Lamb

If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.

Our homage to lahmacun, the Middle Eastern flatbread.

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.

This recipe makes excellent use of all those dried herbs in your spice rack; the flavors really hold their own during the cooking process and shine through in every bite.

A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.

This fresh salad was inspired by the elements of a Passover Seder plate.

This riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

This elegant little dinner of lamb, miso butter–basted potatoes, and honey-glazed carrots is the perfect size for two.

These quick-cooking lamb chops make dinner feel instantly fancy.

This Flintstonian cut is impressive, and the bone lends flavor as the meat braises. But if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.