Author: Clark Frasier
This is a favorite boneless leg of lamb recipe, proven time and time again to be a reliable, fabulous dish. Great for rainy days when outdoor grilling...
Author: NanHam
Marinated lamb chops get grilled and then topped with a wonderful tangy pomengranate-port reduction. Most impressive!
Author: WannaBeChef
Keep in mind that the level of heat in harissa pastes varies widely from brand to brand-adjust how much you add depending on your preference. If your stew...
Author: Claire Saffitz
These basil grilled lamb chops are an easy family meal for any day of the week.
Author: Sunny's Kitchen
Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice,...
Author: Claire Saffitz
Author: Cristina Ceccatelli Cook
I call this Dale's Lamb because my late mother-in-law, Dale, gave me this recipe. Everyone who's ever tried this likes it, even my mom, who didn't care...
Author: JMHUEBB
Author: Rozanne Gold
Author: Andrew Friedman
Author: Yolanda Paterakis
Author: Oretta Zanini De Vita
Author: Hatice Sivrican
Author: Claudia Fleming
Author: Floyd Cardoz
Author: Lauren Tourondel
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed...
Author: James Syhabout
A minted honey and lemon sauce provides a great tasting variation on these lamb skewers.
Author: Nika
Author: Kristin H. R. Small
Lamb marinated with yogurt, lemon juices, garlic and seasonings is cooked quickly in a skillet. These sandwiches are a delight for all the senses. The...
Author: HAMLET32
Rib chops can be pricey. This same preparation works well on lamb loin chops, too.
Author: Andrew Knowlton
I used easy-to-find lamb shoulder chop steaks instead of Colorado lamb ribs, which were quite delicious but maybe a bit hard to track down. This will work...
Author: Chef John
Author: Nancy Harmon Jenkins
This boneless lamb roast is soaked in a beer-mustard marinade and then roasted on the grill.
Author: Paul Kirk