American Lamb Cacciatore Recipe

Recipe provided by | Oh So Delicioso

---

INGREDIENTS

• 3 - 4 pounds boneless leg of American lamb

• 2 teaspoons salt divided

• 2 teaspoons pepper divided

• 1/4 cup flour

• 1 tablespoon olive oil

• 1 onion diced

• 1 carrot diced

• 1 bell pepper diced

• 2 cups mushrooms sliced

• 2 cloves garlic minced

• 1 tablespoon fresh thyme plus 2 sprigs

• 1 teaspoon dried oregano

• 1/4 cup white cooking wine

• 15 ounces can diced tomatoes

• 28 ounces can crushed tomatoes

• 1/2 teaspoon dried rosemary

• 1/4 teaspoon crushed red pepper

• 1 bay leaf

• 1/4 cup kalamata olives optional

• hot cooked pasta rice, or mashed potatoes for serving

DIRECTIONS

1. Prepare your leg of lamb by slicing it into 1/2 inch steaks, cutting against the grain.

2. Season lamb with salt and pepper. Lightly dredge in flour.

3. In a 5-7 quart dutch oven, heat oil over medium heat.

4. Add lamb to the dutch oven and cook 3-5 minutes each side, just until browned. Remove from dutch oven and transfer to a plate.

5. Preheat overn to 350F.

6. Add peppers, onion, and carrots to dutch oven. Cook for 2 minutes.

7. Add garlic, fresh thyme, fresh oregano, and mushrooms. Cook for 1 minute.

8. Add cooking white wine and simmer for 3 minutes.

9. Add canned tomatoes, rosemary, salt, pepper, crushed red pepper, bay leaf, and thyme sprigs. Bring to a simmer.

10. Nestle lamb back into sauce and transfer to oven. Bake for 45 minutes or until internal temp reaches 145 degrees.

11. Serve with pasta and garnish with parmesan cheese.

Pressure Cooker Instructions:

1. Prepare your leg of lamb by slicing it into 1/2 inch steaks, cutting against the grain.

2. Season with 1 teaspoon salt and 1 teaspoon pepper.

3. Coat in flour.

4. Heat olive oil in your pressure cooker on saute setting.  Sear lamb steaks for a few minutes on each side, working in batches.  Remove from pot and let stand on a plate.

5. Add diced onion, bell pepper, and carrot to the pot. Cook for 2 minutes.

6. Toss in garlic and mushrooms.

7. Add fresh thyme and dried parsley. Cook for 1 minute.

8. Pour in white cooking wine and cook for 1 minute.

9. Add seared lamb back to the pot.

10. Pour in diced tomatoes and crushed tomatoes.

11. Add in 1 teaspoon salt, 1 teaspoon pepper, bay leaf, dried rosemary, and thyme sprigs.

12. Seal lid and cook on high pressure for 15 minutes, allowing a 25 minute natural release.

13. Serve with hot cooked pasta, rice, or mashed potatoes.

American Lamb Wellington

Recipe provided by | Climbing Grier Mountain

Serves: 2

---

INGREDIENTS

• 1 tablespoon olive oil 

• 2 shallots, finely chopped

• 2 garlic cloves, minced

• 1 1/2 cups chopped mushrooms 

• 1 teaspoon fresh or dried thyme

• 1 tablespoon chopped fresh parsley

• 1 tablespoon chopped fresh chives 

• 1 tablespoon apple cider vinegar 

• 1 boneless American lamb loin

• salt and pepper to taste

• 1 sheet of puff pastry, thawed

• 1 large egg, whisked

DIRECTIONS

1. Preheat an oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray. 

2. In a large skillet preheated to medium-high heat add the olive oil, shallot and garlic. Cook for a few minutes and then add in the mushrooms, salt, and pepper. If you need to add more olive oil go ahead! Cook the mushrooms for a few minutes then add in the herbs and apple cider vinegar. Continue to cook for about five more minutes. 

3. Remove the mushroom mixture from the skillet and place on a plate. Set aside. 

4. In the same skillet use a bit more olive oil. Sprinkle the lamb loin with salt and pepper. Sear the lamb on high heat for about 2 minutes on each or until golden. 

5. Remove the lamb from the skillet, cut into 2 pieces, and place on a plate. 

6. Next, lay the puff pastry on the prepared baking sheet. Take a rolling pin and gently roll the puff pastry out into a 9X13 rectangle. Next, take a sharp knife and cut the puff pastry into two sheets. Spread some of the mushroom mixture in the center of each sheet leaving a 1/2-inch border. 

7. Place the lamb loin into the middle of each and wrap the puff pastry around it. Brush the edges with egg wash and seal well. 

8. Place the wrapped loins, seam side down. Cut a small hole in the pastry to let steam escape. Brush with more egg wash and bake for about 15 minutes. I would check the temperature even at the 10 minute mark because this loin cooks quickly. 

8. Once at desired temperature remove from the oven to rest for at least 5 minutes before slicing! 

Air Fryer American Lamb Chops with Poblano Sauce

Recipe provided by | Two Purple Figs

Preparation Time: 10 minutes Cook time : 20 minutes

---

INGREDIENTS

American Lamb

• 1 American Lamb rack cut into 8 chops or 8 loin chops (approximately 4 ounces each)

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

• 1 teaspoon chilli powder

• 1/4 teaspoon garlic powder

• 1/2 teaspoon oregano

• 2 tablespoons oil

Potatoes

• 2 pound bag baby potatoes

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon chilli powder

• 1/4 teaspoon garlic powder

• 1/2 teaspoon oregano

• 2 tablespoons oil

Poblano Sauce

• 3 poblano peppers, charred

• 1 jalapeno pepper, charred

• 2 1/2 tablespoons lime juice

• 2 tablespoons olive oil

• 1/2 teaspoon sea salt

• 1 avocado

• 2/3 cup cilantro

• 3 tablespoons yogurt or sour cream

• 1 tablespoon honey

Serve

• Lime slices

• cilantro

DIRECTIONS

1.     Start by making the air fryer potatoes: season the potatoes in a large bowl with all the ingredients.

2.     Preheat the air fryer for two minutes at 400 degrees.

3.     Add the potatoes in a single layer in the air fryer and air fry for 10 minutes. Remove the air fryer basket and give it a shake.

4.     Return the potatoes back to air fry for an extra 6-10 minutes depending on the size of the potatoes.

5.     When they’re done, sprinkle some cilantro and place them on the serving plate.

6.     Keep the air fryer preheated at 400 degrees.

7.     Season the lamb chops generously with the seasoning and oil on both sides. Arrange the chops in a single layer on your air fryer basket.

8.     Air fry for 8 minutes and remove the air fryer basket.

9.     Flip the lamb chops and continue air frying for an extra 4-8 minutes depending on how well you prefer the lamb chops.

10.  12 minutes total at 400 is medium rare while 14 minutes is a medium.

11.  While the lamb chops are cooking, make the poblano sauce.

12.  Add all ingredients in a food processor and process until smooth.

13.  Serve the air fryer lamb chops with the potatoes, poblano sauce, extra hot sauce, lime wedges and enjoy!!!

American Lamburger Helper

Recipe provided by | Clean Eats and Treats

Preparation Time: 15 minutes Cook time : 20 minutes

---

INGREDIENTS

• 12 ounces cavatappi pasta

• 1 tablespoon olive oil

• 1/2 yellow onion diced

• 1 pound ground American Lamb

• 1 teaspoon kosher salt

• 2 tablespoons tomato paste

• 1 15 ounce can tomato sauce

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon black pepper

• 1 to 2 cups beef broth

• 1 cup sharp cheddar cheese

• 1/2 cup asiago cheese

• 3/4 cup heavy cream

• 1/4 cup parsley, optional

DIRECTIONS

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

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

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

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

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

Sprinkle with fresh parsley. Serve immediately and enjoy!

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

American Lamb Sirloin Crostini

Recipe provided by | Oh So Delicioso

Preparation Time: 15 minutes Total Time: 20 minutes

---

INGREDIENTS

Lamb Chop Marinade

• 1/4 cup olive oil

• 1 lemon juiced

• 3-4 cloves garlic minced

• 1 teaspoon salt

• 3-4 tablespoons parsley chopped

• 1 pound American lamb sirloin chops - about 3 small chops

Orange cranberry sauce

• 1 cup cranberries

• 1/2 cup orange juice

• 1 cinnamon stick

• 1/2 cup sugar

• 1/2 teaspoon nutmeg

Other ingredients

• hummus

• baguette

• olive oil

• balsamic glaze

• chopped parsley

DIRECTIONS

lamb chop marinade

• In a bowl or a bag that seals add your ingredients and lamb. Let marinate overnight or at least 30 minutes. Bring out of the fridge 30 minutes before cooking to let it come to room temp. If only marinating for 30 minutes leave at room temp.

How to Sear Lamb Chops:

1. Heat your pan on high with olive oil when hot add lamb chops. Allow to cook for 3 minutes on each side. There should be a nice crust formed.

2. Check the temp of the lamb chops. Remove the lamb between 140-145 and let rest for 5 minutes then slice thin.

Cranberry sauce

• In a small saucepan bring all ingredients to a boil and let simmer for 10 minutes Remove from heat. The sauce will thicken as it sits and cools.

Baguette

• Cut thin slices, crosswise. Drizzle with olive oil and broil for a minute or two. Until they are golden brown.

Assemble Lamb Appetizer

• Assemble the crostini by piling the toasted baguette slice with hummus, 1-2 slices of lamb, cranberry sauce, balsamic glaze and chopped parsley.

Harissa Roasted Leg of American Lamb

Recipe provided by | Feasting at Home

Serves: 8 Preparation Time: 60 minutes Cook Time: 120 minutes

---

INGREDIENTS

• 5 1/2 – 6 1/2 pound leg of American Lamb, bone-in.

• 8–10 fat garlic cloves

• 2 shallots, quartered

• 3–4 tablespoons Harissa Paste

• 2 tablespoons preserved lemons(or 1 tablespoon lemon zest)

• 2 teaspoons salt

• 2 teaspoon cumin

• 1 teaspoon caraway seeds, optional

• 1 teaspoon pepper

• 2 tablespoons fresh thyme (or one tablespoon dried)

• 2 tablespoons olive oil

• 1/2 cup thick whole milk yogurt, plain

• Optional: roasting vegetables- potatoes, carrots, parsnips, onions, etc

DIRECTIONS

Prep the Lamb: Trim the fat off the leg if you prefer a leaner version -or leave some on for extra flavor.  Score all sides of leg 1/2 inch deep, 1 1/2 to 2 inches apart (crosshatch if you like), sprinkle with salt and bring to room temp for at least 1 hour.

Preheat oven to 350F

Make the Marinade: Place garlic, shallot, Harissa paste, preserved lemon, salt, cumin, pepper, caraway seeds, thyme and olive oil in a food processer and pulse until uniformly chopped. Add the yogurt, pulse a few times (don’t blend or it will get runny).  Taste for heat, adding more harissa paste to taste.

Assemble: Place the lamb over a rack in a roasting pan. Lift the bone end of the leg straight up and brush the underside of the leg with the Harissa Yogurt getting into the slits and cuts as best you can. Lay it down over the rack, brush the remaining marinade over the top, getting into slits and lathering it up generously. Nestle in any roasting veggies you like (toss with olive oil and season with salt and pepper first.) You could brush any remaining marinade on the veggies if you like.

BAKE: AT 350F for approximately 20 minutes per pound for medium-rare so plan on roughly 2 hours.  Place lamb on the lower third of the oven, loosely covered with a foil “tent” for one hour.  After one hour, check internal temp and remove foil.  Check the lamb’s internal temp every 20 minutes or so and make sure the roast is not over-browning. You can always re-tent with foil if getting too dark. A little color is good here, but you don’t want it to burn.

Once the roast reaches 130 – 135 degrees F at the thickest end, pull it out, tent it again and let it rest 15-20 minutes before cutting into it, allowing the internal temp to rise and the juices to remain in the meat, which will help keep the meat tender.

Smoked American Lamb Crown

Recipe provided by | Over The Fire Cooking

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

---

INGREDIENTS

Lamb:

• 2 Racks of American Lamb, frenched

• 1 Onion, de-skinned

Herb Paste:

• 3 tablespoons of Dijon Mustard

• 2 tablespoons of White Wine Vinegar

• 2 tablespoons of Parsley

• 2 teaspoons of Rosemary

• 2 teaspoons of Oregano

• 8 Garlic Cloves

• 1 tablespoon of Sea Salt

• 1 tablespoon of Pepper

• 1 teaspoon of Cayenne

• 1 Lemon, juiced

• 1 tablespoon of Canola Oil

Lemon Parsley Yogurt:

• 1/2 cup of Plain Yogurt

• 2.5 tablespoons of Parsley, finely chopped

• 4 Garlic Cloves, minced

• 1 Lemon, juiced

• 1.5 teaspoons of Sea Salt

• 1.5 teaspoons of Black Pepper

• 1 teaspoon of Cayenne

• 1 teaspoon of Cumin

DIRECTIONS

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

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

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

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

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

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

Eggplant American Lamb Stew

Recipe provided by | Cosette's Kitchen

Serves: 8 Preparation Time: 20 minutes Cook Time: 2.5 hours

---

INGREDIENTS

• 4 American lamb shanks

• 4 teaspoons kosher salt, divided*

• 3 teaspoons pepper, divided

• 4 teaspoons all spice, divided

• 2 medium sized onions, cut in large chunks

• 4 cloves of garlic

• 2 large eggplants, cut in large chunks

• 1 can of whole tomatoes, 28 ounces 

• 2 cinnamon sticks

• 2 bay leaves

• 2 cups red wine and/or beef stock

• Additional salt and pepper to taste

DIRECTIONS

Stew

Preheat oven to 350 degrees and place rack toward the lower 1/3 of your oven.

Begin by seasoning your lamb shanks with 2 teaspoons of kosher salt, 1.5 teaspoons of pepper and 2 teaspoons of all spice. If you are using table salt, be sure to cut in half – see note below.

Place your dutch oven on a strong burner on your stovetop on medium-high heat. Once hot, add in your lamb shanks, as many as you can fit and begin searing on each side, flipping to ensure all sides are seared and browned. Repeat with any shanks that were not able to fit at the bottom of your pot. Each seared side should take 3-4 minutes.

Remove shanks and set aside.

In the same dutch oven, add your onions, garlic, eggplant and remaining spices (salt, pepper and all spice). Allow these aromatics to cook and brown slightly – about 6-8 minutes.

Once browned and eggplant wilted down, add in your cinnamon sticks, bay leaves and canned tomato. Finally top with lamb shanks and pour your wine and/or stock.

You can use all wine, or split half and half wine and beef stock.

Be sure to nestle your lamb shanks into the liquid and softened aromatics.

Place your lid on and pop into a 350 degree oven for 2.5 hours.

Lebanese Rice

In a bowl, add your rice. Begin rinsing your rice, fill the rice bowl with water and you’ll notice a cloudy white form. Drain that water and begin again. You’ll repeat the fill, rinse and drain until the water runs clear. It usually takes about 10 times or so. Drain in a small strainer and set aside.

In a non-stick rice pot, melt your butter on medium-high heat and add your cut vermicelli noodles. Continue to stir until noodles become a golden brown. Be sure to keep watch as they can burn quickly if not watching.

Once browned, add your rinsed rice to the pot and continue to cook. Allow your rice to coat with the butter vermicelli mixture and begin to slightly toast - about 10 minutes. 

Next, add 4 cups of water to your rice pot, 2 teaspoons kosher salt and set to high heat and allow to come to a boil. Once it comes to a boil, cover and reduce to a simmer and set a timer for 20 minutes.

After 20 minutes, turn off heat and when ready, fluff with a fork and enjoy with your lamb stew

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

Recipe provided by | Blue Bowl

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

---

INGREDIENTS

For the Garlic Smashed Potatoes

• 24 ounces baby golden potatoes, rinsed & dried

• olive oil

• 3-4 large cloves garlic, minced

• 2 teaspoons fresh thyme, minced

• salt + pepper

For the Lamb Chops

• 4 medium American Lamb Loin Chops

• 1/2 teaspoon salt

• 2 teaspoons fresh thyme, finely minced

• pinch of pepper

• 2 tablespoons salted butter

For the Pan Sauce

• 1 medium shallot, minced

• 1 large clove garlic, minced

• 3 sprigs fresh thyme

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

• 2 tablespoons salted butter

• 1/2 teaspoon lemon juice

• pinch lemon zest

• salt + pepper to taste

DIRECTIONS

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

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

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

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

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

Spring American Lamb Pasta with Peas and Greens

Recipe provided by | Cooking with Cocktail Rings

Serves: 6

---

INGREDIENTS

For the lamb sausage: 

• 1 pound ground American lamb 

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 1 tablespoons chopped garlic 

• 1 teaspoon fennel seeds

• 1 teaspoon paprika 

• 1 teaspoon red pepper flakes 

• ¼ teaspoon dried oregano 

• ¼ teaspoon dried thyme

For cooking the sausage and assembling the pasta: 

• 1 pound gemelli pasta 

• 3 tablespoons extra-virgin olive oil 

• 1 medium shallot, thinly sliced 

• 1 cup shelled English peas

• 3 ounces pea tendrils  

• 2 tablespoons unsalted butter 

• ½ cup freshly grated Pecorino Romano cheese, divided 

DIRECTIONS

For the lamb sausage: 

In a medium mixing bowl add the lamb, salt, pepper, garlic, fennel, paprika, red pepper flakes, oregano and thyme, using your hands to combine the ingredients. Cover and refrigerate for at least an hour or up to overnight. 

 For cooking the sausage and assembling the pasta: 

Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.

Heat a large cast iron skillet over medium heat, add the olive oil and heat through. Add the sausage and cook, using a wooden spoon to break up the sausage, until browned, about 4 minutes. Lower heat to medium-low and continue to cook the sausage slowly at the low heat until its crispy, about an additional 6 to 8 minutes. 

Remove the sausage from the pan, leaving as much oil in the pan as possible and set the sausage aside, returning the pan to heat. Add shallot and peas and sauté until the shallots are tender and opaque, about 5 minutes. Add the pea tendrils and cook until wilted, about 1 minute. Return the sausage to the pan and stir to combine.  

Add the sausage mixture into the pasta and toss to combine, add the butter and stir until melted. Add ½ cup of the pasta water and ¼ cup of the Pecorino Romano cheese continuing to stir until the cheese has melted. 

 Divide the pasta into warmed pasta bowls, top with the remaining cheese and serve immediately. 

Easy Stir Fry Recipe with American Lamb and Veggies

Recipe provided by | Two Purple Figs

Prep Time: 15 Minutes Cook Time: 15 Minutes

Serves: 6

---

INGREDIENTS

For the Lamb:

• 2 pounds American lamb cut thinly for stir fry (use leg of lamb of shoulder cut)

• 3 Tablespoons Soy Sauce

• 1 Tablespoon grated ginger

• 1 Tablespoon grated garlic

• 1 Tablespoon ketchup

• 1 Tablespoon chilli sauce (more or less to taste)

• 1 teaspoon sesame oil

Stir Fry Veggies:

• 1 Tablespoon sesame oil (or any neutral oil)

• 3 Bok Choy cut up into slices

• 2 carrots sliced

• 2 cups mushrooms sliced

• 2 cups green beans

• 1 red onion sliced

• 1 red pepper sliced

Stir Fry Sauce:

• 1 cup broth

• 1/2 cup soy sauce

• 2 tablespoons ginger

• 1 tablespoon garlic

• 1 Tablespoon cornstarch

• 2 Tablespoon chilli sauce (more or less to taste)

• 1 teaspoon honey

• 1 teaspoon rice vinegar

Garnish:

• 1/4 cup cilantro chopped

• 2 Tablespoons mint chopped

• 1/4 cup chopped Peanuts

• 2 tablespoons Chilli Sauce (extra)

DIRECTIONS

1. Place the lamb in a bowl and add all the marinade ingredients except the oil and mix well.

2. You can marinade the lamb for 10 minutes and upto 3 hours.

3. Preheat a wok with the sesame oil until really hot, then add in the veggies and keep stir frying for 4-8 minutes (depending on the size of your veggies). Veggies should be crisp and vibrant.

4. Remove the veggies on to a plate and add the remaining oil to the pan.

5. Add the lamb once the pan is hot and stir fry it for 5-7 minutes (depending on the thickness of the lamb slices). Don't over cook the lamb.

6. While the lamb is cooking, make the stir fry sauce by mixing all ingredients in a large liquid cup or bowl.

7. Once the lamb is ready, add in the veggies, noodles and sauce to the pan.

8. Toss the stir fry together and bring the sauce to a boil. As soon as it boils, drop the heat to low and let the sauce simmer for just 2 minutes.

9. Finish off with fresh cilantro, mint and top with chopped peanuts.10.  Add in dollops of chilli sauce if you want extra spice to your stir fry.

11. Serve right away and enjoy!! :)

American Lamb Vindaloo

Recipe provided by | Zestful Kitchen

Prep Time: 10 minutes + hour rest time Cook Time: 2 Hours Total Time: 3-1/4 hours

Serves: 4

---

INGREDIENTS

Ingredients

• 2 pounds boneless American lamb shoulder roast, trimmed and cut into 2-inch pieces

• Salt

• 10 whole black peppercorns

• 5 chiles de árbol, stemmed, seeded and torn in half*

• 4 green cardamom pods 

• 4 whole cloves

• 1 teaspoon cumin seeds, or 1 teaspoon ground cumin

• 1/3 cup white wine vinegar

• 1 (2-inch) piece ginger, peeled and thinly slice

• 1 tablespoon tamarind paste (or molasses)

• 1/2 teaspoon ground turmeric

• 2 tablespoons olive oil

• 1 teaspoon black mustard seeds**

• 1 cinnamon stick

• 1 large yellow onion, chopped

• 8 cloves garlic, roughly chopped

• 1 small red or green Thai chile or red jalapeño, stemmed and thinly sliced

• 1 teaspoon brown sugar

• 1 red bell pepper, diced (optional)

• Cooked rice, bulgar, or barley for serving

DIRECTIONS

Toss lamb with 2 teaspoons salt; set aside. 

Toast peppercorns, dried chiles, cardamom, cloves, and cumin seeds in a large Dutch oven or pot over medium heat for 5 minutes, stirring occasionally. Transfer spices to a blender with vinegar, ginger, tamarind paste, and turmeric; blend, scraping down sides as needed, until smooth.

Add spice purée to lamb and toss to coat; cover and refrigerate for 4 hours (or set aside at room temperature for 1 hour).

Heat oven to 325ºF with rack set in lower-middle position.

Heat oil in now empty Dutch oven over medium-high; cook mustard seeds and cinnamon until seeds pop, 1–2 minutes. Reduce heat to medium and add onion, garlic, chiles, and sugar; cook until onion has softened and starts to brown, about 8 minutes. 

Stir in lamb and it’s marinade, 1 cup water (or white wine) and bring to a boil. Cover pot, transfer to oven and cook for 1 ½ hours until lamb is tender.

Using wooden spoon or rubber spatula, scrape any browned bits from sides of pot and stir into sauce; stir in bell pepper, if using, and let stand, uncovered, for 10 minutes. Skim and discard grease from surface of sauce. Season vindaloo with salt to taste and serve.

* leave the seeds in half of the chiles for added heat. If you like a lot of spice, keep the seeds in all of the chiles, if you like it mild, remove the seeds in all of the chiles. 

**if you do not have black mustard seeds, go ahead and use yellow. If you don’t have yellow either, feel free to leave them out altogether. 

To de-fat the vindaloo even more: make the lamb a day ahead of time, store it in an airtight container and scoop the chilled layer of fat off the top. 

Nutrition Facts: Calories: 322 Sugar: 5g Sodium: 1222mg Fat: 23g Saturated Fat: 8g Carbohydrates: 8g Fiber: 2g Protein: 20g  Cholesterol: 77mg

American Lamb and Mint Ragu

Recipe provided by | Well Seasoned

Prep Time: 5 Minutes Cook Time: 25 Minutes Total Time: 30 Minutes

---

INGREDIENTS

Ingredients

• 2 Tbsp extra virgin olive oil

• 1/2 medium yellow onion about 1/2 cup

• 2 shallots about 1/4 cup

• 2 cloves garlic minced

• 1-1/2 lb ground American lamb

• 1 tsp kosher salt

• 1/4 tsp freshly ground black pepper

• 1 lb tagliatelle or other long flat pasta

• 24 oz marinara sauce store-bought or homemade

• 1 cup red wine

• 1/2 cup ricotta

• 1/4 cup fresh mint, chopped, plus more for serving

• freshly grated parmesan cheese for serving

DIRECTIONS

• Bring a large pot of water to a boil. Meanwhile, heat oil in a large, deep skillet or dutch oven over medium-high heat. Add onion and shallot and cook until translucent, about 3-4 minutes. Add garlic, stir, then cook 30 seconds longer.

• Add ground lamb to the skillet, then season with kosher salt and black pepper. Use a wooden spoon to break lamb apart. Cook until browned on all sides, about 5-7 minutes.

• Pour in red wine, then scrape the bottom of the pan with a wooden spoon. Cook at a rapid boil until wine reduces by half, about 2 minutes. Add marinara sauce, reduce heat to a simmer, and cook for 10 minutes.

• When water is boiling, add tagliatelle (or other pasta) and cook according to package directions until al dente. Drain pasta and set aside.

• Return to ragu and add fresh ricotta cheese and chopped mint leaves. Stir to combine, taste, then adjust seasoning as needed. Simmer until ready to serve! You can either pour spoonfuls of lamb ragu over noodles or add the cooked pasta directly to the pot of ragu, then toss to coat. Serve with freshly grated parmesan cheese and additional chopped mint, as desired.

Nutrition:

Calories: 761kcal | Carbohydrates: 65g | Protein: 34g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 157mg | Sodium: 1086mg | Potassium: 936mg | Fiber: 5g | Sugar: 8g | Vitamin A: 709IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 5mg

Fasolia Bi Lahme (Middle Eastern Lamb and Stew)

Recipe provided by | Cosette’s Kitchen

---

INGREDIENTS

FASOLIA

• 3–4 pounds American lamb shanks (2–3 lamb shanks)

• 2 cinnamon sticks

• 2 bay leaves

• 1 large onion, diced

• 5 cans of white cannellini beans (rinsed and drained)

• can sub standard kidney beans if you can’t locate cannellini beans

• 1 can tomato paste, 6oz

• 2 tsp Middle Eastern 7 Spices or mixed spice

• can be found online or middle eastern grocery store

• salt and pepper

• 4–5 cups of broth from cooking lamb)

LEBANESE RICE

• 2 cups Jasmine rice, or other long grain rice

• 3 Tbsp butter

• 2/3 cup cut vermicelli noodles

• 4 cups water or broth

• salt to taste

DIRECTIONS

FASOLIA

1. Prepare your lamb shanks by generously salting the exterior using a fine kosher salt, such as Diamond brand. For 2 shanks, I’ll use about 2-3 teaspoons and 1 teaspoon black pepper.

2. In a heavy bottomed pot, heat 1 tablespoon of oil on medium-high heat and place shanks to begin searing. Sear on all sides, flipping and placing on sides as needed until all sides are browned.

3. After browning, fill your pot with water, enough to cover the shanks.

4. Add in your cinnamon sticks and bay leaves and bring to a boil.

5. Once liquid comes to a boil, lower to a low simmer and allow shanks to cook for 2.5 hours until fork tender. Add liquid as needed to keep shanks covered. Every 30 minutes or so, move shanks around in pot to flip sides allowing to cook evenly.

6. Skim any scum that comes to the top of the surface as the lamb cooks.

7. Once shanks are tender, meat falling off the bone, remove carefully and drain liquid into a heatproof container, set aside.

8. Add 2 teaspoons of olive oil and begin to cook your diced onions on medium-high heat, add 1 teaspoon of kosher salt. Cook until translucent. Add 1 cup of your reserved broth to deglaze the pot.

9. Add your rinsed and drained beans and finally your tomato paste, 7 spice and 4-5 cups of your reserved broth. Nestle your shanks back into the pot (you may also remove the meat from the bone and add in). Season with additional salt and pepper to taste.

10. Cover, reduce heat to low and allow to cook for another 20-25 minutes.

11. Serve with rice and enjoy!

LEBANESE RICE

1. Begin by placing your rice in a bowl and fill with cold water. The water will be cloudy, drain and refill, gently working the rice between your fingers to allow the excess starch to release.

2. Repeat soaking rice and draining water 8-9 times, or until water runs clear. Set aside.

3. In a non-stick pot on medium-high, add your butter and then your vermicelli noodles.

4. Continue to stir watching to make sure noodles brown but don’t burn.

5. Once noodles are a golden brown, add your rinsed rice to the pot.

6. Cook rice for 4-5 minutes with the noodles and butter, continuously stir.

7. Add in your water/broth and allow to come to a boil on high heat.

8. Once pot comes to boil, reduce heat to low, cover pot and set timer for 20 minutes.

9. After 20 minutes, remove from heat but leave lid on for another 10 minutes.

10. Fluff rice with fork and salt if you like. Enjoy with fasolia.

Date Night American Lamb Ragu Rigatoni

Recipe provided by | LindseyeatsLA

---

INGREDIENTS

• 1 tablespoon vegetable oil

• 2 small shallots

• 1 carrots, finely chopped

• 1 celery, finely chopped

• 2 small yellow onions, finely chopped

• 1 1⁄2 lbs American Lamb Shoulder

• 1 1/2 cup red wine

• 3 tablespoons tomato paste

• 28oz San Marzano crushed tomatoes

• 1 bay leaf

• 2 cups water, beef broth, or bone broth

• 1⁄2 teaspoon crushed red pepper

• 1 tablespoon soy sauce

• 1 tablespoon balsamic

• 16oz rigatoni

• 4 garlic cloves, finely chopped

• 1 sprig rosemary

• 3 tablespoon heavy cream

• Salt and pepper to taste

• pecorino and parsley to top

DIRECTIONS

To begin, heat a dutch oven with a drizzle of vegetable oil. Cube and brown your lamb on all sides until browned on all sides. Remove from dutch oven.

With the heat still on, add in your shallots, carrot, celery, onion and garlic cloves in the pot and sweat for 10-15 minutes. Add your tomato paste and red pepper and let the flavors combine and melt down.

Add your wine, balsamic and soy sauce and reduce for another 10-15 minutes. Next, add your crushed tomatoes, water or broth, rosemary, bay leaf and lamb back in. Mix well. Leave on the stove on medium low heat for about an hour.

Transfer to a 350 degree oven for another 2-3 hours until the lamb is tender and falls apart. Remove the lamb chunks, shred them and add back in your sauce. This is the time where you can transfer your sauce to the fridge or freezer.

To finish your ragu, mix cooked rigatoni and a dash of heavy cream in a pan with your pasta lamb ragu, top with pecorino and parsley, serve and enjoy!

Instant Pot American Lamb Shanks with Red Wine

Recipe provided by | Zestful Kitchen

Prep Time: 45 minutes | Cook Time: 1-1/2 hours | Serves: 4

---

INGREDIENTS

·4 (10- to 12-ounce) American lamb shanks, trimmed

·3/4 teaspoons salt

·1 tablespoons extra virgin olive oil

·1 onion, chopped

·2 carrots, peeled and cut into 1-inch pieces

·2 celery ribs, cut into 1 inch pieces

·4 garlic cloves, minced

·1 tablespoon tomato paste

·1 tablespoon herbs de Provence

·1 cup dry red wine (Côtes du Rhône, Cabernet Sauvignon or Zinfandel)

·1 tablespoon red wine vinegar

·Black pepper

·Celery root mashed potatoes or polenta

·Chopped fresh parsley

DIRECTIONS

Pat lamb shanks dry with paper towels; sprinkle with 1/2 teaspoon salt.

Set Instant Pot to high sauté function, add oil to pot and heat until smoking, about 5 minutes. Brown 2 shanks on all sides, 8–10 minutes. Transfer shanks to a plate; repeat with remaining shanks.

Add onion, carrots, and celery to pot; cook until vegetables start to soften, about 5 minutes. Stir in garlic, tomato paste, herbs de Provence, and remaining ¼ teaspoon salt and cook 1 minute. Stir in wine, scraping up any browned bits.

Nestle shanks into pot; adding any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook functions and cook for 60 minutes.

Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer shanks to a serving dish, tent with foil, and let rest while preparing the sauce.

Skim fat off top of braising liquid in pot. Transfer de-fatted braising liquid and vegetables to blender, add vinegar and blend until smooth; season with salt and pepper taste.

Serve braised lamb shanks with mashed potatoes or creamy polenta.

Notes:

Instructions for braising lamb shanks in the oven

Feta Stuffed American Lamb Meatballs with Fresh Herbs and Creamy Feta Sauce

Recipe provided by | The Daley Plate

Prep Time: 15 minutes | Cook Time: 20-30 minutes | Serves: 10

---

INGREDIENTS

· 1 tablespoon olive oil

· 1 medium yellow onion, finely diced

· 1 pound ground American Lamb

· 1 extra large egg

· 4 cloves garlic, finely minced

· 1/2 teaspoon kosher salt

· 1/4 teaspoon cracked black pepper

·  1 teaspoon lemon pepper seasoning

· 1 tablespoon fresh lemon zest

· 1 tablespoon freshly chopped oregano

· 1 tablespoon dried parsley

· 1 ounce chopped kalamata olives

· 8 ounces French-style feta (I love Valbreso), divided

To serve: fresh dill, oregano, mint, parsley, chives

Feta Sauce:

· 4 ounces feta (from above)

· 1/2 cup plain yogurt

· 1 clove garlic made into a paste

· 1 small lemon, zest and juice

· 2 tablespoons fresh herbs (dill, oregano, parsley, chives)

DIRECTIONS

Heat olive oil in a skillet over medium heat. Add chopped onions and caramelize for 5-10 minutes until golden around the edges. Remove from skillet with a slotted spoon and allow to cool slightly before proceeding with the recipe.

Place lamb, egg, garlic, spices, zest and olives in a bowl. Use a fork to gently combine until the mixture comes together. 

Weigh out 2-ounce portions - You will have 10 meatballs. Use clean hands to gently make a dent in the center of each meatball, placing some feta cheese in the center and closing to seal. Repeat until all meatballs are stuffed with feta. 

Place meatballs on the wire rack of an air fryer and cook at 350F for 8 minutes per batch. If using the oven, cook at the same temperature for the same amount of time. For a medium temperature, the internal temperature of the meatballs should be 160F. Using tongs, carefully remove meatballs from the air fryer and place on a serving platter. Scatter with fresh herbs and serve warm with feta sauce.

 To make the feta sauce:

 Combine all ingredients in the bowl of a food processor and pulse until smooth. Keeps in the fridge covered for up to three days.

Notes: Don’t have an air fryer? No problem! Simply line a sheet pan with parchment paper and cook at the same temperature for the same amount of time in the oven or in a skillet on your stovetop.

American Lamb Stir Fry with Cumin & Cilantro

Recipe provided by | Platings and Parings

---

INGREDIENTS

• 1 Tablespoon canola oil

• 4 cloves garlic, minced

• 1 pound ground American Lamb

• 1 jalapeno, seeded and diced

• 2 Tablespoons cumin 

• 1 teaspoon Sichuan peppercorns

• 1/3 pound green beans, trimmed (a large handful)

• 2 Tablespoons soy sauce

• 2 Tablespoons lime juice 

• 1 teaspoon brown sugar

• 1/2 cup cilantro coarsely chopped

• 2 green onions, thinly sliced 

• Lime wedges, for serving

• Salt and pepper, to taste

DIRECTIONS

In a small skillet, toast the peppercorns over medium heat until fragrant, about 30 seconds; let cool. Transfer the peppercorns to a mortar or spice grinder and grind to a powder. Set aside. 

Heat oil in a large cast iron skillet or wok over high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lamb, jalapeno, cumin, sichuan peppercorns and season with salt and pepper. Cook, breaking up with spoon and pressing firmly to help brown, until fully cooked and crispy, about 8-10 minutes. 

Meanwhile, blanch beans by boiling for 45 seconds, then draining and setting aside. 

In a small bowl combine soy sauce, lime juice, and brown sugar. Stir until sugar dissolves. 

Combine cooked lamb with blanched green beans, soy mixture, cilantro, and green onions and toss to combine. 

Serve over rice. Garnish with additional lime wedges on the side.

American Lamb Skewers with Hummus

Recipe provided by | Cosette’s Kitchen

---

INGREDIENTS

MARINADE

• 1 pound American boneless leg of lamb, cut in 1″ cubes

• 2 cloves of garlic, smashed or minced

• 1.5 Tbsp pomegranate molasses

• 1/4 cup olive oil

• 1 Tbsp brown sugar or honey

• 1 tsp Aleppo pepper 

• 1.5 tsp sumac

• 1 tsp dried mint

• 1/2 tsp all spice

• 1/2 tsp black pepper

• 1 Tbsp kosher salt

• juice of 1 lemon

PARSLEY SUMAC SALAD

• 3/4 large red onion, sliced

• 1 cup chopped and cleaned flat leaf parsley

• 1/2 Tbsp sumac

• 1 tsp kosher salt

DIRECTIONS

PARSLEY SUMAC SALAD

Prepare your salad just before you begin cooking your lamb skewers. 

Slice your onion as thin as you can and place in a bowl. 

Prepare your parsley but chopping finely and cleaning by soaking in water and scooping parsley out and squeezing excess water. Repeat 2 times to ensure no dirt remains on parsley. Add to your onions.

Add in your sumac and salt and gently massage the mixture together until juices are released. Set aside.

PREPARING LAMB SKEWERS:

Begin by trimming your American leg of lamb and cube into 1″ pieces. Set aside.

In a medium sized bowl, combine your marinade ingredients and whisk well to combine. 

Place your lamb pieces into marinade, cover and refrigerate for 1 hour up to 24 hour hours. The longer they marinade the more intense the flavor will be.

When ready to cook, skewer your lamb bites onto a small 4″ skewer.

Heat a skillet, preferably cast iron or non-stick with 3 tablespoons of canola or other neutral oil on medium-high heat.

Place your skewers in hot skillet, be careful not to crowd the pan and cook for 1-2 minutes on each side. 

Skewers should be nicely seared and browned. Remove from skillet and continue cooking the remainder of your skewers until they are complete. Using a piece of foil, tent your finished skewers to keep warm.

Plate with a layer of hummus and top with parsley sumac salad and toasted pine nuts.

Notes:

This recipe makes 15 bite-sized skewers, 3 pieces to each one. You may double the recipe if you’d like more of a meal-sized dish

Turkish Cabbage Rolls

Recipe provided by | Feasting at Home

---

INGREDIENTS

• 1 head cabbage (extra-large and round)

Turkish Tomato Sauce:

• 1 onion, diced

• 4 garlic cloves rough chopped

• 1 x 14 ounce can crushed tomatoes

• 1 teaspoon sugar or alternative sweetener (maple, honey)

• 1/2 teaspoon cumin

• 1/2 teaspoon cinnamon

• 1/2 teaspoon allspice

• 1/2 teaspoon salt

• 1 cup broth or stock (chicken or veggie)

Lamb Filling: 

• 1/2 cup Turkish tomato sauce

• 2 finely minced garlic cloves

• 1  lb  ground American lamb

• 1 cup bulgar wheat, soaked (or add 1 cup cauliflower rice (raw), or 1 cup cooked rice, or other cooked grain)

• 2 teaspoons salt

• 2 teaspoons cumin

• 1 teaspoon dried mint (or sub dried oregano or thyme)

• 1 teaspoon coriander

• 1 teaspoon sumac (optional)

• 1/2 teaspoon chili flakes (aleppo is nice)

• 1/2 teaspoon cinnamon

• 1/2 cup pinenuts (or slivered almonds)

• 1/4 cup dried apricots, chopped (or sub dried barberries, currants or raisins) ALL OPTIONAL

Garnish: 

• fresh Italian parsly, dill or mint, a few toasted pinenuts, and serve with optional yogurt.

DIRECTIONS

Soak Bulgar Wheat in bowl of cool water, 20 mins.

Blanch Cabbage: Bring a big pot of salted water to a boil. Add the cabbage and blanch until tender, about 10-12 minutes. Cool. Alternatively you can peel off the cabbage leaves and blanch the leaves in batches for 1-2 minutes. You can also microwave the whole cabbage, covered tightly , in a bowl with 1 cup water for 10 mintues. You can also freeze the whole cabbage, then thaw.

Preheat oven to 350F

Make the Turkish Tomato Sauce: In a large saute pan, over med-high heat, saute the onion in 2 tablespoons oil until tender, 3-4 mins. Lower heat to medium, add garlic, saute 2-3 mintues until fragrant. Add crushed tomatoes (and all the juices) sugar, spices, salt and broth . Stir, bring to a simmer for 2 minutes, then turn heat off.  Place 1/2 cup of this sauce in the bottom of a greased 9×13-inch baking dish (just enought to lightly coat the bottom.)

Make the filling: In a medium bowl, place the lamb, drained bulgar wheat, garlic, Turkish tomato sauce, salt, spices, pine nuts, and dried apricots in a medium bowl and mix with a clean, damp hand, until well combined.

Assemble the Cabbage Rolls: Place a blanched cabbage leaf on the counter. Cut 2 inches of the thick vein out of the bottom end. Fill with 1/3 cup lamb filling and roll up like a burrito, tucking edges in and place seam side down in the sauced, baking dish. Repeat with all. You should have 10-12 ish. See notes, for breakage.

BAKE: Once the baking dish is filled with the rolls, pour the remaining Tomato sauce over top. Give the pan a good shake. Cover with parchement, then tightly with foil (or a lid). Bake for 1  1/4 hours. If baking in a saute pan, you could heat this up gently on the stove top (covered)  before placing in the oven and then bake for 1 hour.

Remove from oven, garnish with fresh parsley, mint or dill, and a few pinenuts. Serve with a thick creamy yogurt if you like.

Notes

Feel free to make in stages. (Make the sauce ahead, the filling ahead or blanch the cabbage ahead). You can make them from start to finish, bake, refrigerate and reheat (covered). I have not tried freezing. 

If the cabbage leaves fall apart, split, get holes, or are too small, you can layer them, or lay two side by side and roll into one roll. This is typical once you get to the inner smaller leaves.

For a LOW-Carb Version: leave out the bulgar wheat and replace with raw “cauliflower rice” or the remaining cabbage (shredded finely). Leave out the dried apricots and the sweetener.