by Eva Katz
from Fine Cooking Grilling: 101 Sizzling Summer Recipes
(Taunton Press, 2009)
Serves 4
The lemon-garlic mixture that seasons the grilled lamb kebabs in this Greek-inspired salad would also taste great on beef, chicken, or shrimp.
convert Ingredients
For the …

by Curtis Stone
from Relaxed Cooking with Curtis Stone
(Clarkson Potter, 2009)
Serves 4
As a kid, when I came home and found my mum was making rack of lamb, I always said yes! — and I still love it. To me, …

This fragrant Moroccan lamb tagine, or stew, is ladled into a roasted pumpkin for a beautiful and impressive dish. The tagine can also be separately with pumpkin slices on the side.

by Jon Shook and Vinny Dotolo and Raquel Pelzel
from Two Dudes, One Pan
(Clarkson Potter, 2008)
Serves 4 to 6
JON: Braised lamb shanks in pinot noir is the kind of hearty winter dish that makes your whole …

by Melissa Pasanen with Rick Gencarelli
from Cooking with Shelburne Farms
(Viking Studio, 2007)
Serves 6 to 8
A true shepherd’s pie is always made with lamb (the similar dish made with beef is properly called a cottage pie). …

by Jamie Purviance
from Weber’s Charcoal Grilling: The Art of Cooking With Live Fire
(Sunset, 2007)
Makes 4 big servings
Eric Dominijanni is a captain in the United States Marine Corps. He’s as patriotic a soldier as you’ll ever …

by Cindy Pawlcyn with Pablo Jacinto and Erasto Jacinto
from Big Small Plates
(Ten Speed Press, 2006)
Serves 6
If you find lamb too rich and maybe too strong for your taste, give these spiced burgers a try. The …

This baked kibbeh is an easier-to-make cousin of the work-intensive classic. The ground lamb base is crowned with a savory onion and pine nut topping.

by Charlie Trotter
from Workin’ More Kitchen Sessions with Charlie Trotter
(Ten Speed Press, 2004)
Serves 4
Of all the harmonious pairings of foodstuffs, artichokes and lamb certainly rank in the upper echelon. Here, with lentils for body and …

by Tori Ritchie
from Party Appetizers: Small Bites, Big Flavor
(Chronicle, 2004)
Makes about 20 servings
Meatballs are a cocktail party standard, but this version, dunked into minty yogurt sauce, is hardly predictable. The spicing takes its cue from …

Tangia
by Robb Walsh
from The Tex-Mex Cookbook
(Broadway Books, 2004)
Serves 4
This traditional Moroccan “bachelor stew” made of meat chunks, onions, and a spice mix that includes chile powder (paprika) and cumin is probably similar to the stews …