Grilled Meatballs2.5 pounds of ground lamb1 teaspoon of salt1 1/2 teaspoons freshly ground black pepper1 small red onion3 cloves of garlic2 tablespoons of Italian bread crumbs1 1/2 teaspoon of dried oregano or Italian herb mix1/2 of a red bell pepper2 tablespoons Basil Pesto Marinara Sauce1 cup canned crushed tomatoes3 garlic cloves, minced3/4 teaspoon dried oregano2 tablespoons Basil Pesto1/4 cup freshly grated Parmesan cheese1/2 teaspoon each of salt and pepperAssembly1 loaf of Italian ciabatta or French baguetteHandful of fresh arugula or spinach leavesParmesan cheese or Mozzarella cheese, gratedRed chili flakesExtra Basil Pesto
1 pound Catelli Brothers Meatball & Meatloaf Mix1 cup soft bread crumbs1 egg, slightly beaten1/4 cup onion, finely chopped2 tablespoons fresh parsley, finely chopped1/2 teaspoon salt1/2 teaspoon crushed garlic1/8 teaspoon freshly ground black pepper
2 pounds Meatball & Meatloaf Mix1 envelope Lipton Onion Soup Mix2 jumbo eggs1 teaspoon pepper1 cup Progresso Italian Bread Crumbs3/4 cup milk1 small onion, chopped1 tablespoon Parmesan cheeseKetchup
Sweet Potato Purée1 1/2 pounds garnet or jewel yams (1 large or 2 small)1/2 cup Greek yogurt1 teaspoon kosher salt1/2 teaspoon pure vanilla extractMeatballs1¼ pounds ground lamb2 garlic cloves, minced1 teaspoon kosher salt1 teaspoon Spanish smoked paprika1 teaspoon ground cumin½ teaspoon cinnamon¼ teaspoon freshly ground black pepper2 tablespoons extra virgin olive oilFlatbread4 pizza crust flatbreads4 handfuls baby arugula leavesOptional toppings: thinly sliced red onion, thinly sliced cucumber, parsley, mint or cilantro leaves, crumbled feta, sesame seeds, chili oil
1 blade roast, 2.2 pounds, 1 1/2” thick1 onion, finely chopped1 garlic clove, finely choppedOil or butter in sufficient quantity1 cup water1 teaspoon concentrated veal stock2 cups crushed tomatoes1 teaspoon Cajun spices1/2 cup brown sugarJuice from 1/2 lemonSalt and pepper to tasteToppingsBaguette breadRings of red onionsSweet pepper stripsArugula
1 pound American Lamb shoulder or cubed leg meat (or purchase lamb stew meat)
Marinade
3 tablespoons olive oilJuice of 1/2 a large lemon3 large garlic cloves, minced1/2 teaspoon thyme1 tablespoon oreganoGenerous pinch of salt and pepper
Salad Bowls
Lettuce or mixed greens1 cup chickpeas1 cup black olives1/2 red onion, thinly sliced1 1/2 cups cherry tomatoes, halvedfeta cheese
Zippy Lemon Dressing
2 tablespoons olive oil1 tablespoon white wine vinegarSplash of waterPinch each of salt, pepper and sugar1/8 teaspoon oregano1 tablespoon lemon juice
4-6 American Lamb SteaksSalt & Black Pepper to taste
Herb Butter Ingredients
1/2 cup of unsalted butter at room temperature1 tablespoon of rosemary, chopped1 tablespoon of thyme ,chopped3 garlic cloves, chopped2 tablespoon of lemon juice1 tablespoon of whole black pepperSalt to taste
1 lamb rackSalt and freshly ground pepper for seasoning2 tablespoons oil1 tablespoon capers2 garlic cloves, roughly chopped3 tablespoons chopped fresh herbs (flat-leaf parsley, mint, basil)1/2 cup red wine1 cup Low-Salt Beef Stock1 teaspoon butter3 cups frozen baby peas1 1/2 cups chopped spinachZest of 1 lemon1 teaspoon lemon juice1/4 cup grated Parmesan cheese1/4 cup cream
1 1/4 pounds ground American Lamb1/2 cup finely chopped onion1/2 cup bread crumbs2 teaspoons kosher salt1 1/2 teaspoons finely chopped lemon zest3/4 teaspoon finely minced garlic1/4 teaspoon dark chili powder1/8 teaspoon ground cinnamon1/8 teaspoon ground coriander1/8 teaspoon ground allspice2 tablespoons finely chopped flat leaf parsley2 tablespoons currants, plumped in warm water and drained2 tablespoons toasted pine nuts1 tablespoon finely chopped fresh mintCanola oil, as neededOnion Jam1 tablespoon olive oil3 cups finely chopped red onion (about 2 large)1 tablespoon granulated sugar1 cinnamon stick, 1-inch long1/2 bay leaf1/4 teaspoon kosher salt1/8 teaspoon freshly ground black pepper1 1/2 tablespoons red wine vinegarTartines20 slices rustic bread4 ounces goat cheese1/2 cup arugula1 1/2 teaspoons lightly toasted pine nuts1 1/2 teaspoons olive oil