Lamb chops slathered with spicy butter are the perfect choice for a casual backyard meal. The butter enhances other meats and poultry too.

Ingredients

• 8 lamb loin chops, cut 1 inch thick
• Salt and black pepper
• 1 15-ounce can cannellini or pinto beans, rinsed and drained
• 1/2 cup chopped celery
• 1/4 cup chopped green onion (2)
• 1 recipe Chile Butter
• 1 tablespoon lime juice
• Lime wedges (optional)

• Trim fat from chops. Sprinkle chops lightly with salt and pepper. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (145 degrees F) and 15 to 17 minutes for medium doneness (160 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)
• Meanwhile, in a medium saucepan combine beans, celery, green onion, and 2 tablespoons of the Chile Butter. Cook over medium heat until heated through. Stir in lime juice. Top each lamb chop with a slice of Chile Butter and serve with bean mixture. If desired, garnish with lime wedges. Makes 4 servings, 2 chops each.
• Chile Butter: In a small bowl stir together 1/2 cup softened butter; 1/4 cup finely snipped fresh cilantro; 2 fresh jalapeno peppers, seeded and finely chopped; 1 clove garlic, minced; and 1 teaspoon chili powder. Place on waxed paper; form into a log. Wrap well; chill for 1 hour or overnight. Store in refrigerator for up to 2 weeks or freeze for up to 1 month.

• Calories 478, Total Fat 32 g, Saturated Fat 18 g, Cholesterol 156 mg, Sodium 661 mg, Carbohydrate 17 g, Fiber 6 g, Protein 36 g. Daily Values: Vitamin A 0%, Vitamin C 15%, Calcium 7%, Iron 23%. Exchanges: Vegetable .5, Starch 1, Lean Meat 4.5, Fat 3.
• Percent Daily Values are based on a 2,000 calorie diet

For the most succulent slices of lamb, serve the roast medium-rare to medium, in its own juices, with an elegant arrangement of vegetables.

Ingredients

• 5-pound whole leg of lamb (bone in)
• 8 cloves garlic
• 2 tablespoons dried mint, crushed
• 1 tablespoon coarse-ground black pepper
• 1/2 teaspoon salt
• 3 tablespoons honey
• Fresh mint sprigs (optional)
• Cooked herbed new potatoes (optional)
• Steamed baby carrots (optional)
• Steamed asparagus (optional)

• Trim excess fat from meat. Cut 1/2-inch-wide slits into lamb leg in 16 different places. Cut garlic cloves in half lengthwise and insert each half-clove deep into each slit.
• Combine dried mint, pepper, and salt; rub mixture over entire surface of lamb leg. Drizzle honey over lamb leg and rub to coat. Place on a rack in a shallow roasting pan. Cover lamb loosely with plastic wrap and refrigerate about 2 hours.
• Remove plastic wrap. Insert a meat thermometer into thickest part of meat without touching bone. Roast, uncovered, in a 325 degree F oven for 2 to 2-1/2 hours or until thermometer registers 140 degrees F for medium-rare doneness or 155 degrees F for medium doneness. Remove from oven.
• Cover meat loosely with foil and let stand for 15 minutes. Garnish with mint sprigs and serve with cooked herbed new potatoes, steamed baby carrots, and steamed asparagus, if desired. Makes about 10 to 12 servings.

• Calories 198, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 80 mg, Sodium 169 mg, Carbohydrate 6 g, Fiber 0 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 1%, Iron 17%.
• Percent Daily Values are based on a 2,000 calorie diet

Rajat Parr braises his ultratender lamb shanks in a rich mix of red wine, tomatoes, and cinnamon.

Ingredients

• 3 tablespoons vegetable oil
• 4 lamb shanks (5 pounds total)
• Salt and freshly ground pepper
• 1 medium onion, coarsely chopped
• 1 head of garlic, separated into cloves and peeled
• 1/2 cup coarsely chopped fresh ginger
• 1 14-ounce can crushed tomatoes
• 3 cups dry red wine, such as Syrah
• 1 quart chicken stock
• 4 whole cloves
• 2 cardamom pods
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 stick cinnamon (1/2 inch)
• 1/4 cup thinly sliced mint leaves
• Cheesy Farro-and-Tomato Risotto, for serving

• Preheat the oven to 325 degrees. In an enameled cast-iron casserole, heat the oil. Season the lamb with salt and pepper and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a bowl.
• Add the onion to the casserole and cook over moderate heat, stirring, until softened, 7 minutes. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, 2 minutes. Add the crushed tomatoes and cook until very thick, 2 minutes. Add the red wine and boil for 3 minutes. Add the chicken stock, cloves, cardamom, coriander, cumin, and cinnamon and bring to a boil. Add the lamb and any accumulated juices and cover. Braise in the oven for 2 hours, turning once, until the meat is very tender.
• Transfer the lamb to a bowl and cover with foil. Strain the braising liquid into a large skillet and skim off the fat. Boil over high heat until reduced to 2 cups, 20 minutes; season with salt and pepper. Add the lamb to the skillet, cover, and simmer over low heat, turning the shanks a few times, until heated through, 3 minutes. Transfer the shanks and sauce to shallow bowls, garnish with the mint and serve with Cheesy Farro-and-Tomato Risotto.

Seamus Mullen marinates leg-of-lamb pieces in a mix of more than 10 ingredients (including saffron and Spanish paprika), many of which he also uses to make the accompanying salsa verde. Save a step and marinate the lamb in a bit of the salsa verde.

Ingredients

• 1/4 cup packed mint leaves
• 1/4 cup packed flat-leaf parsley leaves
• 1/4 cup snipped chives
• 2 tablespoons very finely chopped shallot
• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry vinegar
• 1 teaspoon crushed red pepper
• Salt
• 3/4 cup extra-virgin olive oil
• 1 1/2 teaspoons smoked sweet paprika
• 1 teaspoon ground cumin
• 1 1/2 pounds leg of lamb, cut into 1-inch pieces

• In a food processor, combine the mint, parsley, and chives with the shallot, lemon juice, sherry vinegar, crushed red pepper, and a pinch of salt and process until finely chopped. Add the olive oil and process the salsa verde until smooth.
• Transfer half of the salsa verde to a small bowl. Transfer the remaining salsa verde to another bowl and stir in the paprika and cumin. Add the lamb pieces and turn to coat thoroughly. Thread the lamb onto 8 long skewers and refrigerate for at least 2 hours or up to 24 hours.
• Light a grill or preheat a grill pan. Grill the lamb skewers over high heat, turning them occasionally, until the lamb is lightly charred in spots, about 6 minutes for medium meat. Serve the lamb skewers with the salsa verde.

• The salsa verde can be covered and refrigerated overnight.

A Syrian version of comfort food, kibbe (Middle Eastern stuffed meatballs) are braised in a supersimple, tangy yogurt sauce, a staple of Syrian cuisine. "Many Syrian cooks do not flavor the yogurt," Anissa Helou says, "but I prefer to lift it with herbs and garlic." She also suggests swapping in a few teaspoons of dried mint in place of the cilantro. Be sure to use very fine bulgur wheat, she adds, or else the kibbe mixture will be too coarse and hard to shape.

Ingredients

FILLING

• 6 tablespoons unsalted butter
• 1/2 cup pine nuts
• 1 large white onion, finely chopped
• 1/2 pound ground lamb
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground allspice
• 1/2 teaspoon freshly ground pepper
• Salt

• 1 medium onion, quartered
• 1 pound ground lamb
• 1 cup fine bulgur, rinsed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon freshly ground pepper
• 2 teaspoons kosher salt

• 2 pounds Greek-style plain yogurt
• 1 1/2 cup water
• 2 large eggs, beaten

• 4 tablespoons unsalted butter
• 6 garlic cloves, smashed
• 1 cup chopped cilantro

• MAKE THE FILLING: In a skillet, melt the butter. Add the nuts; cook over moderate heat, stirring, until the nuts are golden and the butter is browned, 3 minutes. Using a slotted spoon, transfer the nuts to a bowl.
• Add the onion to the skillet and cook over moderate heat until softened, 8 minutes. Add the lamb and cook, stirring to break up any lumps, until no pink remains, 8 minutes. Stir in the cinnamon, allspice, pepper, and pine nuts and season with salt. Let cool.
• MAKE THE KIBBE: Fill a bowl with lightly salted water. In a food processor, pulse the onion until finely chopped. Add the lamb and pulse just to incorporate, then add the bulgur and pulse to blend. Transfer the mixture to a bowl. Moisten your hands with the salt water and knead in the cinnamon, allspice, pepper, and salt.
• Moisten your hands again and roll 3 tablespoons of the kibbe mixture into an egg shape. Using your index finger, poke a hole in 1 end of the egg; gently work your finger into the kibbe until you have a 3-inch-long egg-shaped shell with 1/4-inch-thick walls. Cradling the kibbe in one hand so that the walls don't collapse, spoon 1 tablespoon of the filling into the cavity. Pinch the end to seal. Set the kibbe on a plate. Repeat with the remaining mixture and filling (you should have about 20 kibbe). Freeze for about 30 minutes, until firm.
• MAKE THE YOGURT SAUCE: In a large saucepan, combine the yogurt with the water and eggs and cook over moderately low heat, whisking constantly, until the yogurt just begins to simmer. Add the kibbe to the yogurt sauce and cook over low heat until the sauce is thickened and the kibbe are firm and cooked through, about 15 minutes.
• MEANWHILE, MAKE THE CILANTRO BUTTER: In a small skillet, melt the butter. Add the garlic; cook over moderate heat until lightly browned, about 2 minutes. Discard the garlic. Stir in the cilantro and remove from the heat.
• Transfer the kibbe and sauce to a platter. Drizzle with the cilantro butter and serve.

• The assembled, uncooked kibbe can be frozen for up to 2 weeks. Defrost before proceeding.

• Warm pita and rice.

"When I lived in Singapore, I really learned how to use spices in different ways," says chef Jason Wilson of Crush restaurant. After he marinates the lamb in an oil scented with marjoram, cumin, and fennel seed, he grills the meat until slightly crusty, then serves it with asparagus drizzled with mint vinaigrette.

Ingredients

LAMB

• 1 cup extra-virgin olive oil
• 4 garlic cloves, thickly sliced
• 1/4 cup rosemary leaves
• 3 tablespoons flat-leaf parsley leaves
• 2 tablespoons marjoram or oregano leaves
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon ground fennel
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground cardamom
• 1 teaspoon balsamic vinegar
• 12 lamb loin chops, 1 1/2 inches thick

• 1/4 cup extra-virgin olive oil
• 2 large garlic cloves, minced
• 1 shallot, minced
• 1 teaspoon finely grated lemon zest
• 1/4 cup mint leaves
• Salt and freshly ground pepper
• 1 1/2 pounds pencil-thin asparagus

• MARINATE THE LAMB: In a saucepan, combine 1/4 cup of the oil with the garlic and cook over moderate heat, stirring frequently, until golden, 4 minutes. Transfer the garlic oil to a blender. Add the rosemary, parsley, marjoram, salt, pepper, fennel, cumin, cardamom, vinegar, and the remaining 3/4 cup of oil and puree until smooth.
• Arrange the lamb chops in a shallow baking dish. Pour the marinade on top, turn to coat and refrigerate overnight. Return to room temperature before grilling.
• PREPARE THE ASPARAGUS: In a small saucepan, heat the olive oil. Add the garlic and shallot and simmer over moderate heat until fragrant and softened, about 3 minutes. Transfer to a blender, add the lemon zest, and let cool. Add the mint and a generous pinch of salt and pepper and puree to a chunky paste.
• In a large skillet of boiling salted water, cook the asparagus until crisp-tender, about 4 minutes. Drain the asparagus and run under cold water to cool; pat dry. Transfer the asparagus to a platter and drizzle with the mint dressing.
• Light a grill. Remove the lamb chops from the marinade and grill over high heat, turning occasionally, until browned, about 10 minutes for medium-rare meat. Serve the lamb chops with the asparagus.

With its basil-and-pine nut crust and bracing dressing of lemon juice and Dijon mustard, this lamb dish bridges Brazil and Provence.

Ingredients

• 3/4 cup pine nuts (4 ounces)
• 2 cups packed basil leaves, plus 2 tablespoons chopped basil
• 2/3 cup plus 1 tablespoon extra-virgin olive oil, 1/3 cup warmed
• 3 slices of packaged white bread, toasted and torn into pieces
• 2 garlic cloves, crushed
• 1 tablespoon finely grated lemon zest
• Kosher salt and freshly ground black pepper
• Cayenne pepper
• 1 5-pound trimmed and butterflied boneless leg of lamb
• 3 tablespoons unsalted butter
• 2 thyme sprigs
• 3 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard

• Preheat the oven to 325 degrees. Spread the pine nuts on a baking sheet and toast until golden, about 5 minutes. Let cool.
• Fill a small bowl with ice water. In a small saucepan of boiling water, blanch the basil leaves for 10 seconds. Drain and immediately transfer to the ice water. Drain and squeeze dry. Place the basil in a food processor with the 1/3 cup of warmed oil and puree until fairly smooth. Add the toast, 1 of the garlic cloves, 2 teaspoons of the lemon zest and 1/2 cup of the pine nuts and pulse until coarsely chopped. Season with salt, pepper and cayenne.
• Set the lamb on a work surface fat side down and season it with salt and pepper. Rub half of the basil mixture on the meat. Roll up the meat and tie it at 1-inch intervals with kitchen string.
• In a flameproof roasting pan, heat the 1 tablespoon of olive oil. Season the lamb with salt and pepper. Add the lamb to the roasting pan and cook over high heat, turning occasionally, until browned all over, 10 minutes. Add the butter, thyme and the remaining garlic clove to the roasting pan and cook for 1 minute, basting the lamb.
• Transfer the lamb to the oven; roast for 1 hour and 15 minutes, turning once or twice, until an instant-read thermometer registers 130 degrees for medium-rare. Transfer the lamb to a cutting board; remove the strings.
• Preheat the broiler. Spread the remaining basil mixture over the roast and return the meat to the pan. Broil it 8 inches from the heat for 5 minutes, until the crust is lightly browned and sizzling. Transfer the meat to a cutting board; let rest for 20 minutes.
• Meanwhile, in a bowl, whisk the lemon juice with the mustard. Whisk in the remaining 1/3 cup of the oil, 1/4 cup of pine nuts, 1 teaspoon of lemon zest and the chopped basil; season with salt and pepper. Slice the meat; transfer to plates. Drizzle with the vinaigrette and serve.

For these dinner kabobs, a savory ground lamb mixture is shaped into logs, skewered, and grilled, then served with a refreshing cucumber sauce.

Ingredients

• 2 eggs
• 1 small onion, finely chopped
• 1/2 cup soft bread crumbs
• 4 cloves garlic, minced
• 2 tablespoons snipped fresh parsley
• 1 tablespoon snipped fresh cilantro
• 2 teaspoons snipped fresh oregano
• 2 teaspoons snipped fresh mint
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper (optional)
• 1-1/2 pounds ground lamb
• Cucumber-Yogurt Sauce (see recipe below) (optional)
• Thinly sliced cucumber (optional)
• Lemon wedges (optional)

• In a large bowl, beat eggs with a fork. Stir in onion, bread crumbs, garlic, parsley, cilantro, oregano, mint, salt, cumin, cinnamon, and, if desired, crushed red pepper. Add lamb; mix well. Divide mixture into 8 portions. Shape each portion around a metal skewer, forming a log that is 6 inches long and about 1 inch wide.
• Place skewers on the rack of an uncovered grill directly over medium coals. Grill for 10 to 12 minutes or until done (160 degree F),* turning once halfway through grilling.
• If desired, serve with Cucumber-Yogurt Sauce, sliced cucumber, and lemon wedges. Makes 4 servings.

• The internal color of a meat log is not a reliable doneness indicator. A lamb log cooked to 160 degree F is safe, regardless of color. To measure the doneness of a meat log, insert an instant-read thermometer from an end into the center of the log, being careful not to let the tip of the thermometer touch the skewer.

• Mince 1/2 of a small cucumber, peeled and seeded. In a small bowl, stir together minced cucumber and 3/4 cup plain yogurt. If desired, season to taste with salt and ground black pepper.

• Calories 397, Total Fat 26 g, Saturated Fat 10 g, Cholesterol 220 mg, Sodium 451 mg, Carbohydrate 6 g, Fiber 1 g, Protein 33 g.
• Percent Daily Values are based on a 2,000 calorie diet

A Thai flavored sauce goes perfectly with the seasoned and grilled leg of lamb in this recipe.

Ingredients

• 1 13-1/2-ounce can unsweetened coconut milk
• 1/2 cup snipped fresh basil
• 1/2 cup snipped fresh mint
• 1/2 cup sliced green onions (about 4)
• 1 tablespoon finely shredded lime peel
• 1/4 cup lime juice
• 2 tablespoons fish sauce
• 1 tablespoon packed brown sugar
• 1 teaspoon red curry paste
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced garlic
• 1-1/2 teaspoons coarse salt or 1 teaspoon salt
• 1 3- to 3-1/2-pound boneless lamb leg, rolled and tied

• For sauce, in a bowl combine coconut milk, basil, mint, onions, lime peel and juice, fish sauce, brown sugar, curry paste, 1 teaspoon coarse salt, and 1/2 teaspoon ground black pepper. Set aside. For rub, in a bowl combine ginger, garlic, salt, and 1 teaspoon ground black pepper. Untie and unroll lamb. Trim fat. Using flat side of meat mallet, pound lamb to an even thickness (1-1/2 to 2 inches thick). Rub ginger mixture over lamb. Place in large sealable plastic bag set in shallow dish. Add 1/2 cup of the sauce. Seal bag; turn to coat. Refrigerate overnight. Cover and refrigerate remaining sauce.
• Remove meat from marinade. To keep meat from curling, insert 2 long metal skewers through meat forming an X. To grill, arrange medium coals around drip pan. Test for medium-low heat above pan. Place meat on rack over pan. Cover; grill 50 to 60 minutes or until instant-read thermometer registers 135 degree F for medium-rare. Let chilled sauce stand at room temperature 30 minutes. Remove meat. Cover with foil; let stand 15 minutes. (Temperature will rise 10 degrees.) Thinly slice meat against grain; serve with sauce. Makes 8 to 10 servings.

• Calories 315, Total Fat 15 g, Saturated Fat 10 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 108 mg, Sodium 947 mg, Carbohydrate 7 g, Total Sugar 2 g, Fiber 1 g, Protein 36 g. Daily Values: Vitamin C 15%, Calcium 5%, Iron 28%.
• Percent Daily Values are based on a 2,000 calorie diet

Complement robust marinated lamb with the light sweetness of warm apples. Grill the apples in a foil packet for ease.

Ingredients

• 1/2 cup apple juice or apple cider
• 1/4 teaspoon finely shredded lemon peel
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon dried rosemary, crushed
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3-1/2 pound leg of lamb, sirloin half, boned and butterflied
• 4 small apples, cored and sliced crosswise into 1/2-inch rings

• For marinade, stir together apple juice, lemon peel, lemon juice, honey, rosemary, garlic, salt, and pepper. Set aside.
• Place lamb, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1-inch thickness. Place in a shallow dish. Pour marinade over lamb. Cover and marinate in the refrigerator 4 to 24 hours. Drain lamb, reserving the marinade.
• Place apples on an 18x24-inch piece of heavy foil. Sprinkle with 3 tablespoons of the reserved marinade. Bring up long edges of foil and, leaving a little space for steam expansion, seal tightly with a double fold. Fold short ends to seal.
• Grill lamb and apples on an uncovered grill directly over medium coals for 15 minutes. Turn lamb and grill to desired doneness, allowing 15 to 25 minutes more for medium. Brush lamb often with marinade. Grill apples about 15 minutes more or until tender, turning foil packet frequently. Makes 8 servings.

• Calories 209, Total Fat 6 g, Cholesterol 87 mg, Sodium 198 mg, Carbohydrate 12 g, Protein 25 g.
• Percent Daily Values are based on a 2,000 calorie diet