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.

Scotch Broth

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INGREDIENTS

• 4 tablespoons lard

• 2 1 ½ pound American lamb shanks

• 128 ounces beef stock

• 1 sliced large leek

• 1 peeled and small diced yellow onion

• 5 finely minced cloves of garlic

• 1 peeled and large diced turnip

• 4 peeled and large diced carrots

• 4 ribs of large diced celery

• 2 peeled and large diced russet potatoes

• ¼ green cabbage cut into 1” inch pieces

• 1 recipe for cooked barley

• 1 recipe for cooked split peas

• ¼ cup chopped fresh parsley

• Salt and pepper to taste

DIRECTIONS

Season the lamb shanks well on all sides with salt and pepper. Next, add some oil to a large pot or rondeau over high heat until it begins to smoke. Place in the lamb shanks and sear them until golden brown on all sides.

Pour in 96 ounces of stock (or enough to where the lamb is at a minimum half submegred), season with salt and pepper, and braise over medium-low heat for 3 hours or until the lamb becomes very tender and falls off the bone. USDA recommends lamb reach an internal temperature of 145F with a 3 minute rest.

In the meantime, prepare the barley and set it aside.

Next, prepare the split peas and set them aside as well.

Add some oil to a separate large pot over medium heat and cook the leeks and onions until browned, which takes about 20 minutes. Stir in the garlic and cook just until fragrant, which usually takes about 1 minute. Add in the vegetables and sauté for 5 to 6 minutes over low heat to medium heat.

Remove the lamb shanks and chop into small pieces. This should be very easy since it will be so tender.

Add the lamb along with the braising liquid to the pot of vegetables. Add additional stock until your desired consistency.

Cook over low to medium heat until the vegetables are tender, which takes about 25 minutes.

Season the soup with salt and pepper and stir in the chopped parsley.

Serve the soup by adding it to a serving bowl and spoon in the desired amount of barley and split peas.

Slow Cooker Shredded American Lamb Sliders with Pepper Relish

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INGREDIENTS

3 lbs boneless American Lamb shoulder

1 cup sliced yellow onion

4 garlic cloves, minced

1 tsp red pepper flakes

1/4 cup red wine

2 cups chicken stock

salt and pepper to taste

1 cup sliced sweet onion

2 tbsp unsalted butter

1 tsp granulated sugar

1 medium red bell pepper, diced

1/4 cup chopped fresh cilantro

2 tbsp fresh lime juice 

12 brioche slider buns

DIRECTIONS

Place your lamb shoulder on a baking sheet. Allow it to sit at room temperature for at least an hour.                    

Preheat a large skillet to medium high heat. Season your lamb shoulder with salt and pepper. Sear the lamb on both sides until slightly golden brown for about 5 minutes. Meanwhile, add the sliced yellow onion to the bottom of your slow cooker. 

Place the lamb shoulder on top of the onions. Next, deglaze the skillet with red wine and pour the drippings from the skillet over the lamb. Pour the chicken stock into the slow cooker. Cook the lamb on high for 4 hours or on low for 8 hours. To ensure the lamb shoulder is cooked you can check the internal temperature and it should be a minimum of 145 degrees Fahrenheit. Also, let the lamb shoulder rest for three minute rest prior to shredding.

Meanwhile, prepare the relish. In a saucepan preheated to medium heat, melt the  butter. Add the sweet onion and granulated sugar. Stir to combine and continue to cook for about 10 to 15 minutes until nice and golden brown. 

Once cooked, remove the saucepan from the heat and add in the red bell pepper, cilantro, lime juice, salt, and pepper. Set aside. 

To serve, remove the lamb shoulder from the slow cooker and shred with a fork. Place some of the shredded lamb on a slider bun bottom. Top the lamb with relish and top with remaining bun. Repeat the process and enjoy! 

Slow Cooker American Lamb Curry

Recipe provided by | THE MODERN PROPER

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INGREDIENTS

4 pounds American lamb shoulder, bone in

salt

pepper

2 tablespoons olive oil

1 large can crushed tomatoes

1 onion, minced

4 garlic cloves, minced

1 tablespoon cumin

1 tablespoon tumeric

2 tablespoon cinnamon

1 small head cauliflower, cut into small florets

basmati rice for serving

naan for serving

plain yogurt for serving

DIRECTIONS

Generously season shoulder steaks with salt and pepper.

Heat a cast iron skillet over high heat and add in oil. Working with half of the lamb should steaks brown both sides and set aside. Finish with remaining steaks.

In a large slow cooker add in tomatoes, onions, garlic, cumin, turmeric, cinnamon and 1 tsp of salt. Stir until just mixed together. Fit browned lamb into the liquid and cover. Cook on high for 4 hours.

When the curry has 1 hour left, add in the cauliflower and give everything a good stir.

Serve cauliflower over warm rice with a scoop of yogurt and fresh cilantro. Enjoy!

Slow Cooked Beer Braised American Lamb Shoulder

Recipe provided by | FOODNESS GRACIOUS

Servings: 6 Preparation time: 30 Minutes Cook time: 3 hours and 30 minutes

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INGREDIENTS

2.5-3 pounds boneless American lamb shoulder

2 tablespoon olive oil

1 tablespoon garlic minced

1/2 shallot diced

1 pinch salt and black pepper

2 tablespoons rosemary chopped

1 cup IPA beer

1/2 cup beef broth

3-4 sprigs thyme

3-4 rainbow carrots peeled and chopped

2 tablespoon all purpose flour

3 cups beef broth

DIRECTIONS

Preheat the oven to 325 degrees F. Have on hand an oven-safe dutch oven or casserole dish to cook the lamb in.

In a large enough pan to hold the lamb, heat the olive oil.
Add the diced shallot and garlic and cook for a few minutes.
Rub the lamb with the salt, pepper, and rosemary.

Place the lamb in the pan and sear on each side until brown turning often.

Transfer the lamb and all of the garlic and shallot to the casserole dish.

Add the beer, broth, thyme, and carrots to the lamb.

Place in the oven covered with a lid or foil and cook for 2 hours turning the lamb over once or twice.

After 2 hours take the lid off and cook for another hour.
Turn the temperature up to 400 degrees and continue to cook the lamb until it feels fork tender.

Once the lamb is done transfer it to a plate and cover loosely with foil.

Skim all of the fat from the dish and discard along with the carrots and thyme sprigs.
Transfer the remains to a pan and add 2 tbsp flour.
Whisk the flour into the liquid and gradually add the broth until simmering and the gravy has become thinner.

Once the gravy is done pass it through a sieve and transfer to a gravy dish. Shred the lamb into chunks and serve with potatoes and gravy on the side.

*Note* Depending on the size of your lamb, cooking time may vary. The real test will be when you test it with two forks and it pulls apart.

Slow Cooker Rosemary & Garlic Balsamic Lamb Sandwiches

Recipe provided by | PLAYS WELL WITH BUTTER

Servings: 4-6 Preparation time: 10 Minutes Cook time: 2 hours and 45 Minutes

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INGREDIENTS

1 3-lb American lamb shoulder roast, excess fat trimmed

1/2 cup low-sodium beef stock

1 cup aged balsamic vinegar

2 tablespoons pure maple syrup

1 sweet onion, thinly sliced

6 cloves garlic, minced

1 sprig rosemary

1 bay leaf

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper

FOR SERVING:

6-8 buns/rolls of choice, toasted
arugula or greens of choice

crumbled feta

balsamic glaze

DIRECTIONS

Slow cook the lamb: Add the lamb shoulder to a slow cooker. If your lamb roast has a fat cap, make sure the fat cap is at the top, facing you, so all the juices melt and flow down through the meat as the lamb slow cooks. Pour the beef stock and aged balsamic vinegar over top. Arrange the sliced onion around the lamb roast. Top with the garlic, rosemary, bay leaf, Kosher salt, and ground black pepper. Slow cook on low for 8 hours, tossing the lamb every so often if you’re around, until the lamb shreds easily with a fork.

Shred the lamb: Transfer the lamb to a cutting board or plate. Using 2 forks or a pair of tons, shred the lamb into pieces as chunky or fine as you’d like. Before you add the lamb back into the slow cooker, drain the fat from the juices in the slow cooker, as desired. I find this is most easily done by pouring the juices into a liquid measure & spooning off excess fat into a bowl or jar to discard later. Add the lamb, and the cooking juices, back into the slow cooker. Stir to combine. Turn the slow cooker on its high setting, with the cover removed. Let everything simmer and combine for 5-10 minutes. The lamb will absorb some of the excess liquid!

Assemble the sandwiches! Place a handful of arugula on top of 1/2 of a toasted bun. Top with some shredded lamb. Finish with some crumbled feta, and a drizzle of balsamic glaze, as desired. 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!

Slow Cooker Sticky Asian American Lamb

Recipe provided by | Whats that Smell

Servings: 4 Prep Time: 15 minutes Cook Time: 4 hours

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INGREDIENTS

• 2-3 lbs American Lamb shoulder

• 1/2 cup soy sauce

• 1/4 cup hoisin sauce

• 1/4 cup brown sugar

• 1 tbsp Asian stir fry oil

• 4 cloves minced garlic

• 1/4 cup rice wine vinegar

• 1 tsp cayenne pepper (optional)

• 1 tbs toasted sesame seeds (optional)
  

DIRECTIONS

Sear American Lamb shoulder in Asian stir fry oil over high heat until brown on all sides. Add to slow cooker. Mix all other ingredients together in a small bowl until combined. Pour over American Lamb. Cook on high for 2 hrs. After 2 hours turn American Lamb over and baste with sauce. Continue cooking on high for another 2 hours or on low for 4 hours. Serve over rice.