This is a fantastic curry that I've tweaked over the years using a blend of aromatic spices. Fenugreek seeds can be found in specialty spice stores and are common in Middle Eastern curries and chutneys, but you can leave them out of this recipe. —Janis Kracht, Windsor, New York
My mom taught me to cook, and I love creating new recipes. I developed this casserole on a cold and snowy afternoon many years ago. Tangy lemon and herbs are complemented by the subtle sweetness of cinnamon. —Carol Stevens, Basye, Virginia
This satisfying stew from Lois Glezer of Standish, Maine is chock-full of potatoes, turnips, carrots and lamb. Served with Irish soda bread, it makes a hearty St. Patrick's Day meal. —Lois Gelzer, Standish, Maine
Ruth likes to serve this streamlined supper at family functions.
"My parents raised sheep for more than 30 years, so I have several lamb recipes," she shares. "Not only are these chops tender, but they cook quickly."
While the lamb broils, Ruth sautes red pepper and zucchini to accompany it. "People always comment on this great combination," she assures.
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
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.
Whenever I prepare brown rice, I fix a big batch so I have extra to make this quick dish during the week," explains Michelle Armistead of Marlboro, New Jersey. Tender lamb is tossed with summer squash, tomatoes and mushrooms.