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.
Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)
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.
A handful of fragrant herbs liven up a leg of lamb in this simple preparation.
Spanish flavors such as pimento and capers pair beautifully with leg of lamb.