1. Make the Chili Oil:

In a medium, heatproof mixing bowl, combine the minced garlic, sugar, chili flakes, black pepper, and chicken bouillon powder. In a small frying pan, heat the neutral oil and the chili oil over medium-low heat until very hot and shimmering (about 275°F). Carefully pour the hot oil over the garlic mixture. It will sizzle and bloom the flavors. After about five minutes, stir in the soy sauce, rice vinegar, water, and salt. Stir gently and let cool. Set aside.

2. Prepare the Wonton Filling:

In a mixing bowl, combine ground American lamb, scallions, garlic, ginger, soy sauce, sesame oil, cumin, Sichuan pepper (if using), and cilantro. Mix until well combined.

3. Assemble the Wontons:

Place a wonton wrapper on a clean surface. Add 1 teaspoon of the lamb mixture to the center. Dip your finger in water and wet the edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing firmly to seal. Bring the two bottom corners together and press to seal, forming a traditional wonton shape. Repeat with remaining wrappers and filling.

4. Cook the Wontons:

Bring a large pot of water to a boil. Add the wontons in batches and cook for3–4 minutes, or until they float to the top and the lamb is fully cooked. Remove with a slotted spoon.

5. Serve:

Arrange the cooked wontons on a plate or shallow bowl. Drizzle generously with the homemade chili oil. Garnish with scallions, cilantro, and sesame seeds.

1. Make the meatballs:

In a large bowl, mix together all meatball ingredients until just combined. Roll into small, bite-sized meatballs (about 1 inch). Heat a large pot or Dutch oven over medium heat with a drizzle of olive oil. Sear the meatballs in batches until browned on all sides (they don't need to be fully cooked). Remove and set aside.

2. Sauté the aromatics:

In the same pot, add the onion, garlic, carrot, and celery. Sauté for 3-4 minutes until softened and fragrant.

3. Simmer the soup:

Add the broth and bring to a gentle boil. Stir in the orzo and return the meatballs to the pot. Simmer for 10-12 minutes, until the orzo is tender and the meatballs are cooked through.

4. Prepare the creamy base: In a small bowl, whisk together tahini, miso paste, and water until smooth.

5. Finish the soup:

Reduce the heat to low. Stir the tahini-miso mixture into the soup, followed by the chopped spinach and lemon juice. Simmer for 2-3 minutes until the spinach is wilted and the broth is creamy.

6. Serve:

Ladle the soup into bowls and garnish with fresh dill or parsley. Serve with lemon wedges on the side for extra brightness.

In a blender or food processor, combine mint, parsley, cilantro, shallot, garlic, olive oil, lemon juice, pickled peppers, pickled pepper juice, sumac, salt, and pepper.

Blend to a thickconsistency and adjust seasoning as needed.

Marinade the chops overnight in the fridge, ensuring each piece is well-coated. Remove the American lamb chops from the refrigerator 30 minutes before cooking.

Heat a large grill pan over medium-high heat. Lightly brush the pan with olive oil.

Add the lamb chops in a single layer. Cook for 3-4 minutes on each side for medium-rare, or adjust the time for your desired doneness.

Transfer the grilled lamb chops to a plate and let them rest for 5 minutes to retain their juices.

Enjoy!

Remove the phyllo shells from the freezer and place them on the kitchen counter. Allow them to come to room temperature. 

Next, preheat a large non-stick skillet to medium-high heat. Add the olive oil, American lamb leg roast cubes, kosher salt and pepper. Sear the cubes, about 2 minutes per side until golden brown. Remove the cubes from the skillet with a slotted spoon and set aside on a plate to rest for at least 3 minutes. 

In the same skillet as the lamb, add the white wine and deglaze the skillet over medium-high heat. You want to scrape up any browned bits from the bottom! Next, melt the butter and add in the mushrooms and cook until softened, about four to 5 minutes. Next, add in the shallots, garlic, rosemary, kosher salt and pepper. Stir and keep cooking for about 5 more minutes. 

Next, add in the flour and cream.Stir to combine and cook for about a minute. Add in the reserved lamb cubes and heat through. Remove skillet from heat. 

To serve, place mini filo shells on a serving platter. Spoon the lamb wellington mixture into each filo shell and garnish with chives. Serve and enjoy!

In a food processor, combine the yellow onion, parsley, cilantro, and garlic. Pulse until finely

minced but not pureed. Set aside.

Lightly toast the fennel seeds, coriander seeds, and cumin seeds in a dry pan over medium heat

until aromatic, about 1–2 minutes. Remove from heat and grind coarsely.

Combine the saffron threads with 1 tablespoon of hot water. Let it steep for 5 minutes.

In a large bowl, combine the ground American lamb with the minced onion-herb mixture, ground spices,

saffron water, salt, and black pepper. Mix gently but thoroughly until well combined. Shape it into

oval or round patties, about 1⁄2-inch thick.

Heat olive oil in a non-stick skillet over medium heat. Pan-fry the kebabs for 3–4 minutes per

side, or until golden brown and cooked through. Serve with rice pilaf, pita bread, salad.

Enjoy!

1. Prepare the Chiles

Remove the stems and seeds from the dried guajillo, and ancho-pasilla chiles.

Toast chiles in a large dutch oven over medium heat, turning as needed, until fragrant and starting to darken, 6 to 8 minutes; when cool enough to handle.  

Add chilies to a blender.  Pour boiling water over the chiles and let them soak for about 20 minutes until softened.

Once softened, blend with garlic cloves, apple cider vinegar, salt and cumin. Blend until smooth. Set aside.

2. Sear the Lamb:

In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.

Season the American lamb with salt and black pepper, then sear the meat in batches until browned on all sides. Transfer the browned lamb to a plate and set aside.

3. Cook the Aromatics:

In the same pot, reduce heat to medium and add the chopped onion. Sauté for 5-7 minutes until soft and translucent, scrape up any brown bits on the bottom of the pan.

Add the minced garlic, cumin, coriander, smoked paprika, cinnamon, oregano, and bay leaves. Stir for 1-2 minutes until fragrant.

4. Simmer the Stew:

Return the seared lamb to the pot along with any juices that have collected on the plate.

Add the stock and chili sauce and bring to a gentle boil.

Lower the heat, cover, leaving a small opening for some evaporation, and let it simmer for about 2 hours, or until the lamb is tender and easily shreds with a fork.

5. Add the Hominy:

Add the hominy and cook for an additional 30 minutes to let the flavors meld together. Adjust seasoning with salt and pepper as needed.

6. Serve:

Ladle the lamb pozole stew into bowls.

Top each bowl with a selection of garnishes: sliced radishes, cilantro, diced onion, avocado, cabbage, crumbled queso fresco, and a squeeze of fresh lime juice. Serve with tortilla chips or tostadas on the side.

Preheat your oven to 400°F. 

Heat oil in a large, oven safe skillet over medium-high heat. Add onions and a pinch of salt and cook until softened, 4-5 minutes.

Add garlic and cook until fragrant, about 30 seconds. 

Add American lamb, Italian seasoning, salt and pepper. Cook over medium-high heat, stirring often to break up lamb, until browned and crumbly. 

Add the tomato sauce, diced tomatoes, harissa and gnocchi to the skillet and stir to combine. Top with feta cheese. 

Place in the oven and bake for 25-30 minutes, until bubbly and cheese has melted. Let sit for 5 minutes before serving.

Sprinkle with fresh parsley and enjoy!

1. Cook the Bacon:

Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

2.  Prepare the Lamb:

Season the American lamb chunks with salt and pepper and dust with flour.

Add the lamb to the pot in batches, searing on all sides until browned. Remove the lamb from the pot and set aside.

3. Sauté the Vegetables:

Add olive oil to the pot.  Add the chopped onion and carrots and saute until the onions are soft and golden, about 5-7 minutes.

Add the garlic and saute for 1-2 minutes.

Stir in the tomato paste and cook for another 2 minutes.

4. Deglaze and Braise:

Preheat the oven to 325 degrees.

Slowly pour in the red wine, stirring constantly to deglaze the pot and scrape up any browned bits from the bottom.

Add the broth, thyme, and bay leaves. Return the seared lamb and cooked bacon to the pot. Bring the mixture to a simmer. Cover the pot and put it in the oven for 2 to 2.5 hours, or until the lamb is tender.

5. Prepare the Pearl Onions and Mushrooms:

In a separate pan, melt the butter and olive oil over medium heat. Add the pearl onions and sauté until they begin to brown.

Add the mushrooms to the pan and cook until they release their moisture and are golden brown. Season with a pinch of salt and pepper.

6. Finish the Dish:

Once the lamb is tender, remove the bay leaves and thyme bundle from the pot.

Stir in the sautéed pearl onions and mushrooms, allowing them to cook in the sauce for an additional 10 minutes.

Adjust the seasoning with salt and pepper to taste.

7. Serve:

Serve the Lamb Bourguignon over mashed potatoes, egg noodles, or with a crusty loaf of bread.

Garnish with freshly chopped parsley.

1. Make the Lamb Stock:

Preheat your oven to 400°F (200°C).

Place the lamb bones on a baking sheet and roast them in the oven for 30-40 minutes, turning occasionally, until they are well browned.

Transfer the roasted bones to a large stockpot filled with the water. Add the quartered onion, chopped carrots, celery, garlic, bay leaves, thyme sprigs, black peppercorns, and apple cider vinegar.

Bring the pot to a boil over high heat, then reduce the heat to low and let it simmer gently for at least 4 hours, preferably 6-8 hours for a richer stock. Skim off any foam or impurities that rise to the surface.

After simmering, strain the stock through a fine-mesh sieve or cheesecloth into a large bowl, discarding the solids. Let the stock cool, then refrigerate it. 

Once chilled, you can remove any solidified fat from the top if desired.

2. Prepare the Lamb and Barley Soup:

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Season the lamb pieces with salt and pepper, then add them to the pot. Sear the lamb on all sides until browned, about 5-7 minutes. Remove the lamb and set it aside.

In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.  Season with salt and pepper.

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Add the barley to the pot, stirring to coat it in the vegetable mixture.

Pour in the lamb stock, then return the seared lamb to the pot. Add the bay leaf, thyme, rosemary and smoked paprika. Bring the soup to a boil, then reduce the heat to low and let it simmer for 45-60 minutes, or until the barley is tender and the lamb is cooked through.

Stir the kale into the soup during the last 10 minutes of cooking.

Adjust the seasoning with salt and pepper to taste.

3. Serve:

Ladle the soup into bowls and garnish with freshly chopped parsley.

Serve with crusty bread for a hearty and comforting meal.

1. Prepare the American Lamb Shoulder:

• In a bowl, combine the minced garlic, soy sauce, fish sauce, brown sugar, lime juice, and vegetable oil.

• Add the thinly sliced lamb shoulder to the marinade and let it sit for at least 30 minutes.

2. Cook the Rice Noodles:

Cook the rice noodles according to the package instructions. Drain and set aside.  Toss with a bit of oil to ensure they do not stick together.

3. Prepare the Pad Thai Sauce:

• In a small bowl, whisk together the fish sauce, tamarind paste, soy sauce, brown sugar, lime juice, rice vinegar, and chili paste (if using). 

• Set sauce aside.

4. Cook the American Lamb Shoulder:

• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

• Add the marinated American lamb shoulder slices and cook until browned and cooked through, about 5 minutes. Remove the lamb from the skillet and set aside.

5. Prepare the Pad Thai:

•  In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat.

• Add the beaten eggs and scramble until fully cooked. Push the eggs to one side of the skillet.

• Add the cooked rice noodles to the skillet, then pour the Pad Thai sauce over the noodles. Add the cooked lamb shoulder and toss everything together to combine.

6. To Serve:

• Transfer to a platter and top with bean sprouts, shredded carrots, chopped green onions, chopped cilantro and crushed peanuts.

• Serve with additional lime wedges on the side.

Ground Lamb

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and saute until fragrant, about 1 minute.

Add the ground American lamb, rosemary and thyme and saute until browned and caramelized, breaking up any clumps of meat with a wooden spoon.

Turn off the heat and let rest while you prepare the fondue.

Gruyère Fondue

In a medium saucepan, rub the halved garlic clove all over the inside, then discard the garlic.

Pour the wine and lemon juice into the saucepan and bring to a simmer over medium heat.

In a small bowl, toss the grated cheeses with cornstarch until well-coated. Gradually add the cheese by handfuls to the simmering wine, stirring between each addition until melted and smooth.

Season with salt, freshly ground black pepper and a grating of nutmeg.

Keep warm over low heat, stirring occasionally.

Assemble and Serve

Pour the warm Gruyère fondue into a serving bowl then top with the warm ground lamb mixture.

Garnish with fresh thyme flowers if you wish. Arrange the bread and apple slices around the lamb and fondue.

Enjoy while warm!

1. Cook the Noodles:

Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions until al dente.

Drain and set aside. Toss with some oil so they don’t stick together.

2. Mix the sauce

In a small bowl, mix together soy sauce, hoisin sauce, rice wine vinegar, chile crisp and sesame oil.

3. Cook the American lamb

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the American lamb, saute very quickly for about 2-3 minutes, then add the white parts of the green onions, ginger and garlic and sauté for about 2 minutes until fragrant and lamb is cooked through.

4. Combine Noodles and American Lamb:

Add the sauce, toss with the lamb, then add the noodles and cook for another 2-3 minutes, stirring to combine.

If a saucier dish is desired, add the chicken or vegetable broth.

5. Serving

Transfer the noodles to a serving bowl.

Garnish with the green parts of the green onions, toasted sesame seeds and additional chile crisp as desired.