Grilled Lamb Kebabs with Coconut Curry Aioli

In this recipe, our flavor-packed Coconut Curry Aioli plays double duty as a one-ingredient marinade and a finishing sauce. The aromatic, salty-sweet sauce is a perfect match for rich, well-marbled lamb—we love how the small bits of fat caramelize on the grill while the meat stays juicy and tender. Serve these beyond-easy kebabs wrapped up in some charred naan with crisp cucumber, tomatoes, and a generous flourish of fresh herbs.

Ingredients

• 1½ boneless lamb shoulder, cut into 1-inch pieces
• ⅓ cup Terrapin Ridge Farms Coconut Curry Aioli, plus more for drizzling
• Kosher salt and pepper
• Canola oil for greasing
• 1 large red onion cut into 8 wedges through the root
• 4 naan or pita
• Sliced tomatoes, Persian cucumber, and tender green herbs, such as mint, dill and parsley, for serving

Directions

1. Coat the lamb with the ⅓ cup of aioli in a large resealable plastic bag—season with salt and pepper. Refrigerate for at least 2 hours and up to overnight. Let sit at room temperature for 30 minutes before cooking.
2. If using wooden skewers, submerge them in water in a large baking dish. Let soak for at least 1 hour; drain. Thread the lamb onto 6 to 8 skewers, giving your meat a little space so it browns evenly.
3. Preheat a grill to medium-high (350-400°F), indirect cooking (for a charcoal grill, bank coals on one side of the grill; for a gas grill, leave one or two burners off) and oil the grate. Grill the skewers over direct heat, turning every minute until browned and beginning to char in spots, about 4 minutes. Move to the cooler side of the grill and continue to grill until the lamb is medium-rare, about 4 minutes more.
4. Meanwhile, grill the red onion, turning occasionally, until tender and nicely charred, about 10 minutes. Transfer the lamb skewers and red onion to a platter and cover with foil. Grill the naan until beginning to char and is soft and pliable, 2 to 3 minutes.
5. Arrange the skewers, naan, and red onion on a large platter. Drizzle the lamb with more Coconut Curry Aioli.
6. Add sliced tomato, Persian cucumber, herbs, and lemon wedges to the platter. Season the tomatoes and cucumbers with salt and pepper. Serve right away, letting people assemble their wraps.

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Hot Pepper Bacon Jam-Glazed Pork Loin with Apples and Onions

This rustic roast is basted in our crowd-favorite hot pepper bacon jam. The sweet and smoky jam caramelizes on the outside of the pork and pairs beautifully with the roasted apples and red onion and the aromatic rosemary. We love a one-pot dinner and this one is easy enough to pull off on a weeknight, but will also impress your guests at a dinner party.

Ingredients

• Kosher salt and pepper
• ¼ cup olive oil
• 3 small red apples, such as Honeycrisp or Gala, quartered and cored
• 1 large red onion, cut into 8 wedges through the root
• 6 Tablespoons Terrapin Ridge Farms Hot Pepper Bacon Jam
• 4 small fresh rosemary sprigs

Directions

1. Preheat the oven to 400°F.
2. Rub the pork loin all over with the 2 tablespoons of olive oil and season with salt and pepper. Set in the middle of a large cast iron skillet or medium roasting pan. Roast the pork loin for 20 minutes.
3. Meanwhile, in a medium bowl, toss the apples and onion with 2 tablespoons of the jam and the remaining 2 tablespoons of olive oil. Season with salt and pepper.
4. After 20 minutes, remove the pork loin from the oven and scatter the apples and onions around the pork. Tuck the rosemary around the pork. Spread 2 tablespoons of the jam on the pork loin.
5. Return to the oven and roast for 30 to 40 minutes more, or until a meat thermometer inserted in the thickest part of the loin registers 140 to 145°F and the apples and onions are tender and beginning to brown. Spread the remaining 2 tablespoons of the jam all over the pork loin and transfer to a carving board to rest for at least 10 minutes.
6. Slice the pork and serve with the roasted apples, onions, and any juices in the pan.

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Hot Pepper Peach Chicken Thighs and Legs

A little sweet and a little smokey, this oven-baked chicken is as juicy as it is flavorful. A very simple and straight-forward recipe, you won’t need a lot of prep time or ingredients. This chicken pairs perfectly with a little green salad along with our parmesan oven-baked fries.

Ingredients

• Avocado or olive oil spray
• 3 lbs. chicken thighs and legs*
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ cup Hot Pepper Peach Jam, divided

Directions

1. Preheat your oven to 425°F. Line a large, rimmed pan with aluminum foil and place a rack on top.
2. Pat chicken pieces dry with paper towels and place on a cutting board or in a large dish. Season with salt, pepper, garlic powder, smoked paprika, and dried thyme.
3. Add 1 tablespoon hot pepper peach jam to each chicken piece, thoroughly rubbing it over and under the skin.
4. Transfer the chicken to the rack, placing it skin side up.
5. Spray the top of the chicken pieces with avocado or olive oil spray.
6. Bake uncovered for 35-40 minutes, or until the chicken has reached 165°F.
7. If you desire crispier skin, feel free to turn on the broiler for a few minutes, keeping a watchful eye to ensure it doesn’t burn.
8. Allow the chicken to rest for 5 minutes before serving.
9. Serve with our oven-baked French fries and a simple green salad.