Braised Lamb Shank Kaldereta
By Executive Chef Gordon Landy, Peninsula Manila, Phillippines

Cumin Crusted Lamb Loin with Coriander Basmati Rice
By Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA

Grilled Lamb Chops with Rosemary Pepper
Cedar Rock Gourmet Peppers Recipe

Honey Mustard Rack of Lamb
By Chef Judith Gilbert of Cardrona Hotel & Restaurant, Wanaka, New Zealand

Lamb Saddle Dusted with Spices, Cucumber Mint Relish
By Executive Chef Jean George Vongerichten, Jo Jo and Vong, Manhattan, NY

Mint Coriander Cured Loin of Lamb with Frisse and Grilled Radicchio Salad
By Chef David Holben, Culpeppers, Dallas, TX

New Zealand Lamb Chops on a bed of Lentils with Vanilla Madeira Jus
By Executive Chef Jen Koide, Cinq Restaurant, Corte Madera. CA

Okonomi Infused Sonoma Lamb Chops with Root Vegetable Gratin
By Chef Toni Robertson, Sonoma Mission Inn & Spa, Sonoma CA

Roasted Lamb Sirloin with Lentils

Roasted Rack of Lamb With Artichoke Mousse and Baby Artichoke Sauté
By Executive Chef Heidi Krahling, Insalata Restaurant, San Anselmo, CA

Roasted Rack of Lamb with Chopped Pistachios, Snow Peas and Fresh Garlic, A Juice wih Flavoured Oil
By Chef Alain Chapel, Alain Chapel Hotel Restaurant, France

Rosemary Grilled Lamb Chops on Marinated Bean Salad with Cascabel Aioli
By Consultant, Author, Traveller Stephan Pyles, TX

Slow Braised Lamb Shanks
Adopted from California Home Cooking, © Michele Anna Jordan,
Harvard Common Press, 1997