Low, slow cooking is the key to turning this humble cut of meat into something tender and rich-tasting. Mashed potatoes are a nice accompaniment.

Lamb is non-negotiable at many Greek Easter celebrations, from whole lambs spit-roasted over a wood fire to braised lamb shanks. Leg of lamb is a beautiful cut of meat to do on your Traeger if you are serving a small number of people, 6 to 8. Coat quartered potatoes or potato wedges with olive oil and salt and pepper and roast for about 45 minutes to an hour, depending on their size.

Rich, succulent, butterflied lamb, marinated and grilled to perfection.

Is there a package of ground meat in your refrigerator/freezer that’s daring you to try something different? We suggest kofta, the savory meat kebabs that are known as comfort food in much of the world. Serve with warm pita bread and a tomato salad with sweet onions or a garlicky yogurt sauce.

Why the term “lollipop”? Because petite lamb rib chops resemble a lollipop with a perfect nugget of meat on one end and a convenient bone “handle” on the other. Ask your butcher to french the lamb chops—that is, scrape the bone clean of fat and gristle. Or do it yourself.