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

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

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

Maple Rosemary-skewered Lamb

Servings: 12

INGREDIENTS

4-1/2 pounds American Lamb sirloins, cut into 2-inch chunks

1/2 cup olive oil

1/4 cup maple syrup

1/4 cup fresh rosemary, finely chopped

2 tablespoons coriander seeds, crushed

2 tablespoons fennel seeds, toasted, crushed

2 tablespoons mustard seeds, crushed

2 teaspoons  black pepper, cracked

1-1/2 teaspoons kosher salt

24 fresh rosemary skewers/stems or

6-inch bamboo skewers soaked in water

2 cups greek yogurt, plain

1-1/2 cups cucumber, peeled, seeded, diced

1 cup plum tomatoes, diced

1/2 cup scallions, minced

2 tablespoons fresh mint, minced

2 tablespoons maple syrup

12 pitas, 6-inch, grilled

1/4 cup fresh parsley, minced

DIRECTIONS

METHOD:

In a bowl, combine oil, syrup, rosemary, coriander, fennel, mustard, pepper and salt.  Place lamb sirloin in a half-size hotel pan; pat marinade onto lamb. Toss well to coat evenly.  Cover; refrigerate at least 4 hours or overnight, turning meat often, until ready to cook.

Thread 3 or 4 marinated lamb chunks (3 ounces) onto each rosemary herb or bamboo skewer, securing well.  Place on sheet pan; cover until ready to prepare.

In a bowl, mix yogurt, cucumber, tomatoes, scallions, mint and syrup.  Cover; refrigerate at least 2 hours before serving.

To serve:  For each serving, grill 2 skewers of lamb, about 2 to 3 minutes per side, to desired doneness; place on grilled pita bread.  Spoon 1/3 cup yogurt sauce over top; serve with a sprinkling of parsley.

Recipe and image provided by the American Lamb Board 

LLT Club Sandwich

Recipe provided by | Chef Edward Leonard

Servings: 6

INGREDIENTS

Club Sandwich:

6 American Lamb blade chops, boned and pounded thin

Kosher salt and freshly ground pepper to taste

2 tablespoons olive oil

2 tablespoons butter

6 American Lamb tenderloin cutlets, about 3 ounces each

1 cup flour

4 eggs, beaten

Seasoned bread crumbs

1/3 cup olive oil

1 to 2 tomatoes, sliced

3 tablespoons extra virgin olive oil

Kosher salt and pepper to taste

Dressing:

1 cup Mayonnaise

2 teaspoons dijon-style mustard

1 teaspoon finely minced mint

2 cooked eggs, finely chopped

18 slices Artisan white toasted bread

1 head bibb lettuce

DIRECTIONS

METHOD:

Season blade chops with salt and pepper.  Heat a heavy-bottomed pan. Add oil and butter; pan fry chops 1 to 2 minutes on each side until golden brown; reserve.

Dredge tenderloin cutlets in flour, eggs and crumbs.  Heat oil in a pan; pan fry cutlets until golden brown on each side; reserve.

Season tomato slices with olive oil, salt and pepper.

For Dressing:  Mix mayonnaise, mustard, mint and eggs.

To Serve:  Lay out bread slices; spread dressing on one side of each.  On 6 slices, place lettuce and tomato slices, add cutlet. Top with another bread slice, lettuce, tomato slice and chop.  Place last slice of bread on top. Insert sandwich picks, cut into fourths.

Recipe and image provided by the American Lamb Board

LBLT (Lamb Bacon, Lettuce & Tomato Sandwich)

Cured and smoked American Lamb Bacon slices give this classic sandwich a modern twist. The sandwich is updated as well with a creamy garlic aioli, arugula, tomatoes and avocado.

Servings: 12

INGREDIENTS

24 slices griddled sourdough bread

1-1/2 cups creamy Garlic Aioli (recipe follows)

3 cups arugula leaves

24 slices tomato, thinly sliced

36 slices avocado

36 slices American Lamb bacon, cooked until crisp

Cream Garlic Aioli (1-1/2 cups):

1-1/4 cups mayonnaise

2 to 3 tablespoons mashed roasted garlic

1 tablespoon lime juice

1 tablespoon lime zest

1 to 2 tablespoons green or red pepper sauce

DIRECTIONS

METHOD:

Place 2 grilled slices of bread on a clean, dry surface.  Spread top of each slice with 1 tablespoon Creamy Garlic Aioli.  Top one slice with 1/4 cup arugula leaves, 2 slices tomato and 3 avocado slices.  Place 3 crisp slices of lamb bacon on top; place other slice of bread Aioli-side down onto top of bacon; press gently to adhere.  Cut into 2 halves or 4 quarters; use a food pick in each section to keep it from falling apart.

For the Creamy Garlic Aioli:  In a bowl, whisk together mayonnaise, garlic, lime juice, lime zest and pepper sauce.  Place in a covered container; chill.

Recipe and image provided by the American Lamb Board

Hickory-Maple Pulled Lamb Shoulder

Servings: 12

INGREDIENTS

12 pounds American Lamb shoulder, bone-in

1 quart onions, chopped

1/4 cup Garlic, chopped

1/3 Hickory barbecue spice blend

2 cups apple cider

2 cups reserved lamb juices

1/2 cup maple syrup

2 cups hickory barbecue sauce

12 cornbread, 3-inch square, split, or hamburger buns, seeded, toasted

3 cups sweet creamy coleslaw

DIRECTIONS

METHOD:

Spread onions and garlic in an even layer in a roasting pan.  Place lamb shoulder on top of onion-garlic layer; pat spice blend onto the lamb to coat evenly.  Cover tightly with foil. Bake in 275°F convection oven (or 325ºF conventional oven) for at least 4 to 5 hours or until tender and falling off the bone; remove from heat.  Let lamb rest 15 to 20 minutes.

Remove pan juices from pan and place in a container; cover and chill.  Once cold, remove top layer of fat from juices. Discard fat and reserve juices.  Pull meat from roasted lamb shoulder; roughly chop and place in a full-size hotel pan.

In a saucepan, add cider, lamb juices and syrup; heat to boiling.  Lower heat; reduce mixture by half, about 15 to 20 minutes. Stir in barbecue sauce; simmer 6 to 8 minutes.  Remove from heat; cool to room temperature (yields 1 quart). Pour 3 cups of the simmered sauce over top of pulled lamb and toss to coat well; cover and chill.

Cover and bake pulled lamb in 300°F convection oven (or 350ºF conventional oven) for 25 to 30 minutes or until heated through.

To serve:  For each serving, spoon 1 cup barbecue lamb shoulder onto a toasted piece of split cornbread or hamburger bun with extra sauce on the side; top with 1/4 cup coleslaw.  

Pulled lamb can be served over pasta or roasted vegetables if desired.

Recipe and image provided by the American Lamb Board 

Bistro-style American Lamb Sandwich

Servings: 4

INGREDIENTS

4 American Lamb tenderloins,pounded to 1/4-inch thickness (4 ounces each)

Kosher salt and ground black pepper to taste

2 tablespoons whole butter

1 tablespoon extra virgin olive oil

3 garlic cloves, sliced

2 sprigs rosemary

6 tablespoons mayonnaise

3 tablespoons dijon-style mustard

2 medium boiled eggs, chopped

2 tablespoons honey

1 teaspoon minced fresh rosemary

1/2 teaspoon minced mint 

8 slices tomato parmesan focaccia bread

4 leaves Bibb lettuce

2 Roma tomatoes, sliced, seasoned with

extra virgin olive oil, salt and pepper

8 slices cooked lamb bacon

DIRECTIONS

METHOD:

Sprinkle salt and pepper on one side of each lamb cutlet.  Heat butter and oil in a large cast iron skillet; add garlic and rosemary.  Add lamb tenderloins; sauté 3 to 4 minutes on each side.

In a small bowl, whisk together mayonnaise, mustard, eggs, honey, rosemary and mint.  Spread mixture on all 8 slices focaccia bread. Place lamb, lamb bacon, tomatoes and lettuce on 4 slices, then top with other bread slice.

Chef’s Notes:  Serve Bistro-style American Lamb Sandwich  with homemade potato chips.

Recipe and image provided by the American Lamb Board