Trio of American Lamb with Lamb Rack, Liver, and Sweetbreads
Edward Leonard, Vice President/Corporate Chef at Le Cordon Bleu Schools in North America, created this flavorful, elegant dish that utilizes fresh herbs and fresh vegetables to highlight three types of American lamb meat. Ask your butcher to pre-order lamb liver and sweetbreads if necessary.
Seared American Lamb Chops with Goat Cheese Soufflé
Renowned American Chef Tim Love, of the Lonesome Dove Bistro in Fort Worth, Texas, shared this spice-rubbed lamb recipe that is served with a light and flavorful goat cheese soufflé.
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Royal Spice Crusted American Lamb Chops with Ginger Jus
Chef Ernie Quinones
University of Massachusetts Club
Roasted American Rack of Lamb with Fingerling Potatoes and Asparagus in Mint Sauce
Executive Chef Paula DaSilva of 1500° at Eden Roc in Miami, Florida, created this simple yet elegant lamb rack dish bursting with fresh herbs that’s perfect for dinner any time of year.
Roasted Rack of American Lamb and Watercress Salad
Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)
Red Wine Poached Rack of Lamb
Executive Chef Daniel J. Scannell, CMC, of the Carnegie Abbey Club in Portsmouth, Rhode Island, created this inventive red wine and herb poached lamb recipe. Chef Scannell serves the lamb on a bed of pickled red onions with red wine foam along with spinach and cheese soufflé.
Tuscan-Style Rack of Lamb
The bright flavors of Italy—parsley, anchovy, and lemon juice--shine through in this Tuscan-style rack of lamb.
Pacific Rim Lamb Rib Chop Stir-Fry
East meets West in this inventive stir-fry, which combines Asian flavors of hoisin, soy sauce, and ginger with fresh vegetables and tasty lamb rib chops.