Herb Marinated Hanging Leg of American Lamb

Recipe provided by | Over the Fire Cooking

Serves: 10 Prep time: 30 minutes Marinade: 4+ hours Cook time: 4 hours

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INGREDIENTS

Lamb Ingredients:

• 1 Whole Leg of American Lamb, bone-in

Herb Marinade:

• 1 cup of White Wine

• 1/2 of a White Onion, cubed

• 2 tbsp of Sea Salt

• 1 tbsp of Black Pepper

• 10 Garlic Cloves

• 2 teaspoons of Red Chili Flakes

• 2 teaspoons of Oregano

• 2 teaspoons of Thyme

• 2 teaspoons of Rosemary

• 2 Lemons, juiced

• 2 tablespoons of Oil

DIRECTIONS

1. Score the outside fat layer of your leg of lamb. In a blender, mix the ingredients for the Herb Marinade until smooth. Place your leg of lamb into a food safe bowl and pour marinade over top. Place in the fridge to marinate for at least 4 hours but ideally overnight. Rotate the leg of lamb every 4-6 hours to marinate evenly.

2. Preheat your fire to a medium-high temperature of 325F. Place you hanging device (tripod or otherwise) so that the leg will hang about 2 feet away from the fire.

3. Using a butcher's hook, hook the leg of lamb. Secure the leg to your hanging device with the bone side facing up and with a cast iron skillet underneath to catch fat drippings. Let cook for 1 hour in order to brown. Rotate the leg of lamb around to cook for another hour in order to brown. Once fully browned, continue cooking in 30 minute intervals before rotating. Baste the lamb with the dripping throughout the cook for additional moisture. Cook the leg of lamb until the internal temperature reads 145F. Keep adding wood to maintain temperature.

4. Once done, pull the leg off the fire and let rest for 15 minutes.

5. For serving, slice the leg up and serve with vegetables and potatoes. Enjoy!

Harissa Rack of American Lamb Kebabs

Recipe provided by | Over the Fire Cooking

Prep Time: 20 Minutes Marinating Time: 3 hours Cook Time: 15 min Total Time: 3 hrs 35 min

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INGREDIENTS

Lamb Ingredients:

• 2 Racks of American Lamb cut into 2 bone segments

• Smoky Harissa Seasoning:

• 3 tbsp of Chipotle Paste

• 1 tbsp Smoked Paprika

• 1 tsp Cinnamon

• 1 tsp Cumin

• 1 tbsp Coriander

• 1.5 tsp Sea Salt

• 1 tbsp Caraway Seeds

• 1 tsp Black Pepper

• 4-6 Garlic Cloves minced

• 1 Lemon juiced & grated

• 3 tbsp of Olive Oil

Mint Yogurt Sauce:

• 1/4 cup of Yogurt

• 1 Lemon juiced

• 2 tbsp of Mint chopped

• 1 tsp of Salt

DIRECTIONS

In a bowl, mix all the ingredients for the Smoky Harissa Seasoning. Lather that over the top of the lamb chops and let marinade in the fridge for 3-12 hours.

Once marinated, pull out of the fridge and skewer the lamb between the middle of the bones. Discard leftover marinade.

Preheat your grill or charcoal to a medium-high temperature of 325F.

Add lamb kebabs to grill or over fire, and let cook for about 6-7 minutes per side or until they hit 125F internal for medium rare.

Once done, pull and let rest for 5 minutes. Mix in a bowl all the ingredients for your Mint Yogurt sauce. Slice the lamb, top with the Mint Yogurt Sauce and enjoy!

American Lamb Al Asador

Recipe provided by | Over The Fire Cooking

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INGREDIENTS

Lamb Ingredients:

• 1 Whole Lamb butterflied

• Salt

Brine Ingredients:

• 2-3 Cans of Your Favorite Beef

• 1/2 cup of Red Wine Vinegar

• 1/4 cup of Olive Oil

• 1 White Onion Cubed

• 2 Lemons Sliced in Half

• 4 Sprigs of Rosemary

• 4 Sprigs of Thyme

• Handful of Mint Leaves

• 6 Cloves of Garlic unpeeled

• 2 tablespoons of Crushed Red Pepper Flakes

DIRECTIONS

Trim any excess fat on the lamb, then score the back side fat to help cook faster. Season the outside with ample amounts of salt. Using metal wire and cutters, secure the butterflied lamb to the asado cross around the legs and along the back.

Having built a medium-high temperature fire, place lamb over fire with the flayed side towards the fire. Cook at a consistent medium-high for 3-4 hours. Move lamb away from fire if it begins to burn.

While lamb is cooking, add all marinade ingredients to a cast iron skillet and let simmer over fire for 10 minutes. Baste lamb all over every 30 minutes of the cook to maintain moisture.

After 3-4 hours, carefully flip lamb with back towards fire and cook for another 2-3 hours. Internal temperature is anything over 145F, but ideally would be into the 180’s to 190’s as the lamb will melt off the bone here. Continue to baste throughout.

Pull lamb off of asado cross, slice and serve!

Herb Butter American Lamb Steaks

Recipe provided by | OVER THE FIRE COOKING

Prep Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

American Lamb Steaks Ingredients:

• 4-6 American Lamb Steaks

• Salt & Black Pepper to taste

Herb Butter Ingredients:

• 1/2 cup of unsalted butter at room temperature

• 1 tablespoon of rosemary chopped

• 1 tablespoon of thyme chopped

• 3 cloves of garlic chopped

• 2 tablespoon of lemon juice

• 1 tablespoon of whole black pepper

• Salt to taste

DIRECTIONS

In a bowl, add all the ingredients for the Herb Butter and mix thoroughly. Place in fridge and let cook until 15 minutes before cooking.

Pull out American Lamb Steaks and season thoroughly with salt & black pepper.

Build a fire in your grill or fire pit for direct cooking. Make at medium to medium-high heat.

Place American Lamb Steaks on the grill and let cook for about 4-5 minutes per side or until the internal temperature hits 130-135F for medium rare.

While steaks are cooking, preheat a skillet for the butter over the fire. Add butter to the skillet and cook until it is fully melted.

Pull steaks off grill and brush Herb Butter over the top of them while they rest for 4-5 minutes. Squeeze some extra lemon juice on top, slice into steaks and enjoy!

Zesty American Lamb Kebabs with Mint Yogurt Sauce

Recipe provided by | OVER THE FIRE COOKING

Servings: 4-6 Servings Preparation time:15 minutes Cook time: 3 hours

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INGREDIENTS

LAMB KEBAB INGREDIENTS:

• 1 Boneless American Lamb Leg trimmed & cubed

• 3 Garlic Cloves minced

• 1 tablespoon of Dill finely chopped

• 1 tablespoon of Onion Powder

• 1 tablespoon of Cumin

• 2 teaspoons of Cinnamon

• 2 teaspoons of Coriander

• 1 Lemon juiced

• Salt & Black Pepper to taste

• Olive Oil

MINT YOGURT SAUCE INGREDIENTS:

• 1 cup of Plain Yogurt

• 1 tablespoon of Mint chopped

• 2 Garlic Cloves pressed

• 1 Lemon juiced

• Salt & Pepper to taste

DIRECTIONS

In a bowl, add all the spices & herbs for the American Lamb Kebab but leave out the cubed lamb. Mix thoroughly and pour a small portion of the marinade into a small bowl. Use this later for grilling. Add cubed lamb to the large batch of marinade and mix. Place in the refrigerator to marinate for at least 2 hours.

Build a fire in your grill or fire pit for direct cooking. Make at medium to medium-high heat.

Pull out marinated lamb and skewer. Place skewers over the fire and let cook for about 5-6 minutes per side or until the internal temperature hits 130-135F for medium rare. Lather the kebabs with the reserve spices & herbs marinade that did not touch the lamb.

While kebabs are cooking, mix all ingredient for the Mint Yogurt Sauce.

Pull kebabs off grill and let rest for 4-5 minutes. Top with Mint Yogurt Sauce or dip, and enjoy!

Campfire Berber pizza, Aka, Moroccan American Lamb Pizza

Recipe provided by | GIRL CARNIVORE

Servings: 8 Preparation time: 15 minutes Cook Time: 30 minutes

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INGREDIENTS

FOR THE DOUGH

2 cups warm water

1 tablespoon active dry yeast

1 tablespoon sugar

4 cups bread flour

1 tablespoon EVOO

1 teaspoon coarse salt

FOR THE FILLING

1 tablespoon olive oil

2 onions

3 cloves garlic

1 large bell pepper

1 Guadjillo chili pepper

24 ounce ground American lamb

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon pepper

DIRECTIONS

First, make a fire and arrange your tri-pod according to the heat. You will want moderate heat for this cook and solid cast iron.

TO MAKE THE DOUGH:

Combine water, yeast, and sugar in a heavy bowl, mix thoroughly. Let sit until yeast bubbles, about 5 minutes.

Add 2 cups of flour and oil to the yeast mixture. Mix quickly with a sturdy spoon

Add salt and remaining flour, mixing until the dough becomes shaggy and loose.

Working with your hands, fold and shape together the dough until it forms a cohesive ball. Cover and set aside.

TO MAKE THE FILLING:

Wipe out your Dutch oven and heat it over the fire for about 30 minutes.

Coat the inside of the pan with olive oil and add the onions and peppers and saute about 5 minutes, until soft. Add the garlic and cook 30 seconds longer. Carefully remove from the pan.

In a large bowl, add lamb and spices to the onion mix.

FOR THE BERBER PIZZA ASSEMBLY:

On a clean lightly floured work surface, divide dough into two equal portions.

Shape one half of the dough into a ball.

With a pin or your hands, press and roll the ball of dough into a large flat circle, about 10” in diameter and 1/2” thick.

Dust a pizza peel or easily maneuvered cutting board with cornmeal or flour. Transfer the disk to the pizza peel.

Place the lamb filling onto dough, covering evenly, leaving a 3/4” border from the edge.

Shape the remaining dough into a ball and roll out into a similar round to the first.

Wet the outer edge of the lower dough with a bit of water, then cover the dough and filling with the second half, pressing to seal, and slightly rolling the edge under, on itself.

Carefully slide the pizza into Dutch oven and cover.

Check at 20 minutes, then more frequently. When the upper crust is dry and the bottom is crisp, it is done, raising or lowering from proximity to heat as your fire needs.

Carefully remove from heat and Dutch oven and allow to cool for 5 minutes before slicing and serving.

American Lamb Tacos Al Pastor

Recipe provided by | OVER THE FIRE COOKING

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INSTRUCTIONS

6 pounds of Sliced American Lamb Leg (1/4” thick)

1 whole pineapple (Sliced crown & base off; 4 half slices; Rest is diced)

1/2 cup of diced white onion

1/4 cup of chopped garlic cloves

1/2 cup pineapple juice

1/4 cup distilled white vinegar

2 tablespoons achiote paste

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon of cinnamon

1/2 teaspoon black pepper

4 guajillo chiles—seeded & cut into 2in pieces

Cilantro, chopped for serving

Lime wedges, for serving

Corn Tortillas, warm

Olive oil

Sea salt

DIRECTIONS

In a cast iron skillet, add some olive oil & chopped garlic and let cook for 2 minutes. Then add cumin, oregano, black pepper, & cinnamon and cook for 1 minute. Stir in guajillo chiles, pineapple juice, white vinegar & achiote paste and cook till it bubbles. Pull from heat & let cool.

Using a blender, add marinade from above & blend until liquified. Pour marinade into a tin dish, add sliced lamb leg, mix around thoroughly, season with salt & let marinade for 4 to 12 hours.

Using a charcoal chimney, light a fire. Once lit, push charcoal to one side of grill for indirect grilling. Temperature in grill should be around 325F.

Slice 1/2 inches from the base & the crown off the pineapple. Slice 4 semi circle halves from the middle of the pineapple that are 1/2in thick. Diced the rest of the pineapple for garnish.

Using 2 wooden skewers, push up through the bottom of the base of the pineapple. Take out the marinating lamb leg and layer one on top of another through the skewers over the base of the pineapple until all meat is on. Once done, add the crown of the pineapple to the top & place 2-3 wooden skewers through the top for added support. Place the skewered meat in a cast iron skillet with pineapple semi-circles around for added support & flavor.

Place skillet with skewered meat indirectly on the grill. Close lid & cook for 3 hours or until the middle of the meat registers at 145F. Make sure to maintain even temperature inside grill & rotate meat 1 or 2 times to get even cooking.

Once meat is done, pull off grill & let rest for 30 minutes.

Slice meat vertically & place on a warm tortilla with onions, cilantro & pineapples. Enjoy!

Cast Iron American Lamb Chops

Recipe provided by | OVER THE FIRE COOKING

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

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INSTRUCTIONS

4 American Lamb Loin Chops

1 tablespoon of butter

1/4 cup of white wine

1 Garlic bud (minced)

1 Lemon (halved)

Black Pepper

Sea Salt

Olive Oil

Parsley (chopped)

DIRECTIONS

Start campfire until it reaches medium-high heat. Preheat cast iron skillet over fire 2-3 minutes before cooking in it.

When lamb chops are at room temperature, lather with olive oil and season with sea salt and black pepper. Add a little bit of olive oil the to cast iron, and place lamb in cast iron for 4 mins on the first side.

When ready, flip lamb chops on other side for another 4 minutes. While cooking, add garlic & white wine to the skillet. Place butter on top of each lamb chop and let melt into the sauce below.

Once done cooking, pull cast iron off fire, sprinkle chopped parsley and serve immediately.

Tip: Pour the butter sauce on top of lamb for more flavor!

Smoked American Lamb Irish Shoulder Stew

Recipe provided by | OVER THE FIRE COOKING

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INGREDIENTS

2 pounds of American Lamb Shoulder

4 cups of Chicken Stock

4 large golden potatoes (cubed)

4 large carrots (sliced)

1 large yellow onion (diced)

1 cup of green peas

1/4 cup of green onions (chopped)

2 sprigs of Rosemary

2 cans of 12oz Irish Stout Beer

2 cloves of minced garlic

2 tablespoon of cumin

2 tablespoon of chili powder

2 tablespoon of onion powder

2 tablespoon of salt

2 tablespoon of black pepper

1 tablespoon of flour

1 tablespoon of butter

1 tablespoon of olive oil

DIRECTIONS

In your smoker, build up heat until you reach an even 225F. NOTE: I recommend using hickory or pecan wood for subtle smoky flavor.

Cover lamb shoulder with olive oil then season with cumin, chili powder, onion powder, salt & black pepper. Place in smoker for indirect cooking for 3 hours or until 165F internally.

Pull lamb out of smoked and wrap in tin foil. In the tin foil, pour one can of the Irish Stout in order to let the meat baste. Put back on smoker for 2 more hours or an internal temperature of 195F. When done, pull off smoker and let rest for 1 hour. After the meat has rested, shred the lamb shoulder completely.

Start a fire and create a charcoal base. Once at a medium-high heat, place dutch oven on the fire or on a grill grate in order to cook. First, add the butter, yellow onion, & minced garlic and let cook until they begin to brown.

Add the shredded lamb shoulder, carrots, potatoes, green onions, green peas, rosemary, chicken broth, 2nd can of Irish Stout, salt & black pepper. Cover with lid & let the stew simmer while stirring occasionally for 1 hour.

In a bowl, add some water and the flour and mix thoroughly until it is a paste. Stir this into the dutch oven with all the ingredients, cover with the lid, and let cook for an additional 1 hour while stirring occasionally.

Serve and enjoy your adventurous meal!