It is not a secret that we love food and it shows in the culinary adventures that we frequently experience. On this
page we would like to share recipes that we have tried and enjoy as well as recipes created in our own kitchen. We
hope that you will try a few!


From the Crazy Wolf Kitchen
    Michelle’s Birria de Borrego

This dish can be served after the initial cooking if preferred. We like to do the overnight version because it eliminates
a lot of the greasy aspects leaving the flavor very fresh & because we think stews taste best the next day.

Prep time:  30 mins
Cook time:  6-8 hours + overnight to cool + reheat time
Serves: 12 or one of my husband

  • 4 lbs lamb (leg or shoulder cut into large pieces, or various pieces bone in or out)
  • 4 cups water
  • 6 dried guajillo chiles
  • 4 dried ancho chiles
  • 2 chopped fresh green chiles
  • 2 chopped fresh Anaheim chiles
  • For extra spicy add 2+ Thai chiles
  • 1 bunch of green onion chopped for garnish
  • 2 tsp fresh oregano - chopped
  • 1 tsp fresh thyme -chopped
  • ½ cup cilantro – chopped
  • 1 yellow or Mayan onion – sliced
  • 6 garlic cloves minced
  • 2-3 cloves or ¼ tsp ground
  • ¼ whole cinnamon stick or 1 tsp powdered
  • 1-2 tbsp beef or garlic bouillon (we use “Better Than Bullion”)
  • 3 tbsp oil or lard
  • 4 bay leaves
  • Salt pepper

  • Slice chilies lengthwise & remove stem, vein & seeds. In a flat pan, toast the chilies lightly, avoiding burning
  • Remove chilies from pan & place in a bowl with hot water & let soak until soft.
  • Place chilies & water into a blender & puree.
  • In a mesh strainer, strain the water into a temporary bowl or cup.
  • Empty remainder of chile pulp into a separate container & set aside.
  • Add the chile water, garlic, oregano, thyme, cilantro, cloves, & cinnamon to the blender. Blend on medium
  • Set aside
  • In a heated pan, sear the lamb on all sides, lightly salt & pepper.
  • In a stew pot add lamb, chili water mixture, onions, green chiles, Anaheim chiles, bullion, & bay leaves
  • Make sure everything is covered in liquid. If not you can add water or, for a little more spice you can place the
    chili pulp you saved back into the blender with a cup or two of water and re-strain it. It can then be added to the
    stew pot.
  • Set to boil then reduce heat to med low
  • After 6-8 hours remove meat & shred. Remove any bones. Return shredded lamb to pot.
  • Cook an additional 45 minutes
  • You can serve at this point with tortillas & chopped green onions or move on to the next step.

  • Let stew cool and then place in the refrigerator or cooler until the grease hardens on the surface of the stew.
  • Gently remove the hardened grease with a spatula or spoon & discard.
  • The stew is ready to reheat and serve with tortillas and garnish
       Crazy Wolf’s Mediterranean Lamb Burgers

This is one of our favorite dishes to make. It’s easy and quite flavorful. It also makes a great slider appetizer.

Prep Time: 30 min
Cook Time: 20 minutes
Serves 4

  • 1 lb unseasoned ground lamb
  • 1 cup crumbled goat cheese
  • ¼ cup fresh parsley – chopped
  • ¼ cup yellow onion – minced
  • 4 cloves garlic – minced
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp fresh oregano – finely chopped
  • 2 tsp fresh mint – finely chopped
  • Salt & Pepper
  • Oil for cooking

  • Tzatziki Sauce
  • Tabouli
  • Pita bread
  • Hummus or Babaganoush
  • Parsley

  • In a large bowl mix all ingredients except the oil. Make sure it is well mixed and the ingredients are distributed
  • Divide mixture into 4 even balls.
  • Press each ball tightly into a ½” thick patty
  • Bring a frying pan up to a medium heat and add about 1 tbsp of cooking oil.
  • Fry the patties until they are cooked to preferred doneness (We like ours medium well)

  • Serve the Crazy Wolf Way:
  • On a plate serve patties on top of fresh Tabouli salad with a TBSP of Tzatziki sauce on the patty. Garnish with
  • Place warm pita bread and a ¼ cup of hummus or babaganoush on plate.
  • Sprinkle a little olive oil on top of hummus or babaganoush.
                                    Tzatziki Sauce

  • 3 cups of plain Greek yogurt
  • 2 medium cucumbers
  • 2 garlic cloves - chopped
  • 2 tsp fresh dill – chopped finely
  • The juice from one lemon (remove seeds)
  • Salt & pepper

  • Peel cucumbers, remove & discard seeds, & cut into 1
    inch pieces
  • In a colander, put cut cucumber pieces and salt lightly.
    Let water drain for about 30 minutes then place on a
    plate with paper towels. Pat dry.
  • Place all ingredients in a blender or food processor
    and blend well.
  • Salt and pepper to taste
  • Refrigerate for at least an hour before using
                                                Larry's Dijon Lamb Chops

Prep time:  30 mins
Cook time:  30 minutes
Serves: 4

  • 8 lamb chops
  • 1 tbsp olive oil
  • ½ cup chicken broth (we like “Better Than Bullion”)
  • 1 tbsp whole seed Dijon mustard
  • 2 tsp lemon juice
  • 2 tbsp butter
  • 2 tsp fresh rosemary - chopped
  • 3 tbsp fresh chives - chopped
  • ½ cup white cooking wine
  • Salt & pepper

  • Sprinkle a pinch of salt & pepper on each chop.
  • In a well-oiled heated pan, sear the chops for about 4 minutes on each side.
  • Remove from pan & cover
  • Mix broth & wine together in a cup & carefully pour into pan.
  • Stirring gently, deglaze the pan then allow the liquid to reduce until only half remains
  • Add Dijon, lemon juice, and butter & allow to simmer and thicken for a couple of minutes
  • Plate the chops & top with Dijon sauce.
  • We also like to sauté mushrooms & top the Dijon smothered chops.

These go great with so many different side dishes!