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Recipes

Merguez Lamb Chili

Merguez Lamb Chili

I took this chili to a chili potluck with friends and it was the first to disappear! I was told by the host that the event wasn’t a contest, but...
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Moroccan-Style Meatballs

Moroccan-Style Meatballs

The Merguez seasoning gives these lamb meatballs a delicious North African flavor profile. 
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Merguez Lamb Sliders

Merguez Lamb Sliders

These lamb sliders are a hit at every cookout—perfectly savory with just a bit of heat.
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Lavender Rack of Lamb

Lavender Rack of Lamb

I made this up after my visit to The Spice House. I first cooked with lavender by making a lavender ice cream. It was floral and subtle and fabulous with...
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Roast Leg of Lamb

Roast Leg of Lamb

This dish can be made Kosher for Passover, by using lamb shoulder instead of the leg.
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Beef and Lamb Shwarma

Beef and Lamb Shawarma

A home oven version of the classic middle eastern rotisserie dish, no special equipment required! Just 2 loaf pans, a roasting pan, and a tea kettle. Adapted from Alton Brown’s...
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Shepherd's Pie recipe easy to make

County Wexford Shepherd’s Pie

In tribute to my Irish heritage, and the incredible spice mixture called Bridgeport Seasoning from the Spice House, I have created this Shepherd's Pie. It takes hours to make and...
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Lamb Curry

Lamb Curry

Minimum cooking time is one hour but I let mine cook for 2.5 hours to let all the flavors mature.
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Beef and Lamb Beer Stew

Beef and Lamb Beer Stew

I recently purchased the herbs & spices book by Jill Norman from the website and was inspired to try to experiment with my new herbs from the Spice House. Got...
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Moroccan Shashlik

Moroccan Shashlik (Lamb Kebabs)

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Homemade Gyro Meat

Homemade Gyro Meat

Make restaurant quality gyro meat at home with this easy recipe. If you can, put the meat on skewers and cook them over a live fire. Don't forget to make...
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Lamb Korma Recipe

Lamb Korma Recipe

This Lamb Korma recipe comes to us courtesy of Jill Norman's fabulous spice book, 'Herbs and Spices: The Cook's Reference.' It's the best book on spices and herbs we've seen...
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Baeckoeffe

Baeckeoffe

This recipe comes to us from the authors of several fascinating books on food philosophy, John Thorne and Matt Lewis Thorne. You can subscribe to their bimonthly food newsletter called...
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