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.

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.

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.

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.

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.

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.