Lamb

Dukkah is an Egyptian spice blend that traditionally has hazelnuts or chickpeas as a base. In this version, pistachios are used instead.

Cumin, coriander, and cinnamon give this dish its exotic flavor.

This lamb-rich, Uzbek-style pilaf is typical of the fare served by northern Afghans to mark festive occasions. Despite the absence of spices and herbs, it is a surprisingly complex dish.

The lamb needs to marinate overnight.

The butcher can bone the lamb for you.

Ground lamb is a natural choice for a barbecue—its distinctive taste really stands up to the smoke of the grill. These burgers get an extra boost from charmoula, a North African spice mixture.

Lamb shoulder chops are everything a cook wants: They're inexpensive and quick-cooking, yet they deliver more robust flavor than pricier rib chops.

Why you'll make it: Because it's that dinner-party dish that's as do-able as it is drop-dead gorgeous. Call your meat market ahead to order a boned, butterflied leg of lamb, and ask that the thickness be as even as possible (two to three inches thick). Start the lamb the day before; it needs to be refrigerated overnight covered with the rub.

Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. A bredie is the typical slow-cooked stew of Cape Malay cuisine, which is best prepared in a heavy-bottom cast-iron pot or potjie. I've adapted it in a recipe that takes just over an hour to cook. Traditionally, this type of dish would probably have been made with just the lamb knuckles, but I've added the shoulder to provide some additional meat. The sweet and savory flavors are wholly authentic; the dish is like a curry with an extra measure of sweetness to balance the hot spice. You'll taste the delightful hint of cinnamon, which speaks unmistakably of the Orient. It's great with aromatic basmati rice, flavored with chicken stock, turmeric, garlic, and raisins.

For burgers with the best texture, blend the meat and seasoning gently, trying not to overwork it, and then shape the mixture into patties.

This paste showcases the layered flavors typical of Southeast Asian cooking. While the lemongrass does require a bit of work, its subtle but penetrating flavor is key. Adjust the amount of jalapeño peppers according to your heat tolerance and the heat level of the chiles you are using. We also like to use this spice paste on any type of grilled lamb.

You can't beat the drama — not to mention the deliciousness — of a bone-in leg of lamb. Since it is a thick cut, a garlic, lemon, and spice paste is rubbed all over it and tucked deep inside to penetrate the meat; slow-cooking over indirect heat results in a crisp, smoke-infused crust and a juicy, medium-rare center.

The smoky aroma of lamb grilling on skewers is ever-present across the Middle East. Here, the meat is flavored with traditional spices and a minty, sweet-and-hot glaze. Fresh figs and thick slices of eggplant make the perfect accompaniments.

Lamb shoulder chops are widely available and are less expensive than lamb rib chops.

On Moroccan tables, in addition to salt and pepper, you'll find a pinch pot of ground cumin. Sprinkling a little on cooked meat makes it taste somehow meatier and juicier.

Turkish cooks have long loved eggplant with lamb. Here's one reason why.

Usually used on pork, the Chinese barbecue marinade called char siu gives a haunting sweetness to these chops, which are delicious with steamed bok choy. Ask your butcher to french (trim) the lamb chops for you.

This roast, with its light, flavorful vegetable gravy, is perfect for spring.

Charmoula is a zesty herb and garlic sauce from the Middle East.