Grilled Lamb and Paneer Skewers

In a small bowl, add coriander, cumin, salt, cayenne, and mint.

In a resealable plastic bag, add lamb and coat with half of spice-herb mixture.

In another resealable plastic bag, add cheese and coat with remaining half of spice-herb mixture.

In a blender, add onion, oil, garlic, and water. Pulse until almost smooth. Add half to bag with lamb, seal, and refrigerate for 30 minutes. Add remaining half to bag with cheese, seal, and refrigerate for 30 minutes.  

Meanwhile, if using wooden skewers, soak skewers in water for 20 minutes. Thread lamb onto skewers. Thread cheese, bell pepper, and onion onto other skewers.

Preheat a grill or grill pan over medium-high heat. Grill lamb, turning when browned, until just cooked through and grill marks appear all over, about 8 minutes total.

Grill cheese and vegetable skewers, turning when browned, until cheese and vegetables have grill marks, about 6 minutes total.

Transfer lamb and cheese to a platter, season with salt and pepper, and serve.

Mint and Cilantro Lamb Chops

In a large saucepan over medium heat, bring pomegranate juice and vinegar to a boil. Add honey and cook until liquid reduces by 1/2.

In a small bowl, add cornstarch to water and make a slurry. Add slurry, a little bit at a time, and wait until liquid thickens. Add more slurry if needed. It should be thick like a glaze.

Preheat oven to 350°.

Meanwhile, to make the paste, in a food processor fitted with the blade attachment, add mint, cilantro, garlic, salt and pepper, lemon juice, and honey. Pulse until chopped. While processing, gradually add oil in a steady stream until mixture is smooth.

To make the lamb, in a bowl, add olive oil, salt and pepper, and lemon juice. Place lamb inside bowl and coat with mixture.

In an ovenproof pan over medium-high heat, add lamb, and sear on both sides, in batches, about 3 minutes per side. Transfer lamb to oven and cook until meat reaches desired doneness (for medium-rare, 135°; medium, 140°; medium-well, 145°), 15-20 minutes. Drizzle with pomegranate sauce and pesto and sprinkle with pomegranate seeds and mint leaves for garnish.

Lamb Shanks with Rice Pilaf

Liberally season lamb shanks with salt and pepper.

In a large Dutch oven over medium-high heat, add enough oil to coat bottom of pan. Sear lamb on all sides, 7-10 minutes total. Once lamb is seared, add 2 tablespoons butter. Add 1/2 of garlic and cook until fragrant, about 30 seconds. Add 3 cups broth, cover, reduce heat to low, and simmer for 80 minutes. Stir in wine, 1 tablespoon parsley, marjoram, and mace, cover and continue to cook until meat is tender, another 60 minutes.

In a saucepan over medium heat, melt 4 tablespoons butter and stir in flour. Combine well to prevent clumps. Cook until light brown, about 5 minutes. Whisk butter-flour mixture with mixture in Dutch oven and cook until thickened. Sprinkle zest and pour juice of 1 lemon over lamb shanks.

Meanwhile, in another saucepan over medium-high heat, melt remaining 2 tablespoons butter. Add rice, remaining 1 1/2 cups broth, remaining zest and juice of 1 lemon, and salt. Bring to a boil, reduce heat to low, cover, and cook for 30 minutes. Turn off heat, uncover, and fluff with a fork. Serve with lamb shanks. Garnish with remaining 1 tablespoon parsley.

Lamb Chops with Pomegranate Relish

In a bowl, combine wine, pomegranate molasses, 4 tablespoons honey, oil, garlic, oregano, and sumac. Arrange lamb in a 9″x13″ baking dish, pour marinade over lamb. Cover and refrigerate, turning once, 1-2 hours.

In a bowl, combine orange zest and segments, pomegranate arils, onion, min, remaining 1 tablespoon honey, and lemon juice. Cover and refrigerate.

Preheat oven to 400°.

Remove lamb from fridge and let marinade drain off. Season lamb with salt and pepper and grill to 135°, about 25 minutes. Let rest about 5 minutes. Cut and serve topped with orange-pomegranate mixture.

Lamb Kebabs

In a large bowl, combine olive oil, cumin, red chile pepper, mint, parsley, basil, marjoram, lemon, garlic, lamb, and salt and pepper. Cover bowl with plastic wrap and let flavors blend in refrigerator for 2 hours or up to 8 hours.

Prepare a gas or charcoal grill for medium-high cooking over direct heat. When ready to cook, remove meat from refrigerator 30 minutes prior to cooking. From into 2-oz rugby balls.

Grill lamb until browned on all sides and an instant-read thermometer registers 128° for medium-rare. Transfer to a plate and let rest, about 5 minutes. Serve with labneh and warmed pita bread.

Leg of Lamb and Mint Pesto

To make the pesto, in a small frying pan over medium heat, toast almonds until fragrant and lightly browned, about 4 minutes. Transfer to food processor fitted with the blade attachment.

Add in mint, garlic, and lemon zest and pulse until everything is finely chopped, scraping down sides of bowl as necessary. With food processor running, pour oil through feed tube in a slow, steady stream. Process until smooth. Add in feta and lemon juice; pulse to combine. Season with salt and pepper.

Preheat oven to 400°. Cut top quarters off of heads of garlic. Place garlic bulbs, cut side down in center of a sheet of aluminum foil and drizzle with olive oil. Turn over. Seal foil and place directly on oven rack. Cook until cloves are browned and very soft, 45-60 minutes. Remove from oven, let cool for 10 minutes, then squeeze cloves out of skin into a small bowl and mash into a paste with a fork.

Lay leg of lamb open on a large cutting board, fat side down. Season meat generously with salt and pepper. Spread roasted garlic paste over exposed meat. Spread 3/4 mint pesto on top of garlic. Roll lamb closed and tie securely with butcher twine about every inch. Season outside of lamb generously with salt and pepper.

Preheat oven to 350° and cook lamb for 1 1/2 – 2 hours until it reaches an internal temperature of 128°.

Herb-Stuffed Leg of Lamb

Put oven rack in middle position and preheat oven to 350°.

In the bowl of a food processor fitted with the blade attachment, add parsley, mint, and garlic and pulse to combine. With motor running, add olive oil until incorporated. Transfer to a small bowl, add chives, lemon, salt and pepper, and stir to combine.

Open lamb like a book, fat side down, on a work surface and liberally sprinkle with salt and pepper. Spread herb mixture evenly over lamb, then fold lamb back into original shape and tie with string at 1” intervals.

Add carrots and potatoes to a small roasting pan fitted with a rack. Drizzle with olive oil and season with salt and pepper. Pat lamb dry and transfer to prepared pan. Rub lamb with oil and season liberally with salt and pepper.

Roast lamb until thermometer inserted diagonally 2″ into lamb averages 135° to 140° for medium-rare (test in several places, as different parts of leg cook at different speeds), 40-50 minutes. Stir vegetables halfway through cooking. Transfer to a plate and let stand, loosely covered with foil, 30 minutes before slicing. Cut off and discard string, slice lamb and serve with carrots and potatoes.

Irish Stew

In a heavy pot over medium-high heat, warm oil. Liberally season lamb with salt and pepper. In batches to avoid overcrowding, add lamb and cook until browned. Transfer to a platter. Repeat with remaining lamb.

Add onion and garlic and cook until softened, about 5 minutes. Add parsley and thyme sprigs, broth and meat, increase heat to high and bring to a boil. Reduce heat to low, partially cover, and simmer for 1 hour.

Add carrots, celery, turnips, potatoes and pearl barley and stir to combine. Continue to cook for 1 hour until meat is tender and vegetables and barley are soft and tender. Sprinkle stew with chopped parsley and serve with crusty bread.