Preheat Oven to 350°F

Rinse the American lamb leg pieces and pat dry.

To make the marinade, pulse the ingredients in the food processor and combine for a few seconds.

Then place the lamb pieces in a large roasting pan or bowl. Pour the marinade all over. Optional: You can allow the American lamb to be marinated overnight.

Toss carrots and baby potatoes in the roasting pan. If you have additional marinade, add 1 cup of water to it and add to the bottom of the roasting pan. Top with bay leaves, cover, and place in the oven to roast for about 3 1/2 hours. You will need to check on the lamb a couple of times and spoon over some of the liquid each time.

Once done, the American lamb meat should be tender and can easily be pulled apart from the bone.

Return lamb to the oven uncovered and cook for another 20 minutes at 400°F until it gets a beautiful crust on top.

Serve with the rice pilaf and enjoy!

Add lamb shoulder to a slow cooker. If the roast has a fat cap, make sure the fat cap is at the top, facing you, so juices melt and flow down through the meat as it slow cooks. Arrange sliced onion around the roast; top with garlic, rosemary, bay leaf, salt and pepper the garlic. Pour vinegar, stock and syrup over top. Slow cook on low for 8 hours, tossing the lamb every so often, until lamb shreds easily with a fork. 

Transfer lamb to a cutting board or plate. Using 2 forks or a pair of tongs, shred lamb into pieces as chunky or fine as you’d like. Drain fat from the juices in the slow cooker, as desired. Add lamb back into the slow cooker with juices; stir to combine. Turn slow cooker to high setting, with the cover removed. Let lamb simmer and combine 5 to 10 minutes; the lamb will absorb some of the excess liquid. 

To serve: Place a handful of arugula on top of 1/2 of a toasted bun. Top with some shredded lamb; finish with crumbled feta, and a drizzle of balsamic glaze.

Using hardwoods (oak, hickory, cherry, apple, etc.), build a campfire; allow to breakdown for 30 minutes before cooking. 

While fire is burning down, season lamb with oil; then add paprika, cumin, salt and pepper. Make sure to cover the American lamb leg thoroughly with seasoning. 

In a pot, boil water. Add rosemary, garlic, thyme, vinegar, paprika, cumin, salt and pepper; simmer for 15 minutes. Pour brine into a bowl or squirt bottle to be used while lamb is cooking. 

When fire is broken down, place tri-pod or other hanging device over top. Create a circle with the logs by moving everything out of the center of the fire to the edges. This will allow the heat to cook the lamb leg from all directions. 

Hang lamb leg; let cook for 3-1/2 to 4 hours or until internal temperature is 135°F for medium-rare (125°F for rare, 145°F for medium-well). Continue to maintain heat for the fire at a medium to high intensity throughout the cook. Make sure to spray lamb leg with brine ever 30 minutes to maintain seasoning and prevent burning. 

Once lamb is cooked to your liking, pull off the fire; let rest for 3 minutes. The lamb will have various cook temperatures with it becoming more rare near the bone. Serve immediately after resting.

For the Braised Lamb: Pat lamb dry with paper towels; sprinkle all sides with salt and pepper. In large Dutch oven or other heavy pot with tight-fitting lid, heat oil over medium-high heat. Add lamb; cook 6 to 8 minutes or until well browned on all sides, turning occasionally. 

Add bay leaves, broth and wine to pot; bring to simmer over medium-high heat. Cover and transfer to oven. Cook at 325°F for 2 to 2-1/2 hours or until lamb is fork-tender. Transfer lamb to large cutting board; let stand 20 minutes before shredding with forks. Makes about 6 cups shredded lamb. 

For the Cheese Mixture: In food processor, pulse ricotta salata, cream cheese and pepper until smooth. Use immediately or cover and keep refrigerated up to 3 days. 

To serve: Place baguette slices on rimmed baking pan and lightly brush both sides with oil. Bake at 350°F 15 to 20 minutes or until crisp, turning once. Spread each piece of toasted baguette with 1 tablespoon Cheese Mixture. Place about 2 tablespoons Braised Lamb on each crostini, with pomegranate seeds and parsley and serve immediately. 

Home Chef Tip: Lamb can be braised and shredded up to 3 days in advance. If braising in advance, reserve 1 cup of lamb cooking liquid at end of braising time. Cover and refrigerate shredded lamb and cooking liquid, separately. To serve, re-heat by placing shredded lamb and reserved cooking liquid in Dutch oven and warming over medium-low heat, stirring occasionally.