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

Lamb Skewers with Greek Salad

Strips of American Lamb Sirloin are marinated in a Greek-inspired marinade before grilling on skewers and serving atop a Greek salad composed of romaine lettuce, red peppers, cucumber, cherry tomatoes, red onion, olives and Feta.

Servings: 12

INGREDIENTS

3 pounds American Lamb sirloin, cut into 2-ounce strips

3 cups greek dressing/marinade (recipe follows)

1-1/2 gallons Romaine lettuce, shredded

3 cups red bell pepper, diced

3 cups cucumber, diced

3 cups cherry tomatoes, halved

3/4 cup red onion, diced, soaked in ice water

3/4 cup kalamata olives, pitted, chopped

1-1/2 cups feta cheese, crumbled

Greek Dressing/Marinade (Makes 3 cups):

3 tablespoons minced garlic

1 tablespoon crushed fennel seeds

2/3 cup red wine vinegar

2 teaspoons dry leaf oregano

2 cups olive oil

salt and ground black pepper to taste

1/2 cup minced fresh parsley

DIRECTIONS

METHOD:

Place lamb in a large stainless bowl or hotel pan.  Pour 1-1/2 cups Greek Dressing/ Marinade over lamb; toss well to coat.  Reserve remaining Greek Dressing/Marinade for salad. Let lamb strips marinate for 45 minutes or overnight.

Skewer lamb on bamboo skewers (1 strip per skewer/2 skewers per salad); grill 2 minutes per side or until medium rare.  Keep warm.

In a bowl, combine romaine, pepper, cucumber, tomatoes, onion, olives and feta cheese.  Add approximately 1-1/2 cups Greek Dressing/Marinade; toss to coat. Place 3 cups salad in each bowl; top each salad with 2 warm lamb skewers and serve immediately, drizzling each salad serving with extra dressing if desired.

For Individual Salads: Toss 2 cups greens with 2 tablespoons Greek Dressing/Marinade, 1/4 cup peppers, cucumbers, tomatoes, 1 tablespoon drained onions and olives, and 2 tablespoons feta cheese.  Top with 2 skewers of lamb.

For the Greek Dressing/Marinade:  In a deep bowl, combine garlic, fennel, vinegar, oregano, oil, salt, pepper and parsley.  Process with an immersion blender; mix to blend well.

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

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 Caesar Salad

Recipe provided by | Chef Edward Leonard, CMC

Servings: 12

INGREDIENTS

Lamb:

6 Pounds American Lamb blade chops

6 Tablespoons extra virgin olive oil

3 Tablespoons fresh lemon juice

Kosher salt to taste

Crushed red pepper flakes to taste

18 Stalks fresh rosemary

Caesar Dressing:

3 Garlic, minced

9 White anchovy filets

Pinch salt and pepper

6 tablespoons pasteurized egg yolks

6 tablespoons fresh lemon juice

6 tablespoons water

1 tablespoon mint

3/4 cup Greek yogurt

1-1/2 cups extra virgin olive oil

Pitas:

12 Pita bread

Kosher salt and pepper to taste

6 ounces clarified butter

3 Heart of romaine

3/4 Cup Parmigiano-Reggiano, finely grated

Salad Mix:

6 tablespoonsTomatoes, diced

6 tablespoons kalamata olives, diced

6 tablespoons feta cheese, crumbled

6 tablespoons extra virgin olive oil

36 White Anchovies

DIRECTIONS

METHOD:

For the Lamb:  Trim lamb of any extra fat and remove bones.  Pound lamb chops between 2 pieces of paper until thin; cut into 12 cutlets.  Season with oil, lemon juice, salt and pepper flakes.  Place one-half of the rosemary on a baking dish; place lamb cutlets on the rosemary.  Place remaining rosemary on top; marinate for 20 minutes.  Grill lamb cutlets over high heat for 2 minutes on each side; reserve.

For Caesar Dressing:  In a small food processor, add garlic, anchovy filets and a pinch of salt and pepper.  Puree until smooth.  Add the pasteurized yolks, lemon juice, water, mint and yogurt; process for 30 seconds.  While the processor is running, slowly add the oil to form an emulsion.  Remove the mixture from the processor and place in a small bowl.  Adjust the seasoning with salt and pepper if needed.  Reserve for service.

For the Pitas:  Season each side with kosher salt and pepper and drizzle with melted clarified butter.  Place bread onto a wire rack then onto a baking sheet.  Toast at 350ºF until golden brown.  Reserve for service.

For Romaine:  Place dressing in a squirt bottle.  Holding the heart of romaine lettuce upright, dress the inside and outside of the lettuce.  Wrap the dressed romaine heart in plastic wrap tightly to form a cylinder.  Refrigerate 1/2 hour to hold its shape.

For Parmigiano Cookies:  Place silicone mat onto a baking sheet.  Using a 4-inch round mold to keep a circular shape, sprinkle cheese onto mat, repeating 12 times.  Bake at 350°F for 5 to 7 minutes or until cheese has slightly browned.  Allow to cool; remove from mat.

For Salad Mix:  Mix tomatoes, olives, feta cheese and olive oil well.

To Assemble:  Place a pita in the center of each plate.  Top with grilled lamb cutlet.  Cut each head of romaine into 4 equal slices about 1-1/2 to 2 inches thick.  Place a romaine round on top of each lamb slice.  Top each romaine with the salad mix.  Top with Parmigiano cookie.  Roll each anchovy and place 3 on each plate.  Drizzle with remaining Caesar dressing and extra virgin olive oil.

Recipe and image provided by the American Lamb Board