Lamb Shanks with Chestnut and Orange Zest
Lamb shanks slowly braised and caramelized with an array of spices. A great dish to serve with chestnuts or chick peas and topped with orange zest.
Lamb Shoulder with Stuffed Piquillos
The Spanish version served with white beans and stuffed Piquillos (red peppers).
Maroccan Lamb
Nobody cooks lamb better than in Morocco. Scent of cinnamon, cumin, almonds and raisins. Served with rice or saffron potatoes.
Tea-Braised Lamb Stew
When tea is added to a braising liquid, as it is in this dish, the tea "brews". Here, this steeping adds tremendously smoky flavors that's a perfect foiled for lamb and root vegetables.
Lamb Loves Mint
Slowly braised lamb shoulder with mint and a touch of ginger and curcuma.
Braised Lamb Shanks with Trahama Pasta and Ricotta Salata
Trahana Pasta, made with goat's-milk yogurt, has a slight tartness that's great with this rich oven-braised lamb dish.
Lamb Stew With Lemon and Figs
Cubes of lamb shoulder are first marinated in whole-milk yogurt with mint and then slowly braised. Served with crispy noodle cake.
Oven-Roasted Leg of Lamb au Jus
Tender rosemary & garlic-scented slices of lamb drizzled with cooking juice served on a bed of Potato Boulangére.
Cape Malay Meat Loaf
An enduring legacy of colonial South Africa. This meat loaf with its custardy topping combines dried fruits and Eastern spices. It is served with yellow rice sweetened with honey.
Parsley-Crusted Rack of Lamb
There is nothing like a rack of lamb for simple yet luxurious eating. This version bows to traditional rack recipe in its use of thyme, rosemary and other fine herbs. Served with blue-cheese whipped potatoes.TOP
