American Lamb Cutlets Milanese Style with Eggplant Caviar

American Lamb Cutlets Milanese Style with Eggplant “Caviar”

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.

American Lamb Gyros with Tzatziki

American Lamb Gyros with Tzatziki

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.

American Lamb Kebab Salad

American Lamb Kebab Salad

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.

American Lamb Pinxtos with Wilted Napa Cabbage and Garlic Mint Vinaigrette

Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)

Balsamic and Rosemary Scented American Lamb Kebabs

Balsamic and Rosemary-Scented American Lamb Kebabs

American lamb shoulder and leg meat are perfect for making kebabs. Here, the tang of balsamic vinegar and a few flavorful herbs enhance the tender meat.

Butterflied Leg of Lamb

Butterflied Leg of American Lamb with Herbs

A handful of fragrant herbs liven up a leg of lamb in this simple preparation.

Butterflied Leg of Lamb

Butterflied Leg of Lamb with Barcelona Dill Marinade

Spanish flavors such as pimento and capers pair beautifully with leg of lamb.

Caramelized American Lamb Roast with Apricot and Cranberry Stuffing

Celebration Leg of Lamb

Celebration Leg of Lamb

This herb-rubbed leg of lamb is a celebration on a plate!

Chicken Fried American Lamb Cutlets

Executive Chef Daniel J. Scannell, CMC
Carnegie Abbey Club
Portsmouth, Rhode Island