Curried Lamb Pot Pie

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INGREDIENTS

• 2lb American lamb shoulder, cut into 1-inch pieces

• ½ cup Greek yogurt

• 2 tbsp + ¼ cup vegetable oil

• 2 tsp turmeric

• 1 tbsp paprika

• 2 tsbp cumin seeds

• 2 tbsp coriander seeds

• 1 tbsp fennel seeds

• 2 tbsp lime juice

• ½ cup fried onions, chopped

• ½ cup finely chopped cilantro

• ½ cup finely chopped mint

• 1 large potato, cut into 1-inch pieces

• ½ cup frozen peas, thawed

• 2 tbsp flour

• ¼ cup cold water

• Salt, pepper to taste

• 2 sheets puff pastry

• 1 egg, whisked with 1 tbsp water

DIRECTIONS

Lightly toast cumin, coriander, and fennel seeds until fragrant. Grind in a spice grinder or a mortar and pestle to form spice mix.

In a large bowl, marinate the lamb in yogurt, lime juice, turmeric, paprika, spice mix, salt, and pepper. Add the fried onions, 2 tbsp vegetable oil, mint, cilantro and mix well. Marinate overnight in the fridge.

Remove the lamb from the fridge at least 30 minutes before cooking to let it come to room temperature.

Heat remaining ¼ cup oil in a heavy bottomed pot. Add the marinated lamb and cook over high heat until its browned. Lower the heat, add potatoes, peas, and mix well. Cook for 30-40 minutes until lamb is perfectly tender and potatoes are cooked through. (USDA recommends lamb reach an internal temperature of 145F with a 3 minute rest).

Prepare a thickening slurry by whisking 2 tbsp flour in ¼ cup cold water. Add to the lamb and mix well. The lamb will thicken in 1-2 minutes. Remove from heat and let cool.

Preheat oven to 425F.

In a large baking dish, add the cooled lamb.

Roll out puff pastry sheet according to the dimension of your baking dish. Cut into strips and form a lattice top. Alternatively, just use one puff pastry sheet to cover the top of the baking dish and cut a vent into it to let the steam escape.

Brush puff pastry with egg wash and bake for 30-35 minutes until the puff pastry is golden brown.

Serve warm and enjoy!

Goan Lamb Curry

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INGREDIENTS

• 3 Tbsp neutral oil, such as grapeseed

• 1 ½ tsp garam masala, homemade or store-bought

• 1 tsp ground black pepper

• ½ tsp ground Kashmiri chilli

• ½ tsp ground turmeric

• ½ tsp ground cardamom

• 1 large white or yellow onion, diced

• 2 Tbsp grated garlic

• 2 Tbsp grated ginger

• 1 ½ lb boneless American lamb shoulder, excess fat trimmed and discarded, cut into 1 in pieces

• Fine sea salt

• ½ cup water

• 1 large Russett potato, peeled and cut into 1 in cubes

• 1 cup plain unsweetened coconut milk

• 2 Tbsp fresh lemon or lime juice

• 2 Tbsp chopped cilantro, tender stems and leaves

DIRECTIONS

Heat 2 Tbsp of the oil in a medium Dutch oven or saucepan with a heavy lid over medium heat. Add the garam masala, black pepper, Kashmiri chilli, turmeric, cardamon, and sauté until fragrant, 30 to 45 seconds. Add the onion and sauté until translucent and soft, 4 to 5 minutes. Stir in the garlic and ginger and cook for 1 minute. Fold in the lamb. Sauté the lamb until the meat starts to brown, 8 to 10 minutes. Add the water and ½ tsp salt. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook until the lamb is tender about 1 hour. USDA recommends lamb reach an internal temp of 145F with a 3-minute rest.

While the lamb cooks, preheat the oven to 400F. Spread the potatoes out onto a rimmed baking sheet. Toss the potatoes with 1 Tbsp oil and ½ tsp salt, spread in a single layer, and roast in the oven until the outside is golden brown and crisp while the insides are soft and easily pierced with a knife, 25 to 30 minutes. Remove from the oven.

Once the lamb is cooked, stir in the coconut milk and lemon juice. Taste and season with salt. Add the potatoes and garnish with the cilantro. Serve hot or warm. Leftovers will stay good for up to 3 days if stored in an airtight container in the refrigerator.

Lamb Birria

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INGREDIENTS

• 2 Tablespoons olive oil

• 2 pounds boneless leg of American lamb or lamb shoulder, trimmed of excess fat, cut into 1 1/2" pieces

• Kosher salt and freshly ground black pepper

• 1 large onion, diced

• 2 chipotles in adobo sauce, chopped

• 1 Tablespoon garlic powder

• 2 teaspoons cumin

• 2 teaspoons oregano

• 2 Tablespoons tomato paste

• 2 cups salsa (any style you prefer)

• 2 cups beef stock

• 12 ounces light beer

• 2 Tablespoons cilantro, minced

• Hot sauce, to taste (optional)

Lime Crema

• ¾ cup sour cream

• 2 Tablespoons cilantro, minced

• 1 lime, zested and juiced

• Salt, to taste

For Serving

• Cooked Rice

• Cilantro

• Diced Red Onions

• Lime Wedges

• Hot Sauce

DIRECTIONS

Season the lamb with salt and pepper.

In a large dutch oven or heavy pot, add the oil over and heat over medium-high heat.

Add half the lamb and brown, taking care not to overcrowd the pot. Set the browned lamb aside on a plate. Repeat with the remaining lamb.

Add the onion to the empty pot and saute until softened, 4-5 minutes. Stir in the chipotles, garlic powder, cumin and oregano and saute until fragrant, about 30 seconds. Add the tomato paste and stir to combine.

Add the salsa, stock and beer. Return the lamb to the pot. Bring to a boil and reduce to a simmer. Cover and cook for 2 1/2 hours, stirring occasionally.

Uncover and simmer for an additional 20-30 minutes. Stir in cilantro and hot sauce, if desired. USDA recommends lamb reach a minimum internal temperature of 145F with a 3 minute resting period.

While the stew simmers, make the lime crema. Combine sour cream, cilantro, lime zest and juice, and garlic. Season with salt, to taste. Refrigerate until ready to serve.

To Serve:

Serve with rice, red onions, cilantro and a dollop of the lime crema. Enjoy!

Carne Asada Fries

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INGREDIENTS

• 2 lbs of American Lamb Steaks (leg or shoulder)

• 1 tablespoon oil

• 3 cups Cooked French Fries (air fryer or oven or deep fried)

Seasoning

• ¼ teaspoon each salt and pepper

• ½ teaspoon onion powder

• 1 teaspoon mexican oregano

• 1.4 teaspoon cumin

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• ¼ teaspoon lemon salt

Toppings

• 1 ½ cups cheese Shredded

• Guacamole

• sour cream

• cilantro

• tomatoes

• black olives

• green onions

• chili flakes optional for spice

DIRECTIONS

Season the lamb on both sides with the seasoning mix.

Preheat a large cast iron or heavy duty pan on medium high heat and sear the steak on both sides until golden (3 minutes per sides) or until the temperature reaches 145 degrees F .

Remove the lamb and let it rest for at least 3 mins.

Cook the French Fries. In the meantime preheat the oven to broil and gather your toppings.

Cut the lamb into 1 inch chunks.

Using the same heavy duty skillet, start layering the fries, cheese and cut up pieces of lamb.

Broil the pan until the cheese has melted and then your carne asada fries are ready for loading.

Load up your toppings and dig in and enjoy!

Lamb Gyros

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INGREDIENTS

LAMB MARINADE

• 2-3lb boneless American lamb leg (boneless shoulder also works)

Marinade

• 2 tbsp minced garlic about 2 cloves

• 1 lemon juice and zested

• 1 bunch Italian parsley chopped

• 1 tbsp sea salt

• 1 tsp red pepper flakes

• 2 tbsp dill chopped

• 1/2 cup olive oil

Lemon Hummus Sauce

• 1/2 cup hummus

• 1/4 cup olive oil, add more to desired consistency.

• 1 lemon juice about 1/4 cup

• 1 tsp dijon mustard

• 2 tsp sea salt

• freshly cracked pepper

To make your gyro

• Pita bread

• Tzatziki

• Tomatoes

• Red onion

• Fresh cucumber

• Feta

DIRECTIONS

Trim excess fat off lamb, chop into two inch cubes, and set aside. Chop all herbs finely. In large bowl combine herbs, oil, seasonings, lemon juice and lemon zest. Add lamb chunks and marinate in an air tight container or ziplock bag. Let marinate for 30 min to overnight.

Place 5-6 cubes on a skewer and grill on high. about 8 minutes each side. Check internal temp of lamb to be at 145 when finished and remove from grill. Let rest minimum 3 minutes.

Hummus sauce instructions

Combine all ingredients in bowl and whisk. Add more or less olive oil to desired consistency.

Greek Grilled American Lamb Shoulder Chops

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INGREDIENTS

• ½ cup olive oil

• 2 tbsp fresh oregano, finely chopped

• 2 tbsp fresh dill, finely chopped

• 2 tbsp fresh mint, finely chopped

• 3 garlic cloves, minced

• 1 lemon, zested and juiced

• Pinch of red pepper flakes

• Kosher salt and freshly ground, to taste

• 4 thick (3/4-inch) American lamb shoulder chops

DIRECTIONS

In a mixing bowl combine the olive oil, oregano, dill, mint, garlic, lemon zest + juice, red pepper flakes, salt, and pepper.

Take the marinade and pour into a large Ziploc bag. Add the lamb shoulder chops to the bag, seal, and then gently massage the marinade into the lamb. Place in the refrigerator for at least 1 hour or overnight for best results.

Heat the grill to medium-high heat. While the grill heats bring your lamb shoulder chops to room temperature. Next, place the chops on the grill and cook for about 2 to 3 minutes per side. Once the chops have reached an internal temperature of 145 degrees Fahrenheit, you will need to let them rest for a minimum of 3 minutes to finish cooking. Slice, serve, and enjoy!

Guinness Irish Lamb Stew

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INGREDIENTS

• 2 lbs American Lamb Stew Meat

• 3 tbsp all-purpose flour

• 1 and 1/2 tsp salt, divided

• 1/4 tsp pepper

• 2 tsp thyme, divided

• 3 stalks celery, diced

• 4 large carrots, rinsed and chopped

• 4 medium yukon gold potatoes, cubed

• 1 large onion, thinly sliced or diced

• 1 cup beef broth

• 1 cup Guinness

DIRECTIONS

Prep: Don't preheat the oven. The stew will be placed in the oven, and then you'll turn it on.

Make the stew: Add your veggies and garlic to a large dutch oven.

Toss the lamb stew meat with the flour, some salt and pepper to taste, and 1 tsp of thyme in a bowl. Add 1/3 of the meat to the bottom of the dutch oven, then 1/3 of the veggie mixture. Alternate this with the remaining meat and veggies. (The layers don't need to be perfect here!) Add the remaining salt, pepper, and thyme. Add the beef broth and guinness.

Place the covered dutch oven in your cold oven and then pre-heat it to 325° F. Bake for 1 and 1/2 to 2 hours, stirring at the one hour mark. The stew is done when it's saucy and the meat and veggies are nice and tender. Taste, and add extra seasoning if desired. Enjoy warm with soda bread!

Serve + Store: Store leftovers in an airtight container in the fridge for about 4-6 days.

Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest.

American Lamb Do-Piaza

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INGREDIENTS

• 2 lbs large or extra large onions

• ¼ cup ghee, extra-virgin olive oil, or neutral oil such as grapeseed

• 2 lb boneless shoulder of American lamb (excess fat trimmed and discarded, cut into 2 inch/5 cm cubes)

• 10 garlic cloves, grated

• 3 Tbsp fresh ginger, peeled and grated

• 1 tsp crushed coriander seeds

• ½ tsp ground green cardamom

• ½ tsp ground cinnamon

• ½ tsp ground cloves

• 1 tsp ground Kashmiri chilli powder or (¾ tsp smoked sweet paprika + ¼ tsp ground cayenne)

• 1 ½ cups

• Fine sea salt

• 2 scallions, trimmed, both white and green parts thinly sliced

DIRECTIONS

Dice 1 ¾  quantity of the onions and the remaining ¼ slice thinly into rings. Reserve the onion rings for the garnish.

 Heat the oil in a medium saucepan or Dutch oven over medium heat (a stockpot will also work). Add the ¾ quantity of the diced onions, cover with a lid, and cook until they turn golden brown. Stir occasionally to prevent burning, if they start to stick, reduce the heat and add 1 to 2 Tbsp of water. The amount of time taken for the onions to brown will vary considerably. Don’t worry about getting the onions too dark, they will continue to cook and turn brown as the dish cooks.

Add the lamb and continue to sauté until it turns brown, 3 to 4 minutes. Stir in the garlic, ginger, coriander, cardamom, cinnamon, cloves, and chilli powder and sauté until fragrant, 30 to 45 seconds. Add the water, the remaining ¼ quantity of the diced onions, and ½ tsp salt. Increase the heat to high and bring to a boil, then reduce to a simmer, loosely cover with a lid and cook until the lamb is completely tender, 1 to 1 ½ hours.

The onions should transform into a very thick sauce. If it is too runny, simmer uncovered until the liquid reduces in volume, stir often to avoid burning. Taste and season with salt. Garnish with the onion rings and cilantro, and serve hot or warm with plain rice or flatbread such as roti, naan, or paratha.

Note: USDA recommends an internal temperature of 145F with a 3 minute rest

Instant Pot American Lamb Stew

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INGREDIENTS

• 1 tbsp avocado oil

• 3 lb American Lamb Shoulder cubed

• 1/4 cup red cooking wine

• 32 ounces beef stock

• 3 cloves garlic minced

• 1 tsp salt

• 1 tsp pepper

• 1 tsp dried thyme

• 1 bay leaf

• 1 tbsp worcestershire sauce

• 2 tbsp tomato paste

• 4 carrots chopped

• 4 celery ribs sliced

• 1 cup cremini mushrooms sliced

• 2 cups Yukon gold potatoes cut into 1 inch pieces

• 3 tbsp corn starch

• 1 cup water

DIRECTIONS

Set your pressure cooker to saute. Add 1 tablespoon avocado oil and add cubed American Lamb. Brown on both sides.

Add in red cooking wine and deglaze your pot by scraping the browned bits from the bottom of the pot. Pour in beef stock. Add in worcestershire sauce and garlic. Add in seasonings. Add in tomato paste. Seal lid and set pressure cooker to high pressure and cook for 15 minutes. Allow and complete natural release.

Add carrots, potatoes, celery, and mushrooms to the pot. Seal lid again and set pressure cooker to high pressure and cook for 3 minutes. Use a quick release to release the steam.

Remove lid and set pressure cooker to saute. Create a thickening slurry of 3 tablespoon of corn starch and 1 cup cold water. Whisk until smooth and slowly pour into simmering stew while constantly stirring. Serve immediately.

Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest

American Lamb Stir Fry

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INGREDIENTS

• 1 lb boneless leg of American lamb, cut into roughly ¼” x 2” strips 

• 1 tsp kosher salt

• 1 tsp baking soda

• ¼ cup neutral oil

• 3 dried red chiles, chopped

• 1 tsp whole cumin

• 1 tsp mustard seed

• 1 medium white onion, peeled, sliced

• 4 cloves garlic, peeled, sliced

• 2 red bell pepper, sliced

• 1 green bell pepper, sliced

• 3 stalks celery, sliced

• ¼ tsp ground black pepper

• ¼ cup cilantro, chopped

• Kosher salt, to taste

DIRECTIONS

Prep

Massage lamb with salt and baking soda. Let marinate 1 hour to tenderize.

Thoroughly rinse lamb and pat dry with paper towels. Reserve.

Cook

Heat a wok or large skillet with oil over high heat until the oil is slick and shiny. Add chiles, cumin, and mustard seed, and fry for 15 seconds. Add onion and garlic with a dash of salt. Continue to stir fry until onions are translucent and browning slightly at the edges, 1-2 minutes. Add lamb slices and continue to stir fry until lamb is browning at edges, 2-3 minutes. Add red bell pepper, green bell pepper, celery with another dash of salt. Stir-fry until peppers have deepened in color, 2-3 minutes.

Remove from heat. Add black pepper and stir.Season with salt to taste. Garnish with cilantro, if desired. Serve over rice or noodles.

Note: USDA recommends an internal temperature of 145F with a 3 minute rest

American Lamb Onigiri

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INGREDIENTS

• 2 Tbsp neutral oil

• 1 tsp whole Sichuan peppercorn

• 1 tsp whole coriander seed

• 3 cloves

• 1 tsp whole whole allspice

• 1 tsp whole fennel seed

• 1 medium white onion, peeled, sliced

• 3 cloves garlic, peeled, sliced

• 2” knub ginger, peeled, sliced

• 1 lb boneless leg of American lamb

• 2 roma tomatoes, chopped

• 2 tsp kosher salt

• 2 cups water

• 6 cups freshly cooked short-grain rice

• 1 cup pickled turnips, sliced (optional)

• 2 sheets roasted seaweed, sliced into 1” wide strips (optional)

DIRECTIONS

Combine Sichuan peppercorn, coriander seed, clove, allspice, fennel seed in spice grinder and grind until fine. Reserve.

In a pressure cooker*, heat oil on medium heat until oil is slick and shiny. Add Sichuan peppercorn, coriander seed, clove, allspice and saute 1 minute. Add onion, garlic, ginger and saute until onion is translucent, 3-5 minutes. Add lamb, tomatoes, and salt. Let cook another 5 minutes. Add water, stir, and seal the pressure cooker.

Pressure cook for 1 hour at high pressure. Use natural pressure release upon completion.

Remove lamb, and shred with a fork. Season with additional salt to taste. Reserve.

Strain broth. Season with salt to taste. Reserve.

 To make the onigiri, wet your hands and grab ~1/2 cup cooked rice. Shape into a hockey puck, pressing a divot in the middle. Add ~1 Tbsp shredded lamb and 2-3 strips of pickled turnip to the center. Adjust rice to cover the lamb and turnip, then shape the rice into balls or triangles. Drape with seaweed strips, if desired.

 Serve onigiri in broth or with broth on the side, if desired.

USDA reccomends an internal temp of 145F

Slow Cooker Shredded American Lamb Sliders with Pepper Relish

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INGREDIENTS

3 lbs boneless American Lamb shoulder

1 cup sliced yellow onion

4 garlic cloves, minced

1 tsp red pepper flakes

1/4 cup red wine

2 cups chicken stock

salt and pepper to taste

1 cup sliced sweet onion

2 tbsp unsalted butter

1 tsp granulated sugar

1 medium red bell pepper, diced

1/4 cup chopped fresh cilantro

2 tbsp fresh lime juice 

12 brioche slider buns

DIRECTIONS

Place your lamb shoulder on a baking sheet. Allow it to sit at room temperature for at least an hour.                    

Preheat a large skillet to medium high heat. Season your lamb shoulder with salt and pepper. Sear the lamb on both sides until slightly golden brown for about 5 minutes. Meanwhile, add the sliced yellow onion to the bottom of your slow cooker. 

Place the lamb shoulder on top of the onions. Next, deglaze the skillet with red wine and pour the drippings from the skillet over the lamb. Pour the chicken stock into the slow cooker. Cook the lamb on high for 4 hours or on low for 8 hours. To ensure the lamb shoulder is cooked you can check the internal temperature and it should be a minimum of 145 degrees Fahrenheit. Also, let the lamb shoulder rest for three minute rest prior to shredding.

Meanwhile, prepare the relish. In a saucepan preheated to medium heat, melt the  butter. Add the sweet onion and granulated sugar. Stir to combine and continue to cook for about 10 to 15 minutes until nice and golden brown. 

Once cooked, remove the saucepan from the heat and add in the red bell pepper, cilantro, lime juice, salt, and pepper. Set aside. 

To serve, remove the lamb shoulder from the slow cooker and shred with a fork. Place some of the shredded lamb on a slider bun bottom. Top the lamb with relish and top with remaining bun. Repeat the process and enjoy! 

Cumin American Lamb Noodles

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INGREDIENTS

• 2 1/2 Tablespoons cumin seeds

• 1 Tablespoon Sichuan peppercorns

• 1 package wide rice noodles, cooked (16 ounces)

• 2 Tablespoons vegetable oil

• 1 Tablespoon garlic, minced

• 1 Tablespoon ginger, minced

• 1 pound American lamb shoulder, thinly sliced

• 3 green onions, roughly chopped

• 1 yellow onion, halved and thinly sliced

• 1 serrano pepper, finely chopped, optional

• 3 Tablespoons soy sauce

• 1 Tablespoon chili oil

• 1 Tablespoon sesame oil

• 2 teaspoons rice wine vinegar

• 2 teaspoons sugar

  To Garnish:

• 1/2 cup cilantro, minced

• 1 Tablespoon sesame seeds

• Chili oil, for serving

DIRECTIONS

Heat a skillet over medium-low heat and toast the cumin and sichuan peppercorns for about 2-3 minutes. Coarsely grind the spices in a spice grinder or mortar & pestle. Set aside.

Meanwhile, bring a large pot of water to a boil and cook your noodles according to the package instructions. Reserve about 1 cup of your pasta cooking liquid. Drain the pasta, and set aside.

Heat the vegetable oil in a large wok or skillet over medium heat. Add the ginger and garlic and cook for 1 minute. Turn the heat to high and add the sliced lamb. Stir-fry the lamb until just browned. Add the ground spice mixture, green onions, yellow onion, serrano pepper, soy sauce, chili oil, sesame oil, rice wine vinegar and sugar. Let cook for about 5 minutes, adding a splash of water if the mixture becomes too thick.

Add the cooked noodles to the skillet, adding additional pasta cooking liquid if needed and toss to coat. Season with salt, if needed.

Serve garnished with cilantro and drizzled with chili oil. Enjoy!

Lebanese Seasoned Smoked Lamb Shoulder with NYC White Sauce

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INGREDIENTS

• 1 Bone In Lamb Shoulder

• ¼ Cup Vegetable Oil

• 1 Cup Lebanese Seasoning

• 1 Cup NYC White Sauce

Lebanese Seasoning

• ¾ Cup Zaatar

• ¼ Cup Greek Seasoning Blend

NYC White Sauce

• ¾ Cup Hellman’s Mayo

• ½ Cup Labne / Plain Greek Yogurt

• 2 Tbsp White Distilled Vinegar

• 1 tsp Fresh Lemon Juice

• 1 tsp Ground Black Pepper

• 1 tsp Kosher Salt

• 1 tsp Granulated Sugar

• ½ tsp Dried Dill

• ½ tsp Granulated Garlic

Greek Seasoning Blend

• 6 Tbsp Sweet Paprika

• ¼ Cup Kosher Salt

• ¼ Cup Crushed Oregano

• 2 Tbsp Granulated Onion

• 2 Tbsp Granulated Garlic

• 1 Tbsp Ground Black Pepper

• 1 Tbsp Course Ground Coriander

• 1 tsp Chili Powder

• 1 tsp Mustard Powder

• 1 tsp Dried Thyme

• 1 tsp Course Ground Celery Seed

• 1 tsp Course Ground Dried Rosemary

• ½ tsp Ground Cinnamon

• ¼ tsp Ground All Spice

DIRECTIONS

Smoked Lamb Shoulder: Remove the bone In lamb shoulder from the packaging and pat dry. Coat the entire lamb shoulder with vegetable oil (This will assist in having the seasoning stick) then generously season the entire lamb shoulder with the Lebanese seasoning. Allow the lamb to sit at room temperature with the seasoning for 15-20 minutes. While the lamb shoulder is marinating preheat your smoker to 250 degrees with cherry wood. Once your smoker reaches temp place the lamb on the rack away from the heat source and cook for approximately 4 hours. After 4 hours wrap the lamb shoulder with plastic wrap first then heavy duty aluminum foil and return it to the smoker for an additional 4 hours or until the internal temperature reaches between. 198-203 degrees Fahrenheit.

Once the lamb reaches the desired temperature remove it from the smoker and allow it to rest in a cooler or a warm place for at least 30 minutes to an hour before pulling. Once the lamb shoulder has rested, transfer it to a large aluminum pan then remove it from the plastic wrap & foil (The pan is to catch all the delicious juices). Remove the bones from the lamb shoulder and discard, then pull or chop the remaining lamb meat. Mix the pulled meat with all the natural drippings from the pan and serve with a generous drizzle of NYC White Sauce, and garnish with some lemon wedges and serve.

Lebanese Seasoning: Combine ingredients in a small mixing bowl. Transfer to an airtight container and store in your pantry until ready to use.

Greek Seasoning Blend: Combine all ingredients for the seasoning and mix thoroughly. Transfer to airtight container and sore in your pantry until ready to use.

NYC White Sauce: Combine all ingredients in a mixing bowl and whisk to combine. Transfer to an airtight container and refrigerate until ready to use.

Braised Lamb Tacos with Charred Tomato Salsa

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INGREDIENTS

Lamb

• 2-3 pounds boneless American lamb shoulder

• 4 garlic cloves

• 1  large yellow or white onion

• 1/4th teaspoon ancho chili powder

• 1/4th teaspoon cumin

• 1/4th teaspoon crushed chipotle chili

• 1/2 tablespoons vinegar

• 2  cups red wine

• 2 cups water

• Pinch of sugar

• Salt to taste

• Salt and pepper brine overnight

Charred Tomato Salsa

• 6 medium sized red tomatoes

• 1 jalapeños (halved and deseeded, leave all seeds if you want it extra spicy)

• 3 garlic cloves

• 1 white onion, roughly chopped

• 1 small handful of cilantro

• Juice of 2 limes

• Pinch of sugar

• Salt to taste

DIRECTIONS

The night before you’re ready to make your lamb, pat dry and season throughout with salt and pepper for your dry brine. Cover. Place in the fridge until ready to use. (This is OPTIONAL, but ensures flavor throughout all parts of the lamb!)

In a deep pot or a dutch oven, heat a drizzle of neutral oil until piping hot. Take your lamb and char on all sides - about 8-10 minutes on each side, until browned completely. Adjust timing if you need to char a little longer.

Once browned, add in your garlic, onions, ancho chili powder, cumin, crushed chipotle chili and vinegar. Mix until combined with the lamb about 3-4 minutes.

Add in your red wine and water. Season with salt and sugar. Mix and make sure everything is combined. You want liquid to be covering all the lamb. Adjust with more water if needed.

 Bring to a boil, and then place on medium low for about 1 hour. In the meantime, preheat your oven to 350 degrees.

 After about an hour, place your braised lamb in the oven for another 2- 2.5 hours. Check on your lamb every 30-40 minutes, give it a mix. You will know when the lamb is ready and braised when it is fork tender, and falls off easily when forked.

Remove your lamb from the oven and shred all your lamb, set aside until ready for serving!

Salsa

In a cast iron skillet, toss in your tomatoes, jalapeños, garlic, onion and salt and pepper. Char on your stovetop or BBQ grill until browned and charred throughout. Let cool.

 In a blender, add all of the charred ingredients, a handful of cilantro, lime juice, sugar and salt to taste. Set aside in the fridge to chill. This will make about 2 cups, you can save the rest for serving and for chips!

Serve on charred corn tortillas and top with cilantro, queso fresco, chopped onions, and halved cherry tomatoes.

Braised American Lamb Shoulder with Charred Apricot Achar

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INGREDIENTS

Lamb

• 1 6-8 pound boneless American lamb shoulder

• 2 1/2 tablespoons garam masala

• 1 1/2 - 2 tablespoons kosher salt

• Enough fresh herbs to fill the bottom of the roasting pan or Dutch oven (rosemary, sage, thyme)

• 1 onion, cut into large chunks

• 6 garlic cloves

• 3 inch piece of ginger, sliced

• 2 cups white wine

Charred Apricot Achar

• 3 pounds apricots, halved and pits removed

• 1 large red onion, sliced

• 1 cup apple cider vinegar

• 1/2 cup - 3/4 cup brown sugar

• Juice and zest of two limes

• 1 inch piece of ginger

• 2 garlic cloves, peeled and sliced

• 2 teaspoons cumin

• 1 teaspoon coriander

• 1 cinnamon stick

• Pinch fresh nutmeg

• 1/2 teaspoon chili flakes

• Sea salt

DIRECTIONS

The day before you plan to cook the lamb season with garam masala and kosher salt.

Refrigerate overnight or up to two days before cooking.

Bring the lamb out of the fridge one hour before you start to cook.

Preheat your oven or grill to 350*F

Line the bottom of the roasting pan or dutch oven with fresh herbs. Set the lamb on herbs. Add the onion, garlic and ginger around the lamb. Then pour in the white wine.

Cover the pan/pot with a tight fitting lid then roast for 3 - 4 hours, until tender but not quite falling off of the bone.  Remove the lid, turn the oven or grill up to 450*F and continue to roast for one hour more, until deeply charred and the lamb is fork tender.**

Let it rest for 20 minutes before slicing and serving with the Charred Apricot Achar.

Charred Apricot Achar

Preheat your oven or grill to 425*F

In a large roasting dish combine 2 pounds of the apricot halves, red onion, vinegar, brown sugar, lime zest and juice, ginger, garlic, cumin, coriander, cinnamon, nutmeg, chili and a hearty pinch of salt.

Roast in an oven or grill until the apricots and onions are deeply charred in parts and the brine is bubbly.

Let cool before pureeing in a blender. Taste and adjust seasoning.

Grill the remaining apricots then add those to the purée. Serve with lamb.

Grilled Lamb Shawarma

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INGREDIENTS

Lamb Shawarma

• 3-4 lb boneless American lamb shoulder

• ⅓ cup grapeseed oil or other light, neutral oil, plus 2 Tbsp

• 1 large lemon juiced

• 2 Tbsp ground coriander

• 1 Tbsp turmeric

• 1 Tbsp sumac

• 2 tsp garlic powder

• 2 tsp cumin

• 2 tsp paprika

• 2 tsp Kosher salt

• 1 tsp cardamom

• ½ tsp ground cinnamon

• ¼ tsp cayenne pepper

• 1 large onion thinly sliced

• 3 Tbsp red wine vinegar

• Fresh parsley finely chopped, for serving

• Tahini for serving

DIRECTIONS

Cut lamb shoulder. Cut the lamb shoulder into thin strips about ¼" thick, then place in a large bowl or Ziplock bag. Pour ⅓ cup grapeseed oil on top.

Mix the shawarma seasoning. To the lamb, add the juice of 1 lemon, 2 Tbsp ground coriander, 1 Tbsp turmeric, 1 Tbsp sumac, 2 tsp garlic powder, 2 tsp cumin, 2 tsp sweet paprika, 2 tsp Kosher salt, 1 tsp cardamom, ½ tsp cinnamon, and ¼ tsp cayenne. Use your hands (or seal and shake the bag) to thoroughly coat the lamb. Cover with plastic wrap, then refrigerate and allow to marinate for at least 2 hours.

Cook the lamb. Preheat a grill over high heat with a large cast iron skillet. When very hot, add 2 Tbsp grapeseed oil, then add lamb slices and cook until crisp on all sides, about 15-20 minutes, stirring every few minutes. The shawarma marinade will eventually cook off and the lamb should crisp up on all sides. Be patient, this takes time! Transfer the lamb to a plate.

Cook the onion. To the same skillet, add 1 thinly sliced onion until tender and browned, about 5-7 minutes total. Season with ½ tsp Kosher salt.

Roughly chop the shawarma. Transfer crispy lamb to a large cutting board, then roughly chop into bite-size pieces. Return to the skillet with sautéed onion, then toss with 3 Tbsp red wine vinegar and 2 Tbsp finely chopped parsley. Serve immediately!

Grilled Steakhouse Lamb Pizza

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INGREDIENTS

• 1.5 lbs American lamb shoulder blade chops

• 2 tbsp olive oil

• salt and pepper to taste

• Store bought or homemade pizza dough

• 8 oz mushrooms

• 1 cup crumbled blue cheese

• 1 cup shredded mozzarella

• 1 cup fresh arugula 

• Balsamic glaze, for garnish

• Microgreens, for garnish

DIRECTIONS

Preheat your grill to high heat or smoker to 350 degrees. Remove your American Shoulder Blade Chops from the fridge and allow to come to room temperature at least for 30 minutes. Season the chops with olive oil, salt, and pepper. Place the chops on the grill and cook for about 5 minutes and then flip. Continue to cook until the internal temperature reaches 145 degrees, about 4 to 5 minutes. Remove from the grill and place on a plate to rest for 3 minutes before slicing thinly. 

Once cooled, slice the lamb shoulder chops into 1/4 inch slices. Set aside. Meanwhile, spray a baking sheet with non-stick cooking spray. Sprinkle some cornmeal on the baking sheet. Just a light dusting will do the trick as this will help keep the dough from sticking to the grill. You can place the dough on the grill if you want! Spread the dough out into a circle and place on the baking sheet. Place the baking sheet onto the grill or smoker and panbake the dough for about 7 minutes. This helps keep the dough from becoming soggy. 

Once the dough is parbaked, remove and add your toppings. Start with the mushrooms, mozzarella, lamb shoulder chop slices, and blue cheese. Place the pizza back on the grill to cook for about 10 minutes or until the pizza crust is golden brown. Remove from the grill and add the arugula, microgreens, and balsamic glaze on top. Serve and enjoy! 

Smoked American Lamb Shoulder

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DIRECTIONS

1. Preferably salt the lamb liberally the night before, or at least an hour prior to placing in the smoker.

2. Bring the shoulder to room temperature while you set up the smoker for indirect heat with a water drip pan in place and preheat to 250 degrees.

3. While the smoker comes to room temperature, make the rub by combining the pepper, paprika and rosemary. Drizzle a little neutral oil over the shoulder and sprinkle the rub on all sides.

4. Place in the smoker. Start spritzing every hour or so after the first two hours. Monitor for moisture to make sure it isn’t drying out, but try not to open the lid too often.

5. When the shoulder reaches 165 degrees F and the bark looks good, you can optionally wrap the meat in foil or butcher paper for the reminder of the cook.

6. The lamb is done when the internal temperature reaches 195 to 205 degrees F. after a total of 6 to 8 hours.

7. Wrap and rest preferably in a cooler for 30 to 60 minutes before shredding or slicing.

INGREDIENTS

• 3 to 5 pounds American Lamb shoulder (boneless or bone in)

• 1 tablespoon neutral oil

• 1/2 cup spritz (equal parts water and apple cider vinegar)

• 4 to 5 oak, hickory or apple wood chunks pellets or chunks

• Barbeque vinaigrette

Dry Rub:

• 2 tablespoons diamond kosher salt

• 2 tablespoons ground black pepper

• 1 tablespoon sweet smoked paprika

• 1 tablespoon dried rosemary (crushed up)

Lebanese American Lamb Tacos

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INGREDIENTS

American Lamb Shoulder:

• 3.5– 4 pound boneless American lamb shoulder roast

• 3 teaspoons kosher salt

• 1 teaspoon black pepper

• 1 teaspoon paprika, any variety

• 2 teaspoons mixed spices or 7 spice, you can sub all-spice if you can’t locate

• 1 teaspoon sumac

• 1 teaspoon garlic powder

• 10 cloves of garlic, peeled and trimmed

• 4 Tablespoons olive oil

• 2 large onions, sliced

• 1 cup red wine or veggie/chicken/beef stock

• juice of 2 lemons

Cabbage and Beet Slaw:

• 1–2 cloves of fresh garlic

• 1 teaspoon kosher salt

• 1 teaspoon pomegranate molasses

• 2 whole lemons, juiced

• 1 cup yogurt or sour cream

• 2 cups shredded cabbage

• 1 whole fresh beet, peeled and sliced thin into matchsticks

Other Taco Ingredients:

• Pita bread, freshly made or store bought

• Feta cheese, or other preferred cheese

• Additional thick yogurt if desired

• Scallions

DIRECTIONS

American Lamb Shoulder:

Begin by preheating your oven to 325 degrees.

Next, begin preparing your boneless American boneless lamb. Mix your spices together in a small bowl: salt, pepper, paprika, mixed spices (or 7 spices), sumac and garlic powder. Set aside.

Peel 10 cloves of garlic, if some are larger pieces, you can cut in half.

Begin making small slits in the lamb in and then place a garlic clove inside. Continue on all sides of your lamb until you’ve used all your garlic cloves. Use or more or less to your taste. Remember, the garlic will melt and become sweet when roasted, so no heavy garlic flavor.

Once you’ve inserted your garlic, coat your lamb with 2 tablespoons of olive oil and rub your spice mixture all over your lamb until fully coated. Set aside.

In the bottom of a heavy-bottomed dutch oven (or oven safe pot) add your remaining 2 tablespoons of olive oil and begin sautéing your onions over medium-high heat. Cook for 4-5 minutes until translucent then remove from pot and set aside.

Turn your burner to high and place your lamb in the same pot and begin searing on one side for 3-4 minutes, then flip and continue to sear on all sides until golden brown all around.

Add your onions back to the pot as well as your wine or other cooking liquid and lemon juice.

Cover and place in preheated oven. Cook for 3 hours, begin checking at the 2.5 hour mark. When you remove from oven, you want the lamb to be fork tender, meaning when you take a fork to it, it will begin to fall apart. If it’s still tough – cover and add additional time in 30 minute increments.

Once your lamb is cooked, remove from cooking liquid and allow to rest 15 minutes.

Place your cooking liquid to the side and allow to cool, once cool – the fat (lamb has a lot of rendered fat) will surface to the top and you can skim away and compost or place in garbage – do not put down sink!

Reserve the remaining liquid/sauce + onions and mix with your lamb.

Cabbage and Beet Slaw:

Make your dressing by smashing your garlic cloves with a mortar and pestle. Next add your salt, pomegranate molasses, lemon juice and salt.

Whisk in your yogurt or sour cream until smooth.

Add your shredded cabbage and sliced beets to the bowl. Begin working into the dressing.

Toss until fully combined.

Assembling:

To assemble your tacos, heat your pita slightly over an open flame on stovetop or for just a few seconds in the oven or microwave.

Add in your sliced lamb pieces, top with cabbage slaw then finish with feta cheese, scallions and additional yogurt or sour cream.