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!

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.

1. Make the pasta dough: On a flat surface, pour out the flour and make a well in the center. Add the eggs, olive oil, and a pinch of salt. Using a fork, whisk the eggs and gradually pull in flour until the dough begins to come together.
2. Knead: The dough will feel shaggy at first, but keep kneading for about 15 minutes until it becomes smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
3. Prepare the filling: While the dough rests, heat 1 tablespoon olive oil in a skillet. Add ground American lamb, diced shallot, and tomato paste. Cook for 7–9 minutes until lamb is browned and tomato paste is caramelized. Deglaze with red wine and cook until fully reduced. Transfer to a bowl to cool slightly, then stir in Parmesan cheese.
4. Roll the pasta: After resting, divide the dough in half. Roll out into thin sheets using a rolling pin or pasta machine.
5. Assemble ravioli: Place small spoonfuls of lamb filling evenly spaced on one sheet of pasta. Brush around the filling with a little water, then top with the second sheet. Press firmly to seal, removing air pockets. Cut into individual ravioli with a sharp knife or pasta cutter.
6. Cook ravioli: Bring a large pot of salted water to a boil. Drop ravioli in batches and cook for 3–4 minutes, until they float to the surface. Remove with a slotted spoon.
7. Make the sauce: In the same skillet, sauté shallot with tomato paste until fragrant. Stir in heavy cream, season with salt and pepper, and simmer for 3–4 minutes until slightly thickened.
8. Finish and serve: Toss the cooked ravioli gently in the tomato cream sauce. Serve warm, garnished with extra Parmesan if desired.

1. Generously sprinkle the American lamb chops with kosher salt on both sides. Let it sit over a wire rack in he fridge to salt brine for at least 30 min and up to 6 hrs.

2. Add everything for the herb butter into the food processor and process until smooth. Adjust for salt and pepper.

3. Wrap in parchment paper and let it solidify in the fridge.

4. Grill your corn until nice and charred.

5. Cook your orzo in salted water until al dente. Drain and let cool slightly.

6. Place the tomatoes on a colander with salt for 15 min.

7. Use the herb butter as the base for the vinaigrette, add in shallots, mustard, lemon zest, lemon juice, vinegar and honey. Whisk in the olive oil.

8. Add in tomatoes, mint, parsley, chives, radishes, orzo and corn.

9. Preheat a pan for 3 min on high. Sear your lamb loin chops for about 3-4 min on med high until it has a nice hard sear. Flip, add a slice of the butter and cook for another 3 ish min. Remove the lamb when the thermometer hits 135ºF then let it rest until the final temperature is 145ºF for a perfect medium rare. 

10. Serve over the salad.

1. Marinate the lamb: 
Mix yogurt, ginger, garlic, all the spices, lemon juice, and salt. Toss American lamb to coat. Marinate at least 2 hours or overnight. 

2. Parboil the Rice: 
Bring water to a boil with salt. Add soaked rice and cook until about 70% done. Drain and set aside. Drizzle the saffron milk over the rice and gently toss. 

3. Prepare Onions and Vegetables: 
In a heavy pot, heat ghee/oil. Fry onions until deep golden brown and crispy. Remove half for garnish. Add marinated lamb to the remaining onions and brown for 10–15 minutes. Add butternut squash and cauliflower, toss gently to coat in the lamb and spices.

Add ½ cup water, cover, and simmer until lamb is tender and vegetables are soft but not falling apart (about 45–60 minutes). Add more water if needed. 

4. Layer the Biryani: 
Spoon half the saffron rice into the bottom of a baking dish. Top with half the meat mixture. Repeat this step once more. Scatter cilantro over the cooked lamb and vegetables. Dot with butter if desired. Cover tightly with foil and/or a lid. 

5. Bake: 
Bake at 350 degrees for 10-15 minutes. Rest 10 minutes before opening. 

6. To Serve: 
Garnish with crispy onions, extra herbs, and lemon wedges.

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 meatballs: 
Crack the eggs into a large mixing bowl and use a fork to whisk until smooth. Add in the bread crumbs and stir until the crumbs are saturated. Add the remaining meatball ingredients to the bowl and mix with a spatula or clean hands. 

2. Form meatballs: 
Add the vegetable oil to a large cast iron or nonstick skillet over medium-high heat. Use a 1-2 tbsp melonballer to form meatballs and place onto a parchment lined pan or plate. 

Once all the meatballs are formed, place meatballs onto the hot pan and brown on all sides. 

3. Meanwhile, mix glaze: 
Add all the ingredients for the glaze into a small mixing bowl and stir until honey is dissolved.

4. Cook with glaze: 
When the internal temperature of the meat reaches about 150°F, pour the glaze over the meatballs and gently stir to coat while the glaze thickens. Be sure that the meatballs reach an internal temperature of 160°F before serving. 

5. Serve: 
Serve the meatballs over rice, noodles or with toothpicks for a delicious appetizer. Top with more chili crisp, toasted sesame seeds and sliced green onion.

1. Prepare the Lamb Mixture: 
In a bowl, mix American lamb with cumin, coriander, cinnamon, garlic, onion (if using), salt, and pepper until evenly combined. 

2. Assemble the Flatbreads: 
Spread a thin, even layer of the seasoned lamb over one side of each flatbread, edge to edge. 

3. Cook the Flatbreads: 
Heat a drizzle of olive oil in a skillet over medium heat. Cook flatbreads one at a time, meat-side down, until lamb is cooked through and deeply browned (3–4 minutes). Flip and toast the bread side for 1–2 minutes. Transfer to a cutting board. 

4. Make the Tahini Drizzle:
Whisk together tahini, lemon juice, water, and a pinch of salt until smooth and pourable. 

5. Top and Finish: 
Top each warm flatbread with sliced or chopped heirloom tomato, olives, feta, pine nuts, and mint. Drizzle with tahini sauce and slice into wedges. Serve warm or at room temperature.

1. Make chermoula:
Add everything except the olive oil to a food processor or blender. Pulse until coarsely chopped.

With the motor running, slowly drizzle in the olive oil until the mixture forms a loose paste. Add more salt, lemon juice, or oil as needed.

2. Make tzatziki:
If your cucumber is very juicy/watery, lightly salt the diced cucumber and let sit in a sieve for 10 minutes. Pat dry—this keeps the sauce from getting too runny.

In a bowl, whisk yogurt until smooth. Add garlic, lemon juice, mint, dill, and salt.

Stir in the cucumber. Let it sit in the fridge for 30 mins to meld flavors.

Right before serving, drizzle with olive oil and a sprinkle of sumac or Aleppo pepper if you have it.

3. Make the filling:
Combine all filling ingredients in a bowl. Mix well with your hands until slightly sticky—this helps the meat bind and stay juicy.

4. Prepare the pita pockets:
Cut each pita in half and carefully open the pocket without tearing it. Spread a thin, even layer of the meat mixture inside each pita half. Press it flat to about 1/4" thick. Brush each side of the pita pocket with olive oil.

5. Cook Pita:
Place a large skillet on the stove over medium high heat. Place the stuffed pita pockets in the skillet. Don’t overcrowd the pan and cook in batches if needed.

Gently press them down with a spatula so that the pita makes good contact with the pan.

Cook the pita pockets for about 3-4 minutes per side so that the meat is cooked through and the pita is lightly browned and beginning to crisp.

Flipping carefully with a spatula halfway through cooking. The internal temperature of the lamb should reach 160°F.

Serve with sauces and enjoy!

1. Boil the pasta:
Bring a large pot of salted water to a boil.

Cook pasta 2–3 minutes less than the package directions (it will finish cooking in the sauce).

Reserve 1 cup pasta water, then drain.

2. Brown the lamb:
While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. 

Add American lamb in clumps and press down slightly.

Let it brown undisturbed for 3–4 minutes until deeply crisped, then break it up, add fennel, salt, and pepper, and cook until browned all over.

Transfer to a plate, leaving drippings in the pan.

3. Cook the zucchini:
Lower heat to medium. Add another drizzle of oil if needed, then add the grated zucchini and a pinch of salt.

Cook, stirring occasionally, for 7–10 minutes, until soft, jammy, and lightly golden.

4. Build the sauce:
Add garlic and red pepper flakes and cook for 1 minute until fragrant.

Stir in the corn and cook 2–3 minutes to warm through.

Add lemon zest, juice, parmesan, and a big splash of pasta water.

Stir until a sauce forms, adding more pasta water as needed to reach a loose, glossy consistency.

5. Add pasta and lamb:
Add drained pasta to the skillet and toss to coat, loosening with more pasta water if needed.

Fold the crispy lamb back in and add salt and pepper to taste.

6. Finish and serve:
Tear burrata over the top.

Sprinkle with more parmesan, cracked pepper, and basil if using.

Serve warm with a final drizzle of olive oil.