Braised Lamb & Cavatelli with Castelvetrano Olives and Whipped Herby Chevre

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INGREDIENTS

Braised lamb & cavatelli with Castelvetrano olives

•  2-3 pounds of American lamb leg, cut into 1- to 2-inch cubes

• 2-3 tablespoons olive oil

• 1/4 cup milk

• Salt and pepper to taste

• 1 medium onion, diced

• 2 carrots, finely diced

• 1 cup pitted Castelvetrano olives

• 3 cloves minced garlic

• 1 27-ounce can of whole peeled San Marzano tomatoes in juice

• 1 cup water

• 12 ounces cavatelli pasta (3/4 of a 1 pound box)

• 1/2 cup chopped basil

 Whipped Herby Chèvre

•  8 ounces soft chèvre

• 1/2 cup basil leaves

• A few leaves of flat leaf parsley

• 2 tablespoons olive oil

• 1 small clove garlic or 1/2 clove

• Salt and pepper to taste

DIRECTIONS

Preheat oven to 350 degrees. In a pan suitable for braising, brown the meat in the olive oil and season liberally with salt and pepper. 

Add the vegetables and tomatoes. Crush the tomatoes with a spatula, making a sauce.

Stir, cover with a lid, and braise 2-3 hours in the oven. Check every 45 minutes for dryness. Add water in 1/2-cup increments if needed. Check for doneness at two hours and allow to cook up to 3 hours, if necessary. Once the sauce is finished, remove from the oven and let stand. (USDA recommends lamb reach an internal temp of 145F with a 3 minute rest)

Cook the pasta according to the package instructions, then mix with the cooked sauce.  Top with chopped basil.

Add all ingredients for the whipped chèvre to the work bowl of your food processor and whirl it until smooth.

To serve, swipe 1-2 tablespoons of the chèvre onto the bottom of your bowl, then spoon the hot pasta over the top and garnish with more basil. Enjoy!

American Lamb Shank Ragu

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INGREDIENTS

• 2 tablespoons avocado oil⁠

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

• 3 garlic cloves⁠

• 1 yellow onion, diced⁠

• 1 red pepper, diced⁠

• 28 oz. can crushed tomatoes⁠

• 2 tablespoons tomato paste⁠

• 1/2 tablespoon dry rosemary⁠

• 1/2 tablespoon dry thyme⁠

• 1/4 teaspoon red pepper flakes⁠

• 1 cup beef bone broth⁠

• 1 bay leaf⁠

• 1 lb. pappardelle⁠

• 1/2 cup Basil Pesto⁠

• Fresh Burrata⁠ - crumbled

DIRECTIONS

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

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

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

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

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

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

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

Cumin American Lamb Noodles

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INGREDIENTS

• 2 1/2 Tablespoons cumin seeds

• 1 Tablespoon Sichuan peppercorns

• 1 package wide rice noodles, cooked (16 ounces)

• 2 Tablespoons vegetable oil

• 1 Tablespoon garlic, minced

• 1 Tablespoon ginger, minced

• 1 pound American lamb shoulder, thinly sliced

• 3 green onions, roughly chopped

• 1 yellow onion, halved and thinly sliced

• 1 serrano pepper, finely chopped, optional

• 3 Tablespoons soy sauce

• 1 Tablespoon chili oil

• 1 Tablespoon sesame oil

• 2 teaspoons rice wine vinegar

• 2 teaspoons sugar

  To Garnish:

• 1/2 cup cilantro, minced

• 1 Tablespoon sesame seeds

• Chili oil, for serving

DIRECTIONS

Heat a skillet over medium-low heat and toast the cumin and sichuan peppercorns for about 2-3 minutes. Coarsely grind the spices in a spice grinder or mortar & pestle. Set aside.

Meanwhile, bring a large pot of water to a boil and cook your noodles according to the package instructions. Reserve about 1 cup of your pasta cooking liquid. Drain the pasta, and set aside.

Heat the vegetable oil in a large wok or skillet over medium heat. Add the ginger and garlic and cook for 1 minute. Turn the heat to high and add the sliced lamb. Stir-fry the lamb until just browned. Add the ground spice mixture, green onions, yellow onion, serrano pepper, soy sauce, chili oil, sesame oil, rice wine vinegar and sugar. Let cook for about 5 minutes, adding a splash of water if the mixture becomes too thick.

Add the cooked noodles to the skillet, adding additional pasta cooking liquid if needed and toss to coat. Season with salt, if needed.

Serve garnished with cilantro and drizzled with chili oil. Enjoy!

Broccoli Rabe Pasta with American Lamb, Arugula, & Parmesan

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INGREDIENTS

• 1 lb ground lamb

• 2 large cloves garlic, minced

• salt + pepper, to taste

• 1 lb rigatoni pasta Or something with a similar size + cook time

• 2 heads broccolini, chopped into florets

• 1 cup pasta water

• 1/2 cup heavy cream

• 1/2 cup shaved parmesan

• 2 cups baby arugula

DIRECTIONS

Start the Pasta: Fill a large pot or dutch oven about 3/4 of the way full with water, and bring to a boil. Once boiling, add your pasta. Cook for 8 minutes, stirring occasionally. (Meanwhile, move below one step to start cooking your lamb at the same time.) Once the 8 minutes are up, add the broccoli, making sure it's all or mostly submerged in the water. Cook for 4-7 more minutes, with the lid on but vented, stirring occasionally, until the pasta and broccoli are done to your liking. Once done, reserve 1 cup of the pasta water and drain the rest out of the pot.

Cook the Lamb: Add the ground lamb and garlic to a large skillet over medium heat, and season the lamb with a generous sprinkle of salt and pepper. Cook, stirring and breaking up the meat as it cooks, until it's completely browned through. Place a couple of paper towels in a strainer and spoon the lamb into the strainer to drain the grease.

Finish it Up: Add the cooked lamb to the pot with the pasta and broccoli, over medium low heat. Add 1/2 cup of the reserved pasta water, along with the arugula, heavy cream and parmesan. Stir everything together well, and let it cook for a couple of minutes so the arugula can wilt and the pasta gets nice and saucy. Taste and adjust seasonings as desired.

Serve + Store: Serve with another sprinkle of parmesan, and enjoy! Store leftovers in an airtight container in the fridge for 3-4 days. 

Baked Feta Pasta with American Lamb & Calabrian Chiles

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DIRECTIONS

Preheat the oven to 425 degrees.

In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1/4 cup olive oil. Season with salt and pepper and toss to coat. Place the feta cheese in the center of the tomatoes, drizzle with the remaining olive oil. Bake for 40-45 minutes, until the garlic has softened and the tomatoes begin to burst.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1/2 cup of the pasta cooking liquid before draining.

While the pasta cooks, heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add the lamb and season with salt and pepper. Cook, breaking the meat apart with a spoon, until cooked through, about 5-6 minutes.

Remove the tomatoes and feta from the oven and add the calabrian chiles. Using a fork or a potato masher, smash the tomatoes and feta into a creamy sauce. Add the pasta, lamb and lemon zest and toss to combine. If the sauce is too thick, add in some of the pasta cooking liquid to loosen things up.

Season with salt and pepper to taste, and serve with fresh basil. Enjoy!

INGREDIENTS

• 1 pound ground American Lamb

• 2 pints cherry tomatoes

• 6 cloves garlic (peeled and smashed)

• 1/2 cup extra-virgin olive oil (plus 1 tablespoon, divided)

• 7-8 ounce block feta cheese

• 1 Tablespoon chopped calabrian chiles or calabrian chile paste

• 12 ounces pasta (orecchiette, rigatoni, ziti, etc)

• Zest of 1 lemon

• Fresh basil leaves

• Kosher salt and freshly ground black pepper (to taste)

American Lamburger Helper

Recipe provided by | Clean Eats and Treats

Preparation Time: 15 minutes Cook time : 20 minutes

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INGREDIENTS

• 12 ounces cavatappi pasta

• 1 tablespoon olive oil

• 1/2 yellow onion diced

• 1 pound ground American Lamb

• 1 teaspoon kosher salt

• 2 tablespoons tomato paste

• 1 15 ounce can tomato sauce

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon black pepper

• 1 to 2 cups beef broth

• 1 cup sharp cheddar cheese

• 1/2 cup asiago cheese

• 3/4 cup heavy cream

• 1/4 cup parsley, optional

DIRECTIONS

Bring a stock pot of salted water to a boil and cook pasta according to package directions, drain and set aside.

Heat olive oil in a large skillet over medium heat; add onion and sauté until translucent.

Add ground lamb, sprinkle with salt. Sauté, breaking up the lamb with a spatula, until the lamb is cooked through and no longer pink, about 5-7 minutes. Drain excess fat.

Add tomato sauce, tomato paste, broth (starting with one cup) and remaining spices. Add cooked pasta. Adjust broth as needed to reach desired consistency.

Remove from heat and add heavy cream, asiago and cheddar cheeses and stir to combine.

Sprinkle with fresh parsley. Serve immediately and enjoy!

Recipe notes: To reheat- warm in a sauté pan over medium heat. Add beef broth 1/4 cup at a time to rehydrate noodles. Serve when noodles are soft and dish is warmed through.

Lamb Bolognese Sauce

Recipe provided by | Nourish With Lamb

Serves: 8

Prep time: 10 minutes Cook time: 60 minutes

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INGREDIENTS

• 2 tbsp olive oil

• 1 cup onion, finely chopped

• ½ cup celery, finely chopped

• ½ cup carrot, finely chopped

• 2 garlic cloves, minced

• 1 tsp oregano

• ½ tsp nutmeg, ground

• 2 tbsp tomato paste

• 2 lbs ground lamb

• 1 tsp kosher salt

• 1 tsp ground black pepper

• ½ cup red wine

• 1 cup chicken or beef stock

• 1 (28oz) can tomato puree

• 1 bay leaf

• 1 pappardelle pasta or wide fettuccine

• ¼ cup Parmigiano-Reggiano cheese, freshly shaved or grated for garnish, optional

*For an alternative, you can use zucchini noodles: about 3-4 zucchini spiralized, and sautéed in 1 tablespoon of olive oil for 2-4 minutes, or until the zucchini softens.

DIRECTIONS

Heat the olive oil in large Dutch oven or large saute pan, and sauté onion, celery, carrots and garlic until softened.

Stir in oregano, nutmeg and the tomato paste.

Add ground lamb and cook until browned and cooked through, breaking up the meat into crumbles. Season with salt and pepper.

Add red wine, stock, tomato puree and bay leaf. Bring to a low simmer.

Allow the liquid to reduce by half about 30 minutes.

Cover and cook on a low simmer until the sauce is thick about 15 minutes. Discard the bay leaf.

Cook pasta or zucchini noodles according to directions. Drain well. Toss together pasta or zucchini noodles* and sauce.

Spoon into serving dishes, and sprinkle with desired amount of cheese about 1 tablespoon per serving. Serve immediately.

Spring American Lamb Pasta with Peas and Greens

Recipe provided by | Cooking with Cocktail Rings

Serves: 6

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INGREDIENTS

For the lamb sausage: 

• 1 pound ground American lamb 

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 1 tablespoons chopped garlic 

• 1 teaspoon fennel seeds

• 1 teaspoon paprika 

• 1 teaspoon red pepper flakes 

• ¼ teaspoon dried oregano 

• ¼ teaspoon dried thyme

For cooking the sausage and assembling the pasta: 

• 1 pound gemelli pasta 

• 3 tablespoons extra-virgin olive oil 

• 1 medium shallot, thinly sliced 

• 1 cup shelled English peas

• 3 ounces pea tendrils  

• 2 tablespoons unsalted butter 

• ½ cup freshly grated Pecorino Romano cheese, divided 

DIRECTIONS

For the lamb sausage: 

In a medium mixing bowl add the lamb, salt, pepper, garlic, fennel, paprika, red pepper flakes, oregano and thyme, using your hands to combine the ingredients. Cover and refrigerate for at least an hour or up to overnight. 

 For cooking the sausage and assembling the pasta: 

Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.

Heat a large cast iron skillet over medium heat, add the olive oil and heat through. Add the sausage and cook, using a wooden spoon to break up the sausage, until browned, about 4 minutes. Lower heat to medium-low and continue to cook the sausage slowly at the low heat until its crispy, about an additional 6 to 8 minutes. 

Remove the sausage from the pan, leaving as much oil in the pan as possible and set the sausage aside, returning the pan to heat. Add shallot and peas and sauté until the shallots are tender and opaque, about 5 minutes. Add the pea tendrils and cook until wilted, about 1 minute. Return the sausage to the pan and stir to combine.  

Add the sausage mixture into the pasta and toss to combine, add the butter and stir until melted. Add ½ cup of the pasta water and ¼ cup of the Pecorino Romano cheese continuing to stir until the cheese has melted. 

 Divide the pasta into warmed pasta bowls, top with the remaining cheese and serve immediately. 

American Lamb and Mint Ragu

Recipe provided by | Well Seasoned

Prep Time: 5 Minutes Cook Time: 25 Minutes Total Time: 30 Minutes

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INGREDIENTS

Ingredients

• 2 Tbsp extra virgin olive oil

• 1/2 medium yellow onion about 1/2 cup

• 2 shallots about 1/4 cup

• 2 cloves garlic minced

• 1-1/2 lb ground American lamb

• 1 tsp kosher salt

• 1/4 tsp freshly ground black pepper

• 1 lb tagliatelle or other long flat pasta

• 24 oz marinara sauce store-bought or homemade

• 1 cup red wine

• 1/2 cup ricotta

• 1/4 cup fresh mint, chopped, plus more for serving

• freshly grated parmesan cheese for serving

DIRECTIONS

• Bring a large pot of water to a boil. Meanwhile, heat oil in a large, deep skillet or dutch oven over medium-high heat. Add onion and shallot and cook until translucent, about 3-4 minutes. Add garlic, stir, then cook 30 seconds longer.

• Add ground lamb to the skillet, then season with kosher salt and black pepper. Use a wooden spoon to break lamb apart. Cook until browned on all sides, about 5-7 minutes.

• Pour in red wine, then scrape the bottom of the pan with a wooden spoon. Cook at a rapid boil until wine reduces by half, about 2 minutes. Add marinara sauce, reduce heat to a simmer, and cook for 10 minutes.

• When water is boiling, add tagliatelle (or other pasta) and cook according to package directions until al dente. Drain pasta and set aside.

• Return to ragu and add fresh ricotta cheese and chopped mint leaves. Stir to combine, taste, then adjust seasoning as needed. Simmer until ready to serve! You can either pour spoonfuls of lamb ragu over noodles or add the cooked pasta directly to the pot of ragu, then toss to coat. Serve with freshly grated parmesan cheese and additional chopped mint, as desired.

Nutrition:

Calories: 761kcal | Carbohydrates: 65g | Protein: 34g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 157mg | Sodium: 1086mg | Potassium: 936mg | Fiber: 5g | Sugar: 8g | Vitamin A: 709IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 5mg

Date Night American Lamb Ragu Rigatoni

Recipe provided by | LindseyeatsLA

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INGREDIENTS

• 1 tablespoon vegetable oil

• 2 small shallots

• 1 carrots, finely chopped

• 1 celery, finely chopped

• 2 small yellow onions, finely chopped

• 1 1⁄2 lbs American Lamb Shoulder

• 1 1/2 cup red wine

• 3 tablespoons tomato paste

• 28oz San Marzano crushed tomatoes

• 1 bay leaf

• 2 cups water, beef broth, or bone broth

• 1⁄2 teaspoon crushed red pepper

• 1 tablespoon soy sauce

• 1 tablespoon balsamic

• 16oz rigatoni

• 4 garlic cloves, finely chopped

• 1 sprig rosemary

• 3 tablespoon heavy cream

• Salt and pepper to taste

• pecorino and parsley to top

DIRECTIONS

To begin, heat a dutch oven with a drizzle of vegetable oil. Cube and brown your lamb on all sides until browned on all sides. Remove from dutch oven.

With the heat still on, add in your shallots, carrot, celery, onion and garlic cloves in the pot and sweat for 10-15 minutes. Add your tomato paste and red pepper and let the flavors combine and melt down.

Add your wine, balsamic and soy sauce and reduce for another 10-15 minutes. Next, add your crushed tomatoes, water or broth, rosemary, bay leaf and lamb back in. Mix well. Leave on the stove on medium low heat for about an hour.

Transfer to a 350 degree oven for another 2-3 hours until the lamb is tender and falls apart. Remove the lamb chunks, shred them and add back in your sauce. This is the time where you can transfer your sauce to the fridge or freezer.

To finish your ragu, mix cooked rigatoni and a dash of heavy cream in a pan with your pasta lamb ragu, top with pecorino and parsley, serve and enjoy!

American Lamb Bolognese with Herbs & Parmesan

Recipe provided by | The Original Dish

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INGREDIENTS

• 1 large onion, chopped

• 2 stalks celery, chopped

• 2 carrots, peeled and chopped

• olive oil

• 2 pounds ground American lamb

• kosher salt

• 1/2 cup tomato paste

• 1 1/2 cups white wine

• 1 quart chicken stock

• 1 cup whole milk

• 1 bay leaf

• 2 sprigs thyme

• 2 sprigs rosemary

• 2 sprigs oregano

• 2 pounds dry pasta

• 1/2 cup grated parmesan cheese

• 4 tablespoons butter

DIRECTIONS

Add the onion, celery, and carrots to food processor. Pulse until finely chopped and set aside.

Heat a large, heavy-bottom pot (or Dutch oven) over medium heat. Add enough olive oil to coat the bottom. Working with half of the ground lamb at a time, break the meat apart into small chunks as you add it to the oil.

Let the lamb sear for a few minutes on one side. Season with a good pinch of salt. Then, stir the lamb and allow it to brown on all sides. Use a slotted spoon to transfer the lamb to a plate (you don’t want it to be fully cooked at this point). Repeat with the remaining lamb, again transferring the lamb to the plate once it’s browned.

Add a little bit more olive oil to the pot, along with the finely chopped vegetable mixture. Season with salt and sauté for about 3 minutes until softened. Stir in the tomato paste and mix well. Allow to cook for another 5 minutes to develop the flavor. Add the lamb back to the pot.

Pour in the white wine, chicken stock, and whole milk. Mix well to combine. Add the bay leaf, thyme, rosemary, and oregano. Bring the liquid to a simmer. Once simmering, turn the heat all the way low. Allow the bolognese to simmer, uncovered, for about 2 ½ hours, stirring regularly. Season with salt and freshly cracked pepper to taste.

To serve, drop the pasta into a large pot of boiling, salted water. Cook the dry pasta for about a minute under the package’s instructed cooking time.

Transfer ½ cup of pasta water out of the pot right before draining the pasta and add it to the bolognese. Stir in the parmesan and butter. Drain the pasta. Add the pasta to the bolognese and toss well to combine. Allow the sauce to continue to thicken as it starts to coat the pasta. Serve with more parmesan sprinkled over top.

Sichuan American Lamb Noodles

Recipe provided by | LINDSEY EATS LA

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INGREDIENTS

• 1 teaspoon cumin seeds

• 1/2 teaspoon coriander seeds

• 1/2 teaspoon Sichuan peppercorns

• 1 package of noodles of your choice (about 6-8oz)

• 1 tablespoon vegetable or canola oil

• 1 tablespoon garlic, minced

• 1 tablespoon ginger, minced

• 1 pound American Lamb Shoulder, thinly sliced

• 1 cup green onions, roughly chopped

• 1 cup red onions, thinly sliced,

• 1 cup cabbage, thinly sliced

• 1 teaspoon shaoxing rice wine

• 1 teaspoon sesame oil

• 1/2 teaspoon white pepper

• 1/2 teaspoon sugar

• 2 tablespoon soy sauce

• add in a bundle of cilantro and mint

DIRECTIONS

Heat a skillet or wok on medium-low and toast your seeds: cumin, coriander and Sichuan peppercorns for about 2-3 minutes.

In the meantime, bring a pot to a boil and cook your noodles according to the package instructions, set aside.

Moving back to the wok, add in your minced garlic and ginger and stir for 2-3 minutes. Add in your sliced lamb and stir until cooked throughout.

Add in your green onions, red onions and cabbage and mix until everything is combined together. Add in your sauces of rice wine, sesame oil, white pepper, sugar and soy sauce. Let the flavors combine for about 5 minutes.

Next, pour in your cooked noodles. Adjust with noodle water if needed and gets too thick. Mix until the sauce is incorporated throughout the noodles. Remove from heat, toss in cilantro and mint, do a light mix and serve.

Sichuan-style Spicy Cumin American Lamb Noodles

Recipe provided by | COOKING WITH COCKTAIL RINGS

Servings: 4

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INGREDIENTS

• 2 teaspoons cumin seeds

• 1 teaspoon coriander seeds

• 1 tablespoon Sichuan peppercorns

• 1/2 teaspoon freshly ground black pepper

• 1 pound boneless American lamb loin chops, thinly sliced

• 1/4 cup canola oil

• 1 tablespoon grated ginger

• 6 cloves garlic, chopped

• 2 shallots, thinly sliced

• 4 heads baby bok choy, sliced

• 1/2 pound flat lasagna noodles

• 2 tablespoons shaoxing rice wine

• 3 tablespoons chili oil

• 1 teaspoon crushed red pepper flakes

• 2 tablespoons soy sauce

• 1 tablespoon dark brown sugar

• 1/4 cup thinly sliced green onions

• 1/4 cup chopped cilantro

DIRECTIONS

Heat a nonstick skillet over medium heat, add the cumin, coriander and Sichuan peppercorn seeds and toast, shaking the pan occasionally until the spices are fragrant, about 2 minutes. Remove spices to a mortar and pestle and coarsely grind and set aside. Toss the lamb with the spice mixture and black pepper and let marinate for at least an hour.

Heat a large heavy bottomed pot over medium heat, add the canola oil and heat through. Add the ginger, garlic and shallots and sauté until the shallots are tender, about 4 minutes. Add the lamb and cook, stirring occasionally until browned, about 6 minutes. Add the bok choy and remove from heat.

Bring a large pot of water to a boil over medium-high heat. Add the noodles and cook until tender, about 7 minutes.

In a small bowl whisk together the rice wine, chili oil, red pepper flakes, soy sauce, and brown sugar. Add the noodles and the sauce to the lamb and toss to combine. Top with green onion and cilantro and serve.

Oaxacan American Lamb Barbacoa

Recipe provided by | FEASTING AT HOME

Servings: 8-10 Servings Preparation time: 30 minutes Cook time: 4 hours

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INGREDIENTS

• 3 –5 pounds American Lamb shoulder ( bone-in or boneless, see notes)

• 1 tablespoon salt

• 1 tablespoon olive oil

• one large onion, sliced

• one orange, sliced

• 3 bay leaves

BARBACOA MARINADE:

• 2–4 dried ancho chilies -or sub dried chipotles, guajillo chilies ( milder) or chili negros- stems removed, seeds removed.

• 1 chipotle pepper (from a can) plus 2–3 tablespoons of the chipotle “juice” ( you can always add more at the end of cooking if not sure)

• 4–6 cloves garlic

• 2 cups chicken or beef broth or water

• Juice from one orange

• 2 tablespoons cumin ( see notes)

• 2 tablespoon coriander ( see notes)

• 1 tablespoon chili powder

• 2 tablespoons dried oregano or Mexican epazote

• 2 teaspoons salt

• 1 teaspoon cinnamon

• 1 tablespoon vinegar ( white or apple cider)

• 1 tablespoons brown sugar or honey or maple

DIRECTIONS

Preheat oven to 325F.

Score the fat on the lamb (see photos) Generously season all sides of the lamb shoulder with salt. Set on counter while you make the marinade.

To make the marinade, de-stem the dried chilies, break them in half and discard the seeds ( you don’t need to remove every single one, a few strays are OK). Break the chilies apart into smaller pieces and add to the blender with the remaining ingredients. Blend until very smooth, for a full minute.

Heat a skillet or dutch oven to medium high heat and add oil. Sear the salted lamb shoulder, patiently browning each side to create a deep colored crust. DO NOT SKIP THIS STEP! ( It is the secret to sealing in the juices and creating flavor!)

Once all sides are seared, place lamb shoulder in the dutch oven. Nestle the onion and orange slices all around it along with bay leaves. Pour the marinade over top and shake the pan to get the marinade to the bottom.

Cover tightly and bake in a 325F oven for 3½-4 ½ hours. See notes on timing!

Roast is done when meat pulls apart easily. Pull the meat off the bones and discard any fat. Tear into smaller pieces and place into an oven proof serving dish. Strain 1-2 cups of the marinade and pour over the meat keeping it moist. Taste the lamb and adjust salt and heat. If it tastes bland add salt.

Keep warm in the oven until ready to serve. I like to leave this uncovered so the meat gets a little crispy on the top. Garnish with onions and cilantro if you like.

NOTES

You can use bone-in lamb shoulder like you see here ( this is a 4 ½ pound bone-in roast). For ease and faster cooking, you can have your butcher cut the bone out and roll into a boneless “roast”. Cooking times will vary based on weight and cut. Allow 3- 3 1/2 hours for 3-4 lb boneless roast. Allow 4-4 ½ hours for a 5-6 lb bone-in roast. I always plan for an extra hour, just in case.

Feel free to toast whole cumin and coriander seeds, then crush, for enhanced flavor.

Epazote is a Mexican herb that really bumps up the flavor and authenticity of this recipe. It can sometimes be found at Mexican Markets. Or try growing it from seed!

Slowly Braised American Lamb Ragu with Gnocchi

Recipe provided by | PLAYS WELL WITH BUTTER

Servings: 4-6 Preparation time:15 minutes Cook time: 3 hours

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INGREDIENTS

1 tablespoon olive oil, divided

1-1/2 pounds American lamb shoulder, excess fat trimmed and cut into 1-inch cubes (see Recipe Notes)

1 medium yellow onion, finely diced

2 medium carrots, finely diced

1 stalk celery, finely diced

6 cloves garlic, minced

2 tablespoons tomato paste

1 cup good red wine (see Recipe Notes)

1 cup low-sodium beef stock

1 28-ounce can crushed tomatoes

2 bay leaves

1 sprig fresh rosemary

8-10 sprigs fresh thyme

optional: 1/4 cup heavy cream

Kosher salt and ground black pepper, to season

for serving: gnocchi or pasta of choice, grated parmesan, fresh basil or parsley for garnish

DIRECTIONS

Brown the lamb: Add the olive oil to a heavy-bottomed Dutch oven over medium high heat. Using paper towel, pat the lamb as dry as possible, then season generously with 1 teaspoon each Kosher salt and ground black pepper. Working in batches as needed, add the lamb to the Dutch oven. Cook the lamb until deeply browned on all sides, about 2-3 minutes per side. Be careful not to overcrowd the pan – it prevents browning! Transfer the lamb to a plate and set aside. At this point, preheat the oven to 325 degrees F.

Cook the aromatics: Reduce the heat under the Dutch oven to medium. Add the onion, carrots and celery, seasoning with 1 teaspoon Kosher salt. Cook, stirring occasionally, until the veggies are softened and deeply caramelized, about 10-12 minutes. Add in the garlic and cook until fragrant, 1-2 minutes. Add in the tomato paste, stirring to combine, and cook for another minute or two to caramelize.

Deglaze: Slowly pour the red wine into the Dutch oven, using a wooden spoon to scrape up the browned bits that have formed at the bottom of the pot – that’s where all the flavor is! Let the red wine reduce by about half (this goes by quickly!), then pour in the beef stock, crushed tomatoes, and the herbs. I like to use kitchen twine to tie them into a little bundle for easy removal. Return the lamb to the Dutch oven.

Braise: Cover the Dutch oven and place it in the oven to braise at 325 degrees F for 2-2 ½ hours. When it’s ready, the lamb should shred very easily. Remove the Dutch oven from the oven. Remove the herbs, then shred the lamb – it’ll be tender enough that you should be able to shred it right in the ragu by using the back of a wooden spoon. Stir to combine. At this point you can serve, set aside, or even freeze for later use.

Serve: Bring a pot of salty water to a boil and cook the gnocchi or pasta according to package directions. Meanwhile, as the gnocchi boils, finish the ragu. Add the ragu to a small skillet over medium high heat, about ½ cup ragu per serving. Drizzle in some heavy cream, about 1 tablespoon per serving. Stir to combine, then add in the cooked gnocchi or pasta. Toss to combine, then let cook for 1-2 minutes for everything to come together. Serve immediately, sprinkled with grated parmesan & fresh herbs, as desired. Enjoy!

Spicy American Lamb Merguez Sausage with Bucatini Pasta

Recipe provided by | FEASTING AT HOME

Servings: 4 Preparation time: 30 Minutes Cook time: 15 minutes

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INGREDIENTS

8 ounces Bucatini pasta (or substitute any pasta)

1 pound ground American lamb

1 1/4 teaspoon kosher salt

1 teaspoon cumin

1 teaspoon coriander

2 teaspoons smoked paprika

1/4-1/2 teaspoon cayenne or chili flakes

1/2 teaspoon fennel seeds

2 tablespoons olive oil -divided, plus more for drizzling

4 fat garlic cloves- rough chopped

1 roasted red bell pepper, peeled and sliced

1/4 cup kalamata olives, cut in half lengthwise

1 bunch chopped parsley ( or sub half of this with mint leaves)

Lemon zest

Salt, pepper, chili flakes to taste

DIRECTIONS

Set a large pot of water on the stove to boil for pasta, and cook according to directions. Strain and set aside.

While pasta is cooking, make the sausage.  Place ground lamb, salt and spices in a medium bowl and mix well with a wet hand.

In a large skillet, heat oil over medium heat. Using wet hands break lamb sausage apart, into roughly one inch pieces and drop into pan, browning on all sides, turning heat down if necessary. Test one to see if it’s cooked through. Using a slotted spoon, place cooked lamb on a paper towel lined plate, blot, and set aside.

Wipe pan clean. Add another tablespoon of olive oil, return to medium heat and add garlic. Cook 2-3 minutes until golden and fragrant. Add pasta, sausage, roasted pepper, olives and a generous drizzle of olive oil, coating pasta well, so it doesn’t stick to pan. Warm through. Season with salt, pepper and some chili flakes if you like. Stir in fresh parsley right before serving. Taste, adjust salt and garnish with lemon zest.

Divide among 4 bowls. Enjoy!

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.

Smoked American Lamb Khao Soi

Recipe provided by | THE HONEY PAW

Servings: 8

INSTRUCTIONS

For the Lamb Curry:

1 whole American Lamb Shoulder – About 3-4 pounds

2 tablespoons Burmese Curry Powder – Sub Any Typical Curry Powder from Store

applewood chips for smoking

2 whole shallots chopped

3 cloves garlic chopped

1 stalk lemongrass chopped

3 Thai Bird Chilies De-stemmed and chopped

1 medium-sized knob ginger peeled and chopped

1 tablespoon vegetable oil

1 tablespoon shrimp paste

1/2 cup palm sugar

3 12 ounce cans of unsweetened coconut Milk

3 Cups Stock – Lamb is best, chicken or vegetable will do

1/2 lime

fish sauce to taste

salt to taste

Noodles:
3 pounds fresh or frozen thin egg noodles or tagliatelle – Do not buy dried noodles, they won’t fry properly.
vegetable oil for deep frying boiling salted water

Garnishes:
Thai pickled mustard greens chili oil fried shallots sliced shallot

10 sprigs cilantro – chopped

1 bunch scallions – chopped

lime segments

DIRECTIONS

Method For the Lamb Curry: 1. Rub the lamb shoulder with the Burmese curry powder and season judiciously with salt. 2. If you have a smoker, hot smoke the lamb shoulder with the applewood chips at 200°. In lieu of smoking the lamb, grill the lamb shoulder lightly over charcoal trying to create smoke by sprinkling some soaked applewood chips on the coals periodically and keeping the grill lid mostly closed. Don’t go too crazy here if you can’t accomplish this, the recipe still produces a delicious result without the smoking. 3. While Lamb is smoking, make your curry paste by pounding your shallots, garlic, ginger, lemongrass, and Thai Bird chilies into a fibrous paste in a mortar and pestle or alternatively pulse in a food processor. 4. After lamb has been smoked, using a Dutch oven that will be large enough to hold your lamb shoulder, gently fry your paste in vegetable oil until it begins smelling sweet and aroma of raw onion and garlic is gone. Add shrimp paste, and palm sugar and fry on low for two minutes and add your lamb shoulder turning it til the paste has stuck to all sides. 5. Add Coconut milk, stock and the half lime (rind and all) and bring to simmer, cover and put in a 250° oven. 6. Cook for 2-3 hours, checking after 2 hours. Meat should be coming off bone relatively easily when done. If it needs more time, flip the shoulder in the pan and continue cooking checking every 30 minutes. Don’t overcook! Or the meat will be dry and stringy, not succulent. 7. Once meat is tender, pull from oven and remove the lamb delicately onto a separate tray. Cover with foil 8. While meat is cooling, reduce the cooking broth by 1/3, while skimming some of the fat from the top. It should still stay brothy and it should still have some fat on top. These are characteristic features of the dish. 9. Season the broth once it is reduced with a few liberal shakes of fish sauce and salt to taste – it likely won’t need much. 10. When lamb is cool enough to handle, pull into nice bite-size pieces. Add back to broth. Try not to boil the sauce to hard after this point because you don’t want to overcook the lamb. For the Noodles: 1. Take a quarter of the fresh or thawed egg noodles and fry in 350° vegetable oil. They should puff up a bit and begin to brown quickly. Remove them from the oil as they start to brown and make sure they are all crispy. 2. Cook the remainder of the noodles in the boiling salted water until they are cooked through and tender but not flabby. Strain.

To Serve: 1. Heat the lamb curry back up to temperature. Again, don’t boil. 2. Divide noodles between 8 bowls 3. Ladle lamb curry over noodles. It should look a little soupy with the noodles mounding up through the broth. 4. Drizzle some chili oil around the noodles. 5. Sprinkle your chopped Thai pickled mustard greens, fried shallots, sliced shallots and chopped scallions, chopped cilantro across the bowls. 6. Top with a tangle of your crispy noodles. 7. Serve with a wedge of lime alongside for squeezing over the top.

Savory American Lamb Ragu with Pappardelle

Recipe provided by | GIRL CARNIVORE

INSTRUCTIONS

2 ounces dried porcini mushrooms

1/4 cup boiling water

2 teaspoon olive oil, divided

2 pounds ground American lamb

salt and pepper

1 onion, minced

1 carrot, diced

2 celery stalks, diced

6 ounce baby portabella mushrooms

1 garlic clove, minced

1 teaspoon cumin

1/2 teaspoon cardamom

1/2 teaspoon fresh rosemary, minced

1/2 teaspoon fresh thyme, minced

1/2 teaspoon crushed red pepper flakes

1 bay leaf

2 tablespoons tomato paste

1/2 cup wine

1 tbs soy sauce

28 ounce can diced tomatoes

1 cup beef broth

8 ounce pappardelle noodles

ricotta cheese

Parmesan cheese for garnish

DIRECTIONS

Pour the boiling water over the dried porcini and allow them to rehydrate. Strain the liquid, but reserve it, and pat the mushrooms dry. Mince and mix in with the baby bellas.

In a large Dutch oven. heat 1 tablespoon olive oil over medium high heat. Season with salt and pepper and brown the lamb for 5 to 7 minutes, breaking into chunks as it cooks. Add the onion, carrot, celery and baby bella mushrooms. Stir and cook until all the vegetables are softened and most of the liquid has been absorbed.

Stir in the garlic, cumin, cardamom, rosemary, thyme and crushed red pepper flaked. Stir in the tomato paste and cook for 2 minutes. Deglaze the pan with the red wine, scraping up any browned bits on the bottom. Add in the soy sauce, reserved porcini liquid and diced tomatoes with their juices.

Mix in the beef broth and bring to a light boil. Reduce to a simmer, cover and cook for 30 to 45 minutes, stirring occasionally. Add a dash of more broth if needed to loosen things up.

When ready to serve, make the pasta according to manufacturers directions. Drain and rinse.

Toss the pasta with the remaining tablespoon oil. Spoon a heaping portion of the ragu over the pasta and dollop a spoonful of ricotta on top to mix in.

Season with salt and pepper to taste and garnish with freshly grated Parmesan cheese.

Savory Lamb Ragu with Pappardelle Pasta

Spicy Skillet American Lamb Ragu

Recipe provided by | RUNNING TO THE KITCHEN

Preparation Time: 10 minutes Cook Time: 15 Minutes

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INGREDIENTS

1 tablespoon extra virgin olive oil

1 pound ground American lamb

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon fennel seed

1 1/2 teaspoons smoked paprika

salt and pepper to taste

1 small yellow onion, chopped

2 large cloves garlic, minced

2 tablespoons fresh thyme leaves

1 tablespoon harissa paste

2 tablespoons tomato paste

2 cups beef broth

1 cup crushed tomatoes

1/2 head broccoli rabe, chopped

1/2 pound cooked cavatappi (or other similar shaped pasta)*

chopped mint/basil for topping

grated parmesan for topping

DIRECTIONS

Add olive oil and lamb to a large skillet over medium-high heat. Break up the lamb into small pieces as it cooks. Cook until browned. You can drain some of the fat out of the pan at this point if desired or leave it, up to you.

Add the cumin, coriander, fennel seeds, smoked paprika, salt and pepper and stir to combine with the lamb.

Add the onion, garlic and thyme, stir again and cook until onion is softened, about 3 minutes.

Add the harissa paste and tomato paste, stir until incorporated and cook 1 minute.

Add the broth, crushed tomatoes and broccoli rabe. Stir again until combined.

Cover the skillet and let cook until broccoli rabe is fork tender, about 5 minutes.

Add the cooked pasta to the skillet, stir to combine and heat through.

Garnish with freshly chopped mint, basil and grated parmesan cheese before serving.