Smoked American Lamb Khao Soi

Recipe provided by | Thomas Pisha-Duffly

Servings: 4-6

INGREDIENTS

2 pounds American Lamb shoulder, whole

1 tablespoon chopped ginger

1 tablespoon chopped garlic

1 tablespoon lemongrass, thinly sliced

1 tablespoon chopped shallot

1 teaspoon shrimp paste (Belacan)

2 quarts lamb or chicken stock

1/2 cup tamarind pulp

1 teaspoon turmeric

1 cup fish sauce

1 cup palm sugar

1 tablespoon chopped Thai bird chili

2 cups coconut  milk

egg noodles

DIRECTIONS

METHOD:

Smoke lamb shoulder 2 hours, or sear all over until golden brown. 

In a large pot, sweat ginger, garlic, lemongrass, shallot and shrimp paste until brown and soft.  Add lamb into the pot; cover with stock, adding water if needed. Heat to a boil; drop to a low simmer.  Add tamarind, turmeric, fish sauce, palm sugar and Thai bird chilies. Cook on low for 3 hours, until lamb is falling off the bone.

Pull out lamb and pull off the bone; chop into small pieces.  Add back into the broth; add coconut milk and salt to taste. Remove from heat and reserve.

Cook egg noodles; reserve 1/3 uncooked for frying.  Fry some of the noodles until crispy.  

Ladle broth over cooked noodles.  Top with scallions, fermented mustard greens, fried shallots or other garnish.  Top with crispy noodles and serve!

Recipe and image provided by the American Lamb Board

Skewered Spiced Lamb Kafta

Servings: 12 servings, 2 skewers each

INGREDIENTS

4 pounds ground American Lamb

1 medium small red onion, peeled, finely diced

3 ounces lime juice

3 bunches flat leaf parsley, leaves only, finely chopped

3/4 teaspoon ground coriander

3/4 teaspoon  ground cinnamon

3/4 teaspoon  cayenne

3/4 teaspoon allspice

3/4 teaspoon  cardamom

sea or kosher salt and black pepper to taste

12 pita bread rounds

extra virgin olive oil as needed 

1 teaspoon sumac, ground

1-1/2 quarts  Minted Citrus-Fennel-Couscous Salad

DIRECTIONS

METHOD:

Mix together lamb, onion, lime juice and parsley.  Season with coriander, cinnamon, cayenne, allspice, cardamom, salt and pepper.  Refrigerate lamb mixture to chill. Once chilled, shape into 24 approximately 3-ounce flattened patties.  Wrap around skewers. Grill or cook in skillet with a little oil until done, or until internal temperature reaches 165°F.

Brush pitas with olive oil and sprinkle with sumac.  Toast or grill until crisp. Break into chips.

Serve with a chilled salad of couscous seasoned with thinly shaved fennel bulb, orange peel and juice, olive oil and torn fresh mint.  If desired, garnish with orange and grapefruit slices.

Recipe and image provided by the American Lamb Board

Sharhat Ghanan Lamb Loin & Herb Sauce

Recipe provided by | Executive Chef Joseph “Jay” Comfort

Servings: 6

INGREDIENTS

6 American Lamb loins

2 tablespoons red wine vinegar

3 cloves garlic, crushed

salt and pepper to taste

Herb Sauce:

1 ounce cilantro leaves

1 ounce curly leaf parsley

1/2 ounce fresh mint leaves

1/2 cup extra virgin olive oil

1 tablespoon Fresh lemon juice

3 cloves garlic, crushed

salt and pepper to taste

2 quarts boiling water

1 tablespoon salt

DIRECTIONS

METHOD:

Place lamb, vinegar, garlic, salt and pepper in a freezer bag; marinate for one hour.

Remove lamb from the bag; rub with vegetable oil.  On a hot grill over charcoal, mark the lamb and move to the coal side of the grill.  Cover; let lamb slowly cook to desired temperature. When done, allow to rest for 5 minutes before slicing across the grain for “sharhat” or “slices.”

For the Herb Sauce:  Blanch cilantro, parsley and mint in a pot of salted water for 15 seconds; remove and drain on a paper towel.  Process herbs in a blender with the oil, lemon juice, garlic, salt and pepper. Chill to preserve the color.

To serve:  Place the Sharhat atop a bed of Lebanese rice pilaf or home-style fried potatoes.  Dress the plate with room temperature Herb Sauce. Serve with grilled vegetables. Garnish Sharhat with a few grains of sea salt.

Recipe and image provided by the American Lamb Board

Shanks of American Lamb Braciola Style

Recipe provided by | Chef Edward Leonard

Servings: 4

INGREDIENTS

2 American Lamb shanks (2-1/2 to 3 pounds each)

kosher salt and pepper to taste

4 garlic cloves, minced

3 tablespoons chopped parsley

4 tablespoons grated Pecorino Romano

1/2 tablespoon grated lemon rind

olive oil as needed

1 onion, diced

2 carrots, diced

3 garlic cloves, sliced

3 tablespoons tomato paste

1 cup red wine

1 pint crushed Roma tomatoes

1 cup demi glace

DIRECTIONS

METHOD:

Bone shanks, keeping meat in one piece.  Flatten meat with a mallet. Season with salt and pepper.  Reserve bones. In a bowl, combine garlic, parsley, cheese and lemon rind.  Spread mixture on meat. Roll and tie.

In brazier pot, add some oil and brown meat well on both sides; reserve the meat.  Add some more oil to the pan; sauté onion, carrots and garlic. When vegetables are lightly browned, add tomato paste and cook well.  Deglaze pan with red wine. Stir in crushed tomatoes and demi glace. Add shank bones. Place shank meat on top and cover.

Braise at 300°F until meat is tender.  Remove meat and bones. Season sauce to taste and adjust consistency as needed.

To Serve:  Slice and serve shanks with sauce.

Chef’s Recommendation:  Serve Shanks of American Lamb Braciola Style with the sauce and soft polenta. Drizzle with extra virgin olive oil.

Recipe and image provided by the American Lamb Board

Roasted Leg of Lamb and Potato Onion Tart

Recipe provided by | Executive Chef Daniel J. Scannell

Servings: 8

INGREDIENTS

Leg of Lamb

1 American Lamb leg, boned, rolled and tied

1/2 cup olive oil

3 tablespoons Lamb spice

Potato Onion Tart

8 stainless steel 3-inch ring molds

4 eggs

1 cup heavy cream

1/4 teaspoon ground nutmeg

1 cup melted butter

3 large Yukon Gold potatoes, peeled and thinly sliced

1 cup diced onion, lightly sautéed

Fresh minced chives 1 tablespoon

DIRECTIONS

METHOD:

For the Lamb:  Brush lamb with olive oil and sprinkle with lamb spice.  Place onto a roasting rack; roast at 375°F for approximately 1-1/2 hours or until internal temperature reaches 140°F.  Allow the lamb to rest for a least 30 minutes before slicing.

For the Potato Onion Tart:  Wrap a piece of aluminum foil on the bottom side of each mold to hold in the custard.  In a medium bowl, combine eggs, heavy cream and nutmeg. Using a whisk, mix well until a uniform mixture is achieved.  Lightly butter ring molds; layer potatoes in an overlapping circle to produce the shape of a rose. Place onto a medium sheet pan.  Place 1 tablespoon of onions on the bottom of each mold then fill with the custard mixture. Bake at 350°F until golden brown.

To Serve:  Slice lamb and divide among 8 preheated dinner plates.  Place 1 onion tart on each place, garnish with minced chives and drizzle with lamb sauce.

Recipe and image provided by the American Lamb Board

Roasted Leg of American Lamb with Marinated Tomatoes and Herb Bread Crumbs

Recipe provided by | Chef Jim Botsacos

Servings: 12

INGREDIENTS

6 to 7 pounds boneless American Lamb leg, butterflied

Salt as needed

freshly ground pepper as needed

2 cloves garlic, quartered lengthwise 2 cloves

1 tablespoon olive oil

1 tablespoon dried Greek oregano leaves, crushed

1/2 cup dry white wine

Chicken stock or water as needed

Marinated Tomatoes

3 large beefsteak tomatoes

2 tablespoons extra virgin olive oil

garlic, minced 2 cloves

2 tablespoons fresh parsley leaves, minced

1/2 teaspoon dried Greek oregano leaves, crushed

salt to taste

freshly ground pepper to taste

Herb Bread Crumbs

1 cup fresh bread crumbs, lightly toasted

1 clove garlic, minced

1 teaspoon dried Greek oregano leaves, crushed

Salt to taste

Freshly ground pepper to taste

2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

DIRECTIONS

METHOD:

Lay the butterflied leg of lamb, fat side down, on a cutting board and season with salt and pepper.  Roll the lamb starting at the narrow end into an evenly shaped roast; tie securely with butcher’s string.  Make 8 random, 1-inch deep slits into lamb and insert the garlic pieces. Rub olive oil over the entire surface of the lamb and sprinkle with additional salt, pepper and oregano.  For optimum flavor, cover and refrigerate, marinating 3 hours or overnight. Place lamb on a roasting rack in a roasting pan. Roast in 450°F oven for 

25 minutes.  Pour white wine around lamb; reduce heat to 400°F and continue roasting 45 to 50 minutes, basting occasionally with pan juices.  As liquid in pan evaporates add chicken stock or water 1/2 cup at a time. Spoon 3/4 cup Marinated Tomatoes over the lamb and continue roasting 10 to 15 additional minutes.  Use meat thermometer to determine degree of doneness: 145°F for medium-rare, 160°F for medium or 170° for well. During last 5 minutes of roasting sprinkle Herb Bread Crumbs over lamb.  Remove lamb from oven, cover and let stand 5 to 10 minutes before carving. Internal temperature will rise approximately 5 to 10 degrees upon standing. Serve with remaining Marinated Tomatoes on the side.

For Marinated Tomatoes:  Score the bottom of each tomato with an “X.”  Drop tomatoes one at a time into boiling water for a few seconds to loosen skin; remove and plunge into ice water.  Peel off skin, repeat with all tomatoes. Quarter tomatoes, remove and discard seeds and pulp. Cut tomatoes into 1/4-inch pieces and place in bowl.  Add remaining ingredients and toss to coat. Cover and refrigerate until needed.

For Herb Bread Crumbs:  In mixing bowl, combine bread crumbs, garlic, oregano, salt and pepper.  Drizzle on lemon juice and oil, toss crumbs to coat.

Recipe and image provided by the American Lamb Board  

Roasted Leg of American Lamb Carving Station with Dipping Sauces

Recipe provided by | Jenna Johansen, Innovation Chef

Servings: 50

INGREDIENTS

American Lamb leg roasts, boneless 15 to 18 pounds

Extra virgin olive oil

Minced fresh garlic 

Fresh rosemary leaves

Kosher salt and ground black pepper

Dipping Sauces (recipes follow)

Miso Aioli (Makes 2-1/2 cups)

2 cups mayonnaise

1/4 cup fresh lime juice

1-1/2 tablespoons light or white miso paste

1/4 cup water

Chermoula Sauce (Makes 2 cups)

1-1/2 cups rough chopped fresh flat leaf parsley

1 cup rough chopped fresh cilantro  

1/4 cup lemon juice

1-1/2 tablespoons minced fresh garlic

3 teaspoons ground cumin, toasted 3 teaspoons

1 teaspoon smoked paprika 1 teaspoon

1/2 teaspoon ground coriander 1/2 teaspoon

roasted Leg of American Lamb Carving Station with Dipping Sauces

1 cup extra virgin olive oil

Smoked Red Chili Chimichurri (Makes 3 cups)

1 cup extra virgin olive oil

1 cup aged sherry vinegar

1 cup finely chopped fresh flat leaf parsley

1/3  cup finely diced peeled red onion

2 tablespoons finely chopped fresh oregano

3 teaspoons pureed chipotle chilies in adobo sauce

3 teaspoons smoked paprika

1-1/2 teaspoons minced fresh garlic

Kosher salt and ground pepper to taste

DIRECTIONS

METHOD:

Open leg roasts and trim internal and external fat.  Score the inside; rub with oil, garlic and rosemary. Rub outside of roasts with oil and season with salt and pepper.  Tie roasts with butcher’s twine; place in large baking dishes. Roast at 350°F for 30 minutes; reduce temperature to 300°F and continue cooking until internal temperature reaches 115°F.  Remove from oven; tent with foil until ready to carve. Serve with dipping sauces.

Miso Aioli: In a small bowl, combine mayonnaise, lime juice and miso until smooth; season to taste. Thin with water to desired consistency. 

Chermoula Sauce: In a food processor, add parsley, cilantro, lemon juice, garlic, cumin, paprika and coriander. Add oil slowly until a rough chop paste forms. Do not over blend as you want to see flakes of parsley and cilantro. Adjust seasoning to taste.

In a bowl, combine oil, vinegar, parsley, onion, oregano, chilies, paprika and garlic.  Season to taste.

Recipe and image provided by the American Lamb Board

Roast Lamb Leg “French Dip” with Caramelized Onions & Greek Yogurt Sauce

Recipe provided by | Executive Chef John Critchley

Servings: 6 to 8 sandwiches

INGREDIENTS

1 American Lamb leg bone

2 quarts beef broth

1 (about 3 pounds) American Lamb leg, boneless, rolled and tied

3 tablespoons oregano, dried

2 tablespoons kosher salt

1 tablespoon black peppercorns, ground

2 tablespoons kosher salt

2 teaspoons pasilla chile, ground

2 teaspoons ground cinnamon

Ground ginger 1 teaspoon

1/2 cup extra virgin olive oil

8 hoagie rolls

16 swiss cheese slices

Caramelized Onions:

2 medium onions, thinly sliced

2 tablespoons butter, room temperature

1/2 cup white wine

Greek Yogurt Sauce:  (makes about 1-1/2 cups)

1 cup Greek yogurt

1/3 cup cucumber, pared, seeded, chopped

3 tablespoons chopped mint

1 teaspoon hot pepper sauce

1 teaspoon kosher salt

1 teaspoon Black pepper

DIRECTIONS

METHOD:

In a pan, combine the lamb bone with broth; simmer for 1 to 2 hours to infuse the flavor.  Strain liquid and reserve.  

In a small bowl, combine oregano, salt, peppercorns, chile, cinnamon and ginger.  Place the lamb leg on a cookie sheet with a wire rack; rub evenly with the dry spices.  Coat with oil; marinate in refrigerator for at least one hour or overnight, covered. Place on center rack in oven; bake at 350°F 40 to 60 minutes, until thermometer inserted into the leg reaches 130°F.  Remove lamb from oven; let rest at room temperature for 20 to 30 minutes.

For Caramelized Onions:  In a sauté pan, caramelize the onions in butter over medium heat; stir often, deglazing with the wine until thoroughly cooked and golden brown.

For Greek Yogurt Sauce: In a medium bowl, combine yogurt, cucumber, mint, hot pepper sauce, salt and pepper.

To serve:  Slice the lamb as thinly as possible; lay slices into the warm lamb jus in the mixing bowl.  Slice and open rolls, lining each with two cheese slices. Toast in oven until golden brown. Drain lamb jus off sliced lamb and reserve.  Assemble the slices of lamb on the sandwiches. Top with Caramelized Onions and Greek Yogurt Sauce. Serve with dipping container of lamb jus. 

Recipe and image provided by the American Lamb Board

Red Wine Poached Rack of Lamb

Recipe provided by | Executive Chef Daniel J. Scannell

Servings: 8

INGREDIENTS

4 shallots, sliced thin

3 garlic cloves

2 tablespoons unsalted butter

1 sprigs Fresh thyme

1 sprig Fresh rosemary

2 quarts Carnet Sauvignon

6 juniper berries

4 cardamom pods

2 tablespoon Sea Salt

1 bay leaf

2 American Lamb racks, frenched

DIRECTIONS

METHOD:

In a large sauce pot, gently sauté shallots and garlic in butter.  Add herbs, wine, berries and seasonings; bring to a gentle simmer. Add racks; gently poach lamb in simmering red wine for 15 minutes.  Remove lamb from wine and let rest for 15 minutes.

Chef's Recommendation:  If desired, add a crust to the Red Wine Poached Rack of Lamb.  After poaching racks, let them sit for 15 minutes. Brush racks with extra virgin olive oil and roll in bread crumbs with fresh herbs.

Chef’s Recommendation:  Serve Red Wine Poached Rack of Lamb on a bed of pickled red onions with red wine foam.  Serve with spinach and cheese soufflé.

Recipe and image provided by the American Lamb Board

Rack of American Lamb with Chimichurri Aioli

Recipe provided by | Jenna Johansen, Innovation Chef

Servings: 50

INGREDIENTS

50 American Lamb rib chops, frenched

3-1/4 cups water

4 ounces Fresh basil, chopped

2 ounces Fresh tarragon, chopped

1-1/4  cups dijon-style mustard

1-1/4 cups fresh lemon juice

1/4 cup chopped fresh garlic

2 tablespoons chopped fresh shallots

2 tablespoons minced fresh rosemary

1 tablespoon crushed red pepper flakes

1 tablespoon kosher salt

1/2 gallon canola and extra virgin olive oil blend

Chimichurri Aioli (recipe follows)

Chimichurri Aioli (Makes 10 cups)

1-1/4 cups canola and extra virgin olive oil blend

1-1/4 cups red wine vinegar

3 tablespoons extra virgin olive oil

1 tablespoon dijon-style mustard

1 teaspoon agave nectar

1-1/4 cups finely chopped fresh mint

1-1/4 cups finely chopped fresh flat leaf parsley

1-1/4 cups finely chopped fresh cilantro

1 teaspoon finely chopped fresh garlic

kosher salt and black pepper to taste

6 cups Mayonnaise (fresh or prepared)

1 tablespoon minced fresh garlic

DIRECTIONS

METHOD:

Trim excess fat from lamb chops.

In blender or food processor, combine water, basil, tarragon, mustard, lemon juice, garlic, shallots, rosemary, pepper flakes and salt.  Slowly drizzle oil in thin stream to form emulsion. Pour a thin layer of the marinade into a non-reactive container; place rib chops in the mixture pouring the remaining marinade over chops.  Refrigerate for at least 1 hour.

Remove lamb chops from refrigerator at least 30 minutes before cooking.  Season lightly with kosher salt and pepper. Grill chops over high heat until medium rare.  You may also roast lamb racks and then cut into individual chops. Serve chops with desired amount of Chimichurri Aioli.

In a bowl, blend oils, vinegar, mustard and agave nectar using stick blender.  Fold in mint, parsley, cilantro and garlic; season to taste. Combine with mayonnaise and minced garlic. Reserve unused Chimichurri Aioli in refrigerator for up to 3 days.

Recipe and image provided by the American Lamb Board

Pub-style Irish Stew with American Lamb

Servings: 12

INGREDIENTS

4 pounds American Lamb, boneless shoulder, 3/4-inch dice

3 ounces butter, clarified 

2 pints Irish red ale

2 pints Lamb stock

Roux:

2 ounces butter, clarified

2 ounces flour

1 pound turnips, peeled, 1/2-inch dice

1 pound red potatoes, 1/2-inch dice

1 pound baby carrots, pared

1 pound pearl onions, peeled

1/4 cup flat leaf parsley, finely chopped

1/4 cup green onion, finely sliced

Irish soda bread or other hearty loaf slices

DIRECTIONS

METHOD:

In a heavy-bottomed pot, heat the butter.  Add lamb; cook until browned . Drain off any excessive amounts of rendered fat.  Deglaze with ale; simmer for 3 minutes. Add lamb stock; bring to a boil. Reduce heat and cover.  Simmer gently 1-1/2 hours until meat is fork tender. 

Mix roux of butter and flour; stir slowly into hot stew and simmer 5 to 8 minutes, stirring frequently.  Add turnips, potatoes, carrots and onions; simmer 10 more minutes. 

To serve:  Spoon lamb stew into bowls.  Garnish with a liberal sprinkling of chopped parsley and green onion.  Serve with warm slices of Irish soda bread.

Recipe and image provided by the American Lamb Board

Pomegranate Marinated American Lamb Skewers with Persimmon Chutney

Recipe provided by | Chef/Owner Heidi Krahling

Servings: 24

INGREDIENTS

Pomegranate Lamb Skewers

1 cup fresh lemon juice

1 cup Pomegranate molasses

2 tablespoons cumin seeds, toasted and ground

1 tablespoon salt

1 teaspoon ground pepper

4 pounds American Lamb loin, trimmed of surface fat and silver skin and cut into pieces 2 to 3 inches long and 1/4-inch thick

24 wooden skewers, each approximately 5-inches long, soaked in water

Persimmon Chutney

6 Fuyu (Asian) persimmons, peeled, halved and thinly sliced

1-1/2 cups brown sugar, packed

1-1/2 cups granulated sugar

1 cup cider vinegar

2 lemons, halved, thinly sliced into half rounds, seeded

1/4 cup golden raisins

1-inch piece Gingerroot

1 cinnamon stick

Ground pepper

3/4 teaspoon ground Cumin

3/4 teaspoon salt 

1/4 teaspoon ground Cardamom

1/4 teaspoon ground Coriander

1/4 piece star Anise

2 whole cloves

DIRECTIONS

METHOD:

For Lamb Skewers:  In large bowl, combine lemon juice, pomegranate molasses, cumin, salt and pepper.  Add lamb slices and toss to coat. Cover, refrigerate and marinate for 1 hour. Remove lamb from marinade.  Weave 2 or 3 pieces of lamb on each skewer, pushing lamb to the tip of the skewer to avoid burning. Broil or grill the skewers 5 to 6 inches from source of heat, 2 to 3 minutes on each side for medium-rare or to desired degree of doneness.  Place skewers on a platter and serve with a bowl of Persimmon Chutney for dipping.

For Persimmon Chutney:  In saucepot combine all chutney ingredients.  Simmer over medium-low heat for 45 to 60 minutes, stirring occasionally.  Cook until mixture is thickened to the consistency of relish. Let cool before serving (chutney will thicken more upon cooling).

Recipe and image provided by the American Lamb Board 

Parmesan Crusted American Lamb Loin

Recipe provided by | Chef Edward Leonard

Servings: 4

INGREDIENTS

Lamb Loin

1-1/2 pounds boneless American Lamb loin

2 tablespoons olive oil

2 sprigs rosemary, chopped

10 garlic cloves, sliced

Salt and freshly ground pepper to taste

2 tablespoons olive oil and butter

4 tablespoons butter

1/2 cup panko bread crumbs

1 cup grated Parmigiano Reggiano

1 egg

Sauce

1 shallot, small diced

2 tablespoons butter

1 tablespoon olive oil

2/3 cup tomato paste

4 cups lamb stock

3 tablespoons cold diced butter

DIRECTIONS

METHOD:

Combine olive oil, rosemary, garlic, salt and pepper.  Rub marinade over lamb loin and hold for 20 minutes. Heat a heavy-bottomed pan over medium-high heat until hot.  Add olive oil and butter. Sear lamb on all sides.

Heat butter in a pan and add crumbs; sauté until light brown.  Remove from heat; 

add cheese.  Add egg and mix well.  Coat the top of the loin with the cheese mixture; place on a rack and roast at 375°F until desired doneness.  Let rest for 5 to 7 minutes; slice.

For Sauce:  Add shallot, butter and olive oil to a small pot over medium heat.  Stir 

until shallot begins to soften.  Add tomato paste; cook for 2 to 3 minutes.  Add 

lamb stock; whisk well.  Simmer and reduce by one-third.  Finish with butter and 

salt if needed. 

Chef’s Recommendation:  Serve Parmesan Crusted American Lamb Loin with polenta and your favorite vegetables.

Recipe and image provided by the American Lamb Board

Open-Faced American Lamb Sandwich

Servings: 12

INGREDIENTS

2 cups napa cabbage or Belgian endive, thinly sliced

8 ounces blue cheese dressing

1 cup black grapes, halved and seeded

1 cup walnuts toasted, chopped

1/2 cup Italian parsley, leaves only, chopped

cracked black pepper to taste

3 pounds American Lamb leg meat, roasted, sliced thin

24 slices ciabatta bread, sliced and grilled or toasted

1/2 cup red Wine Vinegar Red Onions (recipe follows)

24 leaves Italian flat leaf parsley leaves

DIRECTIONS

METHOD:

In a chilled bowl, mix the chopped cabbage or endive with blue cheese dressing.  Fold in the black grapes, walnuts and chopped parsley. Add pepper to taste. 

Place 2 ounces of  lamb meat on top of the bread.  Place a #24 scoop of salad mixture on top of the lamb of each open face sandwich.  Garnish the top of each open-faced sandwich with 1 teaspoon of red onions and parsley leaves. 

For the Red Wine Vinegar Red Onions: In a non-reactive container, toss 1 small red onion (finely shaved) with 2 tablespoons red wine vinegar.  Refrigerate for at least 30 minutes before serving.

Recipe and image provided by the American Lamb Board

Nemo’s Lamb Merguez Scotch Egg

Recipe provided by | Chef Nemo Bolin

Servings: 16

INGREDIENTS

2 pounds ground American Lamb

2 red bell peppers, charred

2 whole preserved lemons

1 cup garlic confit

6 dried chiles d’arbol

3 dried guajillo chiles

2 tablespoons sweet paprika

1 tablespoon smoked paprika

1 tablespoon cayenne pepper

1/4 fennel seeds, toasted

1/4 coriander seeds, toasted

2 tablespoons cumin seeds, toasted

4 star anise, toasted

1 cinnamon stick, toasted

1/4 cup black peppercorns, toasted

1/4 cup red wine vinegar

1/4 cup lemon juice

1/2 cup extra virgin olive oil

1/4 kosher salt plus additional to taste

DIRECTIONS

METHOD:

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

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

Recipe and image provided by the American Lamb Board

My Big Fat Greek Lamb Kabobs

Recipe provided by | Executive Chef Joachim Buchner

Servings: 4

INGREDIENTS

1-1/2 pounds American Lamb leg or shoulder, cut into 1-1/2-inch cubes

1 cup lime juice

4 teaspoons white balsamic vinegar

1/2 cup olive oil

3 tablespoons dried oregano

1/2 teaspoon crushed red pepper flakes

6 garlic cloves, minced

18 small vine ripe tomatoes

1 large yellow bell pepper, cut into 1-inch pieces

18 cipollini onions, peeled and blanched

12 fennel wedges

4 tablespoons extra virgin olive oil

1 teaspoon basil

1 teaspoon salt

DIRECTIONS

METHOD:

In a bowl, combine lime juice, vinegar, olive oil, oregano, red pepper flakes and garlic.  Whisk to blend. Let sit for 30 minutes. Reserve 1/4 cup marinade for basting.In a bowl, toss lamb cubes and marinade to coat well.  Place lamb in plastic bag and seal. Marinate in refrigerator for 10 to 12 hours.

Toss tomatoes, bell pepper, onions and fennel wedges with olive oil, basil and salt.

Remove lamb from marinade.  Alternate lamb cubes with vegetables on skewer.  Coat grill rack with nonstick cooking spray or olive oil.  Grill kabobs, uncovered, over medium heat for 2 minutes on each side.  Baste with reserved marinade. Grill 5 to 6 minutes longer, turning and basting frequently.

Chef’s Tip:  If using wooden skewers, soak in water.

Chef’s Recommendation:  Serve My Big Fat Greek Lamb Kabobs over rice or a Greek salad.

Recipe and image provided by the American Lamb Board

Middle Eastern-spiced Lamb Ribs

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

Servings: 12

INGREDIENTS

4 racka American Lamb ribs

Olive oil

1 cup Middle Eastern Grilling Rub (recipe follows)

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

Middle Eastern Grilling Rub (1+ cup):

1/4 cup smoked paprika

2 tablespoons ground cumin

2 tablespoons ground ginger

1 tablespoon ground coriander

1 tablespoon ground allspice

1 tablespoon ground black pepper

1 tablespoon dried oregano

1 tablespoon ground cinnamon

1/2 teaspoon ground red pepper

2 tablespoons brown sugar

1 tablespoon kosher salt

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

1 cup peach or mango jam or marmalade

1/3 cup coarse mustard

3 tablespoons lemon juice

1 tablespoon lemon zest

1 to 2 tablespoons Middle Eastern Grilling Rub

DIRECTIONS

METHOD:

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

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

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

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

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

Recipe and image provided by the American Lamb Board

Merguez Flatbread with Tahini Yogurt and Harissa

Recipe provided by | Chef Alicia Jenish-McCarron

Servings: 8

INGREDIENTS

9 ounces flatbread dough

2 cups merguez (recipe follows)

1/4 cup feta, crumbled

1 lemon, pared, thinly sliced, seeded 1

1 red onion, thinly sliced

1/2 cup tahini Yogurt (recipe follows)

2 tablespoons harissa (recipe follows)

1/3 cup mint leaves, torn

2 tablespoons pine nuts, toasted

Merguez:

1/2 pound ground American Lamb

1/2 teaspoon cumin, toasted and ground

1/2 teaspoon coriander, toasted and ground

1 teaspoon paprika

1/2 teaspoon lemon zest

1 tablespoon lemon juice

1 tablespoon red wine

2 teaspoons extra virgin olive oil, divided

1-1/2 teaspoons kosher salt

2 tablespoons mint, packed then chopped

2 tablespoons parsley, packed then chopped

Tahini Yogurt (makes 1 cup):

1/3 cup Greek yogurt

1 tablespoon tahini

1-1/2 teaspoons toasted black sesame seeds

3/4 teaspoon lemon juice

3/4 tablespoon extra virgin olive oil

1-1/2 tablespoons water

1/2 teaspoon kosher salt

Harissa (makes about 2 tablespoons – or use a mild premade harissa):

1/2 teaspoon coriander seed, toasted and ground

1/2 teaspoon fennel seed, toasted and ground

1/2 teaspoon cumin seed, toasted and ground

1/2 teaspoon caraway seed, toasted and ground

1 tablespoon chile paste (or pureed roasted pepper)

1/2 teaspoon minced garlic

1/2 teaspoon minced preserved lemon

1/2 tablespoon extra virgin olive oil

DIRECTIONS

METHOD:

Lightly spray baking sheet with oil.  Roll flatbread dough into two 6-inch x 12-inch rectangles.  Crumble and cover each with about 1 cup Merguez. Sprinkle each with 2 tablespoons feta, 6 slices lemon and slivers of red onion.  Bake at 450°F until the dough is toasted and brown, about 12 minutes.

Remove from oven and drizzle each with 1 tablespoon of Harissa and 1/4 cup of Tahini Yogurt.  Sprinkle with fresh mint and pine nuts. Slice and serve.

For the Merguez:  In a bowl, combine lamb, cumin, coriander, paprika, lemon zest and juice, wine, half the oil and salt.  Refrigerate for at least one hour. In large skillet, heat remaining oil; cook lamb until browned, about 4 minutes over high heat.  Pour off excess fat. Stir in mint and parsley.

For the Tahini:  In a mixing bowl, combine yogurt, Tahini, sesame seeds, lemon juice, oil, water and salt.  Mix thorough; reserve for finishing.

For the Harissa:  In a blender, combine coriander, fennel, cumin, caraway, chile paste, garlic, lemon and oil; puree until smooth.

Recipe and image provided by the American Lamb Board

Mediterranean Stuffed Leg of American Lamb

Recipe provided by | Chef Brad Barnes

Servings: 6

INGREDIENTS

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

1 fennel bulb, chopped

2 tablespoons minced shallot

1 tablespoon butter

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

1 cup toasted pine nuts

1/4 kalamata olives, pitted, coarsely chopped

1/4 cup chopped mint

1/4 cup chopped parsley

1/4 cup chopped basil

1 tablespoon olive oil or vegetable oil

salt and black pepperto taste

DIRECTIONS

METHOD:

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

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

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

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

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

Recipe and image provided by the American Lamb Board

Marinated American Lamb Tenderloin and Blood Orange Salad

Recipe provided by | Chef Edward Leonard

Servings: 6

INGREDIENTS

1 small red onion, thinly sliced

1 medium-sized bunch chocolate mint

1 red chili

1/2 cup roasted sesame oil

2 Limes, juiced 

1 teaspoon Turmeric powder

1/2 teaspoon fennel seeds

Ground cloves pinch

2-1/2 pounds American Lamb tenderloin, trimmed

1/2 cup clarified butter

8 blood or regular oranges

1/2 cup fresh dried cilantro

1/2 cup fresh dried pineapple mint

3 tablespoons sugar

1/2 cup pomegranate seeds

1/4 cup rice wine vinegar

Coarse sea salt to taste

1/2 cup Greek natural yogurt

3 tablespoons pomegranate puree

1 tablespoon brown sugar

DIRECTIONS

METHOD:

In a bowl, toss onion, mint, chili, oil, lime juice, turmeric, fennel and cloves; mix well.  Add tenderloins; toss well. Place in a vacuum bag; vacuum and marinate for 1 hour (or use large plastic bag and marinate for 2 hours).

Remove lamb tenderloins from marinade.  In a heavy-bottomed pan, add butter. Sauté lamb until brown on all sides; baste with butter while cooking for 6 to 10 minutes until medium-rare.  Place tenderloins on a rack; keep warm.

Peel oranges to remove white pith; slice them into even rounds.  In a food processor, blend cilantro, mint and sugar into a fine powder; place through a sifter.  Arrange orange slices on serving plates; sprinkle with sugared herb mixture to season well. Scatter pomegranate seeds over the oranges.

Slice lamb tenderloins; place over the salad, drizzle with vinegar and sprinkle with salt.

Mix yogurt, puree and brown sugar.  Spoon yogurt into a piping bag or squeeze bottle with a small nozzle; drizzle generously over the fruit and lamb. 

Recipe and image provided by the American Lamb Board