Lamb
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Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3½–4-lb. piece of a leg.
4.0
(4.1)
Use the best quality lamb you can find. Chilling the deboned loin in the freezer for 15 minutes will make it easier to handle.
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(4)
At Lafayette restaurant in New York City, the lamb is served with cooked quinoa that’s folded into couscous, but you could simply choose one or the other as a side dish.
4.0
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Thanks to two very hands-off methods for the lamb and polenta, this is an excellent choice for a dinner party.
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Yesterday our Web editor, Matt Gross, barbecued an entire 30-pound lamb. Here's how he did it
Matt Gross
In this rack of lamb recipe, the lamb needs to marinate overnight, so be sure to start 1 day ahead. But trust us: It's worth it.
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(4.02)
Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.
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Brining the lamb before it is slowly braised results in flavorful meat.
5.0
(4.83)
The lamb roasts on a bed of thyme to infuse the meat.
2.7
(2.7)
Add the vegetables partway through braising to ensure they will have enough time to be infused with meaty flavor without overcooking. Serve with a loaf of your favorite crusty bread for sopping up the juices.
3.6
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A rich stew brought to life with butternut squash and warming spices like cardamom and clove.
4.0
(4.06)
Easy
Lamb shoulder become incredibly tender in this keeper of a lamb roast recipe.
4.0
(3.84)
Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.
4.0
(3.88)
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3.0
(2.9)
Two seemingly disparate ingredients come together for the ultimate play on American surf-and-turf.
4.7
(4.65)
Easy
