Fennel Pollen–Roasted Rack of Lamb with Radish Leaf Pesto
Beyond the bulb and fronds, bright yellow fennel pollen has a bold anise flavor. Chef Sarah Heller of Radish Leaf Cuisine in Napa, California, uses it as a rub for roasted rack of spring lamb. The radish leaf pesto is a prime example of root-to-stem cooking: The peppery leaves, basil, almonds, and Pecorino make a vibrant, delicious topper for the chops when served.
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Garlic-Crusted Roast Rack of Lamb
For an easy way to prepare a rack of lamb, simply rub it with plenty of garlic, rosemary, olive oil and salt before roasting.
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Lamb Chops with Rosemary and Grapes
A fruity mixture of seedless grapes, white wine and honey adds delicious flavor to these grilled lamb chops.
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Yogurt-Marinated Lamb Kebabs with Lemon Butter
Coating lamb in whole-milk yogurt gives these Indian kebabs delicious tang.
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Roast Leg of Lamb with Rosemary and Lavender
This delicious, fragrant lamb is served with a sweet-and-sour shallot jam made from dates, honey and apple cider vinegar.
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Grilled Lambs with Peperonata
Peperonata, a fantastic mix of stewed peppers, onions, raisins and anchovies makes a perfect accompaniment.
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Roast Leg of Lamb with Rosemary
Chef Curtis Stone serves this incredible lamb with an easy mint sauce.
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Greek-Style Leg of Lamb
This Mediterranean-inspired dish pairs well with a dark, cherry-flavored Cabernet Franc.
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Basil-Crusted Leg of Lamb with Lemon Vinaigrette
Daniel Boulud's excellent lamb features a basil-and-pine nut crust.
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Grilled Lamb Chops with Ladolemono
These fast lamb chops are made with ladolemono, a super simple Greek sauce of lemon choice and olive oil.
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Braised Lamb with Herb-Scented Jus
Chef David Mawhinney uses leftover meat for delicious lamb sandwiches.
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Braised Lamb with Garlic, Wine, and Lovage
This simple braise yields fork-tender lamb in just 2 hours. Lovage, a perennial herb that smells and tastes similar to celery, is sometimes available at specialty grocery stores or farmers markets; celery leaves make a fine substitute.
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Spiced Lamb Kebabs with Fresh Herbs
In this recipe, aromatic lamb and creamy chickpeas soften into a crispy, moist patty once cooked.
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