Ewe Won! These Recipes Had the Best Chops in our Whole Lamb Giveaway

February is "Lamb Lover's Month," and we’re loving the winning entries in our lamb challenge. We asked chefs to share their best lamb recipes and picked five winners to receive a whole lamb from our partners at the American Lamb Board. Feeling adventurous? Go ahead, try these recipes at home.

February 10, 2015 ● 1 min read

Maple and Fig American Lamb Ribs with Goat Cheese and Walnut Dust
by chef Elise Wiggins
Panzano, Denver
Serves 5

Fresh goat cheese dusted with walnuts complements these roasted lamb ribs, which are rubbed with garlic, rosemary, cayenne and fennel pollen.

See the full recipe here.

Vintner Grill American Lamb Bolognese
By chef Michael Vitangeli
Vintner Grill, Las Vegas
Serves 8

Braised with port wine and heavy cream, this lamb bolognese is best served with pasta and topped with ricotta and freshly grated nutmeg.

See the full recipe here.

Balinese Lemongrass Satays
by chef Timothy Luym
Attic Restaurant and Frozen Kuhsterd, San Francisco Bay Area
Serves 3-4 for appetizers

Lemongrass replaces toothpicks for these grilled lamb skewer appetizers, which are seasoned with hot chilies, macadamia nuts and ginger.
See the full recipe here.

Gnocchi Ricci with American Lamb Ragu
by chef Jenn Louis
Lincoln and Sunshine Tavern, Portland
Serves 6

This traditional “curly” gnocchi from a region north of Rome provides the perfect vehicle for a hearty lamb ragu that’s infused with cured pork, garlic and red wine.

See the full recipe here.

American Lamb Meatball Skewers
By chef Mitch Prensky
Supper, Philadelphia
Serves 8 for appetizers

Orange juice and Baharat spice (fennel, cumin, smoked paprika, ginger, coriander, cardamom) are the secrets to these savory lamb meatballs.

See the full recipe here.