Pomegranate & Herb Lamb Shank

Directions

In a large, stockpot sear lamb on all sides till brown remove.

Add diced onions and garlic and sauté till translucent and fragrant. Add chopped mint and thyme, then deglaze with red wine add pomegranate juice, heat all the way through season with salt.

Add the lamb shanks back in and cooked till tender. Then reduce down the sauce to glaze.

Serve over pearl couscous.

Ingredients

• 4 lamb shanks

• One head garlic

• Two large onions

• 48 Ounces of pomegranate juice

• 1 bottle of red wine (750 ml)

• Mint  2 bundles

• Thyme 2 bundles 

• 1 tbsp oil

Lamb Ribs with Fig Sauce

Directions

Heat a medium saucepan over medium-low heat. Add 2 teaspoons extra-virgin olive oil; swirl to coat. Add shallots; cook for 7 minutes or until tender, stirring frequently.

Add figs; mash with a potato masher to break them up. Cook for 3 minutes or until figs start to break down, stirring frequently. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper.Add wine, honey and vinegar, simmer until thickens.

Spread mixture on lamb and smoke at 225F till internal temp of the lamb is 145, about 3 hours.

Add fig mixture to lamb every hour.

Rest for 10 minutes and serve.

Ingredients

• 2 tablespoons extra virgin olive oil

• 4 shallots

• 2 cups figs

• 1 1/2 teaspoons soy sauce

• 3 1/2 teaspoons salt

• 3 teaspoons paprika

• 2 teaspoons freshly ground black pepper

• 2 teaspoons garlic powder

• 3/4 teaspoon ground ginger

• 1/4 cup honey

• 1 Tblsp vinegar

• 1/4 cup red wine

Moroccan Lamb Burger

Directions

Preheat an outdoor grill for high heat and lightly oil grate.

In a medium bowl, blend goat cheese, mayonnaise and spices. Fold in currants, onion, garlic and cilantro until well blended. Add lamb and knead thoroughly until mixture is uniform.

Shape mixture into one large or several smaller patties. Place on large round metal pizza pan (one with many small holes is best).

Place pan on grill. When ready to flip, cover with another pizza pan, clam shell fashion, and flip the whole thing. Take off upper pan and continue cooking until until the lamb has reached desired doneness. This procedure is recommended because the burgers do not stick together very well. If you try to cook them directly on the grill like hamburgers, they will fall apart and much will be lost into the fire. You can also shape the lamb into a loaf and cook in a loaf pan in the oven as a meatloaf, but you lose the great smokey grill flavor.

Serve with Mid-Eastern sides like tabbouleh, tzatziki, hummus, pita bread, etc.

Ingredients

• 5 ounces goat cheese

• 1/3 cup mayonnaise

• ½ teaspoon ground cayenne pepper (or to taste)

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• salt to taste

• coarsely ground black pepper to taste

• 1 cup currants

• 1 whole red onion (medium), finely chopped

• several cloves garlic, finely chopped

• 1 bunch chopped fresh cilantro

• 2 pounds ground lamb

Persian Style Lamb

Directions

Heat oil in a wide frying pan over medium-high heat. Add onion and cook until translucent. Then stir in salt, pepper, cinnamon, cloves, and sugar. Add lamb, turning to coat with onion and spice mixture. Add lemon juice and 1 tablesppon of water; reduce heat, cover and simmer for about 1 hour or until meat is fork tender. Stir occasionally during cooking, adding a little more water if needed. Discard any fat rendered after cooking.

While the lamb is cooking, peel your nectarine/peach and cut into think slices. Heater butter in a small frying pan over medium heat. Add the fruit to the warmed butter and cook, turning gently, just until heated through. Pour the mixture on top of the lamb and serve with rice.

Ingredients

• 2 tsp oil

• 1/3 cup chopped onion

• 1/4 tsp salt

• Dash of black pepper

• 1/2 tsp ground cinnamon

• 1/2 tsp ground cloves

• 2 tsp sugar

• 3/4 - 1 lb cubed American Lamb

• 1 tbsp lemon juice

• 2 tbsp water

• 1 large nectarine or peach

• 1 tbsp butter/margarine

Rack of Lamb Rotisserie Style

Directions

If you do not have a rotisserie, this can also made in the oven, on a grill; I’ve even made this in a small pizza oven. But a rotisserie will constantly redistribute the juices keeping the meat moist and eliminating dry/overcooked spots.

Combine the shallots, garlic, jalapeño, oregano, lemon juice & zest, olive oil, salt & pepper in a gallon-size zip-top bag. Add the lamb, turning to coat and refrigerate at least 3 hours or preferably overnight.

Remove cooking grates and place foil lined drip pan underneath the center of the rotisserie spit. Preheat the rear infrared burner (if you have one) and the 2 side burners.

 Mount lamb on spit, or use as basket as I do, center & balance it and place on the grill.

 Cook on high for 20-25 minutes, I prefer medium rare so I pull it off at 128°-130°, a thermometer should read 135° after resting; medium, 140°; medium-well, 145°).

Let stand 5 minutes before cutting. If desired, serve with fresh oregano and lemon slices.

Ingredients

2 shallots, minced

2-4 cloves garlic, minced

1 jalapeño pepper, seeded and minced (optional)

2-4 tablespoons chopped fresh oregano, plus more for topping

Juice and zest of 1 lemon

1/2 cup extra-virgin olive oil

Kosher salt & fresh ground pepper

1 rack of lamb, 1.5 - 2 pounds

Lamb Biryani

Directions

Combine marinade ingredients in a bowl, mix well. Placed the cubed lamb in a plastic bag and pour the marinade mixture over the top. Allow the lamb to marinate for at least 24 hours.

Place the uncooked rice, cardamom pods, garlic, bay leaves, cinnamin stick, onion paste, ginger paste, garlic paste, water, and salt into a rice cooker and cook rice until al dente.

In an oven safe dish, place the lamb in an even layer along the bottom. Top the lamb with the thai peppers, royal cumin, and 1/3 of the rice. Then top with the cashew, pistachio, rasin and ghee mixture. Cover with a heavy air tight lid. Bake for 2.5 hours at 350F and then another 45 minutes at 250F.

Ingredients

Marinade

• 4lbs of cubed lamb

• 1/4 cup of vegetable oil or mustard oil

• 3tbsp ginger paste

• 3tbsp of garlic paste

• 1 whole onion paste

• 1.5 tsp cumin powder

• 1.5 tsp coriander powder

• 1 tsp whole cumin seeds

• 1 tsp mace

• 1 cup plain yogurt - not greek

• 5 tsp of salt

• 2 bay leaves

• 8 green cardamom pods

• 1 cinnamon stick

• 8 cloves

• 1 black cardamom pod

• 1 Aloo bukhara (dried plum)

• 1 tsp nutmeg

Rice

• 6 cups of basmati rice

• 6 cardamom pods

• 6 cloves, 2 bay leaves

• 1 cinnamon stick

• 3tbsp ginger paste

• 3tbsp of garlic paste

• 3tbsp onion paste

• 9 cups water

• Pinch of salt

Other items

• 1tsp royal cumin (caraway seeds)

• 5 thai peppers (can omit or decrease)

• 1/2 cup cashews

• 1/2 cup pistachios

• 1/2 cup raisins

• 4 tbsp ghee/butter

Oven Roasted Rack of Lamb

Directions

Preheat oven to 425F

Mix 2-3 tablespoons olive oil with garlic, rosemary, salt and pepper to make a paste (you can also use other herbs if you prefer)

Rub lamb with coarse kosher salt and black pepper

Heat vegetable oil in an oven proof pan (I prefer my cast iron skillet) over medium-high to high heat (but not hot enough to make the oil smoke)

Sear the lamb all over and remove it

Rub the lamb with the mustard and then with the herb paste

Wrap the exposed bones with some heavy duty foil so they don’t burn

Put the lamb back in the pan with the bones down and put in oven

Roast until the lamb reaches 120-125F for rare. 140F medium. (USDA recommends lamb reach an internal temp of 145F with a 3 minute rest)

Move the lamb to a cutting board. Tent it with foil for 10-15 minutes to rest

Remove the foil from the bones, carve it between the bones, and serve with your favorite salad and vegetables

Ingredients

1 Rack of Lamb

Coarse kosher salt

Black pepper

Mustard (I prefer Dijon)

1-1/2 to 2 tablespoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)

1-1/2 to 2 tablespoons fresh garlic, minced (or 1 teaspoon garlic powder)

Olive oil (extra virgin)

Vegetable oil (or other oil that can take high heat without smoking)

Ground Lamb Sandwiches

Directions

In a lightly oiled cooking pan, cook chopped onion, parsley, and garlic until onions are translucent

Add ground lamb, season how you would like, and cook until fully browned.

Stir in room temperature cream cheese, mix evenly.

Lay bottoms of brioche buns into the bottom of a glass baking dish. Add a layer of mozzarella cheese to each bun. Spoon lamb mixture over the layer of mozzarella cheese. Top with bun tops.

Mix together the melted butter, worcestershire, garlic powder. Drizzle the mixture over the top of the buns. Bake sandwiches at 375F until tops are crispy and browned.

Dip in dijon and enjoy!

Ingredients

1 Small yellow onion

Handful of fresh parsley

2 Cloves of garlic

3 oz of cream cheese

4 Brioche buns

1 Cup mozzarella cheese

1 lb Ground American lamb

1 Cup of butter, melted

1 Tbsp worcestershire

1 Tbsp garlic powder

1/4 Cup dijon mustard