Five Lamb Recipes

Easter is on Sunday. In my house, that means eating lamb (among other things).
I love lamb. There’s no preparation that I haven’t enjoyed–lamb stew, lamb burgers, leg of lamb, lamb chops, lamb curry, etc. But my favorite is probably the French rack of lambs, if for no other reason than it looks so cool:

So, I’ll be cooking lamb this weekend. What about you? Here are five lamb recipes that look promising:
* Roasted Rack of Lamb, Cardamom Crumbs, Fava Puree by Chef Jean-Georges Vongerichten, pictured at the top. He has you tie the lamb in a round, roast it in olive oil, baste it in butter (yes!) and then serve it with fancy sides.
* Lamb Porterhouse by Chef David Pasternack. Marinated and grilled lamb steaks with French potato gratin and a cold sauce made from garlic, basil, and olive oil. Very French-looking.
* Moroccan Lamb by the New York Times. You get a butterflied leg of lamb (your butcher can do that for you), rub it with Moroccan flavors, and put it on a very hot grill.

* Proven├žal Rack of Lamb with Roasted Tomatoes from Gourmet Magazine. You brown the lamb, roast it in the oven, and serve with roasted tomatoes.
* Herb-Roasted Lamb with Blackberry Sauce from Lava Lake Lamb. You glaze a lamb roast with herbs and balsamic vinegar, cook it, and serve it with blackberry sauce.
Yay lamb!

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