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Apricot Glazed Lamb Chops With Pistachio and Sumac

(Bobby Flay’s Barbecue Addiction, Episode: Middle Eastern Supreme Barbecue, Season: 1)

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Braised Lamb Shanks With Ratatouille Sauce

(Mercury News, April, 2008)

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Broiled Cumin Lamb Chops with Curried Couscous

(Cooking Light, November, 2007)

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Greek Lamb Burgers

(Cooking Light, August, 2007)

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Greek-Style Leg of Lamb

(Food & Wine, June, 2010)

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Indian Lamb Stew

(Mercury News, September, 2008)

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Ingriyi (Sweet And Sour Meat And Eggplant)

(The Book of Jewish Food by Claudia Roden, 1997)

This recipe is adapted from The Book of Jewish Food by Claudia Roden (Knopf). See the recipe for tamarind liquid.
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Irish stew

(Mercury News, March, 2008)

Simple ingredients and slow cooking are the key to a succulent Irish stew. This recipe calls for thick-cut shoulder lamb chops, but any tender cuts could be substituted.
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Lamb & Eggplant Casserole with Custard Topping

(Kokkari by Erik Cosselmon, 2011)

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Lamb and Sweet Onion Pitas with Orange-Cucumber Salad

(Fine Cooking, February/March, 2011)

Ground lamb is often a bargain buy. Here, it’s put to delicious use in an all-in-one meal of stuffed pita sandwiches and a bright, citrusy salad.
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Lamburgers A La Grecque

(Mercury News, May, 2008)

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Rack Of Lamb With Swiss Chard

(Gourmet, March, 2008)

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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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Spicy Lamb Soup With Cinnamon, Orzo, Lemon And Dates

(Mercury News, April, 2008)

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