Lamb

Inspired by Japanese mazemen, this brothless dish is dreamy on a warm night.

Free your merguez from its casings and have yourself a meal in no time. Runny yolks from crispy-edged fried eggs provide a saucy balance.

Cumin-inflected noodles of Northern China inspired this weeknight pasta with ground lamb and store-bought noodles.

These lamb chops get their kick from two flavorful marinades, a butter-basting session on the grill, and a shower of spices during their rest.

These spiced lamb burgers prove anything can be breakfast when you put an egg on it.

Give past-their-prime berries a new lease on life as a luscious, buttery pan sauce.

Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.

Big shells aren’t just for stuffed pasta. Here they hold strong against punchy sauce, spicy sausage, and bracing broccoli rabe.

Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.

This creamy Senegalese rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal.

Meatballs filled with gooey cheese and bathed in creamy pecan romesco sauce—what more do you need?

A fragrant marinade of lemongrass, shallots, and Thai chiles adds tons of flavor to quickly grilled lamb chops.

With its keema-inspired ground-lamb filling and plenty of fixings, this recipe takes taco night in an exciting new direction.

This flavorful lamb patty with lemony yogurt sauce is guaranteed to spice up your burger routine. 

This easy yet satisfying dish transforms high-flavor pantry ingredients (hoisin! balsamic! gochujang!) into a marinade and a glaze so no flavor goes to waste.

This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.

You’ll find all the flavors of Middle Eastern shish barak (tiny lamb and pine nut) dumplings here, but made simpler and brighter with help from dried pasta and plenty of fresh dill.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.