Lamb Crostini

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INGREDIENTS

• 1 large baguette cut into 12, ¼-inch slices

• ½ lb ground lamb

• ½ tsp dried oregano

• kosher salt and freshly ground to taste

• 2 cups favorite marinara sauce

• 8 ounces whole milk ricotta cheese

• 1 cup parmesan cheese, divided

• 1 cup shredded mozzarella

• Fresh basil, for garnish

DIRECTIONS

Preheat the oven to 375 degrees. Spray a large baking sheet with nonstick cooking spray.

Place the baguette slices on a baking sheet and cook until slightly golden, about 8 minutes. Set the sheet pan aside.

In a large skillet preheat to medium-high heat, add the ground lamb. Using a wooden spoon, break up the lamb and cook until the internal temperature of 160 degrees is reached. Next, add in the dried oregano, kosher salt, pepper, and marinara sauce. Bring the mixture to a simmer and cook over low heat for about 10 minutes.

In a medium bowl combine ½ cup Parmesan cheese and ricotta cheese. Take this mixture and spread it on top of each crostini. Next, top the cheese mixture with some of the lamb sauce followed by remaining parmesan cheese and mozzarella. Return the crostini to the oven and let the cheese melt for about 5 minutes.

Remove from the oven and place on a platter. Garnish with fresh basil!

Lamb Puff Pastry Cups

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INGREDIENTS

• 1 lb ground American lamb

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 tsp dried basil

• One 16 ounce jar roasted red peppers, drained and chopped

• 1/2 cup pesto

• 1/2 cup grated parmesan cheese

• 1 package puff pastry 2 sheets

• 1 large egg, for egg wash

DIRECTIONS

Prep: Thaw puff pastry according to package directions, making sure it's still cold. Preheat your oven to 375° F. Grease two muffin tins well with nonstick spray.

Make the Lamb Filling: Cook your ground American lamb in a dutch oven over medium heat, stirring frequently, until browned through. Drain the grease and then season the meat with salt, pepper, and basil. USDA recommends ground lamb reach an internal temperature of 160F.

Stir in the chopped, drained red peppers, the pesto, and parmesan.

Assemble the Appetizer Cups: Roll each sheet of thawed puff pastry to 14×12 inches. Cut each sheet into 12 squares. Press each square into a muffin tin cavity, and fill with 2 tbsp of the lamb mixture. Brush the edges of the puff pastry with the beaten egg.

Bake: Bake for 27-32 minutes. The puff pastry should be deep golden brown and crisp all the way around. Pop one out of the pan with a butter knife to check the bottom for doneness.

Serve & Store: Serve warm from the oven! These are best fresh from the oven, but any leftovers can be stored in an airtight container in the fridge for 3-4 days and reheated.

5 Spice Stuffed Lamb Bread

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INGREDIENTS

For the Bread

• 3 ½ cups all purpose flour

• 1 cup rice flour

• 2 tsp kosher salt

• 2 tsp white sugar

• 1.5 tsp instant dry yeast

• 1 ½ cups warm (105F) water

Lamb Stuffing

• ¼ cup olive oil

• 1 medium yellow onion, peeled, diced

• 3 cloves garlic, peeled, minced

• 2 tsp Chinese five spice powder

• ½ tsp shiitake powder (optional)

• 1lb ground American lamb

• Kosher salt, to taste

DIRECTIONS

For the Bread

Mix together all ingredients using a stand mixer outfitted with a dough hook until well combined.

Place dough on a lightly dusted surface and knead again, by hand, 2-3 minutes until smooth.

Place dough in a large bowl and cover with plastic wrap. Let rise in a warm location for 90 minutes, or until doubled in size.

Once risen, punch the dough down and divide into 6.

Lamb Stuffing

Heat oil on medium heat in a medium skillet until slick and shiny. Add onions with a dash of salt. Reduce heat to low and let cook until well-caramelized, approximately 30 minutes.

Increase heat to medium, and add garlic. Cook 2-3 minutes. Add lamb, five spice, shiitake powder, and some more salt. Let cook 3-5 minutes, or until lamb has no pink (USDA recommends ground lamb reach an internal temp of 160F)

Select some fully cooked lamb pieces to taste, and add more salt if necessary.

Remove pan from heat and let mixture cool to room temperature.

Final Assembly

Shape each portion of dough into a round, and roll to ~8” diameter circles.

For each portion of dough, use ~3/4 cup of lamb stuffing. Place lamb stuffing at the center of the dough, and fasten all the edges by pulling into a tight knot at the top center of the dough. Once fastened, gently flatten dough balls to ~5.5” diameter. While rolling and wrapping all the doughs, let the finished doughs rest on a tray loosely covered by lightly damp paper towels.

Preheat an 8” cast-iron or heavy-bottomed skillet on the stovetop over high heat until hot, approximately 2-3 minutes. Reduce heat to medium.

Add dough onto skillet, and let cook on each side ~5 minutes, or until dough and lamb is fully cooked through.

Remove from skillet and let rest 1-2 minutes until cutting into each stuffed bread. Garnish with parsley and lemon, if desired.

Cured Lemon and Herb American Lamb Meatballs

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INGREDIENTS

Cured lemons  

• 3 medium-sized lemons, thinly sliced, ends removed 

• 3 tablespoons sugar 

• 3 tablespoons kosher salt 

• 1/4 cup white vinegar 

• 1/3 cup olive oil 

 Meatballs 

•  1 pound ground American lamb 

• 1 cup panko breadcrumbs 

• 1 egg 

• 1/4 cup chopped onions 

• 4-5 cured lemon slices, chopped 

• 1/4 cup chopped fresh dill

• 1/4 cup chopped fresh flat leaf parsley 

• Salt and pepper to taste 

Creamy feta yogurt 

•  5-ounce container whole milk feta 

• 1 cup whole milk Greek yogurt 

• 3-4 slices cured lemons 

• 1/2 cup mixed fresh herbs: dill and flat leaf parsley 

• 1 small clove garlic 

• Salt and pepper to taste 

• 1/4 cup heavy cream 

Tangy cucumber salad 

•  2-3 cups cocktail cucumbers, sliced into coins 

• 1/2 cup chopped dill 

• 1/4 cup sliced red onion 

• 2 tablespoons lemon juice 

• 1 tablespoon olive oil 

• 1 teaspoon honey 

• 1/2 cup white vinegar 

• Salt and pepper to taste 

DIRECTIONS

The lemons take 24 hours to cure, so prepare the cured lemons a day ahead of the other dish components.

Slice the lemons as paper-thin as you can.

In a large jar combine lemons, sugar, salt, and vinegar. Let stand for an hour. Once the sugar and salt dissolve, top with olive oil. Stir to combine. Store in the fridge 24 hours before using. These last up to 6 weeks in the fridge. 

To make the meatballs, preheat oven to 425 degrees and line a baking sheet with parchment paper or foil. Mix all meatball ingredients in the work bowl of your stand mixer or mix by hand in a large mixing bowl.  

Pinch golf ball-sized portions and roll between your palms to form the meatballs. Place each on the lined baking sheet.  

Bake 15-17 minutes or until the balls are deeply browned and cooked through. USDA recommends ground lamb reach an internal temperature of 160F. 

While the meatballs bake, make the yogurt and cucumber salad. Add all feta yogurt ingredients to a food processor and mix until smooth and creamy, roughly 2-3 minutes. Set aside. 

Add all cucumber salad ingredients to a bowl and allow to marinate while the lamb cooks. 

To assemble, smear the yogurt on a plate and top with hot meatballs, cucumber salad, and chive blossoms (if you have them). Enjoy!

Seekh Kebabs

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INGREDIENTS

• 2 Tbsp chickpea flour

• 1 Tbsp whole coriander

• 2 tsp whole cumin

• 1 lb ground American lamb

• 2 shallots or 1 small onion, minced

• 6 garlic cloves, grated

• 2 Tbsp grated fresh ginger

• 2 Tbsp minced cilantro, tender stems and leaves

• 1 green chilli such as jalapeno, serrano, or bird’s eye

• 1 tsp garam masala

• 1 tsp ground chilli powder

• 1 tsp fine sea salt

• 1 large egg, lightly whisked

• A little oil to help grease your hands while shaping the kebabs

• Naan for serving, homemade or store-bought

DIRECTIONS

Soak 10 flat bamboo skewers in a container filled with water for 30 minutes. This will prevent the skewers from burning. Line a baking sheet with foil. Preheat the oven to 400F/200C.

 Roast the chickpea flour, coriander, and cumin in a small dry stainless-steel or cast-iron skillet over medium-low heat until the chickpea flour turns a light toffee brown color and fragrant, 2 to 3 minutes. Quickly transfer the mixture to a cool plate and let cool. Once cool, grind the mixture to a fine powder using a mortar and pestle or spice mill grinder.

 Add the ground chickpea flour mixture to the lamb in a large mixing bowl. Fold in the shallots, garlic, ginger, cilantro, green chilli, garam masala, chilli powder, salt, and egg. The mixture does not need to rest but can be made ahead of time and stored in the refrigerator for anywhere between 1 hour and overnight.

 Remove the skewers from the water and pat with a paper towel to remove excess water. Lightly grease your hands with a bit of oil, making it easier to shape the kebabs. Take about 2 to 3 tablespoons of the ground lamb mixture and shape and wrap the meat along the length of the skewer to form a long cylinder. Press gently. Leave a ½ to ¾ in/12 mm to 2 cm gap on both sides of the skewer. Place the skewers on the lined baking sheet and place it in the freezer for 15 minutes. Place the sheet with the kebabs in the preheated oven and cook for 15 to 20 minutes, until the kebabs turn golden brown, and the internal temperature of the kebab reaches 160F/70C. The kebabs can also be grilled over medium heat on an outdoor grill. Brush the kebabs with a bit of oil before grilling. Turn often during grilling to allow even cooking.

 Leftovers can be refrigerated and wrapped with foil or plastic wrap or in an airtight container for up to 3 days. For long-term storage, freeze covered with foil or plastic wrap for up to 1 month in a freezer-safe airtight container.

Grilled Lamb Kabobs with Sesame Sauce

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INGREDIENTS

Kabobs

• 2 Tablespoons vegetable oil

• 1 medium onion, quartered

• 1 clove garlic, peeled

• 4 sprigs fresh parsley

• 1 Tablespoon cumin

• 1/2 teaspoon lemon zest

• 3 Tablespoons lemon juice

• 1 tablespoon kosher salt

• 1 1/4 pounds Ameerican lamb loin chops, cut into 1-inch cubes (or lamb leg, shoulder or stew meat)

Sesame Sauce

• 1 cup Greek yogurt

• 3 Tablespoons tahini

• 1 Tablespoon lemon juice

• Salt and Pepper (to taste)

To Garnish

• 1 teaspoon sesame seeds

• 1 teaspoon cumin seeds

• 1 Tablespoon pomegranate seeds

• 1 Tablespoon chopped fresh parsley

• Warm pita, for serving

• Grilled lemons

DIRECTIONS

In a blender, combine the oil, onion, garlic, parsley, cumin, lemon zest, lemon juice and salt and puree until smooth. Transfer the marinade to a resealable plastic bag and add the lamb. Seal and refrigerate for at least 6 hours or preferably overnight.

Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers. Grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat.

Sesame Sauce

Add yogurt, tahini and lemon juice to a large bowl and stir to combine. Season with salt and pepper, to taste.

In a small skillet, toast the sesame seeds and cumin seeds until fragrant.

Spread the sesame sauce on a large serving plate and drizzle with the olive oil. Sprinkle with toasted seeds, pomegranate seeds and parsley. Arrange the grilled lamb skewers on top. Serve.

Loaded Greek Lamb Fries

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INGREDIENTS

• 1 28 oz bag of frozen french fries rosemary, if you can find them

• 2 Tbsp extra virgin olive oil

• 1 lb ground American lamb

• 1 tsp Kosher salt

• 1 tsp dried oregano

• ½ tsp dried thyme

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp freshly groundblack pepper

Toppings

• Feta cheese

• Pickled red onions

• Lemon wedges

• Whipped feta dip, and/or tzatziki

DIRECTIONS

Make the french fries by following the package instructions

Cook the lamb. Heat 2 Tbsp of oil in a large skillet over medium-high heat. When hot, add the ground lamb, then sprinkle with 1 tsp Kosher salt, 1 tsp dried oregano, ½ tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp freshly ground black pepper. Cook, stirring occasionally to break up, until the lamb is fully cooked through, about 5-7 minutes. Set aside. USDA reccomends ground lamb reach an internal temp of 160F.

Assemble the Greek fries. Use a slotted spoon to transfer the cooked lamb on top of the crispy fries (directly on the baking sheet or on a platter), then scatter with crumbled feta, pickled red onions, and fresh dill or oregano (fresh parsley is good too!), if using. Serve with lemon wedges and whipped feta or tzatziki.

Middle Eastern Lamb Puff Pastry Triangles

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INGREDIENTS

• 1 lb Ground American Lamb

• 1 medium yellow onion, chopped

• 1 cup mixed frozen peas and carrots

• 1 medium red chili pepper, finely chopped (optional)

• 1/2 cup finely chopped parsley

• 2 tablespoons olive oil

• Store Bought Frozen Puff Pastry Sheets – 17.25 oz

• 1/4 cup of toasted pine nuts, add more to your liking

• Toasted sesame seeds for topping

• 1 tsp ground paprika

• 1/2 tsp ground cinnamon

• 1 tsp ground Allspice

• Salt to taste

• Black pepper to taste

Egg Wash

• 1 egg

• 1 tablespoon of milk or water

• 1/4 teaspoon of lemon juice

DIRECTIONS

Lamb Filling

Heat the oil in a pan and sauté the onion and chopped chili pepper for 1 minute until fragrant.

Now add the ground lamb and cook for 3 minutes, stirring frequently, until the lamb is just cooked through, and the liquid released from the lamb evaporates. This may take about 10 minutes.

Add the frozen mixed peas and carrots and stir. Then add the spices and stir. Cook for another 5 minutes or until ground lamb reaches an internal temperature of 160 degrees.

Remove from the heat and then add the finely chopped parsley and stir. Taste and add additional seasoning to your liking. Add the toasted pine nuts and stir. The filling is now ready for the puff pastry.

I use store-bought frozen puff pastry dough and move it from the freezer into the fridge the night before to defrost. You want to make sure the puff pastry sheets are fully defrosted before using, because you don't want it to break while handling it.  Note: Don't pull it out of the fridge until you're ready to make the puff pastry triangles. But also make sure it's fully defrosted, you don't want it to break.

Puff Pastry Triangles

Preheat Oven to 375 F.  Line a large baking sheet with parchment paper.

Make an egg wash by whisking together the egg and milk or water, a little bit of lemon juice and whisk with a fork. Set aside.

Open your defrosted puff pastry sheet onto a clean lightly floured surface and cut into 4 large squares. Note: My package comes with 2 sheets, so it made 8 large puff pastry triangles in total.  But this will vary depending on the size and brand of your puff pastry.

Brush the edges of each puff pastry square with the egg wash.

Place about 2 tablespoons of the cooked lamb mixture in the middle of each square.

Fold squares over the filling to form triangles. Using a fork, crimp the edges to seal.

Repeat steps with remaining puff pastry squares.

Place puff pastries on a baking sheet, allow some room between them. Brush the tops with the remaining egg wash and sprinkle some toasted sesame seeds over each one.

Place the baking sheet on the middle rack in the oven and bake for about 33-40 minutes or until golden.

Best served warm or at room temperature. Enjoy!

Lamb Sliders with Herby Yogurt Sauce and Roasted Peppers

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INGREDIENTS

For the Roasted Peppers & Onions

• 2 large green bell peppers, thinly sliced

• 1/2 a large red onion, thinly sliced

• 1 tbsp olive oil

• salt

• pepper

For the Herby Yogurt Sauce

• 1 cup Greek yogurt

• 2 large handfuls fresh parsley

• 1 large lemon, zested and juiced

• 1-2 tbsp olive oil

• salt, to taste

• pepper, to taste

• 1/4 tsp oregano

For the Lamb Slider Patties

• 1 lb ground American lamb

• 4 large cloves garlic

• 3/4 tsp salt

• 1/4 tsp pepper

• 2 tsp dried oregano

• 1 tbsp olive oil

For Serving:

• brioche buns, toasted

• lettuce or arugula

DIRECTIONS

Make the Herb Yogurt Sauce: Add all yogurt sauce ingredients to your food processor and pulse to combine. Add a bit more olive oil as needed to help it come together. Pop this into the fridge until ready to serve.

Roast the Peppers & Onions: Preheat your oven to 425° F. Toss the peppers, onions, olive oil, salt, and pepper together well on a large baking sheet. Roast for 18-24 minutes, turning halfway through, until roasty and tender. Set aside.

Make the lamb patties: While your veggies are roasting, start the lamb sliders. Combine the lamb meat, garlic, spices, and olive oil in a bowl and gently stir to combine. Don't overmix. Divide this mixture into 8-10 small patties, flattening them just a bit. Heat a skillet over medium heat, and cook the patties in batches, about 2-3 minutes per side (or cook on the grill with heat held at 350F). Use a lid over your pan to help contain the heat so the patties cook through in the middle. Use a meat thermometer to check for doneness. USDA recommends that ground lamb reaches an internal temperature of 160° F.

Serve+ Store: Assemble your sliders - add a handful of greens to a toasted bun, then add a slider patty, a spoonful of the yogurt sauce, and top with the roasted veggies. Dig in!
Store leftover slider patties in an airtight container in the fridge for 3-4 days.

American Lamb Kibbeh

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INGREDIENTS

Kibbeh Shell

• 1 ½ cups cold water

• 2 cups bulgur wheat

• 1 pound ground American lamb

• 2 peeled and roughly chopped yellow onions

• 1 ½ tablespoons Lebanese 7 spice (can make your own with toasted allspice, black pepper, cinnamon, cloves, cumin, coriander, and nutmeg; transfer to a spice grinder)

• 15 fresh basil leaves

• 15 fresh mint leaves

• 2 teaspoons sea salt 

Kibbeh Filling

• 2 tablespoons Olive oil

• 2 peeled and small diced yellow onions

• 1 pound ground lamb

• 1 tablespoon Lebanese 7 spice

• 2 tablespoons chopped fresh basil

• 2 tablespoons chopped fresh mint

• salt to taste

• ¼ cup toasted pine nuts

• neutral-flavored oil for frying

DIRECTIONS

Pour the water over the bulgur wheat in a medium-size bowl just until covered. Mix and set aside for 15-20 minutes.

Next, add 2 tablespoons of olive oil to a large frying pan over low to medium heat and add in the 2 small-diced onions and brown stirring occasionally, which takes about 20 minutes.

Turn the heat to high and add in the ground lamb and cook until lightly browned and cooked through out, which takes about 4-6 minutes. Stir often to break up into small pieces.

Stir in the spice blend, fresh basil, fresh mint, salt, and toasted pine nuts, and set aside.

Transfer the soaked bulgur wheat to a food processor along with the roughly chopped onions and pulse on high speed until the onions are finely minced.

Next, add in the ground lamb, spices, fresh herbs, and salt, and pulse on high speed until it becomes smooth.

Lightly dip your hands in some water and grab about a golf ball size of the processed meat and wheat and form to a ball.

Dip your thumb in some water and press in the center while rotating the meat with your other hand to form a hollow cone-like shape.

Spoon in some of the cooked lamb and caramelized onion mixture into the inside of the hollowed-out kibbeh shell.

Pull up the sides of the kibbeh shell and pinch the top. Cupping your hands, roll the kibbeh to form a pointy cylinder-like shape or quenelle.

Repeat this process until all the ingredients have been used up and place them on a sheet tray lined with parchment paper.

Fry the kibbeh in batches in a pan of neutral flavored oil at 350° for 2 ½ to 3 minutes per side or until golden brown and cooked throughout. USDA recommends ground lamb reach an internal temp of 160F.

Drain on a rack lined cookie sheet tray.

Garnish with parsley and serve with optional garlic yogurt sauce.

American Lamb Meatballs with Whipped Feta

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INGREDIENTS

• 1 lb. American Ground Lamb⁠

• 1/4 cup diced red onion⁠

• 2 garlic cloves, minced⁠

• 2 tablespoons plain greek yogurt⁠

• 1 tsp. oregano⁠

• 1 tsp cumin⁠

• 1 tsp parley⁠

• 1/4 tsp. black pepper⁠

• 1/2 tsp sea salt⁠

• 1 garlic clove⁠

• 1/2 cup crumbled feta cheese⁠

• 3 oz. cream cheese, softened⁠

• 1 teaspoon of chopped fresh rosemary⁠

• 1/2 teaspoon of chopped fresh thyme⁠

• 1 tablespoon lemon juice⁠

• 2 cups thinly sliced English cucumbers ⁠

• 1/4 of finely sliced red onion⁠

• 1/4 cup of rice wine vinegar⁠

• 1 teaspoon of honey⁠

• 1/2 teaspoon avocado oil⁠

• 1/4 teaspoon of red pepper flakes⁠

• 1/4 teaspoon of sea salt⁠
  
  

DIRECTIONS

Meatballs

To a large bowl add American Ground Lamb, red onion, garlic, yogurt, oregano, cumin, parsley, black pepper and salt. Using a spoon or hands, mix together until well combined. Form into 1" balls and place on a parchment-lined baking sheet. Baked at 425°F for 10 minutes.

Whipped Feta

To a small food processor add 1 garlic clove, feta, cream cheese, rosemary, thyme and lemon juice. Pulse until combined. Set aside.⁠

Pickled Cucumbers

To a small bowl add cucumbers, red onion, rice wine vinegar, honey, avocado oil, red pepper flakes and salt. Toss to combine everything and let side for 10 minutes to marinate.⁠

Assemble

Spread whipped feta on a plate, top with meatballs and garnish with pickled cucumbers.⁠

Note: USDA recommends lamb be cooked to an internal temperature of 160F.

American Lamb Nachos

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INGREDIENTS

• 1 yellow onion, diced

• 3 garlic cloves, minced

• 1 pound ground American lamb

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 1/2 teaspoons kosher salt

• 1 12 ounce bag tortilla chips

• 3 cups Mexican blend shredded cheese

• 4 scallions, thinly sliced on the bias

• 2 radishes, thinly sliced

• Banana peppers, to serve

• Cilantro, to serve

• Sour cream, to serve

DIRECTIONS

Preheat the oven to 400˚F.

Heat the olive oil in a large pan over medium high heat. Once the oil begins to shimmer add the onion and cook, stirring occasionally, until golden brown, about 3 minutes. Add the garlic, cumin, and paprika, and stir until aromatic, about 1 minute. Add the American lamb and use a wooden spoon to break up. Cook, stirring often, until cooked through and crispy, about 6 minutes. (USDA recommends ground lamb reach an internal temp of 160F) Remove the pan from the heat. 

Spread half the tortilla chips on a rimmed sheet tray. Top with 1 1/2 cups of cheese and half of the lamb mixture. Top with the remaining tortilla chips, remaining cheese, and the rest of the lamb.

Bake until the cheese has melted, 5 to 7 minutes. 

Top with scallions, radishes, banana peppers, cilantro, and sour cream and serve immediately.

Lamb Meatballs with Pomegranate BBQ

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INGREDIENTS

Pomegranate Molasses BBQ Sauce

• 1 1/2 Tablespoons olive oil

• 1 small shallot, minced (you can also sub onion) – 3 Tablespoons

• 4 cloves of garlic, minced

• 6 ounces tomato paste (one small can)

• 1/2 cup pomegranate molasses

• 1 Tablespoon apple cider vinegar (or any vinegar, white, rice or red wine would work well)

• 1/3 cup maple syrup (can sub honey or brown sugar)

• 2 Tablespoons Worcestershire sauce

• 1 Tablespoon Dijon mustard (stone ground or smooth)

• 2 teaspoons smoked paprika (sweet paprika is fine too)

• 2 teaspoons ground allspice

• 1 teaspoon black pepper

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon red pepper flakes (can sub Aleppo pepper or chili pepper for less heat)

• 1 Tablespoon kosher salt*

• 1/4 cup water

• 1/2 cup pomegranate juice

• 1 Tablespoon bourbon** (optional)

Lamb Meatballs

• 2 Tablespoons olive oil

• 1 large onion, (diced)

• 4 teaspoons kosher salt, divided*

• 5 cloves of garlic, minced

• 2 teaspoons ground allspice

• 1 teaspoon ground cinnamon

• 1 teaspoon ground coriander

• 1 cup fine bulgur

• 1/3 cup milk, (any type of milk will work including alternatives)

• 2 pound ground American Lamb

• 2 Tablespoons dried mint

• 1/2 teaspoon ground pepper

• 2 large eggs

• 2 Tablespoons pomegranate molasses

• 2 Tablespoons toum (optional but recommended)

DIRECTIONS

Pomegranate Molasses BBQ Sauce

In a medium sized pot heat your olive oil and add your minced onion. Cook over medium heat for about 5-7 minutes until slightly translucent. Next, add your minced garlic and heat until fragrant, about 1-2 minutes.

Finally, add your remaining ingredients and whisk to incorporate everything over medium-high heat. The mixture will slightly thicken and bubble after 5-7 minutes.  Remove from heat and set aside.

Lamb Meatballs

Preheat your oven to 425 degrees Fahrenheit and line 2 half sheet pans with parchment paper. 

In a large skillet, heat your olive oil on medium heat. Add your onion and 1 teaspoon of kosher salt (half if using table salt)  and allow to cook and soften for 5-7 minutes until slightly translucent. Add your minced garlic as well as your allspice, cinnamon and coriander. Allow garlic and spices to cook for a few minutes until fragrant. Remove from heat and allow to cool slightly.

In a small bowl, add your bulgur (or breadcrumbs) and milk. Set aside.

In a large bowl, add your ground lamb, cooled onion spice mixture, bulgur mixture, dried mint, ground pepper, remaining 3 teaspoons of kosher salt (half if using table salt), pomegranate molasses and toum.

Using clean hands, work all the ingredients into a cohesive mixture. Using a cookie scoop or tablespoon, scoop a small portion of lamb mixture and form into a small ball. If weighing for consistency or for an idea how large they should be, each should weigh about 25 grams and measure about 1-1.5″ across.

Bake one tray at a time at 425 degrees for 12 minutes in the upper 1/3 of your oven. Ground lamb should be cooked to an internal temperature of 160 degrees Fahrenheit. 

Remove and serve with pomegranate barbeque sauce, labneh and pomegranate seeds.

Note: USDA recommends ground lamb be cooked to an internal temperature of 160F

Lamb Dumplings in Spicy Ginger Broth

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INGREDIENTS

• 1/2 pound ground American lamb

• 1/2 cup minced mushrooms (crimini or button)

• 1 Tablespoons fresh grated ginger

• 2 cloves garlic, minced or grated

• 1 Tablespoon low-sodium soy sauce

• 1 green onion, minced

• Salt and pepper, to taste

• 1 package fresh wonton wrappers

• 1/4 cup sesame seeds

• 2 Tablespoons vegetable oil

  Broth

• 1 Tablespoon sesame oil

• 2 medium shallots, thinly sliced

• 1 Tablespoon fresh grated ginger

• 4 cloves garlic, minced or grated

• 1/4 cup low sodium soy sauce

• 3 cups low sodium chicken broth

• 2 Tablespoons rice vinegar

• 1-2 Tablespoons chili oil, for serving

• Green onions, sliced, for serving

DIRECTIONS

In a medium bowl, combine the lamb, mushrooms, ginger, garlic, soy sauce, green onions, and a pinch of salt and black pepper.

To assemble: Add about 1 teaspoon lamb filling to each wonton wrapper. Brush water around the edges of the wrapper then fold the edges up around the filling and pinch to seal. Add sesame seeds to a small bowl or shallow dish. Brush the bottoms of the dumplings with water then dip in sesame seeds.

Heat 1 TBSP sesame oil in a medium pot over medium-high heat. Once hot, add the shallots and cook until softened, 3-4 minutes. Add ginger and garlic and cook another minute, until fragrant. Add the broth, soy sauce, and the rice vinegar. Season to taste with pepper. Bring to a simmer over medium heat. Keep warm.

Heat 2 TBSP vegetable oil in a large skillet set over medium-high heat. Once hot, add the dumplings and cook until the bottoms are golden brown, 4-5 minutes. Carefully add 1/4 cup water to the skillet, and cover immediately. Reduce heat to medium-low and let the dumplings steam for 5-6 minutes*.

Ladle broth into bowls and top with wontons, green onions and chili oil. Enjoy!

*Note: USDA recommends cooking ground lamb to 160 degrees.

Moroccan American Lamb Meatballs

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INGREDIENTS

• 1 and 1/2 tsp cumin

• 1 tsp coriander

• 1/2 tsp cinnamon

• 1/4 tsp allspice

• 1/2 tsp paprika

• 2 tsp salt

• 1/2 tsp pepper

• 2 lbs ground American lamb

• 2 large eggs

• 2/3 cup breadcrumbs

• 1/2 cup olive oil

  Herb Yogurt Dip

• 2 cups plain yogurt

• Drizzle of olive oil

• Pinch of salt

• Pinch of pepper

• Handful of fresh parsley, finely chopped

DIRECTIONS

Prep: Line two baking sheets with foil, and place an oven-safe rack (like a cookie cooling rack) on each. Spray lightly with nonstick spray and set aside. Preheat your oven to 400° F.

Make the Meatballs: Stir together all the spices in a small bowl. Add all meatball ingredients to a large bowl, with the spice mix, and combine everything with a spoon or clean hands until combined. Roll the mixture into small, two-bite size meatballs, about 2 tablespoons in size. Place in rows on the prepared pans.

Bake: Bake meatballs for 13-18 minutes, until an internal temp of 160° F is reached (for medium done meatballs) or 170° F (for well done meatballs).

Make Yogurt Dip: Stir together all dip ingredients, tasting and adjusting the seasonings as desired.

Serve + Store: Serve the meatballs warm from the oven on wooden skewers, alongside the dip. Keep leftovers in an airtight container in the fridge for 3-4 days.

Spiced Lamb Pita Chips with Whipped Feta

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INGREDIENTS

For Your Whipped Feta

• 7oz block feta cheese

• 1 garlic clove

• Juice of 1 lemon

• Zest of 1/2 lemon

• 1/4th cup yogurt

• 1 teaspoon honey

• 2 tablespoons olive oil

• 1 ice cube

• Salt and pepper to taste

For Your Spiced Lamb

• Drizzle of olive oil

• 1/2 yellow onion, finely diced

• 1/4th teaspoon cumin

• 1/4th teaspoon coriander

• 1/4th teaspoon smoked paprika

• 1/4th teaspoon paprika

• Pinch of chili flakes

• 1 pound ground American Lamb

• Salt and pepper to taste

To Assemble Pita Chips

• Calabrian chili paste/chili oil/chili paste of your choice (optional)

• Parsley roughly chopped for garnish

DIRECTIONS

Begin to make your whipped feta. In a blender, stand mixer or food processor, whip your feta: add in feta, garlic, lemon juice, lemon zest, olive oil, yogurt, honey, salt, pepper and 1 ice cube (this helps it get smooth!) Mix well and whip until fully combined and creamy. Store in the fridge, covered, to set until ready to use.

Next, make your spiced lamb. In a wok or skillet on medium high, drizzle on olive oil. Add in your diced onions and season with salt, pepper, cumin, coriander, smoked and regular paprika, as well as chili flakes. Let everything sweat out for 4-5 minutes. Add in your ground lamb and brown, using a spatula to break apart the lamb into tiny pieces to allow for even browning, on medium high heat. Adjust to low when browning is complete. Once your lamb mixture is fully combined, and cooked through, and crisped, remove and set aside (around 20-25 minutes depending on desiring crispiness!) *USDA recommends cooking ground lamb to 160 degrees.

Optional: To make your own pita chips, take 3-4 slices of pita and slice into triangles. Season with salt, pepper and olive oil. Bake at 300 degrees for about 15-20 minutes until crunchy. Dust paprika and flakey salt when removed from the oven. Alternatively, you can just buy ready made pita chips. Now, time to assemble!

Spread your whipped feta on your pita chip, then top with your lamb mixture, a small spoon of chili paste and finish with chopped parsley and a little bit of flakey salt. Repeat, add all your appetizers on a tray and serve. Alternatively, you can serve this to be assembled table side. To display, keep a bowl of pita chips. On a platter, spread on your whipped feta, with all your ground lamb in the center, top with parsley and allow guests to make their own as well to dip/spread on their own chip.

American Lamb Stuffed Jalapeño Poppers

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INGREDIENTS

Lamb

• 1 pound ground American Lamb

• 1 tablespoon oil

• 1 red onion, finely minced

• 1/2 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 1/2 teaspoon chilli powder (regular or spicy)

• 2 tablespoons cilantro

Cream cheese Filling

• 4 ounce cream cheese

• 1 cup cheddar cheese, shredded

• 2 scallions, chopped

• 1/4 cup cilantro

• 1/8 teaspoon salt, pepper

• 1/4 teaspoon chilli powder

Jalapeños

• 10 large jalapeños, sliced in half lengthwise, seeds and membranes removed

• 1 cup cheddar cheese

Toppings: (optional)

• Avocado

• Tomatoes

• Sour cream

• Green onions

• Black olives sliced

• More cilantro

DIRECTIONS

Start by making the lamb mixture. Preheat a heavy skillet over medium Hugh heat and add the oil. Start cooking the onions until they’re soft. Add in the American lamb. Season the lamb with all the spice blend above and cook with onions over medium high heat. Cook for 5 minutes stirring frequently until the lamb is cooked. USDA recommends cooking ground lamb to 160 degrees. Turn off the heat and finish off with cilantro. Set aside.

In a large bowl, mix all the cream cheese filling ingredients and blend well.

Preheat the oven to 400 degrees F.

Place the jalapeños on a baking sheet, cut side up. Fill each jalapeño half with a tablespoon of cream cheese mixture. Top that with a tablespoon of the lamb mixture. Finish off with more shredded cheddar cheese. Bake the jalapeño poppers for 16-20 minutes (depending on the size of your peppers)

Remove from the oven. Serve on a cutting board with your favorite toppings, or serve as is!

Slow Cooker Shredded American Lamb Sliders with Pepper Relish

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INGREDIENTS

3 lbs boneless American Lamb shoulder

1 cup sliced yellow onion

4 garlic cloves, minced

1 tsp red pepper flakes

1/4 cup red wine

2 cups chicken stock

salt and pepper to taste

1 cup sliced sweet onion

2 tbsp unsalted butter

1 tsp granulated sugar

1 medium red bell pepper, diced

1/4 cup chopped fresh cilantro

2 tbsp fresh lime juice 

12 brioche slider buns

DIRECTIONS

Place your lamb shoulder on a baking sheet. Allow it to sit at room temperature for at least an hour.                    

Preheat a large skillet to medium high heat. Season your lamb shoulder with salt and pepper. Sear the lamb on both sides until slightly golden brown for about 5 minutes. Meanwhile, add the sliced yellow onion to the bottom of your slow cooker. 

Place the lamb shoulder on top of the onions. Next, deglaze the skillet with red wine and pour the drippings from the skillet over the lamb. Pour the chicken stock into the slow cooker. Cook the lamb on high for 4 hours or on low for 8 hours. To ensure the lamb shoulder is cooked you can check the internal temperature and it should be a minimum of 145 degrees Fahrenheit. Also, let the lamb shoulder rest for three minute rest prior to shredding.

Meanwhile, prepare the relish. In a saucepan preheated to medium heat, melt the  butter. Add the sweet onion and granulated sugar. Stir to combine and continue to cook for about 10 to 15 minutes until nice and golden brown. 

Once cooked, remove the saucepan from the heat and add in the red bell pepper, cilantro, lime juice, salt, and pepper. Set aside. 

To serve, remove the lamb shoulder from the slow cooker and shred with a fork. Place some of the shredded lamb on a slider bun bottom. Top the lamb with relish and top with remaining bun. Repeat the process and enjoy! 

Barbacoa Lamb Tacos

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INGREDIENTS

Lamb & Braise

• 1 Whole Boneless Lamb Leg, cubed

• 3-4 cups of Beef Broth

• ½ cup of White Vinegar

• 2 tbsp of Mexican Oregano

• 3-4 Cinnamon Sticks

• 2 Bay Leaves

• 2 Limes, juiced

• Canola Oil

Chile Paste

• 3 Guajillo Chiles

• 2 Ancho Chiles

• 6-8 Garlic Cloves

• 2 tsp of Oregano

• 2 tsp of Cumin

• 1.5 tsp of Black Pepper

• 3 Limes, juiced

• Salt, to taste

Habanero Tomatillo Salsa

• 4 Tomatillos, husks removed

• 1 Habanero, add another after you taste

• 2.5 tbsp of Cilantro

• 4 Garlic Cloves

• 2 tbsp of Red Onion

• 3 Limes, juiced

• Salt, to taste

 Tacos

• Tortillas

• Chopped Cilantro

• Pickled Red Onions

• Lime Wedges

DIRECTIONS

Preheat your fire to medium high temperature (around 375F). Add a dutch oven over the fire to preheat for 3-4 minutes.

Add your chiles and garlic to your dutch oven and let char for 30-45 seconds per side. Once charred, add 2-3 cups of warm water to the skillet and let simmer over the fire for 7-8 minutes. Once simmered, pull out the chiles and garlic and dispose of the excess water. Add your chiles & garlic to a food processor along with all the ingredients for the chile paste. Add 2 tbsp of water to the blender and blend until completely smooth.

Place your cleaned dutch oven over the fire, add a little oil and sear off each side of the cubed lamb until browned. Do this in batches if needed. Finally, add all your lamb to the dutch oven along with the chile paste, beef broth, white vinegar, mexican oregano, cinnamon sticks, bay leaves and lime juice. Cover the dutch oven and let simmer over medium high heat until the lamb is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.

About 30 minutes before the lamb is done, clean off some coals and add your tomatillos to roast on the fire. Cook for 2 minutes then flip over and cook for another 2 minutes. Once well charred, pull the tomatillos off and add to a food processor along with all the other ingredients for the Habanero tomatillo salsa. Blend until smooth, then set aside.

Once the lamb is tender, pull it off and shred it up. Try to get out any excess stuff like cinnamon sticks and bay leaves in your dutch oven sauce, then let simmer for 3-4 minutes until slightly reduced. Add the shredded lamb back to the sauce and let it gently warm next to the fire.

For your tacos, quickly toast your tortillas over the hot coals until they are lightly charred. Begin by adding a large scoop of shredded lamb from the dutch oven followed by the salsa, pickled onions, chopped cilantro and lime wedges. Serve and enjoy!

Grilled Lamb Souvlaki

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INGREDIENTS

Lamb

• 2lbs American Lamb leg meat, cut into 1 inch cubes

• ¼ cup plus 2 tablespoons olive oil

• 1 tablespoon Greek oregano 

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon black pepper 

• ¼ teaspoon cayenne pepper 

• (8) 8-inch skewers, soaked in water 

• 3 golden bell peppers, cut into 2x1 inch pieces 

• 2 lemons, quartered 

Zesty Yogurt Spread and Garnish 

• 14oz plain Greek yogurt 

• Juice from 1 lemon

• ¾ teaspoon salt 

• 4 ounces feta, crumbled 

• 2 tablespoons chili oil 

• 2 tablespoons capers

• ¼ cup fresh mint leaves

DIRECTIONS

To make the lamb souvlaki, trim the excess fat off of the meat and cut the meat into roughly 2-inch cubes. Place the lamb in a large bowl. Add the olive oil, oregano, salt, black pepper, and cayenne pepper and mix until the meat is completely coated in the mixture. Cover and refrigerate for 4 hours or overnight (for best results).

Place about 8 to 9 pieces of meat and 3 to 4 pieces of bell pepper per skewer, leaving about an inch empty at each end for gripping. Grill the souvlaki over medium heat until just cooked through, about 4 to 5 minutes per side. Squeeze a lemon quarter over each souvlaki to drizzle with juice. 

For the yogurt spread, whisk together the yogurt, lemon juice, and salt until smooth. Add a dollop of the yogurt sauce to the serving plate, and top with souvlaki, then the feta, chili oil, capers, and mint leaves.

You can do it all on one big serving dish, or distribute the yogurt and toppings between individual plates of souvlaki.