American Lamb Neck Croquettes

Recipe provided by |Chef Edward Leonard, CMC

Servings: 8

INGREDIENTS

5 pounds American Lamb neck

4 tablespoons Lamb Spice mix*

3 tablespoons dark brown sugar

2 tablespoons olive oil

3 tablespoons butter

24 baby carrots

12 Cipollini onions, quartered

1/2 cup wine

3 tablespoons tomato paste

3 to 4 cups lamb stock

3 garlic cloves, thinly sliced

1 tablespoon shallot, finely diced

2 tablespoons olive oil

1/2 cup wine

1 cup braising sauce

Salt and pepper to taste

1 teaspoon parsley, finely chopped

2 cups seasoned flour

3 cups bread crumbs

8 eggs, beaten well with 2 tablespoons cream and 1 tablespoon extra virgin olive oil

DIRECTIONS

METHOD:

Rub necks with spice mix; let sit 30 minutes.

In a large skillet, melt brown sugar; allow a light caramel to form.  Add oil and lamb; caramelize in the hot pan until evenly colored. Remove lamb; set aside.  Using the same skillet, add butter, carrots and onions; sauté. Deglaze with wine, scraping pan well.  Mix in tomato paste; cook 2 to 3 minutes. Add stock; whisk well.

Place the lamb back into the pan; braise at 300°F for 2 hours or until tender, basting the necks periodically.  Remove necks; pull off lamb meat. Strain the sauce twice; reduce as needed for consistency.

Fry garlic and shallot in oil for 5 minutes; deglaze with wine.  Add 1 cup braising sauce; simmer 2 minutes. Add the pulled lamb neck meat.

Season with salt and pepper as needed; add parsley.  Spread on a shallow dish to cool. Shape in cling film; refrigerate 12 hours.  Cut. Dip in seasoned flour, bread crumbs, egg, and bread crumbs again. Fry in deep fat fryer; drain.

Serve as a side dish to roast lamb, rack of lamb, or on its own for a starter with a tomato sauce.

*Lamb Spice mix is a mixture of Sichuan pepper, tarragon, parsley, rosemary, nora peppers, sumac, turmeric, herbs de Provence, capsicum, rosebuds, yellow and black mustard.

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 Kofta Meatballs and Green Chutney

Recipe provided by | Chef Jenna Johansen

Servings: 100

INGREDIENTS

5 pounds ground American Lamb

2 cups minced shallots

1 cup minced fresh flat leaf parsley

1/4 cup minced fresh cilantro

3 tablespoons minced fresh garlic

2 tablespoons ground cumin, toasted 

2 tablespoons grated or minced fresh ginger

1-1/2 tablespoons kosher salt

1 tablespoon cinnamon

1 tablespoon black pepper, ground

1 tablespoon ground coriander, toasted

1-1/2 teaspoons cayenne

green chutney (recipe follows)

100 small wooden skewers, soaked

Green Chutney (makes 2 cups)

3 cups chopped fresh cilantro              

1/2 cup shredded coconut                           

1/2 cup fresh mint leaves, chopped

1-1/2 each jalapeño, seeded and chopped      

2 tablespoons fresh lemon juice

2 teaspoons grated fresh ginger 

1 teaspoon honey or agave nectar

Kosher salt to taste                                         

1/2 cup water or as needed

DIRECTIONS

METHOD:

In a food processor, add shallots, parsley, cilantro, garlic, cumin, ginger, salt, cinnamon, pepper, coriander and cayenne; pulse to puree. In a large bowl, mix herb and spice ingredients with lamb. Scoop meatballs with #40 scoop, roll into ball and place on parchment-lined sheet tray. Place a soaked wooden skewer into each meatball. Bake meatballs at 350°F, approximately 10 to 15 minutes. Serve each meatball immediately atop Green Chutney spooned onto serving platter if passed, or with Green Chutney in a bowl on the side placed on a buffet or station.

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 Caesar Salad

Recipe provided by | Chef Edward Leonard, CMC

Servings: 12

INGREDIENTS

Lamb:

6 Pounds American Lamb blade chops

6 Tablespoons extra virgin olive oil

3 Tablespoons fresh lemon juice

Kosher salt to taste

Crushed red pepper flakes to taste

18 Stalks fresh rosemary

Caesar Dressing:

3 Garlic, minced

9 White anchovy filets

Pinch salt and pepper

6 tablespoons pasteurized egg yolks

6 tablespoons fresh lemon juice

6 tablespoons water

1 tablespoon mint

3/4 cup Greek yogurt

1-1/2 cups extra virgin olive oil

Pitas:

12 Pita bread

Kosher salt and pepper to taste

6 ounces clarified butter

3 Heart of romaine

3/4 Cup Parmigiano-Reggiano, finely grated

Salad Mix:

6 tablespoonsTomatoes, diced

6 tablespoons kalamata olives, diced

6 tablespoons feta cheese, crumbled

6 tablespoons extra virgin olive oil

36 White Anchovies

DIRECTIONS

METHOD:

For the Lamb:  Trim lamb of any extra fat and remove bones.  Pound lamb chops between 2 pieces of paper until thin; cut into 12 cutlets.  Season with oil, lemon juice, salt and pepper flakes.  Place one-half of the rosemary on a baking dish; place lamb cutlets on the rosemary.  Place remaining rosemary on top; marinate for 20 minutes.  Grill lamb cutlets over high heat for 2 minutes on each side; reserve.

For Caesar Dressing:  In a small food processor, add garlic, anchovy filets and a pinch of salt and pepper.  Puree until smooth.  Add the pasteurized yolks, lemon juice, water, mint and yogurt; process for 30 seconds.  While the processor is running, slowly add the oil to form an emulsion.  Remove the mixture from the processor and place in a small bowl.  Adjust the seasoning with salt and pepper if needed.  Reserve for service.

For the Pitas:  Season each side with kosher salt and pepper and drizzle with melted clarified butter.  Place bread onto a wire rack then onto a baking sheet.  Toast at 350ºF until golden brown.  Reserve for service.

For Romaine:  Place dressing in a squirt bottle.  Holding the heart of romaine lettuce upright, dress the inside and outside of the lettuce.  Wrap the dressed romaine heart in plastic wrap tightly to form a cylinder.  Refrigerate 1/2 hour to hold its shape.

For Parmigiano Cookies:  Place silicone mat onto a baking sheet.  Using a 4-inch round mold to keep a circular shape, sprinkle cheese onto mat, repeating 12 times.  Bake at 350°F for 5 to 7 minutes or until cheese has slightly browned.  Allow to cool; remove from mat.

For Salad Mix:  Mix tomatoes, olives, feta cheese and olive oil well.

To Assemble:  Place a pita in the center of each plate.  Top with grilled lamb cutlet.  Cut each head of romaine into 4 equal slices about 1-1/2 to 2 inches thick.  Place a romaine round on top of each lamb slice.  Top each romaine with the salad mix.  Top with Parmigiano cookie.  Roll each anchovy and place 3 on each plate.  Drizzle with remaining Caesar dressing and extra virgin olive oil.

Recipe and image provided by the American Lamb Board

American Lamb Belly & Arugula on Flatbread

Servings: 12

INGREDIENTS

2 bellies (12 pounds) American Lamb belly/breast, bone-in or boneless

6 tablespoons Garlic, roasted, mashed

6 tablespoons Confit spice mixture (black pepper, thyme, bay, ginger, nutmeg and allspice)

2 tablespoons Black pepper, cracked

1-1/2 tablespoons Kosher salt

Nonstick cooking spray

Wood chips for smoking, soaked 3 cups (hickory, pecan, apple, alder, etc.)

12 Flatbreads, pre-grilled

9 ounces Baby arugula, shredded

2 to 3 tablespoons Olive oil

2 tablespoons White balsamic vinegar

Salt and pepper as needed

1-1/2 cups Parmesan, shaved

DIRECTIONS

METHOD:

Rinse and pat dry lamb bellies. Place in 3-inch-high full-size hotel pan; hold. In a bowl, mix together garlic, confit spices, pepper and salt; rub evenly over surface of lamb. Cover well; refrigerate at least 1 day before cooking.
Place lamb in a sprayed roasting pan on a low rack and roast in 250ºF convection oven (or 300°F conventional oven) for 3 to 4 hours or until meat is very tender. Remove from oven; cover and chill until ready to smoke.
In a prepared smoker, place lamb inside on the rack not directly over fire or heat; cover and smoke, using soaked wood chips, for at least 1 hour or until bellies are crisp, browned and tender. Remove from smoker; cover and cool slightly. Remove bones gently if applicable; chill.
Cut smoked lamb into thick julienne or bite-size chunks. Heat to order in a 425ºF convection oven (or 475°F conventional oven) until crisp and heated through; keep warm.
Place flatbreads on a parchment-lined full-size sheet pan. In a bowl, toss arugula, oil and vinegar. Season with salt and pepper to taste. Divide mixture among the 12 flatbread rounds, approximately 1 cup per flatbread.
To serve: Top each arugula-topped flatbread with 5 ounces of crisp lamb belly pieces; sprinkle each with 2 tablespoons of Parmesan.

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

African Lamb and Vegetable Stew

Recipe provided by | Chef Jonathan Poyourow, MA, RD, LD, CSCS

Servings: 12

INGREDIENTS

6 to 8 pounds American Lamb boneless leg

6 cups lentils

3/4 cup Canola oil

2 cups Yellow onion, brunoised

6 Sweet potatoes, cut into 1-inch cubes

4 Carrots, brunoised  

12 Garlic cloves, minced

1/4 cup Black pepper

1/4 cup Hungarian paprika

2 tablespoons Kosher salt

2 tablespoons Ground cumin

2 gallons Lamb broth

4 cans (15 ounce each) Canned garbanzo beans

2 cups olives, pitted & halved

2 cups Golden raisins

2 cups Cilantro

4 teaspoons Lemon peel

Garnishes: Cilantro leaves and lemon peelas desired

DIRECTIONS

METHOD:

In a rondeau or stock pot, heat oil over medium-high heat. Trim the lamb leg; cut into 1 1/2-inch chunks. Sprinkle lamb with salt and pepper. 

Working in batches, add the lamb to the pan and brown on all sides, about 3 minutes per batch. Transfer to a sheet tray to hold.

Add onion, sweet potatoes, carrots and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add pepper, paprika, salt and cumin; stir 1 minute. Add broth, garbanzo beans, olives, raisins and cilantro; bring to a boil.

Add the lamb back in the stew along with any accumulated juices on the sheet tray. Add lemon peel. Continue to cook until lamb is tender and falling apart, about 30 minutes.

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.

American Lamb Bacon-Wrapped Artichokes

Recipe provided by | Executive Sous Chef Sam Woodfill

Servings: 50

INGREDIENTS

Precooked American Lamb bacon, sliced into 50 slices (1/8-inch slices)

50 Marinated artichoke quarters

1/2 quart Cucumber Mint Raita (recipe follows)

Cucumber Mint Raita (Makes 4 cups)

1 large cucumber, grated

2 cups Greek yogurt

1/2 cup mint leaves, chopped

3/4 teaspoon cumin powder

1/2 sugar

1/4 red chili powder

salt to taste

DIRECTIONS

Wrap bacon around artichoke; overlap edges of bacon. Cook at 350°F for 10 to15 minutes until bacon is golden brown and crispy; let cool.

For the Cucumber-Mint Raita: In a large bowl, combine cucumber, yogurt, mint, cumin, sugar, chili powder and salt; remove any lumps. Chill and serve with bacon-wrapped artichokes.

Chef’s Tips:

Use a deli meat slicer to slice lamb bacon evenly.

Lay overlapping bacon seams flat under artichoke quarters and downward on a sheet pan sprayed with nonstick cooking spray. This helps keep the bacon wrapped while cooking.

Grate the cucumber into a small bowl, toss with a pinch of salt. Let sit for 15 minutes. Place grated cucumber into a clean kitchen towel. Squeeze all the water out of the cucumber to remove excess moisture. This helps the raita sauce stay thicker and creamier.

Udon-Lamb Noodle Bowl

Recipe provided by | Chef Jonathan Poyourow

INGREDIENTS

4-1/2 pounds American Lamb sirloin, sliced thin

1/4 canola oil

3 gallons lamb or beef stock

1 cup + 2 tablespoons lite soy sauce

3 ounces oyster sauce

6 tablespoons brown sugar

6 tablespoons ginger, minced

24 garlic cloves, minced

6 star anise

1-1/2 white miso paste

1 pound Shitake mushrooms, sliced

3 cups baby bok choy

3 cups snow peas

6 eggs

1 pound, 6 ounces Udon wheat noodles

Garnishes: sesame seeds,

coriander, togarishi powder,

Sriracha sauce as desired

DIRECTIONS

In a medium rondeau or stock pot, add oil and lamb strips; quickly sear on both sides. Remove lamb and set aside; add 1-1/2 gallons stock, 1 cup soy sauce, oyster sauce, brown sugar, garlic, ginger and star anise. Bring to a boil, regularly skimming impurities off the top. Simmer, uncovered, for 1-1/4 to 1-1/2 hours until liquid is reduced and thickened.

In a large saucepan, add remaining stock, 1 cup water, miso paste, remaining 2 tablespoons soy sauce, mushrooms, bok choy and snow peas. Heat over medium-low, covered, for 3 to 5 minutes or until bok choy and snow peas are tender.

Meanwhile, cook eggs for 6 minutes in a medium saucepan of simmering water. Remove with a slotted spoon; place in a bowl of cold water. Once cool enough to handle, peel eggs and cut into halves.

In the same pan of boiling water, cook noodles according to packet instructions; drain.

Divide the noodles into individual serving bowls; add lamb and eggs. Ladle the miso broth and vegetables over the top. If desired, sprinkle with sesame seeds, coriander, togarashi powder and/or Sriracha sauce.

Chef Tips:

If desired, use ground American Lamb instead of sirloin in this dish.

Traditional ramen noodles or soba noodles may be used in place of Udon wheat noodles.

Customize your ramen bowl to taste. If you prefer a darker, richer broth, use Aka or Red Miso paste rather than White Miso paste. Add items like lemongrass and kefir lime leaves to the broth for more citrus flavor.