We love carpaccio, the classic Italian dish made with sirloin beef pounded so paper-thin that it practically melts in your mouth. Laced with shavings of Parmesan, peppery arugula and a squeeze of lemon, it's an ideal first course—both rich and bracing.

We decided to give the dish a little makeover, going with lamb instead of beef. The grassiness and slightly gamey flavor of the meat pairs well with shallots, buttery lucques olives, jammy figs, a few herbs and a heavy dose of lemon zest.

To learn more, read "Thin Is In."