A gryo-spiced beef-and-lamb mixture is formed into little patties, grilled, and topped with tzatziki and pickled peperoncini for one tasty sandwich.
Ethiopian berbere spice adds a fiery kick to perfectly grilled lamb chops, and a subtle heat to a refreshing lentil salad with cucumber and mint.
Coming from a book with 'meat' in the title twice, Tom Mylan's chili in the The Meat Hook Meat Book is unsurprisingly brimming with a ton of meat. Okay, not a ton, but an impressive five pounds—two of beef, two of pork, and one of lamb—or 20 quarter-pounders, to put things in perspective.
I ate a lot of good things when I was in Istanbul last winter—eggs scrambled with tomatoes and chilies, flatbreads topped with cheese and eggs, teeny tiny dumplings served with yogurt and sumac—but kebabs, made with juicy lamb meat molded around flat metal skewers and grilled over live coals were the kind of thing that even at their worst, were still pretty freaking awesome. Here's how to make them at their best.
Greek loukaniko with orange and leeks is a brightly flavored sausage that's perfect for summer grilling.
Instead of being bound in traditional sausage casing, Cypriot sheftalia (lamb-and-pork sausage) is wrapped in sheets of caul fat, which renders over a live fire. As the fat drips, little towers of flame lick the meat, creating a super crusty exterior that's still moist and juicy inside.
A coating of Dijon mustard and mixed herbs gives these flavorful leg of lamb skewers a crisp, intensely flavorful crust.
Inspired by the deep, rich, and balanced flavors of Moroccan dishes, this delicious grilled rack of lamb is rubbed with a complex spice mixture that includes paprika, cumin, and cayenne pepper, then crusted in a bright and fresh pesto-like blend of fresh cilantro, parsley, olive oil, garlic, and lemon juice. They're flavors that can both stand up to and enhance the strong flavor of lamb.
Lahmacun are Turkish flatbreads rolled up around a tomatoey lamb mixture, sprinkled with pepper flakes and topped with a spritz of lemon juice. They're a cousin of larger, milder pides, most often known as Turkish pizzas.
Corned beef may be what most Americans will eat to celebrate St. Patrick's Day today, but I'm here to make a case for a rich, homey shepherd's pie. After a weekend of revelry, there's nothing better than digging into a bowl of warm, meaty stew topped with creamy mashed potatoes.
The aroma of a good biryani is intoxicating as it cooks away slowly. Meat, spices and the fragrant Basmati rice make it a hearty, robust, all-in-one meal.
This particular dish is Anglo-Indian in origin. It envelops the tender braised meat (your choice of goat or lamb chops) in fresh breadcrumbs that turn crisp and crunchy as soon as they touch the sizzling hot pan.
These lamb sandwiches with caciocavallo cheese, watercress, and an olive-anchovy mayonnaise are a great way to use leftover lamb as a distinct and hearty meal.
Slow-roasted boneless leg of lamb comes out extra tender with a crisp, well-browned crust and juicy pink meat flavored with garlic, rosemary, and lemon zest.
Smoking a lamb shoulder roast prior to braising adds a smoky flavor to the already layered earthy and spicy barbacoa sauce.
Crying Tiger Lamb from Katie Chin's new cookbook, Everyday Thai Cooking, is named for its ability to make even a tiger weep. It's not only fiery, but it's also got a strong hand with salty fish sauce, sour lime juice, and grassy cilantro. In other words: it's seriously awesome, and a true gift to lamb lovers.
Cevapi is a simple finger-sized sausage of Balkan origin whose simplicity makes finding the right few ingredients important to getting the tastiest links possible.
Grilled merguez on a toasted baguette with sweet caramelized onion, sharp Manchego cheese, fresh cilantro, and spicy harissa mayo makes for one insanely awesome sandwich.