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Looking for a delectable dish perfect for warm weather? Try lamb! It's flavorful, filling, and fantastic on the grill. But how do you actually prepare and cook this seasonal favorite? We went to three culinary experts and got their recipes for this spring into summer fare!

Ingredients (makes 4 servings): 8 American lamb loin chops, 1/2 cup fresh rosemary picked, 1/2 cup chopped parsley, 8 garlic cloves, 6 anchovies, 2 tbsp. canola or olive oil, 1/2 Cup veal jus, 1 bulb fennel trimmed, cored and thinly sliced, &12 baby carrots.

Note :Veal Jus can be found in any specialty food store in a concentrated paste. It is usually in the section with all of the canned and boxed stocks.

Directions:
- Puree the rosemary, parsley, garlic, anchovies and oil in a food processor or blender until well combined. Marinade the lamb chops in the anchovy rub overnight in the refrigerator in an airtight container.
- Blanche baby carrots and fennel for 4-5 minutes and set aside. Pan sear the lamb chops to desired doneness approximately 4 minutes per side. In a separate pan, reheat the blanched baby carrots and fennel in a tablespoon of butter. Center two lamb chop on the plate with the vegetables arranged over and around the lamb and drizzle with veal jus.

Courtesy of Chef Amanda Frietag, The Harrison and The American Lamb Board.

Ingredients (makes 4 servings): 8-6 ounce loin chops, 1/4 cup olive oil/canola oil blend, course salt and cracked black pepper, 1 quart of cleaned and peeled tomatillos, 1 small red onion diced, 1 Serrano chile, 4 cloves of whole garlic, 1 lemon, juiced, 1/2 cup olive oil, kosher salt,  & crocked black pepper.

Directions for the Chops:
- Bring chops to room temperature before starting.
- Heat grill to at least 400 and no hotter than 800 degrees.
- Brush room temperature chops with olive oil and season liberally with salt and pepper.
- Place on the hottest part of the grill for 45 seconds to 1 minute and then quarter turn and cook another 45 seconds to one minute.
- Flip and cook for 45 seconds to 1 minute and quarter turn and cook again.                            
- Remove chops from grill and let rest for at least 10 minutes.
- Place back on the grill on the warm part of your grill and close lid or place on top rack and close lid.
- Remove chops from the grill when they are hot. This produces medium rare. If you prefer a more well done chop, just leave on the rack until desired doneness.

Directions for the Chutney:
- Split tomatillos, Serrano chili in half.
- Smash garlic cloves with the backside of a chef knife.
- Place tomatillos, onions, chili, and garlic on a sheet pan.
- Drizzle 1/4 cup olive oil over all the vegetables and season lightly with salt.
- Place pan under broiler on high for 8 to 10 minutes until vegetables have a nice char.
- Remove from oven and let cool.
- Loosely chop all of the vegetables.
- Heat a saute pan to medium high heat and add remaining olive oil.
- Add chopped vegetables and saute for about 3 minutes.
- Add lemon juice and then season with salt and pepper and serve.

Courtesy of Chef Tim Love and the American Lamb Board.

Ingredients (makes 8 servings): 2 American lamb racks (frenched,) salt and pepper to taste, 2 tablespoons fresh lemon juice,1 tbsp olive oil, 1 tbsp chopped fresh Italian parsley leaves, 1 tbsp chopped fresh cilantro leaves, and 1 tbsp grated fresh gingerroot.

Directions:
- Pat racks dry with a paper towel and season with salt and pepper; set aside.                          
- In small bowl, combine lemon juice, oil, parsley, cilantro and ginger. Brush on all sides of racks.
- Grill over coals covered with gray ash for 10 to 15 minutes per side or to desired degree of doneness. Remove from grill, cover and let stand for 10 minutes.
- Slice and serve.

Courtesy of the American Lamb Board.

Ingredients (makes 8 servings): 3 pounds American Lamb riblets, trimmed, 1-1/4 cups prepared barbecue sauce, 1/4 cup grape jelly, 2 tbps lime or lemon juice,1 tbsp packed brown sugar, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp black pepper.

Directions:
- Cut lamb riblets into 2-rib pieces. Place riblets in large pot; cover with water. Bring to a boil. Reduce heat; simmer, covered, for 20 minutes.
- Combine remaining ingredients in saucepan. Cook over medium heat until jelly is dissolved. Remove from heat.
- When riblets are done, remove from saucepan; discard water. Pat dry with paper towels to remove excess water.
- Grill ribs over medium-hot coals. Cook 4 inches over coals for 10 to 15 minutes, turning and basting frequently.

Courtesy of the American Lamb Board.

Ingredients for chops and souffle (makes 6 servings): 12 American Lamb double-cut rib chops, olive oil (as needed), 1 1/3 tbsp kosher salt, 2 tbsp cracked pepper, 1/2 cup (1 stick) plus 4 tbsp unsalted butter, 1 tbsp finely chopped shallots,1 tsp finely chopped garlic cloves,1 cup all-purpose flour, 1 cup whole milk, 12 ounces goat cheese, 6 eggs, Lonesome Dove Game Rub (recipe follows), 1/2 cup cornmeal, and 1/2 cup walnut halves.

Ingredients for Lonesome Dove Game Rub (makes 1 cup): 1/4 cup Guajillo chile powder, 1/4 cup kosher salt, 3 tbsp freshly ground pepper, 2 tbsp ground cumin, 1 tbsp finely chopped dried rosemary, 1 tbsp finely chopped dried thyme leaves,1 tbsp garlic powder, 1 tbsp packed brown sugar.

Directions for Chops:
- Brush lamb chops with olive oil. Season lightly with salt and pepper. Rub with game rub.
- Place on a medium-hot grill for 5 minutes on each side; remove from grill and allow to rest for 10 minutes. Put lamb back on grill for 3 to 4 minutes on each side, or to desired degree of doneness: 145 degrees for medium-rare, 160 degrees for medium or 170 degrees for well.

Directions for Souffle:
- In a saute pan, melt unsalted butter. Saute shallots and garlic. Add flour and stir until smooth and bubbly. Whisk in milk; mix until smooth. Remove from heat and pour into mixer bowl. Beat in goat cheese until thoroughly combined. Add egg yolks, game rub and salt. Beat until blended. In separate bowl, whip egg whites into stiff peaks. Mix 1/3 of whites into egg mixture. Fold in the remaining 2/3 of whites.
- Rub 6 (8-ounce) ramekins with butter; dust with cornmeal. Line ramekins with walnuts. Pour 1 cup of mixture into each ramekin. Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.

Directions for Lonesome Dove Game Rub:
- Mix all ingredients well. Store unused rub in an airtight container in pantry for future use.

Courtesy of Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas) and The American Lamb Board.