✨ Newlunch
Hummus im Basar (Israeli Hummus with Spiced Ground Meat)
Israeli hummus topped with spiced ground beef and pine nuts — a hearty Levantine combination beloved in Tel Aviv's legendary hummusiot.
⏱ 55 min🔥 560 kcalMedium
★4.9(1,120)
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Israeli Lamb Recipes
4 recipes using lamb — Shakshuka, falafel, hummus and the vibrant flavours of Israeli cuisine.
These 4 israeli lamb recipes are ready in about 49 minutes on average, with 420–560 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
4
recipes
49 min
average time
480 kcal
avg per serving
0%
easy recipes
How Israeli cuisine cooks with lamb
Israeli cuisine — Shakshuka, falafel, hummus and the vibrant flavours of Israeli cuisine — brings its own distinctive techniques and seasonings to every ingredient it touches. When Israeli cooks work with lamb, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are grilling and simmering.
A tender, distinctively rich red meat at home in fragrant, spice-forward and slow-cooked dishes. In this collection it's most often cooked with ground cumin, olive oil, garlic minced, ground allspice, ground cinnamon and sweet paprika. The dishes here span israeli classics ready in as little as 40 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Hummus im Basar (Israeli Hummus with Spiced Ground Meat) is the highest-rated dish in this collection at 4.9★ from 1,120 ratings.
4 Israeli Lamb Recipes
✨ Newdinner
Israeli Kebab (Grilled Spiced Ground Meat Skewers)
Juicy Israeli-style grilled kebabs — seasoned ground beef and lamb on skewers, served with pita, tahini, and grilled vegetables.
⏱ 45 min🔥 520 kcalMedium
★4.8(1,380)
✨ Newdinner
Israeli Shakshuka Meatballs
Spiced meatballs simmered in a bubbling tomato and basil sauce with baked eggs — a heartier, protein-packed twist on classic shakshuka.
⏱ 55 min🔥 420 kcalMedium
★4.6(38)
✨ Newdinner
Israeli Ground Lamb Kebabs with Tahini and Sumac
Spiced ground lamb kebabs grilled until charred, served with tahini sauce and a sprinkle of sumac — a classic Israeli grilled meat platter.
⏱ 40 min🔥 420 kcalMedium
★4.6(36)
Choosing & preparing lamb
How to choose
Look for firm, pink-red meat with white (not yellow) fat. Quick cuts: chops and rack; slow cuts: shoulder, shank and leg for braising and roasting.
Prep & storage
Lamb loves bold seasoning — garlic, rosemary, cumin and mint cut through its richness. Trim excess fat, and rest after cooking as you would beef.
When is it done?
Best served pink at 55–60°C / 130–140°F for chops and racks; tougher cuts go low and slow until meltingly tender.
Nutrition
Rich in complete protein, iron, zinc and B vitamins, with more flavour-carrying fat than lean beef.
Classic flavour partners: rosemary, garlic, mint, cumin, yoghurt, lemon
Israeli Lamb Recipes — FAQ
How long do Israeli lamb recipes take to make?
Most of these 4 Israeli lamb recipes are ready in around 49 minutes from start to finish. The quickest, Israeli Ground Lamb Kebabs with Tahini and Sumac, takes about 40 minutes, while the slower-cooked dishes run up to 55 minutes.
How many calories are in Israeli lamb dishes?
Across this collection they range from about 420 to 560 kcal per serving, averaging 480 kcal — Israeli Shakshuka Meatballs is the lightest option at 420 kcal.
What is the easiest Israeli lamb recipe for beginners?
Israeli Ground Lamb Kebabs with Tahini and Sumac is a great place to start — it's rated medium and comes together in about 40 minutes. 0% of the recipes here are beginner-friendly.
What goes well with lamb in Israeli cooking?
In these recipes, lamb is most often paired with ground cumin, olive oil, garlic minced, ground allspice, ground cinnamon and sweet paprika. Israeli kitchens also lean on its own regional aromatics, fats and signature spice blends.
How do I know when lamb is properly cooked?
Best served pink at 55–60°C / 130–140°F for chops and racks; tougher cuts go low and slow until meltingly tender.
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Lamb Recipes from Other Cuisines
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