Instruction

• Using hardwoods (oak, hickory, cherry, apple, etc…), build a campfire and allow to breakdown for 30 minutes before cooking.
• While fire is burning down, season lamb leg with olive oil first, then add paprika, cumin, salt & pepper to taste. Make sure to cover lamb leg thoroughly with seasoning.
• In a pot, make brine by boiling water. Once boiled, add all other brine ingredients (listed above) and let simmer for 15 minutes. Pour brine into a bowl or squirt bottle to be used while the lamb leg is cooking.
• When fire is broken down, place tri-pod or other hanging device over top. Create a circle with the logs by moving everything out of the center of the fire to the edges. This will allow the heat to cook the lamb leg from all directions.
  Hang lamb leg & let cook for 3.5-4 hours or until the internal temperature is around 135F for a medium-rare (125F =
• Rare & 145F = Medium-Well Done). Continue to maintain heat for the fire at a medium to high intensity throughout the cook. Make sure to spray lamb leg with brine ever 30 minutes to maintain seasoning & prevent burning.
• Once the lamb leg is cooked to your liking, pull off the fire and let rest for 3 minutes. The lamb will have various cook temperatures with it becoming more rare near the bone. Serve immediately after resting!
• Enjoy the delicious lamb leg!

Instruction

• Season lamb shanks generously with salt and pepper. Heat oil in a Dutch oven or heavy skillet over medium- high heat. Brown lamb on all sides. Transfer the shanks to a slower cooker or crockpot. Add onion to pan and lightly brown for 3-4 minutes, then add red pepper and garlic slices for 2 minutes, stirring. Add to the slow cooker along with sweet potatoes, bay leaves and rosemary. Salt and pepper the stew, add the whole bottle of beer and stir to mix. Cover and cook on low for about 5 hours. Add green beans for the last hour. When the lamb is tender, remove the shank bones. Serve hot with crusty French bread.

Instruction

• Place all meatball ingredients except olive oil, in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls. Using wet hands, roll into ping-pong sized balls (about 1 ¾- 2 inches in diameter) and set aside. You should have about 12-16 meatballs.
• Preheat oven to 350 F
• Start the glaze. In a small sauce pan or pot, sauté the shallot in a drizzle of olive oil, over medium heat for 2-3 minutes, until fragrant and tender. Add pomegranate juice, a pinch of salt and pepper, maple syrup and allspice.
• Bring to a simmer, turn heat to medium, then gently simmer uncovered for 15 minutes, until it reduces down to ½ cup. Turn heat off.
• While the glaze is reducing, cook the meat balls.
• Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don’t over crowd) sear the meatballs on most sides. Place in an oven proof dish, and place in the warm oven to cook through. Pour glaze over top and keep warm until ready to serve, or refrigerate and reheat. Right before serving, sprinkle with fresh pomegranate seeds, herbs and optional pine

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