1. Make roll dough: 
Bring milk to a simmer in a saucepan over medium high heat. Remove the pot from the heat and stir in the butter and sugar. Let the milk cool to below 115°F so as to not kill the yeast. 

In a heat proof liquid measuring cup, measure out warm water (110-115°F) and stir in the yeast until dissolved. Let sit for 3-5 minutes or until slightly foaming. In the base of a stand mixer fitted with the dough hook, add in the milk mixture, lightly beaten eggs, water, yeast, salt and half of the flour. Mix until dough begins to come together and smooths out. Then add the remaining flour, half a cup at a time until the dough forms into a smooth ball. 

Remove the dough and knead on a lightly floured surface for about 5 minutes. Grease a large mixing bowl with oil and place the dough in the bowl and cover and let rise in a warm place until doubled in size - about an hour to 90 minutes. 

2. Form rolls: 
Remove the dough from the bowl and punch down on a lightly floured work surface. Shape into small 1-2 tbsp balls and place on a parchment lined baking sheet while you prepare the remaining ingredients. 

3. Cook lamb:
Heat olive oil in a skillet over medium heat. Add American lamb, onion, garlic, salt and pepper, breaking up the lamb with a spoon as it cooks. Stir in sage, thyme, rosemary, parsley. Once the lamb is cooked through, remove to a heat-proof dish to cool slightly. 

4. Make garlic butter: 
Add the butter and garlic to a ramekin or small bowl and melt in the microwave or on the stovetop. Stir in the fresh parsley. 

5. Mix lamb and roll dough: 
In a large bowl add the balls of dough and pour the herby seasoned lamb into the bowl along with the garlic butter. Toss everything together with your hands or a large spoon. Pour everything into a large oven proof skillet. Cover and let rise at room temp for 25-30 minutes until puffy. If baking right away, preheat the oven to 350ºF. 

Alternatively, refrigerate overnight and bake the next day, pulling the rolls out to come to temp while the oven preheats. 

6. Bake: 
Remove the plastic wrap and bake for about 50 minutes or until rolls are golden brown and cooked through. Add foil to the top if the rolls begin to brown too quickly on top. If you like, you can check the internal temperature of the rolls to determine if they are cooked all the way through - they should reach an internal temperature of at least 190°F. Brush with additional butter, and sprinkle with flaky salt and more chopped parsley if you like. Serve warm straight from the skillet for a dramatic, pull-apart presentation.

1. Season the Lamb:
Pat the butterflied leg of American lamb dry.  Sprinkle lamb all over with 2 tablespoons olive oil, garlic, rosemary, salt, and the cracked pepper. Let sit at room temperature for 30 minutes (or refrigerate overnight for deeper flavor, bringing to room temperature before cooking).

2. Sear & Roast
Preheat the oven to 375°F.  Heat a large ovenproof skillet or roasting pan over medium-high heat. Add 3 tablespoons of oil and sear lamb for 3–4 minutes per side until well browned.  Transfer skillet to the oven and roast until internal temperature reaches 130–135°F for medium-rare, about 40 minutes depending on thickness. (For medium, go to 140–145°F.)  Remove lamb from the pan, tent with foil, and rest for at least 15 minutes before slicing.

3. Make the Sauce
Place the roasting pan back over medium heat. Add butter and shallots, cooking until softened, about 2 minutes.  Stir in green peppercorns, then carefully add cognac. Reduce until almost evaporated, about 2 minutes. Add reduced stock and heavy cream. Simmer until glossy and thick enough to coat a spoon, 5–7 minutes. Season to taste with salt.

4. Serve
Slice lamb across the grain into thin slices. Arrange on a platter and pour warm green peppercorn sauce on top. 

1. Roast the Squash:
Preheat the oven to 400ºF and line a baking sheet with parchment paper. 

Cut each squash in half lengthwise. Scoop out the seeds with a spoon. Drizzle with oil, salt and pepper and place open-side down on the baking sheet. Place in the oven for 30-40 minutes, until they can be easily pierced with a fork. Remove and allow to cool slightly while the rice finishes cooking.

2. Cook the Rice:
Heat the oil in a stock pot and add the onion and garlic.. Cook for 2 minutes. Add the wild rice, dry seasonings and broth. Bring to a boil, cover, lower heat and simmer for about 45 minutes. Cooking times for wild rice can vary based on the brand or type used. Check for doneness and add a splash more broth if needed,.want the rice to be chewy, cooked but slightly firm. 

3. Cook the Lamb:
In a medium skillet, brown the American lamb and season with 1 teaspoon salt, ½ teaspoon black pepper and 1 teaspoon cumin.  

4. Finish the Rice:
When the rice is done cooking, taste and season with salt and pepper. Combine with the ground lamb, golden raisins, toasted almonds, mint, lemon zest and lemon juice.

5. Stuff the Squash:
Turn the squash over on the baking sheet and stuff with the lamb & wild rice mixture. Place back in the oven for 8-10 minutes, or until everything is warmed through. 

6. Serve:
Remove the stuffed squash from the oven, crumble feta over and finish with fresh mint.

1. Sear the Shanks:
Pat American lamb shanks dry and season generously with salt and black pepper.

Heat 2 tablespoons of olive oil in a heavy Dutch oven over medium-high heat. Working in batches if needed, sear lamb shanks on all sides until deeply browned, about 10–12 minutes. Transfer to a plate.

2. Build the Base:
Reduce heat to medium. Add remaining 1 tablespoon olive oil, onion, fennel, and garlic. Cook until softened and lightly caramelized, about 5 minutes.

Stir in tomato paste and Dijon mustard, cook for 2 minutes until deepened in color.

3. Deglaze & Braise:
Pour in apple cider, scraping up browned bits from the bottom. Simmer for 3 minutes to reduce slightly.  Return lamb shanks to the pot. Add stock, rosemary, thyme, and bay leaves. Bring to a simmer, then cover and transfer to a 325°F oven. Braise for 1 ½ hours.

4. Add Vegetables:
After 1 ½ hours, stir in potatoes and carrots, nestling them around the shanks. Leave uncovered, braising until lamb is fall-off-the-bone tender and vegetables are cooked through, about 1 hour more.

5. Serve:
Platter lamb shanks and vegetables or plate individually.  Garnish with fennel fronds.

1. Preheat the oven to 375 F. Add the eggplant slices to a baking sheet and drizzle with olive oil, salt, and pepper. I also like to spray both sides of the eggplant with nonstick spray for extra moisture. Bake in the oven for approximately 35 minutes flipping it halfway through. 

2. Meanwhile, make the filling and sauce for the moussaka. 

3. To make the filling, add the olive oil to a pan along with the onions and garlic. Season with salt and pepper then sautee until lightly caralzied. To this, add the ground American lamb and break into smaller pieces. Season with all the above spices and tomato paste and sautee until cooked through. Set aside. 

4. To make the tomato sauce, whisk together the tomato paste and stock or water until there are no clumps. 

Assembling the Moussaka 

1. First, add a small layer of tomato sauce to the bottom of the baking dish you are using for the moussaka. Then, add a layer of the roasted eggplant. Follow with the lamb filling and top with another layer of roasted eggplant. Laatly, top with tomato slices. Season with salt. Cover with aluminum and bake at 350 F fo 30 minutes. 

2. Once done, garnish with parsley and toasted nuts. Enjoy with rice or pita!

1. Cook the Lamb:
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground American lamb, breaking it apart with a spoon. Season with cumin, smoked paprika, cinnamon, red pepper flakes (if using), 1 teaspoon salt, and black pepper. Cook until browned and crispy around the edges, about 8–10 minutes. Transfer to a plate.

2. Char the Shredded Brussels Sprouts:
In the same skillet, add the remaining 1 tablespoon of olive oil. Increase heat to high. Add shredded Brussels sprouts in an even layer. Let them sear undisturbed for 2–3 minutes, then toss occasionally until deeply golden in spots and slightly crispy, about 5–6 minutes. Season with remaining ½ teaspoon salt and black pepper.

3. Assemble the Toasts:
Spread each toast generously with mascarpone.. Top with a spoonful of crispy lamb and a layer of charred shredded Brussels sprouts. Sprinkle with chopped mint and pomegranate seeds. 

1.Cook the lamb: 
In a bowl, toss the sliced American lamb with olive oil, 

Heat a large skillet or griddle over medium-high heat. Sear lamb slices in batches, 2–3 minutes until browned but still tender. Remove and set aside. 

2.Saute peppers and onions: 
In the same pan, add 1 tbsp olive oil. Cook onions and bell peppers with a pinch of salt until soft and caramelized, about 8–10 minutes. 

3. Assemble sliders: 
Preheat oven to 375°F. 

Slice slider buns in half horizontally, keeping them attached as a sheet. Place the bottom half in a baking dish and layer on the lamb, sauteed peppers and onions and the cheese slices. Place the top buns back on. 

4. Finish and bake: 
Mix melted butter with garlic powder and oregano. Brush over the tops of the buns.

Cover with foil and bake for 12 minutes. Remove foil and bake for another 5 minutes, until cheese melts and tops are golden. 

5. Serve: 
Cut into individual sliders. Serve with banana peppers if desired. Serve hot.

1. Prepare the Lamb Kebabs:
In a large bowl, combine American lamb cubes, garlic, pumpkin pie spice, smoked paprika, cumin, thyme, salt, and pepper. Mix gently with your hands until evenly combined. Thread onto 4 skewers.  Brush lightly with olive oil.

Heat a grill pan or outdoor grill over medium-high heat. Grill kebabs 3–4 minutes per side until nicely charred and cooked through (internal temperature \~160°F for medium). Rest kebabs for 5 minutes before serving.

2. Make the Salad:
In a large bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, extra virgin olive oil, salt, and pepper until emulsified. Add arugula, apple slices, red onion, walnuts, and feta cheese.  Toss to combine.

3. Serve:
Platter the salad.  Arrange lamb kebabs over top.

1. Prepare the Lamb:
In a saute pan, brown the American lamb and mix with the taco seasoning mix, according to package instructions.

2. Layer the dip:
Spread refried beans evenly in the bottom of a 9 x 9 glass dish.  Top with seasoned lamb.  Spread the salsa next, guacamole, then the sour cream, and finally the cheese.  Use a piping bag or ziplock back with the corner snipped off to pipe on the sour cream spider web.   Garnish with edges with diced tomatoes and scallions.  Use black olives to create spiders!

Serve with tortilla chips, veggies sticks or whatever you enjoy!

Preheat your oven to 375 °F. Line 2 baking sheets with parchment paper.

Brown the lamb:  In a skillet over medium heat, cook the ground American lamb until just browned. Mix in the minced garlic, then season with salt and pepper. Cook for another minute until fragrant. Remove from heat. Drain any extra fat.

Add cheeses; stir in the Parmesan and fontina, combining well. Chill for 20 minutes.

Open the biscuit dough and separate into individual biscuits. Flatten each into a small disk. 

Spoon a generous helping of the lamb–cheese mixture into each dough disk. Fold edges tightly to seal into a ball.  

Place on the prepared sheet. Brush the tops with the melted butter mixed with fresh parsley and top with grated parmesan

Bake for 18-20 minutes, or until dough is golden brown.

Let them cool briefly, then garnish with extra parsley (and additional Parmesan if you like). Serve warm.

1. Sear the Lamb:
Pat American lamb shanks dry with paper towels. Season generously with salt and pepper.  In a heavy Dutch oven or braising pot, heat oil over medium-high heat. Sear lamb shanks on all sides until deep golden brown, 8–10 minutes. Remove and set aside.

2. Build the Aromatics:
Reduce heat to medium. Add onion, garlic, ginger, lemongrass, star anise, and cinnamon to the pot. Sauté 3–4 minutes until fragrant.

3. Deglaze & Build the Braising Liquid:
Add white wine to deglaze, scraping up any browned bits from the bottom. Let simmer for 2 minutes. Stir in soy sauce, dark soy sauce, fish sauce, and brown sugar. Add stock and bring to a gentle simmer.

4. Braise the Lamb:
Return lamb shanks to the pot, nestling them into the liquid. Cover with lid and transfer to a 325°F oven. Braise for 3 hours, turning shanks halfway through, until the meat is tender and almost falling off the bone.

5. Finish the Sauce:
Remove lamb shanks to a platter and tent loosely with foil. Strain braising liquid, discarding solids. Return liquid to pot and simmer until slightly reduced and glossy, about 10–15 minutes. Stir in lime juice for brightness.

6. Serve:
Spoon sauce generously over the lamb shanks. Garnish with cilantro and scallions. Serve hot with jasmine rice to soak up the savory-sweet sauce.

1. To make smoked lamb shoulder: Salt a 3 lb American lamb shoulder overnight, rub with black pepper, smoked paprika, and crushed rosemary, then smoke at 250°F until internal temperature reaches 200-204°F (5-6 hours). Wrap and rest 30 minutes before shredding. For complete smoking instructions and pro tips, see our detailed smoked lamb shoulder guide.

2. Preheat the oven or smoker to 350° F.

3. Cook pasta in salted water until just shy of al dente (about 1 1/2 to 2 minutes less than package directions). Drain and set aside.

4. Make cheese sauce / bechamel sauce: In large pot, melt the butter over medium heat. Whisk in flour and cook for about 1 to 2 minutes, until golden. Gradually whisk in the room temperature milk until smooth and it begins to thicken. Add mustard powder and garlic powder.

5. Add cheeses: Remove the pot from the heat and gradually stir in the shredded cheddar and Gouda until melted and smooth, then stir in the cream cheese. Season with salt and pepper.

6. Combine: Fold in cooked pasta until fully combined with no dry spots, then incorporate the chopped lamb until evenly distributed.

7. Transfer to pan: Spoon mixture into greased 13x9 pan, cast iron skillet, or Dutch oven. You can even make it in mini cast iron skillets for individual servings.

8. Make the crunchy topping: Melt the butter in a small skillet, stir in the panko, smoked paprika, and salt until golden. Sprinkle evenly over mac and cheese.

9. Bake in the oven or smoker for about 20 to 25 minutes until it starts to bubble and is crunchy and golden on top.

10. Rest for 5 minutes before serving.