Nonna K.

  1/2   cup   extra virgin olive oil  2   pounds   lamb, bone in 10   green onions, chopped 5   cups   water 2   bunches   dill, chopped 1   head   romaine lettuce, chopped very thin salt and pepper, to taste 3   lemon juice 3   eggs Trim the lamb of most of the fat. Cut lamb into bite-sized pieces. If the bone is too thick to cut through, cut all the meat off, but save the bone. Add olive oil to a large pot on medium heat. Add lamb and bone(s) and saute for 10 minutes, stirring often. Add green onions and saute for another 3 minutes. Add 5 cups of water. Bring to a boil and then immediately lower to a simmer. Simmer covered for 30 minutes. Add lettuce, dill, salt, and pepper. Simmer for one hour. In a bowl, whisk together eggs and lemon juice. While whisking, ladle 2 ladlefuls of broth from the soup very slowly into the egg-lemon mixture. Make sure to keep whisking the whole time. You're trying to bring the temp...

1 Lb. lean ground Lamb 1 Lb. ground Beef 1 small Onion, finely chopped 1 Egg, lightly beaten 1 Tbsp. Hot Hungarian Paprika 2 Cloves Garlic, minced 3-4 red and yellow bell peppers, cut into square S&P Combine the ground lamb, meat, onion, egg, paprika and garlic in a large bowl, mix well and season with S&P. Put the mixture in a cutting board and pat into a 8x6 rectangle.  Cut into 48 squares and shape each one into a small sausage. Put in the freezer for about 30 minutes, do not let it freeze.  Prepare the grill meantime.   Once the sausages are firm, alternate sausages and paprika on a skewer. Grill in a medium high setting for about 6-7 minutes per side.

2 Tbsp. Coconut Oil 1 Onion, thinly sliced 2 Cloves Garlic, crushed 1 Tbsp. Grated fresh ginger 2 Chili Peppers, Chopped 6 Oz. Dried Apricots 2 Lbs. Lamb Stew meat, cut into one inch cubes 3 Sweet Potatoes, peeled and cubed 2 Cups Beef Broth 1 Tbsp. Fresh Lemon Juice 1/4 cup Brandy 1 tsp. dried Basil 1 tsp. dried dill 1 Tbsp. dried parsley S&P just before serving. Melt 1 Tbsp. of the coconut in a large skillet, sauté the Onion for about 3 minutes, then add the Garlic, Ginger, Chili peppers and Apricots, cook for about 3 additional minutes. Transfer the mixture to a slow cooker Melt the remaining coconut oil and sauté the lamb meet in batches and transfer to the slow cooker. Add sweet potatoes to the slow cooker Mix the Broth, lemon juice, brandy and dried herbs in a bowl and pour over the meat in the slow cooker Cook on Low for 6-8 hours Salt and Pepper to taste