Serving burgers with Hollandaise is one of those ideas that borders on mad scientist territory. Kind of insane but pure genius. These Lamb Burgers from Zakary Pelaccio's Eat with Your Hands take it a step further, using super fatty lamb to make the patties and serving them up with a duck egg Hollandaise and charred scallions dressed with salt and vinegar on fat English muffins. More

Moussaka is a traditional Greek dish made with cooked potatoes, roasted eggplant, and a sauce of ground lamb, all covered in a rich, cheesy sauce that lies somewhere between a bechamel and a custard. It involves a few components, but each one has simple flavors that come together to make a more complex final product. More

The meat had a rich lamby flavor and a silky texture. The mustard crust gave it a noticeable heft, adding a slight bite and herbiness. I even had my lamb-adverse wife enjoying this one. It's definitely a winner recipe for Easter. More

In this recipe from the superb book Tender, Nigel Slater goes running with this idea, using not only cracked wheat to bulk out the meat, but also grated raw beets. I was skeptical but drawn to their incredible rich, red color. More

The arrival of Spring means some wonderful things, like new harvests of ramps, peas, and asparagus. But it also means a new batch of tender, fatty, wonderfully flavorful lamb. Here are five great spices for lamb on the grill. More

Why do people want their lamb chops to look like lollipops? As far I can see, a rack of lamb, consisting of the loin and part of the ribs, get "frenched" for aesthetic reasons only. Beauty aside, I would venture the claim that frenching a rack of lamb is neither an efficient nor a tasty use of your time or your butcher's time. Since we eat pork ribs and beef ribs, why not lamb? Why scrape away that part of the lamb's ribs, called by some the lamb breast, when those fatty, sinewy sections, with a layer of meat that's tender and flavorful, make for such good eating right off the bone? More

One of the many reasons rack of lamb is such a treat is that it is so simple to prepare. A few minutes putting a crust together and tossing some tomatoes and rosemary in a roasting pan, followed by a hot oven, and dinner can hit the table in less than an hour. Cherry tomatoes are not at their peak in January, but roasting them under the rack of lamb coats them in lamb juice and concentrates their flavor. More

All of your meat and butchery questions have been answered! How to bone out a bone-in ribeye, how to select brisket, how to prepare bone marrow, dry-aging at home, and more. More

We see an awful lot of menus and eat out a bunch of times a week. Now that we're halfway into 2011, we've started to spot a handful of food and drink trends. Lamb, homemade syrups and sodas, burger chains spreading, and more. Here are seven on our radar right now. What else have you noticed? More

When faced with the wall of choices available at Pioneer Square's Delicatus in Seattle, it's a rather daunting task picking out what to have for lunch, especially if you're a first-timer. So let me offer some assistance in weeding through the 25 different sandwiches by directing you to one of the best: the ShankLamb. It's lamb's pulled pork equivalent. More