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"Very pleasing rich taste, wonderful over mashed or boiled potatoes, hope you enjoy them as much as we did. (entry for RSC spring contest - Main course)"

Ingredients: coriander, fresh ground pepper...

"Something we often make to cook outside on the barbeque. I love to use the frenched loin chops, expensive little mouthfuls, but soooo good."

Ingredients: fresh ground black pepper, dried oregano...

"Meltingly tender lamb on a bed of onions, potatoes and garlic with preserved lemons and greek seasoning. Not a pretty dish but really wonderful to come home to on a wet cold day, the smell is just divine. A crisp green salad, or greek, a big glass of red wine, cozy slippers - nothing else needed!! Please use floury potatoes not waxy and feel free to..."

Ingredients: preserved lemons, onions...

"The cream sauce can be serve with a raw or grilled vegetable platter. Great on a salad. The picture is a baby rack of lamb with these ingredients."

Ingredients: Chinese duck sauce, curry powder...

"Lamb, Worcestershire sauce, lemon juice and butter! From one of my cookbooks. Super simple since no marination. Just put the sauce, put the lemon juice and butter on each chop and bake."

Ingredients: lemon juice, Worcestershire sauce...

"Traditionally made from lamb, but can be made with pork, beef, poultry or sturgeon. The only important thing is that the meat should be fresh and not frozen, and you have to marinate longer if you use chicken. Cook time includes time to marinate. Serve with fresh tomatoes, grilled vegetables, greens, onion, cheese and dry wine."

Ingredients: boneless lamb shoulder, lemon juice...

"Posted in reply to a request. Prep time includes 1 hour marinating time."

Ingredients: pepper, dried thyme...

"From Reform Judaism magazine, Spring 2007. "Since leg of lamb is technically not kosher (because the sciatic nerve runs through it), lamb shanks are the meat of choice when you want a flavorful lamb dish on your seder table. Slowly braising the shanks in an aromatic liquid flavored with kosher wine yields a moist, tender, fall-off-the-bone delicacy"...."

Ingredients: oranges, zest of, merlot...

"To me this like a meal in Greece. It's homey and exotic at the same time and something special. The mint yogurt is a personal option. This is a make ahead dish (up to two days)and the best side is couscous."

Ingredients: fresh ginger, fresh mint...

"I found this recipe in a magazine. Although I make very similar dishes, I've never used the vine-leaves. The magazine blurb said they help to tenderise the meat and give a lemony tang to it. Funny, as you have already cooked the meat to tender and added lemon juice before the vine leaves are added. Still it looks interesting!"

Ingredients: cinnamon, pepper, ground cumin...

"I wish I could take credit for this lovely lemon flavoured lamb. I found this recipe in an Australian Women's Weekly Cook Book. The cooking time may be less depending on how rare you like your lamb. I often serve this with Greek Feta Salad and crusty bread."

Ingredients: fresh lemon rind, dried rosemary leaves...

"Most recipes I've found online from Mr. Price have been from his best-known cookbook, "A Treasury of Great Recipes." This one, however, is based on one from the rare British paperback cookbook, "Cooking Price-Wise," which was a companion to a cooking show in the early 1970s of the same name, hosted by Vincent Price."

Ingredients: curry powder, desiccated coconut...

"Very tasty. I like the combo of orange and maple syrup."

Ingredients: pepper, Dijon mustard...

"From a booklet put out by Country Meadow Austral-American Brand Premium Lamb."

Ingredients: dried basil, dried cranberries...