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| American Lamb Kebab Salad |
| American Lamb Salad |
| Butterflied Basil Leg of Lamb |
Grilled Lamb Pizza with Basil-Mint Pesto, Roasted Garlic, Olives and Arugula
Chef Jim Botsacos, Molyvos, New York, New York |
| Gyro with American Lamb and Yogurt Sauce |
| Hearty American Lamb and Barley Soup |
| Herbed Lamb Salad |
| Hungarian Lamb Paprikash |
| Irish Harvest Lamb Stew |
Juniper and Roasted Lamb with Button Mushrooms and Watercress
Chef Brooke Vosika, Four Seasons, Boston, Massachusetts |
| Lamb and Basil Pasta |
| Lamb and Celeriac Waldorf |
| Lamb and Shrimp Brochette with Honey Glaze |
| Lamb Pepper Kabobs |
| Lamb Scaloppini Marsala |
| Lamb with Pan Roasted Vegetables |
Lemon Grass Skewered Far East-Spiced Lamb with Sake-Lime Vinaigrette Tossed Udon Noodles and Earthen Mushroom Blend
Chef Mark M. DeNittis,Chef Instructor Johnson & Wales University Denver, President Rocky Mountain Trade Enterprise LLC |
| Marinated Lamb Salad |
| Mediterranean Lamb Sandwich |
| Mexican BBQ Tortilla Rolls |
| Minute American Lamb Minestrone |
| North African Lamb with Couscous |
| Open-Faced American Lamb Sandwich |
Pan Roasted Lamb Stuffed with Kefalotiri Cheese on Arugula Salad
Chef Pano Karatassos, Kyma Restaurant, Atlanta, Georgia |
Pastrami Style American Lamb Top Round with Warmed Sauerkraut, Dark and Light Rye and Emmental Cheese
Chef Mark M. DeNittis, Chef Instructor Johnson & Wales University Denver, President Rocky Mountain Trade Enterprise LLC |
| Pesto Stuffed Leg of Lamb |
| Roast Leg of Lamb with Toasted Pine Nuts and Basil Crumbs |
Roasted Leg of American Lamb with Marinated Tomatoes and Herb Bread Crumbs
Chef Jim Botsacos, Molyvos Restaurant, New York, New York |
| Saratoga Lamb Wellington |
| Savory Lamb Sirloin Slices with Caribbean Grape Dressing |
| Sliced Lamb Grill |
| Sliced Roast Leg of American Lamb |
Spiced Marinated American Lamb Top Round with Cashew and Mint Chutney
Chef Ernie Quinones, University of Massachusetts Club, Boston, Massachusetts |
Sugarcane Skewered American Lamb Churrasco and Napolito with Mango-Agave Nectar and Prickly Pear Tequila Sunrise
Chef Mark M. DeNittis, Chef Instructor, Johnson & Wales University Denver, President Rocky Mountain Trade Enterprise LLC |
| Tuscan Lamb Ragu |
| Warm Walnut Lamb Salad |
| Lamb Tacos with Mint Salad |
Lamb and Eggplant Curry
Chef Joachim Buchner, CMC |
Maple Clove Leg of American Lamb
Chef Brad Barnes, CMC |
Mediterranean Stuffed Leg of American Lamb
Chef Brad Barnes, CMC |
Roasted Leg of Lamb and Potato Onion Tart
Executive Chef Daniel J. Scannell, CMC, Carnegie Abbey Club, Portsmouth, Rhode Island |
| Turkish Lamb Pita Sandwiches |
| Family-Style Roast Leg of American Lamb |
| Hearty Shepher'ds Pie with American Lamb |