Lamb is an essential—even revered—ingredient all over the globe, probably because it's not only good when it's simply grilled, but also when it's skewered into kebabs, formed into burgers, rolled into spiced meatballs, braised with chiles, and cooked into a ragù with sweet peppers and spooned over spaghetti. And that's only the start. Find these dishes and more in our best recipes for global lamb inspiration.
These crustless tarts, adapted from Ana Sortun and Maura Kilpatrick’s book Soframiz, are inspired by a yogurt and semolina custard that is traditionally baked inside cooked grape leaves in Greece. The authors say that, even though the grape leaves aren’t rolled and filled cigar-style, the filled tarts are still a version of a dolma, a word that means “stuffed” in Turkish and Greek. “I love this version because the grape leaves get crispy and a little caramelized,” Sortun says. They work equally well in ceramic ramekins, fluted or non-fluted tart pans, muffin tins, or small cast iron baking dishes. Get the recipe for Spicy Lamb and Grape Leaf Tarts With Orzo and Feta »