Gather all ingredients and equipment.
Preheat a grill on medium-high heat.
Comblne oil, salt, lemon juice, 1 Tbsp of Baharat Spice Blend, and garlic in a bowl until it forms a paste.
Evenly coat the lamb chops with rub mixture.
Grill the lamb chops for 4-5 minutes on each side or until the internal temperature reaches 145ºF.
Remove the lamb chops from the grill and allow it to rest for 5 minutes. Serve.
Gather all ingredients and equipment.
In a tagine or large saute pan, heat oil over medium high heat. Brown lamb until caramel brown. Remove from pan and set aside.
Add onions to pan and reduce heat to medium. Cook for 5-7 minutes until the onions are soft and translucent.
Add browned lamb, garlic, spices, salt, and pepper to pan. Add stock and bring to a boil. Cover and cook over medium heat for 30 minutes.
Remove the lid from the pan and reserve 1/2 cup of liquid and set aside. If the pan looks too dry, add the reserved stock back in a few tablespoons at a time. Replace the lid and let cook another 20 minutes or until lamb is fork tender.
While tagine is cooking, in a small bowl, cover prunes and dried apricots in boiling water and set aside for 5 minutes to rehydrate. After about 5 minutes, drain and set aside, discarding the soaking water.
In a small pot over medium-low heat, add reserved liquid from tagine, rehydrated prunes and apricots, cinnamon, and honey. Simmer for 5-10 minutes or until sauce is thickened. Set aside.
Once lamb is tender, serve with prune mixture and garnish with toasted almonds and cilantro.
Preheat the oven to 300°F.
Place a medium dutch oven on the range over medium high heat.
Add the olive oil and then the garlic and onion.
Cook for about 3 minutes, stirring frequently.
Add the lamb shoulder and cook for about 3 minutes. Stir frequently.
Add the vegetable stock, tomato paste, five spice powder, molasses, pepper, wine, and salt.
Stir and cover.
Place in the oven and cook for 2 hours. Stir occasionally.
Serve.
Preheat the oven to 200°F (or the warm setting).
Place the oil in a large skillet over medium heat. Add the strips of lamb and sear lightly on all sides. Place the seared lamb on a plate and place the plate in a warm oven.
Add the onions and pistachio nuts to the pan and cook, stirring frequently, until the onions are soft.
Add the rice to the pan with the water, chicken stock, saffron, oregano, allspice, cinnamon, salt, pepper and honey.
Stir once and cook over medium-low heat for about 20 minutes until the rice is done. Add the peas to the rice. If there is little liquid left in the pan after the rice has cooked add about 2 – 4 tablespoons. Stir the peas in and then add the lamb. Cook over medium-low heat until the lamb is hot and serve.
Preheat the oven to 300°F.
Place a medium dutch oven on the range over medium high heat.
Add the olive oil and then the garlic and onion.
Cook for about 3 minutes, stirring frequently.
Add the lamb shoulder and cook for about 3 minutes. Stir frequently.
Add the vegetable stock, tomato paste, five spice powder, molasses, pepper, wine, and salt.
Stir and cover.
Place in the oven and cook for 2 hours. Stir occasionally.
Serve.
Preheat the oven to 350°F.
Place a large skillet or dutch oven over medium high heat.
Place the lamb in the pan and cook for about 4 minutes until lightly browned. Stir frequently.
Add 1 cup of the stock and the oregano, paprika, cumin and black pepper.
Cover the pot and place in the oven.
Cook for 40 minutes.
Add the lentils, olives, tomato paste, the green peppers and the remaining 2 cups of stock to the pot.
Stir gently.
Cook for another 20 to 30 minutes until the lentils are just soft.
Serve.
Preheat the oven to 325°F.
Carefully trim the excess fat and silverskin from the outside of the leg of lamb.
Sprinkle the inside of the leg with the oregano leaves, 1/4 teaspoon of the salt and pepper. Roll the leg up and truss using kitchen twine.
Place the olive oil in a large skillet over medium high heat. When the oil is hot, add the lamb. Sear and then turn to brown each side. Place the skillet in the oven.
Roast the lamb for about 45 minutes. Turn every 15 minutes to brown each side of the lamb.
The best way to check for the lamb being done is using a meat thermometer. When it reads 145°F, remove from the oven and set the roast on a plate to rest. (Alternatively, the roast will take about 75 minutes to cook.)
Place the skillet over medium-high heat and add the chicken broth. Add the remaining 1/4 teaspoon salt and whisk as the sauce reduces by about half. Add the butter and whisk until melted.
Serve the lamb sliced with the sauce.
Preheat the oven to 325°F.
Place a large pot or dutch oven with a lid over medium high heat.
Add the onion and cook for about 3 minutes, stirring frequently.
Add the raisins and the lamb cubes. Cook for about three minutes, stirring frequently.
Add the curry powder, garam masala, cumin, peppermint, salt and pepper. Stir well.
Add the acorn squash cubes, lentils and the tomatoes. Stir well. Add three cans of water using the empty can from the tomatoes.
Stir, cover and place in the oven.
Cook for 90 minutes, stirring at least three times.
Serve.
Preheat the oven to 325°F.
Place a large pot or dutch oven with a lid over medium high heat.
Add the onion and cook for about 3 minutes, stirring frequently.
Add the raisins and the lamb cubes. Cook for about three minutes, stirring frequently.
Add the curry powder, garam masala, cumin, peppermint, salt and pepper. Stir well.
Add the acorn squash cubes, lentils and the tomatoes. Stir well. Add three cans of water using the empty can from the tomatoes.
Stir, cover and place in the oven.
Cook for 90 minutes, stirring at least three times.
Serve.
Place the onion, tomatoes, vinegar, garlic, ginger, garam masala, turmeric, cumin, cinnamon, cayenne, salt, and pepper in a blender or food processor.
Process until smooth.
Place the olive oil in a large skillet over medium high heat.
Add the lamb and cook until well browned on all sides.
Add the potatoes and cook for about two minutes, stirring frequently.
Add the sauce from the blender to the pan and stir.
Add the water.
Reduce the heat to low until the pot is simmering.
Cook, stirring occasionally, until the lamb and the potatoes are tender (about 40 minutes). Garnish with cilantro and serve.
