"Lamb Recipes" news and stories

Happy National Roast Leg of Lamb Day!

As exemplified by the spectacular rendition pictured at left, roast leg of lamb, when well-executed, creates a gloriously brown exterior with a succulent moist interior. When roasted with fresh herbs and wine for hours until cooked through, the meat takes on tremendous, unparalleled flavor. Recommends James Beard, "Serve with the pan juices and tiny buttered peas. Drink a very light red wine -- a Moulin-a-vent, young and fruity, would be extremely good."

For a sophisticated dish that can feed a family all at once, the roast is a fairly straightforward preparation, requiring namely a rub for flavoring and the addition of fat to maintain its juiciness. Check out our suggested list of recipes for inspiration:

• Roast Leg of Lamb with Beer and Rosemary (pictured at left)
• Roast Leg of Lamb with Mint Aioli
• Rosemary and Garlic Roast Leg of Lamb
• Greek-Style Roast Leg of Lamb
• Roast Leg of Lamb with Mint, Garlic and Lima Bean Purée
• Roast Leg of Lamb with Fennel Butter

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A few of the best links on the Web this week:

• Italy's asparagus season has begun!
• Looking to occupy some free time this weekend? Try snarky Food Writer Bingo.
• Two new food reality shows from the folks behind the Jersey Shore are looking for cast members.
• If you're planning to cook lamb for Easter, don't do it without reading this guide first.
• Ten years after Kitchen Confidential, chefs can no longer afford to be bad boys.

Just in time for Easter, New York magazine offers a breakdown of all the varieties of lamb, providing details on the difference between Colorado and Australian lamb, for example. The article also offers up a recipe for Rack of Lamb with a Shallot Puree Chili Crumbs Crust. If you want more lamb recipes, check out the comprehensive list at web site Recipe Hound.

Guide to Differences in Lamb

• Colorado: Fed a mixture of grass and grain; lambs are larger; richer, more fatty meat.
• Australia: Grass-fed; leaner flesh; sweet mild flavor.
• Appalachia (Jamison Farm): Grass-fed; sweet and succulent.
• Milk-fed: Raised on milk and grain; slaughtered very young; tender and sweet meat.
• New Zealand: Grass-fed; lean and pale-colored meat; stronger flavor than Australian lamb.

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