1. Prepare the Dressing/Marinade

In a small bowl, whisk together extra-virgin olive oil, champagne vinegar, honey, Dijon mustard, salt, and pepper.   Pour half into a large salad bowl.

2. Marinate the American Lamb Sirloin Chops:

To the other half, combine minced garlic, chopped rosemary, chopped thyme, salt, and pepper.

Rub the mixture all over the American lamb sirloin chops. Let them marinate at room temperature for 30 minutes or refrigerate for up to 4 hours.

3. Prep the Peaches:

Drizzle peach halves with olive oil and a pinch of salt. 

4.  Grill the American Lamb Sirloin Chops and Peaches

Preheat your grill to medium-high heat.

Grill the American lamb sirloin chops for about 4-5 minutes per side for medium-rare (140 degrees with carry over to 145), or until they reach your desired level of doneness.

Remove from the grill and let rest for 5-10 minutes before slicing.

At the same time, grill the peaches cut-side down for 2-3 minutes until grill marks appear and they are slightly softened. Flip and grill for another 2-3 minutes. Remove from the grill and set aside.

5. Assemble the Salad:

In a large salad bowl, combine the salad greens and sliced red onion with the dressing.  Transfer to a serving platter.  Top with sliced lamb, peaches, crumbled feta cheese, pistachios and mint leaves.

1. Prepare the Panzanella:

Preheat your oven to 400°F (200°C).On a sheet tray lined with parchment paper, add the bread cubes, tomatoes, minced garlic, dried oregano, 2 tablespoons olive oil and salt and pepper.   Toss well to coat.Roast in the preheated oven for about 20 minutes, until the tomatoes have caramelized in parts and some have burst. The bread should be golden.

2. Grill the lamb kabobs:

In a bowl, combine the olive oil, minced garlic, dried oregano, rosemary, salt, and pepper. Add the American Lamb cubes and toss until evenly coated. Thread the lamb cubes onto the soaked wooden skewers.

Heat a grill or grill pan over medium-high heat. Grill the lamb kabobs for about 8-10 minutes, turning occasionally, until cooked to your desired doneness. 

Remove from the grill and let rest for a few minutes.

3. Assemble the Panzanella:

In a very large bowl, whisk together the balsamic vinegar and 1/4 cup extra virgin olive oil.  Add sliced red onion to bowl.

Add the roasted bread cubes and tomatoes and fold to combine and coat them with the dressing.  Add basil leaves.

Transfer panzanella to a serving platter.  Arrange the grilled lamb kabobs on top of the Panzanella.  Garnish with additional basil leaves then top with torn pieces of burrata cheese.

1. Cook the sirloin chops:

Season the lamb sirloin chops generously with salt and pepper on both sides.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the lamb sirloin chops to the skillet and cook for about 4-5 minutes per side, or until they reach your desired level of doneness*. 

Remove the chops from the skillet and let them rest for  10 minutes before slicing.

2. Prepare the peas

In the same skillet, add 1 tablespoon of olive oil. Add the minced garlic and cook for about 1 minute, until fragrant. Add the thawed peas to the skillet and cook for another 2 minutes, until they are heated through.  Remove from heat.

3. Assemble the salad:

In a large bowl, whisk together lemon zest,  lemon juice, honey and 3 tablespoons extra virgin olive oil  to make the dressing. Add the arugula and toss to combine.  

Transfer arugula to a serving bowl or platter.  Top with cooked peas and crumbled feta cheese.

Slice the rested lamb sirloin chops into thin strips and scatter over the salad.  Finish with fresh mint leaves.

1. Saute aromatics: 

Heat vegetable oil in a large skillet over medium-high heat. 

Add minced garlic and chopped shallot to the skillet and cook until fragrant, about 1-2 minutes. 

2. Cook lamb: 

Add ground American Lamb to the skillet, breaking it apart with a spoon, and cook until browned and cooked through, about 5-7 minutes*. 

3. Combine sauce ingredients: 

In a small bowl, whisk together fish sauce, lime juice, brown sugar, and chili paste until the sugar is dissolved. 

Pour the fish sauce mixture over the cooked lamb in the skillet and stir to combine. 

Cook for another 2 to 3 minutes, allowing the flavors to meld together. 

4. Final steps : 

Remove the skillet from heat and stir in sliced green onions, chopped cilantro, and chopped mint. Season with salt and pepper to taste. 

5. Serving: 

To serve, spoon the lamb larb mixture into butter lettuce leaves, creating lettuce cups. Serve the Lamb Larb with the lettuce leaves, fresh herbs, lime and chopped peanuts.

1. Preheat the oven to 375 degrees F.

2. Ask your butcher for American lamb before buying. If you’re unable to find local American sirloin chops, ask for a boneless leg of lamb instead. 

3. Season the lamb on both sides with the seasoning mix and rub well.

4. Preheat an indoor or outdoor grill on medium high and sear the seasoned sirloin for 5-6 minutes on each side until golden. 

5. The USDA recommends cooking lamb until the internal temperature is 145 degrees F. You can check that using a meat thermometer inserted in the most central part of the meat.

6. Remove the lamb from the grill and let it rest for 3-5 minutes before slicing. 

7. While thew lamb is cooking, you can start to make the salad. 

8. Place 2 tablespoons of olive oil in a nonstick pan over medium heat and sear the halloumi cheese slices for 2 minutes per side until golden,

9. You can alternatively grill the halloumi. 

10. In a separate or using the same skillet, add the sliced almonds (use extra olive oil if needed - up to 2 Tablespoons) and the Aleppo pepper or chilli flakes. 

11. Toast the nuts until golden and remove from the skillet right away, otherwise they may burn.

12. Start assembling the salad by starting with the arugula, layer the mixed citrus segments, halloumi cheese, avocados and onions. 

13. Make the citrus vinaigrette by whacking all ingredients in a small jar until smooth. 

14. Slice the lamb sirloin to about half an inch slices (make them thicker or thinner to your taste). 

15. Arrange the sliced lamb on one half of the plate.

16. Drizzle the vinaigrette generously over the salad and lamb. 

17. Enjoy!

Add all ingredients to a large bowl. Mix well with clean hands to combine and form 4 equal sized American Lamb patties.

Cook each patty on a prepared grill or grill pan for 3-4 minutes on each side for medium cook temperature.  Serve with Greek salad, potatoes or and/or rice or on a bun with Tzatziki sauce and pickled onions.  

Preheat oven to 425 F. In a medium baking dish add the potatoes and remaining ingredients. Toss well to incorporate. Place in oven and bake for 20 minutes. Remove from oven, mix the potatoes to turn. Add an additional 1/2 cup of broth and 2 tablespoons lemon juice. Place back in oven and bake for another 20 minutes until the potatoes are tender and golden. Place back in oven and continue to cook for an additional 20 minutes until potatoes are golden, tender on the inside and crispy on the outside. Serve with remaining lemon sauce or an extra squeeze of lemon. Top with fresh chopped parsley and serve with tzatziki sauce.

Add all the veggies to a bowl. Toss in the olive oil and red wine vinegar. Season with dried oregano, salt and pepper to taste. Makes 2 servings.

In a large sauté pan, toast ¼ cup of uncooked Jasmine rice on medium heat. Move constantly until it takes on a brown color, yet not burned. If browning too quickly, turn down the heat. Blend the toasted rice in a blender, spice grinder, or use a mortar and pestle, to crush. Set aside in a separate medium bowl.

In the same sauté pan, over medium heat add 1 tablespoon of olive oil. Once hot, add the ground lamb in an even shallow layer, stirring minimally. Do not stir until you get slight browning - the goal is to cook the American Lamb all the way through and the browning adds flavor from the Maillard effect.

Once cooked through, remove from heat. In the bowl with the toasted rice, add the cooked lamb, green onions, shallots, chili peppers, fish sauce, lime juice, sugar, cilantro and mint leaves. Mix gently, taste and adjust flavor by adding additional fish sauce, lime juice, pepper and/or salt.

Serve alongside rice, lettuce and cucumbers. You can also make lettuce cups filled with the larb.

Prepare Lamb

Trim any excess fat and/or gristle off of the butterflied lamb.

Score the lamb being careful not to cut all the way through. This will allow the marinade to cover more of the lamb.

Prepare Lamb Marinade:

Mix olive oil, lemon juice and seasonings in a bowl. Place lamb in a dish large enough to hold the marinade or a large zipper bag. Pour marinade over butterflied lamb being sure to cover all surfaces. Cover and refrigerate for 3-24 hours until ready to cook.

Prepare Farro:

Prepare farro according to package instructions: Note: Different types of farro may have different cook times. Rinse farro well.

Bring 4 quarts of water to a boil and add 2 teaspoons of salt. Add rinsed farro to boiling water.

Return water to a boil then reduce heat to medium-high and boil uncovered until soft. For pearled farro approximately 30 minutes. Drain off cooking water and set aside.

Farro may be made a day ahead of time if desired and stored in the refrigerator until needed.

Prepare Lemon Vinaigrette:

Add lemon juice, lemon zest, Dijon mustard, shallots, oregano, garlic, salt and pepper to a small bowl. Whisk vigorously until well combined. Drizzle olive oil into the bowl slowly while continuing to whisk. After well combined, set aside.

Grill Lamb

Remove the lamb from the marinade and pat dry with a paper towel.  Season lightly with salt and pepper. Ideally, remove from the refrigerator 30 minutes prior to grilling.

Preheat the grill to 400-425F. Set up the grill with both an indirect and direct cooking area.

Place lamb over direct heat and turn every couple of minutes until desired internal temperature is reached when measured with an instant read thermometer. Pull the lamb 10 degrees under the desired finishing temperature as there will be a rise in temperature once pulled from the grill. Rest lamb while preparing the rest of the ingredients. *see note for temperature recommendations.

 Grill Corn and Asparagus

Place ears of corn on the grill grate over direct heat. Rotate corn occasionally with tongs while lightly charring corn. Remove from the grill when corn is tender or after approximately 8 to 10 minutes. After the corn has cooled, cut the corn off the cob, season with salt and pepper to taste and set aside.

Remove woody ends of asparagus. Lightly toss asparagus in olive oil. Season with salt and pepper to taste. Grill asparagus for approximately 4-5 minutes for thin asparagus or 6 to 10 minutes for thick asparagus or until tender. Slice asparagus into bite sized pieces. Set aside.

Assemble Salad

In a large bowl, mix farro, grilled asparagus, shallots, corn, tomatoes, parsley, lemon zest and vinaigrette until well combined.

When ready to serve, top with pine nuts and sliced lamb. (Note: do not top salad with nuts until ready to serve so they stay crunchy.

In a medium mixing bowl, combine ground lamb, garlic, onion, lemon zest, mint, coriander, cumin, oregano and cayenne pepper; season generously with salt. Heat oil in a large skillet over medium-high heat. Brown lamb mixture, breaking into bite-size pieces as it cooks with a wooden spoon, until fully cooked; remove from heat. 

Top cooked French fries with cooked lamb; sprinkle generously with feta cheese, and spoon on Israeli salad and Tzatziki. Top with olives and mint or parsley. 

For the Israeli Salad: In a small mixing bowl, combine tomatoes, cucumber, parsley, oil and lemon juice; season with salt. 

For the Tzatziki: Using the smaller side of a box grater, grate cucumber; soak up excess cucumber moisture with paper towels. In a small mixing bowl, combine yogurt, 3 tablespoons grated cucumber, lemon juice, garlic, mint and oregano; season with salt. Adjust seasonings as desired.

Marinate the American Lamb Meat: Mix all marinade ingredients together in a large reusable Tupperware container. Add the lamb and stir or shake the container with the lid tightly on to coat it with the marinade. Let this hang out in the fridge for 1 1/2 hours before grilling the meat.

Grill: Heat your grill over medium heat, and lightly spray a grill pan with nonstick spray - do this AWAY from the grill. Add the marinated lamb meat to the pan and cook, stirring, for about 10 minutes. Cut into one of the larger pieces to check for doneness - if a larger piece is done, the rest should be too. Smaller pieces will be well done, and larger pieces will be medium well.

Shake up the Lemon Dressing: Add all dressing ingredients to a jar and attach the lid securely. Shake until well combined.

Assemble Salad Bowls: Assemble your bowls! Build them starting with the lettuce, then add the veggies, lamb meat, and feta to top them off.

Serve & Store: Pour the dressing over, dividing it between the two bowls just before serving. Enjoy! Store any leftovers in the fridge - if you're planning to keep the second salad for the next day, store the components separately, and assembling and dressing it when you’re ready to eat.

Lamb Shoulder Chops

Season chops with salt, pepper and sumac and rub on both sides, reserving ½ tsp sumac.

On medium high heat (or sear on electric pressure cooker) place chops and sear for 3-4 minutes on each side until a nice browning appears.

Electric Pressure Cooker Method

Add your seared chops to the pot and add 4 cups of water, enough to cover.

Add in a cinnamon stick and bay leaf.

Seal pressure cooker and set to "high pressure" for 45 minutes.

Allow to naturally release pressure for at least 15 minutes.

Remove lamb from pot, drain excess liquid* and take out to cool.

Stove top Method

Add your seared chops to the pot and add 4 cups of water, enough to cover.

Add in a cinnamon stick and bay leaf.

Allow water to come to a boil then reduce heat to low and allow to simmer for 2 hours.

After 2 hours, lamb should be tender and falling off the bone.

Remove lamb from pot, drain excess liquid* and remove to cool.

When you're ready to assemble your salad, shred the lamb off the bone and season one more time with salt, garlic powder and remaining ½ tsp  sumac.

Place in non-stick pan on medium heat and allow lamb to cook with spices for 3-4 minutes.

Lamb will darken in color and begin to slightly crisp.

Remove and add to your salad.

Yogurt Dressing

Place all of your dressing ingredients in a small bowl and whisk until fully combined and emulsified.

Dressing can be stored in the fridge for 2 weeks when using fresh yogurt.

Salad

Assembling the salad is at your own discretion. Toss lettuce with about 1/3 cup of dressing.

Top with your seared lamb and a little of each of your toppings. Add or omit anything you want.

Drizzle a little extra dressing if you desire.

Serve with lettuce wraps or Jasmine rice or both!

Dice half the onion (1 cup) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).

Quick Pickle the sliced onions: Place the sliced onions in a bowl, cover with 1/2 cup hot water and 2 tablespoons vinegar, place in the fridge.

Cook Lamb: Heat oil in a large skillet over medium heat. Add the cup of diced red onion, sauté 3-4 minutes, add garlic, lemongrass and chili flakes. Sauté until fragrant, 2-3 minutes. Add the ground lamb, breaking it apart with a metal spatula. Season with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the lamb, using a fine-mesh strainer.

While the lamb is cooking, prep the remaining salad ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the lamb and the strained onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat.

Serve with lettuce wraps and/or cooked rice.