Marinated American Lamb Tenderloin and Blood Orange Salad

Recipe provided by | Chef Edward Leonard

Servings: 6

INGREDIENTS

1 small red onion, thinly sliced

1 medium-sized bunch chocolate mint

1 red chili

1/2 cup roasted sesame oil

2 Limes, juiced 

1 teaspoon Turmeric powder

1/2 teaspoon fennel seeds

Ground cloves pinch

2-1/2 pounds American Lamb tenderloin, trimmed

1/2 cup clarified butter

8 blood or regular oranges

1/2 cup fresh dried cilantro

1/2 cup fresh dried pineapple mint

3 tablespoons sugar

1/2 cup pomegranate seeds

1/4 cup rice wine vinegar

Coarse sea salt to taste

1/2 cup Greek natural yogurt

3 tablespoons pomegranate puree

1 tablespoon brown sugar

DIRECTIONS

METHOD:

In a bowl, toss onion, mint, chili, oil, lime juice, turmeric, fennel and cloves; mix well.  Add tenderloins; toss well. Place in a vacuum bag; vacuum and marinate for 1 hour (or use large plastic bag and marinate for 2 hours).

Remove lamb tenderloins from marinade.  In a heavy-bottomed pan, add butter. Sauté lamb until brown on all sides; baste with butter while cooking for 6 to 10 minutes until medium-rare.  Place tenderloins on a rack; keep warm.

Peel oranges to remove white pith; slice them into even rounds.  In a food processor, blend cilantro, mint and sugar into a fine powder; place through a sifter.  Arrange orange slices on serving plates; sprinkle with sugared herb mixture to season well. Scatter pomegranate seeds over the oranges.

Slice lamb tenderloins; place over the salad, drizzle with vinegar and sprinkle with salt.

Mix yogurt, puree and brown sugar.  Spoon yogurt into a piping bag or squeeze bottle with a small nozzle; drizzle generously over the fruit and lamb. 

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

Chicken Fried American Lamb Cutlets

Recipe provided by | Executive Chef Daniel J. Scannell

Servings: 8

INGREDIENTS

16 (3 ounces each) American Lamb tenderloin cutlets, pounded thin

3 tablespoons dijon-style mustard

3 tablespoons Italian parsley, finely chopped

1 tablespoon dried marjoram or oregano

2 cups flour

2 tablespoons Lamb spice

3 eggs, lightly beaten

3 cups seasoned fine panko bread crumbs

2 cups grape seed oil or lard

2 teaspoons kosher salt

2 teaspoons black pepper

DIRECTIONS

METHOD:

Mix the mustard and parsley with the marjoram (or oregano).  Spread or brush lightly on each lamb cutlet. Season the flour with lamb spice.  Dredge the cutlets through flour to coat, then eggs and finish with bread crumbs.  Lay cutlets on a medium sheet pan and allow to rest. (Do not lay the cutlets on top of each other as this will make the cutlets sweat and promote burning during the cooking process.)

Heat a large skillet over medium heat; add 1 cup oil or lard.  Heat to 350°F. Fry each cutlet until golden brown, adding additional oil as needed.  Remove from oil; rest on a roasting rack to allow drainage of excess oil. Lightly season with salt and pepper.

Chef’s Recommendation:  Serve Chicken Fried American Lamb Cutlets with eggplant caponata and herbed spaetzle with browned butter.

Recipe and image provided by the American Lamb Board

Bruschetta with Grilled American Lamb Tenderloin

Recipe provided by | Executive Chef Joachim Buchner

Servings: 4

INGREDIENTS

Lamb Tenderloins

4 American Lamb tenderloins

2 tablespoons olive oil

1 garlic clove, thinly sliced

thyme, picked pinch

1 sprig parsley, chopped

1 sprig mint, chopped

salt and pepper to taste

Bruschetta

1/4 cup extra virgin olive oil

3 garlic cloves, finely minced

16 slices,focaccia or rustic bread 1/2-inch thick

1 cup prepared hummus

16 fresh basil leaves

16 roasted plum tomatoes, quartered

1/2 red onion, minced

5 ounces feta cheese

olives as needed

DIRECTIONS

METHOD:

For Lamb Tenderloins:  Combine olive oil, garlic, herbs, salt and pepper.  Pat lamb dry and rub with mixture. Place lamb in plastic bag; refrigerate for at least 1 hour.  Grill or sauté tenderloins over high heat to desired doneness, about 2 minutes on each side.

For Bruschetta:  Mix olive oil and minced garlic; brush onto both side of bread slices.  Grill until golden. Spread hummus on bread; top with basil, tomatoes and a thick slice of lamb tenderloin. Garnish with onion, feta crumbles and olives.

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

American Lamb Cutlets Milanese Style with Eggplant Caviar

Servings: 4-6

INGREDIENTS

Eggplant Caviar:

1 Large black eggplant, firm

3 Tablespoons virgin olive oil

1/2 small sweet onion, finely diced

4 garlic cloves, thinly sliced

2 tablespoons olive oil

Crushed red pepper flakes to taste

2 Tablespoons minced basil

1 Teaspoon Minced oregano

1 Lemon, juiced

2 Teaspoons kosher salt

1 teaspoonFreshly ground black pepper

2 to 4 Tablespoons extra virgin olive oil

Lamb Tenderloin Scaloppine:

1-1/2 pounds American Lamb tenderloins, cut into scaloppine

1/2 cup flour

1 teaspoon kosher salt

1/2 Teaspoon crushed black pepper

2 pinches ground rosemary

2 eggs, beaten with 2 Tbsp extra virgin olive oil

1 cup Panko bread crumbs, ground

6 tablespoons clarified butter

Olive Oil Tomatoes:

4 plum tomatoes, peeled, quartered and deseeded

2 garlic cloves, thinly sliced

2 Tablespoons extra virgin olive oil

1 Teaspoon sugar

2 teaspoons kosher salt

1 teaspoon crushed red pepper flakes

Extra virgin olive oil to cover

3 Lemons, each cut into 6 wedges, pith cut, seeds removed

Arugula salad

DIRECTIONS

METHOD:

For Eggplant Caviar:  Cut eggplant in half.  Pierce skin with a fork in several places; brush all sides with oil.  Place on baking sheet; roast at 450°F for 10 to 12 minutes, until soft.  Scoop out eggplant pulp; place in stainless steel bowl.

 In a pan, sauté onion, garlic and pepper flakes in oil until soft.  Add to bowl with eggplant; add in basil, oregano, lemon juice, salt and pepper.  Mash well; drizzle in oil.  Serve warm or cold.

For Lamb Tenderloin Scaloppine:  In a bowl, combine flour, salt, pepper and rosemary.  Coat lamb with seasoned flour, patting it in thoroughly.  Dredge in beaten eggs.  Coat with bread crumbs, pressing well.  In a large skillet, heat butter; pan-fry lamb tenderloin scaloppine on each side until golden brown.  (To obtain a crisp, even coating, do not let scaloppine touch in pan; do not remove for first 1 to 2 minutes of cooking.)  Dry scaloppine on paper towels.

For Olive Oil Tomatoes:  Place tomato petals in a bowl; gently toss with garlic, oil, sugar, salt and pepper.

Lay tomatoes evenly in a small baking pan; cover with oil.  Bake at 160°F for 6 to 8 hours.

Carefully remove tomato petals from oil, saving the oil; refrigerate tomatoes until ready to use.

To Serve:  Arrange scaloppine on platter around a bowl of Eggplant Caviar; garnish with lemon.  Serve with arugula salad and Olive Oil Tomatoes.

Recipe and image provided by the American Lamb Board