I'm a huge fan of leg of lamb, especially when its marinated and smoked to perfection as in this recipe from yours truly and sponsored by Omaha Steaks.
Read MoreGrilled Asian Lamb Ribs
The first time I experienced lamb ribs was at Memphis' famed Rendezvous restaurant and since then there has been no turning back. While not readily available at your local grocer, it's worth a call to a butcher to score a couple racks for use in this recipe from Chef Sharon Nahm of E&O in the San Francisco Bay area.
Read MoreLavendar Lamb Dry Rub
This is absolutely my favorite lamb dry rub recipe as the lavender pairs perfectly with chops or leg of lamb.
Read MoreGrilled Lamb Burger with Homemade Tzatziki Sauce
Ground lamb is the star of this Greek burger with homemade Tzatziki sauce recipe from yours truly and sponsored by Omaha Steaks!
Read MoreGrilled South African Lamb Sosaties
Travel to any part of the world and you are certain to find barbecue in some way, shape or form. Today we travel to South Africa with Chef Hugo Uys, an expert in braii (South Africa's version of barbecue) with his recipe for traditional lamb sosaties -- a kebob comprised of marinated lamb and apricots.
According to Uys, the sosaties are even better when paired with a smokey and fruity South African red wine such as the Brampton Old Vine Red ($14.99) which helps cut through the dense fat and release enhanced flavors.
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