Marinate a boneless leg of lamb in yogurt, garam masala and other spices, and cook it on the grill.
A typical Moroccan tagine (stew) of lamb with dried fruit, in this case apricots, and spicy grains of paradise.
Guest blogger Marcia find juniper berries in the woods near her Rhode Island house, and uses them in a rich lamb stew.
Guest blogger Marcia shares a recipe for pork tenderloin with a lavender peach sauce made from her own garden.
A tagine is a Moroccan style of stew, and this version uses chunks of lamb with prunes and apricots, in a common pairing of meat and fruit.
Cowboy ketchup is a Rhode Island adaptation of a barbecue sauce, mixed with ketchup and mustard -- in other words, all of your condiments in one sauce.
One of the rare pork recipes on The Perfect Pantry, this one intrigues me because it uses bay leaves as an ingredient.