1. Roast the sweet potatoes:
Heat oven to 425°F. Toss the sweet potatoes with 1 Tbsp olive oil, salt, and pepper on a sheet pan. Roast, tossing once halfway through, until tender and lightly browned, 15-20 minutes.

2. Brown the lamb:
Heat a large, oven-safe skillet over medium-high. Add the ground American lamb and cook, breaking it up with a spoon, until browned and beginning to crisp, 5–6 minutes.

3. Bloom the spices:
Add the fennel seeds, rosemary, and paprika to the lamb and cook for about 30 seconds, until fragrant.

4. Cook the vegetables:
Add the onion and bell pepper with a pinch of salt. Cook until softened and lightly golden, 5–7 minutes. Stir in the garlic and cook for 1 minute more.

5. Finish the hash:
Reduce the oven temperature to 350°F. Add the roasted sweet potatoes to the skillet and toss everything together. Taste and season with salt and pepper.

6. Add the eggs:
Create four divots in the hash and crack an egg into each. Place the skillet into the oven and bake for 10-12 minutes or until the egg whites are set and yolks are still runny.

7. Serve:
To plate, spread a spoonful of yogurt topped with a dollop of harissa into the bottom of a bowl or plate. Spoon the hash on top of the yogurt and harissa and sprinkle with herbs.

1. Brown the lamb: 
Set the oven to 300°F. Pat the American lamb dry and season lightly with salt. Heat oil in a large Dutch oven over medium-high heat. Brown the lamb in batches, searing all sides until deeply golden. Remove and set aside. 

2. Cook onions and peppers:
Lower heat to medium. Add onions with a pinch of salt and cook for 10–15 minutes, stirring often, until very soft and lightly golden. Add peppers and cook for another 5 minutes until softened. 

3. Bloom paprika:
Reduce heat to low. Stir in garlic, sweet paprika, smoked paprika, and caraway. Cook 30–60 seconds, stirring constantly, just until fragrant. Do not let the paprika scorch. 

4. Deglaze and braise:
Stir in the tomato paste, then return lamb to the pot. Add the stock and bay leaf, stirring to scrape up any browned bits. Cover and braise in the oven for 2 to 2 to 2 ½ hours, until lamb is fork-tender and starting to fall apart. 

5. Make the Spätzle Batter: 
In a stand mixer bowl, combine flour, salt, and nutmeg. Add eggs and milk (start with slightly less). Using the paddle attachment, beat on medium for 8–10 minutes, until the batter is thick, stretchy, and bubbles form when you scoop it. Adjust with more flour or liquid as needed. 

6. Cook the spätzle:
Bring at least 2 quarts of lightly salted water to a boil, then reduce to a simmer. Press the batter into the water using a spätzle press, a large holed sieve or colander. Cook 2–3 minutes, stirring gently a couple of times, until the noodles float. 

7. Drain, and finish:
Using a slotted spoon. transfer spätzle to a strainer. Finish with salt and butter if desired. 

8. Finish:
Remove the bay leaf. Taste and adjust salt and pepper. Spoon paprikash over or alongside a portion of the spaetzle. Finish with a generous yogurt swirl and fresh herbs. 

Spatzle tip: Store leftover spätzle tossed with butter or oil in an airtight container in the fridge for up to 4 days. Rewarm in a skillet with butter.

Cheffy tip: To up your plating game, spoon some yogurt into a bowl and loosen with water or lemon juice just a tablespoon at a time until the yogurt is drizzle-able. Then you can finish your plated stew with a satisfying spiral of yogurt.

1. Brown the lamb: 
Heat oil in a large pot over medium-high. Add ground American lamb and cook until browned and moisture has evaporated. 

2. Aromatics and spices: 
Add onion, garlic, ginger, and red curry paste. Cook 2–3 minutes until fragrant. Add carrots, curry powder, cumin, and chili flakes. Cook 1 minute to bloom spices. 

3. Simmer: 
Add crushed tomatoes, lentils, and broth. Bring to a simmer; cook 18–20 minutes until lentils are soft and the curry is thick. 

4. Finish and Serve: 
Stir in coconut milk and adjust seasoning. Serve over rice with lime and cilantro.

1. Marinate the Lamb: 
Combine turmeric, garlic powder, lemon zest, lemon juice, salt, pepper, and olive oil in a bowl. Coat American lamb chops and let sit for 10–20 minutes (or refrigerate up to 4 hours). 

2. Cook the chops: 
Heat a cast-iron skillet over medium-high. Sear chops 4-5 minutes per side until outside is caramelized and browned and the internal temperature reads 140°F. Transfer chops to a plate to rest. 

3. Warm chickpea salad: 
Lower heat to medium. Using the lamb drippings, sauté the shallot 2–3 minutes, scraping up any caramelized bits from the bottom of the pan. Add chickpeas and toss until warmed through. Remove from heat; fold in celery, herbs, olives, and lemon juice. Season to taste. 

4. Serve: 
Spoon warm salad onto plates and top with lamb chops.

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. 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 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. 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.