Leg of lamb with Sesame and Ginger by Daniel Miyasaki

This is a great recipe that I made recently and everyone loved it!

Goat Cheese Crusted Loin of Lamb by Alex Marsh

This is a lamb dish that I put on the menu at Brick when I first started here in 2007. I love the play between the sweetness of the caponata, and the earthy flavor of the goat cheese. The slightly acidic and sweet tomato sauce brings it all home...

INDIAN KOFTA CURRY by Linda Tay Esposito

Delicious Gujerati style of curry, with lamb kofta aka meatballs. A flavor explosion experience.

Braised Lamb Shank by Jason Balestrieri

GRILLED LEG OF LAMB WITH ROMESCO by Draeger's Cooking School

Six-Spice Lamb Burgers with Garlic-Mint Aioli on Brioche by Draeger's Cooking School

Even non-lamb lovers will love this!

Niman Ranch Braised Lamb Shanks "à la Provençal" by Andrew Floyd

Lamb Burger Patties by Kelsey Martin

These Lamb Burgers will beat a Big Mac anyday!

Barbecued Lamb Moroccan Style by John Spottiswood

This is a traditional northern african recipe called Mechouie. It's normally done with a whole lamb, but I BBQ a boneless leg of lamb butterflied

XINJIANG LAMB MINI PITA POCKETS by Linda Tay Esposito

On the Silk Road path, the Uyghur cuisine in north western China uses a lot of spices and features goat and lamb dominantly. It's not what one would typically think of as Chinese foods. The Uyghurs also serve most of their dishes with a chewy flatbread that reminds me of bagel just holeless. This Xinjiang Lamb Mini Pita Pockets…

Moroccan Lamb, Dates & Honey Tagine by John Spottiswood

This dish has a luscious mix of honey, cinnamon, lamb, dates and almonds. It is rich without being too heavy. It tastes fantastic with red wine. Old world food that will make you feel like a wealthy Sultan!