Lamb Kofta

If you're looking for a quick and easy weeknight dinner, lamb koftas are a great choice. I serve these with a yogurt sauce, tomato cucumber salad, pita, babaganoush and roasted veggies for a complete meal. For an even easier option, stuff your pita with yogurt sauce, hummus, or your favorite spread, add the koftas and top with tomato cucumber salads or just sliced tomatoes.

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Rosemary & Garlic Rack of Lamb

I recently discovered just how easy it is to cook a rack of lamb. Not only will your meal look impressive, but it comes together with a few simple steps. You need a little bit of time, but very little effort to produce a show stopping dinner.

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Eggplant & Lamb Moussaka

With the cooler weather we've been having, my kitchen preferences have started to shift back to cozy, comfort foods. The last snow day we had was when I decided moussaka would be the perfect dinner. This is very easy to make and the leftovers are delicious. I cute the recipe in half, which would serve about 3-4 adults, but am posting the full sized recipe here. For the half recipe, using a loaf pan worked well.

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Cinnamon Spiced Lamb Stew

Lamb dishes are often one of my favorite meat options. Though I don't cook lamb that often I always love it when I do (or when someone else does). This stew doesn't require any exotic ingredients but the flavor is delicious and reminds me of a Moroccan stew. This is not the kind of dish you can throw together, so plan ahead if you're going to make it. The meat needs to sit in some spices for 24 hours before cooking. However, the recipe itself is not very difficult. Serve the stew with couscous for added Moroccan flair.

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Roasted Leg of Lamb

Since I've been little I have loved lamb. It may be because my mom has been making this lamb recipe for years. It's a time consuming process, but the end result is worth it. There are usually leftovers, which heat up well with some extra sauce. I've also used the leftovers to make Greek style wraps the following day, which I love as well. Put some lamb slices in a wrap with cucumber yogurt sauce or tzatziki and tomatoes and you're lunch is ready. This is definitely a meal made for sharing and it always looks impressive taking a huge roast out of the oven. Just make sure someone will carve it nicely. Serve this with roasted vegetables and mashed potatoes for a hearty meal.

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Curry and Mustard Lamb Chops

My mom has been making these lamb chops for years. This is one of my favorite ways to season lamb chops  and ever since I can remember, it's the meal I request if my mom ever asks me what I want for dinner. When I was in college I had these lamb chops as my first mom-cooked meal every time I went home. I'd usually end up in a food coma not able to move, but they were just too good to leave on the plate. I'm pretty sure my sister is just as obsessed with these as I am, which means my parents had their fair share of lamb when I was in college and she was in grad school.

This recipe comes from, you guessed it, a really old school Betty Bossi cookbook (this one was printed in 1977). And, as always, my mom has changed it to suit her preferences. The original recipe was called "cotletten gourmet" and was made with pork chops. My mom also grills the lamb chops as opposed to baking them, which gives them that delicious barbecue flavor. If you think you don't like curry, I have a feeling you would still love this recipe. And if you don't like lamb, do what Betty Bossi does and make this marinade for pork chops. I ran out of Dijon mustard when I was making these and substituted a mild regular mustard. The taste was still amazing, but go for the Dijon option if you can. If need be, you can very easily double the marinade if you are making more lamb chops.

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Kefta and Zucchini Kebabs

I'm a sucker for any food served with a yogurt sauce. Whether it's tzatziki, raita, or cacik, I love them all. When my sister first made this kebab recipe last summer, I was instantly hooked. The keftas are delicious on their own, but when they get smothered with yogurt sauce, they taste amazing. This is one of those barbecue foods that disappears withing minutes of being set on the table.

The kefta kebabs are a little spicy, so you can tweak the amount of cayenne pepper used to your liking. I also didn't put the kebabs on skewers because I find it easier to grill them on their own. If you do want everything to be on a skewer, make sure you let the kebabs begin to cook through before flipping them on the grill. If you get overly excited and turn them too soon, they'll probably fall off/break apart.

I love the zucchini kebabs and the flavor they get from the lemon juice. Make sure you cut them wide enough so they can be threaded onto the skewers. If you're not a zucchini fan, you can use other grill friendly vegetables, or just make the meat. But whatever you do, don't skip the yogurt sauce! It is really easy to make, so there's no good excuse not to make it (unless you're lactose intolerant). This is one of my favorite kebab recipes and has a great "Middle Eastern" flavor.

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