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. Make the pesto:
Blend pistachios, peas, feta, garlic, lemon zest + juice, olive oil, mint, parsley, and red pepper flakes in a food processor until it forms a chunky paste.

Season with salt & pepper to taste.

2. Prep the lamb:
Lay the butterflied American lamb flat and season both sides with salt, pepper, coriander, and cumin.

Spread Dijon mustard evenly over the surface.

Spoon the pistachio-pea pesto all over, leaving a 1-inch border around the edges.

3. Roll & tie:
Roll the lamb up like a jelly roll, starting from the shorter end.

Use butcher’s twine to tie it securely at 1-inch intervals to keep the stuffing inside.

4. Roast:
Preheat oven to 425°F.

Heat 2 Tbsp olive oil in a large ovenproof skillet or roasting pan over medium-high heat.

Sear the lamb on all sides until deeply golden brown, about 3-4 min per side.

Transfer to the oven and roast for 1 hour 15 min to 2 hours, until the thickest part reaches 130-135°F for medium-rare.

Let rest for 15-20 min before slicing.

5. Serve:
Slice into thick rounds, revealing that gorgeous green swirl.

Drizzle with extra olive oil and scatter with more mint & pistachios.

Preheat your oven to 400-degrees F.

1. To make the filling: In a large skillet, heat the oil over medium-high heat. Once hot, add the American lamb and onions and cook for 10 minutes, stirring frequently, until the meat is browned and the onions are translucent.
2. Drain off any excess fat, then add the jalapeno, garlic and cumin, along with a pinch of salt, and pepper. Cook for 1 to 2 minutes more, until fragrant.
3. Remove from the heat and cool to room temperature. When cool, stir in the feta.
4. While the filling is cooling, make the dipping sauce.
5. Scoop seeds out of the cucumber with a small spoon. Grate the cucumber using a box cheese grater. Drain the liquid from the cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
6. Place the drained cucumber in a medium bowl. Add the yogurt, olive oil, herbs, lemon juice, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld.

Assemble the rolls.

1. Lay out one sheet of phyllo dough, lightly brush it with melted butter, and place another sheet on top.
2. Spoon about 3 TBSP of the lamb mixture along one edge of the phyllo sheets.
3. Roll tightly, folding in the sides as you go, to create a neat log shape.
4. Place the roll seam-side down on a parchment-lined baking sheet.
5. Repeat until you’ve used all the filling (I made 8 rolls).
6. Arrange on a baking sheet, seam side down, leaving 1-inch between the rolls on the pan.
7. Brush the tops with more melted butter and bake for 15-20 minutes, until golden brown. Remove from the oven and cool on a rack for 10 minutes before serving with the yogurt sauce.

Prepare the Hollandaise Sauce

1. Melt butter in a small saucepan until hot.
2. Place egg yolks, lemon juice, a pinch of salt and cayenne (if using) in a blender or container suitable for an immersion blender.
3. With blender running, slowly stream in hot melted butter until sauce is smooth and thickened.
4. If sauce is too thick, blend in 1 to 2 Tbsp of warm water until desired consistency is reached.
5. Season to taste with salt.
6. Cover and keep warm until serving.

Prepare the Lamb Cutlets

1. Remove American lamb meat from the bone. First cut into individual chop, then slice along the bone by cutting along its length.Slice each piece into ½" thick cutlets.
2. Place cutlets between two sheets of plastic wrap and pound to about ⅛ to 3/16" thickness.
3. Season both sides with kosher salt and pepper.
4. Set up three shallow bowls: one with seasoned flour, one with beaten egg mixed with 1 Tbsp water, and one with breadcrumbs.
5. Dredge each cutlet first in flour, then egg wash, then breadcrumbs. Place on a plate or sheet pan.
6. Heat a 12" heavy-bottomed skillet over medium-high heat. Add oil, then butter.
7. Fry the cutlets for about 1 minute per side until golden brown.
8. Transfer to a wire rack and immediately sprinkle with salt and a squeeze of lemon juice. Keep warm.

Poach the Eggs

1. While preparing the lamb, bring a pot with 4 to 5 inches of water and 1 Tbsp vinegar to a gentle simmer.
2. Crack each egg individually into a fine mesh strainer to drain off excess white, then transfer to a small ramekin.
3. Reduce heat so the water is just barely simmering.
4. Gently slide each egg into the water and poach for 3 minutes.
5. Remove with a slotted spoon and place on a paper towel to drain off any water.

Assemble

1. Place toasted English muffin halves on warmed plates.
2. Top each half with a lamb cutlet.
3. Place a poached egg on each cutlet.
4. Spoon hollandaise sauce over each egg.

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. Season the American lamb heavily with salt and pepper, pressing down the seasoning well int the meat.

2. Cook the aromatics mixture.

3. In a skillet over medium high heat cook the onions in the butter for 7 minutes until golden and sweet and caramelized. Do not rush this step.

4. Add the garlic and cook for another 1 minute.

5. Remove the skillet off the heat and add in the remaining aromatic ingrediets.

6. Mix them well and let the mixture cool down entirely.

7. Spread the mixture evenly over the lamb and press it down.

8. Use a kitchen twine to tie up the boneless leg of lamb.

9. You’ll start by tying up the leg by length and making a knot.

10. Then you’ll take the thread and go in half inch or less intervals. Wrap the thread all around the meat and tie it at the point it meets the long initial tie.

11. Continue in intervals until all the leg is wrapped up firmly.

12. Cover the leg of lamb and let it sit in the mixture for 10 minutes while you preheat the oven or overnight in the fridge.

13. Preheat the oven to 275 degrees F.

14. Arrange some foil over a baking sheet and a wire rack on top of that. Place the meat over the rack.

15. Roast for 2-2.5 hours until a thermometer registers minimum of 135 degrees F.

16. Remove the leg of lamb and increase the heat to 500 degrees F.

17. Remove the kitchen twine.

18. Place the meat back at the high temperature oven for 10-15 minutes until golden crisp. The meat should look like it has a beautiful sear.

19. Remove the leg of lamb and tent it with a foil to rest.

20. Make the salsa : Mix all ingredients together and set aside.

21. Slice the lamb in half inch slices and serve with the salsa.

1. Make the marinade: In a bowl whisk together the olive oil, chili flakes, salt, lemon juice, dried oregano, ground pepper, fresh minced rosemary and pressed garlic.

2. Add the rack of American lamb to a baking sheet and use your hands to rub the mixture all over the rack of American lamb. Let sit to marinate at room temperature for 30-45 minutes.

3. While the lamb is marinating, preheat the oven to 425F.

4. Place the lamb on a parchment or foil-lined baking sheet. Roast the lamb for 15 minutes, then flip the rack of lamb over and roast for another 10-15 minutes or until the lamb is done to your desired doneness - internal temperature inserted into the center should read:

1. For rare: internal temperature of 125 degrees F

2. For medium-rare: internal temperature of 135 degrees F

3. For medium-well: internal temperature of 140 degrees F

4. For well done: internal temperature of 150 degrees F

5. Let stand for 10 minutes before slicing the lamb between the bones into servings. Finely chop the mixed herbs and sprinkle over top of the lamb before serving.

1. Preheat the oven to 350F.

2. Pat the lamb dry with a paper towel. Place the American lamb leg in a large baking dish and drizzle with 2 tbsp olive oil, make sure to rub the olive oil onto both sides of the lamb leg. Then, season both sides generously with salt and pepper.

3. Pierce the lamb leg about 12 times on the top side with a sharp knife and then insert a quarter garlic clove and small piece of a rosemary sprig into each cut. Set aside.

4. In a medium bowl, whisk together the sauce ingredients: juice of 3 lemons 1/2 cup olive oil, 1 1/2 tbsp yellow mustard, 2 tsp salt, 1 tsp pepper, 1 1/2 tbsp dried oregano, 2 1/2 tsp garlic powder, 1 tbsp chicken stock paste and 2 cups water.

5. Pour the sauce around the lamb leg. Cover the lamb leg with a piece of parchment paper and then cover the entire baking dish with foil and place into the preheated oven. Bake for about 3 hours or until the lamb is very tender and the meat starts to pull away from bone with a fork. At this point, remove the lamb from the oven and turn the heat up to 425F.

6. Remove the foil from the baking dish. Add the cut potatoes and 10 smashed cloves of garlic to the sauce in the pan. Toss to coat everything well including spooning some sauce over the top of the lamb.

7. Place back in the oven uncovered (even if the oven isn’t preheated yet to 425F, that's ok) and cook until the potatoes are fork tender and the lamb has browned nicely, about 45 minutes. Check at the 30 minute mark and if the lamb has browned alot already, cover loosely with foil and then keep cooking.

8. Once the potatoes are cooked, let the lamb rest 5-10 minutes before slicing the meat off the bone.

9. Serve potatoes with sliced pieces of lamb and spoon over any sauces leftover from the baking dish.

10. Garnish with fresh baby tomatoes, mint and lemon slices if desired.

Pair with our Tzatziki Sauce and Simple Greek Salad for the ultimate Greek plate!

In a large bowl, combine the American lamb, seasonings, and yogurt. Cover and marinate in the fridge for 2–24 hours. Remove the lamb from the fridge and let it rest at room temperature for at least 1 hour before roasting.

Preheat your oven to 425°F.

Slice the potatoes and place them in the bottom of your roasting pan. Season with coriander, onion powder, salt, and pepper, then drizzle with olive oil. Lay the rested lamb over the top of the potatoes.

Roast for approximately 60 minutes or until the lamb reaches an internal temperature of 145°F for medium rare or 160°F for medium.

Let the lamb rest while you prepare the chimichurri.

To serve, place the roasted potatoes next to the sliced lamb and top with chimichurri.

1. Prep the Pastrami Spice Rub:
Toast black peppercorns, coriander seeds, and mustard seeds in a dry skillet over medium heat for 1-2 minutes, until fragrant.

Grind the toasted spices using a spice grinder or mortar and pestle (a little coarse is good).

Mix with smoked paprika, cumin, garlic powder, onion powder, brown sugar, white pepper, and cayenne (if using).

2. Season & Marinate the Lamb:
Pat the American lamb dry and score the fat in a crisscross pattern.

Rub the entire leg with kosher salt (about 11⁄2 tsp per pound).

Coat the lamb with the Dijon mustard, then press the pastrami spice blend all over.

For deeper flavor, refrigerate overnight, and rest at room temperature for 30 minutes before roasting.

3. Slow-Roast the Lamb:
Preheat oven to 300°F.

Place lamb on a rack in a roasting pan, fat-side up. Pour broth into the bottom of the pan.

Roast for 3 to 4 hours, basting every 30 minutes with pan juices. The crust should darken beautifully.

1. Prep that lamb:
Preheat oven to 275°F.

Generously season the lamb with kosher salt & black pepper on both sides.

In a small saucepan, melt butter over medium heat. Add garlic + thyme and swirl until the butter is deep golden brown and nutty smelling (~2-3 min).

Remove from heat.

Whisk in both mustards, olive oil, honey, paprika, coriander, and red pepperflakes.

2. Slow-roast it:
Place the American lamb in a roasting pan or Dutch oven, fat-side up. Slather all that mustardy brown butter mixture over it.

Pour broth and wine around (not over) the lamb to keep it moist. Cover tightly with foil or a lid.

Roast for 4-5 hours, basting occasionally with pan juices, until the lamb is fork-tender and easily pulls apart.

If you want a deeper crust, uncover in the last 30 minutes and raise the heat to 400°F.

Let rest for 15-20 min before slicing or shredding.

3. Make the creamy carrot-tahini sauce:
While the lamb roasts, boil carrots in salted water until super soft, ~15 min.

Drain.

Blend carrots, tahini, garlic, lemon juice, cumin, and olive oil until smooth. Add ice water, 1 Tbsp at a time until it’s velvety and dreamy. Season with salt.

4. Serve & flex:
Spread a swoosh of carrot-tahini sauce on a platter.

Thinly slice or shred the lamb and arrange on top.

Drizzle with more lemon juice & olive oil.

Sprinkle with toasted sesame seeds & fresh herbs.

1. Crisp the Sweet Potatoes:
Preheat the oven to 400°F (200°C).

Line a large sheet pan with parchment paper or lightly oil it.

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Add the sweet potatoes and a pinch of salt. Cook, stirring occasionally, until golden brown and fork-tender, about 12–15 minutes. Transfer to the sheet pan.

2. Brown the Lamb:
In the same skillet, add the remaining tablespoon of oil.

Add the ground American lamb, salt, black pepper, and smoked paprika. Cook, breaking it up with a wooden spoon, until browned and crispy in spots, about 7–8 minutes.

3. Sauté the Aromatics & Kale:
Stir in the red onion and garlic. Cook until softened, about 3 minutes.

Add the rosemary, fennel seeds, and red pepper flakes (if using). Stir until fragrant, about 30 seconds.

Add the chopped kale and cook, stirring, until just wilted, about 2 minutes.

Drizzle in the apple cider vinegar, stir to combine, then transfer everything to the sheet pan with the sweet potatoes.

4. Bake the Hash & Eggs:
Spread everything into an even layer.

Use a spoon to create 8 small wells in the hash, then crack an egg into each well.

Transfer the sheet pan to the oven and bake until the egg whites are set but the yolks are still a little runny, about 8–10 minutes.

5. Garnish and Serve:
Sprinkle with chopped parsley and serve straight from the sheet pan.