Braised lamb shanks are cooked slowly in wine until the meat is falling-off-the-bone tender. The lamb shanks can be braised ahead for more flavor.

The grilled lamb kebabs in this lamb kebab salad are tossed with lettuce, tomatoes, cucumbers, mint, and pita bread. Substitute beef for the lamb.

Lamb racks have the perfect ratio of meat to fat to bone, giving them a delicious flavor. They’re an easy. hassle-free way to make a meal special.

This fragrant Moroccan lamb tagine, or stew, is ladled into a roasted pumpkin for a beautiful and impressive dish. The tagine can also be separately with pumpkin slices on the side.

Chopped kalamata olives are added to lamb burgers for a savory twist. On the side of the lamb burgers is a mint-parsley-garlic-lemon gremolata.

Ground lamb, carrots, and caramelized onions are the heart of this pie. On top are chunky mashed potatoes topped with shredded extra-sharp Cheddar cheese.

Lamb burgers are juicy, tender, and filled with flavor from herbs and spices. The lamb burgers are served on sourdough bread with feta cheese on top.

These lamb burgers are spiced with mint, cilantro, and onion, and lime. The burgers are pan-seared. Served with an herb salad, the lamb burgers are a hit.

This baked kibbeh is an easier-to-make cousin of the work-intensive classic. The ground lamb base is crowned with a savory onion and pine nut topping.

Lamb pairs beautifully with artichokes in this recipe. Olives, capers, and red onions add zest while lentils lend body. A substantial, elegant dinner.

Lamb meatballs seasoned with garlic, cilantro, wine, paprika, cumin, and ground coriander are broiled and served alongside a minty yogurt sauce.

A traditional Moroccan stew with lamb. The meat is rubbed with spices: paprika, turmeric, cumin, powdered ginger and cooked over onions for hours.

Layers of eggplant, spiced ground lamb, feta cheese, and walnuts make up this hearty gratin seasoned with North African spices. A great winter gratin.

Pungent Indian spices make up this masala. Cumin, coriander, saffron, turmeric and garam masala dissolve into a rich sauce for tender, braised lamb shanks.

These meat pies, are true minced meat pies, filled with ground meat–lamb or beef–and dried plums, currants, spices, and a Cointreau marmalade on top.

by Paula Wolfert
from The Slow Mediterranean Kitchen
(John Wiley & Sons, 2003)
Serves 4 to 6
LaKama is a spice mixture found only in Northern Morocco, and it is used to flavor soups and tagines. Moroccan food — part Arab and part Berber — is not like Middle Eastern. Its cooking and spice mixtures are unique and change [...]

Jacques Pepin makes lamb curry by cutting the meat into small pieces and grinding whole spices into curry powder for maximum flavor. Serve with brown rice.

Moroccan comfort food. Lamb meatballs are served in a rich cinnamon-flavored tomato sauce in which eggs are poached in the final few minutes of cooking.