Carne Asada Fries

---

INGREDIENTS

• 2 lbs of American Lamb Steaks (leg or shoulder)

• 1 tablespoon oil

• 3 cups Cooked French Fries (air fryer or oven or deep fried)

Seasoning

• ¼ teaspoon each salt and pepper

• ½ teaspoon onion powder

• 1 teaspoon mexican oregano

• 1.4 teaspoon cumin

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• ¼ teaspoon lemon salt

Toppings

• 1 ½ cups cheese Shredded

• Guacamole

• sour cream

• cilantro

• tomatoes

• black olives

• green onions

• chili flakes optional for spice

DIRECTIONS

Season the lamb on both sides with the seasoning mix.

Preheat a large cast iron or heavy duty pan on medium high heat and sear the steak on both sides until golden (3 minutes per sides) or until the temperature reaches 145 degrees F .

Remove the lamb and let it rest for at least 3 mins.

Cook the French Fries. In the meantime preheat the oven to broil and gather your toppings.

Cut the lamb into 1 inch chunks.

Using the same heavy duty skillet, start layering the fries, cheese and cut up pieces of lamb.

Broil the pan until the cheese has melted and then your carne asada fries are ready for loading.

Load up your toppings and dig in and enjoy!

Lamb Shawarma

---

INGREDIENTS

• 2 pounds of Boneless leg of American Lamb, thinly sliced strips

• 3 tbsp yogurt

• Juice of 1/2 lemon

• 1 tbsp of olive oil

Spices

• 1&1/2 tsp of ground paprika

• 1 tsp of ground turmeric

• 1&1/2 tsp of ground garlic

• 1 tsp ground ginger

• ¼ tsp ground clove

• 1 tsp ground onion

• Salt to taste

• 1 tsp black pepper

• 1/2 tsp ground allspice

• ½ tsp cayenne pepper, adjust spice to your preference

Toppings for Shawarma Wraps

• Tahini Dressing ( Tahini, water, salt, lemon juice, yogurt)

• Harissa

• 3 tomatoes, sliced

• Pickles

• ½ cup of flat-leaf parsley, roughly chopped

• ½ red onion, thinly sliced and tossed in 1 tsp of sumac, lemon juice and salt to taste.

• Fresh mint

• Shredded cabbage or romaine lettuce

• 5 pita bread or lavash bread

DIRECTIONS

Place the thinly sliced lamb strips in a large bowl. Add the yogurt, olive oil, lemon juice, and spices. Mix everything well until the meat is coated evenly in the marinade. Cover the bowl and place in the fridge for 1 hour or overnight.

Then, in a large pan, heat 2 tbsps. of olive oil and sauté the lamb for 5 minutes on high heat. The liquid from the lamb will begin to release. Lower the heat to medium and cook for another 7-10 minutes uncovered. Stir occasionally to make sure the lamb does not stick to the bottom. If there is a lot of liquid, increase the heat for the liquid to evaporate, stirring frequently. I like the lamb to caramelize around the edges slightly. The lamb is cooked when it reaches an internal temperature of 145F degrees and has rest for 3 minutes. Turn the heat off and I like to drizzle a little bit of olive oil to keep the lamb moist. Top with some fresh chopped parsley and red onion tossed in some sumac and lemon juice.

To make a shawarma wrap, add the juicy lamb and top with tomatoes, pickles, sumac spiced onions, mint, harissa, and a lot of the tahini dressing. Enjoy immediately!

Lamb Gyros

---

INGREDIENTS

LAMB MARINADE

• 2-3lb boneless American lamb leg (boneless shoulder also works)

Marinade

• 2 tbsp minced garlic about 2 cloves

• 1 lemon juice and zested

• 1 bunch Italian parsley chopped

• 1 tbsp sea salt

• 1 tsp red pepper flakes

• 2 tbsp dill chopped

• 1/2 cup olive oil

Lemon Hummus Sauce

• 1/2 cup hummus

• 1/4 cup olive oil, add more to desired consistency.

• 1 lemon juice about 1/4 cup

• 1 tsp dijon mustard

• 2 tsp sea salt

• freshly cracked pepper

To make your gyro

• Pita bread

• Tzatziki

• Tomatoes

• Red onion

• Fresh cucumber

• Feta

DIRECTIONS

Trim excess fat off lamb, chop into two inch cubes, and set aside. Chop all herbs finely. In large bowl combine herbs, oil, seasonings, lemon juice and lemon zest. Add lamb chunks and marinate in an air tight container or ziplock bag. Let marinate for 30 min to overnight.

Place 5-6 cubes on a skewer and grill on high. about 8 minutes each side. Check internal temp of lamb to be at 145 when finished and remove from grill. Let rest minimum 3 minutes.

Hummus sauce instructions

Combine all ingredients in bowl and whisk. Add more or less olive oil to desired consistency.

Grilled Rack of Lamb with Pomegranate Molasses

---

INGREDIENTS

LAMB MARINADE

• 16 American lamb rib chops, 3/4″ to 1″ thick

• 25 sprigs of fresh mint (or 2 Tablespoons dried mint)

• 12 cloves fresh garlic

• 3 Tablespoons pomegranate molasses

• 3 Tablespoons honey (or maple syrup)

• 2 teaspoons ground cinnamon (or allspice)

• 2 teaspoons kosher salt* (half if using table salt)

• 1 teaspoon black pepper

YOGURT SAUCE

• 4 cloves garlic

• 1/2 cup whole milk yogurt (can use labneh or Greek)

• 2 Tablespoons olive oil

• 1 teaspoon dried mint

• 3 teaspoons kosher salt* (half if using table salt) adjust to taste

• 1 Tablespoon cold water, as needed to thin

PEACHES

• 2 large peaches, cut into sections

• drizzle of olive oil

DIRECTIONS

LAMB MARINADE

Begin by preparing your lamb rib chops – ask a butcher to clean/French your lamb and divide into single lamb chops. If they are cut into double chops, simply cut in half to create your single chop.

Remove the excess layer of fat at the top of your chop using a sharp knife. You can reserve this fat to use in later cooking or to grease your flat top grill.

Prepare marinade by adding the ingredients into the bowl of a food processor or blender:
25 sprigs of fresh mint, 12 cloves fresh garlic, 3 Tablespoons pomegranate molasses, 3 Tablespoons honey, 2 teaspoons cinnamon, 2 teaspoons kosher salt, 1 teaspoon black pepper

Pour your marinade over your lamb ribs and rub into both sides. Cover and place in fridge for 4-24 hours.

YOGURT MINT SAUCE

Crush with mortar or minced your garlic finely.
4 cloves garlic

Add in your yogurt, olive oil, mint and salt
1/2 cup yogurt, 2 Tablespoons olive oil, 1 teaspoon dried mint, 2 teaspoons kosher salt

If your mixture is too thick, add in 1 Tablespoon of cold water and mix.

Adjust salt to your taste. Spoon over cooked ribs.

COOKING LAMB

Once ready to cook your lamb, remove from fridge and allow to come to room temperature, about 30 minutes before cooking.

Heat your grill to high heat, ensure your grates or flat top area are clean and free from any debris. Grease your grill grates or flat top with a bit of neutral oil; canola, vegetable, avocado. If you have a flat top grill, you can also use some of your reserved lamb fat allow it to render to create an oiled surface.

Once grill is heated,  place your lamb rib chops and allow to cook for about 2 minutes until browned and crust has formed. 

Flip and cook the 2nd side for another minute. Remove from heat and allow to rest for 3-5 minutes. USDA recommends lamb reach an internal temp of 145F and rest for 3 minutes.

While your lamb is resting, place your peach slices on hot grill and sear for 1-2 minutes on each side.

Enjoy with yogurt mint sauce + grilled peaches.

Notes

If using table salt or anything besides kosher salt, half your salt amount and always adjust to your taste.

These are often called lamb lollipops because you can absolutely grab one and eat right off the bone like a lollipop! Perfect as an appetizer.

Grilled Leg of Lamb

---

INGREDIENTS

• 3 to 5 lb butterflied boneless leg of American lamb

• 1 teaspoon Diamond kosher salt (or ¾ teaspoon Morton kosher salt) per pound of lamb

Marinade

• 2 shallots, chopped

• 6 garlic cloves, chopped

• 2 teaspoon lemon zest

• 2 teaspoon fresh thyme, chopped

• 1 teaspoon fresh rosemary, chopped

• 1 teaspoon dried oregano

• 1 tablespoon smoked paprika

• 2 teaspoon sugar

• 2 tablespoon red wine vinegar

• Ground pepper

• Red pepper flakes optional

• Olive oil

DIRECTIONS

Trim excess fat and remove silverskin using a sharp knife. Score the top layer of fat in a ½" crosshatch pattern, being careful not to slice into the flesh. Using a meat pounder, or the back of a heavy skillet, pound the butterflied lamb leg so it is relatively even. Season all sides very liberally with kosher salt.

Make the marinade paste by blending all marinade ingredients together with an immersion blender or food processor or use a mortar and pestle. Spread the paste all over the lamb leg on a sheet pan. Cover tightly with plastic wrap and refrigerate for 12 hours or preferably 24 hours.

Remove the lamb from the refrigerator to temper for about 30 minutes while you set up the grill. Insert a remote thermometer probe through the side of the thickest part of the meat.

Prepare the grill with a two-zone setup and bring the temperature up to 400° F. Preheat and add wood chips for extra smoke if desired. Clean and oil the grill grates using a canola oil-soaked paper towel and tongs.

Sear the leg (fat side down first) on the hot side of the grill for about 4 minutes per side to get a flavorful golden crust, then transfer to the cooler side of the grill and close the lid.

Continue to cook to an internal pull temperature of 125 to 130°F for medium-rare** (will finish at 130-140° F) or 130 to 135° F for medium (will finish at 135-145° F). This will be approximately 12 minutes per pound. Use an instant-read thermometer to verify doneness. The temperature will continue to rise 5 to 10 degrees after it is off the grill, so pull from the grill before it reaches the desired finished temperature.

Transfer to a cutting board and rest for 15 to 20 minutes. Carve the lamb leg by slicing against the grain. Enjoy!

Notes

**The USDA recommends a minimum internal temperature of 145 °F (62.8 °C) with a 3 minute rest.

Carryover cooking: The lamb leg will continue to rise in temperature 5 to 10 degrees after it is off the grill, so remove it from the heat prior to the desired finished temperature.

If you are experiencing flare-ups while searing, move the lamb to the cooler side of the grill and close the lid.

Want it extra smoky? Add some apple or cherry wood chips to the fire.

Serving amoung: Figure 6 to 8 ounces of cooked lamb per person.

Grilled Lamb Burgers

---

INGREDIENTS

• 1 lb ground American lamb (85/15% fat content)

• 2 teaspoon smoked paprika

• 1 teaspoon granulated garlic

• ½ teaspoon granulated onion

• kosher salt

• pepper

Harissa aioli

• ½ cup mayonnaise

• 1 tablespoon harissa (or more if you want it spicier)

• 1 teaspoon lemon zest

• 1 teaspoon smoked paprika

Toppings / condiments

• grilled onions

• 1 heirloom tomato slices

• butter lettuce

• harissa aioli

DIRECTIONS

Make the aioli by stirring together the mayonnaise with the harissa, lemon zest and smoked paprika.

Make the lamb burger patties by seasoning the ground lamb with smoked paprika, granulated garlic, onion, salt and pepper in a bowl. Very gently incorporate the seasonings without pressing too firmly or the burgers can become tough.

Divide and portion out for the desired burger size and gently form the patties.

Prepare the grill and preheat for medium-high heat grilling with a two zone setup (see note). Optionally add some wood chips (I prefer apple or cherry wood) to the side for some extra smoke if desired.

Season the patties on the outside with a little more kosher salt and pepper.

Grill the burgers for 2 to 3 minutes per side over the direct heat, then transfer to the cooler side of the grill and close the lid. Continue to cook until the desired internal temperature is reached. 125°-130° F for medium-rare and 130-135° f for medium **.

Remove from the grill and rest for 3 to 5 minutes.

Lightly toast the buns while the patties rest.

Assemble the burgers by spreading aioli on each of the buns, then lettuce (to keep buns from getting soggy), lamb burger patty, tomatoes and then grilled onions and another slice of lettuce. Serve immediately.

Notes:

** The USDA recommends that ground lamb be cooked to an internal temperature of 160° F.

* A two-zone grilling setup is with a hot side and a cooler side. For a charcoal grill, place the coals on one side of the grill which will be the hot side. For a gas grill, light half of the burners which will be the hot side.

If you are experiencing flare-ups while searing the burgers, move the patties to the cooler (indirect) side of the grill.

Mediterranean Lamb Burger

---

INGREDIENTS

For the Pickled  Onions

• ¼ peeled and thinly sliced red onion

• ½ cup red wine vinegar

• 2 tablespoons sugar

• 1 tablespoon sea salt

 For the Tzatziki

• ½ peeled, seeded, and shredded cucumber

• 1 cup full-fat Greek yogurt

• ¼ cup extra virgin olive oil

• 1 finely minced garlic clove

• juice of ½ lemon

• 1 ½ teaspoons finely minced fresh dill

• salt and pepper to taste

For the Burger

• 2 pounds ground American lamb

• 1 ½ teaspoons ground cumin

• ½ teaspoon ground coriander

• 1 teaspoon dry oregano

• ½ teaspoon sumac

• 2 teaspoons sea salt

• 1 teaspoon black pepper

• ¼ peeled and finely grated red onion

• 2 finely grated garlic cloves

• 4 toasted Kaiser buns

• 1 cup arugula

• 16 dill pickle slices

• ½ cup crumbled feta cheese

• 2 tablespoons chopped fresh mint

DIRECTIONS

Pickled Onions

Mix the vinegar, sugar, and salt in a small bowl and submerge the sliced red onions in the mixture. Pickle for 20-30 minutes in the refrigerator.

Tzatziki

Place the cucumber shreds in a colander in a bowl and season with about a ½ teaspoon of salt and mix it until combined.

Let the moisture from the cumbers drain into the bowl for about 10 minutes.

Squeeze the cucumber shreds to get off as much extra moisture as possible and then add it to a separate medium-size bowl along with the remaining recipe ingredients.

Whisk until it is well combined, cover, and keep in the refrigerator until ready to use.

Lamb Burger

In a large bowl thoroughly mix the lamb with cumin, coriander, oregano, sumac, salt, pepper, grated onion, and garlic.

Form 4 large patties and place them on a hot (550° to 650°) preheated grill and cook for 6 to 7 minutes.

Flip the burgers and cook for a further 5 to 6 minutes or until it reaches 160° F internally.

Remove the lamb burgers and rest for 4 to 5 minutes before serving.

To Assemble

Add some arugula to the bottom toasted Kaiser bun and then layer on with pickle slices, lamb burger, tzatziki, pickled onions, feta cheese, mint, and the top toasted kaiser bun. Repeat with the other 3 lamb burgers and serve.

Grilled American Lamb Salad Bowls

Recipe provided by | Blue Bowl

Serves: 2 bowls Preparation time: 20 minutes Marinating time: 1 hour and 30 minutes Cook Time: 10 minutes

---

INGREDIENTS

For the Lamb Marinade

• 1 pound American Lamb shoulder or leg meat cubed (or purchase lamb stew meat)

• 3 tablespoon olive oil

• juice of 1/2 a large lemon

• 3 large cloves garlic, minced

• 1/2 teaspoon thyme

• 1 tablespoon oregano

• generous pinch salt + pepper

For the Salad Bowls

• lettuce or mixed greens

• 1 cup chickpeas

• 1 cup black olives

• 1/2 a red onion, thinly sliced

• 1 1/2 cups cherry tomatoes, halved

• feta cheese

For the Zippy Lemon Dressing

• 2 tablespoons olive oil

• 1 tablespoon white wine vinegar

• splash of water

• a pinch each of salt, pepper, and sugar

• 1/8 teaspoon oregano

• 1 tablespoon lemon juice

DIRECTIONS

1. Marinate the Lamb Meat: Mix all marinade ingredients together in a large reusable tupperware container. Add the lamb and stir or shake the container with the lid tightly on to coat it with the marinade. Let this hang out in the fridge for 1 1/2 hours before grilling the meat.

2. Grill: Heat your grill over medium heat, and lightly spray a grill pan with nonstick spray - do this AWAY from the grill. Add the marinated lamb meat to the pan and cook, stirring, for about 10 minutes. Cut into one of the larger pieces to check for doneness - if a larger piece is done, the rest should be too. Smaller pieces will be well done, and larger pieces will be medium well.

3. Shake up the Lemon Dressing: Add all dressing ingredients to a jar and attach the lid securely. Shake until well combined.

4. Assemble Salad Bowls: Assemble your bowls! Build them starting with the lettuce, then add the veggies, lamb meat, and feta to top them off.

5. Serve + Store: Pour the dressing over, dividing it between the two bowls just before serving. Enjoy! Store any leftovers in the fridge - if you're planning to keep the second salad for the next day, store the components separately, and assembling and dressing it when you’re ready to eat.

Grilled American Lamb Loin Chops with Herby Fennel & Sumac

Recipe provided by | Zestful Kitchen

Serves: 4 + 3 cups fennel mixture Preparation Time: 10 minutes + 2-1/2 hrs marinating time

Cook Time: 12 minutes

---

INGREDIENTS

• 2 ½ pounds American lamb loin chops, about 1½ inches thick

• Kosher salt and black pepper

• 1 cup full-fat Greek yogurt 

• 2 lemons, one zested and both juiced

• 2 tablespoons fennel or cumin seeds, crushed (I like a mix of both) + more for serving

• 2 tablespoons fresh oregano, chopped + more for serving 

• 2 teaspoons minced fresh garlic 

• 1 teaspoon crushed red pepper flakes 

• 1 fennel bulb, cored and thinly sliced, fronds reserved 

• 1 cup mixed fresh herbs such as reserved fennel fronds, cilantro, mint and/or parsley 

• 1/2 teaspoon ground sumac 

• Flaky sea salt, extra-virgin olive oil, and Greek yogurt for serving 

DIRECTIONS

Pierce lamb chops with a fork all over; season with salt and pepper.

Combine yogurt, 2 tablespoons lemon juice, 1 teaspoon zest, 2 tablespoons fennel and/or cumin seeds, 2 tablespoons oregano, garlic, and red pepper flakes in a large bowl. 

Add lamb loin chops and toss to coat evenly. Cover and chill for 2 hours or up to overnight. 

Let meat come to room temperature for 30 minutes. Meanwhile, toss sliced fennel with 2 tablespoons lemon juice; season with salt and set aside. Heat a grill to medium-high (375ºF). Brush grill grate clean, then brush with oil to coat. 

Grill chops 5–6 minutes per side until an instant-read thermometer inserted in the centers, but not touching the bone, registers 145 degrees. Let rest for 3 minutes.

Add cup if mixed herbs to sliced fennel mixture; transfer to a serving platter then arrange lamb loin chops on top. Sprinkle lamb and fennel with ¼ teaspoon fennel seeds, sumac, and flaky sea salt. Drizzle with olive oil and serve with additional Greek yogurt.

Grilled American Lamb BBQ Sandwich

Recipe provided by | FOODNESS GRACIOUS

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

---

INGREDIENTS

• 2 cups ketchup

• 3 tablespoons apple cider vinegar

• 1 tablespoon soy sauce

• 1/3 cup brown sugar

• 1 cup cola

• 1/2 teaspoon back pepper

• 1 cup grated peeled apple

• 4 American Lamb shoulder chops

• 2 tablespoon olive oil

• salt and black pepper

• 1 small bag of coleslaw mix

• 1/2 cup mayonnaise

• 1/4 cup buttermilk

• 1 tablespoon white wine vinegar

• 1 teaspoon poppy seeds

• 1 pinch salt and pepper

• 4 brioche buns

DIRECTIONS

In a small pot combine the ketchup, vinegar, soy sauce, brown sugar, Cola, salt, pepper and grated apple.

1. Bring to a simmer stirring every so often.

2. Preheat the grill to high.

3. Rub the chops with olive oil and season with salt and pepper

4. Place the chops on the grill and cook for about 6-7 minutes per side

5. Transfer to a plate and cover loosely with foil

6. In a small bowl whisk together the mayo, buttermilk, white wine vinegar, poppy seeds, salt and pepper

7. Add about 4 cups of the coleslaw to a bowl and then add some of the dressing mixing as you do it.

8. Cut the meat from the chops discarding any large fatty pieces and then roughly chop up the meat into small pieces.

9. Divide the meat among the four buns and top with some sauce and coleslaw. Serve at once.

Grilled American Lamb Skewers BBQ Party

Recipe provided by | TWO PURPLE FIGS

---

INGREDIENTS

LAMB SKEWERS

• 3 pounds leg of American Lamb boneless and cut into an inch chunks

• 1-1/2 teaspoon salt Pink Himalayan or Kosher Slat

• 2 teaspoons pepper

• 1 Tablespoon oregano

• 1-1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/2 teaspoon paprika

• 1 teaspoon allspice

• 2 Tablespoons fresh mint leaves chopped

• 2 Tablespoons olive oil

• 1/4 cup onion grated and squeezed, this liquid is from a large yellow onion or two small ones

• 1 yellow onion large and cut into large dices.

• Separate the dices into onion pieces for skewering

• 1 teaspoon sumac spice for sprinkling once cooked (optional)

• 1 tablespoon fresh mint leaves chopped, for garnish (optional)

PEACH SALAD

• 2 Peaches lage, deseeded and sliced

• 3 cups arugula or your favorite greens

• 1 red onion thinly sliced

• 1/4 cup fresh mint leaves coarsely chopped

• 1/2 teaspoon salt

• 1 teaspoon lemon juice

• 2 tablespoons olive oil

• 1 teaspoon honey

• 1/2 teaspoon Sumac spice for garnish optional

BBQ PARTY PLATTER

• Tahini Sauce

• 3 Pita Breads cut into wedges

• 1 cucumber sliced

• 2 cups baby tomatoes

• 1 lemon cut into slices

• 1/2 cup Harissa hot sauce

• Lime Mojitos for drinks

DIRECTIONS

Start by making the lamb skewers. Add all the lamb ingredients (except the diced onion, sumac spice and mint garnisin a bowl. Mix well.

Note on the onion water/liquid. This is made by grating the onions and then squeezing out the water ONLY from the onions. Then use this onion water to flavor the lamb chunks. Don’t add in the grated onions because they burn on the grill and add an off flavor to the lamb!

Start skewering the lamb chunks with some onion pieces, alternating one lamb chunk and one onion slice.

Preheat your BBQ to medium high and start grilling the lamb skewers for 6-8 minutes on each side covering the lid of the BBQ.

When the lamb is done, set it aside for a couple of minutes before serving.

While the lamb is grilling, start preparing your plater. Make the salad by tossing the peaches, arugula, onions and mint together. Make the dressing using salt, lemon juice, olive oil and honey. Mix well and drizzle over the salad. Sprinkle sumac spice for a tangy finish to the salad (optional).

Wood Grilled American Lamb & Asparagus

Recipe provided by | RUSTIC JOYFUL FOOD

Servings: 4 Preparation time: 20 minutes

---

INGREDIENTS

• 2 pounds boneless leg of American Lamb

• 1 cup plain Greek yogurt

• 2 cloves garlic, crushed

• Pinch of red chili flakes

• 1/2 teaspoon black pepper

• Salt to taste

HERBED YOGURT

• 1 cup plain Greek-style yogurt

• 2 tablespoon olive oil

• 3 green onions

• 1/2 cup flat leaf parsley

• 1/2 cup cilantro

• 1 garlic clove

• Salt and pepper to taste

RED PEPPER PESTO

• 1 red bell pepper, seeded and sliced

• 1/2 cup flat leaf parsley

• 1/2 cup cilantro

• 1 garlic clove

• The juice of a lemon

• 1/3 cup shredded Parmesan

• 1/2 cup olive oil

• Salt and pepper to taste

DIRECTIONS

Prep the lamb by removing any butcher’s twine and slicing through the thickest parts of the leg to make one uniform cut. You can ask your butcher to do this for you if you’d like. The night before you plan to grill, combine lamb, yogurt, garlic, chili flakes and pepper in a gallon-sized freezer bag. We don’t salt the lamb until it’s time to grill. Marinate the lamb in the refrigerator overnight. When it’s time to grill, heat your grill/smoker to 350°F. Place the lamb in the center rack and season with salt. Depending on the thickness of your cut, grill 7-9 minutes per side for medium. Once you flip the meat, add asparagus to the grill and cook alongside the meat while it finishes. Remove meat and asparagus at the same time. Dress asparagus with pesto and season with salt after cooking.

While the lamb cooks, prepare your sauces.

In the work bowl of your food processor, combine all herbed yogurt ingredients and pulse until chopped and smooth. Spoon yogurt into a dish. Give the mixer a quick rinse and prepare the pesto in the same way. Place all ingredients into the food processor, pulse several times, and taste for seasoning. These sauces can be done in advance, but they get better as time goes on. Both sauces last 3-4 days in the refrigerator. To serve, slice the lamb against the grain and serve with sauce and asparagus.

Grilled American Lamb Flatbreads

Recipe provided by | THE FOOD JOY

Servings: 4

---

INGREDIENTS

PISTACHIO PESTO

• 1-1/2 cup packed fresh basil

• 3/4 cup roasted pistachios unsalted

• 1 cup extra virgin olive oil

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

• 4 cloves garlic

• 1/4 tablespoon kosher salt or more to taste

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

FLATBREAD

• 4 naan bread

GOAT CHEESE SPREAD

• 6 oz goat cheese room temperature

• 1/4 cup heavy cream

LAMB AND SEASONING

• 4 American lamb sirloins About 1 pound total

• kosher salt

• fresh cracked black pepper

• paprika

DIRECTIONS

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

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

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

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

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

ASSEMBLING THE FLATBREADS

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

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

Drizzle the pistachio pesto on top and enjoy!

American Lamb Burgers with Pickled Shallots & Herb Sauce

Recipe provided by | THE ORIGINAL DISH

---

INGREDIENTS

QUICK-PICKLED SHALLOTS

• 1 pound thinly sliced shallots (about 5–6 large shallots)

• 1 cup sugar

• 1 cup water

• 2 cups champagne vinegar

HERB SAUCE

• 3 cups lightly packed parsley leaves, roughly chopped

• 1/4 cup dill leaves, roughly chopped

• 1/4 cup basil leaves, roughly chopped

• 1/4 cup oregano leaves, finely chopped

• 1/4 cup mint leaves, finely chopped

• 1 cup extra virgin olive oil

• 2 tablespoon red wine vinegar

• 2 cloves garlic, minced

• 1/2 lemon, zested and juiced

• kosher salt

LAMB BURGERS

• 4 pounds ground American lamb

• kosher salt

• vegetable oil

• 12 brioche burger buns, sliced

• 12 slices gouda cheese

• mayo, as needed

• watercress, as needed

• 4 radishes, thinly shaved

DIRECTIONS

QUICK-PICKLED SHALLOTS

Place the sliced shallots into a heat-proof bowl.

Combine the sugar, water, and vinegar in a small saucepan. Bring the liquid to a simmer and allow the sugar to dissolve.

Pour the pickling liquid over the shallots, making sure all of the shallots are submerged.

Let sit for about 30 minutes, or until the burgers are ready. When ready to use, drain off the liquid. Store any remaining shallots in the liquid in the fridge for another use.

HERB SAUCE

Combine the chopped parsley, dill, basil, oregano, and mint in a bowl. Stir in the olive oil, vinegar, garlic, lemon zest, and lemon juice.

Season with salt to taste. Set aside.

LAMB BURGERS

Heat the grill with one section over high heat and another over medium-low heat.

Place the ground lamb into a large mixing bowl. Add a heaping palmful of salt. Use your hands to break up the meat and mix well.

Form the meat into 12 flat patties (approximately 5.3 oz each). Place them onto a sheet pan and coat each one with a drizzle of oil.

Place the patties onto the hot part of the grill. Sear on both sides until slightly charred, about 1-2 minutes per side (depending on how hot your grill is). Transfer the patties to the medium-low heat. Cover the grill and cook for another few minutes until finished through.

Open the buns and place them onto the grill, cut-side down, for a minute or two until toasted.

Meanwhile, place a slice of gouda cheese on top of each lamb patty. Cover the grill again and let the cheese melt for just about 30 seconds.

To assemble each burger: spread mayo onto both sides of the toasted bun, place a small mound of watercress onto the bottom bun, place the burger with gouda on top, pile the shallots onto the burger, add a few radish slices, spoon the herb sauce over top, and close the top bun.