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.

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.

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.

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.

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.

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.

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.

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.

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.

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.