American Lamb Birria Tacos

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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.

American Lamb Shank Ragu

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INGREDIENTS

• 2 tablespoons avocado oil⁠

• 3-4 lb American lamb shank, bone in⁠ generously season with salt & pepper⁠

• 3 garlic cloves⁠

• 1 yellow onion, diced⁠

• 1 red pepper, diced⁠

• 28 oz. can crushed tomatoes⁠

• 2 tablespoons tomato paste⁠

• 1/2 tablespoon dry rosemary⁠

• 1/2 tablespoon dry thyme⁠

• 1/4 teaspoon red pepper flakes⁠

• 1 cup beef bone broth⁠

• 1 bay leaf⁠

• 1 lb. pappardelle⁠

• 1/2 cup Basil Pesto⁠

• Fresh Burrata⁠ - crumbled

DIRECTIONS

Season both sides of lamb with salt & pepper.⁠
Set Instant Pot to Sauté mode. Add 1 T of avocado oil. Then add lamb, sear both sides for 3-4 minutes until browned. Remove lamb from instant pot and set aside.⁠

Add 1 T of avocado oil and onion. Sauté 3 -4 minutes. Then add garlic, sauce for 30 seconds and stir. Add in red pepper. Sauté for 2 minutes.⁠

Now pour in crushed tomatoes, tomato paste, herbs, and red pepper flakes. Stir and let simmer for 2-3 minutes⁠

Add lamb back to the IP along with beef bone broth and bay leaf. Secure the lid. Set Instant Pot to Meat or Pressure Cook mode on HIGH for 40 minutes. Do a natural release for 10 minutes. Remove shank from IP and shred the meat. Add lamb meat back to the IP with the sauce.⁠

Bring a pot of water to a boil. Season with salt. Add in pappardelle pasta, cook until al dente.⁠

Toss lamb ragu with pasta. Top with pieces of burrata and dollops of basil pesto.⁠ Devour!

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

Instant Pot American Lamb Stew

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INGREDIENTS

• 1 tbsp avocado oil

• 3 lb American Lamb Shoulder cubed

• 1/4 cup red cooking wine

• 32 ounces beef stock

• 3 cloves garlic minced

• 1 tsp salt

• 1 tsp pepper

• 1 tsp dried thyme

• 1 bay leaf

• 1 tbsp worcestershire sauce

• 2 tbsp tomato paste

• 4 carrots chopped

• 4 celery ribs sliced

• 1 cup cremini mushrooms sliced

• 2 cups Yukon gold potatoes cut into 1 inch pieces

• 3 tbsp corn starch

• 1 cup water

DIRECTIONS

Set your pressure cooker to saute. Add 1 tablespoon avocado oil and add cubed American Lamb. Brown on both sides.

Add in red cooking wine and deglaze your pot by scraping the browned bits from the bottom of the pot. Pour in beef stock. Add in worcestershire sauce and garlic. Add in seasonings. Add in tomato paste. Seal lid and set pressure cooker to high pressure and cook for 15 minutes. Allow and complete natural release.

Add carrots, potatoes, celery, and mushrooms to the pot. Seal lid again and set pressure cooker to high pressure and cook for 3 minutes. Use a quick release to release the steam.

Remove lid and set pressure cooker to saute. Create a thickening slurry of 3 tablespoon of corn starch and 1 cup cold water. Whisk until smooth and slowly pour into simmering stew while constantly stirring. Serve immediately.

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

Instant Pot American Lamb Shanks with Red Wine

Recipe provided by | Zestful Kitchen

Prep Time: 45 minutes | Cook Time: 1-1/2 hours | Serves: 4

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INGREDIENTS

·4 (10- to 12-ounce) American lamb shanks, trimmed

·3/4 teaspoons salt

·1 tablespoons extra virgin olive oil

·1 onion, chopped

·2 carrots, peeled and cut into 1-inch pieces

·2 celery ribs, cut into 1 inch pieces

·4 garlic cloves, minced

·1 tablespoon tomato paste

·1 tablespoon herbs de Provence

·1 cup dry red wine (Côtes du Rhône, Cabernet Sauvignon or Zinfandel)

·1 tablespoon red wine vinegar

·Black pepper

·Celery root mashed potatoes or polenta

·Chopped fresh parsley

DIRECTIONS

Pat lamb shanks dry with paper towels; sprinkle with 1/2 teaspoon salt.

Set Instant Pot to high sauté function, add oil to pot and heat until smoking, about 5 minutes. Brown 2 shanks on all sides, 8–10 minutes. Transfer shanks to a plate; repeat with remaining shanks.

Add onion, carrots, and celery to pot; cook until vegetables start to soften, about 5 minutes. Stir in garlic, tomato paste, herbs de Provence, and remaining ¼ teaspoon salt and cook 1 minute. Stir in wine, scraping up any browned bits.

Nestle shanks into pot; adding any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook functions and cook for 60 minutes.

Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer shanks to a serving dish, tent with foil, and let rest while preparing the sauce.

Skim fat off top of braising liquid in pot. Transfer de-fatted braising liquid and vegetables to blender, add vinegar and blend until smooth; season with salt and pepper taste.

Serve braised lamb shanks with mashed potatoes or creamy polenta.

Notes:

Instructions for braising lamb shanks in the oven

Slow Cooker American Lamb Curry {Stovetop + Instant Pot}

Recipe provided by | Platings and Pairings

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INGREDIENTS

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

• 2 tablespoons extra virgin olive oil

• 2 medium onions minced

• 4 cloves garlic minced

• 2 tablespoons curry powder

• 1 tablespoon ground coriander

• 1 tablespoon cumin

• 1 teaspoon kosher salt

• 1 cup crushed tomatoes

• 1 cup bone broth or chicken stock

• 1/2 cup greek yogurt

• salt and pepper to taste

• juice of lemon

FOR SERVING:

• basmati rice

• yogurt

• cilantro

• tomatoes and cucumbers

DIRECTIONS

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

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

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

Instant Pot Pasta with American Lamb & Mint

Recipe provided by | PLATINGS AND PAIRINGS

Servings: 6 Preparation time: 10 Minutes Cook time:15 minutes

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INGREDIENTS

1 Tablespoon olive oil

1 pound American Ground Lamb

4 cloves garlic minced

3 green onions sliced (whites and greens separated)

2 1/2 cups chicken broth

8 ounces pasta ½ package (I used mini penne)

12 ounces frozen green beans or ¾ lb

1 lemon zested and juiced

1/4 cup fresh mint chopped

1/2 cup grated Parmesan cheese

2 Tablespoons butter

Salt and pepper to taste

DIRECTIONS

Set Instant Pot to SAUTE, add olive oil. Once hot, add the ground lamb and season with salt and pepper. Cook for 4-6 minutes, breaking apart with a spoon, until browned.
Add garlic and white parts of onions and sauté for 2-4 minutes, until fragrant.

Pour in the broth and scrape up any browned bits from the bottom of the Instant Pot. Add the pasta.

Cover and seal the lid – turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 4 minutes (or ½ the time of the pasta package directions). It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.

Once the 4 minutes are up, hit CANCEL and do a quick pressure release to release the pressure.

Open the lid, stir in the lemon juice and zest, remaining green onions, mint, parmesan and butter. Let sit with the lid on for 5 minutes. Season with additional salt and pepper, if needed.

Moroccan American Lamb and Turmeric Lentil Soup

Recipe provided by | TWO PURPLE FIGS

Servings: 6 Preparation Time: 5 minutes Cook Time: 30 minutes

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INGREDIENTS

SOUP

1 tablespoon of olive oil

1 red onion diced

4 cloves of garlic minced

1 pound of ground American lamb

1 teaspoon each of salt and pepper

1/2 teaspoon of nutmeg

1 teaspoon of turmeric

1/2 teaspoon of cumin

1 teaspoon of paprika

3 tablespoons of canned tomato paste

slice of 1 lime

2 tablespoons of minced cilantro

1 cup of brown or black lentils

3/4 cup of barley

4 cups of liquid a mixture of broth/stock (any flavor you prefer) and water.

2/3 cup of white beans

1 cup of chickpeas

1/4 cup of cilantro
**extra half cup of water if needed

GARNISH

chopped chillies

chopped tomatoes

Greek yogurt

DIRECTIONS

Preheat your instant pot, or regular pot on the a medium high heat. Add the olive oil and sauté the onions for 2 minutes until they start to soften, then add the garlic and lamb. Start seasoning the lamb and add the salt, pepper, nutmeg, turmeric, paprika and cumin. sautee the lamb for 5 minutes until cooked. Add in a slice of lime, cilantro and tomato paste and mix them in with the lamb mixture. Then add in the lentils, barley and liquids. Cover your pot and allow the lentils and barley to cook through. If using an instant pot, set it to pressure cooker and set it to 25 minutes, and if you’re using a pressure cooker, also set it to 20-30 mins most. If you’re making the soup on the stove, then allow the mixture to boil , lower the heat to medium low, cover the pot and allow the soup to cook for 40-50 minutes until the lentils cook through. Add the beans and chickpeas, plus an extra half cup of water if needed** and cover the pot for another 10 mins. At that point, add some cilantro and serve!

Garnish the soup with chilies, tomatoes and Greek yogurt. Enjoy! 

Instant Pot American Lamb Tagine

Recipe provided by | FEASTING AT HOME

Servings: 4-6 Preparation Time: 30 minutes Cook Time: 40 minutes

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INGREDIENTS

2-3 tablespoon olive oil, butter or ghee

1 extra large onion ( or two small onions), cut into thick wedges.

4 extra large carrots, peeled and sliced into 1 ½-2 inch thick rounds ( at a diagnol)

6 cloves garlic, rough chopped

2 pounds American Lamb -stew meat (shoulder) cut into 1 -2 inch cubes

3 wide strips lemon zest ( use a vegetable peeler) 2 inches long

2 bay leaves

1 cup chicken stock (or water and 1 boullion cube)

lemon juice from one medium lemon

2 1/2 teaspoons kosher salt

2 teaspoons cumin

2 teaspoons coriander

2 teaspoon ginger

1/2 teaspoon pepper

1/2 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon chili flakes

2 bay leaves

GARNISH:

2 cups green olives ( save brine)

1 tablespoon chopped preserved lemon ( optional)

1/4 fresh Italian parsley chopped

4-6 cups cooked cous cous

TFAYA (CARAMELIZED ONION RAISIN RELISH) – OPTIONAL

1 onion- very thinly sliced into rings

2 tablespoons olive oil or butter

1 cup raisins

1 cup water

1/4 teaspoon cinnamon,

1/4 teaspoon ginger

1/4 teaspoon turmeric

1/4 teaspoon salt

2 tablespoons honey

DIRECTIONS

Set Instant Pot to saute function and begin adding all the Tagine ingredients in order, ending with the bay leaves. Give a good stir. Set to Pressure cook on high for 35 minutes. Let pressure release manually or naturally. Drain the olives reserving liquid. Add the olives to the pot and stir to warm.

Taste, and if needed at a few teaspoons of the olive brine to the tagine, (or the optional preserved lemon) for a punch of flavor.

To deepen the color of the lamb, use a slotted spoon to scoop it out of the pot and on a sheet pan and place it under the broiler for a few minutes.

Serve the lamb over a platter of cous cous, spooning a little of the flavorful broth over top. Sprinkle with fresh parsley, chili flakes and optional Tfaya. Slivered almonds are also nice.

To make the optional Tfaya ( Caramelized Onion Raisin Relish)

Place the raisins and water in a small pot and bring to a gentle simmer. Saute the onion in the oil over medium heat, stirring often until golden and tender, about 10 minutes. Add the raisins and their water. Add the spices, salt and honey. Cook on medium-low heat, uncovered, adding more water as necessary to get the onions meltingly tender and soft. Once tender, reduce the liquid until it is thick and syrupy.

Notes: Feel free to sub 3 tablespoons Ras el Hanout for the spices.

Instant Pot Leg of American Lamb

Recipe provided by |ALL DAY I DREAM ABOUT FOOD

Servings: 8-10 Prep Time: 5 minutes Cook Time: 35 minutes

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INGREDIENTS

1 (3 to 4 lb) boneless leg of American Lamb

Salt and pepper

2 tbsp avocado oil, divided

2 cups water

4 cloves garlic, crushed

2 tbsp chopped fresh rosemary

DIRECTIONS

1. Pat the lamb dry with paper towels and season with salt and pepper.

2. Set the Instant Pot to sauté and add the oil. Once the oil is hot, brown the lamb all over. Remove the lamb and spread the top and sides with the garlic and rosemary.

3. Insert the rack into the bottom of the Instant Pot. Pour in the water into the bottom of the pot. Place the lamb on the rack and set the Instant Pot to meat/stew. Cook 30 to 35 minutes, depending on how rare you want it (30 minutes is good for medium rare on a 4lb leg of lamb). Let the pressure release naturally before removing the lid.

4. Preheat the broiler. Set the lamb on a broiling pan and broil 6 inches from the heat for about 2 minutes, to brown the top. Remove and let rest 10 minutes before slicing.

Instant Pot Middle Eastern American Lamb Stew

Recipe provided by | FEASTING AT HOME

Servings: 4 Prep Time: 15 minutes Cook Time: 1 hour and 15 minutes

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INGREDIENTS

2 tablespoons olive oil, butter or ghee

1-1/2 -1-3/4 pounds American Lamb stew meat ( shoulder) cut onto 1 ½ inch cubes

1 onion, diced

4-6 garlic cloves, rough chopped

1 teaspoon of each: salt, pepper, cumin, coriander,

turmeric, cinnamon, and cumin seeds ( seeds are optional, add another teaspoon ground cumin if no seeds)

1/2 teaspoon chili flakes ( Aleppo Chili flakes are nice) and more for garnish

2 tablespoons tomato paste

1/4 cup apple cider vinegar (or red wine vinegar)

2 tablespoons honey or brown sugar

1 1/4 cups chicken stock or broth

1 x 15 ounce can chickpeas, rinsed and drained

1/4 cup raisins or dried apricots (chopped), or even dried currants

DIRECTIONS

Serve with cooked quinoa, cous cous or basmati rice & garnish with fresh Italian parsley or cilantro leaves and extra chili flakes.

Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.

Cover and set the Instant Pot (or pressure cooker) to the “meat stew” setting, or pressure cook for 1 hour on normal/high.

Let the pressure release and give a stir. The lamb will be tender and break apart easily.

Serve over quinoa, rice or cous cous with some fresh cilantro or parsley.

The leftovers taste even better the next day as the flavors have more time to meld.

Notes

Alternatively, you can cook this on the stove top in a oven proof dutch oven. Pre heat the oven to 325. Brown the onions in the ghee or butter then add the garlic, lamb, salt and spices, cooking for 5 -6 minutes. Add the remaining ingredients – all except the raisins, and bring to a simmer. Cover and place in the oven and bake 2 hours, adding the raisins about an hour or 1 ½ hours into the baking time.

After two hours the lamb will be supper tender. If you like a little more browning, give a quick broil to the pot uncovered.

Instant Pot Middle Eastern Lamb Stew