Mini Shakshuka with Braised Lamb, Poached Quail Egg & Zhug

Recipe provided by | Chef Alexi Mandolini

Servings: 50

INGREDIENTS

3 pounds American Lamb shoulder, braised and shredded

2 tablespoons olive oil

2 red bell peppers, seeded and diced  

4 fresno peppers, seeded and diced  

2 shallots, minced  

4 garlic cloves, minced 

1/2 cup tomato paste

1 tablespoon cumin

1 tablespoon sumac

1 tablespoon smoked paprika

1 tablespoon aleppo pepper

64 ounces plum tomatoes, canned

kosher salt and cracked black pepper to taste

50 quail eggs 

1 quart Zhug (recipe follows)

Zhug (makes 1 quart):

2 bunches cilantro

2 bunches parsley

3 jalapeños, seeded and diced  

6 garlic cloves  

1 teaspoon caraway seeds

1 teaspoon ground cardamom

1/2 teaspoon ground cumin

1/2 cup olive oil

kosher salt and cracked black pepper to taste

DIRECTIONS

METHOD:

Heat large cast iron skillet to medium-high heat. Add oil; sauté bell peppers, Fresno peppers, shallots and garlic until translucent, about 6 minutes. Stir in tomato paste, cumin, sumac, paprika and Aleppo pepper; cook until fragrant, about 3 to 4 minutes. Add tomatoes; break up the tomatoes using a wooden spoon. Cook mixture for an additional 15 to 20 minutes until tomatoes are broken down; season with salt and pepper. Add lamb to the tomato mixture. 

For the Zhug:  In a food processor, pulse cilantro, parsley, jalapeños, garlic, caraway, cardamom and cumin. Slowly add oil until mixture is fully incorporated; season with salt and pepper.

Store in refrigerator. 

To serve: Spoon tomato mixture into mini cast iron skillets. Form wells in the tomato sauce using the bottom of a ladle. Crack quail eggs into the wells. Arrange skillets on sheet trays and bake at 375°F for 5 to 7 minutes or until eggs are fully cooked. Garnish skillets with Zhug and sprinkle with additional Aleppo pepper if desired. 

Recipe and image provided by The American Lamb Board

Chef Tips:

•When baking the mini shakshukas, cover sheet tray with foil to ensure the eggs cook evenly.

•To simplify, purchase and use American Lamb precooked shoulder meat.

Lamb Empanadas with Red Chimichurri

Recipe provided by | Chef Alexi Mandolini

Servings: 50

INGREDIENTS

5 pounds ground American Lamb

2 tablespoons olive oil

1 medium yellow onion, diced

3 garlic cloves, minced

1 tablespoon smoked paprika

1 tablespoon dried oregano

1 tablespoon ground cumin

1 teaspoon cayenne

1 cup green onion, sliced

1 cup golden raisins

kosher salt and cracked black pepper to taste

50 empanada prepared dough discs, thawed  

2 eggs, whisked  

1 quart red Chimichurri (recipe follows)

Red Chimichurri (makes 1 quart):

1 bunch fresh cilantro

1 bunch fresh parsley

16 ounces roasted red peppers, drained

1 cup piquillo peppers, drained

1 shallot, minced 

3 garlic cloves  

1/4 cup red wine vinegar

1 tablespoon smoked paprika

1/2 cup olive oil

Kosher salt and cracked black pepper to taste

DIRECTIONS

METHOD:

Heat skillet to medium-high heat. Add oil; sauté onion and garlic until translucent, about 6 minutes. Add lamb, paprika, oregano, cumin and cayenne; sauté until lamb is browned and fully cooked. Add onion and raisins. Remove from heat; set aside to cool.

Arrange empanada discs on a flat work surface. Fill with 2 tablespoons of lamb filling. Brush edges with egg wash. Fold half of the round over the filled half and pinch edges together to seal; crimp edges using a fork. Arrange finished empanadas on a parchment-lined sheet tray; brush with egg wash. Bake at 375°F until golden brown, about 18 to 20 minutes. Serve with Red Chimichurri.

For Red Chimichurri:  In a food processor, pulse cilantro, parsley, peppers, shallot, garlic, vinegar and paprika until fully incorporated. Stir in oil; season with salt and pepper to taste

Recipe and image provided by The American Lamb Board

Chef Tips:

•Chimichurri ingredients should be pulsed until sauce becomes a pesto-like consistency. 

•Lamb empanadas can be made ahead and frozen until needed. 

Lamb “In a Blanket” with Harissa Tomato Jam

Recipe provided by | Chef Alexi Mandolini

Servings: 50

INGREDIENTS

5 pounds Ground American Lamb

3 sheets puff pastry, frozen

2 eggs, whisked

1/4 cup everything bagel seasoning

kosher salt and cracked black pepper to taste

1 quart harissa tomato jam (recipe follows)

Harissa Tomato Jam (makes 1 quart):

2 tablespoons olive oil

1 medium yellow onion, small diced

2 tablespoons harissa

32 ounces fire-roasted tomatoes, canned

1 cup sugar

2 tablespoons sherry vinegar

DIRECTIONS

METHOD:

Over medium-high heat, heat skillet. Cook lamb until browned, about 4 to 6 minutes. Remove and drain on a paper towel to cool.

On a floured surface, roll out puff pastry into 12 x 10-inch sheets. Cut the rectangle crosswise into three 10 x 4-inch strips. Brush the pastry strips with egg wash. Divide lamb mixture into 3 batches. Spoon 1/3 of the lamb mixture lengthwise down the center of each pastry strip. Fold the long sides of each pastry over the filling; press to seal. Arrange rolled pastries on a parchment-lined sheet tray. Brush pastries with egg wash and sprinkle with everything seasoning, salt and pepper. Bake pastries at 425°F for 12 to 16 minutes or until golden brown. Serve pastries warm with Harissa Tomato Jam.

For Harissa Tomato Jam:  Heat skillet to medium-high. Add oil and onions; sauté until translucent, about 6 minutes. Add Harissa to pan; cook until fragrant, about 2 minutes. Add tomatoes, sugar and vinegar; bring to a simmer. Cook until the sauce has thickened, stirring often. Remove from heat and cool. In a food processor, pulse tomato jam until large chunks are broken down. Do not puree the mixture; finished jam should still have texture. 

Recipe and image provided by The American Lamb Board

Chef Tips:

•When cutting puff pastry, use a pizza cutter for more precise cuts. 

•Ground American Lamb may be used in place of other ground meats in most recipes.

Za’atar-Spiced Lamb & Labneh Pizzettes

Recipe provided by | Chef Alexi Mandolini

Servings: 50

INGREDIENTS

3 pounds American Lamb loin

2 tablespoons olive oil

1 tablespoon dried thyme

1 tablespoon coriander

1 tablespoon cumin

1 tablespoon  toasted sesame seeds

1 tablespoon sumac

1 teaspoon kosher salt

1 teaspoon  cracked black pepper

3 garlic cloves, minced

2 cups Labneh (Recipe Follows)

50, 2-inch Crispy Pita Rounds (Recipe Follows)

for garnish mint leaves, torn

Labneh (makes about 2 cups):

24 ounces plain whole milk yogurt

2 teaspoons kosher salt

Crispy Pita Rounds (makes 50 each):

10, 6-inch pita rounds

2 tablespoons olive oil

Kosher salt to taste

DIRECTIONS

METHOD:

Rub lamb loin with oil. In a small bowl, combine thyme, coriander, cumin, sesame seeds, sumac, salt and pepper to make Za’ater spice blend. Rub Za’atar spice blend and garlic over the lamb. Over medium-high heat, heat skillet; sear lamb loin on all sides until golden brown. Roast lamb at 375°F until medium rare. Allow lamb loin to rest; slice thin.

For the Labneh:  Line a large strainer with cheesecloth. Place yogurt in cheesecloth; sprinkle with salt. Gather corners of cheesecloth to cover the yogurt. Twist the cheesecloth tightly and tie to a wooden spoon allowing the wrapped yogurt to hang over the strainer. Set in fridge for 24 to 48 hours. Remove labneh from cheesecloth and discard whey. 

For the Crispy Pita Rounds:  Cut pita rounds into 50 mini pitas using a 2-inch round cutter. Arrange the pitas on a parchment-lined baking sheet; brush pitas with oil and season with salt. Bake for 7 to 9 minutes at 425°F until golden brown and crisp. 

To serve:  Place a slice of lamb and dollop of labneh on each crispy pita round. Garnish with torn mint.

Recipe and image provided by The American Lamb Board

Chef Tips:

Za’atar spice blend can be stored for up to 6 months in an airtight container. 

Hommus ma Lahm

Recipe provided by | Chef Michael Costa

Servings: 4

INGREDIENTS

Spiced Ground Lamb

1 teaspoon canola oil

1 pound  ground American Lamb

Kosher salt, to taste

1 tablespoon tomato paste

1 teaspoon all-purpose flour

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly ground allspice

1/2 teaspoon freshly ground cumin

2 cups chicken stock

3 cups hommus

1 teaspoon sesame seeds, lightly toasted

2 tablespoons pine nuts, roasted in oven until

2 sprigs fresh mint leaves, chopped

1/2 cup pickled vegetables

1 tablespoon extra-virgin olive oil

4 pita bread, warmed

DIRECTIONS

METHOD:

For the lamb: In a 12-inch sauté pan over medium-high heat, heat oil. Add lamb and season with salt; cook until browned, about 5 minutes. Remove lamb and drain off excess fat. Reduce heat to medium-low. Add tomato paste; cook until a crust forms on bottom of pan, about 2 minutes. Add flour; cook until incorporated, about 1 minute. Add pepper, allspice and cumin; cook until fragrant, about 30 seconds. Add 1 cup stock; scrape bottom of pan, whisking together with stock until smooth. Add remaining stock and lamb; cook to combine and thicken, about 5 minutes. Season to taste with salt.

To serve: In 4 wide, shallow bowls, spread hommus equally; sprinkle with sesame seeds.  Spoon lamb into bowls. Top with nuts, mint, vegetables and oil. Serve with warm pita bread.

Recipe and image provided by the American Lamb Board

Tomato and Olive-Braised American Lamb Meatballs with Soft Polenta

Recipe provided by | Chef/Owner Matthew Accarrino

Servings: 6 (25 Meatballs)

INGREDIENTS

Sauce:

28 ounces canned whole San Marzano tomatoes

4 sprigs fresh thyme

2 sprigs fresh rosemary

1 teaspoon extra-virgin olive oil

2 thinly sliced bacon strips, very finely chopped

1 medium red onion, minced

1/2 teaspoon kosher salt

6 garlic cloves, peeled and smashed

3/4 cup medium-dry red wine (like a Malbec)

1 tablespoon tomato paste

Meatballs:

1/2 cup ricotta cheese

1 large egg, lightly beaten

1 teaspoon smoked paprika (pimentòn)

1/4 teaspoon toasted cumin* (see Note)

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup unseasoned bread crumbs

1/4 cup finely grated Pecorino cheese

2 tablespoons finely chopped fresh flat leaf parsley

1 pound ground American Lamb (preferably from sirloin)

1/4 cup pitted Gaeta olives (about 10)

Polenta:

3 cups water

1 cup whole milk

1 cup polenta (coarse-ground cornmeal)

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons unsalted butter

Tomato and Olive-Braised American Lamb Meatballs with Soft Polenta

2 tablespoons extra-virgin olive oil

1/4 cup grated Pecorino cheese

1 tablespoon mint leaves, stacked, rolled into a tight cylinder or 4 large leaves sliced crosswise into thin strips

2 tablespoons grated Pecorino cheese

extra-virgin olive oil as needed

freshly ground black pepper as needed

DIRECTIONS

METHOD:

For the Sauce:  Pass the tomatoes and sauce through the large-hole setting of a food mill; set aside.  Wrap butcher’s twine around the bottom of the thyme and rosemary and tie together; set aside.   In a heavy-bottomed oven-safe pot or Dutch oven, heat the oil over medium heat. Add bacon; cook until the fat softens and begins to render into the pan, 2 to 3  minutes. Stir in onions and salt; cook, stirring occasionally, until the onions begin to soften, about 3 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute.  Pour in wine; use a wooden spoon to scrape up any browned bits from the bottom of the pot. When wine has mostly reduced, after about 5 minutes, stir in tomatoes and tomato paste. Bring the sauce to a simmer; add thyme and rosemary.  Reduce the heat to low; gently simmer while preparing the meatballs. For the Meatballs: In a large bowl, whisk together ricotta, egg, paprika, cumin, salt and pepper. Use a wooden spoon to stir in bread crumbs, Pecorino and parsley; add the lamb.  Use your hands to combine the ingredients together; shape into 24 balls (use a small ice cream scooper to get evenly sized balls if desired). 

Arrange the meatballs on an oven-safe skillet lightly coated with cooking spray; place under broiler until nicely browned, about 10 minutes, rotating the pan midway through for even browning.  Remove pan from the broiler.

Transfer the meatballs to the sauce; stir to coat.  Cover meatballs with parchment paper cut to fit. Cover pot; cook at 325ºF for one hour.

For the Polenta:  In a medium saucepan, bring water and milk to a simmer over medium-high heat.  Slowly sprinkle in polenta; whisk constantly to ensure mixture is smooth. Continue to whisk until thickened.  Use a wooden spoon to stir in salt and pepper. Reduce heat to low; slowly cook, stirring often, until creamy and completely cooked, about 45 minutes.  Turn off heat; stir in butter, oil and cheese; stir until butter is melted and incorporated.

To serve:  Remove meatballs from the oven, uncover, and discard the parchment paper, garlic and the herb bundle; stir in olives.  Divide the polenta between 6 warmed plates or bowls. Top with a few meatballs, some braising sauce, and a few olives. Finish with mint, Pecorino, a drizzle of olive oil, and a pinch of black pepper.   

Note:  To make the toasted cumin, heat a small skillet over medium heat.  Add cumin seeds and cook, shaking the pan often, until they turn a nutty brown color and are fragrant, about 2 minutes.  Turn off the heat and immediately turn the cumin out onto a medium plate to cool. Once cooled, transfer the seeds to a coffee mill or spice grinder and grind until powder fine.  Ground cumin can be stored in a cool, dry, dark place for up to 6 months.   

Recipe and image provided by the American Lamb Board

Pomegranate Marinated American Lamb Skewers with Persimmon Chutney

Recipe provided by | Chef/Owner Heidi Krahling

Servings: 24

INGREDIENTS

Pomegranate Lamb Skewers

1 cup fresh lemon juice

1 cup Pomegranate molasses

2 tablespoons cumin seeds, toasted and ground

1 tablespoon salt

1 teaspoon ground pepper

4 pounds American Lamb loin, trimmed of surface fat and silver skin and cut into pieces 2 to 3 inches long and 1/4-inch thick

24 wooden skewers, each approximately 5-inches long, soaked in water

Persimmon Chutney

6 Fuyu (Asian) persimmons, peeled, halved and thinly sliced

1-1/2 cups brown sugar, packed

1-1/2 cups granulated sugar

1 cup cider vinegar

2 lemons, halved, thinly sliced into half rounds, seeded

1/4 cup golden raisins

1-inch piece Gingerroot

1 cinnamon stick

Ground pepper

3/4 teaspoon ground Cumin

3/4 teaspoon salt 

1/4 teaspoon ground Cardamom

1/4 teaspoon ground Coriander

1/4 piece star Anise

2 whole cloves

DIRECTIONS

METHOD:

For Lamb Skewers:  In large bowl, combine lemon juice, pomegranate molasses, cumin, salt and pepper.  Add lamb slices and toss to coat. Cover, refrigerate and marinate for 1 hour. Remove lamb from marinade.  Weave 2 or 3 pieces of lamb on each skewer, pushing lamb to the tip of the skewer to avoid burning. Broil or grill the skewers 5 to 6 inches from source of heat, 2 to 3 minutes on each side for medium-rare or to desired degree of doneness.  Place skewers on a platter and serve with a bowl of Persimmon Chutney for dipping.

For Persimmon Chutney:  In saucepot combine all chutney ingredients.  Simmer over medium-low heat for 45 to 60 minutes, stirring occasionally.  Cook until mixture is thickened to the consistency of relish. Let cool before serving (chutney will thicken more upon cooling).

Recipe and image provided by the American Lamb Board 

Merguez Flatbread with Tahini Yogurt and Harissa

Recipe provided by | Chef Alicia Jenish-McCarron

Servings: 8

INGREDIENTS

9 ounces flatbread dough

2 cups merguez (recipe follows)

1/4 cup feta, crumbled

1 lemon, pared, thinly sliced, seeded 1

1 red onion, thinly sliced

1/2 cup tahini Yogurt (recipe follows)

2 tablespoons harissa (recipe follows)

1/3 cup mint leaves, torn

2 tablespoons pine nuts, toasted

Merguez:

1/2 pound ground American Lamb

1/2 teaspoon cumin, toasted and ground

1/2 teaspoon coriander, toasted and ground

1 teaspoon paprika

1/2 teaspoon lemon zest

1 tablespoon lemon juice

1 tablespoon red wine

2 teaspoons extra virgin olive oil, divided

1-1/2 teaspoons kosher salt

2 tablespoons mint, packed then chopped

2 tablespoons parsley, packed then chopped

Tahini Yogurt (makes 1 cup):

1/3 cup Greek yogurt

1 tablespoon tahini

1-1/2 teaspoons toasted black sesame seeds

3/4 teaspoon lemon juice

3/4 tablespoon extra virgin olive oil

1-1/2 tablespoons water

1/2 teaspoon kosher salt

Harissa (makes about 2 tablespoons – or use a mild premade harissa):

1/2 teaspoon coriander seed, toasted and ground

1/2 teaspoon fennel seed, toasted and ground

1/2 teaspoon cumin seed, toasted and ground

1/2 teaspoon caraway seed, toasted and ground

1 tablespoon chile paste (or pureed roasted pepper)

1/2 teaspoon minced garlic

1/2 teaspoon minced preserved lemon

1/2 tablespoon extra virgin olive oil

DIRECTIONS

METHOD:

Lightly spray baking sheet with oil.  Roll flatbread dough into two 6-inch x 12-inch rectangles.  Crumble and cover each with about 1 cup Merguez. Sprinkle each with 2 tablespoons feta, 6 slices lemon and slivers of red onion.  Bake at 450°F until the dough is toasted and brown, about 12 minutes.

Remove from oven and drizzle each with 1 tablespoon of Harissa and 1/4 cup of Tahini Yogurt.  Sprinkle with fresh mint and pine nuts. Slice and serve.

For the Merguez:  In a bowl, combine lamb, cumin, coriander, paprika, lemon zest and juice, wine, half the oil and salt.  Refrigerate for at least one hour. In large skillet, heat remaining oil; cook lamb until browned, about 4 minutes over high heat.  Pour off excess fat. Stir in mint and parsley.

For the Tahini:  In a mixing bowl, combine yogurt, Tahini, sesame seeds, lemon juice, oil, water and salt.  Mix thorough; reserve for finishing.

For the Harissa:  In a blender, combine coriander, fennel, cumin, caraway, chile paste, garlic, lemon and oil; puree until smooth.

Recipe and image provided by the American Lamb Board

Lamb Bulgogi Bánh Mi Eggrolls

Recipe provided by | Sam Woodfill

Servings: 50 Egg Rolls

INGREDIENTS

American Lamb Bulgogi:

5 pounds American Lamb neck, 1-inch-thick cross section

3 carrots

2 anjou pears, peeled and diced

1 yellow onion

7 tablespoons sugar

3 tablespoons honey

3 teaspoons fresh ginger root

4 ounces soy sauce

3 ounces minced peeled garlic

2 ounces green onion, chopped

1 ounce sesame seeds

2 ounces canola oil

1 cup Mirin

1 quart lamb or beef stock

Bánh Mi Eggrolls (yield 50 eggrolls):
1-1/2 pounds American Lamb Bulgogi

1/2 quart pickled julienned carrots

1/2 quart chopped cilantro

1/2 quart sliced green onions

1/2 quart chopped roasted cashews

50 wonton wrappers

Calabrian Chili Lemon Aioli (makes 4 cups):
3 large egg yolks (or pasteurized egg yolks)

1 tablespoons lemon juice

3 cups canola oil

2 tablespoons white wine vinegar

1 garlic clove, finely minced

3 tablespoons pureed Calabrian hot chili peppers

kosher salt to taste

DIRECTIONS

METHOD:

American Lamb Bulgogi: In a blender, combine carrots, pears, onion, sugar, honey, ginger root, soy sauce, garlic, green onion and sesame seeds; blend until smooth. In a bowl, pour mixture over lamb necks; marinate in refrigerator for 4 to 24 hours.

Remove lamb from marinade; pat dry with paper towel. Reserve marinating liquid. Over medium high heat, add oil to a large rondo. Sear lamb on all sides. Deglaze pan with Mirin. Pour marinade back into rondo; add stock and bring to a simmer. Cover rondo with lid or foil. Braise at 275°F for 2 hours or until meat falls off bone. Remove from oven and let cool. Remove lamb meat from bones and reserve.

Bánh Mi Eggrolls: Place a wonton wrapper flour-side up; spray lightly with water. Place 1/2-ounce lamb in the middle of wonton. Place a pinch of carrots, cilantro, onion and cashew on top of lamb. Ensuring wrapper edges are moist, roll wonton up like a burrito. On a parchment-lined sheet pan, lay wontons flat; do not let wontons touch. Fry at 350°F for 2 to 4 minutes until golden brown.

Calabrian Chili Lemon Aioli: In a food processer using blade attachment, add eggs; process on high until egg yolks thicken, about 2 minutes. Stop motor; add a few drops of lemon juice. Process until yolks thicken more, about 2 minutes. With motor running, slowly add oil in a thin stream. As aioli thickens, slowly add remaining lemon juice. Resume adding oil, along with lemon juice and vinegar. Stop motor; add garlic. Add lemon juice or vinegar as needed. Add chili puree; process until incorporated. Add salt if needed. Refrigerate until ready to use.

Chef Tips:  Braised American Lamb shanks or shoulder may be used in place of lamb necks in this recipe. 

You can pre-fry eggrolls in your commissary kitchen before event. Once onsite, reheat them in a 375°F oven for 2 to 3 minutes until crispy and heated through. Serve with Calabrian Chili Lemon Aioli and garnish with micro cilantro. 

Recipe and image provided by the American Lamb Board

Greek Nachos

Servings: 12

INGREDIENTS

4 pounds American Lamb, ground

1-1/4 pounds onions, chopped

2 tablespoons garlic, minced

1 tablespoon oregano, dry

1 tablespoon paprika, smoked

2 teaspoons fennel seeds, toasted, crushed

1 teaspoon black pepper, cracked

Kosher salt as needed

1 gallon, 2 cups pita chips, plain

3 cups  tomatoes, fresh, ripe, diced

1-1/2 cups scallions, sliced

1-1/2 cups feta, crumbled

1-1/2 cups kalamata olives, pitted, sliced

1-1/2 cups yogurt, Greek-style, nonfat

12 mint sprigs

DIRECTIONS

METHOD:

In large rondo or deep skillet, cook lamb over medium-high heat until almost completely browned.  Stir in onions, garlic, oregano, paprika, fennel and pepper; continue to cook until onions are almost golden.  Adjust seasoning with salt as needed. Remove from heat; keep warm until ready to serve.

To serve:  For each serving, place 1-1/2 cups warmed pita chips on small platter or dinner plate; top with 1 cup lamb-onion mixture.  Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives. Top with 2 tablespoons yogurt and garnish with mint.  Serve hot. 

Recipe and image provided by the American Lamb Board

Greek-style Braised Lamb Meatballs

Servings: 4

INGREDIENTS

Meatballs:

4 to 6 tablespoons heavy cream

2 slices white bread, crust removed, diced

1 pound ground American Lamb

4 tablespoons toasted bread crumbs

3 tablespoons cooked long-grain rice

2 tablespoons diced Greek olives

2 tablespoons minced mint

1 tablespoon chopped dill

1 tablespoon chopped parsley

3 Garlic cloves, minced

1 large egg

1/2  teaspoon salt 

Sauce:

2 tablespoons butter

1/4 cup all-purpose flour

1 cup chicken broth or stock

1 cup lamb broth

1 Lemon, zest and juice

Kosher or sea salt and black pepper to taste 

3 tablespoons cold diced butter

Garnish:

3 roma tomatoes, peeled, seeded and diced

2 tablespoons chopped green Greek olives

1 tablespoon extra virgin olive oil

DIRECTIONS

METHOD:

For Meatballs:  In a large stainless steel bowl, add heavy cream to diced bread; let sit for 10 minutes.  Add lamb, bread crumbs, rice, olives, mint, dill, parsley, garlic, egg and salt. Knead all ingredients together; form into walnut-size balls.  Refrigerate.

For Sauce:  In a saucepan over medium heat, add butter.  Stir in flour until smooth. Whisk and cook 2 to 3 minutes.  Gradually whisk in chicken broth, lamb broth, lemon zest and juice.  Bring to a simmer for 3 to 5 minutes; season to taste with salt and pepper.  Whisk in additional butter.

To Serve:  In a heavy skillet, pan-fry meatballs in oil until browned.  Place meatballs in a casserole dish; cover with sauce. Bake at 375°F for 30 minutes.  Transfer meatballs to a serving dish.

Toss tomatoes and olives  in oil; spoon on top of meatballs.  Distribute feta, parsley and pine nuts over meatballs.

Chef’s Note:  Garnish the Garlic-style Braised Lamb Meatballs with crumbled feta cheese, chopped parsley and toasted pine nuts, and serve over orzo pasta or rice pilaf.

American Lamb Neck Croquettes

Recipe provided by |Chef Edward Leonard, CMC

Servings: 8

INGREDIENTS

5 pounds American Lamb neck

4 tablespoons Lamb Spice mix*

3 tablespoons dark brown sugar

2 tablespoons olive oil

3 tablespoons butter

24 baby carrots

12 Cipollini onions, quartered

1/2 cup wine

3 tablespoons tomato paste

3 to 4 cups lamb stock

3 garlic cloves, thinly sliced

1 tablespoon shallot, finely diced

2 tablespoons olive oil

1/2 cup wine

1 cup braising sauce

Salt and pepper to taste

1 teaspoon parsley, finely chopped

2 cups seasoned flour

3 cups bread crumbs

8 eggs, beaten well with 2 tablespoons cream and 1 tablespoon extra virgin olive oil

DIRECTIONS

METHOD:

Rub necks with spice mix; let sit 30 minutes.

In a large skillet, melt brown sugar; allow a light caramel to form.  Add oil and lamb; caramelize in the hot pan until evenly colored. Remove lamb; set aside.  Using the same skillet, add butter, carrots and onions; sauté. Deglaze with wine, scraping pan well.  Mix in tomato paste; cook 2 to 3 minutes. Add stock; whisk well.

Place the lamb back into the pan; braise at 300°F for 2 hours or until tender, basting the necks periodically.  Remove necks; pull off lamb meat. Strain the sauce twice; reduce as needed for consistency.

Fry garlic and shallot in oil for 5 minutes; deglaze with wine.  Add 1 cup braising sauce; simmer 2 minutes. Add the pulled lamb neck meat.

Season with salt and pepper as needed; add parsley.  Spread on a shallow dish to cool. Shape in cling film; refrigerate 12 hours.  Cut. Dip in seasoned flour, bread crumbs, egg, and bread crumbs again. Fry in deep fat fryer; drain.

Serve as a side dish to roast lamb, rack of lamb, or on its own for a starter with a tomato sauce.

*Lamb Spice mix is a mixture of Sichuan pepper, tarragon, parsley, rosemary, nora peppers, sumac, turmeric, herbs de Provence, capsicum, rosebuds, yellow and black mustard.

Recipe and image provided by the American Lamb Board

American Lamb Kofta Meatballs and Green Chutney

Recipe provided by | Chef Jenna Johansen

Servings: 100

INGREDIENTS

5 pounds ground American Lamb

2 cups minced shallots

1 cup minced fresh flat leaf parsley

1/4 cup minced fresh cilantro

3 tablespoons minced fresh garlic

2 tablespoons ground cumin, toasted 

2 tablespoons grated or minced fresh ginger

1-1/2 tablespoons kosher salt

1 tablespoon cinnamon

1 tablespoon black pepper, ground

1 tablespoon ground coriander, toasted

1-1/2 teaspoons cayenne

green chutney (recipe follows)

100 small wooden skewers, soaked

Green Chutney (makes 2 cups)

3 cups chopped fresh cilantro              

1/2 cup shredded coconut                           

1/2 cup fresh mint leaves, chopped

1-1/2 each jalapeño, seeded and chopped      

2 tablespoons fresh lemon juice

2 teaspoons grated fresh ginger 

1 teaspoon honey or agave nectar

Kosher salt to taste                                         

1/2 cup water or as needed

DIRECTIONS

METHOD:

In a food processor, add shallots, parsley, cilantro, garlic, cumin, ginger, salt, cinnamon, pepper, coriander and cayenne; pulse to puree. In a large bowl, mix herb and spice ingredients with lamb. Scoop meatballs with #40 scoop, roll into ball and place on parchment-lined sheet tray. Place a soaked wooden skewer into each meatball. Bake meatballs at 350°F, approximately 10 to 15 minutes. Serve each meatball immediately atop Green Chutney spooned onto serving platter if passed, or with Green Chutney in a bowl on the side placed on a buffet or station.

American Lamb Belly & Arugula on Flatbread

Servings: 12

INGREDIENTS

2 bellies (12 pounds) American Lamb belly/breast, bone-in or boneless

6 tablespoons Garlic, roasted, mashed

6 tablespoons Confit spice mixture (black pepper, thyme, bay, ginger, nutmeg and allspice)

2 tablespoons Black pepper, cracked

1-1/2 tablespoons Kosher salt

Nonstick cooking spray

Wood chips for smoking, soaked 3 cups (hickory, pecan, apple, alder, etc.)

12 Flatbreads, pre-grilled

9 ounces Baby arugula, shredded

2 to 3 tablespoons Olive oil

2 tablespoons White balsamic vinegar

Salt and pepper as needed

1-1/2 cups Parmesan, shaved

DIRECTIONS

METHOD:

Rinse and pat dry lamb bellies. Place in 3-inch-high full-size hotel pan; hold. In a bowl, mix together garlic, confit spices, pepper and salt; rub evenly over surface of lamb. Cover well; refrigerate at least 1 day before cooking.
Place lamb in a sprayed roasting pan on a low rack and roast in 250ºF convection oven (or 300°F conventional oven) for 3 to 4 hours or until meat is very tender. Remove from oven; cover and chill until ready to smoke.
In a prepared smoker, place lamb inside on the rack not directly over fire or heat; cover and smoke, using soaked wood chips, for at least 1 hour or until bellies are crisp, browned and tender. Remove from smoker; cover and cool slightly. Remove bones gently if applicable; chill.
Cut smoked lamb into thick julienne or bite-size chunks. Heat to order in a 425ºF convection oven (or 475°F conventional oven) until crisp and heated through; keep warm.
Place flatbreads on a parchment-lined full-size sheet pan. In a bowl, toss arugula, oil and vinegar. Season with salt and pepper to taste. Divide mixture among the 12 flatbread rounds, approximately 1 cup per flatbread.
To serve: Top each arugula-topped flatbread with 5 ounces of crisp lamb belly pieces; sprinkle each with 2 tablespoons of Parmesan.

Recipe and image provided by the American Lamb Board

American Lamb Bacon-Wrapped Artichokes

Recipe provided by | Executive Sous Chef Sam Woodfill

Servings: 50

INGREDIENTS

Precooked American Lamb bacon, sliced into 50 slices (1/8-inch slices)

50 Marinated artichoke quarters

1/2 quart Cucumber Mint Raita (recipe follows)

Cucumber Mint Raita (Makes 4 cups)

1 large cucumber, grated

2 cups Greek yogurt

1/2 cup mint leaves, chopped

3/4 teaspoon cumin powder

1/2 sugar

1/4 red chili powder

salt to taste

DIRECTIONS

Wrap bacon around artichoke; overlap edges of bacon. Cook at 350°F for 10 to15 minutes until bacon is golden brown and crispy; let cool.

For the Cucumber-Mint Raita: In a large bowl, combine cucumber, yogurt, mint, cumin, sugar, chili powder and salt; remove any lumps. Chill and serve with bacon-wrapped artichokes.

Chef’s Tips:

Use a deli meat slicer to slice lamb bacon evenly.

Lay overlapping bacon seams flat under artichoke quarters and downward on a sheet pan sprayed with nonstick cooking spray. This helps keep the bacon wrapped while cooking.

Grate the cucumber into a small bowl, toss with a pinch of salt. Let sit for 15 minutes. Place grated cucumber into a clean kitchen towel. Squeeze all the water out of the cucumber to remove excess moisture. This helps the raita sauce stay thicker and creamier.