Mini Shakshuka with Braised Lamb, Poached Quail Egg & Zhug

Recipe provided by | Chef Alexi Mandolini

Servings: 50

INGREDIENTS

3 pounds American Lamb shoulder, braised and shredded

2 tablespoons olive oil

2 red bell peppers, seeded and diced  

4 fresno peppers, seeded and diced  

2 shallots, minced  

4 garlic cloves, minced 

1/2 cup tomato paste

1 tablespoon cumin

1 tablespoon sumac

1 tablespoon smoked paprika

1 tablespoon aleppo pepper

64 ounces plum tomatoes, canned

kosher salt and cracked black pepper to taste

50 quail eggs 

1 quart Zhug (recipe follows)

Zhug (makes 1 quart):

2 bunches cilantro

2 bunches parsley

3 jalapeños, seeded and diced  

6 garlic cloves  

1 teaspoon caraway seeds

1 teaspoon ground cardamom

1/2 teaspoon ground cumin

1/2 cup olive oil

kosher salt and cracked black pepper to taste

DIRECTIONS

METHOD:

Heat large cast iron skillet to medium-high heat. Add oil; sauté bell peppers, Fresno peppers, shallots and garlic until translucent, about 6 minutes. Stir in tomato paste, cumin, sumac, paprika and Aleppo pepper; cook until fragrant, about 3 to 4 minutes. Add tomatoes; break up the tomatoes using a wooden spoon. Cook mixture for an additional 15 to 20 minutes until tomatoes are broken down; season with salt and pepper. Add lamb to the tomato mixture. 

For the Zhug:  In a food processor, pulse cilantro, parsley, jalapeños, garlic, caraway, cardamom and cumin. Slowly add oil until mixture is fully incorporated; season with salt and pepper.

Store in refrigerator. 

To serve: Spoon tomato mixture into mini cast iron skillets. Form wells in the tomato sauce using the bottom of a ladle. Crack quail eggs into the wells. Arrange skillets on sheet trays and bake at 375°F for 5 to 7 minutes or until eggs are fully cooked. Garnish skillets with Zhug and sprinkle with additional Aleppo pepper if desired. 

Recipe and image provided by The American Lamb Board

Chef Tips:

•When baking the mini shakshukas, cover sheet tray with foil to ensure the eggs cook evenly.

•To simplify, purchase and use American Lamb precooked shoulder meat.

Tiger Mama Lamb Roti

Recipe provided by | Chef/Owner Tiffani Faison

Servings: 12-16

INGREDIENTS

Braised Lamb:

3 tablespoons fennel seed

2 tablespoons yellow mustard seed

2 tablespoons coriander seed

2 tablespoons cumin

4 to 6 pounds American Lamb shoulder, bone-in or boneless

1/4 cup kosher salt

3 tablespoons vegetable oil

2 to 3 medium Spanish onion, julienned

1 garlic head, split in half widthwise

2 to 3 ginger root, peeled and cut into 3-inch chunks

1 cup sherry wine

1-1/4 gallons chicken stock

Roti Dough:

2-1/2 cups, plus more bread flour

1 teaspoon  kosher salt

2 tablespoons vegetable oil

1 cup warm water

Dipping Sauce:

2 cups cilantro leaves

2 cups  mint leaves

1/2 each shallot

2 tablespoons rice wine vinegar

2 tablespoons palm sugar simple syrup (or agave nectar)

1 tablespoon kosher salt

2 cups Greek yogurt

1/4 cup diced cucumbers, skin on, seeded

1/4 cup  diced yu choy stems (or celery)

1 cup clarified butter

DIRECTIONS

METHOD:

For the Braised Lamb: In a sauté pan over medium-low heat, combine and toast fennel seed, yellow mustard seed, coriander seed and cumin.

Trim lamb shoulder of excess fat. Sprinkle kosher salt evenly over lamb. In a large braising pot or Dutch oven, heat oil over medium-high heat. Sear lamb on all sides until golden brown; remove from pan.

In the same pan, add onions, garlic (cut side down) and ginger, allowing to brown for 3 to 5 minutes, stirring once to begin even caramelization of onions and ginger. Add wine to deglaze. Turn off heat. Place lamb, toasted spices and stock in pot. Cover and place in 350ºF oven for 2-1/2 to 3 hours, or until lamb is fall-off-the-bone tender.

Remove from oven and allow lamb to cool in liquid. Once cooled to room temperature (2 to 3 hours, or overnight in refrigeration), remove lamb shoulder. Strain braising liquid. In a medium sauce pot, reduce liquid by half or until it coats the back of a spoon.

Shred lamb meat and fold it back into the liquid. Once cool to the touch, form 4 even balls with the lamb mix; wrap tightly with plastic wrap and pat into thick discs. Place in refrigerator.

For the Roti Dough: In a medium mixing bowl, add flour and kosher salt. With a fork, slowly mix in oil, followed by water. Knead dough to form a ball – add additional flour if necessary. Turn dough out onto flour-dusted counter; allow to rest for 15 minutes, covered by a damp cloth. Cut rested dough ball into 4 pieces, rolling each into a ball. Allow dough balls to rest for 10 minutes, covered by a damp cloth. 

Dust rolling pin and counter top. Roll out roti balls into 4 equal circles. The thickness of the dough should resemble the thickness of a flour tortilla. On a heated grill top, cook the roti dough for 45 to 60 seconds on each side or until golden brown spots form and the dough cooks. Be sure to avoid the dough stiffening altogether. 

Once dough is cooked and cool to the touch, remove lamb discs from refrigerator and place in the center of each cooked dough round. Fold towards the center, forming a pinwheel to encapsulate the filling. (For a simpler technique: simply fold the roti in half, pressing to flatten, but not pushing filling out to edges, ensuring it won’t escape the dough during final cooking).

For Dipping Sauce: In a food processor, combine cilantro, mint, shallot, vinegar, palm simple syrup and salt. Process until smooth; set aside. In a medium mixing bowl, combine yogurt, cucumber and yu choy stems (or celery). Fold blended ingredients slowly into yogurt mix.

To serve: Heat large, seasoned cast iron pan 2 minutes over a medium-low flame. For each roti, add 1/4 cup of clarified butter to pan. After 60 seconds, add roti, fold side down (this is to ensure a continued seal as the roti cooks). Cook for 4 to 6 minutes, rotating around pan depending on hot-spots, for an even cook. Once golden brown, flip the roti and cook for an additional 4 to 6 minutes. Once golden brown on all sides, and hot all the way through, cut into wedges and serve immediately with dipping sauce on the side.

Recipe and image provided by The American Lamb Board

Thai Satay Lamb Skewers

Servings: 4

INGREDIENTS

1 Pound American Lamb boneless blade chops, trimmed

1/3 Cup soy sauce

2 Tablespoons fresh lime juice

2 Garlic cloves, minced

1 Tablespoon minced candied ginger

3/4 Teaspoon red pepper flakes

1/4 Cup pineapple juice

1/2 Cup canned unsweetened coconut milk

4 Tablespoons creamy organic peanut butter

1 Tablespoon unsweetened chocolate

4 Scallions, tops cut into 1/4-inch pieces

8 10-inch bamboo skewers

DIRECTIONS

METHOD:

Cut lamb crosswise into 3/8-inch-wide strips; place in stainless steel or glass bowl.

In a separate bowl, whisk together soy sauce, lime juice, garlic, ginger and red pepper flakes.  Reserve 3 tablespoons of the mixture. Add pineapple juice to the remaining mixture. Pour over lamb, tossing well.  Place lamb and marinade in a vacuum bag or plastic bag; seal. Let marinate for 1 hour, turning bag every 15 minutes.

Soak skewers for 20 minutes in cold water to prevent them from burning; remove.

In a small saucepan, combine coconut milk, 3 tablespoons reserved sauce, peanut butter and chocolate.  Bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 to 3 minutes until sauce thickens.  Keep warm.

Remove lamb pieces and reserve marinade.  Weave 2 to 3 lamb strips accordion-style onto each skewer, alternating with scallion pieces.  Brush lamb skewers with reserved marinade. Grill over medium-hot heat for 4 to 6 minutes, turning halfway through grilling time.

Serve with warm peanut sauce for dipping.

Chef’s Note:  The use of sugar cane skewers make for an excellent option rather than traditional wooden skewers.

Recipe and image provided by the American Lamb Board

Smoked American Lamb Khao Soi

Recipe provided by | Thomas Pisha-Duffly

Servings: 4-6

INGREDIENTS

2 pounds American Lamb shoulder, whole

1 tablespoon chopped ginger

1 tablespoon chopped garlic

1 tablespoon lemongrass, thinly sliced

1 tablespoon chopped shallot

1 teaspoon shrimp paste (Belacan)

2 quarts lamb or chicken stock

1/2 cup tamarind pulp

1 teaspoon turmeric

1 cup fish sauce

1 cup palm sugar

1 tablespoon chopped Thai bird chili

2 cups coconut  milk

egg noodles

DIRECTIONS

METHOD:

Smoke lamb shoulder 2 hours, or sear all over until golden brown. 

In a large pot, sweat ginger, garlic, lemongrass, shallot and shrimp paste until brown and soft.  Add lamb into the pot; cover with stock, adding water if needed. Heat to a boil; drop to a low simmer.  Add tamarind, turmeric, fish sauce, palm sugar and Thai bird chilies. Cook on low for 3 hours, until lamb is falling off the bone.

Pull out lamb and pull off the bone; chop into small pieces.  Add back into the broth; add coconut milk and salt to taste. Remove from heat and reserve.

Cook egg noodles; reserve 1/3 uncooked for frying.  Fry some of the noodles until crispy.  

Ladle broth over cooked noodles.  Top with scallions, fermented mustard greens, fried shallots or other garnish.  Top with crispy noodles and serve!

Recipe and image provided by the American Lamb Board

Pub-style Irish Stew with American Lamb

Servings: 12

INGREDIENTS

4 pounds American Lamb, boneless shoulder, 3/4-inch dice

3 ounces butter, clarified 

2 pints Irish red ale

2 pints Lamb stock

Roux:

2 ounces butter, clarified

2 ounces flour

1 pound turnips, peeled, 1/2-inch dice

1 pound red potatoes, 1/2-inch dice

1 pound baby carrots, pared

1 pound pearl onions, peeled

1/4 cup flat leaf parsley, finely chopped

1/4 cup green onion, finely sliced

Irish soda bread or other hearty loaf slices

DIRECTIONS

METHOD:

In a heavy-bottomed pot, heat the butter.  Add lamb; cook until browned . Drain off any excessive amounts of rendered fat.  Deglaze with ale; simmer for 3 minutes. Add lamb stock; bring to a boil. Reduce heat and cover.  Simmer gently 1-1/2 hours until meat is fork tender. 

Mix roux of butter and flour; stir slowly into hot stew and simmer 5 to 8 minutes, stirring frequently.  Add turnips, potatoes, carrots and onions; simmer 10 more minutes. 

To serve:  Spoon lamb stew into bowls.  Garnish with a liberal sprinkling of chopped parsley and green onion.  Serve with warm slices of Irish soda bread.

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

American Lamb Pot Pie

Servings: 12

Comfort food with a twist.  This pot pie uses a luscious root vegetable base matched with braised chunks of American Lamb shoulder and topped with a shredded filo dough lid.  An easy to make and eye-catching presentation.

INGREDIENTS

1/3 cup olive oil

2 cups onions, chopped

2-1/2 tablespoons garlic, chopped

3 tablespoons rosemary, fresh, minced, divided

3/4 cup flour, all-purpose

2 quarts lamb or beef broth or stock, rich, heated 

1 gallon blanched, cubed parsnips, turnips, carrots,

red-skinned potatoes, fennel

2-1/4 pounds braised American Lamb shoulder, coarsely chopped

1/2 cup minced chives, parsley, thyme and rosemary

1 tablespoon kosher salt

1 teaspoon cracked black pepper

1 pound shredded filo (kataifi) for crust (or pie dough)

DIRECTIONS

METHOD:

In a large rondo or heavy pot with lid, heat oil over medium-high heat; add onions and sauté 3 minutes.  Stir in garlic; continue cooking 1 minute. Add rosemary; cook, stirring, 1 minute. Stir in flour; cook, stirring constantly, for 2 minutes.  Slowly whisk in hot stock, a little at a time, mixing well after each addition until smooth and bubbly. Add remainder of the stock, whisking constantly, until all stock is incorporated.  Bring to a simmer while whisking; cook 1 minute.

Stir in blanched vegetables; bring to a simmer, mixing often to prevent sticking.  Stir in lamb; return to a simmer. Simmer until vegetables are tender. Mixture may be cooled before continuing, if desired.

Stir minced herb mixture, salt and pepper into pot pie base; mix well.  Place 1 1/4 cups mixture into chilled pot pie mixture. Spoon into 10-ounce individual casseroles; top each casserole with 1/2 cup shredded filo dough (kataifi).  Bake at 325°F for 25 minutes or until bubbly and filo is crisp and golden. If top is not browned enough, run under a broiler or salamander to finish the browning process.  Serve hot.

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

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 

Greek-style Lamb Kabobs

Servings: 6

INGREDIENTS

American Lamb shoulder, trimmed,

2 pounds cut into 1-1/2-inch cubes

Marinade:

1/2 onion, very finely diced

1/4 cup chopped cured black olives

4 limes, juiced

4 tablespoons greek olive oil

3 tablespoons greek chestnut honey

2 teaspoons garlic puree or minced fresh garlic

1 teaspoon gried Greek oregano

1 teaspoon dried rosemary

1 teaspoon ground cumin

1/2  teaspoon smoked paprika

1/2 teaspoon turmeric

1/4 teaspoon fresh ground black pepper

18 small shallots, peeled

18 zucchini pieces, cut to 1/2-inch

6 large stainless skewers, or wooden skewers soaked in water

2/3 cup olive oil

DIRECTIONS

METHOD:

For Marinade:  In a bowl, mix onion, olives, lime juice, oil, honey, garlic, oregano, rosemary, cumin, paprika, turmeric and black pepper.

Place lamb in a large bowl; add marinade and toss well until lamb is well covered.  Place lamb and marinade in vacuum bag or large plastic bag and seal; marinate for 2 hours.

Remove lamb from marinade.  Alternate lamb, shallots and zucchini on skewers.  Brush kabobs with oil. Grill over hot coals, turning frequently.  Cook 8 to 12 minutes or until desired doneness.

Chef’s Notes:  Serve Greek-Style Lamb Kabobs with Tzatziki sauce.

Recipe and image provided by the American Lamb Board

Dark Stout American Lamb and Dumpling Stew

Servings: 6

INGREDIENTS

Stew:

4 tablespoons olive oil

1-1/2 pounds American Lamb shoulder, diced

2 tablespoons whole butter

2 cups cipollini onions, peeled

16 small garlic cloves, peeled and trimmed

5 heirloom carrots, peeled, cut into a roll cut 1/2

2 fresh bay leaves

1/4 cup tomato paste

2 tablespoons flour

1-1/2 cups dark stout

1-1/2 cups diced, canned Italian plum tomatoes

1 cup lamb jus

2 stalks celery, peeled, medium diced

sea salt and freshly ground black pepper to taste

Dumplings:

9 ounces self-rising flour

4 ounces cold butter

Sea salt and freshly ground black pepper to taste

DIRECTIONS

METHOD:

For Stew:  In a rondo pan over medium heat, add oil.  Add lamb; sear in batches until brown and caramelized, adding oil if needed.  Remove lamb and reserve. Add butter, onions, garlic, carrots and bay leaves. Cook 10 minutes.  Add tomato paste and flour; cook 3 to 5 minutes. Deglaze pan with stout. Add tomatoes and lamb jus; stir and simmer for 3 to 5 minutes.  Add reserved lamb and celery; bring to a simmer. Cover and cook at 325°F for 1-1/2 hours. Remove lid; cook an additional 30 minutes.

Season sauce with salt and pepper; simmer for 10 to 12 minutes.

For Dumplings:  In a mixing bowl, add flour.  Using a coarse grater, grate cold butter into the flour.  Season with salt and pepper. Using fingers, gently rub butter into flour until it resembles bread crumbs.  Add a splash of cold water to help bind it into dough. Divide into 12 pieces; gently roll each piece into a round dumpling.

Place dumplings on top of fully cooked stew; press down lightly to slightly submerge.  Bake at 325°F for 30 minutes.

Recipe and image provided by the American Lamb Board

Cabernet-Braised American Lamb Shoulder with Rosemary and Bay Leaves

Recipe provided by | Executive Chef Michael Scelfo

Servings: 8

INGREDIENTS

1/4 cup fennel seeds

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 tablespoons extra-virgin olive oil, divided

5 pounds boneless American Lamb shoulder roast, untied

6 medium shallots, rough chop

6 garlic cloves, peeled and smashed

2 sweet, crisp apples (like Gala), cored, rough chop

2 medium carrots, peeled, rough chop

2 medium celery stalks, rough chop

1 750 ml bottle Cabernet Sauvignon

4 cups chicken broth or low-sodium chicken broth

8 fresh rosemary sprigs, tied together with butcher’s twine

6 fresh bay leaves

DIRECTIONS

METHOD:

In a spice grinder or coffee mill, process fennel seeds until fine.  In a small bowl, add ground fennel, salt and pepper. Add 2 tablespoons of oil; stir to combine.  Evenly rub lamb with fennel-oil mixture; roll lamb, tie and set aside.

In a large heavy-bottomed oven-safe pot or Dutch oven, heat 1 tablespoon oil over medium-high heat.  Add roast; cook until browned on all sides, 10 to 15 minutes. Transfer roast to a large plate. Wipe out pot; add remaining 1 tablespoon of oil and heat over medium-high heat.  Add shallots, garlic, apples, carrots and celery; cook, stirring occasionally, until apples soften and mixture begins to brown, 8 to 10 minutes. Return lamb to pot; add wine, broth, rosemary and bay leaves.  Increase heat to high; bring liquid to a boil. Cover the pot and transfer to the oven. Braise at 350ºF until a fork easily slides into the center and meat pulls apart with a fork, 3 to 3-1/2 hours, turning roast every 45 minutes. 

Remove pot from oven; transfer lamb to a large platter, cover and set aside.  Strain broth in the pot through a fine-mesh sieve. Discard vegetables and herbs.  Wipe out pot; pour strained broth back in. Bring broth to a boil; reduce heat to medium and simmer until liquid is reduced to 1-1/2 cups, about 1 hour.  Pour sauce into a fat separator; set aside to settle.

Remove twine from roast and discard; pull the lamb.  Remove fat from sauce; pour sauce into serving dish and top with roast.  Drizzle some sauce over the lamb, serving the rest on the side.

Chef suggestion:  Serve with parsley gnocchi and a poached egg.

Recipe and image provided by the American Lamb Board

Braised Lamb Shoulder with Tomato Marmalade

Recipe provided by | Chef Michael Symon, Lola and Lolita

Servings: 6

INGREDIENTS

2 pounds American Lamb shoulder, visible fat removed and cut into bite size pieces

2 teaspoons salt

2 teaspoons pepper

1 tablespoon ground cumin, divided

1 tablespoon ground cinnamon, divided

1 tablespoon ground coriander, divided

2 tablespoons olive oil

4 cups fat free chicken broth

1 cup tomato juice

2 large onions sliced

2 large carrots, cut into 1/4-inch-thick slices

2 cloves garlic, finely chopped

Tomato Marmalade (recipe follows)

Tomato Marmalade:

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2-1/2 cups chopped Roma tomatoes (about 8 large)

1/4 cup brown sugar, packed

3 tablespoons white balsamic vinegar

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh cilantro leaves

2 tablespoons fresh orange juice

DIRECTIONS

METHOD:

Pat lamb dry with paper towels; set aside.  Mix salt, pepper, 1-1/2 teaspoon each cumin, cinnamon, and coriander.  Add to meat and toss to coat. In large oven-proof pan with cover, heat oil over medium-high heat.  Add lamb, stir and brown. Stir in broth, tomato juice, onions, carrots, garlic and remaining seasonings.  Bring to a boil. Remove from heat and cover. Braise at 325ºF for 2-1/2 hours.

In small skillet, heat oil over medium heat.  Add onion and garlic and sauté for 3 minutes.  Mix in tomatoes, brown sugar, vinegar, salt and pepper.  Simmer for 5 minutes.  Remove from heat and stir in mint, cilantro and orange juice.

To Serve: Ladle hot soup into low-sided bowls.  Top with Tomato Marmalade.

Recipe provided by the American Lamb Board

BBQ Pulled American Lamb Shoulder

Recipe provided by | Chef Stephen Barber

Servings: 12

INGREDIENTS

Paprika and Cumin Rub:

2 tablespoonspaprika

1 tablespoon cumin

1 tablespoon salt

1 tablespoon ground black pepper

1 tablespoon granulated garlic

6 to 8 pounds American Lamb shoulder, bone-in

2 cups garbanzo beans, cooked in chicken stock until tender

6 smoked early girl tomatoes, chopped

Yogurt Sauce:

1 cup yogurt

1 tablespoon Vindaloo spice

1 teaspoon cumin

1 teaspoon coriander

Lemon juice as needed

Pickled Fresno Chilies:

1 cup seasoned rice vinegar

1/2 cup water

1 tablespoon salt

1 pound fresno chilies

Herb Salad:

1/2 cup mint, picked

1/2 cup basil, picked

1/2 cup cilantro, picked

Olive oil as needed

DIRECTIONS

METHOD:

For the Cumin Rub:  In a mixing bowl, mix together paprika, cumin, salt, pepper and garlic; set aside.  Rub seasonings on all sides of lamb, reserving some for later use. Smoke lamb in smoker at 250°F for 8 hours.  Heat the plancha or a flattop until smoking hot. Remove lamb from smoker when internal temperature reaches approximately 200°F; rest for 10 to 20 minutes.  Pull apart into strands; season again with the rub. Oil plancha; place pulled lamb on plancha or flattop. Cook until crispy; remove from heat.

In a pan, heat beans; stir in tomatoes.  

For the Yogurt Sauce:  In a bowl, mix together yogurt, vindaloo, cumin, coriander and lemon juice.

For the Pickled Fresno Chilies:  In a separate pan, heat vinegar, water and salt until salt is dissolved; remove from heat and pour over chilies.  Allow to cool to room temperature; reserve.

For Herb Salad:  In a bowl, mix together mint, basil and cilantro.

To plate:  Place beans with tomatoes on plate; top with lamb.  Dress with Yogurt Sauce; garnish with Pickled Fresno Chilies, Herb Salad, and drizzle with oil.

Recipe and image provided by the American Lamb Board

Basque Piperade with Braised American Lamb Shoulder

Recipe provided by | Chef Jenna Johansen

Servings: 50

INGREDIENTS

5 pounds Braised American Lamb shoulder, shredded

1-1/2 gallons Julienned yellow onions

3 quarts Julienned, seeded, red bell peppers

3 quarts Julienned, seeded, green bell peppers

3 quarts Julienned, seeded, poblano peppers

6 tablespoons minced fresh garlic

6 cups white wine

2 to 8 cups vegetable stock

3 #10 cans peeled roma tomatoes

6  bay leaves

3 tablespoons Piment d’Espelette (or hot paprika)

DIRECTIONS

METHOD:

In a large pot over medium heat, sauté onion until translucent, about 10 minutes.  Add bell peppers, Poblano peppers and garlic; sauté until soft, about 5 minutes. Deglaze with white wine; add vegetable stock if necessary to keep from burning.  Continue to cook for 10 minutes, stirring occasionally. Add tomatoes, bay leaves and piment d’Espelette; stir and cook over medium low heat until flavors are well combined and piperade has thickened, about 1 hour. 

Combine piperade and shredded lamb.  Heat to 165°F. Serve hot with grilled bread or over rice, potatoes or polenta. 

Recipe and image provided by the American Lamb Board

Autumnal Lamb Stew with Red Kuri Squash and Almonds

Recipe provided by | Chef/Owner Heidi Krahling

Servings: 12

INGREDIENTS

Squash:

1-1/2 pounds red kuri squash or butternut, halved and seeded

Salt and pepper to taste

1 tablespoon butter

Spice Mixture:

2 tablespoons each ground coriander and cumin

1 tablespoon each salt and ground ginger

2 teaspoons each curry powder and pepper

1 teaspoon ground cardamom

1 whole cinnamon stick, ground

Saffron pinch

5 pounds American Lamb shoulder, trimmed and cut into 1-inch cubes 

2-1/2 quarts chicken stock

1/2 cup butter

3 medium Onions, diced

3 Garlic cloves, minced

3 tablespoons tomato paste

1 cup garbanzo beans, cooked

1/2 cup golden raisins

2 tablespoons honey 

1/2 cup toasted slice almonds

1/4 cup cilantro leaves, chopped

DIRECTIONS

METHOD:

Season squash with salt and pepper.  Place in roasting pan, cut side down.  Add butter and 1/2 cup water to pan. Cover tightly and bake at 350°F for 40 to 50 minutes or until tender but firm.  Cool, peel and cut into 1-inch cubes; reserve.

Autumnal Lamb Stew with Red Kuri Squash and Almonds

Combine spices and divide into two portions.  Toss meat cubes with one-half of the spice mixture.  Let stand for 30 minutes. In heavy saucepot, add seasoned lamb and enough stock to cover.  Bring to a boil. Reduce heat to low and simmer for about 1 hour, skim occasionally. Once lamb is tender, strain and reserve liquid.

Melt butter in skillet.  Add onions and sauté over low heat until translucent. Stir in remaining spice mix, tomato paste and garlic; cook 3 to 5 minutes until aromatic.  Add beans, raisins and honey; sauté for 4 minutes, allowing flavors to blend.  

Add meat to onion mixture.  Add reserved liquid. Cook to heat through.

To serve:  Spoon stew into bowls and garnish with almonds and cilantro.  If desired, serve with couscous or buttered egg noodles.

Recipe and image provided by the American Lamb Board

American Lamb Shoulder Ragout with Pappardelle

Servings: 12

INGREDIENTS

10 to 12 pounds American Lamb shoulder, bone-in

1/4 cup garlic cloves, mashed

1/4 cup fresh rosemary, chopped

2 tablespoons kosher salt

1 tablespoon black pepper, cracked

2 tablespoons olive oil

1 cup shallots, minced

2 tablespoons garlic, minced

1 cup dry red wine

1 quart reserved cooking liquids

1 quart canned tomatoes, diced

1/4 cup tomato paste

1/4 teaspoon of red pepper flakes

3 cups fava beans, blanched (optional)

1/2 cup fresh mixed herbs, chopped

1-1/2 cups, divided parmesan or romano cheese, shredded

3 quarts cooked pappardelle pasta, cooked (1-1/2 pounds dry)

DIRECTIONS

METHOD:

In a large roasting pan, combine lamb shoulder, garlic, rosemary, salt and pepper; toss to coat.  Cover pan with foil; slow roast in 275°F convection oven (or 325ºF conventional oven) for 4 to 6 hours or until tender and easy to pull from the bone.  Remove from heat; cool lamb slightly. Place lamb in a hotel pan, cover and cool.

Pour off cooking liquids from roasting pan into a container; chill.  When solidified, remove fat layer from top and discard. Strain cooking liquids; reserve.

Remove meat from bones; discard any bones, fat and sinew.  Shred and/or coarsely chop the meat (should yield approximately 3 quarts).  Cover, chill and reserve.

In a large rondo, heat oil over medium-high heat.  Add shallots and garlic; sauté 2 to 3 minutes. Deglaze pan with wine; cook until reduced by one-half.  Add reserved cooking liquids, tomatoes, tomato paste and pepper; bring to a boil. Add lamb to ragout base; simmer sauce for 30 to 60 minutes or until rich and slightly thickened.

Just before serving add fava beans and herbs; return to a simmer.  Stir in 3/4 cup of the cheese; stir to distribute and combine.

To serve:  For each serving, top 1 cup cooked pasta with 1-1/2 cups lamb ragout; sprinkle each serving with 1 tablespoon of remaining cheese.

Recipe and image provided by the American Lamb Board 

American Lamb Shoulder Cassoulet

Recipe provided by |Executive Chef Joachim Buchner, CMC

Servings: 6

INGREDIENTS

Lamb Shoulder

2 pounds American Lamb shoulder, boneless, cubed

Salt and pepper to taste

2 ounces oil or lard

2 onions, small diced

1/4 cup diced celery

1/4 cup diced leek

1/4 cup diced carrot

2 garlic cloves

1 tablespoon tomato paste

1 sprig thyme

1 sprig marjoram

White Beans

1 pound dried white beans

1 tablespoon salt

2-1/2 quarts vegetable broth

1 small onion, whole

1 bay leaf

2 cloves

2 garlic cloves, sliced

10 ounces lean smoked bacon

2 American Lamb sausages (optional)

4 cups fresh bread crumbs

DIRECTIONS

METHOD:

Wash and soak beans overnight.  Rinse beans; cook over low heat with salt and vegetable stock for 15 minutes.  Add onion, bay leaf, cloves, garlic, bacon and lamb sausage. Simmer until tender.  Reserve.

Season lamb cubes with salt and pepper.  In a heavy braising pot, heat the oil and sear the lamb cubes on all sides.  Add diced vegetables and tomato paste.  Add the cooking liquid from the beans; season with thyme and marjoram.  Braise until meat is tender.

Remove bacon, sausage and whole onion from the cooked beans; discard onion.  

Slice the bacon and sausage into 1/4-inch-thick slices.  Add beans, bacon and sausage to lamb cubes.  Transfer the mixture to a buttered baking dish and cover with fresh 

bread crumbs.  Finish baking at 350°F for about 20 minutes or until the crust is golden.

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

American Lamb & Caramelized Onion Frittata

Rich chunks of braised American Lamb shoulder along with caramelized onions, potatoes, roasted red peppers and cheese abundantly fill a frittata that starts on the stovetop and finishes in the oven.

Servings: 12

INGREDIENTS

2 to 3 tablespoons Olive oil

2 pounds Sweet onions, thinly sliced

1-1/2 pounds American Lamb shoulder, braised, shredded

3 cups Red Bliss potatoes, cooked, large dice

1-1/2 cups Roasted red peppers, diced

24 large Eggs, large, beaten

3/4 cup Milk, 2%

2 teaspoons Kosher salt

1 teaspoon Black pepper, ground

1-1/2 cups Manchego, shredded or crumbled feta cheese

1/3 cup Fresh parsley and/or chives, chopped

DIRECTIONS

METHOD:

In a heavy 12-inch nonstick or well-seasoned cast iron skillet, heat oil over medium heat; add onions and sauté 12 to13 minutes. Stir in lamb, potatoes and peppers; heat through.

In a bowl, whisk together eggs, milk, salt and pepper; mix well. Stir in cheese, parsley and chives. Pour egg-cheese mixture over lamb mixture; stir gently to mix. Let mixture heat and form a firm bottom layer (3 to 4 minutes).

Place skillet in the oven; cook frittata at 350°F until firm (about 30 minutes). Remove from oven and let stand 5 minutes before turning frittata bottom side up onto a cutting board. Let frittata stand 15 minutes before cutting. Cut into squares or wedges and serve warm.

For individual frittatas: Place 2 tablespoons caramelized onions, 1/3 cup lamb, 1/4 cup potatoes and 2 tablespoons red pepper in a single serve skillet; heat skillet. Pour over 2 eggs beaten with 1 tablespoon milk, 1 teaspoon parsley or chives, salt and pepper; sprinkle with 2 tablespoons cheese. Bake at 350°F 12 to 14 minutes or until firm. Frittata can be run under the broiler just before serving if desired.

Recipe and image provided by the American Lamb Board