Butterfly the scampi, lay flat and butterly again. Stuff with the onion, pepper and asparagus. Roll the scampi around the vegetable filling and wrap ...

Sear lamb slices quickly in hot pan; flavor with garlic, salt and pepper. Refrigerate. Cut eggplant into lengthwise slice 1/4-in. thick. Combine ...

Combine all ingredients; shape into 4-oz. burgers. Refrigerate until chilled. Grill to desired ...

Brush lamb chops with olive oil; season. Grill to desired ...

Rub lamb loins with seasonings and olive oil. Sear on all sides over high heat; roast until medium rare. While lamb is cooking, lightly saute ...

TO SERVE Place sauteed spinach and shallots in center of plate. Arrange roasted peppers on plate; top with juliennne vegetables. Fan four lamb ...

Trim lamb loin; remove skin and sinew. Cut into 2 oz. medallions; place in glass dish. Add oil, garlic and peppercorns; marinate for 1 hour. Grill ...

Spray nonstick Dutch oven with nonstick cooking spray. Trim fat from lamb shoulder. Cut lamb into 3/4-inch pieces. Cook lamb in Dutch oven over ...

Spray 10-inch nonstick skillet with nonstick cooking spray. Trim fat from lamb chops. Squeeze juice from lemon onto lamb. Cook lamb in skillet over ...

Blanch leeks in boiling water; refresh. Cut in half lengthwise; trim green ends to form points. Lay in glass dish; brush with butter. Cover with ...