Jeff Smedstad, chef-owner of Elote Cafe in Sedona, Arizona, learned the secrets to great adobos (a type of chile-rich sauce) in the markets of central Mexico. This lamb dish is adapted from one in his new book, Elote Cafe Cookbook.
Lamb shanks braised with beer, honey and bay leaves
Sabrina's-koofteh-berenji-(persian-lam-meatballs)-ull-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices. They are best served with flatbreads and natural yogurt.