Hearty Lamb Barley Soup

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INGREDIENTS

• 1/2 pound American leg lamb that is boneless, trimmed and cut into small bite size pieces

• 2 tablespoons olive oil

• 1/2 yellow onion, diced

• 1 stalk celery, chopped

• 1/2 cup pearl barley

• 1 tbsp dried green lentils

• 2 medium tomatoes, diced

• 1 jalapeño, finely chopped (optional)

• 2 garlic cloves, minced

• 1/4 cup chopped carrots

• 6-7 cups boiling water

• 1/2 cup frozen mixed veggies

• ¼ cup frozen lima beans

• 2 &½ tablespoons tomato paste

• 2 dried bay leaves

• ¼ cup of fresh cilantro or parsley , chopped for garnish

• 1 tbsp lemon juice

• Spices:

  • Salt to taste

  • Black pepper to taste

  • 1/2 tsp cinnamon

  • 1 tsp turmeric

  • 1 tsp paprika

  • 1/2 tsp chili powder

  • 1 tsp ground coriander

DIRECTIONS

In a large pot on medium heat, add the olive oil, onion and garlic. Stir and cook until onions are fragrant.

Then add the lamb and stir. Cook the lamb for 1-2 minutes on medium to high heat to get some color. Once the lamb gets slight browning, add all the spices, tomato paste and mix. Cook the lamb for 1 minute.

Now add all the veggies and stir.

Add the rinsed pearl barley and stir. Now pour in 5 cups of boiling water and add the two fresh bay leaves. Stir everything really well and bring soup to a boil.

Cover the pot and allow the soup to cook for about 50 minutes on medium to high heat until the lamb is tender and the barley is cooked. Check on the soup occasionally, and if the soup needs additional liquid add the remaining 1-2 cups of boiling water and stir.

Taste the soup and add additional seasoning to your liking.

Once ready, drizzle olive oil, and garnish with fresh cilantro or parsley.

Ali Nazik Turkish Stew

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INGREDIENTS

Lamb

• 2 pounds American Lamb Chunks (your favorite cut) cut into 1 inch cubes

• 1 teaspoon each salt and pepper

• ½ teaspoon nutmeg

• 1 teaspoon cinnamon

• 2 teaspoons chili flakes or turkish pul biber

Stew

• 1 Tablespoon oil

• 1 large onion finely minced

• 5 cloves garlic

• ¼ cup Turkish pepper paste (or 2 roasted peppers minced)

• ½ cup tomato juice (or pureed tomatoes)

• 2 cups stock

• 1 bay leaf

Eggplant-Yogurt Sauce

• 3-4 Japanese eggplants

• 2 cups yogurt

• 2 cloves garlic

• ¼ teaspoon each salt and pepper

• Juice of half a lemon

Garnish

• Fresh mint

• Fresh parsley

• Lemon juice

• Chili flakes

• Fresh chilies

• Bread

DIRECTIONS

Start by seasoning the lamb with all the spices and set aside.

Make the stew by sauteing the onions in oil until translucent and soft-this should take 6-8 minutes depending on the size of your onion mince. Add in the spiced lamb and garlic and sautee for another 5-6 minutes.

Then add remaining stew ingredients and bring the mixture to a boil. Cover the stew and allow the lamb to cook over low heat (gentle boil) for 1 hour.

In the meantime, Prick the eggplants using a knife or fork. Place the egg plants directly over flame–stove, BBQ or broiler. You want the skin to be charred and black, and the eggplant will be soft.

Cover the eggplants and set aside for 10 minutes until the skin has softened.

Mix the yogurt with seasoning, garlic and lemon juice.

Peel the eggplant and mince it using a knife

Once the lamb is ready, begin plating the dish. Start by layering the eggplant and yogurt at the bottom of the plate, mixing them well.

Serve the stew right on top of the eggplant yogurt mixture along the middle.

Garnish with more chili flakes, herbs and lemon.

Serve right away and enjoy.

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.

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!

Guinness Irish Lamb Stew

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INGREDIENTS

• 2 lbs American Lamb Stew Meat

• 3 tbsp all-purpose flour

• 1 and 1/2 tsp salt, divided

• 1/4 tsp pepper

• 2 tsp thyme, divided

• 3 stalks celery, diced

• 4 large carrots, rinsed and chopped

• 4 medium yukon gold potatoes, cubed

• 1 large onion, thinly sliced or diced

• 1 cup beef broth

• 1 cup Guinness

DIRECTIONS

Prep: Don't preheat the oven. The stew will be placed in the oven, and then you'll turn it on.

Make the stew: Add your veggies and garlic to a large dutch oven.

Toss the lamb stew meat with the flour, some salt and pepper to taste, and 1 tsp of thyme in a bowl. Add 1/3 of the meat to the bottom of the dutch oven, then 1/3 of the veggie mixture. Alternate this with the remaining meat and veggies. (The layers don't need to be perfect here!) Add the remaining salt, pepper, and thyme. Add the beef broth and guinness.

Place the covered dutch oven in your cold oven and then pre-heat it to 325° F. Bake for 1 and 1/2 to 2 hours, stirring at the one hour mark. The stew is done when it's saucy and the meat and veggies are nice and tender. Taste, and add extra seasoning if desired. Enjoy warm with soda bread!

Serve + Store: Store leftovers in an airtight container in the fridge for about 4-6 days.

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

American Lamb Do-Piaza

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INGREDIENTS

• 2 lbs large or extra large onions

• ¼ cup ghee, extra-virgin olive oil, or neutral oil such as grapeseed

• 2 lb boneless shoulder of American lamb (excess fat trimmed and discarded, cut into 2 inch/5 cm cubes)

• 10 garlic cloves, grated

• 3 Tbsp fresh ginger, peeled and grated

• 1 tsp crushed coriander seeds

• ½ tsp ground green cardamom

• ½ tsp ground cinnamon

• ½ tsp ground cloves

• 1 tsp ground Kashmiri chilli powder or (¾ tsp smoked sweet paprika + ¼ tsp ground cayenne)

• 1 ½ cups

• Fine sea salt

• 2 scallions, trimmed, both white and green parts thinly sliced

DIRECTIONS

Dice 1 ¾  quantity of the onions and the remaining ¼ slice thinly into rings. Reserve the onion rings for the garnish.

 Heat the oil in a medium saucepan or Dutch oven over medium heat (a stockpot will also work). Add the ¾ quantity of the diced onions, cover with a lid, and cook until they turn golden brown. Stir occasionally to prevent burning, if they start to stick, reduce the heat and add 1 to 2 Tbsp of water. The amount of time taken for the onions to brown will vary considerably. Don’t worry about getting the onions too dark, they will continue to cook and turn brown as the dish cooks.

Add the lamb and continue to sauté until it turns brown, 3 to 4 minutes. Stir in the garlic, ginger, coriander, cardamom, cinnamon, cloves, and chilli powder and sauté until fragrant, 30 to 45 seconds. Add the water, the remaining ¼ quantity of the diced onions, and ½ tsp salt. Increase the heat to high and bring to a boil, then reduce to a simmer, loosely cover with a lid and cook until the lamb is completely tender, 1 to 1 ½ hours.

The onions should transform into a very thick sauce. If it is too runny, simmer uncovered until the liquid reduces in volume, stir often to avoid burning. Taste and season with salt. Garnish with the onion rings and cilantro, and serve hot or warm with plain rice or flatbread such as roti, naan, or paratha.

Note: USDA recommends an internal temperature of 145F with a 3 minute rest

Instant Pot American Lamb Stew

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INGREDIENTS

• 1 tbsp avocado oil

• 3 lb American Lamb Shoulder cubed

• 1/4 cup red cooking wine

• 32 ounces beef stock

• 3 cloves garlic minced

• 1 tsp salt

• 1 tsp pepper

• 1 tsp dried thyme

• 1 bay leaf

• 1 tbsp worcestershire sauce

• 2 tbsp tomato paste

• 4 carrots chopped

• 4 celery ribs sliced

• 1 cup cremini mushrooms sliced

• 2 cups Yukon gold potatoes cut into 1 inch pieces

• 3 tbsp corn starch

• 1 cup water

DIRECTIONS

Set your pressure cooker to saute. Add 1 tablespoon avocado oil and add cubed American Lamb. Brown on both sides.

Add in red cooking wine and deglaze your pot by scraping the browned bits from the bottom of the pot. Pour in beef stock. Add in worcestershire sauce and garlic. Add in seasonings. Add in tomato paste. Seal lid and set pressure cooker to high pressure and cook for 15 minutes. Allow and complete natural release.

Add carrots, potatoes, celery, and mushrooms to the pot. Seal lid again and set pressure cooker to high pressure and cook for 3 minutes. Use a quick release to release the steam.

Remove lid and set pressure cooker to saute. Create a thickening slurry of 3 tablespoon of corn starch and 1 cup cold water. Whisk until smooth and slowly pour into simmering stew while constantly stirring. Serve immediately.

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

Lamb Dumplings in Spicy Ginger Broth

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INGREDIENTS

• 1/2 pound ground American lamb

• 1/2 cup minced mushrooms (crimini or button)

• 1 Tablespoons fresh grated ginger

• 2 cloves garlic, minced or grated

• 1 Tablespoon low-sodium soy sauce

• 1 green onion, minced

• Salt and pepper, to taste

• 1 package fresh wonton wrappers

• 1/4 cup sesame seeds

• 2 Tablespoons vegetable oil

  Broth

• 1 Tablespoon sesame oil

• 2 medium shallots, thinly sliced

• 1 Tablespoon fresh grated ginger

• 4 cloves garlic, minced or grated

• 1/4 cup low sodium soy sauce

• 3 cups low sodium chicken broth

• 2 Tablespoons rice vinegar

• 1-2 Tablespoons chili oil, for serving

• Green onions, sliced, for serving

DIRECTIONS

In a medium bowl, combine the lamb, mushrooms, ginger, garlic, soy sauce, green onions, and a pinch of salt and black pepper.

To assemble: Add about 1 teaspoon lamb filling to each wonton wrapper. Brush water around the edges of the wrapper then fold the edges up around the filling and pinch to seal. Add sesame seeds to a small bowl or shallow dish. Brush the bottoms of the dumplings with water then dip in sesame seeds.

Heat 1 TBSP sesame oil in a medium pot over medium-high heat. Once hot, add the shallots and cook until softened, 3-4 minutes. Add ginger and garlic and cook another minute, until fragrant. Add the broth, soy sauce, and the rice vinegar. Season to taste with pepper. Bring to a simmer over medium heat. Keep warm.

Heat 2 TBSP vegetable oil in a large skillet set over medium-high heat. Once hot, add the dumplings and cook until the bottoms are golden brown, 4-5 minutes. Carefully add 1/4 cup water to the skillet, and cover immediately. Reduce heat to medium-low and let the dumplings steam for 5-6 minutes*.

Ladle broth into bowls and top with wontons, green onions and chili oil. Enjoy!

*Note: USDA recommends cooking ground lamb to 160 degrees.

American Lamb Korma

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INGREDIENTS

Lamb Marinade

• 1 1/2 pounds boneless leg of lamb cut into bite sized pieces

• 1 cup plain yogurt (dairy free or regular)

• 1 tablespoon garam masala

• 1 teaspoon cinnamon

• 1 teaspoon salt

• 1 teaspoon coriander

• 1 teaspoon turmeric

• 1 teaspoon paprika

• 1/2 teaspoon cardamom

• 1/4 teaspoon black pepper

Korma

• 1 1/2 cups raw cashews (unsalted)

• 2 cups boiling water

• 2 tablespoons oil

• 1 large yellow onion, chopped

• 4 large cloves garlic, minced

• 1 teaspoon crushed ginger (or freshly minced)

• 1/2 tablespoon garam masala

• 1/2 teaspoon cardamom

• 1/2 teaspoon cinnamon

• 1/2 teaspoon turmeric

• 1 cup beef broth/stock

DIRECTIONS

Place the lamb in a large bowl. Add the yogurt and marinade spices and mix until well combined. Cover and refrigerate for at least 2 hours or overnight.

Combine the cashews and boiling water in a bowl and let sit for 10 minutes.

Meanwhile, add the oil to a large pot or Dutch oven over medium heat. Once hot, add the onions and cook until softened, about 7 minutes. Add the garlic and remaining spices to the pot and stir to combine. Cook for an additional 1-2 minutes until fragrant.

Transfer the cashews along with the water into a blender and blend until smooth and creamy.

Add the lamb along with all the marinade into the pot. Pour in the cashew cream sauce and beef broth. Stir to combine and bring to a boil. Once boiling, reduce heat to a low simmer, cover the pot and cook for 1 hour and 30 minutes, stirring every 20 minutes or so. Note: USDA recommends cooking lamb to an internal temp of 145 degrees with a 3 minute rest.

Serve with white rice, fresh cilantro and lemon wedges.

Spiced Lamb Chili with Butternut Squash & Kale

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INGREDIENTS

• olive oil, as needed

• 1 (2 lb) butternut squash, peeled + seeded + diced ½”

• kosher salt, as needed

• 2 lbs ground American lamb

• 1 onion, thinly sliced

• 2 red bell peppers, thinly sliced

• 1 tbsp chili powder

• 1 tbsp crushed chipotle pepper

• 1 tsp ground cumin

• 1 tsp ground coriander

• ¼ tsp ground cloves

• 1 (28 oz) can fire-roasted crushed tomatoes

• 1 qt vegetable stock

• ½ cup water

• 3 cups shredded kale

• 1 (15 oz) can butter beans

• 2 limes, juiced

• toppings: greek yogurt, white cheddar cheese, green onions, cilantro

DIRECTIONS

Heat a large (7.25 qt) Dutch oven or heavy-bottomed pot over medium-high heat. Add enough olive oil to coat the bottom. Add the butternut squash and season with a pinch of salt. Cook for about 8 minutes, stirring often until caramelized and almost tender. Transfer the squash to a plate.

Break the ground lamb into pieces and add it to the pot. Season with a pinch of salt. Cook for about 5 minutes until browned on all sides, breaking it up more as it cooks. Drain the lamb in a colander set over a bowl. Discard the fat.

Add the onion and red peppers to the pot. Sauté for about 10 minutes, stirring often, until deeply caramelized. Stir in the chili powder, crushed chipotle pepper, cumin, coriander, and cloves. Cook for another 30 seconds or so. Stir in the crushed tomatoes, vegetable stock, and water. Add the lamb back to the pot. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer for 1 hour until thickened, stirring occasionally. (Note: USDA recommends cooking ground lamb to an internal temperature of 160 degrees.)

Stir in the kale, butter beans, and butternut squash. Continue to cook for a few minutes until the kale has slightly wilted and the squash is tender. Lastly, stir in the lime juice. Season with salt to taste.

Ladle the chili into bowls and top with a dollop of Greek yogurt, a generous sprinkle of white cheddar cheese, sliced green onions, and cilantro.

Chocolate American Lamb Chili

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INGREDIENTS

• 2 tablespoons ghee or extra virgin olive oil

• 2 pounds American Lamb stew meat cut into small bite sized pieces (about 1/4 inch)

• Kosher salt and pepper

• 1 medium yellow onion, chopped

• 3 cloves garlic, minced

• 1 tablespoon chili powder

• 2 teaspoons coriander

• 2 tablespoons cacao powder (or unsweetened cacao powder)

• 1 1/2 teaspoons cumin

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1 bay leaf

• 1 cup beef or lamb broth

• 2 tablespoons tomato paste

• 28 ounces diced tomatoes

• 2 (15 ounce) cans kidney beans or mixture of kidney, black or pinto beans

• 2 ounces bittersweet chocolate, chopped

• fresh cilantro, sliced jalapenos, and or sliced avocado for serving.

DIRECTIONS

1. Add 1 tablespoon ghee to a large pot or Dutch oven over medium-high heat.

2. Season lamb with salt and pepper then add to the pot and cook until browned. Remove from pot with a slotted spoon, drain excess liquid, and return pot to the stove.

3. Add remaining tablespoon of ghee to the pot. Place onions and garlic in the pot, cook until softened, about 3-4 minutes.

4. Add the spice mixture, bay leaf, cacao powder, and tomato paste. Stir until combined and cook for 1-2 minutes until fragrant.

5. Transfer the browned lamb back into the pot and stir to combine.

6. Stir in the diced tomatoes and broth, bring the mixture to a simmer then lower the heat and cook with the lid on but slightly askew for 30 minutes.

7. Remove lid, add the beans and chocolate, stir to combine and cook for another 5 minutes until the chocolate is melted and beans are warmed through. 

8. Remove bay leaf and season to taste with salt and pepper.

9. Serve with fresh cilantro, sliced jalapenos, and or avocado.

Eggplant American Lamb Stew

Recipe provided by | Cosette's Kitchen

Serves: 8 Preparation Time: 20 minutes Cook Time: 2.5 hours

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INGREDIENTS

• 4 American lamb shanks

• 4 teaspoons kosher salt, divided*

• 3 teaspoons pepper, divided

• 4 teaspoons all spice, divided

• 2 medium sized onions, cut in large chunks

• 4 cloves of garlic

• 2 large eggplants, cut in large chunks

• 1 can of whole tomatoes, 28 ounces 

• 2 cinnamon sticks

• 2 bay leaves

• 2 cups red wine and/or beef stock

• Additional salt and pepper to taste

DIRECTIONS

Stew

Preheat oven to 350 degrees and place rack toward the lower 1/3 of your oven.

Begin by seasoning your lamb shanks with 2 teaspoons of kosher salt, 1.5 teaspoons of pepper and 2 teaspoons of all spice. If you are using table salt, be sure to cut in half – see note below.

Place your dutch oven on a strong burner on your stovetop on medium-high heat. Once hot, add in your lamb shanks, as many as you can fit and begin searing on each side, flipping to ensure all sides are seared and browned. Repeat with any shanks that were not able to fit at the bottom of your pot. Each seared side should take 3-4 minutes.

Remove shanks and set aside.

In the same dutch oven, add your onions, garlic, eggplant and remaining spices (salt, pepper and all spice). Allow these aromatics to cook and brown slightly – about 6-8 minutes.

Once browned and eggplant wilted down, add in your cinnamon sticks, bay leaves and canned tomato. Finally top with lamb shanks and pour your wine and/or stock.

You can use all wine, or split half and half wine and beef stock.

Be sure to nestle your lamb shanks into the liquid and softened aromatics.

Place your lid on and pop into a 350 degree oven for 2.5 hours.

Lebanese Rice

In a bowl, add your rice. Begin rinsing your rice, fill the rice bowl with water and you’ll notice a cloudy white form. Drain that water and begin again. You’ll repeat the fill, rinse and drain until the water runs clear. It usually takes about 10 times or so. Drain in a small strainer and set aside.

In a non-stick rice pot, melt your butter on medium-high heat and add your cut vermicelli noodles. Continue to stir until noodles become a golden brown. Be sure to keep watch as they can burn quickly if not watching.

Once browned, add your rinsed rice to the pot and continue to cook. Allow your rice to coat with the butter vermicelli mixture and begin to slightly toast - about 10 minutes. 

Next, add 4 cups of water to your rice pot, 2 teaspoons kosher salt and set to high heat and allow to come to a boil. Once it comes to a boil, cover and reduce to a simmer and set a timer for 20 minutes.

After 20 minutes, turn off heat and when ready, fluff with a fork and enjoy with your lamb stew

Instant Pot Moroccan American Lamb Stew

Recipe provided by | Zestful Kitchen

Serves 8 Preparation Time: 15 minutes Cook Time: 1 hour and 45 minutes

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INGREDIENTS

• 2 pounds American boneless leg of lamb, or shoulder, trimmed and cut into 1–1½ inches thick

• Kosher salt and black pepper

• 1 tablespoon extra-virgin olive oil

• 1 yellow onion, diced

• 2 large carrots, cut into ½-inch pieces (1 1/4 cup)

• 3 cloves garlic, chopped

• 1 tablespoon whole wheat flour

• 1 cinnamon stick

• 1 bay leaf

• 1 tablespoon ras el hanout

• 1/8 teaspoon allspice

• 4 cups low-sodium beef broth

• 2 tomatoes, cored and cut into ¼-inch pieces 

• 1 (15-ounce) can chickpeas, drained and rinsed

• 1/2 cup diced dried apricots or golden raisins

• 2 teaspoons red wine vinegar

• Cook basmati rice, couscous, or quinoa

• Cilantro, parsley and or preserved lemons

DIRECTIONS

Pat lamb dry with paper towels; season with 1 teaspoon salt and 1/4 teaspoon pepper.

Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Add lamb and cook until well browned on all sides, about 5 minutes; transfer to a bowl and reserve drippings in pot.

Add onion and carrot to drippings, season with 1/4 teaspoon salt, and cook on highest sauté function until softened, about 5 minutes.

Stir in garlic, flour, cinnamon stick, bay leaf, allspice, and ras el hanout; cook until fragrant, 30–60 second. Whisk in a few splashes of broth, scraping up any browned bits and smoothing out the mixture after each addition. Gradually add in the remaining broth; add browned lamb back and any accumulated juices to pot, stir to incorporate.

Lock lid in place, close pressure release valve, and select high pressure cook function; cook for 50 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing for steam to escape away from you.

Select sauté functions and add tomatoes, chickpeas, and apricots and simmer for 5 minutes. Off heat, stir in vinegar and season with salt (I use 1 teaspoon) and pepper to taste.

Serve stew over rice and finish with parsley, cilantro, and/or chopped preserved lemons. 

How to make this stew in a Dutch oven

Don’t have an Instant Pot? You can instead make this in a large Dutch oven. Brown the lamb and cook the vegetables according to recipe instructions.

Add the broth as directed and bring to a boil, add the browned lamb and bring the stew to a simmer. Cover and transfer to a 325ºF oven and braise until lamb is tender, about an hour and 45 minutes.

Lamb Shoulder, White Bean, Hominy & Green Chile Stew

Recipe provided by | Nourish With Lamb

Serves: 8

Prep time: 15 minutes Cook time: 55 minutes

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INGREDIENTS

• 2 tbsp olive oil

• 2 lbs lamb stew meat, shoulder, trimmed

• 1 tsp kosher salt

• ½ tsp black pepper

• 2 cups white onion, chopped

• 2 cups celery, chopped

• 1 tbs garlic, minced

• 1 cup chicken broth, reduced sodium

• 1 can or 8 ounces diced roasted green chilies

• 12 oz jar salsa verde

• 2 cans white beans, drained and rinsed

• 1 can hominy or corn, drained and rinsed

• 2 cups fresh chayote (or other summer varietals) squash or frozen/fresh vegetables of choice, such as green beans, spinach, etc.

DIRECTIONS

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the lamb to the hot oil and season with salt and pepper.

Stir and allow the meat to brown on all sides. Add in the onion, celery, and garlic; continue to stir and cook until vegetables are softened.

Add broth, green chilies, salsa verde, beans and hominy or corn; bring mixture to a simmer. Continue to cook over a low simmer until meat is tender and stew is slightly thickened, about 20-30 minutes.

Add the fresh or frozen vegetables of your choice and continue to simmer on low until vegetables are cooked, about 5-10 minutes.

Serve in bowls and garnish with assorted toppings such as chopped cilantro and a dollop of sour cream or crema.

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.

Fasolia Bi Lahme (Middle Eastern Lamb and Stew)

Recipe provided by | Cosette’s Kitchen

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INGREDIENTS

FASOLIA

• 3–4 pounds American lamb shanks (2–3 lamb shanks)

• 2 cinnamon sticks

• 2 bay leaves

• 1 large onion, diced

• 5 cans of white cannellini beans (rinsed and drained)

• can sub standard kidney beans if you can’t locate cannellini beans

• 1 can tomato paste, 6oz

• 2 tsp Middle Eastern 7 Spices or mixed spice

• can be found online or middle eastern grocery store

• salt and pepper

• 4–5 cups of broth from cooking lamb)

LEBANESE RICE

• 2 cups Jasmine rice, or other long grain rice

• 3 Tbsp butter

• 2/3 cup cut vermicelli noodles

• 4 cups water or broth

• salt to taste

DIRECTIONS

FASOLIA

1. Prepare your lamb shanks by generously salting the exterior using a fine kosher salt, such as Diamond brand. For 2 shanks, I’ll use about 2-3 teaspoons and 1 teaspoon black pepper.

2. In a heavy bottomed pot, heat 1 tablespoon of oil on medium-high heat and place shanks to begin searing. Sear on all sides, flipping and placing on sides as needed until all sides are browned.

3. After browning, fill your pot with water, enough to cover the shanks.

4. Add in your cinnamon sticks and bay leaves and bring to a boil.

5. Once liquid comes to a boil, lower to a low simmer and allow shanks to cook for 2.5 hours until fork tender. Add liquid as needed to keep shanks covered. Every 30 minutes or so, move shanks around in pot to flip sides allowing to cook evenly.

6. Skim any scum that comes to the top of the surface as the lamb cooks.

7. Once shanks are tender, meat falling off the bone, remove carefully and drain liquid into a heatproof container, set aside.

8. Add 2 teaspoons of olive oil and begin to cook your diced onions on medium-high heat, add 1 teaspoon of kosher salt. Cook until translucent. Add 1 cup of your reserved broth to deglaze the pot.

9. Add your rinsed and drained beans and finally your tomato paste, 7 spice and 4-5 cups of your reserved broth. Nestle your shanks back into the pot (you may also remove the meat from the bone and add in). Season with additional salt and pepper to taste.

10. Cover, reduce heat to low and allow to cook for another 20-25 minutes.

11. Serve with rice and enjoy!

LEBANESE RICE

1. Begin by placing your rice in a bowl and fill with cold water. The water will be cloudy, drain and refill, gently working the rice between your fingers to allow the excess starch to release.

2. Repeat soaking rice and draining water 8-9 times, or until water runs clear. Set aside.

3. In a non-stick pot on medium-high, add your butter and then your vermicelli noodles.

4. Continue to stir watching to make sure noodles brown but don’t burn.

5. Once noodles are a golden brown, add your rinsed rice to the pot.

6. Cook rice for 4-5 minutes with the noodles and butter, continuously stir.

7. Add in your water/broth and allow to come to a boil on high heat.

8. Once pot comes to boil, reduce heat to low, cover pot and set timer for 20 minutes.

9. After 20 minutes, remove from heat but leave lid on for another 10 minutes.

10. Fluff rice with fork and salt if you like. Enjoy with fasolia.

Braised American Lamb Shanks

Recipe provided by | ALEXIS DEBOSCHNEK

Servings: 6

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INGREDIENTS

• 6 American Lamb shanks

• Kosher salt

• Freshly ground black pepper

• 2 tablespoons olive oil

• 2 yellow onions, quartered

• 4 carrots, roughly chopped

• 6 cloves garlic, minced

• 2 teaspoons finely chopped rosemary

• 1 teaspoon finely chopped thyme

• 2 cups dry red wine

• 2 cups chopped tomatoes

• 1 bay leaf

• 4 cups beef or chicken stock

• 2 tablespoons sherry vinegar

• 1/2 cup parsley, to serve

• 1/2 cup cilantro, to serve

DIRECTIONS

1. Preheat oven to 325˚F.
2. On a cutting board, generously season the lamb shanks with salt and pepper on all sides.
3. Heat the oil in a large pot over medium high heat. Once the oil begins to shimmer, add the lamb shanks, working in batches, and brown on each side, about 4 minutes
4. Transfer the lamb shanks to a plate.
5. Add the onions, and carrots to the pot and stir to combine. Cook for about 10 minutes, until softened. Season with salt and pepper.
6. Add the garlic, rosemary, and thyme and stir to combine. Cook until the garlic is fragrant and softened, about 2 minutes.
7. Add the red wine and scrape up any brown bits on the bottom of the pan and bring to a boil for 3 minutes, or until you can no longer smell the alcohol.
8. Add the tomatoes and stir to combine. Nestle the lamb shanks and bay leaf into the sauce. Add the beef stock and bring to a boil.
9. Place the lid on the pot and transfer to the oven. Braise for 2½ to 3 hours, or until the meat easily pulls apart from the bones.
10. Remove the lamb shanks and from the braising liquid and set in a bowl to reserve. Discard the bay leaf.
11. Bring the braising liquid to a boil over medium high heat and cook for 30 minutes, until reduced by half to three fourths.
12. Add the vinegar and continue to cook for 5 minutes.
13. Pour the sauce over the shanks. Serve topped with cilantro and parsley.

American Lamb Stew with White Wine, Orange and Fennel

Recipe provided by | THE MOM 100

Preparation Time: 1 hour Cook time: 2.5 Hours

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INGREDIENTS

2 tablespoons olive oil, divided

4 pounds American lamb shoulder, cut into 1 ½-inch pieces

Kosher salt and freshly ground black pepper to taste

2 large fennel bulbs, quartered and thinly sliced, or chopped

3 shallots, thinly sliced

6 garlic cloves, crushed

3 tablespoons all-purpose flour

1 teaspoon coriander

1 teaspoon ground cumin

2 cups dry white wine

1 (28-ounce can) crushed tomatoes

3 bay leaves

2 cups water

Zest and juice of 2 oranges

FOR THE CROUTONS WITH SHORTCUT ROASTED PEPPER OLIVE AIOLI (OPTIONAL)

1 anchovy, rinsed

1 teaspoon capers, rinsed and drained

1 teaspoon minced garlic

2 tablespoons chopped roasted red pepper (storebought or homemade)

1 tablespoon chopped black olives

1 cup mayonnaise

16 slices of baguette

2 tablespoons olive oil

Thyme sprigs to serve

DIRECTIONS

1. Heat 1 tablespoon of the oil in a Dutch oven or large heavy pot, such as enameled cast iron, over medium high heat. In small batches, so the meat isn’t crowded in the pan, brown the lamb, about 8 minutes per batch, seasoning with salt and pepper. Not every side has to be browned, but make sure most of them are, and that they have deep color on them. As you finish each batch, transfer it to a large plate or bowl.

2. Drain off any excess fat, add the remaining tablespoon of olive oil, and return the pot to medium-low heat. Add the fennel, shallots and garlic and sauté for about 5 minutes until everything has started to soften and turn a bit golden. Stir in the flour, coriander and cumin, until everything is well blended and you can smell the spices, about 2 minutes. Return the lamb to the pot, and stir to coat the lamb with the seasoned vegetable mixture.

3. Add the wine and stir to help any browned bits to release from the bottom of the pan. Add the tomatoes, bay leaves and water, season with salt and pepper and stir to combine. Turn the heat to medium high, and bring to a simmer, then reduce the heat to medium, low, making sure the mixture stays at a soft but steady simmer. Simmer and stir occasionally for about 2 to 2 1/2 hours, until the sauce is quite thick and the meat is falling-apart tender – add more water if the sauce seems to be evaporating too quickly, or the stew begins to stick to the bottom of the pan.

4. If you wish to make the croutons, while the stew is cooking, preheat the oven to 375°F. Brush the baguette slices with the 2 tablespoons olive oil, sprinkle lightly with salt, and place on a baking sheet. Toast for about 4 minutes until just starting to turn golden. Remove and transfer to a place on a plate.

5. In a small food processor combine the black olives, anchovy, capers, garlic and peppers. Add the mayonnaise and process until smooth. Taste and add salt and pepper as desired.

6. When the stew has finished cooking, taste and add salt and pepper as needed, then stir in the orange juice and half of the zest. Serve the stew in individual bowls, with some of the aioli spooned onto the croutons and tucked alongside the stew. Sprinkle the remaining orange zest over the tops of the bowls, and lay a little sprig of thyme or two over the top if you are going for a little showy presentation.

Ultimate American Lamb Chili

Recipe provided by | CLIMBING GRIER MOUNTAIN

Servings: 4-6 Preparation time: 15 Minutes Cook time: 30 minutes

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INGREDIENTS

1 tablespoon olive oil

4 garlic cloves, chopped

3 medium green bell peppers, chopped

2 medium onions, chopped

2 pounds American ground lamb

2 medium spiced cans chili beans, drained

1 mild spiced can chili beans, drained

2 stewed tomato cans

2 tablespoons salt

2 tablespoons ground pepper

2 tablespoons chili powder

1 tablespoon celery seed

1 tablespoon paprika

1 tablespoon cumin

sour cream, for garnish

cheddar cheese, for garnish

jalapenos, for garnish

cornbread, for garnish

DIRECTIONS

Preheat a large pot to medium heat and the olive oil. Next, add the garlic with onions and green peppers. Sauté the vegetables for about five minutes.

Once vegetables have softened, add ground the lamb. Cook the lamb until it’s no longer pink. Add all spices, tomatoes and beans, bring to simmer.

Once bubbling turn heat back to low, and let it sit for about 15 minutes. Serve with your favorite toppings and enjoy!