Lamb

Ground Urfa and Maras peppers are flavorful without being fiery. If you find only one, use 1 tablespoon of it.

Lamb with anchovy herb paste is a classic Italian preparation. The anchovy doesn't come across as fishy tasting — it simply lends a savory note that blends beautifully with the meat.

If you're making this entire menu in a single oven, we recommend baking the yuca gratin ahead; while it cooks, brown the lamb and coat with the sauce and farofa. When the gratin comes out of the oven, the lamb can go in. (The gratin will stay warm while the lamb bakes and stands.)

The combination of meat and fruit is common in Middle Eastern cuisine. If you aren't familiar with quinces, you might mistake them for hard, yellow apples. They are too tart to eat raw, but become fragrantly delicious (and a lovely shade of pink) when cooked with sugar. Serve this dish with the bulgur with apricots and almonds.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

A small coffee or spice mill makes grinding the whole spices very easy. Serve the lamb with the Indian Ratatouille and basmati rice. Pour a spicy red wine such as Syrah or Zinfandel.

This recipe calls for a double dose of rosemary — it's used in the marinade for the lamb and in the aioli that's served with it.

Can be prepared in 45 minutes or less.

For this recipe, the lamb chops are frenched all the way down to the eye of the meat-which involves completely trimming the layers of fat and thin layer of meat that surround the eye and scraping the bones clean of fat and meat. You may want to have this done by your butcher.

Can be prepared in 45 minutes or less.

The rack is best if roasted at a higher temperature than the other cuts and basted often. A rack should be served at once.

This recipe can be prepared in 45 minutes or less.

These easy lamb chops are just right for a quick dinner. Pair them up with the mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir.

Cinnamon, cloves, ginger and cayenne pepper enhance this North African-style dish. Serve the stew over the Saffron-Cardamom Rice or plain basmati rice.