• Season the Lamb: Rub the American lamb shoulder chops with the olive oil and season generously with the kosher salt and freshly cracked black pepper. Let the chops rest at room temperature for 30 minutes before grilling.
• Prepare the Herbs: Finely chop the mint and parsley by hand, or pulse briefly in a food processor, keeping the texture slightly coarse. Transfer to a bowl. Finely mince and mash the anchovy fillets, garlic, and capers into a paste, then stir them into the herbs.
• Make the Mint Salsa Verde: Add the lemon zest, lemon juice, Dijon mustard, red wine vinegar, olive oil, kosher salt, and red pepper flakes to the herb mixture. Stir until well combined. Taste and adjust the seasoning, acidity, or heat as desired. Let the salsa verde sit at room temperature while the lamb cooks so the flavors can meld.
• Grill the Lamb Chops: Preheat a grill or cast iron grill pan over high heat. Grill the lamb chops for 3 to 4 minutes per side, without moving them, until nicely charred and the internal temperature reaches 145°F for medium doneness. Transfer to a plate and let rest for 5 minutes.
• Plate and Serve: Arrange the lamb chops on a serving platter or individual plates. Spoon the mint salsa verde generously over the lamb and finish with flaky sea salt and fresh mint leaves before serving.

• Make the Sumac Dressing: In a small bowl, whisk together the sumac, lemon zest, lemon juice, garlic, and honey. Slowly drizzle in the olive oil while whisking until the dressing is emulsified. Season with salt and freshly cracked black pepper to taste. Set aside to allow the flavors to develop.
• Mix the Meatballs: In a large bowl, combine the ground American lamb, garlic, smoked paprika, cumin, coriander, salt, black pepper, and parsley. Gently mix with your hands until just combined, being careful not to overmix. Roll into approximately 10 meatballs, about 2 inches in diameter, and flatten each slightly.
• Cook the Meatballs: Preheat a grill to medium high heat and brush the grates with a high heat oil. Place the meatballs on the grill in a single layer and cook for 8 to 10 minutes, turning halfway through, until browned on all sides and the internal temperature reaches 160°F.
• Grill the Pita: Brush the pita breads with olive oil and grill until lightly charred and crisp. Let cool slightly, then chop into bite sized pieces.
• Assemble the Salad: In a large bowl, combine the romaine, cucumbers, cherry tomatoes, radishes, green onions, mint, parsley, and grilled pita. Toss with the sumac dressing. Arrange the grilled lamb meatballs on top and serve immediately.

• Marinate the Lamb: Season the American lamb with salt and pepper. Rub with the olive oil, garlic, and rosemary, making sure each piece is well coated. Let marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours. Thread the lamb onto skewers before grilling.
• Make the Lemon Vinaigrette: In a small bowl, whisk together the lemon zest, lemon juice, Dijon mustard, and honey. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Season with salt and freshly cracked black pepper to taste. Set aside.
• Grill the Lamb and Vegetables: Preheat a grill or grill pan to medium high heat. Lightly coat the zucchini and corn with olive oil and season with salt and pepper. Grill the zucchini planks and corn, turning occasionally, for 10 to 12 minutes, until tender and lightly charred. Set aside to cool slightly. Grill the lamb skewers for about 4 minutes per side, or until the internal temperature reaches 145°F for medium doneness.
• Prepare the Vegetables: Cut the kernels from the corn cobs and chop the grilled zucchini into bite sized pieces.
• Assemble and Serve: In a large bowl, toss the arugula, cherry tomatoes, red onion, basil, grilled zucchini, and corn with the lemon vinaigrette. Top with the grilled lamb skewers and finish with the crumbled feta cheese. Serve immediately.

• Marinate the Lamb: Pat the American lamb loin chops dry with paper towels. In a small bowl, combine the olive oil, garlic, thyme, salt, and black pepper. Rub the mixture evenly over the chops and let them marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
• Make the Herby Lemon Dressing: In a small bowl, whisk together the lemon zest, lemon juice, garlic, Dijon mustard, dried oregano, honey, and fresh dill. Slowly drizzle in the olive oil while whisking until the dressing is emulsified. Season with salt and freshly cracked black pepper to taste.
• Build the Bean Salad: In a large bowl, combine the garbanzo beans, kidney beans, cucumber, cherry tomatoes, red onion, and Kalamata olives. Pour half of the dressing over the salad and toss to coat. Let the salad marinate for at least 15 minutes while you cook the lamb.
• Grill the Lamb: Preheat a grill or grill pan to high heat. Grill the lamb loin chops for 4 to 5 minutes per side for medium doneness (145°F internal temperature). Avoid moving the chops while they sear so a flavorful crust can develop.
• Rest the Lamb: Transfer the grilled chops to a cutting board and loosely tent with foil. Let them rest for 5 minutes before serving to allow the juices to redistribute.
• Finish the Salad and Serve: Fold the feta cheese, parsley, and mint into the bean salad. Taste and adjust the seasoning, adding more dressing if desired. Serve the grilled lamb loin chops alongside the salad and enjoy.

1. Cook the Aromatics and Spices:
Heat the olive oil in a large skillet over medium high heat. Add the onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Stir in the garlic and cook for 1 minute, until fragrant. Add the cumin, coriander, smoked paprika, and Aleppo pepper, stirring constantly for about 30 seconds to toast the spices.

2. Brown the Lamb:
Add the ground American lamb to the skillet, breaking it apart with a wooden spoon. Season with the salt and black pepper. Cook over medium high heat, stirring occasionally, until the lamb is browned and any liquid has evaporated, about 7 to 8 minutes.

3. Grill the Scallions:
Preheat the grill to high heat. Toss the scallions with the olive oil and a pinch of kosher salt. Grill for 3 to 4 minutes per side, until deeply charred and tender. Slice on the bias into 2 inch pieces.

4. Grill the Flatbreads:
Grill the flatbreads for 1 to 2 minutes per side, until lightly crisped with golden grill marks.

5. Assemble and Serve:
Spread the crumbled goat cheese over each flatbread. Top with the spiced lamb, followed by the charred scallions. Sprinkle with the toasted pine nuts and fresh mint, then finish with the flaky sea salt. Serve immediately.

1. Season the Lamb:
Pat the American lamb leg steaks dry with paper towels. Rub with the olive oil, then season with the salt, black pepper, and rosemary. Let the steaks rest at room temperature for 30 minutes before grilling.

2. Grill the Corn:
Preheat the grill to high heat. Grill the corn, turning every 2 to 3 minutes, until deeply charred on all sides, about 10 to 12 minutes. Let cool slightly, then cut the kernels from the cobs.

3. Make the Romesco:
In a food processor, combine the grilled red peppers, almonds, garlic, tomato, sherry vinegar, smoked paprika, and cayenne pepper. Pulse until coarsely chopped. With the processor running, slowly drizzle in the olive oil until the sauce is thick and smooth. Season with the salt and adjust the vinegar or seasoning to taste.

4. Make the Succotash:
In a large bowl, combine the grilled corn kernels, butter beans, cherry tomatoes, scallions, and cilantro. Add the lime juice and olive oil, season with the salt, and toss to combine. Taste and adjust the seasoning as needed. Let stand at room temperature until ready to serve.

5. Grill the Lamb:
Grill the lamb leg steaks over high heat for 3 to 4 minutes per side, without moving them, until a deep crust forms and the internal temperature reaches 145°F. Remove from the grill and let rest for 5 minutes before slicing thinly.

6. Plate and Serve: Spread the grilled corn succotash onto a serving platter. Arrange the sliced lamb over the top and drizzle generously with the romesco sauce. Garnish with fresh cilantro and serve immediately.

1. Make the Al Pastor Marinade:
Add the chipotle peppers, adobo sauce, garlic, orange juice, lime juice, smoked paprika, cumin, oregano, salt, and olive oil to a blender or food processor. Blend until smooth.

2. Marinate the Lamb:
Coat the American lamb loin chops evenly with the marinade. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

3. Make the Grilled Pineapple Salsa:
Preheat the grill to high heat. Grill the pineapple, jalapeño halves, and red onion rounds for 3 to 4 minutes per side, until deeply charred and caramelized. Let cool slightly, then dice the pineapple, mince the jalapeño, and chop the onion. Combine with the cilantro, lime juice, salt, and ground chipotle or cayenne. Toss to combine and adjust seasoning as needed.

4. Grill the Lamb and Serve:
Grill the lamb loin chops over high heat for 3 to 4 minutes per side, without moving them, until a deep crust forms and the internal temperature reaches 145°F. Remove from the grill and let rest for 5 minutes. Serve the lamb loin chops topped with the grilled pineapple salsa.

1. Make the Marinade:
In a large bowl, whisk together the lemon zest, lemon juice, grated garlic, oregano, cumin, salt, black pepper, red pepper flakes, and olive oil until well combined.

2. Marinate the Lamb:
Add the American lamb cubes to the marinade and toss until evenly coated. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.

3. Make the Tzatziki:
Wrap the grated cucumber in a clean kitchen towel and squeeze out as much moisture as possible. In a medium bowl, combine the Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, and salt. Stir until well combined. Refrigerate for at least 30 minutes to allow the flavors to develop.

4. Skewer the Lamb:
Remove the lamb from the refrigerator 30 minutes before grilling. Thread the lamb cubes onto metal skewers, or pre soaked wooden skewers, placing the pieces snugly together.

5. Grill the Souvlaki:
Preheat the grill to high heat, 450 to 500°F. Grill the skewers, turning every 2 to 3 minutes, until nicely charred on all sides and the lamb reaches an internal temperature of 145°F for medium, about 10 to 12 minutes total. Let the lamb rest for 5 minutes before serving.

6. Assemble and Serve:
Grill the pita briefly, then brush with the garlic butter. Spread a generous spoonful of tzatziki onto each pita. Remove the lamb from the skewers and place it on the pita. Top with the cherry tomatoes, red onion, mint, and arugula. Serve immediately with lemon wedges on the side.

1. Prepare lamb:
Cut the American lamb into 3–4 large pieces and season all over with the salt and pepper. Place the lamb into a slow cooker or Dutch oven along with the sliced onion, smashed garlic, and orange quarters. In a medium bowl or large measuring cup, whisk together the orange juice, stock, tomato paste, cumin, smoked paprika, and oregano until smooth and fully combined. Pour the mixture over the lamb and add the bay leaf. Cover and cook on low for 4 hours in the slow cooker, or cover tightly and braise in a 300°F oven for 3–4 hours, until the lamb is fork-tender and easily shreds.

2. Shred the lamb:
Transfer the cooked lamb to a cutting board and let rest for a few minutes. Remove any bones or excess fat, then shred the meat using two forks. Stir in the red wine vinegar and toss the lamb with a few spoonfuls of the braising liquid to keep it juicy and flavorful.

3. Cook the onions:
Preheat the oven to 425°F. Spread the onions onto a large sheet pan and toss with the olive oil, salt, and pepper until evenly coated. Roast for 25–35 minutes, tossing once halfway through, until the onions are deeply browned, softened, and slightly crisp at the edges.

4. Make the aioli:
Combine the mayonnaise, pickled jalapeños, jalapeño brine, garlic, lime juice, Dijon mustard, and a pinch of salt. Whisk until smooth and creamy. Taste and adjust seasoning or acidity as needed.

5. Assemble the Sandwiches:
Slice the baguettes lengthwise and spread a generous layer of jalapeño aioli on both sides of the bread. Pile the warm shredded lamb onto the bottom halves, followed by the charred onions. Top with cilantro, romaine lettuce, and sliced pickled jalapeños. Close the sandwiches and serve warm.

1. Marinate the lamb:
In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, pepper, oregano, dill, and mint. Add the lamb and toss well to coat. Cover and refrigerate for at least 1 hour or up to overnight.   

2. Make the pickled red onions:
Combine the vinegar, water, sugar, and salt in a small saucepan and bring to a simmer, stirring until the sugar dissolves. Place the sliced onions in a heatproof bowl or jar and pour the hot brine over the top. Let sit for at least 30 minutes, then drain before serving.     

3. Roast the peppers & make the vinaigrette:
Char the bell peppers directly over a gas flame or under a broiler, turning occasionally, until blackened all over. Transfer to a bowl and cover for 10 minutes. Peel away the skins and remove the seeds.      Add the roasted peppers, red wine vinegar, lemon juice, garlic, and a pinch of salt and pepper to a blender. Blend until smooth. With the blender running, slowly drizzle in the olive oil until emulsified. Taste and adjust seasoning as needed.     

4. Grill the kebabs:
Preheat a grill or grill pan to medium-high heat. Thread the American lamb onto skewers. Grill for 10–12 minutes, turning occasionally, until nicely charred and cooked to your desired doneness. Let rest for 5 minutes before serving.   For medium-rare lamb, aim for an internal temperature of 130–135°F before resting.

5. Assemble & serve:
In a large bowl, toss the romaine, radicchio, tomatoes, cucumber, chickpeas, olives, feta, and scallions with a few spoonfuls of the vinaigrette. Spread onto a large serving platter. Remove the lamb from the skewers and arrange over the salad. Top with pickled onions, drizzle with more vinaigrette, and finish with fresh dill and mint.

1.Cook the lamb: 
In a bowl, toss the sliced American lamb with olive oil, 

Heat a large skillet or griddle over medium-high heat. Sear lamb slices in batches, 2–3 minutes until browned but still tender. Remove and set aside. 

2.Saute peppers and onions: 
In the same pan, add 1 tbsp olive oil. Cook onions and bell peppers with a pinch of salt until soft and caramelized, about 8–10 minutes. 

3. Assemble sliders: 
Preheat oven to 375°F. 

Slice slider buns in half horizontally, keeping them attached as a sheet. Place the bottom half in a baking dish and layer on the lamb, sauteed peppers and onions and the cheese slices. Place the top buns back on. 

4. Finish and bake: 
Mix melted butter with garlic powder and oregano. Brush over the tops of the buns.

Cover with foil and bake for 12 minutes. Remove foil and bake for another 5 minutes, until cheese melts and tops are golden. 

5. Serve: 
Cut into individual sliders. Serve with banana peppers if desired. Serve hot.

Lamb Burgers:

1. Clean oil and set up your grill to zone Cooking so that one side is heated to High and the other side is heated to low. 

2. In a small mixing bowl combine the Za’atar, Salt and Pepper then Season the American lamb burgers. 

3. Grill the Burgers for about 4 minutes then flip and continue to cook an additional 4 Minutes. Move the Burger over to the low side of the grill and finish cooking until the internal temperature reaches 125 degrees. 

5. The Last minute of cooking add 1 Tbsp of Whipped Feta to the Top of the burger and allow it to melt. Once the Feta has melted take the burger off the grill and allow it to rest for 2 minutes while you prepare the bun 

6. Toast off your buns and dollop 1 Tbsp of Tzatziki on the inside of the bottom and top bun. 

7. Place 4 cucumber discs on the bottom bun on top of the Tzatziki then place the Cooked Lamb Burger on top. 

8. Top the Burger with Sliced Tomato and Lettuce.

9. Place the Top But on top and serve!

Whipped Feta

1. Cut the Feta into cubes and place into a food processor with the Greek Yogurt, Garlic Cloves, Lemon Zest, Lemon Juice and Ground Black Pepper. 

2. Puree and slowly drizzle in the EVOO until creamy and smooth. 

3. Pulse in the chopped dill to combine, then transfer to food safe containers and refrigerate until ready to use. 

4. Eat with Grilled Pita Bread and Garnish the Whipped Feta with Chili Flake and Drizzle of Honey.

NYC White Sauce

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