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"A rack of lamb always means guests for dinner for me. An elegant presentation, but not a lot of work."

Ingredients: dry breadcrumbs, fresh chives...

"When selecting Lamb Racks (rib roast), allow at least 3 ribs per person. Racks are usually sold 6 to 8 ribs per roast. This recipe will have to be adjusted logically to accommodate more than two people. Serve with roasted root vegetables, rice pilaf or mashed garlic-potatoes. Suggested wines - Sauvignon-Shiraz or Sauvignon-Blanc (or both). For dessert,..."

Ingredients: Dijon mustard, dried basil leaves...

"Adapted from Delicious magazine. For Dave and I, we usually use 3 lamb racks with 4 cutlets on each and all the marinade and sauce (I don't halve it). Nice served with a sweet potato rosti or mash. Prep time includes 30 minutes marinating time."

Ingredients: sweet chili sauce, fresh mint...

"This delicious recipe is by British cook, Simon Hopkinson. You may think that anchovies are a strange ingredient to season a roast, but they do perform magic. Anchovies are the secret ingredient to Worcestershire Sauce, so the idea of using them as seasoning is not far-fetched at all (and think of Thai Fish Sauce!). Free your mind, and the rest..."

Ingredients: dry white wine, fresh rosemary...

"This is so good! Addictive too! Serve this sauce with grilled cubed lamb, Serian or hard Italian bread cubes,and your favorite hot peppers.Put all together on a fork,and dip in to this wonderful sauce!"

Ingredients: fresh lemon juice, garlic, oil...

"You'll get rave reviews when you serve this to your guests! To save more time, you can prepare the wine sauce up to a day in advance and refrigerate, just before serving heat on top of the stove. This recipe (2 racks of lamb) will serve 4 people, if you are serving more just purchase 4 racks of lamb, double the ingredients for the lamb and also..."

Ingredients: merlot, Dijon mustard...

"From Cooking Light."

Ingredients: cornstarch, dry red wine...

"A great holiday entree, or grilled in the summertime.
Pink, green or white peppercorns can be found in spice shops or bottled in some grocery store spice sections."

Ingredients: Dijon mustard, boneless leg of lamb...

"I have made this dish a few times and it is just wonderful. It is best prepared on a grill, and this is the way the instructions are given, but it can easily be prepared in the oven as well. The cut that I buy for this has the netting, but you can use butcher's twine if the netting is not available to keep the roast together while it cooks."

Ingredients: boneless leg of lamb, cabernet sauvignon wine...

"If you are not a lover of cinnamon and cloves, then I suggest not to make this recipe. I most always add in my lamb meatballs Kittencal's Greek Lamb and Feta Meatballs (Keftedakia) (if using the meatballs, omit the feta) in place of the lamb shoulder, just bake them slighty in the oven to brown and then add them in the stew. This is a wonderful lamb stew that has a good balance of flavors,..."

Ingredients: cinnamon, cloves, cumin...

Ingredients: lean ground lamb, eggs...

"This is awesome--great for Christmas dinner, or just to impress."

Ingredients: cream, dried apricots, eggs...

"I've only made this once and it was amazing!!! I found it on the cover of Bon Appetit in October of 2000. Really good hearty, homey meal for the cold months. Not too difficult to prepare either."

Ingredients: cinnamon sticks, fennel bulbs...

"Lamb is one of my favourite things to cook. One day I shopped at my usual organic butcher and there begging me to take it home was a butterflied (gigot) lamb leg. Of course I had to obey. My mind was all awhirl with ideas but none which appealed. I thought, "What does one do with a Butterflied Lamb Leg??? Stuff it of course"..... Next..."

Ingredients: boneless leg of lamb, dry white wine...