Pita Bowls

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INGREDIENTS

Lamb

• 1 tablespoon olive oil

• 1 large onion, diced

• 2 pounds ground American Lamb

• ½ teaspoon salt

• ½ teaspoon pepper

• 6 cloves of garlic, minced

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

• ¼ teaspoon chili flakes (optional)

Pita Bowls

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

• 3 cups arugula

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

• 1 cup cherry tomatoes cut in half

• 1 cup cucumbers cubed

• 1 red onion diced

• 1 cup olives

• 1/2 cup feta cheese

• Fresh mint and dill leaves

Sauces

• Tahini

• Plain Greek yogurt

• Hot sauce

DIRECTIONS

Start by preparing the lamb.

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

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

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

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

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

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

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

Greek Lamb Stuffed Eggplant - Papoutsakia

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INGREDIENTS

4 medium eggplants

1/4 cup extra virgin olive oil

4 dried prunes, pitted & finely chopped

1 medium onion, finely chopped

1 lb. (450g) ground American lamb

1/2 tsp salt

1/4 tsp ground black pepper

1 tbs dried Greek oregano

1/2 tsp ground cinnamon

2 tsp smoked paprika

1 15oz. can finely diced tomatoes

1/4 cup tomato paste

1 tbsp balsamic vinegar

fresh oregano for serving

BECHAMEL

3 tablespoons butter

1/3 cup flour

3 cups milk - add more if necessary

1/4 tsp salt

1/4 tsp nutmeg

2 egg yolks

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

DIRECTIONS

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

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

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

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

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

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.

Mediterranean Lamb Burger

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INGREDIENTS

For the Pickled  Onions

• ¼ peeled and thinly sliced red onion

• ½ cup red wine vinegar

• 2 tablespoons sugar

• 1 tablespoon sea salt

 For the Tzatziki

• ½ peeled, seeded, and shredded cucumber

• 1 cup full-fat Greek yogurt

• ¼ cup extra virgin olive oil

• 1 finely minced garlic clove

• juice of ½ lemon

• 1 ½ teaspoons finely minced fresh dill

• salt and pepper to taste

For the Burger

• 2 pounds ground American lamb

• 1 ½ teaspoons ground cumin

• ½ teaspoon ground coriander

• 1 teaspoon dry oregano

• ½ teaspoon sumac

• 2 teaspoons sea salt

• 1 teaspoon black pepper

• ¼ peeled and finely grated red onion

• 2 finely grated garlic cloves

• 4 toasted Kaiser buns

• 1 cup arugula

• 16 dill pickle slices

• ½ cup crumbled feta cheese

• 2 tablespoons chopped fresh mint

DIRECTIONS

Pickled Onions

Mix the vinegar, sugar, and salt in a small bowl and submerge the sliced red onions in the mixture. Pickle for 20-30 minutes in the refrigerator.

Tzatziki

Place the cucumber shreds in a colander in a bowl and season with about a ½ teaspoon of salt and mix it until combined.

Let the moisture from the cumbers drain into the bowl for about 10 minutes.

Squeeze the cucumber shreds to get off as much extra moisture as possible and then add it to a separate medium-size bowl along with the remaining recipe ingredients.

Whisk until it is well combined, cover, and keep in the refrigerator until ready to use.

Lamb Burger

In a large bowl thoroughly mix the lamb with cumin, coriander, oregano, sumac, salt, pepper, grated onion, and garlic.

Form 4 large patties and place them on a hot (550° to 650°) preheated grill and cook for 6 to 7 minutes.

Flip the burgers and cook for a further 5 to 6 minutes or until it reaches 160° F internally.

Remove the lamb burgers and rest for 4 to 5 minutes before serving.

To Assemble

Add some arugula to the bottom toasted Kaiser bun and then layer on with pickle slices, lamb burger, tzatziki, pickled onions, feta cheese, mint, and the top toasted kaiser bun. Repeat with the other 3 lamb burgers and serve.

Cured Lemon and Herb American Lamb Meatballs

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INGREDIENTS

Cured lemons  

• 3 medium-sized lemons, thinly sliced, ends removed 

• 3 tablespoons sugar 

• 3 tablespoons kosher salt 

• 1/4 cup white vinegar 

• 1/3 cup olive oil 

 Meatballs 

•  1 pound ground American lamb 

• 1 cup panko breadcrumbs 

• 1 egg 

• 1/4 cup chopped onions 

• 4-5 cured lemon slices, chopped 

• 1/4 cup chopped fresh dill

• 1/4 cup chopped fresh flat leaf parsley 

• Salt and pepper to taste 

Creamy feta yogurt 

•  5-ounce container whole milk feta 

• 1 cup whole milk Greek yogurt 

• 3-4 slices cured lemons 

• 1/2 cup mixed fresh herbs: dill and flat leaf parsley 

• 1 small clove garlic 

• Salt and pepper to taste 

• 1/4 cup heavy cream 

Tangy cucumber salad 

•  2-3 cups cocktail cucumbers, sliced into coins 

• 1/2 cup chopped dill 

• 1/4 cup sliced red onion 

• 2 tablespoons lemon juice 

• 1 tablespoon olive oil 

• 1 teaspoon honey 

• 1/2 cup white vinegar 

• Salt and pepper to taste 

DIRECTIONS

The lemons take 24 hours to cure, so prepare the cured lemons a day ahead of the other dish components.

Slice the lemons as paper-thin as you can.

In a large jar combine lemons, sugar, salt, and vinegar. Let stand for an hour. Once the sugar and salt dissolve, top with olive oil. Stir to combine. Store in the fridge 24 hours before using. These last up to 6 weeks in the fridge. 

To make the meatballs, preheat oven to 425 degrees and line a baking sheet with parchment paper or foil. Mix all meatball ingredients in the work bowl of your stand mixer or mix by hand in a large mixing bowl.  

Pinch golf ball-sized portions and roll between your palms to form the meatballs. Place each on the lined baking sheet.  

Bake 15-17 minutes or until the balls are deeply browned and cooked through. USDA recommends ground lamb reach an internal temperature of 160F. 

While the meatballs bake, make the yogurt and cucumber salad. Add all feta yogurt ingredients to a food processor and mix until smooth and creamy, roughly 2-3 minutes. Set aside. 

Add all cucumber salad ingredients to a bowl and allow to marinate while the lamb cooks. 

To assemble, smear the yogurt on a plate and top with hot meatballs, cucumber salad, and chive blossoms (if you have them). Enjoy!

Greek Grilled American Lamb Shoulder Chops

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INGREDIENTS

• ½ cup olive oil

• 2 tbsp fresh oregano, finely chopped

• 2 tbsp fresh dill, finely chopped

• 2 tbsp fresh mint, finely chopped

• 3 garlic cloves, minced

• 1 lemon, zested and juiced

• Pinch of red pepper flakes

• Kosher salt and freshly ground, to taste

• 4 thick (3/4-inch) American lamb shoulder chops

DIRECTIONS

In a mixing bowl combine the olive oil, oregano, dill, mint, garlic, lemon zest + juice, red pepper flakes, salt, and pepper.

Take the marinade and pour into a large Ziploc bag. Add the lamb shoulder chops to the bag, seal, and then gently massage the marinade into the lamb. Place in the refrigerator for at least 1 hour or overnight for best results.

Heat the grill to medium-high heat. While the grill heats bring your lamb shoulder chops to room temperature. Next, place the chops on the grill and cook for about 2 to 3 minutes per side. Once the chops have reached an internal temperature of 145 degrees Fahrenheit, you will need to let them rest for a minimum of 3 minutes to finish cooking. Slice, serve, and enjoy!

Loaded Greek Lamb Fries

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INGREDIENTS

• 1 28 oz bag of frozen french fries rosemary, if you can find them

• 2 Tbsp extra virgin olive oil

• 1 lb ground American lamb

• 1 tsp Kosher salt

• 1 tsp dried oregano

• ½ tsp dried thyme

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp freshly groundblack pepper

Toppings

• Feta cheese

• Pickled red onions

• Lemon wedges

• Whipped feta dip, and/or tzatziki

DIRECTIONS

Make the french fries by following the package instructions

Cook the lamb. Heat 2 Tbsp of oil in a large skillet over medium-high heat. When hot, add the ground lamb, then sprinkle with 1 tsp Kosher salt, 1 tsp dried oregano, ½ tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp freshly ground black pepper. Cook, stirring occasionally to break up, until the lamb is fully cooked through, about 5-7 minutes. Set aside. USDA reccomends ground lamb reach an internal temp of 160F.

Assemble the Greek fries. Use a slotted spoon to transfer the cooked lamb on top of the crispy fries (directly on the baking sheet or on a platter), then scatter with crumbled feta, pickled red onions, and fresh dill or oregano (fresh parsley is good too!), if using. Serve with lemon wedges and whipped feta or tzatziki.

Kofta Kebab Recipe

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INGREDIENTS

Kofta

• 2 lb ground American lamb

• 1 egg

• 3 cloves garlic minced

• 1/2 cup bread crumbs

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/4 tsp black pepper

• 1/2 tsp salt

• 1/2 tsp onion salt

Green Goddess Sauce

• 1 cup plain greek yogurt

• 1/4 cup olive oil

• Zest of 1 lemon

• Juice of 1 lemon

• 2 cloves garlic

• 1/4 cup pitted Kalamata olives drained

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 cup fresh parsley

• 1/2 cup fresh chives

• 1/4 cup fresh cilantro

• 1/2 cup fresh dill

DIRECTIONS

Kofta

In a large bowl combine ground lamb, egg, minced garlic, bread crumbs, chili powder, black pepper, cumin, salt, and onion salt. With clean hands mix together well.

Form into 2oz portion oval meatballs. Insert a skewer into the meatball and press around the skewer.

Grill over medium-high heat on a gas or charcoal grill, cooking about 5 minutes on each side, or until internal temperature reaches 160 degrees.

Green Goddess Sauce

Combine all ingredients in a blender jar. Blend until smooth.

Serve with kofta kebabs.

Note: USDA recommends ground lamb reach an interal temperature of 160F.

Lemon Orzo Bowls with Lamb & Tzatziki

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INGREDIENTS

Tzatziki Sauce

• ½ cup grated cucumber

• 1 teaspoon kosher salt

• 2 cloves fresh garlic, minced or grated

• ¼ cup fresh mint and dill leaves, chopped

• 1 cup full-fat Greek yogurt

• 1 Tablespoon lemon juice

Orzo

• 1/2 pound orzo, uncooked

• 1 Tablespoon extra-virgin olive oil

• 1 large lemon, zested

Lamb

• 1  Tablespoon extra virgin olive oil

• ½ medium onion, diced

• 2  cloves garlic, minced or grated

• 1 pound ground American lamb

• 2 teaspoons cumin

• 1 teaspoon dried oregano

To Garnish

• 8 ounces feta cheese, cubed or crumbled

• Fresh dill

• Fresh mint

• Cucumbers, sliced

• Red onions, minced

• Cherry tomatoes, halved

• Lemon wedges

DIRECTIONS

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

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

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

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

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

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

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

American Lamb Gyros

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INGREDIENTS

• 1 – 2 pound boneless lamb leg, excess fat and silver skin trimmed, butterflied, room temperature

• 3 garlic cloves, minced

• ¼ cup olive oil

• 1 ½ tablespoons fresh oregano, chopped (or 1 ½ teaspoons dried oregano)

• 1 ½ tablespoons fresh rosemary leaves, chopped (or 1 ½ teaspoons dried rosemary)

• 2 teaspoons ground cumin

• 2 teaspoons crushed red pepper flakes

• 2 teaspoons smoked paprika

• Kosher salt, to taste

• Fresh ground black pepper, to taste

  For the Mint Whipped Feta:

• 8 oz feta cheese

• ¼ cup greek yogurt

• 1 garlic clove, grated or minced

• 2 to 3 tablespoons olive oil

• 1 to 2 teaspoons fresh squeezed lemon juice

• Fresh ground black pepper, to taste

• Cayenne pepper (optional)

• 6 mint leaves, finely chopped

  For pickled red onions:

• 1 small red onion, thinly sliced

• ⅔ cup apple cider or red wine vinegar

• ⅓ cup water

• ½ tablespoon kosher salt

• 1 tablespoon honey (or 2 tablespoons granulated sugar)

• 1 teaspoon black peppercorns

  For serving:

• 4 pita breads, warmed

• Sliced tomatoes

• Shredded lettuce

DIRECTIONS

Preheat your grill or grill pan on medium heat.

In a small bowl combine minced garlic, olive oil, oregano, rosemary, cumin, Aleppo pepper, smoked paprika and fresh ground black pepper.

Season both sides of the butterflied leg with kosher salt and then, using clean hands, rub the seasoned oil onto both sides of the leg.

Carefully lay the lamb onto the hot grill. Grill until it’s a deep brown, approximately 10 minutes. Using a pair of tongs, flip the leg over onto a slightly cooler part of the grill (you don’t want it on the hottest part of the grill right now otherwise it can burn). Cook for another 10 to 15 minutes until the internal temperature of the thickest part of the leg reads 135F.

Transfer the lamb to a cutting board and cover with aluminum foil. Let rest for at least 10 minutes.

To make the Mint Whipped Feta: In the bowl of a stand mixer with the paddle attachment or a food processor place the feta and Greek yogurt. Beat on medium speed until the mixture begins to get smooth, approximately 3 minutes. Add the garlic, 2 tablespoons of olive oil, 1 teaspoon of lemon juice, fresh ground black pepper and cayenne (if using). Beat again on medium speed until everything is incorporated and the mixture gets smooth and a little fluffy, approximately 4 minutes.

Taste and adjust the seasoning with more olive oil and/or lemon juice, as needed. Stir in the mint. Store in the refrigerator until ready to use.

To make the pickled red onions: In a small sauce pot, bring the vinegar, water, salt, honey (or sugar) and black peppercorns to a boil. Stir occasionally so the honey is evenly dispersed (or the sugar dissolves). Place sliced red onions in a heat proof bowl or jar. Once the liquid is boiling carefully remove from the heat and pour over the onions. If you’re using a jar you may need to use a spoon to completely submerge the onions. Cover with plastic wrap and let sit until they cool to room temperature. Refrigerate for up to 2 weeks.

To serve: Thinly slice the lamb leg against the grain. Spread whipped feta over a warm pita then arrange the lamb on top. Add pickled red onions and garnishes as desired.

Spiced Lamb Pita Chips with Whipped Feta

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INGREDIENTS

For Your Whipped Feta

• 7oz block feta cheese

• 1 garlic clove

• Juice of 1 lemon

• Zest of 1/2 lemon

• 1/4th cup yogurt

• 1 teaspoon honey

• 2 tablespoons olive oil

• 1 ice cube

• Salt and pepper to taste

For Your Spiced Lamb

• Drizzle of olive oil

• 1/2 yellow onion, finely diced

• 1/4th teaspoon cumin

• 1/4th teaspoon coriander

• 1/4th teaspoon smoked paprika

• 1/4th teaspoon paprika

• Pinch of chili flakes

• 1 pound ground American Lamb

• Salt and pepper to taste

To Assemble Pita Chips

• Calabrian chili paste/chili oil/chili paste of your choice (optional)

• Parsley roughly chopped for garnish

DIRECTIONS

Begin to make your whipped feta. In a blender, stand mixer or food processor, whip your feta: add in feta, garlic, lemon juice, lemon zest, olive oil, yogurt, honey, salt, pepper and 1 ice cube (this helps it get smooth!) Mix well and whip until fully combined and creamy. Store in the fridge, covered, to set until ready to use.

Next, make your spiced lamb. In a wok or skillet on medium high, drizzle on olive oil. Add in your diced onions and season with salt, pepper, cumin, coriander, smoked and regular paprika, as well as chili flakes. Let everything sweat out for 4-5 minutes. Add in your ground lamb and brown, using a spatula to break apart the lamb into tiny pieces to allow for even browning, on medium high heat. Adjust to low when browning is complete. Once your lamb mixture is fully combined, and cooked through, and crisped, remove and set aside (around 20-25 minutes depending on desiring crispiness!) *USDA recommends cooking ground lamb to 160 degrees.

Optional: To make your own pita chips, take 3-4 slices of pita and slice into triangles. Season with salt, pepper and olive oil. Bake at 300 degrees for about 15-20 minutes until crunchy. Dust paprika and flakey salt when removed from the oven. Alternatively, you can just buy ready made pita chips. Now, time to assemble!

Spread your whipped feta on your pita chip, then top with your lamb mixture, a small spoon of chili paste and finish with chopped parsley and a little bit of flakey salt. Repeat, add all your appetizers on a tray and serve. Alternatively, you can serve this to be assembled table side. To display, keep a bowl of pita chips. On a platter, spread on your whipped feta, with all your ground lamb in the center, top with parsley and allow guests to make their own as well to dip/spread on their own chip.

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.

Summer Mezze Platter with Yogurt Marinated Lamb Skewers

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INGREDIENTS

For the Yogurt Marinated Lamb Skewers

• ½ lb Greek yogurt

• 2 tsp kosher salt

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 tsp red pepper flakes

• 4 garlic cloves, minced

• 1 tbsp lemon zest

• 2 tbsp lemon juice

• ¼ cup olive oil, plus more as needed

• 2 lbs boneless American leg of lamb, cubed 1 ½”

For the Marinated Artichokes & Feta

• ½ lb drained quartered artichokes

• ½ lb feta cheese, cubed ½”

• 2 garlic cloves, minced

• 2 tbsp chopped parsley

• 2 tbsp minced chives

• 1 tsp red pepper flakes

• ½ cup olive oil

For the Creamy Cucumbers

• 1 lb cucumbers, diced

• ¼ lb Greek yogurt

• 1 tsp lemon zest

• 1 tsp lemon juice

• 2 tbsp chopped dill

• kosher salt & black pepper

For the Couscous

• 1 cup pearl couscous

• 2 tbsp olive oil

• 1 tbsp chopped parsley

• 1 tbsp chopped dill

Remaining Mezze Ingredients

• 1 batch charred eggplant dip

• 1 (5 oz) jar olives, drained

• warm pita bread

• pickled red onions

• seasonal ingredients: cherries, tomatoes, etc.

DIRECTIONS

For the Yogurt Marinated Lamb Skewers

If using wooden skewers, soak them in water.

Add the yogurt, salt, turmeric, cumin, red pepper flakes, garlic, lemon zest, lemon juice, and olive oil to a large mixing bowl and whisk to combine. Add the cubed lamb and toss to coat. Marinate in the fridge for at least 2 hours. Let sit out at room temperature for 30 minutes before grilling.

Heat your grill over medium-high heat. Skewer 5-6 pieces of lamb onto each skewer. Drizzle with olive oil. Place onto the grill and cook for 4-5 minutes. Flip the skewers and continue cooking to your desired doneness.

For the Marinated Artichokes & Feta

Add the artichokes, feta, garlic, parsley, chives, red pepper flakes, and olive oil to a mixing bowl. Toss to combine. Let marinate for at least 30 minutes.

For the Creamy Cucumbers

Add the cucumbers, yogurt, lemon zest, lemon juice, and dill to a mixing bowl. Toss to combine. Season with salt & black pepper to taste. Let marinate for at least 30 minutes.

For the Couscous

Cook the pearl couscous according to the package’s instructions. Stir in the olive oil, parsley, and dill.

For the Mezze Platter

Arrange all of the different components – lamb skewers, marinated artichokes & feta, creamy cucumbers, couscous, charred eggplant dip, olives, pita bread, pickled red onions, and other seasonal ingredients – onto a large platter.

Grilled American Lamb Greek Pita Pizzas

Recipe provided by | Clean Eats and Treats

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

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INGREDIENTS

• 1 pound ground American Lamb

• 6 pita rounds

• 1 tablespoon olive oil

• 1 1/2 cup hummus

• 1 cucumber, seeded and finely chopped

• 1/2 red onion, sliced thin

• 1 cup cherry tomatoes, halved

• 1/2 cup kalamata olives, halved

• 1/2 cup banana peppers, deli sliced

• 1/2 cup feta cheese, crumbled

• 1 bottle tzatziki salad dressing

• 2 teaspoon oregano

• 4 rosemary

• 1-2 tablespoon garlic powder

• 1 teaspoon salt

• 1/4 teaspoon pepper

DIRECTIONS

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

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

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

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

Serve pitas warm with toppings on the side.

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

American Lamb Gyro

Recipe provided by | Two Purple Figs

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INGREDIENTS

Lamb:

• 2 pounds Lamb Sirloin boneless— use American Lamb

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 Tablespoons garlic paste or use 4 cloves minced garlic

• 1 Tablespoon oregano (fresh or 1/2 Tablespoon dried)

• 2 tablespoons lemon juice

• pinch nutmeg (optional)

• 2 tablespoons olive oil

TzatZiki Sauce:

• 1 cup Yogurt (preferably Greek yogurt)

• 1/2 cup grated cucumbers (squeeze dried—see notes)

• 1/2 teaspoon garlic Paste or 1 garlic clove, minced

• 1 teaspoon lemon juice

• 2 Tablespoons minced fresh herbs (dill, mint and oregano)

• salt to your taste and depending on the yogurt brand you use, about 1/8 teaspoon

Sandwiches:

• 8 Pita Breads - Greek style thick pita breads or Naan breads, charred preferably

• 2/3 cup sliced cucumbers

• 1 cup sliced tomatoes

• 2 red onions sliced

• 1 lemon

• 1/2 cup mint leaves, fresh (or Parsley)

DIRECTIONS

Marinate the lamb sirloin with all the ingredients and let it sit for 30 minutes and up to 24 hours before grilling.

Preheat an outdoor grill and place the lamb sirloins for 6-10 minutes on each side —depending on how well done you prefer the lamb. 6 minutes for rare, while 10 minutes for medium done.

Keep the BBQ lid on for most of the grilling time.

Once the lamb is ready, remove it into a cutting board and let it rest for at least 3 minutes before slicing g it really thin.

Make the Tzatziki sauce: Mix everything together in a large bowl. taste and adjust salt.

If you can charr the bread on the grill that would be best for the gyro sandwiches.

Assemble the sandwiches: Starting off by layering the bread over a piece of parchment paper or wax paper.

Leave half of the bread out of the paper so that you can wrap it and know where to eat it from.

Now spread your Tzatziki sauce over the bread, layer the succulent lamb and toppings. Squeeze some lemon juice and wrap it up with the paper. Serve right away!

ENJOY!

Lemon Dill American Lamb Kabobs with Tzatziki

Recipe provided by | Oh So Delicioso

Prep Time: 3 hours and 20 minutes (3 hour marinade) Cook Time: 10 minutes

Serves: 4

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INGREDIENTS

Kabob Ingredients

• 2 lb boneless American lamb meat (shoulder, leg or cubed kabob meat)

• 1/4 cup olive oil

• 1 lemon zested and juiced

• 2 cloves garlic minced

• 1/4 cup fresh dill minced

• 1/4 tsp salt

• 1/3 tsp pepper

• 1 green pepper seeded and cut in bite size pieces

• 1 small onion cut it bite size pieces

Tzatziki Ingredients

• 1/2 cucumber peeled and seeds removed

• 1/2 tsp salt

• 8 oz plain Greek yogurt

• 1/2 lemon zested and juiced

• 2 tsp fresh dill

• 2 garlic cloves

• salt and pepper to taste

DIRECTIONS

Start by cutting your lamb into bite sized cubes, trimming fat as you go.

For marinade combine olive oil, lemon juice, lemon zest, garlic, dill, and salt and pepper. Reserve 1/2 cup for basting during grilling.

Toss lamb in remaining marinade.  Marinate in the fridge for 3 hours, up to overnight.

Thread lamb onto wooden of metal skewers, alternating pieces of bell pepper and onion between lamb.

Cook on a grill that has been preheated to medium high heat. The meat is cooked quickly for only 3-4 minutes per side and watched carefully to prevent overcooking. Rotate skewers so that all sides are cooked brushing with the reserved marinade over the skewers.  Cook to desired doneness using a meat thermometer and these temperatures: Medium-rare: 135°F. Medium: 145°F, Well: 155 °F 

Tzatziki Sauce

Combine all ingredients in a blender.  Blend until smooth.

Recipe Notes

Pro Tip: For lamb kabobs, the best cut of meat is a boneless cut.  You can choose from boneless leg of lamb, lamb shoulder, sirloin chops or but pre cubed kabob meat.

Feta Stuffed American Lamb Meatballs with Fresh Herbs and Creamy Feta Sauce

Recipe provided by | The Daley Plate

Prep Time: 15 minutes | Cook Time: 20-30 minutes | Serves: 10

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INGREDIENTS

· 1 tablespoon olive oil

· 1 medium yellow onion, finely diced

· 1 pound ground American Lamb

· 1 extra large egg

· 4 cloves garlic, finely minced

· 1/2 teaspoon kosher salt

· 1/4 teaspoon cracked black pepper

·  1 teaspoon lemon pepper seasoning

· 1 tablespoon fresh lemon zest

· 1 tablespoon freshly chopped oregano

· 1 tablespoon dried parsley

· 1 ounce chopped kalamata olives

· 8 ounces French-style feta (I love Valbreso), divided

To serve: fresh dill, oregano, mint, parsley, chives

Feta Sauce:

· 4 ounces feta (from above)

· 1/2 cup plain yogurt

· 1 clove garlic made into a paste

· 1 small lemon, zest and juice

· 2 tablespoons fresh herbs (dill, oregano, parsley, chives)

DIRECTIONS

Heat olive oil in a skillet over medium heat. Add chopped onions and caramelize for 5-10 minutes until golden around the edges. Remove from skillet with a slotted spoon and allow to cool slightly before proceeding with the recipe.

Place lamb, egg, garlic, spices, zest and olives in a bowl. Use a fork to gently combine until the mixture comes together. 

Weigh out 2-ounce portions - You will have 10 meatballs. Use clean hands to gently make a dent in the center of each meatball, placing some feta cheese in the center and closing to seal. Repeat until all meatballs are stuffed with feta. 

Place meatballs on the wire rack of an air fryer and cook at 350F for 8 minutes per batch. If using the oven, cook at the same temperature for the same amount of time. For a medium temperature, the internal temperature of the meatballs should be 160F. Using tongs, carefully remove meatballs from the air fryer and place on a serving platter. Scatter with fresh herbs and serve warm with feta sauce.

 To make the feta sauce:

 Combine all ingredients in the bowl of a food processor and pulse until smooth. Keeps in the fridge covered for up to three days.

Notes: Don’t have an air fryer? No problem! Simply line a sheet pan with parchment paper and cook at the same temperature for the same amount of time in the oven or in a skillet on your stovetop.

American Lamb Skewers with Hummus

Recipe provided by | Cosette’s Kitchen

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INGREDIENTS

MARINADE

• 1 pound American boneless leg of lamb, cut in 1″ cubes

• 2 cloves of garlic, smashed or minced

• 1.5 Tbsp pomegranate molasses

• 1/4 cup olive oil

• 1 Tbsp brown sugar or honey

• 1 tsp Aleppo pepper 

• 1.5 tsp sumac

• 1 tsp dried mint

• 1/2 tsp all spice

• 1/2 tsp black pepper

• 1 Tbsp kosher salt

• juice of 1 lemon

PARSLEY SUMAC SALAD

• 3/4 large red onion, sliced

• 1 cup chopped and cleaned flat leaf parsley

• 1/2 Tbsp sumac

• 1 tsp kosher salt

DIRECTIONS

PARSLEY SUMAC SALAD

Prepare your salad just before you begin cooking your lamb skewers. 

Slice your onion as thin as you can and place in a bowl. 

Prepare your parsley but chopping finely and cleaning by soaking in water and scooping parsley out and squeezing excess water. Repeat 2 times to ensure no dirt remains on parsley. Add to your onions.

Add in your sumac and salt and gently massage the mixture together until juices are released. Set aside.

PREPARING LAMB SKEWERS:

Begin by trimming your American leg of lamb and cube into 1″ pieces. Set aside.

In a medium sized bowl, combine your marinade ingredients and whisk well to combine. 

Place your lamb pieces into marinade, cover and refrigerate for 1 hour up to 24 hour hours. The longer they marinade the more intense the flavor will be.

When ready to cook, skewer your lamb bites onto a small 4″ skewer.

Heat a skillet, preferably cast iron or non-stick with 3 tablespoons of canola or other neutral oil on medium-high heat.

Place your skewers in hot skillet, be careful not to crowd the pan and cook for 1-2 minutes on each side. 

Skewers should be nicely seared and browned. Remove from skillet and continue cooking the remainder of your skewers until they are complete. Using a piece of foil, tent your finished skewers to keep warm.

Plate with a layer of hummus and top with parsley sumac salad and toasted pine nuts.

Notes:

This recipe makes 15 bite-sized skewers, 3 pieces to each one. You may double the recipe if you’d like more of a meal-sized dish

Mediterranean American Lamb Bowls

Recipe provided by | COSETTE’S KITCHEN

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INGREDIENTS

SPICED RICE

• 1.5 cups of long grain rice (I prefer Jasmine rice)

• 3 Tablespoons butter

• 1/4 cup vermicelli noodles

• 3 cups of water

• 1 teaspoon kosher salt

• 1 teaspoon all spice

LAMB

• 1 Teaspoon olive oil

• 1 large onion, diced

• 1 pound American Ground Lamb

• 1/2 cup water

• 1 teaspoon cinnamon

• 1 teaspoon all spice

• 1/2 teaspoon black pepper

• salt to taste

YOGURT MINT SAUCE

• 1 cup of plain yogurt

• 1 small clove of garlic

• 2 teaspoon dried, crushed mint

• 1/2 tsp kosher salt

ASSORTED VEGGIES + TOPPINGS

• tomatoes

• feta

• cucumbers

• olives

• beans

• fresh mint

• fresh parsley

DIRECTIONS

SPICED RICE

I really like using a non-stick pot to make rice. This one is fabulous!

You want to rinse your rice until the water is clear, this releases the starch and creates a fluffy rice. Place your rice in a bowl, fill with water, move around then rinse. Continue until water runs clear.

Melt your butter on medium heat then add your vermicelli noodles. Begin to stir and continue stirring until the noodles become a nice golden color. Keep a watchful eye to not let them burn.

Once golden brown, add your water and bring water to a boil.

Next add your rinsed rice, cover, lower heat to a low and cook for 20 minutes or until all water is absorbed.

Finally, season with salt and all-spice.

LAMB

In a large skillet, add your olive oil and then your diced onion. Saute until onion begins to become translucent. Add a sprinkle of kosher salt to help release the moisture.

After about 5 minutes, add in your ground lamb. Begin to brown and break up pieces and cook until all browned and broken. About 10 minutes.
Next, you’ll want to drain any fat from the pan. I usually place a lid on the pan and drain into a bowl. Be sure NOT to dispose of the fat in your drain.

Once lamb is drained add in 1/2 cup of water and cook until water is absorbed on medium heat.

Next, add in your cinnamon, all-spice, pepper and salt to taste.

YOGURT MINT SAUCE

Crush your clove of garlic using a mortar and pestle.

Add your yogurt and crushed mint.

Mix and enjoy!

Spicy American Lamb and Hummus

Recipe provided by | RUSTIC JOYFUL FOOD

Servings: 4-6

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INGREDIENTS

THE LAMB

• 1 pound ground American Lamb

• 1/2 cup chopped onion

• 2 tablespoons olive oil

• 1 teaspoon tomato paste

• 1 teaspoon turmeric

• 1/2 teaspoon ground coriander

• 1/2 teaspoon cumin

• 3 garlic cloves, crushed and chopped

• 1 teaspoon crushed Aleppo pepper (paprika is a great substitute)

• Kosher salt and pepper to taste

HOMEMADE TORTILLAS (OR FLATBREADS)

• 3 cups flour

• 1/2 cup soft butter

• 1/2 teaspoon kosher salt

• 1 teaspoon baking powder

• 1 cup hot water

HUMMUS

• 2 15 oz. cans of garbanzo beans, rinsed and drained

• Juice and zest of one lemon

• 2 Tablespoons tahini (omit if you don’t have it)

• 1/2 cup olive oil (plus more if needed)

• 1 small garlic clove

• Pinch of red pepper flakes

GARNISHES

• 1 English cucumber, sliced (about 1 1/2 cups)

• 1/2 cup sliced scallions

• 1/2 cup fresh mint leaves

• 1/4 cup toasted pine nuts

• 1/4 cup olive oil

DIRECTIONS

To prepare the lamb, brown lamb and onions on medium-high heat in olive oil. After 2-3 minutes, add spices, tomato paste, and salt and pepper. Continue cooking 3-4 minutes until lamb is completely cooked but still moist and tender.

To prepare the tortillas, mix flour, soft butter, salt, and baking powder together, making sure to coat all the flour grains in the butter. Add hot water and knead inside the bowl until the dough pulls away and forms a ball. Continue to knead until the dough is soft and tender. Divide dough into 8 or 16 pieces and cover with a towel. Allow to rest for no less than 30 minutes. Heat a dry non-stick skillet over medium heat. Roll each tortilla out to at least a 6-inch circle. If you are making 8, then roll the tortillas out to 8- or 10-inch circles. Cook in the dry hot skillet for 2-3 minutes, then flip once browning occurs. Repeat this process for all tortillas.

Put all hummus ingredients into your food processor and whirl on high 3-4 minutes until everything is thickened and perfectly smooth. Stores in the fridge 3-4 days.

Time to serve! Spoon the hummus onto a large platter, then spoon the lamb over hummus. Make sure to include any oil and drippings from the meat pan. Top with cucumber, scallions, mint, toasted pine nuts and drizzle with olive oil. Serve with the homemade tortillas or flatbread.