Cuisine: Italian

American Rack of Lamb with Brussel Sprouts

American Rack of Lamb with Roasted Brussels Sprouts, Toasted Anchovy and Meyer Lemon Crema

Award Winning Chef Holly Smith combines her passion for Northern Italy style cuisine with this mouth watering lamb dish served over Meyer Lemon Crema.

Lamb Neck Ragu

Lamb Neck Ragu

This flavorful sauce is made with braised lamb neck and the rich flavor is delicious served over pasta or polenta.

Shanks of American Lamb Braciola

American Lamb Shanks, Braciola Style

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.

Braised Lamb Shank with 3-Bean Ragout

Braised American Lamb Shank with Three Bean Ragout and Fresh Ricotta

Chef Tim Love of Lonesome Dove Bistro in Fort Worth, Texas, created this tempting recipe that adds a hearty bean side dish and light, fresh ricotta to the rich taste of braised lamb shanks.

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.

Lamb and Spaghetti iPrimaver

Lamb and Spaghetti Primavera

Fresh vegetables and ground lamb are the perfect way to top a plate of pasta for a quick, healthy dinner.