Lamb and Goat Cheese Burgers with Roasted Red Pepper Relish

There’s a double dose of fresh goat cheese here—as little pockets of flavor inside the burgers and as a creamy spread on the buns. The egg and breadcrumbs in the burgers help keep them moist.

• 4 oz. jarred roasted red peppers, drained, patted dry, and coarsely chopped (about 1/2 cup)
• 8 pitted Kalamata olives
• 1 medium clove garlic, chopped
• 1 Tbs. chopped fresh flat-leaf parsley
• 2 tsp. extra-virgin olive oil
• 8 oz. fresh goat cheese, at room temperature
• 1 tsp. finely chopped fresh mint
• 1/2 tsp. finely grated lemon zest
• 1 lb. ground lamb
• 1/4 cup finely chopped sweet onion
• 1 large egg, beaten
• 2 Tbs. coarse fresh breadcrumbs
• 1 tsp. finely chopped fresh rosemary
• Kosher salt and freshly ground black pepper
• Vegetable oil, for the pan
• 4 onion rolls, split and toasted
• 4 medium butter lettuce leaves

In a food processor, pulse the red peppers, olives, garlic, parsley, and olive oil into a coarse paste, 15 to 20 one-second pulses. Set aside.

Combine the goat cheese, mint, and lemon zest in a large bowl. Transfer about one-quarter of the mixture to a small bowl and set aside at room temperature. Refrigerate the goat cheese mixture left in the large bowl until firm, 10 to 15 minutes.

Add the lamb, onion, egg, breadcrumbs, rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper to the chilled goat cheese mixture and mix by hand until well combined there should be some small pieces of goat cheese visible. Shape into four 4-inch patties and transfer to a plate. Press 3 fingers down into the middle of each patty to create a shallow indentation, loosely cover with plastic wrap, and refrigerate until cold, at least 20 minutes and up to 3 hours.

Heat a grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire. Lightly oil the pan (or grill grates) and then cook the burgers, flipping once, until done to your liking, about 7 minutes total for medium (135°F to 140°F).

Spread the remaining goat cheese mixture on one cut side of each roll and then assemble the burgers on the rolls with the lettuce and red pepper relish.

Lamb Skewers with Green Olive & Mint Sauce

Cook these cumin-scented lamb kebabs over the grill or under the broiler, then drizzle on the chunky olive-mint vinaigrette.

• 3/4 lb. boneless lamb shoulder chops or lamb leg steaks, trimmed of extra fat and cut into 1-inch cubes
• 3 Tbs. extra-virgin olive oil
• 1 tsp. minced garlic
• 1 tsp. ground cumin
• Pinch crushed red chile flakes
• Kosher salt
• 2 tsp. red-wine vinegar
• 1 tsp. honey
• 2 Tbs. chopped pitted green olives
• 2 Tbs. chopped fresh mint leaves

Tip:

If using wooden skewers, soak them for 20 minutes in water before threading so they don't burn on the grill.

In a medium bowl, combine the lamb with 1 Tbs. of the olive oil, 1/2 tsp. of the garlic, 1/2 tsp. of the cumin, the chile flakes, and 1/2 tsp. salt. Toss to coat and set aside.

In a small bowl, combine the vinegar, honey, olives, and the remaining garlic, cumin, and olive oil. Stir in the mint.

Thread the lamb onto 4 small skewers. Broil or grill the lamb, flipping once, until browned and sizzling, 3 to 4 minutes per side. Transfer the skewers to plates, spoon over the sauce, and serve immediately.

Broiled Lamb Loin Chops with Olive-Mint Salsa

This vibrant salsa comes together in minutes, making the dish perfect for weeknight cooking.

• 1 cup jarred brined olives, rinsed, pitted, and finely chopped
• 1/4 cup extra-virgin olive oil; more for the pan
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 1 small shallot, minced (2 Tbs.)
• 1-1/2 Tbs. red wine vinegar
• 2 tsp. capers, rinsed and drained
• 1 tsp. finely grated orange zest
• Kosher salt and freshly ground black pepper
• Eight 1-1/2- to 2-inch-thick lamb loin chops, (about 3 lb.)

In a medium bowl, mix the olives, 3 Tbs. of the oil, the parsley, mint, shallot, vinegar, capers, and orange zest. Season to taste with salt and pepper. Set aside for 20 minutes to let the flavors meld.


Position an oven rack 6 inches from the broiler and heat the broiler on high. Lightly oil the grate of a broiler pan and line the bottom of the pan with foil.


Rub the lamb chops with the remaining 1 Tbs. oil and generously season all over with salt and pepper. Set the lamb chops on the prepared pan and broil until well browned, about 8 minutes. Flip the chops and continue to cook until the second side is well browned, about 3 minutes more for medium rare. Let the lamb rest for 5 minutes.


Top each lamb chop with some of the olive salsa and serve.

Braised Lamb Chops with Black Olives & Artichokes

Fresh artichokes taste great with lamb, but frozen hearts will do in a pinch: thaw them, pat them dry, and add them about half an hour after you’ve added the olives.

• 4 lamb shoulder blade or arm chops, 3/4 inch thick
• Kosher salt and freshly ground black pepper
• 2 Tbs. olive oil
• 2 cloves garlic, minced
• 2 tsp. chopped fresh rosemary
• 2 tsp. tomato paste
• 1 cup homemade or low-salt beef broth
• 1/2 cup dry white wine
• Juice of 1 lemon
• 2 large artichokes
• 1/4 cup niçoise or other good-quality black olives, pitted

Heat a heavy, straight-sided skillet over medium-high heat. Season both sides of the chops with salt and peper. Add the oilve oil to the heated pan and then sear the chops on both sides until well browned, about 3 minutes per side (work in batches if necessary so you don't crowd the pan). Sprinkle the garlic and rosemary over the chops in the pan. Whisk the tomato paste into the beef broth and pour it over the chops; add the wine. Bring to a boil, reduce the heat to a slow simmer, cover the pan, and simmer for 30 minutes.

Meanwhile, combine the lemon juice with cool water in a bowl. Snap off the dark-green outer leaves of each artichoke. Cut off all but 1 inch of the stem, as well as the top third of the each artichoke. Trim the outside and bottom to remove the bases of the leaves and the tough outer part of the stem. Cut each in half. With a spoon, scoop out and discard the hairy choke and purple inner leaves. Cut each half into four wedges and put these in the acidulated water until ready to use.

After the lamb has simmered for 30 minutes, remove the artichokes from the water and stuff them between the chops in the pan. Sprinkle the olives over the chops. Continue simmering over low heat, covered, until the chops are very tender and the artichokes are cooked through,  40 to 45 minutes. Transfer the chops, artichokes, and olives to a platter; tent with toil to keep warm. If the pan juices are greasy, tilt the pan and spoon off the fat. Put two chops on each plate and spoon the artichokes, olives, and pan juices over them.

Curried Lamb with Apricots and Almonds

This sweet and aromatic curry is based on the traditional sali boti of Parsi cuisine in western India. For the best flavor, use dried Turkish apricots, which will provide a sweet, smooth finish to balance the many spices. You can also use shoulder chops for the lamb, if they are easier to find.

• 4 lb. lamb shoulder with bone, cut into 2-inch pieces, excess fat trimmed
• 1/4 cup cider vinegar
• 1 Tbs. packed dark brown sugar
• 1 Tbs. ground coriander
• 1 Tbs. ground cumin
• 1-1/2 tsp. ground cinnamon
• 1-1/2 tsp. freshly ground black pepper
• 1 tsp. fennel seeds
• 1 tsp. ground cardamom
• 1/8 tsp. crushed saffron threads (scant 1/2 tsp. threads)
• 1/4 tsp. ground cloves
• Kosher salt
• 2 Tbs. peanut oil
• 2 large yellow onions, thinly sliced (about 4 cups)
• 2 Tbs. minced peeled fresh ginger (2-inch piece)
• 1 Tbs. minced garlic (3 medium cloves)
• 2/3 cup packed dried Turkish apricots
• 1/2 cup sliced almonds
• 1/2 cup no-salt-added canned tomato sauce (from an 8-oz. can)

In a 6-quart slow cooker, stir together the lamb, vinegar, brown sugar, coriander, cumin, cinnamon, pepper, fennel seeds, cardamom, saffron, cloves, and 1 tsp. salt until the meat is thoroughly coated in the spices.

In a large skillet, heat the oil over medium heat. Add the onions, ginger, and garlic. Cook, stirring often, until the onions are translucent, about 3 minutes.

Scrape the contents of the skillet into the slow cooker. Stir in the apricots, almonds, and tomato sauce. Cover and cook on low until the meat is very tender, about 6 hours. Remove the meat with tongs and separate the meat and bones, discarding the bones. Degrease the sauce, if necessary, by laying a paper towel on the surface to soak up the fat, then remove and discard it. Repeat with another paper towel, if needed. Return the meat to the sauce and season to taste with salt. Serve.

Grilled Lamb Chops with Fresh Herb & Feta Salad

If you haven't fired up your grill yet this spring, this juicy, simple lamb is the perfect motivation. For the salad, use small herb leaves if you can—they’re likely to have a more pleasant texture and flavor than large leaves.

• Eight 4-oz. lamb loin chops (each 1-1/4 inches thick)
• Kosher salt and freshly ground black pepper
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lemon juice
• 1 small shallot, minced
• 1 ripe medium tomato, seeded and medium diced
• 5 small radishes, trimmed and thinly sliced
• 4 cups loosely packed fresh flat-leaf parsley leaves
• 1 cup loosely packed fresh mint leaves
• 1 cup loosely packed fresh basil leaves
• 1/4 cup crumbled feta

Prepare a medium-high grill fire. Season the lamb chops generously on both sides with salt and pepper.

In a large bowl, whisk the olive oil, lemon juice, shallot, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir in the tomato and radishes. Lay the parsley, mint, and basil on top, tearing any large leaves into several smaller pieces as you go. Put the feta on top of the herbs.

Grill the lamb chops, covered, turning frequently, until an instant-read thermometer inserted in the center reads 130°F for medium rare or 140°F for medium, 10 to 14 minutes.

Toss the salad well and season to taste with salt and pepper. Serve the chops with the salad on the side.

Seared Lamb Rib Chops

Serve with Caramelized Fennel Confit.

• 8 lamb rib chops
• Kosher salt
• Freshly ground pepper
• 1 Tbs. unsalted butter
• 1 Tbs. olive oil

Season the lamb chops well with salt and pepper. In a 10-inch skillet, heat butter and olive oil over medium-high heat. When the butter has melted, add the chops and sear (without moving) until well browned on one side, about 3 minutes. Flip the chops and sear the second side for about 3 minutes. They should have a deep-brown crust but will be pink (medium-rare) in the middle. Remove to a plate and cover loosely with foil. Let rest a few minutes before serving warm.

Rosemary-Garlic Roast Leg of Lamb with Red Potatoes

An overnight rest allows the Provençal blend of herbs and garlic that dot this leg of lamb to infuse the meat. Arranging the potatoes cut side down in a single layer beneath the lamb guarantees maximum caramelization.

• 1 4-1/2-lb. bone-in shank half of a leg of lamb  
• 2 to 3 large cloves garlic, sliced into 1/8-inch slivers
• 2 6-inch rosemary sprigs, separated into clusters of 3 to 5 leaves each
• 1 Tbs. freshly cracked black pepper
• 1-1/2 Tbs. dried lavender, crushed
• 2 lb. medium red potatoes (about 10), quartered
• 3 Tbs. olive oil
• Kosher salt and freshly ground black pepper

Pat the lamb dry with paper towels. With a small paring knife, make a deep slit through the fat layer on the roast and insert a sliver of garlic and a rosemary leaf cluster. Repeat every 2-inches over the fat layer, using all of the garlic and rosemary. Sprinkle the roast with the cracked pepper and lavender. Cover and refrigerate overnight.

Remove the meat from the refrigerator and let sit at room temperature for 30 minutes before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 375°F.

Toss the potatoes with the olive oil in a 10x15-inch (or similar) roasting pan until well coated. Season with salt and pepper and arrange cut side down in a single layer.

Sprinkle the lamb all over with 1 Tbs. salt and set it on the potatoes. Roast until an instant-read thermometer inserted in the thickest part reaches 135°F for medium rare and the potatoes are tender when pierced with a fork, about 1-1/2 hours.

Transfer the roast to a serving platter or carving board, cover loosely with foil, and let rest for 20 to 30 minutes. Keep the potatoes warm in the turned-off oven.

Serve the roast whole or carved with the potatoes arranged around it.

Lamb Shanks en Papillote with Leeks, Carrots, Rosemary, and Orange

Here, lamb shanks are wrapped in individual foil packets with vegetables, herbs, vermouth, and a sliver of butter and then roasted until luscious and fork-tender. Serve them as is—the vegetables cooked with the meat give you a built-in side dish—or pile them atop creamy polenta or mashed potatoes. Be sure to pour every last flavor-packed drop of cooking liquid onto the meat before serving.From the Test Kitchen: Learn Molly Stevens' technique for preparing lamb shanks for cooking.

• 4 medium leeks (white and light-green parts only), halved lengthwise, washed, and cut into 1-1/2-inch lengths
• 4 medium carrots, halved lengthwise and cut into 1-1/2-inch lengths
• 4 (2-1/2-inch) sprigs fresh rosemary
• 4 (2-1/2- to 3-inch) strips orange zest (use a vegetable peeler)
• Crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 4 lamb shanks (about 1 lb. each), trimmed 
• 1 Tbs. extra-virgin olive oil
• 1/2 cup dry vermouth or dry white wine
• 1-1/2 Tbs. unsalted butter, cut into 4 slices

Position an oven rack in the lower third of the oven and heat the oven to 300°F.


Arrange four 16x16-inch squares of heavy-duty aluminum foil on a work surface. Put one-quarter of the leeks, one-quarter of the carrots, 1 rosemary sprig, and 1 strip of orange zest on each square. Season each with a pinch of crushed red pepper flakes, salt, and pepper. Set aside.


Pat the lamb shanks dry and season generously with salt and pepper. Heat the oil in a large skillet over medium heat until shimmering hot. Working in batches if necessary to avoid crowding, brown the shanks on all sides, about 10 minutes total per batch. Transfer 1 shank to each foil square, arranging it on top of the vegetables. Draw up the edges of the foil to capture any juice, but don’t seal the packets yet.


Return the skillet to medium heat, add the vermouth, and bring to a simmer, scraping the skillet with a wooden spoon. Remove from the heat. Portion the vermouth evenly among the 4 packets, pouring it over the lamb. Dot each shank with a slice of the butter.


Fold the foil to form rectangular packets, sealing the seams tightly. Arrange the packets on a baking sheet; it’s fine if they touch but they shouldn’t overlap. Bake for 2-1/2 hours; then check for doneness by carefully opening one of the packets (watch out for the steam) and testing the meat with a fork—it should be tender and pulling away from the bone. If necessary, continue to bake for another 10 minutes and check again.


Transfer the contents of the packets to large plates or pasta bowls, surrounding the shanks with the vegetables and juice. Remove the rosemary and orange zest before serving, if you like.

Middle Eastern Style Lamb Pita 'Pizza'

Use the leftovers from the Braised Lamb Shanks with Garlic & Vermouth recipe to make a richly flavored topping for a weeknight pizza supper.

• 2 Tbs. extra-virgin olive oil; more for brushing
• 1/2 small yellow onion, finely diced (about 1/2 cup)
• 1 medium clove garlic, finely chopped (about 1 tsp.)
• Kosher salt
• 1-1/2 tsp. cumin seeds, roughly chopped and toasted
• 1/2 tsp. ground allspice
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. freshly ground black pepper; more as needed
• 3/4 cup Pomì brand chopped tomatoes with juice (or substitute canned petite-diced tomatoes)
• 2 leftover braised lamb shanks, plus 1 Tbs. sauce (from Braised Lamb Shanks with Garlic & Vermouth)
• 2 Tbs. roughly chopped fresh mint
• 2 tsp. fresh lemon juice; more as needed
• 2 regular-size (6- to 7-inch) pita pockets, split in half to form four thin rounds
• 1/2 cup plain whole-milk yogurt

Position two oven racks in the upper and lower thirds of the oven and heat the oven to 450ºF.

Heat the olive oil in a 10-inch skillet over medium heat until just shimmering. Cook the onion and garlic in the oil with a pinch of salt, stirring occasionally, until softened, 3 to 5 minutes. Add 3/4 tsp. of the toasted cumin seeds, the allspice, red pepper flakes, and black pepper and cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until all the liquid has evaporated, 5 to 8 minutes. Remove from the heat.

Meanwhile, pull the lamb meat from the bones and cut it into chunks (you should have about 1-1/2 cups). Pulse the lamb in the food processor until it is roughly chopped, resembling the texture of very coarsely ground meat. Add the tomato sauce, lamb sauce, 1 Tbs. of the mint, the lemon juice, and 3/4 tsp. salt and pulse just to combine. Adjust the salt, pepper, and lemon juice to taste.

Put the pita halves on two baking sheets and brush them generously on both sides with olive oil. Position them with the inner sides facing up and divide the lamb mixture among the pitas, spreading it evenly over the surfaces. Bake until crisp, 5 to 10 minutes. Serve the pitas drizzled with some of the yogurt and sprinkled with the remaining toasted cumin, mint, and some freshly ground black pepper. Serve with the remaining yogurt on the side.

Lamb Shoulder Chops with Smoky Red Pepper-Shallot Butter

Lamb shoulder stands up well to the Spanish-influenced spice rub of garlic, oregano, cumin, and smoked paprika in this recipe. Serve with crusty bread to sop up the buttery sauce.

• 2 medium cloves garlic, smashed and peeled
• Kosher salt
• 1 Tbs. finely chopped fresh oregano
• 1-1/2 tsp. cumin seed, toasted and coarsely ground
• 1/2 plus 1/8 tsp. sweet or hot pimentón (smoked paprika)
• 1 Tbs. extra-virgin olive oil
• 4 (3/4- to 1-inch-thick) lamb shoulder blade or arm chops (about 2 lb. total)
• 2 oz. (4 Tbs.) unsalted butter, softened
• 1-1/2 Tbs. finely chopped shallot
• 1-1/2 Tbs. chopped piquillo pepper (or roasted red pepper)
• 1 Tbs. sherry vinegar, warmed slightly

Combine the garlic and 1 ­tsp. salt in a small mortar and grind to a smooth paste with the pestle. Add the oregano, cumin, and 1/2 ­tsp. of the pimentón; work with the pestle to combine. Stir in the olive oil to make a smooth paste. Pat the lamb chops dry and rub the paste evenly over all of them. Let sit at room temperature for about an hour.


Meanwhile, in a medium bowl, mix the butter, shallot, piquillo pepper, vinegar, and the remaining 1/8­ tsp. pimentón. Season to taste with salt and set aside.


Heat two 10- to 12-inch heavy-duty skillets over medium-high heat. Arrange two chops in each skillet and cook until browned on the bottom, about 2­ minutes. Flip and sear on the second side for another minute. Lower the heat to medium and continue to cook the chops until the internal temperature registers 125°F for medium rare, 4 ­to 6 ­minutes more. (If you nick the thick part of a chop to peek inside, it should be rosy but not bloody.) For medium doneness, cook to 135°F, 6 ­to 8­ minutes more.


Transfer the chops to a large platter or 4­ dinner plates and immediately smear each with some of the butter. The heat of the chops should melt just enough of the butter to lightly sauce the meat. Let the chops rest for 3­ to 5 ­minutes before serving.

Lamb Chops Crusted with Fennel & Black Pepper

Need dinner fast? Broiled lamb loin chops cook in just ten minutes, give them a quick dry rub and you're still ready to serve in less than half an hour.

• 2 tsp. fennel seeds, lightly crushed
• 1-1/4 tsp. ground coriander
• 1 tsp. dried rosemary, chopped
• 1 tsp. kosher salt
• 3/4 tsp. garlic powder
• 3/4 tsp. freshly cracked black pepper
• 8 lamb loin chops, about 1 inch thick (4 to 5 oz. each)
• 1-1/2 Tbs. extra-virgin olive oil

Position a rack 4 inches from the broiler element and heat the broiler to high.

In a small bowl, combine the fennel seeds, coriander, rosemary, salt, garlic powder, and pepper; mix well. Brush the lamb chops with the olive oil to coat. Press an equal amount of the spice mix on both sides of the chops and let them sit for 10 minutes.

Coat a broiler pan with oil or nonstick cooking spray. Set the lamb chops on the pan and broil until the first side is well browned, about 5 minutes. Flip the chops and continue to cook until the second side is well browned and the center is cooked to your liking (cut into a chop near the bone to check), about another 5 minutes for medium rare.

Punjabi Lamb Kebabs

This is a basic Indian kebab recipe that has probably not changed much since the sixteenth century except for the addition of chilies and what is now the ubiquitous chaat masala, a mixture of hot and sour spices that most Indians just buy in the market. The use of mustard oil is interesting—I have seen it used for kebabs in both India and Pakistan. Both countries have a Punjab, as that state, today on India's western border and Pakistan's eastern border, was split into two when the British partitioned India.

• 3/4 cup whole-milk yogurt (preferably Greek)
• 6 Tbs. mustard oil or extra virgin olive oil
• 1-1/4 tsp. salt
• 1 tsp. cayenne pepper
• 2 cloves garlic, crushed to a pulp
• 2 tsp. finely grated peeled fresh ginger
• 2 tsp. garam masala (store-bought is fine)
• 2-1/2 lb. boneless lamb from the leg, cut into 1-inch cubes
• 3 Tbs. melted butter
• 1 tsp. store-bought chaat masala, or see tip

Tip:

Chaat masala can be bought at any Indian grocery. It is a spice mixture containing sour mango powder, roasted cumin, cayenne, and other seasonings. It adds a spicy sourness but is not essential. Just sprinkle a dash of cayenne, and some roasted ground cumin seeds, if available, over the top and add some squirts of lime juice.

Put the yogurt in a cloth-lined colander set in the sink. Leave 10-15 minutes. Put the drained yogurt in a bowl. Add the oil, salt, cayenne, garlic, ginger, and garam masala and beat well with a whisk to mix. Add the meat and mix again. Cover and refrigerate overnight or as long as 24 hours.

Preheat broiler.

Push 4 skewers through the centers of the lamb cubes, dividing them up equally. Leave the marinade behind. Brush generously with the melted butter. Rest the two ends of each skewer on the rim of a broiling tray (the tray catches the drips and the kebabs stay in suspension) and place the tray about 5 inches from the source of heat. Broil 5-7 minutes on the first side and another 5-7 minutes on the opposite or until the kebabs are done to your taste. Sprinkle the chaat masala over the top.

Grilled Butterflied Leg of Lamb with Garlic & Curry Spices

My wife, Fiona, and I love to grill whole butterflied leg of lamb. It's perfect for low-key entertaining because some sections of the meat cook to medium rare, others medium, and still others medium well—so everyone's taste is sure to be satisfied. Because the meat is relatively thin, butterflied lamb cooks much faster than a traditional leg.

• 7 cloves garlic
• 2 tsp. kosher salt
• 1 Tbs. coriander seeds, cracked or coarsely ground
• 1-1/2 Tbs. sweet curry powder
• 2 Tbs. finely chopped fresh ginger
• 1 cup dry sherry
• 1/4 cup extra-virgin olive oil
• 3 Tbs. honey
• 1 Tbs. freshly cracked black pepper
• 1 boneless butterflied leg of lamb, 3 to 5 lb., trimmed of excess fat, rinsed, and patted dry
• 6 sprigs fresh cilantro, roughly chopped

Tip:

Butterflied leg of lamb has been completely boned and cut open into one large, flat sheet. Choose a fairly lean piece with medium- to deep-red meat and little connective tissue. To make the cut easier to handle, separate it into smaller pieces at the seams, if you like.

Prepare the lamb:

Finely chop the garlic, sprinkle the salt over it, and mash with the flat side of the knife to make a paste. Put the cracked coriander and curry powder in a cold, dry sauté pan and set it over medium-low heat. Shake the pan a few times while the spices toast until they have a strong nutty smell, 1 to 3 minutes. Don't let them burn.

In a small bowl, mix the garlic paste, toasted spices, ginger, sherry olive oil, honey, and pepper until the mixture resembles a somewhat thin, grainy soup.

If you like, separate the lamb along its natural seams into smaller, easier-to-handle pieces. Put the lamb in a shallow nonreactive baking dish and pour the marinade over the meat. Cover with plastic wrap, set aside, and let the flavors penetrate the meat for 2 hours at room temperature (or up to 24 hours in the refrigerator). Turn the meat twice during the marinating time.

Grill the lamb:

Prepare a medium-hot charcoal fire or gas grill. Grill the lamb (covered if using a gas grill, uncovered if using charcoal) on one side until nicely charred, abou 10 minutes. Turn the meat over and continue grilling (again, covered if using a gas grill, uncovered if using charcoal) until an instant-read thermometer inserted into a thick section of the meat registers 130° to 135°F for medium rare, 7 to 12 min., depending on what type of grill you use (If you like your lamb cooked to medium, continue grilling until the meat's temperature reaches 140° to 145°F; for medium well, 150° to 155°F. Transfer the lamb to a tray or carving board, and let it rest for 8 to 10 min. Carve the lamb across the grain into 1/4-inch slices. Arrange the slices on a platter, drizzle with the juices that accumulated during resting, and sprinkle with the cilantro before serving.

Lamb Meatballs with Yogurt Sauce

These Moroccan-spiced meatballs show up at family meal at Gramercy Tavern, where they’re served with a simple yogurt sauce that provides a creamy counterpoint and a cooling cucumber salad. They are seasoned with ras el hanout, a spice blend found in Middle Eastern markets. You bake the meatballs on a rack set on a baking sheet, rather than browning them on the stovetop, for a dish that cooks while you do something else.

For the meatballs

• 1 Tbs. pine nuts
• 1 lb. ground lamb shoulder
• 1 Tbs. ras el hanout, or more to taste
• 1 Tbs. kosher salt, or more to taste
• 2 garlic cloves, finely chopped

For the sauce

• 2 cups Greek yogurt or labneh
• Kosher salt and freshly ground white pepper
• 1/2 cup olive oil
• 1/4 cup finely chopped fresh Italian parsley

Make the meatballs

Preheat the oven to 425ºF. Set a rack on a baking sheet.

Toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes, stirring so that they don’t burn. Transfer to a plate to cool, then chop them.

Put the lamb in a large bowl. Flatten it out, sprinkle the pine nuts, ras el hanout, salt, and garlic over it, and mix well by hand. To test for seasonings, flatten a tablespoon of the mixture into a patty, sear it in a small nonstick skillet over medium-high heat, and taste it. Add more salt and/or ras el hanout if necessary to the rest of the lamb mixture.

Moisten your hands and form the lamb mixture into 8 meatballs, about 2 inches in diameter, moistening your hands again if the mixture starts to stick. Arrange on the rack on the baking sheet and bake for 15 minutes, or until golden brown. Remove the meatballs from the oven and let stand for 5 minutes to finish cooking.

Make the sauce

Put the yogurt in a bowl and season with salt and white pepper to taste. Stir in the oil. Slowly add up to 1/2 cup water, until the sauce is the consistency you like. Stir in the parsley.

Put the meatballs on a platter, spoon the sauce over them, and serve.

Seared Lamb Shoulder Chops with Mustard-Dill Pan Sauce

The sauce is the real star here, so feel free to substitute pork chops or chicken breasts if you don't have lamb; the sauce is equally delicious on both.

• 4 bone-in lamb shoulder chops (2 to 2-1/2 lb. total)
• Kosher salt and freshly ground black pepper
• 1 Tbs. extra-virgin olive oil
• 2 small shallots, finely chopped
• 1/2 cup lower-salt chicken broth
• 1/2 cup dry white wine
• 1 Tbs. Dijon mustard
• 2 tsp. fresh lemon juice
• 2 Tbs. cold unsalted butter, cut into small pieces
• 1 Tbs. finely chopped fresh dill

Season the lamb chops all over with 1-1/2 tsp. salt and 1/2 tsp. pepper. Heat the oil in a large skillet over medium-high heat. Put 2 of the chops in the skillet and cook, flipping once, until deep golden-brown and medium rare (130°F), about 10 minutes. Transfer to a large plate, cover loosely with foil, and keep warm. Repeat with the remaining 2 chops.


Add the shallots to the skillet and cook, stirring, until softened, about 1 minute. Add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes. Reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more. Add the butter a piece or two at a time, swirling the skillet to melt it into the sauce. Remove the skillet from the heat and stir in the dill. Season to taste with salt and pepper. Serve the lamb with the sauce.

Sautéed Lamb Chops with Herbes de Provence

Bring the essence of French bistro-style cooking to your own kitchen with this quick lamb dish. The rib chops absorb a fragrant dried herb paste for 20 minutes, and they cook up flavorful and perfectly browned in just three minutes per side.  

• 5 Tbs. extra-virgin olive oil
• 2 Tbs. dried herbes de Provence
• 2 cloves garlic, mashed to a  paste
• 12 lamb rib chops (3/4 inch thick)
• Kosher salt and freshly ground black pepper

In a small bowl, combine 4  Tbs. of the oil with the herbes de Provence and the mashed garlic to make a wet paste. Rub the paste all over the lamb chops and set aside at room temperature for 20 minutes.

Generously season both sides of the chops with salt and pepper. Heat the remaining 1 Tbs. oil in a 10-inch sauté pan over high heat until very hot. Sear the chops in batches until browned on one side, 2 to 3 minutes. Flip the chops and cook until the second side has browned, 2 to 3 minutes for medium rare. Transfer the chops to a platter, cover loosely with foil, and let rest for 5 minutes before serving.

Broiled Lamb Loin Chops with Olive-Mint Salsa

This vibrant salsa comes together in minutes, making the dish perfect for weeknight cooking.

• 1 cup jarred brined olives, rinsed, pitted, and finely chopped
• 1/4 cup extra-virgin olive oil; more for the pan
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 1 small shallot, minced (2 Tbs.)
• 1-1/2 Tbs. red wine vinegar
• 2 tsp. capers, rinsed and drained
• 1 tsp. finely grated orange zest
• Kosher salt and freshly ground black pepper
• Eight 1-1/2- to 2-inch-thick lamb loin chops, (about 3 lb.)

In a medium bowl, mix the olives, 3 Tbs. of the oil, the parsley, mint, shallot, vinegar, capers, and orange zest. Season to taste with salt and pepper. Set aside for 20 minutes to let the flavors meld.


Position an oven rack 6 inches from the broiler and heat the broiler on high. Lightly oil the grate of a broiler pan and line the bottom of the pan with foil.


Rub the lamb chops with the remaining 1 Tbs. oil and generously season all over with salt and pepper. Set the lamb chops on the prepared pan and broil until well browned, about 8 minutes. Flip the chops and continue to cook until the second side is well browned, about 3 minutes more for medium rare. Let the lamb rest for 5 minutes.


Top each lamb chop with some of the olive salsa and serve.

Grilled Lamb Kebab Salad with Cucumber, Tomatoes & Pita

Main-dish salads are summer's answer to the one-bowl weeknight meal. They're super easy to put together, and in this case, the lamb salad is light but complete. It's also a great alternative for those nights when you want a juicy, meaty salad, but need a break from beef.

• 6 Tbs. fresh lemon juice
• 2 large cloves garlic, mashed or crushed through a garlic  press
• 1-1/4 tsp. ground allspice
• 3/4 tsp. kosher salt; more as needed
• 3/4 tsp. freshly ground black pepper
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• 2 lb. boneless lamb leg or shoulder meat, trimmed well and cut into 1-1/2-inch cubes (to yield about 1-1/2  to 1-3/4 lb.)
• 1 small head romaine lettuce, washed, dried, and torn or cut into large bite-size pieces (about 6  cups)
• 1 large cucumber, peeled, seeded, and cut into large dice
• 2 tomatoes, cut into large dice
• 1 cup packed mint leaves (from about 21/2 to 3 oz. mint sprigs), roughly chopped
• 2 pita breads, 5 to 6 inches in diameter

Heat a gas grill to medium. In a small bowl, whisk the lemon juice, garlic, allspice, salt, and pepper. Whisking constantly, drizzle in 1/2 cup of the oil. Toss the lamb pieces in a medium bowl with 2 Tbs. of the vinaigrette. Thread the lamb onto three or four metal skewers; sprinkle with salt.

Combine the lettuce, cucumber, tomatoes, and all but about 2 Tbs. of the mint in a large bowl. Using a knife, split the pitas and pull the sides apart. Brush the pita halves with the remaining 2 Tbs. oil. Grill until crisp and charred in places, 30 to 60 seconds per side, and transfer to a plate.

Grill the lamb, turning the skewers every 90 seconds or so, until cooked to medium, 6 to 8 min. Remove from the grill and let the lamb rest for 5 minutes. Meanwhile, rip the pitas into large bite-size pieces, add to the bowl with the vegetables, and toss. Slide the lamb off the skewers and cut each cube in half. In a medium bowl, toss the lamb with 3 Tbs. of the vinaigrette (whisk to recombine first).

Toss the vegetables with the remaining dressing and season to taste with salt and pepper. Portion the vegetables onto four plates. Top the salads with the lamb and sprinkle with the remaining mint. Serve immediately.

Moussaka Gratinée

Traditionally, Greek moussaka is a baked dish of layered eggplant, lamb, tomatoes, and potato. This modern version, which uses the leftovers from a slow-roasted leg of lamb, doesn’t use potato and is baked in individual ramekins. You can prepare the filling ahead and top with the sauce just before baking.

• 4 small eggplant (about 5 inches long), peeled, trimmed, and cut into 1/2-inch pieces (about 8 cups)
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 lb. leftover roasted leg of lamb, trimmed of excess fat and sinew and cut into 1/2-inch dice
• 2 cloves garlic, finely chopped
• 1 Tbs. tomato paste
• 1-1/2 tsp. ground cinnamon
• Sea salt
• 1/2 cup strained leftover sauce from the leg of lamb
• 3 Tbs. chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 1-1/2 cups whole milk
• 1 fresh bay leaf
• Pinch ground mace
• 2 Tbs. unsalted butter
• 2 Tbs. all-purpose flour
• 1 large egg yolk
• 2 oz. kefalotyri cheese or pecorino, finely grated (about 1-1/2 cups)
• 1 large egg white

Put the eggplant in a colander set over a bowl, sprinkle generously with kosher salt, and set aside.


In a 12-inch skillet, heat 2 Tbs. of the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes.


Raise the heat to medium high and add the lamb, stirring until it browns lightly and begins to stick to the pan, about 6 minutes. Lower the heat and add the garlic, tomato paste, cinnamon, and 1 tsp. sea salt. Pour in the sauce and stir to deglaze the pan. Cook, stirring frequently, until the liquid is slightly reduced but the lamb is still moist, 1 to 2 minutes. Stir in the parsley and season with pepper. Transfer to a large bowl and set aside.


Wash and dry the skillet. Pat the eggplant dry with paper towels. Heat the remaining 2 Tbs. olive oil in the pan over medium-high heat. When hot, add the eggplant and cook, stirring occasionally, until lightly browned in spots, about 2 minutes. Reduce the heat to medium low, cover, and cook until soft, about 10 minutes.


Position a rack in the center of the oven and heat the oven to 400°F.


Uncover and stir the eggplant with a wooden spoon, scraping the browned bits from the bottom of the pan. Remove from the heat and mash the eggplant with the back of the spoon. Stir the eggplant into the lamb mixture and season to taste with salt and pepper. Spoon the mixture into six 8-oz. ramekins. (French onion soup bowls would work, too.)

Put the milk in a 2-quart saucepan with the bay leaf and mace. Bring to a boil over medium heat. Remove from the heat, cover, and let sit for 10 minutes to infuse the milk. Strain into a liquid measuring cup and set aside.


In a 4-quart saucepan, melt the butter over medium heat. Add the flour, stirring constantly, and cook until the mixture is lightly colored, about 2 minutes. Whisk in the reserved milk and cook, whisking constantly, until thickened and shiny, 3 to 4 minutes. Put the egg yolk in a small bowl and whisk with about 1/4 cup of the sauce. Add the yolk and sauce back to the saucepan and whisk to combine. Whisk in the cheese. Remove from the heat and let cool slightly.


In a small bowl, whisk the egg white until stiff peaks form and then fold the white into the cooled sauce. Spoon the sauce over the top of the eggplant and lamb mixture, dividing evenly.


Put the ramekins in a 4-quart, 15x10-inch glass baking dish, add 1 cup of water to the dish, cover with foil, and bake for 15 minutes. Uncover and continue baking until bubbling and browned, about 35 minutes more. Let cool for 10 minutes and serve.