Hearty Lamb Barley Soup

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INGREDIENTS

• 1/2 pound American leg lamb that is boneless, trimmed and cut into small bite size pieces

• 2 tablespoons olive oil

• 1/2 yellow onion, diced

• 1 stalk celery, chopped

• 1/2 cup pearl barley

• 1 tbsp dried green lentils

• 2 medium tomatoes, diced

• 1 jalapeño, finely chopped (optional)

• 2 garlic cloves, minced

• 1/4 cup chopped carrots

• 6-7 cups boiling water

• 1/2 cup frozen mixed veggies

• ¼ cup frozen lima beans

• 2 &½ tablespoons tomato paste

• 2 dried bay leaves

• ¼ cup of fresh cilantro or parsley , chopped for garnish

• 1 tbsp lemon juice

• Spices:

  • Salt to taste

  • Black pepper to taste

  • 1/2 tsp cinnamon

  • 1 tsp turmeric

  • 1 tsp paprika

  • 1/2 tsp chili powder

  • 1 tsp ground coriander

DIRECTIONS

In a large pot on medium heat, add the olive oil, onion and garlic. Stir and cook until onions are fragrant.

Then add the lamb and stir. Cook the lamb for 1-2 minutes on medium to high heat to get some color. Once the lamb gets slight browning, add all the spices, tomato paste and mix. Cook the lamb for 1 minute.

Now add all the veggies and stir.

Add the rinsed pearl barley and stir. Now pour in 5 cups of boiling water and add the two fresh bay leaves. Stir everything really well and bring soup to a boil.

Cover the pot and allow the soup to cook for about 50 minutes on medium to high heat until the lamb is tender and the barley is cooked. Check on the soup occasionally, and if the soup needs additional liquid add the remaining 1-2 cups of boiling water and stir.

Taste the soup and add additional seasoning to your liking.

Once ready, drizzle olive oil, and garnish with fresh cilantro or parsley.

Braised Lamb & Cavatelli with Castelvetrano Olives and Whipped Herby Chevre

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INGREDIENTS

Braised lamb & cavatelli with Castelvetrano olives

•  2-3 pounds of American lamb leg, cut into 1- to 2-inch cubes

• 2-3 tablespoons olive oil

• 1/4 cup milk

• Salt and pepper to taste

• 1 medium onion, diced

• 2 carrots, finely diced

• 1 cup pitted Castelvetrano olives

• 3 cloves minced garlic

• 1 27-ounce can of whole peeled San Marzano tomatoes in juice

• 1 cup water

• 12 ounces cavatelli pasta (3/4 of a 1 pound box)

• 1/2 cup chopped basil

 Whipped Herby Chèvre

•  8 ounces soft chèvre

• 1/2 cup basil leaves

• A few leaves of flat leaf parsley

• 2 tablespoons olive oil

• 1 small clove garlic or 1/2 clove

• Salt and pepper to taste

DIRECTIONS

Preheat oven to 350 degrees. In a pan suitable for braising, brown the meat in the olive oil and season liberally with salt and pepper. 

Add the vegetables and tomatoes. Crush the tomatoes with a spatula, making a sauce.

Stir, cover with a lid, and braise 2-3 hours in the oven. Check every 45 minutes for dryness. Add water in 1/2-cup increments if needed. Check for doneness at two hours and allow to cook up to 3 hours, if necessary. Once the sauce is finished, remove from the oven and let stand. (USDA recommends lamb reach an internal temp of 145F with a 3 minute rest)

Cook the pasta according to the package instructions, then mix with the cooked sauce.  Top with chopped basil.

Add all ingredients for the whipped chèvre to the work bowl of your food processor and whirl it until smooth.

To serve, swipe 1-2 tablespoons of the chèvre onto the bottom of your bowl, then spoon the hot pasta over the top and garnish with more basil. Enjoy!

Slow Braised Leg of Lamb

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INGREDIENTS

FOR THE SLOW BRAISED LEG OF LAMB:

• 4-5 lb. boneless leg of American lamb

• 4 tsp kosher salt

• Fresh ground black pepper

• 2 tbsp olive oil

• 10 cloves of garlic, quartered

• 2 cups white wine

• 1 cup chicken or beef stock

• 4 fresh rosemary sprigs

FOR THE LEEK CONFIT

• 3 large leeks

• 1/4 cup olive oil

• 8 cloves of garlic

• 1/2 tsp kosher salt

• 8 fresh thyme sprigs

• 1/2 tsp kosher salt

FOR THE SWEET POTATO PUREE

• 2.5 lb. sweet potatoes

• 3 tbsp butter

• 1/8 tsp fresh grated nutmeg

• Pinch ground white pepper

• Salt to taste

DIRECTIONS

FOR THE SLOW BRAISED LEG OF LAMB

Preheat oven to 300 degrees. Make slits all around the leg of lamb using a paring knife, and insert a piece of the prepared garlic into each slit. Generously season lamb with salt (1 tsp per pound) and pepper.

Heat a large Dutch oven over medium-high heat, add olive oil and sear lamb on all sides until golden brown, about 3 minutes per side. Add wine and simmer for 1 minute. Add stock and the fresh rosemary sprigs; bring to a boil. Cover dutch oven with lid, and braise the lamb in oven for 4 hours, rotating the leg of lamb every hour.

Transfer lamb to a platter. Skim fat from the top of the juices in the dutch oven. Simmer remaining juices over medium heat until reduced by half, about 10. Spoon sauce over lamb when serving.

FOR THE LEEK CONFIT

Remove the outer skin of each leek. Chop leeks into 1/2 inch thick rings, discarding the root end and the dark green tops. Gently rinse any rings that look dirty.

Arrange sliced leeks in a shallow baking pan along with garlic cloves. Drizzle olive oil over the top of the leeks & garlic. Season with salt and add in thyme sprigs.

Roast leeks in the same oven as the lamb. After 30 minutes carefully flip each leek ring so that they cook evenly. Slow roast for another 30 minutes until lightly golden and melted.

Add more oil if leeks begin to dry out and brown.

FOR THE SWEET POTATO PUREE

Prepare the sweet potatoes by peeling and chopping into large chunks. Prepare a steamer and steam the sweet potatoes until fork tender, about 15-20 minutes.

Add the steamed sweet potatoes to the bowl of a food processor along with butter, salt, freshly grated nutmeg and white pepper.

Puree for about 1 minute until the puree is light and creamy. Serve immediately.

Notes

If you don't have a Dutch oven, you can braise the lamb in a roasting pan. Heat the oil by setting the pan across 2 stovetop burners, then cover with parchment-lined foil before putting the lamb into the oven.

USDA recommends lamb reach an internal temperature of 145F with a three minute rest.

Ali Nazik Turkish Stew

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INGREDIENTS

Lamb

• 2 pounds American Lamb Chunks (your favorite cut) cut into 1 inch cubes

• 1 teaspoon each salt and pepper

• ½ teaspoon nutmeg

• 1 teaspoon cinnamon

• 2 teaspoons chili flakes or turkish pul biber

Stew

• 1 Tablespoon oil

• 1 large onion finely minced

• 5 cloves garlic

• ¼ cup Turkish pepper paste (or 2 roasted peppers minced)

• ½ cup tomato juice (or pureed tomatoes)

• 2 cups stock

• 1 bay leaf

Eggplant-Yogurt Sauce

• 3-4 Japanese eggplants

• 2 cups yogurt

• 2 cloves garlic

• ¼ teaspoon each salt and pepper

• Juice of half a lemon

Garnish

• Fresh mint

• Fresh parsley

• Lemon juice

• Chili flakes

• Fresh chilies

• Bread

DIRECTIONS

Start by seasoning the lamb with all the spices and set aside.

Make the stew by sauteing the onions in oil until translucent and soft-this should take 6-8 minutes depending on the size of your onion mince. Add in the spiced lamb and garlic and sautee for another 5-6 minutes.

Then add remaining stew ingredients and bring the mixture to a boil. Cover the stew and allow the lamb to cook over low heat (gentle boil) for 1 hour.

In the meantime, Prick the eggplants using a knife or fork. Place the egg plants directly over flame–stove, BBQ or broiler. You want the skin to be charred and black, and the eggplant will be soft.

Cover the eggplants and set aside for 10 minutes until the skin has softened.

Mix the yogurt with seasoning, garlic and lemon juice.

Peel the eggplant and mince it using a knife

Once the lamb is ready, begin plating the dish. Start by layering the eggplant and yogurt at the bottom of the plate, mixing them well.

Serve the stew right on top of the eggplant yogurt mixture along the middle.

Garnish with more chili flakes, herbs and lemon.

Serve right away and enjoy.

Lamb Birria

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INGREDIENTS

• 2 Tablespoons olive oil

• 2 pounds boneless leg of American lamb or lamb shoulder, trimmed of excess fat, cut into 1 1/2" pieces

• Kosher salt and freshly ground black pepper

• 1 large onion, diced

• 2 chipotles in adobo sauce, chopped

• 1 Tablespoon garlic powder

• 2 teaspoons cumin

• 2 teaspoons oregano

• 2 Tablespoons tomato paste

• 2 cups salsa (any style you prefer)

• 2 cups beef stock

• 12 ounces light beer

• 2 Tablespoons cilantro, minced

• Hot sauce, to taste (optional)

Lime Crema

• ¾ cup sour cream

• 2 Tablespoons cilantro, minced

• 1 lime, zested and juiced

• Salt, to taste

For Serving

• Cooked Rice

• Cilantro

• Diced Red Onions

• Lime Wedges

• Hot Sauce

DIRECTIONS

Season the lamb with salt and pepper.

In a large dutch oven or heavy pot, add the oil over and heat over medium-high heat.

Add half the lamb and brown, taking care not to overcrowd the pot. Set the browned lamb aside on a plate. Repeat with the remaining lamb.

Add the onion to the empty pot and saute until softened, 4-5 minutes. Stir in the chipotles, garlic powder, cumin and oregano and saute until fragrant, about 30 seconds. Add the tomato paste and stir to combine.

Add the salsa, stock and beer. Return the lamb to the pot. Bring to a boil and reduce to a simmer. Cover and cook for 2 1/2 hours, stirring occasionally.

Uncover and simmer for an additional 20-30 minutes. Stir in cilantro and hot sauce, if desired. USDA recommends lamb reach a minimum internal temperature of 145F with a 3 minute resting period.

While the stew simmers, make the lime crema. Combine sour cream, cilantro, lime zest and juice, and garlic. Season with salt, to taste. Refrigerate until ready to serve.

To Serve:

Serve with rice, red onions, cilantro and a dollop of the lime crema. Enjoy!

Carne Asada Fries

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INGREDIENTS

• 2 lbs of American Lamb Steaks (leg or shoulder)

• 1 tablespoon oil

• 3 cups Cooked French Fries (air fryer or oven or deep fried)

Seasoning

• ¼ teaspoon each salt and pepper

• ½ teaspoon onion powder

• 1 teaspoon mexican oregano

• 1.4 teaspoon cumin

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• ¼ teaspoon lemon salt

Toppings

• 1 ½ cups cheese Shredded

• Guacamole

• sour cream

• cilantro

• tomatoes

• black olives

• green onions

• chili flakes optional for spice

DIRECTIONS

Season the lamb on both sides with the seasoning mix.

Preheat a large cast iron or heavy duty pan on medium high heat and sear the steak on both sides until golden (3 minutes per sides) or until the temperature reaches 145 degrees F .

Remove the lamb and let it rest for at least 3 mins.

Cook the French Fries. In the meantime preheat the oven to broil and gather your toppings.

Cut the lamb into 1 inch chunks.

Using the same heavy duty skillet, start layering the fries, cheese and cut up pieces of lamb.

Broil the pan until the cheese has melted and then your carne asada fries are ready for loading.

Load up your toppings and dig in and enjoy!

Lamb Shawarma

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INGREDIENTS

• 2 pounds of Boneless leg of American Lamb, thinly sliced strips

• 3 tbsp yogurt

• Juice of 1/2 lemon

• 1 tbsp of olive oil

Spices

• 1&1/2 tsp of ground paprika

• 1 tsp of ground turmeric

• 1&1/2 tsp of ground garlic

• 1 tsp ground ginger

• ¼ tsp ground clove

• 1 tsp ground onion

• Salt to taste

• 1 tsp black pepper

• 1/2 tsp ground allspice

• ½ tsp cayenne pepper, adjust spice to your preference

Toppings for Shawarma Wraps

• Tahini Dressing ( Tahini, water, salt, lemon juice, yogurt)

• Harissa

• 3 tomatoes, sliced

• Pickles

• ½ cup of flat-leaf parsley, roughly chopped

• ½ red onion, thinly sliced and tossed in 1 tsp of sumac, lemon juice and salt to taste.

• Fresh mint

• Shredded cabbage or romaine lettuce

• 5 pita bread or lavash bread

DIRECTIONS

Place the thinly sliced lamb strips in a large bowl. Add the yogurt, olive oil, lemon juice, and spices. Mix everything well until the meat is coated evenly in the marinade. Cover the bowl and place in the fridge for 1 hour or overnight.

Then, in a large pan, heat 2 tbsps. of olive oil and sauté the lamb for 5 minutes on high heat. The liquid from the lamb will begin to release. Lower the heat to medium and cook for another 7-10 minutes uncovered. Stir occasionally to make sure the lamb does not stick to the bottom. If there is a lot of liquid, increase the heat for the liquid to evaporate, stirring frequently. I like the lamb to caramelize around the edges slightly. The lamb is cooked when it reaches an internal temperature of 145F degrees and has rest for 3 minutes. Turn the heat off and I like to drizzle a little bit of olive oil to keep the lamb moist. Top with some fresh chopped parsley and red onion tossed in some sumac and lemon juice.

To make a shawarma wrap, add the juicy lamb and top with tomatoes, pickles, sumac spiced onions, mint, harissa, and a lot of the tahini dressing. Enjoy immediately!

Lamb Gyros

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INGREDIENTS

LAMB MARINADE

• 2-3lb boneless American lamb leg (boneless shoulder also works)

Marinade

• 2 tbsp minced garlic about 2 cloves

• 1 lemon juice and zested

• 1 bunch Italian parsley chopped

• 1 tbsp sea salt

• 1 tsp red pepper flakes

• 2 tbsp dill chopped

• 1/2 cup olive oil

Lemon Hummus Sauce

• 1/2 cup hummus

• 1/4 cup olive oil, add more to desired consistency.

• 1 lemon juice about 1/4 cup

• 1 tsp dijon mustard

• 2 tsp sea salt

• freshly cracked pepper

To make your gyro

• Pita bread

• Tzatziki

• Tomatoes

• Red onion

• Fresh cucumber

• Feta

DIRECTIONS

Trim excess fat off lamb, chop into two inch cubes, and set aside. Chop all herbs finely. In large bowl combine herbs, oil, seasonings, lemon juice and lemon zest. Add lamb chunks and marinate in an air tight container or ziplock bag. Let marinate for 30 min to overnight.

Place 5-6 cubes on a skewer and grill on high. about 8 minutes each side. Check internal temp of lamb to be at 145 when finished and remove from grill. Let rest minimum 3 minutes.

Hummus sauce instructions

Combine all ingredients in bowl and whisk. Add more or less olive oil to desired consistency.

Grilled Leg of Lamb

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INGREDIENTS

• 3 to 5 lb butterflied boneless leg of American lamb

• 1 teaspoon Diamond kosher salt (or ¾ teaspoon Morton kosher salt) per pound of lamb

Marinade

• 2 shallots, chopped

• 6 garlic cloves, chopped

• 2 teaspoon lemon zest

• 2 teaspoon fresh thyme, chopped

• 1 teaspoon fresh rosemary, chopped

• 1 teaspoon dried oregano

• 1 tablespoon smoked paprika

• 2 teaspoon sugar

• 2 tablespoon red wine vinegar

• Ground pepper

• Red pepper flakes optional

• Olive oil

DIRECTIONS

Trim excess fat and remove silverskin using a sharp knife. Score the top layer of fat in a ½" crosshatch pattern, being careful not to slice into the flesh. Using a meat pounder, or the back of a heavy skillet, pound the butterflied lamb leg so it is relatively even. Season all sides very liberally with kosher salt.

Make the marinade paste by blending all marinade ingredients together with an immersion blender or food processor or use a mortar and pestle. Spread the paste all over the lamb leg on a sheet pan. Cover tightly with plastic wrap and refrigerate for 12 hours or preferably 24 hours.

Remove the lamb from the refrigerator to temper for about 30 minutes while you set up the grill. Insert a remote thermometer probe through the side of the thickest part of the meat.

Prepare the grill with a two-zone setup and bring the temperature up to 400° F. Preheat and add wood chips for extra smoke if desired. Clean and oil the grill grates using a canola oil-soaked paper towel and tongs.

Sear the leg (fat side down first) on the hot side of the grill for about 4 minutes per side to get a flavorful golden crust, then transfer to the cooler side of the grill and close the lid.

Continue to cook to an internal pull temperature of 125 to 130°F for medium-rare** (will finish at 130-140° F) or 130 to 135° F for medium (will finish at 135-145° F). This will be approximately 12 minutes per pound. Use an instant-read thermometer to verify doneness. The temperature will continue to rise 5 to 10 degrees after it is off the grill, so pull from the grill before it reaches the desired finished temperature.

Transfer to a cutting board and rest for 15 to 20 minutes. Carve the lamb leg by slicing against the grain. Enjoy!

Notes

**The USDA recommends a minimum internal temperature of 145 °F (62.8 °C) with a 3 minute rest.

Carryover cooking: The lamb leg will continue to rise in temperature 5 to 10 degrees after it is off the grill, so remove it from the heat prior to the desired finished temperature.

If you are experiencing flare-ups while searing, move the lamb to the cooler side of the grill and close the lid.

Want it extra smoky? Add some apple or cherry wood chips to the fire.

Serving amoung: Figure 6 to 8 ounces of cooked lamb per person.

Roasted Leg of Lamb Chimichurri Sauce and Pickled Onions

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INGREDIENTS

• 1 leg lamb, 2-3 pounds (remove lamb from refrigerator 1 hour before cooking)

• 2 cloves garlic, minced

• 2 tablespoons oil

• Salt and pepper to taste

Chimichurri

• 1 bunch flat leaf parsley

• 6 cloves garlic, minced

• 3/4 cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1/2 lemon, juiced

• 1 tablespoon diced red onion

• 1 teaspoon dried oregano

• Salt and pepper to taste

Pickled Onions

• 1 cup apple cider vinegar

• 2 tablespoons sugar

• 1 tablespoon kosher salt

• 2 red onions, thinly sliced

DIRECTIONS

Chimichurri

In a food processor combine all ingredients and pulse until mixture is at sauce consistency. Season to taste with salt and pepper.

Pickled Onions

Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour

Lamb

Preheat oven to 400°F. Season lamb well with garlic, oil, salt and pepper. Place the lamb on a wire rack on an oven-proof tray under the oven broiler. Broil 5-7 minutes on each side. Turn oven temperature down to 325°F and roast 1 hour, or until desired doneness.

For medium-rare, pull from oven at 135°F (it will continue to cook 3-5 degrees after removed from oven).

Slice thinly and serve with Chimichurri Sauce and Pickled Onions.

USDA reccomends lamb reach an internal temp of 145F and rest for 3 minutes.

Mediterranean Roasted Leg of Lamb

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INGREDIENTS

• 7-9 pound bone-in American leg of lamb (see recipe notes for boneless)

Marinade

• 4 sprigs of fresh rosemary

• 15 cloves of garlic

• 6 teaspoons kosher salt (half the amount for other salts)

• 2 teaspoons black pepper

• 2 teaspoons ground cinnamon

• 2 teaspoons ground sumac

• 3 Tablespoons za’atar spice

• 2 Tablespoons pomegranate molasses

• ⅓ cup olive oil

Aromatics

• 2 large onions, sliced

• 2 lemons, halved

• 2 whole heads of garlic, top trimmed

• 2 cups beef broth

Pan Drippings Gravy

• 4 Tablespoons flour

• Additional salt and pepper as needed

• Water as needed

DIRECTIONS

Begin by preparing your marinade mixture at least 12 hours before cooking your lamb.

In the bowl of a food processor or blender, place all your marinade ingredients and blend until a paste forms.

Next, begin preparing your lamb by removing any twine or netting and place fat side up.

With a sharp knife, make 1/2” inch diagonal cuts across the fat. Diagonals should be spaced about 1” apart. After initial diagonals are cut, go the other direction to create a diamond pattern on the top of your lamb. Flip your lamb over and repeat the process on the other side, insert knife 1/2” inch (or as far as you can until you hit bone).

Once you have made inserts into your lamb, rub the marinade all over the lamb, ensuring you are getting it inside the slits. This will help to season the lamb entirely. Place in a food safe bag or cover and refrigerate for at least 12 hours up to 48.

When you are ready to cook your lamb, remove from the refrigerator and allow it to come to room temperature for about 30 minutes.

Preheat oven to 325 degrees Fahrenheit (162 C)*.

While your lamb is resting, prepare your aromatics. Line a large roasting pan with foil, then insert the roasting rack. Add your onions, lemons and garlic to the bottom of the roasting pan. Pour in your 2 cups of broth around the aromatics. Place your marinated lamb on the rack and cover tightly with foil. Place in the oven with the oven rack centered.

Cook for 4-4.5 hours for a 7 pound bone-in leg. You can calculate your time at 35-40 minutes/pound.

After 4-4.5 hours of cook time, remove the foil and brown the top if it has not already browned and crisped, cook for another 15 minutes. Internal temperature should read about 200-205 degrees Fahrenheit (96 C).

Remove from the roasting rack onto a platter and allow to rest for 15-20 minutes.

Pan Drippings Gravy

While your lamb is resting, remove any excess fat from your roasting pan.

Place your roasting pan on your stovetop burner and allow to heat, whisk in 4 tablespoons of flour. Continue whisking until no lumps remain and sauce begins to thicken.

If your sauce is too thick, add ½ - 1 cup water and continue to whisking until you have a gravy consistency.

Strain through a sieve and season with any additional salt or pepper, serve with your lamb

Notes

USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest.

This recipe creates a pull apart style lamb, very tender and flaky requiring only tongs to serve. If you are wanting sliced lamb, you’ll want adjust your timing and temperature: Sliced lamb - 350° F for 15-20 minutes per pound, internal temperature of 135° F

If you are using a boneless leg of lamb, make sure your leg is butterflied. Rub the marinade all over your lamb ensuring the inside is seasoned well and then wrap using butcher twine. Boneless legs of lamb are usually smaller in size, about 4-5 pounds. You’ll want to roast for 35 minutes per pound at the same 325°temperature. Sliced boneless leg of lamb - 350° F for 25 minutes per pound, internal temperature of 135° F

Guinness Irish Lamb Stew

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INGREDIENTS

• 2 lbs American Lamb Stew Meat

• 3 tbsp all-purpose flour

• 1 and 1/2 tsp salt, divided

• 1/4 tsp pepper

• 2 tsp thyme, divided

• 3 stalks celery, diced

• 4 large carrots, rinsed and chopped

• 4 medium yukon gold potatoes, cubed

• 1 large onion, thinly sliced or diced

• 1 cup beef broth

• 1 cup Guinness

DIRECTIONS

Prep: Don't preheat the oven. The stew will be placed in the oven, and then you'll turn it on.

Make the stew: Add your veggies and garlic to a large dutch oven.

Toss the lamb stew meat with the flour, some salt and pepper to taste, and 1 tsp of thyme in a bowl. Add 1/3 of the meat to the bottom of the dutch oven, then 1/3 of the veggie mixture. Alternate this with the remaining meat and veggies. (The layers don't need to be perfect here!) Add the remaining salt, pepper, and thyme. Add the beef broth and guinness.

Place the covered dutch oven in your cold oven and then pre-heat it to 325° F. Bake for 1 and 1/2 to 2 hours, stirring at the one hour mark. The stew is done when it's saucy and the meat and veggies are nice and tender. Taste, and add extra seasoning if desired. Enjoy warm with soda bread!

Serve + Store: Store leftovers in an airtight container in the fridge for about 4-6 days.

Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest.

Sheet Pan American Lamb Fajitas

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INGREDIENTS

Lamb

• 1.5 pound Boneless leg of American Lamb sliced into ⅛ inch thickness.

• ¼ cup soy sauce

Veggies

• 2 red onion, thinly sliced

• 2 cups bell peppers , different colors thinly sliced

• 2 jalapeno peppers optional, sliced

Fajita marinade

• ½ cup oil (olive or avocado oil)

• 4 cloves of garlic, minced

• ¼ cup lime juice

• 2 teaspoon oregano powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 2 teaspoons chili powder

• 1 teaspoon dried parsley

• ½ teaspoon cumin 

• ¼ teaspoon chili flakes (optional to taste)

• ¼ cup cilantro, minced

• 1 ½ teaspoon salt and pepper to taste

 Serving

• 8-10 tortillas (flour or corn tortillas) slightly charred 

• 1 cup shredded Monterey jack or cheddar cheese

• Salsa or pico de galo

• Guacamole

• Shredded lettuce 

• Fresh tomatoes

• Sliced avocados 

• Sliced green onions

• Sour cream

• Lime wedges

• Fresh cilantro 

DIRECTIONS

Preheat the broiler.

Make the fajita marinade by combining all ingredients in a large bowl.

Take 3 tablespoons of the marinade and place it in a smaller bowl. Add the veggies to the small bowl and toss well with the marinade. 

To the large bowl with the remaining marinade, add in ¼ up of soy sauce and the sliced lamb.

Marinade the lamb and veggies anywhere between 10 minutes to 6 hours.

Take a baking sheet and arrange the lamb in a single layer. Broil on high for 8-12 minutes until charred and cooked through. Remove from the oven and set aside for 10 minutes.

Switch the oven to Bake at 400 degrees F. Using the same baking sheet, spread the veggies over the sheet and roast for 15 minutes.

In the meantime, slice up your lamb into smaller fajita size pieces. Throw them back on the baking sheet with the veggies once they're ready. Broil both the lamb and veggies on high for 3 minutes until charred.

Serve the lamb fajitas with the veggies on the same sheet with the different toppings around it and enjoy!

Note: USDA recommends lamb be cooked to 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

American Lamb Gyros

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INGREDIENTS

• 1 – 2 pound boneless lamb leg, excess fat and silver skin trimmed, butterflied, room temperature

• 3 garlic cloves, minced

• ¼ cup olive oil

• 1 ½ tablespoons fresh oregano, chopped (or 1 ½ teaspoons dried oregano)

• 1 ½ tablespoons fresh rosemary leaves, chopped (or 1 ½ teaspoons dried rosemary)

• 2 teaspoons ground cumin

• 2 teaspoons crushed red pepper flakes

• 2 teaspoons smoked paprika

• Kosher salt, to taste

• Fresh ground black pepper, to taste

  For the Mint Whipped Feta:

• 8 oz feta cheese

• ¼ cup greek yogurt

• 1 garlic clove, grated or minced

• 2 to 3 tablespoons olive oil

• 1 to 2 teaspoons fresh squeezed lemon juice

• Fresh ground black pepper, to taste

• Cayenne pepper (optional)

• 6 mint leaves, finely chopped

  For pickled red onions:

• 1 small red onion, thinly sliced

• ⅔ cup apple cider or red wine vinegar

• ⅓ cup water

• ½ tablespoon kosher salt

• 1 tablespoon honey (or 2 tablespoons granulated sugar)

• 1 teaspoon black peppercorns

  For serving:

• 4 pita breads, warmed

• Sliced tomatoes

• Shredded lettuce

DIRECTIONS

Preheat your grill or grill pan on medium heat.

In a small bowl combine minced garlic, olive oil, oregano, rosemary, cumin, Aleppo pepper, smoked paprika and fresh ground black pepper.

Season both sides of the butterflied leg with kosher salt and then, using clean hands, rub the seasoned oil onto both sides of the leg.

Carefully lay the lamb onto the hot grill. Grill until it’s a deep brown, approximately 10 minutes. Using a pair of tongs, flip the leg over onto a slightly cooler part of the grill (you don’t want it on the hottest part of the grill right now otherwise it can burn). Cook for another 10 to 15 minutes until the internal temperature of the thickest part of the leg reads 135F.

Transfer the lamb to a cutting board and cover with aluminum foil. Let rest for at least 10 minutes.

To make the Mint Whipped Feta: In the bowl of a stand mixer with the paddle attachment or a food processor place the feta and Greek yogurt. Beat on medium speed until the mixture begins to get smooth, approximately 3 minutes. Add the garlic, 2 tablespoons of olive oil, 1 teaspoon of lemon juice, fresh ground black pepper and cayenne (if using). Beat again on medium speed until everything is incorporated and the mixture gets smooth and a little fluffy, approximately 4 minutes.

Taste and adjust the seasoning with more olive oil and/or lemon juice, as needed. Stir in the mint. Store in the refrigerator until ready to use.

To make the pickled red onions: In a small sauce pot, bring the vinegar, water, salt, honey (or sugar) and black peppercorns to a boil. Stir occasionally so the honey is evenly dispersed (or the sugar dissolves). Place sliced red onions in a heat proof bowl or jar. Once the liquid is boiling carefully remove from the heat and pour over the onions. If you’re using a jar you may need to use a spoon to completely submerge the onions. Cover with plastic wrap and let sit until they cool to room temperature. Refrigerate for up to 2 weeks.

To serve: Thinly slice the lamb leg against the grain. Spread whipped feta over a warm pita then arrange the lamb on top. Add pickled red onions and garnishes as desired.

Sheet Pan American Lamb Dinner

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INGREDIENTS

• 2.5 pounds boneless leg of American Lamb 

• 1 Tablespoon Dijon mustard 

• 2. Teaspoons chopped fresh rosemary 

• 1 Teaspoon dried oregano 

• 1 Teaspoon salt, divided 

• 1/2  Teaspoon onion powder 

• 1/2   Teaspoon black pepper 

• 12  Petite white potatoes, halved 

• 1  Red onion, cut into wedges 

• 1  pound of items from olive bar (black and green olives, cherry pepper, sun dried tomatoes, roasted garlic, etc.) 

• 1  Pound Campari tomatoes on the vine, or grape, or cherry tomatoes

• 1  Lemon, thinly sliced 

• 2  Tablespoons olive oil 

DIRECTIONS

One hour prior to cooking remove the American Lamb from fridge.  

Preheat oven to 375 degree.  

Arrange potatoes, red onion, olive bar items, tomatoes and sliced lemon on a rimmed sheet pan.  Drizzle with olive oil and 1/2 teaspoon salt.  Toss to combine.  

Combine 1/2 teaspoon salt, with Dijon mustard, rosemary, oregano, onion powder and black pepper.  Rub the mixture over the American Lamb roast.  

Roast until an instant-read thermometer registers 135 degrees for medium rare, or 145 degrees for medium. Transfer the American Lamb to a cutting board and let it rest for 10 minutes before carving. 

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.

Grilled Lamb Kebab with Smokey Eggplant, Basil & Feta Dip and Spicy Romesco Sauce

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INGREDIENTS

Grilled lamb

• 3 pounds boneless leg of American lamb 

• 2-3 teaspoons olive oil 

• 1/2 cup plain Greek yogurt 

• 1 teaspoon lemon pepper 

• 1 tablespoon paprika 

• 1 tablespoon garlic powder 

• 1/4 cup finely chopped dill 

• Kosher salt and pepper to taste 

Eggplant, basil & feta dip 

• 1 large, or 2 medium-sized, egg plants 

• 1-2 tablespoons of tahini 

• Juice of a lemon 

• 2 teaspoons olive oil 

• Handful of fresh sweet basil 

• 1/4 cup crumbly feta 

• 1 clove fresh garlic 

Spicy romesco sauce 

• 1 cup roasted bell peppers 

• 2 tablespoons sun dried tomatoes packed in olive oil 

• 1 clove of garlic 

• Handful of cilantro 

• 2 green onions 

• Juice of half a lemon 

• 1/4 cup toasted slivered almonds 

• 1-2 tablespoons toasted breadcrumbs (if needed, to thicken) 

• Salt and pepper to taste 

DIRECTIONS

The lamb

 Cut the leg of lamb into roughly 3-inch cubes. If you feel like a skewered kebab and have bamboo skewers, get them out and soak them in water.  

Add the lamb to a large mixing bowl and add all the remaining marinade ingredients to the bowl and mix well. Allow to marinate for at least 15-20 minutes at room temperature or up to overnight in the refrigerator. 

Heat the grill to 400 degrees. Place the eggplant (in prep for the dip) on the hot grill for 5 minutes before the meat.  

Add the meat and sear on all sides, 2-3 minutes per side, turning the eggplant along with the meat until it’s blistered and dripping juices (about 20 minutes). Use a thermometer to test for the proper temperature. While the meat grills, prepare the dipping sauces. 

Once the meat is grilled allow to rest 5-10 minutes before slicing.

The eggplant, basil & feta dip

Add all the dip ingredients to the work bowl of your food processor. 

Allow the eggplant to sit on a plate roughly 5 minutes until you can safely handle it. Remove the blistered skin, then mix the hot eggplant in the food processor with everything else. 

Transfer the warm sauce to a serving bowl and drizzle with olive oil.

The spicy romesco sauce:

 In the same food processor (no worries if it’s still got eggplant dip in it), add all the sauce ingredients. Pulse until the sauce just comes together. 

Transfer the sauce to a serving dish and dip the grilled lamb into it! 

To serve, thinly slice the meat and serve hot with dips and herbs. This goes great into a warm pita or garlic flat bread! 

Chipotle Garlic American Lamb Kabobs

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INGREDIENTS

2lbs boneless leg of lamb 

6 garlic cloves 

1/4 tsp black pepper 

1 tsp dried oregano 

1 tsp dried thyme 

1 tsp chili flakes 

Juice of 1/2 lemon 

1/4 cup olive oil 

1 tbsp chipotle sauce 

4 Roma tomatoes 

1 orange bell pepper

1 yellow bell pepper 

1 large sweet onion 

2 tsp salt 

DIRECTIONS

Start off by making that delicious marinade. In a blender combine, garlic, chili flakes, thyme, oregano, lemon juice, chipotle sauce, olive oil, black pepper, salt, blend until smooth. Set aside, about 1/4 cup out of that marinade — this will be used for basting during the cook.

Now let’s cube up the leg of lamb. You want to remove any silver skin as best as you can, silver skin is a very thin membrane that when cooked becomes really chewy. After cube the lamb into 1 inch cubes as best as you can.

Add lamb chunks to a bowl and top with the remaining marinade. Place the lamb in the refrigerator and marinate for 2 hours or preferably overnight.

While the lamb is in the marinade, cut the onions, bell peppers and tomatoes. Cut the tomatoes into 4 equal pieces and the onions as well. The onions you will take apart into 2 layers when assembling the skewers. Remove the seeds and middle from the bell peppers and cut up into 1 inch squares.

After a minimum of 2 hours have passed, it’s time to assemble the skewers. to your choosing.

Preheat your grill to 350 degrees. Cook the lamb turning every min until it reaches an internal temperature of 135 degrees*. Before removing the lamb and when it’s hits 135 degrees, baste it with that reserve marinade. Leave on the grill for one more minute. Remove the skewers and let it rest for 3 min before serving. 

*USDA recommends an internal temperature of 145 degrees with a 3 minute rest”