Coconut Rice with Cilantro Sauce (with any protein)

For the rice:

1 tablespoon olive oil
1 medium onion (about 4 ounces), finely diced
1 clove garlic, finely minced
1 1/2 cups white basmati rice, rinsed until the water runs clear
1 (14-ounce) can full-fat coconut milk
1/4 teaspoon kosher salt
1/2 teaspoon granulated sugar

Cooked fish, shrimp, chicken, pork, or steak

For the sauce:

Scant 1/2 cup water
1 1/2 tablespoons granulated sugar
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon crushed red pepper, plus more as needed for serving
1 large bunch fresh cilantro, leaves and tender stems, coarsely chopped
4 lime wedges, for serving (optional)

In a large, lidded skillet or pan, heat the oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until it softens and just starts to brown, 8 to 10 minutes.

Add the garlic and cook until fragrant, 1 to 2 minutes. Add the rice and stir to coat it in the oil.

Add the coconut milk, then half-fill the empty can with water and add it to the pan. Add the salt and sugar, bring to a boil, then reduce the heat to low so the mixture is at a simmer and cover the pan. Cook for 10 or until rice is tender.

While the rice is cooking, in a small pan over high heat, combine the water, sugar, salt and crushed red pepper and bring to a boil. Lower the heat to medium and simmer the sauce until slightly reduced and syrupy, about 5 minutes, then remove from the heat.

Place the cilantro in a food processor and pulse to chop. Gradually pour in the syrup and pulse the cilantro until very finely chopped, and the sauce is combined. Taste and adjust the seasonings; the sauce should be slightly sweet, with a hint of heat. Add more crushed red pepper, sugar or salt, as needed.

Gently stir the rice and divide across 4 plates. Top with fish or other protein and drizzle the sauce over. Sprinkle with additional crushed red pepper flakes, if desired, and serve with a wedge of lime, if using.


Eggplant and Lamb

8 garlic cloves, finely grated, divided
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons chopped mint, divided
2 tablespoons chopped oregano, divided
3 medium eggplants (about 3½ pounds total), sliced crosswise into 1/2-inch-thick rounds
2 1/2 teaspoons kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus more
2 pounds ground lamb
2 medium onions, chopped
1 3-inch cinnamon stick
2 Fresno chiles, finely chopped
1 tablespoon paprika
1 tablespoon tomato paste
3/4 cup dry white wine
1 28-ounce can whole peeled tomatoes

Béchamel and Assembly

6 tablespoons unsalted butter
1/2 cup all-purpose flour
2 1/3 cups whole milk, warmed
3/4 teaspoon kosher salt
4 ounces farmer cheese, crumbled (about 1 cup)
2 ounces Pecorino or Parmesan, finely grated (about 1¾ cups), divided
3 large egg yolks, beaten to blend

Eggplant and Lamb

Place a rack in middle of oven; preheat to 475°. Whisk half of the garlic, ½ cup oil, 1 Tbsp. mint, and 1 Tbsp. oregano in a small bowl. Brush both sides of eggplant rounds with herb oil, making sure to get all the herbs and garlic onto eggplant; season with salt and pepper. Transfer eggplant to a rimmed baking sheet (it’s okay to pile the rounds on top of each other) and roast until tender and browned, 35–45 minutes. Reduce oven temperature to 400°.

Meanwhile, heat remaining 2 Tbsp. oil in a large wide pot over high. Cook lamb, breaking up with a spoon, until browned on all sides and cooked through and liquid from meat is evaporated (there will be a lot of rendered fat), 12–16 minutes. Strain fat through a fine-mesh sieve into a clean small bowl and transfer lamb to a medium bowl. Reserve 3 Tbsp. lamb fat; discard remaining fat.

Heat 2 Tbsp. lamb fat in same pot over medium-high (reserve remaining 1 Tbsp. lamb fat for assembling the moussaka). Add onion, cinnamon, 2½ tsp. salt, and ½ tsp. pepper and cook, stirring occasionally, until onion is tender and translucent, 8–10 minutes. Add chiles and remaining garlic and cook, scraping up any browned bits from the bottom of the pot, until onion is golden brown, about 5 minutes. Add paprika and tomato paste and cook until brick red in color, about 1 minute. Add wine and cook, stirring occasionally, until slightly reduced and no longer smells of alcohol, about 3 minutes. Add tomatoes and break up with a wooden spoon into small pieces (the seeds will shoot out at you if you’re too aggressive, so start slowly—puncture the tomato, then get your smash and break on!). Add lamb and remaining 1 Tbsp. mint and 1 Tbsp. oregano and cook, stirring occasionally, until most of the liquid is evaporated and mixture looks like a thick meat sauce, 5–7 minutes. Pluck out and discard cinnamon stick.

Béchamel and Assembly

Heat butter in a medium saucepan over medium until foaming. Add flour and cook, whisking constantly, until combined, about 1 minute. Whisk in warm milk and bring sauce to a boil. Cook béchamel, whisking often, until very thick (it should have the consistency of pudding), about 5 minutes; stir in salt. Remove from heat and whisk in farmer cheese and half of the Pecorino. Let sit 10 minutes for cheese to melt, then add egg yolks and vigorously whisk until combined and béchamel is golden yellow.

Brush a 13×9″ baking pan with remaining 1 Tbsp. lamb fat. Layer half of eggplant in pan, covering the bottom entirely. Spread half of lamb mixture over eggplant in an even layer. Repeat with remaining eggplant and lamb to make another layer of each. Top with béchamel and smooth surface; sprinkle with remaining Pecorino.

Bake moussaka until bubbling vigorously and béchamel is browned in spots, 30–45 minutes. Let cool 30 minutes before serving.

Do Ahead: Moussaka can be baked 1 day ahead. Let cool, then cover and chill, or freeze up to 3 months. Thaw before reheating in a 250° oven until warmed through, about 1 hour.

Source: Bon Appetit

Durban Lamb Curry

1 kg leg of lamb or shoulder (or 1 kg chicken), cubed
75 ml oil
1 onion, diced
2 cloves
2 cinnamon sticks (10 cm long)
20 ml medium strength masala curry powder
1 teaspoon salt
10 ml crushed garlic and ginger
4 curry leaves
5 ml whole fennel seeds
250 ml water (one cup)
2 large potatoes, peeled and cut in half
1 medium tomato, skinned and diced
Coriander (dhania) leaves for garnishing

Washed cube meat and drain water.

Heat oil and add diced onion, cloves and cinnamon sticks.

Add the masala powder mix, stir and add meat to the pot.

Add salt, garlic and ginger, curry leaves and fennel seeds.

Stir all ingredients together.

Allow to cool on a high heat for 5 minutes. Reduce heat to medium and continue cooking for 30 minutes.

As excess water and juices evaporate, add the additional cup of water, followed by the potato and tomato.

When both meat and vegetables are cooked (approximately 30 minutes), simmer on high heat for 5 minutes.

Garnish with coriander and serve with rice, roti and green salad.

Shish Barak (Lebanese Lamb Dumplings)

Makes about 40

For the filling:

1 pound ground lamb
1 clove garlic, finely minced
1/2 teaspoon ground cumin
1 tablespoon harissa
2 tablespoons chopped fresh cilantro

Make the filling by mixing and kneading the ground lamb meat with the rest of the filling ingredients. Mix well to amalgamate and leave refrigerated for at least a couple hours and up to overnight.

For the dough and the dressing:

1 cup all-purpose flour
1 pinch salt
1 tablespoon olive oil
3/4 cup hot water
4 tablespoons butter
1 teaspoon dried mint
1/2 teaspoon Aleppo pepper, optional
1 cup thick yogurt (labneh or Fage)
1/4 cup toasted pine nuts

To make the dough, place the flour in a bowl and make a well in the middle. Add the salt, olive oil, and water into the well. Using a fork, beat the flour into the dough, switching to kneading with your hands once the dough thickens. Knead the dough on a smooth surface until the dough is very smooth and elastic. Wrap in plastic wrap and let rest about 20 minutes.

To make the dumplings, roll 1/4 of the dough out on a flat surface. Roll out to about 1/16-inch thin, then cut into circles using a ravioli stamp or biscuit cutter.

Place a small ball of lamb filling in the center of the dough and fold into a crescent moon shape pinching hard all around the edge to seal. Pinch together the two tips and place on a lightly-floured sheet tray or flat plate.

To cook: Bring a pot of salted water to a boil. In a nearby skillet, melt the butter with the dried mint and Aleppo pepper, if using. When the water boils, fill a large serving bowl with a ladleful of the cooking water to warm the bowl. Swish the water around and dump all but about 1/4 cup. Whisk the yogurt in the water, thinning it out and warming it.

Boil the dumplings in the water; once they float to the top, let them bob for 3 to 4 minutes (check one for doneness), then place them in the warm bowl with the yogurt. Swirl to coat and then drizzle the butter all over and sprinkle the pine nuts on top. Serve and eat immediately.

North African Tomato Sauce (for Meatballs)

2 tablespoons olive oil
1 and 1/2 cups finely diced onion
3 garlic cloves, minced
2 tablespoons tomato paste
1 inch piece cinnamon stick
Large pinch saffron, crumbled
Salt and pepper
3 cups chicken broth, vegetable broth or water

Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.

Indonesian Lamb Curry

1 1/2 kg leg of lamb, fat trimmed, cut into small pieces
1 tablespoon coriander seeds
2 teaspoons black peppercorns
2 teaspoon cardamom seeds
2 teaspoons cumin seeds
6 cloves
1/2 cinnamon stick, crumbled
2 tablespoon oil
1 large onion, chopped
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
Stem of lemongrass
400 gram can of crushed tomatoes
2 cups water
1 cup coconut milk
1-4 chopped red chilies (optional, if you prefer spicy curry to mild)

Finely grind coriander seeds peppercorns, cardamom, cumin, cloves, and cinnamon stick.

Heat oil in wok. Add lamb in three batches. Fry until brown. Remove and reserve.

Add onion, garlic, ginger, and lemongrass to pan. Stir fry until onion is tender. Add spice mixtgure and stir fry for 3 minutes.

Return lamb to pan with undrained crushed tomatoes, water, and cocnut milk. Bring to the boil, then reduce heat and simmer, uncovered, stirring often, for 1 ½ hour or until lamb is tender.

From Indonesian Cooking.

Coconut Satay (Lamb, Beef, Chicken, or Pork)

4 lamb leg chops (about 800 grams)
1 small onion, chopped
1 clove garlic, crushed
1 tablespoon tamarind sauce
1 tablespoon light soy sauce
1 tablespoon vinegar
1 teaspoon sambal oelek
1/4 cup desiccated coconut
2 tablespoons oil
1 teaspoon sesame oil

Remove fat and bone from lamb and cut into cubes.

Combine lamb with all remaining ingredients except oils and marinate for 2 hours or overnight.

Thread lamb onto skewers and brush with a combination of the 2 oils. Cook under a hot preheated grill for 3 minutes.

Lamb Stir Fry with Pomegranate

2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 1/2 pound boneless leg of lamb, thinly sliced against the grain
1 teaspoon paprika
4 cloves garlic finely chopped
1 tablespoon red wine vinegar
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 cup plain Greek yogurt
1 medium red onion, cut into 1/2 wedges
Cooked rice (for serving)
1/2 cup pomegranate seeds
2 tablespoons chopped pistachios
Fresh oregano, mint, and/or cilantro leaves (for serving)

Toast cumin and coriander seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Let cool, then finely chop. Toss lamb with cumin, coriander, paprika, garlic, vinegar, and 2 Tbsp. oil in a large bowl to coat; season with salt and pepper.

Cover and chill 15 minutes.

Whisk yogurt and 1 Tbsp. water in a small bowl; season with salt and pepper.

Heat remaining 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high heat. Working in batches, cook lamb, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate with a slotted spoon.

Add onion to skillet and cook, stirring often, until beginning to brown and soften, about 3 minutes. Add ½ cup water; season with salt and pepper and cook, stirring occasionally, until onion is tender and water is evaporated, about 3 minutes. Return lamb to skillet and toss to combine. Season with salt and pepper.

Serve lamb over rice, topped with yogurt, pomegranate seeds, pistachios, and herbs.

DO AHEAD: Lamb can be marinated 1 day ahead. Keep chilled.

Lamb Chops with Cherries and Port

2 teaspoons olive oil
4 4-to 5-ounce loin lamb chops
1/3 cup chopped shallots
3/4 cup ruby Port
1/2 cup low-salt chicken broth
1/2 cup dried tart cherries
3 tablespoons cherry jam
1 tablespoon balsamic vinegar
1/2 teaspoon ground cardamom
Chopped fresh mint or parsley

Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sauté 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint.

Rich and Meaty Lamb Ragu

2 pounds stew lamb, cut in chunks
Salt and freshly ground black pepper
2 onions
4 sprigs fresh rosemary
3 tablespoons fresh sage
8 cloves garlic
1 big carrot, peeled
Olive oil
2 cups red wine
1 28-ounce can peeled whole plum tomatoes

Pat the lamb chunks dry with a paper towel. Liberally coat the lamb chunks with salt and pepper and set aside. Peel and coarsely chop the onions, and chop the garlic. Chop the carrot into thin rounds.

Place an oven-proof Dutch oven or heavy stockpot over medium-high heat, and add olive oil to cover the bottom thinly. When oil is hot, add the lamb and brown deeply. Do this in batches if necessary. Don’t worry about drying out the meat — you want it browned darkly for good flavor. (I usually brown each batch for at least 10 minutes, taking care not to crowd the pan. You want the meat to brown, not steam-cook.)

When the meat is thoroughly browned, add the onions. Lower the heat, and cook slowly over medium heat for about 10 minutes or until the onions are golden. Add the rosemary and sage, garlic, and the carrots. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.

Add wine and continue to simmer until liquid has reduced by half, about 10 minutes. Crush the tomatoes in the can with a fork or back of a spoon, then add them and their juices to the pot. Bring to a simmer, then cover and place in a 275-degree oven for 3 to 4 hours. Alternately, put everything in a slow cooker and cook for 4 hours on HIGH or at least 8 hours on LOW. The longer it cooks the more tender it will be. When ready to serve, go through with two forks and shred any remaining chunks of meat. Taste and season if necessary with additional salt and pepper.

Serve over pasta with freshly grated Parmesan cheese.

Harira with Lamb

1 cup dried chickpeas
1 tsp baking soda
3 tbsp olive oil
1 large onion, cut into 3/8 inch dice
7 oz boneless lamb rack or shoulder, cut into 3/8-inch dice
2 tbsp tomato puree
1 tbsp superfine sugar
2 1/2 lb canned tomatoes, chopped
5 cups chicken stock or water
juice of 1 lemon
1 tsp ground cumin
1 tsp ground ginger
pinch of saffron threads
3 cups baby spinach leaves
4 tbsp coarsely chopped cilantro
4 to 6 lemon wedges
salt and freshly ground black pepper

Start preparing the soup the night before by putting the dried chickpeas in a large bowl with the baking soda and covering them with plenty of cold water—it should cover the chickpeas by at least twice their height. Leave at room temperature to soak overnight.

The next day, drain the soaked chickpeas, place in a large saucepan, and cover with plenty of fresh water. Bring to a boil and simmer for about 1 to 1½ hours, until the chickpeas are tender. Drain in a colander and set aside.

Place a large saucepan over medium heat and add the olive oil. Add the onion and fry until soft and translucent. Increase the heat, add the diced lamb, and cook for 2 to 3 minutes, until the lamb is sealed on all sides and has taken on a bit of color. Add the tomato purée and sugar and mix well. Cook for 2 minutes, then add the chopped tomatoes, drained chickpeas, stock, and some salt and pepper.

Bring the soup to a boil and lower the heat to a simmer. Use a large spoon to skim off any scum that forms on the surface, then cook for about 35 minutes, until the meat is tender.

Squeeze the lemon juice into the soup. Season the soup with the cumin, ginger, and saffron. Taste and adjust the salt and pepper.

When ready to serve, bring the soup back to a boil. Wash and drain “the spinach leaves and chop them coarsely. Add the spinach and cilantro to the soup just before you bring it to the table. Serve with a wedge of lemon.

Old-School Stuffed Peppers

4 bell peppers, any color
5 Tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice
1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first)
1 tbsp chopped fresh oregano or 1 teaspoon of dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce

Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)

Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.

Meat Hook Chili

10 dried guajillo chiles
2 pounds ground beef
2 pounds ground pork
1 pound ground lamb
Olive oil
3 large yellow onions, roughly chopped
1 head garlic, separated into cloves, peeled, and chopped, or to taste
Two 16-ounce cans whole tomatoes
Three 12-ounce cans hominy
1 cup or so toasted cumin seeds, finely ground
1/4 cup cayenne pepper, or to taste
Salt and freshly ground black pepper
Cheap beer or beef stock (if needed)
White wine vinegar or cider vinegar (if needed)
Sour cream, shredded cheese, onions, scallions, and saltines for serving

Take the chiles, pull off the stems, and shake out the seeds. Boil water equivalent to the volume of the chiles (about 4 cups) in a saucepan and then turn off the heat. Make sure that the pan has a lid, or when you add the chiles you’ll pepper-spray your kitchen with the spicy steam that will result. Add the chiles, punch them down, and put on the lid. Basically, you want to wait until the pan has cooled to the point where you can touch the sides with your hand (45 minutes or so).

Now puree the whole thing with an immersion blender until it’s smooth. Run through a strainer to get any bigger pieces out.

Brown meat in the pot you’re going to be simmering your chili in. Sauté the diced onions and garlic separately in some olive oil in a large sauté pan, then add them to the meat.

Now add your chile paste, tomatoes, hominy, most of the cumin, the cayenne, and salt and pepper to taste to the combination of meat and onions. After it simmers over low heat for a while, say 45 minutes, taste it and correct the seasoning. Adjust garlic, heat (cayenne), cumin, and/or salt.

Simmer for another hour.

Hit the pot with the immersion blender, making sure to break up all the clumps of meat and catch any stray tomatoes. This may take a while! You’re shooting for Hormel consistency here. Now give the chili a taste. Is it too thick? Add beer or stock. Too fatty? Add some white wine vinegar or cider vinegar.

Serve with sour cream, shredded cheese, onions, scallions, and saltines.

Berbere Lamb Chops with Lentils and Cucumbers

3/4 pound green lentils
1 medium yellow onion, peeled and halved
2 medium cloves garlic, peeled
1 medium carrot, peeled
1 sprig rosemary (optional)
Kosher salt and freshly ground black pepper
1 large cucumber, cut into 1/4-inch cubes
1/2 teaspoon berbere spice blend, plus more for rubbing lamb chops (see note above)
1/4 cup fresh lemon juice from 2 lemons
1/2 cup extra-virgin olive oil
8 bone-in lamb rib or loin chops, cut 1 1/4- to 1 1/2-inches thick
1/2 cup packed mint leaves, torn
Type of fire: two-zone indirect

Grill heat: high

Add lentils, onion, garlic, carrot, and rosemary, if using, and cover with at least 2 inches of water. Season with salt. Bring to a boil over high heat, then lower heat and simmer until lentils are tender, about 40 minutes. Let cool slightly, then drain lentils, discarding aromatics, and let cool. Season with salt and pepper.

In a large bowl, toss lentils with cucumber, 1/2 teaspoon berbere spice, lemon juice, and olive oil.

Salt lamb on both sides and let sit at room temperature for 40 minutes while preparing grill.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to high. Cover and preheat for 10 minutes. Clean and oil the grilling grate. Rub a light dusting of berbere spice onto lamb chops. Place lamb chops on cool side of grill. Cover with an aluminum pan and let cook until instant read thermometer inserted into thickest part of chops registers 110°F for rare or 120°F for medium-rare.

Move lamb to hot side of grill and cook until browned on both sides, 2-3 minutes per side and instant read thermometer inserted into thickest part of chops registers 120°F for rare or 130°F for medium-rare. Transfer to a platter and let rest for 10 minutes.

Toss mint into lentil salad and serve with lamb chops.

Yogurt-Marinated Lamb and Zucchini Skewers

For the Marinade and Lamb:
1 cup plain yogurt
1/4 cup fresh lemon juice plus 1 teaspoon zest from 2 lemons
2 tablespoons extra-virgin olive oil
1/2 cup tightly packed mint leaves
1/4 cup tightly packed cilantro leaves
2 tablespoons freshly minced garlic (about 6 medium cloves)
1 tablespoon kosher salt
1 tablespoon sweet paprika
1 tablespoon freshly ground black pepper
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes

For the Skewers:
1 large red onion, sliced into 1 1/2-inch squares about 3 layers each
1 large zucchini, halved lengthwise and cut into 1-inch pieces
Wooden skewers, soaked in water for at least 30 minutes prior to use

Type of fire: Direct
Grill heat: medium-high

For the Marinade: Place yogurt, lemon juice, lemon zest, olive oil, mint leaves, cilantro leaves, garlic, salt, paprika, and black pepper in the jar of a blender. Blend marinade until smooth. Place lamb cubes in a large resealable plastic bag. Pour marinade into bag and seal, removing as much air as possible. Place in refrigerator and marinate for at least 4 and up to 8 hours.

For the Skewers: Thread lamb onto skewers, alternating with onion and zucchini.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of lamb registers 130°F on an instant-read thermometer, 4-5 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.

Lamb Meatballs with Feta

2 pounds ground lamb
1 large egg
1 1/4 cup (about 70 grams) breadcrumbs, fresh or plain, such as Panko
1/2 cup (120 ml) water
1/2 cup (55 grams) crumbled feta cheese
3/4 teaspoon table salt
Pinch of red pepper flakes
2 small garlic cloves, minced
3 tablespoons chopped parsley
2 tablespoons (35 grams) tomato paste
Zest of half a lemon
2 tablespoons olive oil

1 medium onion, finely chopped
1 garlic clove, minced
A couple glugs of red wine or white/dry vermouth (optional)
1 28-ounce (795 grams) can of crushed or pureed tomatoes
1 teaspoon dried oregano
Zest of half a lemon
3/4 to 1 teaspoon table salt
Pinches of red pepper flakes (to taste)
1/3 cup (about 45 grams) pitted, chopped kalamata olives
1 tablespoon thinly sliced mint leaves, plus more for garnish
2 tablespoons roughly chopped parsley, plus more for garnish
Juice of one lemon
1/4 cup (30 grams) crumbled feta, for garnish

Make meatballs: In a large bowl, combine all meatball ingredients except oil.

Brown meatballs: Heat a large skillet over medium heat. Add olive oil and heat it through. Evenly space meatballs in pan and very carefully turn and roll them so that all sides become brown. Drain meatballs on a paper towel-lined plate.

[If you prefer not to fry your meatballs before cooking them in the sauce, you can cook them right in the sauce — it will take about 10 minutes longer.]

Make sauce and finish cooking meatballs: Pour out all but 1 tablespoon fat from skillet and return to medium heat. Add onion and garlic and cook until they begin to soften, about 5 minutes. Add wine or vermouth and scrape up any bits stuck to the pan. Cook until the liquid almost disappears. Add tomatoes, oregano, lemon zest, salt, pepper flakes, olives (if you’re using them now), mint and parsley. Bring mixture to a simmer and return meatballs to the pan. Cover with a lid and cook at the lowest simmer for 20 to 24 minutes, until meatballs are cooked through. Squeeze lemon juice over meatballs and sauce.

Serve: Sprinkled with additional olives, feta and herbs.

Lamb Navarin

2 tbsp. canola oil
1 1?2 lbs. trimmed lamb shoulder, cut into 1″ cubes
Kosher salt and freshly ground black pepper, to taste
5 medium carrots (1 chopped, 4 peeled and cut into 2″ pieces)
1 medium yellow onion, chopped
2 cloves garlic, crushed
2 tbsp. flour
1 tbsp. tomato paste
4 medium turnips, peeled and cut into 2″ pieces
4 medium new potatoes, peeled and cut into 2″ pieces
3 tbsp. unsalted butter
2 tsp. sugar
12 pearl onions, peeled
1?3 cup fresh or frozen peas
Finely chopped flat-leaf parsley, for garnish

Heat oven to 350°. Heat oil in a 6-qt. Dutch oven over medium-high heat. Season lamb with salt and pepper. Working in batches, add lamb and cook, turning once, until browned, 8–10 minutes. Transfer lamb to a plate; set aside. Add the chopped carrot and yellow onions and cook, stirring occasionally, until vegetables are soft and brown, about 10 minutes. Add garlic, flour, and tomato paste and cook, stirring often, until tomato paste begins to brown, about 2 minutes. Stir in 6 cups water and reserved lamb. Cover, bring to a boil, and transfer to oven; cook until lamb is tender, about 50 minutes.

Using a slotted spoon, transfer lamb to a plate and cover with foil to keep warm. Set a sieve over a 4-qt. saucepan and strain cooking liquid. Discard solids. Bring liquid to a boil over medium-high heat, skimming surface occasionally; cook until reduced to 2 1?2 cups, about 25 minutes. Set liquid aside.

Meanwhile, using a paring knife, trim each piece of remaining carrots, as well as the turnips and potatoes, into elegantly tapered football shapes (alternatively, cut them into a large dice). Set potatoes aside in a bowl of water. Heat a 12″ skillet over medium-high heat and add carrots, butter, sugar, salt, and 1 cup water. Partially cover and cook for 10 minutes. Add turnips and pearl onions, partially cover, and continue cooking until liquid has evaporated and vegetables are tender, about 10 more minutes. Uncover and continue to cook, swirling skillet, until vegetables are golden brown, about 3 minutes. Add 2 tbsp. water, swirl skillet to glaze vegetables, and remove from heat; set aside and keep warm.

Bring a 4-qt. saucepan of salted water to a boil. Add the reserved potatoes, reduce heat to medium-low, and simmer until tender, about 15 minutes. Using a slotted spoon, transfer potatoes to a bowl; set aside.

To serve, put the lamb, carrots, turnips, pearl onions, potatoes, and peas into the sauce and cook until hot, about 2 minutes. Divide the stew between bowls. Garnish with parsley.


Seared Lamb with Tea Leaves

1 tablespoon lapsang souchong tea leaves
1 teaspoon ground cumin
1/2 teaspoon salt, more to taste
1/2 teaspoon ground black pepper, more to taste
3 cloves garlic, minced
1 tablespoon fresh thyme leaves, plus thyme sprigs for garnish
1/4 cup extra-virgin olive oil
1/2 leg of lamb, boned and butterflied, excess fat trimmed
1 pound small white turnips, about 8, trimmed and peeled
1 pound small red potatoes, about 8, peeled
1/2 cup dry red wine
1 tablespoon soft unsalted butter

Combine tea, cumin, salt, pepper, garlic, thyme leaves and olive oil, and mix well. Place lamb in a dish and rub half the tea mixture on one side. Turn it over and slather the second side. If possible, set aside at room temperature up to 3 hours.

Heat oven to 450 degrees. Place turnips and potatoes in a saucepan of salted water, bring to a simmer and cook until tender, 15 to 20 minutes.

As turnips and potatoes cook, place a large, heavy, ovenproof skillet, preferably cast iron, on the stove over high heat for 2 to 3 minutes. Place lamb in pan and sear until browned on the bottom, 1 1/2 to 2 minutes. Turn lamb and place pan in the oven. Roast for 12 to 15 minutes. An instant-read thermometer inserted in a thick part of the meat should register 120 degrees for medium-rare.

Remove lamb to a cutting board. Place skillet back on stove. Drain turnips and potatoes, place in skillet and briefly roll them in the pan drippings to pick up some color. Transfer them to a bowl, cover and keep warm; your turned-off oven comes in handy here.

Add wine to skillet and cook on medium, scraping the pan, until it’s somewhat reduced. Whisk in butter, season with salt and pepper and turn off heat. Slice lamb and arrange on a large platter. Spoon turnips and potatoes around it. Briefly reheat the sauce, spoon it over the meat, drop a few sprigs of thyme on top and serve.

Jose Andres’ Rack of Lamb with Potatoes


Preheat the oven to 450°F.

Toss the potato slices, garlic, onions, rosemary, thyme, and 1 tablespoon of the olive oil together in a mixing bowl. Spread the mixture in a large roasting pan, season to taste with salt, and bake in the oven for 10 minutes.

While the potatoes roast, heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat. When the pan begins to smoke, add the lamb racks and brown about 2 minutes per side.

Remove the potatoes from the oven and pour the wine over them. Arrange the lamb racks on top of the potatoes, leaning them against each other to form a triangle. Return the pan to the oven and cook for another 20 minutes or until the lamb measures 130°F on a meat thermometer. Transfer the lamb to a cutting board to let rest for 5 minutes.

Slice the racks into chops and divide them among 4 plates. Spoon the potatoes, onions, garlic, and herbs onto the plates. Drizzle the lamb with the pan juices and the remaining tablespoon of olive oil. Season to taste with salt.

Lamb Sandwiches with Tapenade Mayo and Watercress

2 tablespoons mayonnaise
2 tablespoons store-bought or homemade black olive tapenade
2 anchovy filets, minced (about 1 tablespoon)
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh mint or parsley leaves
4 slices hearty bread
3 ounces watercress
1 teaspoon balsamic vinegar
Kosher salt and freshly ground black pepper
8 to 12 ounces cooked cold lamb leg (see note above)
3 ounces shaved caciocavallo or pecorino cheese

Preheat toaster oven or oven to 500°F. Combine mayonnaise, tapenade, minced anchovies, 1 tablespoon olive oil, and chopped herbs in a small bowl and mix with a fork to combine. Set aside.

Drizzle bread on one side with 1 tablespoon olive oil. Place on a wire rack and toast in toaster oven or oven until warm and just beginning to brown, about 4 minutes. Remove from oven.

Toss watercress with remaining tablespoon olive oil and balsamic vinegar in a medium bowl. Season with salt and pepper.

To construct sandwiches, spread olive/mayo mixture over one side of each slice of bread. Layer lamb, cheese, and dressed watercress on top of two bread slices, then close sandwiches with other two bread slices. Serve immediately.