Grilled Lamb

Yogurt-Marinated Lamb Skewers | This dish is great for entertaining: The spiced lamb marinates overnight, and the sauce can be made ahead of time. All you have to do right before serving is grill the skewers for seven minutes.

Grilled Leg of Lamb with Feta and Herb Salsa | In this spin on the classic pairing of lamb and mint, the butterflied leg of lamb is rubbed with a garlicky, spicy mint pesto, which is also used to flavor a feta-herb salsa. The salsa makes a fantastic sandwich spread for any leftovers.

Grilled Lamb and Red Onion Skewers | Pairing Tip: The rich lamb will stand up to and mellow a Cabernet Sauvignon's tannin. Opt for one from Argentina.

Grilled Lamb Kebabs with Smoky Tomato Sauce | This simple lamb kebab is inspired by a great summer recipe from Turkey in which lean lamb is marinated with garlic and pepper, grilled, then cubed and simmered with wood-fired tomatoes. Musa Dagdeviren, recognizes the perfection of this recipe, which is why he adds no extra spices or other flavorings.

Grilled Lamb Chops with Roasted Garlic | Robert Wiedmaier adds a little bit of cumin to the garlicky marinade on these chops, which highlights the lamb's slightly gamey flavor. He accompanies each serving with half a head of roasted garlic; the sweet caramelized cloves are delicious on their own or blended into the silky white bean puree he serves as a side dish.

Tandoori Leg of Lamb | The tandoor oven is India's version of a grill. Here, Steven Raichlen follows the traditional method of tandoori marinating—a wash of lemon juice followed by a long bath in a yogurt-based marinade—using a tender, succulent leg of lamb. After grilling the lamb, Raichlen says, make sure it rests for at least 15 minutes before carving.

These delicious recipes include grilled lamb chops with roasted garlic and juicy lamb burgers.

These delicious recipes include grilled lamb chops with roasted garlic and juicy lamb burgers.

Grilled Leg of Lamb, Mexican-Style | Homemade tortillas are on a whole different level from their store-bought siblings, especially when mixed with bacon fat and the green bite of fresh scallion. Don’t be intimidated—they’re fun to make and fairly simple. Rene Ortiz, from La Condesa, inspired this recipe, which has a roll-your-own element that echos the fun of family fajita night. —Andrew Zimmern

Grilled Lamb Shoulder Chops with Manischewitz Glaze | The sweet wine glaze for these chops started as a joke. "Someone kiddingly told me to try Manischewitz, so I bought a bottle," says Rich Torrisi. "I found out it was made from Concord grapes, which are my favorite. And the grapes are from New York state, so I love them even more." At Torrisi, the wine-glazed lamb comes with fried Jerusalem artichokes, too.

Grilled Lamb Chops with Peperonata | A hearty mix of stewed peppers, onions, raisins and anchovies makes this peperonata more of a side dish than a condiment.

Lamb Chops with Frizzled Herbs | Frying herbs like rosemary, parsley and sage for less than 45 seconds in a half inch of oil makes them ultracrispy; they are delicious with tender lamb chops.

Provençal Grilled Lamb | Mathilde Dalle and Patrick Thibaud use the quintessentially Provençal combination of rosemary, thyme and garlic to flavor this lamb.

Grilled Lamb Chops with Ladolemono | Michael Psilakis dresses these luscious lamb chops with ladolemono, a supersimple Greek sauce of lemon juice and olive oil. The sauce is often spooned over fish, but it's delicious on meat and vegetables, too. "This is real Greek cooking," he says.

Grilled Lamb Salad with Cumin Vinaigrette | For a pretty blend of colors as well as flavors, Sang Yoon lays slices of cumin-spiced lamb on a bed of jicama, carrot and lettuce. “Lamb seasoned with cumin is very Indian, as well as Sichuan and Yunnan. But no one in Asia would serve lamb on a salad; that’s just me being Californian,” Yoon says.

Herb-and-Spice Lamb Chops with Minted Asparagus | After marinating the lamb in an oil scented with marjoram, cumin and fennel seed, grill the meat until slightly crusty, then serve it with asparagus drizzled with mint vinaigrette.