Best 9 Lamb In Tomato Sauce Recipes

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Lamb in tomato sauce is a classic comfort food that is enjoyed by people all over the world. This hearty and flavorful dish can be made with a variety of ingredients, but the key to a great lamb in tomato sauce is to use fresh, high-quality ingredients and to cook the lamb slowly so that it becomes tender and fall-off-the-bone. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, there is a lamb in tomato sauce recipe out there that is perfect for you.

Check out the recipes below so you can choose the best recipe for yourself!

KAPAMAS - LAMB IN AROMATIC TOMATO SAUCE



Kapamas - Lamb In Aromatic Tomato Sauce image

Kapama is the name given to many different aromatic meat stews in Greece. This particular recipe is from Evia, and I've included two of the island's major agricultural products, figs and green olives. It's a great Sunday meal.

Provided by Diane Kochilas

Categories     dinner     Lunch

Number Of Ingredients 17

¼ cup olive oil
2 ½ pounds lean lamb (preferably leg or shoulder, cut into stewing cubes)
2 large white onions (peeled and finely chopped)
¼ cup brandy
2 cups peeled (seeded, and finely chopped tomatoes (with juice))
6 to 8 allspice berries
2 medium bay leaves
1 cinnamon stick
Salt and freshly ground pepper (to taste)
¼ cup chopped parsley
1 cup dried Greek figs
1 cup green or black Greek olives (rinsed)
1 cup basmati rice
2 ½ cups water
1 large pinch saffron ((Greek krokos Kozanis))
Salt to taste
1 tablespoon butter

Steps:

  • In a large heavy stewing pot, heat olive oil and cook lamb, turning it frequently on all sides to brown evenly and lightly. Add the onion and sauté, stirring with a wooden spoon, until wilted.
  • "Extinguish" the pot, as the Greeks say -- deglaze, in other words -- with the brandy by pouring it into the pot. Add the tomatoes, allspice, bay leaves, cinnamon, salt and pepper. Stir well with a wooden spoon to blend. Add, if necessary, enough water just to cover the meat. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour 15 minutes, or until meat is almost cooked. Add more water, if necessary, during cooking to keep mixture moist and sauce from reducing too much.
  • About 10 minutes before meat is done, Adjust seasoning if necessary, and stir in the parsley just before removing from heat. Serve with saffron rice.

LAMB IN TOMATO SAUCE



Lamb in Tomato Sauce image

This is an adaptation of a dish my husband cooks from Libya. As with all my recipes.... adapt it to your own tastes... add a little of this or leave out a little of that.... use a little more of this or a little less of that until you find how you like it. If you like HOT stuff I bet this would be good with some peppers but I wouldn't have a clue which kind would compliment it best.

Provided by Veiled Princess

Categories     Lamb/Sheep

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lamb, cut up
4 tomatoes, diced
1 onion, diced
2 tablespoons garlic, minced
1 cup tomato sauce
1/4 cup tomato paste
salt and pepper, to taste
parsley flakes, to taste
2 tablespoons olive oil

Steps:

  • Heat olive oil in large sauce pan and add garlic.
  • Brown the lamb all over and then add the tomato and onion and toss around a bit more.
  • Add all the other ingredients and stir well before covering with water.
  • Allow to boil for a while (maybe 20 minutes) and then you can turn down on low-medium to a slow rolling boil to cook the sauce down (maybe another 30 minutes or more).
  • When the sauce is a little thick (not like paste but not water either) it should be done.
  • Be sure to check the lamb to make sure it's done in the middle before you stop cooking it.
  • Serve over spaghetti noodles and top it with a little parmesian cheese OR over rice or couscous.

LITTLE LAMB MEATBALLS IN A SPICY EGGPLANT TOMATO SAUCE



Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce image

I love lamb, and once in a while I enjoy it in small, spherical portions.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 1h55m

Yield 4

Number Of Ingredients 20

1 eggplant, cubed
2 tablespoons olive oil
salt and freshly ground black pepper to taste
⅓ cup finely minced onion
1 pinch crushed red pepper flakes, or to taste
1 ½ cups chicken broth
1 cup marinara sauce
¼ cup plain dry bread crumbs
1 large egg
1 ½ tablespoons Greek yogurt
¼ cup finely minced onion
4 cloves garlic, finely minced
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground coriander
1 pound ground lamb
cayenne pepper to taste
1 tablespoon chopped fresh mint

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Line a baking sheet with parchment paper or silicone baking mats.
  • Combine eggplant, olive oil, salt and black pepper in a large skillet over medium-high heat. Cook and stir until eggplant begins to soften, about 5 minutes.
  • Mix in minced onion and red pepper flakes. Reduce heat to medium; cook and stir until onion softens, 4 minutes.
  • Stir in chicken broth and marinara sauce. Reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.
  • Whisk bread crumbs, egg, and Greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes.
  • Mix onions, garlic, Kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture.
  • Crumble lamb into bread crumb spice mixture; stir in cayenne pepper.
  • Form lamb mixture into small meatballs and transfer to prepared baking sheet. Place baking sheet into the preheated oven and bake until browned, but still pink inside, about 10 minutes.
  • Remove meatballs from the oven and stir into simmering sauce. Simmer over low heat until sauce begins to thicken, 30 to 45 minutes.
  • Garnish with chopped fresh mint.

Nutrition Facts : Calories 420.1 calories, Carbohydrate 21.5 g, Cholesterol 123.5 mg, Fat 26.4 g, Fiber 6.6 g, Protein 24.9 g, SaturatedFat 8.3 g, Sodium 1284.1 mg, Sugar 7.9 g

HERBY BAKED LAMB IN TOMATO SAUCE



Herby baked lamb in tomato sauce image

Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon

Provided by Sarah Cook

Categories     Dinner, Lunch, Main course

Time 4h20m

Yield Serves 4 with leftovers

Number Of Ingredients 8

1.8-2kg shoulder of lamb
2 tbsp olive oil
3 oregano sprigs, leaves stripped from 2
3 rosemary sprigs, leaves stripped from 2
3 garlic cloves , roughly chopped
600ml red wine
2 x 400g cans chopped tomatoes
1 tbsp caster sugar

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Put the lamb into a large ovenproof dish. Pour the oil into a small food processor with the oregano and rosemary leaves and the garlic, then whizz to a rough paste. Season the paste well, rub all over the lamb, then roast for 20 mins. Cover, lower the oven to 150C/fan 130C/gas 2, then roast for a further 3 hrs.
  • Remove the lamb from the oven and carefully pour off all the fat, leaving any meat juices in the dish if you can. Pour over the wine and tomatoes, poke in the remaining herb sprigs, then return, uncovered, to the oven for a further 40 mins. The lamb should now be tender enough to cut with a fork or spoon.
  • Carefully pour or spoon the wine and tomato sauce into another pan, skimming off any fat that rises to the surface, then re-cover the lamb. Let it rest for up to 30 mins while you roast the potatoes and finish the sauce. Heat the tomato mixture until bubbling, then simmer for 10-15 mins until thickened and saucy. Season with the sugar, and some salt and pepper if it needs it, then pour back around the lamb to serve.

Nutrition Facts : Calories 595 calories, Fat 40 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.51 milligram of sodium

TOMATO SAUCE WITH LAMB AND PASTA



Tomato Sauce With Lamb and Pasta image

Provided by Mark Bittman

Categories     dinner, quick, pastas, sauces and gravies, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

2 large onions, roughly chopped
1/4 cup olive oil
1 tablespoon fresh thyme leaves
2 teaspoons minced garlic
Pinch red-pepper flakes, optional
1/2 cup lamb juice from Slow-Braised Lamb Shanks
1 28-ounce can tomatoes, chopped or crushed, with their liquid
Meat from Slow-Braised Lamb Shanks
Salt and freshly ground black pepper
1 pound pasta, like pappardelle
Shaved pecorino Romano, optional

Steps:

  • Cook the onions in the oil over medium heat, stirring until very soft, about 20 minutes. Add the thyme, garlic, pepper flakes, lamb juice and tomatoes and cook, stirring, until saucy, about 20 minutes.
  • Stir in the meat and continue to cook, seasoning as necessary, until flavors meld, at least 15 minutes. Cook the pasta and serve with the sauce; garnish with cheese.

MINT-TOMATO SAUCE FOR LAMB



Mint-Tomato Sauce for Lamb image

I received this fresh-from-the-garden recipe from a friend after my husband and I fell in love with it at her summer barbecue. We use it to accompany our Easter leg of lamb or grilled lamb chops, and end up sopping up the leftovers with bread as we can't stand to let it go to waste!

Provided by Shandeen Gemanis

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 8

⅔ cup extra-virgin olive oil
¼ cup white wine vinegar
1 teaspoon salt
freshly ground black pepper to taste
2 teaspoons Dijon mustard
½ teaspoon white sugar, or to taste
⅓ cup chopped fresh mint
2 plum tomatoes, chopped

Steps:

  • Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 2.8 g, Fat 25 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 3.5 g, Sodium 432.9 mg, Sugar 1.6 g

SLOW-COOKED LAMB SHANKS AND TOMATOES



Slow-Cooked Lamb Shanks and Tomatoes image

A long, gentle simmer slowly breaks down tougher cuts like lamb shank, leaving the meat flavorful, succulent, and tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 4h

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
2 medium onions, halved and thinly sliced
Coarse salt and ground pepper
5 garlic cloves, smashed and peeled
5 large tomatoes (about 4 1/2 pounds total), coarsely chopped, or 2 cans (28 ounces each) plus 1 can (15 ounces) whole peeled tomatoes
4 lamb shanks (about 4 pounds total)

Steps:

  • Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomatoes (if using canned, break them up) and cook until they break down, 6 to 8 minutes.
  • Place lamb shanks in pot in a single layer so each shank is covered by sauce. Bring to a boil, cover, then place pot in oven. Cook until meat is very tender and falling off bones, about 3 1/2 hours. Skim fat from cooking liquid and season lamb with salt and pepper. Serve lamb with sauce.

Nutrition Facts : Calories 429 g, Fat 24 g, Fiber 3 g, Protein 37 g

LAMB MEATBALLS WITH SPICED TOMATO SAUCE



Lamb Meatballs With Spiced Tomato Sauce image

Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates. It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint. Ms. Goin first served the dish at one of her Los Angeles restaurants, and put it into ''The A.O.C. Cookbook'' (2013), devoted to that restaurant's food. A version of the dish was later introduced to the menu of her children's school. It can be cooked in an hour's time, not all of it busy, and served with pita or plain pasta, bulgur or couscous.

Provided by Sam Sifton

Categories     brunch, dinner, lunch, weekday, sauces and gravies, appetizer, main course

Time 1h

Yield 4 servings

Number Of Ingredients 27

1 medium onion, peeled and finely diced
¼ cup heavy cream
2 egg yolks, extra-large
½ teaspoon ground cinnamon
1 teaspoon ground cumin
Pinch red-pepper flakes
Pinch cayenne pepper, or to taste
2 pounds ground lamb
Kosher salt and freshly ground black pepper
1 cup bread crumbs
¼ cup chopped parsley
1 28-ounce can whole tomatoes
3 tablespoons extra-virgin olive oil
1 small sprig rosemary
Red-pepper flakes to taste
1 medium onion, peeled and diced
½ teaspoon fresh thyme leaves
½ teaspoon ground cumin
Pinch ground cinnamon
Pinch cayenne pepper
1 bay leaf
½ teaspoon white sugar
¼ cup orange juice
1 3-inch strip of orange peel, pith removed
Kosher salt and freshly ground black pepper to taste
4 ounces feta cheese, crumbled
2 tablespoons thinly sliced mint leaves

Steps:

  • Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
  • Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
  • Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
  • Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
  • Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
  • Top with crumbled feta and scattered mint.

LAMB MEATBALLS WITH SPICY TOMATO CREAM SAUCE



Lamb Meatballs with Spicy Tomato Cream Sauce image

These flavorful meatballs are cooked with a spicy tomato cream sauce. It has a fairly nice kick to it without being over-spicy. Delicious served over rice. Would go well with a nice green veggie on the side! Reminds me of Swedish Meatballs, only better!

Provided by IHeartDogs

Categories     Curries

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 15

1/2 lb ground lamb
1/4 cup unseasoned breadcrumbs
1 egg
1/2 teaspoon salt
1/2 teaspoon garam masala
1 tablespoon olive oil
1/2 cup diced tomato
1/4 cup chopped onion
1 clove garlic
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 1/4 cups chicken broth
1/2 cup half-and-half
1 tablespoon flour

Steps:

  • For the meatballs, in a large bowl combine the lamb, breadcrumbs, egg, salt and garam masala and mix well-- use your hands, they work the best!
  • Roll the mixture into 1" meatballs.
  • You should gat about 16 or so.
  • In a large skillet, over medium-high heat, heat olive oil.
  • Add meatballs and fry until browned on all sides.
  • While the meatballs are browning, place tomatoes in a food processor and puree until smooth.
  • Remove meatballs from skillet, leaving drippings in the pan.
  • Set aside.
  • Reduce heat a little, and add the onion to the pan drippings and saute until softened.
  • Add more oil if needed.
  • Add the garlic and saute for 30 seconds.
  • Add the pureed tomatoes, curry powder, cayenne pepper and sugar.
  • Cook for 1 minute, stirring constantly to combine.
  • Add 1 cup of the chicken broth to the skillet.
  • Stir well and bring to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Add half and half, and cook for 3 minutes, stirring well to blend.
  • Mix remaining 1/4 cup chicken broth and flour in a small cup until smooth, and add to skillet.
  • Bring to a boil, reduce heat, add meatballs, and simmer for 10 minutes.
  • Serve over rice.

Nutrition Facts : Calories 623.3, Fat 44.5, SaturatedFat 18.1, Cholesterol 198.3, Sodium 1278.1, Carbohydrate 24.8, Fiber 1.9, Sugar 7.8, Protein 29.8

Tips:

  • Use high-quality lamb: Opt for lamb that is fresh and free from any unpleasant odor. Look for meat that is bright red in color and has a firm texture.
  • Brown the lamb before simmering: Browning the lamb adds flavor and color to the dish. Make sure to brown the meat in batches to avoid overcrowding the pan and steaming the meat.
  • Use a variety of vegetables: Don't limit yourself to just tomatoes. Feel free to add other vegetables like onions, peppers, zucchini, or eggplant.
  • Use a good quality tomato sauce: If you don't have time to make your own tomato sauce, use a store-bought sauce that is made with high-quality ingredients.
  • Simmer the lamb for at least 1 hour: This will allow the meat to become tender and the flavors to meld together.
  • Season the dish to taste: Add salt, pepper, and other spices to taste. You can also add a bit of red wine or balsamic vinegar for extra flavor.
  • Serve with your favorite sides: This dish can be served with a variety of sides, such as rice, pasta, or vegetables.

Conclusion:

Lamb in tomato sauce is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover lamb and it is also a budget-friendly meal. With so many different ways to make it, there is sure to be a recipe that everyone will enjoy. So next time you are looking for a hearty and flavorful meal, give lamb in tomato sauce a try.

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