14 Reasons to Eat More Lamb-Boss, You'll Enjoy This.

i would eat every one of those in one sitting

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I don't need any reasons.

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Neither does Boss. He's a lambaholic.

Yes, please.

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Neither does Boss. He's a lambaholic

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Admittedly. Thats first step, right?

I love the little T-bone type lamb chops. So quick and easy to cook on the grill or cast iron. But leg of lamb is one of my go to protein when I am entertaining. I will cut one into cubes, marinate and make kebabs with peppers, mushrooms, onions, tomatoes and pineapple chunks. Always well received.

14 slides and no shank? Facepalm

Made this for Easter last year and was big success and very easy: Pistachio Crusted rack of Lamb

One rack of lamb(fat trimmed and frenched) sams racks are okay; they sell two racks per package(one rack per two,people is plenty, unless you are a really big eater, so one package serves four; we made 6 racks for 12).
Two/three tablespoons chopped fresh herbs (parsley, rosemary, lavendar... Your choice)
Slap yo momma or salt/pepper
Dijon mustard
1/2 cup of chopped pistachios (roasted, salted)
Tablespoon of melted butter
Tablespoon of olive oil
1/2 cup panko

Season rack front & back, generously with SYM, press herbs all over, especially on meaty side. Sear rack on both sides on high heat. (I get my black skillet and when it starts to smoke I spray a little Grilling Pam on pan and hold rack vertically for approx a minute to sear meat, then sear horizontally flaton both sides for a minute.)
Let seared rack cool. Cover meaty side of lamb completely with light coating of Dijohn mustard. Stir together oil, butter, panko crumbs, and nuts. Press into mustard until racks are crusted with mixture. At this point you can cover with foil and let sit for an hour or two; when ready to eat preheat oven to 400 degrees. We like pretty rare so bake for approx 22 minutes. 25 minutes for med rare. Use your meat thermometer if your unsure.

Slice rack in half, then half again for 4 ribs per person.

We served with grilled asparagus, risotto Milanese (will never spend that much for saffron again; not worth it) and a Luigi Bosca Malbec.

I was raised on lamb over beef and would choose it over beef at any opportunity. Nordic heritage ftw