Slow Roast Leg of Lamb

---

INGREDIENTS

• 8-9 pounds Leg of Lamb, (trimmed of excess fat)

• 4 Garlic cloves, (halved)

• Salt

• Pepper

Dry Rub

• 1 tablespoon All Spice powder

• 1 teaspoon cumin

• 1 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/2 tablespoon garlic powder

• 1/2 tablespoon onion powder

• 1/2 tablespoon smoked paprika

• 1/2 tablespoon black pepper

• 1/4 teaspoon turmeric

Wet Rub

• 6 garlic Cloves

• 1 yellow Onion

• 2 tablespoons tomato paste

• 1 tablespoon of dry rub (see ingredients above)

• 1/2 tomato

• 1/2 bell pepper

• 1/3 cup olive oil

Topping for the marinated lamb

• 6 bay leaves

• 6 cardamom pods

Garnish

• 1/4 cup toasted slivered almonds

• 1/4 cup parsley (chopped)

DIRECTIONS

Rinse the leg of lamb and pat dry.  Cut 8 slits throughout the leg of lamb.  Insert a half piece of garlic in each slit.  Season the leg of lamb with salt & pepper.

Mix together the dry rub ingredients.  (Reserve 1 tbsp for the wet marinade).  Using the dry rub, season the entire leg of lamb, throughout.

Make the wet rub by pulsing everything together in a food processor for a few seconds. Top the leg of lamb with the wet rub throughout massaging it all over the meat.  Any remaining wet rub can be mixed with 2 cups of water and added to the bottom of the pan. Allow for enough of this mixture to cover the bottom of the pan by an inch.

Top the marinated leg of lamb with pieces of cardamom and bay leaves.

Top the leg of lamb with a piece of parchment paper.  Wrap the entire pan in aluminum foil 3 times. This will secure the heat well when slow roasting the leg of lamb.  Ideally, marinate the lamb overnight in the fridge or at least 4-6 hours for best results. Take the lamb out 1 hour before planning to roast it. Preheat the oven to 450 degrees F.  Bake the leg of lamb for 1 hour at 450 degrees F. After an hour, lower the temperature to 350 degrees F and allow for it to roast for another 4 hours and 15 minutes.

At this point, the lamb should be tender. Lift the foil from a corner of the baking pan and grab a fork; once you touch it, it should fall apart easily.

Uncover the lamb.  The bottom of the pan may be a bit scorched from the fat that came off the lamb while roasting.  Gently move the leg of lamb to your desired serving dish.  Remove the bay leaves and cardamom off the top of the lamb.

Serve the leg of lamb on top of a bed of rice. Then drizzle any remaining concentrated liquid from the pan, if any, on top of the lamb. Garnish with chopped parsley, and toasted slivered almonds.

Notes

The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.

Curried Lamb Pot Pie

---

INGREDIENTS

• 2lb American lamb shoulder, cut into 1-inch pieces

• ½ cup Greek yogurt

• 2 tbsp + ¼ cup vegetable oil

• 2 tsp turmeric

• 1 tbsp paprika

• 2 tsbp cumin seeds

• 2 tbsp coriander seeds

• 1 tbsp fennel seeds

• 2 tbsp lime juice

• ½ cup fried onions, chopped

• ½ cup finely chopped cilantro

• ½ cup finely chopped mint

• 1 large potato, cut into 1-inch pieces

• ½ cup frozen peas, thawed

• 2 tbsp flour

• ¼ cup cold water

• Salt, pepper to taste

• 2 sheets puff pastry

• 1 egg, whisked with 1 tbsp water

DIRECTIONS

Lightly toast cumin, coriander, and fennel seeds until fragrant. Grind in a spice grinder or a mortar and pestle to form spice mix.

In a large bowl, marinate the lamb in yogurt, lime juice, turmeric, paprika, spice mix, salt, and pepper. Add the fried onions, 2 tbsp vegetable oil, mint, cilantro and mix well. Marinate overnight in the fridge.

Remove the lamb from the fridge at least 30 minutes before cooking to let it come to room temperature.

Heat remaining ¼ cup oil in a heavy bottomed pot. Add the marinated lamb and cook over high heat until its browned. Lower the heat, add potatoes, peas, and mix well. Cook for 30-40 minutes until lamb is perfectly tender and potatoes are cooked through. (USDA recommends lamb reach an internal temperature of 145F with a 3 minute rest).

Prepare a thickening slurry by whisking 2 tbsp flour in ¼ cup cold water. Add to the lamb and mix well. The lamb will thicken in 1-2 minutes. Remove from heat and let cool.

Preheat oven to 425F.

In a large baking dish, add the cooled lamb.

Roll out puff pastry sheet according to the dimension of your baking dish. Cut into strips and form a lattice top. Alternatively, just use one puff pastry sheet to cover the top of the baking dish and cut a vent into it to let the steam escape.

Brush puff pastry with egg wash and bake for 30-35 minutes until the puff pastry is golden brown.

Serve warm and enjoy!

Shepherd's Pie

---

INGREDIENTS

• 2 pounds (about 3 large) russet potatoes, peeled and quartered

• 5 Tablespoons unsalted butter, divided

• 1/2 cup heavy cream

• 2/3 cup shredded sharp cheddar cheese

• Salt and pepper, to taste

• 1 onion, diced

• 1 ½ pounds American ground lamb

• 4 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 cup dry red wine

• 1 Tablespoon Worcestershire sauce

• 2 Tablespoons all-purpose flour

• ⅓ cup tomato paste

• 1 cup beef stock

• 1 12-ounce bag frozen mixed peas & carrots (2 cups)

• ¼ cup fresh parsley, minced

DIRECTIONS

Bring a large pot of salted water to a boil over high heat. Add potatoes to boiling water and cook for 15-20 minutes, until they can be pierced easily with a fork.

In a small saucepan, heat 4 TBSP of the butter and cream together until the butter melts.

Drain the cooked potatoes well and return them to the pot. Mash the potatoes until smooth. Then, add in the butter-cream mixture, just until blended. Stir in the cheese and season to taste with salt and pepper. Set aside.

 Preheat the oven to 375 degrees.

Melt the remaining 1 TBSP butter in a large oven-safe skillet over medium-high heat. Add the onions, and cook for 5 minutes, stirring occasionally, until translucent.

Add the ground lamb, garlic, thyme, rosemary, and a pinch of salt, and pepper. Cook, breaking the meat up as it browns, for 6-8 minutes, until cooked through. USDA recommends ground lamb reach an internal temperature of 160F.

Add the red wine, Worcestershire sauce, flour and tomato paste. Stir to combine and cook for 2-3 minutes, until thickened.

Add the stock and peas and carrots. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Stir in the parsley, and season with additional salt and pepper, to taste.

Top the meat mixture with the mashed potatoes then spread them evenly, or use a piping bag to create a swirl pattern.

Place the skillet on a baking sheet (to catch any spill over) and bake for 30 minutes, until the potatoes begin to brown. Let sit for 10 minutes before enjoying.

Hearty Lamb Barley Soup

---

INGREDIENTS

• 1/2 pound American leg lamb that is boneless, trimmed and cut into small bite size pieces

• 2 tablespoons olive oil

• 1/2 yellow onion, diced

• 1 stalk celery, chopped

• 1/2 cup pearl barley

• 1 tbsp dried green lentils

• 2 medium tomatoes, diced

• 1 jalapeño, finely chopped (optional)

• 2 garlic cloves, minced

• 1/4 cup chopped carrots

• 6-7 cups boiling water

• 1/2 cup frozen mixed veggies

• ¼ cup frozen lima beans

• 2 &½ tablespoons tomato paste

• 2 dried bay leaves

• ¼ cup of fresh cilantro or parsley , chopped for garnish

• 1 tbsp lemon juice

• Spices:

  • Salt to taste

  • Black pepper to taste

  • 1/2 tsp cinnamon

  • 1 tsp turmeric

  • 1 tsp paprika

  • 1/2 tsp chili powder

  • 1 tsp ground coriander

DIRECTIONS

In a large pot on medium heat, add the olive oil, onion and garlic. Stir and cook until onions are fragrant.

Then add the lamb and stir. Cook the lamb for 1-2 minutes on medium to high heat to get some color. Once the lamb gets slight browning, add all the spices, tomato paste and mix. Cook the lamb for 1 minute.

Now add all the veggies and stir.

Add the rinsed pearl barley and stir. Now pour in 5 cups of boiling water and add the two fresh bay leaves. Stir everything really well and bring soup to a boil.

Cover the pot and allow the soup to cook for about 50 minutes on medium to high heat until the lamb is tender and the barley is cooked. Check on the soup occasionally, and if the soup needs additional liquid add the remaining 1-2 cups of boiling water and stir.

Taste the soup and add additional seasoning to your liking.

Once ready, drizzle olive oil, and garnish with fresh cilantro or parsley.

Braised Lamb & Cavatelli with Castelvetrano Olives and Whipped Herby Chevre

---

INGREDIENTS

Braised lamb & cavatelli with Castelvetrano olives

•  2-3 pounds of American lamb leg, cut into 1- to 2-inch cubes

• 2-3 tablespoons olive oil

• 1/4 cup milk

• Salt and pepper to taste

• 1 medium onion, diced

• 2 carrots, finely diced

• 1 cup pitted Castelvetrano olives

• 3 cloves minced garlic

• 1 27-ounce can of whole peeled San Marzano tomatoes in juice

• 1 cup water

• 12 ounces cavatelli pasta (3/4 of a 1 pound box)

• 1/2 cup chopped basil

 Whipped Herby Chèvre

•  8 ounces soft chèvre

• 1/2 cup basil leaves

• A few leaves of flat leaf parsley

• 2 tablespoons olive oil

• 1 small clove garlic or 1/2 clove

• Salt and pepper to taste

DIRECTIONS

Preheat oven to 350 degrees. In a pan suitable for braising, brown the meat in the olive oil and season liberally with salt and pepper. 

Add the vegetables and tomatoes. Crush the tomatoes with a spatula, making a sauce.

Stir, cover with a lid, and braise 2-3 hours in the oven. Check every 45 minutes for dryness. Add water in 1/2-cup increments if needed. Check for doneness at two hours and allow to cook up to 3 hours, if necessary. Once the sauce is finished, remove from the oven and let stand. (USDA recommends lamb reach an internal temp of 145F with a 3 minute rest)

Cook the pasta according to the package instructions, then mix with the cooked sauce.  Top with chopped basil.

Add all ingredients for the whipped chèvre to the work bowl of your food processor and whirl it until smooth.

To serve, swipe 1-2 tablespoons of the chèvre onto the bottom of your bowl, then spoon the hot pasta over the top and garnish with more basil. Enjoy!

Slow Braised Leg of Lamb

---

INGREDIENTS

FOR THE SLOW BRAISED LEG OF LAMB:

• 4-5 lb. boneless leg of American lamb

• 4 tsp kosher salt

• Fresh ground black pepper

• 2 tbsp olive oil

• 10 cloves of garlic, quartered

• 2 cups white wine

• 1 cup chicken or beef stock

• 4 fresh rosemary sprigs

FOR THE LEEK CONFIT

• 3 large leeks

• 1/4 cup olive oil

• 8 cloves of garlic

• 1/2 tsp kosher salt

• 8 fresh thyme sprigs

• 1/2 tsp kosher salt

FOR THE SWEET POTATO PUREE

• 2.5 lb. sweet potatoes

• 3 tbsp butter

• 1/8 tsp fresh grated nutmeg

• Pinch ground white pepper

• Salt to taste

DIRECTIONS

FOR THE SLOW BRAISED LEG OF LAMB

Preheat oven to 300 degrees. Make slits all around the leg of lamb using a paring knife, and insert a piece of the prepared garlic into each slit. Generously season lamb with salt (1 tsp per pound) and pepper.

Heat a large Dutch oven over medium-high heat, add olive oil and sear lamb on all sides until golden brown, about 3 minutes per side. Add wine and simmer for 1 minute. Add stock and the fresh rosemary sprigs; bring to a boil. Cover dutch oven with lid, and braise the lamb in oven for 4 hours, rotating the leg of lamb every hour.

Transfer lamb to a platter. Skim fat from the top of the juices in the dutch oven. Simmer remaining juices over medium heat until reduced by half, about 10. Spoon sauce over lamb when serving.

FOR THE LEEK CONFIT

Remove the outer skin of each leek. Chop leeks into 1/2 inch thick rings, discarding the root end and the dark green tops. Gently rinse any rings that look dirty.

Arrange sliced leeks in a shallow baking pan along with garlic cloves. Drizzle olive oil over the top of the leeks & garlic. Season with salt and add in thyme sprigs.

Roast leeks in the same oven as the lamb. After 30 minutes carefully flip each leek ring so that they cook evenly. Slow roast for another 30 minutes until lightly golden and melted.

Add more oil if leeks begin to dry out and brown.

FOR THE SWEET POTATO PUREE

Prepare the sweet potatoes by peeling and chopping into large chunks. Prepare a steamer and steam the sweet potatoes until fork tender, about 15-20 minutes.

Add the steamed sweet potatoes to the bowl of a food processor along with butter, salt, freshly grated nutmeg and white pepper.

Puree for about 1 minute until the puree is light and creamy. Serve immediately.

Notes

If you don't have a Dutch oven, you can braise the lamb in a roasting pan. Heat the oil by setting the pan across 2 stovetop burners, then cover with parchment-lined foil before putting the lamb into the oven.

USDA recommends lamb reach an internal temperature of 145F with a three minute rest.

Ali Nazik Turkish Stew

---

INGREDIENTS

Lamb

• 2 pounds American Lamb Chunks (your favorite cut) cut into 1 inch cubes

• 1 teaspoon each salt and pepper

• ½ teaspoon nutmeg

• 1 teaspoon cinnamon

• 2 teaspoons chili flakes or turkish pul biber

Stew

• 1 Tablespoon oil

• 1 large onion finely minced

• 5 cloves garlic

• ¼ cup Turkish pepper paste (or 2 roasted peppers minced)

• ½ cup tomato juice (or pureed tomatoes)

• 2 cups stock

• 1 bay leaf

Eggplant-Yogurt Sauce

• 3-4 Japanese eggplants

• 2 cups yogurt

• 2 cloves garlic

• ¼ teaspoon each salt and pepper

• Juice of half a lemon

Garnish

• Fresh mint

• Fresh parsley

• Lemon juice

• Chili flakes

• Fresh chilies

• Bread

DIRECTIONS

Start by seasoning the lamb with all the spices and set aside.

Make the stew by sauteing the onions in oil until translucent and soft-this should take 6-8 minutes depending on the size of your onion mince. Add in the spiced lamb and garlic and sautee for another 5-6 minutes.

Then add remaining stew ingredients and bring the mixture to a boil. Cover the stew and allow the lamb to cook over low heat (gentle boil) for 1 hour.

In the meantime, Prick the eggplants using a knife or fork. Place the egg plants directly over flame–stove, BBQ or broiler. You want the skin to be charred and black, and the eggplant will be soft.

Cover the eggplants and set aside for 10 minutes until the skin has softened.

Mix the yogurt with seasoning, garlic and lemon juice.

Peel the eggplant and mince it using a knife

Once the lamb is ready, begin plating the dish. Start by layering the eggplant and yogurt at the bottom of the plate, mixing them well.

Serve the stew right on top of the eggplant yogurt mixture along the middle.

Garnish with more chili flakes, herbs and lemon.

Serve right away and enjoy.

Lamb Crostini

---

INGREDIENTS

• 1 large baguette cut into 12, ¼-inch slices

• ½ lb ground lamb

• ½ tsp dried oregano

• kosher salt and freshly ground to taste

• 2 cups favorite marinara sauce

• 8 ounces whole milk ricotta cheese

• 1 cup parmesan cheese, divided

• 1 cup shredded mozzarella

• Fresh basil, for garnish

DIRECTIONS

Preheat the oven to 375 degrees. Spray a large baking sheet with nonstick cooking spray.

Place the baguette slices on a baking sheet and cook until slightly golden, about 8 minutes. Set the sheet pan aside.

In a large skillet preheat to medium-high heat, add the ground lamb. Using a wooden spoon, break up the lamb and cook until the internal temperature of 160 degrees is reached. Next, add in the dried oregano, kosher salt, pepper, and marinara sauce. Bring the mixture to a simmer and cook over low heat for about 10 minutes.

In a medium bowl combine ½ cup Parmesan cheese and ricotta cheese. Take this mixture and spread it on top of each crostini. Next, top the cheese mixture with some of the lamb sauce followed by remaining parmesan cheese and mozzarella. Return the crostini to the oven and let the cheese melt for about 5 minutes.

Remove from the oven and place on a platter. Garnish with fresh basil!

Roast Leg of Lamb

---

INGREDIENTS

Lamb

• 2 legs of American lamb

• 16 cloves of garlic

• 16 cardamom pods

• ⅓ cup whole peppercorns

Dry Spice blend

• 3 tablespoons of brown sugar

• 2 Tablespoons of Allspice powder

• 1 Tablespoon cinnamon

• 1 tablespoons of onion powder

• 1 tablespoons of garlic powder

• 3 tablespoons of Pepper flakes ( a blend of paprika and turkish spice pepper flakes)

• ¼ cup salt

• 3 tablespoons of cracked black pepper

Wet Blend

• ½ cup yogurt

• ¼ cup ketchup

• ½ cup olive oil

• ¼ cup pomegranate molasses

• 2 tablespoons soy sauce

To Roast

• 2 onions cut in half

• 2 heads of garlic cut in half

• 5 bay leaves

• 6 cinnamon sticks

• 6 cups stock (beef, chicken, veggie or lamb)

DIRECTIONS

Start by preparing the lamb. Make sure it fits your roasting pan. You will be marinding the lamb in the pan itself. Your butcher can cut off the bone in order for it to fit comfortably.

Line your roasting pan with foil and then parchment paper.

Use a sharp knife to cut 3-4 slits into the leg of lamb deep enough to fit a garlic clove and cardamom. Press down one garlic clove and one cardamom pod along with a few whole peppercorns into each slit.

Next, season the lamb lightly with salt and pepper.

Mix the dry spice blend in a bowl and sprinkle the dry spices evenly over the lamb making sure to cover the sides and every possible part of the leg.

In a deeper bowl or cup, mix the wet blend together. Pour the wet mix over the leg of lamb and use your hands to massage that well into the meat.

Cover the lamb with a sheet of parchment paper and then foil. Marinade the lamb for 2 hours and up to 2 days.

Before roasting, preheat the oven to 450 degrees F.

Arrange the onions, garlic, whole spice and Bay leaves around the lamb. Pour the hot stock.

Give the lamb a final seasoning with the remaining salt and pepper. Cover and roast for 1 hour before dropping the temperature to 400 degreesF.

Roast the lamb for about 4-5 hours depending on the size/weight of the meat. On average each leg of lamb is about 6-9 pounds and each pound needs about 45 minutes of roasting. Rotate the pan halfway and make sure to add more stock if needed.

When ready, allow the meat to rest and cool before serving it with the pan juices.

Lamb Puff Pastry Cups

---

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

---

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

---

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!

Goan Lamb Curry

---

INGREDIENTS

• 3 Tbsp neutral oil, such as grapeseed

• 1 ½ tsp garam masala, homemade or store-bought

• 1 tsp ground black pepper

• ½ tsp ground Kashmiri chilli

• ½ tsp ground turmeric

• ½ tsp ground cardamom

• 1 large white or yellow onion, diced

• 2 Tbsp grated garlic

• 2 Tbsp grated ginger

• 1 ½ lb boneless American lamb shoulder, excess fat trimmed and discarded, cut into 1 in pieces

• Fine sea salt

• ½ cup water

• 1 large Russett potato, peeled and cut into 1 in cubes

• 1 cup plain unsweetened coconut milk

• 2 Tbsp fresh lemon or lime juice

• 2 Tbsp chopped cilantro, tender stems and leaves

DIRECTIONS

Heat 2 Tbsp of the oil in a medium Dutch oven or saucepan with a heavy lid over medium heat. Add the garam masala, black pepper, Kashmiri chilli, turmeric, cardamon, and sauté until fragrant, 30 to 45 seconds. Add the onion and sauté until translucent and soft, 4 to 5 minutes. Stir in the garlic and ginger and cook for 1 minute. Fold in the lamb. Sauté the lamb until the meat starts to brown, 8 to 10 minutes. Add the water and ½ tsp salt. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook until the lamb is tender about 1 hour. USDA recommends lamb reach an internal temp of 145F with a 3-minute rest.

While the lamb cooks, preheat the oven to 400F. Spread the potatoes out onto a rimmed baking sheet. Toss the potatoes with 1 Tbsp oil and ½ tsp salt, spread in a single layer, and roast in the oven until the outside is golden brown and crisp while the insides are soft and easily pierced with a knife, 25 to 30 minutes. Remove from the oven.

Once the lamb is cooked, stir in the coconut milk and lemon juice. Taste and season with salt. Add the potatoes and garnish with the cilantro. Serve hot or warm. Leftovers will stay good for up to 3 days if stored in an airtight container in the refrigerator.

Lamb Shepherds Pie

---

INGREDIENTS

Mashed Potatoes

• 1 Tbsp salt

• 3 large potatoes quartered

• 2 Tbsp butter

• ½ teaspoon salt

• ¼ teaspoon pepper

• ¼ to 1/3 cup milk

Meat Filling

• 1 Tbsp olive oil

• 1 large onion chopped

• 1/2 cup carrot grated or diced

• 2 pound ground American Lamb

• 1 Tbsp chopped fresh parsley

• 1 clove garlic finely chopped

• ½ teaspoon dried thyme

• 2 Tbsp Worcestershire sauce

• 1 tbsp salt

• 3 tbsp tomato paste

• 2 cups of cheddar cheese

DIRECTIONS

In a large stock pot, bring water to a boil; stir in salt. Add potatoes and boil gently for about 15 to 20 minutes or until they are soft. Drain off water and add butter and salt and pepper. Mash the potatoes, adding enough milk to make a smooth mixture. Set aside.

Preheat the oven to 350 degrees. In a large skillet, heat the oil over medium-high heat for 1 minute. Add the onion and stir-fry until tender. Stir in ground beef; then add carrot, parsley, garlic, and thyme. Cook until lamb is thoroughly browned, stirring frequently. Add Worcestershire sauce and tomato paste- stir well. Spread the meat mixture evenly in the bottom of a deep pie dish.

Top with mashed potatoes and cheese.

Bake in preheated oven for 20 minutes covered with Foil, remove foil and bake for another 10 minutes.

USDA recommends ground lamb reach an internal temp of 160F

Scotch Broth

---

INGREDIENTS

• 4 tablespoons lard

• 2 1 ½ pound American lamb shanks

• 128 ounces beef stock

• 1 sliced large leek

• 1 peeled and small diced yellow onion

• 5 finely minced cloves of garlic

• 1 peeled and large diced turnip

• 4 peeled and large diced carrots

• 4 ribs of large diced celery

• 2 peeled and large diced russet potatoes

• ¼ green cabbage cut into 1” inch pieces

• 1 recipe for cooked barley

• 1 recipe for cooked split peas

• ¼ cup chopped fresh parsley

• Salt and pepper to taste

DIRECTIONS

Season the lamb shanks well on all sides with salt and pepper. Next, add some oil to a large pot or rondeau over high heat until it begins to smoke. Place in the lamb shanks and sear them until golden brown on all sides.

Pour in 96 ounces of stock (or enough to where the lamb is at a minimum half submegred), season with salt and pepper, and braise over medium-low heat for 3 hours or until the lamb becomes very tender and falls off the bone. USDA recommends lamb reach an internal temperature of 145F with a 3 minute rest.

In the meantime, prepare the barley and set it aside.

Next, prepare the split peas and set them aside as well.

Add some oil to a separate large pot over medium heat and cook the leeks and onions until browned, which takes about 20 minutes. Stir in the garlic and cook just until fragrant, which usually takes about 1 minute. Add in the vegetables and sauté for 5 to 6 minutes over low heat to medium heat.

Remove the lamb shanks and chop into small pieces. This should be very easy since it will be so tender.

Add the lamb along with the braising liquid to the pot of vegetables. Add additional stock until your desired consistency.

Cook over low to medium heat until the vegetables are tender, which takes about 25 minutes.

Season the soup with salt and pepper and stir in the chopped parsley.

Serve the soup by adding it to a serving bowl and spoon in the desired amount of barley and split peas.

Lamb Birria

---

INGREDIENTS

• 2 Tablespoons olive oil

• 2 pounds boneless leg of American lamb or lamb shoulder, trimmed of excess fat, cut into 1 1/2" pieces

• Kosher salt and freshly ground black pepper

• 1 large onion, diced

• 2 chipotles in adobo sauce, chopped

• 1 Tablespoon garlic powder

• 2 teaspoons cumin

• 2 teaspoons oregano

• 2 Tablespoons tomato paste

• 2 cups salsa (any style you prefer)

• 2 cups beef stock

• 12 ounces light beer

• 2 Tablespoons cilantro, minced

• Hot sauce, to taste (optional)

Lime Crema

• ¾ cup sour cream

• 2 Tablespoons cilantro, minced

• 1 lime, zested and juiced

• Salt, to taste

For Serving

• Cooked Rice

• Cilantro

• Diced Red Onions

• Lime Wedges

• Hot Sauce

DIRECTIONS

Season the lamb with salt and pepper.

In a large dutch oven or heavy pot, add the oil over and heat over medium-high heat.

Add half the lamb and brown, taking care not to overcrowd the pot. Set the browned lamb aside on a plate. Repeat with the remaining lamb.

Add the onion to the empty pot and saute until softened, 4-5 minutes. Stir in the chipotles, garlic powder, cumin and oregano and saute until fragrant, about 30 seconds. Add the tomato paste and stir to combine.

Add the salsa, stock and beer. Return the lamb to the pot. Bring to a boil and reduce to a simmer. Cover and cook for 2 1/2 hours, stirring occasionally.

Uncover and simmer for an additional 20-30 minutes. Stir in cilantro and hot sauce, if desired. USDA recommends lamb reach a minimum internal temperature of 145F with a 3 minute resting period.

While the stew simmers, make the lime crema. Combine sour cream, cilantro, lime zest and juice, and garlic. Season with salt, to taste. Refrigerate until ready to serve.

To Serve:

Serve with rice, red onions, cilantro and a dollop of the lime crema. Enjoy!

Skillet Huevos Rancheros with American Lamb

---

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

---

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.

Mediterranean Roasted Leg of Lamb

---

INGREDIENTS

• 7-9 pound bone-in American leg of lamb (see recipe notes for boneless)

Marinade

• 4 sprigs of fresh rosemary

• 15 cloves of garlic

• 6 teaspoons kosher salt (half the amount for other salts)

• 2 teaspoons black pepper

• 2 teaspoons ground cinnamon

• 2 teaspoons ground sumac

• 3 Tablespoons za’atar spice

• 2 Tablespoons pomegranate molasses

• ⅓ cup olive oil

Aromatics

• 2 large onions, sliced

• 2 lemons, halved

• 2 whole heads of garlic, top trimmed

• 2 cups beef broth

Pan Drippings Gravy

• 4 Tablespoons flour

• Additional salt and pepper as needed

• Water as needed

DIRECTIONS

Begin by preparing your marinade mixture at least 12 hours before cooking your lamb.

In the bowl of a food processor or blender, place all your marinade ingredients and blend until a paste forms.

Next, begin preparing your lamb by removing any twine or netting and place fat side up.

With a sharp knife, make 1/2” inch diagonal cuts across the fat. Diagonals should be spaced about 1” apart. After initial diagonals are cut, go the other direction to create a diamond pattern on the top of your lamb. Flip your lamb over and repeat the process on the other side, insert knife 1/2” inch (or as far as you can until you hit bone).

Once you have made inserts into your lamb, rub the marinade all over the lamb, ensuring you are getting it inside the slits. This will help to season the lamb entirely. Place in a food safe bag or cover and refrigerate for at least 12 hours up to 48.

When you are ready to cook your lamb, remove from the refrigerator and allow it to come to room temperature for about 30 minutes.

Preheat oven to 325 degrees Fahrenheit (162 C)*.

While your lamb is resting, prepare your aromatics. Line a large roasting pan with foil, then insert the roasting rack. Add your onions, lemons and garlic to the bottom of the roasting pan. Pour in your 2 cups of broth around the aromatics. Place your marinated lamb on the rack and cover tightly with foil. Place in the oven with the oven rack centered.

Cook for 4-4.5 hours for a 7 pound bone-in leg. You can calculate your time at 35-40 minutes/pound.

After 4-4.5 hours of cook time, remove the foil and brown the top if it has not already browned and crisped, cook for another 15 minutes. Internal temperature should read about 200-205 degrees Fahrenheit (96 C).

Remove from the roasting rack onto a platter and allow to rest for 15-20 minutes.

Pan Drippings Gravy

While your lamb is resting, remove any excess fat from your roasting pan.

Place your roasting pan on your stovetop burner and allow to heat, whisk in 4 tablespoons of flour. Continue whisking until no lumps remain and sauce begins to thicken.

If your sauce is too thick, add ½ - 1 cup water and continue to whisking until you have a gravy consistency.

Strain through a sieve and season with any additional salt or pepper, serve with your lamb

Notes

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

This recipe creates a pull apart style lamb, very tender and flaky requiring only tongs to serve. If you are wanting sliced lamb, you’ll want adjust your timing and temperature: Sliced lamb - 350° F for 15-20 minutes per pound, internal temperature of 135° F

If you are using a boneless leg of lamb, make sure your leg is butterflied. Rub the marinade all over your lamb ensuring the inside is seasoned well and then wrap using butcher twine. Boneless legs of lamb are usually smaller in size, about 4-5 pounds. You’ll want to roast for 35 minutes per pound at the same 325°temperature. Sliced boneless leg of lamb - 350° F for 25 minutes per pound, internal temperature of 135° F

Spiced Lamb Tamale Bowls

---

INGREDIENTS

For the lamb

• 2 tbsp ground chili powder

• 2 tsp ground cumin

• 2 tsp ground coriander

• 2 tsp ground paprika

• 2 tsp garlic powder

• 1 lb ground lamb

• 3 tbsp olive oil, divided

• 1/2 red pepper, sliced thinly

• 1/2 orange pepper, sliced thinly

• 1/2 yellow pepper, sliced thinly

• 1/2 red onion, sliced thinly

• salt and pepper to taste

For the polenta

• 3 cups water

• 1 cup quick cooking polenta

• 1 tbsp unsalted butter

• 1/4 cup whipping cream

• 1/2 cup shredded white cheddar cheese

• salt and pepper to taste

For the toppings

• crumbled feta

• avocado slices

• radish slices

• cilantro

• sliced jalapenos

• sliced grape tomatoes

DIRECTIONS

For the lamb

In a mixing bowl combine chili powder, cumin, coriander, paprika, garlic powder, ground lamb, 1 tbsp olive oil, salt and pepper. Next, preheat a skillet to medium-high heat. Add 1 tbsp olive oil to the skillet followed by ground lamb. Saute the lamb breaking it up with a wooden spoon until no longer pink; about five minutes

Remove the lamb from the skillet and set aside. In the same skillet add 1 tbsp olive oil along with the peppers and red onion. Saute the veggies until softened about seven minutes. Remove the skillet from the heat and set aside.

For the polenta:

Add water to a large stock pot and bring to a boil. Pour the polenta into the stock pot and stir to combine. Continue to stir until the polenta has absorbed the water and is nice and thick. Turn off the heat and stir in the butter, cream, cheese, salt, and pepper.

To serve

Divide the polenta among four bowls followed by the lamb, peppers, and assortment of toppings. Enjoy! 

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