Forever Braised Lamb Shank, Pan-Roasted Escarole with Poblano and Shalots, Golden Raisin Gremolata and Lamb Braising Reduction
Courtesy of chef Mark Kiffin, The Compound Restaurant, Santa Fe, New Mexico

Mexican Lamb Chops with Spicy Chili and Coriander
from uktv.co.uk

White Bean and Lamb Chili
from Real Simple

Citrus-Braised Lamb Shanks
Adapted from ''The River Cottage Meat Book,'' by Hugh Fearnley-Whittingstall. c/o The NY Times