Michael Schwartz | Michael’s Genuine Food | Clarkson Potter, 2011 | Serves 4

This Moroccan-inspired recipe is one of those dishes where less is more: a sweet onion stuffed with just cinnamon- and cumin-scented ground lamb and plump apricots. While you may be tempted to put your whole spice cabinet in the lamb filling, the simple duo of cinnamon and cumin does the trick. The fruit plays off the rich gaminess of the lamb and the spices add a subtle background flavor to tie it all together.

This stuffed onion is perfect for a weeknight dinner with a green salad and steamed basmati rice, or elegant enough to make as a starter for a dinner party. The best part is that you can do this all ahead of time and just pop the stuffed onions in the oven before dinner.–Michael Schwartz

LC Less is More Note: Schwartz is right. Less IS more when it comes to this Moroccany oniony lamby situation, not just in terms of its spices but its sidekicks, too. Those times when you find yourself in a particularly lazy cooking mood or an exceptionally harried situation, we see the need for nothing else on the plate, aside from maybe some fragrant rice–takeout rice, if you must.

Active time: 45 minutes | Total time: 1 hour, 35 minutes.

Roasted Sweet Onions Recipe

Directions

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Michael Psilakis | How to Roast a Lamb | Little, Brown, 2009 | Makes 2 burgers

This dish came about when we were looking for a Greek “hamburger” with the flavors of Cypriot cuisine.–Michael Psilakis

LC Pretend You’re A Fancy Pants Chef Note: Chef Psilakis, renowned in Manhattan circles for his riff on traditional Greek cuisine, reminds us in his seminal book How to Roast a Lamb that sometimes big flavor comes from little things. Like taking a few extra minutes to toast and grind your own coriander, cumin, and fennel seeds rather than relying on the stale, pulverized powders found in those dusty little jars on your supermarket shelf. Just toast a pinch of each seed, one spice at a time, in a small, dry skillet over medium-ish heat until fragrant. Cool and grind to a powder in a spice grinder. The flavor will be far more complex, says Psilakis. So will your sense of satisfaction, says us.

Active time: 30 minutes |Total time: 45 minutes.

Lamb Burger Recipe

Directions

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David Tanis | Heart of the Artichoke | Artisan, 2010 | Serves 4 to 6

In Spain and Italy, tender, milk-fed baby lamb is well-known and appreciated, and the best French butchers carry tiny agneau du lait from the Pyrenees. Here in the States, lamb that small is hard to find, but some small farms now market midsize spring lamb. Ask your butcher for the smallest racks he has. The rack  is the tenderest cut of the beast and the easiest to cook.–David Tanis

LC Frenchie Note: When you request racks of lamb from your butcher, ask him nicely to also “french” them for you. The term refers to trimming the the bones of their unsightly gristle and membranes and other such unpleasantness, making them far more palatable, even a little elegant. All that remains for you to do is rub the racks with a simple herb paste, toss them in the oven, slice them into diminutive little chops, and gracefully accept the accolades.

Active time: 15 minutes | Total time: 1 hour, 45 minutes, includes resting.

Spring Lamb with Rosemary Recipe

Directions

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Adapted from Pierre Thiam | Yolele! Recipes from the Heart of Senegal | Lake Isle, 2008 | Serves 4

When it comes to mafe, a traditional stew from Senegal, there are very few absolutes. It’s typically made from lamb, mutton, beef, or chicken and vegetables stewed in peanut sauce, although the combination of veggies is variable–and arguable. Chef Thiam says the butternut squash is mandatory, whereas my cousin feels strongly about the presence of cabbage. What isn’t negotiable is the type of peanut butter, which is of major importance. It must be pure, all-natural peanut butter, the freshly ground kind  where the oil separates and there’s no other ingredients besides peanuts, not even salt. The vegetables should be cut rather chunkily, lest they disintegrate completely in the stew. One last thing, something to teach your guests: The habanero peppers are left whole, the idea being that you can dab at them if you want to intensify the heat while you eat. For a more intense, ambient chile pepper presence, pierce the peppers before adding them to the stew.–Sean Timberlake

LC Authentic Experience Note: For a truly authentic mafe experience, ask your guests to take a seat on the floor and serve the stew and rice without plates and utensils, as is tradition.

Active time: 1 hour 15 minutes Total time: 1 hour 45 minutes

Mafe Recipe

Directions

Seriously Simple | Chronicle, 2002 | Serves 4

Wolfgang Puck is a legend among food lovers and cooks. His food is always well thought out and tastes at least as good as it looks and sounds on the menu. Here is an adaptation of a lamb chop he made popular at his restaurants. The cilantro-mint marinade flavors the lamb chops and doubles as a finishing sauce for the grilled or pan-seared meat, lending a colorful finish to the plate. The clever cook could also use the marinade and sauce on grilled shrimp, scallops, or sea bass.–Diane Rossen Worthington

LC Weeknight Mayhem Note: This implausibly easy, elegant dinner is just as lovely if you forego the time-consuming marinade. Instead, just season the chops with salt and pepper before cooking and then drizzle the finished chops with the aromatic green-flecked sauce before serving. All you need to do is blitz the sauce in the blender while the chops are resting. It’s that simple. Honest.

Active time: 10 minutes | Total time: 30 minutes, not including marinating

Lamb Chops with Cilantro-Mint Sauce Recipe

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From Curries to Kebabs | Clarkson Potter, 2003 | Serves 4

This classic Moghul lamb with spinach recipe is called paalag gosht. The only new ingredient that has been added over the centuries is probably cayenne pepper. The dish is also known as saag gosht. “Saag” could mean any green, whereas “paalag” is very specifically spinach. The spinach needs to be cut fairly small. To do this, hold a handful at a time in a tight wad and slice, crosswise, into fine strips. Serve with Indian breads or rice and perhaps a yogurt dish.–Madhur Jaffrey

LC Authentic Sides Note: So Madhur Jaffrey recommends Indian breads on the side of her Moghul lamb, meaning a sort of flatbread such as naan or roti. We’re working on recipes for those, but in the meantime, you could always swing by a local Indian foods store and pick up some frozen flat bread dough to keep in the freezer. Pillsbury even makes a version of them (we’ve only seen them in Indian markets to date), though we recommend sticking with a lesser known Indian brand. Just, you know, for the sake of authenticity.

Active time: 30 minutes | Total time: 1 hour, 45 minutes

Moghlai Lamb with Spinach Recipe

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JON: Braised lamb shanks in pinot noir is the kind of hearty winter dish that makes your whole house smell amazing. It’s great to make when you’re having friends over for dinner. For a side dish, I like to saute the same vegetables we use to cook the lamb—fennel, carrots, onions—and mix them into couscous.

VINNY: Jonny likes this with carrots, but I think he’s nuts; these lamb shanks way better without. It’s one of the few dishes that we part ways on! We both agree that it’s awesome with couscous or even Israeli (pearl) couscous, and I like it with cooked wheat berries, too.

Slow-cooked lamb shanks is the kind of food that tastes even better the day after it’s made. Make it one to two days in advance for the best flavor, or eat it the day you make it and hide the leftovers for a day or two.—Jon Shook and Vinny Dotolo

convert Ingredients
2 tablespoons olive oil
4 lamb shanks, 3/4 to 1 pound each
3 teaspoons kosher salt
One 28-ounce can whole tomatoes with liquid
1 yellow onion, finely chopped
1 fennel bulb, fronds and stalks removed, halved, cored, and thinly sliced
2 carrots, peeled and chopped into 1 1/2-inch lengths (optional)
4 garlic cloves, thinly sliced
1 lemon, halved
1 1/2 cups pinot noir
1 1/2 teaspoons finely grated peeled fresh ginger
2 cinnamon sticks
1 teaspoon whole coriander seeds
1 teaspoon fennel seeds
3 tablespoons unsalted butter
12 fresh mint leaves

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Directions
1. Preheat your oven to 300°F (150°C).

2. Heat the olive oil in a Dutch oven over medium-high heat. Sprinkle the lamb shanks with 2 teaspoons of the salt and brown in the hot oil on all sides. Remove the shanks to a plate and pour off any excess fat from the pan.

3. Pour the tomatoes into a large bowl and, using your hands, shred them into small pieces. Set aside.

4. Add the onions, fennel, carrots (if using), garlic, and the remaining 1 teaspoon of salt to the pot. Cook, stirring and scraping any browned bits off the bottom of the pot, until the garlic is lightly toasted, 3 to 4 minutes. Squeeze in the lemon juice from each half and toss the lemon rinds into the pot. Stir in the wine, tomatoes, and ginger, scraping any browned bits up from the bottom of the pot, and bring to a simmer; cook for about 3 minutes.

5. Stir in the cinnamon, coriander, fennel seeds, and 3/4 cup water, then add the lamb to the pot. Cover and braise in the oven until the lamb shanks are fork-tender and falls easily off the bone, about 3 hours.

6. Arrange the braised lamb shanks on a platter. Stir the butter into the pan juices and, once melted, add the mint. Pour the sauce over the lamb, discard the cinnamon sticks, and serve.

Recipe © 2008 by Jon Shook and Vinny Dotolo. All rights reserved.

The lemon-garlic mixture that seasons the grilled lamb kebabs in this Greek-inspired salad would also taste great on beef, chicken, or shrimp.—Eva Katz

convert Ingredients
For the lamb kebabs
6 tablespoons fresh lemon juice
2 large cloves garlic, minced or crushed through a garlic press
1 1/4 teaspoons ground allspice
Kosher salt and freshly ground black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 pounds 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 pounds)

For the salad
1 small head romaine lettuce, washed, dried, and torn 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, roughly chopped
2 pita breads, 5 to 6 inches in diameter

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Directions
Prepare the lamb kebabs
1. Heat a gas grill to medium or prepare a medium charcoal fire.

2. In a small bowl, whisk the lemon juice, garlic, allspice, 3/4 teaspoons salt, and 3/4 teaspoons pepper. Whisking constantly, drizzle in 1/2 cup of the oil.

3. Toss the lamb pieces in a medium bowl with 2 tablespoons of the vinaigrette. Thread the lamb onto three or four metal skewers; sprinkle with salt.

Make the salad
1. Combine the lettuce, cucumber, tomatoes, and all but about 2 tablespoons 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 tablespoons oil. Grill until crisp and charred in places, 30 to 60 seconds per side, and transfer to a plate.

2. Grill the lamb kebabs, turning the skewers every couple minutes, until cooked to medium, 6 to 8 minutes. Remove from the grill and let the lamb rest for 5 minutes.

3. 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 kebabs with 3 tablespoons of the vinaigrette (whisk to recombine first).

4. Toss the vegetables with the remaining dressing and season to taste with salt and pepper. Portion the vegetables onto 4 plates. Top the salads with the lamb kebabs and sprinkle with the remaining mint. Serve immediately.

Recipe © 2009 The Taunton Press, Inc. All rights reserved.

As a kid, when I came home and found my mum was making rack of lamb, I always said yes! — and I still love it. To me, lamb racks have the perfect ratio of meat to fat to bone, which gives them an absolutely delicious flavor. Considering how hassle-free they are to cook, they are a very easy way to make a meal special. This is lovely served with the Asparagus with Raspberry-Shallot Vinaigrette or with your market-fresh green vegetable, including spinach, brussels sprouts, broccoli rabe, collard greens. You get the picture.—Curtis Stone

convert Ingredients
Two 1-1/4- to 1-1/2-pound racks of lamb (each with 8 bones), well trimmed
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh chives
3 tablespoons Dijon mustard

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Directions
1. Preheat the oven to 450°F (230°C). Place a large heavy frying pan over high heat. Sprinkle the lamb with salt and pepper. Drizzle 1 tablespoon of the oil into the hot pan and place 1 lamb rack in the pan, meat side down. Sear for about 2 minutes per side, or until golden brown on both sides. Transfer the lamb rack to a heavy baking sheet, meat side up. Repeat with the second lamb rack.

2. When both racks have been browned, transfer the baking sheet to the oven and roast the lamb for 15 minutes, or until a meat thermometer inserted into the center of one end registers 120°F (48°C) for medium-rare. Transfer the lamb to a platter to rest for 10 minutes.

3. Sprinkle the parsley and chives evenly over a plate. Spread the Dijon mustard over the meat side of the lamb racks, and then press the mustard-coated side of the lamb firmly into the herbs, creating a green herb crust. Carve the lamb between the bones into individual chops. Place the chops on 4 serving plates, drizzle with the remaining 1 tablespoon oil and any accumulated juices from the lamb and the pan, and serve.

Recipe © 2009 by Curtis Stone. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

This beautifully spiced Moroccan lamb tagine stew stands on its own. But, for a show-stopping presentation, serve it in a whole pumpkin.

Look for a cooking pumpkin, which is smaller and has a thicker shell and tastier flesh than the jack-o’-lantern variety. Once you learn how to roast a whole pumpkin, you may use it as an edible bowl for other stews—chili, for example. As for the tagine, take care not to overcook the lean leg of lamb. It will not be stewed as long as tougher cuts.—Rick Rodgers

convert Ingredients
For the roasted pumpkin
One 4-pound cooking pumpkin, such as sugar or cheese pumpkin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the lamb tagine
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds boneless leg of lamb, well trimmed, cut into 1-inch pieces
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 cups canned low-sodium chicken broth
1 teaspoon harissa (see Note), or more to taste
1 large onion, chopped
2 carrots, cut into 1/4-inch-thick rounds
2 garlic cloves, finely chopped
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed hot red pepper
One 28-ounce can diced tomatoes, drained
One 15- to 19-ounce can garbanzo beans (chickpeas), drained and rinsed
Hot cooked couscous, for serving

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Directions
Cook the pumpkin
1. Position a rack in the lower third of the oven and preheat the oven to 400°F (200°C). Lightly oil a rimmed baking sheet.

2. Using a sturdy paring knife, cut into the pumpkin top around the stem to create a lid about 6 inches in diameter. Lift off the lid and set aside. Using a large metal spoon, scrape out the fibers and seeds from inside the pumpkin and discard them. (If you wish, remove the seeds from the fibers and reserve the seeds for roasting.) Season the inside of the pumpkin shell and lid with the salt and pepper. Return the lid to the pumpkin and place the pumpkin on the baking sheet. Bake until the inside of the pumpkin is tender when the interior flesh is scraped with a spoon (remove the lid to check), about 1 1/4 hours.

Make the lamb tagine
1. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Season the lamb with 1/2 teaspoon salt and 1/2 teaspoon pepper. In batches, add to the pot and cook, stirring occasionally, until lightly browned, about 4 minutes. (The lamb should be rare at this point.) Using a slotted spoon, transfer the lamb to a plate.

2. Add the broth to the pot and bring to a boil, stirring to release the browned bits in the bottom of the pot. Pour the broth into a large glass measuring cup or heat-proof bowl. Transfer 1/2 cup of the broth to a sauceboat or small bowl and stir in the harissa to make a very spicy seasoning sauce for the finished tagine. Set the harissa sauce aside. Reserve the remaining broth.

3. Add the remaining 2 tablespoons oil to the pot and heat over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion is golden, about 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the ginger, cinnamon, and crushed hot pepper and cook for 15 seconds. Stir in the tomatoes, then the reserved chicken broth, and bring to a boil. Reduce the heat to low, cover, and simmer until the carrots are tender, about 20 minutes. Return the lamb and any collected juices to the pot, and stir in the garbanzo beans. Increase the heat to medium-high and cook just until the beans are heated through, about 5 minutes. Season with salt and pepper to taste.

4. To serve the lamb tagine, carefully transfer the roasted pumpkin to a serving platter. Remove the lid, ladle in the tagine, and replace the lid. (Do not worry if all of the tagine won’t fit into the pumpkin; just reserve it in a serving bowl.) Present the pumpkin at the table. Spoon the lamb tagine onto individual plates. When the tagine is served and the pumpkin is empty, cut the pumpkin into wedges and add to the plates. Serve the lamb tagine and pumpkin wedges immediately, with the couscous and harissa sauce passed on the side.

Note: Harissa is a very hot chile paste available at Middle Eastern and Mediterranean grocers. To store it, transfer the harissa from its can to a small covered jar and refrigerate for up to 2 months. If you can’t find harissa, substitute Chinese chili paste with garlic, or even Tabasco.

Recipe © 2008 by Rick Rodgers. All rights reserved.