Edward Leonard, Vice President/Corporate Chef at Le Cordon Bleu Schools in North America, created this flavorful, elegant dish that utilizes fresh herbs and fresh vegetables to highlight three types of American lamb meat. Ask your butcher to pre-order lamb liver and sweetbreads if necessary.
Renowned American Chef Tim Love, of the Lonesome Dove Bistro in Fort Worth, Texas, shared this spice-rubbed lamb recipe that is served with a light and flavorful goat cheese soufflé.
Chef Ernie Quinones
University of Massachusetts Club
Executive Chef Paula DaSilva of 1500° at Eden Roc in Miami, Florida, created this simple yet elegant lamb rack dish bursting with fresh herbs that’s perfect for dinner any time of year.
Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)
Executive Chef Daniel J. Scannell, CMC, of the Carnegie Abbey Club in Portsmouth, Rhode Island, created this inventive red wine and herb poached lamb recipe. Chef Scannell serves the lamb on a bed of pickled red onions with red wine foam along with spinach and cheese soufflé.
The bright flavors of Italy—parsley, anchovy, and lemon juice--shine through in this Tuscan-style rack of lamb.