Relish recipes for leg of lamb, tagine, yogurt-marinated kebabs and seared loin chops.

In this episode, Martha offers a primer on lamb, a staple in cuisines around the world. Watch as she shares recipes and techniques for using different cuts, beginning with butterflied, rolled and roasted leg of lamb, followed by a lamb tagine with spiced butternut squash and prunes. She’ll share a flavorful yogurt-marinated lamb-kebab recipe, and a quick way to prepare delicious seared loin lamb chops, served with mint jelly and fried fingerling potatoes.