1. Sear the Lamb:
Pat American lamb shanks dry with paper towels. Season generously with salt and pepper.  In a heavy Dutch oven or braising pot, heat oil over medium-high heat. Sear lamb shanks on all sides until deep golden brown, 8–10 minutes. Remove and set aside.

2. Build the Aromatics:
Reduce heat to medium. Add onion, garlic, ginger, lemongrass, star anise, and cinnamon to the pot. Sauté 3–4 minutes until fragrant.

3. Deglaze & Build the Braising Liquid:
Add white wine to deglaze, scraping up any browned bits from the bottom. Let simmer for 2 minutes. Stir in soy sauce, dark soy sauce, fish sauce, and brown sugar. Add stock and bring to a gentle simmer.

4. Braise the Lamb:
Return lamb shanks to the pot, nestling them into the liquid. Cover with lid and transfer to a 325°F oven. Braise for 3 hours, turning shanks halfway through, until the meat is tender and almost falling off the bone.

5. Finish the Sauce:
Remove lamb shanks to a platter and tent loosely with foil. Strain braising liquid, discarding solids. Return liquid to pot and simmer until slightly reduced and glossy, about 10–15 minutes. Stir in lime juice for brightness.

6. Serve:
Spoon sauce generously over the lamb shanks. Garnish with cilantro and scallions. Serve hot with jasmine rice to soak up the savory-sweet sauce.

1. Make the pasta dough: On a flat surface, pour out the flour and make a well in the center. Add the eggs, olive oil, and a pinch of salt. Using a fork, whisk the eggs and gradually pull in flour until the dough begins to come together.
2. Knead: The dough will feel shaggy at first, but keep kneading for about 15 minutes until it becomes smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
3. Prepare the filling: While the dough rests, heat 1 tablespoon olive oil in a skillet. Add ground American lamb, diced shallot, and tomato paste. Cook for 7–9 minutes until lamb is browned and tomato paste is caramelized. Deglaze with red wine and cook until fully reduced. Transfer to a bowl to cool slightly, then stir in Parmesan cheese.
4. Roll the pasta: After resting, divide the dough in half. Roll out into thin sheets using a rolling pin or pasta machine.
5. Assemble ravioli: Place small spoonfuls of lamb filling evenly spaced on one sheet of pasta. Brush around the filling with a little water, then top with the second sheet. Press firmly to seal, removing air pockets. Cut into individual ravioli with a sharp knife or pasta cutter.
6. Cook ravioli: Bring a large pot of salted water to a boil. Drop ravioli in batches and cook for 3–4 minutes, until they float to the surface. Remove with a slotted spoon.
7. Make the sauce: In the same skillet, sauté shallot with tomato paste until fragrant. Stir in heavy cream, season with salt and pepper, and simmer for 3–4 minutes until slightly thickened.
8. Finish and serve: Toss the cooked ravioli gently in the tomato cream sauce. Serve warm, garnished with extra Parmesan if desired.

1. Prepare the pistachio crust:
In a food processor, pulse pistachios, panko, parsley, lemon zest, salt, pepper, and olive oil until the mixture is finely chopped and clumpy, like damp breadcrumbs.

Rub and press the crust mixture firmly onto the meaty side of the lamb rack.

Transfer the lamb to a foil- or parchment-lined sheet pan and let sit at room temperature for 30 minutes to help the crust adhere and promote even cooking.

2. Roast the lamb and asparagus:
Preheat your oven to 425°F. Place the rack of American lamb in the upper third of the oven and roast for 15 minutes.

Meanwhile, toss asparagus with olive oil, salt, and pepper, and spread out on a separate small sheet pan. After the lamb has roasted for 15 minutes, add the asparagus to the oven and roast both for an additional 10 minutes. If the pistachio crust is beginning to brown, tent the lamb with a piece of foil.

Remove the asparagus when just tender and starting to brown. Remove the lamb when it hits 135°F internally. Rest the lamb for 10 minutes — it will carry over to a perfect 145°F.

3. Finish and serve:
Toss the warm roasted asparagus with lemon juice and additional zest.

Sprinkle with optional Parmesan, chili flakes, or herbs.

Slice the lamb between the bones into individual chops and serve alongsidethe roasted lemony asparagus.

1. Season and sear the lamb:
Preheat the oven to 450oF (or 425oF convection).

Pat the rack dry and season generously with kosher salt and black pepper.

Heat olive oil in a cast iron skillet over medium-high heat. Sear the lamb, fat side down first, until deeply golden and crisp, about 3–4 minutes per side.

2. Roast it:
Transfer the skillet to the oven (or move lamb to a roasting pan) and roast for 15–20 minutes for medium-rare, or until a thermometer inserted into the thickest part reads 125oF. (You’re going to rest it, so don’t overshoot!)

3. Rest it:
Remove lamb from the oven and tent loosely with foil. Let rest for 10 minutes while you make the herb crust.

4. Mix the herb crust:
In a small bowl, combine parsley, mint, thyme, lemon zest, garlic, and Aleppo pepper (if using). Season with a little flaky salt and black pepper. It should be punchy and bright — taste and adjust.

5. Crust it:
Once the lamb is rested, brush the outside (especially the fat cap) with Dijon mustard. Press the herb mixture all over the mustard-coated lamb to create a vibrant, fresh crust.

6. Slice and serve:
Slice between the bones and serve immediately, garnished with extra flaky salt or a final hit of lemon zest if you’re feeling fancy.

1. Cut up the American lamb into chunks. Sprinkle with kosher salt generously.

2. Brown them on all sides. Remove from the pan and blot out excess fat.

3. Chop your onion, celery and carrot as small as you can. Brown them on the pan where you broned the lamb.

4. After about 15 min, add in the anchovies, tomato paste, calabrian chili paste and spices. Cook together 3-4 min. 

5. Deglaze with the wine and 1 tbsp of the balsamic. Add the tomatoes and stock. Simmer. Add in the garlic head, parm rind, lamb and the parsley. Bake covered at 300F for 3-4 hrs or until super tender.

6. Remove excess oil from the pan. Shred the lamb and lightly simmer with the rest of the balsamic for 15-20 min. 

7. Finish off the sauce with the pecorino, creme fraiche and basil in a skillet, add in pappardelle with pasta water and that's it.

In a shallow bowl, mix together the bread crumbs, Parmesan, and rosemary.

To a second shallow bowl, add the flour and season with a pinch of salt and pepper. 

To a third shallow bowl, add the eggs and whisk to combine. 

Dip each Amerian lamb chop into the seasoned flour, then into the eggs, then into the bread crumb mixture. 

In a deep skillet, pour the oil to a depth of ½ inch. 

Heat over a medium-high heat. When the oil is hot, add the chops without crowding. Fry for about 2-3 minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes. 

Remove from pan, season with salt and pepper.

Serve with lemon wedges. Enjoy!

1. Make the Romesco Sauce by adding all ingredients in a blender or food processor.

2. Process the ingredients until saucy and smooth or slightly chunky, to your taste.

3. Season and adjust seasoning if needed, then set aside. 

4. Preheat a heavy duty skillet with the oil and butter.

5. Season the American lamb chops well on both sides, pressing down the seasoning on the meat,

6. Add the chops to the hot skillet and then add the garlic and herbs.

7. Cook the chops for 2 minutes before flipping. 

8. After flipping, drop the heat to medium and continue cooking the lamb chops for another 4 minutes.

9. During the 4 minutes, make sure to continuously baste the tops of the chops with butter from the skillet.

10. The chops are ready when the internal temperature is about 145 degrees F.

11. To serve the dish, spread a layer of the romesco sauce.

12. Top with the lamb chops on one side, and air fryer asparagus on the other side. 

13. Dollop some basil pesto over the chops.

14. Sprinkle with parmesan cheese, some coarse black pepper and chilli flakes if needed.

1. Prepare the Polenta: 

In a saucepan, melt 1 stick of butter with a sprig of rosemary over medium heat until the butter foams and turns golden brown. Pour into a bowl, discard the rosemary, and set aside. 

Bring 4 cups of water to a boil in the same pan. Add 1 teaspoon salt, then gradually whisk in 1 cup polenta. Reduce heat to low and cook, stirring often, until creamy (20-25 minutes). Add a splash of water or milk if it thickens too much. 

Stir in the reserved brown butter and ½ cup grated Parmesan. Adjust seasoning and serve. 

2. Cook the Lamb Loin Chops: 

While the polenta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the American lamb chops generously with salt, pepper, minced garlic, and rosemary. Once the oil is hot, add the lamb chops to the pan. Cook for about 3-4 minutes per side for medium-rare (or longer if you prefer them more done). Once cooked, transfer the lamb chops to a plate and cover loosely with foil to keep warm. 

3. Make the Red Wine Sauce: 

In the same skillet, reduce the heat to medium and add the shallots. Cook for 2-3 minutes until softened. Add the red wine, scraping up any brown bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 5 minutes. Add the broth and thyme, and simmer for another 5 minutes. Remove the thyme sprig and stir in the butter. Season with salt and pepper. Let the sauce thicken for a few more minutes. 

4. Serve: Spoon the creamy polenta onto plates. Place two lamb chops on top of the polenta and drizzle with the red wine sauce. Garnish with extra rosemary or fresh herbs if desired.

1. Preheat the oven: Set your oven to 425°F. 

2. Prepare the American lamb: Pat the rack of lamb dry with paper towels. If the lamb is frenched (bones exposed), you can trim off any excess fat or silver skin. Rub the lamb with olive oil to coat all sides. 

3. Make the honey rub: In a small bowl, combine the honey, Dijon mustard, minced garlic, and chopped rosemary, and 1 teaspoon salt. Mix well until it forms a smooth paste. 

4. Apply the rub: Rub the honey mixture evenly over the meat side of the rack of lamb. Make sure it’s fully coated for the crust to adhere well. 

5. Make the hazelnut crust: In another bowl, mix together the other teaspoon of salt, the chopped hazelnuts, parmesan, and pepper. Press this nut mixture onto the honey-coated lamb, ensuring it sticks well to the meat. 

6. Roast the lamb: Transfer the lamb to a roasting rack or baking sheet. Roast the lamb on the middle rack in the oven for 20 minutes before carefully flipping the rack over and roasting for an additional 15 minutes more, for medium rare. Tent the lamb with foil if the nuts start to burn. Remove the lamb when the thermometer hits 135ºF then let it rest until the final temperature is 145ºF for a perfect medium rare. 

7. Rest the lamb: Let the lamb rest for 5-10 minutes before slicing to allow the juices to redistribute. 

8. Make the Salad: 

Whisk together Dijon mustard, vinegar, honey, olive oil, salt, and pepper until smooth. Toss the dressing with mixed greens and herbs and adjust seasoning to taste, top with the goat cheese. Serve immediately. 

9. Serve: 

Slice between the ribs to separate the rack into chops, and serve with the dijon greens, or other sides of your choice.

Preheat your oven to 400°F. 

Heat oil in a large, oven safe skillet over medium-high heat. Add onions and a pinch of salt and cook until softened, 4-5 minutes.

Add garlic and cook until fragrant, about 30 seconds. 

Add American lamb, Italian seasoning, salt and pepper. Cook over medium-high heat, stirring often to break up lamb, until browned and crumbly. 

Add the tomato sauce, diced tomatoes, harissa and gnocchi to the skillet and stir to combine. Top with feta cheese. 

Place in the oven and bake for 25-30 minutes, until bubbly and cheese has melted. Let sit for 5 minutes before serving.

Sprinkle with fresh parsley and enjoy!

1. Cook the Bacon:

Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

2.  Prepare the Lamb:

Season the American lamb chunks with salt and pepper and dust with flour.

Add the lamb to the pot in batches, searing on all sides until browned. Remove the lamb from the pot and set aside.

3. Sauté the Vegetables:

Add olive oil to the pot.  Add the chopped onion and carrots and saute until the onions are soft and golden, about 5-7 minutes.

Add the garlic and saute for 1-2 minutes.

Stir in the tomato paste and cook for another 2 minutes.

4. Deglaze and Braise:

Preheat the oven to 325 degrees.

Slowly pour in the red wine, stirring constantly to deglaze the pot and scrape up any browned bits from the bottom.

Add the broth, thyme, and bay leaves. Return the seared lamb and cooked bacon to the pot. Bring the mixture to a simmer. Cover the pot and put it in the oven for 2 to 2.5 hours, or until the lamb is tender.

5. Prepare the Pearl Onions and Mushrooms:

In a separate pan, melt the butter and olive oil over medium heat. Add the pearl onions and sauté until they begin to brown.

Add the mushrooms to the pan and cook until they release their moisture and are golden brown. Season with a pinch of salt and pepper.

6. Finish the Dish:

Once the lamb is tender, remove the bay leaves and thyme bundle from the pot.

Stir in the sautéed pearl onions and mushrooms, allowing them to cook in the sauce for an additional 10 minutes.

Adjust the seasoning with salt and pepper to taste.

7. Serve:

Serve the Lamb Bourguignon over mashed potatoes, egg noodles, or with a crusty loaf of bread.

Garnish with freshly chopped parsley.

1. Season lamb: 

To prepare the American lamb. Season generously with salt and pepper. 

2. Brown lamb: 

In a dutch oven, over medium-high heat, brown the lamb until it develops a nice crust on all sides, at least 3 minutes per side. Then remove it from the skillet and set aside. 

1. Cook aromatics:

Combine the onion, garlic, ginger, Five Spice powder and a hefty pinch of salt in the skillet and cook until the onions become translucent, about 5 minutes. 

2. Cook stew: 

Next, add wine, stock or water, prunes and the browned lamb back to the pot. Once the liquid comes to a boil, reduce the heat to maintain a simmer, cover and continue cooking until the lamb becomes tender, about 1 1/2 - 2 hours. 

3. Finish dish: 

Garnish with fresh parsley.