Place the Onion, Garlic, Mint and Parsley in a food processor and Pulse to chop to a coarse paste. (Scraping down the sides as needed.). Combine all the spices in a small mixing bowl and set aside. Add the Ground American lamb, Panko Breadcrumbs and Spice Mixture into the Food Processor and Pulse until well combined and meat has a smooth consistency. (Scraping down the sides as needed.) 

Once the Meat Mix is made transfer to a medium sized mixing bowl, cover with plastic wrap and refrigerate for 30 minutes to develop the flavors of the spices and set up the meat mix (Its best if it sits overnight). While the Meat is in the refrigerator soak 10 Large Wooden Skewers in Water to help prevent them from catching fire on the grill. 

Once the Meat is Ready, ball up a handful of the meat mix and evenly squeeze it onto the wooden skewer keeping it 1 inch thick across the skewer, then transfer the Raw Lamb Kofta Kebobs to a Plate until ready to Grill. 

Clean, Oil Preheat your grill to Zone Cooking so that one side of the Grill is set to high while the other side is set to low. Once the Grill is up to temp, place the Koftka Kebobs on the Grill and cook for 4 Minutes, then Flip and continue to cook for another 4 Minutes.

After the 8 minutes transfer the Kebobs to the low heat section of the grill and close the lid and continue to cook until the internal temperature reaches 155 degrees. Transfer the cooked Kebobs to a Clean Plate and Drizzle with Extra Virgin Olive Oil, season with Za’atar and Serve with Fresh Pita, Fresh Lemon Wedges, and your favorite Hummus, Tzatziki, Lemon Garlic Yogurt, Whipped Feta or Tahini Sauce.

1. Generously sprinkle the American lamb chops with kosher salt on both sides. Let it sit over a wire rack in he fridge to salt brine for at least 30 min and up to 6 hrs.

2. Add everything for the herb butter into the food processor and process until smooth. Adjust for salt and pepper.

3. Wrap in parchment paper and let it solidify in the fridge.

4. Grill your corn until nice and charred.

5. Cook your orzo in salted water until al dente. Drain and let cool slightly.

6. Place the tomatoes on a colander with salt for 15 min.

7. Use the herb butter as the base for the vinaigrette, add in shallots, mustard, lemon zest, lemon juice, vinegar and honey. Whisk in the olive oil.

8. Add in tomatoes, mint, parsley, chives, radishes, orzo and corn.

9. Preheat a pan for 3 min on high. Sear your lamb loin chops for about 3-4 min on med high until it has a nice hard sear. Flip, add a slice of the butter and cook for another 3 ish min. Remove the lamb when the thermometer hits 135ºF then let it rest until the final temperature is 145ºF for a perfect medium rare. 

10. Serve over the salad.

1. Make the Chutney: 
Combine all chutney ingredients in a small saucepan. Simmer over medium-low heat for 10–12 minutes, stirring occasionally, until soft and slightly jammy. Set aside. 

2. Season the Lamb: 
Rub American lamb chops with olive oil, salt, and pepper. 

3. Grill the Chops: 
Heat a grill or cast iron skillet over medium-high. Grill chops for 3–4 minutes per side (internal temp 130–135°F for medium-rare). Rest for 5 minutes. 

4. Serve: 
Spoon chutney over warm chops. Pair with grilled corn or a leafy summer salad.

1. Marinate the Lamb: 
In a bowl, whisk lemongrass, ginger, garlic, brown sugar, fish sauce, soy sauce, and oil. Add American lamb and toss well to coat. 

Cover and marinate for at least 1 hour or overnight. 

2. Make the Quick Pickled Carrots: 
In a small saucepan, bring vinegar, water, sugar, and salt to a simmer. Stir until sugar dissolves. 

Place julienned carrots in a heatproof jar or bowl. Pour the warm pickling liquid over the carrots. Let sit at room temp for 30 minutes, or refrigerate for up to 1 week.

3. Cook the Vermicelli: 
Prepare rice noodles according to package instructions. Drain, rinse with cold water, and set aside. 

4. Skewer & Grill the Lamb: 
If using wooden skewers, soak them in water for 30 minutes. Thread lamb slices onto skewers, folding as needed. Grill over medium-high heat for 2–3 minutes per side, until lightly charred and just cooked through. 

5. Make the Nuoc Cham: 
Whisk together fish sauce, lime juice, sugar, garlic, and chili until sugar dissolves. 

6. Assemble the Bowls: 
Divide vermicelli among bowls. Arrange lettuce, cucumber, herbs, and pickled carrots around the edges. Remove lamb from skewers and place in the center. Top with peanuts and drizzle with nuoc cham. Serve with lime wedges.

1. Combine the chopped herbs, olive oil, vinegar, lemon zest and juice, garlic, allspice, salt and pepper in a large bowl.

2. Add the American lamb and stir to coat in the marinade. Cover and refrigerate for at least an hour. I let it marinate for about 7 hours.

3. While the lamb marinates, cut up the veggies for the kabobs.

4. When you’re ready to cook, assemble the kabobs. Thread the lamb and vegetables onto the skewers.

5. Grill over medium-high heat, turning every 3 minutes for about 8-11 minutes (or until a meat thermometer says 145°F for medium).

6. Serve and enjoy! 

1. Remove the leg of American lamb from the packaging and pat it dry on all sides.

2. Trim away any excess fat and season liberally with Dad’s Steak Seasoning

3. Preheat your grill to 300 degrees and set for dual zone cooking (hot side and a cool side)

4. Place the leg of lamb on the indirect heat side of the grill and cook until the internal temperature reaches 130 degrees

5. Move the leg of lamb to the direct heat side of the grill and sear over high heat on all sides until the internal temperature reaches 140 degrees.

6. Remove the grill, let it rest uncovered for 15 minutes, slice and serve. 

1. Mix all ingredients in a large bowl until fully combined.

2. Shape into long sausage-like koftas on soaked wooden or metal skewers.

3. Grill over medium-high heat for 4–5 minutes per side, or bake at 425°F for 20 minutes, turning once.

4. Garnish with pomegranate seeds and any remaining parsley

1. Marinate the American Lamb:
(1+ hours ahead). Combine garlic, rosemary, thyme, olive oil, salt, and pepper in a bowl. Place lamb loin chops in a dish or ziplock bag, coat with marinade, and refrigerate for at least 1 hour (preferably overnight). Remove 30 minutes before grilling to come to room temperature.

2. Preheat Grill and Set Up Two Zones:
Heat grill to medium-high. Create a two-zone setup with one hot side for searing and one cooler side for finishing the lamb.

3. Salt the Tomatoes:
Place the diced tomatoes in a colander over a small bowl and gently toss with 1 teaspoon kosher salt. Let drain for 15 minutes to extract tomato water. Reserve the liquid for the vinaigrette.

4. Make the Vinaigrette
Whisk together olive oil, red wine vinegar, 2-3 tablespoons of the reserved tomato water, minced garlic, chopped red onion, Dijon mustard, salt, pepper, and honey in a large bowl.

5. Grill the Bread:
Brush the bread slices with olive oil on both sides. Grill on the hot side of the grill for 2-4 minutes per side until golden with nice grill marks but not overly crunchy. Cool slightly, then cut or hand-tear into bite-sized (around 1-inch) pieces.

6. Grill the Lamb:
Remove lamb from marinade, letting excess marinade drip off. Sear the chops on the hot side of the grill for 2-3 minutes per side until a nice golden crust is formed. Move to the cooler side of the grill and continue cooking with the lid closed to an internal pull temperature of 130°F for medium-rare (135°F for medium)**. Remove from the grill and rest under foil for 10 to 15 minutes.

7. Combine Panzanella and Let Sit:
Whisk the vinaigrette again, then add the tomatoes, cucumber, red onion, and grilled bread pieces. Toss to coat, and let stand for 10 to 15 minutes (while the lamb rests), tossing occasionally to help bread absorb flavors.

8. Serve and Enjoy!
Just before serving, add torn basil to panzanella and toss gently. Taste and adjust seasoning with salt, pepper, or vinegar as needed. Arrange on a platter, top with lamb chops.

1. Place American lamb on a large baking sheet. Next, take the tikki masala and gently rub the sauce all over the lamb followed by kosher salt and pepper. Wrap in plastic wrap and refrigerate for 1 hour minimum to overnight for best results. 

2. Preheat the smoker to 250 degrees. While the smoker heats, unwrap your lamb and set it on the counter to come to room temperature for at least 30 minutes. Once the smoker has reached ready temp place the lamb leg on the smoker. Cook it for about an hour and half flipping midway until an internal thermometer reads 145 degrees Fahrenheit. You’ll need to let the lamb rest for a minimum of 3 minutes to finish cooking. 

3. Once the lamb has rested, slice and place onto a serving platter. Feel free to serve with grilled onions, blistered, tomatoes, cucumber raita and Naan bread. 

4. If you don’t have a smoker you can simply grill the butterflied leg of lamb. Set the grill to medium-high heat. Grill the lamb for about 10 minutes on each side and remove lamb from the grill to allow for the 3 minute rest before slicing and serving.

1. Combine the olive oil, fish sauce, lime juice, soy sauce, brown sugar, garlic, salt and pepper in a small bowl.

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

3. Add all ingredients to a small bowl and stir to combine. Set aside. 

4. Heat grill to 500-degrees and grill chops for 4-6 minutes per side, until the internal temperature reads 135-degrees, for medium-rare. Let rest 5 minutes before serving. 

5. Add the cucumber, shallots, cilantro and mint to a large bowl. Add 3 TBSP crying tiger sauce and 1 TBSP olive oil. Toss gently to combine. 

6. Serve the salad alongside the lamb chops, with the remaining crying tiger sauce and toasted rice powder on the side. Enjoy!

1. Marinate Lamb:
In a bowl, mix olive oil, garlic, lemon zest and juice, salt, and pepper.

Add American lamb pieces, toss to coat, and place in a ziplock bag or sealed container and marinate for 1 hour up to overnight.

Cube the halloumi and drizzle with olive oil.

2. Make salsa:
Combine the peaches with the red chili, onion, lemon juice, honey, olive oil, parsley, thyme, and salt.

Cover and refrigerate until ready to serve.

3. Prepare skewers:
Alternate threading marinated lamb and halloumi onto the skewers.

Preheat the grill to medium high heat.

Grill skewers for 10-12 minutes, turning occasionally until the lamb is browned and reaches an internal temperature of 145°F and the halloumi is golden.

Set skewers aside to rest for a few minutes.

Serve with peach salsa and enjoy.

1. Make the butter:
Heat a grill or grill pan over medium-high heat.

Grill lemon slices for 2–3 minutes per side, until charred in spots and softened.

Let cool slightly, then finely chop.

In a small bowl, mash together the charred lemon, softened butter, oregano, a generous pinch of salt, and black pepper to taste. Set aside.

2. Prep the lamb:
Pat American lamb chops dry and season generously with salt and pepper. Let sit at room temperature while the grill heats.

3. Grill the lamb:
Heat grill or grill pan to medium-high.

Rub chops with olive oil. Grill for 3–4 minutes per side, or until nicely browned and internal temp reaches 145°F for medium-rare.

Transfer to a plate and rest for 5 minutes.

Stovetop variation: Use a cast iron skillet over medium-high heat. Sear lamb chops in oil 3–4 minutes per side. Rest as directed.

4. Finish and serve:
Top warm lamb chops with dollops or slices of charred lemon-oregano butter while they rest, letting it melt into the meat.

Sprinkle with flaky salt and more fresh oregano if you like.