Vietnamese Mayonnaise1 cup mayonnaise½ tablespoon Vietnamese fish sauce 1 tablespoon lime juice1 tablespoon Vietnamese chili sauce Pickled Carrot & Amp1 tablespoon sugar½ cup water1 tablespoon rice vinegar¼ teaspoon salt2 carrots, medium, cut into julienne1 daikon radish, small, cut into julienneVeal Meatloaf1 ounce bread, crust removed, cut into cubes2 ounces milk1 teaspoon vegetable oil1 ounce onion, small dice½ teaspoon garlic, minced1 pound ground veal1 ounce heavy cream½ teaspoon parsley, minced½ teaspoon tarragon, minced½ teaspoon salt¼ teaspoon ground white pepperAssembly4 veal cutlets, about 4 ounces each¼ teaspoon saltground black pepper to taste¼ teaspoon paprika½ cup all-purpose flour1 egg, beaten with 1 tablespoon water1 cup panko bread crumbs½ cup canola oil (as needed for frying)4 baguette rolls, cut in half, toasted4 tablespoons Vietnamese Mayonnaise12 ounces veal meatloaf¼ cup cucumber, thinly sliced2 cups Pickled Carrot & Amp1 cup cilantro4 lime wedges
1 pound ground Catelli Fresh American Lamb 1 teaspoon dried oregano, crushed 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/4 teaspoon onion powder 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 pita bread rounds (6”) halved crosswise 1 cup chopped fresh spinach or lettuce Yogurt Sauce 3/4 cup plain low-fat yogurt 1/2 medium cucumber, peeled and chopped (about 2/3 cup) 2 green onions, thinly sliced 1 tablespoon chopped fresh mint or 1 teaspoon dried mint, crushed 1/4 teaspoon granulated sugar 1/4 teaspoon garlic powder Salt, optional
4 Catelli Brothers American lamb hind shanks or fore shanksSalt and coarse pepper to taste1 tablespoon olive oil4 cloves garlic, finely chopped3 carrots, peeled and sliced on the diagonal, 1/4” thick1 large onion, chopped1 fennel, quartered lengthwise, and sliced 1/4” thick (do not use solid center)2 bottles (12 ounces each) light to medium beer*1 can (15 ounces) chopped petite tomatoes with juice1 cup fat-free chicken broth10 sprigs fresh thyme3 bay leaves* 24 ounces of fat-free chicken broth may be substituted.
1 lb. ground vealSalt and pepper to taste1 tablespoon oil1 garlic clove, finely chopped1 onion cut into chunks2 carrots cut in wedges, 1/4” thick1/4 pineapple cut into medium-size pieces or 1 small can of pineapple without the juice2 stalks celery, cut in wedges 1/2” thick1 head broccoli, separated into florets1/2 cup pineapple juice or tropical fruit juice2 tablespoons Grenadine syrup or 2 teaspoons turmeric for color2 tablespoons cornstarch1 cup veal stock or low-salt chicken broth1 teaspoon Sriracha chili sauce or 1 pinch chili pepper
4 to 6 veal shanks1/4 cup flour2 teaspoons olive oil1 onion, cut into 1/4" cubes1 garlic clove, minced1 medium carrot, grated1 celery stalk, cut into 1/4" cubes3/4 cup veal stock3/4 cup demi-glaze sauce1/4 cup lively, fruit-flavored white wine1/8 cup tomato pasteSalt and pepper to tasteZest from 1/2 lemon
1/2 cup plain Greek yogurt
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
Kosher salt and freshly ground pepper
8 lamb rib chops cut ¾” thick, or 1 rack of lamb (about 1 1/2 pounds), cut into individual chops
1 pound ground American lamb3/4 cup grated paneer cheese2/3 cup chopped fresh mint, plus more for garnish1/4 cup bread crumbs1 large egg2 tablespoon minced garlic1 tablespoon minced ginger3 teaspoon garam masalaKosher salt2 tablespoons butter1 large yellow onion, thinly sliced1/4 cup tomato paste1/2 teaspoon medium chile powder1 teaspoon each ground turmeric and cumin28 ounces diced tomatoes, with juices
2 or 3 slices bread, torn up1 pound ground American Lamb1 egg1 teaspoon dried thymeSesame seeds1 can (15 ounces) garbanzo beans1 to 2 large garlic cloves, quartered1/4 cup fresh lemon juice1/4 cup olive oilMinced parsley (optional)Red chile flakes (optional)1 cup plain yogurt2 tablespoons chopped fresh dill weed1 teaspoon grated lemon peelFresh dill sprigs
Veal leg roast, about 2 pounds2 pears, diced1/4 cup dried cranberries1/4 cup pistachios separated in half1 tablespoon fresh rosemary2 teaspoon crushed green peppercorns1 tablespoon olive oilSalt and freshly ground pepper1 cup veal stock or demi-glace sauce
2 racks American Lamb spareribs, 1 1/2 pounds each1/2 cup hoisin sauce2 tablespoons toasted sesame oil2 tablespoons soy sauce2 tablespoons light brown sugar1 tablespoon Sriracha chile paste1 1/2 tablespoons five-spice powder2 teaspoons garlic powder2 tablespoons orange marmaladeSalt, to tasteSesame seeds, as neededLime wedges