Is your family a fan of lamb this holiday season, or is it a struggle?

You can make slow-cooked shanks to serve as a family meal, or minted lamb meatballs to serve as a buffet at a party, or a spectacular roast to be the centerpiece of a holiday celebration. American lambIt’s a delicious and fresh way to share the holidays with your loved ones.

We are interested in hearing from you “ewe.”The American Lamb Board invites you to tell them how you prepare lamb for your family, and you could win the American Lamb Family Recipe Contest.

Fans of lamb are invited from now to December 14.

The American Lamb Board’s Facebook page allows you to post your ewe-nique family recipe and a quote about why you love American Lamb. www.facebook.com/AmericanLamb. Weekly winners will be chosen at random and receive a cut of lamb to prepare a family meal. A panel of lamb-loving chefs will examine all entries and select a grand prize winner. They will be given a $500 gift card to a local restaurant that serves American lamb. The winner will be announced via Facebook or Twitter on December 17.

This recipe is perfect for sharing with your flock.

Pecan-Crusted Lamb Rack in Rosemary Balsamic with Rosemary Balsamic Sauce

8 servings

Preparation Time: 15 Minutes

Cooking time: 30 min

2 American Lamb Racks, Frenched

2 tablespoons olive oil

1 teaspoon salt

3 tablespoons coarse-grain mustard

2 cloves minced garlic

3/4 cup bread crumbs

3/4 cup chopped and toasted pecans

4 tablespoons chopped fresh rosemary. Divide.

4 ounces semi-soft goat milk, crumbled

1 cup balsamic vinegar

Add oil and salt to the lamb. Place the lamb fat-side down in a roasting tray. For 8 minutes, roast at 425° F. Turn and roast for an additional 8 more minutes. Remove from oven.

Mix mustard, garlic, breadcrumbs, 2 tablespoons rosemary, and cheese. Spread the mixture over the lamb. Bake for 15 minutes or until crust is golden brown. Cover with foil to keep warm.

In a saucepan combine vinegar with the 2 remaining tablespoons of rosemary. Heat over medium heat until reduced to half.

Slice lamb into individual chops; drizzle sauce over chops. Serve with roasted butternut squash.

Americanlamb.com has more information and recipes.