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magazine fasteasyfresh lamb chops with pomegranate and dried fig relish
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The tart sweetness of the pomegranate relish cuts through the richness of the lamb.
4.0
(4.1)
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Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what’s not to love?
5.0
(4.87)
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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.
4.0
(4.22)
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Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.
3.0
(2.76)
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Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.
3.5
(3.52)
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You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.
4.3
(4.33)
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These lamb chops get their kick from two flavorful marinades, a butter-basting session on the grill, and a shower of spices during their rest.
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This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
5.0
(4.75)
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Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.
4.5
(4.54)
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Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.
4.6
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Like any braised dish, this lamb shanks recipe is better when made one day ahead.
3.5
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(4.17)
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Raisins in your pesto?!? We promise that they deliver the right amount of sweetness to complement the lamb.
5.0
(5)
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Affordable leg of lamb is a great way to break out of the usual beef-chicken-pork rut, especially when used in a quick-cooking but complex-tasting dish like this.
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We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.
4.6
(4.56)
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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.
4.7
(4.67)
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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.
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(5)
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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.
4.5
(4.5)
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A fragrant marinade of lemongrass, shallots, and Thai chiles adds tons of flavor to quickly grilled lamb chops.
5.0
(5)