9 ounces ground Australian lamb3 scallions, finely chopped1 carrot, peeled and finely chopped1/2 cup water chestnuts, finely chopped1 lime, juice and zest2 tablespoons sweet chili sauce30 wonton wrappers1 egg, beaten2 cups chicken stock for steaming or oil for deep fryingHoisin sauceSweet chili sauceSoy sauce
1 tablespoon canola oil8 ounces ground veal1/2 tablespoon salt1/8 teaspoon black pepper1 1/2 tablespoons Sloppy Joe seasoning blend or taco seasoning mix1 1/2 tablespoons tomato paste1/4 tablespoon brown sugar1/2 tablespoon Worcestershire sauce1/2 tablespoon cider vinegar1/2 cup tomato puree8 ounces frozen onions-peppers blend4 hamburger buns, slit and toasted
1 3/4 - 2 1/4 pounds lamb ribs1/4 cup oil2 tablespoons lemon juice3 garlic cloves, crushed1 1/2 tablespoons tomato paste2 sticks fresh rosemary leaves, roughly chopped1/4 cup fresh thyme leaves, chopped1/2 cup fresh mint leaves, chopped1 tablespoon honey1 teaspoon paprikaZest of 2 lemonsPinch of chili flakesChopped fresh parsley and sesame seeds for serving
4 veal t-bone steaks (or loin chops), 8 ounces each1 small onion, coarsely choppedZest of 1 lemon1/4 cup fresh lemon juice3/4 cup canola oil1 tablespoon steak spices2 tablespoons green peppercorns1/2 teaspoon chili¼ teaspoon cayenne pepper
2 celery stalks, thinly sliced1 small onion, chopped1 pound lamb boneless leg or shoulder, cut into 1/2” cubes8 cups fat-free chicken broth1 package (9 ounces) refrigerated cheese tortellini1 can (15 ounces) chopped tomatoes1 package (1 pound) frozen mixed vegetables2 teaspoons garlic salt2 teaspoons Italian seasoningGrated Parmesan cheese, optional
1 1/4 pounds ground American lamb1 small cucumber1/2 cup plain Greek yogurt2 tablespoons chopped fresh mint1/2 garlic clove, minced1 tablespoon lemon juiceSalt and pepper, to tasteSugar, pinch1 shallot, finely choppedOlive oil, as needed4 buns4 tomato slices
1 pound veal strips for braising1/2 cup maple syrup1/4 cup molasses2 tablespoons soy sauce2 whole garlic cloves (remove before serving)6 slices of ginger, 1/4” thick1 tablespoon cornstarchPepper to taste
1 1/2 pounds ground American lamb1 teaspoon Tabasco sauce1 teaspoon steak sauce & more for garnishSalt and pepper to taste4 slices cheddar cheese4 slices tomatoFresh arugula4 hamburger bunsFrench fries, cooked
4 veal medallions, about 2.5 oz. each and 1” thickMarinade1 cup red or white wine1/2 cup finely chopped shallots2 teaspoons Montreal steak seasoning1/4 cup canola oilPepper to taste
1 boneless leg of lamb (5 to 6 pounds)1/4 cup kosher salt2 tablespoons sumac2 tablespoons ground fennel seeds1 tablespoon ground pasilla chiles, or other medium-hot chile, such as ancho or mulato1 tablespoon freshly ground black pepper2 teaspoons ground cinnamon1 teaspoon ground cloves3 tablespoons coarsely chopped fresh oregano1 tablespoon coarsely chopped fresh rosemary1/3 cup extra virgin olive oilOnion Gravy 1 cup drippings from roasting pan1 cup thinly sliced onions1 cup Rioja or other red wine1 cup chicken stock2 tablespoons unsalted butter1 tablespoon all purpose flourPotato Soufflé3 pounds medium-size Yukon gold potatoes, washed, peeled and quartered4 ounces (1 stick) unsalted butter, at room temperature, cut in 8 - 10 pieces1/2 cup all purpose flour8 large eggs3 tablespoons kosher salt1 teaspoon freshly ground nutmeg