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"I know I said yesterday that I&amp;#039;d try to go vegetarian, but that&amp;#039;ll have to wait. A few nights ago, the American Lamb Board hosted a dinner celebrating the shepherds and farmers that make the most of this   meat. It was, quite simply, the best meal I&amp;#039;ve had in a while. Chef Matthew Accarrino&amp;#039;s braised meatballs over creamy polenta-amazing! According to the USDA, Americans eat less than a pound of lamb a year. Sad fact because it&amp;#039;s so delicious. Farmers across the country raise these animals without growth hormones and you don&amp;#039;t have to be an award-winning chef to make it taste great. You can do juicy meatballs and burgers and try these other 5 simple ways to prepare it: 1. Roast a rack: Cooking a full rack of lamb rib chops sounds fancy, but it&amp;#039;s actually really easy and the options for seasoning are endless. You can &amp;quot;french&amp;quot; the chops by scraping the bones clean, but I love gnawing on those super-flavorful crispy bits. 2. Braise the shanks: On cold days, braising these budget cuts of meat couldn&amp;#039;t be easier. The tasty, tender meat falls right off the bone. 3. Stew the shoulder: Cut this (lean!) meat into cubes and simmer with lots of vegetables until tender. 4. Grill a leg: This holiday dish is as tasty on the grill as it is in the oven. Semi-boneless cuts stay extra juicy and are easy to handle. 5. Sear a steak: Yes, there is such a thing as lamb steak. It&amp;#039;s generally a center-cut from the leg, but you can also sear shoulder or loin chops. They&amp;#039;re as great in a hot skillet as on the grill. If you want to see how we prepare lamb, come visit us in the test kitchen! www.goodhousekeeping.com/ghritour "^^<http://www.w3.org/2001/XMLSchema#string>
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