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lamb, thanksgiving

Braised Lamb Shanks With Parsley-Mint Gremolata

(Cooking Light, November, 2008)

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Braised Leg of Lamb

(Saveur, November, 2010)

Braised Leg of Lamb
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Greek-Style Penne With Lamb, Parsnips, Tomatoes, And Cinnamon

(Bon Appétit, November, 2009)

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Rosemary Rack of Lamb with Balsamic-Raisin Reduction

(Cooking Light, November, 2007)

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High in fat, but to balance serve with low fat sides

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Seared Lamb Shoulder Chops with Mustard-Dill Pan Sauce

(Fine Cooking, October/November, 2010)

If you like, substitute pork chops or chicken breasts for the lamb; this sauce is equally delicious on both.
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