Souvlaki Salad by Salad Foodie

Greek souvlaki or shish kabob is usually served in a pita bread with cucumber yogurt sauce or tzatziki. In Dana Carpender’s classic “500 Low-Carb Recipes” cookbook, she uses it as a main dish salad. Traditionally lean lamb is used but chicken, beef, or pork work too. My electric rotisserie makes short order of cooking shish kabob but…

Braised Lamb Shank by Jason Balestrieri

couscous crusted lamb finger's with red and green cherry tomato salsa by sunil k.nayar

very easy to make, with minced lamb meat and couscous and served along with tomato salsa

Tagliata roasted lamp loin with mix rucola by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Tagliata roasted lamp loin with mix rucola

Mustard Crusted Rack of Lamb with Tarragon Cream Sauce by John Elder

This tasty dish uses Dijon mustard and fresh tarragon for a delicious yet subtle flavoring to complement the lamb. Use local lamb when you can find it/afford it. I paid double the price over New Zealand lamb this time. I wanted to impress, so it was worth it.

Roasted Australian Lamb Rack by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Roasted Australian Lamb Rack

Easter Italian Roundup 2010 and 2011 by Claudia lamascolo

A traditional family meal, assorted appetizers, soup, main course, sides and loads of desserts... Italian traditions but something for everyone!

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

Pot roast leg of lamb by Lemon Squeezy

Incredibly simple impressive centrepiece for a celebratory meal