Mexican Lamb Tacos with Tequila Soaked Raisins and Pepitas

Preheat oven to 350°F. Cut lamb shoulder in large pieces, approximately 4-5 inches and remove excess fat. Season generously on all sides with Kosher salt. In a large heavy-bottom oven safe pot (I use my dutch oven), heat the oil over medium-high heat. Sear lamb shoulder on all sides until deep golden brown, approximately 2-4 […]


Special Equipment: Dutch oven pot with lid, blender or food processor, spice grinder (optional; not needed if using a high powered blender) If you’ve already made (or at least read) the previous post for Tex-Mex Chili, you’ll find both the ingredients and process similar. Warm the Dutch oven pot over medium high heat, but don’t […]

Greek Lamb Tacos with Minted Yogurt Sauce

Preheat oven to 350F Let meat rest on counter and come to room temp. Trim any excess fat. ( A little is ok) Make the herb paste: Place garlic, oil, herbs, zest, salt and pepper in a blender or food processor and blend into a paste. Slice the onion into ⅓ -½ inch rings and […]

Mediterranean-Style Wine Braised Lamb Shanks with Vegetables

Preheat the oven to 350 degrees F. In a small bowl, add all the spice mix ingredients and mix to combine. Pat the lamb shanks dry and season with the spice mix on all sides. In a large Dutch oven pot like this one, heat 2 tbsp olive oil over medium-high heat. Working in batches, […]

Lamb & Pomegranate Crostini

1. Make the Braised Lamb: Preheat oven to 325 degrees F. Pat lamb dry with paper towels; sprinkle all sides with salt and pepper. In large Dutch oven or other heavy pot with tight-fitting lid, heat oil over medium-high heat. Add lamb and cook 6 to 8 minutes or until well browned on all sides, […]

Lemon-braised Lamb Shanks

Lamb In a large rondo, heat oil over medium-high heat; add shanks in batches and brown on all sides. Remove shanks; hold. Add onions and garlic to pan; continue to cook, stirring often, until slightly caramelized, about 6 minutes. Mix in thyme and cumin; continue cooking 2 minutes. Add wine and bring to a boil; […]

Braised American Lamb Shank with Herb-smashed Baby Potatoes and Roasted Asparagus

Lamb Tie thyme, parsley and rosemary with cooking twine; reserve.  Season lamb shanks generously with salt and pepper.  Heat 2 tablespoons oil in a large Dutch oven over medium-high heat.  Working in 2 batches, sear shanks until browned on all sides, about 10 minutes per batch, replacing oil for second batch.  Remove shanks to a […]

Tomato and Olive Braised American Lamb Meatballs with Soft Polenta

Braising Base Begin the braising base for the lamb meatballs: In a large casserole, render the bacon with a small amount of oil. Add in onion; season lightly with salt. Cook until onion is soft. Add in garlic; sweat for 1 to 2 minutes. Deglaze with wine; cook for a few minutes. Add in tomatoes […]

Lamb Ragu Puttanesca

Heat oil in an ovenproof pot over high heat. Season lamb shanks with salt and pepper. Brown shanks on all sides; remove from pot and set aside. Drain off all but 2 tablespoons of fat from pot. Add onion, garlic and red pepper flakes. Sauté on medium heat until vegetables are tender, 6 minutes. Add […]

Cabernet-Braised Lamb Shoulder with Rosemary and Bay Leaves

In a small bowl, mix fennel seed with 2 tablespoons oil and a big pinch of salt and pepper. Rub mixture all over the lamb. In a large heavy casserole or Dutch oven, heat remaining oil; add lamb. Brown it well over moderately high heat, about 20 minutes. Transfer lamb to a large plate. Wipe […]