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In this Indian-inspired dish, the many spices blend into a mild but interesting flavor.

A very dramatic way to serve ground lamb - and it tastes great!

The yogurt tang in the potatoes and hint of fruity sweetness in the filling combine to provide subtle, but intriguing flavors. You can save time by microwaving the potatoes.

Although lavender is usually valued for its aromatic contribution to sachets and pot-pourri, it adds, when used sparingly, an interesting undertone to more familiar herbs such as rosemary and thyme. Try using the smaller amount at first.

This nutritious, filling and tasty soup is a meal in a bowl. Using already-cooked rice makes it quick, too.

Although this dish takes many hours to cook, it requires minimal attention from the cook.

A simple marinade gives these lamb chops an elegant taste.

A special sauce for a special roast! Make sure the backbone, if present, has been cut between every other rib so rack can be easily carved.

An updated version of an old favorite. The onions take a long time to carmelize, but the liver cooks in minutes (and is best not overcooked) so have the rest of the meal ready when the meat goes in the pan.

Ingredients included in this recipe are sirloin end leg of lamb, boned, garlic, fresh mint leaves, brown sugar, kosher salt, black pepper, Dijon mustard.