Prepare the Hollandaise Sauce

1. Melt butter in a small saucepan until hot.
2. Place egg yolks, lemon juice, a pinch of salt and cayenne (if using) in a blender or container suitable for an immersion blender.
3. With blender running, slowly stream in hot melted butter until sauce is smooth and thickened.
4. If sauce is too thick, blend in 1 to 2 Tbsp of warm water until desired consistency is reached.
5. Season to taste with salt.
6. Cover and keep warm until serving.

Prepare the Lamb Cutlets

1. Remove American lamb meat from the bone. First cut into individual chop, then slice along the bone by cutting along its length.Slice each piece into ½" thick cutlets.
2. Place cutlets between two sheets of plastic wrap and pound to about ⅛ to 3/16" thickness.
3. Season both sides with kosher salt and pepper.
4. Set up three shallow bowls: one with seasoned flour, one with beaten egg mixed with 1 Tbsp water, and one with breadcrumbs.
5. Dredge each cutlet first in flour, then egg wash, then breadcrumbs. Place on a plate or sheet pan.
6. Heat a 12" heavy-bottomed skillet over medium-high heat. Add oil, then butter.
7. Fry the cutlets for about 1 minute per side until golden brown.
8. Transfer to a wire rack and immediately sprinkle with salt and a squeeze of lemon juice. Keep warm.

Poach the Eggs

1. While preparing the lamb, bring a pot with 4 to 5 inches of water and 1 Tbsp vinegar to a gentle simmer.
2. Crack each egg individually into a fine mesh strainer to drain off excess white, then transfer to a small ramekin.
3. Reduce heat so the water is just barely simmering.
4. Gently slide each egg into the water and poach for 3 minutes.
5. Remove with a slotted spoon and place on a paper towel to drain off any water.

Assemble

1. Place toasted English muffin halves on warmed plates.
2. Top each half with a lamb cutlet.
3. Place a poached egg on each cutlet.
4. Spoon hollandaise sauce over each egg.

1. Roast the tomatoes:
Preheat oven to 425oF. Place cherry tomatoes on a small sheet pan, drizzle with olive oil, season with salt and pepper. Roast until blistered and juicy, about 10-13 minutes.

2. Sear the lamb:
While the tomatoes roast, season the American lamb chops generously with salt and pepper. Heat a large skillet (cast iron preferred) over medium-high heat and add olive oil. Sear chops 2–3 minutes per side until deeply golden but not fully cooked.

3. Butter-baste:
Lower the heat to medium and add butter, garlic, and cumin seeds directly to the pan. Spoon the bubbling butter over the chops for 1–2 minutes, until glossy and cooked to your liking.

4. Rest:
Transfer chops to a plate and tent with foil. Let rest 5 minutes.

5. Serve:
Arrange lamb chops on a platter or board, and spoon the cumin butter all over the top. Spoon roasted tomatoes over the top or alongside. Serve with warm pita, hummus, and a scattering of fresh herbs if you want that final pop.

1. Mix and shape the meatballs:
In a medium bowl, combine the American lamb, garlic, parsley, scallions, pistachios, cumin, red pepper flakes, 1 tsp salt, and a few cracks of black pepper. Mix gently until just combined.

Roll into small meatballs, about 11⁄2 inches wide (you’ll get around 16).

2. Brown the meatballs:
Heat a drizzle of olive oil in a large skillet or Dutch oven over medium heat.

Brown the meatballs in batches until golden on all sides, about 6–8 minutes total. They don’t need to be fully cooked—just browned. Set aside on a plate.

3. Make the broth:
In the same pan, add another drizzle of olive oil if needed. Sauté the onion with a pinch of salt until softened, about 5 minutes.

Add garlic and coriander and cook for 1 minute until fragrant.

Pour in the broth, bring to a simmer, and scrape up any browned bits.

Stir in the lemon zest and juice, and season to taste.

4. Simmer it all together:
Return the meatballs to the pan and simmer gently for 5–7 minutes, until just cooked through.

Add the chopped greens and peas in the last 2–3 minutes of cooking, just until wilted and bright.

5. Serve:
Spoon the meatballs and broth over a bed of cooked rice, cauliflower rice, or quinoa—whatever fits your mood.

Finish with a drizzle of olive oil, a sprinkle of chopped parsley, and extra lemon juice to taste.

1. Cook the Farro:

If you haven’t already, cook the farro according to the package instructions. Once tender, drain and let it cool slightly.

2. Season the Lamb Chops:

Pat the American lamb chops dry with paper towels. Generously season both sides withsalt and black pepper.

3. Sear the Lamb Chops:

Heat the avocado oil in a large (12-inch) skillet over medium-high heat.

Add the lamb chops and sear undisturbed until deeply browned on the bottom, about 4 to 6 minutes (for thicker chops, this could take closer to 10 minutes).

Flip and continue cooking until an instant-read thermometer registers 145°F in the thickest part, another 4 to 6 minutes.**

Transfer to a plate, loosely tent with foil, and let them rest while you finish the salad.

4. Saute the Vegetables:

Reduce the heat to medium and add the olive oil to the same skillet.

Toss in the snap peas and asparagus, sautéing just until they brighten and start to blister, about 1 to 2 minutes.

Stir in the shallot, garlic, and thyme, cooking until the shallot softens and turns golden, about 1 minute.

5. Bring It All Together:

Turn off the heat and stir in the lemon juice, scraping up any browned bits.

Add the lemon zest, champagne vinegar, red pepper flakes, and a pinch of salt.

Return the cooked farro to the skillet, tossing everything together so the grains absorb all the flavor.

Fold in the mint, feta, and walnuts, stirring just to combine.

6. Plate and Serve:

Spoon the farro salad onto two plates and top each serving with two lamb chops. Serve immediately.

Preheat

1. Preheat your oven or smoker to 375° F.

Prepare the Mashed Potatoes

1. Rinse the peeled and diced potatoes, then place in a large pot and cover with cold water by 1 inch.

2. Bring to a boil, season the water with salt, then reduce the heat to a simmer and cook until potatoes are fork-tender, about 15 to 20 minutes.

3. Drain thoroughly in a colander, then return potatoes to the hot pot over low heat for 1 to 2 minutes to evaporate excess moisture.

4. Mash the potatoes using a potato masher, ricer, or food mill.

5. Fold in butter and ¾ of the warm milk or cream. Season generously with salt and pepper.

6. Cover tightly with plastic wrap to keep warm. Before topping the pie, stir in remaining warm milk for a spreadable consistency.

Make the Filling

2. Heat oil in a large skillet over medium-high heat until it starts to shimmer.

3. Add the ground American lamb and season with salt. Cook until browned, breaking up any clumps with a wooden spoon, about 3 to 4 minutes.

4. If there's excess fat, tilt the pan and spoon off all but 2 tablespoons from the pan.

5. Reduce heat to medium-low. Add the onion, carrot, and celery and cook until softened, 4 to 6 minutes.

6. Add the garlic and cook for 1 minute until fragrant.

7. Stir in the tomato paste and cook for 1 minute.

8. Add the red wine to deglaze the pan, scraping up any browned bits from the bottom. Cook 1 to 2 minutes until the wine has mostly evaporated.

9. Add the stock, Worcestershire sauce, thyme, bay leaf, and sprinkle the flour over the mixture, stirring well to incorporate.

10. Bring to a simmer and cook until the mixture thickens to a gravy-like consistency, about 5 to 7 minutes.

11. Stir in the frozen peas, taste test and season with salt and pepper as needed. Remove from heat and discard the bay leaf.

Assemble and Bake or Smoke

1. If using a separate baking dish, transfer the filling now. Otherwise, keep the filling in the cast iron skillet.

2. Carefully spread the mashed potatoes over the filling using a spatula, ensuring it reaches the edges.

3. Use a fork to “rake” a decorative pattern on top of the potatoes.

4. Bake for 25 to 30 minutes until the filling is bubbling.

Finishing Touch

1. Optional: For a more golden top, place the Shepherd’s Pie under a broiler for 2 to 3 minutes, watching carefully to avoid burning.

2. Let it cool for 5 to 10 minutes, then sprinkle on the sliced scallions or parsley just before serving. Enjoy!

1. First, rinse the meat thoroughly. Then, add it in a large pot covered in water. Bring to a boil and let this boil for about 15 min. Make sure to clean off the excess residue that will float on the top from the fat of the American lamb. Just discard it in a bowl to have a clean and clear broth.

2. Once the broth is cleaned, add the cardamom along with the onion and bay leaves. Also, add the salt, sugar, allspice, and black pepper. Stir together well.

3. Let this simmer on low to medium heat covered with a lid for about 2 hours. Meanwhile, work on cooking the cauliflower.

4. Toss the cauliflower in olive oil, salt, pepper, and cumin very well.

5. There are a few ways you can cook cauliflower. The most traditional would be to fry the cauliflower until tender and golden which means you wouldn't season it until after frying and olive oil wouldn't be needed. In my recipes, I rarely fry, Instead, I either roast my cauliflower on a baking sheet at 375 For about 30-40 minutes until tender and golden or air fry at 400 F for 15 min until the same result is achieved. The method you choose is entirely up to you. Once cooked, set aside.

6. Once the meat is cooked through and tender, remove the lamb pieces and set them aside. You will need to reserve the broth for the yogurt sauce and cook the rice with it. So, sift the broth into a bowl and set it to the side. I also like to take the meat off the bone and just use it that way in the yogurt sauce but that is up to you.

7. In a blender, add the plain yogurt along with the lamb broth, corn starch, and salt. Blend all together then add this mixture to a pot. Let it simmer until it starts to bubble and slightly thicken. Once this happens, toss in the cooked cauliflower and lamb pieces. Stir together and let this cook for 15 min so all the flavors come together. Make sure to stir every few minutes on low heat.

8. In the meantime, fry the minced garlic which will top the yogurt. Using a skillet, add the oil and garlic. Cook for a few minutes until golden and fragrant then toss on top of the cooked yogurt. Taste thesauce to see if any salt is necessary and adjust if so.

9. Zahra bi'laban is served with vermicelli rice which I have a recipe for on my blog as well linked above. It can be ladled on top of the rice or adjacent to it or kept in a completely separate bowl. That is entirely up to to you!

1. Crisp Up the Rice

In a large bowl, toss the cooked jasmine rice with avocado oil and red currypaste until evenly coated. If the rice isn’t clumping together when squeezed, mix in the cornstarch and wet your hands slightly to help it bind. Form loose clusters and spread them in a single layer in an air fryer basket.

Air fry at 400°F for 7-9 minutes until golden and crisp. If using a conventional oven, bake at 425°F for 8-10 minutes near the top of the oven, closer to the heating element, until crispy on the outside but chewy inside.

2. Marinate the Lamb

In a medium bowl, mix sliced American lamb, soy sauce, rice vinegar, baking soda, salt, vegetable oil, cornstarch, and black pepper until well coated (Baking soda helps tenderize the lamb, giving it a softer texture). Let the lamb marinate for 30 minutes (or up to 2 hours for deeper flavor).

3. Stir-Fry the Lamb

Heat a large skillet or wok over high heat and add high-heat cooking oil. Once the oil is shimmering, add the lamb in a single layer and let it sear for 30 seconds before stirring. Stir-fry for 2-3 minutes until browned and cooked through. Push the lamb to the side of the pan, then add the green beans and stir-fry for 1-2 minutes, until bright green and slightly crisp. Add the minced garlic and stir-fry for 15-20 seconds until fragrant. Toss everything together and season to taste with salt and pepper.

4. Make the Dressing

In a small bowl, whisk together fish sauce, lime juice, sesame oil, brown sugar, chili crisp, and ginger until well combined. If you prefer extra spice, increase the chili crisp to taste.

5. Assemble the Salad

Break the crispy rice into bite-sized chunks and place in a large bowl. Toss with half the dressing, then mix in cucumber, jalapeno, shallot, cilantro, and mint.

Garnish with chopped peanuts and chili crisp to taste.

6. Serve

Spoon the stir-fried lamb over the crispy rice salad. Drizzle with more dressing, if desired, and serve immediately with extra lime wedges for added brightness.

Notes & Adjustments:

Rice Crisping Tip: If your rice is too fresh and moist, spreading it out for 15-20 minutes before using can help it dry out slightly for better crisping.

Customizing Spice: Adjust the chili crisp to your heat tolerance, or swap it for a mild chili oil if preferred.

Make-Ahead Option: The crispy rice and dressing can be made a few hours in advance and assembled just before serving for maximum crunch.

1. Prepare the Lamb:

Cut the American lamb shoulder into two large pieces to make it easier to handle. Use a skewer or paring knife to poke small holes all over the meat. This helps the brine work its magic.

2. Toast the Spices:

In a small, dry skillet, toast the juniper berries, bay leaves, coriander seeds, thyme, and peppercorns over medium heat for 2–3 minutes, stirring often. You want them fragrant, not scorched.

3. Make the Brine:

Dump the toasted spices into a large pot and add the water, kosher salt, sugar, garlic, sauerkraut brine, and ground cloves. Bring it all to a boil, let it bubble for 5 minutes, and then cool it completely.

4. Brine the Lamb:

Put the lamb into large zip-top bags or a non-reactive container, pour the cooled brine over, and make sure the lamb is fully submerged. Stick it in the fridge for 3–5 days, flipping the lamb daily so it absorbs all that flavor evenly.

5. Cook the Lamb:

Take the lamb out of the brine and rinse it under cold water to shake off excess salt. Strain the brine and rinse the spices—you’ll need those. Place the lamb and the rinsed spices into a large pot, cover it with fresh water, and bring to a boil. Drop the heat to medium-low and simmer for about 2 1/2 to 3 hours, until the lamb is fall-apart tender.

6. Rest and Slice:

Pull the lamb out of the pot and let it rest for 10 minutes. Once rested, slice the lamb thinly against the grain. Keep the slices warm in the cooking liquid.

7. Make the Russian dressing:

In a small bowl, mix together the mayo, ketchup, mustard, Worcestershire, and calabrian chili if using. Season with salt and pepper to taste. It’s tangy, it’s creamy—it’s everything this sandwich needs.

8. Assemble the Reubens:

Layer the rye bread with sliced lamb, Swiss cheese, sauerkraut, and a generous smear of that Russian dressing. Toast or grill the sandwiches until the bread is crisp and the cheese is gooey, then dive in.

1. Make the Romesco Sauce by adding all ingredients in a blender or food processor.

2. Process the ingredients until saucy and smooth or slightly chunky, to your taste.

3. Season and adjust seasoning if needed, then set aside. 

4. Preheat a heavy duty skillet with the oil and butter.

5. Season the American lamb chops well on both sides, pressing down the seasoning on the meat,

6. Add the chops to the hot skillet and then add the garlic and herbs.

7. Cook the chops for 2 minutes before flipping. 

8. After flipping, drop the heat to medium and continue cooking the lamb chops for another 4 minutes.

9. During the 4 minutes, make sure to continuously baste the tops of the chops with butter from the skillet.

10. The chops are ready when the internal temperature is about 145 degrees F.

11. To serve the dish, spread a layer of the romesco sauce.

12. Top with the lamb chops on one side, and air fryer asparagus on the other side. 

13. Dollop some basil pesto over the chops.

14. Sprinkle with parmesan cheese, some coarse black pepper and chilli flakes if needed.

1. Prepare the Polenta: 

In a saucepan, melt 1 stick of butter with a sprig of rosemary over medium heat until the butter foams and turns golden brown. Pour into a bowl, discard the rosemary, and set aside. 

Bring 4 cups of water to a boil in the same pan. Add 1 teaspoon salt, then gradually whisk in 1 cup polenta. Reduce heat to low and cook, stirring often, until creamy (20-25 minutes). Add a splash of water or milk if it thickens too much. 

Stir in the reserved brown butter and ½ cup grated Parmesan. Adjust seasoning and serve. 

2. Cook the Lamb Loin Chops: 

While the polenta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the American lamb chops generously with salt, pepper, minced garlic, and rosemary. Once the oil is hot, add the lamb chops to the pan. Cook for about 3-4 minutes per side for medium-rare (or longer if you prefer them more done). Once cooked, transfer the lamb chops to a plate and cover loosely with foil to keep warm. 

3. Make the Red Wine Sauce: 

In the same skillet, reduce the heat to medium and add the shallots. Cook for 2-3 minutes until softened. Add the red wine, scraping up any brown bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 5 minutes. Add the broth and thyme, and simmer for another 5 minutes. Remove the thyme sprig and stir in the butter. Season with salt and pepper. Let the sauce thicken for a few more minutes. 

4. Serve: Spoon the creamy polenta onto plates. Place two lamb chops on top of the polenta and drizzle with the red wine sauce. Garnish with extra rosemary or fresh herbs if desired.

1. Marinate the Lamb: 

In a bowl, combine the sliced American lamb, olive oil, garlic, soy sauce, balsamic vinegar, cumin, cinnamon, salt, and pepper. Toss well and let it marinate for at least 15 minutes (or up to an hour if you have the time). 

2. Make the Dressing: 

In a small blender, combine all of the dressing ingredients and blend until smooth. Set aside. 

3. Cook the Lamb: 

Heat a large skillet over medium-high heat. Once hot, add the marinated lamb in a single layer, working in batches if necessary to avoid overcrowding the pan. Stir-fry the lamb for about 3-4 minutes until browned and cooked through. Remove the lamb from the pan and set aside. 

4. Cook the Kale: 

In the same skillet, add a tablespoon of olive oil. Add the chopped kale and sauté for about 5 minutes, stirring occasionally, until it’s tender and slightly wilted. Season with salt and a squeeze of lemon juice for brightness. 

5. Assemble the Salad: 

In a large bowl, toss the cooked quinoa with the kale. Add the lamb, chopped dates, toasted almonds, and shaved pecorino. Drizzle the dressing over the top, and gently toss to combine, ensuring everything is evenly distributed. 

6. Serve: 

Serve warm, with a little extra pecorino on top if desired.

 1. Cook the quinoa: Prepare the quinoa according to the package instructions. 

2. Preheat the oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper. 

3. Roast the fennel: Slice the trimmed fennel bulbs into 1/4-inch thick slices. Season with salt, pepper, chili flakes, and olive oil. Arrange on the baking sheet and roast for 20–25 minutes, or until tender and slightly caramelized. 

4. Cook the American lamb: While the fennel roasts, heat a skillet over medium-high heat. Add the olive oil and cook the ground lamb with the onion powder, salt, pepper, and chili flakes until browned and cooked through. Set aside. 

5. Make the orange & olive dressing: Supreme the oranges (see note below) and add the segments to a bowl. Add the cracked, pitted olives, orange juice, olive oil, vinegar, fennel fronds, and seasonings. Mix to combine. 

6. Assemble the bowls: In a large, shallow bowl, layer the arugula, followed by the hot quinoa and cooked lamb. 

7. Finish the dish: Top with the roasted fennel and drizzle with the orange & olive vinaigrette. 

8. Serve: Toss everything together, or serve as is while warm. This dish is also fabulous the next day, either served cold or reheated.

*To supreme an orange, slice off the top and bottom, then carefully cut away the peel and pith. Using a sharp knife, cut between the membranes to release the segments.