Braised Lamb Shoulder with Tomato Marmalade

Recipe provided by | Chef Michael Symon, Lola and Lolita

Servings: 6

INGREDIENTS

2 pounds American Lamb shoulder, visible fat removed and cut into bite size pieces

2 teaspoons salt

2 teaspoons pepper

1 tablespoon ground cumin, divided

1 tablespoon ground cinnamon, divided

1 tablespoon ground coriander, divided

2 tablespoons olive oil

4 cups fat free chicken broth

1 cup tomato juice

2 large onions sliced

2 large carrots, cut into 1/4-inch-thick slices

2 cloves garlic, finely chopped

Tomato Marmalade (recipe follows)

Tomato Marmalade:

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2-1/2 cups chopped Roma tomatoes (about 8 large)

1/4 cup brown sugar, packed

3 tablespoons white balsamic vinegar

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh cilantro leaves

2 tablespoons fresh orange juice

DIRECTIONS

METHOD:

Pat lamb dry with paper towels; set aside.  Mix salt, pepper, 1-1/2 teaspoon each cumin, cinnamon, and coriander.  Add to meat and toss to coat. In large oven-proof pan with cover, heat oil over medium-high heat.  Add lamb, stir and brown. Stir in broth, tomato juice, onions, carrots, garlic and remaining seasonings.  Bring to a boil. Remove from heat and cover. Braise at 325ºF for 2-1/2 hours.

In small skillet, heat oil over medium heat.  Add onion and garlic and sauté for 3 minutes.  Mix in tomatoes, brown sugar, vinegar, salt and pepper.  Simmer for 5 minutes.  Remove from heat and stir in mint, cilantro and orange juice.

To Serve: Ladle hot soup into low-sided bowls.  Top with Tomato Marmalade.

Recipe 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

Bistro-style American Lamb Sandwich

Servings: 4

INGREDIENTS

4 American Lamb tenderloins,pounded to 1/4-inch thickness (4 ounces each)

Kosher salt and ground black pepper to taste

2 tablespoons whole butter

1 tablespoon extra virgin olive oil

3 garlic cloves, sliced

2 sprigs rosemary

6 tablespoons mayonnaise

3 tablespoons dijon-style mustard

2 medium boiled eggs, chopped

2 tablespoons honey

1 teaspoon minced fresh rosemary

1/2 teaspoon minced mint 

8 slices tomato parmesan focaccia bread

4 leaves Bibb lettuce

2 Roma tomatoes, sliced, seasoned with

extra virgin olive oil, salt and pepper

8 slices cooked lamb bacon

DIRECTIONS

METHOD:

Sprinkle salt and pepper on one side of each lamb cutlet.  Heat butter and oil in a large cast iron skillet; add garlic and rosemary.  Add lamb tenderloins; sauté 3 to 4 minutes on each side.

In a small bowl, whisk together mayonnaise, mustard, eggs, honey, rosemary and mint.  Spread mixture on all 8 slices focaccia bread. Place lamb, lamb bacon, tomatoes and lettuce on 4 slices, then top with other bread slice.

Chef’s Notes:  Serve Bistro-style American Lamb Sandwich  with homemade potato chips.

Recipe and image provided by the American Lamb Board

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

Autumnal Lamb Stew with Red Kuri Squash and Almonds

Recipe provided by | Chef/Owner Heidi Krahling

Servings: 12

INGREDIENTS

Squash:

1-1/2 pounds red kuri squash or butternut, halved and seeded

Salt and pepper to taste

1 tablespoon butter

Spice Mixture:

2 tablespoons each ground coriander and cumin

1 tablespoon each salt and ground ginger

2 teaspoons each curry powder and pepper

1 teaspoon ground cardamom

1 whole cinnamon stick, ground

Saffron pinch

5 pounds American Lamb shoulder, trimmed and cut into 1-inch cubes 

2-1/2 quarts chicken stock

1/2 cup butter

3 medium Onions, diced

3 Garlic cloves, minced

3 tablespoons tomato paste

1 cup garbanzo beans, cooked

1/2 cup golden raisins

2 tablespoons honey 

1/2 cup toasted slice almonds

1/4 cup cilantro leaves, chopped

DIRECTIONS

METHOD:

Season squash with salt and pepper.  Place in roasting pan, cut side down.  Add butter and 1/2 cup water to pan. Cover tightly and bake at 350°F for 40 to 50 minutes or until tender but firm.  Cool, peel and cut into 1-inch cubes; reserve.

Autumnal Lamb Stew with Red Kuri Squash and Almonds

Combine spices and divide into two portions.  Toss meat cubes with one-half of the spice mixture.  Let stand for 30 minutes. In heavy saucepot, add seasoned lamb and enough stock to cover.  Bring to a boil. Reduce heat to low and simmer for about 1 hour, skim occasionally. Once lamb is tender, strain and reserve liquid.

Melt butter in skillet.  Add onions and sauté over low heat until translucent. Stir in remaining spice mix, tomato paste and garlic; cook 3 to 5 minutes until aromatic.  Add beans, raisins and honey; sauté for 4 minutes, allowing flavors to blend.  

Add meat to onion mixture.  Add reserved liquid. Cook to heat through.

To serve:  Spoon stew into bowls and garnish with almonds and cilantro.  If desired, serve with couscous or buttered egg noodles.

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

American Rack of Lamb with Pistachio Crust and Lamb Bacon

Servings: 4

INGREDIENTS

1/3 cup unsalted Sicilian pistachios

1 tablespoon chopped thyme

1-1/2 teaspoons chopped rosemary

1 teaspoon chopped parsley

1/2 cup extra virgin olive oil

Sea salt and freshly ground pepper to taste

1/4 cup pistachio oil

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

6 to 8 ounces thinly sliced lamb bacon or Parma ham

2 tablespoons, olive oil divided

2 tablespoons butter, divided

2 red onions, thinly slivered

2 tablespoons brown sugar

1/4 cup red wine vinegar

1/4 cup red wine

1/2 cup Lamb jus

DIRECTIONS

METHOD:

Preheat oven to 400°F.

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

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

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

American Rack of Lamb with Pistachio Crust and Lamb Bacon

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

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

Recipe and image provided by the American Lamb Board

American Rack of Lamb with Almond Mint Pesto

Servings: 4

INGREDIENTS

Almond Mint Pesto:

1/4 cup unsalted almonds, toasted

1/4 cup pecorino-romano cheese, freshly grated

1/3 cup almond oil

4 tablespoons panko bread crumbs, browned in clarified butter

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

1/2 fresh Thai basil leaves

3 medium garlic cloves, sliced

Rack of Lamb:

2 American Lamb racks, frenched

kosher salt and pepper to taste

2 tablespoons extra virgin olive oil

2 tablespoons dijon-style mustard divided

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

1 teaspoon minced parsley

1 teaspoon minced rosemary

DIRECTIONS

METHOD:

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

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

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

Carve into chops and serve with Almond Mint Pesto.

Recipe and image provided by the American Lamb Board

American Lamb T-bone Chops with Pecan Dukkah and Salsa Verde

Recipe provided by |Chef Stephen Barber

Servings: 8

INGREDIENTS

pecan Dukkah:

1 cup pecans, chopped

1/2 cup white sesame seeds

1 tablespoon ground white pepper

1 tablespoon coriander powder

salt as needed

Salsa Verde Marinade:

2 cups olive oil

1 cup parsley, chopped

1 lemon, zest and juice

1/2 cup cilantro

ground black pepper as needed

1 shallot, brunoised

1 American Lamb loin roast, cut into T-bone chops

salt as needed

Ground black pepper as needed

1 eggplant, halved

1 bunch spring onions, whole

DIRECTIONS

METHOD:

For Pecan Dukkah:  In a food processor fitted with a metal blade, pulse pecans, sesame seeds, pepper and coriander powder until mixture is thoroughly combined.  Season with salt to taste; set aside.

For the Salsa Verde Marinade:  In a bowl, combine oil, parsley, lemon zest, lemon juice, cilantro, pepper and shallot.  Cover lamb chops with marinade, reserving some for vegetables. Season with salt and pepper; marinate for 4 to 24 hours.

In a bowl, combine eggplant and onions; marinate with Salsa Verde Marinade.

American Lamb T-bone Chops with Pecan Dukkah and Salsa Verde

Heat grill.  Place lamb chops, eggplant and onion on grill; grill until charred and done to preference.  Remove eggplant and onion; put back into bowl. Mix with Salsa Verde Marinade; sprinkle with Pecan Dukkah.  Take lamb off grill; let sit for 5 to 10 minutes.

To finish:  Place lamb, eggplant and onion on plate; drizzle with remaining Salsa Verde Marinade and sprinkle with Pecan Dukkah.

Recipe and image provided by the American Lamb Board

American Lamb Shoulder Ragout with Pappardelle

Servings: 12

INGREDIENTS

10 to 12 pounds American Lamb shoulder, bone-in

1/4 cup garlic cloves, mashed

1/4 cup fresh rosemary, chopped

2 tablespoons kosher salt

1 tablespoon black pepper, cracked

2 tablespoons olive oil

1 cup shallots, minced

2 tablespoons garlic, minced

1 cup dry red wine

1 quart reserved cooking liquids

1 quart canned tomatoes, diced

1/4 cup tomato paste

1/4 teaspoon of red pepper flakes

3 cups fava beans, blanched (optional)

1/2 cup fresh mixed herbs, chopped

1-1/2 cups, divided parmesan or romano cheese, shredded

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

DIRECTIONS

METHOD:

In a large roasting pan, combine lamb shoulder, garlic, rosemary, salt and pepper; toss to coat.  Cover pan with foil; slow roast in 275°F convection oven (or 325ºF conventional oven) for 4 to 6 hours or until tender and easy to pull from the bone.  Remove from heat; cool lamb slightly. Place lamb in a hotel pan, cover and cool.

Pour off cooking liquids from roasting pan into a container; chill.  When solidified, remove fat layer from top and discard. Strain cooking liquids; reserve.

Remove meat from bones; discard any bones, fat and sinew.  Shred and/or coarsely chop the meat (should yield approximately 3 quarts).  Cover, chill and reserve.

In a large rondo, heat oil over medium-high heat.  Add shallots and garlic; sauté 2 to 3 minutes. Deglaze pan with wine; cook until reduced by one-half.  Add reserved cooking liquids, tomatoes, tomato paste and pepper; bring to a boil. Add lamb to ragout base; simmer sauce for 30 to 60 minutes or until rich and slightly thickened.

Just before serving add fava beans and herbs; return to a simmer.  Stir in 3/4 cup of the cheese; stir to distribute and combine.

To serve:  For each serving, top 1 cup cooked pasta with 1-1/2 cups lamb ragout; sprinkle each serving with 1 tablespoon of remaining cheese.

Recipe and image provided by the American Lamb Board 

American Lamb Shepherd’s Pie

Recipe provided by |Chef Rich Rosendale, CMC

Servings: 4

INGREDIENTS

1 tablespoon vegetable oil

1 large onion, peeled and chopped

1 large carrot, peeled and chopped

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

1 cup beef or chicken broth

1 tablespoon tomato paste

1 teaspoon chopped fresh or dry rosemary

1 tablespoon chopped Italian parsley

1 cup frozen peas

2 pounds russet potatoes, peeled, cut into chunks

6 tablespoons unsalted butter

1/2 cup Milk (any fat content)

Kosher salt to taste

Tart Dough:

2 cups flour

1/2 teaspoon salt

1/2 teaspoon sugar

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

6 to 7 tablespoons Ice water

DIRECTIONS

METHOD:

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

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

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

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

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

Recipe provided by the American Lamb Board

American Lamb Shoulder Cassoulet

Recipe provided by |Executive Chef Joachim Buchner, CMC

Servings: 6

INGREDIENTS

Lamb Shoulder

2 pounds American Lamb shoulder, boneless, cubed

Salt and pepper to taste

2 ounces oil or lard

2 onions, small diced

1/4 cup diced celery

1/4 cup diced leek

1/4 cup diced carrot

2 garlic cloves

1 tablespoon tomato paste

1 sprig thyme

1 sprig marjoram

White Beans

1 pound dried white beans

1 tablespoon salt

2-1/2 quarts vegetable broth

1 small onion, whole

1 bay leaf

2 cloves

2 garlic cloves, sliced

10 ounces lean smoked bacon

2 American Lamb sausages (optional)

4 cups fresh bread crumbs

DIRECTIONS

METHOD:

Wash and soak beans overnight.  Rinse beans; cook over low heat with salt and vegetable stock for 15 minutes.  Add onion, bay leaf, cloves, garlic, bacon and lamb sausage. Simmer until tender.  Reserve.

Season lamb cubes with salt and pepper.  In a heavy braising pot, heat the oil and sear the lamb cubes on all sides.  Add diced vegetables and tomato paste.  Add the cooking liquid from the beans; season with thyme and marjoram.  Braise until meat is tender.

Remove bacon, sausage and whole onion from the cooked beans; discard onion.  

Slice the bacon and sausage into 1/4-inch-thick slices.  Add beans, bacon and sausage to lamb cubes.  Transfer the mixture to a buttered baking dish and cover with fresh 

bread crumbs.  Finish baking at 350°F for about 20 minutes or until the crust is golden.

Recipe and image provided by the American Lamb Board

American Lamb Ribs with Tangy St. Louis Sauce

Servings: 12

INGREDIENTS

6 racks American Lamb ribs, well trimmed

dry Rub

3 tablespoons dark brown sugar

1 teaspoon chili powder

2 teaspoons salt

2 teaspoons pepper

1 teaspoon cayenne pepper

1 teaspoon paprika
Tangy St. Louis Sauce 

1/3 cup beer or beef stock

1/4 cup dark brown sugar, packed

3 tablespoons worcestershire sauce

3 tablespoons tomato paste

2 teaspoons cayenne pepper

2 teaspoons chili powder

DIRECTIONS

METHOD:

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

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

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

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

To Serve:  Slice between the ribs and serve.

Recipe and image provided by the American Lamb Board

American Lamb Ribs in an Artichoke with Summer Vegetables and Blossoms

Recipe provided by |Chef/Founder Joachim Splichal

Servings: 4

INGREDIENTS

2 pounds American Lamb ribs

6 Garlic cloves, peeled and smashed

3 Fresh bay leaves

2 ounces plus one branch fresh thyme, divided

2 ounces fresh rosemary

1 cup dry white wine

2 cups chicken or lamb stock

sea salt and freshly ground pepper to taste

Olive oil as needed

2 ripe roma tomatoes, peeled

4 baby red carrots, peeled

4 baby yellow carrots, peeled

4 baby turnips, peeled

1/3 cup Water

6 ounces fresh seasonal mushrooms, cleaned

2 whole shallots, finely minced

1/4 pound kale sprouts

4 large artichokes

1 lemon, juiced

1/2 cup tomato, peeled, seeded, diced

4 leaves fresh basil, sliced

2 cups fresh peas, shelled

2 cups fresh fava beans

12 leaves fresh mint, sliced

DIRECTIONS

METHOD:

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

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

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

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

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

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

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

Recipe and image provided by the American Lamb Board

American Lamb Rib Chops Scottadita with Grilled Radicchio and Endive

Servings: 4

INGREDIENTS

12 American Lamb rib chops, frenched

1-1/2 cups extra virgin olive oil

30 cloves garlic, crushed

1/2 cup  white wine

1/4 cup lemon juice

1/2 cup mint leaves

1/4 cup rosemary sprigs

1/4 cup  Italian parsley leaves

1/4 cup lemon zest

1/2 teaspoon crushed red pepper flakes

Salt and pepper to taste

3 heads radicchio, quartered

6 heads, halved lengthwise Belgian endive

lemon juice as needed

grated lemon peel as needed

Olive oil as needed

DIRECTIONS

METHOD:

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

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

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

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

Recipe and image provided by the American Lamb Board

American Lamb Nicoise Salad

Recipe provided by |Chef Edward Leonard, CMC

Servings: 6

INGREDIENTS

Lamb

1 American Lamb loin, boneless

1/2 cup pesto

1 tablespoon olive oil

Kosher salt and freshly ground pepper to taste

Mustard Vinaigrette Dressing

2 tablespoons rice wine vinegar

2 tablespoons pear vinegar

2 teaspoons Dijon-style mustard

Sea salt and freshly ground pepper to taste

2 teaspoons minced fresh basil

9 tablespoons extra virgin olive oil

Salad Vegetables

3/4 pound French green beans, lightly blanched in boiling salted water

18 fingerling creamer potatoes, halved, boiled and peeled

1/3  cup Nicoise or black olives

18 grape tomatoes, peeled

12 white anchovies

3 eggs, hard-boiled, quartered

DIRECTIONS

METHOD:

Split open and flatten loin.  Spread with pesto. Roll up loin and tie.  Rub with oil and season with salt and pepper.  Roast at 375°F until medium-rare. Remove, let rest for 10 minutes.

For Mustard Vinaigrette Dressing:  Combine vinegars, mustard, salt, pepper and basil.  Whisk until incorporated. Whisking vigorously, drizzle in olive oil. 

For Salad Vegetables:  Place beans, potatoes, olives and tomatoes in a bowl.  Gently toss with dressing. Reserve 6 tablespoons of dressing.

To Serve:  Untie and slice lamb.  Divide salad on 6 plates; top with lamb.  Garnish with anchovies and egg. Drizzle with the reserved dressing.

Recipe and image provided by the American Lamb Board