Food Wishes Video Recipes (2024)

I think a traditional Central Mexican barbacoa would make for a perfect centerpiece for any special occasion, especially for an Easter dinner, but unfortunately modern homes and apartments rarely come with a fire pit. I know, some of you would have been more than willing to...to read the rest of Chef John's article about Barbacoa-Spiced Easter Lamb please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Barbacoa-Spiced Easter Lamb!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.

Posted byChef Johnat3:14 PM

There’s nothing I enjoy more than sharing an easy, delicious recipe, unless it’s sharing a new, and exciting technique; or, as was the case with these sweet and sour tamarind-glazed lamb chops, and old, and underused...to read the rest of Chef John's article about Sweet & Sour Tamarind-Glazed Lamb Chops please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Sweet & Sour Tamarind-Glazed Lamb Chops!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.

Posted byChef Johnat1:40 PM

Who Bob was, or how I knew him, or whether he even really existed isn’t the point here. What matters is how amazing this “kofta” style kabob, or kebab if you prefer, really is. These use ground meat instead of the more common cubes, which not only looks super cool on the skewers, but also allows us to ... to read the rest of Chef John's article about this Bob’s Kabobs, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Bob’s Kabobs!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.

Posted byChef Johnat1:09 PM

Don’t let the fancy sounding name fool you, this delicious lamb scallopini recipe is simple, fast, and very easy to make. Lamb is traditionally served on Easter, but with social distancing, this scaled-down approach may work better than something like a large roasted leg of lamb, which is more fitting for a big group. We’ll do one of those... to read the rest of Chef John's article about this Lamb Scallopini recipe, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Lamb Scallopini!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.

Posted byChef Johnat2:10 PM

I never intentionally make mistakes in these videos just so I can show you how, or why, something might go wrong, but maybe I should. Nothing helps a student remember a lesson better than a royal screw-up, especially when that student is in his fifties, and is supposed to ... to read the rest of Chef John's article about these Spring Lamb Pan Dumplings, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for these Spring Lamb Pan Dumplings!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.

Posted byChef Johnat4:01 PM

While our homemade butcher’s nuggets won’t feature the samediversity of meat parts as the butcher shop, at least they won’t feature thesame diversity of meat parts. Seriously, those folks will put anything into asausage or meatball. All kidding aside, these crispy fried meatballs will haveyou 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 anobvious choice, and as I mentioned in the video, I think chicken livers wouldbe amazing in this. Above and beyond the meat choices, you also have lots ofartistic freedom when it comes to the shape, and what dipping sauce you pairthem with.

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

Ingredients for 18 to 20 Butcher’s Nuggets:

Note: the scoop I used to portion holds about 1 1/2tablespoons 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 3minutes before serving.

-->

Lamb borek is stunning to look at, and even more enjoyableto 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 meltedbutter between the layers, hoping for something really crispy, and flaky, whichin Phylloland is standard operating procedure. However, since my dough was notmade flexible by the egg/yogurt/butter wash we used here, it basically exploded in like sevenspots when I tried to roll it up. Lesson learned.

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

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 andcrisp.

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

-->

“Karniyarik” means “split belly,” which refers to thetechnique 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, thiswas my first time making these, and when I mentioned in the video only doing 15minutes of research before filming, I wasn’t joking. So, you’ve been warned.

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

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, butyou 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 gratedPecorino 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.

-->

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 whenpaired with this very simple Korean-inspired marinade. This really did tasteevery bit as good as it looked, and that’s saying something.

Lamb has a slight, subtly sweetgaminess, which works perfectly with the funky goodness of our gochujangchili paste, and if you let it soak overnight, you’ll be rewarded with a juicyinterior as well. I love using rack for this, since it’s more tender, and easierto work with than leg, and a little more user friendly than chops.

By the way, the ingredient amounts below will only allow fora 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 abad idea, especially if there’s going to be rice around. Either way, I reallydo 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

There are so many things this pastrami inspired rub wouldwork wonderfully with, but these lamb top sirloins have to be right near thetop of the list. The subtle gaminess of the meat works perfectly with thearomatic 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 normallygrill a relatively tender cut of lamb. While this would be perfectlyfine cooked to a rosy-pink interior, I want to go just past medium for thisparticular recipe, since not only do I want a pastrami-like flavor profile, Ialso wanted it to have a firmer texture, and to be able to absorb the maximumamount of smoke.

Even if you don’t end up using the same spice rub, I hope atthe very least you’ll consider lamb top sirloin the next time you’re lookingfor something easy, and a little bit different for the grill. It generallycomes fully trimmed, and ready to grill, not to mention at a relativelyreasonable price compared to lamb chops. So, whether you’re looking forsomething a little different for your Easter dinner, or upcoming cookout, Ireally 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

We’re in one of those in between times of the year, when youstart 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-braisedlamb 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 youcook it enough, you’ll be rewarded with tender, succulent meat that warms youfrom the inside out.

As far as the beer goes, I used a cheap, unremarkable lager, which came in a24-ounce can (which explains the measuring cup), and it worked wonderfully. Ifyou’re feeling experimental, something like an amber ale would also be great, aswould a fruity sour (which would make it a lamb-bic). The only thing I’d avoid would besomething that’s super hoppy, as the bitterness may overwhelm the otherflavors. Regardless of what beer you decide to use, I really do hope you getthis 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

If you’re from Greece, you’re probably pretty confused rightnow, and wondering why I’m calling this gyros. There, pork and chicken areused, 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, butbelieve it or not, I prefer this Americanized “mystery meat” approach, whichuses ground lamb and/or beef. The spices are similar, but the texture is totallydifferent, and for me, more interesting. I can eat fresh, identifiable meatanytime, so when I’m in the mood for gyros, I want the stuff you can only getfrom certain street vendors. Of course, since the meat is ground, you’re takingtheir word for which specific animals made the ultimate sacrifice, which is whythis stuff became affectionately known as “mystery meat.”

This style is perfect for making ahead of time. Once it’schilled, and sliced, all you need to do is brown it in a pan, and find someflatbread to roll it up in. Preferably, that would be homemade Lebanesemountain bread, which I will attempt to show you in the near future. In themeantime, your favorite pita will do, just as long as you don’t forget to makesome tzatziki. I really hope you give this atry 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 asmall 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 tempof 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.

Like many Americans my age, I was raised with a jar of mintjelly 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, itwas straight to the insane asylum. Nope, mint jelly was to beserved 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, especiallyaround Easter time, and I really liked how this came out.

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

The good news is; if you watch any of our older rack of lambvideos, 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 alsogo 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 withsalt, 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 youserve!)

salt and cayenne pepper to taste

* Only do final seasoning when the sauce has cooled. Whentasting the sauce, keep in mind it’s going to be used as a condiment, and noteaten plain, which means it needs to be very well-seasoned. This is why it’sbetter to taste on a cracker or piece of bread, instead of off the spoon. Othergreat additions to this sauce are things like balsamic vinegar, hot/sweetpeppers, cracked black pepper, as well as other “sweet” herbs, like tarragonand basil.

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

We usually prepare the leg medium-rare to medium for maximumenjoyment, which requires a little more finesse than a shoulder roast, which we’regoing 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.

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

Ingredients for 4 large portions (about 3 sliders perperson):

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

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

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

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

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 Ireally 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 blackpepper

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 anchoviesand spice rub on the lamb usually provide enough salt, plus you can add at theend 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 justbarely tender, then finish at 425 F. to brown. Serve with de-fatted and reducedsauce.

There’s no getting around the fact that these lamb and ricestuffed 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 sayis, 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 lovethe lamb in these. The technique works the same no matter what you use, but ofcourse, 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 theones in the jar, which work great for me. I’ve heard these are even better withfresh grape leaves, but where the heck am I going to get my hands on those inNorthern California?

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

Ingredients for about 32 Lamb & Rice Stuffed GrapeLeaves:

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 riceis tender. I usually check at around 35 minutes, and play it by ear from there.