"This is a great old family recipe that shows my Armenian heritage," writes Ruth Hartunian Alumbaugh, Willimantic, Connecticut. The tender, slightly sweet lamb is complemented perfectly by the savory bulgur pilaf. —Ruth Hartunian Alumbaugh, Willimantic, Connecticut
Looking for something fast but impressive to serve company on a busy weeknight? “These lamb chops make a really nice, last-minute meal for guests,“ notes Candy McMenamin in Lexington, South Carolina. “I pick up the ingredients on the way home from work and usually finish off the menu with a green salad and new potatoes.“
Roast lamb is a treat for our family at Easter Time and on other special occasions. Before putting the meat in the oven, I rub on a mixture of garlic, rosemary, salt and pepper, which enhances the flavor.
This recipe has been on the menu for decades. I started working for Bernard Schreiner as a busboy 29 years ago, and baked lamb shanks were a favorite then, too. The recipe was passed down from his mother. We feature comfort foods made from scratch.—Dale Grantman, Des Moines, Iowa
These tender sandwiches will surely become the talk of any get-together. Helen Hassler of Denver, Pennsylvania hollows out sourdough baguettes before filling them with cucumber, cheese and marinated lamb and artichokes. Simply delicious, the mouthwatering bites are perfect for a spring brunch.
Need an easy dinner fix for two tonight? Try this! "My mom just loved a good lamb chop, and this easy recipe was her favorite way to have them. I've also grilled these chops with great results." Kim Mundy - Visalia, CA
"This recipe is so easy and quick to prepare," notes Lorene Whittingham of Denver, Colorado. "We have lamb often on Saturday nights for dinner along with double-baked potatoes, tossed salad and a vegetable."