In this issue
Issue #123[all previous issues]
Sort by: Recipes | Features
The classic presentation for a roasted rack of lamb calls for frenching the meat—removing the layer of muscle and fat that extends to the end of the rib bones here are step-by-step instructions. It's one of the many lamb cooking techniques and recipes featured in "Lamb Around the World," from SAVEUR's October 2009 issue.
Fresh herbs marry beautifully with lamb in this easy-to-make marinade.
Sliced, grilled vegetables served in a simple marinade or vinaigrette are a fixture at many Tuscan meals.
This briny and bold-tasting Mediterranean sauce is ideal for roast lamb.
This recipe is based on one given to us by SAVEUR contributing editor Rick Bayless.
Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs.
This savory-sweet English-style chutney goes well with lamb roasts or braised lamb shanks.
These soy-and-sherry-marinated dried mushrooms—based on a side dish served at Momofuku Noodle Bar, in New York City—taste great sliced and served on grilled steaks.
This aromatic sauce of basil, Parmesan, and garlic is often served with sliced roast lamb in southern France.
For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. SAVEUR test kitchen assistant Yael Coty learned to make this dish from her grandparents, who left Iraq for Israel in 1950.
Herbs, garlic, and bread crumbs add a savory topping to tomatoes in this simple Tuscan side dish.
There are many versions of skordalia, a thick, garlicky Greek sauce; this one makes an excellent accompaniment to grilled lamb.