Grilled Curried Lamb Breast
by Chef Matthew Jennings, La Laiterie
Lamb with Gorgonzola Fondue
by Chef Barbara Lynch, No.9 Park
Cabernet-Braised Lamb Shoulder
by Boston’s Lambassador, Chef Michael Scelfo, Russell House Tavern
Grilled Rosemary Lamb Skewers with Garlic Yogurt
by Chef Jody Adams, Rialto
BBQ Grilled and Braised Lamb Shanks
by Chef Peter Davis, Henrietta’s Table
Mustard and Spice Crusted Rack of Lamb
by Chef Tony Maws, Craigie on Main
Lamb Tacos with Chile-Tzatziki
by Chef Ming Tsai, Blue Ginger