Lamb

Meatballs in Tomato Sauce Served with rice, this is one of the homely everyday dishes of virtually every Sephardi community. We called them "blehat." In Turkey they call them "yullikas." In the old days people fried the meatballs first, but now you often find them poached in the sauce. Sometimes they are briefly roasted in the oven at high heat to brown them slightly and firm them before stewing.

Top round, a muscle from the leg, is starting to pop up in supermarkets around the country. (If your market doesn't carry it yet, ask your butcher.) This small, quick-cooking cut has the succulence you'd expect from lamb but is so convenient that you needn't wait for a special occasion or a large gathering to savor it.

Köfte are a street-food favorite in the Middle East. The warm, irresistible flavor of this version comes from a combination of allspice, cinnamon, clove, and Aleppo pepper, a Syrian chile with a mild kick.

Yogurt dressing best complements the flavor of these veggies.

Editor's note: The recipe below is from Perfect Parties by Linnea Johansson.

In Chalcatongo, Jiménez purchases pit-roasted lamb, then warms up the meat in a simple tomatillo sauce rich with the earthy zing of costeño rojo chiles. On this side of the border, you'll have to cook your meat first, but our adaptation (we slow-roast it) couldn't be easier.

This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.

Merguez, the spicy lamb sausages of North Africa, are popular throughout France. These nearly labor-free patties are a quick way to re-create them in your kitchen. The sweetness of the raisin couscous contrasts nicely with the meat's deep spice.

Everybody is familiar with lamb chops and leg of lamb—but how about the shoulder? When is that used? Well, here I give you the recipe for a roasted lamb shoulder—and you will see why it is my favorite cut for roasting. The meat is sweeter on the blade bone, and, with lots of cartilage to melt during roasting, the meat is finger-sticking good. You might not get a clean, precise cut of meat from the shoulder, but it will be delicious.

Using lamb slashes fat; mixing a milk-soaked pita into the patty keeps it moist.

We found ourselves craving this sun-dried tomato butter, not just spreading it on lamb chops but also tossing it with orzo and smearing it onto slices of toast.

Browning the lamb shanks helps seal in the juices when they braise.

We heart this dish. Pomegranate may protect your arteries against LDL ("bad") cholesterol.

Editor's note: The recipe and introductory text below are from Laurent Tourondel's book Bistro Laurent Tourondel. Tapenade, a paste of puréed black olives and other flavorful ingredients, is a typical seasoning for lamb in the Provence region of Southern France. You can buy it ready-made or make it yourself. This lamb is also good made with a paste of marinated sun-dried tomatoes instead of the tapenade.

This lamb-rich, Uzbek-style pilaf is typical of the fare served by northern Afghans to mark festive occasions. Despite the absence of spices and herbs, it is a surprisingly complex dish.

Ground lamb is a natural choice for a barbecue—its distinctive taste really stands up to the smoke of the grill. These burgers get an extra boost from charmoula, a North African spice mixture.

Lamb shoulder chops are everything a cook wants: They're inexpensive and quick-cooking, yet they deliver more robust flavor than pricier rib chops.

This paste showcases the layered flavors typical of Southeast Asian cooking. While the lemongrass does require a bit of work, its subtle but penetrating flavor is key. Adjust the amount of jalapeño peppers according to your heat tolerance and the heat level of the chiles you are using. We also like to use this spice paste on any type of grilled lamb.

You can't beat the drama — not to mention the deliciousness — of a bone-in leg of lamb. Since it is a thick cut, a garlic, lemon, and spice paste is rubbed all over it and tucked deep inside to penetrate the meat; slow-cooking over indirect heat results in a crisp, smoke-infused crust and a juicy, medium-rare center.

The smoky aroma of lamb grilling on skewers is ever-present across the Middle East. Here, the meat is flavored with traditional spices and a minty, sweet-and-hot glaze. Fresh figs and thick slices of eggplant make the perfect accompaniments.

On Moroccan tables, in addition to salt and pepper, you'll find a pinch pot of ground cumin. Sprinkling a little on cooked meat makes it taste somehow meatier and juicier.

This roast, with its light, flavorful vegetable gravy, is perfect for spring.