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.

Goan Lamb Curry

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INGREDIENTS

• 3 Tbsp neutral oil, such as grapeseed

• 1 ½ tsp garam masala, homemade or store-bought

• 1 tsp ground black pepper

• ½ tsp ground Kashmiri chilli

• ½ tsp ground turmeric

• ½ tsp ground cardamom

• 1 large white or yellow onion, diced

• 2 Tbsp grated garlic

• 2 Tbsp grated ginger

• 1 ½ lb boneless American lamb shoulder, excess fat trimmed and discarded, cut into 1 in pieces

• Fine sea salt

• ½ cup water

• 1 large Russett potato, peeled and cut into 1 in cubes

• 1 cup plain unsweetened coconut milk

• 2 Tbsp fresh lemon or lime juice

• 2 Tbsp chopped cilantro, tender stems and leaves

DIRECTIONS

Heat 2 Tbsp of the oil in a medium Dutch oven or saucepan with a heavy lid over medium heat. Add the garam masala, black pepper, Kashmiri chilli, turmeric, cardamon, and sauté until fragrant, 30 to 45 seconds. Add the onion and sauté until translucent and soft, 4 to 5 minutes. Stir in the garlic and ginger and cook for 1 minute. Fold in the lamb. Sauté the lamb until the meat starts to brown, 8 to 10 minutes. Add the water and ½ tsp salt. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook until the lamb is tender about 1 hour. USDA recommends lamb reach an internal temp of 145F with a 3-minute rest.

While the lamb cooks, preheat the oven to 400F. Spread the potatoes out onto a rimmed baking sheet. Toss the potatoes with 1 Tbsp oil and ½ tsp salt, spread in a single layer, and roast in the oven until the outside is golden brown and crisp while the insides are soft and easily pierced with a knife, 25 to 30 minutes. Remove from the oven.

Once the lamb is cooked, stir in the coconut milk and lemon juice. Taste and season with salt. Add the potatoes and garnish with the cilantro. Serve hot or warm. Leftovers will stay good for up to 3 days if stored in an airtight container in the refrigerator.

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.

American Lamb Do-Piaza

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INGREDIENTS

• 2 lbs large or extra large onions

• ¼ cup ghee, extra-virgin olive oil, or neutral oil such as grapeseed

• 2 lb boneless shoulder of American lamb (excess fat trimmed and discarded, cut into 2 inch/5 cm cubes)

• 10 garlic cloves, grated

• 3 Tbsp fresh ginger, peeled and grated

• 1 tsp crushed coriander seeds

• ½ tsp ground green cardamom

• ½ tsp ground cinnamon

• ½ tsp ground cloves

• 1 tsp ground Kashmiri chilli powder or (¾ tsp smoked sweet paprika + ¼ tsp ground cayenne)

• 1 ½ cups

• Fine sea salt

• 2 scallions, trimmed, both white and green parts thinly sliced

DIRECTIONS

Dice 1 ¾  quantity of the onions and the remaining ¼ slice thinly into rings. Reserve the onion rings for the garnish.

 Heat the oil in a medium saucepan or Dutch oven over medium heat (a stockpot will also work). Add the ¾ quantity of the diced onions, cover with a lid, and cook until they turn golden brown. Stir occasionally to prevent burning, if they start to stick, reduce the heat and add 1 to 2 Tbsp of water. The amount of time taken for the onions to brown will vary considerably. Don’t worry about getting the onions too dark, they will continue to cook and turn brown as the dish cooks.

Add the lamb and continue to sauté until it turns brown, 3 to 4 minutes. Stir in the garlic, ginger, coriander, cardamom, cinnamon, cloves, and chilli powder and sauté until fragrant, 30 to 45 seconds. Add the water, the remaining ¼ quantity of the diced onions, and ½ tsp salt. Increase the heat to high and bring to a boil, then reduce to a simmer, loosely cover with a lid and cook until the lamb is completely tender, 1 to 1 ½ hours.

The onions should transform into a very thick sauce. If it is too runny, simmer uncovered until the liquid reduces in volume, stir often to avoid burning. Taste and season with salt. Garnish with the onion rings and cilantro, and serve hot or warm with plain rice or flatbread such as roti, naan, or paratha.

Note: USDA recommends an internal temperature of 145F with a 3 minute rest

American Lamb Stir Fry

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INGREDIENTS

• 1 lb boneless leg of American lamb, cut into roughly ¼” x 2” strips 

• 1 tsp kosher salt

• 1 tsp baking soda

• ¼ cup neutral oil

• 3 dried red chiles, chopped

• 1 tsp whole cumin

• 1 tsp mustard seed

• 1 medium white onion, peeled, sliced

• 4 cloves garlic, peeled, sliced

• 2 red bell pepper, sliced

• 1 green bell pepper, sliced

• 3 stalks celery, sliced

• ¼ tsp ground black pepper

• ¼ cup cilantro, chopped

• Kosher salt, to taste

DIRECTIONS

Prep

Massage lamb with salt and baking soda. Let marinate 1 hour to tenderize.

Thoroughly rinse lamb and pat dry with paper towels. Reserve.

Cook

Heat a wok or large skillet with oil over high heat until the oil is slick and shiny. Add chiles, cumin, and mustard seed, and fry for 15 seconds. Add onion and garlic with a dash of salt. Continue to stir fry until onions are translucent and browning slightly at the edges, 1-2 minutes. Add lamb slices and continue to stir fry until lamb is browning at edges, 2-3 minutes. Add red bell pepper, green bell pepper, celery with another dash of salt. Stir-fry until peppers have deepened in color, 2-3 minutes.

Remove from heat. Add black pepper and stir.Season with salt to taste. Garnish with cilantro, if desired. Serve over rice or noodles.

Note: USDA recommends an internal temperature of 145F with a 3 minute rest

American Lamb Onigiri

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INGREDIENTS

• 2 Tbsp neutral oil

• 1 tsp whole Sichuan peppercorn

• 1 tsp whole coriander seed

• 3 cloves

• 1 tsp whole whole allspice

• 1 tsp whole fennel seed

• 1 medium white onion, peeled, sliced

• 3 cloves garlic, peeled, sliced

• 2” knub ginger, peeled, sliced

• 1 lb boneless leg of American lamb

• 2 roma tomatoes, chopped

• 2 tsp kosher salt

• 2 cups water

• 6 cups freshly cooked short-grain rice

• 1 cup pickled turnips, sliced (optional)

• 2 sheets roasted seaweed, sliced into 1” wide strips (optional)

DIRECTIONS

Combine Sichuan peppercorn, coriander seed, clove, allspice, fennel seed in spice grinder and grind until fine. Reserve.

In a pressure cooker*, heat oil on medium heat until oil is slick and shiny. Add Sichuan peppercorn, coriander seed, clove, allspice and saute 1 minute. Add onion, garlic, ginger and saute until onion is translucent, 3-5 minutes. Add lamb, tomatoes, and salt. Let cook another 5 minutes. Add water, stir, and seal the pressure cooker.

Pressure cook for 1 hour at high pressure. Use natural pressure release upon completion.

Remove lamb, and shred with a fork. Season with additional salt to taste. Reserve.

Strain broth. Season with salt to taste. Reserve.

 To make the onigiri, wet your hands and grab ~1/2 cup cooked rice. Shape into a hockey puck, pressing a divot in the middle. Add ~1 Tbsp shredded lamb and 2-3 strips of pickled turnip to the center. Adjust rice to cover the lamb and turnip, then shape the rice into balls or triangles. Drape with seaweed strips, if desired.

 Serve onigiri in broth or with broth on the side, if desired.

USDA reccomends an internal temp of 145F

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.

American Lamb Korma

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INGREDIENTS

Lamb Marinade

• 1 1/2 pounds boneless leg of lamb cut into bite sized pieces

• 1 cup plain yogurt (dairy free or regular)

• 1 tablespoon garam masala

• 1 teaspoon cinnamon

• 1 teaspoon salt

• 1 teaspoon coriander

• 1 teaspoon turmeric

• 1 teaspoon paprika

• 1/2 teaspoon cardamom

• 1/4 teaspoon black pepper

Korma

• 1 1/2 cups raw cashews (unsalted)

• 2 cups boiling water

• 2 tablespoons oil

• 1 large yellow onion, chopped

• 4 large cloves garlic, minced

• 1 teaspoon crushed ginger (or freshly minced)

• 1/2 tablespoon garam masala

• 1/2 teaspoon cardamom

• 1/2 teaspoon cinnamon

• 1/2 teaspoon turmeric

• 1 cup beef broth/stock

DIRECTIONS

Place the lamb in a large bowl. Add the yogurt and marinade spices and mix until well combined. Cover and refrigerate for at least 2 hours or overnight.

Combine the cashews and boiling water in a bowl and let sit for 10 minutes.

Meanwhile, add the oil to a large pot or Dutch oven over medium heat. Once hot, add the onions and cook until softened, about 7 minutes. Add the garlic and remaining spices to the pot and stir to combine. Cook for an additional 1-2 minutes until fragrant.

Transfer the cashews along with the water into a blender and blend until smooth and creamy.

Add the lamb along with all the marinade into the pot. Pour in the cashew cream sauce and beef broth. Stir to combine and bring to a boil. Once boiling, reduce heat to a low simmer, cover the pot and cook for 1 hour and 30 minutes, stirring every 20 minutes or so. Note: USDA recommends cooking lamb to an internal temp of 145 degrees with a 3 minute rest.

Serve with white rice, fresh cilantro and lemon wedges.

Cumin American Lamb Noodles

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INGREDIENTS

• 2 1/2 Tablespoons cumin seeds

• 1 Tablespoon Sichuan peppercorns

• 1 package wide rice noodles, cooked (16 ounces)

• 2 Tablespoons vegetable oil

• 1 Tablespoon garlic, minced

• 1 Tablespoon ginger, minced

• 1 pound American lamb shoulder, thinly sliced

• 3 green onions, roughly chopped

• 1 yellow onion, halved and thinly sliced

• 1 serrano pepper, finely chopped, optional

• 3 Tablespoons soy sauce

• 1 Tablespoon chili oil

• 1 Tablespoon sesame oil

• 2 teaspoons rice wine vinegar

• 2 teaspoons sugar

  To Garnish:

• 1/2 cup cilantro, minced

• 1 Tablespoon sesame seeds

• Chili oil, for serving

DIRECTIONS

Heat a skillet over medium-low heat and toast the cumin and sichuan peppercorns for about 2-3 minutes. Coarsely grind the spices in a spice grinder or mortar & pestle. Set aside.

Meanwhile, bring a large pot of water to a boil and cook your noodles according to the package instructions. Reserve about 1 cup of your pasta cooking liquid. Drain the pasta, and set aside.

Heat the vegetable oil in a large wok or skillet over medium heat. Add the ginger and garlic and cook for 1 minute. Turn the heat to high and add the sliced lamb. Stir-fry the lamb until just browned. Add the ground spice mixture, green onions, yellow onion, serrano pepper, soy sauce, chili oil, sesame oil, rice wine vinegar and sugar. Let cook for about 5 minutes, adding a splash of water if the mixture becomes too thick.

Add the cooked noodles to the skillet, adding additional pasta cooking liquid if needed and toss to coat. Season with salt, if needed.

Serve garnished with cilantro and drizzled with chili oil. Enjoy!

American Lamb Banh Mi Burger

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INGREDIENTS

Pickled vegetables:

• ¼ cup unseasoned rice vinegar

• 2 tablespoons granulated sugar

• 2 medium carrots, shaved into ribbons

• 1 english cucumber, shaved into ribbons

• 1 jalapeno, sliced (optional)

For the burger:

• 1 pound American ground lamb

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 2 green onions, chopped

• 1 tablespoon fish sauce

• 1 tablespoon honey

• 1 teaspoon freshly grated lime zest

• 3 teaspoon sriracha, divided

• ¼ cup mayonnaise

• 4 kaiser buns, or brioche buns

• 1 cup cilantro leaves

• Kosher salt and freshly ground pepper to taste

DIRECTIONS

Preheat your grill to medium high heat.

In a large bowl, whisk together the rice vinegar, sugar and a big pinch of salt until the sugar has dissolved. Add in the carrots, cucumbers and jalapenos and toss to coat. Set aside for 15 minutes to allow the vegetables to pickle.

In a separate bowl mix together the ground lamb, garlic, ginger, green onions, fish sauce, honey, lime zest and 1 teaspoon of sriracha and season with salt and pepper. Divide the mixture into 4 equal portions and form into patties.

Place on the hot grill and cook for 5 minutes per side, until an internal temperature of 160°F is reached. Remove to a plate and allow the burgers to rest for 2-3 minutes.

While the burgers are resting, stir together the remaining 2 teaspoons of sriracha and the mayonnaise.

Spread some of the sriracha mayonnaise onto the bottom and tops burger buns. To the bottom bun, place the cooked lamb burger and a handful of the pickled vegetables. Finish the burger with the fresh cilantro leaves and the top burger bun.

American Lamb Pot Stickers

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DIRECTIONS

In a medium bowl, mix together the ground lamb, scallions, soy sauce, pepper, and ginger.

In a small bowl, mix together the dipping sauce ingredients. I'm sharing my personal preference in ratios, but use as much or as little ginger and chili oil as you'd like.

Fill each wonton wrapper with 1 tbsp of filling. Brush the edges lightly with water on your finger. Pleat or fold as you please. Press firmly to seal.

Add 1.5 tablespoons of flavorless oil in a non-stick pan making sure the bottom of the pan is covered with oil. Turn the heat to medium-high.

Add the dumplings to the pan letting them touch. Crowd the pan. Cook until the bottoms are golden brown, 1-2 minutes.

Cover with 1/4 inch of water and immediately cover with the lid. Cook until the water is just barely gone, 4-5 minutes. Remove the lid.

Gently peel them from the pan and serve with the dipping sauce.

Notes

You do not want to overcook lamb pot stickers or they will be dry. Steam or boil dumplings for 6 minutes. Or, you can sear pot stickers for 1-2 minutes, then steam them for 4-5 minutes as explained in this recipe.

INGREDIENTS

Ingredients

• 1.5 pounds ground American lamb

• 1/2 cup scallions finely sliced, ~1 bunch

• 4 teaspoons soy sauce or coconut aminos

• 1 tablespoon curry powder

• 1 tablespoon fresh ginger finely grated

• 1 package wonton wrappers ~52 sheets

• 1.5 teaspoons oil

• water

Dipping Sauce

• 1/2 cup rice vinegar

• 1/2 cup soy sauce

• 1 tablespoon fresh ginger grated

• 2 tablespoons chili oil

American Lamb Tikka Masala

Recipe provided by | Zestful Kitchen

Serves: 4 Preparation time: 25 minutes+ 1 hour marinating time Cook Time: 50 minutes

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INGREDIENTS

• 2 tablespoons garam masala, divided 

• 2 teaspoons kosher salt, divided 

• 1/2 teaspoon ground coriander

• 1-1/2 teaspoons ground cumin, divided

• 1-1/2 pounds boneless American lamb leg sirloin or shoulder, trimmed and cut into 1-inch chunks

• 1 cup whole milk plain yogurt

• 2 tablespoons olive oil or ghee

• 1 yellow onion, halved and thinly sliced

• 4 cloves garlic, chopped

• 1 serrano, seeded and minced

• 1 tablespoon grated fresh ginger

• 1/2 teaspoon ground cardamom

• 1 (28 ounce) can whole peeled tomatoes

• 1 (14 ounce) can coconut milk 

• 3 cups cooked jasmine or basmati rice and/or naan bread

• Cilantro or mint for serving 

DIRECTIONS

Combine 1 tablespoon garam masala, 1 teaspoon salt, ½ teaspoon cumin, coriander, and pepper in a 1-gallon zipper-lock bag. Toss the spices around to combine. Add lamb and shake to coat. Add yogurt, seal bag, and massage meat to coat. Transfer bag to refrigerator and marinate for 1 hour or up to overnight.

Heat oil in a 12-inch satué pan over medium. Add onion and remaining teaspoon salt and cook until softened and starting to brown, 8–10 minutes, stirring occasionally. Reduce heat to medium-low and add garlic, serrano, and ginger; cook stirring frequently until onions are softened and golden brown, about 7 minutes. Stir in remaining tablespoon garam masala, remaining teaspoon cumin, and cardamom; cook 1 minute. Add tomatoes with juices, crushing them with your hands as you add them (or use your kitchen shears to cut them in the can). Bring sauce to a boil, reduce heat, and simmer, stirring frequently and scraping up browned bits from bottom of pan, until thickened and deepened in color, 15–20 minutes. Add coconut milk and simmer until thickened, 5–7 minutes. 

Meanwhile, heat oven to broil (high) with rack set in upper middle position Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange lamb on rack in a single layer (don’t scrape marinade off). Broil lamb until starting to char, 10–12 minutes. 

Add lamb to sauce, and simmer, stirring occasionally, until lamb is cooked through, about 8 minutes. Serve with rice, cilantro, and naan if desired. 

Recipe notes: 

• Makes 3 cups tikka masala sauce

Thai American Lamb Larb Salad

Recipe provided by | Feasting at Home

Serves: 4 Preparation Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

• 1/2 cup hot water

• 2 tablespoons vinegar- white or rice wine

• 1 red onion (divided, see instructions)

• 3 garlic cloves, rough chopped

• 4 tablespoons lemongrass, finely minced

• 1 teaspoon chili flakes, more to taste

• 1 pound ground American Lamb

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 2 cups cucumber, sliced or diced

• 2-3 radishes, sliced (or watermelon radish)

• 3 scallions, thinly sliced

• 1 tablespoon fresh red chili or jalapeno, finely minced (optional)

• 1/2 cup chopped cilantro

• 1/2 cup chopped mint

• 1/2 cup chopped basil (Thai basil works well)

• 2 tablespoons fish sauce

• 4-5 tablespoons lime juice

• 1 teaspoon sugar

DIRECTIONS

Serve with lettuce wraps or jasmine rice or both!

Dice half the onion (1 cup) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).

Quick Pickle the sliced onions: Place the sliced onions in a bowl, cover with 1/2 cup hot water and 2 tablespoons vinegar, place in the fridge.

Cook Lamb: Heat oil in a large skillet over medium heat. Add the cup of diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. Add the ground lamb, breaking it apart with a metal spatula. Season with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the lamb, using a fine-mesh strainer.

While the lamb is cooking, prep the remaining salad ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the lamb and the strained onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat.

Serve with lettuce wraps and/or cooked rice.

Thai Salad With American Lamb And Peanut Dressing

Recipe provided by | Two Purple Figs

Prep Time: 30 minutes Cook Time: 30 minutes

Serves: 4

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INGREDIENTS

Lamb:

• 1.5 Pounds boneless Leg of American Lamb, trimmed

• 2 Tablespoons Chili Sauce

• 2 Tablespoons Rice Wine Vinegar

• 1 1/2 Tablespoon Soy Sauce

• 1 teaspoon Salt and Pepper

• 3 Cloves of Garlic, Minced

• 2 Tablespoons Ginger, Minced

Salad:

• 1 cup White Cabbage, shredded

• 1 cup Cilantro leaves

• 1 cup Mint Leaves

• 1 mango, peeled and thinly sliced

• 1 carrot, thinly sliced

• 3 scallions, chopped

• 2 green chillies, sliced

• 2 tablespoons peanuts

Peanut Dressing:

• 3 Tablespoons Peanut Butter (smooth or chunky)

• 1 to 3 Tablespoons water (depending on how thick or thin you prefer your sauce).

• 1 Tablespoon Honey

• 1 1/2 Tablespoon Rice Vinegar

• 1 Tablespoon Soy Sauce

• 1 Tablespoon Grated Ginger

• 1 Tablespoon Grated Garlic

• 1 1/2 Tablespoon Lime Juice

• 1/4 teaspoon salt

DIRECTIONS

1. Start by adding all ingredients to the lamb and toss well. Grill the lamb for 15 minutes on each side and rest the lamb for 10 minutes before slicing.  

2. Slice the lamb in to thin pieces.

3. Make the Peanut Dressing: Start by thinning out the peanut butter, adding a tablespoon of water at a time and mix well. Add the remaining ingredients and mix. If the sauce is too thick, add more water to thin it out.

4. Assemble the Salad by layering the salad ingredients, grilled lamb slices and peanut sauce. Enjoy!!

Easy Stir Fry Recipe with American Lamb and Veggies

Recipe provided by | Two Purple Figs

Prep Time: 15 Minutes Cook Time: 15 Minutes

Serves: 6

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INGREDIENTS

For the Lamb:

• 2 pounds American lamb cut thinly for stir fry (use leg of lamb of shoulder cut)

• 3 Tablespoons Soy Sauce

• 1 Tablespoon grated ginger

• 1 Tablespoon grated garlic

• 1 Tablespoon ketchup

• 1 Tablespoon chilli sauce (more or less to taste)

• 1 teaspoon sesame oil

Stir Fry Veggies:

• 1 Tablespoon sesame oil (or any neutral oil)

• 3 Bok Choy cut up into slices

• 2 carrots sliced

• 2 cups mushrooms sliced

• 2 cups green beans

• 1 red onion sliced

• 1 red pepper sliced

Stir Fry Sauce:

• 1 cup broth

• 1/2 cup soy sauce

• 2 tablespoons ginger

• 1 tablespoon garlic

• 1 Tablespoon cornstarch

• 2 Tablespoon chilli sauce (more or less to taste)

• 1 teaspoon honey

• 1 teaspoon rice vinegar

Garnish:

• 1/4 cup cilantro chopped

• 2 Tablespoons mint chopped

• 1/4 cup chopped Peanuts

• 2 tablespoons Chilli Sauce (extra)

DIRECTIONS

1. Place the lamb in a bowl and add all the marinade ingredients except the oil and mix well.

2. You can marinade the lamb for 10 minutes and upto 3 hours.

3. Preheat a wok with the sesame oil until really hot, then add in the veggies and keep stir frying for 4-8 minutes (depending on the size of your veggies). Veggies should be crisp and vibrant.

4. Remove the veggies on to a plate and add the remaining oil to the pan.

5. Add the lamb once the pan is hot and stir fry it for 5-7 minutes (depending on the thickness of the lamb slices). Don't over cook the lamb.

6. While the lamb is cooking, make the stir fry sauce by mixing all ingredients in a large liquid cup or bowl.

7. Once the lamb is ready, add in the veggies, noodles and sauce to the pan.

8. Toss the stir fry together and bring the sauce to a boil. As soon as it boils, drop the heat to low and let the sauce simmer for just 2 minutes.

9. Finish off with fresh cilantro, mint and top with chopped peanuts.10.  Add in dollops of chilli sauce if you want extra spice to your stir fry.

11. Serve right away and enjoy!! :)

American Lamb Vindaloo

Recipe provided by | Zestful Kitchen

Prep Time: 10 minutes + hour rest time Cook Time: 2 Hours Total Time: 3-1/4 hours

Serves: 4

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INGREDIENTS

Ingredients

• 2 pounds boneless American lamb shoulder roast, trimmed and cut into 2-inch pieces

• Salt

• 10 whole black peppercorns

• 5 chiles de árbol, stemmed, seeded and torn in half*

• 4 green cardamom pods 

• 4 whole cloves

• 1 teaspoon cumin seeds, or 1 teaspoon ground cumin

• 1/3 cup white wine vinegar

• 1 (2-inch) piece ginger, peeled and thinly slice

• 1 tablespoon tamarind paste (or molasses)

• 1/2 teaspoon ground turmeric

• 2 tablespoons olive oil

• 1 teaspoon black mustard seeds**

• 1 cinnamon stick

• 1 large yellow onion, chopped

• 8 cloves garlic, roughly chopped

• 1 small red or green Thai chile or red jalapeño, stemmed and thinly sliced

• 1 teaspoon brown sugar

• 1 red bell pepper, diced (optional)

• Cooked rice, bulgar, or barley for serving

DIRECTIONS

Toss lamb with 2 teaspoons salt; set aside. 

Toast peppercorns, dried chiles, cardamom, cloves, and cumin seeds in a large Dutch oven or pot over medium heat for 5 minutes, stirring occasionally. Transfer spices to a blender with vinegar, ginger, tamarind paste, and turmeric; blend, scraping down sides as needed, until smooth.

Add spice purée to lamb and toss to coat; cover and refrigerate for 4 hours (or set aside at room temperature for 1 hour).

Heat oven to 325ºF with rack set in lower-middle position.

Heat oil in now empty Dutch oven over medium-high; cook mustard seeds and cinnamon until seeds pop, 1–2 minutes. Reduce heat to medium and add onion, garlic, chiles, and sugar; cook until onion has softened and starts to brown, about 8 minutes. 

Stir in lamb and it’s marinade, 1 cup water (or white wine) and bring to a boil. Cover pot, transfer to oven and cook for 1 ½ hours until lamb is tender.

Using wooden spoon or rubber spatula, scrape any browned bits from sides of pot and stir into sauce; stir in bell pepper, if using, and let stand, uncovered, for 10 minutes. Skim and discard grease from surface of sauce. Season vindaloo with salt to taste and serve.

* leave the seeds in half of the chiles for added heat. If you like a lot of spice, keep the seeds in all of the chiles, if you like it mild, remove the seeds in all of the chiles. 

**if you do not have black mustard seeds, go ahead and use yellow. If you don’t have yellow either, feel free to leave them out altogether. 

To de-fat the vindaloo even more: make the lamb a day ahead of time, store it in an airtight container and scoop the chilled layer of fat off the top. 

Nutrition Facts: Calories: 322 Sugar: 5g Sodium: 1222mg Fat: 23g Saturated Fat: 8g Carbohydrates: 8g Fiber: 2g Protein: 20g  Cholesterol: 77mg

American Lamb Stir Fry with Cumin & Cilantro

Recipe provided by | Platings and Parings

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INGREDIENTS

• 1 Tablespoon canola oil

• 4 cloves garlic, minced

• 1 pound ground American Lamb

• 1 jalapeno, seeded and diced

• 2 Tablespoons cumin 

• 1 teaspoon Sichuan peppercorns

• 1/3 pound green beans, trimmed (a large handful)

• 2 Tablespoons soy sauce

• 2 Tablespoons lime juice 

• 1 teaspoon brown sugar

• 1/2 cup cilantro coarsely chopped

• 2 green onions, thinly sliced 

• Lime wedges, for serving

• Salt and pepper, to taste

DIRECTIONS

In a small skillet, toast the peppercorns over medium heat until fragrant, about 30 seconds; let cool. Transfer the peppercorns to a mortar or spice grinder and grind to a powder. Set aside. 

Heat oil in a large cast iron skillet or wok over high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lamb, jalapeno, cumin, sichuan peppercorns and season with salt and pepper. Cook, breaking up with spoon and pressing firmly to help brown, until fully cooked and crispy, about 8-10 minutes. 

Meanwhile, blanch beans by boiling for 45 seconds, then draining and setting aside. 

In a small bowl combine soy sauce, lime juice, and brown sugar. Stir until sugar dissolves. 

Combine cooked lamb with blanched green beans, soy mixture, cilantro, and green onions and toss to combine. 

Serve over rice. Garnish with additional lime wedges on the side.

Slow Cooker American Lamb Curry {Stovetop + Instant Pot}

Recipe provided by | Platings and Pairings

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INGREDIENTS

• 3 pounds bone-in or 2 pounds boneless, American lamb stew meat, lamb shanks, and/or lamb shoulder steaks

• 2 tablespoons extra virgin olive oil

• 2 medium onions minced

• 4 cloves garlic minced

• 2 tablespoons curry powder

• 1 tablespoon ground coriander

• 1 tablespoon cumin

• 1 teaspoon kosher salt

• 1 cup crushed tomatoes

• 1 cup bone broth or chicken stock

• 1/2 cup greek yogurt

• salt and pepper to taste

• juice of lemon

FOR SERVING:

• basmati rice

• yogurt

• cilantro

• tomatoes and cucumbers

DIRECTIONS

Heat olive oil in a large, heavy skillet over medium high. Once hot, add the lamb and brown on all sides, working in batches if necessary to avoid crowding the pan. Place in slow cooker.

Add onions, garlic and curry powder to the skillet and cook until onions have softened, 3-4 minutes. Place in slow cooker.

Add remaining ingredients (except yogurto slow cooker and cook on LOW for 6 hours. Stir in yogurt and season to taste with salt and pepper. Serve with basmati rice, yogurt and cilantro, if desired.

Sichuan American Lamb Noodles

Recipe provided by | LINDSEY EATS LA

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INGREDIENTS

• 1 teaspoon cumin seeds

• 1/2 teaspoon coriander seeds

• 1/2 teaspoon Sichuan peppercorns

• 1 package of noodles of your choice (about 6-8oz)

• 1 tablespoon vegetable or canola oil

• 1 tablespoon garlic, minced

• 1 tablespoon ginger, minced

• 1 pound American Lamb Shoulder, thinly sliced

• 1 cup green onions, roughly chopped

• 1 cup red onions, thinly sliced,

• 1 cup cabbage, thinly sliced

• 1 teaspoon shaoxing rice wine

• 1 teaspoon sesame oil

• 1/2 teaspoon white pepper

• 1/2 teaspoon sugar

• 2 tablespoon soy sauce

• add in a bundle of cilantro and mint

DIRECTIONS

Heat a skillet or wok on medium-low and toast your seeds: cumin, coriander and Sichuan peppercorns for about 2-3 minutes.

In the meantime, bring a pot to a boil and cook your noodles according to the package instructions, set aside.

Moving back to the wok, add in your minced garlic and ginger and stir for 2-3 minutes. Add in your sliced lamb and stir until cooked throughout.

Add in your green onions, red onions and cabbage and mix until everything is combined together. Add in your sauces of rice wine, sesame oil, white pepper, sugar and soy sauce. Let the flavors combine for about 5 minutes.

Next, pour in your cooked noodles. Adjust with noodle water if needed and gets too thick. Mix until the sauce is incorporated throughout the noodles. Remove from heat, toss in cilantro and mint, do a light mix and serve.

Sweet and Sour American Lamb Dumplings

Recipe provided by | COOKING WITH COCKTAIL RINGS

Servings: 4-6

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INGREDIENTS

For the dumplings: 

• 1-1/2 pounds ground American Lamb

• 2 tablespoons shaoxing wine*

• 2 tablespoons rice vinegar 

• 3 tablespoons soy sauce 

• 1 teaspoon grated ginger 

• 2 green onions, thinly sliced 

• 1 teaspoon roasted ground coriander 

• 1 teaspoon ground Sichuan pepper 

• 1/4 teaspoon ground white pepper 

• 2 eggs, lightly beaten 

• 36 (3½") wonton wrappers

For serving: 

• 1/2 cup canola oil

• 3 tablespoons crushed red pepper

• 1/4 cup Chinese black vinegar

• 2 green onions, thinly sliced

• Handful cilantro leaves

DIRECTIONS

For the dumplings: 

In a medium mixing bowl combine the lamb, shaoxing wine, rice vinegar, soy sauce, ginger, green onions, coriander, Sichuan pepper, white pepper and eggs with hands until completely combined. Cover and refrigerate until ready to use. 

 Fill a small bowl with water. Working one wrapper at a time, place 1 teaspoon of filling in the center, brush the edges with the water, and fold the wrapper in half, forming a triangle. Next, overlap the opposite corners, brushing with water to seal together. Repeat with the remaining wrappers until all of the lamb mixture has been used.

Bring a large pot of salted water to a boil over medium heat. Working in batches, add the wontons and cook, until firm and cooked through, about 5 minutes. Remove with a slotted spoon and drain on a paper towel lined plate. Continue until all of the wontons have been cooked.

 For serving: 

Combine the canola and red pepper in a small saucepan and heat over medium-low heat until the oil is fragrant and the oil turns a pale red but the red pepper flakes are not burnt, about 5 minutes. Remove from heat then strain the red pepper flakes from the oil and discard. Store the chili oil in an airtight container until ready to use. 

Add dumplings to a bowl and serve topped with chili oil, Chinese black vinegar, green onion and cilantro.