Preheat broiler. Combine lamb with green onion, mint and garlic in small bowl. Season with salt and pepper; mix well. Form lamb mixture into two 1-inch-thick patties. Season patties with salt and pepper. Broil patties until brown, about 4 minutes. Turn patties and broil second sides until brown on top but still pink in center, about 4 minutes. Spread 1 1/2 teaspoons chutney over each...

Marinate lamb: Stir together yogurt, garlic, rosemary, and pepper in a 13- by 9-inch glass baking dish or 2-gallon sealable plastic bag. Add lamb, turning to coat completely, and marinate, covered and chilled, turning over once or twice, 5 hours. Bring lamb to room temperature, about 1 hour. Remove lamb from marinade, discarding marinade, and put on a work surface...

Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve...

Press 2 whole cloves, close to bone, into each double lamb chop. Arrange chops in 13x9x2-inch glass baking dish. Whisk oil, mint, vinegar, and mustard in small bowl to blend. Season dressing generously with salt and pepper. Spoon 1/3 cup dressing over lamb and turn to coat evenly; reserve remaining dressing in bowl. Let lamb marinate at room temperature 2 hours or cover and refrigerate up to 6 hours, turning lamb occasionally...

Combine first 6 ingredients in food processor. Blend until garlic is finely chopped. Add 4 tablespoons oil and blend until coarse paste forms. Sprinkle each lamb rack generously with salt. Transfer half of herb paste to small bowl and reserve. Spread remaining half of herb paste over lamb racks. Arrange lamb on rimmed baking sheet. Let stand at room temperature 2 hours. (Can be made 1 day ahead...

Heat oil in medium saucepan over medium-high heat. Add onion and saut until translucent, about 2 minutes. Add garlic and saut 1 minute. Add pecans, 4 cups water, and cilantro. Boil 10 minutes. Mix in chipotle chiles and adobo sauce. Remove cilantro. Puree mixture in blender. Return to saucepan and boil until reduced to 1 1/2 cups, about 20 minutes. Season sauce with salt. (Can be made 1 day ahead. Cover and chill. Reheat before using...

For seasoned butter: Mix all ingredients with fork in medium bowl. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) For lamb: Position rack in bottom third of oven and preheat to 450 F. Pour 2 tablespoons oil into large roasting pan. Place pan directly atop 2 burners over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to pan and brown on all sides, about 8 minutes total...

Preheat oven to 325 F. Heat oil in large ovenproof pot (wide enough to hold lamb in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and saut until brown, turning occasionally, about 10 minutes. Transfer lamb to plate. Add next 10 ingredients to pot. Saut until vegetables brown, about 20 minutes. Mix in tomato paste...

Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended. Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally. Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess...

Position rack in center of oven and preheat to 450 F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running, gradually add olive oil. Season pesto to taste with salt and pepper. Place lamb on small rimmed baking sheet. Sprinkle with salt and pepper. Spread all pesto over rounded side of lamb. Roast 10 minutes...

Finely grind garlic and salt in processor. Place lamb, cut side up, on work surface. Sprinkle with pepper. Spread garlic-salt mixture evenly over lamb, then sprinkle with chopped rosemary. Roll lamb into its original shape. Using kitchen string, tie lamb roll crosswise every 2 inches, then tie lengthwise. Slide rosemary sprigs under string to cover both sides of lamb. Place lamb in 13x9-inch baking dish. Drizzle lamb all over with oil...

Preheat oven to 450 F. Mix chopped rosemary, minced garlic, chopped oregano, salt and black pepper in small bowl. Place crown roasts of lamb, spaced apart, on large baking sheet. Brush lamb all over with olive oil. Rub herb mixture all over lamb. Cover bones loosely with sheet of foil...

Finely chop almonds, cheese and garlic in processor. Add 1/3 cup oil and process to form paste. Add mint and basil and process until well blended and smooth. Mix in more oil if necessary to loosen mixture. Season pesto with salt and pepper. Thread 1 strip of lamb onto each skewer. Arrange in single layer on baking sheet. Lightly brush lamb with oil. Sprinkle with salt and pepper. (Can be prepared 1 day ahead...

Gently mix first 5 ingredients in medium bowl. Sprinkle with salt and pepper; mix again. Form mixture into four 2-inch-diameter 1/2-inch-thick patties. Stir yogurt and cumin in medium bowl to blend. Set aside. Prepare barbecue (medium-high heat). Grill patties to desired doneness, about 5 minutes per side for medium. Wrap pitas in foil; grill until heated through. Unwrap pitas; transfer to 2 plates. Fill each pita half with 1 patty...

Preheat broiler. Combine lamb with green onion, mint and garlic in small bowl. Season with salt and pepper; mix well. Form lamb mixture into two 1-inch-thick patties. Season patties with salt and pepper. Broil patties until brown, about 4 minutes. Turn patties and broil second sides until brown on top but still pink in center, about 4 minutes. Spread 1 1/2 teaspoons chutney over each...

Make chili:Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then drain in a colander. Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl. Reserve purée.Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt...

Set strainer lined with double layer of cheesecloth over medium bowl. Place yogurt in strainer; cover and chill 3 to 5 hours to drain. Transfer yogurt to small bowl. Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.)Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat...

Mix first 7 ingredients in medium bowl; shape into four 4-inch-diameter patties. Heat olive oil in heavy large skillet over medium-high heat. Add patties to skillet; cook until bottoms are well browned, about 3 minutes. Turn patties over and top with feta cheese. Continue cooking to desired doneness, about 3 minutes longer for medium-rare.Place roll bottoms on plates. Top each with onion, burger, lettuce, another onion, and hummus...

Preheat oven to 450F. Brush large rimmed baking sheet with olive oil. Place lamb racks in center of baking sheet. Arrange onion wedges around lamb. Brush lamb and onion wedges with olive oil. Whisk hoisin, orange juice concentrate, minced ginger, chili-garlic sauce, and Chinese five-spice powder in small bowl to blend. Brush hoisin glaze generously over lamb and onion wedges; sprinkle with salt and generous amount of pepper...

Make sauce:Stir together yogurt, mint, garlic, and salt in a small bowl and chill.Prepare zucchini:Whisk together lemon juice, sugar, salt, pepper, and oil in a large bowl and stir in zucchini slices. Marinate at room temperature while making meatballs.Make meatballs:Cover bread with water in a bowl and soak 10 minutes. Squeeze handfuls of bread to remove as much excess water as possible, then transfer to a bowl...

Soak bread crumbs in milk in a small bowl until very soft, about 15 minutes, then drain in a sieve set over a bowl, lightly pressing to remove excess milk. Reserve milk.Put oven rack in middle position and preheat oven to 350F. Butter baking dish.Cook onions, apple, and 1/4 teaspoon salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onions and apple are softened, about 12 minutes (do not brown)...

Sprinkle lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Working in 2 batches, sauté lamb chops until browned on both sides and cooked to medium-rare, about 2 1/2 minutes per side. Transfer to platter and tent with foil to keep warm.Arrange 2 chops on each of 8 plates. Top each chop with rounded teaspoonful Béarnaise Butter and serve...

Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours. Drain well in a colander. Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours. Add beans and cook, uncovered, until beans are tender, about 1 hour more...

For sauce:Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer lamb to bowl. Add onions, carrot, garlic, and herbes de Provence to pot. Sauté until vegetables are deep brown, about 8 minutes. Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours...

Make syrup:Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan (see cooks' note, below) over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns. Sauté chard:Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices...