For those who love fall-from-the-bone lamb, this recipe shared by Val Creutz of Southold, New York fills the bill. Burgundy wine adds a special touch to the sauce that's served alongside. —Mrs. F. W. Creutz, Southold, New York
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