Twice Cooked Lamb Belly Stir-Fry

Recipe provided by | Chef Karen Akunowicz

Servings: 4

INGREDIENTS

Sauce:

1 pound long beans or green beans, cut into 2-inch pieces

sweet potato starch or mung bean starch

1 pound cellophane noodles

4 tablespoons vegetable or canola oil

2 pounds American Lamb Belly (recipe follows)

2 medium leeks, thinly sliced (about 2 cups)

8 large Napa cabbage leaves, thinly sliced (about 4 cups)

3/4 cup Stir-Fry Sauce (recipe follows)

4 tablespoons Chinese Hot Mustard Sauce (recipe follows)

1 cup fresh cilantro leaves (about 1/2 bunch)

2 tablespoons sesame seeds

American Lamb Belly Bacon

1 cinnamon stick, broken

1 teaspoon cumin seeds

1 teaspoon Coriander seeds

1/4 teaspoon whole sichuan peppercorns

1/4 teaspoon red pepper flakes

2 pounds American Lamb belly (boneless lamb breast)

1/4 cup light brown sugar

1/2 cup plus 3 tablespoons Black Chinkiang vinegar

2 stalks celery, cut into 1-inch-wide “smiles”

2 scallions, halved

1 small yellow onion, coarsely chopped

1 small carrot, cut into rounds

1 medium garlic clove, sliced

1 (1-inch) knob fresh ginger, peeled, cut into coins

1 cup Basic chicken Stock (recipe follows), or canned low-sodium chicken broth

1/2 cup Low-sodium soy sauce

Basic Chicken Stock (makes 2 quarts)

3 pounds chicken wings and/or bones

1 medium yellow onion, coarsely chopped

1 bunch (8 or 9) scallions, coarsely chopped

2 ribs celery, coarsely chopped

1 large carrot, coarsely chopped

3 (1-inch) knobs fresh ginger, unpeeled, sliced

6 whole dried red Thai chiles

Stir-Fry Sauce (makes 1-1/2 cups)

1 cup Low-sodium soy sauce

2 tablespoons Black Chinkiang vinegar

2 tablespoons toasted sesame oil

1-1/2 teaspoons Freshly ground black pepper

1 tablespoon cornstarch

Chinese Hot Mustard Sauce (makes 1/2 cup)

2 tablespoons unseasoned rice vinegar

2 tablespoons soy sauce

2 tablespoons sugar

1 tablespoon toasted sesame oil

4 teaspoons Chinese mustard powder

2 tablespoons vegetable or canola oil

DIRECTIONS

METHOD:

Fill a large bowl with ice water; set aside. Fill a large pot with water; bring to a rolling boil. Add beans; cook just until the color changes, about 2 minutes for long beans and 1 minute for green beans. Quickly remove beans from water with a slotted spoon or drain in a colander; plunge beans into ice water to stop cooking. Remove cooled beans from water; pat dry with paper towels and set aside. 

Fill pot again with water; bring to rolling boil. Drop in noodles and turn off heat. Let noodles soak for 8 minutes; drain. Toss with 1 tablespoon oil to keep from sticking; set aside.

Heat a wok or large, heavy, flat bottomed skillet over high heat; add 3 tablespoons oil. Add noodles; stir-fry until warm and have a bit of char, about 1 minute. Divide among 4 bowls. 

In the same wok or skillet over medium heat, lay half the sliced lamb belly as flat as possible; cook until crispy, 2 to 3 minutes. Remove with a slotted spoon; place on a paper towel-lined plate.  

To the lamb fat in the wok, add half the leeks; toss until they are soft, about 1 minute.  Add half the long beans; stir-fry 1 minute. Add half the cabbage; stir-fry for another 1 minute. Return Lamb Belly Bacon to the wok; add about half the Stir-Fry Sauce, toss for 

1 minute. Add 2 tablespoons Chinese Hot Mustard Sauce; stir. Divide stir-fry between 2 bowls. Repeat with remaining stir-fry ingredients to make 2 more bowls. Garnish with cilantro and sesame seeds; serve immediately.

In a small saucepan, toast cinnamon stick, cumin, coriander, peppercorns and red pepper flakes over low heat until fragrant, 3 to 4 minutes. Rub toasted spices over lamb belly. Sprinkle brown sugar and 3 tablespoons vinegar over lamb belly and rub in. Refrigerate, covered, in nonreactive container or shallow glass baking dish for at least 24 hours or up to 3 days.

In a large braising dish or Dutch oven, scatter celery, scallions, onions, carrot, garlic and ginger evenly on the bottom.  Lay lamb belly directly on the vegetables; evenly pour chicken stock, 1/2 cup black vinegar and soy sauce over top. Cover lightly with aluminum foil (or cover with lid if using a Dutch oven).  Place over high heat for 5 minutes. Remove from stove; place in oven. Braise at 350°F for 1-1/2 hours; remove from oven. When cool enough to handle, remove lamb and place on a rack on a baking sheet to cool.  It will have shrunk to about 1/2 the original size and will be very fragrant. Discard vegetables and excess juice.

In a large stockpot, add chicken.  Cover with about 12 cups water; bring to a boil. Skim foamy impurities off the top; reduce heat to maintain a simmer. Add onions, scallions, celery, carrot, ginger and chiles; simmer gently for about 2 hours.  Strain; skim off layer of fat that rises to the top of the stock. The stock can be stored in an airtight container in the refrigerator for up to 1 week, or frozen for up to 1 month. 

In a large saucepan, whisk together soy sauce, vinegar, sesame oil, pepper and 1/4 cup water; bring to a boil.  Reduce heat to low. In a small bowl, whisk together cornstarch and 1 tablespoon water until smooth to form a slurry. Slowly add it to soy mixture; whisk constantly.  Increase heat to medium-high; whisk until mixture thickens, 1 to 2 minutes. It should be shiny and coat the back of a spoon. Remove sauce from heat; pour into a bowl or container and refrigerate until cool. Sauce can be stored in an airtight container in the refrigerator for up to 2 months.

In a small bowl, whisk together vinegar, soy sauce, sugar and sesame oil.  Add mustard powder; whisk vigorously until thoroughly mixed in. While whisking vigorously, slowly drizzle in vegetable oil to emulsify the sauce.  It will be thick and shiny. The sauce can be stored in an airtight container in the refrigerator for up to 2 months. 

Recipe and image provided by the American Lamb Board

ENTREE, BELLY/BREAST

Tiger Mama Lamb Roti

Recipe provided by | Chef/Owner Tiffani Faison

Servings: 12-16

INGREDIENTS

Braised Lamb:

3 tablespoons fennel seed

2 tablespoons yellow mustard seed

2 tablespoons coriander seed

2 tablespoons cumin

4 to 6 pounds American Lamb shoulder, bone-in or boneless

1/4 cup kosher salt

3 tablespoons vegetable oil

2 to 3 medium Spanish onion, julienned

1 garlic head, split in half widthwise

2 to 3 ginger root, peeled and cut into 3-inch chunks

1 cup sherry wine

1-1/4 gallons chicken stock

Roti Dough:

2-1/2 cups, plus more bread flour

1 teaspoon  kosher salt

2 tablespoons vegetable oil

1 cup warm water

Dipping Sauce:

2 cups cilantro leaves

2 cups  mint leaves

1/2 each shallot

2 tablespoons rice wine vinegar

2 tablespoons palm sugar simple syrup (or agave nectar)

1 tablespoon kosher salt

2 cups Greek yogurt

1/4 cup diced cucumbers, skin on, seeded

1/4 cup  diced yu choy stems (or celery)

1 cup clarified butter

DIRECTIONS

METHOD:

For the Braised Lamb: In a sauté pan over medium-low heat, combine and toast fennel seed, yellow mustard seed, coriander seed and cumin.

Trim lamb shoulder of excess fat. Sprinkle kosher salt evenly over lamb. In a large braising pot or Dutch oven, heat oil over medium-high heat. Sear lamb on all sides until golden brown; remove from pan.

In the same pan, add onions, garlic (cut side down) and ginger, allowing to brown for 3 to 5 minutes, stirring once to begin even caramelization of onions and ginger. Add wine to deglaze. Turn off heat. Place lamb, toasted spices and stock in pot. Cover and place in 350ºF oven for 2-1/2 to 3 hours, or until lamb is fall-off-the-bone tender.

Remove from oven and allow lamb to cool in liquid. Once cooled to room temperature (2 to 3 hours, or overnight in refrigeration), remove lamb shoulder. Strain braising liquid. In a medium sauce pot, reduce liquid by half or until it coats the back of a spoon.

Shred lamb meat and fold it back into the liquid. Once cool to the touch, form 4 even balls with the lamb mix; wrap tightly with plastic wrap and pat into thick discs. Place in refrigerator.

For the Roti Dough: In a medium mixing bowl, add flour and kosher salt. With a fork, slowly mix in oil, followed by water. Knead dough to form a ball – add additional flour if necessary. Turn dough out onto flour-dusted counter; allow to rest for 15 minutes, covered by a damp cloth. Cut rested dough ball into 4 pieces, rolling each into a ball. Allow dough balls to rest for 10 minutes, covered by a damp cloth. 

Dust rolling pin and counter top. Roll out roti balls into 4 equal circles. The thickness of the dough should resemble the thickness of a flour tortilla. On a heated grill top, cook the roti dough for 45 to 60 seconds on each side or until golden brown spots form and the dough cooks. Be sure to avoid the dough stiffening altogether. 

Once dough is cooked and cool to the touch, remove lamb discs from refrigerator and place in the center of each cooked dough round. Fold towards the center, forming a pinwheel to encapsulate the filling. (For a simpler technique: simply fold the roti in half, pressing to flatten, but not pushing filling out to edges, ensuring it won’t escape the dough during final cooking).

For Dipping Sauce: In a food processor, combine cilantro, mint, shallot, vinegar, palm simple syrup and salt. Process until smooth; set aside. In a medium mixing bowl, combine yogurt, cucumber and yu choy stems (or celery). Fold blended ingredients slowly into yogurt mix.

To serve: Heat large, seasoned cast iron pan 2 minutes over a medium-low flame. For each roti, add 1/4 cup of clarified butter to pan. After 60 seconds, add roti, fold side down (this is to ensure a continued seal as the roti cooks). Cook for 4 to 6 minutes, rotating around pan depending on hot-spots, for an even cook. Once golden brown, flip the roti and cook for an additional 4 to 6 minutes. Once golden brown on all sides, and hot all the way through, cut into wedges and serve immediately with dipping sauce on the side.

Recipe and image provided by The American Lamb Board

The Country Cat’s Red Wine Braised Lamb Shank Pasta with Grilled Broccolini, Roasted Garlic and Crispy Poached Egg

Recipe provided by | Executive Chef/Owner Adam Sappington

Servings: 6

INGREDIENTS

Braising Liquid:

4, 2-1/2 to 5 pounds American Lamb shanks

1 onion, peeled and sliced

1 fennel bulb, sliced

8 garlic cloves, peeled and sliced

2 rosemary stems, chopped

3 tablespoons unsalted butter

1-1/2 cups red wine

1 quart chicken or beef stock

Ragout:

2 tablespoons olive oil

1/4 cup roasted garlic cloves

1/2 cup grilled broccolini, cut into 1-inch pieces

3/4 pound dried spaghetti pasta, cooked

6 eggs, poached

1/2 cup homemade garlic bread crumbs

1/4 cup grated parmesan

3 tablespoons chopped fresh parsley

DIRECTIONS

METHOD:

Liberally salt the lamb shanks and set aside.  In a bowl, mix together onion, fennel, garlic and rosemary to create the marinade.  In a separate large bowl, place half of the marinade on the bottom of the bowl, lay the shanks on top then pack the remaining marinade over the meat.  Refrigerate for 24 hours uncovered.

In a heavy-bottomed stockpot or large saucepan over medium heat, add butter; allow the butter to melt.  Remove the marinade from the lamb; set aside. Add the lamb to the pot; brown the meat on all sides. Once the meat has been browned, remove from the pan; add the marinade vegetables.  On medium to high heat, caramelize the vegetables. Deglaze the pan with the wine; reduce it by half. Add the stock and bring to a simmer. Put the shanks back into the pan and cover.

Place in oven; cook for 2-1/2 hours at 350°F or until fork tender.  With a fork peel the meat from the bone and place in a nonreactive bowl.  Strain braising liquid over the now picked lamb shank and set aside. 

For the Pasta:  In a large sauté pan over medium-high heat, add oil; bring to a wavy stage.  Once the oil is ready, add the already roasted garlic and broccolini; toss to incorporate and heat thoroughly, about 3 minutes.  Add cooked pasta; continue to toss in the pan. Gradually add 1/4 cup of the braising liquid; continue to sauté thoroughly coating the noodles, garlic and broccolini.  Add remaining sauce along with the lamb to the pan; cook for 3 more minutes. 

In a small mixing bowl, roll the poached eggs in the bread crumbs to coat thoroughly; set aside.

Add parmesan and parsley to the pasta; toss together.

To serve:  With a pair of tongs, divide the lamb and pasta into 6 warm bowls.  Add the crispy poached egg to the center of the pasta; serve immediately

Recipe and image provided by the American Lamb Board

The Italian Bakers Lamb Rib Chops

Recipe provided by | Chef Brad Barnes

Servings: 4

INGREDIENTS

1 American Lamb rack, frenched, cut into 8 chops

1 Cup cake flour

1/2 Tablespoon Kosher salt

1/2 Teaspoon red pepper flakes

2 Tablespoons grated Reggiano cheese

2 Tablespoons olive oil

2 Tablespoons butter

Sauce

4 Tablespoons extra virgin olive oil

1 Small onion, small diced

6 Garlic cloves, thinly sliced

4 Tablespoons tomato paste

1/2 Cup red wine

1 Cup roma tomatoes, diced, peeled and seeded

1/4 Teaspoon oregano

1 Teaspoon basil

1 Cup lamb stock

1/2 Cup Tomato sauce

8 Slices mozzarella, fresh

2 Tablespoons capers

2 Tablespoons butter

1 Tablespoon extra virgin olive oil

2 Teaspoons Fresh basil

DIRECTIONS

METHOD:

In a medium bowl, combine flour, salt, pepper flakes and cheese.  Dredge chops in seasoned flour.

In heavy skillet, heat olive oil and butter.  Sear chops on both sides until browned. Remove chops from skillet onto plate. 

The Italian Bakers Lamb Rib Chops

For Sauce:  Heat olive oil in skillet.  Add onion and garlic; sauté for 2 to 3 minutes.  

Add tomato paste and cook for 1 to 2 minutes.  Add wine, tomatoes, oregano, basil 

and lamb stock; stir.  Add chops to pan. Cover and simmer for 30 to 40 minutes or 

until tender. 

To Serve:  Remove chops and place on an ovenproof dish.  Place cheese on top to melt. Place chops on serving dishes.

Add capers, butter, oil and basil to sauce. Spoon sauce over chops.

Chef’s Recommendation: Serve The Italian Bakers Lamb Rib Chops and sauce with pasta or sautéed vegetables.

Recipe and image provided by the American Lamb Board

Thai Satay Lamb Skewers

Servings: 4

INGREDIENTS

1 Pound American Lamb boneless blade chops, trimmed

1/3 Cup soy sauce

2 Tablespoons fresh lime juice

2 Garlic cloves, minced

1 Tablespoon minced candied ginger

3/4 Teaspoon red pepper flakes

1/4 Cup pineapple juice

1/2 Cup canned unsweetened coconut milk

4 Tablespoons creamy organic peanut butter

1 Tablespoon unsweetened chocolate

4 Scallions, tops cut into 1/4-inch pieces

8 10-inch bamboo skewers

DIRECTIONS

METHOD:

Cut lamb crosswise into 3/8-inch-wide strips; place in stainless steel or glass bowl.

In a separate bowl, whisk together soy sauce, lime juice, garlic, ginger and red pepper flakes.  Reserve 3 tablespoons of the mixture. Add pineapple juice to the remaining mixture. Pour over lamb, tossing well.  Place lamb and marinade in a vacuum bag or plastic bag; seal. Let marinate for 1 hour, turning bag every 15 minutes.

Soak skewers for 20 minutes in cold water to prevent them from burning; remove.

In a small saucepan, combine coconut milk, 3 tablespoons reserved sauce, peanut butter and chocolate.  Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 to 3 minutes until sauce thickens.  Keep warm.

Remove lamb pieces and reserve marinade.  Weave 2 to 3 lamb strips accordion-style onto each skewer, alternating with scallion pieces.  Brush lamb skewers with reserved marinade. Grill over medium-hot heat for 4 to 6 minutes, turning halfway through grilling time.

Serve with warm peanut sauce for dipping.

Chef’s Note:  The use of sugar cane skewers make for an excellent option rather than traditional wooden skewers.

Recipe and image provided by the American Lamb Board

Thai Green Curry Lamb Shanks

Servings: 4

INGREDIENTS

4 American Lamb foreshanks, trimmed

Marinade:

1-1/2 Cups coconut milk

1/2 Cup cream of coconut

2 Limes, juice and grated zest

2 to 3 Tablespoons thai green curry paste

1/4 Cup white soy sauce

1 green or red chile, minced

Lemongrass, tender white end only, peeled,

2 Stalks crushed, chopped

3 Tablespoons diced fresh ginger

1 Tablespoons candied ginger

6 Leaves Thai basil

2 Tablespoons grapeseed oil

1 Small white onion

8 Shiitake mushrooms, stems removed, sliced

1 Cup white wine

DIRECTIONS

METHOD:

Trim shanks of excess fat and sinew; place in large dish.

In a separate bowl, combine coconut milk, cream of coconut, lime juice, lime zest, curry paste, soy sauce, chili, lemongrass, fresh ginger, candied ginger and basil; mix well.  Pour over shanks. Place lamb and marinade in vacuum bags; seal and marinate for 1-1/2 hours (or use a large freezer plastic bag, seal well and rotate while marinating 3 hours).  Drain lamb well; strain marinade, saving liquid.

Heat oil in large, heavy-bottomed pan.  Add onion and mushrooms; sauté until soft.  Add shanks; brown on all sides. Add marinade and wine; bring to a simmer.  Reduce heat, cover and bake at 300°F for 3 to 4 hours or until very tender. Remove shanks, strain liquid into a saucepan and reduce.

Chef’s Note:  Serve Thai Green Curry Shanks over rice with sauce.

Recipe and image provided by the American Lamb Board

Tandoori-spiced Rack of Lamb

Servings: 12

INGREDIENTS

6 Racks (about 12 pounds) American Lamb racks, halved

1/4 Cup olive oil

1/4 Cup garlic, roasted, mashed

2 Tablespoons tandoori spice blend

2 Tablespoons Smoked paprika

1 Tablespoon black pepper, cracked

2 Cups Honey Yogurt Sauce (recipe follows) divided

3 Cups Tandoori Lentils (recipe follows)

3 Cups caramelized onions

Honey Yogurt Sauce:  (makes 2 cups)

1-1/2 Cups Greek nonfat yogurt

1/4 Cup fresh mint, chopped

3 Tablespoons honey

2 Tablespoons garlic, roasted, mashed

1/2 teaspoon red pepper sauce

Tandoori Lentils:  (makes 1-1/2 quarts)

2 tablespoons olive oil

3 Cups onions, minced

2 Tablespoons tandoori spice blend

1 Tablespoon smoked paprika

2 Teaspoons turmeric, ground

4 Cups lentils, cleaned

2 Quarts vegetable stock, hot (as needed)

Honey Caramelized Onions:  (makes 3 cups)

2 Quarts sweet onions, sliced

3 Tablespoons honey

3 Tablespoons olive oil

1 Tablespoon kosher salt

1 Tablespoon black pepper, cracked

DIRECTIONS

METHOD:

In a bowl, mix oil, garlic, spice blend, paprika and pepper.  Place lamb racks on a full-size sheet pan and rub paste evenly on all sides.  Cover and refrigerator overnight or until ready to cook.

Roast racks in a 375ºF convection oven (or 425°F conventional oven) for 15 minutes.  Remove and chill all but 1-1/4 cups of Honey Yogurt Sauce. Brush racks with 1-1/4 cups Honey Yogurt Sauce at least once during roasting time; continue roasting 12 to 15 minutes or until desired doneness.  Remove from oven, tent and let rest. Cut into double chops.

For Honey Yogurt Sauce:  In a bowl, whisk together yogurt, mint, honey, garlic and hot sauce.  Cover and refrigerate until ready to use.

For Tandoori Lentils:  In deep skillet with a lid, heat oil over medium-high heat; add onions and sauté 2 minutes.  Stir in spice blend, paprika and turmeric; continue to sauté 3 minutes, stirring often. Add lentils; cook 1 minute, stirring often.  Add stock; bring to a boil. Reduce heat to simmer; cover and continue to cook, stirring occasionally, until lentils are tender but still whole and liquid is absorbed, approximately 35 to 40 minutes.  Keep warm.

To serve:  Interlace two double chops on top of a 1-cup scoop of Tandoori Lentils.  Top with caramelized onions and 1 tablespoon of Honey Yogurt Sauce.

Recipe and image provided by the American Lamb Board 

Sweet and Sour American Lamb Ribs

Recipe provided by | Chef Rich Rosendale

Servings: 12

INGREDIENTS

6 Rib racks American Lamb Denver ribs

1 Tablespoon olive oil

Salt and pepper as needed

Sweet and Sour Glaze:

1/2 Cup pineapple juice

1/4 Cup white wine vinegar

2 Tablespoons soy sauce

1/4 Cup ketchup

2 Tablespoons dark brown sugar

1 Tablespoon fresh gingerroot

2 Tablespoons cilantro leaves

2 Tablespoons fresh lime juice

DIRECTIONS

METHOD:

Peel thin membrane from the underside of the lamb ribs.  French the tip of the rib bones so they are easy to pick up without being messy.  Season the ribs with olive oil, salt and pepper. Place ribs on a medium-high grill and cook until brown on both sides.  Let most of the fat render out of the ribs until they begin to crisp.

For Sweet and Sour Glaze:  Reduce the pineapple juice, vinegar and soy sauce by 50 percent.  Add the ketchup, brown sugar and gingerroot; simmer for 5 minutes.  Stir in the cilantro and lime juice. Chill the sauce until ready to use.  Store in airtight container for up to 2 weeks.

Brush the ribs with some of the glaze and then place them under the salamander to reduce the glaze onto the ribs.  Slice between the rib bones and serve.

Recipe and image provided by the American Lamb Board

Spicy Lamb Meatballs with Herbed Yogurt Dipping Sauce

Mini, bite-size meatballs combine ground American Lamb with Moroccan spices and orange. Accompanied by an herbed yogurt dipping sauce.

Servings: 12

INGREDIENTS

2 Tablespoons vegetable oil

1-1/2 Cups sweet onions, finely minced

2 Tablespoons minced garlic

4 Tablespoons moroccan Spice Blend, divided (recipe follows)

1/2 Cup dry bread crumbs

2 Large eggs, beaten

2 Teaspoons kosher salt

1 Tablespoon orange zest

1-3/4 Pounds ground American Lamb

1/2 Cup soy sauce

3 Tablespoons honey

2 to 3 Tablespoons chopped cilantro

1 Tablespoon sriracha sauce

shredded lettuce or scallion greens for plating

2 Cups Spicy Yogurt Dipping Sauce (recipe follows)

Moroccan Spice Blend (1/4 cup):

2 tablespoons ground cumin

1 tablespoon ground coriander

1 tablespoon smoked paprika

1-1/2 teaspoons ground cinnamon

1-1/2 teaspoons black pepper

1/4 teaspoon ground red pepper

Spicy Yogurt Dipping Sauce (2 cups):

1/2 cup mayonnaise

1/4 cup chopped chives

1/4 cup chopped parsley

1 tablespoon mashed roasted garlic

1 tablespoon dijon-style mustard

1 cup plain Greek-style low fat yogurt

2 tablespoons white wine vinegar

kosher salt and ground black pepper to taste

DIRECTIONS

METHOD:

In a skillet, heat oil over medium-high heat; add onions and sauté 3 to 4 minutes until onions are golden brown.  Stir in garlic; continue to cook 1 minute. Mix in 3 tablespoons Moroccan Spice Blend; continue to cook another 1 minute.  Remove from heat; cool to room temperature.

In a bowl, mix cooled onion mixture with bread crumbs, eggs, salt and orange zest.  Mix in lamb; gently toss to incorporate well. Form into 36 1-ounce meatballs (a heaping 1 tablespoon).  Place evenly spread onto a parchment-covered baking sheet.

Bake at 325°F for 30 minutes, turning at least once, or until meatballs are cooked through; remove from heat.

For Moroccan Spice Blend:  In a dry skillet, add cumin, coriander, paprika, cinnamon, black pepper and red pepper.  Cook over a low heat for several minutes until mixture begins to lightly smoke. Remove from heat; cool.  Place in a covered container; hold until ready to use.

For Herbed Yogurt Dipping Sauce:  In a small food processor, pulse together mayonnaise, chives, parsley, garlic and mustard until fairly smooth.  Place in a bowl; whisk in yogurt, vinegar, salt and pepper. Cover; refrigerate

To serve:  In a saucepan, heat soy sauce, honey, cilantro, Sriracha and 1 tablespoon Moroccan Spice Blend; bring to a simmer.  Add cooked meatballs; simmer, stirring gently until coated. Keep warm. Serve hot accompanied by Herbed Yogurt Dipping Sauce, if desired.

Recipe and image provided by the American Lamb Board

Smoked Denver Lamb Ribs with Tomato Marmalade and Pickled Red Onions

Recipe provided by | Chef Stephen Barber

Servings: 8

INGREDIENTS

2 American Lamb sparerib racks (Denver Ribs)

1 cup vindaloo spice

Salt as needed

Tomato Marmalade:

2 cups tomatoes, chopped, reserve juice

1 cup sugar

1 orange, quartered, seeded, sliced

1 lemon, quartered, seeded, sliced

Salt as needed

Red wine vinegar as needed

Pickled Red Onions:

1 cup red wine vinegar

1 tablespoon sugar

1 teaspoon salt

1 tablespoon pickling spice

1 red onion, julienned

DIRECTIONS

METHOD:

Remove membrane and excess skirt steak from lamb.  Season with vindaloo and salt. Place in smoker at 225°F for 2 to 3 hours.

For the Tomato Marmalade:  In a pot over moderate heat on a heated grill, add tomatoes, sugar, oranges, lemon, salt, vinegar and reserved juices from tomatoes.  Stir frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently, as marmalade thickens (to prevent scorching), adjusting heat as needed, until marmalade tests done, 50 minutes to 1-1/4 hours.  Begin testing for doneness after 50 minutes. Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run. (If necessary, remove pot of marmalade from heat while testing.)

For the Pickled Red Onions:  In a pan over medium heat, bring vinegar, sugar, salt and pickling spice to a simmer.  Remove from heat; pour over onions in a nonreactive bowl. Allow to cool; reserve.

Remove lamb from smoker; place on grill over medium heat.  Brush lamb with Tomato Marmalade. Leave lamb on grill until charred.  Take lamb off grill; brush with additional Tomato Marmalade. Cut in between each bone.

Stack ribs on plate, garnish with Pickled Red Onions.

Recipe and image provided by the American Lamb Board

Smoked American Lamb Khao Soi

Recipe provided by | Thomas Pisha-Duffly

Servings: 4-6

INGREDIENTS

2 pounds American Lamb shoulder, whole

1 tablespoon chopped ginger

1 tablespoon chopped garlic

1 tablespoon lemongrass, thinly sliced

1 tablespoon chopped shallot

1 teaspoon shrimp paste (Belacan)

2 quarts lamb or chicken stock

1/2 cup tamarind pulp

1 teaspoon turmeric

1 cup fish sauce

1 cup palm sugar

1 tablespoon chopped Thai bird chili

2 cups coconut  milk

egg noodles

DIRECTIONS

METHOD:

Smoke lamb shoulder 2 hours, or sear all over until golden brown. 

In a large pot, sweat ginger, garlic, lemongrass, shallot and shrimp paste until brown and soft.  Add lamb into the pot; cover with stock, adding water if needed. Heat to a boil; drop to a low simmer.  Add tamarind, turmeric, fish sauce, palm sugar and Thai bird chilies. Cook on low for 3 hours, until lamb is falling off the bone.

Pull out lamb and pull off the bone; chop into small pieces.  Add back into the broth; add coconut milk and salt to taste. Remove from heat and reserve.

Cook egg noodles; reserve 1/3 uncooked for frying.  Fry some of the noodles until crispy.  

Ladle broth over cooked noodles.  Top with scallions, fermented mustard greens, fried shallots or other garnish.  Top with crispy noodles and serve!

Recipe and image provided by the American Lamb Board

Skewered Spiced Lamb Kafta

Servings: 12 servings, 2 skewers each

INGREDIENTS

4 pounds ground American Lamb

1 medium small red onion, peeled, finely diced

3 ounces lime juice

3 bunches flat leaf parsley, leaves only, finely chopped

3/4 teaspoon ground coriander

3/4 teaspoon  ground cinnamon

3/4 teaspoon  cayenne

3/4 teaspoon allspice

3/4 teaspoon  cardamom

sea or kosher salt and black pepper to taste

12 pita bread rounds

extra virgin olive oil as needed 

1 teaspoon sumac, ground

1-1/2 quarts  Minted Citrus-Fennel-Couscous Salad

DIRECTIONS

METHOD:

Mix together lamb, onion, lime juice and parsley.  Season with coriander, cinnamon, cayenne, allspice, cardamom, salt and pepper.  Refrigerate lamb mixture to chill. Once chilled, shape into 24 approximately 3-ounce flattened patties.  Wrap around skewers. Grill or cook in skillet with a little oil until done, or until internal temperature reaches 165°F.

Brush pitas with olive oil and sprinkle with sumac.  Toast or grill until crisp. Break into chips.

Serve with a chilled salad of couscous seasoned with thinly shaved fennel bulb, orange peel and juice, olive oil and torn fresh mint.  If desired, garnish with orange and grapefruit slices.

Recipe and image provided by the American Lamb Board

Sharhat Ghanan Lamb Loin & Herb Sauce

Recipe provided by | Executive Chef Joseph “Jay” Comfort

Servings: 6

INGREDIENTS

6 American Lamb loins

2 tablespoons red wine vinegar

3 cloves garlic, crushed

salt and pepper to taste

Herb Sauce:

1 ounce cilantro leaves

1 ounce curly leaf parsley

1/2 ounce fresh mint leaves

1/2 cup extra virgin olive oil

1 tablespoon Fresh lemon juice

3 cloves garlic, crushed

salt and pepper to taste

2 quarts boiling water

1 tablespoon salt

DIRECTIONS

METHOD:

Place lamb, vinegar, garlic, salt and pepper in a freezer bag; marinate for one hour.

Remove lamb from the bag; rub with vegetable oil.  On a hot grill over charcoal, mark the lamb and move to the coal side of the grill.  Cover; let lamb slowly cook to desired temperature. When done, allow to rest for 5 minutes before slicing across the grain for “sharhat” or “slices.”

For the Herb Sauce:  Blanch cilantro, parsley and mint in a pot of salted water for 15 seconds; remove and drain on a paper towel.  Process herbs in a blender with the oil, lemon juice, garlic, salt and pepper. Chill to preserve the color.

To serve:  Place the Sharhat atop a bed of Lebanese rice pilaf or home-style fried potatoes.  Dress the plate with room temperature Herb Sauce. Serve with grilled vegetables. Garnish Sharhat with a few grains of sea salt.

Recipe and image provided by the American Lamb Board

Shanks of American Lamb Braciola Style

Recipe provided by | Chef Edward Leonard

Servings: 4

INGREDIENTS

2 American Lamb shanks (2-1/2 to 3 pounds each)

kosher salt and pepper to taste

4 garlic cloves, minced

3 tablespoons chopped parsley

4 tablespoons grated Pecorino Romano

1/2 tablespoon grated lemon rind

olive oil as needed

1 onion, diced

2 carrots, diced

3 garlic cloves, sliced

3 tablespoons tomato paste

1 cup red wine

1 pint crushed Roma tomatoes

1 cup demi glace

DIRECTIONS

METHOD:

Bone shanks, keeping meat in one piece.  Flatten meat with a mallet. Season with salt and pepper.  Reserve bones. In a bowl, combine garlic, parsley, cheese and lemon rind.  Spread mixture on meat. Roll and tie.

In brazier pot, add some oil and brown meat well on both sides; reserve the meat.  Add some more oil to the pan; sauté onion, carrots and garlic. When vegetables are lightly browned, add tomato paste and cook well.  Deglaze pan with red wine. Stir in crushed tomatoes and demi glace. Add shank bones. Place shank meat on top and cover.

Braise at 300°F until meat is tender.  Remove meat and bones. Season sauce to taste and adjust consistency as needed.

To Serve:  Slice and serve shanks with sauce.

Chef’s Recommendation:  Serve Shanks of American Lamb Braciola Style with the sauce and soft polenta. Drizzle with extra virgin olive oil.

Recipe and image provided by the American Lamb Board

Roasted Leg of Lamb and Potato Onion Tart

Recipe provided by | Executive Chef Daniel J. Scannell

Servings: 8

INGREDIENTS

Leg of Lamb

1 American Lamb leg, boned, rolled and tied

1/2 cup olive oil

3 tablespoons Lamb spice

Potato Onion Tart

8 stainless steel 3-inch ring molds

4 eggs

1 cup heavy cream

1/4 teaspoon ground nutmeg

1 cup melted butter

3 large Yukon Gold potatoes, peeled and thinly sliced

1 cup diced onion, lightly sautéed

Fresh minced chives 1 tablespoon

DIRECTIONS

METHOD:

For the Lamb:  Brush lamb with olive oil and sprinkle with lamb spice.  Place onto a roasting rack; roast at 375°F for approximately 1-1/2 hours or until internal temperature reaches 140°F.  Allow the lamb to rest for a least 30 minutes before slicing.

For the Potato Onion Tart:  Wrap a piece of aluminum foil on the bottom side of each mold to hold in the custard.  In a medium bowl, combine eggs, heavy cream and nutmeg. Using a whisk, mix well until a uniform mixture is achieved.  Lightly butter ring molds; layer potatoes in an overlapping circle to produce the shape of a rose. Place onto a medium sheet pan.  Place 1 tablespoon of onions on the bottom of each mold then fill with the custard mixture. Bake at 350°F until golden brown.

To Serve:  Slice lamb and divide among 8 preheated dinner plates.  Place 1 onion tart on each place, garnish with minced chives and drizzle with lamb sauce.

Recipe and image provided by the American Lamb Board

Roasted Leg of American Lamb with Marinated Tomatoes and Herb Bread Crumbs

Recipe provided by | Chef Jim Botsacos

Servings: 12

INGREDIENTS

6 to 7 pounds boneless American Lamb leg, butterflied

Salt as needed

freshly ground pepper as needed

2 cloves garlic, quartered lengthwise 2 cloves

1 tablespoon olive oil

1 tablespoon dried Greek oregano leaves, crushed

1/2 cup dry white wine

Chicken stock or water as needed

Marinated Tomatoes

3 large beefsteak tomatoes

2 tablespoons extra virgin olive oil

garlic, minced 2 cloves

2 tablespoons fresh parsley leaves, minced

1/2 teaspoon dried Greek oregano leaves, crushed

salt to taste

freshly ground pepper to taste

Herb Bread Crumbs

1 cup fresh bread crumbs, lightly toasted

1 clove garlic, minced

1 teaspoon dried Greek oregano leaves, crushed

Salt to taste

Freshly ground pepper to taste

2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

DIRECTIONS

METHOD:

Lay the butterflied leg of lamb, fat side down, on a cutting board and season with salt and pepper.  Roll the lamb starting at the narrow end into an evenly shaped roast; tie securely with butcher’s string.  Make 8 random, 1-inch deep slits into lamb and insert the garlic pieces. Rub olive oil over the entire surface of the lamb and sprinkle with additional salt, pepper and oregano.  For optimum flavor, cover and refrigerate, marinating 3 hours or overnight. Place lamb on a roasting rack in a roasting pan. Roast in 450°F oven for 

25 minutes.  Pour white wine around lamb; reduce heat to 400°F and continue roasting 45 to 50 minutes, basting occasionally with pan juices.  As liquid in pan evaporates add chicken stock or water 1/2 cup at a time. Spoon 3/4 cup Marinated Tomatoes over the lamb and continue roasting 10 to 15 additional minutes.  Use meat thermometer to determine degree of doneness: 145°F for medium-rare, 160°F for medium or 170° for well. During last 5 minutes of roasting sprinkle Herb Bread Crumbs over lamb.  Remove lamb from oven, cover and let stand 5 to 10 minutes before carving. Internal temperature will rise approximately 5 to 10 degrees upon standing. Serve with remaining Marinated Tomatoes on the side.

For Marinated Tomatoes:  Score the bottom of each tomato with an “X.”  Drop tomatoes one at a time into boiling water for a few seconds to loosen skin; remove and plunge into ice water.  Peel off skin, repeat with all tomatoes. Quarter tomatoes, remove and discard seeds and pulp. Cut tomatoes into 1/4-inch pieces and place in bowl.  Add remaining ingredients and toss to coat. Cover and refrigerate until needed.

For Herb Bread Crumbs:  In mixing bowl, combine bread crumbs, garlic, oregano, salt and pepper.  Drizzle on lemon juice and oil, toss crumbs to coat.

Recipe and image provided by the American Lamb Board  

Roasted Leg of American Lamb Carving Station with Dipping Sauces

Recipe provided by | Jenna Johansen, Innovation Chef

Servings: 50

INGREDIENTS

American Lamb leg roasts, boneless 15 to 18 pounds

Extra virgin olive oil

Minced fresh garlic 

Fresh rosemary leaves

Kosher salt and ground black pepper

Dipping Sauces (recipes follow)

Miso Aioli (Makes 2-1/2 cups)

2 cups mayonnaise

1/4 cup fresh lime juice

1-1/2 tablespoons light or white miso paste

1/4 cup water

Chermoula Sauce (Makes 2 cups)

1-1/2 cups rough chopped fresh flat leaf parsley

1 cup rough chopped fresh cilantro  

1/4 cup lemon juice

1-1/2 tablespoons minced fresh garlic

3 teaspoons ground cumin, toasted 3 teaspoons

1 teaspoon smoked paprika 1 teaspoon

1/2 teaspoon ground coriander 1/2 teaspoon

roasted Leg of American Lamb Carving Station with Dipping Sauces

1 cup extra virgin olive oil

Smoked Red Chili Chimichurri (Makes 3 cups)

1 cup extra virgin olive oil

1 cup aged sherry vinegar

1 cup finely chopped fresh flat leaf parsley

1/3  cup finely diced peeled red onion

2 tablespoons finely chopped fresh oregano

3 teaspoons pureed chipotle chilies in adobo sauce

3 teaspoons smoked paprika

1-1/2 teaspoons minced fresh garlic

Kosher salt and ground pepper to taste

DIRECTIONS

METHOD:

Open leg roasts and trim internal and external fat.  Score the inside; rub with oil, garlic and rosemary. Rub outside of roasts with oil and season with salt and pepper.  Tie roasts with butcher’s twine; place in large baking dishes. Roast at 350°F for 30 minutes; reduce temperature to 300°F and continue cooking until internal temperature reaches 115°F.  Remove from oven; tent with foil until ready to carve. Serve with dipping sauces.

Miso Aioli: In a small bowl, combine mayonnaise, lime juice and miso until smooth; season to taste. Thin with water to desired consistency. 

Chermoula Sauce: In a food processor, add parsley, cilantro, lemon juice, garlic, cumin, paprika and coriander. Add oil slowly until a rough chop paste forms. Do not over blend as you want to see flakes of parsley and cilantro. Adjust seasoning to taste.

In a bowl, combine oil, vinegar, parsley, onion, oregano, chilies, paprika and garlic.  Season to taste.

Recipe and image provided by the American Lamb Board

Red Wine Poached Rack of Lamb

Recipe provided by | Executive Chef Daniel J. Scannell

Servings: 8

INGREDIENTS

4 shallots, sliced thin

3 garlic cloves

2 tablespoons unsalted butter

1 sprigs Fresh thyme

1 sprig Fresh rosemary

2 quarts Carnet Sauvignon

6 juniper berries

4 cardamom pods

2 tablespoon Sea Salt

1 bay leaf

2 American Lamb racks, frenched

DIRECTIONS

METHOD:

In a large sauce pot, gently sauté shallots and garlic in butter.  Add herbs, wine, berries and seasonings; bring to a gentle simmer. Add racks; gently poach lamb in simmering red wine for 15 minutes.  Remove lamb from wine and let rest for 15 minutes.

Chef's Recommendation:  If desired, add a crust to the Red Wine Poached Rack of Lamb.  After poaching racks, let them sit for 15 minutes. Brush racks with extra virgin olive oil and roll in bread crumbs with fresh herbs.

Chef’s Recommendation:  Serve Red Wine Poached Rack of Lamb on a bed of pickled red onions with red wine foam.  Serve with spinach and cheese soufflé.

Recipe and image provided by the American Lamb Board

Rack of American Lamb with Chimichurri Aioli

Recipe provided by | Jenna Johansen, Innovation Chef

Servings: 50

INGREDIENTS

50 American Lamb rib chops, frenched

3-1/4 cups water

4 ounces Fresh basil, chopped

2 ounces Fresh tarragon, chopped

1-1/4  cups dijon-style mustard

1-1/4 cups fresh lemon juice

1/4 cup chopped fresh garlic

2 tablespoons chopped fresh shallots

2 tablespoons minced fresh rosemary

1 tablespoon crushed red pepper flakes

1 tablespoon kosher salt

1/2 gallon canola and extra virgin olive oil blend

Chimichurri Aioli (recipe follows)

Chimichurri Aioli (Makes 10 cups)

1-1/4 cups canola and extra virgin olive oil blend

1-1/4 cups red wine vinegar

3 tablespoons extra virgin olive oil

1 tablespoon dijon-style mustard

1 teaspoon agave nectar

1-1/4 cups finely chopped fresh mint

1-1/4 cups finely chopped fresh flat leaf parsley

1-1/4 cups finely chopped fresh cilantro

1 teaspoon finely chopped fresh garlic

kosher salt and black pepper to taste

6 cups Mayonnaise (fresh or prepared)

1 tablespoon minced fresh garlic

DIRECTIONS

METHOD:

Trim excess fat from lamb chops.

In blender or food processor, combine water, basil, tarragon, mustard, lemon juice, garlic, shallots, rosemary, pepper flakes and salt.  Slowly drizzle oil in thin stream to form emulsion. Pour a thin layer of the marinade into a non-reactive container; place rib chops in the mixture pouring the remaining marinade over chops.  Refrigerate for at least 1 hour.

Remove lamb chops from refrigerator at least 30 minutes before cooking.  Season lightly with kosher salt and pepper. Grill chops over high heat until medium rare.  You may also roast lamb racks and then cut into individual chops. Serve chops with desired amount of Chimichurri Aioli.

In a bowl, blend oils, vinegar, mustard and agave nectar using stick blender.  Fold in mint, parsley, cilantro and garlic; season to taste. Combine with mayonnaise and minced garlic. Reserve unused Chimichurri Aioli in refrigerator for up to 3 days.

Recipe and image provided by the American Lamb Board

Parmesan Crusted American Lamb Loin

Recipe provided by | Chef Edward Leonard

Servings: 4

INGREDIENTS

Lamb Loin

1-1/2 pounds boneless American Lamb loin

2 tablespoons olive oil

2 sprigs rosemary, chopped

10 garlic cloves, sliced

Salt and freshly ground pepper to taste

2 tablespoons olive oil and butter

4 tablespoons butter

1/2 cup panko bread crumbs

1 cup grated Parmigiano Reggiano

1 egg

Sauce

1 shallot, small diced

2 tablespoons butter

1 tablespoon olive oil

2/3 cup tomato paste

4 cups lamb stock

3 tablespoons cold diced butter

DIRECTIONS

METHOD:

Combine olive oil, rosemary, garlic, salt and pepper.  Rub marinade over lamb loin and hold for 20 minutes. Heat a heavy-bottomed pan over medium-high heat until hot.  Add olive oil and butter. Sear lamb on all sides.

Heat butter in a pan and add crumbs; sauté until light brown.  Remove from heat; 

add cheese.  Add egg and mix well.  Coat the top of the loin with the cheese mixture; place on a rack and roast at 375°F until desired doneness.  Let rest for 5 to 7 minutes; slice.

For Sauce:  Add shallot, butter and olive oil to a small pot over medium heat.  Stir 

until shallot begins to soften.  Add tomato paste; cook for 2 to 3 minutes.  Add 

lamb stock; whisk well.  Simmer and reduce by one-third.  Finish with butter and 

salt if needed. 

Chef’s Recommendation:  Serve Parmesan Crusted American Lamb Loin with polenta and your favorite vegetables.

Recipe and image provided by the American Lamb Board