This Arabian Gulf showstopper is traditionally prepared by stuffing a whole lamb with rice or pasta, nuts, onions, and spices. Martha simplifies the dish by using lamb shoulder instead.
The ultimate antidote for cool spring nights, this old-fashioned farmhouse soup with shredded lamb offers sustenance without the heft. Garden-fresh peas lend a lightness, while turnips (which contain good-for-you fiber) add a mildly sweet bite to the meaty broth.
Lamb, Potato, and Leek Stew
This hearty, savory stew is perfect for those rainy days when you just need stick-to-your-ribs goodness.
"The best cut of meat for this dish is the neck, bone still in. But if you can't for some reason find neck, or prefer boneless meat, then use shoulder," says chef Anthony Bourdain. This is an exclusive recipe from him.
This rustic yet elegant pie is composed of a few simple ingredients. Break through the crisp upper crust and you reveal the mellow nuances of rosemary-infused lamb that, in turn, give way to a clandestine bottom layer of potatoes, which serves no purpose other than to soak up the rich, intensely flavorful juices.