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Narrow Results You've Selected: Saute Medium Lamb Remove all Source Saveur (12) Course Main Course (10) Appetizers (2) Soups & Stews (2) Condiments and Sauces (1) Cuisine Greek (2) Italian (2) Moroccan (2) American (1) French (1) Show all... Indian (1) Irish (1) Mediterranean (1) Middle Eastern (1) Season Winter (3) Fall (2) Spring (2) Summer (1) Occasion Easter (2) Topic Recipe (12) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Lamb"; var omni_prop8 = "Technique:Saute,Difficulty:Medium,Main Ingredient:Lamb"; var omni_pageName="saveur:"+omni_prop12; 01/13/2012 Braised Lamb Shanks Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut. Issue #117 02/12/2008 Kabul-Style Lamb and Rice Pilaf Qabili pilau is widely considered to be the national dish of Afghanistan. Issue #109 02/12/2008 Ground Lamb and Peas in Yogurt This Northern Indian dish uses aromatics—such as coriander, cumin and dried chiles to flavor the dish. Issue #109 08/23/2007 Sunday Gravy This gravy is enriched with a variety of meats: hot Italian sausage, slender baby back ribs, thin-cut lamb shoulder chops, and more. Issue #105 01/17/2008 Panfried Lamb Kebabs with Bulgur Pilav Lamb in Turkey is very tender and scented by the wild thyme the sheep feed on in the hills, making it a popular choice for many Turkish dishes. Issue #95 03/11/2007 Lamb’s Liver with Whiskey and Cream Sweet, delectable lamb’s liver is a favorite dish in Ireland—to do this dish justice, use the liver of a young spring lamb. Issue #91 02/27/2002 Rack of Lamb with Flageolet Gratin The small, pale green kidney-shaped beans called flageolets are a classic accompaniment for lamb in traditional French cuisine. Issue #40 11/07/2000 Tagine Berber We first tried this traditional Berber specialty in a tent at the Auberge Telouet, a restaurant in the High Atlas Mountains of Morocco. Issue #25 04/04/2007 Greek Easter Soup This soup was probably invented to use up the offal from the lamb or kid to be roasted for the Easter Sunday feast. Issue #17 09/11/2007 Lamb Neck Stew with Polenta This stew is from Bari, a coastal town in southeastern Italy, where lamb is a staple. Issue #10 07/13/2007 Lentils with Swiss Chard and Khlea Khlea, or preserved meat (usually lamb or beef), is used to flavor a variety of Moroccan dishes. Issue #7 01/27/2007 Stuffed Romaine Leaves with Avgolémono Sauce A unique twist on a traditional Greek dish, this recipe blends a flavorful asssortment of spices and ingredients. Issue #5