Festive Rack of American Lamb with Dried Cherry Chipotle Chutney and Gorgonzola Cheese Sauce with Grilled Polenta Stars Chef Becky McKinley, Dining by Design, Amarillo, Texas

Grilled Double American Lamb Rib Chops with Tomato-Bread Pudding Chef Geoffrey Zakrian, Town and Country (New York, New York)

Grilled Rack of Lamb, Summer Salad, Basil and Charred Tomato Vinaigrette Chef Jim Botsacos, Molyvos, New York, New York

Lemon Honey Rack of Lamb

Royal Spice Crusted American Lamb Chops with Ginger Jus Chef Ernie Quinones, University of Massachusetts Club, Boston, Massachusetts

Sweet Chili, Orange and Passion Fruit American Rack of Lamb with Black Bean Pineapple Salsa Michael Blum, Michael’s Kitchen (Hollywood, Florida)

Trilogy of American Lamb Featuring Lamb Tender, Lamb Liver and Lamb Sweetbreads Chef Edward Leonard, CMC, AAC, Westchester Country Club (Rye, New York)

American Rack of Lamb with Almond Mint Pesto

American Rack of Lamb with Pistachio Crust

Festive Rack of American Lamb with Dried Cherry Chipotle Chutney and Gorgonzola Cheese Sauce with Grilled Polenta Stars Chef Becky McKinley, Dining by Design, Amarillo, Texas

Red Wine Poached Rack of Lamb Executive Chef Daniel J. Scannell, CMC, Carnegie Abbey Club, Portsmouth, Rhode Island

The Italian Bakers Lamb Rib Chops Chef Brad Barnes, CMC

Trio of American Lamb Featuring Lamb Rack, Liver and Sweetbreads Executive Chef Edward Leonard, CMC, AAC, Westchester Country Club, Rye, New York