Banana Leaf-Wrapped Lamb Shank Tamales with Morita Chile Salsa
These smoky braised-lamb tamales, favorite at event producer Paola Briseño González's holiday tamale parties, get a pop of freshness from bright cilantro-onion relish, while a wrapper of banana leaves perfumes the masa with a softly sweet aroma as they steam. The banana leaf wrappers also yield tamales with a dense, custard-like texture. The rich, slow-cooked flavor of lamb shanks is the perfect partner for the intense smokiness of morita chiles; substitute chipotles in a pinch.
This martabak is one of Lara Lee’s favorite snacks from her Indonesian cookbook Coconut & Sambal. The traditional version is made with a thin, translucent sheet of oiled homemade dough that is pan-fried in a cast-iron pan, but for easy entertaining, Lee recommends using spring roll wrappers. Lamb martabak is a fantastic canapé or appetizer to kick-start a dinner party. It’s best eaten immediately and served with sambal on the side for dipping.
Roasted Lamb Chops with Brown Sugar-Rum Glaze
With plenty of garlic and rubbed sage to brighten savory, gamey lamb, these roasted chops are bold and balanced. If the glaze begins to set before serving, gently warm it over low heat. Chef and cookbook author Alexander Smalls serves these lamb chops at his epic dinner parties at his apartment in Harlem.
Grilled Rack of Lamb with Demi-Glace Butter
A thick paste of garlic, shallots, and herbs infuses this lamb with bold flavor; marinate overnight for best results. Don’t skip the Demi-Butter and the Balsamic Glaze; both recipes come together quickly, can be made ahead, and add game-changing flavor to this epic summer feast.
Crispy Grilled Lamb Pitas with Radish-Watercress Salad
With the weather warming up, I’ve found myself dusting off the grill and doing more outdoor cooking. And I’m reminded of the magic that happens when smoke and char make their indelible mark on my food. I simply love unsubtle flavors—which are at the core of this hearty spring recipe that combines the meaty-oily richness of lamb, the pungent kick of garlic, the kiss of fire from the grill, and the peppery bite of radishes and watercress.First things first, the lamb-stuffed pitas—based on the Middle Eastern dish arayes—were a runaway hit with my family. And that’s because of the lamb. It’s seasoned with a good amount of za’atar (my brother-in-law brought me a 2-pound bag of it from Jordan!), parsley, onion, and garlic, so it ends up with a flavor akin to both gyro meat and kofta. Soft pitas are each split into two rounds, spread with the spiced ground lamb mixture, reassembled, and grilled. As they spend time over the coals, the meat juices soak into the bread and then crisp up in the most irresistible way. If you’re not a big fan of lamb, you can use ground beef instead—but choose grass-fed beef so that it has a richer, gamier flavor that will stand up to the seasonings.I serve these pitas with a sauce of tahini, lemon juice, and raw garlic. Even though the sandwiches have plenty of flavor on their own, they get even better when adorned with a creamy sauce. One quick tip: Don’t worry if the tahini seizes up when you first start to stir in the liquid. This happens because tahini, made from ground sesame seeds, is carbohydrate-rich. Adding liquid to it is almost akin to adding liquid to flour in that the carbohydrate holds onto the liquid. But when you add a little more liquid, it all thins and smooths out. If you need a little more liquid to get your sauce to the right consistency, just keep adding water a teaspoon at a time.The robust, fatty lamb needs a fresh, zippy counterpoint, so I serve the pitas with a salad featuring my all-time-favorite spring ingredient: radishes. I used three types: watermelon radishes for their gorgeous magenta hue, green daikon for softer color but more pungent bite, and cherry radishes for their crisp, juicy texture. This trio gets tangled in a pile of also-peppery watercress and dressed with the simplest combo of lemon juice, olive oil, salt, and pepper. That way, the flavors of the main salad ingredients are the star—just given a little bit of bright embellishment.
Slow-Roasted Lamb Shoulder with Shallots and White Wine
Pre-salting the lamb (the longer the better) will deepen its flavor and increase moisture and tenderness in the meat. Afterward, a simple sear then braise renders fork-tender shreds of meat. A spoonful of garlicky gremolata heightens those long-cooked flavors.