Baked Feta Pasta with American Lamb & Calabrian Chiles

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DIRECTIONS

Preheat the oven to 425 degrees.

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

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

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

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

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

INGREDIENTS

• 1 pound ground American Lamb

• 2 pints cherry tomatoes

• 6 cloves garlic (peeled and smashed)

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

• 7-8 ounce block feta cheese

• 1 Tablespoon chopped calabrian chiles or calabrian chile paste

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

• Zest of 1 lemon

• Fresh basil leaves

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

Fig-Stuffed Boneless Leg of American Lamb

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DIRECTIONS

Preheat the oven to 400 degrees F.

Start by making the marinade.

In a food processor you’ll add the garlic, lemon juice, herbs, olive oil, seasoning and a dash of nutmeg (optional).

Remove the marinade and leave about two tablespoons of it in your food processor, to which you will add the filing ingredients. 

Add the feta cheese, pistachios and the figs. 

Process the filling in the food processor until it’s chunky.

Take your boneless leg of lamb and place it on a piece of parchment paper.

Spread the marinade all over the outer part of the lamb, and then flip the lamb to the other side. 

Spread the filling evenly all over the other side (the inside). 

Use the parchment paper as a guide and roll the lamb like a cylinder, tucking it well as you roll using the parchment paper.

Use kitchen twines cut into 6 inch ropes to tie the lamb very well about half an inch apart.

Place the lamb in the oven and right away drop the temperature to 350 degrees F.

Roast the lamb uncovered for about 50-60 minutes. Use a meat thermometer and make sure the internal temperature is 145 degrees F for medium rare, then let the lamb rest for at least 3 minutes before slicing.

Serve the lamb with an extra side of rice, some dried figs and a sprinkle of pistachios.

INGREDIENTS

• 4 pounds boneless leg of American lamb

• 1 1/2 teaspoons salt

• 2 teaspoons black pepper

• 3 tablespoons lemon juice

• 1/2 teaspoon nutmeg (optional)

• 1 cup mixed herbs combined (parsley, mint, thyme)

• 2/3 cup olive oil

• 5 tablespoons crumbled feta cheese

• 7 Orchard Valley Choice Mission Figs

• 3 tablespoons pistachios

American Lamb Pot Stickers

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DIRECTIONS

In a medium bowl, mix together the ground lamb, scallions, soy sauce, pepper, and ginger.

In a small bowl, mix together the dipping sauce ingredients. I'm sharing my personal preference in ratios, but use as much or as little ginger and chili oil as you'd like.

Fill each wonton wrapper with 1 tbsp of filling. Brush the edges lightly with water on your finger. Pleat or fold as you please. Press firmly to seal.

Add 1.5 tablespoons of flavorless oil in a non-stick pan making sure the bottom of the pan is covered with oil. Turn the heat to medium-high.

Add the dumplings to the pan letting them touch. Crowd the pan. Cook until the bottoms are golden brown, 1-2 minutes.

Cover with 1/4 inch of water and immediately cover with the lid. Cook until the water is just barely gone, 4-5 minutes. Remove the lid.

Gently peel them from the pan and serve with the dipping sauce.

Notes

You do not want to overcook lamb pot stickers or they will be dry. Steam or boil dumplings for 6 minutes. Or, you can sear pot stickers for 1-2 minutes, then steam them for 4-5 minutes as explained in this recipe.

INGREDIENTS

Ingredients

• 1.5 pounds ground American lamb

• 1/2 cup scallions finely sliced, ~1 bunch

• 4 teaspoons soy sauce or coconut aminos

• 1 tablespoon curry powder

• 1 tablespoon fresh ginger finely grated

• 1 package wonton wrappers ~52 sheets

• 1.5 teaspoons oil

• water

Dipping Sauce

• 1/2 cup rice vinegar

• 1/2 cup soy sauce

• 1 tablespoon fresh ginger grated

• 2 tablespoons chili oil

American Lamburger Helper

Recipe provided by | Clean Eats and Treats

Preparation Time: 15 minutes Cook time : 20 minutes

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INGREDIENTS

• 12 ounces cavatappi pasta

• 1 tablespoon olive oil

• 1/2 yellow onion diced

• 1 pound ground American Lamb

• 1 teaspoon kosher salt

• 2 tablespoons tomato paste

• 1 15 ounce can tomato sauce

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon black pepper

• 1 to 2 cups beef broth

• 1 cup sharp cheddar cheese

• 1/2 cup asiago cheese

• 3/4 cup heavy cream

• 1/4 cup parsley, optional

DIRECTIONS

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

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

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

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

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

Sprinkle with fresh parsley. Serve immediately and enjoy!

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

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.

Rosemary and Lemon Crown Roast of American Lamb

Recipe provided by | Rustic Joyful Food

Serves: 6-8 Preparation Time: 30 minutes Cook Time: 1 hour and 15 minutes

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INGREDIENTS

Lamb

• 2 8-bone racks of American Lamb (French cut)

• 3 feet butchers twine

• Salt and pepper to taste

• 3-4 sprigs rosemary

• 1 lemon, sliced

• 1 small shallot, diced

Lemon Vinaigrette

• 2-3 lemons, juiced

• 1 shallot, finely diced

• 1 tablespoon sugar or honey

• 3/4 cup olive oil

• 1 teaspoon Dijon mustard

• Salt and pepper to taste

Spicy Mashed Sweet Potatoes

• 4 medium to large sweet potatoes, peeled and diced into large chunks

• 1/2 cup butter

• 1 teaspoon paprika

• Healthy pinch of chili flakes

• Kosher salt for taste

• 1 cup heavy cream

• 1/2 cup Parmesan cheese

Tender Greens

• 3-4 cups butter lettuce

• 2-3 cups arugula

• 1/2 cup shaved or shredded Parmesan

DIRECTIONS

Preheat oven to 425 degrees F (400, if using convection). Lay the racks on a cutting board with the bones pointing toward you, positioned so that it looks like one continuous rack. Face the fat cap UP. Where the two racks meet, tie the center bones together using one end of the twine. Now stand the racks up, bones pointing upward. Form the racks into a circle and string the butchers twine across the center of the circle to tie the opposite two bones together. Wrap the remaining length of twine, without cutting it, around the eye of the lamb meat 3 times, tightly. Now, the two racks should resemble a crown. Place the crown into a cast iron pan. Season the roast generously with kosher salt and pepper. Add the rosemary, sliced lemon, and shallots to the pan.

In a separate bowl, whisk together the ingredients for the lemon vinaigrette. Using 1/4 of the dressing, bathe the lamb. Place the pan into your hot oven 60-75 minutes. You’ll roast the lamb until the internal temp reaches 145 degrees F.

While the lamb roasts, bring the sweet potatoes and 2-3 quarts of salted water to a boil. Boil until tender, roughly 30 minutes. In a saucepan, melt the butter and roast the spices in it. Add the cooked sweet potatoes, cream, and Parmesan, then smash the potatoes.

Once the lamb is cooked to your desired temperature, remove from the oven to rest 5-10 minutes. Arrange the salad greens on a platter and dress with the vinaigrette. To serve the lamb, cut the butchers twine off the roast and slice the roast into chops. Serve with the salad and spicy sweet potatoes. Use the leftover vinaigrette as a dipping sauce.

Smoked American Lamb Crown

Recipe provided by | Over The Fire Cooking

Serves: 4 Preparation Time: 30 minutes Cook Time: 90 minutes

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INGREDIENTS

Lamb:

• 2 Racks of American Lamb, frenched

• 1 Onion, de-skinned

Herb Paste:

• 3 tablespoons of Dijon Mustard

• 2 tablespoons of White Wine Vinegar

• 2 tablespoons of Parsley

• 2 teaspoons of Rosemary

• 2 teaspoons of Oregano

• 8 Garlic Cloves

• 1 tablespoon of Sea Salt

• 1 tablespoon of Pepper

• 1 teaspoon of Cayenne

• 1 Lemon, juiced

• 1 tablespoon of Canola Oil

Lemon Parsley Yogurt:

• 1/2 cup of Plain Yogurt

• 2.5 tablespoons of Parsley, finely chopped

• 4 Garlic Cloves, minced

• 1 Lemon, juiced

• 1.5 teaspoons of Sea Salt

• 1.5 teaspoons of Black Pepper

• 1 teaspoon of Cayenne

• 1 teaspoon of Cumin

DIRECTIONS

1. Begin by laying one of your racks of lamb with the back of the bones facing your. Find the groove at the knuckle of the bone where you would traditionally slice the rack into single cuts. Make a cut in between each bone at that groove going only 1/2 inch deep. When the lamb is done being sliced, it should be able to bend easily because of the slices. Repeat this for both racks of lamb and then set aside.

2. In a blender, mix together the ingredients for the herb paste. Lather your racks of lamb in the herb paste thoroughly. Next, let’s make the racks into a crown. Place the onion on the cutting boards or any other small round object. You don’t have to do this, but it will help keep form better. Surround the object with the two racks of lamb so that the “sliced” side is facing outwards. Bring the racks of lamb next to each other so they are touching, and then tie them together using trussing string. This can be done by tying the bones on top of the meat below. Once it is ready, lather any excess herb paste onto the meat and place the crown into the fridge for 15 minutes.

3. Preheat your grill for indirect cooking at a medium-low temperature around 300F. Add some wood chips or chunks into the grill for additional smoke flavor.

4. Add your lamb crown onto the grill and cook indirectly for 1-1.5 hours until it reaches around 135F internal for medium rare.

5. While the lamb cooks, mix together the lemon parsley yogurt sauce.

6. When done, pull the lamb off and rest for 5 minutes. Slice, serve with the yogurt and enjoy!

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

American Lamb Chops with Shallot & Thyme Pan Sauce and Garlic Smashed Potatoes

Recipe provided by | Blue Bowl

Serves: 2 Preparation Time: 25 minutes Cook Time: 35 minutes

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INGREDIENTS

For the Garlic Smashed Potatoes

• 24 ounces baby golden potatoes, rinsed & dried

• olive oil

• 3-4 large cloves garlic, minced

• 2 teaspoons fresh thyme, minced

• salt + pepper

For the Lamb Chops

• 4 medium American Lamb Loin Chops

• 1/2 teaspoon salt

• 2 teaspoons fresh thyme, finely minced

• pinch of pepper

• 2 tablespoons salted butter

For the Pan Sauce

• 1 medium shallot, minced

• 1 large clove garlic, minced

• 3 sprigs fresh thyme

• 1/2 cup vegetable or chicken broth or white wine

• 2 tablespoons salted butter

• 1/2 teaspoon lemon juice

• pinch lemon zest

• salt + pepper to taste

DIRECTIONS

1. Prep: Get your ingredients out and ready. Preheat your oven to 450 degrees F. Get out your pan to cook the lamb in. Lightly oil a baking sheet with olive oil for the potatoes.
Season the Lamb: Mix together the salt, thyme, and pepper. Rub this all over the lamb chops. Let them rest at room temperature for 5 minutes (while you prepare the potatoes, below).

2. Start the Potatoes: Bring a large pot of salted water to a boil. Boil potatoes for 15 minutes. They'll be fork tender. Drain them and transfer to the prepared pan. Smash each one down with the bottom of a bowl or glass. Add 2 tablespoons olive oil to a small bowl with the garlic and thyme. Mix together, and drizzle over the smashed potatoes. Sprinkle generously with salt and pepper. Cook for 16 - 22 minutes. The potatoes should be deeply golden brown and crispy on their undersides. If these are done before the lamb, set aside and cover with foil or a clean kitchen towel to keep warm.

3. Cook the Lamb Chops: Once the potatoes are in the oven, start on the lamb chops. Melt 2 tbsp of butter in a large skillet over medium heat. Add the lamb chops, and cook 5-6 minutes - they'll be deeply browned on the bottom. Flip them over, and use a meat thermometer to monitor their temperature as they finish cooking. Cook 4-6 minutes more. 145 degrees F is medium rare and 160 F is medium. Make sure to stick the meat thermometer into the thickest part of the meat, and stick if halfway through the meat - don't let it touch any bones or the pan, for an accurate reading.  We recommend pulling the lamb at 5-10 degrees less than desired doneness (135-140 degrees for medium rare) and let them rest to reach final internal temperature.  Cover chops with foil to keep warm while making the sauce.

4. Make the Sauce: Don't clean out the pan. Add the shallot, garlic, and sprigs of fresh thyme to the drippings in the pan, and cook for 1-2 minutes, until the shallot is softened. Add the broth (or white wine) and stir it in. Cook 2 more minutes to let the liquid reduce a bit. Add 2 more tablespoons of butter, along with the lemon juice & zest. Add salt and pepper to taste. Cook this for 1-2 minutes to let the butter melt and the flavors meld together.

5. Finish: Return the lamb chops to the pan and spoon the sauce over them. You can gently reheat the potatoes in the oven if they've cooled down too much while you finished up the lamb and sauce.

American Lamb Shoulder with Moroccan Spice

Recipe provided by | Two Purple Figs

Serves: 4 Preparation Time: 10 minutes Cook Time: 1 hour and 10 minutes

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INGREDIENTS

Lamb

• 3 - 4 pounds of American Lamb shoulder cut into 4 equal chunks

• 1 tablespoon olive oil

Moroccan Spice (use half this amount only)

• 1 tablespoon salt

• 1 tablespoon pepper

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1 tablespoon paprika

• 1 teaspoon allspice

• 1 tablespoon oregano

• 1 teaspoon turmeric

Sweet and Spicy Sauce

• 1 onion diced (large Spanish onion)

• 2 cloves garlic

• 1 bay leaf

• 1 cardamom pod

• 2 tablespoons fig balsamic vinegar (any balsamic vinegar works too)

• 1 cup figs fresh and cut in half, or 1/2 cup dried figs diced

• 4 red chillies who, or use less or swap for any type of spicy pepper

• 1 1/2 cup water , stock or wine

To Serve

• 3 cups cooked Moroccan herbed couscous

• Fresh mint

• Extra red chillies

DIRECTIONS

Preheat the oven to 375 degrees F.

Prepare the spice blend my mixing all ingredients together in a deep plate or jar.

Trim off excess fat from the lamb and make sure the meat is dry.

Flavor the lamb with half the spice mixture and toss them well.  

Heat a heavy cast iron skillet over medium high heat and sear the lamb for 3 minutes per side until a golden crust is formed.

Now lower the heat to medium and start adding the ingredients for the sauce in order.

Make sure to toss the ingredients well and let the cook just until the mixture begins to simmer.

At that point, cover the pan with foil and continue roasting it in the oven for 1 hour. Roast the lamb for more or less time depending on how tender you prefer it to be.  

Remove from the oven and serve the lamb on a bed of couscous, drizzled with extra sauce form the pan.

Enjoy!

American Lamb Kofta with Saffron Yogurt and Feta

Recipe provided by | A Brown Table

Serves: 4

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INGREDIENTS

• 1 pound ground American Lamb

• 1 shallot, peeled and minced

• 3 garlic cloves, peeled and minced

• 1 teaspoon fine sea salt

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon dried dill

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon red chili powder

• 1/2 teaspoon ground black pepper

• 1 large egg, lightly whisked

For the saffron yogurt

• 2 tablespoon warm milk

• 10 saffron strands

• 1 cup plain unsweetened Greek yogurt

• 2 garlic cloves, peeled and grated

• Fine sea salt

• 2 tablespoons minced chives

• 1/2 cup crumbled feta or any sheep/goat’s cheese you like

• 4 flat breads, warm

• 1 lemon, cut into wedges

DIRECTIONS

Preheat the oven to 400F. Line a baking sheet with parchment paper.

Prepare the koftas. In a large bowl, mix the ground American Lamb, garlic, salt, cumin, coriander, dill, cinnamon, chili, and black pepper together. Add the egg and fold the mixture. Divide and shape the mixture into 12 balls and place them on the lined baking sheet. Bake the lamb in the oven for at least 25 minutes, rotating the sheet halfway through during cooking. The lamb koftas will be golden brown when cooked. Remove the koftas with a slotted spoon and place them on a plate.

Make the saffron yogurt while the lamb kofta bake; mix the milk and saffron together in a small mixing bowl and let sit for 10 minutes. Fold in the yogurt and garlic. Taste and season with salt.

To serve the kofta, take a flatbread and spread 2 tablespoons of the saffron yogurt all over the surface. Place 3 warm koftas, sprinkle 1 to 2 tablespoons of the feta, and a generous pinch of chives. Serve with the lemon wedges on the side.

Braised American Lamb Shoulder with Pumpkin Smoked Gouda Grits

Recipe provided by | The Daley Plate

Serves: 6-8 Preparation Time: 25 minutes Cook Time: 1 hour and 15 minutes

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INGREDIENTS

• 1 3 pound bone-in American Lamb shoulder

• 1 tablespoon Cajun seasoning

• 1 teaspoon freshly ground black pepper

• 1 teaspoon kosher salt

• 1 tablespoon olive oil

• 1 large yellow onion, sliced

• 6 cloves garlic, finely minced

• 1 teaspoon fresh thyme leaves

• 1 bay leaf

• 2 cups vegetable broth

• 1 tablespoon white miso paste

• 1 tablespoon brown gravy powder

• 3 1/2 cups vegetable broth or water

• 2 tablespoons butter

• 2 cups grits or polenta

• 1 cup pumpkin puree

• 1/2 cup heavy cream

• 8 ounces grated smoked gouda cheese

• To serve: Sage leaves crisped up in olive oil, steamed vegetables

DIRECTIONS

Season lamb shoulder with Cajun seasoning, black pepper and salt. Set Instant Pot to saute, add olive oil and sear lamb shoulder for 5 minutes per side or until golden. Remove and place on a plate until ready to braise.

Add onion, garlic, thyme and bay leaf  to the Instant Pot and saute for 5 minutes. Deglaze by adding the vegetable broth, stirring and scraping the bottom of the inner pot with a wooden spoon until nothing is sticking. Add white miso paste and gravy powder, followed by the lamb shoulder. Place lid on and set Instant Pot to Manual Pressure for 50 minutes. After cooking, allow pressure to release naturally (10 minutes), remove the shoulder bone and set to saute to reduce liquid until desired consistency. The meat should be fall-apart tender and the garlic and onions completely reduced to form the gravy. Remove bay leaf, season to taste and serve with smoked pumpkin gouda grits.

Tip: To thicken the gravy, add a slurry with 1 tablespoon cornstarch and 1 tablespoon water then stir gently until thickened.

For the grits: Add vegetable broth or water and butter to a large pot over medium-high heat, bring to a boil. Lower heat to medium, add grits then stir and cook for 10 minutes until thickened. Add pumpkin puree, cream and grated smoked gouda cheese. Stir and simmer over low heat for 2-3 minutes and season to taste. Serve immediately with crispy sage, braised American lamb and vegetables of your choice.

Garlic & Herb Rack of American Lamb

Recipe provided by | Proportional Plate

Serves: 4 Preparation Time: 5 minutes Cook Time: 15 minutes

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INGREDIENTS

• 1 rack of American Lamb cut into double chops

• 2 teaspoon Herbes de Provence

• 3 cloves garlic

Balsamic Dressing

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 1/4 cup olive oil

• 1/4 cup Balsamic Vinegar

DIRECTIONS

1. Sprinkle the lamb with Herbes de Provence, salt, and pepper.

2. Blend or food process the garlic, dijon, honey, olive oil, and balsamic vinegar.

3. Spoon the vinaigrette on one side of the lamb.

4. Broil the lamb in the oven on high, until the top side is browned, approximately 5 minutes.

5. Flip the lamb. Spoon the vinaigrette on the other side of the lamb.

6. Broil on the second side for 5 more minutes. Then turn the oven temperature to 350F and roast until the lamb’s internal temperature reads 135F. Pull from oven and let rest until internal temp reaches 145F (medium-rare)*.

7. Let rest 5 minutes before serving.

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.

Butterflied leg of American Lamb with cranberry goat cheese stuffing

Recipe provided by | Running to the Kitchen

Serves 6-8 Preparation Time: 15 minutes Cook Time: 25 minutes

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INGREDIENTS

Lamb:

• 3 - 4 pound boneless leg of American lamb, butterflied (boneless legs are typically 6-8 pounds so ask your butcher to cut you a smaller piece and butterfly it for you)

• 4 ounces cranberry goat cheese, room temperature

• 1 tablespoon minced fresh rosemary

• 2 cloves garlic, minced

• avocado oil

• salt and pepper

Note:  To butterfly the leg of lamb yourself:  First, trim any excess fat on the outside of the lamb, then open up your roast, laying it flat on a cutting board.  Starting at the thickest part of the meat, slice horizontally through the lamb leaving the end intact so the meat opens up like a book and there is even thickness.

DIRECTIONS

1. Preheat oven to 425°F.

2. Combine the goat cheese, rosemary and garlic in a small bowl and mash together until well combined.

3. Lay the butterflied leg of lamb flat on a cutting board and season generously with salt and pepper.

4. Spread the goat cheese mixture on one side of the butterflied lamb then pick up the other side and close it over top. Tie the lamb together using 3-4 pieces of string so it's secured well.

5. Drizzle the surface of the lamb with avocado oil and now season the outside with salt and pepper.

6.Drizzle a tablespoon of avocado oil in a 12" cast iron skillet over high heat. Once hot, place the lamb in the skillet and brown on both sides, about 4 minutes per side.

7. Once browned, transfer the skillet to the preheated oven and cook for about 15-18 minutes for medium-rare or until internal temperature reaches 145°F.

8. Remove from oven, cover and let rest for 10-15 minutes before slicing and serving.

Herb American Lamb Meatballs with a Horseradish Dipping Sauce

Recipe provided by | Lindsey Eats LA

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INGREDIENTS

For the Lamb

• 1 pound Ground American Lamb

• 1 tablespoon dill, finely chopped

• 2 tablespoons cilantro, finely chopped

• 1/3rd cup parsley, finely chopped

• 1/2 teaspoon garlic powder

• 1/4 teaspoon chili flakes

• 1/2 teaspoon cumin

• 1/2 small grated onion, about 2 tablespoons 1/2 of a lemon zest

• 1/3rd cup panko breadcrumbs

• 1 egg

• 1 tablespoon olive oil

• Salt and pepper to taste

Horseradish Dipping Sauce

• 1/4th cup mayo

• 1/4th cup sour cream

• 2 tablespoons chives, finely chopped

• 1 tablespoon horseradish

• 1 teaspoon white wine vinegar

• Salt and pepper to taste

DIRECTIONS

Instructions

Preheat your oven to 425 degrees. Finely chop your ingredients and

onions. In a bowl with your ground lamb, add in all your lamb

seasonings, spices and herbs. Mix really well and set aside at room

temperature.

In the meantime; in a bowl, mix your mayo, sour cream, chives,

horseradish, white wine vinegar and salt and pepper. Mix well and set

in the fridge.

Next, line a baking sheet with parchment paper (optional to add

baking oil spray) and take a small ice cream scooper or tablespoon and

scoop your meatballs. Shape in your hand as a ball and place on the

baking sheet - it makes about 15-16 meatballs.

Bake for 10 minutes and broil on high for the last 5 minutes, all in the

top rack of your oven. Serve with your horseradish sauce.

Spicy American Lamb Merguez & Tomato Cottage Pie

Recipe provided by | Rustic Joyful Food

Serves:4-6 Preparation time: 30 minutes Bake time: 30-45 minutes

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INGREDIENTS

• 1 pound American lamb Merguez sausage (ground American lamb is a perfect substitute)

• 1 tablespoon olive oil

• 1 yellow onion, diced

• 3 cloves garlic, crushed

• 1 teaspoon ground coriander

• 1/4 teaspoon red chili flakes

• 1 teaspoon paprika

• 1/2 teaspoon turmeric

• 1 teaspoon paprika

• 2 cups fresh tomatoes, chopped

• 2 tablespoons tomato paste

• 2 medium-to-large carrots, peeled and sliced

• 2 tablespoons flour

• 1 1/2 cups chicken broth or water

• Salt and pepper to taste

• 4 cups prepared mashed potatoes

• 1/2 cup chives for garnish

DIRECTIONS

Preheat oven to 350 degrees F. In a large sauté pot, brown the American lamb Merguez sausage in the olive oil with the onions and garlic over medium heat. Add the spices and continue cooking 3 minutes. Add the tomatoes, tomato paste, carrots, and flour. Stir to combine, then add the broth or water. Season with salt and pepper and bring to a simmer to thicken.

Once the mixture has thickened, turn the heat off and set aside. Pour the contents into your pan of choice. You may end up with about a cup of filling left over if using a deep dish pie plate. Spoon the mashed potatoes over top of the spicy tomato and lamb stew. Place on a rimmed baking tray and bake uncovered 30-45 minutes or until the potatoes have taken on a golden color and the stew underneath is bubbling. Once finished baking, allow to cool 15 minutes before serving. Top with chopped chives to finish.

Cheesy Pull Apart Bread with American Lamb Crumbles

Recipe provided by | Two Purple Figs

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INGREDIENTS

Lamb:

1 teaspoon olive oil

1 pound ground American Lamb

1/4 teaspoon salt (kosher or sea salt)

1/4 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 teaspoon onion powder

pinch of chilli powder

Butter:

1/3 cup melted butter

2 garlic cloves, minced

1 jalapeño minced (more or less to taste. Seeds removed for less spice)

1/2 teaspoon salt

Assembling:

1 whole loaf of bread

2 cups shredded cheese (cheddar or your favorite combo)

Lamb mixture above

Butter mixture above

DIRECTIONS

Preheat the oven to 375 degrees F.

Start with the lamb. Preheat the oil in a skillet over medium high heat and add in the ground lamb.

Season the lamb with all the seasonings and start sautéing while tossing the meat in the skillet. Four to five minutes later and the lamb should crumble and cook through. It’s ready at that point.

For the butter mixture, mix all the ingredients in a bowl and set aside.

Take the loaf of bread, and use a sharp serrated knife. Cut diagonal lines along the bread spacing each cut about an inch apart. Turn the bread and cut the same diagonal line across (also spacing them an inch apart). This creates an inch diamond shapes all over the bread. Make sure you don’t cut all the way through, however try as best as possible to cut as deep as you can.

Start by spooning in the butter mixture all along in the lines cut up on the bread loaf. Repeat the same with half the cheese. Scatter the cheese along the lines of the diagonal.

Add the lamb crumbles over the cheese and finally, add more cheese on the top in the same way. Brush extra butter over the tops of the bread.

Take a large piece of aluminum foil and wrap the bread in it. Place the wrapped bread over a king sheet and bake it for 15-20 minutes until the cheese melts and the flavors have infused beautifully.

Remove the bread and unwrap the foil. Serve right away pulling away the small inch pieces of diamonds.

Sweet Potato Moroccan American Lamb Bowls

Recipe provided by | Climbing Grier Mountain

Serves:4

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INGREDIENTS

• 2 large sweet potatoes, sliced into 1/4-inch slices

• olive oil

• salt and pepper to taste

• 1 pound boneless American lamb shoulder, cut into 1-inch cubes

• 1 teaspoon ground cumin

• 1/2 teaspoon ground cinnamon

• 1 teaspoon crushed red pepper flakes

• 1 small fennel bulb, sliced thinly

• 1/2 red onion, thinly sliced

• 1/4 cup apple cider vinegar

• 1/2 cup Labneh or greek yogurt

• Fresh mint, for garnish

DIRECTIONS

Preheat your oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Place the sweet potatoes on a baking sheet and drizzle with olive oil, salt, and pepper. Cook the sweet potatoes for about 20 to 25 minutes (flipping halfway through) or until golden brown. Remove from the oven and set aside.

Meanwhile, preheat a skillet with a lid to medium-high heat. Add olive oil to the skillet and then the lamb. Sear the lamb for a few minutes on each side then add in the cumin, cinnamon, red pepper flakes, salt, and pepper. Stir to combine. Cover the skillet with a lid. This will help lock in the flavor and make sure the lamb doesn't dry out. Keep the lid on for about 7 to 10 minutes and then remove the lamb from the skillet and set aside on a plate.

In a bowl combine fennel, red onion, and apple cider vinegar. To serve: place three sweet potato slices on a plate. Top with lamb cubes, fennel mixture, a dollop of labneh, and fresh mint. Repeat process for remaining plates.

American Lamb Tikka Masala

Recipe provided by | Zestful Kitchen

Serves: 4 Preparation time: 25 minutes+ 1 hour marinating time Cook Time: 50 minutes

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INGREDIENTS

• 2 tablespoons garam masala, divided 

• 2 teaspoons kosher salt, divided 

• 1/2 teaspoon ground coriander

• 1-1/2 teaspoons ground cumin, divided

• 1-1/2 pounds boneless American lamb leg sirloin or shoulder, trimmed and cut into 1-inch chunks

• 1 cup whole milk plain yogurt

• 2 tablespoons olive oil or ghee

• 1 yellow onion, halved and thinly sliced

• 4 cloves garlic, chopped

• 1 serrano, seeded and minced

• 1 tablespoon grated fresh ginger

• 1/2 teaspoon ground cardamom

• 1 (28 ounce) can whole peeled tomatoes

• 1 (14 ounce) can coconut milk 

• 3 cups cooked jasmine or basmati rice and/or naan bread

• Cilantro or mint for serving 

DIRECTIONS

Combine 1 tablespoon garam masala, 1 teaspoon salt, ½ teaspoon cumin, coriander, and pepper in a 1-gallon zipper-lock bag. Toss the spices around to combine. Add lamb and shake to coat. Add yogurt, seal bag, and massage meat to coat. Transfer bag to refrigerator and marinate for 1 hour or up to overnight.

Heat oil in a 12-inch satué pan over medium. Add onion and remaining teaspoon salt and cook until softened and starting to brown, 8–10 minutes, stirring occasionally. Reduce heat to medium-low and add garlic, serrano, and ginger; cook stirring frequently until onions are softened and golden brown, about 7 minutes. Stir in remaining tablespoon garam masala, remaining teaspoon cumin, and cardamom; cook 1 minute. Add tomatoes with juices, crushing them with your hands as you add them (or use your kitchen shears to cut them in the can). Bring sauce to a boil, reduce heat, and simmer, stirring frequently and scraping up browned bits from bottom of pan, until thickened and deepened in color, 15–20 minutes. Add coconut milk and simmer until thickened, 5–7 minutes. 

Meanwhile, heat oven to broil (high) with rack set in upper middle position Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange lamb on rack in a single layer (don’t scrape marinade off). Broil lamb until starting to char, 10–12 minutes. 

Add lamb to sauce, and simmer, stirring occasionally, until lamb is cooked through, about 8 minutes. Serve with rice, cilantro, and naan if desired. 

Recipe notes: 

• Makes 3 cups tikka masala sauce