Maple Rosemary-skewered Lamb

Servings: 12

INGREDIENTS

4-1/2 pounds American Lamb sirloins, cut into 2-inch chunks

1/2 cup olive oil

1/4 cup maple syrup

1/4 cup fresh rosemary, finely chopped

2 tablespoons coriander seeds, crushed

2 tablespoons fennel seeds, toasted, crushed

2 tablespoons mustard seeds, crushed

2 teaspoons  black pepper, cracked

1-1/2 teaspoons kosher salt

24 fresh rosemary skewers/stems or

6-inch bamboo skewers soaked in water

2 cups greek yogurt, plain

1-1/2 cups cucumber, peeled, seeded, diced

1 cup plum tomatoes, diced

1/2 cup scallions, minced

2 tablespoons fresh mint, minced

2 tablespoons maple syrup

12 pitas, 6-inch, grilled

1/4 cup fresh parsley, minced

DIRECTIONS

METHOD:

In a bowl, combine oil, syrup, rosemary, coriander, fennel, mustard, pepper and salt.  Place lamb sirloin in a half-size hotel pan; pat marinade onto lamb. Toss well to coat evenly.  Cover; refrigerate at least 4 hours or overnight, turning meat often, until ready to cook.

Thread 3 or 4 marinated lamb chunks (3 ounces) onto each rosemary herb or bamboo skewer, securing well.  Place on sheet pan; cover until ready to prepare.

In a bowl, mix yogurt, cucumber, tomatoes, scallions, mint and syrup.  Cover; refrigerate at least 2 hours before serving.

To serve:  For each serving, grill 2 skewers of lamb, about 2 to 3 minutes per side, to desired doneness; place on grilled pita bread.  Spoon 1/3 cup yogurt sauce over top; serve with a sprinkling of parsley.

Recipe and image provided by the American Lamb Board 

Malbec Braised Leg of Lamb

Recipe provided by | Chef/Owner Reina Morris

Servings: 12 to 16

INGREDIENTS

5 pounds American Lamb leg, boneless or bone-in

Kosher salt and fresh ground pepper to taste

1-1/4 cups olive oil, divided

1 bunch  parsley, minced

1/4 cup minced fresh rosemary leaves

7 garlic cloves, minced

4 carrots, cut into 3-inch pieces

2 leeks, trimmed and cut lengthwise

3 medium yellow onions, quartered

3 celery stalks, cut into 3-inch pieces

1 medium fennel

1 tablespoon black peppercorns

2 bay leaves

2 bottles malbec (750ml each)

Lamb or beef stock as needed

1 tablespoon cornstarch

1 tablespoon unsalted butter

DIRECTIONS

METHOD:

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

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

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

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

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

Recipe and image provided by The American Lamb Board

Lola’s Leg of Lamb Shawarma with Tomato Jam

Recipe provided by | Chef Liam Spence

Servings: 12

INGREDIENTS

8 poundsAmerican Lamb leg roast, boned, silverskin removed

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

2 tablespoons Finely chopped fresh rosemary

1/4 cup kosher salt

2 tablespoons fresh ground black pepper

4 lemons, juiced (about 1 cup), divided

1/2 extra-virgin olive oil divided

Tomato Jam:

1 tablespoon extra-virgin olive oil

1 small yellow onion, finely chopped

28 ounces canned crushed tomatoes

1/4 cup sugar

1 teaspoon kosher salt

Cayenne pepper pinch

Shawarma Sauce:

1 cup Greek yogurt

1 cup mayonnaise

1 tablespoon lemon juice

1 small garlic clove, finely minced

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

Salt as desired

Shawarma Seasoning:

2 tablespoons cumin seeds

2 tablespoons coriander seeds

1-1/2 tablespoons fennel seeds

Sweet paprika 2 tablespoons

1 tablespoon ground turmeric

1 tablespoon madras curry powder

1/2 teaspoon cayenne pepper

1/2 teaspoon allspice

1-1/2 tablespoons kosher salt

6 tablespoons extra-virgin olive oil

12 pita breads

1 head romaine lettuce, sliced crosswise into thin ribbons

DIRECTIONS

METHOD:

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

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

Prepare Tomato Jam and Shawarma Sauce while lamb roasts.

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

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

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

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

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

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

Recipe and image provided by the American Lamb Board

LLT Club Sandwich

Recipe provided by | Chef Edward Leonard

Servings: 6

INGREDIENTS

Club Sandwich:

6 American Lamb blade chops, boned and pounded thin

Kosher salt and freshly ground pepper to taste

2 tablespoons olive oil

2 tablespoons butter

6 American Lamb tenderloin cutlets, about 3 ounces each

1 cup flour

4 eggs, beaten

Seasoned bread crumbs

1/3 cup olive oil

1 to 2 tomatoes, sliced

3 tablespoons extra virgin olive oil

Kosher salt and pepper to taste

Dressing:

1 cup Mayonnaise

2 teaspoons dijon-style mustard

1 teaspoon finely minced mint

2 cooked eggs, finely chopped

18 slices Artisan white toasted bread

1 head bibb lettuce

DIRECTIONS

METHOD:

Season blade chops with salt and pepper.  Heat a heavy-bottomed pan. Add oil and butter; pan fry chops 1 to 2 minutes on each side until golden brown; reserve.

Dredge tenderloin cutlets in flour, eggs and crumbs.  Heat oil in a pan; pan fry cutlets until golden brown on each side; reserve.

Season tomato slices with olive oil, salt and pepper.

For Dressing:  Mix mayonnaise, mustard, mint and eggs.

To Serve:  Lay out bread slices; spread dressing on one side of each.  On 6 slices, place lettuce and tomato slices, add cutlet. Top with another bread slice, lettuce, tomato slice and chop.  Place last slice of bread on top. Insert sandwich picks, cut into fourths.

Recipe and image provided by the American Lamb Board

Lemon-braised Lamb Shanks

Servings: 12

INGREDIENTS

12 American Lamb hind shanks (12 ounces each)

2 tablespoons olive oil

2 quarts onions, sliced

1 cup garlic cloves

1/2 cup fresh lemon thyme leaves

1 tablespoon cumin seeds, toasted, crushed

3-1/2 cups riesling wine

1-1/2 quarts Lamb or veal stock

1/2 cup fresh lemon juice

1 tablespoon Black pepper, ground

3 tablespoons Fresh lemon zest

3 quarts Lemon-Spinach Fettuccini (recipe follows)

3/4 cup Fresh chives, chopped

Lemon-Spinach Fettuccini:

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

3 quarts raw baby spinach or arugula

1/4 cup lemon olive oil

2 tablespoons fresh lemon zest

1 tablespoon cracked pepper

DIRECTIONS

METHOD:

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

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

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

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

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

Recipe and image provided by the American Lamb Board

Leg of American Lamb with Succotash

Recipe provided by | Chef Stephen Barber

Servings: 12

INGREDIENTS

Marinade:

1 cup olive oil

1 lemon, zest and juice

4 rosemary sprigs

1 head garlic, chopped

2 tablespoons ground black pepper

5 to 6 pounds boneless leg of American Lamb

cooking twine

salt as needed

Succotash:

3 corn cobs, cob removed

2 to 3 summer squash

1 cup dragon beans

1 pint cherry tomatoes

olive oil as needed

Salt as needed

1/4 basil, garnish

Harissa Purée:

1 cup Bell pepper, roasted

2 tablespoons Harissa spice

Lemon juice as needed

Salt as needed

1 cup olive oil

Cream Corn:

1 tablespoon butter

1 cup corn

Salt as needed

DIRECTIONS

METHOD:

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

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

Smoke lamb at 225°F for 4 to 6 hours.

Start grill; heat plancha.

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

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

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

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

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

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

Recipe and image provided by the American Lamb Board

LBLT (Lamb Bacon, Lettuce & Tomato Sandwich)

Cured and smoked American Lamb Bacon slices give this classic sandwich a modern twist. The sandwich is updated as well with a creamy garlic aioli, arugula, tomatoes and avocado.

Servings: 12

INGREDIENTS

24 slices griddled sourdough bread

1-1/2 cups creamy Garlic Aioli (recipe follows)

3 cups arugula leaves

24 slices tomato, thinly sliced

36 slices avocado

36 slices American Lamb bacon, cooked until crisp

Cream Garlic Aioli (1-1/2 cups):

1-1/4 cups mayonnaise

2 to 3 tablespoons mashed roasted garlic

1 tablespoon lime juice

1 tablespoon lime zest

1 to 2 tablespoons green or red pepper sauce

DIRECTIONS

METHOD:

Place 2 grilled slices of bread on a clean, dry surface.  Spread top of each slice with 1 tablespoon Creamy Garlic Aioli.  Top one slice with 1/4 cup arugula leaves, 2 slices tomato and 3 avocado slices.  Place 3 crisp slices of lamb bacon on top; place other slice of bread Aioli-side down onto top of bacon; press gently to adhere.  Cut into 2 halves or 4 quarters; use a food pick in each section to keep it from falling apart.

For the Creamy Garlic Aioli:  In a bowl, whisk together mayonnaise, garlic, lime juice, lime zest and pepper sauce.  Place in a covered container; chill.

Recipe and image provided by the American Lamb Board

Lamb Skewers with Greek Salad

Strips of American Lamb Sirloin are marinated in a Greek-inspired marinade before grilling on skewers and serving atop a Greek salad composed of romaine lettuce, red peppers, cucumber, cherry tomatoes, red onion, olives and Feta.

Servings: 12

INGREDIENTS

3 pounds American Lamb sirloin, cut into 2-ounce strips

3 cups greek dressing/marinade (recipe follows)

1-1/2 gallons Romaine lettuce, shredded

3 cups red bell pepper, diced

3 cups cucumber, diced

3 cups cherry tomatoes, halved

3/4 cup red onion, diced, soaked in ice water

3/4 cup kalamata olives, pitted, chopped

1-1/2 cups feta cheese, crumbled

Greek Dressing/Marinade (Makes 3 cups):

3 tablespoons minced garlic

1 tablespoon crushed fennel seeds

2/3 cup red wine vinegar

2 teaspoons dry leaf oregano

2 cups olive oil

salt and ground black pepper to taste

1/2 cup minced fresh parsley

DIRECTIONS

METHOD:

Place lamb in a large stainless bowl or hotel pan.  Pour 1-1/2 cups Greek Dressing/ Marinade over lamb; toss well to coat.  Reserve remaining Greek Dressing/Marinade for salad. Let lamb strips marinate for 45 minutes or overnight.

Skewer lamb on bamboo skewers (1 strip per skewer/2 skewers per salad); grill 2 minutes per side or until medium rare.  Keep warm.

In a bowl, combine romaine, pepper, cucumber, tomatoes, onion, olives and feta cheese.  Add approximately 1-1/2 cups Greek Dressing/Marinade; toss to coat. Place 3 cups salad in each bowl; top each salad with 2 warm lamb skewers and serve immediately, drizzling each salad serving with extra dressing if desired.

For Individual Salads: Toss 2 cups greens with 2 tablespoons Greek Dressing/Marinade, 1/4 cup peppers, cucumbers, tomatoes, 1 tablespoon drained onions and olives, and 2 tablespoons feta cheese.  Top with 2 skewers of lamb.

For the Greek Dressing/Marinade:  In a deep bowl, combine garlic, fennel, vinegar, oregano, oil, salt, pepper and parsley.  Process with an immersion blender; mix to blend well.

Recipe and image provided by the American Lamb Board

Lamb Shank Barbacoa Street Tacos

Recipe provided by | Executive Sous Chef Sam Woodfill

Servings: 50

INGREDIENTS

10 dried Guajillo chile peppers, stemmed and seeded

10 dried Ancho chile peppers, stemmed and seeded

5 cups water

1/3  cup apple cider vinegar

5 whole cloves, stems removed

3 garlic cloves

1 roma tomato, quartered

1/2 medium white onion, coarsely chopped

1 tablespoon dried oregano

2-1/2 teaspoons kosher or sea salt

1 teaspoon black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

3 tablespoons safflower or vegetable oil

8 pounds bone-in American Lamb shanks

banana leaves (optional)

fresh or dried avocado leaves (optional)

citrus Purple Cabbage Slaw (recipe follows)

pickled Radish Crema (recipe follows) 

50 white Corn Tortillas

Citrus Purple Cabbage Slaw:

1/2 cup Fresh orange juice

1/4 cup Fresh lime juice

2 tablespoons Olive oil

2 tablespoons Brown sugar

1 teaspoon Kosher salt

1/2 teaspoon  Black pepper

2 large carrots, grated

1/2 red cabbage, cored and shredded

3/4 cup chopped fresh cilantro

Pickled Radish Crema:

1 cup shaved radish

2 tablespoons lemon juice

1 tablespoon white vinegar

1/2 tablespoon salt

1 quart Mexican crema

Salt and pepper to taste

DIRECTIONS

METHOD:

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

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

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

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

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

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

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

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

Recipe and image provided by the American Lamb Board

American Lamb Scottadita with Walnut Anchovy Salsa and Broccolini

Recipe provided by |Chef/Owner Holly Smith

Servings: 12 to 16

INGREDIENTS

4 racks American Lamb rack, frenched

1 cup  Rosemary sprigs

1 cup lemon zest pieces, cut with vegetable peeler

2 cup walnuts

4 ounces anchovies in oil, drained and roughly chopped

2 lemons Lemon zest

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

Kosher salt and black pepper to taste

4 bunches broccolini

1/4 cup pickled mild red peppers, chopped

16 ounces chanterelle or Hedgehog mushrooms, roasted

DIRECTIONS

METHOD:

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

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

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

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

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

Recipe and image provided by The American Lamb Board

American Lamb Pot Pie

Servings: 12

Comfort food with a twist.  This pot pie uses a luscious root vegetable base matched with braised chunks of American Lamb shoulder and topped with a shredded filo dough lid.  An easy to make and eye-catching presentation.

INGREDIENTS

1/3 cup olive oil

2 cups onions, chopped

2-1/2 tablespoons garlic, chopped

3 tablespoons rosemary, fresh, minced, divided

3/4 cup flour, all-purpose

2 quarts lamb or beef broth or stock, rich, heated 

1 gallon blanched, cubed parsnips, turnips, carrots,

red-skinned potatoes, fennel

2-1/4 pounds braised American Lamb shoulder, coarsely chopped

1/2 cup minced chives, parsley, thyme and rosemary

1 tablespoon kosher salt

1 teaspoon cracked black pepper

1 pound shredded filo (kataifi) for crust (or pie dough)

DIRECTIONS

METHOD:

In a large rondo or heavy pot with lid, heat oil over medium-high heat; add onions and sauté 3 minutes.  Stir in garlic; continue cooking 1 minute. Add rosemary; cook, stirring, 1 minute. Stir in flour; cook, stirring constantly, for 2 minutes.  Slowly whisk in hot stock, a little at a time, mixing well after each addition until smooth and bubbly. Add remainder of the stock, whisking constantly, until all stock is incorporated.  Bring to a simmer while whisking; cook 1 minute.

Stir in blanched vegetables; bring to a simmer, mixing often to prevent sticking.  Stir in lamb; return to a simmer. Simmer until vegetables are tender. Mixture may be cooled before continuing, if desired.

Stir minced herb mixture, salt and pepper into pot pie base; mix well.  Place 1 1/4 cups mixture into chilled pot pie mixture. Spoon into 10-ounce individual casseroles; top each casserole with 1/2 cup shredded filo dough (kataifi).  Bake at 325°F for 25 minutes or until bubbly and filo is crisp and golden. If top is not browned enough, run under a broiler or salamander to finish the browning process.  Serve hot.

Recipe and image provided by the American Lamb Board

Lamb Manti with Harissa, Whipped Curds & Whey and Mint

Recipe provided by | Chef de Cuisine Martin Woods

Servings: 30 Manti

INGREDIENTS

Lamb Filling:

300 grams American Lamb leg, ground

1 red onion, grated

6 garlic cloves, minced

1/2 cup mint leaves, finely minced

1/2 cup parsley, finely minced

2 tablespoons dry harissa seasoning

2 Lemon zest

Salt and pepper to taste

Dough:

2-1/2 cups all-purpose flour

1 large egg

1 tablespoon olive oil

1 tablespoon kosher salt

150 ml water

Harissa (yields 2 quarts):

10 (6 grams) arbol chilies, stemmed, deseeded

4 (30 grams) guajillo chilies, stemmed, deseeded

2 tablespoons cumin seed

2 tablespoons coriander seed

12 (250 grams) piquillo peppers

8 (38 grams) garlic cloves

6 tablespoons lemon juice

3 tablespoons red wine vinegar

4 tablespoons smoked paprika

3 tablespoons tomato paste

1 gram xanthan gum

1-1/2 cups extra virgin olive oil

Salt to taste

Lamb Manti with Harissa, Whipped Curds & Whey and Mint

Whipped Curds & Whey:

200 grams feta, drained, broken into small pieces

50 grams mascarpone

1/2 lemon juice

Salt pinch

75 grams feta brine

DIRECTIONS

METHOD:

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

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

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

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

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

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

Recipe and image provided by the American Lamb Board

Lamb Kofta in Tomato Curry

Recipe provided by | Executive Chef Aran Essig

Servings: 25

INGREDIENTS

6 pounds ground American Lamb

4 eggs, beaten

1 cup heavy cream 

3 cups bread crumbs

12 ounces onion, small dice

1-1/2 tablespoons ginger, grated

3 tablespoons garlic, minced

2 tablespoons  parsley, chopped

1 tablespoon  cumin

1 teaspoon Allspice

1 tablespoon cinnamon

2 teaspoons black pepper

3 teaspoons salt

1/2 teaspoon ground nutmeg

3 pints sauce tomato curry (recipe follows)

Sauce Tomato Curry:

1/4 cup Canola olive oil blend

1 pound Onion, chopped

4-1/4 ounces garlic, chopped

1 tablespoon turmeric    

1 tablespoon cumin

2 tablespoons cinnamon

2 tablespoons ginger

2 teaspoons cayenne pepper

1 tablespoon paprika

2 pounds tomato puree

2 teaspoons cilantro, chopped

2 cups water

1 cup  yogurt, fresh plain

1 cup  heavy cream

1 teaspoon salt

DIRECTIONS

METHOD:

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

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

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

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

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

To serve:  Toss the cooked meatballs with the sauce.

Recipe and image provided by the American Lamb Board

Lamb Bulgogi Bánh Mi Eggrolls

Recipe provided by | Sam Woodfill

Servings: 50 Egg Rolls

INGREDIENTS

American Lamb Bulgogi:

5 pounds American Lamb neck, 1-inch-thick cross section

3 carrots

2 anjou pears, peeled and diced

1 yellow onion

7 tablespoons sugar

3 tablespoons honey

3 teaspoons fresh ginger root

4 ounces soy sauce

3 ounces minced peeled garlic

2 ounces green onion, chopped

1 ounce sesame seeds

2 ounces canola oil

1 cup Mirin

1 quart lamb or beef stock

Bánh Mi Eggrolls (yield 50 eggrolls):
1-1/2 pounds American Lamb Bulgogi

1/2 quart pickled julienned carrots

1/2 quart chopped cilantro

1/2 quart sliced green onions

1/2 quart chopped roasted cashews

50 wonton wrappers

Calabrian Chili Lemon Aioli (makes 4 cups):
3 large egg yolks (or pasteurized egg yolks)

1 tablespoons lemon juice

3 cups canola oil

2 tablespoons white wine vinegar

1 garlic clove, finely minced

3 tablespoons pureed Calabrian hot chili peppers

kosher salt to taste

DIRECTIONS

METHOD:

American Lamb Bulgogi: In a blender, combine carrots, pears, onion, sugar, honey, ginger root, soy sauce, garlic, green onion and sesame seeds; blend until smooth. In a bowl, pour mixture over lamb necks; marinate in refrigerator for 4 to 24 hours.

Remove lamb from marinade; pat dry with paper towel. Reserve marinating liquid. Over medium high heat, add oil to a large rondo. Sear lamb on all sides. Deglaze pan with Mirin. Pour marinade back into rondo; add stock and bring to a simmer. Cover rondo with lid or foil. Braise at 275°F for 2 hours or until meat falls off bone. Remove from oven and let cool. Remove lamb meat from bones and reserve.

Bánh Mi Eggrolls: Place a wonton wrapper flour-side up; spray lightly with water. Place 1/2-ounce lamb in the middle of wonton. Place a pinch of carrots, cilantro, onion and cashew on top of lamb. Ensuring wrapper edges are moist, roll wonton up like a burrito. On a parchment-lined sheet pan, lay wontons flat; do not let wontons touch. Fry at 350°F for 2 to 4 minutes until golden brown.

Calabrian Chili Lemon Aioli: In a food processer using blade attachment, add eggs; process on high until egg yolks thicken, about 2 minutes. Stop motor; add a few drops of lemon juice. Process until yolks thicken more, about 2 minutes. With motor running, slowly add oil in a thin stream. As aioli thickens, slowly add remaining lemon juice. Resume adding oil, along with lemon juice and vinegar. Stop motor; add garlic. Add lemon juice or vinegar as needed. Add chili puree; process until incorporated. Add salt if needed. Refrigerate until ready to use.

Chef Tips:  Braised American Lamb shanks or shoulder may be used in place of lamb necks in this recipe. 

You can pre-fry eggrolls in your commissary kitchen before event. Once onsite, reheat them in a 375°F oven for 2 to 3 minutes until crispy and heated through. Serve with Calabrian Chili Lemon Aioli and garnish with micro cilantro. 

Recipe and image provided by the American Lamb Board

Lamb and Eggplant Curry

Recipe provided by | Executive Chef Joachim Buchner

Servings: 4

INGREDIENTS

2 Eggplants

Kosher salt

1-1/2 pounds American Lamb leg or shoulder, boneless

salt and freshly ground pepper to taste

1 tablespoon oil

1 onion, diced

1 tablespoon tomato paste

1 red bell pepper, diced

1 green bell pepper, diced

1 tablespoon curry powder

2 stalks lemongrass, crushed and wrapped in cheesecloth

1-1/2 cups coconut milk

2 cups veal or light beef broth

2 tablespoons peanut butter

1 teaspoon cinnamon

1 teaspoon cardamom

hot pepper flakes to taste

1 lime, juiced

DIRECTIONS

METHOD:

Wash the eggplant and dry.  Cut into 1/2-inch cubes and season with salt.  Set aside.

Remove any surface fat from lamb; cut into 1-inch cubes.  Season with salt and pepper. In a heavy roasting pot, heat oil and sear lamb on all sides.  Add onion, tomato paste and bell peppers. Dust with curry powder; sauté for 1 minute. Add lemon grass, coconut milk and broth.  Bring to a boil; reduce heat. Add peanut butter, cinnamon, cardamom and hot pepper flakes. Cover; simmer for 45 minutes.

Dry the eggplant well, add to the lamb.  Cook uncovered for an additional 20 to 30 minutes, until lamb is tender and the sauce has thickened.  Remove lemon grass; add lime juice and adjust salt and pepper as needed. 

Chef’s Recommendation: Serve Lamb and Eggplant Curry over rice with a side of fried okra.Recipe and image

provided by the American Lamb Board

Lamb Al Kabsa

Recipe provided by | Executive Chef Aran Essig

Servings: 25 (4 ounces each)

INGREDIENTS

6 pounds American Lamb top round

1 cup Saudi Baharat spice

3 ounces Salted butter

5 ounces onion

3 tablespoons garlic

1/2 cup Tomato puree

9 ounces diced tomatoes

7 ounces carrot, shredded

1-1/2 quarts vegetable stock, from scratch

2 each whole cloves

9 ounces basmati rice

4 ounces Seedless raisins

3 ounces Almonds, toasted

DIRECTIONS

METHOD:

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

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

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

Recipe and image provided by the American Lamb Board

Hickory-Maple Pulled Lamb Shoulder

Servings: 12

INGREDIENTS

12 pounds American Lamb shoulder, bone-in

1 quart onions, chopped

1/4 cup Garlic, chopped

1/3 Hickory barbecue spice blend

2 cups apple cider

2 cups reserved lamb juices

1/2 cup maple syrup

2 cups hickory barbecue sauce

12 cornbread, 3-inch square, split, or hamburger buns, seeded, toasted

3 cups sweet creamy coleslaw

DIRECTIONS

METHOD:

Spread onions and garlic in an even layer in a roasting pan.  Place lamb shoulder on top of onion-garlic layer; pat spice blend onto the lamb to coat evenly.  Cover tightly with foil. Bake in 275°F convection oven (or 325ºF conventional oven) for at least 4 to 5 hours or until tender and falling off the bone; remove from heat.  Let lamb rest 15 to 20 minutes.

Remove pan juices from pan and place in a container; cover and chill.  Once cold, remove top layer of fat from juices. Discard fat and reserve juices.  Pull meat from roasted lamb shoulder; roughly chop and place in a full-size hotel pan.

In a saucepan, add cider, lamb juices and syrup; heat to boiling.  Lower heat; reduce mixture by half, about 15 to 20 minutes. Stir in barbecue sauce; simmer 6 to 8 minutes.  Remove from heat; cool to room temperature (yields 1 quart). Pour 3 cups of the simmered sauce over top of pulled lamb and toss to coat well; cover and chill.

Cover and bake pulled lamb in 300°F convection oven (or 350ºF conventional oven) for 25 to 30 minutes or until heated through.

To serve:  For each serving, spoon 1 cup barbecue lamb shoulder onto a toasted piece of split cornbread or hamburger bun with extra sauce on the side; top with 1/4 cup coleslaw.  

Pulled lamb can be served over pasta or roasted vegetables if desired.

Recipe and image provided by the American Lamb Board 

Herbed Greek Loin Chops with Feta Salad

Servings: 12

INGREDIENTS

12 American Lamb loin chops

1-1/2 cups extra virgin olive oil

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

1 Rosemary sprigs, finely chopped tablespoon

1/4 cup Oregano leaves, fresh, finely chopped

8 Garlic cloves, chopped

1/4 cup Lemon juice

Sea salt and cracked black pepper to taste

Salad:

1/2 cup Feta cheese crumbles

1 cup Teardrop or grape tomatoes

1/2 cup olives

1/2 cup Red onion, sliced

1 cup Cucumbers, halved lengthwise, thinly sliced

1 tablespoon mint leaves, torn or rough chopped

1/2 cup Extra virgin olive oil

1/4 cup white wine vinegar

Sea salt and black pepper to taste

3 heads Boston Bibb, Romaine or Red Leaf lettuce,

separated into leaves

DIRECTIONS

METHOD:

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

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

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

Recipe and image provided by the American Lamb Board 

Hearty Shepherd’s Pie with American Lamb

Servings: 12

INGREDIENTS

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

1 tablespoon oil, canola or vegetable

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

6 tablespoons all purpose flour

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

1 cup peas, green, whole, fresh or IQF

1 cup  corn kernels, fresh or IQF

3 tablespoons   Tomato paste

2 tablespoons Worcestershire sauce

3 cups Lamb stock   

Sea salt and black pepper to taste

1/2 cupParsley, chopped

4 pounds yukon Gold potatoes, washed

1/2 cup heavy cream

1/2 pound salted butter

8 ounces English Derby and/or cheddar cheese, shredded

DIRECTIONS

METHOD:

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

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

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

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

Recipe and image provided by the American Lamb Board 

Hearty American Lamb and Barley Soup

Servings: 12

INGREDIENTS

2 tablespoons olive oil

1 American Lamb leg bone

4 garlic cloves, peeled, sliced thin

1 cup pearled barley

1/2  gallon Broth or stock

1 pound American Lamb leg meat, roasted, shredded 

6 Shallots, sliced

1 cup baby carrots, sliced 1/4-inch

1 cup celery, diced medium

1 cup roma tomatoes, peeled, seeded, diced medium

1 cup crimini mushrooms, sliced 

sea or kosher salt and fresh ground pepper to taste

1/4 Basil, mint, parsley, oregano, finely chopped

DIRECTIONS

METHOD:

In a heavy-bottomed pan, heat olive oil; add lamb bone, garlic and barley; cook for 10 minutes, stirring often.  Add stock or broth to cover; simmer for 45 minutes. Add the lamb meat, shallots, carrots, celery, tomatoes and mushrooms; simmer for 15 minutes until barley and vegetables are tender.  Adjust salt and pepper as desired. Remove the bone.

To serve, ladle the soup into bowls.  Garnish with 1 teaspoon of freshly chopped herbs.  

Recipe and image provided by the American Lamb Board