Lamb

This bright, parsley-and-mint–packed sauce is the perfect accompaniment to grilled lamb chops.

Ask your butcher for a whole leg, which will include part of the sirloin.

At Rioja, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

Serve this with storebought flatbread or go to bonappetit.com/flatbread for Mullen's easy recipe.

Pasilla chile oil wakes up lamb meatballs and cucumber while plenty of yogurt keeps the heat in check.

Sauté ground lamb with cooked lentils and plenty of spice for a lightning-fast weeknight dinner—then pile extras into a rice bowl or pita pocket for lunch the next day.

(Baha) Editor's note: The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco. Wolfert also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. If you really love the taste of lamb, you will love this dish. It's a pity that we Americans know so little about steaming meats; just as steamed vegetables keep their original flavors, so do steamed chickens and lamb. If you don't have a steamer, use a couscousière or a colander with a tight-fitting lid that fits snugly over a kettle. Some people think that steamed lamb looks unattractive (though no one denies that it's incredibly good). If you feel this way you may brown the meat quickly in butter or oil at the end, or roast it at high heat until it browns. Steamed food should be eaten the moment it is ready, when it is at its peak: if left too long, it will dry out.

If you're not a lamb person, ground beef will also taste great.

Two racks make enough for each person to have two chops. Cut between each bone individually for single chops, or cut into double-rib portions.

You'll love this spiced alternaburger with its fresh finishes; kids will love the handheld dinner.

If I had to choose my all-time favourite family recipe, it would be this.

Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender.

Splurge on lamb rib chops or save on loin chops; either way you will enjoy this Moroccan-inspired meal. The familiar flavors of an everything bagel make a surprise appearance here to spice a zesty yogurt dip. Harissa paste (available in specialty food stores and many grocery stores) adds a fiery punch to chickpeas simmered with carrots and tomatoes. It can vary greatly in spiciness and saltiness from brand to brand, so add a little at first and taste as you go.