Start by adding all ingredients to the American lamb and toss well. Grill the lamb for 15 minutes on each side and rest the lamb for 10 minutes before slicing.  

Slice the lamb in to thin pieces.

Make the Peanut Dressing: Start by thinning out the peanut butter, adding a tablespoon of water at a time and mix well. Add the remaining ingredients and mix. If the sauce is too thick, add more water to thin it out.

Assemble the Salad by layering the salad ingredients, grilled lamb slices and peanut sauce. Enjoy!

For the Spiced Rice: In a bowl, add rice; fill with water. Swirl rice around; rinse and drain. Continue until water runs clear. (This releases starches and creates fluffier rice.) 

In a pan over medium heat, melt butter. Add noodles; stir until noodles are golden brown. Once golden brown, add water; bring to a bowl. Add rinsed rice; cover, reduce heat to low and cook 20 minutes or until all water is absorbed. Season with salt and allspice. 

For the Lamb: In a large skillet, add oil and onion; sauté until onion begins to become translucent. Add a sprinkle of salt to help release the moisture. After about 5 minutes, add lamb. Begin to brown and break up pieces; cook until all browned and broken, about 10 minutes. Drain fat from pan. Add water; cook on medium heat until water is absorbed. Add cinnamon, allspice, pepper and salt. 

For the Yogurt Mint Sauce: In a bowl, crush garlic using a mortar and pestle. Add yogurt, mint and salt; mix well. 

To serve: In individual bowls, layer rice, lamb, veggies and toppings of choice; finish with a drizzle of Yogurt Mint Sauce.

For the Mediterranean Lamb: In a large heavy-bottomed skillet, brown American Lamb in olive oil along with bell pepper, oregano, lemon zest, salt, pepper, chili flakes and parsley. Set aside. 

For the Greek Lemon Vinaigrette: In a bowl, whisk together garlic, vinegar, lemon juice, honey, oregano, lemon zest, salt and pepper; slowly stream in the oil while whisking continually. Place finished dressing in a jar with a lid. This will keep for up to 7 days in the refrigerator, and tastes best the next day. 

To serve: In order to assemble bowls, layer preferred garnishes in the bottom of the bowl; top with Mediterranean Lamb, drizzle Greek Lemon Vinaigrette over the top. Serve with pitas.

Spray a large baking sheet with nonstick cooking spray. Place baguette cubes on the baking sheet; drizzle tops with oil, salt and pepper. Bake at 275°F for 20 to 25 minutes until slightly golden brown; remove the cubes and set aside.  Increase oven temperature to 400°F. 

Season each side of lamb steaks with 1/2 teaspoon Za’atar seasoning, salt and pepper. In a large cast-iron skillet over medium-high heat, heat a little oil; sear steaks 2 to 3 minutes on each side or until a nice crust has appeared. Remove skillet from heat; place in 400°F oven and continue to cook about 7 minutes or until a thermometer reads 160°F for medium. Remove skillet from oven; place steaks on a cutting board to cool. 

In a large bowl, combine baguette cubes, tomatoes, cucumber, peas, onion, basil and mint. In a small bowl combine 1/4 cup olive oil, red wine vinegar, salt and pepper. Pour the dressing over the salad; toss. Place the salad on a serving tray.  Cut cooled lamb steaks into 1-inch cubes; place atop salad and garnish with feta.

For the Marinade: In a large plastic zip-top bag, combine pomegranate juice, oil, garlic, ginger, cinnamon, cumin, salt and pepper. Add American Lamb to marinade in bag; refrigerate 8 hours to overnight. 

Remove lamb from marinade; pat dry. 

Heat gas grill to high; scrape grates clean and brush with oil. Grill lamb, fat side down, over medium-high heat 25 to 35 minutes total, turning halfway through cooking. Cook to desired doneness, about 145°F for medium-rare and 160°F for medium. Remove lamb from grill and loosely cover with foil; let rest about 15 minutes and thinly slice. 

For the Kale and Pomegranate Salad: In a large bowl, whisk together oil, vinegar, mustard, salt and pepper. Add kale, fennel and pomegranate seeds or grapes; toss to coat. 

To serve, arrange dressed salad on a platter; top with sliced lamb, Gorgonzola cheese and walnuts.

Prepare zoodles by spiralizing zucchini on the thickest setting; break into “chip” size pieces. Lay zoodle “chips” onto paper towels in a single layer. Sprinkle with salt; allow to sweat. 

While zoodle “chips” are sweating prepare the ground lamb. 

In a medium skillet over medium heat, heat oil. Add garlic and onion; sauté until fragrant. Add American lamb, marjoram, rosemary, salt, garlic powder and pepper to pan; cook until lamb is no longer pink, breaking up any large chunks with a wooden spoon. Add mint; continue cooking for 5 minutes. Remove from heat; drain any excess fat. 

Layer a baking sheet with parchment paper; spread zoodle “chips” out evenly. Layer lamb, cauliflower, tomatoes, onion, olives, cucumber and banana peppers on top of zoodle “chips”. Drizzle with oil and lemon juice. Sprinkle garlic powder, pepper and fresh dill over top evenly. 

Bake at 350°F for 20 minutes. Turn oven to broil; crisp for the last 2 minutes.

• NOTES:
  If you are not dairy free try sprinkling a bit of crumbled feta on top before baking for added flavor. 
• If a softer texture is preferred, bake longer and do not broil.

For the Lamb: Rub lamb with oil, garlic powder, pepper, oregano, salt, allspice and nutmeg; be sure to get in between meat and flesh. 

Place lamb on grill over medium-high heat; sear 3 to 5 minutes on each side and all around. Lower heat to low; cover and cook from 30 to 50 minutes, depending on thickness and desired doneness. When lamb is ready, allow it to rest for 10 minutes before slicing it into the preferred thickness. 

For the Cobb Salad: On a large board or platter, assemble salad greens, tomatoes, blue cheese, eggs and avocados. 

For the Dressing: In a bowl, mix together oil, vinegar, herbs, mustard, honey, salt and pepper; set aside. 

To serve: Arrange lamb on the salad board or platter; drizzle dressing over lamb and Cobb Salad.