Hoisin Barbeque lamb chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hoisin Barbeque lamb chops

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

Tagliata roasted lamp loin with mix rucola

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

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…