1. Cook the Lamb:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground American lamb, breaking it apart with a spoon. Season with cumin, smoked paprika, cinnamon, red pepper flakes (if using), 1 teaspoon salt, and black pepper. Cook until browned and crispy around the edges, about 8–10 minutes. Transfer to a plate.

2. Char the Shredded Brussels Sprouts:
In the same skillet, add the remaining 1 tablespoon of olive oil. Increase heat to high. Add shredded Brussels sprouts in an even layer. Let them sear undisturbed for 2–3 minutes, then toss occasionally until deeply golden in spots and slightly crispy, about 5–6 minutes. Season with remaining ½ teaspoon salt and black pepper.

3. Assemble the Toasts:
Spread each toast generously with mascarpone.. Top with a spoonful of crispy lamb and a layer of charred shredded Brussels sprouts. Sprinkle with chopped mint and pomegranate seeds. 

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. 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.

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.

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. 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. 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.

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. 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.

In a blender or food processor, combine mint, parsley, cilantro, shallot, garlic, olive oil, lemon juice, pickled peppers, pickled pepper juice, sumac, salt, and pepper.

Blend to a thickconsistency and adjust seasoning as needed.

Marinade the chops overnight in the fridge, ensuring each piece is well-coated. Remove the American lamb chops from the refrigerator 30 minutes before cooking.

Heat a large grill pan over medium-high heat. Lightly brush the pan with olive oil.

Add the lamb chops in a single layer. Cook for 3-4 minutes on each side for medium-rare, or adjust the time for your desired doneness.

Transfer the grilled lamb chops to a plate and let them rest for 5 minutes to retain their juices.

Enjoy!