These basil grilled lamb chops are an easy family meal for any day of the week.
Author: Sunny's Kitchen
Author: James Beard
This boneless lamb roast is soaked in a beer-mustard marinade and then roasted on the grill.
Author: Paul Kirk
A lamb lovers dream! This is one of my favorite lamb recipes. I've had so many requests after serving this at dinner parties that I decided to post it...
Author: ANGELAELSER
Serve tzatziki sauce, made with Greek yogurt, with this pita or as a dip or spread with crackers.
Author: Land O'Lakes
Yams mixed with tahini and green onions top this special shepherd's pie.
Author: mina
Author: Cristina Ceccatelli Cook
Author: Yolanda Paterakis
Author: Lori Longbotham
Rib chops can be pricey. This same preparation works well on lamb loin chops, too.
Author: Andrew Knowlton
Author: Sara Foster
Author: Zarela Martinez
Author: Mary Alberghetti
An Easter tradition was to have my mom's lamb.
Author: Lisa Wain
Author: Todd English
This grilled lamb is an easy meal idea using simple ingredients. Serve with Greek salad and Greek rice.
Author: Cheryl can
Get those lamb chops ready for grilling with a tangy tarragon marinade!
Author: Debra
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani
Author: John Besh
Author: Najmieh Batmanglij
If you cannot find boneless chops you can simply use bone in loin chops in this recipe.
Author: Deborah
Author: James Beard
Author: Claudia Fleming
Author: Jerry Traunfeld
These baked, ground lamb meatballs are flavored with feta and green olives.
Author: Andrea
Author: Bahija
Author: James Beard
This recipe calls for lamb, but I have used ground beef and sausage before. I never really stick to this recipe, and add different things depending on...
Author: Sally
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half...
Author: Alison Roman
Author: Anayanci Jiménez Ramírez
Ask your butcher for quick-cooking lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.
Author: Donna Hay