24 American lamb loin chops (4-5 oz. portions)
3 Tbsp. salt
1 1/2 Tbsp. pepper
3 Tbsp. garlic powder
1 1/2 Tbsp. Worcestershire
1 1/2 Tbsp. lemon juice

      Directions: Rub seasoning into chops and let sit for 1 hour (including Worcestershire and lemon juice). Broil or grill to desired doneness. Serve with oven-roasted potatoes, parslied new potatoes, wild rice, buttered egg noodles, rotini pasta Alfredo, vegetable medley, cauliflower polonaise, broccoli with cheddar cheese. Garnish with herbed Neufchatel cheese or Herbed Boursin cheese. Will serve 12.

24 American lamb Denver ribs, well trimmed
Vegetable oil
1/4 cup salt
1/4 cup your choice seasoning; e.g., lemon pepper
2 quarts stock
2 quarts your choice glaze; e.g., honey mustard

      Season ribs: rub with oil and then with salt and seasoning mixture. Braise ribs: place on a rack in a roasting pan. Add boiling stock and cover tightly with foil. Braise in 450-degree oven for 30 minutes. Remove ribs from liquid and reserve.
      Grill ribs until brown on both sides (about 10 minutes) before basting generously with sauce. Get a good caramelization of sauce on the ribs to insure the best taste. Serve one slab of Denver ribs with sides of slaw and French fries. Serves 10 to 15.

24 American lamb ribs (Denver-style), trimmed well
2 quarts broth, boiling
Spicy Barbecue Sauce:
2 1/2 cups tomato paste
2 1/2 cups cider vinegar
2 cups molasses
2 cups dark brown sugar, packed
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/3 cup dry mustard
3 Tbsp. salt
2 Tbsp. pepper
2 to 3 tsp. red pepper sauce

      Place ribs on rack in large roasting pan. Add in boiling broth and cover tightly with foil. Braise in oven at 450 degrees for 30 minutes. Remove ribs from roasting pan and broil or grill to perfection, while basting generously with sauce.
For Spicy Barbecue: Combine sauce ingredients and juice from roasting pan. Reduce down to proper consistency. Use for basting.
      Serve with coleslaw and chips. Serves 12-15.

24 American lamb top round, cut in half horizontally (5-oz. steaks)
3 Tbsp. salt
1 1/2 Tbsp. pepper
2 Tbsp. thyme, dry
1 Tbsp. dry rosemary, ground
1 1/2 Tbsp. garlic powder
1/4 cup Balsamic vinegar

      Directions: Rub seasoning into steaks and let sit for 1 hour (including Balsamic vinegar). Broil or grill to desired doneness. Slice thinly against the grain. Fan out meat over a bed of wild rice. Serve with a side of vegetables or a small Caesar salad. Serves 12 to 15.

6 pounds American lamb leg, well trimmed and cut into 1-inch cubes
1 1/2 cup vegetable oil
2 1/4 pounds onions, diced small
1/2 cup flour
3 quarts water or lamb broth
1/4 cup salt
1 Tbsp. pepper
2 1/2 pounds potatoes, diced medium
2 pounds turnips, diced medium
1 1/2 pounds carrots, cut into 1/2-inch slices
2 Tbsp. fresh parsley (chopped)

      In a large pot, add oil and sauté meat and onions together (over low heat--DO NOT BROWN). Add flour to make a roux and stir 3 minutes. Add water or broth. Bring to a boil (be sure to stir bottom of pan thoroughly, so it doesn't stick). Add salt and pepper. Reduce heat to simmer (for approximately 1 hour). Skim top of stew occasionally with a ladle.
      Add potatoes, turnips, and carrots. Continue to simmer for approximately 1/2 hour until meat and vegetables are tender. Adjust salt and pepper to taste, mix in chopped parsley and serve. Serves 12-15.
      Serve with homemade bread.

2 lbs American lamb leg
1 oz. garlic (fresh)
3 oz. vegetable oil
4 Tbsp. rosemary (fresh)
1 Tbsp. salt
1 tsp. pepper
2 tsp. mint jelly

      Remove the bone and trim lamb leg rubbed in garlic and salt and pepper and rosemary leaf, then tie with string. Brush lamb leg with oil and put in a roasting pan. Place in oven at 400 degrees. When lamb is finished roasting, remove the gravy or drippings and make gravy sauce with sherry wine. Serve on a hot plate three slices of lamb with fresh steam vegetable, with mint jelly on one wedge of pear on the side. Serves 4.