4 x 4-rib racks of Australian lambSalt and pepper to taste2 cups fresh bread crumbs or panko crumbs1 cup parmesan cheese, finely grated1/2 cup parsley, finely chopped2 tablespoons mint leaves, finely chopped2 lemons, zested and juiced1 ounce butter, melted1 egg white4 medium tomatoes, roastedSea salt and pepper4 tablespoons olive oil4 basil leaves, finely choppedMuffuletta3/4 cup stuffed olives (pimento)1/4 cup kalamata olives, pitted1/2 cup giardiniera (Italian pickled vegetables)2 large pepperoncini Tuscan peppers (pale yellow long peppers)4 pickled onions1 teaspoon oregano, dried2 tablespoons olive oil1 lemon, juicedCracked black pepper
3 Catelli Brothers American lamb shanks1 cup flour1/4 cup chile powder1 tablespoon each kosher salt, cracked black pepper1/4 cup olive oil1 cup each diced onions, diced celery, diced carrots6 cloves garlic1 cup white wine4 cups beef broth2 sprigs fresh thyme3 sprigs fresh rosemary2 bay leaves4-5 Yukon Gold Potatoes, peeled and quartered3 cups heavy cream4 ounces unsalted butter6 roasted garlic cloves, pureedSalt and pepper to taste
2 American Lamb racks, frenched (about 3 pounds), trimmedSalt and pepper, to taste2 tablespoons vegetable oil6 tablespoons grainy Dijon-style mustard1 cup panko bread crumbs3 tablespoons melted butter2 tablespoons chopped parsley2 tablespoons finely grated Parmigiano Reggiano cheese1/4 teaspoon salt1/4 teaspoon freshly ground pepperPeas3 tablespoons unsalted butter2 shallots, finely chopped (about 1/2 cup)1/2 pound fresh or frozen peas1/2 pound sugar snap peas, threaded, sliced in half on the diagonal1/2 pound Chinese snow peas, threaded1 tablespoon chopped tarragon1 tablespoon chopped parsley1/2 teaspoon salt1/2 teaspoon freshly ground pepper
Meatballs1 pound ground lamb1 egg½ onion, minced finely1 slice of bread, chopped finely½ cup cilantro, chopped finely½ tablespoon minced garlic1 teaspoon black pepper1 teaspoon cumin1 teaspoon garam masala½ teaspoon salt½ teaspoon curry powder½ teaspoon cayenne pepperGalette1 large red bell pepper, cut into ½” strips1 purple onion, sliced1 teaspoon cumin1 teaspoon coriander6 tablespoons olive oilFresh sprigs of thymeHandful fresh parsley, choppedHandful cilantro, chopped1 sheet puff pastry, thawed1 egg, beaten, for brushing the pastry4 tablespoons sour cream4 large fresh eggsSalt and fresh cracked pepper
1 tablespoon olive oil1 1/4 cups white mushroom caps, finely chopped1 large clove garlic, minced2 lbs. ground veal2 tablespoons flat-leaf parsley, choppedVegetable oil cooking spraySalt and freshly ground black pepper to taste
1 teaspoon ground cumin1 teaspoon coarse ground pepper1 tablespoon brown sugar (packed)8 American Lamb loin chops, 1 1/4" thick1 cup chopped ripe mango1 tablespoon seeded, chopped fresh jalapeño pepper1 tablespoon chopped fresh mint
1 cup chopped bell pepper1 cup chopped onion1 pound ground Catelli Fresh American Lamb4 teaspoons garlic salt2 cups bottled barbecue sauce, divided1/2 teaspoon cayenne pepper8 pita breads (5”-7”)8 canned pineapple slices, cut in half1 cup shredded provolone cheese
2 racks of American Lamb (8 ribs each), trimmed3/4 cup finely chopped parsley1 medium onion, finely chopped1 tablespoon fresh dill weed, chopped, or 1 teaspoon dried dill weed1/4 cup fine dry bread crumbs2 teaspoons fresh oregano leaves, chopped, or 1/2 teaspoon dried oregano1 teaspoon salt1/4 teaspoon pepper
4 veal cutlets, 4 oz. each2 tablespoons olive oil1/2 cup Marsala wine1 cup concentrated veal demi-glaceSalt and pepperMushrooms,cooked in advance, according to taste
1 pound veal leg cutlets, cut 1/4" thick1/3 cup dry white wine2 tablespoons thinly sliced green onion2 teaspoons dark sesame oil1 teaspoon grated fresh ginger2 cloves garlic, crushed1/4 teaspoon salt