Grilled Butterflied Leg of Lamb

7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

Ingredients for the herb rub:
8 garlic cloves
3 T chopped fresh thyme leaves
2 T chopped fresh rosemary leaves
2 T chopped fresh parsley leaves
1/2 teaspoon freshly ground black pepper
1 T coarse salt
3 T olive oil

Preparing the lamb:
Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.

Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.

Prepare grill.

Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125 degrees F for medium-rare.

Cut lemons in half and grill.

Alternatively, roast lamb in a roasting pan in middle of a 425 degrees F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 degrees F for medium-rare.

Transfer lamb to a cutting board. Squeeze roasted lemon juice over lamb and let stand, loosely covered with foil, 15 minutes.

Cut lamb into slices and serve with any juices that have accumulated on cutting board.

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Lamb With Pistachios Kofta Kebab-Wraps

Ingredients:
1 pound trimmed shoulder or neck filet of lamb, chopped into 1-inch chunks
2 heaping T fresh thyme leaves
1 level T ground chili pepper
1 level T ground cumin
4 level T sumac, or 1 lemon, zest finely grated
sea salt and freshly ground black pepper
A good handful shelled pistachio nuts
A few handsful of mixed salad leaves (romaine, endive and arugula, washed, spun dry and shredded)
a small bunch fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon
a bunch of fresh flatleaf parsley, rough chopped
extra virgin olive oil
4 large flatbreads or tortilla wraps
4 heaping T plain yogurt

Preparing the kebabs:
Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.

Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.

In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.

Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt and olive oil.

Serves 4

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Shashleek With Tzatziki

Ingredients for the shashleek:
1 leg of lamb, boned and trimmed
2 large onions
sprinkle of fresh mint and rosemary, mixed well
salt
lemon wedges, for serving

* * * * * *

Ingedients for the tzatziki:
16 ounce Greek yogurt
10 cloves garlic, minced
1 to 2 cucumbers, shredded
chopped fresh dill, to taste
sugar, to taste

Preparing the shashleek:
Cut the lamb into 1-inch chunks with a minimum of fat.

Puree the onions in a food processor and transfer to a large bowl. Add the mint, rosemary, salt, and lamb cubes; toss to coat. Cover the bowl with plastic wrap, refrigerate and let marinate for 1 to 3 days.

Remove the lamb from the marinade; discard the marinade and weigh the lamb cubes out in 7-ounce portions. Thread lamb on skewers. Skewers can be prepared ahead of time and refrigerated.

To cook, heat a charcoal grill to high. Dust the skewers with salt, and grill to order. Before serving squirt lemon juice over them.

* * * * *

Preparing the tzatziki:
Combine thick Greek yogurt and mix in lots of minced garlic, shredded cucumber, and dill.

Can be adjusted to taste, with sprinkles of sugar (it cuts the sharpness of the garlic).

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Braised Lamb Shanks over Mascarpone Polenta

Ingredients for lamb:
1 cup all purpose flour
1 T spice mixture
4 large lamb shanks
salt and freshly ground black pepper
2 T extra virgin olive oil
2 T unsalted butter
1 1/2 cups chopped yellow onions
3/4 cup chopped carrots
3/4 cup chopped celery
2 T minced garlic
2 cups dry red wine
1 cup peeled, seeded and chopped tomatoes
2 bay leaves
2 T freshly chopped parsley leaves
1 T minced fresh rosemary leaves
2 sprigs fresh thyme
2 cups chicken broth
2 cups beef broth

* * * * * *

Ingredients for spice mix:
2 1/2 T paprika
2 T salt
2 T garlic powder
1 T black pepper
1 T onion powder
1 T cayenne pepper
1 T dried oregano
1 T dried thyme

Makes 2/3 cup

* * * * * *

Ingredients for polenta:
2 1/2 cups water
2 cups milk
1/4 cup olive oil
freshly ground white pepper
1 cup polenta (coarsely ground yellow cornmeal)
1/4 cup heavy cream
1 cup mascarpone cheese
4 sprigs rosemary, for garnish

Preparing the lamb:
In a shallow dish, combine the flour and spice mixture. Season the lamb liberally with salt and pepper, then dredge the lamb shanks in the seasoned flour, shaking to remove any excess.

In a large Dutch oven, heat the 2 tablespoons olive oil and 2 tablespoons of the butter over medium-high heat until hot. Add the lamb shanks, in batches if necessary to prevent overcrowding, and cook until well-browned on all sides, 6 to 8 minutes. Remove the shanks from the pan and set aside. Add the onions, carrots, and celery to the pan, and cook, stirring, until soft and caramelized around the edges, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and bring to a boil over high heat, stirring to deglaze the pan. Cook until reduced by half. Add the tomatoes and bay leaves and cook, stirring, for 1 minute. Add 2 tablespoons of the parsley, the rosemary, thyme, chicken broth, beef broth, and reserved shanks and bring to a boil. Reduce the heat to a simmer, season with salt and pepper, cover tightly, and cook, turning the meat occasionally, until the meat is tender and falling from the bone, 1 1/2 to 2 hours.

When the lamb shanks are very tender and beginning to fall from the bone, remove them from the braising liquid using a slotted spoon and transfer to a plate, cover with foil to keep warm, and set aside. Bring the braising liquid to a boil and cook until reduced to sauce consistency and thick enough to coat the back of a spoon. Adjust seasoning if necessary and remove from the heat.
* * * * * *

Preparing the polenta:
In a large saucepan, bring the water and milk to a boil. Add the remaining 1/4 cup olive oil and season with salt and white pepper. Very gradually, add the polenta in a steady stream, whisking constantly. Reduce the heat to low and cook, stirring frequently with a heavy wooden spoon until thick and creamy, 20 to 30 minutes. Add the heavy cream and mascarpone to the polenta and adjust the seasoning, to taste. Cook, covered, for 10 minutes longer, or until smooth, thick and creamy. Keep warm until ready to serve the shanks.

* * * * * *

Assembling the lamb and polenta:
To serve, spoon the polenta into 4 large bowls. Top each with a lamb shank and spoon the sauce over the lamb. Place the tips of the rosemary sprigs in an open flame until ignited; blow out the flames and garnish each plate with a smoking rosemary sprig.

Serves 4

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Tandoori Lamb Sandwiches With Raita

Ingredients:
2 cups yogurt, drained
1/4 cup lemon juice
1 1/2 T minced ginger
6 cloves garlic, minced
4 jalapeno peppers, chopped
4 bay leaves
1 1/2 T paprika
1 1/2 T ground cumin
1 1/2 T ground coriander
1 1/2 T turmeric
2 T salt
2 T black pepper
1 1/2 T ground cardamom seeds
1 T chili powder
2 pounds boneless leg of lamb, cut into 1-inch cubes

baguette or whole wheat pitas, warmed or grilled

Ingredients for raita:
1 cucumber, peeled, seeded and shredded
1 onion, finely diced
1 to 2 cloves garlic, crushed
1 tomato, diced
2 cups yogurt
1 teaspoon salt
2 teaspoons roasted cumin seeds

Preparing the lamb:
Mix all ingredients together, except lamb and baguette. Place lamb cubes in the yogurt marinade and marinate for 24 to 48 hours in refrigerator.

Once lamb has marinated, skewer the lamb pieces and grill over coals and soaked oak or hickory wood chips, making sure to cook them slowly to get to an internal temperature of 145 degrees F. Slice open a baguette or pita, slather it with raita, and stuff with grilled lamb.

* * * * * *

Preparing the raita:
Mix all ingredients together and let sit in refrigerator for a couple of hours so flavors can develop.

Serves 6 to 8

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Ground Lamb Casserole [Pastitsio]

Ingredients for the pasta and meat:
1 pound dried penne or ziti pasta
1 T butter
2 pounds ground lamb
2 medium onions, diced
1/2 cup red wine
1 6-ounce can tomato paste
1 teaspoon ground cinnamon
1 T dried oregano
1/2 teaspoon ground sumac (optional)
1 teaspoon dried mint (optional)
2 cups water
6 ounces crumbled feta

* * * * * * *

Ingredients for the cheese sauce:
6 T butter
1/2 cup all purpose flour
3 cups milk
1/8 teaspoon cayenne pepper
1/4 cup grated parmesan cheese

Preparing the casserole:
Cook the pasta according to package directions, drain and reserve. Stir in the butter to prevent sticking.

In a large saucepan over medium heat, cook the lamb until no longer pink, breaking it into pieces, about 8 minutes. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.

Transfer to a colander and shake well to drain the fat. Return the lamb to the pan, add the wine and cook over medium heat until most of the liquid has evaporated. Stir in the tomato paste, cinnamon, oregano, (sumac and mint if using) and 2 cups of water. Simmer, stirring occasionally, until thickened, about 15 to 20 minutes. Season to taste with salt and pepper. Set aside to cool.

* * * * * * *

Preparing the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Whisk in the flour until incorporated, about 30 seconds. In a slow steady stream, whisk in the milk until there are no lumps. Cook, whisking often, until the mixture is thick and bubbly and coats the back of a spoon, about 5 to 7 minutes. Stir in the cayenne and the parmesan.

When ready to cook, preheat the oven to 350 degrees F.

Add the pasta to the lamb mixture and stir to combine. Toss in the feta and combine. Spoon the mixture into a greased 9- by 13-inch baking dish. Spread the cheese sauce over the pasta mixture, smoothing the top with a spoon. Bake until browned in spots, 35 to 40 minutes. Remove from the oven then allow to cool for about 15 minutes before serving.

Serves 8

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Roast Pork (or Beef or Lamb) With Balsamic-Glazed Potatoes & Onions

This recipe works with beef or lamb, too.

Ingredients for the pork:
1 small bunch fresh rosemary, leaves picked and finely chopped
salt and pepper
2 T freshly ground fennel seeds
3 1/2-pound boneless rolled pork loin, skin off, fat scored in a crisscross pattern
olive oil
6 cloves garlic, crushed
1 medium red onion, peeled and quartered
2 stalks celery, trimmed and chopped
4 bay leaves
2 wine glasses white wine

* * * * * *

Ingredients for the potatoes and onions:
3 1/2 pounds medium-sized waxy potatoes, peeled and quartered lengthwise
olive oil
7 ounces butter, cubed
1 bunch fresh rosemary, leaves picked and chopped
1 whole bulb garlic, quartered or smashed
5 medium red onions, peeled and quartered
1 1/2 cups balsamic vinegar
sea salt and freshly ground black pepper

Preparing the pork:
Preheat the oven to 400 degrees F.

Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan.

To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the herbs and seasoning stick to it.

Put a roasting pan just big enough to fit the pork in on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down. Sprinkle any flavorings remaining on the board over the top of the pork. When the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom rack of the oven for 1 hour, basting it halfway through. For the last 20 minutes of cooking, you may need to cover the pork to stop it coloring too much.

In another roasting pan just large enough to layer the potatoes, heat it on the stove. When hot, pour a couple of tablespoons of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar. Season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.

After 1 hour, prick the meat -- If the juices run clear, it's done. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the fond off the bottom. Season if necessary. Pass through a sieve into a serving pitcher and serve alongside the pork and drizzle over the top.

Serves 6

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Indian-Spiced Lamb And Carrot Salad

Ingredients:
naan bread
yogurt
lemon wedges

* * * * * *

Ingredients for the lamb and carrot salad:
1 1/4 pounds coarsely ground lamb
2 teaspoons garam masala
sea salt
1 pound carrots, mixed colors if possible, peeled
1 T sesame seeds
A small bunch fresh cilantro, leaves picked
A small bunch fresh mint, leaves picked

* * * * * * *

Ingredients for the dressing:
1 teaspoon cumin seeds
3 shallots or 1 small red onion, peeled
1 lemon, zested and juiced
1 heaping teaspoon freshly grated ginger
extra virgin olive oil

Preparing the salad:
Heat a large frying pan and fry your ground lamb until all the fat comes out of it. Add the garam masala and a good pinch of salt and give it a stir. Keep frying until the meat is crispy. Shave the carrots into long thin strips with a peeler or a mandoline slicer and set them aside.

Heat a small frying pan over a moderate heat and toast the cumin seeds for 30 seconds. Place on a plate to cool, and then grind. Put the pan back on the heat and toast the sesame seeds until golden. Transfer them to a plate.

Slice shallots or onion wafer thin, or grate on a box grater.

* * * * * *

Preparing the dressing:
Put the lemon zest and juice into a bowl and add the shallots or onion, grated ginger, ground cumin and a pinch of salt. Whisk everything together with about 5 tablespoons of extra virgin olive oil. Pour the dressing over the carrots, add the cilantro and mint leaves, and mix it all together. Taste and adjust seasoning if necessary.

Plate the cooked lamb and put the dressed salad on top. Sprinkle with the toasted sesame seeds. Serve with naan bread, some yogurt and lemon wedges.

Serves 4

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Lamb Ragu Over Pappardelle

Ingredients:
6 lamb shanks (about 3 pounds), untrimmed
salt
2 carrots, plus 2 cups finely cubed carrots (5 to 6 carrots, cut into 1/4-inch cubes), divided
2 large onions, plus 2 cups finely diced onion (about 2 onions, cut into 1/4-inch pieces), divided
3 stalks celery, plus 2 cups finely cubed celery (4 to 5 stalks, cut into 1/4-inch cubes), divided
olive oil
1 1/2 cups red wine
1 sprig fresh rosemary
3 sprigs thyme
2 sprigs marjoram
1 (3-inch) cinnamon stick
5 juniper berries
about 2 quarts chicken broth, more or less as needed
1/2 cup (1 stick) butter
freshly ground pepper
1 pound pappardelle pasta
8 ounces fresh ricotta, preferably sheep's milk
parmesan cheese

Preparing the lamb ragu:
Place the lamb shanks on a rack over a rimmed baking sheet. Season each shank with one-eighth teaspoon salt. Place the shanks, uncovered, in the refrigerator and chill overnight.

Coarsely chop the 2 whole carrots along with the 2 whole onions and the 3 stalks celery.

Heat the oven to 350 degrees F. Heat 1 tablespoon of olive oil in a large, heavy roasting pan over high heat until almost smoking. Add the shanks and brown them on all sides to a nice golden brown. When they're done, remove the shanks to a plate or baking sheet.

To the hot pan, add the coarsely chopped carrots, onions and celery, and scrape the bottom of the pan to lift any flavorings left over from the shanks. Stir in the wine, rosemary, thyme, marjoram, cinnamon stick and juniper berries. Cook over medium heat, simmering, until the liquid reduces by half, about 5 minutes.

Return the shanks to the pan, and pour in just enough chicken broth to cover the shanks. Cover the pan with enough foil to form a tight seal, then with the pan's lid.

Place the pan in the oven and cook until the meat pulls easily from the bone, about 3 to 4 hours.

Gently remove the shanks from the pan, and strain the liquid in the pan into a large measuring cup, discarding the vegetables and solids. Set the strained liquid aside.

Cool the shanks slightly, then pull the meat from the bone, shredding the meat into large pieces. Discard the tendons, and separate the meat from the fat, saving each separately. Coarsely chop the fat.

In a large sauté pan, heat the butter along with 1 tablespoon olive oil and the lamb fat over medium-high heat. Cook slowly until the fat is a deep brown, and be careful as the fat will "pop" in the pan.

Stir in the finely cubed carrots, onions and celery, then add the shredded meat. Add enough of the strained liquid to cover the meat and vegetables, and season with salt and pepper to taste. Very gently simmer the meat and vegetables for 1 hour, stirring occasionally and taking care not to break the meat into smaller pieces. This makes about 8 cups ragù.

When the ragù is almost done, bring a large pot of salted water to a boil. Cook the pappardelle until it is just al dente, about 8 to 10 minutes or according to the package directions.

Strain the pasta, saving a little of the cooking liquid to stir with the ricotta. Toss the pasta with just enough ragù to dress it lightly.

Press the ricotta through a fine strainer into a medium bowl, then stir in a couple of tablespoons of the pasta liquid to give the cheese a lighter consistency, adding more liquid if desired.

To serve the ragu, spoon a little of the ricotta on each plate. Spoon over the pappardelle and ragù, and top with parmesan cheese.

Serves 12 to 16

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Slow-Roasted Lamb With Cumin

I serve this with couscous, pumpkin sweet potato stew, and sauteed brussels sprouts and beets.

Ingredients:
1 leg of lamb, 5 lbs. (bone in or out)
2 ounces unsalted butter, softened at room temperature
3 garlic cloves, crushed
2 teaspoons ground cumin
3 teaspoons ground coriander
1 teaspoon paprika
1 T ground cumin, extra, for service
1 1/2 teaspoons coarse salt, for service

Preparing the lamb:
Preheat the oven to 425 degrees F. With a sharp knife, cut small deep slits in the top and sides of the lamb.

Mix the butter, garlic, cumin coriander, paprika and 1/4 teaspoon salt in a bowl to form a smooth paste. With the back of a spoon, rub the paste all over the lamb leg, then use your fingers to spread the paste evenly, making sure that all of the lamb is covered.

Put the lamb, bone-side down, in a deep roasting pan and place on the top shelf of the oven. Back for 10 minutes, then baste with the pan juices and return to the center rack of the oven. Reduce the oven to 315 degrees F. Bake the lamb for 3 1/4 hours, basting it every 20 to 30 minutes to ensure that it stays tender and full of flavor. Carve the lamb into chunky pieces. Mix the extra cumin with the coarse salt and serve it on the side for sprinkling over.

Serves 6

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Lamb and Black Bean Chili

Ingredients for lamb and black bean chili:
1/4 cup olive oil
2 1/2 pounds lamb from shoulder, boned and cut into 1/2-inch cubes
salt and freshly ground black pepper
1 1/2 large Spanish onions, finely diced
6 cloves garlic, finely chopped
1 (15-ounce) can whole tomatoes, drained and pureed
1 T chipotle puree
3 T ancho chili powder
1 T pasilla chili powder
1 T ground cumin
2 teaspoons ground coriander
1 T dried Mexican oregano
5 cups chicken stock
1 (12-ounce) bottle dark beer
dash ground cinnamon
1 to 2 T honey
2 cups cooked or canned black beans

chopped cilantro leaves, for garnish

cumin crema
avocado relish
red onion relish

fry Bread

* * * * * * *


Ingredients for cumin crema:
1 pint creme fraiche, Mexican crema or sour cream
1 T ground cumin
1 T fresh lime juice
salt and freshly ground pepper

* * * * * * *

Ingredients for avocado relish:
4 Haas avocados, peeled, pitted and chopped
1/2 cup red onion, minced
1/2 cup chopped cilantro leaves
2 serrano chiles, minced with seeds
2 limes, juiced
salt and pepper

* * * * * * * *


Ingredients for red onion relish:
2 T canola oil
2 red onions, finely diced
1 T minced garlic
1 serrano chile, finely diced with seeds
1/4 cup freshly squeezed lime juice
salt and pepper
3 T finely chopped cilantro leaves

* * * * * * * * *

Ingredients for fry bread:
3 cups all purpose flour
1 T baking powder
2 T dry milk powder
2 teaspoons salt, plus more for seasoning after frying
5 T cold vegetable shortening
1 1/2 cups water
2 cups canola oil, for frying

Preparing the lamb and black bean chili:
Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.

Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of cumin crema, avocado relish, and red onion relish. Serve with fry bread on the side.

* * * * * * * * * *

Preparing the cumin crema:
Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.

* * * * * * * *

Preparing the red onion relish:
Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.

* * * * * * * *

Preparing the avocado relish:
In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.

* * * * * * * *

Preparing the fry bread:
Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.

Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.

Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt.

Serves 6 to 8

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Aggy's Oven-Fried Pizza

Ingredients for lamb sausage pizza:

Ingredients for basic pizza dough:
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (about 110 degrees F)
3 1/2 cups all purpose flour, plus additional for rolling dough
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 scant tablespoon honey
1 T extra virgin olive oil, plus some additional for coating the bowl/greasing the trays

8 T olive oil

Ingredients for lamb sausage and caramelized onions topping:
1 teaspoon extra virgin olive oil, plus more for drizzling
12 ounces spicy lamb sausage, casings removed
2 small red onions, peeled and thinly sliced
1/2 teaspoon honey
1 cup mozzarella cheese, cubed
1/2 cup basil leaves, stemmed, washed and dried

Preparing the pizza dough:
In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.

Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.

Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.

Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.

Brush the top of the rolled out dough with olive oil before topping with lamb sausage and caramelized onions to create a barrier that will help to prevent the topping from making the crust soggy.

Makes 4 6-inch pizzas

* * * * * * * *

Preparing the lamb sausage and caramelized onions sauce:
In a medium skillet over high heat, heat the olive oil and cook the sausage, breaking it into small pieces as it cooks, until golden brown and crispy.

Using a slotted spoon, remove the sausage from the pan onto a paper-towel lined plate. Drop the onions into the pan and cook over medium heat until caramelized, 3 to 5 minutes. Stir in the honey.

Add the caramelized onions to the pizza fried pizza dough and top with mozzarella, sausage, basil, and a drizzle of good extra virgin olive oil.

Makes sauce for 4 6-inch pizzas

* * * * * * *

Preparing the pizza:
Preheat oven to 350 degrees F.

In a cast iron skillet large enough to hold 1 of the pizza rounds, heat about 2 tablespoons of the olive oil. When the oil begins to smoke lightly, turn heat off and add 1 of the pizza rounds. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, season the top lightly with salt and pepper and flip the round on its second side. Season it with salt and pepper and top with the onion sausage-onion mixture and place the skillet in the center of the oven until the pizza has finished cooking, 5 to 8 minutes. Repeat with remaining dough and topping.

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Homemade Barbecue Sauce With Lamb, Chicken Or Pork

Ingredients for the marinade:
1 heaped teaspoon cumin seeds
2 T fennel seeds
5 cloves
sea salt and freshly ground black pepper
bunch fresh thyme or lemon thyme, leaves picked
bunch fresh rosemary, leaves picked, a few whole sprigs reserved
1 orange, zested and juiced
1 bulb garlic, broken into cloves and peeled
4 heaped teaspoons sweet smoked paprika
6 T balsamic vinegar
1/2 cup organic tomato ketchup
8 T olive oil
10 bay leaves

1 (3-pound) chicken, or 1 (7-pound) leg of lamb on the bone, slashed evenly 1/4-inch deep or 4 1/4 pounds pork rib racks

Preparing the barbecue sauce/marinade:
To make your marinade, grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with some salt and pepper. Chop the thyme and rosemary leaves, orange zest and garlic together finely. Put into a bowl with the ground spices, then add the rest of the marinade ingredients and mix together.

* * * * * * * *

Preparing the meat:
Preheat oven to 350 degrees F and light the barbecue about 40 minutes later.

Rub your chosen meat all over with the marinade, really getting it into all the nooks and crannies and, in case of the lamb, the slashes. Place the meat in a snug-fitting roasting pan, top with any leftover marinade and cover loosely with aluminum foil. Bake the meat in the preheated oven until tender, about 1 1/2 hours for the pork ribs and the lamb (but only for 1 hour for pink lamb), and 1 hour and 20 minutes for the chicken.

Finish the meat on a medium hot barbecue. Place it carefully grill and sear it well on one side, then turn it over. While it's cooking, use the reserved rosemary sprigs to baste the meat with the juices from the bottom of the roasting pan. Keep turning and brushing the meat until you've built up a lovely sticky, charred crust, then take it off the grill to let it rest on a serving dish for a few minutes. Reduce the juices in the roasting pan either over the grill or on the stove.

Serve with a bowl of the reduced juices from the roasting pan.

Serves 4 to 6

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Lamb Meatballs and Mint, Pine Nuts and Tahini Sauce

Serve with Pinot Noir.

Ingredients:
6 T tahini
3 T extra virgin olive oil
1/4 cup fresh lemon juice (from about 2 lemons)
2 cloves garlic, pressed through a garlic press or minced
2 3/4 teaspoons kosher salt, divided, or more to taste
1 large egg
1/2 cup panko
1/4 cup pine nuts, toasted [Preheat oven to 350 degrees F. Spread nuts onto a rimmed baking sheet and bake until lightly browned and fragrant, 6 to 10 minutes. Remove to a cold plate to cool.]
3 scallions, white and light green parts only, thinly slices
1 teaspoon freshly ground black pepper, or more to taste
3 T plus 1 1/2 teaspoons chopped fresh mint, divided
1 pound ground lamb

Preparing the tahini sauce:
In a small bowl, combine 3 tablespoons of water with the tahini, olive oil, lemon juice, garlic and 1/4 teaspoon salt, whisking to dissolve the salt. This can be prepared up to 3 days in advance, storing covered in the refrigerator. Return to room temperature before serving.

Preparing the meatballs:
In a large bowl, whisk together the egg, panko, pine nuts, scallions, pepper, 3 tablespoons of the mint and the remaining 2 1/2 teaspoons of salt. Add the lamb and gently mix until well combined. With dampened hands, shape the mixture into about 20 meatballs, 1 1/2 inches in diameter. This can be done up to a day in advance, storing covered in the refrigerator. Return to room temperature before proceeding.

Preheat the broiler and arrange a rack about 6 inches from the heat.

Transfer the meatballs to a foil-lined baking sheet. Broil the meatballs until cooked through and lightly browned, 8 to 10 minutes, turning halfway through.

Pool the tahini sauce on a platter or on individual plates, dividing it evenly. Arrange the meatballs o top and sprinkle with the remaining 1 1/2 teaspoons of mint. Taste for seasoning. Serve hot.

Makes 20 meatballs

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Grilled Leg of Lamb with Rosemary, Garlic and Mustard

Get a 7-pound leg of lamb trimmed of all fat, sinew and bones, and butterflied to an even 2-inch thickness.

Ingredients:
1 6-pound boneless leg of lamb, well-trimmed
8 garlic cloves, peeled, divided
1/2 cup whole grain Dijon mustard
1/2 cup extra virgin olive oil
1/4 cup dry white wine
2 T finely chopped fresh rosemary
2 T fresh lemon juice
nonstick vegetable oil spray
fresh rosemary sprigs
fresh Italian parsley sprigs

Open lamb like a book on work surface. Using tip of a small knife, make 1/2-inch deep slits all over the lamb. Thinly slide 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15- by 10- by 2-inch glass baking dish. Spread remaining puree over the top of lamb. Cover lamb with plastic wrap and chill overnight.

Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.

Thinly slice lamb against grain. Overlap slices on platter, sprinkle with salt and pepper, and garnish with fresh herb sprigs.

Serves 10 to 12

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Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous

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Ingredients:
1/4 cup extra virgin olive oil, plus more for drizzling
1 T ground cumin
1 T ground coriander
1 T ground turmeric
1 teaspoon dried oregano or marjoram
1/2 teaspoon ground cinnamon
2 T grill seasoning, [McCormick's Montreal Steak Seasoning preferred]
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
1 large onion, cut into bite-sized pieces
2 green bell peppers, seeded and cut into bite-sized pieces
salt and freshly ground black pepper
2 cups Greek plain yogurt
2 cloves garlic, peeled and grated or minced
1/4 cup finely chopped mint leaves, a handful
1/4 cup finely chopped parsley leaves, a handful
1/4 cup pine nuts
1 T butter
1 lemon, zested and juiced
1 1/2 cups chicken stock
1 1/2 cups couscous
1 cup pitted and chopped green olives
toasted pita, for serving

metal skewers
Preparing the shish kabob:
Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven.

Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare.

Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on grill or under the broiler for 12 to 15 minutes or until tender.

Combine yogurt with garlic, mint and parsley.

In a sauce pot toast pine nuts over medium heat, remove and reserve. Add butter, zest of lemon, and chicken stock to pot and bring to a boil. Stir couscous and olives, cover the pot and remove from heat. Let the couscous stand 5 minutes. Fluff couscous with a fork and toss in the pine nuts.

Stir the lemon juice into yogurt to thin.

Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.

Serves 4

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Spring Lamb Stew & Vegetables

Ingredients:
2 T canola oil
5 pounds boneless lamb stew meat, cut into 1 to 1 1/2-inch cubes, preferably from the shoulder, plus bones
kosher salt and freshly ground black pepper
2 medium yellow onions, peeled, halved and cut into 1/2-inch thick slices
12 cloves garlic, peeled, plus 2 for toasting, divided
1 T dark brown sugar
12 small parsnips, washed and thoroughly peeled
12 small carrots, washed and thoroughly peeled
1 cup dry vermouth
2 bay leaves
1/4 cup smooth Dijon mustard
2 quarts beef or lamb stock

olive oil, for toasting
1 baguette, sliced
Variation: whole wheat naan, grilled or oven-toasted

2 cups curly mustard greens, washed, dried and torn into bite-size pieces, optional
1 cup shelled peas, optional

Preparing the lamb stew:
Preheat the oven to 325 degrees F. Heat a Dutch oven over high heat and add the oil. Season the pieces of lamb on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb, in a single layer, in the hot oil. Brown the meat on all sides. Remove the meat and transfer it to a medium bowl. Stir in the onions, garlic, and brown sugar. Season with salt and pepper, to taste, and cook for 2 to 3 minutes. Stir in the parsnips and carrots and cook until they become slightly tender, about 5 minutes.

Add the vermouth, bay leaves, mustard, browned meat, lamb bones, and stock. Stir to combine and put the pot in the center of the oven, uncovered. Cook until the meat is tender when pierced with the tip of a knife, about 1 to 1 1/2 hours. If the liquid starts to reduce too much, add water, as necessary.

Just before serving, put a large cast iron pan over medium-high heat and coat it with olive oil. Once heated, add the remaining garlic cloves and the sliced bread and toast on both sides. Remove the toast from the pan and set aside.

Remove the stew from the oven and use a large spoon to skim any excess fat or impurities form the surface of the sauce and remove the bones. Taste for seasoning. Stir in the mustard greens and peas, if desired. Serve immediately with toast.

Serves 6 to 8

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Rack of Lamb with Tzatziki

Serve with tzatziki.

Ingredients:
1 1/2 T kosher salt
2 T minced fresh rosemary
3 garlic cloves, minced
1/4 cup mayonnaise
1 T balsamic vinegar

2 racks of lamb, Frenched

Preparing the lamb:
Preheat the oven to 450 degrees.

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until it's as finely minced as possible. Add the mayonnaise and balsamic vinegar and process until combined.

Place the lamb in a roasting pan with the ribs curving down and coat the tops with the mayonnaise mixture.

Roast the lamb exactly 25 minutes for medium-rare (20 minutes for rare; 30 minutes for medium). Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs.

Serves 6 to 8

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Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap

4 shishkebab skewers (metal or pre-soaked bamboo skewers)

Ingredients:
1 pound trimmed shoulder or neck fillet of lamb, chopped into 1-inch chunks
2 heaping T fresh thyme leaves
1 level T ground chili pepper
1 level T ground cumin
4 level T sumac, or 1 lemon, zest finely grated
sea salt and freshly ground black pepper
a good handful shelled pistachio nuts

a few handsful mixed salad leaves, such as romaine, endive and arugula, washed, spun dry and shredded
a small bunch fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon
a bunch of fresh flat-leaf parsley, leaves picked
extra virgin olive oil

4 large flatbreads or tortilla wraps

4 heaping T plain yogurt

Preparing the lamb:
Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat.

Divide the meat into 4 equal pieces. With damp hands, push and shape the meat around and along skewers. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked.

Grill the kebabs until nicely golden on all sides.

Preparing the salad:
In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves. Right before serving, dress the salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper.

Warm the flatbreads for 30 seconds on the griddle pan or under the broiler right before serving.

Assembly:
Top each warmed flatbread with some dressed salad leaves and onion. Slip cooked kebabs off their skewers onto the flatbreads - you can leave them whole or break them up. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt and extra virgin olive oil, roll up and enjoy.

Serves 4

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Chicken Parmesan Fingers with Tomato Sauce

Ingredients for chicken parmesan fingers:
8 skinless, boneless chicken breasts
4 eggs, slightly beaten
1 cup grated parmesan cheese
1 bunch fresh thyme or 2 T dried
3 T olive oil
salt and fresnly ground pepper

tomato sauce *

Ingredients for tomato sauce:
1 large onion
8 fresh ripe tomatoes (or canned plum tomatoes, drained)
1/4 cup extra virgin olive oil
3 cloves garlic, minced

Variation: Use 12 lamb chops, 1/2-inch thick, instead of chicken breasts.

Preparing the sauce:
Chop onion in the food processor until finely minced. Coarsely chop the tomatoes in a food processor or blender.

Heat a medium skillet on medium heat. Add olive oil. When oil is hot, add minced onion and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for another minute. Add the coarsely chopped tomatoes and reduce heat. Simmer for 45 minutes until sauce thickens a little.

* * * * * * * * * * * *

Preparing the chicken parmesan fingers:
Place the beaten eggs in a mixing bowl. Add the chicken breasts and coat with egg.

Place the parmesan cheese in a shallow bowl. Dip each piece into the cheese, coating both sides.

Sprinkle both sides of the chicken breasts with salt, pepper, and thyme.

Place the chicken in the refrigerator for a couple of hours to allow the parmesan breading to set, although if pressed for time this step can be skipped. Bring the chicken breasts to room temperature before cooking, approximately 1 hour.

Heat a large skillet, then add the olive oil to cover the bottom of pan.

Cook the chicken breasts until the parmesan crusts are golden; then turn over to fry the other side, 2 to 3 minutes per side. [If cooking lamb chops, the inside will be light pink and juicy.]

Serve with tomato sauce.

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