New York Magazine

Mustard, honey, curry powder, and garlic make up the marinade for cubes of lamb loin.

Couscous, braised lamb, a roast chicken leg from Fairway, and a single store-bought D’Artagnan merguez sausage, come together nicely in a gently simmered stew tasting of harissa and mint.

With low key hors d'oeuvre like sauteed ground lamb with shallots and Montrachet goat cheese, a mellow cocktail party need never again mean monotonous.

With his kebabs, Saran aims to pique the taste buds, not overwhelm them; the spicing is subtle to highlight the flavor of fresh summer herbs.

A little Dijon mustard, ketchup, and Worcestershire sauce makes a mean marinade for roasted lamb.

Fresh mint with red chile, chopped shallot, and ginger makes a complex accompaniment to sauteed lamb.

A grilling enthusiast—you might say he’s an open-flame obsessive—brings Tuscan flavor to the backyard.

Roasted lamb gets a whimsical Christmas touch in this innovative holiday dish.

A lamb dish that looks as impressive as it tastes.

The outer cuts of lamb like the leg and shoulder are about as inexpensive as flank steak.

Chunks of salty-sweet, char-grilled lamb cured for several hours in brown sugar, salt, and cumin.

The backyard's gone global with skewers of cubed leg of lamb rubbed with Indian spices.

The striking presentation of this roast is as satisfying as its rich rosemary-flecked flavor.