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nose-to-tail-eating-lamb

Nose-To-Tail: Lamb

With a heady, distinctive flavor and beef-like texture, the options for cooking lamb are no less than staggering. Here are some of our favorite lamb ideas.

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wine-country-dinner-ideas

3 Wine-Country Dinners

Take a culinary tour through some of the most famous wine producing countries and regions in the world. Wine serves as a thread that weaves through a meal, enhancing your dining experience.

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gratin-basics-and-tips

Gratin Basics

Although usually a supporting side dish, a fragrant, bubbling gratin will inevitably steal the show on the dinner table. Read more about gratins.

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easy-lamb-stir-fry-recipe

Lamb Tenderloin Stir-Fry

by D'Artagnan

No need for takeout! Our lamb tenderloin is the star of this quick-cooking stir-fry along with shiitake mushrooms, tender, crisp vegetables, and an umami-rich sauce.

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roast-boneless-leg-of-lamb-holiday-recipe

Slow-Roasted Boneless Leg of Lamb with Mint Gremolata

by D'Artagnan

This simply seasoned, butterflied leg of lamb is tasty and easy to prepare. The gremolata-style condiment is packed with fresh mint and citrus, lending bright, fresh flavor. Rolling and tying the roast allows for even cooking and makes carving a cinch. And this recipe can be easily adapted for indirect cooking on the grill.

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New moroccan-spiced-lamb-chops-recipe

Moroccan Spiced Lamb Chops with Harissa

by D'Artagnan

A flavorful spice rub and a generous drizzle of spicy harissa make these juicy lamb chops irresistible. We used a rack cut from our exclusive Salt Meadow whole lamb loin but any of our racks of lamb will cook beautifully using this method. Use a thermometer to gauge doneness as different racks vary in size.

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