Za’atar-Spiced Lamb & Labneh Pizzettes

Recipe provided by | Chef Alexi Mandolini

Servings: 50

INGREDIENTS

3 pounds American Lamb loin

2 tablespoons olive oil

1 tablespoon dried thyme

1 tablespoon coriander

1 tablespoon cumin

1 tablespoon  toasted sesame seeds

1 tablespoon sumac

1 teaspoon kosher salt

1 teaspoon  cracked black pepper

3 garlic cloves, minced

2 cups Labneh (Recipe Follows)

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

for garnish mint leaves, torn

Labneh (makes about 2 cups):

24 ounces plain whole milk yogurt

2 teaspoons kosher salt

Crispy Pita Rounds (makes 50 each):

10, 6-inch pita rounds

2 tablespoons olive oil

Kosher salt to taste

DIRECTIONS

METHOD:

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

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

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

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

Recipe and image provided by The American Lamb Board

Chef Tips:

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

Thai Salad Bowl with Lamb and Farro

Recipe provided by | Chef Jonathan Poyourow

Servings: 12

INGREDIENTS

4 pounds American Lamb boneless loin

3 Cups farro

1/4 Cup rice wine vinegar

2 Tablespoons fish sauce

2 Tablespoons hot chili oil

2 Tablespoons sesame oil

1 Tablespoon granulated sugar

6 Cups broccoli crowns

6 Cups snow peas

3 Cups red bell pepper, julienned

24 baby bok choy  

3/4 Cup shallots, julienned

4 Cups cherry tomatoes, halved

24 Green onions, thinly sliced

6 English cucumbers, halved and thinly sliced

3 Cups bean sprouts

3 Cups chopped cilantro leaves

3 Cups chopped mint

8 Limes, juiced

DIRECTIONS

METHOD:

Place farro in cold water to soak for 20 minutes. While farro is soaking, heat grill to medium high.

In a small bowl, combine vinegar, fish sauce, chili oil, sesame oil and sugar; mix until sugar is dissolved. Rub one-third of mixture on the lamb pieces. Allow lamb to rest at room temperature for 15 minutes.

Bring a medium stock pot of water to boil. Add farro; simmer for 15 to 20 minutes. Place steamer cap over pan of farro. Lightly steam broccoli, snow peas, bell peppers, bok choy and shallots for 2 minutes. Immediately shock vegetables in ice water.

 Thai Salad Bowl with Lamb and Farro

In a large bowl, combine green onions, cucumbers, cherry tomatoes, bean sprouts, cilantro, mint, peppers, lime juice and one-third of the sauce. Place in refrigerator to marinate.

Grill the lamb for 4 to 5 minutes on each side or to desired doneness. Remove from heat; let rest 10 minutes before cutting. Slice thinly on a bias. Strain the farro and toss with remaining one-third of sauce and cool. 

Once the farro is sauced, combine with the steamed vegetables and top with lamb slices. Garnish with the refrigerated vegetables or serve on the side.

Chef Tips:

•If desired, substitute ground American Lamb or sirloin for loin in this dish.

•If preferred, use quinoa, wild rice or couscous instead of farro.

•The herbs and light dressing make this an ideal spring or summer power bowl.

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

Pomegranate Marinated American Lamb Skewers with Persimmon Chutney

Recipe provided by | Chef/Owner Heidi Krahling

Servings: 24

INGREDIENTS

Pomegranate Lamb Skewers

1 cup fresh lemon juice

1 cup Pomegranate molasses

2 tablespoons cumin seeds, toasted and ground

1 tablespoon salt

1 teaspoon ground pepper

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

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

Persimmon Chutney

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

1-1/2 cups brown sugar, packed

1-1/2 cups granulated sugar

1 cup cider vinegar

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

1/4 cup golden raisins

1-inch piece Gingerroot

1 cinnamon stick

Ground pepper

3/4 teaspoon ground Cumin

3/4 teaspoon salt 

1/4 teaspoon ground Cardamom

1/4 teaspoon ground Coriander

1/4 piece star Anise

2 whole cloves

DIRECTIONS

METHOD:

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

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

Recipe and image provided by the American Lamb Board 

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

Herbed Greek Loin Chops with Feta Salad

Servings: 12

INGREDIENTS

12 American Lamb loin chops

1-1/2 cups extra virgin olive oil

1/4 cup Flat leaf parsley, leaves only, finely chopped

1 Rosemary sprigs, finely chopped tablespoon

1/4 cup Oregano leaves, fresh, finely chopped

8 Garlic cloves, chopped

1/4 cup Lemon juice

Sea salt and cracked black pepper to taste

Salad:

1/2 cup Feta cheese crumbles

1 cup Teardrop or grape tomatoes

1/2 cup olives

1/2 cup Red onion, sliced

1 cup Cucumbers, halved lengthwise, thinly sliced

1 tablespoon mint leaves, torn or rough chopped

1/2 cup Extra virgin olive oil

1/4 cup white wine vinegar

Sea salt and black pepper to taste

3 heads Boston Bibb, Romaine or Red Leaf lettuce,

separated into leaves

DIRECTIONS

METHOD:

For the Lamb:  In a large bowl, mix olive oil, parsley, rosemary, oregano, garlic and lemon juice.  Season with salt and pepper. Add loin chops; toss to coat liberally. Let sit for 30 minutes to 1 hour.  Grill lamb loin chops 2 to 3 minutes per side until medium-rare. 

For the Salad:  Mix together feta cheese, tomatoes, olives, onion, cucumbers, mint, olive oil, vinegar, salt and pepper.

To serve:  Garnish lamb with feta salad atop leaf cups. 

Recipe and image provided by the American Lamb Board 

Grilled Ginger American Lamb Chops

Recipe provided by | Executive Chef Joachim Buchner

Servings: 4

INGREDIENTS

8 American Lamb blade or loin chops

Salt and freshly ground pepper to taste

1/4 cup soy sauce

1/2 cup sweet sake

1/4 cup peanut or vegetable oil

2 ounces fresh ginger root, peeled and sliced

1 lemon, juiced

1 small onion, peeled and quartered

1/2 green bell pepper, seeded and quartered

2 garlic cloves

Red pepper flakes to taste

DIRECTIONS

METHOD:

Season chops with salt and pepper.  In a food processor or blender, combine soy sauce, sake, oil, ginger root, lemon juice, onion, bell pepper, garlic and red pepper flakes.  Cover the chops with the mixture; marinate for approximately 1 hour.

Remove lamb from the marinade.  Grill over hot charcoal until medium-rare; baste with marinade while grilling.

Chef’s Tip:  Remaining marinade can be mixed with a cup of chicken stock and heated to serve as a sauce on the side.

Chef’s Recommendation:  Serve the Grilled Ginger Lamb Chops with a refreshing green salad and warm grilled pita bread.

Recipe and image provided by the American Lamb Board

Glazed American Lamb Loin Chop Salad

Servings: 12

INGREDIENTS

12 (6 ounces each) American Lamb loin chops

3 tablespoons Olive oil, divided

2 tablespoons Kosher salt

2 tablespoons Black pepper, cracked

1 cup Shallots, minced

1 tablespoon garlic, minced

1 cupBalsamic vinegar

1-1/2 cups Figs, dried, diced

3 tablespoons honey

1 quart Lamb or veal stock

1/2 cup sweet butter, cold, cut into pieces

1/2 cup parsley, minced

3 quarts salad greens, sturdy

3 cups grape tomatoes, halved

3 cups Seasoned croutons (optional)

DIRECTIONS

METHOD:

Brush lamb chops with oil and season with salt and pepper; sear well on both sides in a hot skillet, 1 to 2 minutes per side.  Place chops on a full-size sheet pan. Roast at 350°F in convection oven (or 400ºF in conventional oven) for 5 to 6 minutes to an internal temperature of 140ºF, or cover and chill until ready to use.

Add remaining oil to skillet; heat over medium-high heat.  Add shallots and garlic; sauté 1 to 2 minutes. Deglaze the pan with vinegar, figs and honey; simmer 1 to 2 minutes.  Add stock; bring to a boil and reduce sauce by half, stirring occasionally. Just before serving swirl in butter pieces and parsley.

To serve:  For each serving, plate one lamb chop over the top of 1 cup of greens; ladle with 1/3 cup of sauce.  Garnish with 1/4 cup tomato halves and 1/4 cup of croutons if desired.

Recipe and image provided by the American Lamb Board

Chorizo-spiced American Lamb Loin with Charred Vegetables

Recipe provided by | Chef Jesse Griffiths

Servings: 8

INGREDIENTS

2-1/2 pounds Boneless American Lamb loin, trimmed of all silver skin

1 tablespoon salt

black pepper to taste

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 small lime juice and zest

1/2 teaspoon ground cumin

1/2 teaspoon ground Mexican oregano

1/2 teaspoon ground dried chipotle

1/2 teaspoon ground dried guajillo pepper

Pinch ground soft cinnamon

Charred Vegetables:

24 green onions, trimmed

24 small ripe tomatoes, thickly sliced

2 small zucchini, halved lengthwise

3 Jalapeños, halved and seeded

Olive oil as needed

1/2 cup Cilantro, rough chopped

4 small lime juice

DIRECTIONS

METHOD:

Season the lamb loin with salt and pepper.  In a small bowl, combine oil, vinegar, lime juice and zest; place in sealable plastic bag with lamb loin.  Marinate in refrigerator for at least 4 hours.

In a small bowl, combine cumin, oregano, chipotle, guajillo and cinnamon; set aside.

Remove loin from marinade; discard marinade.  Pat spice mixture on all sides of loin. Grill over medium-high heat for about 6 minutes per side, or to desired doneness.  Allow to rest for 5 to 10 minutes.

In a medium bowl, toss onions tomatoes, zucchini and jalapeños in oil; season with salt and pepper to taste.  Grill vegetables, turning often, until well charred and soft. Remove to a cutting board; roughly chop the vegetables.  Toss grilled vegetables with cilantro and lime juice.

Slice the loin against the grain; serve with Charred Vegetables and rice.

Recipe and image provided by the American Lamb Board

American Spiced Lamb Loin Chops with Warm Georgia Peach Relish

Servings: 4

INGREDIENTS

Lamb Loin:

8 American Lamb loin chops, trimmed

1/4  cup olive oil

2 tablespoons lemon juice or white balsamic vinegar

Kosher salt and freshly ground pepper to taste 

Peach Relish:

6 peaches

3 tablespoons clarified butter

2 tablespoons sugar

2 tablespoons butter

1 leek, white part only, very thinly sliced

3 tablespoons brown sugar

2 tablespoons rice wine vinegar

1/2  cup peach nectar

2 ounces golden raisins 

1/4 cup basil, finely minced

DIRECTIONS

METHOD:

Mix oil with lemon juice or vinegar.  Coat chops well; season. Pan sear in a heavy-bottomed pan or grill to desired doneness.  Place on a rack; let meat rest for 3 minutes.

For Peach Relish:  Rub peaches with clarified butter and sugar.  Place in a pan; roast at 350°F for 12 to 20 minutes until skins start to turn soft.  Peel peaches, then dice.

In a small pan, heat butter.  Add leek; cook until soft. Add brown sugar and vinegar; simmer 2 to 3 minutes.  Add nectar and raisins; simmer 3 to 5 minutes. Remove pan from stove; mix in basil.  Cool.

To serve:  Arrange chops on a plate or serving platter.  Garnish with Peach Relish.

Recipe and image provided by the American Lamb Board

American Lamb T-bone Chops with Pecan Dukkah and Salsa Verde

Recipe provided by |Chef Stephen Barber

Servings: 8

INGREDIENTS

pecan Dukkah:

1 cup pecans, chopped

1/2 cup white sesame seeds

1 tablespoon ground white pepper

1 tablespoon coriander powder

salt as needed

Salsa Verde Marinade:

2 cups olive oil

1 cup parsley, chopped

1 lemon, zest and juice

1/2 cup cilantro

ground black pepper as needed

1 shallot, brunoised

1 American Lamb loin roast, cut into T-bone chops

salt as needed

Ground black pepper as needed

1 eggplant, halved

1 bunch spring onions, whole

DIRECTIONS

METHOD:

For Pecan Dukkah:  In a food processor fitted with a metal blade, pulse pecans, sesame seeds, pepper and coriander powder until mixture is thoroughly combined.  Season with salt to taste; set aside.

For the Salsa Verde Marinade:  In a bowl, combine oil, parsley, lemon zest, lemon juice, cilantro, pepper and shallot.  Cover lamb chops with marinade, reserving some for vegetables. Season with salt and pepper; marinate for 4 to 24 hours.

In a bowl, combine eggplant and onions; marinate with Salsa Verde Marinade.

American Lamb T-bone Chops with Pecan Dukkah and Salsa Verde

Heat grill.  Place lamb chops, eggplant and onion on grill; grill until charred and done to preference.  Remove eggplant and onion; put back into bowl. Mix with Salsa Verde Marinade; sprinkle with Pecan Dukkah.  Take lamb off grill; let sit for 5 to 10 minutes.

To finish:  Place lamb, eggplant and onion on plate; drizzle with remaining Salsa Verde Marinade and sprinkle with Pecan Dukkah.

Recipe and image provided by the American Lamb Board

American Lamb Nicoise Salad

Recipe provided by |Chef Edward Leonard, CMC

Servings: 6

INGREDIENTS

Lamb

1 American Lamb loin, boneless

1/2 cup pesto

1 tablespoon olive oil

Kosher salt and freshly ground pepper to taste

Mustard Vinaigrette Dressing

2 tablespoons rice wine vinegar

2 tablespoons pear vinegar

2 teaspoons Dijon-style mustard

Sea salt and freshly ground pepper to taste

2 teaspoons minced fresh basil

9 tablespoons extra virgin olive oil

Salad Vegetables

3/4 pound French green beans, lightly blanched in boiling salted water

18 fingerling creamer potatoes, halved, boiled and peeled

1/3  cup Nicoise or black olives

18 grape tomatoes, peeled

12 white anchovies

3 eggs, hard-boiled, quartered

DIRECTIONS

METHOD:

Split open and flatten loin.  Spread with pesto. Roll up loin and tie.  Rub with oil and season with salt and pepper.  Roast at 375°F until medium-rare. Remove, let rest for 10 minutes.

For Mustard Vinaigrette Dressing:  Combine vinegars, mustard, salt, pepper and basil.  Whisk until incorporated. Whisking vigorously, drizzle in olive oil. 

For Salad Vegetables:  Place beans, potatoes, olives and tomatoes in a bowl.  Gently toss with dressing. Reserve 6 tablespoons of dressing.

To Serve:  Untie and slice lamb.  Divide salad on 6 plates; top with lamb.  Garnish with anchovies and egg. Drizzle with the reserved dressing.

Recipe and image provided by the American Lamb Board

American Lamb Loin with Eggplant-Orange Puree

Recipe provided by | Chef Geoffrey Zakarian

Servings: 12

INGREDIENTS

24 sprigs thyme (leaves only)

6 sprigs Fresh rosemary (leaves only)

3 cloves garlic, chopped

3 Shallots, chopped

1-1/2 bunches parsley (leaves only)

3/4 cup olive oil

1/4 cup butter

6 American Lamb loins, silver skin removed

Eggplant-Orange Puree

2 eggplants

2 tablespoons olive oil

1-1/2 tablespoons salt

1 teaspoon pepper

4 oranges

1/4 cup butter, room temperature

2 teaspoons hazelnut or walnut oil

1 teaspoon granulated sugar

Garnish, 1/2-inch-thick orange wedges and thyme sprigs

DIRECTIONS

METHOD:

In blender, combine thyme, rosemary, garlic, shallots, parsley and oil.  Puree until smooth. Pour into bowl. Rub marinade on both sides of lamb loin.  Cover and refrigerate for 4 to 6 hours. Remove loins 1 hour before roasting. Pat lamb dry with paper towels.  Heat butter in large skillet over medium heat. Add lamb loins and quickly brown on each side. Remove from pan and allow to cool.  Place on shallow pan and roast at 375ºF for 15 to 24 minutes or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.  Cover lamb loin and let stand 10 minutes before slicing. 

For Eggplant-Orange Puree:  Slice eggplants in half lengthwise.  Brush cut sides with oil and season with salt and pepper.  Place in baking pan and roast at 375ºF for 1 hour; set aside.

Remove zest from oranges; set aside.  Juice oranges. In small pan, combine juice and zest.  Bring to a boil and simmer to reduce juice by two-thirds.  Cool.

Scoop out cooled eggplant.  In food processor, puree cooked eggplant and butter.  Add orange juice, oil and sugar, process until smooth.  Keep warm.

To serve:  Place one-quarter of the eggplant puree in center of salad size plate.  Slice lamb into 1/2-inch-thick slices and arrange on puree. Garnish with orange wedges and sprigs of thyme.

Recipe and image provided by the American Lamb Board

American Lamb Loin with Cilantro, Ginger and Tomato Salsa

Servings: 12

INGREDIENTS

6 (about 1-1/2 pounds each) American Lamb loins trimmed of surface fat and silver skin

6 medium salt and freshly ground pepper to taste

Tomatoes, seeded and diced

2 small red onion, diced

2 large English cucumber, diced

1/2 cup cooked chickpeas

1/4 cup plus 2 tablespoons olive oil

1/4 cup rice vinegar

1/4 cup fresh cilantro leaves, chopped

1 tablespoon ginger root, shredded

1 tablespoon ground cumin

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

1 shallot, minced

1 teaspoon grated lime zest

DIRECTIONS

METHOD:

Season the lamb with salt and pepper.  Grill to lightly char the exterior on all sides.  Place the lamb in a roasting pan and roast at 400º F for about 14 to 15 minutes or to desired degree of doneness:  145°F for medium-rare, 160°F for medium, and 170°F for well. Remove the lamb, place it on a cutting board, cover and let it rest for 5 minutes.  Internal temperature will rise approximately 5 to 10 degrees upon standing. Slice each loin into 6 medallions.

In bowl, combine the tomatoes, onion, cucumber, chickpeas, oil, vinegar, cilantro and gingerroot.  Mix in the cumin, red pepper flakes, garlic, shallot and lime zest. Season with salt and pepper to taste.  Refrigerate until ready to serve.

To serve:  Place the sliced lamb on a platter with the salsa and shoestring potatoes.

Recipe and image provided by the American Lamb Board

American Lamb Loin Marinated in Guinness® and Clover Honey

Recipe provided by | Chef/Owner Jennifer Jasinski

Servings: 12

INGREDIENTS

Lamb Loin

6 cans Guinness® beer or dark beer (14.9 oz. each)

2-1/4 cups clover honey

6 tablespoons fresh thyme leaves

6 tablespoons black peppercorns

6 American Lamb boneless lamb loin, (about 1 lb. each) trimmed of surface fat and silver skin

3 tablespoons olive oil, divided

6 cups Lamb or veal broth prepared from demi glace

3/4 cup chilled butter, cut into chunks

1-1/2 teaspoons salt

1-1/2 teaspoons freshly ground pepper

3 bunches chervil for garnish

Braised Cipollini Onions

6 tablespoons, divided olive oil

48 cipollini onions, peeled

4-1/2 cups Reserved Guinness® marinade

6 cups chicken stock

6 tablespoons butter

3 tablespoons clover honey

1-1/2 teaspoons salt

3/4 teaspoon freshly ground pepper

Roasted Yukon Gold Potatoes

12 to 15 large Yukon Gold potatoes

9 tablespoons Unsalted butter

salt to taste

freshly ground pepper to taste

6 tablespoons fresh Italian parsley leaves, chopped

DIRECTIONS

METHOD:

For Lamb Marinade:  In saucepan combine beer, honey, thyme and peppercorns.  Cook over medium-low heat, stirring until honey dissolves; chill.  Reserve 4-1/2 cups marinade for cipollini onions and reserve 4-1/2 cups marinade for sauce.  Place lamb in non-reactive pan and pour remaining chilled marinade over lamb.  Cover, refrigerate and marinate for 2 to 4 hours.  Remove lamb from marinade and discard marinade.

 To cook lamb: In large skillet, heat 1 tablespoon oil over medium-high heat.  Quickly brown lamb on both sides in batches, adding additional oil as needed.  Place loins in shallow roasting pan.  Roast in 400°F oven for 16 to 18 minutes or to desired degree of doneness:  145°F medium-rare, 160°F medium, or 170°F for well.  Cover and let stand 5 to 10 minutes.  Internal temperature will rise approximately 5 to 10 degrees upon standing.

To make sauce:  Pour reserved marinade for sauce and juice from cooked onions into a saucepot and cook over medium-high heat until reduced to about 3-3/4 cups.  Add the lamb broth from demi glace and heat through.  Add butter and stir until melted.  Season with salt and pepper, keep warm.

For Cipollini Onions:  In large skillet, heat 2 tablespoons oil over medium-high heat.  Add onions, cook and stir until browned on all sides.  Cook in batches adding oil as needed.  Using slotted spoon transfer onions to roasting pan.  Pour off excess oil and deglaze the skillet with reserved Guinness® marinade.  Cook until liquid is reduced to 3 cups.  Add chicken broth and bring to a boil; pour over onions.  Cover and bake in 400°F oven for 30 minutes or until onions are tender.  Remove onions from juice and keep warm.  Reserve juice for lamb sauce.  Just before serving, melt butter and honey in large skillet, add onions and cook over medium-high heat until glazed; season with salt and pepper.

 For Roasted Yukon Gold Potatoes:  Cut potatoes into neat 3/4-inch squares.  Melt 4-1/2 tablespoons butter in large skillet; add half of the potatoes and cook over medium-high heat, tossing gently until lightly browned on all sides.  Repeat process preparing all potatoes.  Spread on full sheet pan and season with salt and pepper.  Bake in 400°F oven until tender, about 10 minutes.  Keep warm and toss with parsley just before serving.

 To serve: Divide potatoes among 12 warm plates.  Carve lamb loin and fan over potatoes; top with onions.  Drizzle sauce all around the plate and garnish with chervil sprigs.  Serve with remaining sauce.

 Recipe and image provided by the American Lamb Board

American Lamb Loin Chops with Spiced French Bean, Tomato and Mozzarella Salad

Servings: 4

INGREDIENTS

8 American Lamb loin chops, trimmed

2 tablespoons extra virgin olive oil

1 teaspoon oregano leaves

Kosher salt and freshly ground pepper to taste

Roasted Tomato Dressing:

6 Roma tomatoes, halved

2 teaspoons  olive oil

6 tablespoons olive oil

2 tablespoons aged sherry vinegar

2 teaspoons dark brown sugar

1 teaspoon whole grain mustard

Pinch of crushed red pepper flakes

Coarse sea salt to taste

Salad:

1 tablespoon olive oil

24 sweet grape tomatoes, halved, seeds removed

1-1/2 cups blanched French green beans, cut on a bias

1 cup diced fresh mozzarella, patted dry

4 leaves fresh basil chiffonade

2 leaves pineapple mint or regular mint chiffonade

2 tablespoons white balsamic vinegar

1/4 teaspoon vanilla powder

DIRECTIONS

METHOD:

Season lamb with oil, oregano, salt and pepper.  Let sit for 15 minutes. Heat a cast iron pan to medium-high heat.  Add chops; sear until caramelized, about 2 to 3 minutes on each side.  Finish in 350°F oven until desired doneness; place on a rack and reserve.

For Roasted Tomato Dressing:  Toss tomatoes in 2 teaspoons olive oil; roast at 400°F until skins start to char.  Place tomatoes and juices in a blender. Drizzle in 6 tablespoons olive oil while blending.  Blend until smooth; strain. Whisk in vinegar, brown sugar, mustard, pepper flakes and sea salt; whisk in the strained tomato puree.

American Lamb Loin Chops with Spiced French Bean, Tomato and Mozzarella Salad

For Salad:  In a sauté pan on high head, add oil.  Add tomatoes, toss for 1 minute, remove from heat; let sit for 1 minute to warm tomatoes through.  In a bowl, combine tomatoes, green beans, mozzarella, basil, mint, vinegar, vanilla powder and 2 tablespoons of the Roasted Tomato Dressing; toss well.

To Serve:  Place salad on plates.  Top with loin chops. Drizzle dressing over all.

Recipe and image provided by the American Lamb Board

Agnello alla Milanese (Pan-fried Lamb Culet with Roasted Chestnuts, Leeks and Caramelized Shallots)

Recipe provided by | Chef Stuart Lane

Servings: 4

INGREDIENTS

1-1/2 pounds Boneless American Lamb loin

Salt and pepper to taste

1/3 cup All-purpose flour

4 Eggs, beaten

1 cup breadcrumbs, pulsed in food processor to  fine powder

1 cup Roasted Chestnuts, peeled

8 cups Sliced shallots, caramelized

2 Leeks, cut into 1/2-inch pieces, seared and roasted

1 cup Lamb brodo (see Chef’s Tip below)

2 to 4 teaspoons White wine vinegar

1/2 cup Unsalted butter

1/2 cup Olive oil

4 tablespoons Ground chamomile

DIRECTIONS

METHOD:

Trim lamb loins and cut into four 6-ounce pieces.  Butterfly each piece and pound into 1/4-inch-thick cutlets.  Season lamb cutlets with salt and pepper. Dredge each cutlet in the flour, dip into the beaten eggs, then press into the breadcrumbs to form a crust.  Hold in refrigerator until ready to cook.

In a medium pan, bring chestnuts, shallots, leeks and brodo to a simmer.  Add vinegar to taste. Season with salt and pepper. Add 4 tablespoons of butter and cook until just melted, then remove the pan from the heat.

In a large sauté pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter for each lamb cutlet.  Add 1 or 2 cutlets and cook until medium doneness with a golden brown crust, flipping halfway through cooking, 5 to 8 minutes.  Remove to a paper towel-lined plate to rest and absorb fat. Repeat to cook the remaining cutlets. Sprinkle each cutlet with 1 tablespoon chamomile.

To serve, place mix of chestnuts, shallots and leek on a plate. Top with a lamb cutlet.

Agnello alla Milanese (Pan-fried Lamb Culet with Roasted Chestnuts, Leeks and Caramelized Shallots)

Chef’s Tip: Make lamb brodo (or broth) in advance.  Place lamb bones, 1/2 onion, 1 carrot and 1 celery stock in stock pot with 2 quarts of water.  Cook for 4 hours, skimming occasionally. Strain the stock and discard bones and vegetables. 

Recipe and image provided by the American Lamb Board