Meat from a sheep that is less than 1 year old.
“Add a side of bread to this luscious concoction of lamb, vegetables and barley, and you'll have all a hungry body needs,“ notes Kelsey Hamilton, Highland Park, New Jersey. “I skim the fat to fit our lighter way of eating."
The combination of mashed parsnips and potatoes atop a flavorful mixture of cooked ground lamb and fresh herbs makes this dish extra special. —Tina Price, Deep Water, West Virginia
Rack of lamb isn't an entree you prepare everyday. So when you do, it needs to be outstanding. Our recipe specialists guarantee the citrus-garlic sauce served alongside roasted lamb will please your guests.—Taste of Home Test Kitchen