From Food & Wine

Some of the most creative new wine lists are emphatically local. Broadway East in NYC champions New York state wines, while Terroir in Portland, Oregon, supports Pacific Northwest producers; chef Stu Stein serves this lamb with a Columbia Valley Syrah.

Roast Leg of Lamb with Red Wine Sauce

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 Taste of the South

Roasted Leg of Lamb with Lemon-and-Herb Vegetables

From Heart-Healthy Living

This apricot-glazed lamb recipe is sophisticated enough for dinner parties. Mustard and rosemary add savory flavor to the sweet glaze.

Rosemary-Rubbed Lamb Chops

From EatingWell

Lamb loin chops are a healthy alternative to the more popular and more fatty lamb shoulder chops. The loin chops have quite enough flavor to stand up to this herbaceous couscous.

Herbed Lamb Chops with Greek Couscous Salad

From Food & Wine

With its basil-and-pine nut crust and bracing dressing of lemon juice and Dijon mustard, this lamb dish bridges Brazil and Provence.

Basil-Crusted Leg of Lamb with Lemon Vinaigrette

From Better Homes and Gardens

Complement robust marinated lamb with the light sweetness of warm apples. Grill the apples in a foil packet for ease.

Herbed Lamb with Apples

From Better Homes and Gardens

Top lamb chops with carrots and parsnips and bake in foil packets for easy cleanup.

Baked Lamb and Vegetables

From Food & Wine

At Lilette in New Orleans, chef John Harris uses coriander seeds to make a simple, citrusy crust for his French-influenced rack of lamb. Behroush Sharifi's coriander seeds are small, so they cling to the meat; other coriander seeds tend to be larger, so they need to be coarsely ground before they are packed on.

Coriander-Crusted Rack of Lamb with Shallot Jus

From Atkins - Phase 1

This Recipe is appropriate for ALL 4 Phases of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Roast Rack of Lamb

From Better Homes and Gardens

Also use the pepper marinade for this tender lamb chops recipe to flavor four good-size beef rib-eye steaks.

Lamb Chops with Peppercorns and Mustard

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 Better Homes and Gardens

You can use lamb or beef in this hearty main dish casserole recipe.

Greek-Style Lasagna

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 Better Homes and Gardens

This famous lamb-and-potato stew topped with a dollop of mint sour cream fortified the Irish immigrants of Boston and was adopted by New England as its own.

Irish Stew with Mint Sour Cream

From Better Homes and Gardens

Dill and mint add tangy notes to the sauce that tops these broiled (or grilled) lamb chops.

Herb-Crusted 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 Atkins - Phase 1

This Recipe is appropriate for ALL 4 Phases of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Leg of Lamb with Garlic and Parsley

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

Inspired by Middle Eastern shawarma sandwiches, here we season leg of lamb with a flavorful spice paste spiked with garlic, cardamom, paprika and cumin and grill it over indirect heat to approximate the gentle cooking of a rotisserie. Serve the tahini sauce on the side--and be sure to keep any leftovers. They're great tucked into a pita pocket with shredded lettuce and diced tomatoes.

Middle Eastern Roast Lamb with Tahini Sauce

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