Ali Nazik Turkish Stew

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INGREDIENTS

Lamb

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

• 1 teaspoon each salt and pepper

• ½ teaspoon nutmeg

• 1 teaspoon cinnamon

• 2 teaspoons chili flakes or turkish pul biber

Stew

• 1 Tablespoon oil

• 1 large onion finely minced

• 5 cloves garlic

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

• ½ cup tomato juice (or pureed tomatoes)

• 2 cups stock

• 1 bay leaf

Eggplant-Yogurt Sauce

• 3-4 Japanese eggplants

• 2 cups yogurt

• 2 cloves garlic

• ¼ teaspoon each salt and pepper

• Juice of half a lemon

Garnish

• Fresh mint

• Fresh parsley

• Lemon juice

• Chili flakes

• Fresh chilies

• Bread

DIRECTIONS

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

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

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

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

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

Mix the yogurt with seasoning, garlic and lemon juice.

Peel the eggplant and mince it using a knife

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

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

Garnish with more chili flakes, herbs and lemon.

Serve right away and enjoy.

Goan Lamb Curry

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INGREDIENTS

• 3 Tbsp neutral oil, such as grapeseed

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

• 1 tsp ground black pepper

• ½ tsp ground Kashmiri chilli

• ½ tsp ground turmeric

• ½ tsp ground cardamom

• 1 large white or yellow onion, diced

• 2 Tbsp grated garlic

• 2 Tbsp grated ginger

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

• Fine sea salt

• ½ cup water

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

• 1 cup plain unsweetened coconut milk

• 2 Tbsp fresh lemon or lime juice

• 2 Tbsp chopped cilantro, tender stems and leaves

DIRECTIONS

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

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

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

Lamb Birria

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INGREDIENTS

• 2 Tablespoons olive oil

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

• Kosher salt and freshly ground black pepper

• 1 large onion, diced

• 2 chipotles in adobo sauce, chopped

• 1 Tablespoon garlic powder

• 2 teaspoons cumin

• 2 teaspoons oregano

• 2 Tablespoons tomato paste

• 2 cups salsa (any style you prefer)

• 2 cups beef stock

• 12 ounces light beer

• 2 Tablespoons cilantro, minced

• Hot sauce, to taste (optional)

Lime Crema

• ¾ cup sour cream

• 2 Tablespoons cilantro, minced

• 1 lime, zested and juiced

• Salt, to taste

For Serving

• Cooked Rice

• Cilantro

• Diced Red Onions

• Lime Wedges

• Hot Sauce

DIRECTIONS

Season the lamb with salt and pepper.

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

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

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

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

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

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

To Serve:

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

Grilled Lamb Kabobs with Sesame Sauce

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INGREDIENTS

Kabobs

• 2 Tablespoons vegetable oil

• 1 medium onion, quartered

• 1 clove garlic, peeled

• 4 sprigs fresh parsley

• 1 Tablespoon cumin

• 1/2 teaspoon lemon zest

• 3 Tablespoons lemon juice

• 1 tablespoon kosher salt

• 1 1/4 pounds Ameerican lamb loin chops, cut into 1-inch cubes (or lamb leg, shoulder or stew meat)

Sesame Sauce

• 1 cup Greek yogurt

• 3 Tablespoons tahini

• 1 Tablespoon lemon juice

• Salt and Pepper (to taste)

To Garnish

• 1 teaspoon sesame seeds

• 1 teaspoon cumin seeds

• 1 Tablespoon pomegranate seeds

• 1 Tablespoon chopped fresh parsley

• Warm pita, for serving

• Grilled lemons

DIRECTIONS

In a blender, combine the oil, onion, garlic, parsley, cumin, lemon zest, lemon juice and salt and puree until smooth. Transfer the marinade to a resealable plastic bag and add the lamb. Seal and refrigerate for at least 6 hours or preferably overnight.

Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers. Grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat.

Sesame Sauce

Add yogurt, tahini and lemon juice to a large bowl and stir to combine. Season with salt and pepper, to taste.

In a small skillet, toast the sesame seeds and cumin seeds until fragrant.

Spread the sesame sauce on a large serving plate and drizzle with the olive oil. Sprinkle with toasted seeds, pomegranate seeds and parsley. Arrange the grilled lamb skewers on top. Serve.

Guinness Irish Lamb Stew

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INGREDIENTS

• 2 lbs American Lamb Stew Meat

• 3 tbsp all-purpose flour

• 1 and 1/2 tsp salt, divided

• 1/4 tsp pepper

• 2 tsp thyme, divided

• 3 stalks celery, diced

• 4 large carrots, rinsed and chopped

• 4 medium yukon gold potatoes, cubed

• 1 large onion, thinly sliced or diced

• 1 cup beef broth

• 1 cup Guinness

DIRECTIONS

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

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

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

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

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

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

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

Chocolate American Lamb Chili

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INGREDIENTS

• 2 tablespoons ghee or extra virgin olive oil

• 2 pounds American Lamb stew meat cut into small bite sized pieces (about 1/4 inch)

• Kosher salt and pepper

• 1 medium yellow onion, chopped

• 3 cloves garlic, minced

• 1 tablespoon chili powder

• 2 teaspoons coriander

• 2 tablespoons cacao powder (or unsweetened cacao powder)

• 1 1/2 teaspoons cumin

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 bay leaf

• 1 cup beef or lamb broth

• 2 tablespoons tomato paste

• 28 ounces diced tomatoes

• 2 (15 ounce) cans kidney beans or mixture of kidney, black or pinto beans

• 2 ounces bittersweet chocolate, chopped

• fresh cilantro, sliced jalapenos, and or sliced avocado for serving.

DIRECTIONS

1. Add 1 tablespoon ghee to a large pot or Dutch oven over medium-high heat.

2. Season lamb with salt and pepper then add to the pot and cook until browned. Remove from pot with a slotted spoon, drain excess liquid, and return pot to the stove.

3. Add remaining tablespoon of ghee to the pot. Place onions and garlic in the pot, cook until softened, about 3-4 minutes.

4. Add the spice mixture, bay leaf, cacao powder, and tomato paste. Stir until combined and cook for 1-2 minutes until fragrant.

5. Transfer the browned lamb back into the pot and stir to combine.

6. Stir in the diced tomatoes and broth, bring the mixture to a simmer then lower the heat and cook with the lid on but slightly askew for 30 minutes.

7. Remove lid, add the beans and chocolate, stir to combine and cook for another 5 minutes until the chocolate is melted and beans are warmed through. 

8. Remove bay leaf and season to taste with salt and pepper.

9. Serve with fresh cilantro, sliced jalapenos, and or avocado.

Instant Pot Moroccan American Lamb Stew

Recipe provided by | Zestful Kitchen

Serves 8 Preparation Time: 15 minutes Cook Time: 1 hour and 45 minutes

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INGREDIENTS

• 2 pounds American boneless leg of lamb, or shoulder, trimmed and cut into 1–1½ inches thick

• Kosher salt and black pepper

• 1 tablespoon extra-virgin olive oil

• 1 yellow onion, diced

• 2 large carrots, cut into ½-inch pieces (1 1/4 cup)

• 3 cloves garlic, chopped

• 1 tablespoon whole wheat flour

• 1 cinnamon stick

• 1 bay leaf

• 1 tablespoon ras el hanout

• 1/8 teaspoon allspice

• 4 cups low-sodium beef broth

• 2 tomatoes, cored and cut into ¼-inch pieces 

• 1 (15-ounce) can chickpeas, drained and rinsed

• 1/2 cup diced dried apricots or golden raisins

• 2 teaspoons red wine vinegar

• Cook basmati rice, couscous, or quinoa

• Cilantro, parsley and or preserved lemons

DIRECTIONS

Pat lamb dry with paper towels; season with 1 teaspoon salt and 1/4 teaspoon pepper.

Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Add lamb and cook until well browned on all sides, about 5 minutes; transfer to a bowl and reserve drippings in pot.

Add onion and carrot to drippings, season with 1/4 teaspoon salt, and cook on highest sauté function until softened, about 5 minutes.

Stir in garlic, flour, cinnamon stick, bay leaf, allspice, and ras el hanout; cook until fragrant, 30–60 second. Whisk in a few splashes of broth, scraping up any browned bits and smoothing out the mixture after each addition. Gradually add in the remaining broth; add browned lamb back and any accumulated juices to pot, stir to incorporate.

Lock lid in place, close pressure release valve, and select high pressure cook function; cook for 50 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing for steam to escape away from you.

Select sauté functions and add tomatoes, chickpeas, and apricots and simmer for 5 minutes. Off heat, stir in vinegar and season with salt (I use 1 teaspoon) and pepper to taste.

Serve stew over rice and finish with parsley, cilantro, and/or chopped preserved lemons. 

How to make this stew in a Dutch oven

Don’t have an Instant Pot? You can instead make this in a large Dutch oven. Brown the lamb and cook the vegetables according to recipe instructions.

Add the broth as directed and bring to a boil, add the browned lamb and bring the stew to a simmer. Cover and transfer to a 325ºF oven and braise until lamb is tender, about an hour and 45 minutes.

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.

Brothy Leek, American Lamb and Cabbage Soup

Recipe provided by | Feasting at Home

Prep Time: 20 Minutes Cook Time: 50 Minutes

Serves: 6

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INGREDIENTS

• 1–2 tablespoons olive oil

• 2 leeks, sliced into rings, rinsed, drained.

• 1 cup carrot, diced

• 1 cup celery, diced

• 4 garlic cloves, rough chopped

• 1 head green cabbage, halved, cored, cut into roughly 1-inch cubes

• 1 1/2 lbs lamb (stew meat- shoulder, leg, etc) cut into 2-inch pieces, fat trimmed

• 6 cups chicken broth

• 1 1/2 teaspoons salt

• 1/2 teaspoon pepper

• 1 1/2 tablespoons Apple Cider vinegar

• 2 teaspoons dried thyme (or Herbs de Provence, or Italian seasoning)

• 1/2 teaspoon caraway seeds (optional)

• 1/4 teaspoon cayenne (optional)

• 2 bay leaves

• 1 can white beans, drained  (see notes for dry)

• fresh parsley

• grated pecorino ( or other hard salty cheese- manchego, parmesan)

DIRECTIONS

Cut leeks into rings, place in a bowl and soak in water, separating the rings. Rinse out any dirt and drain. Heat oil in the Pressure Cooker, add the rinsed leeks, carrots, celery and garlic. Saute until leeks start to tenderize, about 5 minutes.

Add the cabbage, lamb, broth, salt, pepper, apple cider vinegar, thyme, caraway, cayenne and bay leaves. If adding dry white beans add them now (1/2 cup). Give a stir.

Set Pressure Cooker to High pressure for 40 minutes. Manually or natually release.

Add canned white beans if using and set to saute function to heat those beans through.  Taste and adjust salt to your liking.

Serve in bowls with fresh Italian parsley, grated pecorino and crusty bread (or these Savory Cheddar Scones)

Serving Size -with 1 can white beans added

Amount Per Serving Calories 335

% Daily Value* Total Fat 11.2g 17% Saturated Fat 3.2g Cholesterol 75mg 25% Sodium 877.7 mg 37% Total Carbohydrate 30.7g 10% Dietary Fiber 9.6g 39% Sugars 10.4g Protein 29.7g 59%

Notes: If using dry white beans- resist the urge to add more than 1/2 cup- if you want the soup to be brothy.

Herbed American Lamb pilaf

Recipe provided by | A Brown Table

Serves: 4

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INGREDIENTS

Ingredients

• 1 cup [240 g] 5% or full-fat plain, unsweetened Greek yogurt

• 1 cup [240ml ] water

• One small white onion, diced

• 1 bunch fresh cilantro, leaves and stem

• 4 garlic cloves, peeled

• 2 - inch [5 cm] piece fresh ginger, peeled

• One whole Serrano or Thai chilli

• 2 Tbsp fresh lemon or lime juice

• 1 tsp whole black peppercorns

• 1/2 tsp ground turmeric

• 1 tsp fine sea salt, divided1/4 cup [60ml] ghee , olive oil, or grapeseed oil

• 2 lb [900 g] American lamb stew meat cut into 1 inch [2.5 cm] cubes (see Headnotes above)

• 2 cups [400 g] basmati rice

• 1 tsp cumin seeds

• 1/2 tsp ground green cardamom

• 3 Tbsp chopped fresh cilantro leaves

• 3 Tbsp chopped fresh dill

DIRECTIONS

Blend the yogurt, water, onion, cilantro, garlic, ginger, chilli, lemon juice, peppercorns, turmeric, and 1/2 tsp salt on high speed until smooth.

Heat 1 Tbsp of ghee or oil in a medium saucepan or Dutch oven over medium-high heat. When the oil is hot, add the lamb and sauté till they start to brown. Pour in the yogurt mixture, increase the heat to high and bring to a boil. Reduce heat to a simmer, cover with a lid and cook until the lamb is completely tender about 1 hour to 1 1/2 hours. Stir occasionally during cooking, to make sure the meat doesn’t stick to the bottom of the pan and burn. You can also do this in a pressure cooker and cook the meat on high pressure for 25 minutes. Once the meat is cooked, remove the lid, increase the heat to medium-high and cook until there is about 1/4 cup [60 ml] liquid left behind.

While the lamb cooks, prepare the rice. Clean the rice for any debris or stones, rinse under running tap water in a fine mesh strainer till the run off water is no longer cloudy. Transfer to a medium bowl and cover the rice with enough water, about 1 inch [2.5 cm] above the height of the rice. Keep aside to soak for 30 minutes.

Once the lamb is done, transfer the lamb with the liquids to a medium bowl. Rinse and wipe the saucepan down and return to the stove. Heat the saucepan over medium-high heat.

Add the remaining ghee or oil. When the oil is hot, add the cumin and cook for 30 to 45 seconds till the seeds start to sizzle and turn brown. Stir in the cardamom. Drain the rice and discard the water.

Add the rice to the hot oil and fry the grains till they no longer stick to each other, about 2 to 3 minutes. Add 4 cups [480 ml] water with the remaining 1/2 tsp salt, bring the water to a rolling boil over high heat and then reduce to a simmer. Cover the saucepan with a lid and let the rice cook till most of the water has almost evaporated (about 1/4 cup [60 ml] liquid should be left behind) and the rice is partially cooked, about 20 minutes. The grains should still be a bit firm, if it cooks all the way, that’s fine, the grains might be split a little on the ends but that is okay.

Remove the saucepan from the stove and transfer half of the rice to a plate or bowl. Top the remaining rice in the saucepan with the cooked lamb and drizzle the cooked liquids all over. Layer the surface of the lamb with the rice kept aside in the bowl in an even layer. Cover the saucepan with a lid and cook over low heat for about 15 to 20 minutes, till all the liquid evaporates. Remove from heat and let the dish sit covered for 5 minutes. When ready to serve, fluff the rice and lamb with a fork, sprinkle in the chopped fresh cilantro and dill. Serve hot or warm with plain yogurt or a raita.

American Lamb Ragu Lasagna

Servings: 12 Cook Time: 45 minutes

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INSTRUCTIONS

LAMB RAGU

3-1/2 pounds American lamb stew meat

2 (28-ounce) cans whole peeled tomatoes

1 (6-ounce) can tomato paste

1 medium yellow sweet onion, finely diced

1/4 cup fresh oregano leaves (or 1

tablespoon dried)

4 garlic cloves, minced

2- 1/2 teaspoons kosher salt

FILLING

3 (15-ounces) containers part-skim milk ricotta cheese

1 (8-ounce) ball fresh mozzarella cheese, coarsely grated

1 cup finely grated parmesan cheese

1/4 cup thinly sliced fresh basil

1/4 cup chopped fresh parsley

2 large eggs

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

ASSEMBLY

Extra-virgin olive oil, for greasing

20 ounces oven-ready lasagna noodles (about 24 noodle sheets)

1/2 cup finely grated parmesan cheese

1 pound fresh mozzarella, cut into 12 slices

12 fresh basil leaves

DIRECTIONS

LAMB RAGU

In a large Dutch oven (or slow-cooker), combine the lamb, tomatoes and their juice, tomato paste, onion, oregano, garlic, and salt. Bring to a boil over medium-high heat, then reduce to low and slowly simmer, covered, until the meat is very tender and shreds easily, 4 to 6 hours. (In a slow cooker, just combine everything and cook on high for 4 to 6 hours or low for 6 to 8 hours.) Once tender, shred the meat and stir it into the sauce (gently pressing the meat with a potato masher works well for this). If the sauce seems too runny, continue simmering for 5 to 10 minutes uncovered to thicken slightly. Taste and adjust the seasoning with more salt as needed.

FILLING

In a large bowl, combine the ricotta, mozzarella, parmesan, basil, parsley, eggs, salt, and pepper until smooth. Cover and refrigerate until needed.

<2>To assemble lasagna

When the lamb ragu is ready, preheat the oven to 375˚F (190˚C). Grease a large roasting pan, preferably one that’s 14 inches by 10 inches (or two smaller casserole dishes), with olive oil.

Spread 1/4 of the sauce on the bottom of the pan and top with 1/4 of the lasagna noodles followed by 1/2 of the ricotta mixture. Top with another 1/4 of the lasagna noodles, followed by 1/4 of the sauce and 1/4 of the lasagna noodles. Next, top with the remaining ricotta mixture, then 1/4 of the sauce. Finish with the remaining noodles and sauce. Sprinkle the top with the parmesan, then arrange the mozzarella slices in a single layer. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake until hot and bubbly and the cheese on top is melted, about 45 minutes.

Switch the oven to broil. Remove the foil and position the lasagna so that the top is about 4-inches from the broiler. Broil until the cheese is crusty around the edges and blistered in spots, 3 to 5 minutes.

Remove from the oven and rest about 10 minutes. Slice into 12 large squares, top each with a basil leaf, and serve with Chianti Classico.

American Lamb Kabob and Vegetable Skewers

Recipe provided by | LINDSEY EATS LA

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INSTRUCTIONS

2 tablespoons Chili flakes

2 tablespoons Paprika

2 tablespoons Garlic powder

1 tablespoon Olive oil

1 tablespoon Soy sauce

2 pounds American Lamb Kabob/Stew Meat

Salt and pepper taste

DIRECTIONS

For the lamb shank, its a mix of chili flakes, paprika, garlic powder, olive oil, salt and pepper and soy sauce. Mix it with your lamb stew meat and set aside to marinate for about an hour. Heat up your grill or skillet, place lamb meat on skewers with your favorite vegetables and grill and char on all sides until cooked through.

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.

Smokey Grilled Apricot American Lamb Kebabs

Recipe provided by | RUNNING TO THE KITCHEN

Prep Time: 15 minutes Cook Time: 1 hour and 10 minutes

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INGREDIENTS

1/2 cup plain yogurt

juice of 1 lemon

1 1/2 teaspoons smoked paprika

1/2 teaspoon oregano

black pepper

2 1/2 pounds American lamb kebab/stew meat

2 cups dried apricots

boiling water

1 medium red onion, cut into chunks

DIRECTIONS

Add the yogurt, lemon juice, smoked paprika, oregano and pepper to a large bowl, whisk until well combined. Add the lamb meat and toss until all the pieces are coated in the yogurt mixture.

Cover and refrigerate for at least 1 hour.

Place the apricots in a medium bowl. Cover with boiling water and let sit for at least 30 minutes to plump up.

Thread a piece of marinated lamb, an apricot and then a piece of red onion onto a metal or wooden skewer, repeat in that order until the skewer is filled with all the ingredients.

Grill kebabs over medium-high heat on an outdoor grill or stove-top grill pan, flipping once browned and grill marks appear, about 2-3 minutes per side.

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

American Lamb Shepherd’s Pie with Mushrooms, Stout, and Horseradish Potatoes

Recipe provided by | ANDREA SLONECKER

Servings: 6

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INGREDIENTS

2 pounds American lamb stew meat, or shoulder or leg cut into 1-inch cubes

Salt and freshly ground pepper

2 tablespoons olive oil

6 tablespoons unsalted butter

1 large yellow onion, diced

3 carrots, peeled and sliced into 1/4-inch-thick rounds

3 stalks celery, sliced 1/4-inch thick

8 ounces cremini or button mushrooms, halved

2 garlic cloves, minced

6 tablespoons all-purpose flour

2 cups lamb stock, such as Saffron Road, or low-sodium beef broth

1 cup Irish stout, such as Guinness

2 teaspoon minced fresh rosemary

2 1/2 pounds Yukon Gold potatoes, peeled and cut into large chunks

1 cup sour cream

3 tablespoons prepared horseradish

1 cup frozen peas

DIRECTIONS

Preheat the oven to 325˚F. Season the lamb with 1 1/2 teaspoons of salt and several grinds of pepper. In a Dutch oven, heat the oil over medium-high heat. Working in 2 batches, cook the lamb, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to a plate.

Add 2 tablespoons of the butter to the pot and melt over medium heat. Add the onion, carrots, celery, mushrooms, and garlic, cover, and cook, stirring occasionally, until the vegetables just begin to soften, about 5 minutes. Uncover, sprinkle with the flour, and stir it in. Pour in the stock, 1 cup at a time, stirring to combine completely with each addition. Add the stout, rosemary, and 1 teaspoon of salt and bring to a boil over medium-high heat, stirring occasionally. Return the lamb to the Dutch oven, cover, and place in the oven to cook until the lamb is tender, about 1 1/2 hours.

Meanwhile, put the potatoes in a large saucepan and add enough water to cover by about 1 inch. Season generously with salt, cover the pan and bring to a boil over high heat. Uncover, reduce the heat to medium and simmer until the potatoes are tender, 20 to 25 minutes. Drain well, then return the potatoes to the pan. Cube 3 tablespoons of the butter and add it to the potatoes. Start mashing the potatoes, and then gradually begin adding the sour cream. Stir in the horseradish, and season with salt.

When the stew is done, remove it from the oven and increase the temperature to 400˚F. Taste and adjust the seasoning. Stir in the peas and pour the stew into a 3-quart baking dish. Spread the mashed potatoes evenly on top, and use a fork to make decorative lines or peaks. Cube the remaining 1 tablespoon of butter and dot the top. Bake until the potatoes are crusty and browned in spots, 20 to 30 minutes. Remove from the oven and let stand for about 5 minutes, then serve hot.

Cider-Braised American Lamb Shoulder with Cardamom, Butternut Squash, and Greens

Servings: 4-6

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INGREDIENTS

• 3 tablespoons extra-virgin olive oil

• 2 pounds American Lamb stew meat, or lamb

• shoulder cut into 1 1/2-inch cubes, patted dry

• 2 teaspoons kosher salt

• 1 bunch Swiss chard, stems and leaves separated, coarsely chopped

• 1 large yellow onion, cut into 1-inch dice

• 4 garlic cloves, smashed

• 2 teaspoons ground cardamom

• 1/2 teaspoon freshly ground pepper

• 1 cup water

• 1 butternut squash(2 pounds), peeled, seeded, and cut in 1 1/2-inch cubes

• 2 cups apple cider

• 1 cinnamon stick

• 1 bay leaf

• 2 cloves

• Greek yogurt, to garnish

• chopped fresh cilantro, to garnish
  
  

DIRECTIONS

Heat the olive oil in a large skillet over medium-high heat. When you begin to see wisps of smoke, add the American Lamb to the pan in a single layer. Season with 1 teaspoon of salt. Cook until the American Lamb is deeply browned on all sides, 15 to 20 minutes. Transfer the meat to a 5 to 6 1/2-quart slow cooker using a slotted spoon, reserving the fat in the pan.

Reduce the heat to medium and add the chard stems (reserving the leaves to add later), onion, and garlic to the pan. (Add a little more olive oil if necessary.) Cook, stirring occasionally, until the vegetables are just tender and lightly charred, 3 to 5 minutes. Stir in the cardamom and pepper and cook until distributed evenly and aromatic, about 1 minute. Transfer the vegetable mixture to the slow cooker. Add the water to the sauté pan and scrape the bottom to release the flavorful stuck-on bits, then pour it into the slow cooker.

Add the butternut squash to the slow cooker, and pour in the apple cider. Submerge the cinnamon stick, bay leaf, and cloves in the liquid, and season with the remaining 1 teaspoon of salt. Set the slow cooker to the low setting and cook until the meat is tender and shreds easily with a fork and the vegetables are very tender, 6 to 8 hours.

Discard the bay leaf. Gently stir in the chard leaves and continue cooking until wilted and just tender, about 5 to 10 minutes. Serve the stew in warm shallow bowls topped with a dollop of yogurt and sprinkled with cilantro.