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cooking.nytimes.com
Brian Bistrong, the chef of the clubby TriBeCa restaurant the Harrison, ushers in spring with lamb cooked to a perfect pink and fork-mashed peas that have been simmered in pan drippings and tossed with torn mint leaves Add a pile of potatoes roasted with rosemary and garlic for a meal that couldn't be more simple, or sublime And if your carving skills are shaky, practice on a cantaloupe.
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Get Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette Recipe from Food Network
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Get Roasted Leg of Lamb with Red Onions and Sour Cherries Recipe from Food Network
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Recipe for Grilled Leg of Lamb with Minted Yogurt, Cucumbers, and Olives, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
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Get Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo Recipe from Food Network
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This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Indian Lamb Burgers with Green Raita Sauce and Red Onions Recipe from Food Network
cooking.nytimes.com
Leg of lamb is elegant, and one leg can feed a crowd Marinate it with a garlicky herb paste, the longer the better Overnight in the refrigerator is ideal, but even a few hours at room temperature will help
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Get Rack of Lamb with Herb Crust and Mint-Basil Pesto Recipe from Food Network
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Enjoy this Australian Lamb Marsala with Braised Winter Squash recipe with ingredients and easy step-by-step directions from Chowhound.
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Get Pork and Zucchini with Orzo Recipe from Food Network