Sure, lamb is a great centerpiece for your Passover or Easter dinner, but why save it for special occasions? Lamb deserves a spot on your table any night—in the form of smoky kebabs, tender meatballs, and juicy burgers.
Our best lamb recipes range from holiday roasts to weeknight-friendly stir-fries. There are endless ways to show off this versatile protein; just be sure to know which cut of lamb is best for your recipe. Lamb shanks, shoulder, and leg (bone-in or boneless) are best for braising or slow-cooking, whereas quick-cooking lamb chops can be seared, roasted, or grilled. Ground lamb is infinitely versatile: Use it to take lamb curry meatballs, quick pita lahmacun, or a saucy, Moroccan-inspired skillet dinner.
If you really want to impress, a whole rack of lamb makes an excellent holiday main. It’s surprisingly easy to prepare at home: Rub with herbs or spices, sear to render some of the fat, then roast until the thickest part of the lamb registers 125° (for medium-rare) on an instant-read thermometer. When shopping, look for a Frenched rack, which has a few inches of meat removed from the ends of the bones.
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