Turkish Lamb Pita Sandwiches

Servings: 6

INGREDIENTS

1-1/2 pounds American Lamb leg meat, trimmed

kosher salt and pepper to taste

Marinade:

3 tablespoons coriander seeds

3 teaspoons cumin seeds

2 teaspoons mild paprika

1 teaspoon chili paste

4 tablespoons Greek yogurt

1-1/2 tablespoons molasses

1-1/2 tablespoons olive oil

1/4 teaspoon freshly ground black pepper

Turkish Salad:

2 cups napa cabbage, finely sliced

1 cup baby spinach leaves, stems removed

1 red onion, finely slivered

1 cup roasted red peppers, cut into thin strips

3 roma tomatoes, sliced

2 lemons, juiced

1/2 cup sweet chili sauce

4 tablespoons garlic sauce

3 tablespoons extra virgin olive oil

Kosher salt and black pepper to taste

DIRECTIONS

METHOD:

To Serve:

6 thick pita breads

4 tablespoons extra virgin olive oil

sea salt to taste

Season lamb.

In a sauté pan, toast or heat coriander, cumin and paprika.  Add chili paste, yogurt, molasses, oil and pepper; mix well. Rub paste over lamb pieces; marinate for 5 hours.

In a large bowl, add cabbage, spinach, onion, peppers, tomatoes, lemon juice, chili sauce, garlic sauce, oil, salt and pepper; toss.

Turkish Lamb Pita Sandwiches

2 hours prior to cooking, remove lamb from marinade; allow to reach room temperature.  Grill lamb over medium-high heat 2 minutes per side. Reduce heat to medium; cook an additional 8 to 10 minutes, turning every 2 minutes.  Remove from grill; keep warm.

Brush pita breads lightly with oil.  Warm on grill 1 minute per side until puffed up.  Thinly slice lamb; season with sea salt. Split pitas; fill evenly with salad mixture, top with lamb slices.

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

Roast Lamb Leg “French Dip” with Caramelized Onions & Greek Yogurt Sauce

Recipe provided by | Executive Chef John Critchley

Servings: 6 to 8 sandwiches

INGREDIENTS

1 American Lamb leg bone

2 quarts beef broth

1 (about 3 pounds) American Lamb leg, boneless, rolled and tied

3 tablespoons oregano, dried

2 tablespoons kosher salt

1 tablespoon black peppercorns, ground

2 tablespoons kosher salt

2 teaspoons pasilla chile, ground

2 teaspoons ground cinnamon

Ground ginger 1 teaspoon

1/2 cup extra virgin olive oil

8 hoagie rolls

16 swiss cheese slices

Caramelized Onions:

2 medium onions, thinly sliced

2 tablespoons butter, room temperature

1/2 cup white wine

Greek Yogurt Sauce:  (makes about 1-1/2 cups)

1 cup Greek yogurt

1/3 cup cucumber, pared, seeded, chopped

3 tablespoons chopped mint

1 teaspoon hot pepper sauce

1 teaspoon kosher salt

1 teaspoon Black pepper

DIRECTIONS

METHOD:

In a pan, combine the lamb bone with broth; simmer for 1 to 2 hours to infuse the flavor.  Strain liquid and reserve.  

In a small bowl, combine oregano, salt, peppercorns, chile, cinnamon and ginger.  Place the lamb leg on a cookie sheet with a wire rack; rub evenly with the dry spices.  Coat with oil; marinate in refrigerator for at least one hour or overnight, covered. Place on center rack in oven; bake at 350°F 40 to 60 minutes, until thermometer inserted into the leg reaches 130°F.  Remove lamb from oven; let rest at room temperature for 20 to 30 minutes.

For Caramelized Onions:  In a sauté pan, caramelize the onions in butter over medium heat; stir often, deglazing with the wine until thoroughly cooked and golden brown.

For Greek Yogurt Sauce: In a medium bowl, combine yogurt, cucumber, mint, hot pepper sauce, salt and pepper.

To serve:  Slice the lamb as thinly as possible; lay slices into the warm lamb jus in the mixing bowl.  Slice and open rolls, lining each with two cheese slices. Toast in oven until golden brown. Drain lamb jus off sliced lamb and reserve.  Assemble the slices of lamb on the sandwiches. Top with Caramelized Onions and Greek Yogurt Sauce. Serve with dipping container of lamb jus. 

Recipe and image provided by the American Lamb Board

Open-Faced American Lamb Sandwich

Servings: 12

INGREDIENTS

2 cups napa cabbage or Belgian endive, thinly sliced

8 ounces blue cheese dressing

1 cup black grapes, halved and seeded

1 cup walnuts toasted, chopped

1/2 cup Italian parsley, leaves only, chopped

cracked black pepper to taste

3 pounds American Lamb leg meat, roasted, sliced thin

24 slices ciabatta bread, sliced and grilled or toasted

1/2 cup red Wine Vinegar Red Onions (recipe follows)

24 leaves Italian flat leaf parsley leaves

DIRECTIONS

METHOD:

In a chilled bowl, mix the chopped cabbage or endive with blue cheese dressing.  Fold in the black grapes, walnuts and chopped parsley. Add pepper to taste. 

Place 2 ounces of  lamb meat on top of the bread.  Place a #24 scoop of salad mixture on top of the lamb of each open face sandwich.  Garnish the top of each open-faced sandwich with 1 teaspoon of red onions and parsley leaves. 

For the Red Wine Vinegar Red Onions: In a non-reactive container, toss 1 small red onion (finely shaved) with 2 tablespoons red wine vinegar.  Refrigerate for at least 30 minutes before serving.

Recipe and image provided by the American Lamb Board

My Big Fat Greek Lamb Kabobs

Recipe provided by | Executive Chef Joachim Buchner

Servings: 4

INGREDIENTS

1-1/2 pounds American Lamb leg or shoulder, cut into 1-1/2-inch cubes

1 cup lime juice

4 teaspoons white balsamic vinegar

1/2 cup olive oil

3 tablespoons dried oregano

1/2 teaspoon crushed red pepper flakes

6 garlic cloves, minced

18 small vine ripe tomatoes

1 large yellow bell pepper, cut into 1-inch pieces

18 cipollini onions, peeled and blanched

12 fennel wedges

4 tablespoons extra virgin olive oil

1 teaspoon basil

1 teaspoon salt

DIRECTIONS

METHOD:

In a bowl, combine lime juice, vinegar, olive oil, oregano, red pepper flakes and garlic.  Whisk to blend. Let sit for 30 minutes. Reserve 1/4 cup marinade for basting.In a bowl, toss lamb cubes and marinade to coat well.  Place lamb in plastic bag and seal. Marinate in refrigerator for 10 to 12 hours.

Toss tomatoes, bell pepper, onions and fennel wedges with olive oil, basil and salt.

Remove lamb from marinade.  Alternate lamb cubes with vegetables on skewer.  Coat grill rack with nonstick cooking spray or olive oil.  Grill kabobs, uncovered, over medium heat for 2 minutes on each side.  Baste with reserved marinade. Grill 5 to 6 minutes longer, turning and basting frequently.

Chef’s Tip:  If using wooden skewers, soak in water.

Chef’s Recommendation:  Serve My Big Fat Greek Lamb Kabobs over rice or a Greek salad.

Recipe and image provided by the American Lamb Board

Mediterranean Stuffed Leg of American Lamb

Recipe provided by | Chef Brad Barnes

Servings: 6

INGREDIENTS

1 American Lamb leg, boned and butterflied (about 5 pounds)

1 fennel bulb, chopped

2 tablespoons minced shallot

1 tablespoon butter

1-1/2 cups sheep’s milk feta, crumbled

1 cup toasted pine nuts

1/4 kalamata olives, pitted, coarsely chopped

1/4 cup chopped mint

1/4 cup chopped parsley

1/4 cup chopped basil

1 tablespoon olive oil or vegetable oil

salt and black pepperto taste

DIRECTIONS

METHOD:

In a small frying pan, sauté fennel and shallot in butter for 1 minute or until lightly browned; season with salt and pepper. Transfer to a small bowl; cool.  Mix well with feta, pine nuts, olives and herbs; season with pepper.

Arrange lamb leg on work surface, cut-side up.  Place a sheet of plastic wrap over lamb; pound with a meat mallet to flatten meat slightly, if needed, until leg is a fairly even thickness.  Remove plastic wrap, generously season both sides of lamb with salt and pepper. Spread stuffing mixture over meat. Roll up lamb, tucking in ends.  Tightly tie string around roast at 1-inch intervals.

In a roasting pan on the stove top, heat oil over high heat.  Add roast; sear on all sides, about 6 minutes in all. Place roast on a rack in roasting pan.  Roast at 375°F until medium-rare, about 1 hour to 1 hour and 15 minutes, basting occasionally.

To Serve:  Remove from oven; cover loosely with foil.  Let rest for at least 10 minutes. Discard strings and slice in 12 pieces.  Serve 2 slices per serving.

Chef’s Recommendation: Serve Mediterranean Stuffed Leg of American Lamb with basil mashed potatoes and roasted eggplant.

Recipe and image provided by the American Lamb Board

Malbec Braised Leg of Lamb

Recipe provided by | Chef/Owner Reina Morris

Servings: 12 to 16

INGREDIENTS

5 pounds American Lamb leg, boneless or bone-in

Kosher salt and fresh ground pepper to taste

1-1/4 cups olive oil, divided

1 bunch  parsley, minced

1/4 cup minced fresh rosemary leaves

7 garlic cloves, minced

4 carrots, cut into 3-inch pieces

2 leeks, trimmed and cut lengthwise

3 medium yellow onions, quartered

3 celery stalks, cut into 3-inch pieces

1 medium fennel

1 tablespoon black peppercorns

2 bay leaves

2 bottles malbec (750ml each)

Lamb or beef stock as needed

1 tablespoon cornstarch

1 tablespoon unsalted butter

DIRECTIONS

METHOD:

Trim lamb leg well. If using a boneless leg, tie the roast. Sprinkle lamb with salt and pepper. Combine 1 cup of oil, parsley, rosemary and garlic. Spread mixture over lamb leg.

Heat 1/4 cup of oil in large braising pot or Dutch oven. Sear lamb leg on all sides until brown. Remove lamb leg and set aside. Add carrots, leeks, onions, celery and fennel to pan to brown; return the lamb to the pan. Add peppercorns, bay leaves and Malbec. Add stock as needed to cover lamb. Bring to a boil, skimming foam as needed. Reduce heat and cook for about 4 hours. Add more stock as necessary to keep lamb moist during cooking.

Remove lamb to a cutting board and cover loosely with foil. Strain the remaining braising liquid into medium saucepan. Discard solids.

Heat the braising liquid over medium-high heat until boiling. Add cornstarch and reduce sauce by half; remove from heat. Add butter. Adjust seasoning as desired.

Carve the lamb and serve over sweet potatoes or mashed potatoes and vegetables. Ladle Malbec sauce on top.

Recipe and image provided by The American Lamb Board

Lola’s Leg of Lamb Shawarma with Tomato Jam

Recipe provided by | Chef Liam Spence

Servings: 12

INGREDIENTS

8 poundsAmerican Lamb leg roast, boned, silverskin removed

1/2 cup Dried Greek oregano (preferably on-the-stem)

2 tablespoons Finely chopped fresh rosemary

1/4 cup kosher salt

2 tablespoons fresh ground black pepper

4 lemons, juiced (about 1 cup), divided

1/2 extra-virgin olive oil divided

Tomato Jam:

1 tablespoon extra-virgin olive oil

1 small yellow onion, finely chopped

28 ounces canned crushed tomatoes

1/4 cup sugar

1 teaspoon kosher salt

Cayenne pepper pinch

Shawarma Sauce:

1 cup Greek yogurt

1 cup mayonnaise

1 tablespoon lemon juice

1 small garlic clove, finely minced

1/2 teaspoon dried Greek Oregano (preferably on-the-stem)

Salt as desired

Shawarma Seasoning:

2 tablespoons cumin seeds

2 tablespoons coriander seeds

1-1/2 tablespoons fennel seeds

Sweet paprika 2 tablespoons

1 tablespoon ground turmeric

1 tablespoon madras curry powder

1/2 teaspoon cayenne pepper

1/2 teaspoon allspice

1-1/2 tablespoons kosher salt

6 tablespoons extra-virgin olive oil

12 pita breads

1 head romaine lettuce, sliced crosswise into thin ribbons

DIRECTIONS

METHOD:

In a medium bowl, add oregano, rosemary, salt and pepper.  In a small bowl, whisk together 1/2 cup lemon juice and 1/4 cup oil.  Using a sharp knife, score the inside of the roast on a diagonal in 1-inch intervals.  Turn roast over; score fat cap. Rub herb mixture over both sides of lamp; pour lemon-oil over roast.  Tie roast with butcher’s twine; place in large baking dish, cover with plastic wrap, and refrigerate overnight.

Whisk remaining 1/2 cup lemon juice and 1/4 cup oil together; set aside.  Place roast on a roasting rack lightly coated with nonstick spray. Roast at 325ºF until temperature reaches 130ºF, about 2-1/2 to 3 hours; baste every 30 minutes with lemon juice-oil mixture.  Remove from oven; tent loosely with aluminum foil. Let rest for at least 20 minutes before slicing into 1/4-inch-thick pieces. (Roast can also be cooled completely before slicing.)

Prepare Tomato Jam and Shawarma Sauce while lamb roasts.

For Tomato Jam:  In a large heavy-bottomed pot, heat oil over medium-high heat.  Add onions; cook until translucent, stirring often, about 3 minutes.  Add tomatoes, sugar, salt and cayenne; bring to a simmer, then reduce heat to medium-low.  Cook until mixture is thick and tomatoes are concentrated into a jam texture, 45 minutes to 1 hour, stirring often.  Remove from heat; set aside to cool to room temperature. Transfer jam to an airtight container; refrigerate until serving.  (Can be refrigerated for up to 5 days.)

For Shawarma Sauce:  In a large bowl, add yogurt, mayonnaise, lemon juice, garlic, oregano and salt; stir to combine.  Cover with plastic wrap; refrigerate until serving. (Can be refrigerated for up to 5 days.) 

For Shawarma Seasoning:  In a large skillet, add cumin, coriander and fennel; toast over medium-high heat, stirring often, until the seeds start to crackle, are fragrant, and wisps of smoke rise from the pan, about 3 minutes.  Transfer spices to a large plate; cool. In a spice grinder or coffee mill, grind spices into a fine powder. Turn the mixture out into a medium bowl; stir in paprika, turmeric, curry, cayenne, allspice and salt.

In a large bowl, add sliced lamb; toss with 6 tablespoons spice mixture to evenly coat.  (Store remaining spice blend in an airtight container in a cool, dry, dark place for up to 6 months.)

In a large skillet, heat 2 tablespoons of oil over medium-high heat.  Add one-third of the seasoned lamb; cook until lamb is warmed through.  Transfer lamb to a large platter. Repeat twice with remaining oil and lamb. 

Adjust oven racks to the upper-middle and lower-middle positions.  Place the pita bread on 2 rimmed baking sheets; place in oven and warm at 300ºF.  Remove from oven; spread Tomato Jam inside each pita, or if pita is very thin spread Tomato Jam on top.  Divide the lamb between the pitas; top with shredded letters and a few tablespoons of Shawarma Sauce. Serve hot.

Recipe and image provided by the American Lamb Board

Leg of American Lamb with Succotash

Recipe provided by | Chef Stephen Barber

Servings: 12

INGREDIENTS

Marinade:

1 cup olive oil

1 lemon, zest and juice

4 rosemary sprigs

1 head garlic, chopped

2 tablespoons ground black pepper

5 to 6 pounds boneless leg of American Lamb

cooking twine

salt as needed

Succotash:

3 corn cobs, cob removed

2 to 3 summer squash

1 cup dragon beans

1 pint cherry tomatoes

olive oil as needed

Salt as needed

1/4 basil, garnish

Harissa Purée:

1 cup Bell pepper, roasted

2 tablespoons Harissa spice

Lemon juice as needed

Salt as needed

1 cup olive oil

Cream Corn:

1 tablespoon butter

1 cup corn

Salt as needed

DIRECTIONS

METHOD:

For the Marinade:  In a bowl, mix oil, lemon zest, lemon juice, rosemary, garlic and pepper.

Truss the leg with twine; season liberally with salt.  Marinate in tag marinade for at least 4 hours and preferably overnight.

Smoke lamb at 225°F for 4 to 6 hours.

Start grill; heat plancha.

For the Succotash:  In a bowl, add corn, squash, beans and tomatoes; marinate with oil, garnish with basil.

For the Harissa Purée:  In a blender, add bell pepper, harissa spice, lemon juice, salt and oil; process until smooth.  Adjust seasoning as necessary.

Remove lamb from smoker and place on grill; rotate to brown on all sides.  Remove lamb from grill when all sides are crisp; let rest.

Place squash and beans on heated plancha.  Season with salt, drizzle with oil. Flip; add corn and tomatoes.  Stir vegetables; continue to heat on plancha until cooked. Sprinkle with basil; mix.  Remove vegetables from plancha; place in bowl.

For Cream Corn:  In a small saucepan, heat butter until melted and bubbly.  Cut fresh corn kernels off stock; simmer with butter until kernels become soft and creamy.  Season with salt; set aside and keep warm.

To finish:  Slice lamb. Place Cream Corn on plate, top with sliced lamb.  Place Succotash on plate; garnish with Harissa Purée.

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 and Eggplant Curry

Recipe provided by | Executive Chef Joachim Buchner

Servings: 4

INGREDIENTS

2 Eggplants

Kosher salt

1-1/2 pounds American Lamb leg or shoulder, boneless

salt and freshly ground pepper to taste

1 tablespoon oil

1 onion, diced

1 tablespoon tomato paste

1 red bell pepper, diced

1 green bell pepper, diced

1 tablespoon curry powder

2 stalks lemongrass, crushed and wrapped in cheesecloth

1-1/2 cups coconut milk

2 cups veal or light beef broth

2 tablespoons peanut butter

1 teaspoon cinnamon

1 teaspoon cardamom

hot pepper flakes to taste

1 lime, juiced

DIRECTIONS

METHOD:

Wash the eggplant and dry.  Cut into 1/2-inch cubes and season with salt.  Set aside.

Remove any surface fat from lamb; cut into 1-inch cubes.  Season with salt and pepper. In a heavy roasting pot, heat oil and sear lamb on all sides.  Add onion, tomato paste and bell peppers. Dust with curry powder; sauté for 1 minute. Add lemon grass, coconut milk and broth.  Bring to a boil; reduce heat. Add peanut butter, cinnamon, cardamom and hot pepper flakes. Cover; simmer for 45 minutes.

Dry the eggplant well, add to the lamb.  Cook uncovered for an additional 20 to 30 minutes, until lamb is tender and the sauce has thickened.  Remove lemon grass; add lime juice and adjust salt and pepper as needed. 

Chef’s Recommendation: Serve Lamb and Eggplant Curry over rice with a side of fried okra.Recipe and image

provided by the American Lamb Board

Lamb Al Kabsa

Recipe provided by | Executive Chef Aran Essig

Servings: 25 (4 ounces each)

INGREDIENTS

6 pounds American Lamb top round

1 cup Saudi Baharat spice

3 ounces Salted butter

5 ounces onion

3 tablespoons garlic

1/2 cup Tomato puree

9 ounces diced tomatoes

7 ounces carrot, shredded

1-1/2 quarts vegetable stock, from scratch

2 each whole cloves

9 ounces basmati rice

4 ounces Seedless raisins

3 ounces Almonds, toasted

DIRECTIONS

METHOD:

Trim lamb; cut into 1-inch cubes.  Season with Baharat spice; refrigerate for at least 1 hour.

In a heavy stock pot, heat butter; add lamb and brown on all sides.  Add onion; cook until slightly caramelized. Add garlic; sauté. Add tomato puree, diced tomatoes, carrot, stock and cloves; simmer until meat is tender, approximately 2-1/2 hours.

Strain off liquid to measure.  Make sure there is twice as much liquid by volume as there is rice (for example, 1 cup rice = 2 cups liquid).  Add the liquid back to the pot along with the rice, adding additional liquid if needed. Bring to a simmer; turn low, cover and allow to simmer until rice is tender.  Stir in raisins and almonds; fluff and cover. Allow to rest for 10 minutes. Transfer to serving pan.

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 

Hearty American Lamb and Barley Soup

Servings: 12

INGREDIENTS

2 tablespoons olive oil

1 American Lamb leg bone

4 garlic cloves, peeled, sliced thin

1 cup pearled barley

1/2  gallon Broth or stock

1 pound American Lamb leg meat, roasted, shredded 

6 Shallots, sliced

1 cup baby carrots, sliced 1/4-inch

1 cup celery, diced medium

1 cup roma tomatoes, peeled, seeded, diced medium

1 cup crimini mushrooms, sliced 

sea or kosher salt and fresh ground pepper to taste

1/4 Basil, mint, parsley, oregano, finely chopped

DIRECTIONS

METHOD:

In a heavy-bottomed pan, heat olive oil; add lamb bone, garlic and barley; cook for 10 minutes, stirring often.  Add stock or broth to cover; simmer for 45 minutes. Add the lamb meat, shallots, carrots, celery, tomatoes and mushrooms; simmer for 15 minutes until barley and vegetables are tender.  Adjust salt and pepper as desired. Remove the bone.

To serve, ladle the soup into bowls.  Garnish with 1 teaspoon of freshly chopped herbs.  

Recipe and image provided by the American Lamb Board

Family-style Roast Leg of American Lamb

Servings: 8

INGREDIENTS

1/4 cup whole diced butter

1/4 cup olive oil

4 to 6 pounds American Lamb leg, trimmed, bone-in, tied

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 teaspoons olive oil

1/4 pound Lamb bacon, diced, or pancetta

1 sweet onion, peeled, sliced into slivers

1 small fennel bulb, quartered, cleaned, thinly sliced

4 garlic cloves, sliced medium

4 red or yellow carrots, peeled, sliced into 1/4-inch circles

3 stalks celery, peeled, diced into 1/2-inch pieces

4 tablespoons tomato paste

1/2 cup dry red wine

1 cup lamb or chicken broth

1 cup diced Italian tomatoes, peeled, seeded

3 sprigs fresh rosemary, picked lightly, minced

1/4 cup fresh chopped parsley

DIRECTIONS

METHOD:

In a heavy casserole or rondo pan on stove top, heat butter and oil.  Season lamb with salt and pepper. Place lamb in pan; brown well on all sides.  Baste with the fat while browning. Remove lamb and reserve. Add oil; sauté bacon or pancetta until brown.  Add onion and fennel; cook 2 to 3 minutes. Add garlic and carrots; cook 2 to 3 minutes. Add celery and tomato paste; stir well.  Deglaze pan with red wine. Add broth and tomatoes; mix well. Return lamb to pan; baste with vegetables and sauce. Cover; bake at 325°F for 2 hours, basting every 15 minutes.  Remove cover; bake an additional 30 to 45 minutes. Remove lamb; let rest.

Place pan on stove; stir vegetables and sauce over medium heat.  Add rosemary and parsley; reduce until desired consistency.

Slice lamb; arrange on a platter.  Top with vegetable sauce.  

Chef’s Note:  Serve Family-style Roast Leg of American Lamb with soft polenta with Parmesan. 

Recipe and image provided by the American Lamb Board

Brazilian Lamb, Kielbasa and Vegetable Stew

Recipe provided by | Chef Jonathan Poyourow

Servings: 12

INGREDIENTS

6 to 8 pounds American Lamb boneless leg

6 cups cooked lentils

3/4 cup canola oil

3 pounds kielbasa, halved and sliced

6 sweet potatoes, cut into 1-inch cubes

2 cups brunoised yellow onion

4 carrots, brunoised

12 garlic cloves, minced

1/2 cup hot chili powder

1/4 cup black pepper

2 tablespoons kosher salt

2 gallons lamb broth

4 cups orange juice

4 cans (15 ounce each) canned diced tomatoes, undrained

1/2 cup red wine vinegar

8 poblano chiles, seeded and diced

4 cans (15 ounce each) canned black beans

6 cups kale

Garnish: jalapeno slices, chopped red onion, citrus zest, cilantro sprigs as desired

DIRECTIONS

METHOD:

Using a rondeau or stock pot, heat the oil over medium-high heat. Sprinkle the lamb with salt and pepper. Working in batches, add the lamb to the pan and brown on all sides, about 3 minutes per batch. Transfer to a sheet tray to hold. 

Add the kielbasa; sear on all sides, about 3 minutes per batch. Remove kielbasa and place on sheet tray with lamb.

Add sweet potatoes, onion, carrots and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add chili powder, pepper and salt; stir 1 minute. Add broth, orange juice, tomatoes, vinegar and chiles; bring to a boil.

 Add the lamb and kielbasa back in the stew along with any accumulated juices on the sheet tray. Add beans and kale; continue to cook until the lamb is falling apart, about 30 minutes.

To serve, place 1/2 cup of cooked lentils in each bowl. Scoop stew over lentils. If desired, garnish with jalapeno slices, chopped red onion, orange and lime zest and cilantro sprigs for garnish.

Chef Tips:

•Other options for vegetables to add to this national dish of Brazil would be cabbage, okra, pumpkin and squash.

•Any type of bean can be used in this dish. While black is the traditional bean, some towns in Brazil prefer using red beans.

•Lentils add protein and fiber to the stew. If you would like, stew could be served on rice. Use brown rice instead of white rice for an authentic yet still health conscious option.

Recipe and image provided by the American Lamb Board

American Lamb Kebab Salad

Servings: 12

INGREDIENTS

3/4 Pound American Lamb leg meat, roasted, cut into 3/4-inch pieces

1/2 Pound Feta cheese, cut into 3/4-inch pieces

1 Small red onion, cut into 1/2-inch pieces

36 Grape tomatoes

36 Kalamata olives, pitted

36 Rosemary stems, 3 to 4 inches, picked clean to 1 inch

Lemon Vinaigrette (recipe follows)

4 cups Micro or mixed greens

2 cups Hummus

24 Toasted pita chips

DIRECTIONS

METHOD:

Thread lamb, cheese, onion, tomato and olive onto each rosemary stem.  Arrange three skewers on plate. Serve with micro greens, hummus and pita chips.  Drizzle with Lemon Vinaigrette.

Lemon Vinaigrette:  In a blender or food processor, combine 2 ounces lemon juice, 1 sliced shallot, 1 tablespoon chopped parsley, 1 tablespoon oregano leaves and 2 teaspoons chopped garlic.  Blend on high and slowly add 6 ounces of olive oil. Season with salt and pepper 

Recipe and image provided by the American Lamb Board

African Lamb and Vegetable Stew

Recipe provided by | Chef Jonathan Poyourow, MA, RD, LD, CSCS

Servings: 12

INGREDIENTS

6 to 8 pounds American Lamb boneless leg

6 cups lentils

3/4 cup Canola oil

2 cups Yellow onion, brunoised

6 Sweet potatoes, cut into 1-inch cubes

4 Carrots, brunoised  

12 Garlic cloves, minced

1/4 cup Black pepper

1/4 cup Hungarian paprika

2 tablespoons Kosher salt

2 tablespoons Ground cumin

2 gallons Lamb broth

4 cans (15 ounce each) Canned garbanzo beans

2 cups olives, pitted & halved

2 cups Golden raisins

2 cups Cilantro

4 teaspoons Lemon peel

Garnishes: Cilantro leaves and lemon peelas desired

DIRECTIONS

METHOD:

In a rondeau or stock pot, heat oil over medium-high heat. Trim the lamb leg; cut into 1 1/2-inch chunks. Sprinkle lamb with salt and pepper. 

Working in batches, add the lamb to the pan and brown on all sides, about 3 minutes per batch. Transfer to a sheet tray to hold.

Add onion, sweet potatoes, carrots and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add pepper, paprika, salt and cumin; stir 1 minute. Add broth, garbanzo beans, olives, raisins and cilantro; bring to a boil.

Add the lamb back in the stew along with any accumulated juices on the sheet tray. Add lemon peel. Continue to cook until lamb is tender and falling apart, about 30 minutes.