Lamb

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Offer some homemade breadsticks with the lamb: Just cut a French bread baguette lengthwise into quarters; brush with olive oil that has been mixed with fresh herbs. Grill alongside the lamb until golden, about 2 minutes per side. Serve raspberries and cream with cookies for dessert.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

In Morocco, the word tagine refers to any of the country's slowly simmered meat, chicken, fish or vegetable stews that often have both savory and sweet flavors. It also refers to the earthenware dish with a conical lid in which the stew is cooked and served. Couscous or bread is a typical accompaniment.

A sophisticated main course that's perfect for weeknight entertaining. Accompany the lamb with herb-roasted potatoes and a mixed green salad.

Active time: 25 min Start to finish: 1 1/2 hr

Begin preparing the kebabs one day before you plan to serve them.

This dish features the exotic flavors of North Africa. A butcher can bone, butterfly, and trim the lamb. Start preparing this one day ahead.

The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.

A classic lamb preparation from the Temple House in Ballymote, Ireland. Mint adds a nice touch to the puree.

Can be prepared in 45 minutes or less.

Here, lamb chops are presented atop a salad that was inspired by the flavors of Sardinia. A perfect first course or a light main course.

Active time: 20 min Start to finish: 40 min

Agnello di Latte Arrosto I always had mixed emotions about this dish as a little girl. Traditionally, it was served at the first meal after Lent, a joyous occasion to which everyone looked forward, including me. Still, there was an element of personal sadness: My pet was being eaten. At Busoler I spent long hours playing in the fields with lambs and young goats, and always found sentiment struggling with appetite at Easter. When the appearance of the first peas of the season coincided with Easter, they'd be shelled and added to the dish at the last moment.