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.

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

The Ultimate American Lamb Burger

Recipe provided by | Chef Edward Leonard

Servings: 12

INGREDIENTS

Lamb Burgers:

3 Pounds lean American Lamb, ground or minced

6 Eggs, beaten

3 Tablespoons olive oil

3 Garlic cloves, minced

3/4 Cup feta cheese, crumbled

3/4 Cup fine bread crumbs

1 Cup sour cream

3 Tablespoons best lamb spice

6 Tablespoons fresh mint, chopped

3 Tablespoons paprika

1 Tablespoon cumin

2 Tablespoons worcestershire sauce

3/4 teaspoon Ground black pepper

Sea salt to taste

12 Black olive rolls, sliced

Roasted Pepper and Tomato Relish:

1-1/2 Cups brown sugar

1-1/2 Cups vinegar

3/4 Teaspoon turmeric

3/4 Teaspoon mustard seed

6 Roasted red peppers, finely diced

18 Plum tomatoes, skinned, deseeded, cored and diced

6 Shallots, minced

Pan- Fried Eggplant

2 Medium eggplants

3 eggs, beaten

1/2  Cup buttermilk

1 Tablespoon extra virgin olive oil

2 Tablespoons fresh basil, minced

1-1/2 Cups all-purpose flour

Salt and pepper to taste

1 cup fine dry bread crumbs

Salad oil as needed

Minted Ricotta Cream

1-1/2 Cups Ricotta

1 Cup thickened cream

1 Cup mint, finely chopped

DIRECTIONS

METHOD:

For Lamb Burgers:  Mix all ingredients well and form into 12 burgers; let rest in cooler.

For the Roasted Pepper and Tomato Relish:  Dissolve the sugar in the vinegar; add the turmeric and mustard seed.  Bring to a boil; add peppers, tomatoes and shallots. Continue cooking for 8 minutes.

For the Pan-Fried Eggplant:  Pare the eggplants; cut into twelve 1/2-inch-thick slices.  Salt eggplant lightly on both sides; let sit for 20 minutes.  Rinse the slices and dry well. Combine eggs, buttermilk, oil and basil.  Dip eggplant slices in flour that has been seasoned with salt and pepper, then dip in egg mixture.  Dredge in crumbs. Cover slices well; let sit for 2 minutes. Fry slowly in a skillet with hot oil until browned on one side and rather transparent.  Turn and brown on other side.

For the Minted Ricotta Cream:  Combine ricotta, cream and mint.

Grill burgers until desired doneness, medium is recommended.  Place an eggplant slice then equal amounts of the relish on a black olive roll base.  Place on burger and top with the Minted Ricotta Cream and roll top.

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

Spiced American Lamb Gravy

Recipe provided by | Executive Chef Dimitri Moshovitis

Servings: 2 to 4

INGREDIENTS

3 tablespoons olive oil

2 cups chopped yellow onions

1/2 pound ground American Lamb

2 tablespoons prepared harissa

1/3 cup flour

3-1/2 cups whole milk, heated

Salt and freshly ground pepper to taste

1/4 cup coarsely chopped fresh cilantro

4 buttermilk biscuits, for serving

DIRECTIONS

METHOD:

In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onions; sauté until cooked. Add lamb; cook until browned. Add harissa; stir and cook for one minute. Decrease heat to medium; stir in flour. Cook for approximately 1 minute until all flour is absorbed. Slowly pour in heated milk while stir continuously. Reduce heat to medium-low; cook for 15 minutes, stirring occasionally. Thin with additional milk as needed. Season with salt and pepper and stir in cilantro.  

Serve over biscuits.

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

Nemo’s Lamb Merguez Scotch Egg

Recipe provided by | Chef Nemo Bolin

Servings: 16

INGREDIENTS

2 pounds ground American Lamb

2 red bell peppers, charred

2 whole preserved lemons

1 cup garlic confit

6 dried chiles d’arbol

3 dried guajillo chiles

2 tablespoons sweet paprika

1 tablespoon smoked paprika

1 tablespoon cayenne pepper

1/4 fennel seeds, toasted

1/4 coriander seeds, toasted

2 tablespoons cumin seeds, toasted

4 star anise, toasted

1 cinnamon stick, toasted

1/4 cup black peppercorns, toasted

1/4 cup red wine vinegar

1/4 cup lemon juice

1/2 cup extra virgin olive oil

1/4 kosher salt plus additional to taste

DIRECTIONS

METHOD:

Rehydrate dried chiles in boiling water until tender.  In a blender, add peppers, lemons, garlic, chiles, sweet and smoked paprika, pepper, fennel, coriander, cumin, star anise, cinnamon, peppercorns, vinegar, lemon juice, oil and salt.  Puree until a thick paste is formed. Mix in with lamb, by hand or in a stand mixer with a paddle attachment.

For Scotch Eggs:  Place 16 large eggs in boiling water for 6 minutes; submerge in an ice bath until cold.  Peel and wrap in a thin layer of Merguez sausage. Coat the sausage-wrapped eggs in flour, then an egg wash, then finely ground Panko bread crumbs.  Deep fry at 325° (in olive oil, if possible) until golden brown. 

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 Manti with Harissa, Whipped Curds & Whey and Mint

Recipe provided by | Chef de Cuisine Martin Woods

Servings: 30 Manti

INGREDIENTS

Lamb Filling:

300 grams American Lamb leg, ground

1 red onion, grated

6 garlic cloves, minced

1/2 cup mint leaves, finely minced

1/2 cup parsley, finely minced

2 tablespoons dry harissa seasoning

2 Lemon zest

Salt and pepper to taste

Dough:

2-1/2 cups all-purpose flour

1 large egg

1 tablespoon olive oil

1 tablespoon kosher salt

150 ml water

Harissa (yields 2 quarts):

10 (6 grams) arbol chilies, stemmed, deseeded

4 (30 grams) guajillo chilies, stemmed, deseeded

2 tablespoons cumin seed

2 tablespoons coriander seed

12 (250 grams) piquillo peppers

8 (38 grams) garlic cloves

6 tablespoons lemon juice

3 tablespoons red wine vinegar

4 tablespoons smoked paprika

3 tablespoons tomato paste

1 gram xanthan gum

1-1/2 cups extra virgin olive oil

Salt to taste

Lamb Manti with Harissa, Whipped Curds & Whey and Mint

Whipped Curds & Whey:

200 grams feta, drained, broken into small pieces

50 grams mascarpone

1/2 lemon juice

Salt pinch

75 grams feta brine

DIRECTIONS

METHOD:

For the Lamb Filling:  In a large bowl, combine lamb, onion, garlic, mint, parsley, dry harissa and lemon zest; season with salt and pepper to taste.

For the Dough:  In a food processor, combine flour, egg, oil and salt. Slowly add water until a nice ball of dough is formed. Remove dough onto a floured surface; knead until dough pulls back into itself, around 5 minutes. Wrap dough with plastic wrap; rest for 30 minutes.

For the Harissa:  Bring a pot of water to boil; add arbol, guajillo and ancho chilies. Turn off heat, cool to room temperature. Toast cumin and coriander; grind fine. Drain chilies, transfer to blender. Add peppers, garlic, lemon juice, vinegar, paprika, tomato paste and gum; puree very smooth. Stream in oil to emulsify. Add salt to taste.

For the Whipped Curds & Whey:  In a food processor, combine feta, mascarpone, lemon juice and salt. Turn on processor; slowly add brine until very smooth. Season with salt as needed.

To assemble Manti:  Divide dough into thirds; wrap two pieces in plastic wrap. Roll out remaining piece on a lightly floured work surface to about 2 millimeters thick. Cut into 7 centimeter squares; top each square with 2 teaspoons of mixture. Gather all 4 corners to a point in the center; squeeze to seal and form dumpling. Set aside on paper-lined trays. Repeat with remaining dough and filling.

Working in batches, cook Manti in large saucepan of boiling salted water for 8  minutes, or until al dente; drain. Spoon Harissa sauce onto serving plates, top with Manti, spoon dollops of whipped Curds & Whey, and scatter with extra mint leaves. Serve with lemon if desired.

Recipe and image provided by the American Lamb Board

Lamb Kofta in Tomato Curry

Recipe provided by | Executive Chef Aran Essig

Servings: 25

INGREDIENTS

6 pounds ground American Lamb

4 eggs, beaten

1 cup heavy cream 

3 cups bread crumbs

12 ounces onion, small dice

1-1/2 tablespoons ginger, grated

3 tablespoons garlic, minced

2 tablespoons  parsley, chopped

1 tablespoon  cumin

1 teaspoon Allspice

1 tablespoon cinnamon

2 teaspoons black pepper

3 teaspoons salt

1/2 teaspoon ground nutmeg

3 pints sauce tomato curry (recipe follows)

Sauce Tomato Curry:

1/4 cup Canola olive oil blend

1 pound Onion, chopped

4-1/4 ounces garlic, chopped

1 tablespoon turmeric    

1 tablespoon cumin

2 tablespoons cinnamon

2 tablespoons ginger

2 teaspoons cayenne pepper

1 tablespoon paprika

2 pounds tomato puree

2 teaspoons cilantro, chopped

2 cups water

1 cup  yogurt, fresh plain

1 cup  heavy cream

1 teaspoon salt

DIRECTIONS

METHOD:

In a bowl, combine eggs and cream; mix with bread crumbs.  Refrigerate 1 hour.

In a separate bowl, mix lamb, onion, ginger, garlic, parsley, cumin, allspice, cinnamon, pepper, salt and nutmeg together; knead well.  Add in egg mixture; knead well. Refrigerate for 1 hour.

Form the mixture into 2-ounce balls; place on a sheet tray.  Bake at 325°F to an internal temperature of 155°F.

For the Sauce Tomato Curry:  In a stockpot, heat the oil. Add onion; sauté until translucent.  Add garlic, turmeric, cumin, cinnamon, ginger, pepper and paprika; sauté briefly.  Add tomato puree; simmer until the tomato puree reduces to half of its volume. The tomato reduction should be thick and have begun to stick to the bottom of the pan but should not scorch.

Place the mixture in a blender; puree until smooth.  Return to the pan; stir in cilantro. Add water to reconstitute; bring to a simmer.  Add cream and yogurt. Season with salt; adjust seasoning as desired.

To serve:  Toss the cooked meatballs with the sauce.

Recipe and image provided by the American Lamb Board

Hearty Shepherd’s Pie with American Lamb

Servings: 12

INGREDIENTS

3 pounds American Lamb leg, ground or diced into 1/2-inch cubes

1 tablespoon oil, canola or vegetable

3 medium yellow onions, peeled, 1/4-inch dice

6 tablespoons all purpose flour

3 medium carrots, peeled, 1/4-inch dice

1 cup peas, green, whole, fresh or IQF

1 cup  corn kernels, fresh or IQF

3 tablespoons   Tomato paste

2 tablespoons Worcestershire sauce

3 cups Lamb stock   

Sea salt and black pepper to taste

1/2 cupParsley, chopped

4 pounds yukon Gold potatoes, washed

1/2 cup heavy cream

1/2 pound salted butter

8 ounces English Derby and/or cheddar cheese, shredded

DIRECTIONS

METHOD:

In a heavy-bottomed pot, heat oil.  Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour.  Mix thoroughly; cook an additional 1 minute. Add carrots, peas and corn; incorporate well.  Add tomato paste and Worcestershire. Gradually add stock; bring to a boil then reduce to a simmer.  Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool. 

 In a pot, cover the potatoes with cold water.  Bring to a boil; reduce heat and simmer until potatoes are fork tender.  Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.  

Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes.  Spread a layer of the smashed potatoes over the lamb mixture; top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.  

Option:  Spoon quenelle-shaped portions of the potato mix on top before baking for a slightly different presentation.  May be done in individual casseroles or in a large pan for banquet buffet.

Recipe and image provided by the American Lamb Board 

Grilled Lamb Kofte with Saffron Spiced Yogurt

Recipe provided by | Chef Daniel Asher

Servings: 8

INGREDIENTS

1/2 cup chopped mint

1/2 cup chopped parsley

1/2 cup finely chopped shallots

1/4 cup ras el hanout

1/4 cup extra-virgin olive oil

4 garlic cloves, minced

2 tablespoons pomegranate molasses

2 tablespoons ground sumac

1 tablespoon toasted ground cumin

2 teaspoons sea salt

2 pounds ground American Lamb

16 small wood or bamboo skewers soaked in red wine

Saffron Spiced Yogurt:

2 cups Greek yogurt (goat milk or sheep’s milk preferred)

1 Juice and zest of lemon

12 saffron threads

1 tablespoon chopped cilantro

1 tablespoon chopped parsley

pinch sea salt

Optional garnishes: lemon wedge, micro herbs, olive oil,                                                

pomegranate, pomegranate molasses, Za’atar spice,

smoked sea salt

DIRECTIONS

METHOD:

Combine mint, parsley, shallot, ras el hanout, oil, garlic, pomegranate molasses, sumac, cumin and salt; mix until dry spices are evenly distributed. Add lamb and mix by hand to incorporate. Portion into 2-ounce balls. Refrigerate lamb mixture to chill. Shape lamb onto skewers in elongated shapes. Place lamb skewers on a hot grill and rotate as needed to cook evenly and to create char marks, about 3 to 5 minutes on each side.

In medium bowl, whisk together yogurt, lemon juice, lemon zest and saffron. Let saffron color bloom into the yogurt, about 15 minutes. (For added color, crush saffron threads into powder before adding to yogurt.) Stir cilantro, parsley and salt into yogurt mix.

To serve: Place two kebabs on plate and serve with Saffron Spiced Yogurt and desired garnishes.

Recipe and image provided by The American Lamb Board

Greek-Stuffed Artichoke Hearts Sous Vide Style

Servings: 8

INGREDIENTS

Lamb Stuffing:

1 sweet onion, diced

2 garlic cloves, thinly sliced

4 tablespoons olive oil

1/4 cup heavy cream

5 slices white bread, crust removed, diced

1-1/2 pounds ground American Lamb

3 Eggs, beaten

3/4 cup feta cheese

1/2 cup bread crumbs

1/4 cup kalamata olives, sliced

2 tablespoons extra virgin olive oil

2 tablespoons fresh parsley, minced

1 teaspoon oregano

1/2 teaspoon cumin

Sea salt and freshly ground pepper to taste

Lemon and Garlic Yogurt:

5 garlic cloves, roasted

1/2 cup fresh lemon juice

1 cup Greek yogurt

4 teaspoons mayonnaise

Artichoke Hearts:

6 to 8 large fresh artichokes

1 tablespoon extra virgin olive oil

1 tablespoon butter

Thyme 2 sprigs

2 teaspoons lemon juice

DIRECTIONS

METHOD:

For Lamb Stuffing:  In a pan, sauté onion and garlic in oil until soft.  Add cream and bread cubes; soak for 15 minutes. In a bowl, add bread cubes, lamb, eggs, cheese, bread crumbs, olives, oil, parsley, oregano, cumin, salt and pepper; mix well.  Adjust seasoning if needed.

For Lemon and Garlic Yogurt:  In a blender, mix garlic, lemon juice, yogurt and mayonnaise until smooth.  Season as needed. Store in refrigerator until ready to use.

For Artichoke Hearts:  Clean the artichokes, saving the hearts only.  Submerge artichoke hearts in lemon water. In a sous vide bag, place artichoke hearts in a bath with oil, butter, thyme and lemon juice.  Cook in water bath or combi steamer for 20 minutes or until tender.

Fill artichoke hearts with lamb mixture; bake at 350°F for 12 to 15 minutes.  Serve artichoke hearts with the Lemon and Garlic Yogurt.

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 Lamb Pasta with Mint, Feta and Kefalograviera

Recipe provided by | Chef Dimitri Moshovitis

Servings: 12

INGREDIENTS

6 tablespoons, divided extra-virgin olive oil

2 Carrot, finely diced

2 medium yellow onion, finely diced

2 celery ribs, finely diced

4 pounds ground American Lamb

4 teaspoons ground coriander

2 teaspoons ground fennel seeds

2 teaspoons chopped rosemary

2 teaspoons chopped thyme

1 teaspoon ground cumin

2 cinnamon sticks

Salt and freshly ground pepper to taste

2 tablespoons tomato paste

1 cup dry red wine

2 (28-ounce) cans diced canned tomatoes

2-1/2 cups chicken stock or low-sodium broth

2 pounds Pappardelle or fettuccini

2 tablespoons unsalted butter

4 tablespoons chopped mint

Garnish:  Crumbled barrel-aged feta and kefalograviera

DIRECTIONS

METHOD:

In a large pot, heat 4 tablespoons oil. Add carrot, onion and celery; cook over high heat, stirring occasionally, until slightly softened, about 5 minutes. Add the lamb, coriander, fennel, rosemary, thyme, cumin and cinnamon sticks; season with salt and pepper. Cook,

stirring, until the liquid evaporates, about 5 minutes. Drain excess fat as needed. Stir in the tomato paste. Add the wine and cook until evaporated, about 5 minutes. Add the tomatoes and their juices. Add stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes. Season with salt and pepper to taste.

In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 2 tablespoons of oil and toss over low heat.

Serve the pasta in bowls, topped with the mint, feta and kefalograviera.

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 Shepherd’s Pie

Recipe provided by |Chef Rich Rosendale, CMC

Servings: 4

INGREDIENTS

1 tablespoon vegetable oil

1 large onion, peeled and chopped

1 large carrot, peeled and chopped

1 pound ground American Lamb (or substitute half with another ground meat)

1 cup beef or chicken broth

1 tablespoon tomato paste

1 teaspoon chopped fresh or dry rosemary

1 tablespoon chopped Italian parsley

1 cup frozen peas

2 pounds russet potatoes, peeled, cut into chunks

6 tablespoons unsalted butter

1/2 cup Milk (any fat content)

Kosher salt to taste

Tart Dough:

2 cups flour

1/2 teaspoon salt

1/2 teaspoon sugar

12 tablespoons unsalted butter, cut into 1/2-inch cubes

6 to 7 tablespoons Ice water

DIRECTIONS

METHOD:

In a large sauté pan over medium-high heat, heat oil; add onion, carrot and lamb.  Cook until browned, 8 to 10 minutes. Drain fat; add broth, tomato paste, rosemary and parsley.  Simmer until juices thicken about 10 minutes; add peas. Pour mixture into a 1-1/2-quart baking dish; set aside.

Bring potatoes to boil in salted water.  Cook until tender, about 20 minutes; drain.  Mash potatoes with butter, milk and salt.  

For Tart Dough:  In a bowl, whisk together flour, salt and sugar.  Using a pastry blender or 2 knives, cut butter until pea-size crumbs form.  Add water 1 tablespoon at a time; mix with your hands, adding more water as needed until dough comes together.  It should be moist but not sticky. Cover separately with plastic wrap; refrigerate for at least 1 hour . 

Use a rolling pin and roll out to 1/8-inch thick.  Gently place over a tart pan, and with a small floured piece of dough, lightly press pastry into bottom and up sides of pan. Roll the rolling pin over top of pan to get rid of excess pastry.  Prick the bottom of pastry to prevent it from puffing up during baking. Line unbaked pastry shell with parchment; fill tart pan with pie weight. Bake crust for 20 to 25 minutes at 400ºF until crust is dry and lightly golden brown.  Remove weight and cool crust on wire rack before filling.

Place meat mixture in tart.  Spread potatoes over meat mixture; crosshatch the top with a fork.  Bake at 375ºF until golden, 30 to 35 minutes.

Recipe 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.