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

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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.

Turkish American Lamb Wraps

Recipe provided by | Feasting at Home

Serves: 4 Preparation time: 10 minutes Cook Time: 20 minutes

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INGREDIENTS

Lamb Filling:

• 1 pound ground American lamb

• 1 onion, diced

• 4 garlic cloves, rough chopped

• 1 teaspoon salt

• 1 teaspoon cumin seeds (or ground)

• 1/2 teaspoon sumac

• 1/4 teaspoon cinnamon

• 1/4 teaspoon chili flakes or urfa biber

• 1 tablespoon tomato paste

• 1 tablespoon water

• 1/4 cup chopped mint

Wraps:

• 4 large tortillas or wraps, heated until pliable (over a gas flame on the stove, or microwave)

• 3/4 -1 cup labneh (or plain greek yogurt)

• 1 cup diced tomatoes (or sliced radishes)

• 1 cup diced cucumber

• 1/2 cup thinly sliced red onion

• 1/2 cup chopped parsley (or sub mint and scallions)

• 1-2 cups peppery greens (watercress, arugula or spinach)

DIRECTIONS

1. Make the lamb filling: Heat a large cast iron skillet over medium heat. Add lamb and onion. Using a metal spatula (easiest), break lamb apart into little bits, and cook for 5 minutes until lightly browned. Add the garlic and salt and continue browning until the lamb gets deeply brown and releases its moisture and fat, about 5 more minutes. Drain.  Add the cumin seeds, sumac, cinnamon, chili flakes and sauce 2 more minutes. Add the tomato paste and water, incorporating it into the lamb. Stir in the chopped mint.

2. Assemble the wraps:  Lather 4 large wraps with labneh, divide and top with the lamb filling, add with the tomatoes, cucumbers, red onion, parsley, mint and peppery greens. Roll them up and cut in half.

Notes:

Lamb filling can be made ahead, refrigerated, and reheated.

Grilled American Lamb Greek Pita Pizzas

Recipe provided by | Clean Eats and Treats

Serves: 6 Preparation Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

• 1 pound ground American Lamb

• 6 pita rounds

• 1 tablespoon olive oil

• 1 1/2 cup hummus

• 1 cucumber, seeded and finely chopped

• 1/2 red onion, sliced thin

• 1 cup cherry tomatoes, halved

• 1/2 cup kalamata olives, halved

• 1/2 cup banana peppers, deli sliced

• 1/2 cup feta cheese, crumbled

• 1 bottle tzatziki salad dressing

• 2 teaspoon oregano

• 4 rosemary

• 1-2 tablespoon garlic powder

• 1 teaspoon salt

• 1/4 teaspoon pepper

DIRECTIONS

Preheat your grill to medium high (about 400 degrees).

Brush each side of the pita with olive oil then lightly season with sea salt and garlic powder. Place directly on grill grates. Grill for 1-2 minutes. Flip then grill another 2-3 minutes. Set aside.

Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Once hot, add the ground lamb and a pinch of salt. Cook until lamb is no longer pink, breaking it into pieces with a wooden spoon as it cooks. Drain and rinse off any excess grease.

Add garlic powder, rosemary, oregano and pepper to lamb. Sauté until fragrant. Taste and adjust seasonings as needed.

Serve pitas warm with toppings on the side.

Layer pita, hummus and ground lamb then top each pizza with cucumber, red onion, tomatoes, olives, banana peppers and feta. Drizzle tzatziki dressing on top and enjoy!

Thai Basil & Lemongrass Rack of American Lamb

Recipe provided by |LindseyEatsLA

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INGREDIENTS

Lamb Ingredients

• 2 American Lamb Racks

• 1/4 cup soy sauce

• 1/4 cup Thai seasoning sauce

For the sauce + herbs

• 1/2 cup thinly sliced lemongrass

• 1/4 cup rice powder (add additional for topping) (optional)

• 1/8 cup soy sauce

• 3 tablespoons fish sauce

• 1 tablespoon sugar

• Juice of 2 limes

• 1 teaspoon pepper

• 1 teaspoon chili flakes

• 1/4 cup water

• 3-4 shallots, thinly sliced

• 2 Thai chili’s, thinly sliced

• Large bundle cilantro

• Large bundle Thai basil

• Large bundle mint

For Serving:

• Jaew dipping sauce (Recipe linked here)

• Sticky rice

DIRECTIONS

Remove your rack of lamb and cut into chops; marinate with your soy sauce and seasoning sauce for 1-2 hours or even overnight.

In the meantime, prep your lamb sauce by slicing lemongrass, removing the stems from your herbs, slicing your shallots and juicing your lime. In a large bowl, mix all your ingredients

besides 1/2 of your rice powder and all the herbs. Set aside.

On a grill pan or BBQ grill, remove the lamb and sear on each side about 3-4 minutes on each side for medium rare. Remove.

Take your lamb sauce, add in your herbs and remaining rice powder when you’re ready to serve.

Spoon it over your grilled rack of lamb and serve with Jaew dipping sauce and sticky rice.

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!

Spicy American Lamb loin chops with tomatoes and mint

Recipe provided by | A Brown Table

Serves:4

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INGREDIENTS

For the lamb:

• 1/4 cup extra-virgin olive oil

• 4 garlic cloves, peeled and grated

• 2 teaspoons ground black pepper

• 2 teaspoons kosher salt

• 1 ½ teaspoon red pepper flakes

• 1 teaspoon dried oregano

• 6 American lamb loin chops (about 2 lbs total weight), bone-in about 1 inch thick

• 1 teaspoon ground sumac

For the tomatoes:

• 1 pound medium tomatoes

• 3 tablespoons chopped mint

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon apple cider vinegar

• Kosher salt

DIRECTIONS

In a small bowl mix 3 tablespoons of the olive oil, garlic, black pepper, salt, Aleppo, and oregano. Rub this mixture over the lamb chops, and leave covered in a medium bowl or plate for 1 hour in the refrigerator.

When ready to cook, preheat the oven at 400F.

Heat a cast iron or oven-proof skillet over high heat. Add the oil and swirl the pan to coat well. When the pan is hot, add the lamb chops, sear on each side for about 2 minutes, till they start to turn light brown. Transfer the skillet to the oven and cook till the lamb chops reach an internal temperature of 145F. Remove the chops from the pan and place them in a serving dish and cover with foil.

While the lamb rests, prepare the tomatoes. Place the tomatoes in a medium bowl. Add the mint. Add the olive oil and vinegar, season with salt and toss to coat well.

When ready to serve, sprinkle the sumac over the lamb chops and serve with the tomatoes.

Braised American Lamb Tacos

Recipe provided by | Well Seasoned Studio

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INGREDIENTS

For the lamb:

• 4 American Lamb shanks about 3-4 lbs

• 3 tablespoons canola or vegetable oil

• 1 tablespoon kosher salt

• 2 tablespoons chili powder

• 1 tablespoon cumin

• 1 teaspoon ground cinnamon

• 3 cups beer

• 2 Tbsp red wine vinegar

• 2 Tbsp tomato paste

• 6 cloves garlic peeled and smashed

• 2 bay leaves

• 1 large onion peeled and quartered

• 1 orange halved

• 1 cup water

For serving:

• Small corn or flour tortillas

• 1 cup radishes thinly sliced

• 1 medium onion minced

• ½ cup cotija cheese

• Cilantro

• Lime wedges for serving

• Additional topping suggestions

• Salsa

• Guacamole

• Hot sauce

DIRECTIONS

To make the lamb:

Preheat oven to 325 F. Pat lamb shanks dry with a paper towel, then season on all sides with kosher salt.

Combine chili powder, cumin, and cinnamon in a small bowl, then whisk to combine.

Heat canola oil in a large dutch oven over medium-high heat. When hot, add lamb shanks and sear until browned on all sides, about 10 minutes total. Transfer lamb to a plate.

Add beer to the hot pan, then use a wooden spoon or spatula to scrape up any brown bits at the bottom. Add vinegar, tomato paste, and spice blend, then whisk to combine.

Return seared lamb shanks to the pot, then add garlic, bay leaves, quartered onion, and halved orange. Pour water on top.

Cover and cook until meat is fork tender and falls off the bone, about 3 – 3 ½ hours. Uncover and allow lamb to rest about 15 minutes until cool enough to handle.

Transfer lamb to a plate, then pull meat by shredding with two forks or using your hands. Discard fat and bones.

Optional: strain braising liquid into a medium sauce pan. Cook over medium-high heat until reduced and thickened, about 10 minutes. Can serve on the side.

To assemble tacos:

Place a spoonful of lamb on top of two stacked tacos. Garnish with radishes, onion, cotija, and cilantro. Serve immediately with lime wedges (and reduced sauce, if using).

Grill Foil Packets with American Lamb and Potatoes

Recipe provided by | Two Purple Figs

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INGREDIENTS

• 1.5 pounds American Lamb shoulder -deboned and cut into an inch and a half pieces (you can also use pre-cubed lamb stew meat).

• 4 cups of chopped potatoes or baby potatoes

• 1 red onion, finely diced

• 5 cloves of garlic, minced

• 1 teaspoon coarse salt

• 1 teaspoon black pepper

• 2 tablespoons fresh rosemary leaves chopped

• 1/4 cup olive oil

Garnish:

• 1/4 cup grated Parmesan cheese

• Fresh rosemary sprigs

• chilli flakes (optional)

• Fresh baby tomatoes (optional)

DIRECTIONS

Preheat the grill at medium heat or the oven at 420 degrees F.

Cut out 4-5 foil sheets approximately 9 by 13 inch size.

In a large bowl, toss the lamb, potatoes and remaining ingredients.

Divide the lamb potato mixture among the 4 foil sheets and fold over the edges of the foil to form a packet.

Place the packets on the grill or in the oven on a baking sheet for 15-20 minutes until cooked through.

Serve with your favorite garnishes and enjoy!

Foil Packet Tips:

Make sure the lamb chunks and potatoes are approximately the same size.

Season the lamb and potatoes together in the same bowl ( garlic, onion, herbs, lemon juice, and your favorite spices).

Feel free to add extra veggies here: corn, red pepper chunks, green beans, carrots, and your favorite!

Cut the foil into about 9 by 13 inch sheets. If you have a pan of this size, it would be easy to use it as a guide.

Divide the mixture and wrap each foil while sealing the edges.

All-American Bistro Lamb Burger

Recipe provided by | Rustic Joyful Food

Serves: 8 Preparation Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

• 2 pounds ground American Lamb

• salt and pepper to taste          

• 2 tablespoons olive oil

• 2 purple onions, thinly sliced

• 1 tablespoon butter

• 1 cup mayonnaise

• 2-3 tablespoons mild red pepper paste

• juice of half a lemon

• 1 small garlic clove, minced

• 8 brioche buns

• 2-3 cups baby arugula

• 1 cup torn sweet basil leaves

• 8 slices sharp white cheddar

DIRECTIONS

Form the ground lamb into 8 patties. Heat a skillet over medium-high heat. Season the patties generously with salt and pepper. Cook the burgers in batches 3-4 minutes per side in 1 tablespoon of olive oil.

While the lamb cooks, in a separate skillet, sauté the onions over medium heat in the butter and 1 tablespoon of olive oil until golden and caramelized, roughly 15 minutes.

In a separate bowl, mix the mayo, red pepper paste, lemon, garlic, and a touch of salt and pepper. Set aside.

Sizzle the buns in the onion pan and begin assembling the bistro style burgers. Smear the top and bottom bun with the flavorful red pepper aioli, place a handful of arugula and basil leaves on the bottom bun, then the lamb burger, then cheese, caramelized onions, and the top bun. Enjoy!

Feta American Lamb Sliders with Cucumber Slaw

Recipe provided by | Alexis deBoschnek

Serves: 5 Preparation Time: 10 minutes Cook Time: 10 minutes

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INGREDIENTS

Cucumber Slaw

• 2 Persian cucumbers, shaved into ribbons with a vegetable peeler

• 1/4 small red onion, thinly sliced

• 1 tablespoon chopped parsley

• 1 tablespoon chopped dill

• 1/2 teaspoon kosher salt

• 2 teaspoons olive oil 

• Juice of 1/2 lemon

Burgers

• 1 pound ground American Lamb

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon red pepper flakes

• 3/4 cup crumbled feta

• 2 teaspoons olive oil

• 5 slider buns, split and toasted

DIRECTIONS

In a medium bowl, combine the cucumbers, red onion, parsley, dill, salt, olive oil, and lemon juice and toss to combine. 

In a large bowl, combine the ground lamb, salt, pepper, cumin, coriander, red pepper flakes, and feta. Mix until well combined. Shape into five 3.5 ounce patties. 

Heat the olive oil in a large pan over medium high heat. Once the oil begins to shimmer, add the lamb burgers and cook for 5 to 7 minutes, without moving, until a crust forms. Flip the burger over and continue to cook for 4 to 6 minutes until desired degree of doneness: 145˚F for medium-rare, 160˚F for medium or 170˚F for well.

Serve the lamb burgers on the slider buns and top with the slaw.

American Lamb Loin Chops with Feta Cream Sauce

Recipe provided by | Oh So Delicioso

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

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INGREDIENTS

• 1/3 cup plain Greek yogurt

• 
1 cup feta cheese

• 
1/4 cup plus 2 tablespoons olive oil divided

• 
8 American Lamb loin chops (about 4 oz each)

• 
8 tablespoons butter

• 
3 cloves garlic minced

• 
4 sprigs thyme

• 
salt and pepper

DIRECTIONS

Combine sour cream, 1/4 cup olive oil, and feta cheese in a blender.


Blend until smooth.

Prep chops by drying them with a paper towel, and then seasoning generously with salt and pepper on each side.

Heat 2 tablespoons olive oil in a cast iron skillet, over medium to medium-high heat.


Fry lamb chops in hot oil for 4 minutes until the bottom side is golden brown and seared.

Flip the chops over and place 1 tab of butter on each chop.  Add minced garlic and thyme to the hot oil.  Stir the garlic quickly so it doesn’t burn. Continue to cook chop for 4 minutes until seared and golden brown.

Top the chops with feta cream sauce.

Juicy Lucy American Lamb Burgers

Recipe provided by | Blue Bowl

Serves: 2 Preparation Time: 10 minutes Cook Time: 10 minutes

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INGREDIENTS

• 1 lb ground American lamb

• 1/2 tsp garlic powder

• 1/2 tsp salt

• pinch pepper

• 2/3 cup shredded mozzarella cheese

• fresh arugula

• fig preserves

• brioche buns

DIRECTIONS

Prep: Divide the meat in half, and then in half again. Flatten each piece out, and add 1/3 cup of cheese onto two of the four halves. Add the top half to each cheese-filled patty, and press the edges together to seal up your cheese-stuffed burger.

Cook the Burgers: Cook the burgers over medium heat on the stovetop or on a grill, about 4-5 minutes on each side. Check the inside for desired doneness by using a meat thermometer - 145 degrees F is medium rare, 160 degrees F is medium, and 170 degrees F is well done.

Serve + Store: Serve on toasted brioche buns with a big schmear of fig preserves and a handful of fresh arugula! Any leftovers can be stored in an airtight container in the fridge for a few days.

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

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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.

Red Wine American Lamb Burgers

Recipe provided by | Platings and Parings

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INGREDIENTS

• 1 -1/2 lb ground lamb

• 1 ½ cups red wine

• 1 Tablespoon brown sugar

• 3 Tablespoons butter

• 1 teaspoon Worcestershire sauce

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 4 Burger buns

• 4 ounces goat cheese, softened

• 1 cup baby arugula

• Caramelized onions:

• 1 Tablespoon butter

• 1 large red onion, thinly sliced (about 2 cups)

• 1/4 teaspoon kosher salt

• 1/4 cup red wine

DIRECTIONS

Boil wine and brown sugar in a small skillet until reduced by half, 20-30 minutes. Remove from heat and stir in butter until melted. Set aside to cool.

Meanwhile, make the onions. Melt butter in a skillet over medium heat. Add onion and salt and stir to combine. Cover and cook 20 minutes, stirring occasionally. Add wine and stir, cover and cook about 10 minutes longer, until onion is caramelized and liquid has evaporated. Set aside.

Prepare grill for medium-high heat. Mix lamb, Worcestershire, salt, pepper and 1/4 cup wine mixture in a bowl. Form meat into four patties. Grill until brown on bottom, about 4 minutes. Flip and brush with additional wine mixture. Continue grilling until cooked to desired doneness, turning and brushing occasionally with wine mixture, 4-6 minutes.

Grill the buns, cut sides down, until lightly browned. Top bottom buns with burgers, then caramelized onions and arugula. Spread goat cheese on top buns and place on top. Serve immediately.

Crispy American Lamb Salad with Yogurt Dressing

Recipe provided by | Cosette's Kitchen

Serves: 4 Preparation Time: 30 minutes Cook Time: 45 min- 2 hours

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INGREDIENTS

Lamb

• 2 pounds American Lamb shoulder chops

• 1 Tbsp olive oil

• 2 tsp kosher salt

• 1 tsp black pepper

• 2 1/2 tsp sumac

• 4 cups water

• 1 cinnamon stick

• 1 bay leaf

• 1 tsp garlic powder

• Yogurt Dressing

• 1 cup yogurt

• 2 cloves garlic, minced

• 3/4 tsp kosher salt

• 3 Tbsp olive oil

• juice of 1 whole lemon

• 1 tsp sumac

• 2 tsp dried mint *

Salad

• 4 cups of wash and copped lettuce (romaine or green/red leaf is great)

• feta

• chopped dates

• olives

• fresh mint

• tomatoes

DIRECTIONS

Lamb Shoulder Chops

1. Season chops with salt, pepper and sumac and rub on both sides, reserving ½ tsp sumac.

2. On medium high heat (or sear on electric pressure cooker) place chops and sear for 3-4 minutes on each side until a nice browning appears.

Electric Pressure Cooker Method:

1. Add your seared chops to the pot and add 4 cups of water, enough to cover.

2. Add in a cinnamon stick and bay leaf.

3. Seal pressure cooker and set to "high pressure" for 45 minutes.

4. Allow to naturally release pressure for at least 15 minutes.

5. Remove lamb from pot, drain excess liquid* and take out to cool.

Stove top Method:

1. Add your seared chops to the pot and add 4 cups of water, enough to cover.

2. Add in a cinnamon stick and bay leaf.

3. Allow water to come to a boil then reduce heat to low and allow to simmer for 2 hours.

4. After 2 hours, lamb should be tender and falling off the bone.

5. Remove lamb from pot, drain excess liquid* and remove to cool.

Seared Lamb

1. When you're ready to assemble your salad, shred the lamb off the bone and season one more time with salt, garlic powder and remaining ½ tsp  sumac.

2. Place in non-stick pan on medium heat and allow lamb to cook with spices for 3-4 minutes.

3. Lamb will darken in color and begin to slightly crisp.

4. Remove and add to your salad.

Yogurt Dressing

1. Place all of your dressing ingredients in a small bowl and whisk until fully combined and emulsified.

2. Dressing can be stored in the fridge for 2 weeks when using fresh yogurt.*

Salad

1. Assembling the salad is at your own discretion. Toss lettuce with about 1/3 cup of dressing.

2. Top with your seared lamb and a little of each of your toppings. Add or omit anything you want.

3. Drizzle a little extra dressing if you desire.*

Recipe Notes

• The liquid that the lamb is cooked in will contain fat, be sure NOT to dump this down the drain.

• Your dressing will last as long as your yogurt is good, be sure to check the expiration date.

• You definitely want to use dried mint vs fresh for the dressing. The dried mint will impart much more flavor and also help your dressing to last longer.

• Take your salad to another level and WRAP it! All the same components, just toss into a tortilla for a quick lunch idea.

Thai American Lamb Larb Salad

Recipe provided by | Feasting at Home

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

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INGREDIENTS

• 1/2 cup hot water

• 2 tablespoons vinegar- white or rice wine

• 1 red onion (divided, see instructions)

• 3 garlic cloves, rough chopped

• 4 tablespoons lemongrass, finely minced

• 1 teaspoon chili flakes, more to taste

• 1 pound ground American Lamb

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 2 cups cucumber, sliced or diced

• 2-3 radishes, sliced (or watermelon radish)

• 3 scallions, thinly sliced

• 1 tablespoon fresh red chili or jalapeno, finely minced (optional)

• 1/2 cup chopped cilantro

• 1/2 cup chopped mint

• 1/2 cup chopped basil (Thai basil works well)

• 2 tablespoons fish sauce

• 4-5 tablespoons lime juice

• 1 teaspoon sugar

DIRECTIONS

Serve with lettuce wraps or jasmine rice or both!

Dice half the onion (1 cup) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).

Quick Pickle the sliced onions: Place the sliced onions in a bowl, cover with 1/2 cup hot water and 2 tablespoons vinegar, place in the fridge.

Cook Lamb: Heat oil in a large skillet over medium heat. Add the cup of diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. Add the ground lamb, breaking it apart with a metal spatula. Season with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the lamb, using a fine-mesh strainer.

While the lamb is cooking, prep the remaining salad ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the lamb and the strained onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat.

Serve with lettuce wraps and/or cooked rice.

Ground American Lamb Kabobs

Recipe provided by | Nik Sharma

Serves: 12 Preparation time: 10 minutes Cook time: 10 minutes

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INGREDIENTS

• 1 pound [455 g] American ground lamb

• 1 shallot, minced

• 1 tablespoon grated ginger

• 1 garlic clove, peeled and grated

• 2 tablespoons chickpea flour

• 1 teaspoon ground black pepper

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cumin

• 1 teaspoon ground red chilli

• 1 teaspoon fine sea salt

• 1/2 teaspoon ground green cardamom

• 2 tablespoons ghee, olive oil, or neutral oil for frying

DIRECTIONS

Place the lamb, shallot, ginger, and garlic in a medium mixing bowl and mix with a fork. In a small bowl, mix the chickpea flour, black pepper, nutmeg, cinnamon, cumin, chilli, salt, and cardamom till smooth and free from lumps. Sift the dry ingredients over the meat in the bowl and fold to combine. Divide the mixture into 12 round balls and shape using greased hands to flatten and form 1 inch [2.5cm] wide discs, place the kebabs on a clean plate.

Line a tray with absorbent paper towels. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Cook the kebabs in batches, about 2 ½ to 3 minutes on each side, till the bottoms begin to turn a darker shade of golden brown. Transfer the cooked kebabs to the lined plate to absorb any excess oil. Serve hot or warm with rice or flatbread and a salad or pickled vegetables.

Turkish American Lamb Pide (Turkish Pizza)

Recipe provided by | North 44 Farm

Makes 6 single-serve pides

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INGREDIENTS

Dough

• 3 cups all purpose flour

• 1.5 cups warm water

• 1 tablespoon yeast

• 1 tablespoon sugar

• 1 tablespoon salt

NOTE: You could also use a premade pizza dough if you want to speed up the process.

Pide Filling

• 2 tablespoons oil

• 2 pounds ground lamb

• 1 onion, diced

• 4 garlic cloves, minced

• 1 jalapeno minced

• 4 tablespoons Baharat (Middle Eastern spice blend)

• 1 tablespoon salt

• 1 tablespoon lemon juice

• 1 teaspoon chili flakes

• 2 tablespoons tomato puree

• 2 tomatoes, roughly chopped

• 1/2 cup feta

• 1/2 cup mozzarella or other mild white cheese

• 1/2       stick of butter, melted

• Fresh chilies for garnish (optional)

• Cilantro/Parsley/Mint for garnish (optional)

• Lemon Wedges for garnish (optional)

DIRECTIONS

Mix all ingredients for the dough together. Let sit in a shaggy ball for 15 minutes

After dough has rested briefly, knead by hand or with dough hook until the dough is smooth and elastic, roughly 5-10 minutes

Place dough in a clean and well oiled bowl, let rise in a warm place for 2 hours or until it has doubled in size. While the dough is rising you can prepare the pide filling

While the dough is rising you can prepare the pide filling

Place your pan on medium high heat, and cook the onion, garlic, and chilies in oil until the onion has become translucent and slightly browned, roughly 5 - 8 minutes.

Add in ground lamb, all spices, and lemon juice. Break apart the meat as it cooks and continue to stir until lamb is evenly browned.

Add in tomato paste and tomatoes, continue to cook for another 5-8 minutes.

BBQ American Lamb Shanks

Recipe provided by | Running to the Kitchen

Serves: 6-8 Preparation Time: 10 minutes Cook Time: 4 hours

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INGREDIENTS

• 4 American lamb shanks

• 3 tablespoons brown sugar

• 1 tablespoon paprika

• 1 tablespoon smoked paprika

• 1 1/2 tablespoons cumin

• 1 tablespoon ground mustard

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 1 teaspoon kosher salt

• 1/2  cup BBQ sauce (*optional)

DIRECTIONS

Preheat oven to 275°F and line a heavy duty baking sheet with aluminum foil. Mix together spices in a bowl.

Place the lamb shanks on the baking sheet and rub the spice mixture all over, coating the entire surface of each shank. Tightly cover the lamb shanks with another sheet of aluminum foil and bake in the oven for 3.5-4 hours until fork tender. Meat should easily pull away from the bone.

Preheat outdoor grill on high. If desired, brush the lamb shanks with BBQ sauce (you can leave them dry if preferred) then place on the heated grill. Grill for 3-5 minutes per side brushing with additional BBQ sauce after flipping. (*see note)

Remove from grill and let rest a few minutes before serving.

Note: *Watch carefully to ensure shanks don't catch on fire while grilling as can happen when the fat from the shanks drips down the grill grates onto the flame.

American Lamb Burger

Recipe provided by | Well Seasoned Studio

Serves: 4

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INGREDIENTS

For the Lamb Burgers:

• 1 ½ lbs ground American lamb (patties will be roughly 5 ½ ounces each, so 4 patties require just under 1 ½ lbs ground lamb)

• kosher salt

• freshly ground black pepper

• 4 burger buns

Herbed Yogurt Sauce (tzatziki):

• 1 cup Greek yogurt

• 3 Tbsp fresh dill finely chopped

• 2 Tbsp fresh mint finely chopped

• 1 tsp lemon zest

• 1-2 Tbsp fresh lemon juice

• ¼ cup cucumber minced

• 1 clove garlic minced

• 1 tsp kosher salt

• ¼ tsp freshly ground black pepper

Topping Suggestions:

• pickled red onions

• arugula or mixed greens

• kalamata olives

• feta cheese

• thinly sliced cucumbers

• nonstick spray or oil for cooking

DIRECTIONS

To make lamb burgers:

Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty (see note below).

30 minutes prior to cooking, sprinkle each patty generously with kosher salt (about ½ tsp per burger) and freshly ground black pepper (about ¼ tsp each) on both sides.

To make herbed yogurt sauce:

Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.

To cook lamb burgers:

Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.