Lamb

This easy yet satisfying dish transforms high-flavor pantry ingredients (hoisin! balsamic! gochujang!) into a marinade and a glaze so no flavor goes to waste.

This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.

You’ll find all the flavors of Middle Eastern shish barak (tiny lamb and pine nut) dumplings here, but made simpler and brighter with help from dried pasta and plenty of fresh dill.

It’s that time to make the most of your kitchen’s most versatile MVP.

Turn the rich pan juices into a super-flavorful, spicy dipping sauce for this goat (or lamb) birria. 

Lessons learned through a perfect meal.

Smitten Kitchen’s Deb Perelman has a hummus recipe that’ll please everyone from picky kids to guests who are gluten-free.

At Scribe Winery, Sonoma’s lush vineyard-slash-getaway, Kelly Mariani has mastered the art of making it easy.

Lamb chops need enough time on the grill to let the fat render, so keep movin’ ‘em around.

Lots of toasted pita for scooping up everything is nonnegotiable.

From a smoky eggplant dip studded with pomegranate seeds to seven-spice grilled lamb chops, you won’t want to make just one of these special regional dishes.

Alison Roman knows the best spring breaks are those spent putting together minimum effort, maximum reward dishes that blur the lines between lunch and dinner, lazy and ambitious.

It’s not like we’re gonna stop you from making five- or six-spice chops, but this seven-spice blend is typical of the region and full of dimension.

There's no better large-format meat: A leg of lamb is fatty, flavorful, and crowd-pleasing, plus its size makes it hard to overcook.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

At chef Ori Menashe’s temple to hummus and pita, this tender, smoky meat dish steals the show.

Crispy ground lamb, with its earthy, grassy flavor, stands up perfectly to a big pile of fresh herbs and salty marinated cheese.

Slightly sweet, deeply savory, and yep, you can make it in a Dutch oven.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

Forget your resolutions. Forget Dry January. Just focus on making lamb chops.

Harissa and lamb are a fantastic marriage in this hearty stew with minty yogurt.

Roasted lamb shoulder that’s meltingly tender and then finished under the broiler until crisp and golden brown.

And they’re beer styles, not specific beers, which makes it even easier to replicate at home.