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.
Lamb Shanks in Red Wine with Creamy Eggplant
Lamb Salad
Albanian Baked Lamb and Rice with Yogurt (Tave Kosi)
Rack of Lamb with Rosemary and Thyme (December 2009)
Russian Lamb Kebab with Tomato-Prune Sauce (Shashlik)