Leg of Lamb

If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets. Active time: 45 min Start to finish: 45 min

The long cooking time makes this lamb meltingly tender. Offer noodles alongside.

To pit the olives easily, just press them with the flat side of a knife until the meat separates from the center.

A classic lamb preparation from the Temple House in Ballymote, Ireland. Mint adds a nice touch to the puree.

The olives used in this traditional recipe are fresh, black, uncured, ripe olives, but wrinkled, salt- cured black olives will do just as well. If you do have ripe black olives from an olive tree in your backyard, drop a handful in rapidly boiling water for about 20 minutes, then drain and use in the reicpe. This is often served with soft polenta.

Using purchased pesto sauce makes this recipe a snap. For best flavor, marinate the lamb overnight.

Ask your butcher to remove the large bone from the leg of lamb, leaving the shank bone intact. Begin preparing this main course a day ahead. Team it with carrots, French bread and some Cabernet Sauvignon. When your guests have finished the lamb, serve a mixed green salad. For dessert, offer purchased pear sorbet and biscotti and serve with cups of espresso.

Marinating the lamb for one day in a thick mixture of yogurt, lime juice, and spices intensifies the Indian tastes.

Most Russian Orthodox families roast the meats the day before the feast so that preparation can be kept to a minimum when they come home from church. The baby lamb is symbolic of Christ as well as an ode to the arrival of spring.

A great way to make a different and light meal with leftover lamb.

The Centre de Formation en Restauration Traditionnelle, a government-sponsored cooking school in Rabat, is dedicated to preserving the art of traditional Moroccan gastronomy. The students, all young women, will go on to staff Morocco's embassies and consulates around the world. This classic tagine recipe, given to me by the Centre's former director, Monsieur Tamer, is part of the school's delectable curriculum.

What to drink: A big red with lots of fruit, such as a California Zinfandel; an off-dry white with rich fruit, such as an Alsatian Pinot Gris; or pale ale.

This dish features the exotic flavors of North Africa. A butcher can bone, butterfly, and trim the lamb. Start preparing this one day ahead.

Begin preparing the kebabs one day before you plan to serve them.

If you don't have a heavy roasting pan, you can brown and roast the lamb in a large ovenproof skillet with two-inch-high sides. The seasoned butter can be prepared one day before using. What to drink: A red Bordeaux is the classic accompaniment to roast lamb. Other full-bodied reds, such as Burgundy or an aged Rioja, would also complement this menu.

In this menu, guests make their own sandwiches, piling on rosy slices of spring lamb, chopped grilled green onions and a variety of condiments. Uncork a red Rhône wine (we recommend Gigondas) or a Pinot Noir to pour with the sandwiches; have a selection of sodas and bottled water on hand, too.