Crispy Butcher’s Nuggets – Parts is Parts

While our homemade butcher’s nuggets won’t feature the same diversity of meat parts as the butcher shop, at least they won’t feature the same diversity of meat parts. Seriously, those folks will put anything into a sausage or meatball. All kidding aside, these crispy fried meatballs will have you wondering why non-chicken nuggets aren’t more popular.

I went with a fairly restrained combo of just beef and lamb, but that doesn’t mean you can’t be a little more adventurous. Using pork is an obvious choice, and as I mentioned in the video, I think chicken livers would be amazing in this. Above and beyond the meat choices, you also have lots of artistic freedom when it comes to the shape, and what dipping sauce you pair them with.

At Fern Bar in Sebastopol, where I stole the idea, they’ll switch up the ingredients depending on what’s around, as well as change the sauce underneath, although it’s almost always something a little bit on the sweet side. Of course, our “secret sauce” (shhhhhh) goes with everything, but deciding how to tweak that to match your meats is half the fun. The rest of the fun is eating these butcher’s nuggets, and lots of them, which I hope you do very soon. Enjoy!

Ingredients for 18 to 20 Butcher’s Nuggets:

Note: the scoop I used to portion holds about 1 1/2 tablespoons of mixture.

For the nuggets:

3 tablespoons panko breadcrumbs

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

cayenne to taste

1 teaspoon finely minced rosemary

1 clove crushed garlic

1/4 cup milk

dash of Worcestershire sauce

1/2 pound ground lamb

1/2 pound ground beef

For the breading (amounts as needed):

all-purpose flour

beaten eggs (I used 2 large eggs)

panko breadcrumbs

For the secret sauce:

1/4 cup mayo

1/4 cup mustard

1/4 cup ketchup

1/2 teaspoon ground chipotle

- Fry nuggets at 375 F. for about 3 minutes, then let rest 3 minutes before serving.

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Lamb Borek and the Secret of Sogginess

Lamb borek is stunning to look at, and even more enjoyable to eat, which is all thanks to, believe it or not, intentionally soggy dough. This is something I didn’t grasp the first time I made it, and I just brushed melted butter between the layers, hoping for something really crispy, and flaky, which in Phylloland is standard operating procedure. However, since my dough was not made flexible by the egg/yogurt/butter wash we used here, it basically exploded in like seven spots when I tried to roll it up. Lesson learned.

Besides moisturizing the phyllo, this magic mixture also adds flavor, thanks to the tangy yogurt; and the melted butter helps create a fairly crispy exterior as well. So, while we don’t want to fully saturate the sheets, a light brushing really does wonders. If you use a 9 or 10 inch round pan like I did, three rolls should work out nicely, but this technique will work no matter what you bake it on. You can also skip the spiral effect, and keep them straight, or bend them into any other shape.

You’ll need a package of phyllo that provides at least 12 decent sheets, and I really hope yours is better than the tragic box I bought. However, as bad as mine was, it still worked out quite nicely, so I’m not exactly sure why I’m complaining. Anyway, whether you make the recipe as listed, or tweak the filling to your tastes, I really do hope you give this lamb borek recipe a try soon. Enjoy!

Ingredients for 6 large portions:

(for one 9-10 inch round baking dish)

1 package frozen phyllo (filo) dough

2 teaspoons sesame seeds for the top, optional

For the lamb filling (you’ll have some leftover):

2 tablespoons olive oil

1 large onion, diced

2 pounds ground lamb

2 teaspoons salt, plus more to taste

4 cloves minced garlic

2 tablespoons currants

3 tablespoons toasted pine nuts

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon cinnamon

1 teaspoon paprika

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne

1/4 teaspoon allspice

1 1/2 cups tomato sauce

1/4 cup water

For the egg/yogurt/butter wash:

1 large egg

3 tablespoons Greek yogurt

2 tablespoons water

2 tablespoon melted butter

For the yogurt sauce:

1/2 cup plain Greek yogurt

2 tablespoons very finely sliced mint leaves

lemon juice to taste

1 crushed garlic clove, optional

enough water to achieve desired texture

pinch of salt and cayenne

- Bake at 400 F. for 35-40 minutes, or until browned and crisp.

Note: Save any extra phyllo, since the filling recipe above makes extra, and you can fold up some smaller, triangular boreks if you want.

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Turkish Stuffed Eggplant (Karniyarik) – Splitting Bellies

“Karniyarik” means “split belly,” which refers to the technique used to stuff them, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. By the way, this was my first time making these, and when I mentioned in the video only doing 15 minutes of research before filming, I wasn’t joking. So, you’ve been warned.

Having said that, I thought these came out really well, and I would only tweak a couple minor things next time. I’d sprinkle the insides with salt before stuffing, since there wasn’t enough in my filling to season them to my taste. I’d also toss in some chopped parsley, which would have added a little freshness to the dish, although the dried rosemary did work nicely.

Lastly, I’d take the advice I got on Twitter, and serve them with a yogurt sauce, like our famous tzatziki. That would be an amazing condiment for these, since the cold, acidic sauce would be a perfect foil for the rich, aromatic, slightly sweet flavor profile. 

Since I’m fully admitting not knowing what I’m doing, I welcome any and all tips and tricks, but most of all, I really do hope you give these a try. Enjoy!

Ingredients for 4 Turkish Stuffed Eggplant (Karniyarik:

4 medium sized eggplant

olive oil as needed

1 yellow onion, diced

1 teaspoon kosher salt, plus more to taste

4 cloves garlic, crushed

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1/2 teaspoon cinnamon

1/4 teaspoon cayenne

1/2 teaspoon dried rosemary

1/4 cup freshly chopped Italian parsley (I didn’t add, but you should)

2 tablespoons tomato paste

1 pound ground lamb or beef
1 1/2 cups diced sweet and/or hot peppers

1 ounce (about 1 cup unpacked) finely, freshly grated Pecorino cheese, or whatever you’re into

1 cup chicken broth

- Roast eggplant at 400 F. until just barely soft, stuff, and continue baking until very tender.

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Korean Barbecued Rack of Lamb – That Other Rack of Ribs

While less popular than beef and pork, lamb was the original barbecued meat (Google barbacoa for details), and may be the best suited for cooking over smoky coals. That’s especially true when paired with this very simple Korean-inspired marinade. This really did taste every bit as good as it looked, and that’s saying something.

Lamb has a slight, subtly sweet gaminess, which works perfectly with the funky goodness of our gochujang chili paste, and if you let it soak overnight, you’ll be rewarded with a juicy interior as well. I love using rack for this, since it’s more tender, and easier to work with than leg, and a little more user friendly than chops.

You should find gochujang at any grocery store where the cool kids shop, but if not, it’s available online. Here is the one I used, just in case that matters. If you do happen to splurge for a jar, trust me, you’ll use it all by the end of summer.

By the way, the ingredient amounts below will only allow for a few tablespoons of sauce, once reduced. If you want more, just double the amounts, and save half to add to your reduction. A little more sauce probably isn’t a bad idea, especially if there’s going to be rice around. Either way, I really do hope you give this a try soon. Enjoy!

Ingredients for 4 Portions:

2 trimmed racks of lamb (about 1 pound each)

2 tablespoons gochujang chili paste

6 cloves crushed garlic

1/4 cup finely minced green onions

2 tablespoons brown sugar

3 tablespoons rice vinegar

1 tablespoon sesame oil

1/4 cup soy sauce

1 teaspoon kosher salt

Grilled Pastrami-Spiced Lamb Top Sirloin – New Deli

There are so many things this pastrami inspired rub would work wonderfully with, but these lamb top sirloins have to be right near the top of the list. The subtle gaminess of the meat works perfectly with the aromatic spices, which once activated by the heat and smoke of the grill, really create something fairly pastrami-like; just as long as you “overcook” it. Don’t worry, those quote marks are there for a reason.

By “overcook,” I simply mean longer than we would normally grill a relatively tender cut of lamb. While this would be perfectly fine cooked to a rosy-pink interior, I want to go just past medium for this particular recipe, since not only do I want a pastrami-like flavor profile, I also wanted it to have a firmer texture, and to be able to absorb the maximum amount of smoke.

And yes, I know, we could’ve actually smoked it, but that’s not this video. Anyway, by pulling the meat off at about 140 F. internal temp, with the carryover heat, you’ll still have beautifully moist, tender meat, but won’t have any of that chewiness you sometimes get with rare or medium rare lamb. Of course, suit yourself, but that’s the official recommendation from someone who loves medium-rare meat.

Even if you don’t end up using the same spice rub, I hope at the very least you’ll consider lamb top sirloin the next time you’re looking for something easy, and a little bit different for the grill. It generally comes fully trimmed, and ready to grill, not to mention at a relatively reasonable price compared to lamb chops. So, whether you’re looking for something a little different for your Easter dinner, or upcoming cookout, I really do hope you give this a try soon. Enjoy!

Ingredients for 2 portions:

2 lamb top sirloins (about 8 ounces each)

For the wet rub:

2 tablespoons freshly ground black pepper

2 tablespoons ground coriander

1 tablespoon kosher salt (about 2 teaspoons table salt)

1 teaspoon paprika

1/4 teaspoon cayenne

2-3 tablespoons olive oil, or enough to make a paste

For the sauce:

1/4 cup plain yogurt

1 tablespoon Dijon mustard

1 minced garlic clove

2 teaspoon freshly minced mint

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 sight, yet the weather may still be cold and dreary, which is why these beer-braised lamb shanks work so well.

Lamb is a classic springtime meat, and by using the shanks, we not only get a great seasonal meal, but an extremely comforting one at that. Of all the cuts, the shank has the most connective tissue, and as long as you cook it enough, you’ll be rewarded with tender, succulent meat that warms you from the inside out.

However, if you don’t braise it long enough, the meat will be tough, rubbery, and borderline inedible, which means you’ll have to get online, and give that recipe a terrible review for not working. Okay, just kidding. What you really want to do is not stop cooking until it’s completely tender. Above and beyond how long to braise, try to use a deep pan that’s just large enough to fit however many shanks you’re doing in a single layer. A tight-fitting lid is also highly recommended.

As far as the beer goes, I used a cheap, unremarkable lager, which came in a 24-ounce can (which explains the measuring cup), and it worked wonderfully. If you’re feeling experimental, something like an amber ale would also be great, as would a fruity sour (which would make it a lamb-bic). The only thing I’d avoid would be something that’s super hoppy, as the bitterness may overwhelm the other flavors. Regardless of what beer you decide to use, I really do hope you get this a try soon. Enjoy!

Ingredients for 2 Portions:

2 lamb shanks (ask butcher for the smaller fore shanks)

1 teaspoon salt, plus more as needed

freshly ground black pepper to taste

1 tablespoon olive oil

1 onion, chopped

1 large rib celery, cut in 1-inch pieces

2 large carrot, cut in 1-inch pieces

3 cloves finely chopped garlic

2 teaspoons tomato paste

12 ounces not-too-hoppy beer

2 springs rosemary
pinch cayenne

sliced green onions, optional

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 know all the other ways it isn’t the real deal. Accepting that, these days “tandoori” simply refers to the yogurt based, aromatically spiced marinade, whether you grill, broil, or bake the meat.

As usual, please adjust the spice amounts to your tastes, since you know you much better than I do. These should get you close to your friendly neighborhood Indian joint, but still, play around. If you want to add some veggies between the pieces of meat, go ahead, but I have more success cooking them separately.

I really like lamb sirloin, and see it in the stores more often these days, but like I said in the video, leg of lamb, or a shoulder roast, are also very nice for this. If you feel like splurging, you can do lamb chops, but for those, 4 to 6 hours is plenty of time in the marinade. But, no matter which cut you use, or animal for that matter, I really do hope you give this a try soon. Enjoy!

Marinade Ingredients for 2 to 3 pounds of lamb

2 to 3 pounds lamb sirloin, cut into about 1 1/2 to 2-inch chunks

1 cup plain yogurt

2 teaspoons kosher salt, plus more pre-grilling

1 big juicy lemon, juiced

1/4 cup grated or very finely minced onion

2 cloves crushed garlic

1 tablespoon grated ginger

2 generous teaspoons garam masala (click here to make your own)

1/2 teaspoon cayenne pepper

1 teaspoon cumin powder

1/2 teaspoon turmeric powder

2 teaspoon paprika

1 tablespoon vegetable oil

chopped cilantro

fresh lemon

grilled onions

flatbread or rice

spicy cilantro chutney (I don’t have a recipe, but here’s one)

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, in non-ground form, and as the meat turns slowly over a fire, the cooked, caramelized surface is shaved off into thin slices. 

It’s amazing stuff, but believe it or not, I prefer this Americanized “mystery meat” approach, which uses ground lamb and/or beef. The spices are similar, but the texture is totally different, and for me, more interesting. I can eat fresh, identifiable meat anytime, so when I’m in the mood for gyros, I want the stuff you can only get from certain street vendors. Of course, since the meat is ground, you’re taking their word for which specific animals made the ultimate sacrifice, which is why this stuff became affectionately known as “mystery meat.”

This style is perfect for making ahead of time. Once it’s chilled, and sliced, all you need to do is brown it in a pan, and find some flatbread to roll it up in. Preferably, that would be homemade Lebanese mountain bread, which I will attempt to show you in the near future. In the meantime, your favorite pita will do, just as long as you don’t forget to make some tzatziki. I really hope you give this a try soon. Enjoy!

Ingredients for 8 portions:

1 pound ground lamb

1 pound ground beef

1/2 cup finely diced yellow onion

4 cloves garlic, crushed

1 tablespoon freshly minced rosemary

2 teaspoons dried oregano

2 to 3 teaspoons kosher salt, or to taste (you can cook a small piece to test)

1 teaspoon fresh ground black pepper

1 teaspoon cumin

1 teaspoon paprika

1/8 teaspoon cinnamon

1/8 teaspoon cayenne pepper

2 tablespoons bread crumb

- Cook at 350 F. for 45 minutes, or until an internal temp of 160 F.
-- Note: to make the pickled red onions, simply slice them about 1/8-inch thick, and cover with red wine vinegar for a few hours, or overnight. They will turn into the beautifully colored garnish seen herein.

Roasted Rack of Lamb with Strawberry Mint Sauce – Here’s to a Brighter Future

Like many Americans my age, I was raised with a jar of mint jelly in the fridge, and it never, ever, came out unless there was lamb around. In fact, if someone caught you making a PB&J with mint jelly back then, it was straight to the insane asylum. Nope, mint jelly was to be served only with lamb – and lamb only with mint jelly.

We’ve come a long way since then, and now, anything goes. Except for peanut butter and mint jelly sandwiches. That’s still considered crazy. But as far as mint sauces go, I love experimenting with new ideas, especially around Easter time, and I really liked how this came out.

As I mention, next time we’ll add our mint right before we serve, so to preserve that bright green color, but besides that, I really enjoyed the combination. Once it was properly seasoned, that is. I added more of everything; lemon juice, salt, cayenne, and mint, before it was just right. The ingredient amounts below have been properly adjusted.

Regarding the cooking method: I usually sear my racks in a very hot frying pan, then add the mustard/crumb mixture, and roast until we reach 125 F., internal temp. This time I tried an alternative method, where you sear it in a hot oven, then add the crumbs, and continue roasting until done. Which is a better method for the home cook? Probably the first one.

The good news is; if you watch any of our older rack of lamb videos, you see this method in all its glory. In fact, this “Pistachio Crusted Rack of Lamb” would not only show you our preferred technique, but would also go amazingly well with this sauce. I really hope you give it a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

1 whole (8 bone) rack of lamb seasoned very generously with salt, freshly ground black pepper, and cayenne

2 tablespoons Dijon mustard

1 tablespoons finely minced green onions

1/4 cup fine plain bread crumbs

2 tablespoons melted butter

1/4 teaspoon salt

For the *sauce:

2 cups fresh strawberries

zest of one lemon

juice from 2 lemons

1/4 cup water

2 tablespoons honey

1/4 cup freshly sliced mint leaves (add right before you serve!)

salt and cayenne pepper to taste

* Only do final seasoning when the sauce has cooled. When tasting the sauce, keep in mind it’s going to be used as a condiment, and not eaten plain, which means it needs to be very well-seasoned. This is why it’s better to taste on a cracker or piece of bread, instead of off the spoon. Other great additions to this sauce are things like balsamic vinegar, hot/sweet peppers, cracked black pepper, as well as other “sweet” herbs, like tarragon and basil.

Spring Lamb Sliders – A Shoulder to Bite On

You could roast an expensive leg of lamb for Easter, which would be lovely, but why not consider the lesser known, and just as delicious shoulder roast? This underrated cut is less expensive, very flavorful, and much less stressful.

We usually prepare the leg medium-rare to medium for maximum enjoyment, which requires a little more finesse than a shoulder roast, which we’re going to cook long and slow, until very tender. As long as you let the meat braise until it's falling off the bone, there's no way this isn't going to be great.

Obviously, we’re talking about a completely different texture than roasted lamb, but if you like things like shredded beef, and pulled pork, you will be down with this. As I mentioned in the video, I wanted you to focus on the super easy technique, and not necessarily the ingredients I used.

Honey, vinegar, and mint are classic with lamb, but any other sweet/sour approach should work nicely. You could even cheat, and use your favorite barbecue sauce (you know my favorite), which would be perfect with this rich, succulent cut, as well. I hope you give this a try soon. Enjoy!

Ingredients for 4 large portions (about 3 sliders per person):

1 tablespoon vegetable oil

3 1/2 pound bone-in lamb shoulder roast

salt and freshly ground black pepper
1 onion, cut in large dice
4 cloves garlic, minced

1 cup chicken broth

1/2 cup cider vinegar

1/4 cup honey

1/4 teaspoon red pepper flakes

2 tablespoons freshly sliced mint

- 325 F. for 2 1/2 to 3 hours, or until very tender

Braised Lamb with Radishes and Mint (and Anchovies, but Don’t Tell Anyone)

I had a fantastic appetizer recently featuring lamb belly, radishes, anchovies, and mint, which inspired today’s post. It sounded amazing, but I’d only glanced at the description, so when it came, I was more than a little surprised to see the radishes were fully cooked.

This was a new one for me, and I absolutely loved it. Like most root vegetables, radishes don’t have a ton of flavor, but I found them slightly sweet, earthy (duh), and aromatic. Plus, they seemed to have effectively absorbed all the other flavors in the dish.

One thing led to another, and I adapted the approach to create one of the more interesting and delicious things I’ve had in a while. I called it a “flavor bomb” in the video, but “umami bomb” would be more accurate. This was as savory, as savory gets.

Because of all the sweet flavors going on, I decided not to add any sauteed onions or garlic, which is contrary to most braised meat recipes. It probably wouldn’t have hurt anything, and I might try it next time, but to be honest, this came out so perfectly balanced, that I’m a little scared to change anything.

And no, you can't taste the anchovies. That doesn't mean you should tell anyone they're in there, but I did want to mention, in case you're scared. I would like to thank Aatxe for the inspiration, and I really hope you give this strange, but exciting braised lamb dish and try soon. Enjoy!

Makes 4 Portions:

4  lamb shoulder chops (10-12 ounces each)

1 tablespoon kosher salt (or about 2 tsp of table salt)

1 teaspoon black  pepper

1 teaspoon paprika

1/4 tsp cayenne

1 tbsp olive oil

1/3 cup sherry vinegar

2 tablespoons sugar

4 oil-packed anchovy fillets

1 1/2 cups low-sodium or no sodium chicken broth (the anchovies and spice rub on the lamb usually provide enough salt, plus you can add at the end after sauce is reduced)

1/4 tsp cinnamon

2 bunches breakfast radishes, trimmed

2 tsp minced fresh rosemary
5 or 6 fresh mint leaves finely sliced

1 tbsp cold butter

- Braise at 275 F. for about 3 hour , or until meat is just barely tender, then finish at 425 F. to brown. Serve with de-fatted and reduced sauce.

Lamb & Rice Stuffed Grape Leaves – Hours to Make, Seconds to Eat, Totally Worth It

There’s no getting around the fact that these lamb and rice stuffed grape leaves, aka “dolmas,” take some time and effort to put together, but at least they’ll all be gone in just a few minutes. What I’m trying to say is, maybe make a double batch.

If you order these at your favorite Mediterranean restaurant, you’ve probably enjoyed the more common meatless version, but I really do love the lamb in these. The technique works the same no matter what you use, but of course, how much rice you use will affect how much liquid you need.

As far as the grape leaves go, I’ve only done these with the ones in the jar, which work great for me. I’ve heard these are even better with fresh grape leaves, but where the heck am I going to get my hands on those in Northern California?

As I mentioned in the video, these are wonderful at any temperature, which makes them a great option for parties. You can put them out warm, knowing that they’ll be just as delicious when they are cold. I garnished mine very simply with lemon and olive oil, but any cold yogurt sauce makes for a beautiful dip. I really hope you give these a try soon. Enjoy!

Ingredients for about 32 Lamb & Rice Stuffed Grape Leaves:

1/2 pound ground lamb

rounded 1/2 cup long grain rice

1/4 cup olive oil, plus more for drizzling

1 tablespoon currants

1 tablespoon pine nuts

1 1/2 teaspoons kosher salt

1 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon dry oregano

2 tablespoons chopped mint
1 large egg

1 jar (16-oz) grape leaves, drained and rinsed

To cook the “Dolmas:”

4 cups chicken broth (tip: use already hot to save time)

Juice of one lemon

drizzle of olive oil

- Simmer, covered, gently for about 45 minutes or until rice is tender. I usually check at around 35 minutes, and play it by ear from there.

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 Marzano tomatoes of peppers. And while I enjoy them in literally anything, these delicate, triangular beauties are just made for stuffing.

I don’t think I’ve ever filled them the same way twice, and while this most recent exploration was quite amazing, who knows what the future will bring. Having said that, this one may be worth repeating. I loved this Spanish-inspired combination of flavors.

The thing to keep in mind is that since you’re only cooking these for about 20 minutes, you’ll want to stay away from things that take longer than that. Things like raw rice, or larger chunks of vegetables just won’t work well here. Thankfully that leaves like a thousand other possible ingredients, so you have that going for you.

These are surprisingly easy to find, and any high-end grocery store should stock them. Gourmet cheese shops almost always have them, and you can find them all over the Internet. If all else fails, ask any Spanish person living near you, and they will know. I hope you give these beautiful peppers a try soon. Enjoy!

Ingredients for 12 Stuffed Piquillo Peppers:

12 Piquillo Peppers

olive oil, as needed

4 oz chorizo, Merguez sausage, or any spicy sausage meat

1/2 cup diced green onions

salt and pepper to taste

1/2 cup cooked white long grain rice

2 oz goat cheese

2 cloves crushed garlic

2 tbsp parsley, plus more to garnish

cayenne to taste

1 tsp cumin
1 large egg

2 tbsp sliced or chopped almonds

1 tsp blood orange zest

1 tbsp blood orange juice

400 F. for 15-20 minutes

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 butcher asks you if you want it deboned, I'd appreciate it if you said something like, “I watch Food Wishes, so I’ve got it covered.” By the way, I was only half kidding about using a fat, dull knife. 

Bored cooks have been known to do this with butter knives, steak knives, pairing knives, or any other knife they think would win them an after shift beer (I've heard from a friend). The point is, cooks drink a lot, and you don’t need a razor-sharp blade to do this at home. So, if you’re doing a whole leg of lamb this Easter, I hope you give this simple technique a try. Have a great holiday, and as always, enjoy!