This simple recipe is from a beloved Norwegian relative (who lives in Norway, mind you) who shares a love of cooking.  We have had the privilege of eating at his table several times.  This recipe is very fun to put together, and the resulting tender stewed roast is amazing.  

1 shoulder roast of lamb, bone in or boneless, about 2-3 lb.
1 head green cabbage
2 lb. potatoes
12 pieces whole black pepper
2 t. kosher salt
3 T. white flour
4 c. beef broth, or 4 c. water heated with 2 T. beef bouillon powder mixed in
 
Norwegian bonus:  serve with flatbread and lingonberries
 
Remove the core from the cabbage.  Cut the head in half.  Lay the cut edge of the cabbage on the cutting board, then slice 5-6 wedges from each half, cutting at a slight angle across the head.  You will yield 10-12 boat-shaped wedges from the head.  

Slice roast into 1" thick pieces of meat, leaving one of the pieces with the bone in.  
 
Use a Dutch oven or large stock pot with lid.  

You will be layering meat and cabbage in the pot.  First, place the fattiest piece of lamb in the bottom of the pot, sprinkle 1/4 t. salt, a few pieces of pepper, and 1 T. flour over lamb.  Then spread 3-4 cabbage boats over meat.  Repeat meat/salt/pepper/flour layer and cabbage layers until gone, ending with a cabbage layer.  

Turn stovetop to high, and bring pot to a boil.  When it starts to boil, reduce heat to low and place cover on pot.  Let simmer for about 2 1/2 hours until the meat loosens from the bone.
 
During the last half hour, peel potatoes and boil them in water seasoned with 1 t. salt.  Cook 20-25 minutes or until soft.  

Serve stew over potatoes in bowls.

If I could eat Indian curries and / or coconut every day, I would be one happy girl.  I know there are some shortcuts taken in this recipe compared to 'real deal' Indian, but this dish fits the bill for easy, quick, and delicious.  

2 T. coconut oil or olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 T. fresh ginger, minced
1 lb. lean ground lamb
1 1/2 T. curry powder
1 medium sweet potato (1/2 pound), peeled and diced into 1/2" cubes
1 14-ounce can unsweetened coconut milk
1 c. chicken stock or low-sodium broth
kosher salt and freshly ground pepper to taste
​1/2 c. frozen baby peas, thawed
1/3 c. coarsely chopped cilantro

Heat a large, deep skillet over med-high heat; add oil.  Add the onion, garlic and ginger and cook until barely softened, about 4 minutes. Add the lamb, breaking it up with a wooden spoon, until it starts to brown, about 10 minutes. Add the curry powder and sweet potato and cook for 2 minutes. Add the coconut milk and stock and season with salt and pepper. Cover partially and simmer over moderate heat until the sweet potato is tender, about 15 minutes. Add the peas and cook until heated through. Remove from heat and sprinkle with cilantro.

These meatballs are easy peasy, satisfying, and Minnesotan.  Our kids often have a contest to see who can eat the most.  I think our 7 year old holds the record for eating 8 at one time!

1 lb. ground lamb
1 egg, slightly beaten
1/3 c. onion, finely chopped
1 c. cooked wild rice 
1 t. kosher salt
1 t. garlic powder or finely chopped garlic to taste

Preheat oven to 375 degrees.

Combine all ingredients and shape into 12-15 meatballs, approximately 1½ inches in diameter. Place meatballs on baking sheet lined with parchment paper and bake for 30 minutes or until brown.

I love using fresh herbs.  Sometimes you can get away with substituting dried herbs for fresh, but please don't do it on these chops.  Lamb chops are tiny compared to pork or steak, but you will come to savor every little morsel of meat on these things.  Since they are so small, they cook very quickly.  Just like leg of lamb, they are best eaten rare or medium rare for the most mild flavor and tender texture.

This recipe is fresh and simple, using just enough herbs and spices to bring out the natural lamb flavor.  

​2 lbs lamb chops (about 8 chops)
5 plump garlic cloves, pressed
​2 T. fresh parsley
1 T. fresh thyme
2 T. olive oil
1 t. hot sauce (Tobasco, or your favorite brand)
1 t. kosher salt
1 t. freshly ground black pepper

Mix all rub ingredients in a bowl.  Massage rub into chops until well coated.  Layer in a baking dish, cover with plastic wrap and place in fridge overnight.  

Heat grill on high to 400 F.  Then turn burners to low, and immediately place chops on the grill. Sear them on that side for 2-3 minutes.  Flip to sear the other side. Remove from grill when still tender and pink juices are released.  They should be done in 5-8 minutes total. 

Leg of lamb is one of the most special cuts of meat to prepare.  It is held in the same regard as beef prime rib, although in the United States, it is very hard to find.  Similar to prime rib, it is best eaten rare or medium rare at most.  We take ours out of the oven when the internal temp reaches 115-118 F, and then let it rest for 15-20 minutes until we carve it.  If you are uncomfortable eating meat this rare, cooking it longer will still be fine but please be warned that the higher the internal temp gets, the stronger the lamb flavor, and the tougher the meat becomes.   If you want it to almost literally melt in your mouth like filet mignon, take it out sooner than later!

This recipe is adapted from www.americanlamb.com, the most trustworthy lamb recipe site I have found.

1 leg of lamb, 5-6 pounds
4 garlic cloves, smashed
zest from 2 lemons
1/2 tablespoon fresh thyme, chopped
1 tablespoon freshly ground black pepper
2 tablespoons dried oregano
1 tablespoon fresh rosemary, chopped
1 bunch parsley, chopped (about 1/2 cup)
1/2 cup olive oil
2 T. kosher salt

In small bowl, combine all rub ingredients. Rub mixture on leg of lamb. Cover with plastic wrap and marinate overnight.

Bring lamb to room temperature - at least 30 minutes. 

Preheat the oven to 325°F. Roast for about 2 hours or until a thermometer inserted into center of leg reads 115°F to 120°F, checking often so that it is not overcooked.  Remove from oven and cover loosely with aluminum foil and allow to rest for 20 minutes.

Sometimes simple is best.  To make the best pork chops, all you need is a grill and salt and pepper.  Our kids like to dip theirs in applesauce, but that's about all the additions I allow.  NO KETCHUP!!

Summer is too short here in Minnesota, so we pull out our grill year around!  Here is my husband's technique for a juicy tender chop.

Take pork chops out of fridge 30 minutes before grilling.  After they warm up a bit, rub pork chops generously with kosher salt and freshly ground black pepper on both sides.  

Heat grill on high to 400 F.  Turn burners to low, and immediately place chops on the grill. Sear them on that side for 3-4 minutes.  Flip, and then continue to flip and check for doneness. You want light pink juices, and for it to be a slightly tender.  Should take 12-15 minutes but if not sure, cut into one to check for color.

Stew:
​1 lamb shoulder roast, 2-3 lb.
32 oz. beef or chicken broth / stock, canned or homemade
1 large can whole tomatoes or diced tomatoes
1 15-oz. can chickpeas (garbanzo beans), drained and rinsed
6-8 large green olives, sliced
1/2 c. raisins, regular or golden
2 T. dried minced onion or 1/2 c. yellow onion, finely chopped
1 T. cumin
2 t. smoked paprika
2 t. ground coriander
kosher salt to taste

Baked Rice:
1 1/2 c. brown rice - short, medium, or long-grained
2 1/3 c. water
2 t. olive oil or unsalted butter
1/2 t. salt

For the stew:  Place roast in slow cooker.  Add all stew ingredients except for the salt.  Cook on low 6-8 hours or high 4-6 hours or until meat is tender enough to fall off the bone.  When tender, use tongs to remove meat from the slow cooker and place on a cutting board.  Remove and discard excess fat, cartilage, and bone.  Shred meat and return to slow cooker.  Add salt to taste.

For the rice:  Preheat oven to 375. In 8 x 8 glass baking dish, pour rice evenly over bottom.  Bring water to a boil and pour over rice.  Add oil and salt, stir to distribute.  Cover tightly with foil.  Bake for 1 hour, let sit for 5 minutes, then fluff with a fork.

To serve:  Place rice in bottom of soup bowls, label stew over rice.