Lamb, The Star of Your Easter Table
Rack of Lamb with Rosemary and Thyme (December 2009)
This herb-adorned rack of lamb is seared then roasted at high heat for a crispy brown crust.
Grilled Lamb Chops and Squash with Herb Salad and Sunchokes
Grilled Lamb Chops and Squash with Herb Salad and Sunchokes
This recipe comes from Sam Smith, Of Tusk in Portland, Oregon. Smith notes: “I like to eat it with a steak knife, keep some texture.” Serve this with lots of bread for soaking up the juices; a simple mixed green salad with champagne vinegar, black pepper, and edible flowers if available; and a super cold rose or white wine. Get the recipe for Braised Lamb Shoulder with Rose, Turnips, and Pistachios »
At the Marketplace at Emerald Valley in Washington, Pennsylvania, lemon zest and fresh mint go into every lamb burger patty. A tangle of sweet balsamic onions, a hint of chile, and briny feta balance the charred meat and brioche bun. Ground lamb falls on the fattier side; if using a grill, watch out for flare-ups. Lamb Burger with Mint, Feta, and Balsamic Onions
Chunks of lamb shoulder are rubbed with spices and marinated with aromatics before hitting the grill in this easy kebab recipe. Get the recipe for Grilled Marinated Lamb Kebabs
Lamb Ribs with Spicy Harissa Barbecue Sauce
Fatty lamb ribs are rubbed with spices and glazed with harissa-laced barbecue sauce, yielding an irresistible sticky-sweet crust. Get the recipe for Lamb Ribs with Spicy Harissa Barbecue Sauce »
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