Lamb

很遗憾,羊通常是保留给special occasions like Easter and Passover dinner. This versatile protein can be cooked in any number of styles and makes an easy weeknight meal. Do you like pork chops? Try lamb chops—tender cuts from the rib, shoulder or loin that can be roasted or pan-cooked just like a pork chop or steak. Try subbing in ground lamb for ground beef, or use it to make Mediterranean favorites like moussaka and lamb meatballs. Looking for a make-ahead meal? Try stewing lamb. It holds up well in slow cookers and makes delicious, freezable stews and braises. Whether you're making lamb the star of your holiday feast or you simply want to change up your weeknight routine, the F&W guide to lamb has you covered, with recipes for fast lamb chops, leg of lamb, grilled lamb and more.

Punchy anchovies and garlic mellow during their short cook time, adding umami to double-cut lamb chops. Reverse-searing using the broiler results in perfectly cooked lamb with a crispy exterior; use a probe thermometer to monitor the internal temperature for best results. Serve the carved chops over cooked orzo to balance out the meal. Christopher Bates of Element Winery in New York recommends a cool-climate Syrah from the Finger Lakes or Northern Rhône to pair with the lamb chops. "I love amplifying it with savory, briny flavors like capers,” says Bates.

Dhansak

In this经典帕西菜的家庭食谱, lamb shoulder is slowly tenderized into a rich braise, thickened with pigeon pea dal, and deeply flavored with vibrant green chutney, tangy tomato achaar, and dhansak masala. Use leftover kachumber on fish tacos or grilled pork chops.

香蕉叶包裹的羊腿tamales和莫里塔辣椒莎莎

兰姆·马塔巴克（Lamb Martabak）

烤羊排和红糖釉

烤羔羊烤架和demi-glace黄油

酥脆的烤羊肉皮塔斯和萝卜水上的沙拉

随着天气变暖,我发现自己duting off the grill and doing more outdoor cooking. And I’m reminded of the magic that happens when smoke and char make their indelible mark on my food. I simply love unsubtle flavors—which are at the core of this hearty spring recipe that combines the meaty-oily richness of lamb, the pungent kick of garlic, the kiss of fire from the grill, and the peppery bite of radishes and watercress.First things first, the lamb-stuffed pitas—based on the Middle Eastern dish arayes—were a runaway hit with my family. And that’s because of the lamb. It’s seasoned with a good amount of za’atar (my brother-in-law brought me a 2-pound bag of it from Jordan!), parsley, onion, and garlic, so it ends up with a flavor akin to both gyro meat and kofta. Soft pitas are each split into two rounds, spread with the spiced ground lamb mixture, reassembled, and grilled. As they spend time over the coals, the meat juices soak into the bread and then crisp up in the most irresistible way. If you’re not a big fan of lamb, you can use ground beef instead—but choose grass-fed beef so that it has a richer, gamier flavor that will stand up to the seasonings.I serve these pitas with a sauce of tahini, lemon juice, and raw garlic. Even though the sandwiches have plenty of flavor on their own, they get even better when adorned with a creamy sauce. One quick tip: Don’t worry if the tahini seizes up when you first start to stir in the liquid. This happens because tahini, made from ground sesame seeds, is carbohydrate-rich. Adding liquid to it is almost akin to adding liquid to flour in that the carbohydrate holds onto the liquid. But when you add a little more liquid, it all thins and smooths out. If you need a little more liquid to get your sauce to the right consistency, just keep adding water a teaspoon at a time.The robust, fatty lamb needs a fresh, zippy counterpoint, so I serve the pitas with a salad featuring my all-time-favorite spring ingredient: radishes. I used three types: watermelon radishes for their gorgeous magenta hue, green daikon for softer color but more pungent bite, and cherry radishes for their crisp, juicy texture. This trio gets tangled in a pile of also-peppery watercress and dressed with the simplest combo of lemon juice, olive oil, salt, and pepper. That way, the flavors of the main salad ingredients are the star—just given a little bit of bright embellishment.