Carne Asada Fries

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INGREDIENTS

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

• 1 tablespoon oil

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

Seasoning

• ¼ teaspoon each salt and pepper

• ½ teaspoon onion powder

• 1 teaspoon mexican oregano

• 1.4 teaspoon cumin

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• ¼ teaspoon lemon salt

Toppings

• 1 ½ cups cheese Shredded

• Guacamole

• sour cream

• cilantro

• tomatoes

• black olives

• green onions

• chili flakes optional for spice

DIRECTIONS

Season the lamb on both sides with the seasoning mix.

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

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

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

Cut the lamb into 1 inch chunks.

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

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

Load up your toppings and dig in and enjoy!

Lamb Shawarma

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INGREDIENTS

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

• 3 tbsp yogurt

• Juice of 1/2 lemon

• 1 tbsp of olive oil

Spices

• 1&1/2 tsp of ground paprika

• 1 tsp of ground turmeric

• 1&1/2 tsp of ground garlic

• 1 tsp ground ginger

• ¼ tsp ground clove

• 1 tsp ground onion

• Salt to taste

• 1 tsp black pepper

• 1/2 tsp ground allspice

• ½ tsp cayenne pepper, adjust spice to your preference

Toppings for Shawarma Wraps

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

• Harissa

• 3 tomatoes, sliced

• Pickles

• ½ cup of flat-leaf parsley, roughly chopped

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

• Fresh mint

• Shredded cabbage or romaine lettuce

• 5 pita bread or lavash bread

DIRECTIONS

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

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

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

Lamb Gyros

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INGREDIENTS

LAMB MARINADE

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

Marinade

• 2 tbsp minced garlic about 2 cloves

• 1 lemon juice and zested

• 1 bunch Italian parsley chopped

• 1 tbsp sea salt

• 1 tsp red pepper flakes

• 2 tbsp dill chopped

• 1/2 cup olive oil

Lemon Hummus Sauce

• 1/2 cup hummus

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

• 1 lemon juice about 1/4 cup

• 1 tsp dijon mustard

• 2 tsp sea salt

• freshly cracked pepper

To make your gyro

• Pita bread

• Tzatziki

• Tomatoes

• Red onion

• Fresh cucumber

• Feta

DIRECTIONS

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

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

Hummus sauce instructions

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

Grilled Leg of Lamb

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INGREDIENTS

• 3 to 5 lb butterflied boneless leg of American lamb

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

Marinade

• 2 shallots, chopped

• 6 garlic cloves, chopped

• 2 teaspoon lemon zest

• 2 teaspoon fresh thyme, chopped

• 1 teaspoon fresh rosemary, chopped

• 1 teaspoon dried oregano

• 1 tablespoon smoked paprika

• 2 teaspoon sugar

• 2 tablespoon red wine vinegar

• Ground pepper

• Red pepper flakes optional

• Olive oil

DIRECTIONS

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

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

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

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

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

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

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

Notes

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

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

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

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

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

Mediterranean Roasted Leg of Lamb

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INGREDIENTS

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

Marinade

• 4 sprigs of fresh rosemary

• 15 cloves of garlic

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

• 2 teaspoons black pepper

• 2 teaspoons ground cinnamon

• 2 teaspoons ground sumac

• 3 Tablespoons za’atar spice

• 2 Tablespoons pomegranate molasses

• ⅓ cup olive oil

Aromatics

• 2 large onions, sliced

• 2 lemons, halved

• 2 whole heads of garlic, top trimmed

• 2 cups beef broth

Pan Drippings Gravy

• 4 Tablespoons flour

• Additional salt and pepper as needed

• Water as needed

DIRECTIONS

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

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

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

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

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

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

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

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

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

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

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

Pan Drippings Gravy

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

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

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

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

Notes

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

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

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

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

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INGREDIENTS

Grilled lamb

• 3 pounds boneless leg of American lamb 

• 2-3 teaspoons olive oil 

• 1/2 cup plain Greek yogurt 

• 1 teaspoon lemon pepper 

• 1 tablespoon paprika 

• 1 tablespoon garlic powder 

• 1/4 cup finely chopped dill 

• Kosher salt and pepper to taste 

Eggplant, basil & feta dip 

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

• 1-2 tablespoons of tahini 

• Juice of a lemon 

• 2 teaspoons olive oil 

• Handful of fresh sweet basil 

• 1/4 cup crumbly feta 

• 1 clove fresh garlic 

Spicy romesco sauce 

• 1 cup roasted bell peppers 

• 2 tablespoons sun dried tomatoes packed in olive oil 

• 1 clove of garlic 

• Handful of cilantro 

• 2 green onions 

• Juice of half a lemon 

• 1/4 cup toasted slivered almonds 

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

• Salt and pepper to taste 

DIRECTIONS

The lamb

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

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

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

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

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

The eggplant, basil & feta dip

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

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

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

The spicy romesco sauce:

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

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

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

Barbacoa Lamb Tacos

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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!

Grilled Lamb Souvlaki

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INGREDIENTS

Lamb

• 2lbs American Lamb leg meat, cut into 1 inch cubes

• ¼ cup plus 2 tablespoons olive oil

• 1 tablespoon Greek oregano 

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon black pepper 

• ¼ teaspoon cayenne pepper 

• (8) 8-inch skewers, soaked in water 

• 3 golden bell peppers, cut into 2x1 inch pieces 

• 2 lemons, quartered 

Zesty Yogurt Spread and Garnish 

• 14oz plain Greek yogurt 

• Juice from 1 lemon

• ¾ teaspoon salt 

• 4 ounces feta, crumbled 

• 2 tablespoons chili oil 

• 2 tablespoons capers

• ¼ cup fresh mint leaves

DIRECTIONS

To make the lamb souvlaki, trim the excess fat off of the meat and cut the meat into roughly 2-inch cubes. Place the lamb in a large bowl. Add the olive oil, oregano, salt, black pepper, and cayenne pepper and mix until the meat is completely coated in the mixture. Cover and refrigerate for 4 hours or overnight (for best results).

Place about 8 to 9 pieces of meat and 3 to 4 pieces of bell pepper per skewer, leaving about an inch empty at each end for gripping. Grill the souvlaki over medium heat until just cooked through, about 4 to 5 minutes per side. Squeeze a lemon quarter over each souvlaki to drizzle with juice. 

For the yogurt spread, whisk together the yogurt, lemon juice, and salt until smooth. Add a dollop of the yogurt sauce to the serving plate, and top with souvlaki, then the feta, chili oil, capers, and mint leaves.

You can do it all on one big serving dish, or distribute the yogurt and toppings between individual plates of souvlaki.

American Lamb Cacciatore Recipe

Recipe provided by | Oh So Delicioso

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INGREDIENTS

• 3 - 4 pounds boneless leg of American lamb

• 2 teaspoons salt divided

• 2 teaspoons pepper divided

• 1/4 cup flour

• 1 tablespoon olive oil

• 1 onion diced

• 1 carrot diced

• 1 bell pepper diced

• 2 cups mushrooms sliced

• 2 cloves garlic minced

• 1 tablespoon fresh thyme plus 2 sprigs

• 1 teaspoon dried oregano

• 1/4 cup white cooking wine

• 15 ounces can diced tomatoes

• 28 ounces can crushed tomatoes

• 1/2 teaspoon dried rosemary

• 1/4 teaspoon crushed red pepper

• 1 bay leaf

• 1/4 cup kalamata olives optional

• hot cooked pasta rice, or mashed potatoes for serving

DIRECTIONS

1. Prepare your leg of lamb by slicing it into 1/2 inch steaks, cutting against the grain.

2. Season lamb with salt and pepper. Lightly dredge in flour.

3. In a 5-7 quart dutch oven, heat oil over medium heat.

4. Add lamb to the dutch oven and cook 3-5 minutes each side, just until browned. Remove from dutch oven and transfer to a plate.

5. Preheat overn to 350F.

6. Add peppers, onion, and carrots to dutch oven. Cook for 2 minutes.

7. Add garlic, fresh thyme, fresh oregano, and mushrooms. Cook for 1 minute.

8. Add cooking white wine and simmer for 3 minutes.

9. Add canned tomatoes, rosemary, salt, pepper, crushed red pepper, bay leaf, and thyme sprigs. Bring to a simmer.

10. Nestle lamb back into sauce and transfer to oven. Bake for 45 minutes or until internal temp reaches 145 degrees.

11. Serve with pasta and garnish with parmesan cheese.

Pressure Cooker Instructions:

1. Prepare your leg of lamb by slicing it into 1/2 inch steaks, cutting against the grain.

2. Season with 1 teaspoon salt and 1 teaspoon pepper.

3. Coat in flour.

4. Heat olive oil in your pressure cooker on saute setting.  Sear lamb steaks for a few minutes on each side, working in batches.  Remove from pot and let stand on a plate.

5. Add diced onion, bell pepper, and carrot to the pot. Cook for 2 minutes.

6. Toss in garlic and mushrooms.

7. Add fresh thyme and dried parsley. Cook for 1 minute.

8. Pour in white cooking wine and cook for 1 minute.

9. Add seared lamb back to the pot.

10. Pour in diced tomatoes and crushed tomatoes.

11. Add in 1 teaspoon salt, 1 teaspoon pepper, bay leaf, dried rosemary, and thyme sprigs.

12. Seal lid and cook on high pressure for 15 minutes, allowing a 25 minute natural release.

13. Serve with hot cooked pasta, rice, or mashed potatoes.

Hanging American Lamb Leg

Recipe provided by | OVER THE FIRE COOKING

Servings: 8-10 Preparation Time: 25 minutes Cook Time: 4 hours

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INGREDIENTS

HANGING LAMB LEG

1 whole American lamb leg

4 tablespoons of olive oil

4 tablespoons of paprika

4 tablespoons of cumin

Salt & pepper

BRINE

4 cups of water

6 oz of red wine vinegar

2 tbsp paprika

2 tbsp cumin

2 rosemary sprigs

2 garlic cloves (minced)

1 bunch of thyme

Salt & pepper

DIRECTIONS

Using hardwoods (oak, hickory, cherry, apple, etc…), build a campfire and allow to breakdown for 30 minutes before cooking.

While fire is burning down, season the American lamb leg with olive oil first, then add paprika, cumin, salt & pepper to taste. Make sure to cover lamb leg thoroughly with seasoning.

In a pot, make brine by boiling water. Once boiled, add all other brine ingredients (listed above) and let simmer for 15 minutes. Pour brine into a bowl or squirt bottle to be used while the lamb leg is cooking.

When fire is broken down, place tri-pod or other hanging device over top. Create a circle with the logs by moving everything out of the center of the fire to the edges. This will allow the heat to cook the lamb leg from all directions.

Hang lamb leg & let cook for 3.5-4 hours or until the internal temperature is around 135F for a medium-rare (125F = Rare & 145F = Medium-Well Done). Continue to maintain heat for the fire at a medium to high intensity throughout the cook. Make sure to spray lamb leg with brine ever 30 minutes to maintain seasoning & prevent burning.

Once the lamb leg is cooked to your liking, pull off the fire and let rest for 3 minutes. The lamb will have various cook temperatures with it becoming more rare near the bone. Serve immediately after resting!

Enjoy the delicious lamb leg!