This Braised Lamb Shank With Parsnip Puree recipe is by Chef Steve Tevere. He suggests pairing this dish with a 2008 Cade Howell Mountain Cabernet Sauvignon. The lamb is simmered with vegetables and red wine then presented on a bed of parsnip puree and topped with gremolata and fleu de sel.
Sausages are served with a red pepper confit and sweet and sour mustard sauce.
Indian Spiced Lamb Chops are cooked with traditional Indian spices including ginger, black cardamom, coriander, cumin black peppercorns, cloves and nutmeg.
Leg of lamb is rolled and filled with a rub made with parsley, rosemary, garlic, capers and anchovy then roasted.