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"Burned Fingers" Lamb Chops: Lamb Chops "Scottadita"

(Molto Mario, Episode: Trastevere, Season: 7)

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30 Minute Shepherd’s Pie

(30 Minute Meals, Episode: Soul Soothers, Season: 2)

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Abbacchio Alla Romana: Baby Lamb, Roman-Style

(Molto Mario, Episode: Sunday In Piazza Navona, Season: 7)

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Abruzzese Lamb and Red Pepper Ragù with Penne

(Cooking Light, October, 2002)

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Aegean Lamb with Orzo

(Cooking Light, November, 1998)

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Agnolotti

(Molto Mario, Episode: Agnolotti, Season: 3)

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Anchovy And Rosemary Roasted Lamb

(Gourmet, April, 2005)

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Apricot and Lamb Tagine

(Cooking Light, March, 2006)

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Apricot Lamb Chops

(Cooking Light, June, 2005)

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Aromatic Braised Lamb with Prunes and Pine Nuts

(Food & Wine, October, 2007)

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Aromatic Lamb Meatballs

(Nigella Feasts, Episode: Exotic Evening, Season: 1)

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Aromatic Lamb Shank Stew

(Nigella Bites, Episode: Suppertime Favorites, Season: 1)

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Artichoke and Lamb Stew

(Saveur, March, 1997)

This flavorful stew intricately melds rich meat, delicate artichoke hearts, and Middle Eastern spices.
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Asian Lamb Chops

(Bbq With Bobby Flay, Episode: Hooked On Ques, Season: 4)

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Assorted Grilled Kebabs

(Washington Post, May, 2009)

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Aunt Polly’s Lamb Shanks

(Saveur, March, 1999)

Tender, fall-off-the-bone lamb, slow-roasted vegtables, and a sprinkling of mint combine in a dish that easily serves as a meal.
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Australian Lamb Loin Chops With A Macadamia Nut Crust

(Monterey County Herald, February, 2009)

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Autumn Lamb and Vegetable Stew

(Food & Wine, October, 2002)

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Baby Lamb Chops With Artichoke And Tarragon Dip

(30 Minute Meals, Episode: Engagement Cocktail Party, Season: 6)

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Baby Lamb Chops With Madeira Sauce

(Sara’s Secrets, Episode: B.Casual, Season: 8)

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Baby Lamb Chops With Parsley And Mint Pesto Dipping Sauce

(30 Minute Meals, Episode: Holiday Party Bites, Season: 4)

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Baked Eggplant and Lamb

(Sunset, March, 2002)

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Baked Kibbeh

(Cooking Light, October, 2000)

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Baked Turkish-Style Eggplant Stuffed With Ground Lamb (Part I)

(Washington Post, August, 2007)

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Baked Turkish-Style Eggplant Stuffed With Ground Lamb (Part Ii)

(Washington Post, August, 2007)

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