2 tablespoons honey
4 tablespoons extra-virgin olive oil
2 fresh thyme sprigs
1 1 1/2-pound rack of lamb, trimmed

2 tablespoons red wine vinegar
1 tablespoon water
1/4 cup pine nuts, lightly toasted

6 cups arugula (about 4 ounces)
honey, lamb, arugula

8 large oil-packed sun-dried tomatoes, well drained, coarsely chopped (1 tablespoon oil reserved)
2 lamb shanks (3/4 to 1 pound each), well trimmed
6 large garlic cloves, chopped
1 cup canned ready-cut Italian-style tomatoes, with juices
1 cup canned unsalted beef broth
1 6 1/2-ounce jar marinated artichoke hearts, well drained
lamb, artichokes, sun

2 cups plain nonfat yogurt
1/2 medium onion, chopped
1/2 cucumber, peeled, seeded, diced
1 tablespoon minced garlic
2 teaspoons fresh lemon juice

1 pound ground lamb
2/3 cup fresh white breadcrumbs
1/2 medium onion, chopped
2 tablespoons chopped fresh parsley
4 teaspoons minced garlic
1 1/4 teaspoons dried oregano

4 pita bread rounds, top 1/4 trimmed from each (tops reserved)
4 lettuce leaves
lamb, burgers, in