Beer-Braised Lamb Shanks – Springing Forward with Lamb and Beer

We’re in one of those in between times of the year, when you start to see Spring ingredients and recipes, which are always a welcomed sigh...

Grilled “Tandoori” Lamb – Hold the Tandoor

Since I didn’t cook this marvelous meat in a tandoor oven, it’s not actually tandoori lamb, which will save some of you the time letting me ...

American Gyros – Mystery Meat Demystified

If you’re from Greece, you’re probably pretty confused right now, and wondering why I’m calling this gyros. There, pork and chicken are used...

Sausage Stuffed Piquillo Peppers – Not So Rare Spanish Beauty

There’s nothing quite like the piquillo pepper. They’re sweet, fruity, slightly smoky, and just bitter enough. For me, they’re the San Marza...

How to Debone & Butterfly a Leg of Lamb for Fun and Profit

As promised, here’s the video for how to debone and butterfly your own leg of lamb. Since I am going to save you a few dollars, when the but...

Roasted Leg of Lamb with Pomegranate, Garlic & Herbs – Happy Easter Indeed

I’ve done more than a few lamb dishes dedicated to Easter, but inexplicably have never posted one for a whole leg of lamb. It’s such a class...

Saba Braised Lamb Shanks – A New Find and an Old Rule

This absolutely delicious saba braised lamb shanks recipe will hopefully serve two very important purposes. First, to expose anyone currentl...