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. 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. 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.

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.

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.

Ground American Lamb:

1. In a pan on med-high heat, add in your ground American lamb and seasonings
2. Mix well and then add in your minced garlic
3. Cook ground lamb for 8-9 minutes and set aside off the burner to go onto the pizzas

Pizza:

1. Heat oven to 425 F
2. Grease a baking sheet with olive oil so the pizza dough doesn’t stick
3. Spread your pizza dough out on the baking sheet so that it fits to the edges and corners
4. Add on a bit of olive oil and oregeno to the dough to make it flavorful
5. Add on tomato sauce to your pizza dough
6. Then add on shredded mozzarella, ground lamb, freshly chopped tomatoes and crumble on goat cheese
7. Lastly add on dollops of pesto sauce here and there on the pizza
8. Bake pizza in the oven for 12-15 minutes until dough is lighly browning at the bottom and cooked to liking
9. Garnish with fresh mint and cut & serve right away!