• Make the Sumac Dressing: In a small bowl, whisk together the sumac, lemon zest, lemon juice, garlic, and honey. Slowly drizzle in the olive oil while whisking until the dressing is emulsified. Season with salt and freshly cracked black pepper to taste. Set aside to allow the flavors to develop.
• Mix the Meatballs: In a large bowl, combine the ground American lamb, garlic, smoked paprika, cumin, coriander, salt, black pepper, and parsley. Gently mix with your hands until just combined, being careful not to overmix. Roll into approximately 10 meatballs, about 2 inches in diameter, and flatten each slightly.
• Cook the Meatballs: Preheat a grill to medium high heat and brush the grates with a high heat oil. Place the meatballs on the grill in a single layer and cook for 8 to 10 minutes, turning halfway through, until browned on all sides and the internal temperature reaches 160°F.
• Grill the Pita: Brush the pita breads with olive oil and grill until lightly charred and crisp. Let cool slightly, then chop into bite sized pieces.
• Assemble the Salad: In a large bowl, combine the romaine, cucumbers, cherry tomatoes, radishes, green onions, mint, parsley, and grilled pita. Toss with the sumac dressing. Arrange the grilled lamb meatballs on top and serve immediately.

• Marinate the Lamb: Season the American lamb with salt and pepper. Rub with the olive oil, garlic, and rosemary, making sure each piece is well coated. Let marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours. Thread the lamb onto skewers before grilling.
• Make the Lemon Vinaigrette: In a small bowl, whisk together the lemon zest, lemon juice, Dijon mustard, and honey. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Season with salt and freshly cracked black pepper to taste. Set aside.
• Grill the Lamb and Vegetables: Preheat a grill or grill pan to medium high heat. Lightly coat the zucchini and corn with olive oil and season with salt and pepper. Grill the zucchini planks and corn, turning occasionally, for 10 to 12 minutes, until tender and lightly charred. Set aside to cool slightly. Grill the lamb skewers for about 4 minutes per side, or until the internal temperature reaches 145°F for medium doneness.
• Prepare the Vegetables: Cut the kernels from the corn cobs and chop the grilled zucchini into bite sized pieces.
• Assemble and Serve: In a large bowl, toss the arugula, cherry tomatoes, red onion, basil, grilled zucchini, and corn with the lemon vinaigrette. Top with the grilled lamb skewers and finish with the crumbled feta cheese. Serve immediately.

1. Marinate the lamb:
In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, pepper, oregano, dill, and mint. Add the lamb and toss well to coat. Cover and refrigerate for at least 1 hour or up to overnight.   

2. Make the pickled red onions:
Combine the vinegar, water, sugar, and salt in a small saucepan and bring to a simmer, stirring until the sugar dissolves. Place the sliced onions in a heatproof bowl or jar and pour the hot brine over the top. Let sit for at least 30 minutes, then drain before serving.     

3. Roast the peppers & make the vinaigrette:
Char the bell peppers directly over a gas flame or under a broiler, turning occasionally, until blackened all over. Transfer to a bowl and cover for 10 minutes. Peel away the skins and remove the seeds.      Add the roasted peppers, red wine vinegar, lemon juice, garlic, and a pinch of salt and pepper to a blender. Blend until smooth. With the blender running, slowly drizzle in the olive oil until emulsified. Taste and adjust seasoning as needed.     

4. Grill the kebabs:
Preheat a grill or grill pan to medium-high heat. Thread the American lamb onto skewers. Grill for 10–12 minutes, turning occasionally, until nicely charred and cooked to your desired doneness. Let rest for 5 minutes before serving.   For medium-rare lamb, aim for an internal temperature of 130–135°F before resting.

5. Assemble & serve:
In a large bowl, toss the romaine, radicchio, tomatoes, cucumber, chickpeas, olives, feta, and scallions with a few spoonfuls of the vinaigrette. Spread onto a large serving platter. Remove the lamb from the skewers and arrange over the salad. Top with pickled onions, drizzle with more vinaigrette, and finish with fresh dill and mint.

1. Season chops:
Pat American lamb chops dry and season generously on each side with salt and pepper. Let sit at room temperature for 30–45 minutes.     

2. Bake chops:
Preheat the oven to 250°F. Place lamb chops on a rimmed sheet tray. Cook until the internal temperature reaches 115–120°F. This will take about 15-20 minutes depending on thickness. It’s ok that they aren’t fully cooked yet! The sear will finish off the cooking.     

3. Make salad:
Meanwhile, in a large bowl, combine mixed greens or arugula, mint, parsley, red onion, snap peas, and cucumber.    In a separate bowl, whisk together the lemon juice, Dijon, honey, salt, pepper. Slowly stream in the olive oil while whisking to emulsify the dressing. Toss the salad lightly with the dressing just before serving.                                 

4. Sear lamb:
Heat a cast iron pan over high heat until very hot. Add oil to the pan and sear chops for 1–2 minutes per side until deeply browned. Turn down the heat to medium and add the butter in the center of the pan and let it melt. Into the melted butter add the garlic, lemon zest, and rosemary. Swirl to infuse the butter and baste the chops a few times to give them more flavor. 

5. Rest and serve:
Let chops rest for 5 minutes. Internal temp should rise to 125–130°F for medium-rare. Plate lamb chops alongside or over the lemony mint salad. Spoon any pan juices over the meat and finish with an extra squeeze of lemon if desired. 

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. 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.

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. 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.

1. Marinate the Lamb: 

In a medium bowl, mix together the soy sauce, mirin (or honey), sesame oil, minced garlic, and grated ginger. Add the thinly sliced lamb to the marinade, tossing to coat evenly. Let it marinate for at least 15 minutes while you prepare the other ingredients. 

2. Cook the Soba Noodles and Edamame: 

Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions (usually 4-5 minutes) until al dente. In the last minute of cooking, add the edamame to the boiling water with the noodles. Drain the noodles and edamame in a colander and rinse under cold running water to stop the cooking process and remove excess starch. Drain well and set aside. 

3. Prepare the Dressing: 

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), lime juice, grated ginger, and chili garlic sauce (if using). Taste and adjust seasoning as needed. 

4. Stir-Fry the Lamb: 

Heat a wok or large skillet over high heat. Add the vegetable oil and swirl to coat. Add the marinated American lamb slices in a single layer (work in batches if necessary to avoid overcrowding). Stir-fry for 2-3 minutes until the lamb is browned and cooked through. Remove from heat and set aside. 

5. Assemble the Salad: 

In a large mixing bowl, combine the cooked soba noodles and cabbage, edamame, cucumber matchsticks, carrots (if using), scallions, and fresh cilantro or mint. Toss gently to combine. Pour the dressing over the noodle mixture and toss to coat everything evenly. 

6. Serve: 

Divide the soba noodle salad among serving plates or bowls. 

Top each serving with the stir-fried lamb slices. Garnish with chopped peanuts and sesame seeds. Serve immediately, or refrigerate for up to 2 hours before serving for a chilled salad.

1. Cook quinoa according to the package instructions. Instead of water, I use broth and 1 teaspoon olive oil. Set aside. Preheat oven to 375 degrees.
2. Slice delicata squash in half and remove seeds with a spoon. Slice squash into half-moons and place on a lined baking sheet. Add sliced onion and drizzle with olive oil. Sprinkle with salt and pepper. Gently mix. Roast 20-25 minutes.
3. While squash roasts, brown ground America lamb in a skillet over medium-high heat. Add seasonings, garlic, and more salt and pepper. 
4. Cook until meat is caramelized, then make tahini dressing.
5. Add all ingredients for the dressing to a bowl and whisk gently. 
6. Next up, assemble the bowls. Layer quinoa, squash, and ground American lamb. Top with tahini dressing, then chopped cilantro and toasted pepitas.
7. Finish it up with the pomegranate seeds. Enjoy!

1. Make the marinade:

In a small bowl, combine the, minced garlic, chopped rosemary, chopped thyme, ground cumin, smoked paprika and olive oil.

2. Season the American lamb and squash:

Toss 1/2 the marinade with the squash and the other half with the lamb loin cubes. Season generously with salt and pepper.

3. Roast:

Preheat your oven to 400°F.

Line a baking sheet with parchment paper. Spread the squash mixture on the lined baking sheet and bake for 15 minutes.

Remove the baking sheet from the oven and turn the squash over. Scatter the lamb loin cube over the baking sheet and bake for another 10-12 minutes.

4. Assemble and Serve:

To each bowl, add a handful of baby spinach or arugula. Top with 3/4 cup of cooked lentils. Top with roasted squash cubes and cooked lamb sirloin. Sprinkle with crumbled goat cheese, toasted pumpkin seeds, and chopped parsley.

Serve with lemon wedges on the side for squeezing over the bowl.