You know I always feel a little uneasy when I use a cut of meat that you may not be able to easily find, but in this case I’m posting guilt free, since this will work beautifully on whichever animal’s ribs you happen to use. I’ve never actually had this on anything other than lamb, but I’m going out on a limb. There’s just no way this isn’t going to be great on a rack of baby back ribs.

The root beer and sesame combination really works beautifully here, which is no surprise since we used that same one-two punch in a braised lamb shoulder recipe a few years ago. I’d just returned from foodie nirvana known as the Aspen Food & Wine Classic, and was anxious to share a recipe adapted from one I learned from chef Richard Blais.

He originally used lamb ribs, and as great as my shoulder chops were, I remember promising myself that I’d try it on ribs someday. It took a while, but it was worth the wait. The subtle gaminess of the fatty rib meat is a perfect foil for the sweet and spicy glaze, which seems even richer scented by the toasted sesame.

By the way, these are lamb ribs from the breastplate of the animal, NOT a rack of lamb from the loin, which also has a sort of similar row of bones attached to the meat. Rack of lamb is crazy expensive, and if you want to waste a lot of money, cooking it for 3 hours would be a great way to do it!

You’ll notice I didn’t slash the membrane on the back of the ribs this time. I’ve decided on small ribs, like these and baby backs, that it really doesn’t make much of a difference. Also, I forgot and didn’t realize until I was doing the voiceover! Anyway, I hope you find some lamb ribs (call a butcher and they will hook you up), or wimp out and use some pork ribs, but either way, I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:

2 racks of lamb ribs (aka bone-in lamb breast)

salt and pepper to taste

For the marinade:

2 tbsp toasted sesame oil

1 to 2 tbsp Sriracha chili sauce, or other chili paste/sauce

2 tsp salt

1 (12-oz) bottle root beer

For the glaze:

reserved marinade, boiled down by about half

3 crushed garlic cloves

1/3 cup chopped green onions

1/4 cup seasoned rice vinegar

1 tbsp sambal or fresh minced hot red chilies

*Roast lamb wrapped in foil at 250 F. for 2 1/2 hours, or until almost tender, then uncover and glaze with sauce every 5-6 minutes at 400 F., until tender and gorgeous.

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This Easter-inspired rack of lamb recipe is fairly typical of other dishes I’ve posted with this cut, except for one major difference; we’re actually roasting the meat over the sauce. And not just any sauce; we spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and the small, dark fruit performed beautifully.

My game plan was to introduce some always-welcomed moisture into the cooking environment, as well as hopefully impart some flavor and aroma from the berries, shallots and wine. Both goals were realized, and I was very happy with the final results. Besides possibly straining the cooked berries out next time, I think it was pretty close to spot on.

One word of warning to you poor, unfortunate souls who will insist on cooking this longer: Beside the obvious crime against nature of not eating this pink, you’ll also risk having your sauce dry up and burn in the oven. So, if you are going longer than the 20 minutes recommended here, be sure to check the pan, and add a splash of water if needed.

Other than that, as long as you’re checking with a thermometer, I don’t think there’s a lot that can go wrong. The sauce is very simple to finish up as your lamb rests, and quite similar to most of the pan sauces you’ve seen posted here before. So, if you’re looking for something a little bit usual for your Easter menu, I hope you consider giving this a try…it was berry good! Enjoy!

Ingredients for 4 portions:
2 fully trimmed, racks of lamb (8 bone each)

salt and pepper to taste

1 tbsp vegetable oil for browning

2 tsp Dijon mustard

1 tsp minced fresh rosemary

1/8 tsp cinnamon

1/8 tsp ground cumin

1/3 cup sliced shallot

4 oz (about a cup) fresh blueberries

1 cup decent red wine

1 tbsp balsamic vinegar

1 or 2 tbsp butter, whisked into finished sauce

View the complete recipe

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After using Merguez sausage in this beautiful stuffed acorn squash recipe last year, I got a bunch of emails saying, “I can’t find that anywhere! Can you show us how to make it?!” I generally ignore those, since it’s usually just people not looking hard enough (I’m looking at you, Mr. “I can’t find Panko”).

However, in this case, I realized that Merguez is not commonly stocked at the grocery store, so I decided to come up with an easy home version. I didn’t bother with the casing, as these were originally going to be breakfast patties, but as I mention in the video, I was seduced by a brioche roll, and ended up going full burger. Happily, it made for a very memorable lunch.

If you do happen to give this Merguez recipe a try, I hope you make a double batch and not only experience the amazing burger it produces, but also use it in/on a number of things. It is wonderful in beans, frittatas, pastas, soups, and especially crumbled on pizza or flatbread. I really hope you give it a try soon. Enjoy!

Ingredients for Four (4 oz) Patties:

1 pound ground lamb (rec., 85% lean, 15% fat)

1 tsp salt

1 tsp cumin

1/2 tsp cinnamon

1/2 tsp coriander

1/4 tsp fennel seed
1/4 tsp turmeric

3 cloves garlic

2 tbsp Harissa (a spice red pepper paste), we did a version here. I didn’t add cayenne since my Harissa was very spicy, but feel free.

1 tbsp tomato paste

*Note: To check seasoning, fry a small piece and check for salt and heat.

View the complete recipe

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My love of cabbage rolls is deep and unconditional. I almost always make the same version, based on my Aunt Angela’s famous recipe, but once in a while, just for the hell of it, I’ll use lamb instead of beef. 

I love lamb burgers and lamb meatballs, so it’s no surprise that I love lamb-stuffed cabbage rolls, and I’m happy to report that these particular “lambage” rolls were the best non-beef version yet!

I remembered a middle-eastern restaurant Michele and I used to frequent, which served a lamb meatball stewed with tomatoes and spices, and served over a rice pilaf studded with almonds and currants. I really loved that dish and tried to incorporate those elements into these cabbage rolls.

I loved the results. Big, bold flavors, yet not too heavy, and like all cabbage rolls, these were very, very comforting. I used a pretty lean grind for the lamb, but ideally the butcher will give you something close to a 80/20 lean-to-fat ratio.

As far as the rest of the stuff, you’re on your own, and as usual I’ll ignore most of the “can I leave out the [insert delicious, totally necessary ingredient here]” questions. You are the boss of your cabbage rolls, so act like it. Anyway, I hope you share my love of cabbage rolls, and if you do, I really hope you give this version a try. Enjoy!

Makes 8 Lambage Rolls

1 lb ground lamb

1 cup rice

1/4 cup butter

2 tbsp olive oil

1/2 onion, diced
4 cloves garlic, crushed

2 tsp salt

1 tsp black pepper

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp cayenne

pinch dried oregano

1/4 cup packed Italian parsley

1 tbsp dried currants

2 tbsp sliced almonds

1 cup tomato puree

3 1/2 cups chicken broth

1/2 onion sliced

1 head cabbage

salt and pepper to taste

feta and parsley to garnish, optional

View the complete recipe

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When it comes to grilling lamb loin chops, I usually go one of two ways. Usually, I take an Italian approach, and marinade the meat with lemon, garlic, and herbs. Or to change things up, sometimes I’ll go with more of an Indian style, and use a yogurt-based marinade along with the associated aromatic spices like cumin, cinnamon, and coriander.

I love both styles, but was having a hard time choosing which one to use this time. Eventually I gave up and decided to combine both into one uber-recipe. As the footage of me slicing through the pink, juicy meat hopefully illustrates, it worked wonderfully, and really did capture the magic of both methods.

By the way, be sure you’re buying “Loin Chops” and not “Rib Chops.” Loin chops look like thick, little t-bone steaks, while the rib chops have a single eye of meat and a long bone. The Loin chops are not only meatier, but work way better on the grill. They cost about the same, so be sure to ask the butcher.

Of course, some people don’t eat/like lamb (poor bastards), so feel free to use this “Inditalian” marinade on any other grillable meat. I’m going to try it on some half chickens next, and I’m predicting it’s going to rock. I hope you give this a try soon. Enjoy!

Ingredients:

8-10 lamb loin chops

1/2 cup plain yogurt

zest and juice from 1 large or 2 smaller lemons

1 rounded tablespoon ground hot chili sauce, like Sambal or Calabrian chilies

4 cloves garlic, crushed fine

1/4 teaspoon cinnamon

1 tsp dried oregano

2 tablespoons minced fresh rosemary

1 tsp salt

1/2 tsp freshly ground black pepper
*Marinate for 4 to 10 hours for best results

*Optional: season chops before grilling with salt and pepper to taste

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Considering all the off-the-wall stuff I say in the videos, I don’t get that much negative email, but one of the more common complaints is, “Dude, where’s the Indian food?” Well, this succulent and spicy lamb shank vindaloo is for you! 

I have very little experience cooking Indian food, so that this came out as deliciously as it did is nothing short of amazing. That said, I’m sure you Goan cuisine “experts” will let me know how to make this even better next time.

The name “vindaloo” comes from a Portuguese dish called "Vinha d' Alhos," which is basically pork stewed with wine and garlic. After being introduced to India, the wine became vinegar, chicken and lamb replaced the pork, and many local spices and chilies were added…other than that, it’s exactly the same.

This is almost always done with cubes or chunks of meat, but I decided to go with the very user-friendly lamb shank instead. Portioning is simple, as one shank feeds one person, but what’s even more exciting for the novice cook is the fact that this is almost impossible to mess up. Simply simmer on low until the meat is fork tender. That’s it! I hope you give this very tasty lamb curry dish a try soon. Enjoy!

Ingredients for 4 Portions:

4 lamb shanks

For the marinade:

1/2 cup cider vinegar

1/4 cup vegetable oil

1 tbsp tamarind concentrate (I’ve never used tamarind before, so I’m not sure how this would convert to fresh or tamarind pulp, but I’m sure there are people that know!)

1 1/2 tablespoons garam masala

2 tsp salt

For the wet mixture:

1 onion, chopped

1 cup cherry tomatoes

1/3 cup sliced ginger

8 cloves garlic, peeled

1/2 cup water

For the spice mixture:

1 teaspoon ground cinnamon

1 teaspoon ground cumin
1 teaspoon ground mustard
1 teaspoons freshly ground black pepper

1 1/2 teaspoons cayenne

1 1/2 tablespoon paprika

For the rest:

3 tablespoons clarified butter (melt butter and skim off the white milk solids)

1 large onion, chopped

salt and pepper to taste

1 rounded tablespoon brown sugar

cilantro leaves, optional

View the complete recipe

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This mint-crusted rack of lamb was inspired by a lamb steak recipe we did a few years ago, which featured a minted honey vinaigrette. I loved how the sweet, herbaceous dressing worked with the subtly gamey meat, and that memory filled me with confidence as I planned out this video.

Lamb is obviously a popular Easter menu option, and while I have no problem with you slathering your meat with green mint jelly…really, I don’t…my mom’s fridge always had a jar of the stuff…I do hope you’ll consider this slightly higher-end application.

I know some will be extra curious about the blanching of the mint, but I’m afraid my less-than-scientific answer may leave you unsatisfied. I learned a long time ago that if you give your green herbs a few-second blanch before using, the heat locks in the color, and they stay nice and green in whatever you’re preparing.

Of course you can Google for more information, or better yet, you can simply make the recipe in blissful ignorance. Speaking of bliss, one of my favorite things about rack of lamb is just how easy they are to cook. As long as you own a digital thermometer, you’re going to have to try really hard not to get pink, juicy meat. They’re not cheap, but there’s almost no waste, and the meat is mild and very tender.

By the way, yes, those are sweet potato tots! And no, I can’t show you how to make those at home. The recession has hit the U.S. tater tot industry very hard, and I’ll be damned if I’m going to put any more of those fine folks out of work. Anyway, if you’re looking for an easy and impressive option for Easter dinner, I hope you give this a try. Enjoy!

Ingredients for 4 Portions (*note: I only did one rack for 2 portions, so amounts in video may look off):

2 racks of lamb, trimmed, about 1.25 pounds each

salt and pepper to taste

1 tsp vegetable oil for searing meat

For the crumbs:

1 cup mint leaves, blanched, squeezed dry

2 cloves garlic, sliced

2 tbsp olive oil

1/2 cup plain breadcrumbs

cayenne, salt, and pepper to taste

1 or 2 tbsp finely grated Parmigiano-Reggiano cheese

For the mustard mixture:

1/4 cup regular or herb Dijon mustard

2 tsp honey

For the honey vinaigrette:

2 tsp honey

2 tbsp rice vinegar

2 tbsp extra virgin olive oil 
1 tsp Dijon mustard

salt and pepper to taste

View the complete recipe

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I know I may have used a few atypical ingredients in this, but as far as I’m concerned, the only two things that are mandatory to make a “real” Shepherd’s Pie are potatoes and lamb. While the ground beef version is also very delicious, it’s not considered a “Shepherd’s Pie,” since shepherds raise sheep, not cows.

The real mystery is why the beef version is called “Cottage Pie,” and not “Cowboy Pie,” or “Rancher’s Pie.” When I think about cattle, many things come to mind, but cottages aren’t one of them. Okay, now that we have all those search keywords inserted, we can moooo’ve on.

By the way, I know it’s something of a Food Wishes tradition that I do a cheap, culturally insensitive joke about Irish-Americans drinking too much in our St. Patrick’s Day video, but this year I decided not to do any. In fairness, I know hundreds of Irish people, and several of them have no drinking problem whatsoever, so it just didn’t seem inappropriate.

Anyway, as I say in the video, this would make a lovely alternative to the much more common corned beef and cabbage that you may have been planning for dinner. Also, I really hope you find some nice Irish cheddar. I used one called “Dubliner” by Kerrygold, which can be found in most large grocery stores.

If you’re curious about beverage pairings, may I go out on a limb and suggest a nice Guinness, or other Irish beer…just hold the green food coloring, please. Erin go bragh, and as always, enjoy!

Ingredients:

For lamb mixture:

1 tbsp butter

1 tbsp olive oil

1 diced onion

2 pounds lean ground lamb

1/3 cup flour

salt and pepper to taste

1 tsp paprika

1/8 tsp cinnamon

2 tsp minced fresh rosemary

3 cloves minced garlic

1 tbsp ketchup

2 1/2 cups water or broth (use more or less to adjust thickness as needed)
12 oz bag frozen peas and carrots, thawed, drained well

For the potato topping:

2 1/2 pound Yukon gold potatoes

1 tbsp butter

salt and pepper to taste

pinch of cayenne

1/4 cup cream cheese

1/4 pound Irish cheddar

1 egg yolk beaten with 2 tbsp milk

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I’ve received a few requests lately for a demo on how to do chili in an edible bread bowl. I’m not sure if these people don’t know it’s simply a round loaf with a hole dug out of it, or if they’re just into watching me teach incredibly obvious things, but that’s one food wish that may not come true. What’s next, watch Chef John make ice?

Anyway, unlike the aforementioned bread bowl, this sausage and rice stuffed acorn squash recipe is an example of an edible vessel that begs for a detailed demonstration. The stuffing is very easy, as is the cooking method, but the acorn squash prep does need to be done carefully and with precision.

As far as the ingredients go, this will work with any sausage, but please keep in mind you’ll want to adjust your seasonings depending on what you choose. I used mint because it pairs very well with the spicy lamb sausage, but basil or parsley may work better with a hot Italian sausage, for example.

This really is a recipe that’s greater than the sum of its parts. I love the way the flavors seep deep into the soft, sweet flesh of the squash. What a great cold weather meal. I hope you give it a try soon. Enjoy!

Ingredients for 4 Portions:

2 acorn squash, halved, seeded

8 oz spicy lamb sausage, or any raw sausage

1/2 tsp salt, or to taste

1/4 tsp freshly ground black pepper

1/2 tsp ground cumin

1/4 tsp ground cinnamon

1/2 red bell pepper, diced

1 tbsp chopped fresh mint

3 tbsp buttermilk or plain yogurt

1 egg

1 cup cooked rice

1 tbsp plain breadcrumbs

1 tbsp grated Parmigiano-Reggiano cheese

2 tsp olive oil

*Bake at 350 degrees F., loosely covered for 1 hour, then uncover for 30 minutes or until tender.

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This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I’ve tasted in a long time. Actually, that’s not technically true, since I ate this same dish at the neighborhood restaurant I stole the idea from last week.

The place is called, Bar Bambino, and if you’re ever in San Francisco, you should give it a try. Anyway, I was so impressed by the combination of fall flavors, colors and textures that I decided to replicate it here. I think it’s a gorgeous plate of food, and all modesty aside, it tastes even better than it looks.

As I joke about in the video, braised lamb is pretty tough to screw up. Simply cook it until it’s tender, and if it isn’t quite succulent enough, leave it in a bit longer. That’s the reason that shoulder chops work so well, as they have the right amount of fat and connective tissue for the long, slow braise.

By the way, if you don’t have a large skillet with a lid like I used here, simply transfer everything into a Dutch oven before putting it in the oven. In a pinch, you could even do this in a stockpot, on top of the stove, over very low heat.

Anyway, the timing is perfect for this lovely fall meal, especially with the roasted pumpkin I used to dress up the plate. I will show you that simple procedure in a future video soon. In the meantime, I really hope you give this a try. Enjoy!

Ingredients for 4 servings:

3 lbs thick-cut lamb shoulder chops (of course this would work with shanks as well)

salt and pepper to taste

vegetable oil as needed

1 sliced onion

4 cloves sliced garlic

2 cups pomegranate juice

1/3 cup aged balsamic vinegar

1/4 tsp dried rosemary

8 whole mint leaves, plus more to garnish

1/4 tsp hot chili flakes

1 tbsp honey, or to taste

1 tbsp freshly sliced mint leaves

1 tbsp pumpkin seeds

2 tbsp Pomegranate “jewels”

View the complete recipe

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