Cazini with Lamb Ragù

At the Marketplace at Emerald Valley in Washington, Pennsylvania, lemon zest and fresh mint go into every lamb burger patty. A tangle of sweet balsamic onions, a hint of chile, and briny feta balance the charred meat and brioche bun. Ground lamb falls on the fattier side; if using a grill, watch out for flare-ups. Lamb Burger with Mint, Feta, and Balsamic Onions

Chunks of lamb shoulder are rubbed with spices and marinated with aromatics before hitting the grill in this easy kebab recipe. Get the recipe for Grilled Marinated Lamb Kebabs

Fatty lamb ribs are rubbed with spices and glazed with harissa-laced barbecue sauce, yielding an irresistible sticky-sweet crust. Get the recipe for Lamb Ribs with Spicy Harissa Barbecue Sauce »

“Spices have always fascinated me. I collect them from all over the world,” says Giorgia Goggi, who accents this soup with Middle Eastern sumac and Indian garam masala. If you can’t find fresh yellow tomatoes, red will work just as well. Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint »

This recipe comes from Sam Smith, Of Tusk in Portland, Oregon. Smith notes: “I like to eat it with a steak knife, keep some texture.” Serve this with lots of bread for soaking up the juices; a simple mixed green salad with champagne vinegar, black pepper, and edible flowers if available; and a super cold rose or white wine. Get the recipe for Braised Lamb Shoulder with Rose, Turnips, and Pistachios »

At Mokonuts in Paris, cabbage leaves are stuffed with lamb and herbs and and drizzled with lemony tahini sauce. Get the recipe for Lamb-Stuffed Cabbage Rolls with Green Tahini »

Get the recipe for Kubdari »

This herb-adorned rack of lamb is seared then roasted at high heat for a crispy brown crust.

Get the recipe for Herbed Lamb Stew (Sabzi Govurma) »

Yogurt and tomato combine to create this delicious, creamy sauce with hints of peppery zest. This sauce is a main component to manti, a Turkish spiced lamb dumpling dish. Get the recipe for Turkish Yogurt and Brown Butter Tomato Sauce »

Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling. Get the recipe for Lamb Soup With Sour Cream (Palócleves) »

These lamb shoulder chops tenderize in a yogurt marinade flavored with cumin and cardamom before grilling. Get the recipe for Grilled Yogurt-Marinated Lamb Shoulder Chops »

Aromatic fresh rosemary sets the umami-rich marinade for these lamb loin chops apart. Get the recipe for Rosemary-Jerk Lamb Chops

Beef and Lamb Koftas with Mustard

These crustless tarts, adapted from Ana Sortun and Maura Kilpatrick’s book Soframiz, are inspired by a yogurt and semolina custard that is traditionally baked inside cooked grape leaves in Greece. The authors say that, even though the grape leaves aren’t rolled and filled cigar-style, the filled tarts are still a version of a dolma, a word that means “stuffed” in Turkish and Greek. “I love this version because the grape leaves get crispy and a little caramelized,” Sortun says. They work equally well in ceramic ramekins, fluted or non-fluted tart pans, muffin tins, or small cast iron baking dishes. Get the recipe for Spicy Lamb and Grape Leaf Tarts With Orzo and Feta »

Turmeric does double duty here: it goes into the lamb meatballs as well as the lemony broth they’re cooked in.

Grilled Lamb Chops with Ginger Sauce

The enzymes found in pears tenderize this roast lamb, while garlic and herbs add flavor. Get the recipe for Pear-Marinated Roast Leg of Lamb »

Moroccan Meatballs with Arugula

Lighter than the rich beef and pork ragùs of other Italian regions, this Abruzzo specialty features bell peppers mixed into the sauce and cooked briefly so they retain their shape and lend a pop of sweetness. Get the recipe for Spaghetti alla Chitarra with Lamb and Sweet Pepper Ragù »

Greek Easter Soup

This Cape Town specialty generally consists of spiced meat mixed with chutney and tamarind paste and milk-soaked bread, poured into a dish, topped with a custard of egg and milk, and baked until it’s golden on top. Get the recipe for Bobotie (South African Meat Pie) »

Grilled Lamb Chops and Squash with Herb Salad and Sunchokes

roast lamb

Grilled red onion aïoli, smashed avocado, and sunny-side-up eggs top these rich cumin-spiced lamb burgers.

Garlicky lamb and rice baked under a thick, tart veil of yogurt is a dish beloved throughout Albania. Get the recipe for Albanian Baked Lamb and Rice with Yogurt (Tave Kosi) »

In this traditional warming stew from the Emerald Isle, lamb shoulder is rendered spoon-tender by a simmer and then a long, slow bake with plenty of filling potatoes and aromatic carrots and onions. For bright color and a bit of verdant sweetness, green peas are tossed in toward the end of the cooking. Get the recipe for Irish Stew »

Tender lamb simmers in a fiery sauce in this recipe from Adhoo’s in Srinagar, Kashmir. Get the recipe for Kashmiri Lamb »

In the Indian city of Hyderabad, this dish is traditionally made using goat, but lamb makes an excellent substitute; including the bones adds an unmatched depth of flavor. While peeled muskmelon and watermelon seeds are usually used to thicken the dish, we’ve substituted pumpkin seeds in our version.

Easter Lamb Pie

Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal. Get the recipe for Chickpea Stew with Lamb, Pork, and Veal »

Cooked in a fragrant rosemary–juniper lamb stock, the tender braised meat is then presented over a mound of hearty polenta, enriched with Gruyère-like cheese.Get the recipe for Braised Leg of Lamb with Graukäse Polenta

Lebanese seven-spice powder—a mix of allspice, black pepper, cinnamon, cloves, fenugreek, ginger, and nutmeg known as baharat—flavors the lamb patties as well as the tomatoes in this richly spiced dish.