Ground American Lamb and Vegetable Frittata

Recipe provided by | Climbing Grier Mountain

Prep Time: 15 Minutes Cook Time: 20 Minutes

Serves: 4

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INGREDIENTS

• 1/2 lb ground American lamb

• 1/2 bunch asparagus, trimmed

• 2 tbsp olive oil, divided

• 1/4 cup chopped yellow onion

• 1 cup sliced baby bella mushrooms

• 1 garlic clove, minced

• 8 large eggs

• 2 tbsp half-n-half

• 3/4 cup crumbled goat cheese

• salt and pepper to taste

DIRECTIONS

1. Preheat your oven to 400 degrees. Spray a small baking sheet with non-stick cooking spray. Place the asparagus on the baking sheet and drizzle tops with 1 tbsp olive oil, salt and pepper. Cook the asparagus for about 12 minutes or until golden. Remove from oven and cut stalks into thirds. Set aside.

2. In a large oven-proof skillet preheat to medium-high heat add the ground lamb, salt, and pepper. Cook the lamb until no long pink about five minutes. Next, add mushrooms, garlic, onion, salt, pepper, and remaining 1 tbsp olive oil. Cook until everything has softened about four to five minutes. Stir in the asparagus thirds.

3. In a medium bowl whisk together eggs and half-n-half. Pour the egg mixture into the skillet with the ground lamb and vegetables. Let it cook for about a minute and then sprinkle the crumbled goat cheese on top. Turn off the heat and put the skillet into the oven. Bake until the eggs are set about 10 to 12 minutes. Remove from oven and enjoy!

Rack of American Lamb with Herb Crust

Recipe provided by | Platings and Pairings

Prep Time: 10 Minutes Cook Time: 30 Minutes

Serves: 4

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INGREDIENTS

• 1 rack of lamb approximately 1¼ pounds, frenched

• 3 Tablespoons extra-virgin olive oil divided

• Kosher salt and freshly ground black pepper

• ⅓ cup bread crumbs

• ⅓ cup grated Parmesan

• 1 Tablespoon minced fresh rosemary or 2 teaspoons dried

• 1 Tablespoon minced flat-leaf parsley or 2 teaspoons dried

• 1 large clove garlic grated or fine minced

DIRECTIONS

1. Heat a large skillet over high heat. Drizzle lamb with 1 Tbsp. olive oil and season with salt and pepper. Sear until browned on all sides, about 3 minutes per side. Place on a rimmed baking sheet and let rest 20-30 minutes, until cool.

2. Meanwhile, in a medium bowl, combine bread crumbs, Parmesan, rosemary, parsley and garlic. Stir in olive oil and season with salt and pepper. Pat the breadcrumbs over the lamb rack in an even layer.

3. Bake 20-30 minutes, to a temperature of 120-degrees for medium rare (the temperature will continue to rise to 125-degrees as the lamb sits). Let rest 10 minutes then slice between the bones into individual chops, allowing about two per person.

Nutrition Facts: Calories 626

Fat 56g 86% Saturated Fat 22g 138% Cholesterol 102mg 34% Sodium 264mg 11% Potassium 264mg 8% Carbohydrates 7g 2% Fiber 1g 4% Sugar 1g 1% Protein 22g 44% Vitamin A 156IU 3% Vitamin C 1 mg 1% Calcium 128 mg 13% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet.

Brothy Leek, American Lamb and Cabbage Soup

Recipe provided by | Feasting at Home

Prep Time: 20 Minutes Cook Time: 50 Minutes

Serves: 6

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INGREDIENTS

• 1–2 tablespoons olive oil

• 2 leeks, sliced into rings, rinsed, drained.

• 1 cup carrot, diced

• 1 cup celery, diced

• 4 garlic cloves, rough chopped

• 1 head green cabbage, halved, cored, cut into roughly 1-inch cubes

• 1 1/2 lbs lamb (stew meat- shoulder, leg, etc) cut into 2-inch pieces, fat trimmed

• 6 cups chicken broth

• 1 1/2 teaspoons salt

• 1/2 teaspoon pepper

• 1 1/2 tablespoons Apple Cider vinegar

• 2 teaspoons dried thyme (or Herbs de Provence, or Italian seasoning)

• 1/2 teaspoon caraway seeds (optional)

• 1/4 teaspoon cayenne (optional)

• 2 bay leaves

• 1 can white beans, drained  (see notes for dry)

• fresh parsley

• grated pecorino ( or other hard salty cheese- manchego, parmesan)

DIRECTIONS

Cut leeks into rings, place in a bowl and soak in water, separating the rings. Rinse out any dirt and drain. Heat oil in the Pressure Cooker, add the rinsed leeks, carrots, celery and garlic. Saute until leeks start to tenderize, about 5 minutes.

Add the cabbage, lamb, broth, salt, pepper, apple cider vinegar, thyme, caraway, cayenne and bay leaves. If adding dry white beans add them now (1/2 cup). Give a stir.

Set Pressure Cooker to High pressure for 40 minutes. Manually or natually release.

Add canned white beans if using and set to saute function to heat those beans through.  Taste and adjust salt to your liking.

Serve in bowls with fresh Italian parsley, grated pecorino and crusty bread (or these Savory Cheddar Scones)

Serving Size -with 1 can white beans added

Amount Per Serving Calories 335

% Daily Value* Total Fat 11.2g 17% Saturated Fat 3.2g Cholesterol 75mg 25% Sodium 877.7 mg 37% Total Carbohydrate 30.7g 10% Dietary Fiber 9.6g 39% Sugars 10.4g Protein 29.7g 59%

Notes: If using dry white beans- resist the urge to add more than 1/2 cup- if you want the soup to be brothy.

Red Wine Braised American Lamb Shanks

Recipe provided by | Blue Bowl

Prep Time: 30 Minutes Cook Time: 1 hour 45 minutes

Serves: 4

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INGREDIENTS

• 1 tablespoon olive oil

• 4 lbs lamb shanks

• salt + pepper

• 1 medium yellow onion, diced

• 3 large carrots, chopped

• 4 large cloves garlic, minced

• 1/4 cup all-purpose flour

• 2 cups beef broth

• 1 and 1/2 cups red wine No need to buy anything expensive or fancy!

• 14 ounce can of tomato sauce

• 1 tsp fresh rosemary, chopped

• 2 bay leaves Find these in the spice aisle

DIRECTIONS

Prep: Preheat oven to 350 degrees F. Let the lamb shanks sit out for 10 minutes before beginning to brown them. This is a good time to chop your carrots, onion, and garlic.

Prepare the Lamb: Add 1 tablespoon olive oil to a large dutch oven over medium heat. Season the lamb shanks all over with salt and pepper, and brown them on all sides, working in batches if necessary to make it easier. Set aside on a plate.

Add the onion and carrots, and cook, stirring, for a few minutes, until the onion is soft and translucent. Add the garlic and cook a minute more.

Coat the lamb shanks in the flour - don't worry about making it perfectly even. Add them on top of the veggies, and pour in the red wine, beef broth, and tomato sauce. Try to make sure all the meat is covered with the liquid, or covered as much as possible. Add the rosemary and bay leaves, and bring to a simmer over medium heat on the stove. Once it's simmering, turn off the heat, cover with the lid, and place in the oven.

Cook: Cook for 1 hour at 350 degrees, and rotate any pieces of meat that are sticking out above the level of liquid in the pot. Return to the oven, turn the oven temp down to 325 degrees, and cook 35-45 more minutes. The meat should be fork-tender and should shred easily when done.

Serve + Store: Enjoy immediately! Serve with couscous, mashed potatoes, orzo, or any other side you might have on hand. Store leftovers in an airtight container in the fridge for up to 5 days.

Roasted Leg of American Lamb with Apricot Chutney

Recipe provided by | The Original Dish

Serves: 4

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INGREDIENTS

• 1 (2 ½ pound) semi-boneless leg of lamb (aitchbone removed), fat trimmed

• 12 cloves garlic

• 2 tbsp dried rosemary

• 1 tsp fennel seeds

• 1 tsp ground coriander

• 1 lemon, zested and juiced

• 3 tbsp dijon mustard

• 2 tsp kosher salt

• ¼ cup olive oil

• freshly cracked black pepper

• ¾ cup white wine vinegar

• ½ cup water

• 2 tbsp honey

• 2 tsp mustard seeds

• 1 cup (about ½ lb) diced dried apricots

DIRECTIONS

Place the leg of lamb onto a rack sitting on top of a sheet pan. Add the garlic, dried rosemary, fennel seeds, coriander, lemon zest and juice, 2 tablespoons of the dijon mustard, and salt to the bowl of a food processor. Pulse until well-combined. With the processor running, drizzle in the olive oil.

Evenly cover the leg of lamb with the mixture. Top with freshly cracked black pepper. Let sit for 30 minutes. Preheat the oven to 425°F.

Roast the lamb for 20 minutes. Lower the heat to 300° Continue to roast for another hour, or until the lamb reads an internal temperature of 130-135°F (for medium rare).

Meanwhile, combine the white wine vinegar, water, honey, mustard seeds, and remaining 1 tablespoon of dijon mustard to a small saucepan. Bring the mixture to a boil over medium-high heat, whisking together. Add the dried apricots. Lower the heat to medium-low and simmer for about 20-25 minutes, or until reduced and thickened. The apricots should be soft, and the liquid should be absorbed. Turn off the heat and reserve until serving.

Transfer the leg of lamb to a cutting board. Cover loosely with foil and allow to rest for 15 minutes.

Slice the meat and serve with the apricot chutney alongside.

Spring American Lamb Nachos

Recipe provided by | Running to the Kitchen

Preparation Time: 20 minutes Cook Time: 7 minutes

Serves: 4

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INGREDIENTS

• 1/2 pound ground American lamb

• 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried)

• 1/2 teaspoon dried oregano

• salt and pepper to taste

• 2 spring onions, trimmed, cleaned and sliced lengthwise

• 1 tablespoon extra virgin olive oil

• 1 radish, thinly sliced

• 1/2 cup fresh peas

• 1/2 cup shredded carrots

• 8 ounces corn tortilla chips

• 4 ounces crumbled feta

DIRECTIONS

Cook lamb in medium skillet over medium-high heat with dill, oregano, salt and pepper until browned and temperature reaches 160°F. Set aside.

Preheat oven to 400°F. Place spring onions on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes flipping half way through. Remove from oven, let cool then chop.

Assemble the nachos on a small baking sheet. Start with a layer of tortilla chips then layer cooked lamb, roasted spring onions, peas, radishes, carrots and feta. Repeat for 3 or 4 layers until all ingredients are used up.

Place nachos in the oven for 5-7 minutes just to warm through and slightly soften the feta.

Remove garnish with extra fresh dill and mint if desired and serve immediately.

Greek-Style Butterflied Leg of American Lamb with Feta Sauce

Recipe provided by | The Mom 100

Serves: 10

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INGREDIENTS

• 1 boned and butterflied leg of lamb fat trimmed (about 6 pounds)

• 6 cloves garlic roughly chopped

• ½ cup fresh oregano leaves

• 1 tablespoon thyme leaves

• 2 tablespoons olive oil

• 2 teaspoons lemon zest

• 1 tablespoon fresh lemon juice

• Kosher salt and freshly ground pepper to taste

• Fresh dill or oregano sprigs to garnish the platter

For the Creamy Feta Sauce:

• 1 cup plain Greek yogurt preferably whole milk

• 2 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 1 tablespoon minced fresh dill

• 2 garlic cloves very finely minced

• Kosher salt and freshly ground pepper to taste

• ½ cup crumbled feta

DIRECTIONS

Place the garlic, oregano, thyme, 1 tablespoon olive oil and the lemon zest (reserve the juice for later) in a mini or regular sized food processor, and season with salt and pepper. Process until it becomes a paste (if you are a mortar and pestle type of cook, you can use that instead).

Rub about 2/3 of the herb paste on the top of the lamb, the side that was cut for butterflying. Then roll up the lamb and tie it well with kitchen twine at 1 ½ inch intervals to keep it tightly rolled. Rub the rest of the paste over the outside of the lamb, place in a pan or container, and refrigerate from 1 hour to 24 hours uncovered

Take the lamb out of the fridge and let it come to room temperature while you preheat the oven to 450°F. Place the lamb in a roasting pan and roast for 20 minutes, then reduce the heat to 375° and roast for another 50 to 70 minutes. An internal thermometer inserted into the thickest part of the roast should read 125°F for medium rare.

While the lamb is cooking or resting, make the Creamy Feta Sauce. In a small bowl combine the Greek yogurt, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, dill, and minced garlic. Add the feta and stir and lightly mashing it into the mixture, using a fork. Taste and season as needed with salt and pepper. Spring over some small dill sprigs, if using.

When the lamb is cooked let it rest on a cutting board for 20 minutes. Slice the lamb against the grain, remove the string, and transfer to a serving platter. Sprinkle the reserved 1 tablespoon lemon juice over the sliced lamb and give the slices a light seasoning of salt and pepper. Serve warm with the feta sauce on the side.

Nutritional Facts: Calories: 312kcal | Carbohydrates: 4g | Protein: 39g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 117mg | Sodium: 198mg | Potassium: 570mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 4mg

Spring American Lamb Pasta with Peas and Greens

Recipe provided by | Cooking with Cocktail Rings

Serves: 6

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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

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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

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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

Herbed American Lamb pilaf

Recipe provided by | A Brown Table

Serves: 4

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INGREDIENTS

Ingredients

• 1 cup [240 g] 5% or full-fat plain, unsweetened Greek yogurt

• 1 cup [240ml ] water

• One small white onion, diced

• 1 bunch fresh cilantro, leaves and stem

• 4 garlic cloves, peeled

• 2 - inch [5 cm] piece fresh ginger, peeled

• One whole Serrano or Thai chilli

• 2 Tbsp fresh lemon or lime juice

• 1 tsp whole black peppercorns

• 1/2 tsp ground turmeric

• 1 tsp fine sea salt, divided1/4 cup [60ml] ghee , olive oil, or grapeseed oil

• 2 lb [900 g] American lamb stew meat cut into 1 inch [2.5 cm] cubes (see Headnotes above)

• 2 cups [400 g] basmati rice

• 1 tsp cumin seeds

• 1/2 tsp ground green cardamom

• 3 Tbsp chopped fresh cilantro leaves

• 3 Tbsp chopped fresh dill

DIRECTIONS

Blend the yogurt, water, onion, cilantro, garlic, ginger, chilli, lemon juice, peppercorns, turmeric, and 1/2 tsp salt on high speed until smooth.

Heat 1 Tbsp of ghee or oil in a medium saucepan or Dutch oven over medium-high heat. When the oil is hot, add the lamb and sauté till they start to brown. Pour in the yogurt mixture, increase the heat to high and bring to a boil. Reduce heat to a simmer, cover with a lid and cook until the lamb is completely tender about 1 hour to 1 1/2 hours. Stir occasionally during cooking, to make sure the meat doesn’t stick to the bottom of the pan and burn. You can also do this in a pressure cooker and cook the meat on high pressure for 25 minutes. Once the meat is cooked, remove the lid, increase the heat to medium-high and cook until there is about 1/4 cup [60 ml] liquid left behind.

While the lamb cooks, prepare the rice. Clean the rice for any debris or stones, rinse under running tap water in a fine mesh strainer till the run off water is no longer cloudy. Transfer to a medium bowl and cover the rice with enough water, about 1 inch [2.5 cm] above the height of the rice. Keep aside to soak for 30 minutes.

Once the lamb is done, transfer the lamb with the liquids to a medium bowl. Rinse and wipe the saucepan down and return to the stove. Heat the saucepan over medium-high heat.

Add the remaining ghee or oil. When the oil is hot, add the cumin and cook for 30 to 45 seconds till the seeds start to sizzle and turn brown. Stir in the cardamom. Drain the rice and discard the water.

Add the rice to the hot oil and fry the grains till they no longer stick to each other, about 2 to 3 minutes. Add 4 cups [480 ml] water with the remaining 1/2 tsp salt, bring the water to a rolling boil over high heat and then reduce to a simmer. Cover the saucepan with a lid and let the rice cook till most of the water has almost evaporated (about 1/4 cup [60 ml] liquid should be left behind) and the rice is partially cooked, about 20 minutes. The grains should still be a bit firm, if it cooks all the way, that’s fine, the grains might be split a little on the ends but that is okay.

Remove the saucepan from the stove and transfer half of the rice to a plate or bowl. Top the remaining rice in the saucepan with the cooked lamb and drizzle the cooked liquids all over. Layer the surface of the lamb with the rice kept aside in the bowl in an even layer. Cover the saucepan with a lid and cook over low heat for about 15 to 20 minutes, till all the liquid evaporates. Remove from heat and let the dish sit covered for 5 minutes. When ready to serve, fluff the rice and lamb with a fork, sprinkle in the chopped fresh cilantro and dill. Serve hot or warm with plain yogurt or a raita.

American Lamb and Mint Ragu

Recipe provided by | Well Seasoned

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

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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

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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.

Harissa Rack of American Lamb Kebabs

Recipe provided by | Over the Fire Cooking

Prep Time: 20 Minutes Marinating Time: 3 hours Cook Time: 15 min Total Time: 3 hrs 35 min

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INGREDIENTS

Lamb Ingredients:

• 2 Racks of American Lamb cut into 2 bone segments

• Smoky Harissa Seasoning:

• 3 tbsp of Chipotle Paste

• 1 tbsp Smoked Paprika

• 1 tsp Cinnamon

• 1 tsp Cumin

• 1 tbsp Coriander

• 1.5 tsp Sea Salt

• 1 tbsp Caraway Seeds

• 1 tsp Black Pepper

• 4-6 Garlic Cloves minced

• 1 Lemon juiced & grated

• 3 tbsp of Olive Oil

Mint Yogurt Sauce:

• 1/4 cup of Yogurt

• 1 Lemon juiced

• 2 tbsp of Mint chopped

• 1 tsp of Salt

DIRECTIONS

In a bowl, mix all the ingredients for the Smoky Harissa Seasoning. Lather that over the top of the lamb chops and let marinade in the fridge for 3-12 hours.

Once marinated, pull out of the fridge and skewer the lamb between the middle of the bones. Discard leftover marinade.

Preheat your grill or charcoal to a medium-high temperature of 325F.

Add lamb kebabs to grill or over fire, and let cook for about 6-7 minutes per side or until they hit 125F internal for medium rare.

Once done, pull and let rest for 5 minutes. Mix in a bowl all the ingredients for your Mint Yogurt sauce. Slice the lamb, top with the Mint Yogurt Sauce and enjoy!

Date Night American Lamb Ragu Rigatoni

Recipe provided by | LindseyeatsLA

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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

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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

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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.

Hazelnut Crusted Racks of American Lamb

Recipe provided by | Adventures in Cooking

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INGREDIENTS

Hazelnut Racks of Lamb

• two 8-rib frenched racks of American Lamb (about 2 pounds total)

• 3/4 teaspoon salt

• 1/4 teaspoon freshly cracked black pepper

• 1 cup crushed hazelnuts

• 1 teaspoon dried rosemary

• 1 teaspoon dried oregano

• 3 teaspoons extra virgin olive oil

• 1/2-pound shallots, peeled and cut in half

Cranberry Sauce

• 20 ounces cranberries, fresh or frozen

• 2 tablespoons finely grated orange zest

• 1/4 cup water

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cinnamon

• 1/4 teaspoon cloves

• 1/2 cup freshly squeezed orange juice

DIRECTIONS

For the Cranberry Sauce: Bring all ingredients except the orange juice to a boil in small saucepan over medium high heat. Reduce heat to medium low and continue to simmer until cranberries burst and sauce thickens, about 10 to 15 minutes, stirring every 5 minutes. Remove from heat and stir in orange juice and set aside.

The night before cooking, rub the racks of lamb with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate overnight.

Preheat the oven to 450 degrees Fahrenheit. In a large shallow dish, small bowl, combine the crushed hazelnuts, rosemary, and oregano. Rub the racks of lamb with 2 teaspoons of the olive oil to coat, then dredge in the hazelnut mixture and pack it onto the exposed surface of the lamb to help it stick. Place the racks of lamb with the ribs interwoven facing up on a small roasting pan. 

In a small bowl, toss the shallots with 1 teaspoon olive oil and a pinch of salt until coated, then place in the pan around the lamb.

Place the pan in the oven and roast for 8 minutes, then reduce the temperature to 325 degrees F and continue roasting until the internal temperature of the meat reaches 140 degrees F.

Remove from the oven and allow it to rest for 10 minutes before carving and serving with the cranberry sauce.

American Lamb Burger with Harissa Aioli

Recipe provided by | COOKING WITH COCKTAIL RINGS

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INGREDIENTS

For the harissa aioli: 

• 1/4 cup mayonnaise 

• 2 tablespoons harissa 

• 1 clove garlic, minced 

For the lamb burgers: 

• 1 pound ground American lamb

• kosher salt, as needed

• freshly ground black pepper, as needed 

• 1/2 teaspoon garlic powder

• 2 tablespoons extra-virgin olive oil, divided 

For assembly: 

• 4 potato hamburger buns, split in half 

• 4 ounces goat cheese, crumbled 

• 1 medium heirloom tomato, sliced 

• 1 (packed) cup wild arugula 

DIRECTIONS

For the harissa aioli:   

In a small bowl whisk together the mayonnaise, harissa and garlic until combined then cover with plastic wrap and refrigerate until ready to use. Can be made up to a week in advance and stored, refrigerated. 

For the lamb burgers:  

Divide the ground lamb into 4 equal portions and flatten into patties. Lay out on a parchment paper-lined baking sheet and season on both sides with the salt, pepper and garlic powder. 

Heat a large cast iron skillet over medium-high heat then add 1 tablespoon of the olive oil and heat through. Add two of the patties to the pan and cook until the burgers are golden brown and slightly charred, about 3 minutes. Flip the burgers and cook for an additional 4 minutes for medium-rare. Repeat with the remaining oil and burger patties.

For assembly: 

Preheat oven to broil. Arrange the hamburger buns cut sides up on a baking sheet and broil until golden brown, about 1 to 2 minutes. Spread the bottom half of the bun with the goat cheese then top each with a lamb burger and top with a slice of tomato and a handful of arugula. Spread a tablespoon of the aioli on the top half of the bun and close. Repeat with the remaining burgers. Serve immediately.      

American Lamb Stir Fry with Cumin & Cilantro

Recipe provided by | Platings and Parings

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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.