This spicy, aromatic mutton curry is packed with flavor. The toasted spices add a wonderful depth and the coconut cuts the harshness of the red chillies to give a delicately balanced gravy that's wonderful to scoop up with bread or rice. More

Serving burgers with Hollandaise is one of those ideas that borders on mad scientist territory. Kind of insane but pure genius. These Lamb Burgers from Zakary Pelaccio's Eat with Your Hands take it a step further, using super fatty lamb to make the patties and serving them up with a duck egg Hollandaise and charred scallions dressed with salt and vinegar on fat English muffins. More

[Photograph: Sydney Oland] Note: The moussaka can be made up to a day in advance. Proceed with recipe just until the beginning of step 6 before you add the cheese sauce. Cover the partially-constructed casserole with plastic wrap and transfer... More

A mustard, garlic, and rosemary crust added a complimentary bite to the flavor and silky lamb, making it a real holiday treat. More

Adapted from Tender. [Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer. Every recipe we... More

Tender lamb meatballs are stewed with shallots, cilantro, mint, carrots, golden raisins, and ras-el-hanout, full of spicy, hot, smoky, sweet Moroccan flavor. Comforting, but unfamiliar and delicious. More

[Photograph: Nick Kindelsperger] Adapted from The Ethnic Paris Cookbook... More

By taking an already incredibly flavorful cut like lamb shoulder and giving it a three-day brine with rosemary and garlic, the end result is nothing short of mind-blowing. More

A Turkish-inspired dish with a ragu as complex as bolognese that can be made in a fraction of the time. The principal spice blend in the sauce is called janissary spice, the product of Turkish spice blender in Istanbul, but it's easy to replicate at home. Seek out maraş chiles, which are intensely sweet, not that hot, and carry the rich flavors of sun-warmed tomatoes with hints of red bell pepper for the blend. You can find them at Cambridge's Formaggio Kitchen and Oakland's Market Hall foods (both sell online as well). Easier-to-find aleppo makes a good, if not more tart and spicy substitute. More

What you get at the end of three or four hours of braising is an apricot-onion-lamb fat jam that tastes, as you might expect, pretty incredible when slathered onto your fork-tender, juicy lamb ribs. More

In my opinion, the best way to make sure your lamb is cooked to perfection is taking its temperature with a calibrated thermometer and letting it rest. Around 10 minutes seems to be a good resting time for an average-sized rack of lamb. A few roasted potatoes and a light red wine and a spectacular Sunday supper is sitting on your table in no time flat. More

Lamb shanks are stewed until they collapse off the bone, with sweet onions, garlic, and savory-sweet prunes in a light white wine broth. So easy but so interesting. More

A simple casserole for a Sunday afternoon, the Lancashire hotpot is a lamb stew baked with sliced potatoes. Traditional recipes often include kidneys, blood sausage, or both; this version uses kidneys. If you choose to omit them, add a few more chunks of lamb. More

This recipe for Lamb Chili with Chickpeas and Raita from Andrew Carmellini's American Flavor brings together two perfect winter warmers: meaty chili and lamb simmered with Indian spices. Served over aromatic basmati rice with a cool and tart cucumber raita, this chili is fusion in the most seamless of ways, blending the heartiness and spice of an American chili with subtle Indian spices, delicate coconut milk, and nutty little chickpeas. More

Adapted from Home Cooking with Jean-Georges, these long braised shanks balance meaty savoriness with a bright acidity from lemongrass, champagne vinegar, chiles, Asian pears, and Gewürztraminer, taking them worlds away from your usual cold weather braise. More

If you've spent time cooking from many of Mario Batali's recipe, you'll know the man is not afraid of bitter. His grasp on how bitter flavors come into play is typical of Italian cuisine, where bitter is celebrated instead of disguised. This Leg of Lamb in a Clementine Crust from Molto Batali employs whole clementines—bitter pith, skin, seeds, and all—into a coating that's bitter, sweet, herbal, and pretty much made for winter lamb enjoyment. More

For those with a passion for runny yolks, it doesn't get much better than Shakshuka, that Middle Eastern dish of eggs poached in a spiced tomato sauce. Of course, there is one way to improve on the dish and that would be by adding chunks of Moroccan merguez à la this: Moroccan Merguez Ragout with Poached Eggs from Amanda Hesser's and Merrill Stubbs' The Food52 Cookbook. More

Kibbeh are common throughout the Middle East, generally made by mixing ground meat with bulgur and a host of seasonings. These torpedo-shaped meatballs come together quickly and make a stellar brunch, served with a quick cucumber salad and warm pita. A pot of mint tea is nice as well. More

It doesn't get much more festive than this Wedding Lamb Biriyani, an aromatic dish of saffron scented rice studded with delicately spiced lamb, sweet raisins, caramelized onions, and creamy-salty cashews. More

The richness of ground lamb, with the nuttiness of bulgur and sweetness of the raisins and squash, makes this a Sunday Supper that is simple to put together but tastes a tad sophisticated. More