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On the lamb — 16 recipes for spring

Daniel Neman, St. Louis Post-Dispatch on

Published in Entertaining

Spring is a time of hope, of renewal. And if you like to cook — or eat — it is also a time for lamb.

With Easter on the horizon, many cooks are thinking in terms of lamb, traditionally prepared, roasted in the oven.

And that is great. That is amazing. That is stellar.

But lamb is versatile, and there are so many other ways to cook it. It tastes wonderful no matter which way you choose.

Maybe it's best to stick with the traditional roast for Easter. But for the rest of the spring, we present 16 of the very best ways we know how to prepare lamb.

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LAMB SHANKS ON CANNELLINI BEANS

Yield: 6 servings

6 (3/4-pound) lamb shanks

1/2 teaspoon salt

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