Rack of lamb, a popular restaurant cut, is easy to cook at home. Roasting the meat over sliced potatoes enlivens them with savory juices.

In this traditional dish, smoky eggplant purée is swirled with tart yogurt and topped with succulent lamb cooked in butter.

In our restaurant issue, prominent chefs share their trademark recipes. Take a look at some of their favorites—and ours, too.

Il Vino d’Enrico Bernardo, a wine-centric Paris restaurant, features a delicious dish of lamb chops, carrots, and chickpeas with North African spices and black truffles....

Gourmet travel food editor Shelley Wiseman submits her lamb dish to the scrutiny of the other food editors.

Pulao is a one-pot dish, cooked in a special pot called a q’azan in both Uighur and Uzbek. (registration required)

Swapping salsa and chutney for slaw, and marinades for barbecue sauce, these killer kebabs draw inspiration from all around the globe.

Köfte are a street-food favorite in the Middle East. The warm, irresistible flavor of this version comes from a combination of allspice, cinnamon, clove, and Aleppo pepper.

Lamb has enough intrinsic flavor to match not only the smokiness that results from being cooked over a smoldering fire.

Forget the vase—use your Mother’s Day bouquets in these recipes instead. We’ve selected twelve blossoms that taste as good as they look.