This herb-adorned rack of lamb is seared then roasted at high heat for a crispy brown crust. Matt Taylor-Gross
Whether you plan to grill a rack of lamb, roast a leg, or braise a shank, you won’t go wrong with one of these dishes from SAVEUR magazine.
Redolent of rosemary, chiles, and balsamic vinegar, this sweet and-sour-dish is based on one shared with us by McGill College student Amanda Garbut.
Roasted lamb top round, a tender and flavorful cut from the leg, is the centerpiece of this composed salad of earthy mushrooms, crisp potatoes, and a garlicky vinaigrette. See the recipe for Lamb Salad »
In the Indian city of Hyderabad, this dish is traditionally made using goat, but lamb makes an excellent substitute; including the bones adds an unmatched depth of flavor. While peeled muskmelon and watermelon seeds are usually used to thicken the dish, we’ve substituted pumpkin seeds in our version.