Pita Bowls

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INGREDIENTS

Lamb

• 1 tablespoon olive oil

• 1 large onion, diced

• 2 pounds ground American Lamb

• ½ teaspoon salt

• ½ teaspoon pepper

• 6 cloves of garlic, minced

• ¼ cup fresh herbs (oregano, parsley, thyme)

• ¼ teaspoon chili flakes (optional)

Pita Bowls

• 3 pits breads either thin style or thick separated into 2 halves

• 3 cups arugula

• 1 can chickpeas drained and seasoned with salt, garlic, olive oil

• 1 cup cherry tomatoes cut in half

• 1 cup cucumbers cubed

• 1 red onion diced

• 1 cup olives

• 1/2 cup feta cheese

• Fresh mint and dill leaves

Sauces

• Tahini

• Plain Greek yogurt

• Hot sauce

DIRECTIONS

Start by preparing the lamb.

Sauté onions in a heavy-duty skillet with olive oil until the onions are translucent. Add in the American ground Lamb with garlic to the skillet and season with salt and pepper. Cook stirring often until the lamb is cooked through and turns brown in color.  USDA recommends ground lamb reach an internal temperature of 160F

Finish off the lamb with the chili flakes and fresh herbs. The lamb is ready now and can be set aside.

Assemble the bowls. Start by lining your serving bowl with half a pita bread.

Always, start with greens at the bottom and the chickpeas. To flavor the greens and chickpeas, drizzle some tahini sauce on top.

Now add the lamb to one half of the bowl making sure to use the entire half.

Next, you’re going to add the remaining ingredients in the other half like tomatoes, cucumbers, onions, olives and feta cheese.

Dollop some yogurt on. Drizzle more tahini sauce over the bowl, and sprinkle extra chili flakes (optional). Finish off the bowl with fresh herbs and chili flakes. Ready to enjoy!

Scotch Broth

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INGREDIENTS

• 4 tablespoons lard

• 2 1 ½ pound American lamb shanks

• 128 ounces beef stock

• 1 sliced large leek

• 1 peeled and small diced yellow onion

• 5 finely minced cloves of garlic

• 1 peeled and large diced turnip

• 4 peeled and large diced carrots

• 4 ribs of large diced celery

• 2 peeled and large diced russet potatoes

• ¼ green cabbage cut into 1” inch pieces

• 1 recipe for cooked barley

• 1 recipe for cooked split peas

• ¼ cup chopped fresh parsley

• Salt and pepper to taste

DIRECTIONS

Season the lamb shanks well on all sides with salt and pepper. Next, add some oil to a large pot or rondeau over high heat until it begins to smoke. Place in the lamb shanks and sear them until golden brown on all sides.

Pour in 96 ounces of stock (or enough to where the lamb is at a minimum half submegred), season with salt and pepper, and braise over medium-low heat for 3 hours or until the lamb becomes very tender and falls off the bone. USDA recommends lamb reach an internal temperature of 145F with a 3 minute rest.

In the meantime, prepare the barley and set it aside.

Next, prepare the split peas and set them aside as well.

Add some oil to a separate large pot over medium heat and cook the leeks and onions until browned, which takes about 20 minutes. Stir in the garlic and cook just until fragrant, which usually takes about 1 minute. Add in the vegetables and sauté for 5 to 6 minutes over low heat to medium heat.

Remove the lamb shanks and chop into small pieces. This should be very easy since it will be so tender.

Add the lamb along with the braising liquid to the pot of vegetables. Add additional stock until your desired consistency.

Cook over low to medium heat until the vegetables are tender, which takes about 25 minutes.

Season the soup with salt and pepper and stir in the chopped parsley.

Serve the soup by adding it to a serving bowl and spoon in the desired amount of barley and split peas.

Greek Lamb Stuffed Eggplant - Papoutsakia

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INGREDIENTS

4 medium eggplants

1/4 cup extra virgin olive oil

4 dried prunes, pitted & finely chopped

1 medium onion, finely chopped

1 lb. (450g) ground American lamb

1/2 tsp salt

1/4 tsp ground black pepper

1 tbs dried Greek oregano

1/2 tsp ground cinnamon

2 tsp smoked paprika

1 15oz. can finely diced tomatoes

1/4 cup tomato paste

1 tbsp balsamic vinegar

fresh oregano for serving

BECHAMEL

3 tablespoons butter

1/3 cup flour

3 cups milk - add more if necessary

1/4 tsp salt

1/4 tsp nutmeg

2 egg yolks

1/2 cup grated kefalotyri cheese, plus more for topping (substitutes: gruyere, pecorino or romano)

DIRECTIONS

Pre-heat oven to 400°F. Slice the eggplants in halve lengthwise, leaving the stems intact. Score a cross hatch pattern into each eggplant halve. Place the prepared eggplants flesh side up in a baking dish. Drizzle the eggplants with olive oil and season with salt. Roast for 35-40 minutes, until tops are deep golden and flesh is soft.

While the eggplants roast, add 2 tbsp olive oil to a skillet set over medium heat, add onion & sauté for 6-8 minutes, until softened. Add ground lamb, finely chopped prunes, salt, oregano, cinnamon & smoked paprika and cook for 10 minutes, stirring often. Add in tomatoes, tomato paste and 1 tbsp balsamic vinegar. Cook for another 10 minutes, adjust seasoning with salt if needed. Set lamb sauce aside while you finish preparing the eggplant & béchamel. (USDA recommends ground lamb reach an internal temp of 160F)

Remove the eggplant from the oven after 35-40 minutes and use a spoon to press down the centers of the now softened eggplant halves. Fill eggplants with lamb sauce. 

For the béchamel: melt butter in a small saucepan over medium heat. Add flour and cook, stirring constantly for 3 minutes until the flour smells slightly nutty. Gradually add in the milk, stirring constantly and cook for 10-12 minutes until mixture starts to thicken. Stir in egg yolks & grated kefalotyri and continue to cook, stirring often for another 10 minutes until nice and thick.

Pre-heat the broiler to 430F. Divide lamb mixture amongst the eggplant halves. Top with béchamel and a bit of finely grated kefalotyri cheese. Broil for 5 minutes or until golden brown. Garnish with fresh oregano leaves to serve & enjoy!

Lemon Orzo Bowls with Lamb & Tzatziki

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INGREDIENTS

Tzatziki Sauce

• ½ cup grated cucumber

• 1 teaspoon kosher salt

• 2 cloves fresh garlic, minced or grated

• ¼ cup fresh mint and dill leaves, chopped

• 1 cup full-fat Greek yogurt

• 1 Tablespoon lemon juice

Orzo

• 1/2 pound orzo, uncooked

• 1 Tablespoon extra-virgin olive oil

• 1 large lemon, zested

Lamb

• 1  Tablespoon extra virgin olive oil

• ½ medium onion, diced

• 2  cloves garlic, minced or grated

• 1 pound ground American lamb

• 2 teaspoons cumin

• 1 teaspoon dried oregano

To Garnish

• 8 ounces feta cheese, cubed or crumbled

• Fresh dill

• Fresh mint

• Cucumbers, sliced

• Red onions, minced

• Cherry tomatoes, halved

• Lemon wedges

DIRECTIONS

Bring a large pot of salted water to a boil. Meanwhile, make the tzatziki sauce.

Place cucumber in a strainer and salt it with 1 tsp kosher salt. Let it drain for 20 minutes, then press out all of the excess liquids with the back of a spoon. Combine the cucumber with the remaining ingredients and refrigerate until ready to serve.

Add the orzo to the boiling water and cook for about 10 minutes, until al dente. Drain and drizzle with olive oil. Add lemon zest and season with salt and pepper, to taste.

While the orzo is cooking, heat 1 TBSP olive oil in a large cast iron skillet over medium-high heat. Add onion and cook until translucent, 2-3 minutes. Add garlic and cook 30 seconds longer, until fragrant.

Add lamb, cumin and oregano and season with a pinch of salt and pepper. Cook, breaking up with a spoon until fully cooked, about 8-10 minutes.

 Serve over the orzo. Garnish with tzatziki, feta, fresh mint & dill, cucumbers, red onions, and tomatoes, as desired. Serve with lemon wedges on the side. Enjoy!

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

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.

Grilled American Lamb Chops

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INGREDIENTS

Lamb

• 2.5 lbs American bone-in t-bone lamb loin chops

• ½ cup olive oil

• ¼ cup coarsely chopped fresh basil leaves

• 3 tablespoons red wine vinegar

• 2 tablespoons lemon juice

• 2 teaspoons freshly grated lemon zest

• 2 teaspoons kosher salt

• ¼ teaspoon black pepper

Cilantro Pesto

• 12 pitted green olives

• 1 ¾ cups coarsely chopped cilantro

• 1/3 cup freshly squeezed lemon juice

• 2/3 cup grated parmesan cheese

• 1 cup coarsely chopped fresh basil

• 3 cloves garlic, minced

• 3 ounces walnuts, coarsely chopped

• 1 ¾ teaspoons salt

• 1/3 cup extra virgin olive oil

Herbed Feta

• ½ pound feta in brine

• ½ cup coarsely chopped cilantro

• 1 teaspoon grated lemon zest

DIRECTIONS

For the grilled lamb, whisk together all of the ingredients except the lamb to create the marinade. Place the lamb in the marinade, cover, and refrigerate. Allow to marinate at least 4 hours or overnight.

For the cilantro pesto, blend all of the ingredients except the olive oil in a blender or food processor starting at medium low speed. Add the olive oil while blending in a steady thin stream until incorporated. Blend until the mixture is relatively smooth, like hummus.

For the herbed feta, crumble the feta in a medium bowl, then toss with the cilantro and lemon zest.

To prepare, heat your grill to medium. Remove the lamb from the marinade and grill until browned on each side – approximately 3-4 minutes per side until desired doneness.

Served with the cilantro pesto and the herbed feta.

Braised American Lamb Shoulder with Charred Apricot Achar

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INGREDIENTS

Lamb

• 1 6-8 pound boneless American lamb shoulder

• 2 1/2 tablespoons garam masala

• 1 1/2 - 2 tablespoons kosher salt

• Enough fresh herbs to fill the bottom of the roasting pan or Dutch oven (rosemary, sage, thyme)

• 1 onion, cut into large chunks

• 6 garlic cloves

• 3 inch piece of ginger, sliced

• 2 cups white wine

Charred Apricot Achar

• 3 pounds apricots, halved and pits removed

• 1 large red onion, sliced

• 1 cup apple cider vinegar

• 1/2 cup - 3/4 cup brown sugar

• Juice and zest of two limes

• 1 inch piece of ginger

• 2 garlic cloves, peeled and sliced

• 2 teaspoons cumin

• 1 teaspoon coriander

• 1 cinnamon stick

• Pinch fresh nutmeg

• 1/2 teaspoon chili flakes

• Sea salt

DIRECTIONS

The day before you plan to cook the lamb season with garam masala and kosher salt.

Refrigerate overnight or up to two days before cooking.

Bring the lamb out of the fridge one hour before you start to cook.

Preheat your oven or grill to 350*F

Line the bottom of the roasting pan or dutch oven with fresh herbs. Set the lamb on herbs. Add the onion, garlic and ginger around the lamb. Then pour in the white wine.

Cover the pan/pot with a tight fitting lid then roast for 3 - 4 hours, until tender but not quite falling off of the bone.  Remove the lid, turn the oven or grill up to 450*F and continue to roast for one hour more, until deeply charred and the lamb is fork tender.**

Let it rest for 20 minutes before slicing and serving with the Charred Apricot Achar.

Charred Apricot Achar

Preheat your oven or grill to 425*F

In a large roasting dish combine 2 pounds of the apricot halves, red onion, vinegar, brown sugar, lime zest and juice, ginger, garlic, cumin, coriander, cinnamon, nutmeg, chili and a hearty pinch of salt.

Roast in an oven or grill until the apricots and onions are deeply charred in parts and the brine is bubbly.

Let cool before pureeing in a blender. Taste and adjust seasoning.

Grill the remaining apricots then add those to the purée. Serve with lamb.

Lamb Chops with Tomatoes and Chickpeas

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INGREDIENTS

Lamb Chops

• 8 American lamb loin chops (about 2 lbs [910 g] total weight)

• 2 Tbsp/30ml extra-virgin olive oil plus a little extra to brush the pan

• 1/4 cup/60ml fresh lemon juice

• 2 Tbsp/30ml fresh orange juice

• 2 garlic cloves, peeled and grated

• 2 tsp ground black pepper

• 1 tsp orange zest

• 1 tsp fine sea salt

Roasted Tomatoes and Chickpeas

• One 14 oz/400g can chickpeas, drained

• 1/2 pint/170g cherry or grape tomatoes, cut in half

• 1 medium/55g shallot, minced

• 2 Tbsp fresh flat-leaf parsley or dill chopped

• 2 Tbsp/30ml fresh lemon juice

• 2 Tbsp/30ml extra-virgin olive oil

• 1/2 tsp ground black pepper

• 1/2 tsp ground sumac

• 1/2 tsp red pepper flakes

• Fine sea salt

DIRECTIONS

Pat the lamb chops dry with clean paper towels and place the lamb in a zip-lock bag or in a glass or ceramic baking dish that can accommodate the ribs snugly in a single layer.

In a small bowl mix the olive oil, lemon juice, orange juice, garlic, pepper, orange zest, and salt. Drizzle the mixture over the lamb, seal the bag, and shake the bag a couple of times to coat the lamb well. Leave the lamb in the refrigerator for 4 hours to marinate. 

When ready to cook, heat the grill on high. Cook the lamb chops on the grill, on each side for 4 to 5 minutes, till the meat develops a few grill marks. The USDA recommends a minimum internal temperature of 145 degrees F, followed by a 3 minute rest. Remove the chops from the pan and place them in a serving dish and cover with foil.

While the lamb cooks prepare the salad.

Add the chickpeas, tomatoes, shallot, and parsley to a large bowl. Whisk the lemon juice, olive oil, black pepper, sumac, and red pepper flakes and drizzle over the vegetables in the bowl. . Season with salt. Let sit for at least 15 minutes before serving. 

Serve the warm lamb chops with the chickpea salad.

Grilled American Lamb Salad Bowls

Recipe provided by | Blue Bowl

Serves: 2 bowls Preparation time: 20 minutes Marinating time: 1 hour and 30 minutes Cook Time: 10 minutes

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INGREDIENTS

For the Lamb Marinade

• 1 pound American Lamb shoulder or leg meat cubed (or purchase lamb stew meat)

• 3 tablespoon olive oil

• juice of 1/2 a large lemon

• 3 large cloves garlic, minced

• 1/2 teaspoon thyme

• 1 tablespoon oregano

• generous pinch salt + pepper

For the Salad Bowls

• lettuce or mixed greens

• 1 cup chickpeas

• 1 cup black olives

• 1/2 a red onion, thinly sliced

• 1 1/2 cups cherry tomatoes, halved

• feta cheese

For the Zippy Lemon Dressing

• 2 tablespoons olive oil

• 1 tablespoon white wine vinegar

• splash of water

• a pinch each of salt, pepper, and sugar

• 1/8 teaspoon oregano

• 1 tablespoon lemon juice

DIRECTIONS

1. Marinate the Lamb Meat: Mix all marinade ingredients together in a large reusable tupperware container. Add the lamb and stir or shake the container with the lid tightly on to coat it with the marinade. Let this hang out in the fridge for 1 1/2 hours before grilling the meat.

2. Grill: Heat your grill over medium heat, and lightly spray a grill pan with nonstick spray - do this AWAY from the grill. Add the marinated lamb meat to the pan and cook, stirring, for about 10 minutes. Cut into one of the larger pieces to check for doneness - if a larger piece is done, the rest should be too. Smaller pieces will be well done, and larger pieces will be medium well.

3. Shake up the Lemon Dressing: Add all dressing ingredients to a jar and attach the lid securely. Shake until well combined.

4. Assemble Salad Bowls: Assemble your bowls! Build them starting with the lettuce, then add the veggies, lamb meat, and feta to top them off.

5. Serve + Store: Pour the dressing over, dividing it between the two bowls just before serving. Enjoy! Store any leftovers in the fridge - if you're planning to keep the second salad for the next day, store the components separately, and assembling and dressing it when you’re ready to eat.

Turkish American Lamb Wraps

Recipe provided by | Feasting at Home

Serves: 4 Preparation time: 10 minutes Cook Time: 20 minutes

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INGREDIENTS

Lamb Filling:

• 1 pound ground American lamb

• 1 onion, diced

• 4 garlic cloves, rough chopped

• 1 teaspoon salt

• 1 teaspoon cumin seeds (or ground)

• 1/2 teaspoon sumac

• 1/4 teaspoon cinnamon

• 1/4 teaspoon chili flakes or urfa biber

• 1 tablespoon tomato paste

• 1 tablespoon water

• 1/4 cup chopped mint

Wraps:

• 4 large tortillas or wraps, heated until pliable (over a gas flame on the stove, or microwave)

• 3/4 -1 cup labneh (or plain greek yogurt)

• 1 cup diced tomatoes (or sliced radishes)

• 1 cup diced cucumber

• 1/2 cup thinly sliced red onion

• 1/2 cup chopped parsley (or sub mint and scallions)

• 1-2 cups peppery greens (watercress, arugula or spinach)

DIRECTIONS

1. Make the lamb filling: Heat a large cast iron skillet over medium heat. Add lamb and onion. Using a metal spatula (easiest), break lamb apart into little bits, and cook for 5 minutes until lightly browned. Add the garlic and salt and continue browning until the lamb gets deeply brown and releases its moisture and fat, about 5 more minutes. Drain.  Add the cumin seeds, sumac, cinnamon, chili flakes and sauce 2 more minutes. Add the tomato paste and water, incorporating it into the lamb. Stir in the chopped mint.

2. Assemble the wraps:  Lather 4 large wraps with labneh, divide and top with the lamb filling, add with the tomatoes, cucumbers, red onion, parsley, mint and peppery greens. Roll them up and cut in half.

Notes:

Lamb filling can be made ahead, refrigerated, and reheated.

Grilled American Lamb Greek Pita Pizzas

Recipe provided by | Clean Eats and Treats

Serves: 6 Preparation Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

• 1 pound ground American Lamb

• 6 pita rounds

• 1 tablespoon olive oil

• 1 1/2 cup hummus

• 1 cucumber, seeded and finely chopped

• 1/2 red onion, sliced thin

• 1 cup cherry tomatoes, halved

• 1/2 cup kalamata olives, halved

• 1/2 cup banana peppers, deli sliced

• 1/2 cup feta cheese, crumbled

• 1 bottle tzatziki salad dressing

• 2 teaspoon oregano

• 4 rosemary

• 1-2 tablespoon garlic powder

• 1 teaspoon salt

• 1/4 teaspoon pepper

DIRECTIONS

Preheat your grill to medium high (about 400 degrees).

Brush each side of the pita with olive oil then lightly season with sea salt and garlic powder. Place directly on grill grates. Grill for 1-2 minutes. Flip then grill another 2-3 minutes. Set aside.

Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Once hot, add the ground lamb and a pinch of salt. Cook until lamb is no longer pink, breaking it into pieces with a wooden spoon as it cooks. Drain and rinse off any excess grease.

Add garlic powder, rosemary, oregano and pepper to lamb. Sauté until fragrant. Taste and adjust seasonings as needed.

Serve pitas warm with toppings on the side.

Layer pita, hummus and ground lamb then top each pizza with cucumber, red onion, tomatoes, olives, banana peppers and feta. Drizzle tzatziki dressing on top and enjoy!

Crispy American Lamb Salad with Yogurt Dressing

Recipe provided by | Cosette's Kitchen

Serves: 4 Preparation Time: 30 minutes Cook Time: 45 min- 2 hours

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INGREDIENTS

Lamb

• 2 pounds American Lamb shoulder chops

• 1 Tbsp olive oil

• 2 tsp kosher salt

• 1 tsp black pepper

• 2 1/2 tsp sumac

• 4 cups water

• 1 cinnamon stick

• 1 bay leaf

• 1 tsp garlic powder

• Yogurt Dressing

• 1 cup yogurt

• 2 cloves garlic, minced

• 3/4 tsp kosher salt

• 3 Tbsp olive oil

• juice of 1 whole lemon

• 1 tsp sumac

• 2 tsp dried mint *

Salad

• 4 cups of wash and copped lettuce (romaine or green/red leaf is great)

• feta

• chopped dates

• olives

• fresh mint

• tomatoes

DIRECTIONS

Lamb Shoulder Chops

1. Season chops with salt, pepper and sumac and rub on both sides, reserving ½ tsp sumac.

2. On medium high heat (or sear on electric pressure cooker) place chops and sear for 3-4 minutes on each side until a nice browning appears.

Electric Pressure Cooker Method:

1. Add your seared chops to the pot and add 4 cups of water, enough to cover.

2. Add in a cinnamon stick and bay leaf.

3. Seal pressure cooker and set to "high pressure" for 45 minutes.

4. Allow to naturally release pressure for at least 15 minutes.

5. Remove lamb from pot, drain excess liquid* and take out to cool.

Stove top Method:

1. Add your seared chops to the pot and add 4 cups of water, enough to cover.

2. Add in a cinnamon stick and bay leaf.

3. Allow water to come to a boil then reduce heat to low and allow to simmer for 2 hours.

4. After 2 hours, lamb should be tender and falling off the bone.

5. Remove lamb from pot, drain excess liquid* and remove to cool.

Seared Lamb

1. When you're ready to assemble your salad, shred the lamb off the bone and season one more time with salt, garlic powder and remaining ½ tsp  sumac.

2. Place in non-stick pan on medium heat and allow lamb to cook with spices for 3-4 minutes.

3. Lamb will darken in color and begin to slightly crisp.

4. Remove and add to your salad.

Yogurt Dressing

1. Place all of your dressing ingredients in a small bowl and whisk until fully combined and emulsified.

2. Dressing can be stored in the fridge for 2 weeks when using fresh yogurt.*

Salad

1. Assembling the salad is at your own discretion. Toss lettuce with about 1/3 cup of dressing.

2. Top with your seared lamb and a little of each of your toppings. Add or omit anything you want.

3. Drizzle a little extra dressing if you desire.*

Recipe Notes

• The liquid that the lamb is cooked in will contain fat, be sure NOT to dump this down the drain.

• Your dressing will last as long as your yogurt is good, be sure to check the expiration date.

• You definitely want to use dried mint vs fresh for the dressing. The dried mint will impart much more flavor and also help your dressing to last longer.

• Take your salad to another level and WRAP it! All the same components, just toss into a tortilla for a quick lunch idea.

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!!

American Lamb Roast with Herbed Garlic Butter Potatoes

Recipe provided by | Blue Bowl Recipes

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INGREDIENTS

For the Potatoes

• 2 and 1/2 to 3 pounds yellow potatoes

• 8 tablespoons salted butter, melted

• 2 large cloves garlic, minced

• 1 and 1/2 teaspoons thyme

• 1 teaspoon parsley

• 1 and 1/2 teaspoons rosemary

• salt + pepper

For the Lamb

• 3 and 1/2 to 4 pounds lamb leg I used bone-in, it's typically more flavorful to cook it with the bone in

• 1 Tablespoon olive oil

• 3 large cloves garlic, minced

• 1 and 1/2 teaspoons salt

• 1/4 teaspoon pepper

• 2 teaspoons fresh thyme, minced

• 2 teaspoons fresh rosemary, minced

DIRECTIONS

Before you Begin: Let your piece of meat sit at room temp for an hour before cooking. You won't get the best results if you put a piece of cold meat into a hot oven.

Prep the Potatoes: Preheat oven to 350 degrees F. Rinse and slice potatoes lengthwise into quarters (they'll be long, thin discs). I don't peel my potatoes but you can if the peel bothers you. Place the potatoes in the bottom of a large 9x13 pan and toss with the garlic, butter, and spices to coat the potatoes.

Prep the Lamb: Score the lamb with a sharp knife all over (this helps the seasoning to get inside the piece of meat so it's flavorful throughout). Combine the olive oil, spices and garlic and rub this mixture all over the lamb.

Roasting Times: You'll need to use a meat thermometer to check the doneness of your roast. If you want a medium rare piece of meat, cook for about 30 minutes per pound - ours was 3 and a half pounds and we cooked it for 1 hour 45 minutes, and the meat thermometer read 150 degrees F. If you want the lamb to be medium (a little less pink), cook it for about 2 hours, or until the meat thermometer reads 160 degrees.

Serve: Let the cooked meat rest out of the oven for 15 minutes before slicing - this helps ensure that the juices are sealed in so they don't all run out, drying out the meat, when you cut it. Slice the meat against the grain for the tenderest pieces. Enjoy immediately!

Store: Store leftovers in an airtight container in the fridge for up to 6 days.

A Note About Sourcing Lamb Meat: Be sure to buy locally-raised lamb meat! It's fresher, more flavorful, and helps support American farmers. Use the lamb locator on American Lamb's website to help you find American-raised lamb! When you go to buy your lamb, don't be afraid to ask the butcher for help selecting a piece if purchasing lamb is new to you. They're usually very knowledgeable and can help you out quite a bit.

American Lamb Stuffed Acorn Squash

Recipe provided by | Blue Bowl Recipes

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INGREDIENTS

For the Acorn Squash

• 4 large acorn squash

• 1 to 2 tablespoons olive oil

• salt + pepper

For the Filling

• 1 cup wild rice (measured while uncooked)

• 1 pound ground lamb

• salt + pepper

• 2 tablespoons olive oil or butter

• 1/2 large yellow onion, diced

• 2 large cloves garlic, minced

• 3 stalks celery, diced

• 2 teaspoons dried sage

• 2 teaspoons dried thyme

• 2 medium honeycrisp apples, diced I don't bother peeling them

• 1/2 cup dried cranberries I used sweetened ones

• 1 cup Parmesan, for topping

DIRECTIONS

Prep: Cook rice according to package directions. Preheat oven to 400 degrees F.

Roast Acorn Squash: Slice the squash in half. Scoop out the seeds, leaving a hollow cavity in the middle of each half. Rub with olive oil, salt, and pepper. Place cut side down on a baking sheet and roast 30 minutes.

Make the Filling: Cook ground lamb, with a dash of salt and pepper, in a nonstick skillet or dutch oven over medium heat until done and browned through. Set aside. Wipe out the dutch oven, if using. Add 2 TBSP olive oil or butter, and add the diced onion and sautee over medium heat until it begins to soften. Add the garlic and celery with a pinch of salt and pepper, and the sage and thyme. Cook, stirring, until the celery is crisp tender. Add the apples, cranberries, and cooked rice and stir to combine. Add the meat last. Taste, and add more seasoning as desired.

Assemble + Finish Baking: Spoon the mixture into the hollowed out space in each of the squash halves, filling all the way full. Place the squash back on the baking sheet (right side up), sprinkle with parmesan (if using) and bake for 5-7 more minutes, until the cheese is melted.

Serve + Store: Enjoy immediately! Serve as a main dish as is, or slice each in half to be used as a side.

Make Ahead Tips: Store leftovers, tightly covered, in the fridge for up to 5 days.

Mediterranean American Lamb Burgers with Whipped Feta

Recipe provided by | CLEAN EATS & TREATS

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INGREDIENTS

Lamb Burgers

• 1 pound ground American Lamb

• 1/4 cup panko bread crumbs

• 1 egg

• 1/8 cup chopped fresh parsley

• 1/2 tablespoon chopped fresh mint

• 2 cloves garlic, minced

• 2 tablespoons olive tapenade, premade

• 1/2 tablespoon marjoram

• 1/2 tablespoon rosemary

• 1 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

TOPPINGS

• 1 medium cucumber, thinly sliced

• 1/2 red onion, thinly sliced

• 3 medium tomatoes, sliced

• 1 head green leaf lettuce

• 4 brioche hamburger buns, toasted

WHIPPED FETA

• 4 ounces cream cheese, softened at room temperature

• 6 ounces crumbled feta

• 1 tablespoon fresh lemon juice

FOR THE MINT CHUTNEY (OPTIONAL)

• 1 bunch fresh cilantro

• 2-3 bunches fresh mint – stems removed (approximately 2 cups packed)

• 1-2 green chile peppers – seeded and chopped (such as serrano peppers)

• 1 teaspoon salt

• 1 white onion – peeled and roughly chopped

• 1/2 lemon – juiced

• 2 tablespoon water – plus more as needed

• 1/4 teaspoon ground cumin – (optional)

DIRECTIONS

Set grill to high (450 degrees) with lid up. Once smoking, close the lid and allow to pre-heat. About 15 minutes.

While the grill is pre-heating prepare your meat mixture and prep your toppings.

Add the ground lamb and the rest of the burger ingredients to a large mixing bowl. Mix with your hands, being careful not to over work the meat mixture.

Once well mixed, form mixture into four patties and press your thumb into the center of each. Set aside.

Wash and slice your toppings and prepare whipped feta. Set aside.

Place the burgers on the grill and cook until a crust forms, about 3-4 minutes per side for medium-rare, or about 5 minutes per side for well done. Only flipping once.

Transfer burgers to a plate to rest for 5 minutes before serving.

Place burgers on buns and top with a generous smear of whipped feta.

Layer lettuce, cucumbers, tomatoes and onions. Serve immediately. Enjoy!

WHIPPED FETA

Add all ingredients to a food processor and process until smooth. Smother on anything and everything. Enjoy!

Vietnamese American Lamb Meatballs

Recipe provided by | FEASTING AT HOME

Servings: 4

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INGREDIENTS

MEATBALLS:

• 1 pound of ground American lamb

• 2 tablespoons lemongrass, finely chopped

• 1 shallot, finely chopped

• 2 garlic cloves, finely chopped

• 1 teaspoon ginger, finely chopped

• 1-2 teaspoons jalapeno pepper, finely chopped

• 1 1/4 teaspoons kosher salt

• 1/4 teaspoon Chinese Five-Spice

• 1/4 teaspoon pepper

NUOC CHAM DRESSING:

• 1/4 cup fresh lime juice

• 1 tablespoon fish sauce

• 2 tablespoons water

• 1 tablespoon sugar (or honey)

• 1 red chile – medium spicy, thinly sliced

BOWL:

• 8 ounces rice noodles (cooked to directions)

• 1 red bell pepper

• 1 English cucumber

• 1/4 head purple cabbage

• 1 lime, cut into wedges

DIRECTIONS

Place all meatball ingredients in a medium bowl. With a wet hand, mix to combine. Form 16 balls, set aside.

Heat 1-2 tablespoons oil in a skillet over medium heat. Add meatballs, being careful not to overcrowd, lightly browning on all sides. Once brown, turn heat down to low and continue cooking until cooked through (approximately 10-15 minutes).

Place on paper towel lined plate, and blot. Assemble bowls dividing noodles, veggies, meatballs, fresh herbs, and lime wedges. Spoon dressing over top of noodles and veggies, and serve immediately.

Other optional toppings: avocado, grated carrots, basil, cilantro, peanuts.

Loaded Greek Zachos with American Lamb

Recipe provided by | CLEAN EATS AND TREATS

Preparation time: 15 minutes Cook time: 15 minutes

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INGREDIENTS

• 2-3 medium zucchini, spiralized

• 1 pound ground American lamb

• 1/2 medium onion, diced

• 1-2 cloves garlic. minced

• 2 tablespoons fresh mint, chopped

• 1/2 tablespoon marjoram

• 1/2 tablespoon rosemary

• 1 teaspoon kosher salt

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper

TOPPINGS

• 1 cup cauliflower, finely chopped

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red onion, diced

• 1/4 cup kalamata olives, halved

• 1/2 english cucumber, quartered

• 2 tablespoon banana peppers

• 1 tablespoon olive oil

• 1/2 teaspoon garlic powder

• dash black pepper

• 1/2 lemon, juiced

• 1-2 sprigs fresh dill, roughly chopped

DIRECTIONS

Prepare zoodles by spiralizing on the thickest setting. Break into “chip” size pieces. Lay zoodle “chips” onto paper towels in a single layer. Sprinkle with salt and allow to sweat.

While zoodle “chips” are sweating prepare the ground lamb.

Over medium heat add 1 tbsp olive oil to a medium size skillet. Add onion and garlic and sauté until fragrant.

Add ground lamb, marjoram, rosemary, salt, garlic powder and pepper to pan and cook until the lamb is no longer pink. Breaking up any large chunks with a wooden spoon. Add fresh mint and continue cooking for five minutes. Remove from heat and drain any excess fat.

Layer a baking sheet with parchment paper and spread zoodle “chips” out evenly.

Layer ground lamb, tomatoes, onion, olives, cucumber, banana peppers and cauliflower on top of zoodle “chips”.

Drizzle with 1 tablespoon olive oil and lemon juice. Sprinkle garlic powder, pepper and fresh dill over top evenly.

Bake for 20 minutes in a 350 degree oven. Turn oven to broil and crisp for the last two minutes. Enjoy!

RECIPE NOTES
If you are not dairy free try sprinkling a bit of crumbed feta on top before baking for added flavor!
I like my zoodle “chips” with a bit of a crunch, feel free to bake longer if you prefer a softer texture.

Mediterranean American Lamb Meatball Meal Prep Bowls

Recipe provided by | PLAYS WELL WITH BUTTER

Servings: 4 Preparation time: 20 Minutes Cook time: 20 minutes

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INGREDIENTS

FOR THE LAMB MEATBALLS:

1 pound ground American lamb

1/2 cup panko breadcrumbs

1 large egg

1/2 lemon, zested

4 cloves garlic, minced

2 tablespoons chopped fresh parsley

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

optional: 1/2 teaspoon crushed red chili flakes

FOR THE LEMONY GREEK ROASTED POTATOES:

1 pound baby potatoes, halved as needed

1/2 lemon, zested & juiced

4 cloves garlic, minced

2 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper

optional: 1/2 teaspoon crushed red chili flakes

FOR THE MEAL PREP BOWLS:

arugula or salad greens of choice

quinoa or brown rice

feta

olives

diced red onion

lemon wedges

lightened-up Romesco sauce

DIRECTIONS

Preheat the oven to 400 degrees F. Line 2 baking sheets with foil or parchment paper for easy clean up and set aside.

Preheat the oven to 400 degrees F. Line 2 baking sheets with foil or parchment paper for easy clean up and set aside.

Prep the lemony Greek roasted potatoes: Halve the potatoes as needed – you will want the potatoes to be roughly 1-inch in diameter. Add the potatoes to a medium bowl with the lemon zest, garlic, olive oil, oregano, salt, ground black pepper & crushed red chili flakes. Toss to combine. Transfer to one of the prepared baking sheets, arranging the potatoes in a single, uniform layer. Set aside.

Prep the lamb meatballs: Add the lamb to a medium bowl, with the panko, egg, lemon zest, garlic, parsley, oregano, cumin, salt, ground black pepper & crushed red chili flakes. Use your hands to bring the mixture together, being careful not to overwork the mixture. Roll the mixture into tablespoon-sized balls. You’ll get about 20-22 meatballs. Arrange on the second prepared baking sheet.

Roast the potatoes and meatballs for 20 minutes. Remove the lamb meatballs from the oven after 20 minutes, or once they’re golden brown & cooked through. At this point, give the potatoes a shake, squeeze some lemon juice over top and return to the oven for 5 more minutes. Once the potatoes are crusty, golden brown & fork-tender, remove from the oven & set aside.

Prep the meal prep bowl add-ons: Meanwhile, as the potatoes & meatballs roast, prep the rest of the components for your lamb meatballs meal prep bowls. Make a batch of romesco. Cook some grains. Slice olives. Dice an onion. & so on…

Assemble the bowls: Grab your favorite meal prep containers. I use 4-cup Pyrex bowls. Add a handful of greens to the bowls. Top with a spoonful of grains and a spoonful of roasted potatoes. Add 5-6 meatballs over top. Finish with feta, olives, diced red onion, & whatever else you’d like. Add a lemon wedge & pack some romesco sauce to a single serve container. Store in the refrigerator for up to 5 days. Serve warm or cold. Enjoy!