Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
Qabili pilau is widely considered to be the national dish of Afghanistan.
This Northern Indian dish uses aromatics—such as coriander, cumin and dried chiles to flavor the dish.
This gravy is enriched with a variety of meats: hot Italian sausage, slender baby back ribs, thin-cut lamb shoulder chops, and more.
Lamb in Turkey is very tender and scented by the wild thyme the sheep feed on in the hills, making it a popular choice for many Turkish dishes.
Sweet, delectable lamb’s liver is a favorite dish in Ireland—to do this dish justice, use the liver of a young spring lamb.
The small, pale green kidney-shaped beans called flageolets are a classic accompaniment for lamb in traditional French cuisine.
We first tried this traditional Berber specialty in a tent at the Auberge Telouet, a restaurant in the High Atlas Mountains of Morocco.
This soup was probably invented to use up the offal from the lamb or kid to be roasted for the Easter Sunday feast.
This stew is from Bari, a coastal town in southeastern Italy, where lamb is a staple.
Khlea, or preserved meat (usually lamb or beef), is used to flavor a variety of Moroccan dishes.
A unique twist on a traditional Greek dish, this recipe blends a flavorful asssortment of spices and ingredients.