The weather is getting cooler and that makes me crave comfort food. I know most people eat lamb in the spring, but it lends itself so well to the types of spices that are comforting during colder months. So I've put together 4 recipes using lamb that I hope you and your family enjoy in this colder weather.

Lamb Meatball and Fig Tagine

Serves 4

Ingredients:

For the meatballs:

1/2 cup fresh breadcrumbs

3 Tablespoons milk

1 egg

1 pound ground lamb

1 teaspoon garam masala

Kosher salt and freshly ground black pepper, to taste

For the tagine:

1 tablespoon neutral oil (such as canola, vegetable, or avocado)

1 medium onion, sliced (see the best way to do this here)

2 garlic cloves, thinly sliced

1/2 teaspoon ground ginger powder

1/2 teaspoon turmeric

2 cups beef or chicken stock

1/2 cup quartered dry Mission figs

1 bay leaf

1/2 cup Moroccan couscous

Pomegranate arils, for garnish (learn a "hack" on removing them from the shell without

      turning your whole kitchen pink here)

Kosher salt and freshly ground black pepper, to taste

Procedure:

Make the meatballs:

In a medium bowl, mix breadcrumbs and milk until milk is absorbed. Add egg, lamb, and garam masala, and season with salt and pepper. Mix gently until all ingredients are thoroughly mixed. Form into 1” meatballs (you should get between 10 and 12 meatballs).

Make the tagine:

Place a tagine or Dutch Oven (or other heavy-bottomed, lidded pot) over medium heat. When very hot, add oil. Sear meatballs on all sides until well browned, searing in batches if necessary to ensure they don’t touch. Remove meatballs from pan and set aside.

Add onions to the pan with a large pinch of salt. Cook, scraping brown bits from pot and stirring occasionally, until onions are translucent. Add garlic, ginger, and turmeric and cook until fragrant, about 1 minute. Deglaze pan with stock, making sure to scrape all brown bits off the bottom of the pan. Return meatballs to pan and add figs and bay leaf. Bring to a simmer and reduce heat to low. Cook, covered, for 15-20 minutes, or until meatballs are cooked through and figs are plumped. Adjust seasoning of cooking liquid with salt and pepper. Turn off heat, stir in couscous, and return lid to pan. Let sit for 5-10 minutes, or until couscous has absorbed liquid and is cooked through.

Divide tagine between 4 bowls and garnish with pomegranate arils. Serve immediately.

Pressure Cooker Tomato Braised Lamb Shank

Serves 4

Ingredients:

For the tomato sauce (or you can use 3 cups of your favorite tomato sauce):

2 slices bacon, diced

1 tablespoon oil (if needed)

1/2 medium yellow onion, small dice (learn a trick to do this here)

1 small carrot, peeled, small dice

1 stalk celery, small dice

1 garlic clove, minced

1, 28-oz can crushed tomatoes

1 teaspoon minced fresh thyme, or 1/2 teaspoon dried

1 bay leaf

1 sprig parsley

1 tablespoon butter or olive oil

Kosher salt and freshly ground black pepper, to taste

For the lamb shanks:

1 tablespoon neutral oil (such as canola, vegetable, or avocado)

4 lamb shanks

2 tablespoons water

Kosher salt and freshly ground black pepper, to taste

Procedure:

Make the tomato sauce:

Place bacon in saucepan with a few tablespoons water over medium heat.  Cook until fat is rendered and bacon is crispy.  Remove bacon from pan, leaving as much fat as possible. If there is less than 1 tablespoon fat in the pan, add enough oil to equal one tablespoon.

Sauté mirepoix until onion is translucent, but not browned.  Add garlic and sauté just until fragrant.  Add crushed tomatoes, thyme, bay leaf, and parsley sprig.  Turn to low heat and simmer for 15-20 minutes.  Remove from heat.  Remove bay leaf and parsley and puree remaining ingredients.  Add butter or olive oil.  Season with salt and pepper.

Make the Lamb Shank:

Set your electric pressure cooker to Sauté setting on high. When hot, add oil. Season lamb shanks with salt and pepper. Sear lamb shanks on all sides until a dark brown crust has formed. Remove lamb shanks and set aside. Turn pressure cooker off and deglaze with water.

Add tomato sauce to pressure cooker, mixing well with any remaining water. Return lamb shanks to pot, along with any accumulated juices. Turn shanks to coat with tomato sauce. Close lid and set pressure cooker to high setting (using Meat function, if available) for 45 minutes. When done, turn off and let sit for 10 minutes. Release any remaining pressure and remove lid. Serve over buttered pasta, couscous, or roasted potatoes.

Lamb Burger with Tomato Chutney

Serves 4

Ingredients:

For the chutney:

1 tablespoon neutral oil (such as canola, vegetable, or avocado)

1/4 cup small diced red bell pepper

1/4 cup small diced onion (see how professionals do this here) 

1 cup cherry tomatoes, halved if large (learn a "hack" to do this quickly here)

1/8 teaspoon cumin seed

2 tablespoons red wine vinegar

1 tablespoon plus 1 1/2 teaspoons brown sugar

2 tablespoons water

Kosher salt and freshly ground black pepper, to taste

For the burger:

1 pound ground lamb

1 teaspoon za’atar

1 tablespoon neutral oil (such as canola, vegetable, or avocado)

2 pitas, cut in half, or 4 mini pitas

1 cup Greek yogurt

1 tablespoon freshly squeezed lemon juice

1 teaspoon minced fresh mint

Kosher salt and freshly ground black pepper, to taste

Procedure:

Make the chutney:

Place saucepan over medium heat. When hot, add oil. Add pepper and onion. Cook, stirring occasionally, until onion is translucent. Add remaining chutney ingredients and reduce to a simmer. Cook until cherry tomatoes have popped and mixture has thickened. Remove from heat and set aside to cool.

Make burgers:

Mix together lamb and za’atar, and season with salt and pepper. Form the lamb mixture into 4 equal patties.

Heat a large skillet (cast iron is perfect here) over medium heat. When very hot, add oil. Add the lamb patties to the skillet and cook until browned on both sides, and cooked to your desired doneness, about 4-6 minutes per side.

While burgers are cooking, mix together the yogurt, lemon juice, and mint, and season with salt and pepper. Split open the pitas and spread yogurt mixture inside the pita. Place cooked burgers inside pita, and spoon chutney on top. Serve immediately.

Lamb Chops with Rosemary Balsamic Glaze

 Serves 4

Ingredients:

For the glaze:

1/4 cup balsamic vinegar

1/2 cup beef or chicken stock (learn how to make your own here)

2 large sprigs rosemary

1 garlic clove, smashed

1 1/2 teaspoons brown sugar

1 tablespoon chilled unsalted butter

Kosher salt and freshly ground black pepper, to taste

For the lamb:

1-2 tablespoons neutral oil (such as canola, vegetable, or avocado)

12 lamb rib chops

Kosher salt and freshly ground black pepper, to taste

Procedure:

Make the glaze:

Place all ingredients except butter in a saucepan set over medium-high heat. Boil, stirring occasionally, until reduced by half, or until it coats the back of a spoon. Strain mixture and whisk in butter. Season with salt and pepper and set aside to cool.

Cook lamb:

Set a large skillet over medium-high heat. When hot, add 1 tablespoon oil. Season lamb chops with salt and pepper. Cook, leaving space between lamb chops in pan (you may need to do two or three batches) until a brown crust has formed and chops are cooked through, about 2-3 minutes per side. Remove from pan and allow to rest for about 5 minutes. Serve, drizzled with balsamic glaze. 

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