Lamb Birria

---

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!

One Pot Barbacoa Tacos

---

INGREDIENTS

For the Lamb

• 1 and 1/2 lbs boneless lamb shank, cut into large cubes Have your butcher do this

• 1-2 tbsp olive oil

• 6 large garlic cloves, minced

• 2 and 1/2 tsp cumin

• 2 tsp oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 small lime, zested & juiced (about 2 tbsp)

• 1 tbsp chili powder Use chopped chipotle chilis if you want more spice

• 3/4 cup beef broth

For Serving

• tortillas

• cotija cheese

• red onion

• cilantro

• any other toppings as desired

DIRECTIONS

Marinate the Lamb: Add all lamb ingredients to a large tupperware container and stir to combine. Add the lamb and refrigerate at least 2 hours or up to 24.

Braise the Lamb: Preheat your oven to 350° F. Heat 1 tbsp olive oil in a large dutch oven (or similar oven-safe pot) over medium heat. Brown the lamb on all sides, working in batches as needed. Once lamb has been browned, pour in the marinade, and add a bit of extra beef broth so the lamb is at least halfway submerged in liquid. Add the lid, and place in the oven. Cook for 1 hr 45 minutes to 2 hrs 15 minutes. The lamb meat will fall apart tender when tested with a fork when done. USDA recommends lamb reach an internal temp of 145F with a 3 minute rest.

Remove meat from the pot and skim any fat from the braising liquid. Return the meat to the liquid, then get out your taco fixings and serve!

Store leftovers in an airtight container for 3-4 days.

Carne Asada Fries

---

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!

Ground Lamb Tacos

---

INGREDIENTS

• 1 pound ground lamb

• 1 tablespoon chili powder

• 1 tablespoon cumin

• 1 tablespoon dried oregano

• 2-4 dried arbol chili peppers 

• 1 lime, juiced

• 1/2 bottle dark beer (the rest is for sipping!)

DIRECTIONS

In a small bowl, combine salt, pepper, chili powder, cumin and oregano; set aside. Heat oil in a large skillet over medium heat; add ground lamb and cook until browned. Add spice mixture, lime juice and beer. Cook 2-3 minutes longer. Serve in flour or corn tortillas with fresh salsa and cilantro.

USDA reccomends ground lamb reach an internal temp of 160F.

American Lamb Birria Tacos

---

INGREDIENTS

Birria Meat

• 4 lbs. American lamb shanks  

Birria Sauce/Marinade          

• 4 Guajillo chiles soaked in 1 cup hot boiling water      
  1 can chipotle in adobo

• 1/2 cup crushed tomatoes

• 1/4 cup vinegar white

• 6 garlic cloves

• 1 1/2 teaspoon oregano Mexican oregano is best

• 1 teaspoon paprika

• 1 1/2 teaspoon chili powder

• 1/2 teaspoon cumin

• 1 teaspoon salt and pepper more or less to taste

• 1/2 teaspoon chili flakes optional for extra heat

Birria Stew

• 2 onions diced

• 1 tablespoon oil

• 3 bay leaves

• 1 cinnamon stick whole

• 5 cloves whole

• 2 cups stock chicken, beef or veggie

Birria Tacos

• 24 mini tortillas flour or corn, plain or flavored

• 2 cups cheese Monterey, cheddar or your favorite

• 1/4 cup cilantro chopped

• 1 white onion diced finely

• 2 jalapenos sliced (optional for extra heat)

DIRECTIONS

Start by soaking your Guajillo chiles in the hot water in a bowl and cover the bowl with a plastic wrap so it softens up. Once the peppers are softened, they're ready to use. Usually this takes around 15 minutes.

In a blender add all the marinade ingredients. Add to them the soaked and ready Guajillo chiles. Blend until smooth and silky.

Coat the meat with the blender sauce and marinade. You can marinate the meat for as little as 10 minutes or up to 12 hours.

To make the birria stew: sauté the onions with the oil. You can use an instant pot or large stovetop pan.

Once the onions are translucent, add in the meat and sauce/marinade mixture all at once. Add to that the whole spices. Then add in the stock and cook the stew.

For instant pot --select pressure high and cook for 40 minutes. For stove top -- cover the pot and cook for 1 hour and a half. USDA recommends lamb reach an internal temp of 145F with a 3 minute rest

If you want to bake the birria -- place all ingredients with onions in an oven safe dish and cover the dish with foil. Roast in a 400 degree oven for 1 hour and half. The stew is ready when the meat comes out tender.

Preserve the sauce and set aside.

Take the meat and use a fork to shred it into fine shreds on a wooden board. Add the shredded meat to a bowl along with 3 ladles of the reserved sauce to flavor up the meat.

Make the tacos: Dip each tortilla into the reserved sauce to flavor it up. Make sure to quickly dip and remove the tortilla-- this will prevent it from being soggy.

In a heavy duty pan, place the coated tortilla in to the pan and add cheese over half of the tortilla. Pile up the meat over the cheese. Fold over the tortilla to cover the meat and press it down. Flip the tacos when ready and golden and allow it to sear on both sides a total of 5 minutes.

Sprinkle the tacos with cilantros and jalapeños.

For the dipping sauce : take 2 cups of the reserved birria stew sauce and add to it the onions and remaining cilantro.

Braised Lamb Shank Taquitos

---

INGREDIENTS

Lamb Filling

• 1 tablespoon olive oil 

• 3 American lamb shanks 

• 1 white onion, sliced 

• 3 cloves fresh garlic 

• 5-6 dried New Mexico chili pods 

• 2 tablespoons kosher salt 

• 2-3 cups water 

 Taquitos 

•  16 corn tortillas 

• 2 cups neutral oil 

• 4 cups shredded braised American lamb shank 

 Creamy jalapeño & cilantro sauce 

•  1 1/2 cups sour cream 

• 2-3 tablespoons olive oil 

• 1/8th of a white onion 

• 2 green onions 

• 1 jalapeño 

• Juice of one juicy lime 

• Salt and pepper to taste 

DIRECTIONS

Preheat the oven to 300 degrees. 

Heat a 5-quart enamel coated or heavy bottom baking dish with a lid over medium heat. Add the olive oil. Brown the shanks on all sides, add the onions, garlic, paprika, and dried chilies. Add the water. Place the lid on and braise in the oven 3-4 hours. Check the liquid levels every hour to make sure it hasn’t evaporated. Add more if needed. 

Remove the shaks and allow to cool slightly. Remove the meat and any cartilage from the bones. 

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

To make the taquitos

Heat the oil in a skillet to roughly 300 degrees. Cook each tortilla 10-15 seconds to soften. Remove and place onto a paper towel lined plate to soak up excess oil. 

Lay the cooked tortillas on a board and gently fill with 2 tablespoons of shredded lamb shank. Roll tightly away from yourself.  Repeat this process until you’ve filled all tortillas. 

Gently place the rolled taquitos seam side down in the oil and fry in batches of 5 or 6 roughly 5-7 minutes total. Rotate the taquitos often to brown evenly. 

Remove taquitos and set on a paper towel lined plate to drain excess grease.  

To make the creamy jalapeño & cilantro sauce

 Place all ingredients into a food processor and whirl until smooth. Keeps up to 4 days in the fridge.

Spiced Lamb Tamale Bowls

---

INGREDIENTS

For the lamb

• 2 tbsp ground chili powder

• 2 tsp ground cumin

• 2 tsp ground coriander

• 2 tsp ground paprika

• 2 tsp garlic powder

• 1 lb ground lamb

• 3 tbsp olive oil, divided

• 1/2 red pepper, sliced thinly

• 1/2 orange pepper, sliced thinly

• 1/2 yellow pepper, sliced thinly

• 1/2 red onion, sliced thinly

• salt and pepper to taste

For the polenta

• 3 cups water

• 1 cup quick cooking polenta

• 1 tbsp unsalted butter

• 1/4 cup whipping cream

• 1/2 cup shredded white cheddar cheese

• salt and pepper to taste

For the toppings

• crumbled feta

• avocado slices

• radish slices

• cilantro

• sliced jalapenos

• sliced grape tomatoes

DIRECTIONS

For the lamb

In a mixing bowl combine chili powder, cumin, coriander, paprika, garlic powder, ground lamb, 1 tbsp olive oil, salt and pepper. Next, preheat a skillet to medium-high heat. Add 1 tbsp olive oil to the skillet followed by ground lamb. Saute the lamb breaking it up with a wooden spoon until no longer pink; about five minutes

Remove the lamb from the skillet and set aside. In the same skillet add 1 tbsp olive oil along with the peppers and red onion. Saute the veggies until softened about seven minutes. Remove the skillet from the heat and set aside.

For the polenta:

Add water to a large stock pot and bring to a boil. Pour the polenta into the stock pot and stir to combine. Continue to stir until the polenta has absorbed the water and is nice and thick. Turn off the heat and stir in the butter, cream, cheese, salt, and pepper.

To serve

Divide the polenta among four bowls followed by the lamb, peppers, and assortment of toppings. Enjoy! 

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

Sheet Pan American Lamb Fajitas

---

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.

Braised Lamb Tacos with Charred Tomato Salsa

---

INGREDIENTS

Lamb

• 2-3 pounds boneless American lamb shoulder

• 4 garlic cloves

• 1  large yellow or white onion

• 1/4th teaspoon ancho chili powder

• 1/4th teaspoon cumin

• 1/4th teaspoon crushed chipotle chili

• 1/2 tablespoons vinegar

• 2  cups red wine

• 2 cups water

• Pinch of sugar

• Salt to taste

• Salt and pepper brine overnight

Charred Tomato Salsa

• 6 medium sized red tomatoes

• 1 jalapeños (halved and deseeded, leave all seeds if you want it extra spicy)

• 3 garlic cloves

• 1 white onion, roughly chopped

• 1 small handful of cilantro

• Juice of 2 limes

• Pinch of sugar

• Salt to taste

DIRECTIONS

The night before you’re ready to make your lamb, pat dry and season throughout with salt and pepper for your dry brine. Cover. Place in the fridge until ready to use. (This is OPTIONAL, but ensures flavor throughout all parts of the lamb!)

In a deep pot or a dutch oven, heat a drizzle of neutral oil until piping hot. Take your lamb and char on all sides - about 8-10 minutes on each side, until browned completely. Adjust timing if you need to char a little longer.

Once browned, add in your garlic, onions, ancho chili powder, cumin, crushed chipotle chili and vinegar. Mix until combined with the lamb about 3-4 minutes.

Add in your red wine and water. Season with salt and sugar. Mix and make sure everything is combined. You want liquid to be covering all the lamb. Adjust with more water if needed.

 Bring to a boil, and then place on medium low for about 1 hour. In the meantime, preheat your oven to 350 degrees.

 After about an hour, place your braised lamb in the oven for another 2- 2.5 hours. Check on your lamb every 30-40 minutes, give it a mix. You will know when the lamb is ready and braised when it is fork tender, and falls off easily when forked.

Remove your lamb from the oven and shred all your lamb, set aside until ready for serving!

Salsa

In a cast iron skillet, toss in your tomatoes, jalapeños, garlic, onion and salt and pepper. Char on your stovetop or BBQ grill until browned and charred throughout. Let cool.

 In a blender, add all of the charred ingredients, a handful of cilantro, lime juice, sugar and salt to taste. Set aside in the fridge to chill. This will make about 2 cups, you can save the rest for serving and for chips!

Serve on charred corn tortillas and top with cilantro, queso fresco, chopped onions, and halved cherry tomatoes.

Barbacoa Lamb Tacos

---

INGREDIENTS

Lamb & Braise

• 1 Whole Boneless Lamb Leg, cubed

• 3-4 cups of Beef Broth

• ½ cup of White Vinegar

• 2 tbsp of Mexican Oregano

• 3-4 Cinnamon Sticks

• 2 Bay Leaves

• 2 Limes, juiced

• Canola Oil

Chile Paste

• 3 Guajillo Chiles

• 2 Ancho Chiles

• 6-8 Garlic Cloves

• 2 tsp of Oregano

• 2 tsp of Cumin

• 1.5 tsp of Black Pepper

• 3 Limes, juiced

• Salt, to taste

Habanero Tomatillo Salsa

• 4 Tomatillos, husks removed

• 1 Habanero, add another after you taste

• 2.5 tbsp of Cilantro

• 4 Garlic Cloves

• 2 tbsp of Red Onion

• 3 Limes, juiced

• Salt, to taste

 Tacos

• Tortillas

• Chopped Cilantro

• Pickled Red Onions

• Lime Wedges

DIRECTIONS

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

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

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

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

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

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

Baked Lamb Empanadas

---

INGREDIENTS

Lamb:

• 1 lb of Ground American Lamb

• ¼ cup of Diced Yellow Onions

• ¼ cup of Diced Red Bell Peppers

•  2 tbsp of Red Wine Vinegar

• 1.5 tbsp of Minced Garlic

• 1 tsp of Dried Parsley

•  1 tsp of Dried Oregano

•  1 tsp of Black Pepper

•  1 tsp of Kosher Salt

•  ½ tsp of Red Chili Flakes

Empanada Filling:

•  Empanada Discs

•  1 Egg, whipped for wash

Whipped Feta Dip:

•  ¼ cup of Sour Cream

•  ⅛ cup of Feta Cheese, crumbled

•  2 tbsp of Mayonnaise

•  1.5 tbsp of Minced Garlic

•  ¾ tbsp of Honey

•  1.5 tsp of Olive Oil

•  1 tsp of Kosher Salt

•  1 Lemon, juiced

•  2 tsp of Parsley, chopped for garnish

DIRECTIONS

In a food processor, add all the ingredients for the whipped feta dip. Blend until smooth, pour into a bowl and set in the fridge until ready to use.

Preheat your wood fired oven for indirect cooking at 400F. If you’re using a conventional oven, don’t worry, the times and temperatures are the same!

Add a cast iron skillet to the oven for 2 minutes to preheat. Add a little canola oil to the skillet along with the diced onions and let brown for 2 minutes. Next, add the red bell peppers and garlic to brown for another 2 minutes. Finally add the ground lamb, parsley, oregano, pepper, salt, red chili flakes and red wine vinegar. Cook until the water is gone from the ground meat. Once done pull the meat out of the skillet, place into a bowl and add the bowl to the freezer for 10 minutes to chill. *USDA recommends to cook for an internal cook time of 160 degrees F, followed by a 3 minute rest*

Once the meat is completely cold (but not frozen), begin making your empanadas. Grab the empanada disc and place a spoonful of the ground lamb in the center. Next you will either begin to crimp the sides of the empanada to seal or you can seal it using the edge of a fork. Either way will work just fine. Once all the empanadas are sealed, score the top side with 3 slits and place them into a greased cast iron skillet. Brush some whipped egg over the top of each empanada and set aside.

Get your wood fired oven to 350F. Place the empanadas into the oven and cook for about 20 minutes until the pastry is fully cooked and golden brown on top. Make sure to rotate your skillet in order to let the pastries cook evenly. Once the empanadas are done, pull them off and let cool for 5 minutes.

Serve with the whipped feta on the side and enjoy!

Greek Grilled Lamb Tacos

---

INGREDIENTS

Marinade

• 1 lb American lamb stew meat

• 2 tsp minced garlic

• 1 and 1/2 tsp dried oregano

• 2 tbsp olive oil

• Zest of half a large lemon

• 2 tbsp lemon juice

• Generous pinch salt + pepper

For Serving

• tortillas

• cucumber, chopped

• roma tomatoes, diced

• red onion, sliced

• fresh greens

• tzatziki

• feta cheese

• a squeeze of lemon juice

DIRECTIONS

Marinate the Lamb: Add the lamb to a Tupperware container with all the marinade ingredients. Attach the lid tightly and shake to combine everything. Let marinate in the fridge for about 1 hour.

Grill the Lamb: Heat your grill over medium heat. Add the lamb to a grill pan and cook, stirring occasionally, for 6-10 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. USDA recommends an internal temperature of 145 degrees, followed by a 3 minute rest when finished cooking.

Serve + Store: Assemble your tacos with all the fixings! Enjoy immediately. Store leftover lamb meat in an airtight container in the fridge for 2-3 days.

Lebanese American Lamb Tacos

---

INGREDIENTS

American Lamb Shoulder:

• 3.5– 4 pound boneless American lamb shoulder roast

• 3 teaspoons kosher salt

• 1 teaspoon black pepper

• 1 teaspoon paprika, any variety

• 2 teaspoons mixed spices or 7 spice, you can sub all-spice if you can’t locate

• 1 teaspoon sumac

• 1 teaspoon garlic powder

• 10 cloves of garlic, peeled and trimmed

• 4 Tablespoons olive oil

• 2 large onions, sliced

• 1 cup red wine or veggie/chicken/beef stock

• juice of 2 lemons

Cabbage and Beet Slaw:

• 1–2 cloves of fresh garlic

• 1 teaspoon kosher salt

• 1 teaspoon pomegranate molasses

• 2 whole lemons, juiced

• 1 cup yogurt or sour cream

• 2 cups shredded cabbage

• 1 whole fresh beet, peeled and sliced thin into matchsticks

Other Taco Ingredients:

• Pita bread, freshly made or store bought

• Feta cheese, or other preferred cheese

• Additional thick yogurt if desired

• Scallions

DIRECTIONS

American Lamb Shoulder:

Begin by preheating your oven to 325 degrees.

Next, begin preparing your boneless American boneless lamb. Mix your spices together in a small bowl: salt, pepper, paprika, mixed spices (or 7 spices), sumac and garlic powder. Set aside.

Peel 10 cloves of garlic, if some are larger pieces, you can cut in half.

Begin making small slits in the lamb in and then place a garlic clove inside. Continue on all sides of your lamb until you’ve used all your garlic cloves. Use or more or less to your taste. Remember, the garlic will melt and become sweet when roasted, so no heavy garlic flavor.

Once you’ve inserted your garlic, coat your lamb with 2 tablespoons of olive oil and rub your spice mixture all over your lamb until fully coated. Set aside.

In the bottom of a heavy-bottomed dutch oven (or oven safe pot) add your remaining 2 tablespoons of olive oil and begin sautéing your onions over medium-high heat. Cook for 4-5 minutes until translucent then remove from pot and set aside.

Turn your burner to high and place your lamb in the same pot and begin searing on one side for 3-4 minutes, then flip and continue to sear on all sides until golden brown all around.

Add your onions back to the pot as well as your wine or other cooking liquid and lemon juice.

Cover and place in preheated oven. Cook for 3 hours, begin checking at the 2.5 hour mark. When you remove from oven, you want the lamb to be fork tender, meaning when you take a fork to it, it will begin to fall apart. If it’s still tough – cover and add additional time in 30 minute increments.

Once your lamb is cooked, remove from cooking liquid and allow to rest 15 minutes.

Place your cooking liquid to the side and allow to cool, once cool – the fat (lamb has a lot of rendered fat) will surface to the top and you can skim away and compost or place in garbage – do not put down sink!

Reserve the remaining liquid/sauce + onions and mix with your lamb.

Cabbage and Beet Slaw:

Make your dressing by smashing your garlic cloves with a mortar and pestle. Next add your salt, pomegranate molasses, lemon juice and salt.

Whisk in your yogurt or sour cream until smooth.

Add your shredded cabbage and sliced beets to the bowl. Begin working into the dressing.

Toss until fully combined.

Assembling:

To assemble your tacos, heat your pita slightly over an open flame on stovetop or for just a few seconds in the oven or microwave.

Add in your sliced lamb pieces, top with cabbage slaw then finish with feta cheese, scallions and additional yogurt or sour cream.

Braised American Lamb Tacos

Recipe provided by | Well Seasoned Studio

---

INGREDIENTS

For the lamb:

• 4 American Lamb shanks about 3-4 lbs

• 3 tablespoons canola or vegetable oil

• 1 tablespoon kosher salt

• 2 tablespoons chili powder

• 1 tablespoon cumin

• 1 teaspoon ground cinnamon

• 3 cups beer

• 2 Tbsp red wine vinegar

• 2 Tbsp tomato paste

• 6 cloves garlic peeled and smashed

• 2 bay leaves

• 1 large onion peeled and quartered

• 1 orange halved

• 1 cup water

For serving:

• Small corn or flour tortillas

• 1 cup radishes thinly sliced

• 1 medium onion minced

• ½ cup cotija cheese

• Cilantro

• Lime wedges for serving

• Additional topping suggestions

• Salsa

• Guacamole

• Hot sauce

DIRECTIONS

To make the lamb:

Preheat oven to 325 F. Pat lamb shanks dry with a paper towel, then season on all sides with kosher salt.

Combine chili powder, cumin, and cinnamon in a small bowl, then whisk to combine.

Heat canola oil in a large dutch oven over medium-high heat. When hot, add lamb shanks and sear until browned on all sides, about 10 minutes total. Transfer lamb to a plate.

Add beer to the hot pan, then use a wooden spoon or spatula to scrape up any brown bits at the bottom. Add vinegar, tomato paste, and spice blend, then whisk to combine.

Return seared lamb shanks to the pot, then add garlic, bay leaves, quartered onion, and halved orange. Pour water on top.

Cover and cook until meat is fork tender and falls off the bone, about 3 – 3 ½ hours. Uncover and allow lamb to rest about 15 minutes until cool enough to handle.

Transfer lamb to a plate, then pull meat by shredding with two forks or using your hands. Discard fat and bones.

Optional: strain braising liquid into a medium sauce pan. Cook over medium-high heat until reduced and thickened, about 10 minutes. Can serve on the side.

To assemble tacos:

Place a spoonful of lamb on top of two stacked tacos. Garnish with radishes, onion, cotija, and cilantro. Serve immediately with lime wedges (and reduced sauce, if using).

Shawarma-Spiced Roast Pulled American Lamb Leg Tacos

Recipe provided by | Cooking with Cocktail Rings

Serves: 4

---

INGREDIENTS

For the pulled lamb: 

• 1 tablespoon kosher salt 

• 1 tablespoon paprika

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander 

• 2 teaspoons freshly ground black pepper 

• 1 teaspoon ground cinnamon

• 1 bone-in American lamb leg, about 6 pounds

• 3 tablespoon extra-virgin olive oil, divided 

• 4 garlic cloves, minced  

For the Greek pico de gallo:

• 2 cups cherry tomatoes, halved 

• ¼ cup diced red onion 

• ½ small cucumber, seeds removed and diced 

• Juice from 1 medium lemon 

• ¼ cup chopped fresh mint leaves

• Kosher salt, to taste 

For serving: 

• Small flour tortillas, warmed  

• 2 cups Greek yogurt, separated equally in containers 

• 4 cups wild arugula, separated equally in two resealable bags

• 1 cup crumbled feta cheese separated equally in two bags or containers

DIRECTIONS

For the pulled lamb: 

In a small bowl stir together the salt, paprika, cumin, coriander, pepper and cinnamon until combined. Set aside. 

Rub the lamb leg with 1 tablespoon of the olive oil and garlic then rub all over with the spice mixture. Cover and refrigerate to let marinate for at least 1 hour and up to overnight. 

Preheat oven to 450°F. Add the lamb to a large roasting pan. Roast lamb until well browned all over, 20–25 minutes. Remove from oven and reduce the oven temperature to 300°F. Add enough water so the liquid comes about 1 inch up the side of the roasting pan, cover with aluminum foil, and roast until meat is tender and easily pulls apart, about 4½ hours, turning once halfway through cooking. 

Transfer the lamb to a platter and tent with foil to keep warm. Add the braising liquid to a medium saucepan and boil over medium heat until it reduces by half. Shred the lamb and pour the reduced juices over the top. 

For the Greek pico de gallo: 

In a medium mixing bowl stir together the tomatoes, onion, cucumber, lemon juice and mint. Season with salt, split into two containers (one for your family and one to share) cover and refrigerate until ready to use. Can be made up to two days in advance. 

For assembly:

To assemble the tacos, top with Greek yogurt, a small handful of arugula, topped with lamb, a scoop of the Greek pico de gallo and crumbled feta cheese. 

Loaded Greek Zachos with American Lamb

Recipe provided by | CLEAN EATS AND TREATS

Preparation time: 15 minutes Cook time: 15 minutes

---

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.

Slow Cooker Harissa American Lamb Tacos

Recipe provided by | THE FORKED SPOON

Servings: 10 Preparation time: 20 Minutes Cook time:10 hours

---

INGREDIENTS

FOR THE SLOW COOKER HARISSA LAMB

4 pounds American Lamb leg, shank, sirloin

6 tbsp harissa paste divided (homemade or store-bought)

1 tbsp olive oil

2 yellow onions thinly sliced

1.5 cups low-sodium chicken broth

fresh chopped cilantro for serving, optional

FOR THE POMEGRANATE SALSA

1 small red onion minced

1 cup green onion chopped

1 cup fresh cilantro roughly chopped

1.5 cups pomegranate arils

3 oranges peeled and chopped

1 lime juiced

FOR THE TACOS

Tortillas

3 large avocados

1 large lime plus more for serving

1 large jicama peeled and cut into matchsticks

DIRECTIONS

FOR THE SLOW COOKER HARISSA LAMB

Rub the entire surface of the lamb with 2 tablespoons Harissa paste.

Heat the olive oil in a large skillet over medium-high heat. Add the lamb to the skillet and brown on all sides until golden brown, approximately 3-5 minutes on each side. Transfer the lamb to the slow cooker and brush with 2 more tablespoons harissa paste.

Return the skillet to medium-high heat and add the sliced onion. Sauté the onions in the lamb grease until they just start to soften, approximately 3 minutes. Stir frequently.

Add the sautéed onions and the chicken broth to the slow cooker and cook on high for 5 hours, or low for 8 hours.

Once the lamb has finished cooking, transfer to a clean plate to cool. Scoop out the cooked onions into a large, clean bowl and set aside. Reserve half the cooking juices leftover in the slow cooker and mix with the final two tablespoons harissa paste. *

Shred the lamb using two forks (or your hands) and transfer to the bowl with the cooked onions. Pour the broth and harissa mixture over the shredded lamb and gently stir to combine. Top with chopped cilantro and green onion, if desired. Set aside.

FOR THE POMEGRANATE SALSA

To a medium bowl combine the red onion, green onion, cilantro, pomegranate arils, orange, and fresh lime juice. Gently toss to combine.

FOR THE TACOS

Just before serving, add the peeled and pitted avocado to a bowl. Use a fork to smash the avocado until creamy, but not quite smooth. Stir in the juice from one lime and season with salt and pepper, if desired.

Build each taco- start with your favorite tortilla (flour or corn) and a generous layer of avocado. Top each with a scoop of shredded harissa lamb, pomegranate salsa, and jicama sticks. Enjoy!

Red Chile American Lamb Barbacoa

Servings: 8 Preparation Time: 15 minutes Cook Time: 3-4 Hours

---

INSTRUCTIONS

2 guajillo chiles

2 ancho chiles

1 garlic clove

1 teaspoon kosher salt

1 teaspoon dried Mexican oregano

1 teaspoon cumin

1-1/2 teaspoons piloncillo or brown sugar

1 tablespoon apple cider vinegar

1/2 cup water, or more as necessary

2-3 pounds boneless leg of American Lamb, trimmed of most fat visible

DIRECTIONS

Preheat oven to 325 degrees.

Rip open the chiles and remove the seeds, veins and stems. Heat a large skillet over medium-low, add the chiles and toast them in the dry pan, turning them over until they are fragrant, about one minute. Transfer chiles to a saucepan with enough water to cover chiles and bring to a boil, then cover with a lid and let rest for 10 minutes or until the chiles are soft. Drain the chiles and discard the water.

Combine the drained chiles, garlic, salt, oregano, cumin, honey, apple cider and water in a blender and puree until the mixture is thick but smooth.

Pour some of the chile sauce into a large Dutch oven or ovenproof casserole with a lid and top with the meat. Rub the lamb with enough chile sauce to generously coat it. Close the lid and transfer to the oven immediately. Bake the lamb for 3-4 hours or until the meat is very tender. Alternatively, you can marinate overnight in the refrigerator and back the next day.

Remove the casserole from the oven and let the meat cool. Coarsely shred the meat with forks, discarding any visible fat. Serve with corn tortillas, avocado and salsa, or any remaining chile sauce.

Mexican American Lamb Tacos with Tequila Soaked Raisins and Pepitas

Recipe provided by | SHARED APPETITE

Servings: 4-6 Preparation Time: 30 minutes Cook Time: 3 hours

---

INGREDIENTS

6-8 pound boneless American Lamb shoulder

2 tablespoons canola or vegetable oil

1 medium red onion, chopped

3 cloves garlic, thinly sliced

2 bay leaves

1 teaspoon chile powder

1 teaspoon ancho chile powder

1/2 teaspoon cumin

Kosher salt

1/2 cup golden raisins

3 tablespoons tequila

1/2 cup pepitas

2 avocados, chopped

Pickled Onions

Mexican Crema*

Hot Sauce

Flour or Corn Tortillas

1 cup crumbled Queso Fresco

Cilantro, chopped, for garnish

DIRECTIONS

Preheat oven to 350°F. Cut lamb shoulder in large pieces, approximately 4-5 inches and remove excess fat. Season generously on all sides with Kosher salt.

In a large heavy-bottom oven safe pot (I use my dutch oven), heat the oil over medium-high heat. Sear lamb shoulder on all sides until deep golden brown, approximately 2-4 minutes per side. If your pot is to small to cook all the lamb at one time in a single layer, sear in batches.

Remove browned lamb from the pot and use a paper towel to blot away excess grease. Pour in 1 cup of water and use a wooden spoon to scrap up all the browned bits on the bottom of your pot.

Stir in onion, garlic, chile powder, ancho chile powder, bay leaves, cumin, and a big pinch of salt. Return all the lamb to pot and add enough water so that it submerges ⅔ of the meat.

Place uncovered pot in the oven for 2½ to 3½ hours, turning the lamb a couple times throughout the braising process. Lamb is done when almost all of the liquid is evaporated and the meat literally falls apart as you try to pick it up with a fork.

Remove bay leaves and discard. Remove meat to a large bowl and shred with two forks (or allow to cool a bit and shred with your fingers). Discard any visible big chunks of fat.

If serving right away: discard any excess braising liquid left in pot. Add shredded lamb back into pot and return to oven, turning shredded lamb occasionally, until it’s as crispy and caramelized as you want it.

If making ahead: let lamb cool completely and refrigerate for up to a few days. Alternatively, you can wrap shredded lamb in foil and seal in a ziploc bag and freeze for several weeks. Thaw overnight in the refrigerator and reheat in 350°F oven wrapped in foil placed on a baking sheet. Once lamb is heated through, unwrap foil and let lamb get all crispy and caramelized, if desired.

Meanwhile, while lamb cooks in oven, submerge raisins in tequila in a small mixing bowl. Let soak for approximately 2 hours.

Warm tortillas. Top with shredded lamb, tequila soaked raisins, pepitas, pickled onions, and avocado. Drizzle with crema and hot sauce, and garnish with queso fresco and cilantro. Devour.

Tip: *you can easily make a DIY substitute for Mexican Crema if you can’t find it. Just combine ½ cup sour cream with ¼ cup of half and half. Season with Kosher salt and if too thick, thin with filtered water to desired consistency.

American Lamb Kofta Burrito

Recipe provided by | THE FOOD IN MY BEARD

---

INSTRUCTIONS

CHICKPEAS

1 can Chickpeas drained and rinsed

1/4 cup harissa paste

TABOULI

1 1/2 cups cooked bulgur wheat

1 cup Chopped Parsley

1/2 cup chopped cucumber

1/4 cup chopped tomato

Salt and Pepper

TZATZIKI

1 cup Greek Yogurt

1/4 cup Minced Cucumber

1 clove Garlic grated

1 Lemon (juice)

2 tablespoons Chopped Mint

1 tablespoon Chopped Parsley

Salt and Pepper

SALSA

1 cup chopped tomato

1 cup chopped cucumber

1 cup chopped lettuce
1/4 cup Chopped Jalapeno

1/2 cup Chopped Onion

1 Lemon (juice)

Salt and Pepper

KOFTA

1 pound Ground American Lamb

1/2 cup Minced Onion

1/4 cup minced jalapeno

1/4 cup Chopped Mint

2 tablespoons Chopped Parsley

1 clove Garlic grated

1 tablespoon Cumin

1/2 teaspoon Cinnamon

1/4 teaspoon Clove

Salt and Pepper

OTHER

Large tortillas

DIRECTIONS

Add the chickpeas to a pan with the harissa paste. Add about 1/4 cup of water and stir to combine. Bring to a simmer and cook for 15 minutes to slightly soften the chickpeas.

Smash about 1/4 of the chickpeas with a fork. Keep warm until ready to build the burritos.

Mix all the tabouli ingredients and set aside in the fridge.

Mix all the tzatziki ingredients and set aside in the fridge.

Mix all the salsa ingredients and set aside in the fridge.

Mix all the kofta ingredients and form small but thick burger-like patties. Preheat grill to high. Grill kofta for about 8 minutes per side to brown and cook to medium well.

Microwave the tortilla for about 15 seconds and place onto a square of foil.

Add the tabouli, then the chickpeas, then the kofta, then the salsa, then the tzatziki.

Roll up the tortilla and seal with the foil.

Serve.