American Lamb Loin Marinated in Guinness® and Clover Honey Chef/Owner Jennifer Jasinski, Rioja Restaurant, Denver, CO

American Lamb Loin with Cilantro, Ginger and Tomato Salsa

American Lamb Loin with Eggplant-Orange Puree Chef Geoffrey Zakarian, Town and Country, New York, New York

Chili Rubbed American Lamb with a Bean Medley Ragout Chef Sandy Garcia, Bon Appetit Management (San Jose, California)

Grilled American Lamb Brochettes Mechoui Chef/Owner Heidi Krahling, Insalata’s Restaurant, San Anselmo, California

Grilled American Lamb Loin and Goat Cheese Salad Chef Michael Symon, Lola and Lolita (Cleveland, Ohio)

Grilled Lamb Loin with Artichokes on Fresh Tomato Caper Sauce

Herbed Lamb Loin with Roasted Tomato and Eggplant

Lamb Loin and Chorizo with Oven Roasted Shallot

Pomegranate Marinated American Lamb Skewers with Persimmon Chutney Chef/Owner Heidi Krahling, Insalata Restaurant, San Anselmo, California

Rocky Mountain Loin Chops

Rosemary Grilled Lamb Loin Chops with Cranberry and Peppered Apple Relish Chef Brooke Vosika, Four Seasons Hotel Boston (Boston, Massachusetts)

Scotch Lamb Loins with Pilaf

American Lamb Cutlets Milanese Style

American Lamb Nicoise Salad Executive Chef Edward Leonard, CMC, AAC, Westchester Country Club, Rye, New York

American Lamb Pizza

Bruschetta with Grilled American Lamb Tenderloin Chef Joachim Buchner, CMC

Chicken Fried American Lamb Cutlets Executive Chef Daniel J. Scannell, CMC, Carnegie Abbey Club, Portsmouth, Rhode Island

Lamb Brochettes California Style

LLT Club Sandwich Executive Chef Edward Leonard, CMC, AAC, Westchester Country Club, Rye, New York

Marinated American Lamb Tenderloin Chef Edward Leonard, CMC, AAC, Westchester Country Club (Rye, New York)

Parmesan Crusted American Lamb Loin Executive Chef Edward Leonard, CMC, AAC, Westchester Country Club, Rye, New York

Marinated American Lamb Tenderloin and Blood Orange Salad Chef Edward Leonard, Westchester Country Club, Rye, New York