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Butcher’s Best

Lamb Shanks en Papillote with Leeks, Carrots, Rosemary, and Orange

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by Molly Stevens
from Fine Cooking #110, p. 62-67

You’re standing at the meat counter, trying to decide what to make for dinner. The lamb looks good, so you ask for some chops, or maybe a rack of lamb if you’re feeding a crowd. But wait—the butcher suggests trying something new instead. Say yes, and let him (or her) take you on an exploration of some of the other wonderful cuts that lamb has to offer.

Boneless lamb loin is decadent and tender and makes a delicious roast. Shanks, which come from the legs, are meaty and succulent. Shoulder chops are rich and pleasantly chewy—a great (and affordable) weeknight option. And lamb riblets are so finger-licking good that once you make them, you’ll be downright addicted.

Give these lesser-known cuts a try in the four outrageously tasty recipes here, and they’ll soon be in your regular dinner rotation. Because after all, the butcher knows best.

Lamb Shanks en Papillote with Leeks, Carrots, Rosemary, and Orange   Lamb Shoulder Chops with Smoky Red Pepper-Shallot Butter
Lamb Shanks en Papillote with Leeks, Carrots, Rosemary, and Orange   Lamb Shoulder Chops with Smoky Red Pepper-Shallot Butter
     
Vietnamese-Style Lamb Riblets with Sweet Soy Dipping Sauce   Roasted Lamb Loins with Mustard-Herb Crust
Vietnamese-Style Lamb Riblets with Sweet Soy Dipping Sauce   Roasted Lamb Loins with Mustard-Herb Crust

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  • ChristinaGIII | 03/16/2011

    The shanks bake for 2 1/2 hours but it is worth every minute. The prep before getting in the oven is really minimal, It tastes as if you had spent a lot of time preparing.... The final result is YUMMY! This will definitely served again out of my kitchen. Absolutely recommended.

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