Chef/Owner Lou Lambert of Lambert’s Steaks, Seafood and Whiskey in Fort Worth, Texas, shared this hearty salad recipe.
A tangy, fruity salsa tops roasted lamb loin for a recipe guaranteed to wow your family and friends.
Chef Geoffrey Zakarian of Town and Country restaurant in New York, New York shared this Mediterranean-inspired lamb loin recipe.
Lamb loin “lollipops” are the perfect party food, and served with a fresh mint and tomato sauce and a prepared pesto sauce it’s easy to feed a crowd.
This recipe, from Edward Leonard, Vice President/Corporate Chef of Le Cordon Bleu Schools in North America, uses a more unusual lamb cut: the neck. Chef Leonard transforms braised neck meat into flavorful fried croquettes.
Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)
Classic lamb rib chops get an Italian flair with a pesto rub and a side of pesto pasta.
Edward Leonard, Vice President/Corporate Chef at Le Cordon Bleu Schools in North America, shared this lamb shank recipe that is bursting with Italian flavors. The chef suggests serving the shanks soft polenta and a drizzle of extra-virgin olive oil.