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  • Barbecued Leg of Lamb Recipe(07:27)
  • In this episode of our BBQ cookery series 'Fire Up the Grill,' chef Rich Harris shows you how to barbecue a butterflied leg of lamb.
  • Date: August 11, 2013
  • Source: Videojug Food
  • Grilled Spring Lamb Recipe(09:06)
  • River Café chef Alex Tidey grills fresh spring lamb and new season garlic in the River Café kitchen - with wine pairing.
  • Date: June 12, 2014
  • Source: River Café
  • Mole and Braised Lamb Recipe(03:48)
  • Big Star Chef Cary Taylor demonstrates how to make mole and braised lamb.
  • Date: January 15, 2014
  • Source: WGN
  • New Zealand Lamb Recipe(04:42)
  • Learn to make lamb fajitas with chillied peppers, caramelised onion and tomato, avocado sour cream and Cheddar from acclaimed chef Peter Gordon.
  • Date: March 20, 2013
  • Source: Kitchen Daily
  • Traditional Haroseth-Braised Lamb Shanks R...(07:42)
  • Martha Stewart chats with financial guru Jim Cramer, author James Wong, and chef Tony Maws, then Tony joins Martha in the kitchen and they prep and pl...
  • Date: April 03, 2014
  • Source: Martha Stewart
  • Orzo and Lamb Recipe(05:53)
  • This recipe is a great way to use up any left over lamb you may have from a BBQ or Sunday roast. Food writer Rosie Birkett shares her great recipe, co...
  • Date: May 19, 2013
  • Source: Videojug Food
  • Yogurt-Marinated Lamb Chops Recipe(04:18)
  • Learn how to make yogurt-marinated lamb chops, the perfect dinner for that special occasion with that special someone.
  • Date: March 14, 2013
  • Source: RecipeCorner
  • Greek Lamb Burger Recipe(01:39)
  • Lamb burgers are so great! But you could sub beef, pork, or chicken
  • Date: September 08, 2013
  • Source: Le Gourmet TV
  • Easy Grilled Lamb Lollypops Recipe(01:50)
  • Make Memorial Day, Father's Day or any outdoor party menu special with grilled lamb lollypops. Neatly trimmed double lamb chops are marinated in a sa...
  • Date: May 16, 2013
  • Source: PGOA_Studios
  • Cumin Lamb Stir-Fry Recipe(03:07)
  • Melissa Clark makes a restaurant-worthy stir-fry using toasted cumin and Sichuan peppercorns for bigger, spicier flavors. By: Jenny Woodward
  • Date: March 21, 2014
  • Source: The New York Times

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