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"I got this out of a "Taste of Home" Christmas issue a few years back. The lady who submitted this was Jewish, and this was her entree for her Hanukkah meal. I'm not Jewish, but I love lamb, and this recipe is a winner! The sweetness of the citrus fruits and the the heat from the spices really stand out!"

Ingredients: cinnamon, ground cumin...

"My grandmother always makes it for Passover seder. I imagine it would work very well for Easter as well. She clipped the recipe out of some newspaper a decade ago or so.
You can used dried herbs if you use 1/3 the amounts of herbs, but it isn't as good."

Ingredients: fresh parsley, fresh rosemary...

"from gourmet magazine this recipe is perfect for a festive holiday meal. it tastes even better if you make it the day before. for advance prep omit the spinach and add before you are ready to serve"

Ingredients: pepper, cumin, lamb shoulder...

"I got this recipe from Cooking Pleasures magazine. I've never made lamb before this, and let me tell ya - I'm hooked. This recipe is so savory yet so easy to make! I serve this with roasted red potatoes (done with onion soup mix and dill) and my homeade Tzasiki Sauce (#291455)."

Ingredients: dried marjoram, extra virgin olive oil...

"A unique and exotic dish for the acquired taste of lamb . Not just any lamb only Imported lamb from NEW ZEALAND (because of the type of food the lamb eats) Australian lamb will do as well. It has a Kick so expect it. I Dont recommend you using American lamb as the flavor is not the same . Around Easter most stores get imported lamb from NZ (i buy..."

Ingredients: dried mint flakes, boneless leg of lamb...

"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...

"Bademjan means “eggplant” in Farsi (otherwise known as Persian, the language spoken Iran). This stew works fantastically with Persian rice (Polo) and is a dish which can be modified for vegetarians very easily. Such comfort food–everyone will enjoy this dish."

Ingredients: eggplants, lamb, lemons...

"The inspiration for this recipe comes from Richard Olney’s Simple French Food, where the shanks and garlic are cooked with nothing more than a bit of water. This one has dry white vermouth and a few bay leaves to give the braising liquid an herbaceous flavor that permeates the meat and intensifies the dish.

Lamb has a lot of fat, so..."

Ingredients: salt & freshly ground black pepper, dry white vermouth...

"This roasted lamb is easy to prepare and its succulent flavor means it needs no heavy sauces or condiments. Perfect for your Passover or Easter dinner table, with a simple arrangement of spring vegetables. Prep time does not include chilling time."

Ingredients: fresh coarse ground black pepper, dried mint...

"Wow - Epicurious!"

Ingredients: cinnamon, tomatoes with juice...

"Perfect for Tapas, and dinner parties or for a more substantial meal you can prepare cutlets or chops in the same way."

Ingredients: salt & freshly ground black pepper, English mustard...