You have a tough job. My first go to with lamb is Syrah. It never masks the taste of the lamb, which is of #1 importance, and it's hard to argue with millions of residents of the Rhone valley who constantly pair this rich red with the flocks they tend and of course eat. So in your price range look for a Shiraz, which is Australian for Syrah. Rosemount is a good choice, but you will find others depending on where in the US you are.
For the white, look at some of the New Zealand Sauvignon Blancs. They will certainly not be cheaper than $10, but they are a much more attractive alternative to the boring and ubiquitous chardonnays that inhabit every Raley's, Ralphs, Longs, Lucky's, Safeway in the western hemisphere.
You may surprise everyone.
Happy Easter