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¼ cup flour2 teaspoons dried thyme2 teaspoons dried oregano1 veal shank, about 2 pounds3 tablespoons olive oil1 onion, chopped3 large carrots, coined1 cup white wine1 ½ cups concentrated veal stock or beef bouillon1 can (14 ounces) tomato sauce2 teaspoons fennel seeds2 Italian tomatoes, diced½ cup fresh parsley, chopped1 garlic clove, choppedZest of one lemon and one orangeSalt and pepper to taste

1 pound ground lamb2 garlic cloves, crushed2 teaspoons cumin1/2 teaspoon saltFreshly ground black pepper1 cup chopped parsley2 tablespoons lemon juice1 egg8 sheets phyllo pastry1/4 cup melted butter or oil

Kofta Meatballs1pound ground lamb 1 egg 1/2 cup crumbled feta cheese 1/4 cup finely chopped pistachios 2 cloves crushed garlic 1/4 cup finely chopped mint 1/2 cup bread crumbs Salt and pepper to taste Coconut Rice2 cups jasmine rice 1 can full-fat coconut milk (15 ounces) 1 3/4 cup chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup chopped cilantro 1 lime sliced into wedgesZucchini & Pistachios2 medium-sized zucchini 1/2 cup chopped pistachios 2 tablespoons olive oil Salt and pepper to taste 2 garlic cloves, chopped

1 lb. ground veal8 ounces white button mushrooms, chopped fine3 ounces bread crumbs3 ounces milk1 tablespoon garlic powder1 teaspoon onion powder1 tablespoon salt1 teaspoon black pepper3 tablespoons parsley, chopped6 Muenster cheese slices6 Ciabatta rollsTopping2 tablespoons canola oil6 ounces white button mushrooms, sliced1/4 cup steak sauce2 tablespoons parsley, chopped

Lamb 1 1/2 pounds boneless Leg of American Lamb, trimmed2 tablespoons chili sauce2 tablespoons rice wine vinegar1 1/2 tablespoon soy sauce1 teaspoon each of salt and pepper3 garlic cloves, minced2 tablespoons ginger, minced Salad 1 cup white cabbage, shredded1 cup cilantro leaves1 cup mint leaves1 mango, peeled and thinly sliced1 carrot, thinly sliced3 scallions, chopped2 green chilies, sliced2 tablespoons peanuts Peanut Dressing 3 tablespoons peanut butter (smooth or chunky)1 to 3 tablespoons water to desired consistency1 tablespoon honey1 1/2 tablespoons rice vinegar1 tablespoon soy sauce1 tablespoon grated ginger1 tablespoon grated garlic1 1/2 tablespoons lime juice1/4 teaspoon salt      

1 pound ground veal1/2 cup uncooked quinoa6 bell peppers, assorted colors1 cup of water, or as needed1 can (20 oz.) tomato sauce1 tablespoon Worcestershire sauce1 tablespoon lemon juice1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon dried oregano1 teaspoon dried basilSalt and pepper to taste

1 1/2 pounds ground lamb 1 teaspoon olive oil 1 large onion, peeled and finely chopped 3 garlic cloves, peeled and crushed or finely chopped 1 teaspoon dried oregano 1 cup dry red wine 1 cup crushed tomatoes 1 pinch nutmeg 1 pinch cinnamon 1/2 cup couscous 3/4 cup feta, crumbled 1/3 cup pine nuts, lightly toasted 1/2 cup kalamata olives, pitted 1 bunch flatleaf parsley, roughly chopped 10 large bell peppers Extra olive oil, as needed 1-2 cups tomato sauce (optional)

4 Australian lamb leg steaks or t-bones (6 ounces each) 4 teaspoons lemon pepper 2 teaspoons garlic salt 4 teaspoons paprika 1/2 cup all-purpose flour 1/2 cup vegetable oil 8 garlic cloves, roasted 1/2 cup extra-virgin olive oil 4 teaspoons lemon juice 4 teaspoons flat-leaf Italian parsley leaves, chopped 4 teaspoons feta cheese, crumbled

Lamb & Vegetables3 tablespoons olive oil1 tablespoon finely chopped fresh rosemary 1 tablespoon finely chopped fresh thyme4 cloves garlic, minced1 teaspoon smoked paprika1 teaspoon ground cumin1 teaspoon honey2 teaspoons kosher salt1 teaspoon freshly ground black pepper1 lb Brussels sprouts, trimmed and halved2 large sweet potatoes, peeled and cut into 1 inch cubes1 1/2 lbs American lamb cubes, about 1” Mustard Honey Glaze 2 tablespoons Dijon mustard1 tablespoon honey1 tablespoon balsamic vinegar1 tablespoon olive oil

Lamb Kabobs1 pound ground lamb (makes 6 skewers)1/2 an onion, finely diced3 garlic cloves, finely minced2 teaspoons cumin2 teaspoons coriander2 teaspoons sumac (if you can’t find sumac, use 1 tablespoon finely chopped lemon zest)1 teaspoon Aleppo chili flakes (or regular chili flakes)1 ½ teaspoons kosher salt2 tablespoons chopped mint (or parsley, or dill)12 wood skewers (12”), soaked in water for 1 hour, or overnightYogurt Sauce1 cup plain thick Greek yogurt2 tablespoons fresh chopped dill (or mint)2 garlic cloves, finely minced1/4 teaspoon saltHerb Salad2-3 handfuls baby spring greens1 cup fresh torn herbs- any mix of Italian parsley, mint, dill, cilantro1/2-1 cup sprouts: radish, sunflower or baby pea shoots (optional)1 cucumber, thinly sliced2 radishes thinly sliced1 green onion thinly slicedDressing2 tablespoons olive oilZest of one lemon2 tablespoons lemon juice1/4 teaspoon salt1/4 teaspoon cracked pepper1/2 teaspoon sumac (if you can’t find sumac, use ¾ teaspoon finely chopped lemon zest)