American Lamb Sirloin Crostini

Recipe provided by | Oh So Delicioso

Preparation Time: 15 minutes Total Time: 20 minutes

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INGREDIENTS

Lamb Chop Marinade

• 1/4 cup olive oil

• 1 lemon juiced

• 3-4 cloves garlic minced

• 1 teaspoon salt

• 3-4 tablespoons parsley chopped

• 1 pound American lamb sirloin chops - about 3 small chops

Orange cranberry sauce

• 1 cup cranberries

• 1/2 cup orange juice

• 1 cinnamon stick

• 1/2 cup sugar

• 1/2 teaspoon nutmeg

Other ingredients

• hummus

• baguette

• olive oil

• balsamic glaze

• chopped parsley

DIRECTIONS

lamb chop marinade

• In a bowl or a bag that seals add your ingredients and lamb. Let marinate overnight or at least 30 minutes. Bring out of the fridge 30 minutes before cooking to let it come to room temp. If only marinating for 30 minutes leave at room temp.

How to Sear Lamb Chops:

1. Heat your pan on high with olive oil when hot add lamb chops. Allow to cook for 3 minutes on each side. There should be a nice crust formed.

2. Check the temp of the lamb chops. Remove the lamb between 140-145 and let rest for 5 minutes then slice thin.

Cranberry sauce

• In a small saucepan bring all ingredients to a boil and let simmer for 10 minutes Remove from heat. The sauce will thicken as it sits and cools.

Baguette

• Cut thin slices, crosswise. Drizzle with olive oil and broil for a minute or two. Until they are golden brown.

Assemble Lamb Appetizer

• Assemble the crostini by piling the toasted baguette slice with hummus, 1-2 slices of lamb, cranberry sauce, balsamic glaze and chopped parsley.

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!

Grilled American Lamb Flatbreads

Recipe provided by | THE FOOD JOY

Servings: 4

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INGREDIENTS

PISTACHIO PESTO

• 1-1/2 cup packed fresh basil

• 3/4 cup roasted pistachios unsalted

• 1 cup extra virgin olive oil

• 1 tablespoon nutritional yeast (for dairy free version, otherwise use 1/4 cup grated parmesan cheese)

• 4 cloves garlic

• 1/4 tablespoon kosher salt or more to taste

• 1/4 tablespoon fresh cracked black pepper or more to taste

FLATBREAD

• 4 naan bread

GOAT CHEESE SPREAD

• 6 oz goat cheese room temperature

• 1/4 cup heavy cream

LAMB AND SEASONING

• 4 American lamb sirloins About 1 pound total

• kosher salt

• fresh cracked black pepper

• paprika

DIRECTIONS

Place all ingredients for the pistachio pesto into a blender and blend on high until fully combined. Set aside.

Preheat oven to 425 degrees. Place the pieces of naan bread on a baking sheet. Bake for about 5-10 minutes or until slightly crispy.

Mix together the goat cheese and heavy cream and set aside.

If you don’t have a traditional grill (like me because… NYC apartments) then fire up a grill pan (I used a cast iron one off Amazon for about 20 bucks) on high heat. Be prepared for some smoke in your kitchen so open any windows and/or turn on any kitchen vents. Using a paper towel, pat dry both sides of the lamb sirloins and then season liberally and fairly evenly with salt, pepper and paprika.

Cook the sirloins on the grill pan (or grill) for a few minutes on each side until the internal temperature reads 145. Let them rest on a cutting board for at least 5 minutes before slicing.

ASSEMBLING THE FLATBREADS

Using the back of a spoon, spread the goat cheese mixture evenly on each flatbread.

Using a sharp knife, slice the lamb into thin strips (about 1/8 inch) and add the slices on top.

Drizzle the pistachio pesto on top and enjoy!

Slow Cooker Harissa American Lamb Tacos

Recipe provided by | THE FORKED SPOON

Servings: 10 Preparation time: 20 Minutes Cook time:10 hours

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INGREDIENTS

FOR THE SLOW COOKER HARISSA LAMB

4 pounds American Lamb leg, shank, sirloin

6 tbsp harissa paste divided (homemade or store-bought)

1 tbsp olive oil

2 yellow onions thinly sliced

1.5 cups low-sodium chicken broth

fresh chopped cilantro for serving, optional

FOR THE POMEGRANATE SALSA

1 small red onion minced

1 cup green onion chopped

1 cup fresh cilantro roughly chopped

1.5 cups pomegranate arils

3 oranges peeled and chopped

1 lime juiced

FOR THE TACOS

Tortillas

3 large avocados

1 large lime plus more for serving

1 large jicama peeled and cut into matchsticks

DIRECTIONS

FOR THE SLOW COOKER HARISSA LAMB

Rub the entire surface of the lamb with 2 tablespoons Harissa paste.

Heat the olive oil in a large skillet over medium-high heat. Add the lamb to the skillet and brown on all sides until golden brown, approximately 3-5 minutes on each side. Transfer the lamb to the slow cooker and brush with 2 more tablespoons harissa paste.

Return the skillet to medium-high heat and add the sliced onion. Sauté the onions in the lamb grease until they just start to soften, approximately 3 minutes. Stir frequently.

Add the sautéed onions and the chicken broth to the slow cooker and cook on high for 5 hours, or low for 8 hours.

Once the lamb has finished cooking, transfer to a clean plate to cool. Scoop out the cooked onions into a large, clean bowl and set aside. Reserve half the cooking juices leftover in the slow cooker and mix with the final two tablespoons harissa paste. *

Shred the lamb using two forks (or your hands) and transfer to the bowl with the cooked onions. Pour the broth and harissa mixture over the shredded lamb and gently stir to combine. Top with chopped cilantro and green onion, if desired. Set aside.

FOR THE POMEGRANATE SALSA

To a medium bowl combine the red onion, green onion, cilantro, pomegranate arils, orange, and fresh lime juice. Gently toss to combine.

FOR THE TACOS

Just before serving, add the peeled and pitted avocado to a bowl. Use a fork to smash the avocado until creamy, but not quite smooth. Stir in the juice from one lime and season with salt and pepper, if desired.

Build each taco- start with your favorite tortilla (flour or corn) and a generous layer of avocado. Top each with a scoop of shredded harissa lamb, pomegranate salsa, and jicama sticks. Enjoy!

American Lamb Za’atar Panzenella Salad

Recipe provided by | CLIMBING GRIER MOUNTAIN

Servings: 4 Prep Time: 15 Minutes Cook Time: 40 Minutes

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INGREDIENTS

1 large baguette, cut into 3/4-inch cubes

1/4 cup olive oil (plus more for drizzle)

1 tablespoon red wine vinegar

2 half pound boneless American lamb steaks

2 teaspoon Za’atar seasoning

1 cup sliced cucumber

2 cups grape tomatoes, halved

2 tablespoon red onion, sliced thinly

1/2 cup fresh peas

2 tablespoon chopped fresh basil

2 tablespoon chopped fresh mint

Crumbled feta, for garnish

salt and pepper to taste

DIRECTIONS

Preheat an oven to 275 degrees. Spray a large baking sheet with non-stick cooking spray. Place the baguette cubes on the baking sheet and drizzle tops with oil olive, salt, and pepper. Bake the cubes for about 20 to 25 minutes until slightly golden brown. Remove the cubes from the oven and set aside and turn the oven temperature to 400 degrees.

Next, seasoning each side of the lamb steak with 1/2 tsp Za’atar seasoning, salt, and pepper. Preheat a large cast-iron skillet to medium-high heat. Add a little olive oil to the skillet if needed. Sear the lamb steaks for about 2 to 3 minutes on each side or until a nice crust has appeared. Turn off the heat and place the skillet into the oven to continue to cook for about seven minutes or until a thermometer reads 160(F) degrees for medium.

Remove the skillet from the oven and place the steaks on a cutting board to rest before slicing. While the steak rests assemble the salad. In a large bowl combine baguette cubes, cucumbers, tomatoes, red onion, peas, basil, and mint. In a small bowl combine 1/4 olive oil, red wine vinegar, salt and pepper. Pour the dressing over the salad and toss. Pour the salad on a serving tray.

Next, take the cooled lamb steaks and cut them into one-inch cubes. Place the cubes on the salad along with a feta. Serve and enjoy!

Pistachio Crusted American Lamb Chops with Red Wine Cherries

Recipe provided by | RUNNING TO THE KITCHEN

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INGREDIENTS

FOR THE LAMB CHOPS

1 pound American sirloin lamb chops (2-3 chops)

1/2 cup shelled pistachios (unsalted)

1 clove garlic

salt & pepper

FOR THE RED WINE CHERRIES

1 cup frozen tart cherries (or regular cherries)

1/3 cup zinfandel or other deep, dry red wine like cabernet

1 tablespoon apple cider vinegar

1-2 sprigs thyme leaves

salt & pepper

FOR THE POLENTA

2.5 cups water

1/2 cup cornmeal

1/3 cup grated parmesan

1 tablespoon extra virgin olive oil

salt & pepper

DIRECTIONS

FOR THE LAMB CHOPS

Preheat oven to 425 degrees.

Season the lamb with salt and pepper.

Add pistachios, garlic, salt and pepper to a food processor and process until finely chopped. Transfer the mixture onto a plate.

Coat each lamb chop in the pistachio mixture and place on a baking sheet.

Roast for 6-7 minutes for medium-rare, until edges and top of chops start to turn golden brown. Remove from oven, cover and let sit for 2-3 minutes before serving.

FOR THE RED WINE CHERRIES

Combine all the ingredients in a small sauce pot and bring to a boil. Stir, reduce heat to a low simmer and let cook until liquid reduces by about half and mixture thickens. Remove from heat and set aside until ready to serve. Note: If you want the cherries more “saucy”, add a cornstarch slurry (1/2 tablespoon of cornstarch + 1 tablespoon water that’s been stirred) to the pot right before turning off the heat.

FOR THE POLENTA

Bring the water to a boil in a medium sauce pot.

Once boiling, add the cornmeal while whisking constantly. Reduce heat to low and continue whisking until thickened, about 3-5 minutes.

Remove from heat, add the olive oil, parmesan, salt and pepper and stir to combine.

Pan-Seared American Lamb Sirloin with Quinoa and Vibrant Fall Veggies

Servings: 4

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INGREDIENTS

Honey-Thyme Dressing

1/4 cup apple cider vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

2 teaspoons finely chopped fresh thyme, plus whole sprigs for garnish

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

2 (6-ounce) American lamb sirloin steaks

Salt and freshly ground pepper

Extra-virgin olive oil

1 delicata squash (unpeeled), halved lengthwise, seeded, and cut into 1/4-inch-thick slices

4 cups cooked quinoa

1 bunch Tuscan kale, stems and thicker ribs

removed, leaves thinly sliced

1/2 cup toasted pumpkin seeds (pepitas)

1/2 cup crumbled fresh goat cheese

1/2 cup dried cranberries

DIRECTIONS

To make the dressing: Whisk together the vinegar, honey, mustard, chopped thyme, salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.

Heat a grill pan over medium-high heat. Season the lamb generously with salt and pepper and rub it with olive oil to lightly coat. Cook, turning once, until nicely charred on both sides and the internal temperature reaches 130 to 135˚F on an instant-read thermometer for medium-rare, about 5 minutes per side. Set aside and tent with foil to rest for about 10 minutes, then cut against the grain into slices.

Meanwhile, grill the squash slices until tender and lightly charred on both sides, 8 to 10 minutes.

To assemble, put a scoop of the quinoa in the bottom of each bowl. Arrange the squash, kale, pumpkin seeds, goat cheese, and dried cranberries over the quinoa. Place the sliced lamb on top. Garnish with thyme sprigs, and serve with the dressing at the table.

American Lamb Sirloin Chops with Tomato and White Bean Provencal

Servings: 4 Prep Time: 30 minutes Cook Time: 30 minutes

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INGREDIENTS

• 4 Boneless American Lamb Sirloin Chops, 4-6  ounces each, 3/4-inch thick

• 1 tablespoon plus 1/2 teaspoon finely chopped garlic, divided

• 1-1/2 teaspoons herbs de provence

• 2 cups grape tomatoes, halved

• 1 can (15 – 15.8 oz) great northern beans, drained and rinsed

• 2 tablespoons chopped fresh basil

• 2 tablespoons olive oil

• coarse salt and pepper, as desired

DIRECTIONS

Combine 1 tablespoon garlic and herbs de provence; rub evenly onto all sides of lamb chops. Refrigerate 30 minutes.

Stir together tomatoes, beans, basil, olive oil and remaining 1/2 teaspoon garlic.  Season with coarse salt and pepper; reserve.

Preheat grill or broiler.  Cook American Lamb to medium rare, 14 – 18 minutes.

Serve chops with tomato and white bean salad.

Serving suggestions: serve with side green salad and crusty bread

Grilled American Lamb Sirloin with Carrot & Coriander Mash and Grilled Ramps

Recipe provided by Chef Michael Scelfo

Servings: 4-6

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INGREDIENTS

AMERICAN LAMB SIRLOIN

• 1-1/2 pounds American Lamb sirloin or sirloin chops

• 2 lemons

• 3 cloves garlic, coarsely chopped

• 3 anchovy fillets, coarsely chopped

• 1/2 cup pitted black olives, plus a few for

• garnish

• 2/3 cup flat leaf parsley leaves

• 2 tablespoons cocoa nibs

• 3 tablespoons extra virgin olive oil

CARROT MASH

• 1-1/2 pounds carrots, peeled

• 2 oranges

• 3/4 cup extra virgin olive oil, divided

• kosher salt and freshly ground black pepper, to taste

• 2 tablespoons toasted and freshly ground coriander

• 1/2 teaspoon curry powder

• 1/4 cup fresh flat leaf parsley leaves

RAMPS

• 2 bunches ramps, or green onions, root ends trimmed

• 1/2  cup extra virgin olive oil, divided
  kosher salt and freshly ground black pepper to taste

• 1/2  bunch fresh flat leaf parsley leaves, plus some for garnish

• Juice of 1/2 lemon

DIRECTIONS

AMERICAN LAMB SIRLOIN

Pat the sirloin dry with paper towels and place in 8-inch square baking dish. Coarsely chop the zest of one lemon and place in the bowl of a food processor or a blender jar. Add the juice of both lemons, garlic, anchovies, olives, parsley, cocoa nibs and olive oil. Roughly puree the contents by pulsing the food processor or blender several times, until the mixture is smooth with some small chunks. Rub the puree over the meat. Loosely cover the pan with plastic wrap and marinate at least 2 hours in the refrigerator, preferably overnight.

Remove the sirloin from the refrigerator one hour prior to cooking to allow the meat to come to room temperature. Heat a gas or charcoal grill so that one section is approximately 450°F degrees, and a second section is cooler, about 350°F. When the grill is hot, scrape any excess rub off the sirloin and place it on the hot side of the grill, flat side down. Sear 3 to 4 minutes per side, or until nicely charred.  Move the sirloin to the cooler side of the grill and continue to cook, covered, until it reaches 135°F degrees, approximately 25 minutes or 15 to 20 minutes per pound. For individual chops, use medium hot grill, 4 to 6 minutes per side. Allow meat to rest, loosely covered with foil, for 15 minutes before slicing.

CARROT MASH

Cut the carrots in 2 to 3-inch lengths.  Zest the oranges and finely chop zest, saving the juice for later. Put the carrot pieces and orange zest in a large bowl with 1/4 cup olive oil, a pinch of salt and black pepper, 1-1/2 tablespoons coriander, and curry powder, and toss to coat the carrots.  Heat the grill to medium high.

Grill the carrot pieces until they are charred on the outside, but soft and tender inside, approximately 15 minutes. Transfer carrots to a food processor. Add the remaining 1-1/2 teaspoons coriander and the juice from the reserved oranges.  With the machine running, slowly add the remaining 1/2 cup olive until the consistency of the puree resembles hummus with some chunks.  Add the parsley leaves and pulse a few times to incorporate.  Season to taste with additional salt and black pepper.

RAMPS

Heat the grill to medium high. Toss the ramps or green onions with 2 tablespoons olive oil, and season with a generous pinch of salt and black pepper. Grill until slightly tender but still bright green, about 4 minutes. Remove from the grill and allow the ramps to cool slightly before cutting in smaller lengths.  Add the grilled ramp pieces to the jar of a blender with the parsley leaves, remaining olive oil, lemon juice and some more salt and pepper. Puree until smooth, adding additional olive oil or a few tablespoons of water to thin if necessary.  The sauce should be similar in consistency to pesto, but thin enough to drizzle.  Season to taste with additional salt and black pepper, if necessary.

To serve, place the carrot & coriander mash on the bottom of a serving platter.  Slice the American Lamb sirloin and shingle the pieces (or individual chops) on the puree.  Drizzle with ramp puree and garnish with parsley leaves and a few torn olives.