Shepherd's Pie

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INGREDIENTS

• 2 pounds (about 3 large) russet potatoes, peeled and quartered

• 5 Tablespoons unsalted butter, divided

• 1/2 cup heavy cream

• 2/3 cup shredded sharp cheddar cheese

• Salt and pepper, to taste

• 1 onion, diced

• 1 ½ pounds American ground lamb

• 4 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 cup dry red wine

• 1 Tablespoon Worcestershire sauce

• 2 Tablespoons all-purpose flour

• ⅓ cup tomato paste

• 1 cup beef stock

• 1 12-ounce bag frozen mixed peas & carrots (2 cups)

• ¼ cup fresh parsley, minced

DIRECTIONS

Bring a large pot of salted water to a boil over high heat. Add potatoes to boiling water and cook for 15-20 minutes, until they can be pierced easily with a fork.

In a small saucepan, heat 4 TBSP of the butter and cream together until the butter melts.

Drain the cooked potatoes well and return them to the pot. Mash the potatoes until smooth. Then, add in the butter-cream mixture, just until blended. Stir in the cheese and season to taste with salt and pepper. Set aside.

 Preheat the oven to 375 degrees.

Melt the remaining 1 TBSP butter in a large oven-safe skillet over medium-high heat. Add the onions, and cook for 5 minutes, stirring occasionally, until translucent.

Add the ground lamb, garlic, thyme, rosemary, and a pinch of salt, and pepper. Cook, breaking the meat up as it browns, for 6-8 minutes, until cooked through. USDA recommends ground lamb reach an internal temperature of 160F.

Add the red wine, Worcestershire sauce, flour and tomato paste. Stir to combine and cook for 2-3 minutes, until thickened.

Add the stock and peas and carrots. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Stir in the parsley, and season with additional salt and pepper, to taste.

Top the meat mixture with the mashed potatoes then spread them evenly, or use a piping bag to create a swirl pattern.

Place the skillet on a baking sheet (to catch any spill over) and bake for 30 minutes, until the potatoes begin to brown. Let sit for 10 minutes before enjoying.

Pita Bowls

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INGREDIENTS

Lamb

• 1 tablespoon olive oil

• 1 large onion, diced

• 2 pounds ground American Lamb

• ½ teaspoon salt

• ½ teaspoon pepper

• 6 cloves of garlic, minced

• ¼ cup fresh herbs (oregano, parsley, thyme)

• ¼ teaspoon chili flakes (optional)

Pita Bowls

• 3 pits breads either thin style or thick separated into 2 halves

• 3 cups arugula

• 1 can chickpeas drained and seasoned with salt, garlic, olive oil

• 1 cup cherry tomatoes cut in half

• 1 cup cucumbers cubed

• 1 red onion diced

• 1 cup olives

• 1/2 cup feta cheese

• Fresh mint and dill leaves

Sauces

• Tahini

• Plain Greek yogurt

• Hot sauce

DIRECTIONS

Start by preparing the lamb.

Sauté onions in a heavy-duty skillet with olive oil until the onions are translucent. Add in the American ground Lamb with garlic to the skillet and season with salt and pepper. Cook stirring often until the lamb is cooked through and turns brown in color.  USDA recommends ground lamb reach an internal temperature of 160F

Finish off the lamb with the chili flakes and fresh herbs. The lamb is ready now and can be set aside.

Assemble the bowls. Start by lining your serving bowl with half a pita bread.

Always, start with greens at the bottom and the chickpeas. To flavor the greens and chickpeas, drizzle some tahini sauce on top.

Now add the lamb to one half of the bowl making sure to use the entire half.

Next, you’re going to add the remaining ingredients in the other half like tomatoes, cucumbers, onions, olives and feta cheese.

Dollop some yogurt on. Drizzle more tahini sauce over the bowl, and sprinkle extra chili flakes (optional). Finish off the bowl with fresh herbs and chili flakes. Ready to enjoy!

Lamb Crostini

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INGREDIENTS

• 1 large baguette cut into 12, ¼-inch slices

• ½ lb ground lamb

• ½ tsp dried oregano

• kosher salt and freshly ground to taste

• 2 cups favorite marinara sauce

• 8 ounces whole milk ricotta cheese

• 1 cup parmesan cheese, divided

• 1 cup shredded mozzarella

• Fresh basil, for garnish

DIRECTIONS

Preheat the oven to 375 degrees. Spray a large baking sheet with nonstick cooking spray.

Place the baguette slices on a baking sheet and cook until slightly golden, about 8 minutes. Set the sheet pan aside.

In a large skillet preheat to medium-high heat, add the ground lamb. Using a wooden spoon, break up the lamb and cook until the internal temperature of 160 degrees is reached. Next, add in the dried oregano, kosher salt, pepper, and marinara sauce. Bring the mixture to a simmer and cook over low heat for about 10 minutes.

In a medium bowl combine ½ cup Parmesan cheese and ricotta cheese. Take this mixture and spread it on top of each crostini. Next, top the cheese mixture with some of the lamb sauce followed by remaining parmesan cheese and mozzarella. Return the crostini to the oven and let the cheese melt for about 5 minutes.

Remove from the oven and place on a platter. Garnish with fresh basil!

Lamb Puff Pastry Cups

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INGREDIENTS

• 1 lb ground American lamb

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 tsp dried basil

• One 16 ounce jar roasted red peppers, drained and chopped

• 1/2 cup pesto

• 1/2 cup grated parmesan cheese

• 1 package puff pastry 2 sheets

• 1 large egg, for egg wash

DIRECTIONS

Prep: Thaw puff pastry according to package directions, making sure it's still cold. Preheat your oven to 375° F. Grease two muffin tins well with nonstick spray.

Make the Lamb Filling: Cook your ground American lamb in a dutch oven over medium heat, stirring frequently, until browned through. Drain the grease and then season the meat with salt, pepper, and basil. USDA recommends ground lamb reach an internal temperature of 160F.

Stir in the chopped, drained red peppers, the pesto, and parmesan.

Assemble the Appetizer Cups: Roll each sheet of thawed puff pastry to 14×12 inches. Cut each sheet into 12 squares. Press each square into a muffin tin cavity, and fill with 2 tbsp of the lamb mixture. Brush the edges of the puff pastry with the beaten egg.

Bake: Bake for 27-32 minutes. The puff pastry should be deep golden brown and crisp all the way around. Pop one out of the pan with a butter knife to check the bottom for doneness.

Serve & Store: Serve warm from the oven! These are best fresh from the oven, but any leftovers can be stored in an airtight container in the fridge for 3-4 days and reheated.

Sheet Pan Lamb Kofta

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INGREDIENTS

• 1 lb Ground American Lamb

• 1 medium yellow onion, grated

• 2 cloves of garlic

• 1 whole bunch parsley, stems removed (about 1&1/2 packed cups parsley leaves), finely chopped

• 1 or 2 large potatoes, cut into wedges

• 1 large onion cut into wedges

• 3 large tomatoes, cut into wedges

• 3 tbsp of olive oil

• 1&1/2 tbsp of tomato paste

• Spices

○ 1 tsp ground paprika

○ 1 tsp ground turmeric

○ Salt to taste

○ Black pepper to taste

○ ½ tsp chili powder, adjust spice level according to your liking

○ 1 tsp sumac

○ ½ tsp ground allspice

Sauce -

• 1 tbsp tomato paste

• 2/3 cup of water

• Juice of ½ lemon

• Salt to taste

• Black pepper to taste

DIRECTIONS

Preheat Oven 400 F

In a large bowl, add the ground American Lamb, all the spices, finely chopped parsley (make sure to reserve some of the parsley for garnish), grated onion, minced garlic, olive oil and mix.

In a separate bowl, add the potato wedges, tomato wedges, onion wedges, drizzle some olive oil, salt, and black pepper to taste. Feel free to season the veggies with the same spices we used for the kofta mixture.

In a large sheet pan, add the veggies and distribute them evenly throughout the pan. Shape the kofta into logs.

Place the koftas onto the pan. I like to arrange the kofta with a potato wedge separating each kofta log. But feel free to arrange the kofta to your liking.

Note: If you want some caramelized edges on the kofta, make sure that the kofta is touching the pan and not on top of the potatoes or veggies

In a cup, add tomato paste, water, lemon juice, salt to taste and mix. Pour the sauce over the kofta and veggies

Place on the middle rack in the oven and bake for about 40 minutes or until ground lamb reaches an internal temperature of 160 degrees.

Garnish with parsley.

Serve with fries, tahini, basmati rice or you can make sandwiches with them and serve with pita bread on the side. Enjoy!

5 Spice Stuffed Lamb Bread

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INGREDIENTS

For the Bread

• 3 ½ cups all purpose flour

• 1 cup rice flour

• 2 tsp kosher salt

• 2 tsp white sugar

• 1.5 tsp instant dry yeast

• 1 ½ cups warm (105F) water

Lamb Stuffing

• ¼ cup olive oil

• 1 medium yellow onion, peeled, diced

• 3 cloves garlic, peeled, minced

• 2 tsp Chinese five spice powder

• ½ tsp shiitake powder (optional)

• 1lb ground American lamb

• Kosher salt, to taste

DIRECTIONS

For the Bread

Mix together all ingredients using a stand mixer outfitted with a dough hook until well combined.

Place dough on a lightly dusted surface and knead again, by hand, 2-3 minutes until smooth.

Place dough in a large bowl and cover with plastic wrap. Let rise in a warm location for 90 minutes, or until doubled in size.

Once risen, punch the dough down and divide into 6.

Lamb Stuffing

Heat oil on medium heat in a medium skillet until slick and shiny. Add onions with a dash of salt. Reduce heat to low and let cook until well-caramelized, approximately 30 minutes.

Increase heat to medium, and add garlic. Cook 2-3 minutes. Add lamb, five spice, shiitake powder, and some more salt. Let cook 3-5 minutes, or until lamb has no pink (USDA recommends ground lamb reach an internal temp of 160F)

Select some fully cooked lamb pieces to taste, and add more salt if necessary.

Remove pan from heat and let mixture cool to room temperature.

Final Assembly

Shape each portion of dough into a round, and roll to ~8” diameter circles.

For each portion of dough, use ~3/4 cup of lamb stuffing. Place lamb stuffing at the center of the dough, and fasten all the edges by pulling into a tight knot at the top center of the dough. Once fastened, gently flatten dough balls to ~5.5” diameter. While rolling and wrapping all the doughs, let the finished doughs rest on a tray loosely covered by lightly damp paper towels.

Preheat an 8” cast-iron or heavy-bottomed skillet on the stovetop over high heat until hot, approximately 2-3 minutes. Reduce heat to medium.

Add dough onto skillet, and let cook on each side ~5 minutes, or until dough and lamb is fully cooked through.

Remove from skillet and let rest 1-2 minutes until cutting into each stuffed bread. Garnish with parsley and lemon, if desired.

Middle Eastern Lamb Flatbread

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INGREDIENTS

• 1 lb Ground American Lamb

• 1 large yellow onion, chopped

• 1 large tomato, chopped

• 2 tbsp tomato paste

• 1 medium jalapeno, finely chopped (optional)

• 6. 1/2 cup finely chopped parsley

• 2 tablespoons olive oil , plus more for brushing the flatbread

• Store Bought Flatbread or homemade flatbread

• 1/4 cup of toasted pine nuts, optional

• Toasted sesame seeds, optional

• 1 tsp ground paprika

• 1/2 tsp ground turmeric

• 1/2 tsp ground 7 spice

• Salt to taste

• Black pepper to taste

• ½ tsp Aleppo chili pepper( adjust spice level to your liking)

Flatbread

• 3 cups of All-purpose flour

• 1 packet of instant yeast

• 1 tsp honey

• 1 & ½ cup water

• 1 tbsp olive oil

• 1 tsp salt

DIRECTIONS

Flatbread

In a bowl or stand mixer, add the warm water, sugar or honey and yeast. Mix and allow the mixture to bloom for 5 minutes until the edges get foamy around the edges.

Now, add the flour and using a wooden spoon, mix. Transfer the dough onto a clean well floured surface and knead the dough for a couple of minutes. I used about 1 additional tablespoon of flour while kneading the dough. The dough should be slightly sticky but soft. Place the dough in a large bowl and drizzle a little bit of olive oil on top and cover the dough with a plastic wrap and a tea towel. Place the bowl in a warm place to rise for about 2 hours or until doubled in size.

Once the dough has doubled in size, divide the dough into 8 pieces. The size depends on how big or small you want the flatbreads to be. Place the dough pieces on a floured pan, leaving some room between each piece and cover and allow to proof again for 15-30 minutes.

Mixture

Heat the oil in a pan and sauté the onion and chopped chili pepper for 1 minute until fragrant.

Now add the ground lamb and cook for 3 minutes, stirring frequently. Now add the tomato paste, spices and stir. Cook the lamb on medium to high heat until it's just cooked through (or until

ground lamb reaches an internal temperature of 160 degrees), and the liquid released from the

lamb evaporates. This takes about 6 minutes. Note: the lamb will finish cooking in the oven so try not to over cook the lamb.

Now add the tomatoes and stir.

Remove from the heat and then add the finely chopped parsley and stir. Taste and add additional seasoning to your liking. Add the toasted pine nuts and stir. ( this is optional)

Preparing Lamb Flatbread

Place a baking sheet or pizza stone in the oven on the middle rack. Preheat the oven to 450 F. Try and preheat the stone for at least 30 minutes.

Lightly flour a clean surface, begin rolling out one piece of dough into a medium size circle. If you start to notice that the dough is not stretching well, cover with a tea towel and allow the dough to rest for a couple of minutes to relax the gluten.

Continue this step with the remaining pieces of dough. Note: Make sure to keep every stretched dough covered well to prevent it from drying out. This is very important. You do not want the dough to dry out.

Once you have rolled out the dough, place it on parchment paper. Note: I baked three flatbreads at a time. This depends on how large your baking stone is.

Place two or three doughs on parchment paper. Brush some olive oil along the edges of the dough and sprinkle some sesame seeds. Top the top with the lamb mixture, and using the back of the spoon press it into the dough a little.

Drizzle olive oil and place in the oven to cook for 10 minutes or until golden around the edges and bottom.

Once baked, place it on a wire rack or wooden board and garnish with some fresh chopped parsley.

Slice into pieces and ENJOY!

Lamb Shepherds Pie

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INGREDIENTS

Mashed Potatoes

• 1 Tbsp salt

• 3 large potatoes quartered

• 2 Tbsp butter

• ½ teaspoon salt

• ¼ teaspoon pepper

• ¼ to 1/3 cup milk

Meat Filling

• 1 Tbsp olive oil

• 1 large onion chopped

• 1/2 cup carrot grated or diced

• 2 pound ground American Lamb

• 1 Tbsp chopped fresh parsley

• 1 clove garlic finely chopped

• ½ teaspoon dried thyme

• 2 Tbsp Worcestershire sauce

• 1 tbsp salt

• 3 tbsp tomato paste

• 2 cups of cheddar cheese

DIRECTIONS

In a large stock pot, bring water to a boil; stir in salt. Add potatoes and boil gently for about 15 to 20 minutes or until they are soft. Drain off water and add butter and salt and pepper. Mash the potatoes, adding enough milk to make a smooth mixture. Set aside.

Preheat the oven to 350 degrees. In a large skillet, heat the oil over medium-high heat for 1 minute. Add the onion and stir-fry until tender. Stir in ground beef; then add carrot, parsley, garlic, and thyme. Cook until lamb is thoroughly browned, stirring frequently. Add Worcestershire sauce and tomato paste- stir well. Spread the meat mixture evenly in the bottom of a deep pie dish.

Top with mashed potatoes and cheese.

Bake in preheated oven for 20 minutes covered with Foil, remove foil and bake for another 10 minutes.

USDA recommends ground lamb reach an internal temp of 160F

Greek Lamb Stuffed Eggplant - Papoutsakia

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INGREDIENTS

4 medium eggplants

1/4 cup extra virgin olive oil

4 dried prunes, pitted & finely chopped

1 medium onion, finely chopped

1 lb. (450g) ground American lamb

1/2 tsp salt

1/4 tsp ground black pepper

1 tbs dried Greek oregano

1/2 tsp ground cinnamon

2 tsp smoked paprika

1 15oz. can finely diced tomatoes

1/4 cup tomato paste

1 tbsp balsamic vinegar

fresh oregano for serving

BECHAMEL

3 tablespoons butter

1/3 cup flour

3 cups milk - add more if necessary

1/4 tsp salt

1/4 tsp nutmeg

2 egg yolks

1/2 cup grated kefalotyri cheese, plus more for topping (substitutes: gruyere, pecorino or romano)

DIRECTIONS

Pre-heat oven to 400°F. Slice the eggplants in halve lengthwise, leaving the stems intact. Score a cross hatch pattern into each eggplant halve. Place the prepared eggplants flesh side up in a baking dish. Drizzle the eggplants with olive oil and season with salt. Roast for 35-40 minutes, until tops are deep golden and flesh is soft.

While the eggplants roast, add 2 tbsp olive oil to a skillet set over medium heat, add onion & sauté for 6-8 minutes, until softened. Add ground lamb, finely chopped prunes, salt, oregano, cinnamon & smoked paprika and cook for 10 minutes, stirring often. Add in tomatoes, tomato paste and 1 tbsp balsamic vinegar. Cook for another 10 minutes, adjust seasoning with salt if needed. Set lamb sauce aside while you finish preparing the eggplant & béchamel. (USDA recommends ground lamb reach an internal temp of 160F)

Remove the eggplant from the oven after 35-40 minutes and use a spoon to press down the centers of the now softened eggplant halves. Fill eggplants with lamb sauce. 

For the béchamel: melt butter in a small saucepan over medium heat. Add flour and cook, stirring constantly for 3 minutes until the flour smells slightly nutty. Gradually add in the milk, stirring constantly and cook for 10-12 minutes until mixture starts to thicken. Stir in egg yolks & grated kefalotyri and continue to cook, stirring often for another 10 minutes until nice and thick.

Pre-heat the broiler to 430F. Divide lamb mixture amongst the eggplant halves. Top with béchamel and a bit of finely grated kefalotyri cheese. Broil for 5 minutes or until golden brown. Garnish with fresh oregano leaves to serve & enjoy!

Lamb Meatballs with Green Goddess Sauce

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INGREDIENTS

Green Goddess Sauce

• 1 teaspoon anchovy paste

• 1 clove garlic, minced

• ½ cup mayonnaise

• ½ cup sour cream

• ½ cup basil leaves

• 2 tablespoons parsley leaves

• 2 tablespoons tarragon leaves

• 2 tablespoons lemon juice

• 1 tablespoon olive oil

• Salt and pepper to taste

Meatballs

• 1 pound ground lamb

• 1 tablespoon oil

• ¼ cup shallots, minced

• 1 clove garlic, minced

• ½ cup breadcrumbs

• 1 lemon, juiced

• 1 tablespoon parsley, chopped

• 1 teaspoon cumin

• 1 teaspoon oregano

• 1 egg, beaten

• Salt and pepper to taste

DIRECTIONS

Green Goddess Sauce

Blend all ingredients in a blender until smooth. Season with salt and pepper.

Lamb Meatballs

Heat oven to 400°F. Place lamb in a large mixing bowl. In a small sauté pan, heat oil and cook shallots and garlic until fragrant. Add to lamb and stir gently to combine. Add remaining ingredients and gently stir to combine. Reheat sauté pan and cook a small amount of lamb mixture to check seasoning. Adjust if desired. Shape meat into 20-24 meatballs and arrange on an oven-proof tray coated with oil. Bake 15-20 minutes, until internal temperature reaches 160°F. Serve with Green Goddess Sauce.

USDA reccomends lamb reach an internal temp of 160F.

Ground Lamb Tacos

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INGREDIENTS

• 1 pound ground lamb

• 1 tablespoon chili powder

• 1 tablespoon cumin

• 1 tablespoon dried oregano

• 2-4 dried arbol chili peppers 

• 1 lime, juiced

• 1/2 bottle dark beer (the rest is for sipping!)

DIRECTIONS

In a small bowl, combine salt, pepper, chili powder, cumin and oregano; set aside. Heat oil in a large skillet over medium heat; add ground lamb and cook until browned. Add spice mixture, lime juice and beer. Cook 2-3 minutes longer. Serve in flour or corn tortillas with fresh salsa and cilantro.

USDA reccomends ground lamb reach an internal temp of 160F.

Ground Lamb Breakfast Hash

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INGREDIENTS

• 3 russet potatoes

• 1 tablespoon oil

• 1 pound ground lamb

• 1 yellow onion, diced

• 1 jalapeno pepper, diced

• 1 tablespoon garlic, minced

• 2 teaspoons rosemary, chopped

• Salt and pepper to taste

• 4 eggs

• 1 tablespoon butter

• Salt and pepper to taste

DIRECTIONS

Using a medium pot, cook potatoes in boiling salted water until fork tender. Cool slightly, then smash into bite-sized pieces and set aside. 

Heat oil in a large skillet over medium heat; add ground lamb, onion and jalapeno pepper and cook for 10 minutes. The meat should be fully browned. Add the garlic, rosemary, salt, pepper and stir-fry for 1-2 minutes. Remove from pan. Heat butter and oil in the lamb pan and add potatoes. Cook 3-4 minutes, until slightly browned. Add lamb mixture to potatoes and stir to combine. Season to taste with salt and pepper.

In a non-stick pan, heat butter and fry eggs to desired doneness. Top hash with eggs and garnish with fresh rosemary.

USDA reccomends ground lamb reach an internal temp of 160F.

Grilled Lamb Burgers

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INGREDIENTS

• 1 lb ground American lamb (85/15% fat content)

• 2 teaspoon smoked paprika

• 1 teaspoon granulated garlic

• ½ teaspoon granulated onion

• kosher salt

• pepper

Harissa aioli

• ½ cup mayonnaise

• 1 tablespoon harissa (or more if you want it spicier)

• 1 teaspoon lemon zest

• 1 teaspoon smoked paprika

Toppings / condiments

• grilled onions

• 1 heirloom tomato slices

• butter lettuce

• harissa aioli

DIRECTIONS

Make the aioli by stirring together the mayonnaise with the harissa, lemon zest and smoked paprika.

Make the lamb burger patties by seasoning the ground lamb with smoked paprika, granulated garlic, onion, salt and pepper in a bowl. Very gently incorporate the seasonings without pressing too firmly or the burgers can become tough.

Divide and portion out for the desired burger size and gently form the patties.

Prepare the grill and preheat for medium-high heat grilling with a two zone setup (see note). Optionally add some wood chips (I prefer apple or cherry wood) to the side for some extra smoke if desired.

Season the patties on the outside with a little more kosher salt and pepper.

Grill the burgers for 2 to 3 minutes per side over the direct heat, then transfer to the cooler side of the grill and close the lid. Continue to cook until the desired internal temperature is reached. 125°-130° F for medium-rare and 130-135° f for medium **.

Remove from the grill and rest for 3 to 5 minutes.

Lightly toast the buns while the patties rest.

Assemble the burgers by spreading aioli on each of the buns, then lettuce (to keep buns from getting soggy), lamb burger patty, tomatoes and then grilled onions and another slice of lettuce. Serve immediately.

Notes:

** The USDA recommends that ground lamb be cooked to an internal temperature of 160° F.

* A two-zone grilling setup is with a hot side and a cooler side. For a charcoal grill, place the coals on one side of the grill which will be the hot side. For a gas grill, light half of the burners which will be the hot side.

If you are experiencing flare-ups while searing the burgers, move the patties to the cooler (indirect) side of the grill.

Mediterranean Lamb Burger

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INGREDIENTS

For the Pickled  Onions

• ¼ peeled and thinly sliced red onion

• ½ cup red wine vinegar

• 2 tablespoons sugar

• 1 tablespoon sea salt

 For the Tzatziki

• ½ peeled, seeded, and shredded cucumber

• 1 cup full-fat Greek yogurt

• ¼ cup extra virgin olive oil

• 1 finely minced garlic clove

• juice of ½ lemon

• 1 ½ teaspoons finely minced fresh dill

• salt and pepper to taste

For the Burger

• 2 pounds ground American lamb

• 1 ½ teaspoons ground cumin

• ½ teaspoon ground coriander

• 1 teaspoon dry oregano

• ½ teaspoon sumac

• 2 teaspoons sea salt

• 1 teaspoon black pepper

• ¼ peeled and finely grated red onion

• 2 finely grated garlic cloves

• 4 toasted Kaiser buns

• 1 cup arugula

• 16 dill pickle slices

• ½ cup crumbled feta cheese

• 2 tablespoons chopped fresh mint

DIRECTIONS

Pickled Onions

Mix the vinegar, sugar, and salt in a small bowl and submerge the sliced red onions in the mixture. Pickle for 20-30 minutes in the refrigerator.

Tzatziki

Place the cucumber shreds in a colander in a bowl and season with about a ½ teaspoon of salt and mix it until combined.

Let the moisture from the cumbers drain into the bowl for about 10 minutes.

Squeeze the cucumber shreds to get off as much extra moisture as possible and then add it to a separate medium-size bowl along with the remaining recipe ingredients.

Whisk until it is well combined, cover, and keep in the refrigerator until ready to use.

Lamb Burger

In a large bowl thoroughly mix the lamb with cumin, coriander, oregano, sumac, salt, pepper, grated onion, and garlic.

Form 4 large patties and place them on a hot (550° to 650°) preheated grill and cook for 6 to 7 minutes.

Flip the burgers and cook for a further 5 to 6 minutes or until it reaches 160° F internally.

Remove the lamb burgers and rest for 4 to 5 minutes before serving.

To Assemble

Add some arugula to the bottom toasted Kaiser bun and then layer on with pickle slices, lamb burger, tzatziki, pickled onions, feta cheese, mint, and the top toasted kaiser bun. Repeat with the other 3 lamb burgers and serve.

Cured Lemon and Herb American Lamb Meatballs

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INGREDIENTS

Cured lemons  

• 3 medium-sized lemons, thinly sliced, ends removed 

• 3 tablespoons sugar 

• 3 tablespoons kosher salt 

• 1/4 cup white vinegar 

• 1/3 cup olive oil 

 Meatballs 

•  1 pound ground American lamb 

• 1 cup panko breadcrumbs 

• 1 egg 

• 1/4 cup chopped onions 

• 4-5 cured lemon slices, chopped 

• 1/4 cup chopped fresh dill

• 1/4 cup chopped fresh flat leaf parsley 

• Salt and pepper to taste 

Creamy feta yogurt 

•  5-ounce container whole milk feta 

• 1 cup whole milk Greek yogurt 

• 3-4 slices cured lemons 

• 1/2 cup mixed fresh herbs: dill and flat leaf parsley 

• 1 small clove garlic 

• Salt and pepper to taste 

• 1/4 cup heavy cream 

Tangy cucumber salad 

•  2-3 cups cocktail cucumbers, sliced into coins 

• 1/2 cup chopped dill 

• 1/4 cup sliced red onion 

• 2 tablespoons lemon juice 

• 1 tablespoon olive oil 

• 1 teaspoon honey 

• 1/2 cup white vinegar 

• Salt and pepper to taste 

DIRECTIONS

The lemons take 24 hours to cure, so prepare the cured lemons a day ahead of the other dish components.

Slice the lemons as paper-thin as you can.

In a large jar combine lemons, sugar, salt, and vinegar. Let stand for an hour. Once the sugar and salt dissolve, top with olive oil. Stir to combine. Store in the fridge 24 hours before using. These last up to 6 weeks in the fridge. 

To make the meatballs, preheat oven to 425 degrees and line a baking sheet with parchment paper or foil. Mix all meatball ingredients in the work bowl of your stand mixer or mix by hand in a large mixing bowl.  

Pinch golf ball-sized portions and roll between your palms to form the meatballs. Place each on the lined baking sheet.  

Bake 15-17 minutes or until the balls are deeply browned and cooked through. USDA recommends ground lamb reach an internal temperature of 160F. 

While the meatballs bake, make the yogurt and cucumber salad. Add all feta yogurt ingredients to a food processor and mix until smooth and creamy, roughly 2-3 minutes. Set aside. 

Add all cucumber salad ingredients to a bowl and allow to marinate while the lamb cooks. 

To assemble, smear the yogurt on a plate and top with hot meatballs, cucumber salad, and chive blossoms (if you have them). Enjoy!

Seekh Kebabs

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INGREDIENTS

• 2 Tbsp chickpea flour

• 1 Tbsp whole coriander

• 2 tsp whole cumin

• 1 lb ground American lamb

• 2 shallots or 1 small onion, minced

• 6 garlic cloves, grated

• 2 Tbsp grated fresh ginger

• 2 Tbsp minced cilantro, tender stems and leaves

• 1 green chilli such as jalapeno, serrano, or bird’s eye

• 1 tsp garam masala

• 1 tsp ground chilli powder

• 1 tsp fine sea salt

• 1 large egg, lightly whisked

• A little oil to help grease your hands while shaping the kebabs

• Naan for serving, homemade or store-bought

DIRECTIONS

Soak 10 flat bamboo skewers in a container filled with water for 30 minutes. This will prevent the skewers from burning. Line a baking sheet with foil. Preheat the oven to 400F/200C.

 Roast the chickpea flour, coriander, and cumin in a small dry stainless-steel or cast-iron skillet over medium-low heat until the chickpea flour turns a light toffee brown color and fragrant, 2 to 3 minutes. Quickly transfer the mixture to a cool plate and let cool. Once cool, grind the mixture to a fine powder using a mortar and pestle or spice mill grinder.

 Add the ground chickpea flour mixture to the lamb in a large mixing bowl. Fold in the shallots, garlic, ginger, cilantro, green chilli, garam masala, chilli powder, salt, and egg. The mixture does not need to rest but can be made ahead of time and stored in the refrigerator for anywhere between 1 hour and overnight.

 Remove the skewers from the water and pat with a paper towel to remove excess water. Lightly grease your hands with a bit of oil, making it easier to shape the kebabs. Take about 2 to 3 tablespoons of the ground lamb mixture and shape and wrap the meat along the length of the skewer to form a long cylinder. Press gently. Leave a ½ to ¾ in/12 mm to 2 cm gap on both sides of the skewer. Place the skewers on the lined baking sheet and place it in the freezer for 15 minutes. Place the sheet with the kebabs in the preheated oven and cook for 15 to 20 minutes, until the kebabs turn golden brown, and the internal temperature of the kebab reaches 160F/70C. The kebabs can also be grilled over medium heat on an outdoor grill. Brush the kebabs with a bit of oil before grilling. Turn often during grilling to allow even cooking.

 Leftovers can be refrigerated and wrapped with foil or plastic wrap or in an airtight container for up to 3 days. For long-term storage, freeze covered with foil or plastic wrap for up to 1 month in a freezer-safe airtight container.

Loaded Greek Lamb Fries

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INGREDIENTS

• 1 28 oz bag of frozen french fries rosemary, if you can find them

• 2 Tbsp extra virgin olive oil

• 1 lb ground American lamb

• 1 tsp Kosher salt

• 1 tsp dried oregano

• ½ tsp dried thyme

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp freshly groundblack pepper

Toppings

• Feta cheese

• Pickled red onions

• Lemon wedges

• Whipped feta dip, and/or tzatziki

DIRECTIONS

Make the french fries by following the package instructions

Cook the lamb. Heat 2 Tbsp of oil in a large skillet over medium-high heat. When hot, add the ground lamb, then sprinkle with 1 tsp Kosher salt, 1 tsp dried oregano, ½ tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp freshly ground black pepper. Cook, stirring occasionally to break up, until the lamb is fully cooked through, about 5-7 minutes. Set aside. USDA reccomends ground lamb reach an internal temp of 160F.

Assemble the Greek fries. Use a slotted spoon to transfer the cooked lamb on top of the crispy fries (directly on the baking sheet or on a platter), then scatter with crumbled feta, pickled red onions, and fresh dill or oregano (fresh parsley is good too!), if using. Serve with lemon wedges and whipped feta or tzatziki.

Middle Eastern Lamb Puff Pastry Triangles

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INGREDIENTS

• 1 lb Ground American Lamb

• 1 medium yellow onion, chopped

• 1 cup mixed frozen peas and carrots

• 1 medium red chili pepper, finely chopped (optional)

• 1/2 cup finely chopped parsley

• 2 tablespoons olive oil

• Store Bought Frozen Puff Pastry Sheets – 17.25 oz

• 1/4 cup of toasted pine nuts, add more to your liking

• Toasted sesame seeds for topping

• 1 tsp ground paprika

• 1/2 tsp ground cinnamon

• 1 tsp ground Allspice

• Salt to taste

• Black pepper to taste

Egg Wash

• 1 egg

• 1 tablespoon of milk or water

• 1/4 teaspoon of lemon juice

DIRECTIONS

Lamb Filling

Heat the oil in a pan and sauté the onion and chopped chili pepper for 1 minute until fragrant.

Now add the ground lamb and cook for 3 minutes, stirring frequently, until the lamb is just cooked through, and the liquid released from the lamb evaporates. This may take about 10 minutes.

Add the frozen mixed peas and carrots and stir. Then add the spices and stir. Cook for another 5 minutes or until ground lamb reaches an internal temperature of 160 degrees.

Remove from the heat and then add the finely chopped parsley and stir. Taste and add additional seasoning to your liking. Add the toasted pine nuts and stir. The filling is now ready for the puff pastry.

I use store-bought frozen puff pastry dough and move it from the freezer into the fridge the night before to defrost. You want to make sure the puff pastry sheets are fully defrosted before using, because you don't want it to break while handling it.  Note: Don't pull it out of the fridge until you're ready to make the puff pastry triangles. But also make sure it's fully defrosted, you don't want it to break.

Puff Pastry Triangles

Preheat Oven to 375 F.  Line a large baking sheet with parchment paper.

Make an egg wash by whisking together the egg and milk or water, a little bit of lemon juice and whisk with a fork. Set aside.

Open your defrosted puff pastry sheet onto a clean lightly floured surface and cut into 4 large squares. Note: My package comes with 2 sheets, so it made 8 large puff pastry triangles in total.  But this will vary depending on the size and brand of your puff pastry.

Brush the edges of each puff pastry square with the egg wash.

Place about 2 tablespoons of the cooked lamb mixture in the middle of each square.

Fold squares over the filling to form triangles. Using a fork, crimp the edges to seal.

Repeat steps with remaining puff pastry squares.

Place puff pastries on a baking sheet, allow some room between them. Brush the tops with the remaining egg wash and sprinkle some toasted sesame seeds over each one.

Place the baking sheet on the middle rack in the oven and bake for about 33-40 minutes or until golden.

Best served warm or at room temperature. Enjoy!

Lamb Sliders with Herby Yogurt Sauce and Roasted Peppers

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INGREDIENTS

For the Roasted Peppers & Onions

• 2 large green bell peppers, thinly sliced

• 1/2 a large red onion, thinly sliced

• 1 tbsp olive oil

• salt

• pepper

For the Herby Yogurt Sauce

• 1 cup Greek yogurt

• 2 large handfuls fresh parsley

• 1 large lemon, zested and juiced

• 1-2 tbsp olive oil

• salt, to taste

• pepper, to taste

• 1/4 tsp oregano

For the Lamb Slider Patties

• 1 lb ground American lamb

• 4 large cloves garlic

• 3/4 tsp salt

• 1/4 tsp pepper

• 2 tsp dried oregano

• 1 tbsp olive oil

For Serving:

• brioche buns, toasted

• lettuce or arugula

DIRECTIONS

Make the Herb Yogurt Sauce: Add all yogurt sauce ingredients to your food processor and pulse to combine. Add a bit more olive oil as needed to help it come together. Pop this into the fridge until ready to serve.

Roast the Peppers & Onions: Preheat your oven to 425° F. Toss the peppers, onions, olive oil, salt, and pepper together well on a large baking sheet. Roast for 18-24 minutes, turning halfway through, until roasty and tender. Set aside.

Make the lamb patties: While your veggies are roasting, start the lamb sliders. Combine the lamb meat, garlic, spices, and olive oil in a bowl and gently stir to combine. Don't overmix. Divide this mixture into 8-10 small patties, flattening them just a bit. Heat a skillet over medium heat, and cook the patties in batches, about 2-3 minutes per side (or cook on the grill with heat held at 350F). Use a lid over your pan to help contain the heat so the patties cook through in the middle. Use a meat thermometer to check for doneness. USDA recommends that ground lamb reaches an internal temperature of 160° F.

Serve+ Store: Assemble your sliders - add a handful of greens to a toasted bun, then add a slider patty, a spoonful of the yogurt sauce, and top with the roasted veggies. Dig in!
Store leftover slider patties in an airtight container in the fridge for 3-4 days.

Lamb Phyllo Pie

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INGREDIENTS

• 3 tablespoons olive oil, divided, plus more for greasing

• 1 medium yellow onion, halved and thinly sliced

• 3 large garlic cloves, minced

• 3 small dried red chilies, stems removed, sliced into ¼-inch pieces

• 2 teaspoons kosher salt

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon paprika

• ¼ teaspoon sugar

• 1 pound ground American lamb

• 1 cup feta, crumbled

• 1/2 16-ounce package frozen phyllo dough (1 roll), thawed

• ½ bunch cilantro, stems finely chopped, leaves roughly chopped, divided

• ½ bunch mint, roughly torn

DIRECTIONS

Preheat the oven to 350˚F.

 Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring frequently, until softened and lightly golden, about 8 minutes.

 Add the garlic and chilies and cook for 1 minute, until fragrant. Add the salt, cumin, coriander, paprika, and sugar, and stir to combine. Cook, stirring frequently, until fragrant, 1 more minute.

 Add the lamb and break up with a wooden spoon. Cook, stirring occasionally and scraping up any brown bits on the bottom of the pan, until well browned and starting to crisp along the edges, about 8 minutes. USDA recommends ground lamb reach an internal temperature of 160F.

 Remove the pan from the heat. Stir in the feta.

 Set a 10-inch stainless steel or cast-iron pan on the counter and brush it with olive oil. Take two sheets of phyllo dough and carefully alternate the direction of the layers so the pan is well covered. Continue with the remaining phyllo. Carefully press the phyllo to the center of the pan, creating a flat bottom, then spoon the lamb into the pan in an even layer. Using the remaining 2 tablespoons of olive oil, brush the exposed layers of phyllo, crinkling them in to create a circle around the lamb, leaving the center exposed.

 Bake until the phyllo is golden brown and crispy, about 40 minutes. Carefully slide the pie out and place it on a flat serving dish. Serve the pie topped with the cilantro leaves and mint. Lamb phyllo pie can be stored in a sealed container in the refrigerator for up to three days, but as a warning, the phyllo won’t be as crispy.