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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Method
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.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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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Method
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.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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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Method
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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Method
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.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

This burger, a fresh new twist on the combination of lamb and mint, will have your guests clamoring for more. Try the mint gremolata with lamb chops or grilled tuna.—Gena Knox

convert Ingredients
For the mint gremolata
1/2 cup chopped fresh mint
1/4 cup chopped flat-leaf parsley
2 garlic cloves, minced
Juice and grated zest of 1 large lemon
2 tablespoons olive oil

For the olive-lamb burgers
1 1/2 pounds ground lamb
1/3 cup chopped and pitted kalamata olives
1 teaspoon dried oregano
Salt and freshly ground pepper
4 hamburger buns

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Method
1. Prepare the grill or grill pan to medium-hot.

2. To make the sauce, combine the mint, parsley, garlic, lemon juice and zest, and oil. Season with salt and pepper. Set aside.

3. In a large bowl, combine the lamb, olives, and oregano; season with a generous amount of black pepper and a touch of salt. Divide the mixture into 4 equal patties, about 1/2-inch thick.

4. Cook the olive-lamb burgers until seared on one side, about 3 to 4 minutes. Flip the burgers and continue cooking, about 4 minutes for medium, or until desired doneness.

5. Serve on the hamburger buns, with the gremolata sauce on the side.

Recipe © 2008 by Fire & Flavor Grilling Co., Inc.. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

A true shepherd’s pie is always made with lamb (the similar dish made with beef is properly called a cottage pie). It’s one of the most comforting and homey dishes around. Traditionally, it was made with odds and ends from the Sunday roast, finely chopped. Grated cheddar melted on top is not traditional, of course, but with all that great Shelburne Farms cheddar around, it was a natural and delicious addition.—Melissa Pasanen

convert Ingredients
For the caramelized onions
3 tablespoons olive oil
2 pounds (about 6 medium) onions, thinly sliced crosswise into rounds
1 teaspoon coarse kosher salt

For the potato smash
3 pounds all-purpose potatoes, such as Yukon gold, scrubbed, but not peeled, and cut into 2-inch chunks
4 garlic cloves, smashed with the flat side of a knife
1 teaspoon coarse kosher salt, plus more to taste

For the filling and to finish the pie
1 tablespoon olive oil
3 medium (about 1 1/2 cups) carrots, scrubbed, trimmed, and finely diced
2 pounds ground lamb
1 1/2 teaspoons minced fresh thyme leaves
1 teaspoon coarse kosher salt
2 tablespoons all-purpose flour
1 tablespoon tomato paste (ketchup will do in a pinch)
2 cups chicken stock, preferably low sodium
1 cup (about 3 1/2 ounces) grated cheddar

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Method
Make the caramelized onions
1. These can be made up to a week ahead. In a large, heavy- bottomed saute pan or skillet set over medium heat, heat the olive oil until hot. Add the onions to the pan and turn the heat down to medium-low.

2. Sprinkle the onions with the salt and cook, stirring frequently to make sure they brown evenly, for about 30 to 40 minutes, or until they are completely golden brown and soft. You should have about 1 1/2 to 2 cups of onions. Set aside.

Make the smashed potatoes
1. These can be made up to 24 hours ahead. Select a large pot that can accommodate a steamer insert or heatproof colander large enough to hold your potatoes. Fill it with water up to the bottom of the steamer insert, add the potatoes and garlic cloves, and sprinkle them with the salt. Cover the pot, set it over high heat, and bring the water to a boil.

2. Reduce the heat to maintain an active simmer and steam the potatoes for 25 to 30 minutes, until they break apart easily when poked with a fork.

3. Remove the potatoes and garlic from the steamer, pour off the hot water, and return the potatoes and garlic to the pot. Cover the potatoes with a clean dish towel and let them dry out for about 5 minutes. (Do not allow the potatoes to cool before mashing or they will get disastrously gummy.) Add the butter to the pot and use a potato masher to smash the potatoes and garlic until blended but not completely smooth. Adjust seasoning to taste. Set aside.

Make the filling and assemble the pie
1. Preheat the oven to 400°F (200°C). In a large saute pan or skillet set over medium-high heat, heat the olive oil until hot. Add the diced carrots and cook, stirring occasionally, for 5 to 7 minutes, until softened.

2. Add the lamb, thyme, and salt, and cook, stirring occasionally, for 8 to 10 minutes until the meat is no longer pink. Carefully pour off all the fat and discard.

3. Sprinkle the flour over the lamb and cook for 1 minute, stirring. Then stir in the tomato paste and cook, stirring, for 2 minutes longer. Pour in the stock, along with 1 cup of the caramelized onions. Increase the heat slightly and simmer, 2 to 3 minutes, until the gravy thickens slightly.

4. Spread the lamb into a shallow round or oval 3-quart casserole or a 9-by-13-inch baking dish. Spread the potatoes on top. Distribute the remaining caramelized onions over the mashed potatoes, and then sprinkle the cheddar evenly on top. Bake until the top is golden and crusty, about 20 minutes.

Recipe © 2007 by Melissa Pasanen and Shelburne Farms. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

Eric Dominijanni is a captain in the United States Marine Corps. He’s as patriotic a soldier as you’ll ever find. To him, fellow marines are like family. They deserve the best of what he can provide. In Iraq, during the initial march into Baghdad, this cooking-obsessed soldier brought along his espresso maker, and he even made paella for his troops in the back of his Assault Amphibian vehicle. “I may have had to fight like a barbarian, but I didn’t have to eat like one,” he says.

For lamb burgers, “Captain D,” as he likes to be called, explains the role of his ingredients in military terms. “The lamb is the main effort. The cheese is supporting-effort number one, and the mission of all the other spices and flavors is to make the lamb a success.”

Lamb burger success depends on the proper heat of the charcoal. If the temperature is too high, a thick burger will burn on the outside before the inside is done, so Captain D recommends medium heat for his lamb burgers. Even at that safe temperature, he suggests that if the burger is turning too dark too fast, slide it over indirect heat for the final few minutes of cooking.—Jamie Purviance

convert Ingredients
2 pounds freshly ground lamb
1/3 cup minced red onions
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh oregano
2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
1 teaspoon dried rosemary, optional
1 teaspoon dried basil, optional
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin

8 slices sourdough bread, each about 1/2 inch thick
Extra-virgin olive oil
8 thin slices ripe tomato
1 1/2 cups lightly packed baby spinach leaves
3/4 cup crumbled blue or feta cheese

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Method
1. In a large bowl, gently mix the burger ingredients until evenly distributed. Gently shape the meat into 4 patties of equal size and thickness, each about 1/2 pound and 1 inch thick. With your fingertips or thumb, make a shallow depression about 1 inch wide in the center of each patty so the centers are about 3/4 inch thick. This will help the patties cook evenly and prevent them from puffing on the grill. Cover and refrigerate for 2 to 4 hours.

2. Prepare a two-zone fire for medium heat (see Note).

3. Brush the cooking grate clean. Grill the lamb patties over direct medium heat, with the lid closed as much as possible, until well browned on the first side, 4 to 5 minutes. Turn the patties over and continue to grill over direct medium heat, 6 to 8 minutes for medium doneness, swapping their positions as needed for even cooking.

4. While the lamb burgers are finishing on the second side, lightly brush the bread slices with oil and toast them over indirect medium heat, 1 to 2 minutes, turning once and swapping their positions as needed for even cooking.

5. Serve the lamb burgers warm on the toasted bread with the tomato slices, spinach, and cheese.

Note: The two-zone fire combines direct heat (where the food cooks directly above the coals) and indirect heat (where the food cooks above and to the side of the coals). Direct medium heat is 350°F to 450°F (175°C to 230°C) or being able to hold your hand over the grill for 5 to 7 seconds.

Recipe © 2007 by Weber-Stephens Products. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

If you find lamb too rich and maybe too strong for your taste, give these spiced burgers a try. The lamb burgers here are lightened and brightened by the addition of cilantro and mint to the patty mix, and if you want to lighten it even further, you can add some lime juice to it. To get it all just right, serve the burgers with the cooling herb salad and tart-sweet tamarind vinaigrette.

Tamarind paste is the brownish-reddish pulp in the pod-shaped fruit of the tamarind tree: you can buy tamarind pods at Asian and Latin American markets and scrape out your own paste, but you can find jars or cans of prepared tamarind paste there, too. Tamarind has a pleasant sweet-sour taste and is very commonly used in cooking throughout Southeast Asia, India, Africa, South America, and the Caribbean. Even if you’ve never used tamarind yourself, you’ve probably had a taste of it somewhere along the line, as it is used commercially to flavor candies, jams, chutneys, and soft drinks.

Oyster sauce is a Chinese condiment, used as a dip and in stir-fries and marinades. The best brands come from Hong Kong, but you may find domestic brands right in your local supermarket. Once opened, the container should be refrigerated. If you can’t find oyster sauce but have some hoisin sauce, use that instead. It’s different but nice.

These brightly flavored spiced lamb burgers are best cooked over a charcoal or wood fire, but they can be seared instead in a cast-iron pan, or cooked under an oven broiler. Maxine, one of my testers, set off her smoke alarm broiling her burgers in the oven, though, so you might want to start up the grill.—Cindy Pawlcyn

convert Ingredients
For the tamarind vinaigrette
4 tablespoons brown sugar
3 tablespoons water
2 tablespoons tamarind paste
1 tablespoon soy sauce
6 tablespoons olive oil

For the spiced lamb burgers
5 garlic cloves, minced
1 1/2 tablespoons oyster sauce
1/2 serrano or jalapeno chile, seeded and minced
2 tablespoons chopped fresh mint leaves
1 1/2 tablespoons minced cilantro leaves
1/2 sweet onion, minced
Juice of 1/2 to 1 lime (optional)
1 pound ground lamb

For the Vietnamese herb salad
2 scallions, white and light green parts only, cut into 1 1/2-inch julienne
2 Thai or serrano chiles, seeded and julienned
1/2 bunch basil, any kind, small leaves only
1/4 bunch cilantro, leaves only
1/4 bunch mint, small leaves only
1/2 bunch chives, cut into 1/2-inch pieces
1 bunch ancho cress or watercress, leaves only

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Method
1. To make the vinaigrette, combine the sugar and water in a small saute pan. Cook over medium heat, stirring, until the sugar has dissolved. Add the tamarind and soy sauce, and stir until smooth. Remove from the heat and whisk in the olive oil. Reserve until needed.

2. To make the spiced lamb burgers, first combine the garlic, oyster sauce, chile, mint, cilantro, onion, and lime juice, if desired, in a large bowl and mix well. Then mix in the ground lamb meat, making sure everything is well combined. Divide the mixture into 6 equal parts, or 12 if you want to make mini patties.

3. Moisten your hands with water before forming the patties, as this makes it easier. Shape the patties with the palm of your hand more than your fingers, and make them flat but not too thin: 1/2 to 3/4 inch thick is ideal, otherwise the burgers will overcook before they caramelize nicely. Regular patties should be 2 to 3 inches in diameter, minis about 1 1/2 inches.

4. When you’re ready to serve, cook the lamb burgers to the desired doneness, about 1 1/2 minutes per side for rare, 2 minutes for medium.

5. Combine all the ingredients for the salad and toss it with just enough of the vinaigrette to coat. Serve the dish with the salad piled alongside or on top of the lamb patties and an extra drizzle of the vinaigrette over all.

Recipe © 2006 by Cindy Pawlcyn. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.