Lamb Pan Sauce
Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.
Roast Leg of Lamb with Lemon, Garlic, and Rosemary
Lamb Meatballs with Cucumbers and Herbs
Flecked with coriander, cinnamon, and cumin, lamb meatballs rest on a bed of dill, parsley, and mint in this composed salad that takes cues from Middle Eastern cuisine. Serve them with a swipe of labneh and quick-pickled red onions and golden raisins—and enjoy the culinary journey. This recipe is featured in the cookbook Salad Freak: Recipes to Feed a Healthy Obsession ($26.99, amazon.com).
Grilled Butterflied Leg of Lamb
A butterflied leg of lamb, which cooks quickly and evenly on the grill, has been split down the center, then unfolded and spread open to resemble a butterfly.
Grilled Lamb Shoulder Chops with Herb Aioli
A simple, chilled herb sauce cuts through the richness of grilled lamb chops for a summery, yet satisfying, entree. Shoulder chops, an inexpensive cut that's rich in flavor, are available at most major supermarkets.
Lamb Chops with Mustard-Herb Crust
These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).
A traditional cottage pie is made with ground beef and topped with mashed potatoes. We used potato slices, which saves time and looks good, too. For a shepherd's pie, use lamb. Or, try a turkey twist: Add 2 cups finely minced turkey meat along with the peas.
Roasted Marinated Lamb with Lemon and Rosemary Potatoes
Celebrate Easter or springtime with this perfect lamb dish.