• Lamb Glossary: Cuts, Terms
  & Definitions
  January 2008
  
  

Luncheon Recipes

• Grilled Lamb & Asparagus Salad With
  Thai Chili Sauce
  April 2010
• Lamb Niçoise Salad
  April 2008
• Lamb Panini Sandwich With Fresh
  Beet Relish
  April 2008
• Sliced Leg Of Lamb On
  Cucumber & Watercress Salad
  April 2008

Dinner Recipes

• Caramelized Lamb Chops &
  Porcini-Crusted Lamb Chops
  January 2008
• Lamb Loin With Blood Orange Sauce
  & White Bean Purée
  January 2008
• Lamb Loin Chops With Tomato &
  Mozzarella Salad
  August 2008
• Lamb Loin Chops With Zucchini,
  Walnut & Caper Couscous
  January 2008
• Maple-Glazed Leg Of Lamb Recipe With
  Squash Purée & Cranberry-Pear
  Chutney
  January 2008
• Moroccan Spiced Lamb Chops With
  Seasoned Fries
  November 2009
• Moroccan-Style Lamb Kabobs
  April 2008
• Porcini-Crusted Lamb Chops With
  Minted Fresh Pea Salad
  April 2008
• Rack Of Lamb With Quinoa Hazlenut
  Crust & Mint Pesto
  January 2009
• Rosemary Rack of Lamb With Berry
  Jam
  August 2008
• Seared Lamb Chops With Mint
  Vinagrette & Warm Asparagus Salad
  April 2010

• Fiveleaf Gourmet Entrées:
  Charlie Trotter’s Lamb Top
  Sirloin (Top Pick)
  April 2008

Nibble Tip

Lamb is more than a special-occasion dish. Use it more often in your everyday meal planning. In addition to classic chops and roasts, use it in brown sauces to top pasta and rice, and in first-course salads, like the lamb, watercress and cucumber salad shown here, served with a classic vinaigrette. It can be a main course for lunch or a first course for dinner.

Photo courtesy of Meat and Livestock Australia.