The Culinary Institute of America

Merguez American Lamb Roll with Date Chutney

Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she makes Merguez Lamb Roll with Date Chutney. While Chef Jammir enjoys highlighting locally produced foods like lamb on her menu, she wants her dishes to showcase authentic world flavors. Merguez is a North African sausage traditionally made with lamb. In this recipe, she wraps spiced American Lamb patties in pastry dough for an elevated twist on an English meat pie. Served with a sweet and savory date chutney, this dish was a fan favorite on her restaurant menu. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board. Get the Merguez American Lamb Roll recipe here!

Sorghum-Glazed American Lamb Chop

Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, was inspired to make this dish by her Southern roots. Chef uses frenched racks of American-raised lamb, known for their beautiful, large, and tender ribeyes, for maximum flavor and impressive presentation. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board. Get the Sorghum-Glazed American Lamb Chop recipe here!  

Pomegranate Glazed American Lamb Shank with Creamed Kale

This Pomegranate-Glazed Lamb Shank with Creamed Kale and Garlic Confit Potatoes is a comforting fall dish. Slow cooking turns American Lamb hind shanks into the most tender, succulent, fall-off-the-bone meat, while also creating a luxurious sauce. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, loves pairing lamb with tart and fruity pomegranate in this dish. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.  Get the Pomegranate Glazed American Lamb Shank recipe here! 

Smoked Leg of American Lamb with Toum

Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, prepares Smoked Leg of American Lamb with Toum, extra virgin olive oil flatbread, and herb fennel salad. This dish can be prepared using bone-in or boneless lamb leg, but in this case, chef uses a short cut: American Lamb bone-in leg. Toum is a Lebanese garlic sauce with an aioli-like texture that provides a creamy counterpart to the smoky lamb. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board. Get the Smoked Leg of American Lamb recipe here!

American Lamb Paprikash with Hand-cut Pappardelle Pasta

This Lamb Paprikash with hand-cut pappardelle pasta uses locally raised boneless lamb shoulder – one of the most economical and succulent cuts of American Lamb, and well-suited for use in  stews and braised dishes. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she prepares this popular Hungarian dish. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board. Get the American Lamb Paprikash recipe here!

Pork Steak Biscuit with Beer-Cheese Sauce and Charred Red Onions

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Pork steaks are trending on menus across America. Chefs are discovering these tasty and versatile cuts from the shoulder of the hog, which cook up perfectly in the pan or on the grill. Chef Barbara Alexander from The Culinary Institute of America shows us how to make an easy recipe for Vinegar-dipped Pork Steaks with Beer-Cheese, Charred Red Onions, and Biscuits. Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanbbq/porksteak/

Korean BBQ Sticky Spare Ribs with Crispy Garlic, Scallion, and Peanuts

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Spice up your BBQ with these sticky and sweet Korean spare ribs. Chef Barbara Alexander from The Culinary Institute of America sprinkles the ribs with crispy garlic, peanuts, and scallions, and serves them with Korean slaw and steamed rice. Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanbbq/koreanstickyribs/

Brined and Larded Pork Loins

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Many chefs avoid roasting and barbecuing pork loins because they’re lean and easy to overcook. Traditional brining and larding techniques maximize marbling, tenderness, and moisture, delivering a great flavor experience. Charlie Torgerson from Charlie T’s Foods shows us how Hatfield Premium Reserve Pork Loins are 30% more tender and succulent than regular pork loins. Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/americanbbq/