Why Do You Love American Lamb? - 13 WTHR Indianapolis

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(NewsUSA/American Lamb) - How is your family loving lamb this holiday season?

Whether slow-cooked shanks for a family feast, minted lamb meatballs for a party buffet or a stunning roast to serve as the centerpiece for a holiday celebration, American lamb is a fresh and flavorful way to enjoy the holidays with loved ones.

We want to hear from "ewe." Tell the American Lamb Board how you're preparing lamb for your family this winter, and you could win the American Lamb Family Recipe Contest.

From now through December 14, fans of lamb are invited to

post their ewe-nique family recipes plus a quote about why they love American Lamb on the American Lamb Board's Facebook Page, www.facebook.com/AmericanLamb. Weekly winners, chosen at random, will receive a lamb cut of their choice for a family feast. A panel of lamb-lovin' chefs will review all entries and choose a grand-prize winner, who will receive a $500 gift certificate to a restaurant in their home town that serves American lamb. The winner will be announced on December 17 via Facebook and Twitter.

To get you started in the kitchen, our American Lamb family has a recipe ideal for sharing with your own flock:



Pecan-Crusted Rack of Lamb with Rosemary Balsamic Sauce

8 servings

Preparation time: 15 minutes

Cooking time: 30 minutes

2 American Lamb racks, frenched

2 tablespoons oil

1 teaspoon salt

3 tablespoons coarse grain mustard

2 cloves minced garlic

3/4 cup fresh bread crumbs

3/4 cup toasted and chopped pecans

4 tablespoons chopped fresh rosemary, divided

4 ounces semi-soft goat cheese, crumbled

1 cup balsamic vinegar

Rub lamb with oil and salt. Place in a roasting pan, fat side down. Roast at 425 degrees F for 8 minutes; turn and roast an additional 8 minutes. Remove from oven.

Combine mustard, garlic, bread crumbs, 2 tablespoons of the rosemary and cheese. Spread over lamb. Return to oven; cook 15 minutes, until crust is golden brown. Remove from oven; cover with foil to keep warm.

In saucepan, combine vinegar and remaining 2 tablespoons of rosemary; simmer for 6 to 8 minutes or until reduced to half.

Slice lamb into individual chops; drizzle sauce over chops. Serve with roasted butternut squash.

For more recipes and information, visit americanlamb.com.