Nemo’s Lamb Merguez Scotch Egg

Recipe provided by | Chef Nemo Bolin

Servings: 16

INGREDIENTS

2 pounds ground American Lamb

2 red bell peppers, charred

2 whole preserved lemons

1 cup garlic confit

6 dried chiles d’arbol

3 dried guajillo chiles

2 tablespoons sweet paprika

1 tablespoon smoked paprika

1 tablespoon cayenne pepper

1/4 fennel seeds, toasted

1/4 coriander seeds, toasted

2 tablespoons cumin seeds, toasted

4 star anise, toasted

1 cinnamon stick, toasted

1/4 cup black peppercorns, toasted

1/4 cup red wine vinegar

1/4 cup lemon juice

1/2 cup extra virgin olive oil

1/4 kosher salt plus additional to taste

DIRECTIONS

METHOD:

Rehydrate dried chiles in boiling water until tender.  In a blender, add peppers, lemons, garlic, chiles, sweet and smoked paprika, pepper, fennel, coriander, cumin, star anise, cinnamon, peppercorns, vinegar, lemon juice, oil and salt.  Puree until a thick paste is formed. Mix in with lamb, by hand or in a stand mixer with a paddle attachment.

For Scotch Eggs:  Place 16 large eggs in boiling water for 6 minutes; submerge in an ice bath until cold.  Peel and wrap in a thin layer of Merguez sausage. Coat the sausage-wrapped eggs in flour, then an egg wash, then finely ground Panko bread crumbs.  Deep fry at 325° (in olive oil, if possible) until golden brown. 

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

Middle Eastern-spiced Lamb Ribs

Lush American Lamb Ribs take on an exotic flare when rubbed with Middle Eastern spices and slow roasted. The lamb riblets are grilled to order and served with a spicy peach mustard dipping sauce.

Servings: 12

INGREDIENTS

4 racka American Lamb ribs

Olive oil

1 cup Middle Eastern Grilling Rub (recipe follows)

1-1/2 cups Spicy Peach-Mustard Dipping Sauce (recipe follows)

Middle Eastern Grilling Rub (1+ cup):

1/4 cup smoked paprika

2 tablespoons ground cumin

2 tablespoons ground ginger

1 tablespoon ground coriander

1 tablespoon ground allspice

1 tablespoon ground black pepper

1 tablespoon dried oregano

1 tablespoon ground cinnamon

1/2 teaspoon ground red pepper

2 tablespoons brown sugar

1 tablespoon kosher salt

Spicy Peach Mustard Dipping Sauce (1-1/2 cups):

1 cup peach or mango jam or marmalade

1/3 cup coarse mustard

3 tablespoons lemon juice

1 tablespoon lemon zest

1 to 2 tablespoons Middle Eastern Grilling Rub

DIRECTIONS

METHOD:

Brush each lamb rack with oil.  Generously sprinkle 1/4 cup Middle Eastern Grilling Rub on each side of racks; gently rub to adhere.

Place lamb on a metal rack on sheet pans (2 lamb racks per sheet pan); cover with foil.  Roast at 300°F 1-1/2 hours. Remove foil and continue cooking for an additional 30 minutes until ribs begin to brown and caramelize. Remove from heat and cool.  Cover and chill ribs.

For the Middle Eastern Grilling Rub:  In a dry skillet, add paprika, cumin, ginger, coriander, allspice, black pepper, oregano, cinnamon and red pepper.  Cook over a low heat for several minutes until mixture begins to lightly smoke. Remove from heat; cool. Stir in sugar and salt.  Place in a covered container; hold until ready to use.

For the Spicy Peach Mustard Dipping Sauce:  In a saucepan, simmer jam, mustard, lemon juice, lemon zest and Middle Eastern Grilling Rub over medium heat for 5 minutes.  Cover and chill.

To Serve:  Grill cooked lamb ribs over medium heat on grill until slightly charred and crunchy.  Cut each lamb rack into individual ribs, about 9 ribs per rack. Serve 3 ribs per serving with Spicy Peach Mustard Dipping Sauce.

Recipe and image provided by the American Lamb Board

Mediterranean Stuffed Leg of American Lamb

Recipe provided by | Chef Brad Barnes

Servings: 6

INGREDIENTS

1 American Lamb leg, boned and butterflied (about 5 pounds)

1 fennel bulb, chopped

2 tablespoons minced shallot

1 tablespoon butter

1-1/2 cups sheep’s milk feta, crumbled

1 cup toasted pine nuts

1/4 kalamata olives, pitted, coarsely chopped

1/4 cup chopped mint

1/4 cup chopped parsley

1/4 cup chopped basil

1 tablespoon olive oil or vegetable oil

salt and black pepperto taste

DIRECTIONS

METHOD:

In a small frying pan, sauté fennel and shallot in butter for 1 minute or until lightly browned; season with salt and pepper. Transfer to a small bowl; cool.  Mix well with feta, pine nuts, olives and herbs; season with pepper.

Arrange lamb leg on work surface, cut-side up.  Place a sheet of plastic wrap over lamb; pound with a meat mallet to flatten meat slightly, if needed, until leg is a fairly even thickness.  Remove plastic wrap, generously season both sides of lamb with salt and pepper. Spread stuffing mixture over meat. Roll up lamb, tucking in ends.  Tightly tie string around roast at 1-inch intervals.

In a roasting pan on the stove top, heat oil over high heat.  Add roast; sear on all sides, about 6 minutes in all. Place roast on a rack in roasting pan.  Roast at 375°F until medium-rare, about 1 hour to 1 hour and 15 minutes, basting occasionally.

To Serve:  Remove from oven; cover loosely with foil.  Let rest for at least 10 minutes. Discard strings and slice in 12 pieces.  Serve 2 slices per serving.

Chef’s Recommendation: Serve Mediterranean Stuffed Leg of American Lamb with basil mashed potatoes and roasted eggplant.

Recipe and image provided by the American Lamb Board

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

Malbec Braised Leg of Lamb

Recipe provided by | Chef/Owner Reina Morris

Servings: 12 to 16

INGREDIENTS

5 pounds American Lamb leg, boneless or bone-in

Kosher salt and fresh ground pepper to taste

1-1/4 cups olive oil, divided

1 bunch  parsley, minced

1/4 cup minced fresh rosemary leaves

7 garlic cloves, minced

4 carrots, cut into 3-inch pieces

2 leeks, trimmed and cut lengthwise

3 medium yellow onions, quartered

3 celery stalks, cut into 3-inch pieces

1 medium fennel

1 tablespoon black peppercorns

2 bay leaves

2 bottles malbec (750ml each)

Lamb or beef stock as needed

1 tablespoon cornstarch

1 tablespoon unsalted butter

DIRECTIONS

METHOD:

Trim lamb leg well. If using a boneless leg, tie the roast. Sprinkle lamb with salt and pepper. Combine 1 cup of oil, parsley, rosemary and garlic. Spread mixture over lamb leg.

Heat 1/4 cup of oil in large braising pot or Dutch oven. Sear lamb leg on all sides until brown. Remove lamb leg and set aside. Add carrots, leeks, onions, celery and fennel to pan to brown; return the lamb to the pan. Add peppercorns, bay leaves and Malbec. Add stock as needed to cover lamb. Bring to a boil, skimming foam as needed. Reduce heat and cook for about 4 hours. Add more stock as necessary to keep lamb moist during cooking.

Remove lamb to a cutting board and cover loosely with foil. Strain the remaining braising liquid into medium saucepan. Discard solids.

Heat the braising liquid over medium-high heat until boiling. Add cornstarch and reduce sauce by half; remove from heat. Add butter. Adjust seasoning as desired.

Carve the lamb and serve over sweet potatoes or mashed potatoes and vegetables. Ladle Malbec sauce on top.

Recipe and image provided by The American Lamb Board

Lola’s Leg of Lamb Shawarma with Tomato Jam

Recipe provided by | Chef Liam Spence

Servings: 12

INGREDIENTS

8 poundsAmerican Lamb leg roast, boned, silverskin removed

1/2 cup Dried Greek oregano (preferably on-the-stem)

2 tablespoons Finely chopped fresh rosemary

1/4 cup kosher salt

2 tablespoons fresh ground black pepper

4 lemons, juiced (about 1 cup), divided

1/2 extra-virgin olive oil divided

Tomato Jam:

1 tablespoon extra-virgin olive oil

1 small yellow onion, finely chopped

28 ounces canned crushed tomatoes

1/4 cup sugar

1 teaspoon kosher salt

Cayenne pepper pinch

Shawarma Sauce:

1 cup Greek yogurt

1 cup mayonnaise

1 tablespoon lemon juice

1 small garlic clove, finely minced

1/2 teaspoon dried Greek Oregano (preferably on-the-stem)

Salt as desired

Shawarma Seasoning:

2 tablespoons cumin seeds

2 tablespoons coriander seeds

1-1/2 tablespoons fennel seeds

Sweet paprika 2 tablespoons

1 tablespoon ground turmeric

1 tablespoon madras curry powder

1/2 teaspoon cayenne pepper

1/2 teaspoon allspice

1-1/2 tablespoons kosher salt

6 tablespoons extra-virgin olive oil

12 pita breads

1 head romaine lettuce, sliced crosswise into thin ribbons

DIRECTIONS

METHOD:

In a medium bowl, add oregano, rosemary, salt and pepper.  In a small bowl, whisk together 1/2 cup lemon juice and 1/4 cup oil.  Using a sharp knife, score the inside of the roast on a diagonal in 1-inch intervals.  Turn roast over; score fat cap. Rub herb mixture over both sides of lamp; pour lemon-oil over roast.  Tie roast with butcher’s twine; place in large baking dish, cover with plastic wrap, and refrigerate overnight.

Whisk remaining 1/2 cup lemon juice and 1/4 cup oil together; set aside.  Place roast on a roasting rack lightly coated with nonstick spray. Roast at 325ºF until temperature reaches 130ºF, about 2-1/2 to 3 hours; baste every 30 minutes with lemon juice-oil mixture.  Remove from oven; tent loosely with aluminum foil. Let rest for at least 20 minutes before slicing into 1/4-inch-thick pieces. (Roast can also be cooled completely before slicing.)

Prepare Tomato Jam and Shawarma Sauce while lamb roasts.

For Tomato Jam:  In a large heavy-bottomed pot, heat oil over medium-high heat.  Add onions; cook until translucent, stirring often, about 3 minutes.  Add tomatoes, sugar, salt and cayenne; bring to a simmer, then reduce heat to medium-low.  Cook until mixture is thick and tomatoes are concentrated into a jam texture, 45 minutes to 1 hour, stirring often.  Remove from heat; set aside to cool to room temperature. Transfer jam to an airtight container; refrigerate until serving.  (Can be refrigerated for up to 5 days.)

For Shawarma Sauce:  In a large bowl, add yogurt, mayonnaise, lemon juice, garlic, oregano and salt; stir to combine.  Cover with plastic wrap; refrigerate until serving. (Can be refrigerated for up to 5 days.) 

For Shawarma Seasoning:  In a large skillet, add cumin, coriander and fennel; toast over medium-high heat, stirring often, until the seeds start to crackle, are fragrant, and wisps of smoke rise from the pan, about 3 minutes.  Transfer spices to a large plate; cool. In a spice grinder or coffee mill, grind spices into a fine powder. Turn the mixture out into a medium bowl; stir in paprika, turmeric, curry, cayenne, allspice and salt.

In a large bowl, add sliced lamb; toss with 6 tablespoons spice mixture to evenly coat.  (Store remaining spice blend in an airtight container in a cool, dry, dark place for up to 6 months.)

In a large skillet, heat 2 tablespoons of oil over medium-high heat.  Add one-third of the seasoned lamb; cook until lamb is warmed through.  Transfer lamb to a large platter. Repeat twice with remaining oil and lamb. 

Adjust oven racks to the upper-middle and lower-middle positions.  Place the pita bread on 2 rimmed baking sheets; place in oven and warm at 300ºF.  Remove from oven; spread Tomato Jam inside each pita, or if pita is very thin spread Tomato Jam on top.  Divide the lamb between the pitas; top with shredded letters and a few tablespoons of Shawarma Sauce. Serve hot.

Recipe and image provided by the American Lamb Board

Lemon-braised Lamb Shanks

Servings: 12

INGREDIENTS

12 American Lamb hind shanks (12 ounces each)

2 tablespoons olive oil

2 quarts onions, sliced

1 cup garlic cloves

1/2 cup fresh lemon thyme leaves

1 tablespoon cumin seeds, toasted, crushed

3-1/2 cups riesling wine

1-1/2 quarts Lamb or veal stock

1/2 cup fresh lemon juice

1 tablespoon Black pepper, ground

3 tablespoons Fresh lemon zest

3 quarts Lemon-Spinach Fettuccini (recipe follows)

3/4 cup Fresh chives, chopped

Lemon-Spinach Fettuccini:

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

3 quarts raw baby spinach or arugula

1/4 cup lemon olive oil

2 tablespoons fresh lemon zest

1 tablespoon cracked pepper

DIRECTIONS

METHOD:

In a large rondo, heat oil over medium-high heat; add shanks in batches and brown on all sides.  Remove shanks; hold. Add onions and garlic to pan; continue to cook, stirring often, until slightly caramelized, about 6 minutes.  Mix in thyme and cumin; continue cooking 2 minutes. Add wine and bring to a boil; reduce mixture by half. Stir in stock, lemon juice and pepper; bring to a boil.  Return browned shanks to pot in an even layer; cover and simmer over very low heat 3 hours or until very tender. Remove shanks from braising liquid; place in hotel pan, cover and refrigerate.

Chill pot with braising liquid.  Remove layer of fat from top of liquid and discard.  Return pot with braising liquid to stove top and bring to a boil; reduce mixture by half .  Adjust seasonings. Stir in lemon zest; keep warm.

Heat lamb shanks covered in a low oven when ready to serve.

For the Lemon-Spinach Fettuccini:  In a bowl, toss together hot fettuccini, spinach, oil, lemon zest and pepper until mixed.  Cover; keep warm.

To serve:  In bottom of large soup plate, mound 1 cup of Lemon-Spinach Fettuccini and top with 1 hot lamb shank.  Ladle 1/2 cup braising liquid over top and sprinkle with 1 tablespoon chives.

Recipe and image provided by the American Lamb Board

Leg of American Lamb with Succotash

Recipe provided by | Chef Stephen Barber

Servings: 12

INGREDIENTS

Marinade:

1 cup olive oil

1 lemon, zest and juice

4 rosemary sprigs

1 head garlic, chopped

2 tablespoons ground black pepper

5 to 6 pounds boneless leg of American Lamb

cooking twine

salt as needed

Succotash:

3 corn cobs, cob removed

2 to 3 summer squash

1 cup dragon beans

1 pint cherry tomatoes

olive oil as needed

Salt as needed

1/4 basil, garnish

Harissa Purée:

1 cup Bell pepper, roasted

2 tablespoons Harissa spice

Lemon juice as needed

Salt as needed

1 cup olive oil

Cream Corn:

1 tablespoon butter

1 cup corn

Salt as needed

DIRECTIONS

METHOD:

For the Marinade:  In a bowl, mix oil, lemon zest, lemon juice, rosemary, garlic and pepper.

Truss the leg with twine; season liberally with salt.  Marinate in tag marinade for at least 4 hours and preferably overnight.

Smoke lamb at 225°F for 4 to 6 hours.

Start grill; heat plancha.

For the Succotash:  In a bowl, add corn, squash, beans and tomatoes; marinate with oil, garnish with basil.

For the Harissa Purée:  In a blender, add bell pepper, harissa spice, lemon juice, salt and oil; process until smooth.  Adjust seasoning as necessary.

Remove lamb from smoker and place on grill; rotate to brown on all sides.  Remove lamb from grill when all sides are crisp; let rest.

Place squash and beans on heated plancha.  Season with salt, drizzle with oil. Flip; add corn and tomatoes.  Stir vegetables; continue to heat on plancha until cooked. Sprinkle with basil; mix.  Remove vegetables from plancha; place in bowl.

For Cream Corn:  In a small saucepan, heat butter until melted and bubbly.  Cut fresh corn kernels off stock; simmer with butter until kernels become soft and creamy.  Season with salt; set aside and keep warm.

To finish:  Slice lamb. Place Cream Corn on plate, top with sliced lamb.  Place Succotash on plate; garnish with Harissa Purée.

Recipe and image provided by the American Lamb Board

Lamb Shank Barbacoa Street Tacos

Recipe provided by | Executive Sous Chef Sam Woodfill

Servings: 50

INGREDIENTS

10 dried Guajillo chile peppers, stemmed and seeded

10 dried Ancho chile peppers, stemmed and seeded

5 cups water

1/3  cup apple cider vinegar

5 whole cloves, stems removed

3 garlic cloves

1 roma tomato, quartered

1/2 medium white onion, coarsely chopped

1 tablespoon dried oregano

2-1/2 teaspoons kosher or sea salt

1 teaspoon black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

3 tablespoons safflower or vegetable oil

8 pounds bone-in American Lamb shanks

banana leaves (optional)

fresh or dried avocado leaves (optional)

citrus Purple Cabbage Slaw (recipe follows)

pickled Radish Crema (recipe follows) 

50 white Corn Tortillas

Citrus Purple Cabbage Slaw:

1/2 cup Fresh orange juice

1/4 cup Fresh lime juice

2 tablespoons Olive oil

2 tablespoons Brown sugar

1 teaspoon Kosher salt

1/2 teaspoon  Black pepper

2 large carrots, grated

1/2 red cabbage, cored and shredded

3/4 cup chopped fresh cilantro

Pickled Radish Crema:

1 cup shaved radish

2 tablespoons lemon juice

1 tablespoon white vinegar

1/2 tablespoon salt

1 quart Mexican crema

Salt and pepper to taste

DIRECTIONS

METHOD:

For Marinade:  In a large heated skillet over medium heat, add Guajillo and Ancho peppers; toast for no more than 20 seconds per side.

In a medium saucepan, add peppers and water. Cook over medium heat for 12 to 15 minutes, until peppers are softened and rehydrated. In a blender, add peppers, 2 cups of cooking liquid, vinegar, cloves, garlic, tomato, onion, oregano, salt, black pepper, cinnamon and allspice; puree until smooth. Wipe out saucepan; add oil. Heat pan over medium heat for 1 to 2 minutes; add pureed marinade. Partially cover; cook for 10 to 12 minutes, stirring often, until color darkens and mixture thickens to a paste-like consistency. Set aside; cool for at least 1 hour.

Rinse lamb; pat dry. In a large non-reactive dish, add lamb; cover completely and rub marinade into lamb. Cover; refrigerate for 2 to 24 hours. 

In a large roasting pan, unfold banana leaves; arrange in layers on roasting rack leaving a generous amount of overlap on pan’s long sides for wrapping the meat. (Alternatively use long pieces of foil.)  Place meat on top of leaves; use marinade to cover. Place avocado leaves on top of the meat; fold banana leaves over to cover meat. (Cover tightly with foil.) Slow roast for 8 to 10 hours, until meat easily comes off the bone. Let rest for 15 to 20 minutes before opening banana leaves; discard leaves. Shred meat as desired.

Grill white corn tortillas until charred and hot, place 2 ounces of shredded lamb meat in taco shell. Top with Citrus Purple Cabbage Slaw and Pickled Radish Crema.

Citrus Purple Cabbage Slaw: In a large bowl, whisk together orange juice, lime juice, oil, sugar, salt and pepper. Add carrots and cabbage; toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in cilantro before serving.

Pickled Radish Crema: In a bowl, combine radish, lemon juice, vinegar and salt; let stand 1 hour. In a blender, combine radish mixture and crema; blend until smooth. Add salt and pepper to taste. 

Chef Tips: Remove seeds and stems before toasting chiles. To simplify, use American Lamb precooked shoulder meat.  Simmer the precooked American Lamb shoulder meat in marinade sauce for 30 minutes. 

Recipe and image provided by the American Lamb Board

American Lamb Scottadita with Walnut Anchovy Salsa and Broccolini

Recipe provided by |Chef/Owner Holly Smith

Servings: 12 to 16

INGREDIENTS

4 racks American Lamb rack, frenched

1 cup  Rosemary sprigs

1 cup lemon zest pieces, cut with vegetable peeler

2 cup walnuts

4 ounces anchovies in oil, drained and roughly chopped

2 lemons Lemon zest

1/2 to 3/4 cup, divided extra-virgin olive oil

Kosher salt and black pepper to taste

4 bunches broccolini

1/4 cup pickled mild red peppers, chopped

16 ounces chanterelle or Hedgehog mushrooms, roasted

DIRECTIONS

METHOD:

Remove fat cap on lamb racks and trim well to remove all excess fat while being careful to leave a protective layer on meat. Strip rosemary from sprigs. Rub rosemary and lemon zest all over lamb racks; let marinate for 2 hours to overnight.

Roast walnuts in 350º F oven for 10 minutes until lightly toasted. In a mini food processor or by hand, finely chop 1-1/2 cups toasted walnuts; add 2 ounces of anchovies and chop until well combined and very fine. Add the remaining nuts, anchovies and lemon zest. Add olive oil and combine until smooth.

Remove lamb from refrigerator for 30 minutes prior to cooking. Remove most of the rosemary and all of the lemon. Season generously with salt and pepper. Grill racks over high heat until rare or medium-rare. Let meat rest for 10 minutes. Cut into individual chops.

Trim ends and stalks of broccolini. Toss whole broccolini pieces in olive oil. Season lightly with kosher salt. Place broccolini on grill to obtain a nice char. If needed, place broccolini on a sheet tray and place in 350º F oven to finish cooking or for 3 to 4 minutes to reheat. Toss broccolini with peppers and roasted mushrooms.

For each serving, place broccolini and mushrooms on plate and drizzle with walnut anchovy salsa. Place 2 to 3 rib chops on each plate.

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 Manti with Harissa, Whipped Curds & Whey and Mint

Recipe provided by | Chef de Cuisine Martin Woods

Servings: 30 Manti

INGREDIENTS

Lamb Filling:

300 grams American Lamb leg, ground

1 red onion, grated

6 garlic cloves, minced

1/2 cup mint leaves, finely minced

1/2 cup parsley, finely minced

2 tablespoons dry harissa seasoning

2 Lemon zest

Salt and pepper to taste

Dough:

2-1/2 cups all-purpose flour

1 large egg

1 tablespoon olive oil

1 tablespoon kosher salt

150 ml water

Harissa (yields 2 quarts):

10 (6 grams) arbol chilies, stemmed, deseeded

4 (30 grams) guajillo chilies, stemmed, deseeded

2 tablespoons cumin seed

2 tablespoons coriander seed

12 (250 grams) piquillo peppers

8 (38 grams) garlic cloves

6 tablespoons lemon juice

3 tablespoons red wine vinegar

4 tablespoons smoked paprika

3 tablespoons tomato paste

1 gram xanthan gum

1-1/2 cups extra virgin olive oil

Salt to taste

Lamb Manti with Harissa, Whipped Curds & Whey and Mint

Whipped Curds & Whey:

200 grams feta, drained, broken into small pieces

50 grams mascarpone

1/2 lemon juice

Salt pinch

75 grams feta brine

DIRECTIONS

METHOD:

For the Lamb Filling:  In a large bowl, combine lamb, onion, garlic, mint, parsley, dry harissa and lemon zest; season with salt and pepper to taste.

For the Dough:  In a food processor, combine flour, egg, oil and salt. Slowly add water until a nice ball of dough is formed. Remove dough onto a floured surface; knead until dough pulls back into itself, around 5 minutes. Wrap dough with plastic wrap; rest for 30 minutes.

For the Harissa:  Bring a pot of water to boil; add arbol, guajillo and ancho chilies. Turn off heat, cool to room temperature. Toast cumin and coriander; grind fine. Drain chilies, transfer to blender. Add peppers, garlic, lemon juice, vinegar, paprika, tomato paste and gum; puree very smooth. Stream in oil to emulsify. Add salt to taste.

For the Whipped Curds & Whey:  In a food processor, combine feta, mascarpone, lemon juice and salt. Turn on processor; slowly add brine until very smooth. Season with salt as needed.

To assemble Manti:  Divide dough into thirds; wrap two pieces in plastic wrap. Roll out remaining piece on a lightly floured work surface to about 2 millimeters thick. Cut into 7 centimeter squares; top each square with 2 teaspoons of mixture. Gather all 4 corners to a point in the center; squeeze to seal and form dumpling. Set aside on paper-lined trays. Repeat with remaining dough and filling.

Working in batches, cook Manti in large saucepan of boiling salted water for 8  minutes, or until al dente; drain. Spoon Harissa sauce onto serving plates, top with Manti, spoon dollops of whipped Curds & Whey, and scatter with extra mint leaves. Serve with lemon if desired.

Recipe and image provided by the American Lamb Board

Lamb Kofta in Tomato Curry

Recipe provided by | Executive Chef Aran Essig

Servings: 25

INGREDIENTS

6 pounds ground American Lamb

4 eggs, beaten

1 cup heavy cream 

3 cups bread crumbs

12 ounces onion, small dice

1-1/2 tablespoons ginger, grated

3 tablespoons garlic, minced

2 tablespoons  parsley, chopped

1 tablespoon  cumin

1 teaspoon Allspice

1 tablespoon cinnamon

2 teaspoons black pepper

3 teaspoons salt

1/2 teaspoon ground nutmeg

3 pints sauce tomato curry (recipe follows)

Sauce Tomato Curry:

1/4 cup Canola olive oil blend

1 pound Onion, chopped

4-1/4 ounces garlic, chopped

1 tablespoon turmeric    

1 tablespoon cumin

2 tablespoons cinnamon

2 tablespoons ginger

2 teaspoons cayenne pepper

1 tablespoon paprika

2 pounds tomato puree

2 teaspoons cilantro, chopped

2 cups water

1 cup  yogurt, fresh plain

1 cup  heavy cream

1 teaspoon salt

DIRECTIONS

METHOD:

In a bowl, combine eggs and cream; mix with bread crumbs.  Refrigerate 1 hour.

In a separate bowl, mix lamb, onion, ginger, garlic, parsley, cumin, allspice, cinnamon, pepper, salt and nutmeg together; knead well.  Add in egg mixture; knead well. Refrigerate for 1 hour.

Form the mixture into 2-ounce balls; place on a sheet tray.  Bake at 325°F to an internal temperature of 155°F.

For the Sauce Tomato Curry:  In a stockpot, heat the oil. Add onion; sauté until translucent.  Add garlic, turmeric, cumin, cinnamon, ginger, pepper and paprika; sauté briefly.  Add tomato puree; simmer until the tomato puree reduces to half of its volume. The tomato reduction should be thick and have begun to stick to the bottom of the pan but should not scorch.

Place the mixture in a blender; puree until smooth.  Return to the pan; stir in cilantro. Add water to reconstitute; bring to a simmer.  Add cream and yogurt. Season with salt; adjust seasoning as desired.

To serve:  Toss the cooked meatballs with the sauce.

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

Lamb Al Kabsa

Recipe provided by | Executive Chef Aran Essig

Servings: 25 (4 ounces each)

INGREDIENTS

6 pounds American Lamb top round

1 cup Saudi Baharat spice

3 ounces Salted butter

5 ounces onion

3 tablespoons garlic

1/2 cup Tomato puree

9 ounces diced tomatoes

7 ounces carrot, shredded

1-1/2 quarts vegetable stock, from scratch

2 each whole cloves

9 ounces basmati rice

4 ounces Seedless raisins

3 ounces Almonds, toasted

DIRECTIONS

METHOD:

Trim lamb; cut into 1-inch cubes.  Season with Baharat spice; refrigerate for at least 1 hour.

In a heavy stock pot, heat butter; add lamb and brown on all sides.  Add onion; cook until slightly caramelized. Add garlic; sauté. Add tomato puree, diced tomatoes, carrot, stock and cloves; simmer until meat is tender, approximately 2-1/2 hours.

Strain off liquid to measure.  Make sure there is twice as much liquid by volume as there is rice (for example, 1 cup rice = 2 cups liquid).  Add the liquid back to the pot along with the rice, adding additional liquid if needed. Bring to a simmer; turn low, cover and allow to simmer until rice is tender.  Stir in raisins and almonds; fluff and cover. Allow to rest for 10 minutes. Transfer to serving pan.

Recipe and image provided by the American Lamb Board

Herbed Greek Loin Chops with Feta Salad

Servings: 12

INGREDIENTS

12 American Lamb loin chops

1-1/2 cups extra virgin olive oil

1/4 cup Flat leaf parsley, leaves only, finely chopped

1 Rosemary sprigs, finely chopped tablespoon

1/4 cup Oregano leaves, fresh, finely chopped

8 Garlic cloves, chopped

1/4 cup Lemon juice

Sea salt and cracked black pepper to taste

Salad:

1/2 cup Feta cheese crumbles

1 cup Teardrop or grape tomatoes

1/2 cup olives

1/2 cup Red onion, sliced

1 cup Cucumbers, halved lengthwise, thinly sliced

1 tablespoon mint leaves, torn or rough chopped

1/2 cup Extra virgin olive oil

1/4 cup white wine vinegar

Sea salt and black pepper to taste

3 heads Boston Bibb, Romaine or Red Leaf lettuce,

separated into leaves

DIRECTIONS

METHOD:

For the Lamb:  In a large bowl, mix olive oil, parsley, rosemary, oregano, garlic and lemon juice.  Season with salt and pepper. Add loin chops; toss to coat liberally. Let sit for 30 minutes to 1 hour.  Grill lamb loin chops 2 to 3 minutes per side until medium-rare. 

For the Salad:  Mix together feta cheese, tomatoes, olives, onion, cucumbers, mint, olive oil, vinegar, salt and pepper.

To serve:  Garnish lamb with feta salad atop leaf cups. 

Recipe and image provided by the American Lamb Board 

Hearty Shepherd’s Pie with American Lamb

Servings: 12

INGREDIENTS

3 pounds American Lamb leg, ground or diced into 1/2-inch cubes

1 tablespoon oil, canola or vegetable

3 medium yellow onions, peeled, 1/4-inch dice

6 tablespoons all purpose flour

3 medium carrots, peeled, 1/4-inch dice

1 cup peas, green, whole, fresh or IQF

1 cup  corn kernels, fresh or IQF

3 tablespoons   Tomato paste

2 tablespoons Worcestershire sauce

3 cups Lamb stock   

Sea salt and black pepper to taste

1/2 cupParsley, chopped

4 pounds yukon Gold potatoes, washed

1/2 cup heavy cream

1/2 pound salted butter

8 ounces English Derby and/or cheddar cheese, shredded

DIRECTIONS

METHOD:

In a heavy-bottomed pot, heat oil.  Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour.  Mix thoroughly; cook an additional 1 minute. Add carrots, peas and corn; incorporate well.  Add tomato paste and Worcestershire. Gradually add stock; bring to a boil then reduce to a simmer.  Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool. 

 In a pot, cover the potatoes with cold water.  Bring to a boil; reduce heat and simmer until potatoes are fork tender.  Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.  

Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes.  Spread a layer of the smashed potatoes over the lamb mixture; top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.  

Option:  Spoon quenelle-shaped portions of the potato mix on top before baking for a slightly different presentation.  May be done in individual casseroles or in a large pan for banquet buffet.

Recipe and image provided by the American Lamb Board 

Grilled Lamb Kofte with Saffron Spiced Yogurt

Recipe provided by | Chef Daniel Asher

Servings: 8

INGREDIENTS

1/2 cup chopped mint

1/2 cup chopped parsley

1/2 cup finely chopped shallots

1/4 cup ras el hanout

1/4 cup extra-virgin olive oil

4 garlic cloves, minced

2 tablespoons pomegranate molasses

2 tablespoons ground sumac

1 tablespoon toasted ground cumin

2 teaspoons sea salt

2 pounds ground American Lamb

16 small wood or bamboo skewers soaked in red wine

Saffron Spiced Yogurt:

2 cups Greek yogurt (goat milk or sheep’s milk preferred)

1 Juice and zest of lemon

12 saffron threads

1 tablespoon chopped cilantro

1 tablespoon chopped parsley

pinch sea salt

Optional garnishes: lemon wedge, micro herbs, olive oil,                                                

pomegranate, pomegranate molasses, Za’atar spice,

smoked sea salt

DIRECTIONS

METHOD:

Combine mint, parsley, shallot, ras el hanout, oil, garlic, pomegranate molasses, sumac, cumin and salt; mix until dry spices are evenly distributed. Add lamb and mix by hand to incorporate. Portion into 2-ounce balls. Refrigerate lamb mixture to chill. Shape lamb onto skewers in elongated shapes. Place lamb skewers on a hot grill and rotate as needed to cook evenly and to create char marks, about 3 to 5 minutes on each side.

In medium bowl, whisk together yogurt, lemon juice, lemon zest and saffron. Let saffron color bloom into the yogurt, about 15 minutes. (For added color, crush saffron threads into powder before adding to yogurt.) Stir cilantro, parsley and salt into yogurt mix.

To serve: Place two kebabs on plate and serve with Saffron Spiced Yogurt and desired garnishes.

Recipe and image provided by The American Lamb Board

Grilled Ginger American Lamb Chops

Recipe provided by | Executive Chef Joachim Buchner

Servings: 4

INGREDIENTS

8 American Lamb blade or loin chops

Salt and freshly ground pepper to taste

1/4 cup soy sauce

1/2 cup sweet sake

1/4 cup peanut or vegetable oil

2 ounces fresh ginger root, peeled and sliced

1 lemon, juiced

1 small onion, peeled and quartered

1/2 green bell pepper, seeded and quartered

2 garlic cloves

Red pepper flakes to taste

DIRECTIONS

METHOD:

Season chops with salt and pepper.  In a food processor or blender, combine soy sauce, sake, oil, ginger root, lemon juice, onion, bell pepper, garlic and red pepper flakes.  Cover the chops with the mixture; marinate for approximately 1 hour.

Remove lamb from the marinade.  Grill over hot charcoal until medium-rare; baste with marinade while grilling.

Chef’s Tip:  Remaining marinade can be mixed with a cup of chicken stock and heated to serve as a sauce on the side.

Chef’s Recommendation:  Serve the Grilled Ginger Lamb Chops with a refreshing green salad and warm grilled pita bread.

Recipe and image provided by the American Lamb Board