In the Edible Kitchen: Spring Lamb

Photos by Michael Piazza / Styled by Catrine Kelty

Spring always gets me excited for lamb—truly one of my favorite ingredients! What I appreciate most is its incredible versatility. Whether it’s slow-braised, grilled or roasted, lamb can be transformed in so many delicious ways. By exploring a variety of global cuisines, I try to showcase just how well lamb fits into so many culinary traditions.

As a cook in Boston, I’m constantly inspired by the diverse food cultures that make this city so special. From the vibrant neighborhoods to the local markets, cooking has always been my way of connecting with the people, places and ingredients that make this city shine. Each of the following recipes features incredible products from my favorite spots around Boston.

Featured

Grilled Lamb Chops with Cabbage and Mango Hot Sauce

Braised Lamb Shanks with Couscous and Preserved Lemon

Lamb Meatballs with Cilantro Chutney and Lime Yogurt

This story appeared in the Spring 2025 issue.

FOOD WRITING + MEMOIR, MAIN DISHES, RECIPES, RESTAURANTS / CHEFS, SPRINGCarl DooleyMarch 13, 2025spring, Spring, spring 2025, Spring 2025, chefs, chefs recipes, lamb, spring lamb, Mooncusser, Carl Dooley, Top Chef, EW24Comment