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Greek Orange Roast Lamb

Submitted by: Diana Moutsopoulos

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

A leg of lamb is coated with a seasoned mustard-orange juice mixture, then roasted with potatoes in this authentic Greek dish. The fresh orange juice takes this traditional dish to another level.

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Diced Lamb with Roasted Vegetables and Couscous

Submitted by: laughs and smiles

Home Town: Palma De Mallorca, Baleares, Spain

Living In: Dublin, County Dublin, Ireland

Tender boneless lamb, marinated in herbs with lime and chiles, and served over lime-infused couscous with roasted eggplant and peppers, is a surprisingly easy-to-make version of a traditional North African dish.

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Easter Leg of Lamb

Submitted by: Ginna Rodriguez

Living In: Baltimore, Maryland, USA

Leg of lamb is marinated overnight with tangy yogurt, then roasted with a fragrant and savory blend of lemon zest, rosemary, parsley, and garlic.

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Roasted Lamb Breast

Submitted by: Chef John

Living In: San Francisco, California, USA

A visit to the butcher will be rewarded with some slabs of this bony, fatty, but richly flavored meat.

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BBQ Roasted Rack of Lamb

Provided by: Heinzitup.com

Cooking rack of lamb can be intimidating for many people, but this elegant recipe is so easy to prepare it will soon become a staple in your entertaining repertoire.

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Herb Roasted Chicken and Vegetables

Provided by: Campbell's Kitchen

Chicken and vegetables roast together in a creamy gravy for a dish that's easy, hearty and delicious.

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Root Vegetables Baked in Pesto Sauce

Submitted by: ALLEYCAT26

Potatoes, yams, carrots and onion are smothered in a sauce of dill, parsley, basil and olive oil. A great new way to prepare your favorite vegetables.

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Aussie Barbequed Boneless Leg of Lamb

Submitted by: DWD1249

Home Town: Highspire, Pennsylvania, USA

Living In: Pambula, New South Wales, Australia

Cooked on a plate or grill, open or hooded barbeque, this lamb gives you one and a half to two hours to enjoy your favorite drink while basting.

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Fettuccine with Roasted Tomatoes, Vegetables and Sausage

Submitted by: The Kitchen at Johnsonville Sausage

This easy, light supper dish is made with fettuccine pasta, mild Italian sausage, and colorful plum tomatoes, zucchini, and sweet yellow peppers. Feta cheese adds a final savory touch.

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Nana's Leg of Lamb

Submitted by: MamaW

Home Town: Roslyn, New York, USA

Living In: Atlanta, Georgia, USA

My Nana owned several restaurants in the New York area in the mid-1900's and this was one of her favorites. We always serve it at Easter. When the lamb is done, you can make a gravy with the juices by adding flour and water and boiling until thickened.

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