Leg Of Lamb

A lemony Greek-inspired marinade brightens this crowd-pleasing (and mostly hands-off) dinner.

This straightforward leg of lamb recipe uses a simple mix of garlic and rosemary to flavor the meat, making a perfect centerpiece for any holiday meal.

Rubbed with garlic, lavender, and other spices, this roast is the perfect centerpiece for a celebration.

In this recipe for classic Turkish kebabs, lamb marinates in tomato paste and a mix of spices—including cayenne pepper, cinnamon, and cumin—before hitting the grill.

Any tender herb or green can be used in this riff on a traditional Georgian spring dish, but cilantro and dill make an exceptional, traditional pairing.

If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.

A specialty of Kerala, this simple, spiced-up stir-fry makes for a quick, hearty dinner.

This cassoulet is filled to the brim with white beans, lamb, garlic sausage, and smoked sausage (and breadcrumbs), but you can make yours with pork or ham, goat, or duck. Whatever you use, keep the proportions similar to those listed below, and you can’t lose.

If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.