Directions

• Combine the olive oil, garlic, rosemary, lemon juice, lemon zest and salt & pepper in a small bowl.
• Pour the mixture over the lamb chops and let marinate at least 30 minutes, or up to overnight.
• Heat grill to 500-degrees and grill chops for 4-6 minutes per side, until the internal temperature reads 145-degrees, followed by a 3 minute rest.
• This recipe pairs nicely with root vegetables, like roasted carrots, but you can keep the traditional barbecue flavors alive with some potato salad and a glass of pinot noir on the side. You can also include a freshly prepared sauce for the lamb, such as pistachio basil pesto.

Directions

To make lamb burgers:

• Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty (see note below).
• 30 minutes prior to cooking, sprinkle each patty generously with kosher salt (about ½ tsp per burger) and freshly ground black pepper (about ¼ tsp each) on both sides.

To make herbed yogurt sauce:

• Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.

To cook lamb burgers:

• Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.

Directions

• Make the Lamb Taco meat: Heat the olive oil in a skillet over medium high heat.
• Add in the onions and cook for about 2-3 minutes until soft and translucent.
• To the onions, add in the lamb meat, the taco seasoning and garlic. Mix all together and cook over medium-high heat for 6-8 minutes while mixing.
• When the lamb is cooked through, add in the cilantro and turn off the heat.

To make the Pineapple Salsa:

• Mix all ingredients together in a bowl and adjust the seasoning.

For the Avocado Crema:

• Add all ingredients in a bowl of a food processor and process until a smooth creamy sauce is formed.

To assemble the tacos:

• Use your favorite type of tortilla, you may choose to char or not to.
• Spread a layer of avocado cream at the bottom of the tortilla.
• Top with a generous amount of taco meat.
• Top with the pineapple salsa.
• Add more taco meat, extra avocado crema, more cilantro, chili flakes, lime wedges and your favorite taco toppings. Enjoy right away!

Directions

• In a medium pot or Dutch oven, over medium heat, add 1 tablespoon of olive oil and the ground lamb. Break up the lamb with a wooden spoon and cook for about 10 minutes or until it is no longer pink and some of its liquid has evaporated. Remove the lamb from the pot and set aside. Now add the onion, garlic and stir. Sauté for 2-3 minutes.
• Add the carrots, turmeric, paprika and sauté for 5 minutes, stirring occasionally until the vegetables begin to get golden. Add back the lamb, red crushed pepper and cook for another 5 minutes.
• Add in the tomato paste and stir. Pour the tomato puree, vegetable stock, Italian seasoning, bay leaf, salt, and black pepper to taste. Bring the mixture to a boil, lower the heat to low -medium and allow to simmer, partly covered, for about 30 minutes. Make sure to stir occasionally. * Note: USDA recommends ground lamb reach an internal temperature of 160F
• Once cooked, taste and adjust seasoning to your liking. Remove the bay leaf.
• Preheat the oven to 350˚ F.
• Cook the pasta in salted boiling water, 2 minutes shy of the package directions. Drain the pasta.

Assembling the Baked Lamb Rigatoni:

• Pour back the drained pasta in a large pot. Pour some of the lamb sauce over the drained pasta and mix thoroughly.
• Layer 1/2 of the pasta and lamb sauce mixture in a large casserole dish and pour half of the heavy cream and sprinkle with half the cheeses (parmesan and mozzarella). Repeat the layers. Top with dried oregano and black pepper.
• Cover the dish with foil and bake at 350 degrees F for 30-35 minutes. At the end of the baking time, remove the foil and bake for another 5 minutes until light golden brown and bubbling on top. Garnish with fresh parsley or basil and serve hot.

Directions

• Preheat the grill to medium high.
• Pat-dry the steaks and season liberally on all sides with salt, pepper, onions flakes, herbs and a drizzle of olive oil.
• Chill the steaks for an hour.
• In the meantime, mix all herb butter ingredients and set aside.
• Place the steaks on the grill and wait 3-4 minutes before flipping them. Flip and cook for another 3-4 minutes.
• Make sure the temperature registers 140 degrees F internal on the steaks, at that point remove them from the grill.
• Drizzle the herb butter evenly over the steaks and cover for 4-5 minutes before serving.
• Serve and enjoy with your favorite side dishes!