2 pounds lamb stew (boneless if you can find it)
4 tablespoons olive oil
1 onion, chopped
2 teaspoons minced fresh ginger
¼ teaspoon pepper
2 sticks cinnamon
2 teaspoons minced garlic
2 cups beef broth (2 cups water with 2 tablespoons beef soup powder if necessary)
1 cup dried apricots
1 cup prunes
2 tablespoons honey
½ cup raw pistachios

In a large Dutch oven, heat the oil.  Add the onions, ginger, pepper and cinnamon.  Sauté for 2 minutes. Add lamb and garlic and toss to coat. Add broth, apricots, prunes and honey. Bring to a boil. Reduce heat and simmer, partially covered, until lamb is tender – about 2 hours.  Stir in pistachios.

credit: about.com

2 pounds ground lamb
2 eggs
1 rounded teaspoon minced garlic
¼ teaspoon pepper
Dash nutmeg
2 to 4 tablespoons oil
1 (25 ounce) jar spaghetti sauce (if desired)

In a medium bowl, mix together the lamb, eggs, garlic, pepper and nutmeg until well combined.  Form into patties.  Heat 2 tablespoons oil in frying pan.  While hot, add patties and fry until inside is no longer pink – about 5 minutes per side.  Add more oil if necessary. Add sauce, if using, and bring to a boil.  Simmer for 5 minutes before serving. Good with sauce over mashed potatoes or alone with fried potatoes.

2 tablespoons oil
1 onion, chopped
2 teaspoons minced garlic
2 pound ground lamb
4 eggs
1 teaspoon cinnamon
½ teaspoon pepper
1 (25 ounce) jar marinara sauce
About 8 matzas, dampened

Preheat oven to 350 degrees.  In a large skillet over a medium heat, sauté onion and garlic in oil.  Add lamb and spices and continue to sauté until lamb is no longer pink. Remove from heat and mix with eggs until well combined. In a 9 x 3-inch baking pan, place a thin layer of sauce.  Add a layer of matza, then half the lamb. Pour tomato sauce over lamb to cover.  Add another layer of matza and the remaining lamb. Pour on more tomato sauce, leaving a small amount in the jar.  Cover with one more layer of matza and one last very thin layer of sauce.  Bake for about 45 minutes.

1 1/2 cups packed fresh mint leaves, from about 2 large bunches
1/4 cup sliced almonds, toasted
1 lemon, zested, plus juice of 1/2 lemon, about 2 tablespoons
Kosher salt
1/4 cup extra-virgin olive oil, plus more for grilling
2 tablespoons water
Freshly cracked black pepper
12 lamb chops, about 2 pounds

Put the mint, almonds, zest, and a pinch of salt in the bowl of a food processor. Pulse until finely chopped. With the motor running, add the lemon juice and slowly drizzle in the oil until thick and smooth. Add about 2 tablespoons water until a thick but spreadable paste forms; continue adding water until desired consistency. Taste pesto and season with additional salt and pepper, to taste.

Preheat a grill pan over medium-high heat. Generously drizzle the lamb chops with oil and season well with salt and pepper. Grill, turning once, 2 to 3 minutes per side for medium-rare; remove to a serving platter and let rest for 5 minutes before serving.

Serve the grilled chops with mint pesto drizzled over the top.