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! 

American Lamb Chops with Chimichurri

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INGREDIENTS

2 pounds lamb loin chops

Olive oil, to taste

Kosher salt, to taste

Freshly ground black pepper, to taste

Crushed red pepper flakes, to taste

2 sprigs rosemary, finely chopped

3-4 garlic cloves, finely chopped

Chimichurri 

1 small shallot, minced 

1 clove garlic, minced 

1 teaspoon kosher salt 

1 teaspoon dried oregano 

1/2 teaspoon red pepper flakes 

1 bunch parsley, finely chopped

3 tablespoons sherry vinegar 

3/4 cup extra-virgin olive oil 

DIRECTIONS

On a cutting board, pat the lamb loin chops dry with a paper towel. Add the lamb loin chops to a large bowl along with olive oil, salt, pepper, red pepper flakes, rosemary, and garlic, and use your hands to mix until well coated. Cover the bowl with plastic wrap and transfer to the refrigerator for at least 30 minutes, up to 8 hours.

Prepare the grill for medium high heat. Place the lamb chops on the grill and cook, without moving, for 2-3 minutes, until golden brown. Flip the lamb chops over and continue to cook for 2-3 minutes, until golden brown with an internal temperature of 145˚F. Transfer the lamb chops to a serving platter and let rest for at least 3 minutes.

Chimichurri 

In a medium bowl, add shallot, garlic, salt, oregano, pepper flakes, parsley, sherry vinegar, and olive oil and whisk to combine.

Spoon the chimichurri over the lamb chops before serving.

Chipotle Garlic American Lamb Kabobs

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INGREDIENTS

2lbs boneless leg of lamb 

6 garlic cloves 

1/4 tsp black pepper 

1 tsp dried oregano 

1 tsp dried thyme 

1 tsp chili flakes 

Juice of 1/2 lemon 

1/4 cup olive oil 

1 tbsp chipotle sauce 

4 Roma tomatoes 

1 orange bell pepper

1 yellow bell pepper 

1 large sweet onion 

2 tsp salt 

DIRECTIONS

Start off by making that delicious marinade. In a blender combine, garlic, chili flakes, thyme, oregano, lemon juice, chipotle sauce, olive oil, black pepper, salt, blend until smooth. Set aside, about 1/4 cup out of that marinade — this will be used for basting during the cook.

Now let’s cube up the leg of lamb. You want to remove any silver skin as best as you can, silver skin is a very thin membrane that when cooked becomes really chewy. After cube the lamb into 1 inch cubes as best as you can.

Add lamb chunks to a bowl and top with the remaining marinade. Place the lamb in the refrigerator and marinate for 2 hours or preferably overnight.

While the lamb is in the marinade, cut the onions, bell peppers and tomatoes. Cut the tomatoes into 4 equal pieces and the onions as well. The onions you will take apart into 2 layers when assembling the skewers. Remove the seeds and middle from the bell peppers and cut up into 1 inch squares.

After a minimum of 2 hours have passed, it’s time to assemble the skewers. to your choosing.

Preheat your grill to 350 degrees. Cook the lamb turning every min until it reaches an internal temperature of 135 degrees*. Before removing the lamb and when it’s hits 135 degrees, baste it with that reserve marinade. Leave on the grill for one more minute. Remove the skewers and let it rest for 3 min before serving. 

*USDA recommends an internal temperature of 145 degrees with a 3 minute rest”

Grilled Lamb Burgers with Feta Slaw

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INGREDIENTS

Burgers

•   1 lb American ground lamb

•   3 cloves garlic minced

•   1 tbsp olive oil

•   1 tbsp dried parsley

•   1 1/2 tsp onion salt

•   1 tsp black pepper

•   4 hamburger buns

•   1/2 cup pickled onions

•   1 cup greens (spinach or spring mix) optional

Feta Slaw

•   1 tbsp lemon juice

•   2 tbsp olive oil

•   1 tsp salt

•   1/2 tsp pepper

•   3 cups shredded cabbage

•   1/2 cup crumbled feta

Roasted Tomato Aioli

•   15 oz can roasted tomatoes drained

•   1 cup mayonnaise

•   2 cloves garlic

•   1 tsp salt

•   1/2 tsp pepper

DIRECTIONS

Burger Patties

Combine ground lamb, olive oil, garlic, parsley, black pepper, and onion salt in a large bowl

Mix well with clean hands or a wooden spoon or spatula.

Form into 4 equal sized patties (about 1/4 pound each). Flatten to about 3/4 inch thick and press your thumb into the center of each patty. This will prevent some of the shrinking of the patty during cooking.

Grill at 400 degrees for about 4 minutes on each side, or until internal temperature is 160 degrees Fahrenheit.

Toppings

For the feta slaw, add lemon juice, olive oil, black pepper, and salt to a large bowl. Whisk to combine.

Add shredded cabbage and crumbled feta to the dressing and toss to combine.

For the tomato aioli, add drained roasted tomatoes, garlic, salt, pepper, and mayo to a blender jar.

Blend until smooth.

How To Build The Burger

Start with a toasted bun, add greens if desired (like spinach or spring mix), drizzle some roasted tomato aioli, top with your perfectly cooked lamb burger, add feta slaw, and crown it with some pickled onions. Truly a burger made better.

Broccoli Rabe Pasta with American Lamb, Arugula, & Parmesan

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INGREDIENTS

• 1 lb ground lamb

• 2 large cloves garlic, minced

• salt + pepper, to taste

• 1 lb rigatoni pasta Or something with a similar size + cook time

• 2 heads broccolini, chopped into florets

• 1 cup pasta water

• 1/2 cup heavy cream

• 1/2 cup shaved parmesan

• 2 cups baby arugula

DIRECTIONS

Start the Pasta: Fill a large pot or dutch oven about 3/4 of the way full with water, and bring to a boil. Once boiling, add your pasta. Cook for 8 minutes, stirring occasionally. (Meanwhile, move below one step to start cooking your lamb at the same time.) Once the 8 minutes are up, add the broccoli, making sure it's all or mostly submerged in the water. Cook for 4-7 more minutes, with the lid on but vented, stirring occasionally, until the pasta and broccoli are done to your liking. Once done, reserve 1 cup of the pasta water and drain the rest out of the pot.

Cook the Lamb: Add the ground lamb and garlic to a large skillet over medium heat, and season the lamb with a generous sprinkle of salt and pepper. Cook, stirring and breaking up the meat as it cooks, until it's completely browned through. Place a couple of paper towels in a strainer and spoon the lamb into the strainer to drain the grease.

Finish it Up: Add the cooked lamb to the pot with the pasta and broccoli, over medium low heat. Add 1/2 cup of the reserved pasta water, along with the arugula, heavy cream and parmesan. Stir everything together well, and let it cook for a couple of minutes so the arugula can wilt and the pasta gets nice and saucy. Taste and adjust seasonings as desired.

Serve + Store: Serve with another sprinkle of parmesan, and enjoy! Store leftovers in an airtight container in the fridge for 3-4 days. 

Grilled American Lamb Chops

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INGREDIENTS

Lamb

• 2.5 lbs American bone-in t-bone lamb loin chops

• ½ cup olive oil

• ¼ cup coarsely chopped fresh basil leaves

• 3 tablespoons red wine vinegar

• 2 tablespoons lemon juice

• 2 teaspoons freshly grated lemon zest

• 2 teaspoons kosher salt

• ¼ teaspoon black pepper

Cilantro Pesto

• 12 pitted green olives

• 1 ¾ cups coarsely chopped cilantro

• 1/3 cup freshly squeezed lemon juice

• 2/3 cup grated parmesan cheese

• 1 cup coarsely chopped fresh basil

• 3 cloves garlic, minced

• 3 ounces walnuts, coarsely chopped

• 1 ¾ teaspoons salt

• 1/3 cup extra virgin olive oil

Herbed Feta

• ½ pound feta in brine

• ½ cup coarsely chopped cilantro

• 1 teaspoon grated lemon zest

DIRECTIONS

For the grilled lamb, whisk together all of the ingredients except the lamb to create the marinade. Place the lamb in the marinade, cover, and refrigerate. Allow to marinate at least 4 hours or overnight.

For the cilantro pesto, blend all of the ingredients except the olive oil in a blender or food processor starting at medium low speed. Add the olive oil while blending in a steady thin stream until incorporated. Blend until the mixture is relatively smooth, like hummus.

For the herbed feta, crumble the feta in a medium bowl, then toss with the cilantro and lemon zest.

To prepare, heat your grill to medium. Remove the lamb from the marinade and grill until browned on each side – approximately 3-4 minutes per side until desired doneness.

Served with the cilantro pesto and the herbed feta.

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.

Barbacoa Lamb Tacos

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INGREDIENTS

Lamb & Braise

• 1 Whole Boneless Lamb Leg, cubed

• 3-4 cups of Beef Broth

• ½ cup of White Vinegar

• 2 tbsp of Mexican Oregano

• 3-4 Cinnamon Sticks

• 2 Bay Leaves

• 2 Limes, juiced

• Canola Oil

Chile Paste

• 3 Guajillo Chiles

• 2 Ancho Chiles

• 6-8 Garlic Cloves

• 2 tsp of Oregano

• 2 tsp of Cumin

• 1.5 tsp of Black Pepper

• 3 Limes, juiced

• Salt, to taste

Habanero Tomatillo Salsa

• 4 Tomatillos, husks removed

• 1 Habanero, add another after you taste

• 2.5 tbsp of Cilantro

• 4 Garlic Cloves

• 2 tbsp of Red Onion

• 3 Limes, juiced

• Salt, to taste

 Tacos

• Tortillas

• Chopped Cilantro

• Pickled Red Onions

• Lime Wedges

DIRECTIONS

Preheat your fire to medium high temperature (around 375F). Add a dutch oven over the fire to preheat for 3-4 minutes.

Add your chiles and garlic to your dutch oven and let char for 30-45 seconds per side. Once charred, add 2-3 cups of warm water to the skillet and let simmer over the fire for 7-8 minutes. Once simmered, pull out the chiles and garlic and dispose of the excess water. Add your chiles & garlic to a food processor along with all the ingredients for the chile paste. Add 2 tbsp of water to the blender and blend until completely smooth.

Place your cleaned dutch oven over the fire, add a little oil and sear off each side of the cubed lamb until browned. Do this in batches if needed. Finally, add all your lamb to the dutch oven along with the chile paste, beef broth, white vinegar, mexican oregano, cinnamon sticks, bay leaves and lime juice. Cover the dutch oven and let simmer over medium high heat until the lamb is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.

About 30 minutes before the lamb is done, clean off some coals and add your tomatillos to roast on the fire. Cook for 2 minutes then flip over and cook for another 2 minutes. Once well charred, pull the tomatillos off and add to a food processor along with all the other ingredients for the Habanero tomatillo salsa. Blend until smooth, then set aside.

Once the lamb is tender, pull it off and shred it up. Try to get out any excess stuff like cinnamon sticks and bay leaves in your dutch oven sauce, then let simmer for 3-4 minutes until slightly reduced. Add the shredded lamb back to the sauce and let it gently warm next to the fire.

For your tacos, quickly toast your tortillas over the hot coals until they are lightly charred. Begin by adding a large scoop of shredded lamb from the dutch oven followed by the salsa, pickled onions, chopped cilantro and lime wedges. Serve and enjoy!

Grilled Lamb Souvlaki

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INGREDIENTS

Lamb

• 2lbs American Lamb leg meat, cut into 1 inch cubes

• ¼ cup plus 2 tablespoons olive oil

• 1 tablespoon Greek oregano 

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon black pepper 

• ¼ teaspoon cayenne pepper 

• (8) 8-inch skewers, soaked in water 

• 3 golden bell peppers, cut into 2x1 inch pieces 

• 2 lemons, quartered 

Zesty Yogurt Spread and Garnish 

• 14oz plain Greek yogurt 

• Juice from 1 lemon

• ¾ teaspoon salt 

• 4 ounces feta, crumbled 

• 2 tablespoons chili oil 

• 2 tablespoons capers

• ¼ cup fresh mint leaves

DIRECTIONS

To make the lamb souvlaki, trim the excess fat off of the meat and cut the meat into roughly 2-inch cubes. Place the lamb in a large bowl. Add the olive oil, oregano, salt, black pepper, and cayenne pepper and mix until the meat is completely coated in the mixture. Cover and refrigerate for 4 hours or overnight (for best results).

Place about 8 to 9 pieces of meat and 3 to 4 pieces of bell pepper per skewer, leaving about an inch empty at each end for gripping. Grill the souvlaki over medium heat until just cooked through, about 4 to 5 minutes per side. Squeeze a lemon quarter over each souvlaki to drizzle with juice. 

For the yogurt spread, whisk together the yogurt, lemon juice, and salt until smooth. Add a dollop of the yogurt sauce to the serving plate, and top with souvlaki, then the feta, chili oil, capers, and mint leaves.

You can do it all on one big serving dish, or distribute the yogurt and toppings between individual plates of souvlaki.

Baked Lamb Empanadas

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INGREDIENTS

Lamb:

• 1 lb of Ground American Lamb

• ¼ cup of Diced Yellow Onions

• ¼ cup of Diced Red Bell Peppers

•  2 tbsp of Red Wine Vinegar

• 1.5 tbsp of Minced Garlic

• 1 tsp of Dried Parsley

•  1 tsp of Dried Oregano

•  1 tsp of Black Pepper

•  1 tsp of Kosher Salt

•  ½ tsp of Red Chili Flakes

Empanada Filling:

•  Empanada Discs

•  1 Egg, whipped for wash

Whipped Feta Dip:

•  ¼ cup of Sour Cream

•  ⅛ cup of Feta Cheese, crumbled

•  2 tbsp of Mayonnaise

•  1.5 tbsp of Minced Garlic

•  ¾ tbsp of Honey

•  1.5 tsp of Olive Oil

•  1 tsp of Kosher Salt

•  1 Lemon, juiced

•  2 tsp of Parsley, chopped for garnish

DIRECTIONS

In a food processor, add all the ingredients for the whipped feta dip. Blend until smooth, pour into a bowl and set in the fridge until ready to use.

Preheat your wood fired oven for indirect cooking at 400F. If you’re using a conventional oven, don’t worry, the times and temperatures are the same!

Add a cast iron skillet to the oven for 2 minutes to preheat. Add a little canola oil to the skillet along with the diced onions and let brown for 2 minutes. Next, add the red bell peppers and garlic to brown for another 2 minutes. Finally add the ground lamb, parsley, oregano, pepper, salt, red chili flakes and red wine vinegar. Cook until the water is gone from the ground meat. Once done pull the meat out of the skillet, place into a bowl and add the bowl to the freezer for 10 minutes to chill. *USDA recommends to cook for an internal cook time of 160 degrees F, followed by a 3 minute rest*

Once the meat is completely cold (but not frozen), begin making your empanadas. Grab the empanada disc and place a spoonful of the ground lamb in the center. Next you will either begin to crimp the sides of the empanada to seal or you can seal it using the edge of a fork. Either way will work just fine. Once all the empanadas are sealed, score the top side with 3 slits and place them into a greased cast iron skillet. Brush some whipped egg over the top of each empanada and set aside.

Get your wood fired oven to 350F. Place the empanadas into the oven and cook for about 20 minutes until the pastry is fully cooked and golden brown on top. Make sure to rotate your skillet in order to let the pastries cook evenly. Once the empanadas are done, pull them off and let cool for 5 minutes.

Serve with the whipped feta on the side and enjoy!

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!

Lamb Chops with Tomatoes and Chickpeas

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INGREDIENTS

Lamb Chops

• 8 American lamb loin chops (about 2 lbs [910 g] total weight)

• 2 Tbsp/30ml extra-virgin olive oil plus a little extra to brush the pan

• 1/4 cup/60ml fresh lemon juice

• 2 Tbsp/30ml fresh orange juice

• 2 garlic cloves, peeled and grated

• 2 tsp ground black pepper

• 1 tsp orange zest

• 1 tsp fine sea salt

Roasted Tomatoes and Chickpeas

• One 14 oz/400g can chickpeas, drained

• 1/2 pint/170g cherry or grape tomatoes, cut in half

• 1 medium/55g shallot, minced

• 2 Tbsp fresh flat-leaf parsley or dill chopped

• 2 Tbsp/30ml fresh lemon juice

• 2 Tbsp/30ml extra-virgin olive oil

• 1/2 tsp ground black pepper

• 1/2 tsp ground sumac

• 1/2 tsp red pepper flakes

• Fine sea salt

DIRECTIONS

Pat the lamb chops dry with clean paper towels and place the lamb in a zip-lock bag or in a glass or ceramic baking dish that can accommodate the ribs snugly in a single layer.

In a small bowl mix the olive oil, lemon juice, orange juice, garlic, pepper, orange zest, and salt. Drizzle the mixture over the lamb, seal the bag, and shake the bag a couple of times to coat the lamb well. Leave the lamb in the refrigerator for 4 hours to marinate. 

When ready to cook, heat the grill on high. Cook the lamb chops on the grill, on each side for 4 to 5 minutes, till the meat develops a few grill marks. The USDA recommends a minimum internal temperature of 145 degrees F, followed by a 3 minute rest. Remove the chops from the pan and place them in a serving dish and cover with foil.

While the lamb cooks prepare the salad.

Add the chickpeas, tomatoes, shallot, and parsley to a large bowl. Whisk the lemon juice, olive oil, black pepper, sumac, and red pepper flakes and drizzle over the vegetables in the bowl. . Season with salt. Let sit for at least 15 minutes before serving. 

Serve the warm lamb chops with the chickpea salad.

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! 

Greek Grilled Lamb Tacos

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INGREDIENTS

Marinade

• 1 lb American lamb stew meat

• 2 tsp minced garlic

• 1 and 1/2 tsp dried oregano

• 2 tbsp olive oil

• Zest of half a large lemon

• 2 tbsp lemon juice

• Generous pinch salt + pepper

For Serving

• tortillas

• cucumber, chopped

• roma tomatoes, diced

• red onion, sliced

• fresh greens

• tzatziki

• feta cheese

• a squeeze of lemon juice

DIRECTIONS

Marinate the Lamb: Add the lamb to a Tupperware container with all the marinade ingredients. Attach the lid tightly and shake to combine everything. Let marinate in the fridge for about 1 hour.

Grill the Lamb: Heat your grill over medium heat. Add the lamb to a grill pan and cook, stirring occasionally, for 6-10 minutes. Cut into one of the larger pieces to check for doneness - if a larger piece is done, the rest should be too. Smaller pieces will be well done, and larger pieces will be medium well. USDA recommends an internal temperature of 145 degrees, followed by a 3 minute rest when finished cooking.

Serve + Store: Assemble your tacos with all the fixings! Enjoy immediately. Store leftover lamb meat in an airtight container in the fridge for 2-3 days.

Summer Mezze Platter with Yogurt Marinated Lamb Skewers

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INGREDIENTS

For the Yogurt Marinated Lamb Skewers

• ½ lb Greek yogurt

• 2 tsp kosher salt

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 tsp red pepper flakes

• 4 garlic cloves, minced

• 1 tbsp lemon zest

• 2 tbsp lemon juice

• ¼ cup olive oil, plus more as needed

• 2 lbs boneless American leg of lamb, cubed 1 ½”

For the Marinated Artichokes & Feta

• ½ lb drained quartered artichokes

• ½ lb feta cheese, cubed ½”

• 2 garlic cloves, minced

• 2 tbsp chopped parsley

• 2 tbsp minced chives

• 1 tsp red pepper flakes

• ½ cup olive oil

For the Creamy Cucumbers

• 1 lb cucumbers, diced

• ¼ lb Greek yogurt

• 1 tsp lemon zest

• 1 tsp lemon juice

• 2 tbsp chopped dill

• kosher salt & black pepper

For the Couscous

• 1 cup pearl couscous

• 2 tbsp olive oil

• 1 tbsp chopped parsley

• 1 tbsp chopped dill

Remaining Mezze Ingredients

• 1 batch charred eggplant dip

• 1 (5 oz) jar olives, drained

• warm pita bread

• pickled red onions

• seasonal ingredients: cherries, tomatoes, etc.

DIRECTIONS

For the Yogurt Marinated Lamb Skewers

If using wooden skewers, soak them in water.

Add the yogurt, salt, turmeric, cumin, red pepper flakes, garlic, lemon zest, lemon juice, and olive oil to a large mixing bowl and whisk to combine. Add the cubed lamb and toss to coat. Marinate in the fridge for at least 2 hours. Let sit out at room temperature for 30 minutes before grilling.

Heat your grill over medium-high heat. Skewer 5-6 pieces of lamb onto each skewer. Drizzle with olive oil. Place onto the grill and cook for 4-5 minutes. Flip the skewers and continue cooking to your desired doneness.

For the Marinated Artichokes & Feta

Add the artichokes, feta, garlic, parsley, chives, red pepper flakes, and olive oil to a mixing bowl. Toss to combine. Let marinate for at least 30 minutes.

For the Creamy Cucumbers

Add the cucumbers, yogurt, lemon zest, lemon juice, and dill to a mixing bowl. Toss to combine. Season with salt & black pepper to taste. Let marinate for at least 30 minutes.

For the Couscous

Cook the pearl couscous according to the package’s instructions. Stir in the olive oil, parsley, and dill.

For the Mezze Platter

Arrange all of the different components – lamb skewers, marinated artichokes & feta, creamy cucumbers, couscous, charred eggplant dip, olives, pita bread, pickled red onions, and other seasonal ingredients – onto a large platter.

Marinated Lamb Chops with Rosemary & Garlic

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INGREDIENTS

• 12 American lamb loin chops (1-inch thick) or lamb rib chops

• 1/4 cup extra-virgin olive oil

• 6 cloves garlic, grated or minced

• 2 Tablespoons minced fresh rosemary

• 2 Tablespoons lemon juice

• Zest of 1 lemon

• 1 ½ teaspoons kosher salt

• ½ teaspoon black pepper

DIRECTIONS

Combine the olive oil, garlic, rosemary, lemon juice, lemon zest and salt & pepper in a small bowl.

Pour the mixture over the lamb chops and let marinate at least 30 minutes, or up to overnight.

Heat grill to 500-degrees and grill chops for 4-6 minutes per side, until the internal temperature reads 145-degrees, followed by a 3 minute rest.

This recipe pairs nicely with root vegetables, like roasted carrots, but you can keep the traditional barbecue flavors alive with some potato salad and a glass of pinot noir on the side. You can also include a freshly prepared sauce for the lamb, such as pistachio basil pesto.

American Lamb Banh Mi Burger

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INGREDIENTS

Pickled vegetables:

• ¼ cup unseasoned rice vinegar

• 2 tablespoons granulated sugar

• 2 medium carrots, shaved into ribbons

• 1 english cucumber, shaved into ribbons

• 1 jalapeno, sliced (optional)

For the burger:

• 1 pound American ground lamb

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 2 green onions, chopped

• 1 tablespoon fish sauce

• 1 tablespoon honey

• 1 teaspoon freshly grated lime zest

• 3 teaspoon sriracha, divided

• ¼ cup mayonnaise

• 4 kaiser buns, or brioche buns

• 1 cup cilantro leaves

• Kosher salt and freshly ground pepper to taste

DIRECTIONS

Preheat your grill to medium high heat.

In a large bowl, whisk together the rice vinegar, sugar and a big pinch of salt until the sugar has dissolved. Add in the carrots, cucumbers and jalapenos and toss to coat. Set aside for 15 minutes to allow the vegetables to pickle.

In a separate bowl mix together the ground lamb, garlic, ginger, green onions, fish sauce, honey, lime zest and 1 teaspoon of sriracha and season with salt and pepper. Divide the mixture into 4 equal portions and form into patties.

Place on the hot grill and cook for 5 minutes per side, until an internal temperature of 160°F is reached. Remove to a plate and allow the burgers to rest for 2-3 minutes.

While the burgers are resting, stir together the remaining 2 teaspoons of sriracha and the mayonnaise.

Spread some of the sriracha mayonnaise onto the bottom and tops burger buns. To the bottom bun, place the cooked lamb burger and a handful of the pickled vegetables. Finish the burger with the fresh cilantro leaves and the top burger bun.

Romesco & Mozzarella American Lamb Burgers

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INGREDIENTS

Romesco sauce 

• 1 12-ounce jar of roasted red peppers, drained (OR fresh blistered red bell peppers, skin and seeds removed) 

• 1/2 cup walnuts 

• 1/4 cup toasted breadcrumbs 

• 1/2 cup sun-dried tomatoes packed in olive oil 

• 1/2 cup shredded parmesan 

• 1-2 small, fresh garlic cloves 

• 1 teaspoon paprika or Aleppo pepper 

• The juice of a lemon 

• 1/4 cup olive oil 

• Salt and pepper to taste 

Burger fixin’s 

• 1 pound ground American lamb 

• 1 teaspoon olive oil 

• Salt and pepper to taste

• 6 ounces mozzarella cheese 

• 1 cup fresh basil leaves 

• 4 store-bought brioche buns 

• 1/4 cup aged balsamic vinegar 

DIRECTIONS

To make the romesco sauce, add all ingredients to the work bowl of your food processor. Pulse until you’ve reached a smooth consistency. Keeps in the fridge for up to 1 week. 

To make the burgers, form the meat into 4 patties. Smash the patties into round burgers using your hands, about 4-5 inches across. These will be thin but shrink up nicely to fit the bun. Grill these up at 350 degrees F on your outdoor grill, roughly 3-4 minutes per side (or fry in a skillet over medium-high heat). Season with salt and pepper to taste. If you prefer the burgers medium, simply cook for less time on the flip*. Add sliced mozzarella to each of the patties and allow to melt slightly in the pan. 

To assemble the burgers, place a couple basil leaves on the bottom bun, place the cheesy patties on the basil, and top with 2 heaping tablespoons of romesco sauce and a twirl of balsamic vinegar. Top with the top bun and enjoy!