From Better Homes and Gardens

When you're in a hurry for a fancy feast, this sophisticated 30-minute entree definitely impresses.

Lamb Chops Au Poivre

From Better Homes and Gardens

Garlic and lemon flavor this roasted leg of lamb. If you are unable to find a whole leg of lamb, proceed with the recipe following the instructions in the note to use two boneless leg roasts.

Harvest Leg of Lamb

From Fine Cooking Magazine

Herb-Crusted Rack of Lamb

From Midwest Living

Roast whole apples in an apple cider mixture until tender for the side dish to the roasted pork in this elegant main dish.

Roast Rack of Lamb Cider Glaze

From Food & Wine

Gerard Craft recommends seasoning lamb with salt and pepper, covering it with plastic wrap and letting it sit overnight in the refrigerator; simpler than brining, this method helps keep the meat succulent.

Slow-Roasted Lamb Shoulder with Almond-Mint Pesto

From Taste of the South

Roasted Leg of Lamb with Lemon-and-Herb Vegetables

From Fine Cooking Magazine

In Tuscany, we traditionally serve a whole roast leg of lamb for spring celebrations: Easter, a wedding engagement, a baptism. The meat is rich and flavorful and, of course, when you roast a whole leg, there's plenty for everyone gathered around the table. This roast is coated with a crust of dried cherries and herbs that's a delicious complement to the flavor of the meat

Roasted Leg of Lamb with Dried Cherry, Mustard & Herb Crust

From Family Circle

For a special occasion dinner, serve this garlic and rosemary rubbed lamb roast. It's visually appealing and the fork-tender lamb with the honey sweetened marmalade is delicious.

Rack of Lamb Chops with Onion Marmalade

From Better Homes and Gardens

If you're tired of ham or turkey at the holidays, try this leg of lamb recipe, which includes a side of flavored rice.

Hunter's Leg of Lamb

From Fine Cooking Magazine

The inspiration for my recipe comes from Richard Olney's where the shanks and garlic are cooked with nothing more than a bit of water. I've updated Olney's version by adding dry white vermouth and a few bay leaves to give the braising liquid an elusive, herbaceous flavor that permeates the meat and intensifies the dish. Lamb throws off a considerable amount of fat as it cooks, so be sure to take the time to thoroughly skim the sauce before serving. Better yet, braise the shanks a day or two before you plan to serve them (see Make-Ahead Tips, below).

Braised Lamb Shanks with Garlic & Vermouth

From Midwest Living

This special-occasion dish takes extra time to prepare. Make the lamb early so the rub has time to fill the meat with flavor.

Porcini-Herb Crusted Lamb

From Midwest Living

A mushroom-herb blend coats the lamb, giving it rich flavor as it roasts. Serve this robust meal at a special dinner party with friends.

Porcini-Herb Crusted Roast Rack of Lamb with White Bean Ragout

From Better Homes and Gardens

Slow roast the lamb, rubbed with Moroccan-style spices, to make this dinner party entree.

Moroccan Lamb Roast

From Fine Cooking Magazine

Plan ahead because the lamb needs to marinate for at least 8 hours. To serve, lean the cut chops up against a pile of roasted garlic mashed potatoes and a side of bright green beans.

Roast Rack of Lamb with Lemon-Mint Salsa Verde

From Diabetic Living

This lamb recipe uses plum jam rather than the customary mint jelly. The sweet jam complements the aromatic lamb beautifully.

Roasted Lamb with Plum Sauce

From Diabetic Living

Carrots, celery, and onions--diced small for a wonderful blend of flavors--are a rustic complement to the garlicky lamb.

Roast Leg of Lamb

From EatingWell

Here, we make a roulade with a leg of lamb and fill and coat it with fresh mint pesto, which is a refreshing alternative to the traditional mint jelly that often accompanies lamb.

Mint-Pesto Rubbed Leg of Lamb

From EatingWell

Mustard and rosemary complement rich lamb and earthy lentils in this elegant meal. Don't let rack of lamb intimidate you. It is simple to prepare.

Rack of Lamb with Warm Apple & Lentil Salad

From Diabetic Living

Roast the carrots, potatoes, and parsnips with the lamb during the last hour to add even more flavor to the vegetables in this robust meal.

Lamb with Red Wine Sauce

From Better Homes and Gardens

A sauce made from orange juice, dried fruit, and fresh mint dress up lamb chops.

Lamb Chops with Minted Fruit Sauce

From Diabetic Living

Fresh rosemary, garlic, and pepper give this tender lamb a robust Mediterranean zing without adding a lot of calories, fat, or carbohydrates.

Rosemary Roast Leg of Lamb