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

Greek-style Lamb Kabobs

Servings: 6

INGREDIENTS

American Lamb shoulder, trimmed,

2 pounds cut into 1-1/2-inch cubes

Marinade:

1/2 onion, very finely diced

1/4 cup chopped cured black olives

4 limes, juiced

4 tablespoons greek olive oil

3 tablespoons greek chestnut honey

2 teaspoons garlic puree or minced fresh garlic

1 teaspoon gried Greek oregano

1 teaspoon dried rosemary

1 teaspoon ground cumin

1/2  teaspoon smoked paprika

1/2 teaspoon turmeric

1/4 teaspoon fresh ground black pepper

18 small shallots, peeled

18 zucchini pieces, cut to 1/2-inch

6 large stainless skewers, or wooden skewers soaked in water

2/3 cup olive oil

DIRECTIONS

METHOD:

For Marinade:  In a bowl, mix onion, olives, lime juice, oil, honey, garlic, oregano, rosemary, cumin, paprika, turmeric and black pepper.

Place lamb in a large bowl; add marinade and toss well until lamb is well covered.  Place lamb and marinade in vacuum bag or large plastic bag and seal; marinate for 2 hours.

Remove lamb from marinade.  Alternate lamb, shallots and zucchini on skewers.  Brush kabobs with oil. Grill over hot coals, turning frequently.  Cook 8 to 12 minutes or until desired doneness.

Chef’s Notes:  Serve Greek-Style Lamb Kabobs with Tzatziki sauce.

Recipe and image provided by the American Lamb Board

Greek-Stuffed Artichoke Hearts Sous Vide Style

Servings: 8

INGREDIENTS

Lamb Stuffing:

1 sweet onion, diced

2 garlic cloves, thinly sliced

4 tablespoons olive oil

1/4 cup heavy cream

5 slices white bread, crust removed, diced

1-1/2 pounds ground American Lamb

3 Eggs, beaten

3/4 cup feta cheese

1/2 cup bread crumbs

1/4 cup kalamata olives, sliced

2 tablespoons extra virgin olive oil

2 tablespoons fresh parsley, minced

1 teaspoon oregano

1/2 teaspoon cumin

Sea salt and freshly ground pepper to taste

Lemon and Garlic Yogurt:

5 garlic cloves, roasted

1/2 cup fresh lemon juice

1 cup Greek yogurt

4 teaspoons mayonnaise

Artichoke Hearts:

6 to 8 large fresh artichokes

1 tablespoon extra virgin olive oil

1 tablespoon butter

Thyme 2 sprigs

2 teaspoons lemon juice

DIRECTIONS

METHOD:

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

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

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

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

Recipe and image provided by the American Lamb Board

Greek Nachos

Servings: 12

INGREDIENTS

4 pounds American Lamb, ground

1-1/4 pounds onions, chopped

2 tablespoons garlic, minced

1 tablespoon oregano, dry

1 tablespoon paprika, smoked

2 teaspoons fennel seeds, toasted, crushed

1 teaspoon black pepper, cracked

Kosher salt as needed

1 gallon, 2 cups pita chips, plain

3 cups  tomatoes, fresh, ripe, diced

1-1/2 cups scallions, sliced

1-1/2 cups feta, crumbled

1-1/2 cups kalamata olives, pitted, sliced

1-1/2 cups yogurt, Greek-style, nonfat

12 mint sprigs

DIRECTIONS

METHOD:

In large rondo or deep skillet, cook lamb over medium-high heat until almost completely browned.  Stir in onions, garlic, oregano, paprika, fennel and pepper; continue to cook until onions are almost golden.  Adjust seasoning with salt as needed. Remove from heat; keep warm until ready to serve.

To serve:  For each serving, place 1-1/2 cups warmed pita chips on small platter or dinner plate; top with 1 cup lamb-onion mixture.  Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives. Top with 2 tablespoons yogurt and garnish with mint.  Serve hot. 

Recipe and image provided by the American Lamb Board

Greek Lamb Pasta with Mint, Feta and Kefalograviera

Recipe provided by | Chef Dimitri Moshovitis

Servings: 12

INGREDIENTS

6 tablespoons, divided extra-virgin olive oil

2 Carrot, finely diced

2 medium yellow onion, finely diced

2 celery ribs, finely diced

4 pounds ground American Lamb

4 teaspoons ground coriander

2 teaspoons ground fennel seeds

2 teaspoons chopped rosemary

2 teaspoons chopped thyme

1 teaspoon ground cumin

2 cinnamon sticks

Salt and freshly ground pepper to taste

2 tablespoons tomato paste

1 cup dry red wine

2 (28-ounce) cans diced canned tomatoes

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

2 pounds Pappardelle or fettuccini

2 tablespoons unsalted butter

4 tablespoons chopped mint

Garnish:  Crumbled barrel-aged feta and kefalograviera

DIRECTIONS

METHOD:

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

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

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

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

Recipe and image provided by The American Lamb Board

Greek-style Braised Lamb Meatballs

Servings: 4

INGREDIENTS

Meatballs:

4 to 6 tablespoons heavy cream

2 slices white bread, crust removed, diced

1 pound ground American Lamb

4 tablespoons toasted bread crumbs

3 tablespoons cooked long-grain rice

2 tablespoons diced Greek olives

2 tablespoons minced mint

1 tablespoon chopped dill

1 tablespoon chopped parsley

3 Garlic cloves, minced

1 large egg

1/2  teaspoon salt 

Sauce:

2 tablespoons butter

1/4 cup all-purpose flour

1 cup chicken broth or stock

1 cup lamb broth

1 Lemon, zest and juice

Kosher or sea salt and black pepper to taste 

3 tablespoons cold diced butter

Garnish:

3 roma tomatoes, peeled, seeded and diced

2 tablespoons chopped green Greek olives

1 tablespoon extra virgin olive oil

DIRECTIONS

METHOD:

For Meatballs:  In a large stainless steel bowl, add heavy cream to diced bread; let sit for 10 minutes.  Add lamb, bread crumbs, rice, olives, mint, dill, parsley, garlic, egg and salt. Knead all ingredients together; form into walnut-size balls.  Refrigerate.

For Sauce:  In a saucepan over medium heat, add butter.  Stir in flour until smooth. Whisk and cook 2 to 3 minutes.  Gradually whisk in chicken broth, lamb broth, lemon zest and juice.  Bring to a simmer for 3 to 5 minutes; season to taste with salt and pepper.  Whisk in additional butter.

To Serve:  In a heavy skillet, pan-fry meatballs in oil until browned.  Place meatballs in a casserole dish; cover with sauce. Bake at 375°F for 30 minutes.  Transfer meatballs to a serving dish.

Toss tomatoes and olives  in oil; spoon on top of meatballs.  Distribute feta, parsley and pine nuts over meatballs.

Chef’s Note:  Garnish the Garlic-style Braised Lamb Meatballs with crumbled feta cheese, chopped parsley and toasted pine nuts, and serve over orzo pasta or rice pilaf.

Goan-style Spiced Lamb Ribs

Recipe provided by | Executive Chef/Partner Manish Tyagi

Servings: 8-10

INGREDIENTS

4 poundsAmerican Lamb Spare Ribs (Denver Ribs)

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

2 teaspoons red chili paste

2 teaspoons garlic powder

2 teaspoons salt                                        

1 teaspoon onion powder

1 teaspoon toasted coriander powder

1 teaspoon toasted fennel powder

1/2 teaspoon toasted cumin powder

1/2 teaspoon cracked black pepper

2 tablespoons mustard oil

2 cups Jaggery Glaze:

3 tablespoons Jaggery (muscovado)

2 tablespoons minced garlic

Olive oil

1 tablespoon Malt vinegar

1/2 to 1 tablespoon Chili powder

1 teaspoon salt

DIRECTIONS

METHOD:

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

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

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

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

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

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

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

Recipe and image provided by The American Lamb Board

Glazed American Lamb Loin Chop Salad

Servings: 12

INGREDIENTS

12 (6 ounces each) American Lamb loin chops

3 tablespoons Olive oil, divided

2 tablespoons Kosher salt

2 tablespoons Black pepper, cracked

1 cup Shallots, minced

1 tablespoon garlic, minced

1 cupBalsamic vinegar

1-1/2 cups Figs, dried, diced

3 tablespoons honey

1 quart Lamb or veal stock

1/2 cup sweet butter, cold, cut into pieces

1/2 cup parsley, minced

3 quarts salad greens, sturdy

3 cups grape tomatoes, halved

3 cups Seasoned croutons (optional)

DIRECTIONS

METHOD:

Brush lamb chops with oil and season with salt and pepper; sear well on both sides in a hot skillet, 1 to 2 minutes per side.  Place chops on a full-size sheet pan. Roast at 350°F in convection oven (or 400ºF in conventional oven) for 5 to 6 minutes to an internal temperature of 140ºF, or cover and chill until ready to use.

Add remaining oil to skillet; heat over medium-high heat.  Add shallots and garlic; sauté 1 to 2 minutes. Deglaze the pan with vinegar, figs and honey; simmer 1 to 2 minutes.  Add stock; bring to a boil and reduce sauce by half, stirring occasionally. Just before serving swirl in butter pieces and parsley.

To serve:  For each serving, plate one lamb chop over the top of 1 cup of greens; ladle with 1/3 cup of sauce.  Garnish with 1/4 cup tomato halves and 1/4 cup of croutons if desired.

Recipe and image provided by the American Lamb Board

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

Recipe provided by | Executive Chef/Owner Alex Seidel

Servings: 8

INGREDIENTS

Gnudi:

2 Pounds ricotta

2 lemons, zested

1 tablespoon kosher salt

12 cups semolina flour

Braised Lamb Shanks:

2 American Lamb shanks

salt and black pepper to taste

Oil as needed

1 Yellow onion, diced

1 rib celery, diced

1 medium carrot, diced

3 tablespoons tomato paste

2 cups white wine

3 quarts lamb stock

1 sachet (bay leaf, black peppercorn, thyme)

Bolognese:

2 ribs celery, small dice

1 small carrot, small dice

1/2 yellow onion, small dice

1 tablespoon garlic, minced

1/4 cup white wine

2 cups lamb braising liquid

1 sachet (bay leaf, black peppercorn, thyme)

6 cups canned San Marzano tomatoes with juice

1/2 cup heavy cream

2 tablespoons extra-virgin olive oil

Gremolata:

2 teaspoons minced fresh parsley

2 teaspoons minced fresh mint

2 teaspoons minced lemon zest

1 teaspoon minced garlic

salt and pepper to taste

DIRECTIONS

METHOD:

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

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

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

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

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

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

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

Recipe and image provided by the American Lamb Board

Family-style Roast Leg of American Lamb

Servings: 8

INGREDIENTS

1/4 cup whole diced butter

1/4 cup olive oil

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

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 teaspoons olive oil

1/4 pound Lamb bacon, diced, or pancetta

1 sweet onion, peeled, sliced into slivers

1 small fennel bulb, quartered, cleaned, thinly sliced

4 garlic cloves, sliced medium

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

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

4 tablespoons tomato paste

1/2 cup dry red wine

1 cup lamb or chicken broth

1 cup diced Italian tomatoes, peeled, seeded

3 sprigs fresh rosemary, picked lightly, minced

1/4 cup fresh chopped parsley

DIRECTIONS

METHOD:

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

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

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

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

Recipe and image provided by the American Lamb Board

Dark Stout American Lamb and Dumpling Stew

Servings: 6

INGREDIENTS

Stew:

4 tablespoons olive oil

1-1/2 pounds American Lamb shoulder, diced

2 tablespoons whole butter

2 cups cipollini onions, peeled

16 small garlic cloves, peeled and trimmed

5 heirloom carrots, peeled, cut into a roll cut 1/2

2 fresh bay leaves

1/4 cup tomato paste

2 tablespoons flour

1-1/2 cups dark stout

1-1/2 cups diced, canned Italian plum tomatoes

1 cup lamb jus

2 stalks celery, peeled, medium diced

sea salt and freshly ground black pepper to taste

Dumplings:

9 ounces self-rising flour

4 ounces cold butter

Sea salt and freshly ground black pepper to taste

DIRECTIONS

METHOD:

For Stew:  In a rondo pan over medium heat, add oil.  Add lamb; sear in batches until brown and caramelized, adding oil if needed.  Remove lamb and reserve. Add butter, onions, garlic, carrots and bay leaves. Cook 10 minutes.  Add tomato paste and flour; cook 3 to 5 minutes. Deglaze pan with stout. Add tomatoes and lamb jus; stir and simmer for 3 to 5 minutes.  Add reserved lamb and celery; bring to a simmer. Cover and cook at 325°F for 1-1/2 hours. Remove lid; cook an additional 30 minutes.

Season sauce with salt and pepper; simmer for 10 to 12 minutes.

For Dumplings:  In a mixing bowl, add flour.  Using a coarse grater, grate cold butter into the flour.  Season with salt and pepper. Using fingers, gently rub butter into flour until it resembles bread crumbs.  Add a splash of cold water to help bind it into dough. Divide into 12 pieces; gently roll each piece into a round dumpling.

Place dumplings on top of fully cooked stew; press down lightly to slightly submerge.  Bake at 325°F for 30 minutes.

Recipe and image provided by the American Lamb Board

Crispy Lamb Ribs with Moxie® Glaze

Recipe provided by | Will Gilson Chef/Co-Owner

Servings: 4 servings

INGREDIENTS

2 to 2-1/2 pounds American Lamb ribs

Salt and black pepper as needed

Ground coriander as needed

Moxie® Glaze:

1/2 cup soy sauce

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

1/4 cup sugar

2 tablespoons sake or rice wine

1 teaspoon fish sauce

2 cups rice flour or corn starch

vegetable oil as needed

1/2 cup mint leaves

1/2 cup Thai basil leaves

1/2 cup cilantro leaves

1/2 cup fried shallots

DIRECTIONS

METHOD:

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

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

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

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

Recipe and image provided by the American Lamb Board

Cooked Two Ways Barbecued American Lamb Ribs

Servings: 6-8

INGREDIENTS

5 pounds American Lamb ribs, trimmed

2 sweet onions, diced large

10 garlic cloves, peeled 

2 stalks celery, peeled, diced large

2 carrots, large round cuts

1 fennel bulb, chopped

1 cup dried shitake mushrooms

2 bay leaves

6 cloves

3 cinnamon sticks

3 sprigs rosemary

chicken broth as needed 

3 cups red chili barbecue sauce

DIRECTIONS

METHOD:

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

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

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

Recipe and image provided by the American Lamb Board

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

Recipe provided by | Chef Michael P. Scelfo

Servings: 8

INGREDIENTS

2 tablespoons ground fennel seed

4 tablespoons extra virgin olive oil, divided

Salt and freshly ground pepper to taste

5 pounds boneless American Lamb breast/belly

2 apples, rough chop

6 garlic cloves, smashed

6 shallots

2 carrots, rough chop

2 celery, rough chop

3 cups brewed coffee, chilled

2 cups sherry

4 cups chicken stock or low-sodium broth

6 fresh bay leaves

12 large sage leaves

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

Minced parsley as desired

Orange zest as desired

Dukkah Spice Mix:

3/4 cup sesame seeds

1/2 cup almonds

2 tablespoons fennel seeds

1/4 cup whole cardamom pods

1/2 teaspoon salt

1/4 teaspoon black peppercorns

DIRECTIONS

METHOD:

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

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

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

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

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

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

Recipe and image provided by the American Lamb Board

Chorizo-spiced American Lamb Loin with Charred Vegetables

Recipe provided by | Chef Jesse Griffiths

Servings: 8

INGREDIENTS

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

1 tablespoon salt

black pepper to taste

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 small lime juice and zest

1/2 teaspoon ground cumin

1/2 teaspoon ground Mexican oregano

1/2 teaspoon ground dried chipotle

1/2 teaspoon ground dried guajillo pepper

Pinch ground soft cinnamon

Charred Vegetables:

24 green onions, trimmed

24 small ripe tomatoes, thickly sliced

2 small zucchini, halved lengthwise

3 Jalapeños, halved and seeded

Olive oil as needed

1/2 cup Cilantro, rough chopped

4 small lime juice

DIRECTIONS

METHOD:

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

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

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

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

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

Recipe and image provided by the American Lamb Board

Chicken Fried American Lamb Cutlets

Recipe provided by | Executive Chef Daniel J. Scannell

Servings: 8

INGREDIENTS

16 (3 ounces each) American Lamb tenderloin cutlets, pounded thin

3 tablespoons dijon-style mustard

3 tablespoons Italian parsley, finely chopped

1 tablespoon dried marjoram or oregano

2 cups flour

2 tablespoons Lamb spice

3 eggs, lightly beaten

3 cups seasoned fine panko bread crumbs

2 cups grape seed oil or lard

2 teaspoons kosher salt

2 teaspoons black pepper

DIRECTIONS

METHOD:

Mix the mustard and parsley with the marjoram (or oregano).  Spread or brush lightly on each lamb cutlet. Season the flour with lamb spice.  Dredge the cutlets through flour to coat, then eggs and finish with bread crumbs.  Lay cutlets on a medium sheet pan and allow to rest. (Do not lay the cutlets on top of each other as this will make the cutlets sweat and promote burning during the cooking process.)

Heat a large skillet over medium heat; add 1 cup oil or lard.  Heat to 350°F. Fry each cutlet until golden brown, adding additional oil as needed.  Remove from oil; rest on a roasting rack to allow drainage of excess oil. Lightly season with salt and pepper.

Chef’s Recommendation:  Serve Chicken Fried American Lamb Cutlets with eggplant caponata and herbed spaetzle with browned butter.

Recipe and image provided by the American Lamb Board

Cabernet-Braised American Lamb Shoulder with Rosemary and Bay Leaves

Recipe provided by | Executive Chef Michael Scelfo

Servings: 8

INGREDIENTS

1/4 cup fennel seeds

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 tablespoons extra-virgin olive oil, divided

5 pounds boneless American Lamb shoulder roast, untied

6 medium shallots, rough chop

6 garlic cloves, peeled and smashed

2 sweet, crisp apples (like Gala), cored, rough chop

2 medium carrots, peeled, rough chop

2 medium celery stalks, rough chop

1 750 ml bottle Cabernet Sauvignon

4 cups chicken broth or low-sodium chicken broth

8 fresh rosemary sprigs, tied together with butcher’s twine

6 fresh bay leaves

DIRECTIONS

METHOD:

In a spice grinder or coffee mill, process fennel seeds until fine.  In a small bowl, add ground fennel, salt and pepper. Add 2 tablespoons of oil; stir to combine.  Evenly rub lamb with fennel-oil mixture; roll lamb, tie and set aside.

In a large heavy-bottomed oven-safe pot or Dutch oven, heat 1 tablespoon oil over medium-high heat.  Add roast; cook until browned on all sides, 10 to 15 minutes. Transfer roast to a large plate. Wipe out pot; add remaining 1 tablespoon of oil and heat over medium-high heat.  Add shallots, garlic, apples, carrots and celery; cook, stirring occasionally, until apples soften and mixture begins to brown, 8 to 10 minutes. Return lamb to pot; add wine, broth, rosemary and bay leaves.  Increase heat to high; bring liquid to a boil. Cover the pot and transfer to the oven. Braise at 350ºF until a fork easily slides into the center and meat pulls apart with a fork, 3 to 3-1/2 hours, turning roast every 45 minutes. 

Remove pot from oven; transfer lamb to a large platter, cover and set aside.  Strain broth in the pot through a fine-mesh sieve. Discard vegetables and herbs.  Wipe out pot; pour strained broth back in. Bring broth to a boil; reduce heat to medium and simmer until liquid is reduced to 1-1/2 cups, about 1 hour.  Pour sauce into a fat separator; set aside to settle.

Remove twine from roast and discard; pull the lamb.  Remove fat from sauce; pour sauce into serving dish and top with roast.  Drizzle some sauce over the lamb, serving the rest on the side.

Chef suggestion:  Serve with parsley gnocchi and a poached egg.

Recipe and image provided by the American Lamb Board

Bruschetta with Grilled American Lamb Tenderloin

Recipe provided by | Executive Chef Joachim Buchner

Servings: 4

INGREDIENTS

Lamb Tenderloins

4 American Lamb tenderloins

2 tablespoons olive oil

1 garlic clove, thinly sliced

thyme, picked pinch

1 sprig parsley, chopped

1 sprig mint, chopped

salt and pepper to taste

Bruschetta

1/4 cup extra virgin olive oil

3 garlic cloves, finely minced

16 slices,focaccia or rustic bread 1/2-inch thick

1 cup prepared hummus

16 fresh basil leaves

16 roasted plum tomatoes, quartered

1/2 red onion, minced

5 ounces feta cheese

olives as needed

DIRECTIONS

METHOD:

For Lamb Tenderloins:  Combine olive oil, garlic, herbs, salt and pepper.  Pat lamb dry and rub with mixture. Place lamb in plastic bag; refrigerate for at least 1 hour.  Grill or sauté tenderloins over high heat to desired doneness, about 2 minutes on each side.

For Bruschetta:  Mix olive oil and minced garlic; brush onto both side of bread slices.  Grill until golden. Spread hummus on bread; top with basil, tomatoes and a thick slice of lamb tenderloin. Garnish with onion, feta crumbles and olives.

Recipe and image provided by the American Lamb Board

Brazilian Lamb, Kielbasa and Vegetable Stew

Recipe provided by | Chef Jonathan Poyourow

Servings: 12

INGREDIENTS

6 to 8 pounds American Lamb boneless leg

6 cups cooked lentils

3/4 cup canola oil

3 pounds kielbasa, halved and sliced

6 sweet potatoes, cut into 1-inch cubes

2 cups brunoised yellow onion

4 carrots, brunoised

12 garlic cloves, minced

1/2 cup hot chili powder

1/4 cup black pepper

2 tablespoons kosher salt

2 gallons lamb broth

4 cups orange juice

4 cans (15 ounce each) canned diced tomatoes, undrained

1/2 cup red wine vinegar

8 poblano chiles, seeded and diced

4 cans (15 ounce each) canned black beans

6 cups kale

Garnish: jalapeno slices, chopped red onion, citrus zest, cilantro sprigs as desired

DIRECTIONS

METHOD:

Using a rondeau or stock pot, heat the oil over medium-high heat. Sprinkle the 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 the kielbasa; sear on all sides, about 3 minutes per batch. Remove kielbasa and place on sheet tray with lamb.

Add sweet potatoes, onion, carrots and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add chili powder, pepper and salt; stir 1 minute. Add broth, orange juice, tomatoes, vinegar and chiles; bring to a boil.

 Add the lamb and kielbasa back in the stew along with any accumulated juices on the sheet tray. Add beans and kale; continue to cook until the lamb is falling apart, about 30 minutes.

To serve, place 1/2 cup of cooked lentils in each bowl. Scoop stew over lentils. If desired, garnish with jalapeno slices, chopped red onion, orange and lime zest and cilantro sprigs for garnish.

Chef Tips:

•Other options for vegetables to add to this national dish of Brazil would be cabbage, okra, pumpkin and squash.

•Any type of bean can be used in this dish. While black is the traditional bean, some towns in Brazil prefer using red beans.

•Lentils add protein and fiber to the stew. If you would like, stew could be served on rice. Use brown rice instead of white rice for an authentic yet still health conscious option.

Recipe and image provided by the American Lamb Board