American Rack of Lamb with Pistachio Crust and Lamb Bacon

Servings: 4

INGREDIENTS

1/3 cup unsalted Sicilian pistachios

1 tablespoon chopped thyme

1-1/2 teaspoons chopped rosemary

1 teaspoon chopped parsley

1/2 cup extra virgin olive oil

Sea salt and freshly ground pepper to taste

1/4 cup pistachio oil

1-1/2 pounds rack of American Lamb, frenched

6 to 8 ounces thinly sliced lamb bacon or Parma ham

2 tablespoons, olive oil divided

2 tablespoons butter, divided

2 red onions, thinly slivered

2 tablespoons brown sugar

1/4 cup red wine vinegar

1/4 cup red wine

1/2 cup Lamb jus

DIRECTIONS

METHOD:

Preheat oven to 400°F.

In a mini processor, finely chop the pistachios with the thyme, rosemary and parsley.  Add oil; process to a paste consistency. Lightly season the paste with salt and pepper.  Scrape half of the pistachio paste into a small bowl, add pistachio oil and mix well. Reserve the other half.

Evenly coat lamb with pistachio paste with added oil.  Wrap bacon or ham slices around the lamb, between bones, leaving the bones exposed but covering all paste and lamb.  Lightly sear rack in a sauté pan with 1 tablespoon each oil and butter until brown. Place in oven; reduce temperature to 325°F and roast for about 30 minutes.  Transfer the lamb to a cutting board and let rest for 5 minutes. Reserve the pan drippings.

In a medium skillet over medium heat, add 1 tablespoon each oil and butter.  Add onions and brown sugar; cook until onions are soft. Add vinegar, cooking until evaporated; add wine.  Cook until wine is evaporated and onions are caramelized.

American Rack of Lamb with Pistachio Crust and Lamb Bacon

In a pan over medium heat, add reserved drippings.  Add remaining pistachio paste; cook for 2 to 3 minutes.  Add lamb jus; simmer for 5 minutes.

Cut rack into 8 chops and arrange on platter.  Top with onions; drizzle with sauce. 

Recipe and image provided by the American Lamb Board

American Rack of Lamb with Almond Mint Pesto

Servings: 4

INGREDIENTS

Almond Mint Pesto:

1/4 cup unsalted almonds, toasted

1/4 cup pecorino-romano cheese, freshly grated

1/3 cup almond oil

4 tablespoons panko bread crumbs, browned in clarified butter

1-1/2 cups fresh chocolate or pineapple mint leaves

1/2 fresh Thai basil leaves

3 medium garlic cloves, sliced

Rack of Lamb:

2 American Lamb racks, frenched

kosher salt and pepper to taste

2 tablespoons extra virgin olive oil

2 tablespoons dijon-style mustard divided

1/3 cup panko bread crumbs, pulsed through a processor

1 teaspoon minced parsley

1 teaspoon minced rosemary

DIRECTIONS

METHOD:

For Almond Mint Pesto:  In a food processor, add almonds, cheese, oil and bread crumbs; pulse until pureed.  Add mint, basil and garlic; process to a smooth texture. Cover and refrigerate for at least 1 hour.Season lamb racks with salt and pepper. 

Sear lamb in oil in a heavy-bottomed pan over high heat for 1 to 2 minutes per side or until golden brown.  Place skillet with lamb in oven; roast at 380°F for 15 minutes. Remove skillet from oven; let racks cool slightly.  Coat lamb with 1 tablespoon mustard.

Mix remaining mustard with bread crumbs, parsley and rosemary.  Press the mixture on the lamb to adhere. Return skillet of lamb to the oven for an additional 5 to 8 minutes, allowing coating to form a crust.  Remove skillet from oven; allow lamb to rest for 5 minutes.

Carve into chops and serve with Almond Mint Pesto.

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 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 Shepherd’s Pie

Recipe provided by |Chef Rich Rosendale, CMC

Servings: 4

INGREDIENTS

1 tablespoon vegetable oil

1 large onion, peeled and chopped

1 large carrot, peeled and chopped

1 pound ground American Lamb (or substitute half with another ground meat)

1 cup beef or chicken broth

1 tablespoon tomato paste

1 teaspoon chopped fresh or dry rosemary

1 tablespoon chopped Italian parsley

1 cup frozen peas

2 pounds russet potatoes, peeled, cut into chunks

6 tablespoons unsalted butter

1/2 cup Milk (any fat content)

Kosher salt to taste

Tart Dough:

2 cups flour

1/2 teaspoon salt

1/2 teaspoon sugar

12 tablespoons unsalted butter, cut into 1/2-inch cubes

6 to 7 tablespoons Ice water

DIRECTIONS

METHOD:

In a large sauté pan over medium-high heat, heat oil; add onion, carrot and lamb.  Cook until browned, 8 to 10 minutes. Drain fat; add broth, tomato paste, rosemary and parsley.  Simmer until juices thicken about 10 minutes; add peas. Pour mixture into a 1-1/2-quart baking dish; set aside.

Bring potatoes to boil in salted water.  Cook until tender, about 20 minutes; drain.  Mash potatoes with butter, milk and salt.  

For Tart Dough:  In a bowl, whisk together flour, salt and sugar.  Using a pastry blender or 2 knives, cut butter until pea-size crumbs form.  Add water 1 tablespoon at a time; mix with your hands, adding more water as needed until dough comes together.  It should be moist but not sticky. Cover separately with plastic wrap; refrigerate for at least 1 hour . 

Use a rolling pin and roll out to 1/8-inch thick.  Gently place over a tart pan, and with a small floured piece of dough, lightly press pastry into bottom and up sides of pan. Roll the rolling pin over top of pan to get rid of excess pastry.  Prick the bottom of pastry to prevent it from puffing up during baking. Line unbaked pastry shell with parchment; fill tart pan with pie weight. Bake crust for 20 to 25 minutes at 400ºF until crust is dry and lightly golden brown.  Remove weight and cool crust on wire rack before filling.

Place meat mixture in tart.  Spread potatoes over meat mixture; crosshatch the top with a fork.  Bake at 375ºF until golden, 30 to 35 minutes.

Recipe 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 Ribs with Tangy St. Louis Sauce

Servings: 12

INGREDIENTS

6 racks American Lamb ribs, well trimmed

dry Rub

3 tablespoons dark brown sugar

1 teaspoon chili powder

2 teaspoons salt

2 teaspoons pepper

1 teaspoon cayenne pepper

1 teaspoon paprika
Tangy St. Louis Sauce 

1/3 cup beer or beef stock

1/4 cup dark brown sugar, packed

3 tablespoons worcestershire sauce

3 tablespoons tomato paste

2 teaspoons cayenne pepper

2 teaspoons chili powder

DIRECTIONS

METHOD:

For Dry Rub:  In bowl, combine brown sugar, chili powder, salt, pepper, cayenne pepper and paprika; set aside. 

For Tangy St. Louis Sauce:  In bowl, combine beer or beef stock, brown sugar, Worcestershire sauce, tomato paste, cayenne pepper and chili powder; set aside.

Place whole ribs on 2 greased sheet pans.  Season each with 1 tablespoon dry rub mix, rubbing into meat.  Roast at 350ºF for 1 to 1-1/2 hours until seasoning is dark in color and fat is rendered from meat.  Remove pans from oven. Take ribs off the pans and pour off fat. 

Return ribs to pans, baste with sauce and continue basting every 15 minutes.  Roast at 350ºF for additional 1 hour until ribs are caramelized. 

To Serve:  Slice between the ribs and serve.

Recipe and image provided by the American Lamb Board

American Lamb Ribs in an Artichoke with Summer Vegetables and Blossoms

Recipe provided by |Chef/Founder Joachim Splichal

Servings: 4

INGREDIENTS

2 pounds American Lamb ribs

6 Garlic cloves, peeled and smashed

3 Fresh bay leaves

2 ounces plus one branch fresh thyme, divided

2 ounces fresh rosemary

1 cup dry white wine

2 cups chicken or lamb stock

sea salt and freshly ground pepper to taste

Olive oil as needed

2 ripe roma tomatoes, peeled

4 baby red carrots, peeled

4 baby yellow carrots, peeled

4 baby turnips, peeled

1/3 cup Water

6 ounces fresh seasonal mushrooms, cleaned

2 whole shallots, finely minced

1/4 pound kale sprouts

4 large artichokes

1 lemon, juiced

1/2 cup tomato, peeled, seeded, diced

4 leaves fresh basil, sliced

2 cups fresh peas, shelled

2 cups fresh fava beans

12 leaves fresh mint, sliced

DIRECTIONS

METHOD:

In a bowl, combine garlic, bay leaves, 2 ounces thyme, rosemary and salt; rub mixture on lamb and let sit overnight.  Place ribs on a wire rack set over a roasting pan; bake for about 1 hour at 300°F. Increase heat to 375°F; cook until well browned outside and tender, about 1 hour.  Remove and let rest. In the same pan, pour off fat; deglaze with 1 cup wine, scraping up any browned bits. Add stock; cook until reduced by half. Strain through a fine mesh sieve; season with salt, pepper and a touch of oil.

Cut the tomatoes in half, squeeze out the seeds.  Place on a baking tray with a drizzle of oil and a branch of thyme.  Bake at 225°F for about 4 hours, until semi-dried.

In a sauté pan, heat oil; add carrots and turnips.  Toss the vegetables in the warm oil; add water. Cook until vegetables are cooked through and glazed, adding more water if necessary.  Season with salt and pepper. 

In a sauté pan, heat oil; sauté mushrooms and shallots until cooked.  Season and set aside. Sauté kale sprouts in oil until lightly cooked.

Peel leaves off of artichokes; trim bottoms for an attractive shape.  Place artichokes in a small saucepot with enough water to cover, along with a squeeze of fresh lemon juice.  Bring to a simmer; cook until artichokes are fully cooked. Remove artichokes, discarding liquid. In a pan preheated with oil, sauté artichokes until golden colored; add tomato and basil.  Continue cooking over low temperature for 4 minutes; season with salt and pepper and set aside.

 In a small pot of simmering salted water, cook peas and fava beans separately.  When cooked, peel favas, mix with peas and toss with oil, mint, salt and pepper; fill artichoke bottoms with the fresh peas and favas.

To serve, place an artichoke on a plate, along with the mushrooms and vegetables.  Place the lamb ribs in the artichoke; drizzle lamb juice over top. If desired, garnish with tomato petal, cilantro flower and fennel flower.

Recipe and image provided by the American Lamb Board

American Lamb Rib Chops Scottadita with Grilled Radicchio and Endive

Servings: 4

INGREDIENTS

12 American Lamb rib chops, frenched

1-1/2 cups extra virgin olive oil

30 cloves garlic, crushed

1/2 cup  white wine

1/4 cup lemon juice

1/2 cup mint leaves

1/4 cup rosemary sprigs

1/4 cup  Italian parsley leaves

1/4 cup lemon zest

1/2 teaspoon crushed red pepper flakes

Salt and pepper to taste

3 heads radicchio, quartered

6 heads, halved lengthwise Belgian endive

lemon juice as needed

grated lemon peel as needed

Olive oil as needed

DIRECTIONS

METHOD:

In a blender or food processor, combine olive oil, garlic, wine, lemon juice, mint, rosemary, parsley, lemon zest, red pepper, salt and pepper.  Blend until a smooth consistency is reached. Set aside 1/2 cup for later use. Pour a thin layer of the blended mix into a non-reactive container.  Place the rib chops in the mixture. Pour the rest of the mixture over the chops. Refrigerate for at least 1 hour.  

30 minutes prior to cooking, remove lamb from refrigerator.  Grill chops over high heat until rare or medium-rare. Briefly grill radicchio and endive.

For each serving, accompany one rib chop with a wedge of radicchio and 1/2 head of Belgian endive.  Squeeze lemon juice over the radicchio and endive and sprinkle lightly with grated lemon peel, salt, pepper and extra virgin olive oil. 

Use the 1/2 cup of reserved marinade as a plate sauce.  Garnish with mint. 

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 Korean-style Chops

Servings: 4

INGREDIENTS

1/3 cup soy sauce

1-1/2 tablespoons sugar

1 tablespoon sesame oil

1 teaspoon rice vinegar

2 teaspoons peanut butter

2 teaspoons chili garlic sauce or Korean chili paste

2 teaspoons tahini or sesame paste

3 garlic cloves, minced

1 teaspoon grapeseed oil

1 American Lamb rack, cut into chops (2 per serving)

DIRECTIONS

METHOD:

Combine soy sauce, sugar, sesame oil, vinegar, peanut butter, chili garlic sauce or chili paste, tahini or sesame paste, garlic and grapeseed oil in a large bowl; mix well.  Add lamb and turn to coat. Let stand for 10 minutes, or cover and refrigerate for up to 4 hours.

Remove meat from marinade.  Place a grill pan over medium-high heat until hot; brush with oil.  Place lamb chops in pan and cook, turning once, until medium-rare, about 6 minutes on each side.

Pour marinade into a small saucepan.  While lamb is cooking, place saucepan over medium-high heat and bring reserved marinade to a boil.  Cook, stirring, for 1 minute.

Pour reserved marinade over lamb and serve.

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

American Lamb Kebab Salad

Servings: 12

INGREDIENTS

3/4 Pound American Lamb leg meat, roasted, cut into 3/4-inch pieces

1/2 Pound Feta cheese, cut into 3/4-inch pieces

1 Small red onion, cut into 1/2-inch pieces

36 Grape tomatoes

36 Kalamata olives, pitted

36 Rosemary stems, 3 to 4 inches, picked clean to 1 inch

Lemon Vinaigrette (recipe follows)

4 cups Micro or mixed greens

2 cups Hummus

24 Toasted pita chips

DIRECTIONS

METHOD:

Thread lamb, cheese, onion, tomato and olive onto each rosemary stem.  Arrange three skewers on plate. Serve with micro greens, hummus and pita chips.  Drizzle with Lemon Vinaigrette.

Lemon Vinaigrette:  In a blender or food processor, combine 2 ounces lemon juice, 1 sliced shallot, 1 tablespoon chopped parsley, 1 tablespoon oregano leaves and 2 teaspoons chopped garlic.  Blend on high and slowly add 6 ounces of olive oil. Season with salt and pepper 

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

American Lamb Chops Saltimbocca with Parsnips and Roasted Jus

Recipe provided by | Executive Chef Nicholas Stefanelli

Servings: 4

INGREDIENTS

American Lamb racks, frenched (save trimmings), 2 racks, 8 chops each cut into double chops

8 Garlic cloves, unpeeled

2 Shallots, thinly sliced

1/4 Cup dry white wine

Kosher salt to taste

Long, thin parsnips with tops 8 (or 8 parsnips plus 1 bunch parsley)

1 Tablespoon freshly ground black pepper

8 slices (about 6 ounces) Prosciutto di Parma

3 Fresh bay leaves

1 Stick (4 ounces) unsalted butter

DIRECTIONS

METHOD:

In a heavy-bottomed pot or Dutch oven, add the lamb trimmings and garlic; roast at 425ºF until garlic is golden, about 15 minutes.  Transfer pieces of meat to a plate; set aside.  Add shallots to rendered fat and garlic; roast until shallots are golden, about 10 minutes, stirring occasionally.

Remove pot from oven; transfer garlic to the plate with lamb trimmings.  Place pot on the stovetop over medium-high heat.  Add wine, using a wooden spoon to stir and scrape up browned bits from pan bottom; simmer until wine is reduced by two-thirds, about 2 minutes.  Return roasted meat to the pot, saving garlic for later; pour water over meat just to cover, bring liquid to a boil.  Reduce heat to medium-low; simmer for 45 minutes.  Turn off heat; strain just through a fine-mesh sieve into a medium bowl and set aside.

Bring a large pot of salted water to a boil.  Fill a large bowl half-full with ice, cover with water and set aside.  Remove parsley tops from parsnips; remove leaves from stems, discard stems, and set leaves aside.  Peel parsnips; blanch in boiling water for 2 minutes.  Use tongs or a slotted spoon to transfer to the ice water bath to stop the cooking.  Transfer parsnips to a towel-lined sheet pan; set aside.

Place chops on a sheet pan; season both sides with black pepper.  Place a few parsley leaves on top of each chop; wrap a piece of prosciutto around each chop so the seam is on the underside and the meat of the chop is completely enclosed.  (Do not cover the bone.)  Finely chop 2 tablespoons of remaining parsley; set aside.

Lightly coat a large skillet with nonstick pan spray; heat over medium-high heat.  Add chops (if using a smaller pan, cook chops in 2 batches), parsley-side down; cook until browned, 6 to 8 minutes.  Turn chops over; add butter, bay leaves and reserved roasted garlic (if cooking in batches, add half of the butter, bay leaves and garlic with first batch, and remaining with second batch).  Cook until chops are browned, 6 to 8 minutes; turn chops over again to cook to medium-rare, about 8 minutes longer.  Remove chops from pan, place on a large platter, cover and set aside.

Place blanched parsnips in the pan; brown on all sides, about 8 minutes total.Pour in reserved lamb jus; bring to a simmer.Reduce heat to medium; simmer for 1 minute.Add chopped parsley.Serve parsnips and jus alongside the chops.

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

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

Greek Lamb and Potato Hash

Serves: 12

Recipe provided by | Chef Jonathan Poyourow

INGREDIENTS

4 pounds ground American Lamb

4 pounds red bliss potatoes, cut into 1-inch cubes

1-1/2 cups olive oil

1/4 cup Fresh lemon juice

3 red onions, julienned

4 green, red and yellow bell peppers, julienned

24 garlic cloves, crushed

1/2 cup dried oregano

1/2 cup dried basil

1/4 cup kosher salt

1/4 cup black pepper

3 tablespoons butter

12 eggs

1-1/4 pounds crumbled goat cheese, crumbled

1/2 cup chopped parsley

2 tablespoons lemon zest

DIRECTIONS

Place potatoes in a medium pot and cover with cold water. Bring water to a boil; let cook for 10 minutes. Drain the potatoes; place to the side to cool.

In a large frying pan, heat oil; cook ground lamb until it is almost fully cooked. Remove lamb from pan; drain excess liquid. Add lemon juice to the bottom of the pan to deglaze. Add potatoes, onions, bell peppers, garlic, oregano, basil, salt and pepper. Add lamb back to pan; mix until incorporated and lamb is fully cooked.

After lamb and vegetables are cooked, portion hash onto serving plates.

Return pan to medium heat, add butter. Crack eggs into pan for sunny side up or whisk together then add to pan for scrambled. Heat eggs until cooked to desired temperature and texture; remove from heat.

Top hash serving plates with egg and sprinkle with crumbled goat cheese, parsley and lemon zest.

Chef Tip:

This dish may be served as a breakfast dish or dinner entrée. If serving as a dinner entrée, consider adding additional available seasonal vegetables (broccoli, cauliflower, zucchini or others) rather than egg.