• Season the Lamb: Rub the American lamb shoulder chops with the olive oil and season generously with the kosher salt and freshly cracked black pepper. Let the chops rest at room temperature for 30 minutes before grilling.
• Prepare the Herbs: Finely chop the mint and parsley by hand, or pulse briefly in a food processor, keeping the texture slightly coarse. Transfer to a bowl. Finely mince and mash the anchovy fillets, garlic, and capers into a paste, then stir them into the herbs.
• Make the Mint Salsa Verde: Add the lemon zest, lemon juice, Dijon mustard, red wine vinegar, olive oil, kosher salt, and red pepper flakes to the herb mixture. Stir until well combined. Taste and adjust the seasoning, acidity, or heat as desired. Let the salsa verde sit at room temperature while the lamb cooks so the flavors can meld.
• Grill the Lamb Chops: Preheat a grill or cast iron grill pan over high heat. Grill the lamb chops for 3 to 4 minutes per side, without moving them, until nicely charred and the internal temperature reaches 145°F for medium doneness. Transfer to a plate and let rest for 5 minutes.
• Plate and Serve: Arrange the lamb chops on a serving platter or individual plates. Spoon the mint salsa verde generously over the lamb and finish with flaky sea salt and fresh mint leaves before serving.

• Marinate the Lamb: Season the American lamb with salt and pepper. Rub with the olive oil, garlic, and rosemary, making sure each piece is well coated. Let marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours. Thread the lamb onto skewers before grilling.
• Make the Lemon Vinaigrette: In a small bowl, whisk together the lemon zest, lemon juice, Dijon mustard, and honey. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Season with salt and freshly cracked black pepper to taste. Set aside.
• Grill the Lamb and Vegetables: Preheat a grill or grill pan to medium high heat. Lightly coat the zucchini and corn with olive oil and season with salt and pepper. Grill the zucchini planks and corn, turning occasionally, for 10 to 12 minutes, until tender and lightly charred. Set aside to cool slightly. Grill the lamb skewers for about 4 minutes per side, or until the internal temperature reaches 145°F for medium doneness.
• Prepare the Vegetables: Cut the kernels from the corn cobs and chop the grilled zucchini into bite sized pieces.
• Assemble and Serve: In a large bowl, toss the arugula, cherry tomatoes, red onion, basil, grilled zucchini, and corn with the lemon vinaigrette. Top with the grilled lamb skewers and finish with the crumbled feta cheese. Serve immediately.

• Marinate the Lamb: Pat the American lamb loin chops dry with paper towels. In a small bowl, combine the olive oil, garlic, thyme, salt, and black pepper. Rub the mixture evenly over the chops and let them marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
• Make the Herby Lemon Dressing: In a small bowl, whisk together the lemon zest, lemon juice, garlic, Dijon mustard, dried oregano, honey, and fresh dill. Slowly drizzle in the olive oil while whisking until the dressing is emulsified. Season with salt and freshly cracked black pepper to taste.
• Build the Bean Salad: In a large bowl, combine the garbanzo beans, kidney beans, cucumber, cherry tomatoes, red onion, and Kalamata olives. Pour half of the dressing over the salad and toss to coat. Let the salad marinate for at least 15 minutes while you cook the lamb.
• Grill the Lamb: Preheat a grill or grill pan to high heat. Grill the lamb loin chops for 4 to 5 minutes per side for medium doneness (145°F internal temperature). Avoid moving the chops while they sear so a flavorful crust can develop.
• Rest the Lamb: Transfer the grilled chops to a cutting board and loosely tent with foil. Let them rest for 5 minutes before serving to allow the juices to redistribute.
• Finish the Salad and Serve: Fold the feta cheese, parsley, and mint into the bean salad. Taste and adjust the seasoning, adding more dressing if desired. Serve the grilled lamb loin chops alongside the salad and enjoy.

1. Cook the Aromatics and Spices:
Heat the olive oil in a large skillet over medium high heat. Add the onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Stir in the garlic and cook for 1 minute, until fragrant. Add the cumin, coriander, smoked paprika, and Aleppo pepper, stirring constantly for about 30 seconds to toast the spices.

2. Brown the Lamb:
Add the ground American lamb to the skillet, breaking it apart with a wooden spoon. Season with the salt and black pepper. Cook over medium high heat, stirring occasionally, until the lamb is browned and any liquid has evaporated, about 7 to 8 minutes.

3. Grill the Scallions:
Preheat the grill to high heat. Toss the scallions with the olive oil and a pinch of kosher salt. Grill for 3 to 4 minutes per side, until deeply charred and tender. Slice on the bias into 2 inch pieces.

4. Grill the Flatbreads:
Grill the flatbreads for 1 to 2 minutes per side, until lightly crisped with golden grill marks.

5. Assemble and Serve:
Spread the crumbled goat cheese over each flatbread. Top with the spiced lamb, followed by the charred scallions. Sprinkle with the toasted pine nuts and fresh mint, then finish with the flaky sea salt. Serve immediately.

1. Season the Lamb:
Pat the American lamb leg steaks dry with paper towels. Rub with the olive oil, then season with the salt, black pepper, and rosemary. Let the steaks rest at room temperature for 30 minutes before grilling.

2. Grill the Corn:
Preheat the grill to high heat. Grill the corn, turning every 2 to 3 minutes, until deeply charred on all sides, about 10 to 12 minutes. Let cool slightly, then cut the kernels from the cobs.

3. Make the Romesco:
In a food processor, combine the grilled red peppers, almonds, garlic, tomato, sherry vinegar, smoked paprika, and cayenne pepper. Pulse until coarsely chopped. With the processor running, slowly drizzle in the olive oil until the sauce is thick and smooth. Season with the salt and adjust the vinegar or seasoning to taste.

4. Make the Succotash:
In a large bowl, combine the grilled corn kernels, butter beans, cherry tomatoes, scallions, and cilantro. Add the lime juice and olive oil, season with the salt, and toss to combine. Taste and adjust the seasoning as needed. Let stand at room temperature until ready to serve.

5. Grill the Lamb:
Grill the lamb leg steaks over high heat for 3 to 4 minutes per side, without moving them, until a deep crust forms and the internal temperature reaches 145°F. Remove from the grill and let rest for 5 minutes before slicing thinly.

6. Plate and Serve: Spread the grilled corn succotash onto a serving platter. Arrange the sliced lamb over the top and drizzle generously with the romesco sauce. Garnish with fresh cilantro and serve immediately.

1. Make the Al Pastor Marinade:
Add the chipotle peppers, adobo sauce, garlic, orange juice, lime juice, smoked paprika, cumin, oregano, salt, and olive oil to a blender or food processor. Blend until smooth.

2. Marinate the Lamb:
Coat the American lamb loin chops evenly with the marinade. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

3. Make the Grilled Pineapple Salsa:
Preheat the grill to high heat. Grill the pineapple, jalapeño halves, and red onion rounds for 3 to 4 minutes per side, until deeply charred and caramelized. Let cool slightly, then dice the pineapple, mince the jalapeño, and chop the onion. Combine with the cilantro, lime juice, salt, and ground chipotle or cayenne. Toss to combine and adjust seasoning as needed.

4. Grill the Lamb and Serve:
Grill the lamb loin chops over high heat for 3 to 4 minutes per side, without moving them, until a deep crust forms and the internal temperature reaches 145°F. Remove from the grill and let rest for 5 minutes. Serve the lamb loin chops topped with the grilled pineapple salsa.

1. Make the Marinade:
In a large bowl, whisk together the lemon zest, lemon juice, grated garlic, oregano, cumin, salt, black pepper, red pepper flakes, and olive oil until well combined.

2. Marinate the Lamb:
Add the American lamb cubes to the marinade and toss until evenly coated. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.

3. Make the Tzatziki:
Wrap the grated cucumber in a clean kitchen towel and squeeze out as much moisture as possible. In a medium bowl, combine the Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, and salt. Stir until well combined. Refrigerate for at least 30 minutes to allow the flavors to develop.

4. Skewer the Lamb:
Remove the lamb from the refrigerator 30 minutes before grilling. Thread the lamb cubes onto metal skewers, or pre soaked wooden skewers, placing the pieces snugly together.

5. Grill the Souvlaki:
Preheat the grill to high heat, 450 to 500°F. Grill the skewers, turning every 2 to 3 minutes, until nicely charred on all sides and the lamb reaches an internal temperature of 145°F for medium, about 10 to 12 minutes total. Let the lamb rest for 5 minutes before serving.

6. Assemble and Serve:
Grill the pita briefly, then brush with the garlic butter. Spread a generous spoonful of tzatziki onto each pita. Remove the lamb from the skewers and place it on the pita. Top with the cherry tomatoes, red onion, mint, and arugula. Serve immediately with lemon wedges on the side.

1. Prepare lamb:
Cut the American lamb into 3–4 large pieces and season all over with the salt and pepper. Place the lamb into a slow cooker or Dutch oven along with the sliced onion, smashed garlic, and orange quarters. In a medium bowl or large measuring cup, whisk together the orange juice, stock, tomato paste, cumin, smoked paprika, and oregano until smooth and fully combined. Pour the mixture over the lamb and add the bay leaf. Cover and cook on low for 4 hours in the slow cooker, or cover tightly and braise in a 300°F oven for 3–4 hours, until the lamb is fork-tender and easily shreds.

2. Shred the lamb:
Transfer the cooked lamb to a cutting board and let rest for a few minutes. Remove any bones or excess fat, then shred the meat using two forks. Stir in the red wine vinegar and toss the lamb with a few spoonfuls of the braising liquid to keep it juicy and flavorful.

3. Cook the onions:
Preheat the oven to 425°F. Spread the onions onto a large sheet pan and toss with the olive oil, salt, and pepper until evenly coated. Roast for 25–35 minutes, tossing once halfway through, until the onions are deeply browned, softened, and slightly crisp at the edges.

4. Make the aioli:
Combine the mayonnaise, pickled jalapeños, jalapeño brine, garlic, lime juice, Dijon mustard, and a pinch of salt. Whisk until smooth and creamy. Taste and adjust seasoning or acidity as needed.

5. Assemble the Sandwiches:
Slice the baguettes lengthwise and spread a generous layer of jalapeño aioli on both sides of the bread. Pile the warm shredded lamb onto the bottom halves, followed by the charred onions. Top with cilantro, romaine lettuce, and sliced pickled jalapeños. Close the sandwiches and serve warm.

1. Roast the sweet potatoes:
Heat oven to 425°F. Toss the sweet potatoes with 1 Tbsp olive oil, salt, and pepper on a sheet pan. Roast, tossing once halfway through, until tender and lightly browned, 15-20 minutes.

2. Brown the lamb:
Heat a large, oven-safe skillet over medium-high. Add the ground American lamb and cook, breaking it up with a spoon, until browned and beginning to crisp, 5–6 minutes.

3. Bloom the spices:
Add the fennel seeds, rosemary, and paprika to the lamb and cook for about 30 seconds, until fragrant.

4. Cook the vegetables:
Add the onion and bell pepper with a pinch of salt. Cook until softened and lightly golden, 5–7 minutes. Stir in the garlic and cook for 1 minute more.

5. Finish the hash:
Reduce the oven temperature to 350°F. Add the roasted sweet potatoes to the skillet and toss everything together. Taste and season with salt and pepper.

6. Add the eggs:
Create four divots in the hash and crack an egg into each. Place the skillet into the oven and bake for 10-12 minutes or until the egg whites are set and yolks are still runny.

7. Serve:
To plate, spread a spoonful of yogurt topped with a dollop of harissa into the bottom of a bowl or plate. Spoon the hash on top of the yogurt and harissa and sprinkle with herbs.

1. Brown the lamb: 
Set the oven to 300°F. Pat the American lamb dry and season lightly with salt. Heat oil in a large Dutch oven over medium-high heat. Brown the lamb in batches, searing all sides until deeply golden. Remove and set aside. 

2. Cook onions and peppers:
Lower heat to medium. Add onions with a pinch of salt and cook for 10–15 minutes, stirring often, until very soft and lightly golden. Add peppers and cook for another 5 minutes until softened. 

3. Bloom paprika:
Reduce heat to low. Stir in garlic, sweet paprika, smoked paprika, and caraway. Cook 30–60 seconds, stirring constantly, just until fragrant. Do not let the paprika scorch. 

4. Deglaze and braise:
Stir in the tomato paste, then return lamb to the pot. Add the stock and bay leaf, stirring to scrape up any browned bits. Cover and braise in the oven for 2 to 2 to 2 ½ hours, until lamb is fork-tender and starting to fall apart. 

5. Make the Spätzle Batter: 
In a stand mixer bowl, combine flour, salt, and nutmeg. Add eggs and milk (start with slightly less). Using the paddle attachment, beat on medium for 8–10 minutes, until the batter is thick, stretchy, and bubbles form when you scoop it. Adjust with more flour or liquid as needed. 

6. Cook the spätzle:
Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Press the batter into the water using a spätzle press, a large holed sieve or colander. Cook 2–3 minutes, stirring gently a couple of times, until the noodles float. 

7. Drain, and finish:
Using a slotted spoon. transfer spätzle to a strainer. Finish with salt and butter if desired. 

8. Finish:
Remove the bay leaf. Taste and adjust salt and pepper. Spoon paprikash over or alongside a portion of the spaetzle. Finish with a generous yogurt swirl and fresh herbs. 

Spatzle tip: Store leftover spätzle tossed with butter or oil in an airtight container in the fridge for up to 4 days. Rewarm in a skillet with butter.

Cheffy tip: To up your plating game, spoon some yogurt into a bowl and loosen with water or lemon juice just a tablespoon at a time until the yogurt is drizzle-able. Then you can finish your plated stew with a satisfying spiral of yogurt.

1. Brown the lamb: 
Heat oil in a large pot over medium-high. Add ground American lamb and cook until browned and moisture has evaporated. 

2. Aromatics and spices: 
Add onion, garlic, ginger, and red curry paste. Cook 2–3 minutes until fragrant. Add carrots, curry powder, cumin, and chili flakes. Cook 1 minute to bloom spices. 

3. Simmer: 
Add crushed tomatoes, lentils, and broth. Bring to a simmer; cook 18–20 minutes until lentils are soft and the curry is thick. 

4. Finish and Serve: 
Stir in coconut milk and adjust seasoning. Serve over rice with lime and cilantro.

1. Marinate the Lamb: 
Combine turmeric, garlic powder, lemon zest, lemon juice, salt, pepper, and olive oil in a bowl. Coat American lamb chops and let sit for 10–20 minutes (or refrigerate up to 4 hours). 

2. Cook the chops: 
Heat a cast-iron skillet over medium-high. Sear chops 4-5 minutes per side until outside is caramelized and browned and the internal temperature reads 140°F. Transfer chops to a plate to rest. 

3. Warm chickpea salad: 
Lower heat to medium. Using the lamb drippings, sauté the shallot 2–3 minutes, scraping up any caramelized bits from the bottom of the pan. Add chickpeas and toss until warmed through. Remove from heat; fold in celery, herbs, olives, and lemon juice. Season to taste. 

4. Serve: 
Spoon warm salad onto plates and top with lamb chops.