In the bowl of a stand mixer using a paddle attachment, combine all ingredients for meatballs. Beat until well-combined. If you do not have a stand mixer, you can use your hands. Cover with plastic wrap and refrigerate for 1 hour to let flavors develop.

Preheat oven to 375 F.

Line a rimmed sheet pan with parchment paper. Roll meat into balls less than 1 inch in size (about 2 teaspoons or a medium scoop) and place on the lined sheet pan. Keep a bowl of cold water beside you to dampen your hands with; it helps keep your hands from getting sticky.

Bake for 15 minutes.

While meatballs are in the oven, boil your pasta according to package instructions for al dente. When done drain it.

In a large skillet over medium-high heat drizzle 1 tablespoon olive oil. Add the drained pasta, artichokes, pine nuts, red pepper and mint pesto. Saute until hot and well combined. Serve pasta topped with meatballs and sprinkled with feta cheese crumbles.

To make ahead:
- Pesto can keep refrigerated in a sealed container for a week.
- Prior to cooking, meatballs can be frozen until ready to use. Line a sheet pan with parchment paper, roll your meatballs, line up on a sheet pan and freeze. Transfer the frozen meatballs to a resealable bag until ready to use. When you are ready to use, place meatballs on parchment paper lined sheet pan and bake at 375 F for 25-30 minutes. No need to thaw.

Add the lamb meat and spoon coconut milk on top so that the meat is as covered in liquid as possible (it’s fine if it’s not fully covered).
Set the crockpot on its lowest setting, put the lid on and allow it to cook 7 to 8 hours.

Follow the instructions on your brown rice couscous package (usually a 1:2 ratio of couscous to water; bring water to a boil then lower the temperature and cook for 10 to 12 minutes).

When you’re ready for dinner, plunk a large piece of naan on your plate. Layer the brown rice couscous on top and then top it with the lamb curry. Don’t let those delicious juices left in the crockpot go to waste. Spoon the sauce from the crockpot on top!

Serve with desired amount of Greek yogurt, red onion and mint on top!

Meanwhile, prepare your slaw. In a large bowl, combine the slaw mix, carrots, lime juice, lime zest, cilantro, a dash of salt and pepper and your already prepared pickled jalapeños (including the pickling juice). Toss together, cover and refrigerate.

For the mayo, combine the chipotle peppers and mayo in a blender. Blend until smooth. Transfer to an airtight container and refrigerate until ready to use.

For the burgers, in another bowl, combine the ground lamb, egg, cayenne and a dash of salt. Form into 4 equal-sized patties and set aside on a plate. Preheat your grill to medium to medium high and grill your burgers for about 4-5 minutes on each side for medium rare (this will very depending on how hot your grill gets and how done you want your burgers). For the last 1 minute of cooking time, add the slices of cheese to the top of your burger and allow to melt as the burgers finish cooking.

Spread both sides of the bread (or bun) with the chipotle mayo and scoop a couple tablespoons of slaw on the bottom slice. Top with the burger and garnish with avocado slices and tortilla strips (or chips). Serve hot and enjoy!

Add the flour, stirring to incorporate with the vegetables, and cook for a minute. Add broth and stir well. Bring to a simmer and keep stirring to get rid of any lumps.

Add the remaining ingredients. Bring to a boil, cover, and reduce to a simmer. Cook for 20 minutes, or until the liquid becomes the consistency of a gravy. Add additional broth if the gravy gets too thick. Serve over rice or potatoes, with toppings if desired.

Adapted from The Gasparilla Cookbook.

2. In a large frying pan, on a medium heat, melt the butter and brown the meatballs, turning for 2-3 minutes. Remove and drain on a paper towel. Set aside.

3. Using the same pan (add more butter if needed), fry the onion and the garlic until soft.

4. Add the Madras paste, mix through and fry for a further minute. Add the water and stir through.

5. Add the tomato paste, stir, bring sauce back to the boil, then simmer, covered, for 10 minutes until thickened.

6. Drop the meatballs into the sauce and simmer for 5 minutes.

7. Serve on rice and/or with roti, scatter coriander and add a dollop of natural yoghurt or store-bought raita.

Notes:
1. You can make most of this curry ahead of time, just hold back dropping the browned meatballs into the sauce until five minutes before serving.
2. You could add some greens to the dish, Add frozen peas or spinach into the sauce 5 minutes before serving.
3. Chicken mince will also work well with the flavours of this dish.
4. This curry sauce freezes well.

Serving suggestions:

1. Serve with tabouli (a Greek salad made of mint, parsley and cracked wheat) and garlic mashed potatoes or rice.
2. Garnish with ribbons of fresh mint leaves.
3. Use an egg-ring to form a perfect circle of tabouli

Prepare gremolata by adding parsley, basil, garlic, lemon juice, and red pepper flakes into a food processor. Pulse to combine. On low, stream in the olive oil and continue processing until you reach a smooth consistency. Season with salt and pepper.

Remove the lamb 15 minutes before cooking, setting it on the counter to come a bit to room temperature. Preheat grill to medium high.

Remove chops from the marinade and put them on the hot grill. Grill the chops on each side for 2-3 minutes until the internal temperature reaches 130 F for rare or 135-140 F for medium. When done remove it from the grill to a clean platter. Allow the lamb to rest for 5 minutes before serving.

Serve the lamb rib chops with a sprinkle of sea salt over the top (optional) and gremolata.

Heat the olive oil, onion, garlic, and spices over medium heat for 4 minutes, stirring, until the onion is translucent. Add the tomatoes, stir and to bring to a bubble. Taste, and add more salt if you’d like. Simmer for 15-20 minutes, adding water 1/4 cup at a time to keep the sauce from getting too thick.

For the moussaka:

Prick the potato all over with a fork. Microwave on high for 5 minutes to start the cooking process.

Peel the eggplant lengthwise using a vegetable peeler, but leave alternating strips of peel intact. Slice the eggplant into 1/2 inch rounds and place on a paper towel. Salt the eggplant slices, and allow it to weep while you prepare the rest of the dish.

Heat a large skillet to medium high heat. Add the olive oil and lamb. Stir, breaking up the lamb with a spoon. Cook for 7 minutes or until the meat is nearly cooked through. Add the cinnamon and allspice with a sprinkle of salt and the garlic. Stir for 2 more minutes until the meat is cooked through and the garlic is fragrant. Pour in the wine, and let bubble and reduce by half; for about 2 minutes.

Add 3 cups of the marinara to the meat mixture and stir to combine. Taste, and add more salt, crushed red pepper, or allspice to your taste. Keep it warm.

In a small bowl, combine the ricotta cheese, egg, mozzarella, and feta. Stir to mix, and add a sprinkle of salt. Set aside.

When cool enough to handle, thinly slice the potato, 1/4 inch thick or smaller.

Make the moussaka. In the bottom of an 8×10 (or close to it) deep baking dish (3 inches or higher, or use a larger dish), spread 2/3 cup of the meat sauce.

Top the meat sauce with half the eggplant slices, overlapping if you need to. Top the eggplant with another layer of sauce.

Over the sauce, layer the entire potato, shingling to overlap the slices.

Top the potato layer with a thin layer of sauce and another layer of eggplant. Top the second layer of eggplant with all the remaining sauce.

Top the moussaka with the egg/cheese mixture. Spread gently and leave a 1-inch rim around the edge of the baking dish so the cheese has room to spread.

Top the entire thing with the bread crumbs.

Cover the dish with foil and store in the fridge for up to 3 days, if you’d like. Or, bake and serve immediately!

When ready to serve, preheat the oven to 375 F. Bake the moussaka for 30 minutes, covered. Remove the foil and bake for 15 minutes more until the cheese is browned on top and the moussaka is bubbly.

Remove it from the oven. Let it rest for 15 minutes, then cut into squares like lasagna and serve.

You will LOVE this. It’s worth every bit of effort to make, and is really simple once you gather the ingredients!

Place roast in a roasting pan and place in the preheated oven for 3 to 4 hours until fully cooked. It’s done when it reaches an internal temperature of 145 F. After meat is thoroughly cooked let it rest for 30 minutes.

Meanwhile prepare a soup pot and drop in chopped onions, parsnips, carrots, cabbage, potatoes, rutabaga and water. Add minced garlic.

After meat has rested and cooled shred meat and place it in the soup pot. Let it stew on medium-low heat for 1 to 2 hours until vegetables are nice and tender. If stew needs more salt and pepper and seasoning add more to taste. Enjoy!

Place the lamb roast in a slow-cooker and rub it with the oregano and generous amounts of black pepper and salt. Add the extra virgin olive oil on top of the roast and use your hands to rub it around to evenly distribute the spices and oil. Add the zest and juice of the lemon and scatter the garlic cloves over and around the lamb roast. Cover and cook on high for 4-5 hours, or until it falls apart easily when two forks are inserted into the center of the roast and pulled in opposite directions.

Carefully transfer the roast to a cutting board, pour the pan juices through a strainer over a saucepan, and press down on the contents of the strainer to get as much juice (and roasted garlic) into the saucepan as possible. Over a medium high flame, reduce the pan juices by half. While those reduce, use your hands or two forks to pull the lamb into bite-sized pieces. Pile the lamb into a serving bowl and pour the reduced pan juices over before serving.

Portion leftover lamb into meal-sized servings (along with pan juices) and freeze in freezer bags or freezer safe containers for up to 6 months.

For the Greek Tacos:

In a medium sized bowl stir together the Greek yogurt, cucumber, zest and juice of the lemon, diced onion, minced fresh dill weed, and minced garlic. Refrigerate until ready to serve.

Pile each tortilla with about 5 or 6 baby spinach leaves, a layer of lamb, feta cheese, yogurt sauce, olives and diced peppers. Serve immediately!

Notes:

You can definitely make this with bone-in lamb roasts. It will probably take a bit longer (by an hour or two or even more!), but will be even more flavourful. Use whichever you can find most easily and whichever fits your budget best.