Martha Stewart's Cooking School: Lamb Episode | PBS Food

Martha Stewart’s Cooking School: Lamb Episode

Lamb Episode

In every episode of Martha Stewart’s Cooking School, learn cooking fundamentals following Martha’s signature step-by-step, how-to teaching process. Be sure to check your local listings to see when this episode will be airing in your area.

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In this episode, Martha offers a primer on lamb, sharing recipes and techniques for using different cuts—butterflied, rolled and roasted Leg of Lamb; Lamb Tagine; Lamb Kebabs and seared loin Lamb Chops.

Watch This Week’s Cooking Lesson

Martha Stewart prepares lamb loin chops with fried potatoes.

This Week’s Recipe

Curry Yogurt-Marinated Lamb Kebabs



  • 2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
  • 2 large zucchini, cut into 1 1/2-inch pieces
  • 2 large summer squash, cut into 1 1/2-inch pieces
  • 1 cup whole milk yogurt, preferably Greek-style
  • Zest and juice of 1/2 lime
  • 1/2 teaspoon honey
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 2 tablespoons finely minced onion
  • 2 tablespoons roughly chopped fresh mint leaves
  • Coarse salt and freshly ground pepper


  1. Place lamb, zucchini, and summer squash in a large shallow baking dish or re-sealable plastic bag. In a medium bowl, stir together yogurt, lime zest and juice, honey, curry powder, coriander, onion, and mint. Season with salt and pepper. Pour marinade over lamb mixture; toss to coat. Let marinate, covered, in refrigerator at least 6 hours and up to 24. Soak skewers in water.
  2. Thread skewers with lamb, others with zucchini, and others with summer squash; discard marinade. Season with salt and pepper.
  3. Heat a grill pan to medium-high and grill lamb skewers until cooked to medium, about 4 minutes each side, and zucchini and squash skewers, turning frequently, 10 to 12 minutes. Remove from grill and serve immediately.

Yield: 4-6 servings


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