Just before the dot-com bubble burst in the U.S., some restaurants served up roast lamb basted in flakes of gold or desserts garnished with curls of gold leaf.

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Candidates slapped up posters all over Doha, debated with one another on television and pitched spacious tents to sway waverers with lavish meals of roast lamb and sticky pastries.

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She makes succulent roast lamb in springtime, crispy pastilla to celebrate the end of Ramadan, ethereally light fish dishes and salads in July and hearty tagines in fall and winter.

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The cooking is hearty fare: roast Patagonian lamb that slides off the bone, homemade pumpkin tart followed by apple pie.

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Like most legumes, favas go well with roast or grilled lamb, or pork in any fashion, from sausages to kebabs.

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It morphs into an Italian-inspired cafe by night, serving crowd-pleasing plates of spaghetti alla vongole (with clams), pints of prawns and heartier dishes like roast rump of lamb.

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Charles Lamb made me laugh during the German Occupation, especially when he wrote about the roast pig.

NPR: Part One