Recipe by 

"Homemade"

Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Servings

4-6

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

For the Lamb Kabobs 

● 2 lbs American Lamb stew meat, cut into 1-inch cubes 

● 2 teaspoons kosher salt 

● 1 teaspoon black pepper 

● 1 onion, large diced 

● 3 cloves garlic, minced 

● 2 tablespoons olive oil 

● Zest and juice of one lemon 

● 2 teaspoons ground cumin 

● 2 teaspoons smoked paprika 

● 1 teaspoon ground coriander 

● 2 tablespoons fresh oregano leaves, or 1 teaspoon dried

● Bamboo skewers, soaked in water for 30 minutes 

 

For the Harissa Tahini Sauce: 

● 1/2 cup tahini 

● 1-2 tablespoons harissa paste 

● 2 cloves garlic, minced 

● Zest and juice of one lemon 

● 2 teaspoons honey 

● 1/4 cup water 

● ½ teaspoon kosher salt 

● Fresh oregano for garnish

Directions

1. Marinate lamb: 

Place American Lamb in a large bowl. Add large diced onion, minced garlic, olive oil, lemon juice, cumin, paprika, coriander, salt, and pepper. Mix well to create the marinade. 

Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. 

2. For the Harissa Tahini sauce: 

In a small food processor, puree tahini, harissa paste, garlic, lemon zest and juice, honey and water until smooth. If the sauce is too thick, add more water, a tablespoon at a time, until you reach your desired consistency. 

Taste the sauce and adjust the seasoning with salt as needed. 

3. Grill kabobs: 

Preheat your grill to medium-high heat. 

Thread the marinated lamb cubes and onion pieces onto the soaked bamboo skewers. 

Place the skewers on the preheated grill and cook for about 8 to 10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness and has a nice char on the outside*. 

Once cooked, remove the lamb kabobs from the grill and let them rest for a few minutes before serving. 

4. Serving: 

Serve the grilled lamb kabobs drizzled with harissa tahini sauce. Serve more sauce alongside for dipping. You can also serve them with your choice of sides such as rice, grilled vegetables, or pita bread.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Recipe by 

"Homemade"

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Servings

4

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

For the burgers: 

● 1 pound Ground American Lamb 

● 1 teaspoon kosher salt 

● ½ teaspoon freshly ground black pepper 

● 4 slices of your favorite cheese (such as feta or cheddar)

● 4 hamburger buns, split and toasted 

 

For the red onion jam: 

● 2 tablespoons olive oil 

● 2 red onions, thinly sliced 

● ¾ teaspoon kosher salt 

● ¼ cup balsamic vinegar 

● 1 tablespoon honey 

 

For the mustard mayo 

● ⅓ cup mayonnaise 

● 2 tablespoons whole grain mustard

Directions

1. Prepare red onion jam: 

Heat olive oil in a skillet over medium heat. 

Add the thinly sliced red onions and salt to the skillet and cook, stirring occasionally, until they become soft and caramelized, about 15 to 20 minutes. 

Once the onions are caramelized, add balsamic vinegar and honey to the skillet. Stir to combine. 

Continue cooking for another 2-3 minutes, or until the mixture has thickened into a jam-like consistency. 

Remove the skillet from heat and let the red onion jam cool slightly before using. 

2. Season the lamb: 

Season the American Lamb with kosher salt and black pepper. Divide the ground lamb into 4 equal portions and form each portion into a ball. Heat a large skillet or griddle over medium-high heat. 

3. Cook the Lamb Smashburgers: 

Place a ball of lamb onto the hot skillet and immediately press down firmly with a spatula to smash it into a patty. Repeat with the remaining lamb balls. 

Cook the patties for about 3 minutes per side, or until they develop a nice dark crust and are cooked to your desired level of doneness*. 

During the last minute of cooking, top each patty with a slice of cheese and allow it to melt. 

3. Prepare the mustard mayo: 

Stir together the mustard and mayo in a small bowl. 

4. Serving: 

Grill the buns in a pan with olive oil till crisp. 

To assemble the burgers, spread mustard mayo on the bottom bun. Place a lamb patty on top and spread a generous amount of red onion jam. Top with top bun and serve!

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

Recipe by 

"Homemade"

Prep Time

25 min

Cook Time

10 min

Total Time

35 min

Servings

4-6

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

For the loin chops: 

● 6 American Lamb loin chops, about 1 inch thick 

● 2 tablespoons garam masala 

● 2 tablespoons olive oil 

● 2 cloves garlic, minced 

● Salt and pepper to taste 

● Fresh cilantro leaves for garnish (optional) 

● Lemon wedges for serving 

 

For the mint raita: 

● 1 cup plain yogurt 

● 1/2 cup cucumber, grated and squeezed to remove excess moisture 

● 2 tablespoons fresh mint leaves, finely chopped 

● 1 tablespoon fresh cilantro leaves, finely chopped 

● 1/2 teaspoon ground cumin

● Zest and juice of 1 small lemon 

● 1/2 teaspoon sugar 

● Salt to taste

Directions

1. Prepare the marinade: 

In a small bowl, mix together garam masala, olive oil, minced garlic, salt, and pepper to create a marinade. 

2. Marinate loin chops: 

Rub the marinade all over the American Lamb loin chops ensuring they are evenly coated. Let them marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours for maximum flavor. 

3. Grill: 

Preheat your grill to medium-high heat. 

Once the grill is hot, place the loin chops on the grill and cook for about 4-5 minutes per side, or until they reach your desired level of doneness. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium*. 

Once cooked, remove the loin chops from the grill and let them rest for a few minutes before serving. 

4. Prepare the mint raita: 

In a bowl, combine plain yogurt, grated cucumber, chopped mint leaves, chopped cilantro leaves, ground cumin, lemon zest and juice, sugar, and salt. Mix well until everything is evenly incorporated. 

Taste the raita and adjust the seasoning with more salt if needed. 

Cover the bowl and refrigerate the mint raita for at least 30 minutes to allow the flavors to meld together. 

Serve the chilled mint raita alongside the grilled garam masala loin chops as a refreshing and cooling accompaniment. 

5. Serving: 

Arrange the grilled garam masala loin chops on a platter and serve with a bowl of mint raita on the side.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Recipe by 

"Homemade"

Prep Time

20 min

Cook Time

40 MIN

Total Time

1 HR

Servings

8

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

For the lamb

● 1 4 to 5 boneless leg of American lamb, butterflied and trimmed

● 1 tablespoon kosher salt

● 1 teaspoon freshly ground pepper

 

For the spice mix

● 2 1/2 tablespoons coriander seeds

● 1 tablespoon caraway seeds

● 1 tablespoon cumin seeds

● 1 teaspoon smoked paprika

● 2 tablespoons dried mint

 

For the yogurt sauce & marinade

● 2 cups whole milk greek yogurt

● Spice mix

● 6 garlic cloves, minced

● Juice and zest of one lemon

● ¼ cup extra virgin olive oil

● ½ teaspoon kosher salt

Directions

1. Season the Lamb:

Generously season the American lamb with salt and pepper.

2. Make the Spice Mix:

Toast the coriander, caraway, and cumin seeds in a dry pan over medium-high heat until fragrant, about 2 to 3 minutes. Remove the seeds from the pan and let cool for about 5 minutes. Grind the spices in a mortar & pestle or spice grinder then add them to a small bowl and combine with the smoked paprika and dried mint.

3. Make the yogurt sauce:

Combine 2 cups yogurt with 6 minced garlic cloves, spice mix, olive oil, juice and zest of one lemon and ½ teaspoon salt.

4. Marinate the Lamb:

Rub half the yogurt sauce over the entire surface of the lamb. Then cover and refrigerate lamb overnight. Refrigerate the other half of the sauce separately to serve alongside.

5. Grill the lamb:

Let the lamb sit out at room temperature for about an hour before grilling. Preheat the grill to medium-high. Grill the lamb for 20 minutes per side or until temperature reaches 135°F. Allow to rest and it will carry over to 145°F for a perfect medium rare.

6. To Serve:

After at least 20 minutes, slice and enjoy. Serve with the Spiced Yogurt Sauce and fresh mint.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Servings

2

Spice Crusted Lamb Loin

Ingredients

  • 1 boneless American Lamb loin
  • Olive oil, as needed
  • Salt, as needed
  • 1/4 cup hazelnuts, toasted and ground
  • 1 tablespoon cumin, ground
  • 1 tablespoon coriander seed, cracked
  • 1 tablespoon fennel seed, cracked 

Brussels Sprouts and Herb Salad:

  • 1 cup shaved Brussels sprouts
  • Lemon juice and olive oil, to taste
  • Salt, to taste
  • 1 cup picked herbs (parsley, mint, dill) 

Spiced Honey:

  • 1 cup honey
  • 1 tablespoon Baharat spice
  • 1/2 teaspoon salt
  • 1 cup baba ganoush
  • 1 bunch grilled spring onions
  • 1 cup fresh herbs (parsley, mint, dill, spring onion tops)

Directions

Rub the lamb loin with oil; season with salt.  In a small bowl, mix hazelnuts, cumin, coriander and fennel.  Rub the lamb in the spices, pressing down to ensure the spices adhere to the meat.  Grill or roast the lamb until desired temperature.  

For the Brussels Sprouts and Herb Salad:  In a bowl, mix Brussels sprouts with lemon juice, oil and salt; massage gently and season as needed.  Fold in the herbs right before serving the salad. 

For the Spiced Honey:  In a bowl, mix honey together with spices and salt. 

Slice lamb; serve with baba ganoush on the bottom of the plate, Brussels Sprouts and Herb Salad, Spiced Honey and grilled spring onions.  Garnish with fresh herbs.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Servings

8

Sorghum Glazed American Lamb Chops, Black-Eyed Peas and Pickled Mustard Greens

Ingredients

Sorghum Glaze:

  • 1 cup sorghum
  • 2 tablespoons garlic, minced
  • 2 tablespoons shallots, minced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons whole grain mustard
  • Salt and ground black pepper, as needed 

Pickled Mustard Greens:

  • 1 pint apple cider vinegar
  • 1 pint water
  • 1/2 cup sugar
  • 1/2 cup salt
  • 1 teaspoon yellow mustard seeds
  • 1 garlic clove, sliced thin
  • 1 quart mustard leaves, cleaned, loosely packed 

Black-Eyed Peas:

  • 2 ounces salt pork, small dice
  • 1 cup onion, yellow, small dice
  • 1/2 cup celery, small dice
  • 1/2 cup carrot, small dice
  • 2 tablespoons garlic, minced
  • 1 pound dried black-eyed peas, cleaned, soaked overnight 

American Lamb Chops:

  • 4 American Lamb racks, frenched, cut into double chops
  • Salt and ground black pepper, as needed

Directions

For the Sorghum Glaze:  In a small pan over low heat, simmer sorghum, garlic, shallots, vinegar and mustard together until syrupy, 10 to 15 minutes. Season with salt and pepper to taste. 

For the Pickled Mustard Greens:  In a medium pot, boil together the vinegar, water, sugar, salt, mustard seeds and garlic. Once it boils, stir in mustard leaves. Remove from heat; let it come to room temperature before refrigerating. 

For the Black-Eyed Peas:  In a medium pot, brown the salt pork until it begins to turn golden brown. Add in onion, celery and carrot; continue to sauté until vegetables are soft. Add garlic; cook until fragrant. Add peas and enough water to cover by an inch. Turn heat to high and bring to a boil; reduce heat to low. Cook until tender. 

For the American Lamb Chops:  Season the double lamb chops with salt and pepper. Cook on a hot grill until desired temperature, turning as needed to brown all sides. 

In the last minute before the lamb is done, brush with Sorghum Glaze, making sure to cover all sides. Remove from heat; allow lamb to rest. 

To assemble:  Cut the lamb rack into single chops; plate with Black-Eyed Peas. Garnish with Pickled Mustard Leaves and additional Sorghum Glaze.

Note: The Pickled Mustard Greens are best made in advance

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Servings

4 to 6

Smoked Leg of American Lamb with Toum, Extra Virgin Olive Oil Flatbread and Herb Fennel Salad

Ingredients

Sumac Smoked Leg of American Lamb:

  • 5 to 7 pounds American Lamb leg, boneless or bone-in
  • 2 tablespoons salt
  • 2 tablespoons sumac
  • 2 tablespoons garlic, minced
  • 1/2 tablespoon ground black pepper 

Toum:

  • 1-1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
  • 12 ounces garlic, peeled
  • 1 cup lemon juice
  • 2 tablespoons salt
  • 2 cups grapeseed oil 

Extra-Virgin Olive Oil Flatbread:

  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon Maldon salt
  • 2 tablespoons extra-virgin olive oil, divided, plus more for cooking
  • 1 teaspoon sugar
  • 3/4 cup cold water 

Herb Fennel Salad:

  • 1 cup arugula
  • 1 cup mizuna
  • 1 cup parsley leaves
  • 1 cup fennel, shaved thin
  • 1/2 cup mint, torn
  • 1/2 cup red onion, shaved thin
  • 1/4 cup dill
  • 2 tablespoons extra-virgin olive oil
  • Salt and ground black pepper, as needed

Directions

For the Sumac Smoked American Leg of Lamb: Preheat smoker to 250°F. In a bowl, Combine the salt, sumac, garlic and pepper in a bowl. Rub mixture all over the leg of lamb. Smoke for 3-4 hours or until the internal temperature reaches about 145 degrees. Allow the leg of lamb to rest before slicing. 

For the Toum: Boil the potatoes in water until very soft; drain potatoes and reserve boiling water. 

In a blender, add garlic, lemon juice, salt and warm cooked potatoes; blend until smooth. Add in grapeseed oil until emulsified. Use reserved potato water to achieve desired consistency (like that of a thick aioli); refrigerate until needed. 

For the Extra-Virgin Olive Oil Flatbread: Mix the all-purpose flour, baking powder and salt until blended. Add 2 tablespoons oil, sugar and water, gradually; knead until smooth dough forms. 

Divide into 60-gram pieces; roll out to 6-inch rounds. 

In a medium skillet, heat 1 teaspoon oil. Cook the rolled flatbread for 30 seconds to 1 minute on each side until there are light golden-brown bubbles. Set aside and keep warm under a tea towel. 

For the Herb Fennel Salad: In a bowl, combine arugula, mizuna, parsley, fennel, mint, onion, dill and oil; mix. Season with salt and pepper. 

To Assemble: Spread 1 to 2 tablespoons of Toum on each Extra-Virgil Olive Oil Flatbread; top with a few thin slices of the Sumac Smoked Leg of Lamb and Herb Fennel Salad. 

Note:  After rolling out the flatbread, it will hold nicely in the freezer.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Servings

2

Smoked Denver Lamb Ribs

Ingredients

  • 1 rack American Lamb spareribs (Denver ribs)
  • 1 cup ras el hanout
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 to 2 tablespoons salt
  • Wood chips, for smoking
  • 1/2 cup fat (lamb, Wagyu, lard or tallow)

Directions

Score back of ribs or remove membrane. In a bowl, mix ras el hanout, garlic powder, onion powder and salt; rub ribs, including sides, coating evenly. Smoke ribs at 225°F for 2 hours.  Remove ribs; wrap in butcher paper with fat.  Smoke another 45 minutes; remove ribs from smoker.  Still wrapped in butcher paper, wrap in plastic wrap; let rest for 1 hour.  Unwrap and serve.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Servings

1

Grilled Lamb and Plum Salad Mint Frisee Marcona Almonds

Ingredients

  • 2 heads frisée centers (pale yellow), washed and dried
  • 5 plums, each cut into 8 pieces
  • 1/2 cup Marcona almonds
  • 5 mint leaves, halved
  • 4 purple basil leaves 

Lamb Tongues:

  • 2 pounds American Lamb tongues
  • 2 tablespoons sugar
  • 2 tablespoons salt 

Pickled Red Onion:

  • 1 red onion, thinly sliced
  • 1 cup medium-dry red wine
  • 1 cup red wine vinegar
  • 1/2 cup sugar 

Balsamic Vinaigrette:

  • 1 cup balsamic vinegar
  • 1 teaspoon honey
  • 1 lime juice
  • 3 cups canola oil

Directions

For the Lamb Tongues:  Brine the lamb tongues in the refrigerator for 24 hours in the sugar/salt mixture.  Remove tongues from brine; rinse well. Sous vide the tongues for 24 hours at 72°C. Season lamb tongues; grill to desired doneness. Hold for 5 to 10 minutes. 

For the Pickled Red Onion:  Place sliced onion in a 12-ounce jar. In a pot, bring wine, vinegar and sugar to a simmer; pour over the onions. 

For the Balsamic Vinaigrette:  In a bowl, mix vinegar, honey and lime juice. Slowly add oil to emulsify, whisking as you go; be careful not to break the vinaigrette. 

To plate:  Cut lamb tongues in thirds; add to a bowl. Add Frisée and about 1/4 cup Pickled Red Onions. Dress with Balsamic Vinaigrette as needed. Refrigerate extra pickled onions and dressing. Transfer all to a salad plate; garnish with plums, almonds, mint and basil.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Recipe by 

Chef Mica Talmor
Servings

4 to 6

Grilled American Lamb Shawarma

Ingredients

  • 2-1/2 pounds American Lamb sirloin or loin 

Spice Mix (makes about 1/4 cup):

  • 2 tablespoons ras el hanout
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • Pinch sugar 

Marinade:

  • 3 garlic cloves
  • 1/2 yellow onion, large dice
  • 1/4 cup canola oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons salt
  • Spice Mix (recipe above)

Directions

Cut lamb into 2-inch x 1/2-inch strips. 

For the Spice Mix: In a blender, add ras el hanout, cumin, turmeric, paprika, allspice, cinnamon and sugar; blend together. 

For the Marinade: In a blender, add garlic, onion, oil, vinegar, salt and Spice Mix; blend to form a smooth paste. 

Add lamb to marinade; mix well so all pieces are coated. Let sit a few hours or overnight. 

Skewer meat on metal skewers; place on grill, sprinkling with a little salt. Grill for 2 minutes; flip meat, grill another 3 to 4 minutes, depending on size of pieces.

Variation: While this marinade recipe is great for any cut of lamb, Pomella recommends using lamb sirloin or loin, a cut that is quick to grill on a flat top. If using a large cut such as a boneless lamb leg, roast it in the oven then finish on a hot grill.

NOTE:

  • Accompanied by hummus, shirazi, sumac onions, fresh pita, tahini, and amba, this makes an epic sandwich.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Grilled American Lamb Shawarma
Servings

8

Charred Tandoori Leg of Lamb Kabob with Charred Lemon Hummus

Posts


Ingredients

Spice Rub:

  • 2 ounces olive oil
  • 3 tablespoons cumin, ground
  • 2 tablespoons paprika
  • 1 tablespoon granulated garlic
  • 1/2 tablespoon ground ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons cardamom
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, course ground 

Garnishes:

  • Toasted chapati, Charred Lemon Hummus (recipe follows), shaved fennel, lettuce, tomatoes, sliced cucumbers 

Charred Lemon Hummus (makes about 2-1/2 cups):

  • 2 lemons, halved and charred
  • 2 cups garbanzo beans
  • 2 ounces tahini
  • 1 ounce olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cumin, ground

Directions

For the Spice Rub: In a bowl, combine oil, cumin, paprika, garlic, ginger, coriander, cardamom, salt and pepper; stir until smooth. 

Generously rub pre-cubed cooked lamb until evenly coated; assemble lamb onto wooden skewers. Place skewers on grill, cooking on all sides until evenly charred. Remove from heat and serve hot with Charred Lemon-Hummus and garnishes. 

For the Charred Lemon Hummus: In a food processor, combine lemons, beans, tahini, oil, salt, pepper and cumin; blend until smooth. Store in a clean container; refrigerate until time of use.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Servings

4

Marinated American lamb chops with rosemary & garlic on a plate

Posts


Ingredients

BBQ Spice:

  • 1-1/2 ounces paprika
  • 1-1/2 ounces brown sugar
  • 1 ounce kosher salt
  • 1/2 ounce cayenne
  • 1/2 ounce chipotle chili powder
  • 1/2 ounce garlic powder
  • 1/2 ounce onion powder

Basil Aioli:

  • 2 egg yolks
  • 1/2 garlic head, roasted, husks removed
  • 1 to 2 garlic cloves, raw, peeled
  • 1 tablespoon champagne vinegar
  • Salt and pepper, to taste
  • 2 to 2-1/2 cups olive oil
  • 2 tablespoons basil pesto
  • 1 lemon, juiced

BBQ Sauce:

  • 4 cups onions, diced
  • 4 cups ketchup
  • 2 cups rice vinegar
  • 2 cups apple juice
  • 2 cups brown sugar
  • 2 cups crispy bacon, chopped
  • 1 cup apple cider vinegar
  • 1 cup Worcestershire sauce
  • 1 cup mustard powder
  • 1/3 cup garlic powder
  • 1 tablespoon white pepper, ground
  • 1 tablespoon cayenne pepper

Lamb Burger:

  • 28 ounces American Lamb, ground
  • Salt and pepper, as needed
  • 2 teaspoons BBQ Spice (see above)
  • 8 red onion slices, grilled
  • Olive oil, as needed
  • 4 ounces BBQ Sauce (see above)
  • 8 ounces white cheddar cheese, sliced
  • 4 semolina burger buns, split, buttered, toasted
  • 4 tablespoons Basil Aioli (see above)
  • 4 ounces arugula
  • 16 ounces potato chips

Directions

For the BBQ Spice:  In a bowl, mix together paprika, brown sugar, salt, cayenne, chili powder, garlic powder and onion powder.  Store in a tightly sealed container. 

For the Basil Aioli:  In a blender add egg yolks, roasted and raw garlics, vinegar, and salt and pepper to taste; blend until smooth.  Slowly add oil until emulsified.  Remove from blender; in a bowl whisk in basil pesto and lemon juice.

For the BBQ Sauce:  In a large pot, combine onions, ketchup, rice vinegar, apple juice, brown sugar, bacon, apple cider vinegar, Worcestershire, mustard powder, garlic powder, white pepper and cayenne.  Bring to a boil; simmer for about 45 minutes, stirring about every 5 minutes.  Blend with immersion blender until smooth.  Continue to reduce for another 30 minutes; strain through a china cup colander or strainer. 

For the Lamb Burger:  Shape lamb into four, 7-ounce patties; season each with salt and pepper to taste and 1/2 teaspoon BBQ Spice. 

Season onions with oil, salt and pepper.  Grill onion slices over medium-high heat; set aside. 

Brush patties with oil; place on a hot grill.  Flip and baste each with one ounce BBQ Sauce; continue to grill until caramelized.  Add 2 ounces cheese to each; finish grilling to desired doneness.  Place two grilled onion on top of the melted cheese.

Toast buns.  Spread 1/2 tablespoon Basil Aioli on the top and bottom of each bun; place a finished lamb burger on the bottom bun; place 1 ounce arugula on the top bun.  Serve open faced with 4 ounces of potato chips.

Servings

1

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 16 ounces Shakshuka Base (recipe follows)
  • 3 eggs
  • 4 ounces American Lamb Merguez sausage, grilled through, sliced
  • 3 ounces Chermoula Sauce (recipe follows)
  • 1 ounce olive oil
  • 1/2 ounce cilantro, chopped 

Shakshuka Base (makes about 5 quarts):

  • 8 ounces olive oil
  • 16 ounces red peppers, roasted, chopped
  • 1 onion, diced
  • 8 ounces cilantro, stems and leaves minced
  • 8 ounces garlic, minced
  • 8 ounces garlic confit
  • 3 ounces cumin, ground
  • 2 ounces harissa paste
  • 2 ounces tomato paste
  • 2 ounces salt
  • 1 ounce turmeric, dried, ground
  • 32 ounces roasted, diced canned tomatoes 

Chermoula Sauce (makes about 2.5 quarts):

  • 8 ounces lemon juice, fresh
  • 2 lemons, zested
  • 2 ounces garlic, chopped
  • 1 ounce coriander seeds, toasted
  • 1 ounce cumin seeds, toasted
  • 1 ounce smoked paprika
  • 1/2 ounce toasted chili flakes
  • 32 ounces olive oil
  • 1 pound cilantro, chopped and packed
  • 1 pound parsley, chopped and packed
  • 1/2 pound mint leaves, packed

Directions

Heat Shakshuka Base in a flat pan.  Once hot, make three separate spaces for eggs.  Place eggs into sauce.  Place flat pan with eggs and Shakshuka into oven; bake at 500°F until eggs are cooked to desired temperature.  Remove from oven.  Top with sausage slices, Chermoula Sauce, oil and cilantro. 

For the Shakshuka Base:  In a large frying pan over medium heat, warm the oil; add peppers, onion, cilantro, garlic, garlic confit, cumin, harissa, tomato paste, salt and turmeric.  Sauté for about 10 minutes until garlic is translucent and peppers start to break down.  Add tomatoes; bring to a gentle simmer.  Cook for an additional 10 minutes, or until sauce has thickened. 

For the Chermoula Sauce:  In a blender, combine lemon juice, lemon zest, garlic, coriander, cumin, paprika and chili flakes; puree and add oil slowly.  After oil is combined, add cilantro, parsley and mint leaves 1 cup at a time to incorporate and puree.  Store in refrigerator.

Servings

5 to 8

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 2 American Lamb racks, frenched
  • Salt, to taste
  • 2 tablespoons, divided lemon juice
  • 2 tablespoons ginger
  • 2 tablespoons garlic paste
  • 3/4 cup hung yogurt
  • 2 tablespoons heavy cream
  • 2 tablespoons rice bran or vegetable oil
  • 1-1/2 tablespoons coriander powder
  • 1 tablespoon cumin powder
  • 1 tablespoon garam masala
  • 1 tablespoon green chili paste
  • Radishes for garnish (optional)

Directions

Cut lamb racks into single- and/or double-bone chops.  Apply salt, 1 tablespoon lemon juice, ginger and garlic to chops; set aside for 20 minutes. In a large bowl, combine yogurt, 1 tablespoon lemon juice, cream, oil, coriander, cumin, garam masala and chili paste.  Transfer lamb chops to the bowl and apply marinade; cover and let sit for 30 to 60 minutes.  

Grill chops until tender, or if cooking in a tandoor, arrange chops in the skewers and cook.  Remove from grill or tandoor.  Garnish with fresh radish slices. 

Chef’s tip: This dish is a full package of flavor. Yogurt and spices make the lamb chops melt-in-your-mouth tender. They’re delicious paired with mint chutney and onion rings.

Servings

12

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 6 rib racks American Lamb Denver ribs
  • 1 tablespoon olive oil
  • Salt and pepper, as needed 

Sweet and Sour Glaze:

  • 1/2 cup pineapple juice
  • 1/4 cup white wine vinegar
  • 2 tablespoons soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons dark brown sugar
  • 1 tablespoon fresh gingerroot
  • 2 tablespoons cilantro leaves
  • 2 tablespoons fresh lime juice

Directions

Peel thin membrane from the underside of the lamb ribs.  French the tip of the rib bones so they are easy to pick up without being messy.  Season the ribs with olive oil, salt and pepper.  Place ribs on a medium-high grill and cook until brown on both sides.  Let most of the fat render out of the ribs until they begin to crisp. 

For Sweet and Sour Glaze:  Reduce the pineapple juice, vinegar and soy sauce by 50 percent.  Add the ketchup, brown sugar and gingerroot; simmer for 5 minutes.  Stir in the cilantro and lime juice.  Chill the sauce until ready to use.  Store in airtight container for up to 2 weeks. 

Brush the ribs with some of the glaze and then place them under the salamander to reduce the glaze onto the ribs.  Slice between the rib bones and serve.

Servings

8

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 2 American Lamb sparerib racks (Denver Ribs)
  • 1 cup Vindaloo spice
  • Salt, as needed 

Tomato Marmalade:

  • 2 cups tomatoes, chopped, reserve juice
  • 1 cup sugar
  • 1 orange, quartered, seeded, sliced
  • 1 lemon, quartered, seeded, sliced
  • Salt, as needed
  • Red wine vinegar, as needed 

Pickled Red Onions:

  • 1 cup red wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon pickling spice
  • 1 red onion, julienned

Directions

Remove membrane and excess skirt steak from lamb.  Season with vindaloo and salt.  Place in smoker at 225°F for 2 to 3 hours. 

For the Tomato Marmalade:  In a pot over moderate heat on a heated grill, add tomatoes, sugar, oranges, lemon, salt, vinegar and reserved juices from tomatoes.  Stir frequently, until sugar is dissolved, about 6  minutes.  Simmer, stirring frequently, as marmalade thickens (to prevent scorching), adjusting heat as needed, until marmalade tests done, 50 minutes to 1-1/4 hours.  Begin testing for doneness after 50 minutes.  Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run.  (If necessary, remove pot of marmalade from heat while testing.) 

For the Pickled Red Onions:  In a pan over medium heat, bring vinegar, sugar, salt and pickling spice to a simmer.  Remove from heat; pour over onions in a nonreactive bowl.  Allow to cool; reserve. 

Remove lamb from smoker; place on grill over medium heat.  Brush lamb with Tomato Marmalade.  Leave lamb on grill until charred.  Take lamb off grill; brush with additional Tomato Marmalade.  Cut in between each bone. 

Stack ribs on plate, garnish with Pickled Red Onions.

Servings

12, 2 skewers each

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 4 pounds ground American Lamb
  • 1 medium small red onion, peeled, finely diced
  • 3 ounces lime juice
  • 3 bunches flat leaf parsley, leaves only, finely chopped
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon cayenne
  • 3/4 teaspoon allspice
  • 3/4 teaspoon cardamom
  • Sea or kosher salt and black pepper, to taste
  • 12 pita bread rounds
  • Extra virgin olive oil, as needed
  • 1 teaspoon sumac, ground
  • 1-1/2 quarts minted citrus-fennel-couscous salad

Directions

Mix together lamb, onion, lime juice and parsley.  Season with coriander, cinnamon, cayenne, allspice, cardamom, salt and pepper.  Refrigerate lamb mixture to chill.  Once chilled, shape into 24 approximately 3-ounce flattened patties.  Wrap around skewers.  Grill or cook in skillet with a little oil until done, or until internal temperature reaches 165°F. 

Brush pitas with olive oil and sprinkle with sumac.  Toast or grill until crisp.  Break into chips. 

Serve with a chilled salad of couscous seasoned with thinly shaved fennel bulb, orange peel and juice, olive oil and torn fresh mint.  If desired, garnish with orange and grapefruit slices.

Servings

12

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 4 racks American Lamb ribs
  • Olive oil
  • 1 cup Middle Eastern Grilling Rub (recipe follows)
  • 1-1/2 cups Spicy Peach-Mustard Dipping Sauce (recipe follows) 

Middle Eastern Grilling Rub (1+ cup):

  • 1/4 cup smoked paprika
  • 2 tablespoons ground cumin
  • 2 tablespoons ground ginger
  • 1 tablespoon ground coriander
  • 1 tablespoon ground allspice
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground red pepper
  • 2 tablespoons brown sugar
  • 1 tablespoon kosher salt 

Spicy Peach Mustard Dipping Sauce (1-1/2 cups):

  • 1 cup peach or mango jam or marmalade
  • 1/3 cup coarse mustard
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 to 2 tablespoons middle eastern grilling rub

Directions

Brush each lamb rack with oil.  Generously sprinkle 1/4 cup Middle Eastern Grilling Rub on each side of racks; gently rub to adhere. 

Place lamb on a metal rack on sheet pans (2 lamb racks per sheet pan); cover with foil.  Roast at 300°F 1-1/2 hours. Remove foil and continue cooking for an additional 30 minutes until ribs begin to brown and caramelize. Remove from heat and cool.  Cover and chill ribs. 

For the Middle Eastern Grilling Rub:  In a dry skillet, add paprika, cumin, ginger, coriander, allspice, black pepper, oregano, cinnamon and red pepper.  Cook over a low heat for several minutes until mixture begins to lightly smoke.  Remove from heat; cool.  Stir in sugar and salt.  Place in a covered container; hold until ready to use. 

For the Spicy Peach Mustard Dipping Sauce:  In a saucepan, simmer jam, mustard, lemon juice, lemon zest and Middle Eastern Grilling Rub over medium heat for 5 minutes.  Cover and chill. 

To Serve:  Grill cooked lamb ribs over medium heat on grill until slightly charred and crunchy.  Cut each lamb rack into individual ribs, about 9 ribs per rack. Serve 3 ribs per serving with Spicy Peach Mustard Dipping Sauce.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Servings

12

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 3 pounds American Lamb sirloin, cut into 2-ounce strips
  • 3 cups Greek Dressing/Marinade (recipe follows)
  • 1-1/2 gallons romaine lettuce, shredded
  • 3 cups red bell pepper, diced
  • 3 cups cucumber, diced
  • 3 cups cherry tomatoes, halved
  • 3/4 cup red onion, diced, soaked in ice water
  • 3/4 cup Kalamata olives, pitted, chopped
  • 1-1/2 cups feta cheese, crumbled 

Greek Dressing/Marinade (makes 3 cups):

  • 3 tablespoons minced garlic
  • 1 tablespoon crushed fennel seeds
  • 2/3 cup red wine vinegar
  • 2 teaspoons dry leaf oregano
  • 2 cups olive oil
  • Salt and ground black pepper, to taste
  • 1/2 cup minced fresh parsley

Directions

Place lamb in a large stainless bowl or hotel pan.  Pour 1-1/2 cups Greek Dressing/ Marinade over lamb; toss well to coat.  Reserve remaining Greek Dressing/Marinade for salad.  Let lamb strips marinate for 45 minutes or overnight. 

Skewer lamb on bamboo skewers (1 strip per skewer/2 skewers per salad); grill 2 minutes per side or until medium rare.  Keep warm. 

In a bowl, combine romaine, pepper, cucumber, tomatoes, onion, olives and feta cheese.  Add approximately 1-1/2 cups Greek Dressing/Marinade; toss to coat.  Place 3 cups salad in each bowl; top each salad with 2 warm lamb skewers and serve immediately, drizzling each salad serving with extra dressing if desired. 

For Individual Salads: Toss 2 cups greens with 2 tablespoons Greek Dressing/Marinade, 1/4 cup peppers, cucumbers, tomatoes, 1 tablespoon drained onions and olives, and 2 tablespoons feta cheese.  Top with 2 skewers of lamb. 

For the Greek Dressing/Marinade:  In a deep bowl, combine garlic, fennel, vinegar, oregano, oil, salt, pepper and parsley.  Process with an immersion blender; mix to blend well.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Servings

4 appetizer

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 2 American Lamb sparerib racks (Denver Ribs)
  • 1 cup BBQ Rub
  • 1 cup Alabama White Sauce
  • For garnish:  Pickled Red Onions 

BBQ Rub:

  • 1/2 cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper 

Alabama White Sauce:

  • 1 cup mayonnaise
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons sugar
  • 1 teaspoon prepared horseradish
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper 

Pickled Red Onions:

  • 1 cup red wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon pickling spice
  • 1 teaspoon salt
  • 1 red onion, julienned

Directions

For BBQ Rub:  In a bowl, combine brown sugar, paprika, smoked paprika, pepper, salt, garlic powder, onion powder, mustard powder and cayenne. 

For Lamb Ribs:  Remove membrane and excess skirt steak from lamb ribs.  Season with BBQ Rub.  Place in smoker at 225°F for 1-1/2 to 2 hours.  Wrap in plastic and then in foil; place back in smoker for 20 minutes. 

For Alabama White Sauce:  In a large mixing bowl, combine mayonnaise, vinegar, sugar, horseradish, black pepper and cayenne pepper. 

For the Pickled Red Onions:  In a pan over medium heat, bring vinegar, sugar, pickling spice and salt to a simmer.  Remove from heat; pour over onion in a nonreactive bowl.  Allow to cool; reserve. 

Remove lamb from smoker; place on grill over medium heat.  Brush lamb with Alabama White Sauce; leave lamb on grill until charred.  Remove lamb from grill; cut in between each bone.  Plate ribs and drizzle with Alabama White Sauce and a pinch of BBQ Rub. Garnish with Pickled Red Onions.

Servings

8

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 1/2 cup chopped mint
  • 1/2 cup chopped parsley
  • 1/2 cup finely chopped shallots
  • 1/4 cup ras el hanout
  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, minced
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons ground sumac
  • 1 tablespoon toasted ground cumin
  • 2 teaspoons sea salt
  • 2 pounds ground American Lamb
  • 16 small wood or bamboo skewers soaked in red wine     

Saffron Spiced Yogurt:

  • 2 cups Greek yogurt (goat milk or sheep’s milk preferred)
  • 1 lemon, juice and zest
  • 12 saffron threads
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped parsley
  • Pinch sea salt     
  • Optional garnishes: Lemon wedge, micro herbs, olive oil, pomegranate, pomegranate molasses, Za’atar spice, smoked sea salt

Directions

Combine mint, parsley, shallot, ras el hanout, oil, garlic, pomegranate molasses, sumac, cumin and salt; mix until dry spices are evenly distributed. Add lamb and mix by hand to incorporate. Portion into 2-ounce balls. Refrigerate lamb mixture to chill. Shape lamb onto skewers in elongated shapes. Place lamb skewers on a hot grill and rotate as needed to cook evenly and to create char marks, about 3 to 5 minutes on each side.

In medium bowl, whisk together yogurt, lemon juice, lemon zest and saffron. Let saffron color bloom into the yogurt, about 15 minutes. (For added color, crush saffron threads into powder before adding to yogurt.) Stir cilantro, parsley and salt into yogurt mix. 

To serve: Place two kebabs on plate and serve with Saffron Spiced Yogurt and desired garnishes.

Servings

8 to 10

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 4 pounds American Lamb spareribs (Denver ribs)
  • 2 tablespoons raw, skin-on green papaya blended to a paste
  • 2 teaspoons red chili paste
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon toasted coriander powder
  • 1 teaspoon toasted fennel powder
  • 1/2 teaspoon toasted cumin powder
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons mustard oil 

Jaggery Glaze:

  • 2 cups jaggery (muscovado)
  • 3 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 1 tablespoon malt vinegar
  • 1/2 to 1 tablespoon chili powder
  • 1 teaspoon salt

Directions

Remove membrane that covers the underside of the lamb ribs and trim excess fat. Place ribs on a baking sheet or tray lined with foil. 

Combine papaya paste, red chili paste, garlic powder, salt, onion powder, coriander, fennel, cumin and black pepper. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Refrigerate ribs for 4 hours to overnight. 

Cover tray with foil and bake for 2 hours at 350º F. During the last 5 minutes of cook time, in a bowl, mix together jaggery, garlic, oil, vinegar, chili powder and salt. 

Remove ribs from the oven; remove foil. Spread Jaggery Glaze on top of ribs. 

Increase oven temperature to 450ºF. Return ribs to the oven, uncovered, and bake for an additional 10 minutes.

Broil or grill ribs over medium-high heat to lightly char and caramelize the edges of ribs, about 3 minutes. 

Rest for 10 minutes; slice ribs. Serve with tender Brussels sprouts and sautéed onion pieces if desired.

Servings

8

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 2-1/2 pounds boneless American Lamb loin, trimmed of all silver skin
  • 1 tablespoon salt
  • Black pepper, to taste
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 small lime juice and zest
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground Mexican oregano
  • 1/2 teaspoon ground dried chipotle
  • 1/2 teaspoon ground dried guajillo pepper
  • Pinch ground soft cinnamon 

Charred Vegetables:

  • 24 green onions, trimmed
  • 24 small ripe tomatoes, thickly sliced
  • 2 small zucchini, halved lengthwise
  • 3 jalapeños, halved and seeded
  • Olive oil, as needed
  • 1/2 cup cilantro, rough chopped
  • 4 small lime juice

Directions

Season the lamb loin with salt and pepper.  In a small bowl, combine oil, vinegar, lime juice and zest; place in sealable plastic bag with lamb loin.  Marinate in refrigerator for at least 4 hours. 

In a small bowl, combine cumin, oregano, chipotle, guajillo and cinnamon; set aside. 

Remove loin from marinade; discard marinade.  Pat spice mixture on all sides of loin.  Grill over medium-high heat for about 6 minutes per side, or to desired doneness.  Allow to rest for 5 to 10 minutes. 

In a medium bowl, toss onions tomatoes, zucchini and jalapeños in oil; season with salt and pepper to taste.  Grill vegetables, turning often, until well charred and soft.  Remove to a cutting board; roughly chop the vegetables.  Toss grilled vegetables with cilantro and lime juice. 

Slice the loin against the grain; serve with Charred Vegetables and rice.

Servings

8

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

Pecan Dukkah:

  • 1 cup pecans, chopped
  • 1/2 cup white sesame seeds
  • 1 tablespoon ground white pepper
  • 1 tablespoon coriander powder
  • Salt, as needed

Salsa Verde Marinade:

  • 2 cups olive oil
  • 1 cup parsley, chopped
  • 1 lemon, zest and juice
  • 1/2 cup cilantro
  • Ground black pepper, as needed
  • 1 shallot, brunoised
  • 1 American Lamb loin roast, cut into T-bone chops
  • Salt, as needed
  • Ground black pepper, as needed
  • 1 eggplant, halved
  • 1 bunch spring onions, whole

Directions

For Pecan Dukkah:  In a food processor fitted with a metal blade, pulse pecans, sesame seeds, pepper and coriander powder until mixture is thoroughly combined.  Season with salt to taste; set aside. 

For the Salsa Verde Marinade:  In a bowl, combine oil, parsley, lemon zest, lemon juice, cilantro, pepper and shallot.  Cover lamb chops with marinade, reserving some for vegetables.  Season with salt and pepper; marinate for 4 to 24 hours. 

In a bowl, combine eggplant and onions; marinate with Salsa Verde Marinade. 

Heat grill.  Place lamb chops, eggplant and onion on grill; grill until charred and done to preference.  Remove eggplant and onion; put back into bowl.  Mix with Salsa Verde Marinade; sprinkle with Pecan Dukkah.  Take lamb off grill; let sit for 5 to 10 minutes. 

To finish:  Place lamb, eggplant and onion on plate; drizzle with remaining Salsa Verde Marinade and sprinkle with Pecan Dukkah.

Servings

16 appetizer

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 2 American Lamb racks, frenched, cut into 8 chops each
  • Moshio salt (a Japanese seaweed-infused salt), to taste
  • Maldon salt, to taste
  • Freshly ground black pepper, to taste
  • 1/3 cup pistachios, roasted

Sugar Snap Pea Tzatziki:

  • Salt, to taste
  • Sugar, to taste
  • 3/4 pound sugar snap peas, ends trimmed, cut into 1/2-inch pieces
  • 6 ounces Greek yogurt
  • 6 ounces labneh, strained
  • 2 garlic cloves, roasted, pounded to a paste
  • 4 ounces extra virgin olive oil
  • 2 tablespoons fresh mint, minced, plus a couple leaves for garnish
  • 2 tablespoons fresh dill, minced, plus a couple fronds for garnish
  • Freshly ground black and white pepper, to taste

Chili Crisp:

  • 8 cremini mushrooms, cleaned
  • 8 garlic cloves, peeled
  • 4 shallots, peeled
  • 2 cups canola oil
  • 3 tablespoons Marash pepper, ground
  • 1 tablespoon cumin, coarsely ground
  • 1/4 tablespoon star anise, ground

Directions

For the Sugar Snap Pea Tzatziki:  In a medium pot, bring 2 quarts water to boil.  Add salt until it tastes like sea water; add sugar.  Add peas; cook just until bright green, about 45 seconds.  Strain peas from water; run under cold water then drain.  Reserve about 1/2 cup for garnish. 

In a bowl, whisk together yogurt, labneh and garlic.  Slowly incorporate oil, continuing to whisk.  Reserve 1/2 cup for plate up.  Season to taste with salt and white pepper.  Fold in peas, minced mint and minced dill; season to taste with salt and white pepper. 

For the Chili Crisp:  Mince mushrooms, garlic and shallots; add to a small pot.  Add oil and bring to a gentle fry over medium heat, stirring regularly.  Fry until totally crispy, about 20 minutes.  

In a small bowl, combine pepper, cumin, star anise and about 1/2 teaspoon salt. 

When vegetables are crispy, strain oil reserving about half for later use.  Drain vegetables on paper towel; allow to sit until cooled and dry.  Mix vegetables with spices and about 1 cup of oil. 

For the Lamb Chops:  Season lamb with Moshio salt, Maldon salt and a healthy twist of black pepper.  Grill chops on a hot grill on all sides until cooked almost medium, about 2 minutes on each side plus the bone side and fat side to render them.  Carefully manage flare ups.  Allow meat to rest for at least 3 minutes before serving. 

To plate, spoon some reserved yogurt mixture around each plate; top with a mounded spoonful of Sugar Snap Pea Tzatziki.  Place a chop atop the yogurt, garnish with reserved pea pieces and herbs, pistachios, and a spoonful of Chili Crisp.  Season to taste.

BACK TO TOP
cross-circlechevron-up-circle