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.