1. Heat oven to 425 F

2. Line two baking sheets with parchment paper

3. Cut up your parsley and dill finely

4. Cut your American lamb shoulder into 1" chunks to fit onto the skewers and add them into a bowl

5. For the marinade (ingredients on the next page), combine olive oil, lemon juice, minced garlic, chopped parsley & dill, and spices in a separate bowl and mix well

6. Add marinade to your lamb and mix well. Ideally, cover the lamb and let marinate in the fridge for at least 2 hours.

7. Add lamb on skewer and mix in some veggies or olive every other lamb chunk you add on.

8. Put the skewers on the baking sheet about 1/2" apart from one another

9. Bake for 10 minutes and then flip the skewers around and bake for another 10 minutes

10. OPTIONAL: for an extra 2-5 minutes at the end, put the oven on broil to get a crust on the outside of the lamb skewers

11. Serve right away!

Whipped Feta Recipe:

1. To make the whipped feta, combine feta cheese, yogurt and lemon juice in a food processor

2. Blend in the olive oil to make it thick and creamy

3. Add to a bowl and serve right away

4. The whipped feta will stay fresh in the fridge covered for up to 5 days

1. Add the grated onions, garlic, tomato, herbs, seasoning blend into the ground American lamb mixture in a large bowl.

2. Mix them well until well blended.

3. Set aside as you prepare the bread.

1. Thin Pita Arayes

• Open the pita bread into two parts by separating the top and bottom of the pita pocket.

• Use the sturdiest half as the base to spread the filling on.

• If you have a metal spatula, spread the ground lamb mixture over the pita in a thin layer.

• Take the top half of the bread and press it down to make a meat-stuffed pita.

• The thinner pita Arayes recipe is now ready to cook.

2. Thick Pita Arayes

• Cut each pita pocket bread in half.
• Take the half and open up the pocket to make room for the meat filling.
• Place the filling right inside the pocket.
• Use your hands to press and move around the meat mixture inside the pocket. You need an even layer of filling as best as you can.
• You can keep them as they are in halves or cut each half into two. You'll end up with quarters, or 4 Arayes pieces per pita.
• We prefer this as you'll have more area to grill and char. But it's totally optional.

Cook the Arayes

1. Place the pita on the grill over medium heat.
2. If you'd like an extra crisp thin pita arayes, place a heavy sheet over the pita to press it down.
3. Flip the meat stuffed pita when it turns slightly golden and the bread has crisped up.
4. They're ready and the meat COOKS beautifully, no need to worry!

Oven Method

1. Place the Arayes in a baking sheet in a single layer. Cook at 425 degrees F for about 16-20 minutes flipping halfway.

Serving Arayes
They are best served with endless dips, sauces and light salads. We love extra lemon wedges for squeezing lemon juice on top. Also a garnish of pomegranate arils and more fresh herbs are how they're presented.

1. Marinate the Lamb:
In a bowl, mix olive oil, chipotles, adobo, lime juice and zest, garlic, cumin, paprika, oregano, salt, and pepper.

Add thin American lamb slices and toss to coat evenly. Marinate for 1–2 hours (or up to overnight).

2. Prep the Tostadas & Corn:
Brush tortillas lightly with oil and bake at 425oF for 8–10 minutes, flipping once, until golden and crisp. Or pan-fry in shallow oil until crisp, then drain.

3. Grill the Corn and Green Chile:
Heat grill to medium-high. Grill corn until charred in spots (about 10 minutes), turning occasionally. Cut corn kernels off the cob and set aside.

4. Skewer and Cook the Lamb:
Thread marinated lamb slices tightly onto skewers, bunching them so the edges curl and crisp as they cook.

Grill over high heat or broil 4–6 inches from the heat source for 2–3 minutes per side, until crispy on the edges and cooked through. Let rest briefly, then slide off the skewers and chop roughly.

5. Make the Avocado Crema:
In a blender or food processor, blend avocado, yogurt, lime juice, garlic, and salt until smooth and creamy. Add a splash of water to thin if needed.

6. Assemble the Tostadas:
Spread each tostada with a generous swoop of avocado crema.

Top with crispy lamb, charred corn, cotija cheese

Finish with a sprinkle of cilantro or scallions and a squeeze of lime.

1. Marinate the Lamb:
In a large bowl, toss the American lamb with olive oil, lemon juice and zest, garlic, oregano, cumin, salt, and pepper. Marinate for at least 1 hour (or up to overnight).

2. Prep the Zucchini Ribbons:
Use a vegetable peeler or mandolin to slice zucchini and squash into long, thin ribbons. Lay flat on a tray and lightly brush with olive oil. Season with salt and pepper.

3. Assemble the Skewers:
Alternate marinated lamb cubes and folded zucchini ribbons (accordion-style) on the skewers—about 3-4 lamb cubes per skewer, nestled between generous folds of zucchini.

4. Grill or Roast:
Grill: Preheat to medium-high and grill skewers for 3–4 minutes per side until lamb is browned and just cooked through, and zucchini is slightly charred.

Oven: Preheat to 450oF. Roast skewers on a parchment-lined sheet for 12–15 minutes, flipping once halfway.

5. Make the Gremolata & Yogurt:
Stir together all gremolata ingredients.

In another bowl, mix yogurt with garlic, lemon juice, salt, and pepper.

6. Serve:
Spoon garlic yogurt onto a platter. Top with skewers. Drizzle with gremolata and sprinkle with extra herbs.

1. Bake the Potatoes:
Preheat oven to 425oF.

Scrub potatoes, prick them a few times with a fork, rub with oil and salt.

Place directly on the oven rack and bake for 45–55 minutes, until tender. (Or microwave if you’re in a rush — ~10 minutes, flipping halfway.)

2. Make the BBQ-Spiced Lamb:
Heat a drizzle of oil in a skillet over medium heat.

Add the ground American lamb and cook, breaking it up, until browned and cooked through. Add onion and garlic and cook until soft, 5–7 minutes.

Stir in tomato paste, brown sugar, vinegar, Worcestershire, ketchup, spices, and water.

Simmer for 5-7 minutes, letting it bubble and thicken slightly.

3. Assemble:
Split open each baked potato and fluff the inside with a fork. Season with a pinch of salt.

Spoon BBQ-spiced lamb over each, then top with your chosen extras — scallions, jalapeños, a dollop of sour cream, or a shower of cheddar.

1. Marinate the Lamb:
1–2 Days Ahead: In a small bowl, whisk together 2 tbsp miso paste, 2 tbsp mirin, 1 tbsp rice vinegar, and 1 tbsp sugar until smooth.

Pat American lamb chops dry and place in a resealable bag or shallow dish. Pour marinade over and turn to coat thoroughly. Cover or seal and refrigerate for 1 to 2 days.

2. Prep to Grill:
Remove lamb from marinade and wipe off excess, leaving a thin coating.

Lightly season with salt. Let rest at room temp 20–30 minutes while you preheat the grill.

3. Grill the Lamb:
Preheat grill or grill pan to medium-high heat (400–450°F).

Oil the grates or brush lamb with oil.

Grill lamb chops 4–5 minutes per side, until well caramelized and internal temp reaches 135°F for medium-rare.

Rest 5 minutes, tented with foil.

4. Grill the Broccoli:
Toss broccoli florets with olive oil, salt, and pepper.

Grill in a grill basket or directly on grates, turning occasionally, until charred and just tender, 5–7 minutes.

5. Make the Dressing & Toss:
In a large bowl, whisk together chili crisp, soy sauce, rice vinegar, sesame oil, and honey/maple syrup (if using).

Toss grilled broccoli with dressing while still warm. Top with sesame seeds and any garnishes.

6. Serve:
Plate grilled lamb chops alongside the broccoli salad. Spoon over any resting juices from the lamb and sprinkle extra sesame seeds or chili crisp if you like.

1. Prep the lamb:
Spread the lamb open on a cutting board. Use a small sharp knife to separate the major muscle groups, trimming away excess fat and silverskin. You’ll end up with several smaller pieces of lamb, which will cook more evenly and quickly on the grill.

2. Marinate:
In a large shallow dish or zip-top bag, mix the olive oil, hot honey, vinegar, garlic, rosemary, and red pepper flakes. Add the American lamb pieces, turning to coat thoroughly. Cover and marinate in the fridge for at least 2 hours or up to 12.

Turn occasionally to keep the flavor even.

Bring to room temperature 1 hour before grilling.

3. Grill:
Heat your grill to high (450–500°F).

Remove the lamb from the marinade, letting excess drip off—but don’t wipe off the garlic or herbs. Season generously with salt and black pepper.

Grill, uncovered, turning frequently, until each piece reaches 125–130°F for medium-rare. Timing will vary: 8 minutes for smaller pieces, up to 20–25 minutes for larger ones.

4. Rest + Serve:
Transfer finished pieces to a cutting board, tent loosely with foil, and let rest for 15 minutes. Slice thinly across the grain. Drizzle with a little extra hot honey if desired before serving.

1. Marinate the lamb:
In a small bowl, mix the garlic, lemon zest, rosemary, mustard, olive oil, 11⁄2 tsp salt, and plenty of black pepper.

Rub mixture all over the American lamb. Cover and marinate in the fridge for at least 2 hours, preferably overnight. Pull the lamb 30 minutes before grill to come to room temp before grilling.

2. Make the salsa verde:
In a food processor, combine preserved lemon rind, parsley, arugula, mint, garlic, capers (if using), and red pepper flakes. Pulse until finely chopped but not puréed.

Transfer to a bowl and stir in olive oil, vinegar, and roasted red pepper strips.

Taste and adjust with more vinegar or salt—it should be bright, punchy, and herb-forward.

To make by hand:

Finely chop all herbs, preserved lemon, garlic, and capers with a sharp knife.

Mix in a bowl with red pepper flakes, vinegar, olive oil, and red pepper strips.

3. Grill the lamb:
Preheat grill to medium-high. Remove excess marinade from the lamb and season with salt and pepper.

Grill 6–8 minutes per side for medium-rare, depending on thickness. Let rest at least 10 minutes before slicing thinly across the grain.

4. Toast the bread:
While the lamb rests, brush baguette slices with olive oil and grill or broil until golden and crisp, about 1–2 minutes per side.

5. Assemble:
Top each toast with slices of grilled lamb. Spoon preserved lemon–red pepper salsa verde over top. Finish with a pinch of flaky salt.

Combine all the American lamb ingredients until uniformly combined. Roll them into small balls and place them on a wire tray or frog mat that will be placed on the grill/smoker for smoking. 

Cold Smoked Ricotta: This part adds smoke flavor to the ricotta, however, it can be skipped and this recipe is still delicious! If you want to be “Extra”, cold smoking is a great way to add smoke flavor to any dish. Add the ricotta to a large glass bowl covered with plastic wrap. Next, using a smoking gun device (made for cold smoking cocktails or food), add wood chips to create smoke and place the tube into the bowl and secure tightly closed under the saran wrap so that the smoke infuses the ricotta. Keep the plastic wrap closed and let the smoke infuse the ricotta for a few minutes. 

The next step is to put the meatballs on the smoker. Set your smoker to 250 and add wood chips to create smoke. Place your meatballs in your smoker on indirect heat and let them smoke until they reach an internal temperature of 160 degrees as the USDA recommends. Once you’ve hit 160, pull the meatballs off the smoker. 

While the meatballs are smoking, it’s time to assemble the tzatziki sauce. This next step requires draining the extra water out of the cucumber so the sauce does not get watery. Grate the cucumbers using a box grater and place the cucumbers in a cheesecloth to extract the water. Squeeze the extra water out a few times before adding the cucumber to the ricotta. Next, grate the lemon zest into the ricotta. Squeeze the juice of the ½ lemon into the ricotta. Add the chopped dill and garlic, salt, pepper and olive oil and mix until combined. Taste to see if you need more salt. Refrigerate until ready to serve. Right before serving, drizzle with remaining olive oil.

Serve the meatballs with grilled bread or pita bread warmed on the grill, sliced cucumbers, and meatballs served with toothpicks for dipping into the smoked tzatziki ricotta. This dish is excellent as a finger food as an appetizer or complete meal, and the leftovers are even better the next day (though there will rarely be leftovers!).

1.    Prior to marinating, lay lamb flat and check for even thickness. Gently slice thicker parts to create an even cooking surface. 

2.     Score the fat cap.

3.     Season lamb evenly all over with spices.

4.     Rub the leg completely with yogurt. Cover and set aside.

5.     Preheat the grill or smoker to 350 degrees.

6.     While the grill is heating prepare salad by combining all ingredients. Set aside.

7.     On the grill, place marinated lamb over direct heat to sear on both sides, roughly 5-6 minutes per side. 

8.     Once lamb has a nice sear, move to a cooler part of the grill to bring to temp. Continue rotating and flipping the lamb, checking for an internal temperature of 140 degrees for medium. At 140 degrees, remove lamb to rest 10 minutes. Lamb will increase in temperature to 145 degrees. 

9.     Slice the rested lamb against the grain and top with the salad. Enjoy!