Goan Lamb Curry

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INGREDIENTS

• 3 Tbsp neutral oil, such as grapeseed

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

• 1 tsp ground black pepper

• ½ tsp ground Kashmiri chilli

• ½ tsp ground turmeric

• ½ tsp ground cardamom

• 1 large white or yellow onion, diced

• 2 Tbsp grated garlic

• 2 Tbsp grated ginger

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

• Fine sea salt

• ½ cup water

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

• 1 cup plain unsweetened coconut milk

• 2 Tbsp fresh lemon or lime juice

• 2 Tbsp chopped cilantro, tender stems and leaves

DIRECTIONS

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

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

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

Lamb Birria

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INGREDIENTS

• 2 Tablespoons olive oil

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

• Kosher salt and freshly ground black pepper

• 1 large onion, diced

• 2 chipotles in adobo sauce, chopped

• 1 Tablespoon garlic powder

• 2 teaspoons cumin

• 2 teaspoons oregano

• 2 Tablespoons tomato paste

• 2 cups salsa (any style you prefer)

• 2 cups beef stock

• 12 ounces light beer

• 2 Tablespoons cilantro, minced

• Hot sauce, to taste (optional)

Lime Crema

• ¾ cup sour cream

• 2 Tablespoons cilantro, minced

• 1 lime, zested and juiced

• Salt, to taste

For Serving

• Cooked Rice

• Cilantro

• Diced Red Onions

• Lime Wedges

• Hot Sauce

DIRECTIONS

Season the lamb with salt and pepper.

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

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

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

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

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

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

To Serve:

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

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!

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!

One Pot Lamb Shoulder Chops with Rice

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INGREDIENTS

• 6-8 pieces Lamb shoulder Chops

• 1 teaspoon salt and pepper

• 1/2 teaspoon allspice

• 1 teaspoon oregano

• 1 Tablespoon butter or olive oil for searing

  Sauce base

• 1 tablespoon butter or olive oil

• 2 onions chopped

• 6 cloves garlic sliced

• 3 sprigs fresh thyme

• 1 cup canned cherry tomatoes with juice

• 2 cups stock

  Rice

• 2 cups long grain rice

• 2 1/2 cups tomato juice and stock mixed in a 50:50 ratio

• 1 teaspoon salt and pepper

• 1/2 teaspoon allspice

• 1 cinnamon stick

• 1 green chilies

  Garnish

• Fresh parsley

• Lemon slices

• Fresh Mint

DIRECTIONS

In a large 5.5 quart heavy duty pot, add the butter on medium high heat.

Season the lamb shoulder chops well on both sides.

Sear the lamb chops in the pan for 2 minutes per side until golden. Repeat until all the chops are seared. Place the seared chops on a baking sheet.

Make the sauce by adding the butter into the same pot and sauté the onions and garlic. Add in the tomatoes after 3 minutes when the onions have softened. Cook that sauce mixture for 5 more minutes to infuse the flavors before placing back the lamb chops.

Add in the stock and bring the pot to a boil. At that point lower the heat to medium low and allow the chops to cook for about 45 minutes.

Now you’ll increase the heat to medium high, add in the tomato juice, spices, and rice. Once it boils, lower the heat to low and let the rice cook until fluffy—that takes anywhere from 30-40 minutes at most.

The recipe is ready when the rice is fluffy and cooked, and it has absorbed all the liquid, while the lamb chops are soft, tender and have reached a temperature of at least 145 degrees.

Serve the meal right away garnished with mint, parsley and lemon.

Grilled Lamb Shawarma

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INGREDIENTS

Lamb Shawarma

• 3-4 lb boneless American lamb shoulder

• ⅓ cup grapeseed oil or other light, neutral oil, plus 2 Tbsp

• 1 large lemon juiced

• 2 Tbsp ground coriander

• 1 Tbsp turmeric

• 1 Tbsp sumac

• 2 tsp garlic powder

• 2 tsp cumin

• 2 tsp paprika

• 2 tsp Kosher salt

• 1 tsp cardamom

• ½ tsp ground cinnamon

• ¼ tsp cayenne pepper

• 1 large onion thinly sliced

• 3 Tbsp red wine vinegar

• Fresh parsley finely chopped, for serving

• Tahini for serving

DIRECTIONS

Cut lamb shoulder. Cut the lamb shoulder into thin strips about ¼" thick, then place in a large bowl or Ziplock bag. Pour ⅓ cup grapeseed oil on top.

Mix the shawarma seasoning. To the lamb, add the juice of 1 lemon, 2 Tbsp ground coriander, 1 Tbsp turmeric, 1 Tbsp sumac, 2 tsp garlic powder, 2 tsp cumin, 2 tsp sweet paprika, 2 tsp Kosher salt, 1 tsp cardamom, ½ tsp cinnamon, and ¼ tsp cayenne. Use your hands (or seal and shake the bag) to thoroughly coat the lamb. Cover with plastic wrap, then refrigerate and allow to marinate for at least 2 hours.

Cook the lamb. Preheat a grill over high heat with a large cast iron skillet. When very hot, add 2 Tbsp grapeseed oil, then add lamb slices and cook until crisp on all sides, about 15-20 minutes, stirring every few minutes. The shawarma marinade will eventually cook off and the lamb should crisp up on all sides. Be patient, this takes time! Transfer the lamb to a plate.

Cook the onion. To the same skillet, add 1 thinly sliced onion until tender and browned, about 5-7 minutes total. Season with ½ tsp Kosher salt.

Roughly chop the shawarma. Transfer crispy lamb to a large cutting board, then roughly chop into bite-size pieces. Return to the skillet with sautéed onion, then toss with 3 Tbsp red wine vinegar and 2 Tbsp finely chopped parsley. Serve immediately!

Grilled Steakhouse Lamb Pizza

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INGREDIENTS

• 1.5 lbs American lamb shoulder blade chops

• 2 tbsp olive oil

• salt and pepper to taste

• Store bought or homemade pizza dough

• 8 oz mushrooms

• 1 cup crumbled blue cheese

• 1 cup shredded mozzarella

• 1 cup fresh arugula 

• Balsamic glaze, for garnish

• Microgreens, for garnish

DIRECTIONS

Preheat your grill to high heat or smoker to 350 degrees. Remove your American Shoulder Blade Chops from the fridge and allow to come to room temperature at least for 30 minutes. Season the chops with olive oil, salt, and pepper. Place the chops on the grill and cook for about 5 minutes and then flip. Continue to cook until the internal temperature reaches 145 degrees, about 4 to 5 minutes. Remove from the grill and place on a plate to rest for 3 minutes before slicing thinly. 

Once cooled, slice the lamb shoulder chops into 1/4 inch slices. Set aside. Meanwhile, spray a baking sheet with non-stick cooking spray. Sprinkle some cornmeal on the baking sheet. Just a light dusting will do the trick as this will help keep the dough from sticking to the grill. You can place the dough on the grill if you want! Spread the dough out into a circle and place on the baking sheet. Place the baking sheet onto the grill or smoker and panbake the dough for about 7 minutes. This helps keep the dough from becoming soggy. 

Once the dough is parbaked, remove and add your toppings. Start with the mushrooms, mozzarella, lamb shoulder chop slices, and blue cheese. Place the pizza back on the grill to cook for about 10 minutes or until the pizza crust is golden brown. Remove from the grill and add the arugula, microgreens, and balsamic glaze on top. Serve and enjoy! 

Grilled American Lamb Chops

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INGREDIENTS

• 1lb American lamb chops bone-in (loin, rib or shoulder chops - approximately 4 chops)

Lamb Marinade

• 1-2 garlic chopped

• 1/2 lemon

• 1 tsp cumin

• 1/2 tsp oregano

• 1/4 cup olive oil

• 1 tsp sea salt

 Chimichurri

• 2 bunches flat-leaf parsley stems removed and leaves chopped

• 4 cloves garlic minced

• 1/4 cup lemon juice

• 1/4 cup red wine vinegar

• 1/2 cup olive oil

DIRECTIONS

Marinate Lamb

In a bag or dish add you lamb and all marinade ingredients. Cover lamb chop completely and let rest for 30+ minutes.

Grill Lamb

Preheat grill to high heat. Place Lamb on grill for 5-8 minutes (until it has nice grill lines and crispy crust) flip and cook again for 5-8 minutes. Remove from grill and test internal temp. Lamb should be 145 degrees. Cover lamb with 1/2 the chimichurri and let rest for 5 minutes.

Chimichurri

Chop parsley and garlic until fine. Place all ingredients in a bowl and let rest. When Lamb is off the grill cover with half the chimichurri. reserve the other half for dipping pita bread, vegetables etc in.

Crispy American Lamb Salad with Yogurt Dressing

Recipe provided by | Cosette's Kitchen

Serves: 4 Preparation Time: 30 minutes Cook Time: 45 min- 2 hours

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INGREDIENTS

Lamb

• 2 pounds American Lamb shoulder chops

• 1 Tbsp olive oil

• 2 tsp kosher salt

• 1 tsp black pepper

• 2 1/2 tsp sumac

• 4 cups water

• 1 cinnamon stick

• 1 bay leaf

• 1 tsp garlic powder

• Yogurt Dressing

• 1 cup yogurt

• 2 cloves garlic, minced

• 3/4 tsp kosher salt

• 3 Tbsp olive oil

• juice of 1 whole lemon

• 1 tsp sumac

• 2 tsp dried mint *

Salad

• 4 cups of wash and copped lettuce (romaine or green/red leaf is great)

• feta

• chopped dates

• olives

• fresh mint

• tomatoes

DIRECTIONS

Lamb Shoulder Chops

1. Season chops with salt, pepper and sumac and rub on both sides, reserving ½ tsp sumac.

2. On medium high heat (or sear on electric pressure cooker) place chops and sear for 3-4 minutes on each side until a nice browning appears.

Electric Pressure Cooker Method:

1. Add your seared chops to the pot and add 4 cups of water, enough to cover.

2. Add in a cinnamon stick and bay leaf.

3. Seal pressure cooker and set to "high pressure" for 45 minutes.

4. Allow to naturally release pressure for at least 15 minutes.

5. Remove lamb from pot, drain excess liquid* and take out to cool.

Stove top Method:

1. Add your seared chops to the pot and add 4 cups of water, enough to cover.

2. Add in a cinnamon stick and bay leaf.

3. Allow water to come to a boil then reduce heat to low and allow to simmer for 2 hours.

4. After 2 hours, lamb should be tender and falling off the bone.

5. Remove lamb from pot, drain excess liquid* and remove to cool.

Seared Lamb

1. When you're ready to assemble your salad, shred the lamb off the bone and season one more time with salt, garlic powder and remaining ½ tsp  sumac.

2. Place in non-stick pan on medium heat and allow lamb to cook with spices for 3-4 minutes.

3. Lamb will darken in color and begin to slightly crisp.

4. Remove and add to your salad.

Yogurt Dressing

1. Place all of your dressing ingredients in a small bowl and whisk until fully combined and emulsified.

2. Dressing can be stored in the fridge for 2 weeks when using fresh yogurt.*

Salad

1. Assembling the salad is at your own discretion. Toss lettuce with about 1/3 cup of dressing.

2. Top with your seared lamb and a little of each of your toppings. Add or omit anything you want.

3. Drizzle a little extra dressing if you desire.*

Recipe Notes

• The liquid that the lamb is cooked in will contain fat, be sure NOT to dump this down the drain.

• Your dressing will last as long as your yogurt is good, be sure to check the expiration date.

• You definitely want to use dried mint vs fresh for the dressing. The dried mint will impart much more flavor and also help your dressing to last longer.

• Take your salad to another level and WRAP it! All the same components, just toss into a tortilla for a quick lunch idea.

Grilled American Lamb Chops with Mint Chimichurri

Recipe provided by | The Original Dish

Servings: 4

*Leave time to marinate the lamb chops overnight.

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INGREDIENTS

• 1 ½ cups (12 oz) Greek yogurt

• ½ cup olive oil

• ¼ cup lemon juice

• ¼ cup water

• 8 garlic cloves

• 1 tbsp kosher salt

• 4 (8-12 oz) bone-in American lamb shoulder chops

• 2 cups packed parsley leaves, finely chopped

• ¾ cup packed mint leaves, finely chopped

• ¼ cup red wine vinegar

• 1 ½ cups extra-virgin olive oil

• 1 large red onion, peeled

DIRECTIONS

Add the Greek yogurt to a large bowl. Slowly whisk in the olive oil, lemon juice, water, 4 garlic cloves (minced), and salt until incorporated. Place the lamb shoulder chops into the bowl and coat well on all sides with the yogurt marinade. Make sure each chop is submerged. Cover the bowl and let marinate overnight in the refrigerator.

Heat one side of the grill over high heat and the other over medium-low. Bring the lamb out to room temperature and let sit for about 30 minutes before grilling.

Meanwhile, combine the chopped parsley, mint, remaining 4 garlic cloves (minced), red wine vinegar, and extra-virgin olive oil. Stir well and season with salt to taste. Reserve until ready to serve.

Cut the red onion in half, and then each half into 4 wedges, leaving the root end intact. Coat with a drizzle of oil and season with a pinch of salt. Grill the red onion wedges over high heat until charred, about 2-3 minutes per side. Transfer the onions to medium-low heat.

Grill the lamb chops over high heat until deeply charred, about 2-3 minutes per side. Transfer the lamb to medium-low heat. Cover the grill and continue to cook for about 10-12 more minutes, until the onions are tender, and the lamb is cooked to 145°F (per USDA guidelines).

Transfer the onions & lamb chops off the grill, cover with foil, and allow to rest for 5 minutes before serving. Slice the lamb off the bone and serve with the grilled red onions and chimichurri alongside.

Brothy Leek, American Lamb and Cabbage Soup

Recipe provided by | Feasting at Home

Prep Time: 20 Minutes Cook Time: 50 Minutes

Serves: 6

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INGREDIENTS

• 1–2 tablespoons olive oil

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

• 1 cup carrot, diced

• 1 cup celery, diced

• 4 garlic cloves, rough chopped

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

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

• 6 cups chicken broth

• 1 1/2 teaspoons salt

• 1/2 teaspoon pepper

• 1 1/2 tablespoons Apple Cider vinegar

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

• 1/2 teaspoon caraway seeds (optional)

• 1/4 teaspoon cayenne (optional)

• 2 bay leaves

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

• fresh parsley

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

DIRECTIONS

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

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

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

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

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

Serving Size -with 1 can white beans added

Amount Per Serving Calories 335

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

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

Easy Stir Fry Recipe with American Lamb and Veggies

Recipe provided by | Two Purple Figs

Prep Time: 15 Minutes Cook Time: 15 Minutes

Serves: 6

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INGREDIENTS

For the Lamb:

• 2 pounds American lamb cut thinly for stir fry (use leg of lamb of shoulder cut)

• 3 Tablespoons Soy Sauce

• 1 Tablespoon grated ginger

• 1 Tablespoon grated garlic

• 1 Tablespoon ketchup

• 1 Tablespoon chilli sauce (more or less to taste)

• 1 teaspoon sesame oil

Stir Fry Veggies:

• 1 Tablespoon sesame oil (or any neutral oil)

• 3 Bok Choy cut up into slices

• 2 carrots sliced

• 2 cups mushrooms sliced

• 2 cups green beans

• 1 red onion sliced

• 1 red pepper sliced

Stir Fry Sauce:

• 1 cup broth

• 1/2 cup soy sauce

• 2 tablespoons ginger

• 1 tablespoon garlic

• 1 Tablespoon cornstarch

• 2 Tablespoon chilli sauce (more or less to taste)

• 1 teaspoon honey

• 1 teaspoon rice vinegar

Garnish:

• 1/4 cup cilantro chopped

• 2 Tablespoons mint chopped

• 1/4 cup chopped Peanuts

• 2 tablespoons Chilli Sauce (extra)

DIRECTIONS

1. Place the lamb in a bowl and add all the marinade ingredients except the oil and mix well.

2. You can marinade the lamb for 10 minutes and upto 3 hours.

3. Preheat a wok with the sesame oil until really hot, then add in the veggies and keep stir frying for 4-8 minutes (depending on the size of your veggies). Veggies should be crisp and vibrant.

4. Remove the veggies on to a plate and add the remaining oil to the pan.

5. Add the lamb once the pan is hot and stir fry it for 5-7 minutes (depending on the thickness of the lamb slices). Don't over cook the lamb.

6. While the lamb is cooking, make the stir fry sauce by mixing all ingredients in a large liquid cup or bowl.

7. Once the lamb is ready, add in the veggies, noodles and sauce to the pan.

8. Toss the stir fry together and bring the sauce to a boil. As soon as it boils, drop the heat to low and let the sauce simmer for just 2 minutes.

9. Finish off with fresh cilantro, mint and top with chopped peanuts.10.  Add in dollops of chilli sauce if you want extra spice to your stir fry.

11. Serve right away and enjoy!! :)

American Lamb Vindaloo

Recipe provided by | Zestful Kitchen

Prep Time: 10 minutes + hour rest time Cook Time: 2 Hours Total Time: 3-1/4 hours

Serves: 4

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INGREDIENTS

Ingredients

• 2 pounds boneless American lamb shoulder roast, trimmed and cut into 2-inch pieces

• Salt

• 10 whole black peppercorns

• 5 chiles de árbol, stemmed, seeded and torn in half*

• 4 green cardamom pods 

• 4 whole cloves

• 1 teaspoon cumin seeds, or 1 teaspoon ground cumin

• 1/3 cup white wine vinegar

• 1 (2-inch) piece ginger, peeled and thinly slice

• 1 tablespoon tamarind paste (or molasses)

• 1/2 teaspoon ground turmeric

• 2 tablespoons olive oil

• 1 teaspoon black mustard seeds**

• 1 cinnamon stick

• 1 large yellow onion, chopped

• 8 cloves garlic, roughly chopped

• 1 small red or green Thai chile or red jalapeño, stemmed and thinly sliced

• 1 teaspoon brown sugar

• 1 red bell pepper, diced (optional)

• Cooked rice, bulgar, or barley for serving

DIRECTIONS

Toss lamb with 2 teaspoons salt; set aside. 

Toast peppercorns, dried chiles, cardamom, cloves, and cumin seeds in a large Dutch oven or pot over medium heat for 5 minutes, stirring occasionally. Transfer spices to a blender with vinegar, ginger, tamarind paste, and turmeric; blend, scraping down sides as needed, until smooth.

Add spice purée to lamb and toss to coat; cover and refrigerate for 4 hours (or set aside at room temperature for 1 hour).

Heat oven to 325ºF with rack set in lower-middle position.

Heat oil in now empty Dutch oven over medium-high; cook mustard seeds and cinnamon until seeds pop, 1–2 minutes. Reduce heat to medium and add onion, garlic, chiles, and sugar; cook until onion has softened and starts to brown, about 8 minutes. 

Stir in lamb and it’s marinade, 1 cup water (or white wine) and bring to a boil. Cover pot, transfer to oven and cook for 1 ½ hours until lamb is tender.

Using wooden spoon or rubber spatula, scrape any browned bits from sides of pot and stir into sauce; stir in bell pepper, if using, and let stand, uncovered, for 10 minutes. Skim and discard grease from surface of sauce. Season vindaloo with salt to taste and serve.

* leave the seeds in half of the chiles for added heat. If you like a lot of spice, keep the seeds in all of the chiles, if you like it mild, remove the seeds in all of the chiles. 

**if you do not have black mustard seeds, go ahead and use yellow. If you don’t have yellow either, feel free to leave them out altogether. 

To de-fat the vindaloo even more: make the lamb a day ahead of time, store it in an airtight container and scoop the chilled layer of fat off the top. 

Nutrition Facts: Calories: 322 Sugar: 5g Sodium: 1222mg Fat: 23g Saturated Fat: 8g Carbohydrates: 8g Fiber: 2g Protein: 20g  Cholesterol: 77mg

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!

Cheese Fondue with American Lamb Dippers

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

American Lamb Shoulder Chunks:

• 2 Tablespoons unsalted butter

• 1.5 lbs American Lamb Shoulder, cut unto an inch chunks

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon oregano

• 1/2 tablespoon onion flakes

• 1/4 teaspoon allspice

• 1 tablespoon chopped mint

• 1 tablespoon thyme leaves

Cheese Fondue:

• 1 whole garlic clove peeled and top cut off

• 1 cup liquid (white wine, stock, or a combo of both)

• 1 teaspoon lemon juice

• 1 lb grated cheese ( 3 cups total of 1 cup fontina, 1 cup provolone, 1/2 cup asiago and 1/2 cup parmesan cheese)

• 1/8 teaspoon salt

• 2 tablespoons cornstarch

Cheese Fondue Dippers:

• American Lamb Shoulder Chunks (above)

• 2 cups croutons

• 2 cups broccoli florets

• 2 apples

• 1 cup grapes

• 1 persimmon

DIRECTIONS

1. Start by preparing the American Lamb chunks. Place all ingredients (except butter) in a bowl and toss well.

2. Heat a cast iron or any skillet over high heat and add in the butter.

3. Add the lamb shoulder chunks one at time without crowding the pan, and sear the chunks for 2-3 minutes on each side until seared beautifully with a crispy crust. Add the fresh herbs and cover the pan, set aside.

4. Make the cheese fondue. rub the pan with the cut off side of the garlic clove all over to infuse the garlic flavor into the pan. Remove the garlic clove and set aside.

5. Add the liquid and lemon juice, and cover the pot. Bring to a boil.

6. Once it boils, lower the heat to medium low and add in the remaining ingredients. Use a whisk to melt in the cheese and cook the cornstarch for 6-8 minutes.

7. Take the fondue serving pot or bowl and rub the insides of it with the same cut off part of the garlic clove. Pour the ready cheese fondue in to the bowl/pot and set over a stand with tea candle underneath.

8. Arrange the dippers and serve with the cheese fondue.

Recipe Notes

Prepare your fondue dippers first.
Chop, slice or arrange chips, veggies and fruits on your serving board.
Cook the lamb dippers and roast any potatoes if using ahead of making the cheese fondue.
Pick your favorite cheese or combo of cheeses.
If you're making a blue cheese fondue, you’ll need to have about half the amount of cheese neutral base such a provolone or mozzarella cheese.
The other half can be blue cheese. This is because blue cheese doesn’t have a good melty/stretchy characteristic.
Infuse a hint of garlic to your cheese fondue by rubbing a clove of garlic on the insides of your fondue pan and pot.
Add lemon cheese to your cheese fondue because it helps the cheese maintain a stretchy texture.
Flavor your cheese fondue with spice and herbs if you like.
Pour the cheese fondue in to a heat safe dish (ceramic, glass or metal), so that you can keep a tea candle underneath and maintain it to be warm.
You don’t need a fondue pot, all you need is a heat safe bowl and a tea candle.
Double or triple this recipe and entertain with fondue for up to 25 people.
Have a variety of dippers, and have them vary from veggies to fruits, to chips/pretzelts/bread or potatoes, to lamb chunks.
Lamb dippers are a show stopping dipper for any type of fondue! So don’t skimp!

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.

Grilled American Lamb BBQ Sandwich

Recipe provided by | FOODNESS GRACIOUS

Servings: 2 Preparation time: 10 minutes Cook time: 15 minutes

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INGREDIENTS

• 2 cups ketchup

• 3 tablespoons apple cider vinegar

• 1 tablespoon soy sauce

• 1/3 cup brown sugar

• 1 cup cola

• 1/2 teaspoon back pepper

• 1 cup grated peeled apple

• 4 American Lamb shoulder chops

• 2 tablespoon olive oil

• salt and black pepper

• 1 small bag of coleslaw mix

• 1/2 cup mayonnaise

• 1/4 cup buttermilk

• 1 tablespoon white wine vinegar

• 1 teaspoon poppy seeds

• 1 pinch salt and pepper

• 4 brioche buns

DIRECTIONS

In a small pot combine the ketchup, vinegar, soy sauce, brown sugar, Cola, salt, pepper and grated apple.

1. Bring to a simmer stirring every so often.

2. Preheat the grill to high.

3. Rub the chops with olive oil and season with salt and pepper

4. Place the chops on the grill and cook for about 6-7 minutes per side

5. Transfer to a plate and cover loosely with foil

6. In a small bowl whisk together the mayo, buttermilk, white wine vinegar, poppy seeds, salt and pepper

7. Add about 4 cups of the coleslaw to a bowl and then add some of the dressing mixing as you do it.

8. Cut the meat from the chops discarding any large fatty pieces and then roughly chop up the meat into small pieces.

9. Divide the meat among the four buns and top with some sauce and coleslaw. Serve at once.

Zesty Italian Herb Grilled American Lamb Kabobs

Recipe provided by | BEAUTIFUL EATS AND THINGS

Servings: 8

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INGREDIENTS

• 2-1/2 pounds boneless American Lamb shoulder cut into pieces

• 4 zucchinis sliced

• 3 purple onions coarsely chopped

• 4 yellow squash sliced

• 16 whole mushrooms

• 2 red bell peppers chopped

• 2 green bell peppers chopped

• 1/2 cup zesty Italian dressing

• 1 tablespoon olive oil

• 2 tablespoons garlic powder

• 1 teaspoon cayenne pepper

• salt/pepper to taste

• *wooden skewers

DIRECTIONS

Prepare and heat charcoal or gas grill to medium-high heat.

In a large bowl, whisk together zesty Italian dressing, olive oil, garlic powder, cayenne pepper, and salt/pepper. Add lamb and vegetables and toss until all ingredients are combined. Cover and set aside for about 20 minutes.

Arrange ingredients on skewers and place on grill. Cook for approximately 15 minutes, or until desired doneness is achieved.

Enjoy!

Roast American Lamb Shoulder

Recipe provided by | TWO PURPLE FIGS

Servings: 8 Preparation time: 3 hours Cook time: 3 hours

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INGREDIENTS

LAMB SHOULDER:

• 9-10 pounds lamb shoulder American Lamb,

• whole shoulder but fat partially trimmed

• 4 cloves garlic cut in half

• 8 cardamom pods

• 3 onions large, sliced in half

• 6 garlic cloves whole

• 1 cup stock

DRY MIX:

• 1 1/2 Tablespoons Pink Himalayan Salt

• 1 Tablespoon spice blend 7 spice

• 1 1/2 Tablespoons black pepper

• 1 Tablespoon Allspice

WET MIXTURE:

• 1 cup Greek Yogurt

• 1/4 cup soy sauce

• 2 Tablespoons Balsamic Vinegar

• 2 Tablespoons brown sugar

• 1/4 cup Ketchup

• 2 Tablespoons Hot Sauce

• 1/3 cup olive oil

RICE:

• 2 cups rice

• 1 tablespoon olive oil

• 2 teaspoons spice blend 7 spice blend

• 3 cups water hot

PEAS AND POTATOES:

• 1 1/2 cups green peas cooked

• 2 cups potatoes cubed and roasted

VERMICELLI NOODLES:

• 1 cups noodles Vermicelli

• 1 tablespoons butter

• 1 1/2 cups stock

HARD BOILED EGGS:

• 8 eggs hard boiled

• 3 tablespoons butter or ghee, melted

GARNISH:

• 1/3 cup pine nuts toasted

• 1/4 cup parsley fresh

DIRECTIONS

Start with the lamb. Pat dry the lamb. Make about 8 slits in the lamb and insert half a garlic clove and cardamom pod into each slit.

Mix the dry mix and rub the lamb shoulder all around with it. Similarly make the wet mix and massage the lamb with it all around.

Place the whole lamb on a baking sheet over parchment paper and surround that with onions and fresh garlic.

Cover the lamb and marinade for 3 hours at least to preferably overnight.

Preheat the oven to 350 and add the stock to the lamb, cover the lamb entirely and roast for 2.5hours to 3 hours.

In the meantime, start cooking the rice by sautéing it in some live oil and add the seasoning. Then cook the rice with hot water over low heat.

Prepare the peas and potatoes.

For the noodles, sauté them in some butter until deep golden and then cook the nodes with some stock over low heat.

Now the eggs, after hard boiling them, peel and sear them in the brown butter until golden. Let the eggs cool and then slice them in half.

Assemble the Easter lamb dish by brining a large serving dish. Start by layering the rice, topped with the noodles, top that with the cooked peas and potatoes. Now place the roast lamb shoulder over everything. Arrange the hard boiled eggs around the lamb and finish off with toasted pine nuts and parsley.

Enjoy right away!!

Recipe Notes
-Always buy American lamb with highest quality lamb meat. -Make sure to trim some fat off your lamb shoulder, but not all of it. -Follow the flavouring steps of making garlic slits in the meat, a dry spice blend and a wet marinade for maximum flavor and super juicy meat. -Less is more when it comes to the spice blend, garlic slits and wet marinade. Overpowering the lamb may make it bitter, too dark and not as flavorful. -Ideally the lamb shoulder marinate over night, but a minimum of 3 hours is also ok. -Roast the lamb covered, it will still have a nice crust and will be extra juicy. -This recipe is very forgiving, so don’t stress because the lamb shoulder may look like a large cut.

Korean American Lamb Ssam Summer Party

Recipe provided by | LINDSEY EATS LA

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INGREDIENTS

FOR THE SHREDDED BRAISED LAMB SSAM

• 3 pound American Lamb Board shoulder

• 1/3 cup brown sugar

• 1 tablespoon soy sauce

• 1 tablespoon sherry vinegar

• 4 cloves garlic

• 3 tablespoons gochujang

• 3 tablespoons fermented soy bean paste

• 1 tablespoon hot chili paste

• 3 tablespoons white wine

• 2 white onions, roughly chopped

• 1/2 cup water

• 1 Asian pear, roughly chopped

• salt and pepper to taste

DIRECTIONS

In a deep dutch oven or pot, drizzle vegetable oil and let the pot get hot. Add in your onions and garlic and let it sweat about 5 minutes.

Next add in your lamb shoulder and do a light sear for 10-15 minutes. Add in the rest of your ingredients (besides the liquids): brown sugar, soy sauce, sherry, garlic, gochujang, soy bean paste, hot chili paste and your asian pear. Mix well for 10-15 minutes until everything is incorporated.

Next, add your water and white wine. Adjust with more water if needed to cover the lamb. Add your dutch oven cover on medium for about 1 hr on the stovetop.

In the meantime, preheat your oven to 300 degrees. After 1 hr, remove some liquid from the pot and reserve for basting and add your dutch oven with the lamb and let it braise and roast for about 3-4 hours (depending on size and oven). Check every so often (about 30-45 minutes) and add on more liquid to baste that you reserved.

Remove once the lamb is cooked throughout, charred on the outside skins and flakes off to shred. Serve with all your favorite sides!