Lamb

The combination of cherry juice and fresh cherries gives the sauce its depth.

Yogurt dressing best complements the flavor of these veggies.

Editor's note: The recipe below is from Perfect Parties by Linnea Johansson.

In Chalcatongo, Jiménez purchases pit-roasted lamb, then warms up the meat in a simple tomatillo sauce rich with the earthy zing of costeño rojo chiles. On this side of the border, you'll have to cook your meat first, but our adaptation (we slow-roast it) couldn't be easier.

This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.

Merguez, the spicy lamb sausages of North Africa, are popular throughout France. These nearly labor-free patties are a quick way to re-create them in your kitchen. The sweetness of the raisin couscous contrasts nicely with the meat's deep spice.

Everybody is familiar with lamb chops and leg of lamb—but how about the shoulder? When is that used? Well, here I give you the recipe for a roasted lamb shoulder—and you will see why it is my favorite cut for roasting. The meat is sweeter on the blade bone, and, with lots of cartilage to melt during roasting, the meat is finger-sticking good. You might not get a clean, precise cut of meat from the shoulder, but it will be delicious.

Using lamb slashes fat; mixing a milk-soaked pita into the patty keeps it moist.

We found ourselves craving this sun-dried tomato butter, not just spreading it on lamb chops but also tossing it with orzo and smearing it onto slices of toast.

Browning the lamb shanks helps seal in the juices when they braise.

We heart this dish. Pomegranate may protect your arteries against LDL ("bad") cholesterol.

Editor's note: The recipe and introductory text below are from Laurent Tourondel's book Bistro Laurent Tourondel. Tapenade, a paste of puréed black olives and other flavorful ingredients, is a typical seasoning for lamb in the Provence region of Southern France. You can buy it ready-made or make it yourself. This lamb is also good made with a paste of marinated sun-dried tomatoes instead of the tapenade.

A savory crust and simple sauce lift this roast into the special-occasion realm.