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 shredded mozzarella, ground lamb, olives, red peppers, onions and crumble on feta cheese to the pizza dough
6. Bake pizza in the oven for 12-15 minutes until dough is lighly browning at the bottom and cooked to liking
7. Garnish with fresh dill and cut & serve right away!

1. Par cook the peppers: 
Preheat oven to 375°F. Lightly grease a baking dish large enough to hold the peppers upright. Place the hollowed peppers in the baking dish, drizzle with a little olive oil, sprinkle with salt and pepper,, and roast for 15 minutes while you prepare the filling. Remove and set aside. 

2. Prepare the filling: 
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Stir in garlic and cook for another minute.

Add ground American lamb, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary. 

Stir in cumin, coriander, cinnamon, red pepper flakes, and season with salt and pepper. Add tomato paste and cook for 2 more minutes. 

Pour in crushed tomatoes and stir in the bulgur. Add hot water or broth, stir well, then lower heat and cover. Simmer gently for 10–12 minutes, until bulgur is tender and liquid is mostly absorbed. Remove from heat and stir in parsley, mint, crumbled feta, and lemon zest and juice. Taste and adjust seasoning as needed. 

In a small bowl, mix breadcrumbs with olive oil, lemon zest, parsley, salt, and pepper. Sprinkle evenly over the tops of the stuffed peppers. 

3. Bake the peppers: 
Spoon the lamb-bulgur mixture generously into each pepper. Cover the baking dish with foil and bake for 20 minutes. Uncover and bake for another 10–15 minutes, or until the peppers are tender and the breadcrumbs are golden and crisp. 

Garnish with extra parsley and a squeeze of lemon if desired. Serve warm with a side salad or yogurt sauce.

1. Make the Dough:
In a large bowl, mix the flour and salt.

In a separate bowl, combine lukewarm water, yeast, and sugar; stir to dissolve.

Pour into the flour and stir until no dry spots remain — dough will be thick and sticky.

Drizzle 1 tbsp olive oil over the top. Cover tightly with plastic wrap and refrigerate overnight or at least 10–12 hours.

2. Next Day – Prep the Pan:
The dough should have tripled in size.

Add 2–3 tbsp olive oil to a nonstick 14x10-inch sheet pan (line with parchment if you’d like).

Transfer dough to pan and gently stretch to fill, using oiled fingers. Cover with plastic wrap and let rise at room temp for 2–4 hours, until puffy and bubbly.

3. Cook the Lamb Sausage:
Heat 1 tbsp olive oil in a skillet over medium-high.

Add ground American lamb in clumps and press lightly to make contact with the pan.

Let cook undisturbed for 3–4 minutes, until nicely browned and crisped underneath.

Then break it up with a spatula and add the fennel seeds, oregano, red pepper flakes, garlic, salt, and pepper. Cook, stirring occasionally, until the lamb is cooked through and well-browned all over, about 3–4 minutes more.

Stir in the red wine vinegar, let it bubble for 30 seconds, then remove from heat and set aside to cool slightly.

4. Make the Sauce & Prep Toppings:
In a bowl, combine tomato sauce, garlic, olive oil, and salt. Let sit while the dough finishes proofing.

Grate the mozzarella (if too soft, chill in the freezer 5–10 minutes first).

5. Assemble & Bake:
Preheat oven to 425°F / 220°C.

Once dough has risen, dimple the surface with oiled fingers and sprinkle lightly with salt.

Spread sauce evenly over the dough.

Bake for 15–20 minutes, until crust is puffed and golden around the edges.

Remove from oven. Scatter lamb sausage, mozzarella, and feta over the top.

Return to oven and bake another 5–8 minutes, until cheese is melted and

bubbly.

6. Finish & Serve:
Let pizza rest on a cooling rack for 5 minutes to keep the bottom crisp.

Drizzle generously with hot honey.

Top with a handful of arugula tossed in olive oil and lemon juice just before serving.

1. Heat oven to 425 F

2. Line two baking sheets with parchment paper

3. Cut up your parsley and dill finely

4. Cut your American lamb shoulder into 1" chunks to fit onto the skewers and add them into a bowl

5. For the marinade (ingredients on the next page), combine olive oil, lemon juice, minced garlic, chopped parsley & dill, and spices in a separate bowl and mix well

6. Add marinade to your lamb and mix well. Ideally, cover the lamb and let marinate in the fridge for at least 2 hours.

7. Add lamb on skewer and mix in some veggies or olive every other lamb chunk you add on.

8. Put the skewers on the baking sheet about 1/2" apart from one another

9. Bake for 10 minutes and then flip the skewers around and bake for another 10 minutes

10. OPTIONAL: for an extra 2-5 minutes at the end, put the oven on broil to get a crust on the outside of the lamb skewers

11. Serve right away!

Whipped Feta Recipe:

1. To make the whipped feta, combine feta cheese, yogurt and lemon juice in a food processor

2. Blend in the olive oil to make it thick and creamy

3. Add to a bowl and serve right away

4. The whipped feta will stay fresh in the fridge covered for up to 5 days

1. Bake the Potatoes:
Preheat oven to 425oF.

Scrub potatoes, prick them a few times with a fork, rub with oil and salt.

Place directly on the oven rack and bake for 45–55 minutes, until tender. (Or microwave if you’re in a rush — ~10 minutes, flipping halfway.)

2. Make the BBQ-Spiced Lamb:
Heat a drizzle of oil in a skillet over medium heat.

Add the ground American lamb and cook, breaking it up, until browned and cooked through. Add onion and garlic and cook until soft, 5–7 minutes.

Stir in tomato paste, brown sugar, vinegar, Worcestershire, ketchup, spices, and water.

Simmer for 5-7 minutes, letting it bubble and thicken slightly.

3. Assemble:
Split open each baked potato and fluff the inside with a fork. Season with a pinch of salt.

Spoon BBQ-spiced lamb over each, then top with your chosen extras — scallions, jalapeños, a dollop of sour cream, or a shower of cheddar.

1. Prepare the pistachio crust:
In a food processor, pulse pistachios, panko, parsley, lemon zest, salt, pepper, and olive oil until the mixture is finely chopped and clumpy, like damp breadcrumbs.

Rub and press the crust mixture firmly onto the meaty side of the lamb rack.

Transfer the lamb to a foil- or parchment-lined sheet pan and let sit at room temperature for 30 minutes to help the crust adhere and promote even cooking.

2. Roast the lamb and asparagus:
Preheat your oven to 425°F. Place the rack of American lamb in the upper third of the oven and roast for 15 minutes.

Meanwhile, toss asparagus with olive oil, salt, and pepper, and spread out on a separate small sheet pan. After the lamb has roasted for 15 minutes, add the asparagus to the oven and roast both for an additional 10 minutes. If the pistachio crust is beginning to brown, tent the lamb with a piece of foil.

Remove the asparagus when just tender and starting to brown. Remove the lamb when it hits 135°F internally. Rest the lamb for 10 minutes — it will carry over to a perfect 145°F.

3. Finish and serve:
Toss the warm roasted asparagus with lemon juice and additional zest.

Sprinkle with optional Parmesan, chili flakes, or herbs.

Slice the lamb between the bones into individual chops and serve alongsidethe roasted lemony asparagus.

1. Make the pesto:
Blend pistachios, peas, feta, garlic, lemon zest + juice, olive oil, mint, parsley, and red pepper flakes in a food processor until it forms a chunky paste.

Season with salt & pepper to taste.

2. Prep the lamb:
Lay the butterflied American lamb flat and season both sides with salt, pepper, coriander, and cumin.

Spread Dijon mustard evenly over the surface.

Spoon the pistachio-pea pesto all over, leaving a 1-inch border around the edges.

3. Roll & tie:
Roll the lamb up like a jelly roll, starting from the shorter end.

Use butcher’s twine to tie it securely at 1-inch intervals to keep the stuffing inside.

4. Roast:
Preheat oven to 425°F.

Heat 2 Tbsp olive oil in a large ovenproof skillet or roasting pan over medium-high heat.

Sear the lamb on all sides until deeply golden brown, about 3-4 min per side.

Transfer to the oven and roast for 1 hour 15 min to 2 hours, until the thickest part reaches 130-135°F for medium-rare.

Let rest for 15-20 min before slicing.

5. Serve:
Slice into thick rounds, revealing that gorgeous green swirl.

Drizzle with extra olive oil and scatter with more mint & pistachios.

Preheat your oven to 400-degrees F.

1. To make the filling: In a large skillet, heat the oil over medium-high heat. Once hot, add the American lamb and onions and cook for 10 minutes, stirring frequently, until the meat is browned and the onions are translucent.
2. Drain off any excess fat, then add the jalapeno, garlic and cumin, along with a pinch of salt, and pepper. Cook for 1 to 2 minutes more, until fragrant.
3. Remove from the heat and cool to room temperature. When cool, stir in the feta.
4. While the filling is cooling, make the dipping sauce.
5. Scoop seeds out of the cucumber with a small spoon. Grate the cucumber using a box cheese grater. Drain the liquid from the cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
6. Place the drained cucumber in a medium bowl. Add the yogurt, olive oil, herbs, lemon juice, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld.

Assemble the rolls.

1. Lay out one sheet of phyllo dough, lightly brush it with melted butter, and place another sheet on top.
2. Spoon about 3 TBSP of the lamb mixture along one edge of the phyllo sheets.
3. Roll tightly, folding in the sides as you go, to create a neat log shape.
4. Place the roll seam-side down on a parchment-lined baking sheet.
5. Repeat until you’ve used all the filling (I made 8 rolls).
6. Arrange on a baking sheet, seam side down, leaving 1-inch between the rolls on the pan.
7. Brush the tops with more melted butter and bake for 15-20 minutes, until golden brown. Remove from the oven and cool on a rack for 10 minutes before serving with the yogurt sauce.

1. Season and sear the lamb:
Preheat the oven to 450oF (or 425oF convection).

Pat the rack dry and season generously with kosher salt and black pepper.

Heat olive oil in a cast iron skillet over medium-high heat. Sear the lamb, fat side down first, until deeply golden and crisp, about 3–4 minutes per side.

2. Roast it:
Transfer the skillet to the oven (or move lamb to a roasting pan) and roast for 15–20 minutes for medium-rare, or until a thermometer inserted into the thickest part reads 125oF. (You’re going to rest it, so don’t overshoot!)

3. Rest it:
Remove lamb from the oven and tent loosely with foil. Let rest for 10 minutes while you make the herb crust.

4. Mix the herb crust:
In a small bowl, combine parsley, mint, thyme, lemon zest, garlic, and Aleppo pepper (if using). Season with a little flaky salt and black pepper. It should be punchy and bright — taste and adjust.

5. Crust it:
Once the lamb is rested, brush the outside (especially the fat cap) with Dijon mustard. Press the herb mixture all over the mustard-coated lamb to create a vibrant, fresh crust.

6. Slice and serve:
Slice between the bones and serve immediately, garnished with extra flaky salt or a final hit of lemon zest if you’re feeling fancy.

1. Marinate the chops:
In a bowl or zip-top bag, mix together the harissa, garlic, lemon zest and juice, olive oil, and a big pinch of salt. Add the American lamb chops and coat well. Let marinate at least 30 minutes or up to overnight in the fridge.

2. Grill or sear:
Heat a grill or cast iron skillet over medium-high heat. Remove the lamb chops from the marinade, wiping off any excess to prevent burning. Season both sides with a little extra salt and pepper. Grill or sear 4–6 minutes per side, depending on thickness, until deeply caramelized and cooked to your desired doneness.

3. Rest + finish:
Let rest 5 minutes, then slice or serve whole. Sprinkle with herbs if using.

1. Season the American lamb heavily with salt and pepper, pressing down the seasoning well int the meat.

2. Cook the aromatics mixture.

3. In a skillet over medium high heat cook the onions in the butter for 7 minutes until golden and sweet and caramelized. Do not rush this step.

4. Add the garlic and cook for another 1 minute.

5. Remove the skillet off the heat and add in the remaining aromatic ingrediets.

6. Mix them well and let the mixture cool down entirely.

7. Spread the mixture evenly over the lamb and press it down.

8. Use a kitchen twine to tie up the boneless leg of lamb.

9. You’ll start by tying up the leg by length and making a knot.

10. Then you’ll take the thread and go in half inch or less intervals. Wrap the thread all around the meat and tie it at the point it meets the long initial tie.

11. Continue in intervals until all the leg is wrapped up firmly.

12. Cover the leg of lamb and let it sit in the mixture for 10 minutes while you preheat the oven or overnight in the fridge.

13. Preheat the oven to 275 degrees F.

14. Arrange some foil over a baking sheet and a wire rack on top of that. Place the meat over the rack.

15. Roast for 2-2.5 hours until a thermometer registers minimum of 135 degrees F.

16. Remove the leg of lamb and increase the heat to 500 degrees F.

17. Remove the kitchen twine.

18. Place the meat back at the high temperature oven for 10-15 minutes until golden crisp. The meat should look like it has a beautiful sear.

19. Remove the leg of lamb and tent it with a foil to rest.

20. Make the salsa : Mix all ingredients together and set aside.

21. Slice the lamb in half inch slices and serve with the salsa.

1. Make the marinade: In a bowl whisk together the olive oil, chili flakes, salt, lemon juice, dried oregano, ground pepper, fresh minced rosemary and pressed garlic.

2. Add the rack of American lamb to a baking sheet and use your hands to rub the mixture all over the rack of American lamb. Let sit to marinate at room temperature for 30-45 minutes.

3. While the lamb is marinating, preheat the oven to 425F.

4. Place the lamb on a parchment or foil-lined baking sheet. Roast the lamb for 15 minutes, then flip the rack of lamb over and roast for another 10-15 minutes or until the lamb is done to your desired doneness - internal temperature inserted into the center should read:

1. For rare: internal temperature of 125 degrees F

2. For medium-rare: internal temperature of 135 degrees F

3. For medium-well: internal temperature of 140 degrees F

4. For well done: internal temperature of 150 degrees F

5. Let stand for 10 minutes before slicing the lamb between the bones into servings. Finely chop the mixed herbs and sprinkle over top of the lamb before serving.