Turkish Stuffed Eggplant (Karniyarik) – Splitting Bellies

“Karniyarik” means “split belly,” which refers to the technique used to stuff them, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. By the way, this was my first time making these, and when I mentioned in the video only doing 15 minutes of research before filming, I wasn’t joking. So, you’ve been warned.

Having said that, I thought these came out really well, and I would only tweak a couple minor things next time. I’d sprinkle the insides with salt before stuffing, since there wasn’t enough in my filling to season them to my taste. I’d also toss in some chopped parsley, which would have added a little freshness to the dish, although the dried rosemary did work nicely.

Lastly, I’d take the advice I got on Twitter, and serve them with a yogurt sauce, like our famous tzatziki. That would be an amazing condiment for these, since the cold, acidic sauce would be a perfect foil for the rich, aromatic, slightly sweet flavor profile. 

Since I’m fully admitting not knowing what I’m doing, I welcome any and all tips and tricks, but most of all, I really do hope you give these a try. Enjoy!

Ingredients for 4 Turkish Stuffed Eggplant (Karniyarik:

4 medium sized eggplant

olive oil as needed

1 yellow onion, diced

1 teaspoon kosher salt, plus more to taste

4 cloves garlic, crushed

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1/2 teaspoon cinnamon

1/4 teaspoon cayenne

1/2 teaspoon dried rosemary

1/4 cup freshly chopped Italian parsley (I didn’t add, but you should)

2 tablespoons tomato paste

1 pound ground lamb or beef
1 1/2 cups diced sweet and/or hot peppers

1 ounce (about 1 cup unpacked) finely, freshly grated Pecorino cheese, or whatever you’re into

1 cup chicken broth

- Roast eggplant at 400 F. until just barely soft, stuff, and continue baking until very tender.

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Korean Barbecued Rack of Lamb – That Other Rack of Ribs

While less popular than beef and pork, lamb was the original barbecued meat (Google barbacoa for details), and may be the best suited for cooking over smoky coals. That’s especially true when paired with this very simple Korean-inspired marinade. This really did taste every bit as good as it looked, and that’s saying something.

Lamb has a slight, subtly sweet gaminess, which works perfectly with the funky goodness of our gochujang chili paste, and if you let it soak overnight, you’ll be rewarded with a juicy interior as well. I love using rack for this, since it’s more tender, and easier to work with than leg, and a little more user friendly than chops.

You should find gochujang at any grocery store where the cool kids shop, but if not, it’s available online. Here is the one I used, just in case that matters. If you do happen to splurge for a jar, trust me, you’ll use it all by the end of summer.

By the way, the ingredient amounts below will only allow for a few tablespoons of sauce, once reduced. If you want more, just double the amounts, and save half to add to your reduction. A little more sauce probably isn’t a bad idea, especially if there’s going to be rice around. Either way, I really do hope you give this a try soon. Enjoy!

Ingredients for 4 Portions:

2 trimmed racks of lamb (about 1 pound each)

2 tablespoons gochujang chili paste

6 cloves crushed garlic

1/4 cup finely minced green onions

2 tablespoons brown sugar

3 tablespoons rice vinegar

1 tablespoon sesame oil

1/4 cup soy sauce

1 teaspoon kosher salt

Grilled Pastrami-Spiced Lamb Top Sirloin – New Deli

There are so many things this pastrami inspired rub would work wonderfully with, but these lamb top sirloins have to be right near the top of the list. The subtle gaminess of the meat works perfectly with the aromatic spices, which once activated by the heat and smoke of the grill, really create something fairly pastrami-like; just as long as you “overcook” it. Don’t worry, those quote marks are there for a reason.

By “overcook,” I simply mean longer than we would normally grill a relatively tender cut of lamb. While this would be perfectly fine cooked to a rosy-pink interior, I want to go just past medium for this particular recipe, since not only do I want a pastrami-like flavor profile, I also wanted it to have a firmer texture, and to be able to absorb the maximum amount of smoke.

And yes, I know, we could’ve actually smoked it, but that’s not this video. Anyway, by pulling the meat off at about 140 F. internal temp, with the carryover heat, you’ll still have beautifully moist, tender meat, but won’t have any of that chewiness you sometimes get with rare or medium rare lamb. Of course, suit yourself, but that’s the official recommendation from someone who loves medium-rare meat.

Even if you don’t end up using the same spice rub, I hope at the very least you’ll consider lamb top sirloin the next time you’re looking for something easy, and a little bit different for the grill. It generally comes fully trimmed, and ready to grill, not to mention at a relatively reasonable price compared to lamb chops. So, whether you’re looking for something a little different for your Easter dinner, or upcoming cookout, I really do hope you give this a try soon. Enjoy!

Ingredients for 2 portions:

2 lamb top sirloins (about 8 ounces each)

For the wet rub:

2 tablespoons freshly ground black pepper

2 tablespoons ground coriander

1 tablespoon kosher salt (about 2 teaspoons table salt)

1 teaspoon paprika

1/4 teaspoon cayenne

2-3 tablespoons olive oil, or enough to make a paste

For the sauce:

1/4 cup plain yogurt

1 tablespoon Dijon mustard

1 minced garlic clove

2 teaspoon freshly minced mint

Beer-Braised Lamb Shanks – Springing Forward with Lamb and Beer

We’re in one of those in between times of the year, when you start to see Spring ingredients and recipes, which are always a welcomed sight, yet the weather may still be cold and dreary, which is why these beer-braised lamb shanks work so well.

Lamb is a classic springtime meat, and by using the shanks, we not only get a great seasonal meal, but an extremely comforting one at that. Of all the cuts, the shank has the most connective tissue, and as long as you cook it enough, you’ll be rewarded with tender, succulent meat that warms you from the inside out.

However, if you don’t braise it long enough, the meat will be tough, rubbery, and borderline inedible, which means you’ll have to get online, and give that recipe a terrible review for not working. Okay, just kidding. What you really want to do is not stop cooking until it’s completely tender. Above and beyond how long to braise, try to use a deep pan that’s just large enough to fit however many shanks you’re doing in a single layer. A tight-fitting lid is also highly recommended.

As far as the beer goes, I used a cheap, unremarkable lager, which came in a 24-ounce can (which explains the measuring cup), and it worked wonderfully. If you’re feeling experimental, something like an amber ale would also be great, as would a fruity sour (which would make it a lamb-bic). The only thing I’d avoid would be something that’s super hoppy, as the bitterness may overwhelm the other flavors. Regardless of what beer you decide to use, I really do hope you get this a try soon. Enjoy!

Ingredients for 2 Portions:

2 lamb shanks (ask butcher for the smaller fore shanks)

1 teaspoon salt, plus more as needed

freshly ground black pepper to taste

1 tablespoon olive oil

1 onion, chopped

1 large rib celery, cut in 1-inch pieces

2 large carrot, cut in 1-inch pieces

3 cloves finely chopped garlic

2 teaspoons tomato paste

12 ounces not-too-hoppy beer

2 springs rosemary
pinch cayenne

sliced green onions, optional