This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.

From the dill to the yogurt to the aromatic spice mixture, this entire dish is a testament to the classic flavors of Greece—in an easy, elegant presentation.

The recipes from this month’s issue that are destined to become classics in our home kitchens—and in yours.

If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets....

Your subconscious will register “early spring” with this combination of double-thick lamb chops and earthy, grassy Swiss chard.

This spa dish is deliciously light and clean-tasting on its own, but non-spa-goers might appreciate a drizzle of olive oil over their portion.

We found ourselves craving this sun-dried tomato butter, not just spreading it on lamb chops but also tossing it with orzo and smearing it onto slices of toast.

This lamb-rich, Uzbek-style pilaf is typical of the fare served by northern Afghans to mark festive occasions.

These fragrant parcels to reveal the most gorgeous brick-red sauce and succulent meat.

Lamb shoulder chops are everything a cook wants: They’re inexpensive and quick-cooking, yet they deliver more robust flavor than pricier rib chops.