1. Prep the cabbage: 
Bring a large pot of salted water to a boil. Add the whole, cored cabbage head(s); boil 6–7 minutes until the outer leaves are flexible. Drain and let cool slightly, then gently peel off 20-24 large leaves. 

2. Make the filling: 
Stir together Amerian lamb, onion, garlic, rice, cumin, coriander, smoked paprika, salt, parsley, and lemon juice. 

3. Roll: 
Trim the thick vein on each cabbage leaf if needed. Add ~⅓ cup filling near the base, fold sides in, and roll tightly.

4. Bake: 
Arrange rolls seam-side down in a baking dish. Pour broth around (not over) the rolls. Cover tightly with lid or foil. Bake at 350°F for 55–65 minutes, until cabbage is tender and lamb is cooked through. 

5.Tahini Sauce: 
Whisk tahini, maple syrup, lemon juice, garlic, and water until smooth and pourable. Season. 

6. Serve: 
Drizzle rolls with tahini sauce and top with pomegranate seeds.

1. Brown the lamb: 
Season well. Heat oil in a Dutch oven; brown the American lamb in batches until deeply golden. Set aside. 

2. Build the base: 
Add onion and mushrooms; cook 7–9 minutes until golden and softened. Add garlic; cook 1 minute. 

3. Thicken: 
Stir in flour and tomato paste; cook 1 minute. 

4. Slow simmer: 
Add broth and return lamb to pot. Bring to a gentle simmer, cover, and cook 60–75 minutes until lamb is very tender and sauce has reduced. 

5. finish and serve: 
Off heat, stir in sour cream and Dijon. Adjust seasoning and serve over egg noodles and top with parsley if you like.

1. Peel the onions, cut off the ends. Make a slit vertically on the onions through the center but don’t cut all the way through. Boil for 12-16 min until soft.

2. Let them cool.

3. Sautee the shallots and garlic until translucent.

4. Mix the American lamb, boursin, gouda, parsley, scallions, shallots, garlic, rosemary, onion powder, black pepper, paprika and salt.

5. Peel the onions into layers. Stuff each layer with about 1.5-2 tbsp of the meat.

6. Add the wine to a saucepan with the miso and balsamic. Reduce by about 1/2. Add in the beef broth and adjust for salt. Mix the corn starch with a little of the hot liquid and whisk in until thick.

7. Arrange the onions on a baking dish. Top with the sauce. Bake at 425F for 35 min while covered, remove foil and bake another 20-25 minutes.

8. Drizzle with balsamic glaze, do a dollop of boursin, herbs and pomegranate arils.

Heat a large skillet over high heat. Drizzle American lamb with 1 Tbsp. olive oil and season with salt and pepper. Sear until browned on all sides, about 3 minutes per side. Place on a rimmed baking sheet and let rest for 20-30 minutes, to cool slightly. 

Preheat your oven to 450-degrees.

Meanwhile, in a food processor, combine sun dried tomatoes and the oil they’re packed in, bread crumbs, Parmesan, rosemary and garlic. Pulse until a paste form, then season with salt and pepper, to taste. Pat the sun dried tomato mixture over the lamb rack in an even layer.

Bake 20-30 minutes, to a temperature of 120-degrees for medium rare (the temperature will continue to rise to 125-degrees as the lamb sits). Let rest 10 minutes then slice between the bones into individual chops, allowing about two per person.

Sun Dried Tomato Pesto:
Combine sun dried tomatoes and their oil, garlic, salt, basil and pine nuts in a food processor, and process until finely chopped.

With the machine running, drizzle in the oil and process until the mixture is smooth.

Add the parmesan and lemon juice and pulse a few times to combine.

Serve:
Slice the lamb between the bones into individual chops, allowing about 2 per person. Serve with sun dried tomato pesto dolloped on top.

1. Make the cranberry-mustard glaze:
preheat a medium nonstick skillet to medium-high heat. Add in the fresh cranberries, unsalted butter, granulated sugar, and 1 tsp kosher salt. Stir to combine and let the sauce come to a simmer. Continue to cook the sauce until the cranberries have started to burst using a wooden spoon to smash the cranberries down. Let the sauce cook for about 10 to 12 minutes until slightly thickened. Remove from the heat and let cool before stirring in the whole grain mustard. Set aside.

2. Preheat the oven to 325 degrees:
Spray a 10.5 x 7.5  baking dish with non-stick cooking spray. Place the sliced onions in the bottom of the baking dish and toss with olive oil, salt and pepper. 

3. Take the American lamb and place it on top of the onions:
Cook the lamb for 35 minutes. Flip the lamb and cover it with cranberry-mustard sauce, and continue to cook for an additional 35 minutes, or until the internal temperature reaches 145 degrees for medium rare (roughly 20 to 25 minutes per lb). Remove from the oven and allow to rest for three minutes before slicing and serving with labneh.

1. Make filling: 
Heat olive oil in a large skillet over medium heat. Add ground American lamb and cook until browned and starting to crisp, breaking it apart with a spoon, about 5–7 minutes. Transfer to a bowl and set aside. 

In the same pan, add onion and garlic. Sauté until softened, about 3 minutes. Add the mushrooms and cook until they release their liquid and it evaporates, about 8–10 minutes. Stir in tomato paste and thyme; cook for 1 minute to caramelize slightly. Deglaze with balsamic vinegar and red wine, scraping up any browned bits. Simmer until most of the liquid has evaporated. 

Return the lamb to the pan, stir in butter and flour, and cook another 1–2 minutes until the mixture thickens and coats the lamb. Season with salt and pepper to taste. 

Remove from heat, stir in parsley and shredded gruyere, and let the filling cool to room temperature in the fridge. 

2. Prepare filo: 
Preheat the oven to 375°F and line a baking sheet with parchment paper. 

Unroll the filo dough and cover it with a slightly damp kitchen towel to keep it from drying out.

Lay one sheet on a clean surface and brush lightly with melted butter. Top with another sheet and brush again. Cut the stacked sheets lengthwise into four long strips (about 3 inches wide). 

3. Fold triangles: 
Place about 2 tablespoons of lamb-mushroom filling at one end of each strip. Fold one corner over the filling to create a triangle, then continue folding it up the strip like a flag to encase the filling completely. Place the finished triangles seam-side down on the prepared baking sheet and brush the tops with melted butter. 

4. Bake: 
Bake for 18-20 minutes, until golden brown and crisp. Let cool slightly before serving.

1. Roast the Peppers: 
Preheat broiler or gas burner. Char the peppers until blackened on all sides. Transfer to a bowl, cover, and let steam for 5 minutes. Peel off skins, remove seeds, and finely chop. 

2. Make the green base: 
Heat oil in a large skillet over medium heat. Add ground American lamb, cook undisturbed for 3-5 until crust develops, mix, continue cooking until cooked through, remove from pan. Add onion and cook until translucent. Stir in garlic, green chilies, roasted peppers, cumin, coriander, paprika, salt, and pepper. Cook 2 minutes more to build flavor. 

3. Add greens: 
Stir in the spinach, parsley, and broth. Simmer for 2–3 minutes until thickened slightly. Add the ground lamb back into the pan and stir to combine. 

4. Cook the eggs:
Use a spoon to make small wells and crack an egg into each one. Cover and cook over medium low heat for 8-10 minutes, or until whites are set but yolks are still soft. 

5. Finish and serve: 
Squeeze lemon juice over the top, then garnish with extra parsley and sliced avocado. Serve warm with feta crumbled, a dollop of Greek yogurt and plenty of pita.

1. Instant pot caramelized onions: 
In the instant pot, add the butter, onions, salt and pepper. Stir to combine. Add the lid of the Instant pot and make sure the vent valve is sealed. Set to “pressure cook” on high for 2 minutes. Once the cooking time is up, manually release the pressure. Drain any excess liquid from the onions and place them back into the pot. Then switch the Instant pot to “saute” on high and stir the onions every minute or so until the onions are nicely golden brown (about 10-20 minutes). 

2. Sear lamb: 
Remove the onions from the Instant pot and add the high heat oil. Keep the Instant pot on high “saute” setting and when the oil is hot, add the American lamb shoulder and sear on all sides for a couple of minutes or until a nice golden brown crispy crust develops. 

3. Saute veggies: 

Remove the lamb pieces from the Instant pot and add back the caramelized onions. Add in the chopped garlic and stir for another minute until fragrant. Then add the tomato paste and stir into the carrots and saute for another couple of minutes so that the tomato paste begins to caramelize a bit.

4. Deglaze, add herbs: 
Deglaze the pan with the wine, stirring to scrape up any browned bits on the bottom of the pot. Then add in the broth and stir to combine. Throw in the rosemary, thyme and bay leaves. You may tie the rosemary and thyme into a bouquet with cooking twine for easy removal if you like. 

5. Cook: 
Add the lid of the Instant Pot and set to pressure cook on high for 1 hour. After the cooking time, release the valve to let the Instant Pot to release the steam. Use tongs to break up the lamb meat and remove the bones and the fresh herb stems. 

6. Toppings: 
Add the soup to individual oven safe serving bowls and top with a toasted slice of bread and some grated gruyere cheese. Place under the broiler for 1 minute to melt the cheese. Top with some fresh chopped parsley and serve.

1. Prepare the lamb:
Pat the American lamb chops dry with paper towels. Rub with olive oil and sprinkle salt and pepper all over the lamb chops. 

2. Sear the lamb: 
Heat a heavy skillet over medium-high heat. When hot, add the lamb chops and sear for about 3–4 minutes per side. Once seared, add in the butter and baste for another couple of minutes, or until the lamb chops reach an internal temperature of about 125°F. Transfer to a plate and tent with foil to rest while you prepare the sauce - lamb should reach 145°F after resting. 

3. Make the sauce: 
In the same pan, lower the heat to medium and add the shallot. Sauté for about 1 minute until fragrant and translucent. Add minced garlic and saute for another minute. Add the fig jam and thyme, then pour in the stock and red wine (or balsamic). Stir to release any browned bits from the pan. Simmer for 5–7 minutes, until the sauce is slightly thickened. Stir in Dijon mustard and honey, then season with salt and pepper to taste. Whisk in butter until the sauce is nice and glossy and looks a little creamy. 

4. Finish and serve:
Serve the lamb chops drizzled with the fig-thyme sauce, garnished with extra thyme sprigs if desired.

1. Make cranberry sauce:
In a medium sized saucepan, combine the cranberries, sugar, wine, water, honey and salt. Bring the sauce up to a boil and then reduce the heat to simmer for about 20-30 minutes, stirring occasionally until the sauce is thickened. Stir in the black pepper and place into a heatproof container and refrigerate if not using immediately. 

2. Marinate:
Zest the orange and the lemon. Sprinkle the rack of American lamb with the zest, rosemary, salt and pepper. Rub it into the meat and place in a large ziplock bag or airtight container. Add the olive oil, orange, and lemon juice. Press out as much air as you can and place in the refrigerator overnight or at least 2-3 hours.

3. Bake:
Preheat the oven to 450°F. Place the rack of lamb on a lined rimmed baking sheet. Slice the butter and top the rack with the slices before placing into the oven. Roast for 15 minutes, and then flip the rack. Roast about another 10 minutes or until the middle of the rack reaches about 125°F. Then remove the rack and tent with some foil to finish cooking and rest for about 10 minutes. Ensure that the lamb reaches 145°F after resting. 

4. Slice and serve:
Slice the rack into chops and serve with the cranberry sauce and a fresh lemon or orange slice if you like.

1. Preheat the oven to 400 degrees F.

2. Line a large roasting pan with foil and then add parchment paper.

3. Layer the onions and whole garlic cloves and rosemary at the bottom of the pan.

4. In a small bowl, mix the balsamic vinegar with the citrus juice, olive oil and spices.

5. Use a small knife and poke the meat lightly, just enough to insert a bit of the garlic clove inside.

6. Take the cut up garlic cloves and fresh rosemary leaves and insert it among the slits you made in the meat.

7. Place the American lamb shoulder on the roasting pan and drizzle with the balsamic sauce.

8. Massage the sauce on the back and front of the meat, and rub it in well.

9. Make sure the meat is placed on the roasting pan over the onion slices with the fat side up. 

10. Pour the stock around the shoulder. 

11. Place a layer of parchment paper and then foil to secure the pan is tightly sealed.

12. Roast the lamb for 1 hour and drop the temperature to 350 degrees F. Let the meat roast for another 2-2.5 hours until tender. Flip the pan halfway for even heating and roasting.

13. Keep the lamb covered for 10-15 minutes to rest slightly and cool down a bit before serving.

14. Make the fresh pomegranates glaze by mixing all ingredients together in a bowl.

15. Remove the lamb and serve on a platter drizzled generously with the pomegranates. 

16. Enjoy

1. Preheat the oven to 375°F.

2. Line a rimmed baking sheet with parchment paper. Add the cauliflower, Romanesco, beets, and onion to the pan. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Set aside.

3. In a mixing bowl, combine the American lamb chunks with tomato paste, garlic powder, coriander, smoked paprika, and minced garlic. Season generously with salt and pepper. Mix until evenly coated.

4. Spread the lamb evenly over the vegetables on the baking sheet. Roast in the oven for about 60 minutes, until the lamb and vegetables are caramelized and the pan juices are rich and flavorful.

5. While the lamb roasts, prepare the cilantro yogurt. Add all ingredients to the food processor and process for 2–3 minutes until smooth and well combined.

6. Serve the roasted lamb and vegetables with pita and cilantro yogurt, or over rice for a hearty meal.