbs and lamb juices as they roast.

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Rosé-Marinated Grilled Leg of Lamb with Walnut Salsa Fresca

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Studding a leg of lamb with anchovies adds savory depth to this beautiful cut of meat flavored with a garlicky, herbal rosé-based marinade. The flavors in the walnut salsa fresca served alongside mirror those of the marinade, bringing a final dose of richness and flavor to this standout dish.

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Garlic-Crusted Roast Rack of Lamb

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When lamb is at the center of the dinner table — especially something as eye-catching as this roast rack of lamb — it makes the meal feel special. This lamb roast recipe is one of our favorite ways to prepare a rack of lamb because it's simple but has wonderfully complex flavors from the marinade.

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Braised Lamb Shanks with Herb Salad

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These lamb shanks, crispy on the outside yet fall-off-the-bone tender, make an impressive holiday dinner party dish. 2018 F&W Best New Chef Katianna Hong recommends braising the shanks one day before your party, then brushing with hot mustard sauce and crisping them up right before serving.

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Spicy Lamb Chops

16 Passover Lamb Recipes for Your Holiday Table (5)

This quick and impressive lamb chop recipe is perfect to serve for an elegant party. The sharp heat and bright flavors from the chopped herb, chile, and lemon sauce balance the fat and gaminess in the lamb.

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Leg of Lamb Cooked Over New Potatoes with Spicy Mint-Rum Sauce

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Dried lavender and fresh thyme lend floral, woodsy flavor to garlic cloves in a simple paste that seasons the lamb and helps the dried spice crust stick to the meat. The mint sauce — made by cooking mint jelly in a skillet with a splash of rum and jalapeño — will appear very thin when hot but thickens to a glaze as it cools.

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Double-Cut Lamb Chops with Garlic-Caper Rub

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Punchy anchovies and garlic mellow during their short cook time, adding umami to double-cut lamb chops. Reverse-searing using the broiler results in perfectly cooked lamb with a crispy exterior; use a probe thermometer to monitor the internal temperature for best results. Serve the carved chops over cooked orzo to balance out the meal.

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Slow-Roasted Lamb Shoulder with Shallots and White Wine

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Cookbook author Aria Adjani's lamb shoulder roast is braised atop shallots and thyme in a honey-tinged bath of white wine and orange juice, then served with a bright lemon-oregano gremolata.

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Lamb Loin Chops Sizzled with Garlic

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This easy lamb chop recipe comes together quickly. The sizzled garlic balances the richness of the lamb and pairs nicely with the lemon-parsley pan sauce.

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Rack of Lamb with Mustard-Shallot Sauce

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The secret to a perfectly cooked rack of lamb: Sear it in a skillet, transfer the pan to the oven to cook through, and make a quick pan sauce.

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Petite Leg of Lamb with Pickled Rhubarb Salsa

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Former F&W culinary director at large Justin Chapple loves leg of lamb, but it’s sometimes such a commitment to make a whole one. Here, he opts to roast a petite leg, which is the shank end with the hip bone removed. It’s ideal for a small group.

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Roast Leg of Lamb with Rosemary and Lavender

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Sweet and sour shallot jam made from dates, honey, and apple cider vinegar accompanies this fantastic roast.

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Lamb Chops with Frizzled Herbs

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Frying herbs like rosemary, parsley, and sage for less than 45 seconds in a half inch of oil makes them ultra-crispy; they're delicious with these tender lamb chops.

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Roast Leg of Lamb with Lemony Dill Sauce

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Chef Andrew Zimmern roasts a whole leg of lamb in the oven, and the recipe is easily adaptable for the grill, cooking over medium indirect heat.

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Zinfandel-Braised Lamb Chops with Dried Fruit

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A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops.

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Braised Lamb Shanks with Peas, Mint, and Rhubarb

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Chef Michael Solomonov braises lamb shanks with sweet date molasses until the meat is tender, then adds tangy rhubarb to the sauce. The dish can also be prepared with tart fruits like quince or crabapples when rhubarb isn’t in season.

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