There are so many cooking blogs. And, lucky for us, there are some fabulous lamb recipes. I've linked to a few of my favorites, arranged by cut.

Leg of Lamb

I came of age in the 1980s when the Silver Palate by Julee Rosso and Sheila Lukins reigned supreme. Their Boneless Leg of Lamb roasted in marinara puts a surprising twist on a traditional favorite. https://www.silverpalate.com/recipe/main-events/butterflied-leg-lamb

I am always in search of a fool-proof recipe for leg of lamb. The "Seven-Hour Leg of Lamb" from Bon Appetite might be it. Despite the name, I found that five hours was sufficient for Grand Teton Lamb's Partially Boned Leg. If you are looking for a change from roasted lamb, give this braised leg a try at your next celebratory dinner. https://www.bonappetit.com/recipe/seven-hour-leg-of-lamb

A friend who lived near Beijing introduced me to Xinjiang Cumin Lamb. I was excited to find this recipe online from Maggie Zhu and the Omnivore's Cookbook. It starts with a boneless leg that is cut into small pieces and stir fried. A variation skewers the marinated lamb and calls for a sprinkling of ground cumin while roasting over an open flame. https://omnivorescookbook.com/cumin-lamb

Lamb Shoulder

Martha Stewart's Braised Lamb Shoulder is a "good thing" in my estimation. This traditional recipe reminds me of Grandma Jeanne's braised lamb. As a bonus, if any remains, reheat it in olive oil on medium-high heat until crisp for an irresistible sandwich filling. https://www.marthastewart.com/343704/braised-lamb-shoulder

Lamb Ragu is comfort food at its best. I love this Tuscan recipe from Chef Michael Bonacini and GustoTV utilizing cubed lamb shoulder. Start with our boneless shoulder. This recipe was a hit with Aunt Susan's dinner group. https://gustotv.com/recipes/dinner/lamb-ragu-on-noodles-pici-al-ragu-di-agnello/

Lamb Sirloin

This Mongolian Lamb recipe from Recipe Tin Eats makes good use of a sirloin chops or a sirloin roast. The meat is removed from the bone, thinly sliced, and then tenderized with a marinade featuring Chinese Five Spice. Served over rice, of course. It was my good fortune to find this Chinese take-out style recipe. https://www.recipetineats.com/mongolian-lamb/

Ground Lamb

I've become a recent fan of Lamb Kofta, and this recipe from Once Upon a Chef is the best. My interest may trace back to the sourdough trend, which led to sourdough discard, which led to sourdough pita bread, and then a search for pita bread fillings. However it happened, I am glad to have discovered Jenn Segal and her delicious lamb recipes. https://www.onceuponachef.com/recipes/lamb-kofta.html

Lamb Stew Meat

When it comes to classic stews, Julia Child always delivers. Open a bottle of bright red wine and start making this comforting French Lamb Stew. Although the recipe calls for leg of lamb, it is delicious and more economical with our tender stew meat. Another tip: it tastes even better when reheated. https://juliachildsrecipes.com/stew/julia-childs-lamb-stew/

Zigni is an East African stew that braises lamb stew meat and caramelized onions with aromatic spices like fenugreek, cardamom, and chili powder. The recipe from Nicole Shroff at End of the Fork is a winner! https://www.endofthefork.com/zigni/

Lamb Shanks

The Lamb Birria Torta from Tastemade is a Mexican-Asian fusion sandwich worth the effort. Although the recipe calls for lamb shanks, you could substitute a neck or shoulder roast to heighten the lamb flavor. The torta is served alongside a ramen consommé for dipping and slurping. https://www.tastemade.com/recipes/lamb-birria-torta-with-avocado-pickled-chilis-ramen-consomme

Lamb Loin Chops

Toasted cumin pairs beautifully with lamb. These Grilled Lamb Chops with Cumin Yogurt from the Wall Street Journal make the most of that combination. https://www.wsj.com/recipes/grilled-lamb-chops-with-spring-herbs-and-cumin-yogurt-d17f8dd4

Rack of Lamb

Gordon Ramsay was a fan-of-lamb long before the "lamb sauce" meme. Follow his master course on Rack of Lamb for detailed instructions on this stunning showstopper. Unfortunately, Ramsay errs in using foreign lamb, but I can only assume that is because he didn't want to overwhelm us by calling for the best. 😊 Our lamb racks are larger than those in the recipe, so you should increase the roasting time from 4-5 minutes to 7-8 minutes. This is my family's go-to for Easter dinner. https://www.masterclass.com/articles/gordon-ramsays-recipe-for-the-perfect-rack-of-lamb