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

Greek-Stuffed Artichoke Hearts Sous Vide Style

Servings: 8

INGREDIENTS

Lamb Stuffing:

1 sweet onion, diced

2 garlic cloves, thinly sliced

4 tablespoons olive oil

1/4 cup heavy cream

5 slices white bread, crust removed, diced

1-1/2 pounds ground American Lamb

3 Eggs, beaten

3/4 cup feta cheese

1/2 cup bread crumbs

1/4 cup kalamata olives, sliced

2 tablespoons extra virgin olive oil

2 tablespoons fresh parsley, minced

1 teaspoon oregano

1/2 teaspoon cumin

Sea salt and freshly ground pepper to taste

Lemon and Garlic Yogurt:

5 garlic cloves, roasted

1/2 cup fresh lemon juice

1 cup Greek yogurt

4 teaspoons mayonnaise

Artichoke Hearts:

6 to 8 large fresh artichokes

1 tablespoon extra virgin olive oil

1 tablespoon butter

Thyme 2 sprigs

2 teaspoons lemon juice

DIRECTIONS

METHOD:

For Lamb Stuffing:  In a pan, sauté onion and garlic in oil until soft.  Add cream and bread cubes; soak for 15 minutes. In a bowl, add bread cubes, lamb, eggs, cheese, bread crumbs, olives, oil, parsley, oregano, cumin, salt and pepper; mix well.  Adjust seasoning if needed.

For Lemon and Garlic Yogurt:  In a blender, mix garlic, lemon juice, yogurt and mayonnaise until smooth.  Season as needed. Store in refrigerator until ready to use.

For Artichoke Hearts:  Clean the artichokes, saving the hearts only.  Submerge artichoke hearts in lemon water. In a sous vide bag, place artichoke hearts in a bath with oil, butter, thyme and lemon juice.  Cook in water bath or combi steamer for 20 minutes or until tender.

Fill artichoke hearts with lamb mixture; bake at 350°F for 12 to 15 minutes.  Serve artichoke hearts with the Lemon and Garlic Yogurt.

Recipe and image provided by the American Lamb Board

Greek Lamb Pasta with Mint, Feta and Kefalograviera

Recipe provided by | Chef Dimitri Moshovitis

Servings: 12

INGREDIENTS

6 tablespoons, divided extra-virgin olive oil

2 Carrot, finely diced

2 medium yellow onion, finely diced

2 celery ribs, finely diced

4 pounds ground American Lamb

4 teaspoons ground coriander

2 teaspoons ground fennel seeds

2 teaspoons chopped rosemary

2 teaspoons chopped thyme

1 teaspoon ground cumin

2 cinnamon sticks

Salt and freshly ground pepper to taste

2 tablespoons tomato paste

1 cup dry red wine

2 (28-ounce) cans diced canned tomatoes

2-1/2 cups chicken stock or low-sodium broth

2 pounds Pappardelle or fettuccini

2 tablespoons unsalted butter

4 tablespoons chopped mint

Garnish:  Crumbled barrel-aged feta and kefalograviera

DIRECTIONS

METHOD:

In a large pot, heat 4 tablespoons oil. Add carrot, onion and celery; cook over high heat, stirring occasionally, until slightly softened, about 5 minutes. Add the lamb, coriander, fennel, rosemary, thyme, cumin and cinnamon sticks; season with salt and pepper. Cook,

stirring, until the liquid evaporates, about 5 minutes. Drain excess fat as needed. Stir in the tomato paste. Add the wine and cook until evaporated, about 5 minutes. Add the tomatoes and their juices. Add stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes. Season with salt and pepper to taste.

In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 2 tablespoons of oil and toss over low heat.

Serve the pasta in bowls, topped with the mint, feta and kefalograviera.

Recipe and image provided by The American Lamb Board

Goan-style Spiced Lamb Ribs

Recipe provided by | Executive Chef/Partner Manish Tyagi

Servings: 8-10

INGREDIENTS

4 poundsAmerican Lamb Spare Ribs (Denver Ribs)

2 tablespoons raw, skin-on green papaya blended to a paste

2 teaspoons red chili paste

2 teaspoons garlic powder

2 teaspoons salt                                        

1 teaspoon onion powder

1 teaspoon toasted coriander powder

1 teaspoon toasted fennel powder

1/2 teaspoon toasted cumin powder

1/2 teaspoon cracked black pepper

2 tablespoons mustard oil

2 cups Jaggery Glaze:

3 tablespoons Jaggery (muscovado)

2 tablespoons minced garlic

Olive oil

1 tablespoon Malt vinegar

1/2 to 1 tablespoon Chili powder

1 teaspoon salt

DIRECTIONS

METHOD:

Remove membrane that covers the underside of the lamb ribs and trim excess fat. Place ribs on a baking sheet or tray lined with foil.

Combine papaya paste, red chili paste, garlic powder, salt, onion powder, coriander, fennel, cumin and black pepper. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Refrigerate ribs for 4 hours to overnight.

Cover tray with foil and bake for 2 hours at 350º F. During the last 5 minutes of cook time, mix together glaze ingredients.

Remove ribs from the oven; remove foil. Spread Jaggery Glaze on top of ribs.

Increase oven temperature to 450ºF. Return ribs to the oven, uncovered, and bake for an additional 10 minutes.

Broil or grill ribs over medium-high heat to lightly char and caramelize the edges of ribs, about 3 minutes.

Rest for 10 minutes; slice ribs. Serve with tender Brussels sprouts and sautéed onion pieces if desired.

Recipe and image provided by The American Lamb Board

Fruition Farms Ricotta Gnudi, Braised Lamb Shank Bolognese, Mint Gremolata

Recipe provided by | Executive Chef/Owner Alex Seidel

Servings: 8

INGREDIENTS

Gnudi:

2 Pounds ricotta

2 lemons, zested

1 tablespoon kosher salt

12 cups semolina flour

Braised Lamb Shanks:

2 American Lamb shanks

salt and black pepper to taste

Oil as needed

1 Yellow onion, diced

1 rib celery, diced

1 medium carrot, diced

3 tablespoons tomato paste

2 cups white wine

3 quarts lamb stock

1 sachet (bay leaf, black peppercorn, thyme)

Bolognese:

2 ribs celery, small dice

1 small carrot, small dice

1/2 yellow onion, small dice

1 tablespoon garlic, minced

1/4 cup white wine

2 cups lamb braising liquid

1 sachet (bay leaf, black peppercorn, thyme)

6 cups canned San Marzano tomatoes with juice

1/2 cup heavy cream

2 tablespoons extra-virgin olive oil

Gremolata:

2 teaspoons minced fresh parsley

2 teaspoons minced fresh mint

2 teaspoons minced lemon zest

1 teaspoon minced garlic

salt and pepper to taste

DIRECTIONS

METHOD:

For the Gnudi:  In a mixing bowl, mix ricotta, lemon zest and salt; transfer to cheesecloth and tie with butcher’s twine. Hang in a refrigerator with a vessel below to catch released whey for 24 hours. Remove ricotta from the cheesecloth; transfer to a pastry bag. 

On a sanitized surface, spread 1/3 of the flour in an even layer. In another container lay remaining flour in an even layer. Pipe ricotta in long tubes onto the flour on the surface; cut tubes into about 1/2-inch pieces resembling gnocchi.  

Transfer the cut gnudi to the container with flour no more than one layer thick; do not overlap. Bury the gnudi completely using the flour on the surface. Wrap; refrigerate for 36 hours. Remove gnudi from the flour; allow to air dry in the refrigerator for 2 to 4 hours on a sheet tray.

For the braised lamb shank: Preheat oven to 300°F. Generously season lamb with salt and pepper. In a heavy bottom sauté pan over medium high heat, add oil; sear lamb shanks well so all sides are golden brown. Remove from pan; place in covered oven-safe braising pan. Drain excess oil from sauté pan. Add onion, celery and carrot; sweat completely. Add tomato paste; caramelize, stirring often. Deglaze with wine; add to braising pan with lamb. Add stock and sachet to braising pan; bring to a simmer. Cover and transfer to oven to braise until lamb is tender and pulls away from bone, 3 to 4 hours, Allow lamb to cool. Remove from braising liquid; remove meat from bone. Strain stock, reserving for Bolognese.

For the Bolognese: In a heavy-bottom stock pot over medium heat, sweat celery, carrot, onion and garlic; deglaze with wine. Reduce wine; add braising liquid, sachet and tomatoes. Cook sauce for about 1-1/2 hours. Remove sachet; transfer sauce to a blender.  Gently pulse sauce; transfer back to the sauce pot. Finish with cream and oil.

For the gremolata: In a mixing bowl, combine parsley, mint, lemon zest and garlic; season with salt and pepper. 

To serve:  In a sauté pan, add Bolognese and lamb; heat to a simmer.  Bring a stockpot of water to a boil; cook gnudi until they float.  Remove gnudi from water and add to Bolognese. Plate the lamb and gnudis; finish with small sprinkle of Gremolata.

Recipe and image provided by the American Lamb Board

Family-style Roast Leg of American Lamb

Servings: 8

INGREDIENTS

1/4 cup whole diced butter

1/4 cup olive oil

4 to 6 pounds American Lamb leg, trimmed, bone-in, tied

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 teaspoons olive oil

1/4 pound Lamb bacon, diced, or pancetta

1 sweet onion, peeled, sliced into slivers

1 small fennel bulb, quartered, cleaned, thinly sliced

4 garlic cloves, sliced medium

4 red or yellow carrots, peeled, sliced into 1/4-inch circles

3 stalks celery, peeled, diced into 1/2-inch pieces

4 tablespoons tomato paste

1/2 cup dry red wine

1 cup lamb or chicken broth

1 cup diced Italian tomatoes, peeled, seeded

3 sprigs fresh rosemary, picked lightly, minced

1/4 cup fresh chopped parsley

DIRECTIONS

METHOD:

In a heavy casserole or rondo pan on stove top, heat butter and oil.  Season lamb with salt and pepper. Place lamb in pan; brown well on all sides.  Baste with the fat while browning. Remove lamb and reserve. Add oil; sauté bacon or pancetta until brown.  Add onion and fennel; cook 2 to 3 minutes. Add garlic and carrots; cook 2 to 3 minutes. Add celery and tomato paste; stir well.  Deglaze pan with red wine. Add broth and tomatoes; mix well. Return lamb to pan; baste with vegetables and sauce. Cover; bake at 325°F for 2 hours, basting every 15 minutes.  Remove cover; bake an additional 30 to 45 minutes. Remove lamb; let rest.

Place pan on stove; stir vegetables and sauce over medium heat.  Add rosemary and parsley; reduce until desired consistency.

Slice lamb; arrange on a platter.  Top with vegetable sauce.  

Chef’s Note:  Serve Family-style Roast Leg of American Lamb with soft polenta with Parmesan. 

Recipe and image provided by the American Lamb Board

Crispy Lamb Ribs with Moxie® Glaze

Recipe provided by | Will Gilson Chef/Co-Owner

Servings: 4 servings

INGREDIENTS

2 to 2-1/2 pounds American Lamb ribs

Salt and black pepper as needed

Ground coriander as needed

Moxie® Glaze:

1/2 cup soy sauce

1/2 cup Moxie® soda (or other cola or root beer)

1/4 cup sugar

2 tablespoons sake or rice wine

1 teaspoon fish sauce

2 cups rice flour or corn starch

vegetable oil as needed

1/2 cup mint leaves

1/2 cup Thai basil leaves

1/2 cup cilantro leaves

1/2 cup fried shallots

DIRECTIONS

METHOD:

For the ribs:  Season both sides of ribs with salt, pepper and coriander.  Line a roasting pan or large rimmed baking sheet with aluminum foil and add the ribs meat-side up. Cover tightly with foil, crimping edges to make a tight seal.  Bake at 275°F until the meat is very tender but still attached to the bone, about 3 hours. Allow to cool to room temperature.

For the Moxie® Glaze:  In a small saucepan, combine soy sauce, soda, sugar, sake and fish sauce and bring to a boil, stirring often.  Once boiling reduce heat and simmer until thickened to a glaze, 15 to 20 minutes, stirring occasionally. Remove from heat; cool to room temperature.

To finish:  Cut the rack of ribs between each bone into individual ribs. In a bowl, toss ribs with flour until coated; shake off excess. Fill a skillet with 1/2 inch of oil and heat over medium-high heat. Once hot, fry ribs in batches, turning after 1 to 2 minutes. Cook until 

crispy and golden, 2 to 3 minutes. In a separate bowl, toss fried ribs in Moxie® Glaze to coat evenly. Transfer to a plate; garnish with mint, basil, cilantro and shallots.

Recipe and image provided by the American Lamb Board

Cooked Two Ways Barbecued American Lamb Ribs

Servings: 6-8

INGREDIENTS

5 pounds American Lamb ribs, trimmed

2 sweet onions, diced large

10 garlic cloves, peeled 

2 stalks celery, peeled, diced large

2 carrots, large round cuts

1 fennel bulb, chopped

1 cup dried shitake mushrooms

2 bay leaves

6 cloves

3 cinnamon sticks

3 sprigs rosemary

chicken broth as needed 

3 cups red chili barbecue sauce

DIRECTIONS

METHOD:

In a stock pot, add lamb ribs, onions, garlic, celery, carrots, fennel, mushrooms, bay leaves, cloves, cinnamon and rosemary.  Add broth to cover. Bring to a boil; reduce heat to a slow simmer. Cover with lid halfway; simmer for 1 hour, occasionally skimming off the top.  Remove ribs; cool.

With a sharp knife, trim ribs of fat without letting ribs fall apart.  Place ribs in a roasting pan; brush with barbecue sauce. Bake at 260°F for 2 hours, occasionally brushing with sauce.  Bake at 375°F for 12 to 15 minutes to finish.

Chef’s Note:  Serve Cooked Two Ways Barbecued American Lamb Ribs with a sweet cabbage slaw.

Recipe and image provided by the American Lamb Board

Coffee-braised American Lamb Belly, Almond & Cardamom Dukkah, Roasted Dates

Recipe provided by | Chef Michael P. Scelfo

Servings: 8

INGREDIENTS

2 tablespoons ground fennel seed

4 tablespoons extra virgin olive oil, divided

Salt and freshly ground pepper to taste

5 pounds boneless American Lamb breast/belly

2 apples, rough chop

6 garlic cloves, smashed

6 shallots

2 carrots, rough chop

2 celery, rough chop

3 cups brewed coffee, chilled

2 cups sherry

4 cups chicken stock or low-sodium broth

6 fresh bay leaves

12 large sage leaves

1/2 pound roasted dried dates, pitted and halved, roasted

Minced parsley as desired

Orange zest as desired

Dukkah Spice Mix:

3/4 cup sesame seeds

1/2 cup almonds

2 tablespoons fennel seeds

1/4 cup whole cardamom pods

1/2 teaspoon salt

1/4 teaspoon black peppercorns

DIRECTIONS

METHOD:

In a small bowl, mix fennel seed with 2 tablespoons of oil and a big pinch of salt and pepper.  Rub mixture all over lamb. In a large heavy casserole or Dutch oven, heat 1 tablespoon oil; add lamb and brown well over moderately high heat, about 20 minutes.  Transfer lamb to a large plate; wipe out the casserole.

Add 1 tablespoon of oil into casserole; brown apples, garlic, shallots, carrots and celery.  Return lamb to the casserole. Add coffee and sherry; reduce by half. Add stock, bay leaves and sage; bring to a boil.  Cover with a tight-fitting lid; transfer casserole to oven. Braise lamb at 350°F for 3-1/2 to 4 hours, turning the meat occasionally, until tender.

Transfer lamb to a large platter; cover with foil.  Discard vegetables, sage and bay leaves. Simmer braising liquid until reduced to 1-1/2 cups, about 50 minutes. 

For the Dukkah Spice Mix:  On a baking sheet, spread sesame seeds out in a single layer.  Roast at 350°F for about 2 minutes each side. Remove from oven; set aside.  Place almonds on same baking sheet; roast for about 3 minutes each side. Remove; combine with sesame seeds.

In a food processor, combine sesame seeds and almonds, fennel seeds, cardamom, salt and peppercorns; grind for 2 to 4 minutes, until ground.

To serve, slice the lamb, transfer to plates or a platter and spoon sauce on top.  Sprinkle with Dukkah Spice Mix and a few roasted dates. Sprinkle with minced parsley and orange zest if desired.

Recipe and image provided by the American Lamb Board

Chorizo-spiced American Lamb Loin with Charred Vegetables

Recipe provided by | Chef Jesse Griffiths

Servings: 8

INGREDIENTS

2-1/2 pounds Boneless American Lamb loin, trimmed of all silver skin

1 tablespoon salt

black pepper to taste

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 small lime juice and zest

1/2 teaspoon ground cumin

1/2 teaspoon ground Mexican oregano

1/2 teaspoon ground dried chipotle

1/2 teaspoon ground dried guajillo pepper

Pinch ground soft cinnamon

Charred Vegetables:

24 green onions, trimmed

24 small ripe tomatoes, thickly sliced

2 small zucchini, halved lengthwise

3 Jalapeños, halved and seeded

Olive oil as needed

1/2 cup Cilantro, rough chopped

4 small lime juice

DIRECTIONS

METHOD:

Season the lamb loin with salt and pepper.  In a small bowl, combine oil, vinegar, lime juice and zest; place in sealable plastic bag with lamb loin.  Marinate in refrigerator for at least 4 hours.

In a small bowl, combine cumin, oregano, chipotle, guajillo and cinnamon; set aside.

Remove loin from marinade; discard marinade.  Pat spice mixture on all sides of loin. Grill over medium-high heat for about 6 minutes per side, or to desired doneness.  Allow to rest for 5 to 10 minutes.

In a medium bowl, toss onions tomatoes, zucchini and jalapeños in oil; season with salt and pepper to taste.  Grill vegetables, turning often, until well charred and soft. Remove to a cutting board; roughly chop the vegetables.  Toss grilled vegetables with cilantro and lime juice.

Slice the loin against the grain; serve with Charred Vegetables and rice.

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

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

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

Braised Lamb Shanks with Artichokes and Fava Beans

Recipe provided by | Chef Pano Karatassos

Servings: 12

INGREDIENTS

12 American Lamb shanks

Salt and pepper to taste

3 tablespoons olive oil

1/3 cup butter, melted

2 fresh thyme leaves

2 thyme bundles

6 cups chicken stock

21 cloves garlic, sliced

6 Medium onions, sliced

3/4 cup fresh lemon juice

3 roma tomatoes, blanched in hot water 1 minute, peeled, center and seeds removed; cut into 1/2-inch pieces

16 fava bean pods, cooked, cooled, shelled and thinly sliced

fresh dill sprigs

Braised Artichokes:

3-1/2 cups white wine

3-1/2 cups chicken broth

1 cup extra virgin olive oil

4 leeks thinly sliced, white part only

3 carrots, thinly sliced

2 medium onions, thinly sliced

6 cloves garlic, crushed

6 large artichokes, trimmed and rubbed with fresh lemon wedges

Bunches thyme sprigs

DIRECTIONS

METHOD:

Season lamb shanks with salt and pepper.  In large skillet, heat oil over medium-high heat.  Brown each shank on all sides. Combine butter and thyme leaves, baste shanks.  Remove shanks from pan. Add broth, garlic and onions. Simmer for 6 minutes. Stir, deglazing pan.  Arrange lamb shanks in large roasting pans. Pour in broth mixture. Add thyme sprigs. Cover with foil.  Braise in 325°F oven for 3-1/2 to 4 hours.

 For Braised Artichokes:  Combine wine, chicken stock and oil.  In pot with lid (large enough to hold artichokes in single layer) combine leeks, carrots, onion, and 1 cup stock mixture.  Bring to a boil, reduce heat and cook on low heat for 10 minutes. Add garlic, and artichokes stem-side up, cover and cook 5 additional minutes.  Pour in remaining broth, cover and cook over low heat 35 to 40 minutes until artichoke bottoms can be easily pierced with fork. Place artichokes and broth into a shallow container along with thyme.  Allow to cool. Remove artichokes from broth, reserving broth. Cut into wedges, removing inside fuzzy section.

Remove shanks, cover and keep warm.  Strain liquid and skim off fat. In pan, combine broth from shanks and artichokes, add lemon juice.  Cook and reduce. Warm artichoke wedges in broth just before serving.

To serve:  Place each shank in large shallow bowl with broth, onions and artichoke wedges.  Sprinkle with tomato pieces, fava beans and dill.

Recipe and image provided by the American Lamb Board

Braised Denver Ribs

Recipe provided by | Chef Brad Barnes, CMC

Servings: 6

INGREDIENTS

4 racks American Lamb spareribs

Sea salt and freshly ground black pepper

4 tablespoons seasoned flour

4 tablespoons olive oil

3 cups onion, small diced

4 carrots, small diced

3 stalks celery, peeled, small diced

3 large garlic cloves, thinly sliced

3 tablespoons tomato paste

1 cup red wine

3 cups Lamb stock

1/2 cup brown sugar

1/2 cup balsamic vinegar

6 sprigs fresh rosemary

2 Bay leaves

2 tablespoons butter, cold

DIRECTIONS

METHOD:

Roast ribs on a rack at 425°F for 15 to 20 minutes to remove excess fat.  Remove and let cool. Cut into 4-inch pieces. Season each piece with sea salt and pepper; dust with seasoned flour.  Heat olive oil over medium heat in an 8-quart, heavy-bottomed casserole pan. Brown the rib pieces in batches until all sides are dark brown.  Remove each batch to a platter.

Add onion, carrots, celery and garlic to the pan.  Place the pan back on the stove over medium heat and cook, stirring occasionally, for 5 to 7 minutes or until vegetables are lightly browned.  Stir in the tomato paste; cook 2 to 3 minutes. Add red wine; cook an additional 4 minutes. Add stock, sugar, vinegar, rosemary sprigs and bay leaves; stir to combine.  Add browned rib pieces. Cover and roast at 250°F for at least 2 hours until ribs are fork tender.

To Serve:  Remove casserole from the oven.  Remove the braised ribs to a heated platter.  Strain liquid into a stainless sauce pan; bring to high heat then simmer on low heat until reduced by half and sauce is a glaze.  Season with salt and pepper to taste. Add butter. Brush glaze over the ribs.

Chef’s Recommendation: Serve Braised Denver Ribs with roasted garlic mashed potatoes.

Recipe and image provided by the American Lamb Board

Braised Curried American Lamb Shank with Yucca

Servings: 12

INGREDIENTS

12 American Lamb shanks, whole

Sea salt to taste

3 tablespoons  peanut oil

3 yellow onions, peeled, minced

6 tablespoons fresh ginger, peeled, finely minced

1 head fresh garlic, peeled, minced

3 Jalapeños, seeded, finely minced

3 tablespoons coriander, ground

1 tablespoon curry powder

1 teaspoon cinnamon, ground

1-1/2 quarts water or lamb stock

3 cups yogurt, plain

2 pounds yucca, peeled, diced into 1/2-inch cubes

2 pounds sweet potatoes, Red Garnett or regular orange

Garnish:

Fresh mint, cut into narrow strips

DIRECTIONS

METHOD:

Season the lamb with sea salt.  In a heavy-bottomed braising pan, heat the oil.  Brown lamb shanks deeply on all sides, turning occasionally.  Work in batches to avoid over-crowding the pan. Once the lamb is caramelized on all sides, set aside. 

Blend the onions, ginger, garlic and jalapeños until a smooth consistency is reached.  In a separate container, mix the coriander, curry powder and cinnamon. Set aside.

Using the same pan over medium heat, add the onion-garlic paste; allow to cook just until golden, 1 to 2 minutes.  Stir in spice mixture; simmer for an additional 20 seconds. Add the water or lamb stock. Increase heat to medium-high, bringing mixture to a boil; reduce to a simmer.  Temper the yogurt into the braising liquid by gradually whisking it in until combined with the sauce.

Return lamb shanks to the pan; cover and simmer very gently until the lamb is fork-tender, about 2 hours.  Check and stir frequently so as not to burn the pan. Add the yucca and sweet potatoes during the last 15 minutes and cook until tender.

Taste and adjust the seasonings with salt.  Garnish with fresh mint.

Recipe and image 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

American Spiced Lamb Loin Chops with Warm Georgia Peach Relish

Servings: 4

INGREDIENTS

Lamb Loin:

8 American Lamb loin chops, trimmed

1/4  cup olive oil

2 tablespoons lemon juice or white balsamic vinegar

Kosher salt and freshly ground pepper to taste 

Peach Relish:

6 peaches

3 tablespoons clarified butter

2 tablespoons sugar

2 tablespoons butter

1 leek, white part only, very thinly sliced

3 tablespoons brown sugar

2 tablespoons rice wine vinegar

1/2  cup peach nectar

2 ounces golden raisins 

1/4 cup basil, finely minced

DIRECTIONS

METHOD:

Mix oil with lemon juice or vinegar.  Coat chops well; season. Pan sear in a heavy-bottomed pan or grill to desired doneness.  Place on a rack; let meat rest for 3 minutes.

For Peach Relish:  Rub peaches with clarified butter and sugar.  Place in a pan; roast at 350°F for 12 to 20 minutes until skins start to turn soft.  Peel peaches, then dice.

In a small pan, heat butter.  Add leek; cook until soft. Add brown sugar and vinegar; simmer 2 to 3 minutes.  Add nectar and raisins; simmer 3 to 5 minutes. Remove pan from stove; mix in basil.  Cool.

To serve:  Arrange chops on a plate or serving platter.  Garnish with Peach Relish.

Recipe and image provided by the American Lamb Board

American Rack of Lamb with Roasted Brussels Sprouts, Toasted Anchovy and Meyer Lemon Crema

Recipe provided by |Chef/Owner Holly Smith

Servings: 8

INGREDIENTS

3 racks American Lamb racks, frenched, fat cap removed

2 zest of oranges, Cara Cara or navel, with vegetable peeler

4 large sprigs rosemary, needles removed, lightly crushed

12 sprigs fresh thyme, lightly crushed by hand

1/2 teaspoon chili flakes

20 cloves garlic, lightly crushed

6 tablespoons extra virgin olive oil

Kosher salt and cracked black pepper to taste

Roasted Brussels Sprouts:

1-1/2 pounds brussels sprouts

unsalted butter as needed

extra virgin olive oil as needed

kosher salt to taste

Cayenne pepper to taste

3 tablespoons finely chopped garlic

20 anchovy filets, rough chop

Piments d’Argile or Espelette to taste

1 to 2 juice of lemons

Meyer Lemon Crema:

20 Meyer lemon peels (preferably cookers)

8 to 10 Meyer lemons centers 

Simple syrup to taste

Kosher salt to taste

1/2 ligurian olive oil

DIRECTIONS

METHOD:

For Lamb:  Trim excess fat from lamb racks, leaving thin fat cap.  In a bowl, combine zest, rosemary, thyme, chili flakes, garlic and oil, crushing herbs, zest and garlic lightly to release oils.  Rub mixture on racks. Marinate for 24 hours, rotating every 6 hours to ensure best distribution of aromatics.

American Rack of Lamb with Roasted Brussels Sprouts, Toasted Anchovy and Meyer Lemon Crema

Remove marinade from lamb.  Season lamb generously with salt and lightly with black pepper.  On a preheated grill, render and roast fat cap down, turning and continuing to grill to desired doneness; be careful not to burn the bones.  Let rest before serving.

For Roasted Brussels Sprouts:  Clean and trim Brussels sprouts, cutting 1-1/4 pounds in half, and peeling the remaining 1/4 pound to leaves only.  In 2 large heavy-bottomed sauté pans, heat butter and oil together over medium heat. Add halved sprouts; toss and season lightly with salt and cayenne.  Arrange cut-side down. Reserve the leaves. Cook over medium-high heat until golden brown. Flip sprouts; continue to cook until tender. Add leaves; toss together with cut roasted sprouts.  Cook for 1 minute longer. Pull sprouts to one side of the pan; add additional 1 tablespoon butter and 1 tablespoon oil; divide the garlic and anchovy between the two pans. Stir to combine, letting anchovy and garlic melt together; continue to cook until toasted.  Toss to combine. When ready to plate, heat sprouts and adjust seasoning as desired. Add Piments d’Argile/Espelette and finish with lemon juice.

For Meyer Lemon Crema:  In a heavy-bottomed saucepan, combine lemon peels with lemon centers.  Cover with cold water and bring to a boil; drain. Repeat this process 3 to 4 times until lemons are tender and not bitter.  Drain; transfer lemon mixture to blender. Process until smooth. Season with salt; add small amount of simple syrup to balance.  While processing, drizzle in up to 1/2 cup oil; adjust seasoning as necessary. Hold at room temperature. 

To plate:  Place a swoosh of Meyer Lemon Crema with Brussels Sprouts scattered alongside.  Cut the racks into chops and plate 2 or 3 chops per guest. Garnish with preserved Cara Cara and Meyer Lemon if desired. 

Recipe and image provided by the American Lamb Board