Cuisine: Flavorful

Lamb Sausage Breakfast Sandwiches

Lamb Sausage Breakfast Sandwiches

A delicious recipe! Fresh made buttermilk biscuits, lamb breakfast sausage infused with flavors of sage and fennel, topped with a savory goat cheese egg scramble.

Sheet Pan American Lamb Dinner

Sheet Pan American Lamb Dinner

This Sheet Pan Lamb Dinner makes holiday entertaining easy. Lamb is roasted with potatoes, tomatoes, lemons and olives until perfectly cooked and ready to serve.

trio of american lamb

Trio of American Lamb with Lamb Rack, Liver, and Sweetbreads

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.

seared western lamb rib chops with goat cheese souffle

Seared American Lamb Chops with Goat Cheese Soufflé

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.

royal spice crusted lamb rib chops

Royal Spice Crusted American Lamb Chops with Ginger Jus

Chef Ernie Quinones
University of Massachusetts Club
Boston, Massachusetts

roasted american rack of lamb with fingerling potatoes and asparagus

Roasted American Rack of Lamb with Fingerling Potatoes and Asparagus in Mint Sauce

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.

roasted rack of lamb and watercress salad

Roasted Rack of American Lamb and Watercress Salad

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

roasted rack of lamb

Roast Rack of Lamb

This delicious rack of lamb will leave your mouth watering.

red wine poached rack of lamb

Red Wine Poached Rack of Lamb

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.