Gallery: 18 Lamb Recipes to Celebrate Spring

This dish is a perfect main to impress company. Cooking the roast at a low temperature, then finishing it in high heat, delivers more consistent results and reduces the chances of overcooking the roast.

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[Photograph: Daniel Gritzer]

This bolognese combines beef, lamb, pork, and pancetta for extra depth and meatiness. Slow-roasting in the oven creates rich browned flavors while ensuring that the meat stays tender.

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[Photograph: J. Kenji López-Alt]

A long, slow cooking makes these ribs tender and juicy, while the wholegrain mustard sauce gives them a bit of bite.

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[Photograph: Daniel Gritzer]

The mix of beef and lamb keeps these sliders toeing the line between gyro and burger. Adding additional fat or bacon into the meat mixture ensures a juicy patty.

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[Photograph: Joshua Bousel]

These lamb chops pack a fiery punch thanks to the Ethiopian berbere spice. The cucumber-lentil salad acts as a cooling foil to the chops.

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[Photograph: Daniel Gritzer]

Sumac and Turkish chili flakes give these springy kebabs a distinctive flavor. Be gentle when you handle the meat to help the kebabs stay tender.

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[Photograph: J. Kenji López-Alt]

The minimal seasonings of red onion and parsley give these sausages an uncomplicated, meat-first flavor. Because they are bound in sheets of caul fat, they get an extra crispy sear.

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[Photograph: Joshua Bousel]

A coating of Dijon mustard and mixed herbs gives these flavorful leg of lamb skewers a crisp, intensely flavorful crust. The lemon-based marinade tenderizes the meat and infuses it with bright, citrus flavor.

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[Photograph: Joshua Bousel]

The lamb gets layers of flavor from two different sources: an earthy spice mixture, and a fresh, tangy herb blend. Cooking the rack of lamb low and slow at first keeps it tender and juicy, while finishing it with a hot sear gives it a great crispy exterior.

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[Photograph: Joshua Bousel]

Biryani is India's answer to fried rice. It is rich and meaty, but it's brightened by a generous helping of spices.

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[Photograph: Denise D'Silva Sankhe]

If you happen to have extra lamb leftover from another dish, these sandwiches are the perfect way to use them up. Sharp cheese helps balance the meaty flavors of the lamb.

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[Photograph: J. Kenji López-ALt]

The anchovies in the marinade may seem a little strange, but they highlight the meatiness of the lamb without imparting a fishy flavor in the final dish. Cooking at very low temperatures followed by a blast at high heat creates the ultimate contrast with pink meat that extends from edge to edge and a crisp brown crust.

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[Photograph: J. Kenji López-ALt]

The meat is rich and tender, with the distinctly heavy flavor of lamb flavor coming through the strongly earthy, spicy, and smoky sauce. A little bit of tomatillo salsa creates a tart, bright balance.

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[Photograph: Joshua Bousel]

The funky, gamey bite of lamb goes wonderfully with the tender, sweet kernels of corn. The Indian-inspired rub is spicy with loads of garam masala and cayenne.

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[Photograph: Nick Kindelsperger]

This dish is bright and springy. The pea purée and pea sprouts give it an earthy, vegetal flavor.

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[Photograph: Nick Kindelsperger]

Frozen peas work just fine here if you can't get good, fresh peas. The tzatziki gives this dish a distinctly Greek flavor.

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[Photograph: Yasmin Fahr]

This tender leg of lamb is packed with bright, springy flavors that go well with the gamey-ness of the lamb. Grill it to a juicy medium-rare for the best results.

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[Photograph: Joshua Bousel]

In this recipe, green beans are braised in tomato sauce until they are tender. Couscous bulks up the dish and adds a pleasantly chewy bite.

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[Photograph: Yasmin Fahr]