Herb-stuffed rolled lamb flank

  • 1 lamb flank
  • 2 tsp Dijon mustard
  • ½ cup chopped fresh parsley
  • ¼ cup chives chopped
  • ½ cup fresh chopped mint
  • 1 tbsp olive oil
  • 2 onions sliced
  • 4 garlic cloves minced
  • 1 cup white wine
  • 1 cup chicken stock
  • Salt and pepper to taste
  • Butcher’s twine

Heat oven to 300F.

Season flank with salt and lay muscle side up. Brush with mustard and sprinkle herbs. Roll up tightly and secure with twine.

Heat oil in Dutch oven and brown roll until golden all over. Remove and proceed to cook onion and garlic until soft. Pour in wine and stock, return lamb to Dutch oven and cover with lid.

Bake for 3 hours until tender. Take lamb flank out and tent with foil on plate to rest for 20 minutes.

Skim the gravy of excess fat and add water if too thick. Slice lamb and serve with gravy and a sprinkle of mint.

Bon appetit!

Kefta and falafel

Ingredients for the lamb meatballs and yogurt sauce

  • 1lb ground lamb
  • 1 Grated onion
  • ¼ cup panko
  • 2 cloves garlic minced
  • ¼ cup cilantro chopped
  • ¼ cup mint chopped
  • 2 tsp cumin
  • 2 tsp coriander
  • 2 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp cayenne
  • 1 ½ tsp salt
  • 1 tsp pepper
  • 1 cup yogurt
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tbsp lemon juice
  • ¼ tsp salt and pepper

Ingredients for the falafel

  • 1 15 oz can of chickpeas, rinsed and drained
  • 1/3 cup shallots roughly chopped
  • 3 garlic cloves chopped
  • ½ cup cilantro
  • ½ cup parsley
  • ½ tsp salt
  • ¼ tsp cumin
  • ¼ tsp coriander
  • Pinch black pepper
  • 6 tbsp flour
  • ½ cup panko
  • Oil for frying

Yogurt Sauce: Combine yogurt, olive oil, 1 crushed garlic clove, cumin, lemon juice and salt and pepper. Set aside.

Meatballs: Mix lamb, onion, panko, 2 cloves garlic and fresh cilantro together and roll into meatballs. Fry in pan with a bit of olive oil turning to brown evenly.


In a food processor pulse chickpeas, shallot, garlic, cilantro, parsley, salt, cumin, coriander and black pepper until a coarse pea-sized mixture forms. Add 6 tbsp of flour and continue pulsing until mixture is fairly smooth but some texture welcome! Form into balls and roll in panko. Heat vegetable oil (about ½ inch high in pan). Use spatula to press down on balls to form a disc, cook for 3 minutes on each side until golden.

Serve with pita bread and some tomato, cucumber, and feta salad. Enjoy!

Birria tacos

1.5 lb beef shank

3-4 lb blade roast


·         3 dried guajillo peppers 

·         1 can chipotle peppers in adobo

·         1/4 cup vinegar

·         1/2 cup crushed tomatoes

·         5 cloves garlic

·         1 tsp dried oregano

·         1/2 tsp smoked paprika

·         1 tsp cumin


·         1 medium onion chopped

·         1 cinnamon stick

·         2 bay leaves

·         6 whole cloves

·         chicken stock to cover (approx. 1 L) 


·         4″ corn or flour tortillas as needed, 12-16

·         1 medium red onion chopped

·         1 bunch cilantro chopped



Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, debone and cube your blade roast, then season both the steak and the shank with salt and pepper. Set aside.

Add marinade ingredients to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend the marinade into a smooth paste. Marinate the meats for a minimum of two hours or up to overnight.

In a Dutch oven over medium heat, add 1-2 tbsp oil, then sauté the onions until golden and translucent (6-8 minutes).

Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with chicken broth, bring to a boil, lower heat and simmer for 4-6 hours.

When done, remove the meat. Shred, set aside, and discard the bones.

Dip the tortillas in the stew. Build your tacos with meat, onion and cilantro, fold in half then fry (using the fat from the stew) over medium heat on a nonstick skillet. Serve with a bowl of the stew sauce to dip your taco in. Enjoy immediately. Make enough for leftovers as this recipe is sooooo delicious you’ll want to eat some more the next day!

Flat iron steak with cowboy butter

The flat iron steak is a nicely marbled cut harvested from the beef shoulder. When cooked properly, this cut is tender and juicy.

The best way to cook this cut is grilling or searing on a flaming hot grill or pan.

Season steak with salt and pepper. Sear one side on high heat for about 5 minutes and flip over. Grill until it reaches your desired doneness temperature (3-4 minutes). For rare, stop grilling at 115-120 F, medium rare 120-125 F, medium 135-140 F. Let rest for 10 minutes.

When paired with cowboy butter, this steak is out of this world.

Cowboy butter recipe :

-1 stick unsalted butter

-1 tbsp shallot, diced finely

-1 garlic clove minced

1 tsp fresh thyme leaves

1 tbsp Dijon mustard

-1/2 tbsp Worcestershire sauce

-1 tbsp lemon juice

-1 tsp red pepper flakes

-1 tbsp fresh chopped parsley

– salt and pepper to taste

Bon appetit!