Lamb Cuts. Not as many as pork and beef, so easy to remember.
Lamb Loin Chops in Sheep Dip. A simple marinade for juicy, flavorful, succulent lamb chops. Try it and you may never eat beef again. You can use the same method for lamb lollipops cut from the rack of lamb.
Rack Of Lamb Lollipops. Start saving for this expensive but unmatched cut.
Whole Leg Of Lamb. A feast for the king and the whole court. So much better outdoors with a nice crispy sear.
Kentucky Style Smoked Lamb Shoulder With Black Sauce. Western Kentucky is famous for smoked lamb and mutton shoulder. Moonlite Bar-B-Q Inn, the most famous restaurant, has a special sauce and baste that I have come close to duplicating.
Binghamton Spiedies. Better than shish kebabs, spiedies are popular backyard and tailgate food in Upstate New York, and for the life of me, I cannot understand why they have not spread beyond. They make killer sandwiches.
Moroccan Lamb Mechoui. In Morocco, Mechoui means "roasted on an open fire." Lamb is the most common animal used for mechoui, although the term can be used for other animals and even vegetables. This meat is marinated overnight in charmoula, a typical North African sauce and marinade. It is then sprinkled with ras el hanout, a dry spice mix also common to the region, grilled, and served with harissa, a classic hot pepper paste. This exotic dish is highly flavorful.
Mary's Little Lamburgers. OK, my bias must come out: If cooked properly I like lamb better than beef. Now I know a lot of you are questioning my sanity, but that's probably because you've never had good lamb cooked properly. It seems lamb is like liver or anchovies. Some people just hate them and it's usually because of a traumatic childhood experience. These burgers are packed with flavor and incredibly simple.
...more to come (to be notified when new recipes and other articles are published, be sure to subscribe to our free, spam free, email newsletter "Smoke Signals").