Pita Bowls

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INGREDIENTS

Lamb

• 1 tablespoon olive oil

• 1 large onion, diced

• 2 pounds ground American Lamb

• ½ teaspoon salt

• ½ teaspoon pepper

• 6 cloves of garlic, minced

• ¼ cup fresh herbs (oregano, parsley, thyme)

• ¼ teaspoon chili flakes (optional)

Pita Bowls

• 3 pits breads either thin style or thick separated into 2 halves

• 3 cups arugula

• 1 can chickpeas drained and seasoned with salt, garlic, olive oil

• 1 cup cherry tomatoes cut in half

• 1 cup cucumbers cubed

• 1 red onion diced

• 1 cup olives

• 1/2 cup feta cheese

• Fresh mint and dill leaves

Sauces

• Tahini

• Plain Greek yogurt

• Hot sauce

DIRECTIONS

Start by preparing the lamb.

Sauté onions in a heavy-duty skillet with olive oil until the onions are translucent. Add in the American ground Lamb with garlic to the skillet and season with salt and pepper. Cook stirring often until the lamb is cooked through and turns brown in color.  USDA recommends ground lamb reach an internal temperature of 160F

Finish off the lamb with the chili flakes and fresh herbs. The lamb is ready now and can be set aside.

Assemble the bowls. Start by lining your serving bowl with half a pita bread.

Always, start with greens at the bottom and the chickpeas. To flavor the greens and chickpeas, drizzle some tahini sauce on top.

Now add the lamb to one half of the bowl making sure to use the entire half.

Next, you’re going to add the remaining ingredients in the other half like tomatoes, cucumbers, onions, olives and feta cheese.

Dollop some yogurt on. Drizzle more tahini sauce over the bowl, and sprinkle extra chili flakes (optional). Finish off the bowl with fresh herbs and chili flakes. Ready to enjoy!

Lamb Puff Pastry Cups

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INGREDIENTS

• 1 lb ground American lamb

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 tsp dried basil

• One 16 ounce jar roasted red peppers, drained and chopped

• 1/2 cup pesto

• 1/2 cup grated parmesan cheese

• 1 package puff pastry 2 sheets

• 1 large egg, for egg wash

DIRECTIONS

Prep: Thaw puff pastry according to package directions, making sure it's still cold. Preheat your oven to 375° F. Grease two muffin tins well with nonstick spray.

Make the Lamb Filling: Cook your ground American lamb in a dutch oven over medium heat, stirring frequently, until browned through. Drain the grease and then season the meat with salt, pepper, and basil. USDA recommends ground lamb reach an internal temperature of 160F.

Stir in the chopped, drained red peppers, the pesto, and parmesan.

Assemble the Appetizer Cups: Roll each sheet of thawed puff pastry to 14×12 inches. Cut each sheet into 12 squares. Press each square into a muffin tin cavity, and fill with 2 tbsp of the lamb mixture. Brush the edges of the puff pastry with the beaten egg.

Bake: Bake for 27-32 minutes. The puff pastry should be deep golden brown and crisp all the way around. Pop one out of the pan with a butter knife to check the bottom for doneness.

Serve & Store: Serve warm from the oven! These are best fresh from the oven, but any leftovers can be stored in an airtight container in the fridge for 3-4 days and reheated.

Sheet Pan Lamb Kofta

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INGREDIENTS

• 1 lb Ground American Lamb

• 1 medium yellow onion, grated

• 2 cloves of garlic

• 1 whole bunch parsley, stems removed (about 1&1/2 packed cups parsley leaves), finely chopped

• 1 or 2 large potatoes, cut into wedges

• 1 large onion cut into wedges

• 3 large tomatoes, cut into wedges

• 3 tbsp of olive oil

• 1&1/2 tbsp of tomato paste

• Spices

○ 1 tsp ground paprika

○ 1 tsp ground turmeric

○ Salt to taste

○ Black pepper to taste

○ ½ tsp chili powder, adjust spice level according to your liking

○ 1 tsp sumac

○ ½ tsp ground allspice

Sauce -

• 1 tbsp tomato paste

• 2/3 cup of water

• Juice of ½ lemon

• Salt to taste

• Black pepper to taste

DIRECTIONS

Preheat Oven 400 F

In a large bowl, add the ground American Lamb, all the spices, finely chopped parsley (make sure to reserve some of the parsley for garnish), grated onion, minced garlic, olive oil and mix.

In a separate bowl, add the potato wedges, tomato wedges, onion wedges, drizzle some olive oil, salt, and black pepper to taste. Feel free to season the veggies with the same spices we used for the kofta mixture.

In a large sheet pan, add the veggies and distribute them evenly throughout the pan. Shape the kofta into logs.

Place the koftas onto the pan. I like to arrange the kofta with a potato wedge separating each kofta log. But feel free to arrange the kofta to your liking.

Note: If you want some caramelized edges on the kofta, make sure that the kofta is touching the pan and not on top of the potatoes or veggies

In a cup, add tomato paste, water, lemon juice, salt to taste and mix. Pour the sauce over the kofta and veggies

Place on the middle rack in the oven and bake for about 40 minutes or until ground lamb reaches an internal temperature of 160 degrees.

Garnish with parsley.

Serve with fries, tahini, basmati rice or you can make sandwiches with them and serve with pita bread on the side. Enjoy!

Middle Eastern Lamb Flatbread

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INGREDIENTS

• 1 lb Ground American Lamb

• 1 large yellow onion, chopped

• 1 large tomato, chopped

• 2 tbsp tomato paste

• 1 medium jalapeno, finely chopped (optional)

• 6. 1/2 cup finely chopped parsley

• 2 tablespoons olive oil , plus more for brushing the flatbread

• Store Bought Flatbread or homemade flatbread

• 1/4 cup of toasted pine nuts, optional

• Toasted sesame seeds, optional

• 1 tsp ground paprika

• 1/2 tsp ground turmeric

• 1/2 tsp ground 7 spice

• Salt to taste

• Black pepper to taste

• ½ tsp Aleppo chili pepper( adjust spice level to your liking)

Flatbread

• 3 cups of All-purpose flour

• 1 packet of instant yeast

• 1 tsp honey

• 1 & ½ cup water

• 1 tbsp olive oil

• 1 tsp salt

DIRECTIONS

Flatbread

In a bowl or stand mixer, add the warm water, sugar or honey and yeast. Mix and allow the mixture to bloom for 5 minutes until the edges get foamy around the edges.

Now, add the flour and using a wooden spoon, mix. Transfer the dough onto a clean well floured surface and knead the dough for a couple of minutes. I used about 1 additional tablespoon of flour while kneading the dough. The dough should be slightly sticky but soft. Place the dough in a large bowl and drizzle a little bit of olive oil on top and cover the dough with a plastic wrap and a tea towel. Place the bowl in a warm place to rise for about 2 hours or until doubled in size.

Once the dough has doubled in size, divide the dough into 8 pieces. The size depends on how big or small you want the flatbreads to be. Place the dough pieces on a floured pan, leaving some room between each piece and cover and allow to proof again for 15-30 minutes.

Mixture

Heat the oil in a pan and sauté the onion and chopped chili pepper for 1 minute until fragrant.

Now add the ground lamb and cook for 3 minutes, stirring frequently. Now add the tomato paste, spices and stir. Cook the lamb on medium to high heat until it's just cooked through (or until

ground lamb reaches an internal temperature of 160 degrees), and the liquid released from the

lamb evaporates. This takes about 6 minutes. Note: the lamb will finish cooking in the oven so try not to over cook the lamb.

Now add the tomatoes and stir.

Remove from the heat and then add the finely chopped parsley and stir. Taste and add additional seasoning to your liking. Add the toasted pine nuts and stir. ( this is optional)

Preparing Lamb Flatbread

Place a baking sheet or pizza stone in the oven on the middle rack. Preheat the oven to 450 F. Try and preheat the stone for at least 30 minutes.

Lightly flour a clean surface, begin rolling out one piece of dough into a medium size circle. If you start to notice that the dough is not stretching well, cover with a tea towel and allow the dough to rest for a couple of minutes to relax the gluten.

Continue this step with the remaining pieces of dough. Note: Make sure to keep every stretched dough covered well to prevent it from drying out. This is very important. You do not want the dough to dry out.

Once you have rolled out the dough, place it on parchment paper. Note: I baked three flatbreads at a time. This depends on how large your baking stone is.

Place two or three doughs on parchment paper. Brush some olive oil along the edges of the dough and sprinkle some sesame seeds. Top the top with the lamb mixture, and using the back of the spoon press it into the dough a little.

Drizzle olive oil and place in the oven to cook for 10 minutes or until golden around the edges and bottom.

Once baked, place it on a wire rack or wooden board and garnish with some fresh chopped parsley.

Slice into pieces and ENJOY!

One Pot Barbacoa Tacos

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INGREDIENTS

For the Lamb

• 1 and 1/2 lbs boneless lamb shank, cut into large cubes Have your butcher do this

• 1-2 tbsp olive oil

• 6 large garlic cloves, minced

• 2 and 1/2 tsp cumin

• 2 tsp oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 small lime, zested & juiced (about 2 tbsp)

• 1 tbsp chili powder Use chopped chipotle chilis if you want more spice

• 3/4 cup beef broth

For Serving

• tortillas

• cotija cheese

• red onion

• cilantro

• any other toppings as desired

DIRECTIONS

Marinate the Lamb: Add all lamb ingredients to a large tupperware container and stir to combine. Add the lamb and refrigerate at least 2 hours or up to 24.

Braise the Lamb: Preheat your oven to 350° F. Heat 1 tbsp olive oil in a large dutch oven (or similar oven-safe pot) over medium heat. Brown the lamb on all sides, working in batches as needed. Once lamb has been browned, pour in the marinade, and add a bit of extra beef broth so the lamb is at least halfway submerged in liquid. Add the lid, and place in the oven. Cook for 1 hr 45 minutes to 2 hrs 15 minutes. The lamb meat will fall apart tender when tested with a fork when done. USDA recommends lamb reach an internal temp of 145F with a 3 minute rest.

Remove meat from the pot and skim any fat from the braising liquid. Return the meat to the liquid, then get out your taco fixings and serve!

Store leftovers in an airtight container for 3-4 days.

Carne Asada Fries

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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

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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

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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

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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.

Mediterranean Lamb Burger

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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.

Lamb Sliders with Herby Yogurt Sauce and Roasted Peppers

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INGREDIENTS

For the Roasted Peppers & Onions

• 2 large green bell peppers, thinly sliced

• 1/2 a large red onion, thinly sliced

• 1 tbsp olive oil

• salt

• pepper

For the Herby Yogurt Sauce

• 1 cup Greek yogurt

• 2 large handfuls fresh parsley

• 1 large lemon, zested and juiced

• 1-2 tbsp olive oil

• salt, to taste

• pepper, to taste

• 1/4 tsp oregano

For the Lamb Slider Patties

• 1 lb ground American lamb

• 4 large cloves garlic

• 3/4 tsp salt

• 1/4 tsp pepper

• 2 tsp dried oregano

• 1 tbsp olive oil

For Serving:

• brioche buns, toasted

• lettuce or arugula

DIRECTIONS

Make the Herb Yogurt Sauce: Add all yogurt sauce ingredients to your food processor and pulse to combine. Add a bit more olive oil as needed to help it come together. Pop this into the fridge until ready to serve.

Roast the Peppers & Onions: Preheat your oven to 425° F. Toss the peppers, onions, olive oil, salt, and pepper together well on a large baking sheet. Roast for 18-24 minutes, turning halfway through, until roasty and tender. Set aside.

Make the lamb patties: While your veggies are roasting, start the lamb sliders. Combine the lamb meat, garlic, spices, and olive oil in a bowl and gently stir to combine. Don't overmix. Divide this mixture into 8-10 small patties, flattening them just a bit. Heat a skillet over medium heat, and cook the patties in batches, about 2-3 minutes per side (or cook on the grill with heat held at 350F). Use a lid over your pan to help contain the heat so the patties cook through in the middle. Use a meat thermometer to check for doneness. USDA recommends that ground lamb reaches an internal temperature of 160° F.

Serve+ Store: Assemble your sliders - add a handful of greens to a toasted bun, then add a slider patty, a spoonful of the yogurt sauce, and top with the roasted veggies. Dig in!
Store leftover slider patties in an airtight container in the fridge for 3-4 days.

American Lamb Loin Chops with Minty Pea Puree

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INGREDIENTS

• 4 American lamb loin chops

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 2 tablespoons extra-virgin olive oil

• 1 shallot, minced

• 1 large garlic clove, minced

• 4 cups frozen peas

• 6 mint leaves, plus more for serving

• 2 tablespoons fresh lemon juice

• 2 tablespoons sour cream (optional)

• Kosher salt and freshly ground black pepper

• 1 tablespoon chopped fresh chives or chive blossoms

DIRECTIONS

Season the lamb with the salt and pepper, and let sit, uncovered, for about 30 minutes.

 Meanwhile, prepare the peas. Heat 1 tablespoon of the oil a small pot over medium heat. Add the shallot and garlic and cook, stirring often, until the garlic is fragrant, 2 to 3 minutes. Add the peas and 1/4 cup of water and cook, covered, until the peas are bright green, about 5 minutes. Remove 1/4 cup of the peas and reserve it to garnish the puree. Transfer the remaining pea mixture to a food processor with the mint leaves, lemon juice, and sour cream and season with salt and pepper. Pulse until your desired consistency.

 Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Add the lamb chops and cook until golden brown on both sides, 5 minutes per side. Using tongs, flip thicker chops onto their side where the fat cap is, and cook until crisp, about 2 minutes. Remove from the skillet and let rest. Note: USDA recommends an internal temperature of 145F with a 3 minute rest.

 Transfer the pea puree to a serving bowl, or spread it on a platter. Top with the lamb chops, fresh mint, reserved peas, and chives. I like to add roasted new potatoes and carrots, a green salad, and a bottle of oaked Chardonnay.

Kofta Kebab Recipe

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INGREDIENTS

Kofta

• 2 lb ground American lamb

• 1 egg

• 3 cloves garlic minced

• 1/2 cup bread crumbs

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/4 tsp black pepper

• 1/2 tsp salt

• 1/2 tsp onion salt

Green Goddess Sauce

• 1 cup plain greek yogurt

• 1/4 cup olive oil

• Zest of 1 lemon

• Juice of 1 lemon

• 2 cloves garlic

• 1/4 cup pitted Kalamata olives drained

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 cup fresh parsley

• 1/2 cup fresh chives

• 1/4 cup fresh cilantro

• 1/2 cup fresh dill

DIRECTIONS

Kofta

In a large bowl combine ground lamb, egg, minced garlic, bread crumbs, chili powder, black pepper, cumin, salt, and onion salt. With clean hands mix together well.

Form into 2oz portion oval meatballs. Insert a skewer into the meatball and press around the skewer.

Grill over medium-high heat on a gas or charcoal grill, cooking about 5 minutes on each side, or until internal temperature reaches 160 degrees.

Green Goddess Sauce

Combine all ingredients in a blender jar. Blend until smooth.

Serve with kofta kebabs.

Note: USDA recommends ground lamb reach an interal temperature of 160F.

Skillet Huevos Rancheros with American Lamb

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INGREDIENTS

• 1 lb ground American lamb

• 2 tbsp olive oil, divided

• ½ cup yellow onion, chopped

• 2 garlic cloves, minced

• 2 medium tomatoes, diced

• 1 can black beans, rinsed, drained

• 1 tsp ground cumin

• 1 tsp ground chili powder

• 1 tsp ground paprika

• 1 tsp ground garlic powder

• 1 tsp ground coriander

• 2 tbsp water

• 5 to 6 flour tortillas

• 4 large eggs

• 1 cup shredded Mexican cheese

• Cotija cheese, pico de gallo, guacamole, cilantro, etc., for garnish

• Koshers salt and pepper to taste

DIRECTIONS

Preheat your oven to 400 degrees. In a large, oven-proof, nonstick skillet preheated to medium high heat add 1 tbsp olive oil and ground lamb. Saute the lamb until no longer pink (or until a meat thermometer reaches 160 degrees). Remove the lamb from the skillet and allow it to rest for three minutes.

Meanwhile, in the same skillet add the remaining 1 tbsp olive oil to the skillet. Saute the onion, black beans, garlic, tomatoes, spices, water, kosher salt, and pepper. Simmer on medium for about 5 minutes or until the tomatoes are tender. Remove the mixture from the skillet and set aside.

Next, spray the skillet with nonstick cooking spray and lay tortillas in the bottom of the skillet overlapping. Top the tortillas with ground lamb and vegetable mixture. Next, make four indentations using the back of the spoon and crack one egg into each hole. Top the eggs with shredded cheese and bake for about 10 to 15 minutes or until the egg whites have set.

Remove from the oven and garnish with all your favorite toppings!

Note: USDA recommends ground lamb reach an interal temperature of 160F.

Braised Lamb Shank Taquitos

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INGREDIENTS

Lamb Filling

• 1 tablespoon olive oil 

• 3 American lamb shanks 

• 1 white onion, sliced 

• 3 cloves fresh garlic 

• 5-6 dried New Mexico chili pods 

• 2 tablespoons kosher salt 

• 2-3 cups water 

 Taquitos 

•  16 corn tortillas 

• 2 cups neutral oil 

• 4 cups shredded braised American lamb shank 

 Creamy jalapeño & cilantro sauce 

•  1 1/2 cups sour cream 

• 2-3 tablespoons olive oil 

• 1/8th of a white onion 

• 2 green onions 

• 1 jalapeño 

• Juice of one juicy lime 

• Salt and pepper to taste 

DIRECTIONS

Preheat the oven to 300 degrees. 

Heat a 5-quart enamel coated or heavy bottom baking dish with a lid over medium heat. Add the olive oil. Brown the shanks on all sides, add the onions, garlic, paprika, and dried chilies. Add the water. Place the lid on and braise in the oven 3-4 hours. Check the liquid levels every hour to make sure it hasn’t evaporated. Add more if needed. 

Remove the shaks and allow to cool slightly. Remove the meat and any cartilage from the bones. 

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

To make the taquitos

Heat the oil in a skillet to roughly 300 degrees. Cook each tortilla 10-15 seconds to soften. Remove and place onto a paper towel lined plate to soak up excess oil. 

Lay the cooked tortillas on a board and gently fill with 2 tablespoons of shredded lamb shank. Roll tightly away from yourself.  Repeat this process until you’ve filled all tortillas. 

Gently place the rolled taquitos seam side down in the oil and fry in batches of 5 or 6 roughly 5-7 minutes total. Rotate the taquitos often to brown evenly. 

Remove taquitos and set on a paper towel lined plate to drain excess grease.  

To make the creamy jalapeño & cilantro sauce

 Place all ingredients into a food processor and whirl until smooth. Keeps up to 4 days in the fridge.

Rosemary Garlic American Lamb Chops with Creamy Parmesan Sauce

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INGREDIENTS

• 8 American lamb loin chops

• ¼ cup fresh rosemary, chopped

• ¼ cup fresh parsley, chopped

• 3 cloves garlic, minced

• 2 tablespoons grated parmesan cheese

• 3 tablespoons oil

• ½ cup sour cream

• 1/3 cup milk

• Salt & pepper to taste

DIRECTIONS

Combine the rosemary, parsley, garlic, and parmesan cheese in a small bowl and generously season the lamb with half of the herb mixture on both sides.

Heat oil in a cast iron skillet, over medium to medium-high heat. Place lamb in the oil and cook for 4 minutes until the bottom side is golden brown and seared. Flip the lamb over and cook for another 4 minutes, or until desired doneness is achieved. Remove lamb from the skillet and let the meat rest for about 5 minutes.

Reduce heat to low and add in the sour cream, milk, and the rest of the herb mixture. Stir until creamy and combined. Return the lamb back to the skillet and spoon the creamy sauce over each lamb chop. Serve and enjoy!

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

Lemon Orzo Bowls with Lamb & Tzatziki

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INGREDIENTS

Tzatziki Sauce

• ½ cup grated cucumber

• 1 teaspoon kosher salt

• 2 cloves fresh garlic, minced or grated

• ¼ cup fresh mint and dill leaves, chopped

• 1 cup full-fat Greek yogurt

• 1 Tablespoon lemon juice

Orzo

• 1/2 pound orzo, uncooked

• 1 Tablespoon extra-virgin olive oil

• 1 large lemon, zested

Lamb

• 1  Tablespoon extra virgin olive oil

• ½ medium onion, diced

• 2  cloves garlic, minced or grated

• 1 pound ground American lamb

• 2 teaspoons cumin

• 1 teaspoon dried oregano

To Garnish

• 8 ounces feta cheese, cubed or crumbled

• Fresh dill

• Fresh mint

• Cucumbers, sliced

• Red onions, minced

• Cherry tomatoes, halved

• Lemon wedges

DIRECTIONS

Bring a large pot of salted water to a boil. Meanwhile, make the tzatziki sauce.

Place cucumber in a strainer and salt it with 1 tsp kosher salt. Let it drain for 20 minutes, then press out all of the excess liquids with the back of a spoon. Combine the cucumber with the remaining ingredients and refrigerate until ready to serve.

Add the orzo to the boiling water and cook for about 10 minutes, until al dente. Drain and drizzle with olive oil. Add lemon zest and season with salt and pepper, to taste.

While the orzo is cooking, heat 1 TBSP olive oil in a large cast iron skillet over medium-high heat. Add onion and cook until translucent, 2-3 minutes. Add garlic and cook 30 seconds longer, until fragrant.

Add lamb, cumin and oregano and season with a pinch of salt and pepper. Cook, breaking up with a spoon until fully cooked, about 8-10 minutes.

 Serve over the orzo. Garnish with tzatziki, feta, fresh mint & dill, cucumbers, red onions, and tomatoes, as desired. Serve with lemon wedges on the side. Enjoy!

Note: USDA recommends lground amb be cooked to an internal temperature of 160F.

American Lamb Meatballs with Whipped Feta

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INGREDIENTS

• 1 lb. American Ground Lamb⁠

• 1/4 cup diced red onion⁠

• 2 garlic cloves, minced⁠

• 2 tablespoons plain greek yogurt⁠

• 1 tsp. oregano⁠

• 1 tsp cumin⁠

• 1 tsp parley⁠

• 1/4 tsp. black pepper⁠

• 1/2 tsp sea salt⁠

• 1 garlic clove⁠

• 1/2 cup crumbled feta cheese⁠

• 3 oz. cream cheese, softened⁠

• 1 teaspoon of chopped fresh rosemary⁠

• 1/2 teaspoon of chopped fresh thyme⁠

• 1 tablespoon lemon juice⁠

• 2 cups thinly sliced English cucumbers ⁠

• 1/4 of finely sliced red onion⁠

• 1/4 cup of rice wine vinegar⁠

• 1 teaspoon of honey⁠

• 1/2 teaspoon avocado oil⁠

• 1/4 teaspoon of red pepper flakes⁠

• 1/4 teaspoon of sea salt⁠
  
  

DIRECTIONS

Meatballs

To a large bowl add American Ground Lamb, red onion, garlic, yogurt, oregano, cumin, parsley, black pepper and salt. Using a spoon or hands, mix together until well combined. Form into 1" balls and place on a parchment-lined baking sheet. Baked at 425°F for 10 minutes.

Whipped Feta

To a small food processor add 1 garlic clove, feta, cream cheese, rosemary, thyme and lemon juice. Pulse until combined. Set aside.⁠

Pickled Cucumbers

To a small bowl add cucumbers, red onion, rice wine vinegar, honey, avocado oil, red pepper flakes and salt. Toss to combine everything and let side for 10 minutes to marinate.⁠

Assemble

Spread whipped feta on a plate, top with meatballs and garnish with pickled cucumbers.⁠

Note: USDA recommends lamb be cooked to an internal temperature of 160F.

Pan-Seared American Lamb Loin Chops with Chimichurri

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INGREDIENTS

• 6 American Lamb Loin Chops⁠

• Salt & pepper to season⁠

• 2 tablespoons avocado oil⁠

• 1/2 cup fresh mint, chopped⁠

• 1/4 cup fresh parsley, chopped

• ⁠1 garlic clove, minced⁠

• 2 tablespoons red wine vinegar⁠

• 1/4 tsp red pepper flakes⁠

• 1 tablespoon lime juice⁠

• 1/4 cup olive oil⁠

• Salt to taste⁠

DIRECTIONS

Season both sides of American lamb loin with salt and pepper.⁠

Heat a skillet to medium-high heat. Add avocado oil and lamb to the hot pan. Sear for 4 minutes per side. Remove from heat and let rest for 3-5 minutes.

For Mint Chimichurri: to a small bowl add, mint, parsley, garlic, red wine vinegar, red pepper flakes, lime juice, olive oil and salt to taste. Mix together and serve over the lamb loin chops.⁠

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

Sous Vide Lamb Chops

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INGREDIENTS

• 2 ¼ lbs bone-in American lamb loin chops about 8 chops

• 1 ½ tsp Kosher salt

• ¼ tsp freshly ground black pepper

• 3 large garlic cloves peeled and thinly sliced, plus 2 additional peeled, smashed cloves

• 1 lemon peeled into strips

• 3 oregano sprigs divided

• 2 Tbsp extra virgin olive oil

• 2 Tbsp unsalted butter

• Flaky sea

DIRECTIONS

Prepare the sous vide circulator. Fill a large bucket or pot with water, then attach your sous vide circulator and set desired temperature for lamb. For medium-rare lamb, internal temperature should be between 125F and 134F.  For medium, the internal temperature should be between 135F and 144F. I set mine to 132F.

Season the lamb chops. Sprinkle lamb evenly on both sides with 1 ½ tsp Kosher salt and ¼ tsp black pepper.

Prepare the lamb. Place seasoned lamb chops in a vacuum seal bag, then add 3 thinly sliced garlic cloves, 2 sprigs oregano, and the peel of 1 lemon. Use the vacuum sealer to remove air from bag.

Cook the lamb chops. Place sealed bag with lamb chops in the preheated pot of water, then set a timer for 3 hours (or up to 4 hours). Remove bag from water, cut open, and dry lamb on a paper towel-lined plate.

Reverse sear the lamb. Heat a large cast-iron skillet over high heat. When very hot, add 2 Tbsp extra virgin olive oil and 2 Tbsp unsalted butter. Add 2 smashed garlic cloves and remaining sprig of fresh oregano. Carefully add lamb chops, then sear for 45-60 seconds per side, flipping once. Allow lamb to rest for 5 minutes before serving with a pinch of flaky sea salt on top.

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