We've raised sheep for years, so lamb has been a staple entree in our house as well as a favorite to serve when company comes. We do our own butchering and can cut the meat any way, but we've found the rack yields a perfect amount of meat for just the two of us.
-Margery Bryan, Moses Lake, Washington
This colorful kabob wouldn't be the same without its delicious herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb pieces. This recipe was submitted by Janet Dingler from Cedartown, Georgia.
Meet the Cook: With our busy schedule, I cook lots of stews. This one - handed down to me by my mother-in-law - is nice because you can prepare it on the weekend and reheat it during the week. It's a great full-course meal...put out hard rolls and French bread, and you're set.
My husband and I have a son, 11.
-Jeanne Dahling, Elgin, Minnesota
Chops are without a doubt the cut of lamb we like best. I usually simmer them on low for hours in a slow cooker. The aroma is irresistible, and they come out so tender they practically melt in your mouth!
Orange Blossom Lamb is a special main dish that's easily assembled. After browning, the chops simmer in a flavorful sauce.
"Lamb tastes so good cooked this way, and it's really no fuss," Felicia says. "This recipe also works well with pork chops."
Jalapeno peppers are quite abundant in this area of the country, and there are numerous ranches here that raise lambs. People seem to be eating food that's a little hotter nowadays, so I think this recipe will appeal to them.
Patricia Crandall shares her lamb recipe that would be perfect for Easter or any other festive gathering. Writes Patricia, “I created this recipe from a combination of several others. It's the only lamb recipe my daughter would eat when she was young.” —Patricia Crandall, Inchelium, Washington