Lamb

Lamb and mint are a very traditional English combination. But the straight mint jelly that is often served with lamb is a little too sweet for our taste. Add some fresh lemon juice for tartness, a bit of cardamom for a touch of exotic aromaticity, and some butter to smooth the whole thing out, and you've got the makings of a great but very quick and simple pan sauce. This recipe is also great on the grill. But since a hot fire, which is what you should use, is a bit hotter than the broiler even set on high, cook the chops for about 1 minute less per side.

(Epaule d'Agneau Braisée au Thym, Sauté de Carottes et Fenouil) Have a butcher cut the lamb shoulder-blade chops about two inches thick for this dish.

Can be prepared in 45 minutes or less.

Grilled lamb (how special!) is best when marinated overnight. For a less salty flavor, use light soy sauce.

Using purchased pesto sauce makes this recipe a snap. For best flavor, marinate the lamb overnight.

This is delicious and tender, but the shoulder must be boned and rolled.

Instead of burger buns, we like to serve the lamb with lentil and rice salad and fresh greens. Of course, the burgers are equally delicious the traditional way. Active time: 25 min Start to finish: 25 min

Moroccans call their diminutive kebabs brochettes, in the French manner. The streets of Fez are dotted with little braziers of glowing charcoal over which turn wood or metal skewers heavy with tiny pieces of meat, liver, or kefta, enveloping passersby with their irresistibly enticing aromas. Many spices are used in the kefta, but so discreetly that you can hardly guess what has gone in.

Serve it with warm pita, rice, or chips for an under-30-minute dinner.

Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.

Freezer-friendly—and always a big hit with family and friends.

This aromatic curry starts with a base of puréed onions—a simple way to harness punchy allium flavor with none of the chopping and tears.

Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what’s not to love?

Store-bought pita stands in for the more traditional lavash base in this version of lahmacun–a popular street food in Syria, Turkey, and elsewhere in the Middle East.