Chef Allen Susser of Chef Allen’s in Aventura, Florida, shared his adobo-flavored lamb chop recipe—think bold, fresh herbs, tangy lime zest, and tender lamb.
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Le Cordon Bleu Schools in North America
A medley of Mediterranean flavors combine with traditional breaded cutlets, or scaloppine, for a delicious main course. Serve it over a bed of arugula salad for a lemony, bright flavor contrast.
Gyros are a classic Greek sandwich made with thinly sliced lamb and Greek pocket bread. Here we use American lamb to blend with all the savory Greek flavors, including a classic cucumber-yogurt sauce.
You don’t need wooden skewers to make a delicious kebab. Here, fresh rosemary “skewers” highlight the flavors of roasted lamb, micro greens, and Middle Eastern flavors in an easy salad. This is a delicious way to use up any leftover leg of lamb.
Spice-rubbed lamb loin chops get an extra pop of flavor from an easy salsa made of sweet, fresh mango and fresh mint.
Lamb chops get a fresh flavor boost served over an herbed tomato and green bean salad in this stunning main course dish.
Chef/Owner Jennifer Jasinski of Rioja Restaurant in Denver, Colorado, created this sweet and savory marinade for extra-tender lamb loin along with caramelized onions and roasted Yukon potatoes.