• 6 tablespoons reduced-sodium soy sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons vegetable oil
• 1 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons chopped rosemary
• 4 teaspoons chopped thyme
• 4 teaspoons chopped sage
• 16 double lamb chops (rib or loin), frenched
• 1¾ cup cannellini beans, drained, juices reserved
• 1 tablespoon demi-glace concentrate
• 1 teaspoons lemon zest
• salt and pepper to taste

Broiled Lamb Chops with White Bean and Rosemary Ragout

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• 1 6- to 8-pound leg of lamb
• 1 tablespoon finely minced fresh rosemary
• 1 tablespoon crushed garlic
•  salt and pepper to taste
• 1 cup dry white wine
• 2 cups beef stock
• 1 tablespoon tomato paste
• 1 14-ounce can whole stewed tomatoes
• 4 bay leaves
• 1 sprig rosemary
• 12 large cloves garlic, lightly crushed and quartered
• 1½ pounds yellow onions, peeled and quartered
• 1 pound carrots, peeled, cut into 3-inch pieces, and quartered
• 1 pound waxy potatoes, quartered

Braised Leg of Lamb

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• 6 large lamb, pork, or veal shanks
• 2 tablespoons olive oil, plus 1 tablespoon if necessary
• Salt and freshly ground black pepper
• 1 large onion, chopped
• 3 large carrots, cut into medium chunks
• 3 celery stalks, cut into medium chunks
• 3 large garlic cloves, minced
• 1 tablespoon herbes de Provence or Italian seasoning
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup dry red wine
• 1 can (14.5 ounces) crushed tomatoes
• 3 cans (about 16 ounces each) cannellini or other white beans, drained

Slow-Braised Lamb Shanks

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For the stew

• about 4 pounds bone-in, filleted and boned - you need to end up with a little over 2 pounds of pure meat
• 1½ pounds floury potatoes, such as russet
• 1½ waxy potatoes, such as Yukon Gold
• 2 pounds carrots
• 2 onions
• 1/2 teaspoons fresh thyme leaves
• chopped fresh chives and parsley, to garnish

For the stock

• bones from the lamb
• 1 large carrot, quartered
• 1 onion, quartered
• 1/2 celery stick, quartered
• 1 bay leaf
• 2 large sprigs of thyme
• a generous sprig of parsley
• 6 black peppercorns, lightly crushed

Irish Lamb Stew

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• 1 boneless leg of lamb
• salt & pepper to taste
• 1/4 cup ground coriander
• 4 cups white wine
• 1 orange, zested and juiced
• 1 lime, zested and juiced
• 4 cloves garlic
• 5 ancho chiles
• 1/2 cup tomato paste
• 2 corn tortillas
• Cooking oil, as needed
• 2 cups black beans, cooked
• 2 tablespoons chopped garlic, in all
• 1 tablespoon chopped shallot
• 1/2 red onion, diced
• 1  Roma Tomato, seeded, diced
• 1 jalapeño, minced
• 1 tablespoon chopped fresh cilantro
• 1/2 avocado, peeled
• 1 cup lettuce, shredded

Citrus and Ancho Braised Lamb Tostados

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For the lamb stuffing:

• ​2 pounds lamb shoulder or shanks
• salt
• ​freshly ground black pepper
• ​1 teaspoon dried thyme
• ​1 teaspoon crushed red pepper flakes
• ​2 tablespoons extra-virgin olive oil
• 1 onion, diced
• ​3 cloves garlic, sliced
• ​2 tomatoes, peeled and diced, or 1 cup canned diced tomatoes
• ​1 sprig fresh rosemary
• 2 cups Basic Chicken Stock

​For the Leg of Lamb

• ​1 5-pound deboned and butterflied leg of lamb
• salt
• ​freshly ground black pepper
• ​4 cloves garlic, sliced
• ​2 branches fresh rosemary, divided into small sprigs

Chef John Besh's Whole Roast Gulf Coast Lamb

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• 2 racks of lamb (each about 1½ pounds)
• Kosher salt and freshly ground pepper, to taste
• 8 tablespoons vegetable oil, in all
• 1 cup panko breadcrumbs
• 2 teaspoons minced garlic
• 1 tablespoon minced fresh parsley
• 1/3 cup Dijon mustard

Chef’s note: People assume rack of lamb — a row of connected rib chops — is complicated to cook at home because they see it so often on restaurant menus. It’s not.

It’s as simple as searing it, roasting it at high heat, and covering it with seasoned breadcrumbs.

Perfect Holiday recipe, your guests will be impressed.

Rack of Lamb with Dijon Mustard