Lamb

We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.

This seven-spice blend is typical of Lebanese cooking and full of dimension. Try it on chicken or pork chops too.

The lamb for these wraps—bursting with flavorful spices and herbs—is cooked in the oven, but it would also be amazing cooked on a grill.

Step up your marinade game by soaking lamb chops in tart pomegranate juice and tenderizing kefir. The chops will develop a beautiful caramelization during grilling, thanks to the natural sugars in the marinade.

Steam halved sweet potatoes in the time it takes to sauté mushrooms and ground lamb with a heap of fragrant spices for this satisfying weeknight dinner.

Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.

Bone-in lamb shoulder chops turn meltingly tender and enrich the garlicky rosemary-infused broth in this Instant Pot dinner. Serve it with crusty bread for mopping up all of the juice.

Keep in mind that the level of heat in harissa pastes varies widely from brand to brand—adjust how much you add depending on your preference. If your stew skews hot, just top it with a dollop of minty yogurt for instant relief.

At Maydān the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.

Pop the garlic-and-rosemary-rubbed leg of lamb and the eggplant spears into the oven together and they’ll be done at the same time.