Directions

• Using a knife, slice a crisscross pattern over the top fat of the ribs to help render during smoking. Lather ribs in yellow mustard; season thoroughly with black pepper, garlic powder, sea salt, chipotle powder and cumin.
• Using a grill or smoker, start a fire with natural wood charcoal for an indirect cook. Set the grill/smoker for a consistent 225°F. Place ribs on grill; cook about 2 hours.
• About 30 minutes before the ribs are ready, pour Honey Chipotle BBQ Sauce (recipe below) over top of ribs; lather. Increase heat for the last 30 minutes to 300°F to 350°F to caramelize the ribs. Once internal temperature of ribs reaches 205°F, pull them off grill; let rest 8 to 10 minutes.
• For the Honey Chipotle BBQ Sauce: In a pan over a fire or stovetop, add ketchup, chipotles, honey, brown sugar, cloves, lime juice, salt and pepper; bring to a low boil. Cook 5 to 8 minutes to fully immerse.

Directions

For the Braised Lamb Shanks:

• Season the lamb shanks with a generous pinch of salt on all sides. Heat a large Dutch oven over medium heat. Add enough olive oil to coat the bottom. Once hot, work in batches to sear the lamb shanks, about 4-5 minutes per side, or until golden brown. Transfer the lamb to a plate.
• Add the shallot and onion to the pot. Sauté for about 6 minutes until beginning to caramelize, stirring often. Add the garlic, fennel seeds, and a pinch of salt. Stir well and cook for another minute or so. Add the carrots. Continue to cook for 5 minutes.
• Add the Roma tomatoes and cherry tomatoes. Stir well and cook for another 5 minutes. Stir in the tomato paste. Add the red wine and simmer for 2-3 minutes. Stir in the beef broth, oregano, and rosemary.
• Add the lamb shanks to the liquid. Bring the liquid to a simmer. Reduce the heat to medium-low, cover the pot with a lid, and simmer for 1 ½ hours. Remove the lid and continue to gently simmer for another hour, or until the lamb is fork tender and the sauce has reduced.
• Spoon the creamy polenta (recipe below) into a shallow bowl. Place the lamb shanks onto the polenta. Spoon a generous amount of the tomato sauce over top.

For the Creamy Polenta:

• Add the water and a good pinch of salt to a small Dutch oven. Bring to a boil. Pour in the polenta and reduce the heat to low. Cook the polenta for about 5 minutes, stirring often, until thickened.
• Stir in the gouda cheese until melted. Add the butter, honey, and black pepper. Stir well until the butter has melted. Serve immediately.

Directions

• Begin by preparing your marinade. In the bowl of a food processor or blender add your: rosemary, parsley, lemon zest, olive oil, yogurt, garlic, mint, sumac, salt and pepper. Blend until a smooth paste forms.
• Next, make several shallow diagonal slits on the fatty side of your rack of lamb.
• On a large sheet pan with edges, place your racks of lamb and pour marinade over top. Allow to marinade for at least 30 minutes on the counter if cooking immediately or for several hours in the fridge.
• Quarter your small red onions or shallots and slice your potatoes in half lengthwise. Finally, remove the pit from your date and chop finely. Set aside.
• Preheat oven to 450 degrees Fahrenheit.
• Heat a large stainless-steel skillet on medium high and place one side of one of your racks and allow to sear for 4-5 minutes until charred and golden. Flip and continue on second side. Repeat for 2nd rack.
• Deglaze your pan with 1/2 cup of water and add your onions, potatoes and dates. Allow to cook on high heat, stirring constantly. Continue cooking until liquid is evaporated about 5-6 minutes.
• Place your racks of lamb on the sheet pan with bones away from each other, pour your onion and potato mixture on one side of the sheet pan.
• Place sheet pan in oven with rack in the upper 1/3 of the oven and cook for 20 minutes or until lamb reaches an internal temperature of 145-150 degrees Fahrenheit for medium/medium-rare.
• Remove racks of lamb and allow to rest for 10 minutes.
• Place onions and potatoes back in oven, spread evenly across sheet pan and cook for another 10 minutes.
• Serve lamb with potatoes and onions.

Directions

• Before you begin prepping your Al Pastor Sauce, set the boneless lamb shoulder on a baking sheet to bring to room temperature.
• Next, in a food processor combine garlic, chili powder, paprika, chipotle peppers, pineapple chunks, pineapple juice, vinegar, kosher salt, and pepper. Blend until smooth.
• Place the lamb shoulder into the bottom of a 5-quart slow cooker. Cover the lamb shoulder with the “Al pastor sauce”. Set the slow cooker either on low for 8-hours or on high for 4-hours.
• Once cooked, remove the lamb shoulder from the slow cooker and place on the cutting board. Using two forks shred the lamb.
• Toast a tortilla and then top with shredded lamb and desired toppings.

Directions

For the Marinade and Tzatziki:

• The night before or at least 4 hours ahead of time, prepare marinade and tzatziki. Place grated cucumber in a fine mesh sieve over a bowl; set a plate or other heavy object on top. Refrigerate overnight so cucumber will release its water.
• In a medium bowl, combine yogurt, garlic, vinegar, salt and pepper. Fold in oil. Divide mixture in two. Reserve half for tzatziki; cover and refrigerate. To the marinade, add cumin.
• Toss kabob meat with marinade in a zip-top bag; seal. Refrigerate overnight to marinate.
• Day of, fold pressed cucumber, parsley and dill tzatziki. Add salt and pepper to taste. Chill until kabobs are ready.

For the Lamb Kabobs:

• Prepare a hot grill. Allow coals to get hot enough that you can’t hold your hand four inches above them for more than a few seconds. Bank coals to one side of grill to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 to 15 minutes before you plan to grill.
• Thread marinated lamb onto skewers alternating with red onion slices. Grill kabobs 2 minutes over high heat, rotate 1/4 turn and grill 2 minutes more; repeat until all sides are grilled. Move kabobs over indirect heat until meat reaches 150°F, 4 to 6 minutes more.
• Serve kabobs immediately with a generous dollop of tzatziki and grilled flatbreads.

Directions

• Season both sides of lamb loin with salt and pepper.⁠
• Heat a skillet to medium-high heat. Add avocado oil and lamb to the hot pan. Sear for 4 minutes per side. Remove from heat and let rest for 3-5 minutes. USDA recommends an internal temperature of 145 degrees.⁠

For Mint Chimichurri:

• To a small bowl add, mint, parsley, garlic, red wine vinegar, red pepper flakes, lime juice, olive oil and salt to taste. Mix together and serve over the lamb loin chops.⁠