Gyros are a classic Greek sandwich made with thinly sliced lamb and Greek pocket bread. Here we use American lamb to blend with all the savory Greek flavors, including a classic cucumber-yogurt sauce.
You don’t need wooden skewers to make a delicious kebab. Here, fresh rosemary “skewers” highlight the flavors of roasted lamb, micro greens, and Middle Eastern flavors in an easy salad. This is a delicious way to use up any leftover leg of lamb.
Substituting lamb for the traditional meat in a Southern gumbo is a twist on a classic dish.
This fresh herb “pesto” pops with the flavor of American lamb leg meat.
The classic grilled lamb recipe is given a modern twist with soy sauce, ginger, and chiles. Sautéed sugar snap peas and steamed brown rice are the perfect side dishes.
Recipe from Executive Chef Liam Spence, LOLA (Seattle, Washington
These flavor-packed lamb steaks will add a punch to your next barbeque.
This country-style soup, with tender lamb and cheesy tortellini, is something an Italian grandmother might make on a cold evening.