1. Preheat the oven to 350F.

2. Pat the lamb dry with a paper towel. Place the American lamb leg in a large baking dish and drizzle with 2 tbsp olive oil, make sure to rub the olive oil onto both sides of the lamb leg. Then, season both sides generously with salt and pepper.

3. Pierce the lamb leg about 12 times on the top side with a sharp knife and then insert a quarter garlic clove and small piece of a rosemary sprig into each cut. Set aside.

4. In a medium bowl, whisk together the sauce ingredients: juice of 3 lemons 1/2 cup olive oil, 1 1/2 tbsp yellow mustard, 2 tsp salt, 1 tsp pepper, 1 1/2 tbsp dried oregano, 2 1/2 tsp garlic powder, 1 tbsp chicken stock paste and 2 cups water.

5. Pour the sauce around the lamb leg. Cover the lamb leg with a piece of parchment paper and then cover the entire baking dish with foil and place into the preheated oven. Bake for about 3 hours or until the lamb is very tender and the meat starts to pull away from bone with a fork. At this point, remove the lamb from the oven and turn the heat up to 425F.

6. Remove the foil from the baking dish. Add the cut potatoes and 10 smashed cloves of garlic to the sauce in the pan. Toss to coat everything well including spooning some sauce over the top of the lamb.

7. Place back in the oven uncovered (even if the oven isn’t preheated yet to 425F, that's ok) and cook until the potatoes are fork tender and the lamb has browned nicely, about 45 minutes. Check at the 30 minute mark and if the lamb has browned alot already, cover loosely with foil and then keep cooking.

8. Once the potatoes are cooked, let the lamb rest 5-10 minutes before slicing the meat off the bone.

9. Serve potatoes with sliced pieces of lamb and spoon over any sauces leftover from the baking dish.

10. Garnish with fresh baby tomatoes, mint and lemon slices if desired.

Pair with our Tzatziki Sauce and Simple Greek Salad for the ultimate Greek plate!

In a large bowl, combine the American lamb, seasonings, and yogurt. Cover and marinate in the fridge for 2–24 hours. Remove the lamb from the fridge and let it rest at room temperature for at least 1 hour before roasting.

Preheat your oven to 425°F.

Slice the potatoes and place them in the bottom of your roasting pan. Season with coriander, onion powder, salt, and pepper, then drizzle with olive oil. Lay the rested lamb over the top of the potatoes.

Roast for approximately 60 minutes or until the lamb reaches an internal temperature of 145°F for medium rare or 160°F for medium.

Let the lamb rest while you prepare the chimichurri.

To serve, place the roasted potatoes next to the sliced lamb and top with chimichurri.

1. Prep the Pastrami Spice Rub:
Toast black peppercorns, coriander seeds, and mustard seeds in a dry skillet over medium heat for 1-2 minutes, until fragrant.

Grind the toasted spices using a spice grinder or mortar and pestle (a little coarse is good).

Mix with smoked paprika, cumin, garlic powder, onion powder, brown sugar, white pepper, and cayenne (if using).

2. Season & Marinate the Lamb:
Pat the American lamb dry and score the fat in a crisscross pattern.

Rub the entire leg with kosher salt (about 11⁄2 tsp per pound).

Coat the lamb with the Dijon mustard, then press the pastrami spice blend all over.

For deeper flavor, refrigerate overnight, and rest at room temperature for 30 minutes before roasting.

3. Slow-Roast the Lamb:
Preheat oven to 300°F.

Place lamb on a rack in a roasting pan, fat-side up. Pour broth into the bottom of the pan.

Roast for 3 to 4 hours, basting every 30 minutes with pan juices. The crust should darken beautifully.

1. Prep that lamb:
Preheat oven to 275°F.

Generously season the lamb with kosher salt & black pepper on both sides.

In a small saucepan, melt butter over medium heat. Add garlic + thyme and swirl until the butter is deep golden brown and nutty smelling (~2-3 min).

Remove from heat.

Whisk in both mustards, olive oil, honey, paprika, coriander, and red pepperflakes.

2. Slow-roast it:
Place the American lamb in a roasting pan or Dutch oven, fat-side up. Slather all that mustardy brown butter mixture over it.

Pour broth and wine around (not over) the lamb to keep it moist. Cover tightly with foil or a lid.

Roast for 4-5 hours, basting occasionally with pan juices, until the lamb is fork-tender and easily pulls apart.

If you want a deeper crust, uncover in the last 30 minutes and raise the heat to 400°F.

Let rest for 15-20 min before slicing or shredding.

3. Make the creamy carrot-tahini sauce:
While the lamb roasts, boil carrots in salted water until super soft, ~15 min.

Drain.

Blend carrots, tahini, garlic, lemon juice, cumin, and olive oil until smooth. Add ice water, 1 Tbsp at a time until it’s velvety and dreamy. Season with salt.

4. Serve & flex:
Spread a swoosh of carrot-tahini sauce on a platter.

Thinly slice or shred the lamb and arrange on top.

Drizzle with more lemon juice & olive oil.

Sprinkle with toasted sesame seeds & fresh herbs.

1. Crisp the Sweet Potatoes:
Preheat the oven to 400°F (200°C).

Line a large sheet pan with parchment paper or lightly oil it.

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Add the sweet potatoes and a pinch of salt. Cook, stirring occasionally, until golden brown and fork-tender, about 12–15 minutes. Transfer to the sheet pan.

2. Brown the Lamb:
In the same skillet, add the remaining tablespoon of oil.

Add the ground American lamb, salt, black pepper, and smoked paprika. Cook, breaking it up with a wooden spoon, until browned and crispy in spots, about 7–8 minutes.

3. Sauté the Aromatics & Kale:
Stir in the red onion and garlic. Cook until softened, about 3 minutes.

Add the rosemary, fennel seeds, and red pepper flakes (if using). Stir until fragrant, about 30 seconds.

Add the chopped kale and cook, stirring, until just wilted, about 2 minutes.

Drizzle in the apple cider vinegar, stir to combine, then transfer everything to the sheet pan with the sweet potatoes.

4. Bake the Hash & Eggs:
Spread everything into an even layer.

Use a spoon to create 8 small wells in the hash, then crack an egg into each well.

Transfer the sheet pan to the oven and bake until the egg whites are set but the yolks are still a little runny, about 8–10 minutes.

5. Garnish and Serve:
Sprinkle with chopped parsley and serve straight from the sheet pan.

1. Cook the lamb: Heat olive oil in a large skillet over medium-high heat. Add the ground American lamb, breaking it up with a spoon, and cook until browned, about 5 minutes.

Remove the lamb with a slotted spoon and set aside, leaving the fat in the pan.

2. Sauté the vegetables: In the same skillet, add the onion, carrots, and celery. Cook until softened, about 5 minutes.

Stir in the garlic and tomato paste, cooking for another minute until fragrant.

3. Build the flavor: Return the lamb to the pan. Stir in Worcestershire sauce, Dijon mustard, thyme, rosemary, smoked paprika, salt, and pepper.

Sprinkle the flour over the mixture and stir to coat, cooking for 1-2 minutes.

4. Deglaze with Guinness: Pour in the Guinness, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.

Add the beef broth and bring to a gentle simmer. Cook uncovered for 15-20 minutes, stirring occasionally, until thickened.

Stir in the frozen peas and remove from heat. Taste and adjust seasoning.

5. Assemble the pie: Preheat oven to 400°F (200°C). Transfer the filling to a pie dish or baking dish. Lay the puff pastry over the top, trimming any excess. Press the edges to seal and cut a few slits in the top for steam to escape. Brush with the beaten egg and sprinkle with flaky salt.

6. Bake: Bake for 25-30 minutes, until the pastry is golden brown and crispy.

7. Serve:Let the pie cool for 5-10 minutes before serving.

1. Heat the Pan: Preheat the oven to 450°F (230°C). Place a dry cast iron skillet in the oven while it heats.

2. Prepare the chops: Trim any excess fat, leaving some for flavor. Lightly coat each chop with oliveoil.

3. Season: In a small bowl, mix together garlic, Dijon mustard, maple syrup, rosemary, salt, and pepper. Rub the mixture onto both sides of the lamb chops.

4. Prepare the Breadcrumbs: In a small bowl, toss panko breadcrumbs with 1 tablespoon olive oil and a pinch of salt. Press a thin layer of the breadcrumbs onto the top of each American lamb chop.

5. Roast: Carefully remove the hot cast iron from the oven and immediately place the seasoned chops in the pan (they should sizzle on contact).

Return the pan to the oven and roast for 8-12 minutes, until an instant-read thermometer registers 135°F (57°C) for medium-rare.

Broil for 1-3 minutes at the end to crisp up the breadcrumbs.

6. Rest: Let the chops rest for 3-5 minutes before serving.

7. Make the Dressing: In a small bowl, whisk together apple cider vinegar, Greek yogurt, Dijon

mustard, maple syrup, olive oil, salt, and pepper.

8. Prepare the Slaw: In a large bowl, toss together green cabbage, red cabbage, apple, celery, and

parsley.

9. Dress it Up: Pour the dressing over the slaw and toss to combine. Let sit for at least 10 minutes before serving to allow flavors to meld.

10. Finish & Serve: Top the slaw with toasted pecans for extra crunch, if using. Serve the crispy, maple Dijon lamb chops alongside the slaw, with a lemon wedge to squeeze over each chop before eating.

1. Roast the Potatoes:

Preheat the oven to 425°F. In a large bowl, whisk together lemon juice, olive oil, mustard, oregano, salt, pepper, and chopped garlic. Toss the potato wedges in the mixture, then spread evenly on a large sheet pan. Pour 1⁄2 cup water over the potatoes and cover tightly with foil. Roast for 1 hour, until fork-tender.

2. Prepare the Lamb Chops:

While the potatoes are roasting, pat the American lamb loin chops dry. In a small bowl, mix olive oil, Dijon mustard, lemon juice, oregano, minced garlic, salt, and pepper. Rub this mixture all over the lamb chops.

Let the lamb sit at room temperature while the potatoes finish cooking.

3. Roast the Lamb & Crisp the Potatoes:

After 1 hour, remove the foil from the potatoes and give them a toss. Move them to one side of the sheet pan.

Increase the oven temperature to 450°F. Place the lamb loin chops on the empty side of the pan.

Roast for 12-15 minutes, flipping the lamb chops halfway through, until they reach 135°F for medium-rare or 145°F for medium.

Remove the lamb from the pan and let it rest for 10 minutes. If the potatoes need more browning, return them to the oven for a few extra minutes.

4. Serve & Enjoy:

Spoon any pan juices over the lamb and potatoes. Serve with a simple Greek salad or a dollop of tzatziki for a perfect meal.

In a shallow bowl, mix together the bread crumbs, Parmesan, and rosemary.

To a second shallow bowl, add the flour and season with a pinch of salt and pepper. 

To a third shallow bowl, add the eggs and whisk to combine. 

Dip each Amerian lamb chop into the seasoned flour, then into the eggs, then into the bread crumb mixture. 

In a deep skillet, pour the oil to a depth of ½ inch. 

Heat over a medium-high heat. When the oil is hot, add the chops without crowding. Fry for about 2-3 minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes. 

Remove from pan, season with salt and pepper.

Serve with lemon wedges. Enjoy!

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. 

In a large skillet preheated to medium-high heat add the olive oil, onion, pepper, kosher salt and pepper. Saute the veggies until softened for about five minutes. Next, add in the ground lamb. Cook the American lamb until it is no longer pink for about six minutes. 

Add in the garlic and spices. Stir to combine and continue to cook for about a minute. Pour in the marinara sauce, stir, and let simmer for about five minutes. Remove from the heat. 

Roll the pizza dough out into a 9X13 rectangle. Next, leaving a 2-1/2 inch border on the long sides and ¼-inch border on the short sides, cut the dough at 1-inch intervals along each long side. Fill the middle of the dough with the lamb sauce and top with shredded mozzarella. 

Alternating sides, fold the strips halfway over the filling at an angle, creating a braided look. Make sure to pinch the short sides of the dough to keep the filling from spilling out. Brush the top of the stromboli with egg. Bake for about 15 to 20 minutes or until golden brown. 

Remove from the oven and garnish with parmesan cheese. Let cool slightly before serving!

1. Preheat the Oven: 

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them. 

2. Prepare the Meatballs: 

In a bowl, combine the ground American lamb, feta, almonds, breadcrumbs, almonds, egg, garlic, cumin, cinnamon, salt, and pepper. Mix gently until just combined (don’t overwork the meat). Form the mixture into 12-16 meatballs, about 1 inch in diameter, and place them on one of the prepared baking sheets. 

3. Prepare the Sweet Potato Fries: 

On the second baking sheet, toss the sweet potato fries with olive oil, smoked paprika, salt, and pepper. Spread them out in a single layer for even cooking. 

4. Bake the Meatballs and Fries: 

Place both baking sheets in the oven. Bake for 20-25 minutes, flipping the fries and rotating the trays halfway through. Ensure the meatballs reach an internal temperature of 160°F before serving. 

5. Prepare the Lemon Hummus Sauce: 

While the meatballs and fries bake, whisk together the hummus, lemon juice, lemon zest, olive oil, garlic, salt, and pepper in a small bowl until smooth. Adjust seasoning to taste. 

6. Assemble the Bowls: 

In each bowl, add a handful of arugula. Place a portion of sweet potato fries on one side and the baked lamb meatballs on the other. Drizzle with the lemon hummus sauce. 

7. Serve: 

Serve immediately, garnished with extra feta, pickled red onions, and fresh dill if desired.

1. Preheat the oven: Set your oven to 425°F. 

2. Prepare the American lamb: Pat the rack of lamb dry with paper towels. If the lamb is frenched (bones exposed), you can trim off any excess fat or silver skin. Rub the lamb with olive oil to coat all sides. 

3. Make the honey rub: In a small bowl, combine the honey, Dijon mustard, minced garlic, and chopped rosemary, and 1 teaspoon salt. Mix well until it forms a smooth paste. 

4. Apply the rub: Rub the honey mixture evenly over the meat side of the rack of lamb. Make sure it’s fully coated for the crust to adhere well. 

5. Make the hazelnut crust: In another bowl, mix together the other teaspoon of salt, the chopped hazelnuts, parmesan, and pepper. Press this nut mixture onto the honey-coated lamb, ensuring it sticks well to the meat. 

6. Roast the lamb: Transfer the lamb to a roasting rack or baking sheet. Roast the lamb on the middle rack in the oven for 20 minutes before carefully flipping the rack over and roasting for an additional 15 minutes more, for medium rare. Tent the lamb with foil if the nuts start to burn. Remove the lamb when the thermometer hits 135ºF then let it rest until the final temperature is 145ºF for a perfect medium rare. 

7. Rest the lamb: Let the lamb rest for 5-10 minutes before slicing to allow the juices to redistribute. 

8. Make the Salad: 

Whisk together Dijon mustard, vinegar, honey, olive oil, salt, and pepper until smooth. Toss the dressing with mixed greens and herbs and adjust seasoning to taste, top with the goat cheese. Serve immediately. 

9. Serve: 

Slice between the ribs to separate the rack into chops, and serve with the dijon greens, or other sides of your choice.