Show stopping main dishes for the holiday season

From Friendsgiving to Christmas dinner, why not serve something extra special this holiday season? American lamb is always a show-stopping main dish. With delicate flavors and texture, lamb serves as a perfect canvas for a variety of preparations, from braised lamb shank and roasted rack of lamb to Moroccan lamb kebobs and flame-grilled lamb chops. 

The American Lamb Board has also partnered with sommelier and wine writer Jessica Dupuy to curate wine pairings that are perfectly paired with lamb and celebrate the season. She has selected wines by region so please note these particular selections are all from Washington if you’re looking for a Pacific Northwest angle.

Note: Find two additional lamb recipes below the slideshow (click the photos) and don’t miss signing up to join the American Lamb Board and sommelier Jessica Dupuy to learn about pairing wines with a variety of holiday lamb dishes, by registering for the live, virtual event. The button is below the recipes.


By: Platings and Pairings 2018


  • 2-1/2 pounds boneless leg of American Lamb
  • 1 Tablespoon Dijon mustard
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, divided
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 12 petite white potatoes, halved
  • 1 red onion, cut into wedges
  • 1-pound items from olive bar (black and green olives, cherry pepper, sun dried tomatoes, roasted garlic, etc.)
  • 1 pound Campari tomatoes on the vine, or grape, or cherry tomatoes
  • 1 lemon, thinly sliced
  • 2 tablespoons olive oil


One hour prior to cooking remove the American Lamb from fridge. 

  1. Preheat oven to 375 degrees. 
  2. Arrange potatoes, red onion, olive bar items, tomatoes, and sliced lemon on a rimmed sheet pan.  Drizzle with olive oil and 1/2 teaspoon salt.  Toss to combine. 
  3. Combine 1/2 teaspoon salt, with Dijon mustard, rosemary, oregano, onion powder and black pepper.  Rub the mixture over the American Lamb roast. 
  4. Roast until an instant-read thermometer registers 125 degrees to 130 degrees for medium rare, 60 to 75 minutes, or 130 degrees to 135 degrees for medium, 75 to 90 minutes.  Transfer the American Lamb to a cutting board and let it rest for 10 minutes before carving. 

Paired Perfectly with:

2018 Ceidleigh Syrah
Red Mountain AVA

Touch the photos below to go to the recipe

Braised Pomegranate Lamb Shanks with Fennel
Peri-Peri Rack of American Lamb

American Lamb & Wine Pairing with Jessica Dupuy

Join the American Lamb Board and sommelier Jessica Dupuy to learn about pairing wines with a variety of holiday lamb dishes.

Be bold this holiday season and serve up something new and exciting! American lamb is always a show-stopping dish and it’s poised to be the center of attention at your gathering. With delicate flavors and texture, American lamb serves as the perfect canvas for a variety of preparations and pairs well with a diversity of wines.

Not sure which wine to serve with something like a Braised Lamb Shank or a Lamb Crostini appetizer? We have you covered! Hear from sommelier Jessica Dupuy on how to pair your American lamb dishes with the perfect wine and snag a few wine entertaining tips like choosing glassware and decanting that will make you look like a wine expert.

Cheers to the holiday season!

About Jessica Dupuy

Jessica Dupuy

Based in Austin, Texas, Jessica Dupuy is a wine, spirits, food, and travel writer, as well as a speaker and consultant. She is also a regular contributor for Texas Monthly magazine and

Her work has also appeared in Wine Enthusiast, Imbibe, GuildSomm, SevenFifty Daily, Southern Living, National Geographic Traveler, Tasting Panel Magazine, The SOMM Journal, and Fodor’s travel publications. She’s a Certified Sommelier, a Certified Specialist of Wine and Spirits, and a Level 4 Diploma candidate for the Wine and Spirits Educational Trust.

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