Moroccan American Lamb Meatballs with Pomegranate Glaze

Recipe provided by | FEASTING AT HOME

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INGREDIENTS

LAMB MEATBALLS

1 shallot, very finely chopped

1 pound ground American Lamb

4 large garlic cloves, minced or crushed through a press

2 eggs

3/4 cup flat leaf parsley, chopped, tender stems ok

1/4 cup fresh mint, chopped

1 teaspoon ground cumin

1 teaspoon coriander

1 teaspoon ground cinnamon

1 1/4 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1/4 cup to 1/2 cup toasted bread crumbs (feel free to use gluten-free bread crumbs)

1 tablespoon olive oil for searing

Pomegranate Glaze

1 small shallot, very finely chopped
1 tablespoon olive oil

1 ½ cups pomegranate juice

1 tablespoon maple syrup or honey.

1 teaspoon balsamic vinegar

pinch salt and pepper

1/3 teaspoon ground allspice

Garnish: pomegranate seeds, fresh herbs (cilantro, parsley or mint), or optional toasted pine nuts

DIRECTIONS

Place all meatball ingredients except olive oil, in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls.

Using wet hands, roll into ping-pong sized balls (about 1 ¾- 2 inches in diameter) and set aside. You should have about 12-16 meatballs.

Preheat oven to 350 F

Start the glaze. In a small sauce pan or pot, sauté the shallot in a drizzle of olive oil, over medium heat for 2-3 minutes, until fragrant and tender. Add pomegranate juice, a pinch of salt and pepper, maple syrup and allspice.

Bring to a simmer, turn heat to medium, then gently simmer uncovered for 15 minutes, until it reduces down to ½ cup. Turn heat off.

While the glaze is reducing, cook the meat balls.

Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don’t over crowd) sear the meatballs on most sides. Place in an oven proof dish, and place in the warm oven to cook through. Pour glaze over top and keep warm until ready to serve, or refrigerate and reheat. Right before serving, sprinkle with fresh pomegranate seeds, herbs and optional pine

Grilled American Lamb Kofta Wraps

Recipe provided by | FEASTING AT HOME

Servings: 4-5 Prep Time: 20 minutes Cook Time: 15 minutes

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INGREDIENTS

LAMB KOFTA

1/4 cup toasted pinenuts

1/4 of a medium red onion- rough chopped

2 garlic cloves

1/4 cup Italian parsley – packed

1/4 cup fresh mint leaves- packed

1 pound ground American Lamb

1 teaspoon kosher salt

1 teaspoon paprika ( not smoked)

1 teaspoon cumin

1/2 teaspoon ground allspice ( this adds really great

flavor-try not to leave it out)

generous pinch alepo chili flakes- optional, or regular

WRAPS

butter lettuce leaves ( or baby romaine, little gems)

2-3 turkish cucumbers, sliced or cut into thin spears

handful cherry tomatoes, halved

Tzatziki – store-bought or homemade

Garnish with fresh mint, sprouts

BOWL:

serve Lamb kofta over rice or other whole grain with

tomato, cucumber, tzatziki,fresh mint and sprouts.

DIRECTIONS

 Heat grill to Med-high heat.

Place pinenuts, onion, garlic and fresh herbs in a food processor, and pulse repeatedly until coarsely ground but not smooth.

Place ground lamb along with salt and all the spices ( paprika, cumin, allspice, chili flakes) into a medium bowl. Add pine nut -herb mixture to the bowl and with a wet hand, mix well, kneeding to combine.

With wet hands (run under faucet) form sixteen 1 ounce balls. You could shape these into ovals like an egg and slightly flatten, or just make round balls, and slightly flatten. Place on a plate or sheet pan.

When the grill is hot, clean and grease well. Place lamb koftas on the grill, turn heat to medium and cover for 3-4 minutes. Using a metal spatula, flip, as they develop grill marks they should release their hold on the grill. After you flip all, turn heat down to low, cover and continue cooking until cooked through, about 5 more minutes- be sure to check one for doneness.

Assemble wraps: you could let guests assemble these themselves, or pre-assemble the wraps with the butter lettuces laid out on a platter, topped with tomato, cucumber, and tzatziki and refrigerate while the kofta cook. Or just assemble as you cook, up to you. 

Top with tzatziki, torn mint leaves and sprouts.

Notes

For a heartier version, serve wrapped in pita or over rice and create “Bowl”.

Spinach & Feta American Lamb Sliders

Recipe provided by | ALL DAY I DREAM ABOUT FOOD

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INGREDIENTS

LAMB SLIDERS

2 lbs ground American Lamb

8 ounces frozen spinach, thawed and squeezed dry

1/2 cup crumbled feta

2 cloves garlic, minced

1 1/2 tsp salt

1 tsp black pepper

CUCUMBER MINT SAUCE

1/2 medium cucumber, grated

1/2 cup Greek yogurt

10 mint leaves, finely chopped

1/2 tsp ground cumin

1/8 tsp cayenne pepper

Salt and pepper to taste

DIRECTIONS

SLIDERS

Preheat the grill to medium-high.

In a large bowl, combine the lamb, spinach, feta, garlic, salt and pepper. Mix with your hands to combine well and form into 16 small slider patties.

Grill the patties for about 3 minutes per side. Let rest a few minutes before serving.

Serve on lettuce wraps or your favorite low carb rolls (I used Soul Bread Rolls for this)

SAUCE

In a medium bowl, combine the cucumber, yogurt, mint, cumin, cayenne and salt and pepper. Mix well.

Serve over the sliders or on the side.

Spinach & Feta American Lamb Sliders

Four Layer Greek American Lamb Dip

Recipe provided by | Foxes Love Lemons

Servings: 12 Jars

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INGREDIENTS

2 tablespoons olive oil

2 pounds ground American Lamb

2 teaspoons ground coriander

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon kosher salt

3/4 teaspoon ground black pepper, divided

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2-1/2 cups Greek yogurt

5 tablespoons chopped fresh mint

2 pints grape tomatoes, halved

2 English cucumbers, diced

Pita chips, for serving

DIRECTIONS

1. In large skillet, heat oil over medium heat. Add lamb and cook 8 to 10 minutes or until lamb is cooked through, breaking up lamb with side of spoon. During last minute of cooking, stir in coriander, chili powder, cumin, salt, 1/2 teaspoon pepper, cinnamon and cloves. Let cool 10 minutes.

2. Meanwhile, in medium bowl, stir together yogurt, mint and remaining 1/4 teaspoon pepper.

3. Divide lamb between 12 pint-sized mason jars. Divide yogurt mixture over lamb. Top with tomatoes and cucumbers. Serve with pita chips.

Four Layer Greek Lamb Dip

American Lamb & Pomegranate Crostini

Recipe provided by | Foxes Love Lemons

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INGREDIENTS

FOR THE BRAISED LAMB

1 boneless American Lamb shoulder roast (about 3-1/2 pounds), ties removed; cut into 4 pieces

1-1/2 tablespoons kosher salt

2 teaspoons ground black pepper

2 tablespoons olive oil

2 bay leaves

3 cups chicken broth

2 cups dry white wine

FOR THE CHEESE MIXTURE:

1-1/2 cups crumbled ricotta salata or feta cheese

1-1/2 cups room temperature cream cheese

3/4 teaspoon freshly ground black pepper

FOR ASSEMBLY:

1-1/2 whole wheat baguettes, thinly sliced (48 pieces)

Olive oil, for brushing bread

Seeds from 1 small pomegranate (about 1 cup seeds

1/2 cup chopped fresh parsley

DIRECTIONS

1. Make the Braised Lamb: Preheat oven to 325 degrees F. Pat lamb dry with paper towels; sprinkle all sides with salt and pepper. In large Dutch oven or other heavy pot with tight-fitting lid, heat oil over medium-high heat. Add lamb and cook 6 to 8 minutes or until well browned on all sides, turning occasionally.

2. Add bay leaves, broth and wine to pot; bring to simmer over medium-high heat. Cover and transfer to oven. Cook 2 to 2-1/2 hours or until lamb is fork-tender. Transfer lamb to large cutting board; let stand 20 minutes before shredding with forks. Makes about 6 cups shredded lamb.

3. Meanwhile, make the Cheese Mixture: In food processor, pulse ricotta salata, cream cheese and pepper until smooth. Use immediately or cover and keep refrigerated up to 3 days.

4. To serve, preheat oven to 350 degrees F. Place baguette slices on rimmed baking pan and lightly brush both sides with oil. Bake 15 to 20 minutes or until crisp, turning once.

5. Spread each piece of toasted baguette with 1 tablespoon Cheese Mixture. Place about 2 tablespoons Braised Lamb on each crostini. Sprinkle crostini with pomegranate seeds and parsley and serve immediately.

Home Chef Tip: Lamb can be braised and shredded up to 3 days in advance. If braising in advance, reserve 1 cup of lamb cooking liquid at end of braising time. Cover and refrigerate shredded lamb and cooking liquid, separately. To serve, re-heat by placing shredded lamb and reserved cooking liquid in Dutch oven and warming over medium-low heat, stirring occasionally.

American Lamb Sliders With Pesto Mayo & Pickled Radishes

Recipe provided by | Foxes Love Lemons

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INGREDIENTS

FOR THE ROASTED LAMB

2 tablespoons kosher salt

1 tablespoon chili powder

1 tablespoon ground cumin

2 teaspoons ground black pepper

1 boneless leg of American Lamb (about 4 pounds), tied

FOR THE PICKLED RADISHES

1/3 cup apple cider vinegar

1/4 cup granulated sugar

1 teaspoon kosher salt

8 medium radishes, thinly sliced

FOR THE PESTO MAYO

3/4 cup mayonnaise

1/4 cup prepared basil pesto

FOR ASSEMBLY

16 split rolls or slider buns

Decorative toothpicks (optional)

DIRECTIONS

1. Make the Roasted Lamb: In small bowl, stir together salt, chili powder, cumin and black pepper. Place lamb on rimmed baking pan and rub all sides with spice mixture. Transfer to refrigerator at least 12 hours or up to 1 day.

2. Remove lamb from refrigerator; let stand at room temperature 45 minutes. Preheat oven to 425 degrees F. Place lamb on rack set inside roasting pan. Transfer to oven and roast 20 minutes. Reduce oven temperature to 400 degrees F; roast 45 to 60 minutes or until internal temperature reaches 130 degrees F for medium rare. Remove from oven. Tent with foil; let rest 10 minutes before slicing and cutting into pieces that will fit on rolls.

3. Meanwhile, make the Pickled Radishes: Add the vinegar, sugar and salt to large jar; secure lid and shake until well combined. Add radishes to jar; secure lid and turn jar over several times to toss. Transfer jar to refrigerator for at least 30 minutes or up to 3 days. Drain before serving.

4. Make the Pesto Mayonnaise: Add mayonnaise and pesto to small bowl; stir until well combined. Use immediately or cover and keep refrigerated up to 3 days.

5. To serve, place rolls on work surface. Divide Roasted Lamb and Pickled Radishes over bottom halves of rolls. Spread 1 tablespoon Pesto Mayo on top half of each roll; place over lamb and radishes. Skewer with decorative toothpick, if desired. Serve immediately.

American Lamb Meatballs with Lemon Mint Yogurt Sauce

Recipe provided by | WISHES AND DISHES

Servings: 30 Prep Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

1 pound ground American Lamb

1/4 cup finely diced shallots (or white onion)

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh cilantro

2 garlic cloves, minced

1 teaspoon ground coriander

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon freshly ground black pepper

YOGURT SAUCE

6 ounces Greek yogurt

3 teaspoons finely chopped fresh cilantro

3 teaspoons finely chopped fresh mint

1 teaspoon ground cumin

Zest 1 lemon, minced

pinch of sea salt and freshly ground black pepper

DIRECTIONS

Preheat the oven to 375°F.

Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.

Form into about 30 meatballs (about 2 teaspoons each) and place on a lightly greased baking sheet.

Bake until meatballs are no longer pink in the middle, about 14-15 minutes.

Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and black pepper. Mix well. Serve on top of meatballs and/or with a side to dip the meatballs into.

Grilled American Lamb sliders with smoked tomato jam, havarti cheese, and arugula

Recipe provided by Chef Adam Sappington, The country cat, Portland, OR

Servings: 4-6

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INGREDIENTS

TOMATO JAM

• 1 12-ounce can fire-roasted tomatoes

• 1  teaspoon ground ginger

• 1  teaspoon paprika

• 2 tablespoons brown sugar

• 2 tablespoons granulated sugar

• 1 tablespoon kosher salt

• 1 tablespoon freshly ground black pepper

• 2 tablespoons julienned fresh mint
  

SLIDERS

• 1 pound ground American Lamb

• 8 soft, white slider rolls

• 2 tablespoons unsalted butter, softened

• 8 thinly sliced small squares Havarti cheese

• 3 to 4 tablespoons aioli or mayonnaise

• 4 ounces baby arugula leaves

DIRECTIONS

JAM
Combine the tomatoes and spices in a medium-size, nonreactive pan with a heavy, flat bottom. Place the pan over medium low heat and bring the contents to a simmer.  As the ingredients simmer, stir with a wooden spoon every 3 to 4 minutes to prevent them from sticking to the bottom of the pan.  The jam has a tendency to scorch as it thickens, so watch the pot carefully and stir the contents frequently.  After 30 to 40 minutes, the consistency of the jam should be thick and viscous, and should coat the back of the spoon.

Transfer the jam to a nonreactive bowl, fold in the mint and set aside to cool. The jam can be made up to one week in advance of serving the sliders.

SLIDERS

Season the American Lamb with salt and pepper and form 2-ounces patties by making golf ball-size rounds from the mixture. (The patties can be formed up to one day in advance.)
Heat a gas or charcoal grill to medium hot.  Place the grill grate just above the flame or coals and allow 5 minutes for the intense heat to warm the grates.  Clean the grates and turn off the heat (or move the coals) about 4-inches away from the grill grates.

Place the patties on the grates and grill about 1 to 2 minutes per side for medium-rare burgers; the internal temperature should be about 145˚F. For more well-done burgers, leave the patties on the grill another minute per side.

Place a piece of cheese on each patty just before removing it from the grill.  Meanwhile, spread a little bit of butter on both sides of the buns and toast until light golden brown.

Spread about a teaspoon of tomato jam on the bottom half of each of the buns followed by several leaves of arugula.   Top with a grilled American Lamb patty.  Spread the top half of each bun with aioli or mayonnaise and place on the burger.  Serve immediately.

Greek American Lamb Nachos

Servings: 4 Prep Time: 20 minutes Cook Time: 10 minutes

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INGREDIENTS

• 1-1/2 pounds ground American Lamb

• 1-1/2 cups chopped onions

• 2 teaspoons minced garlic

• 1  teaspoon dry oregano

• 1  teaspoon smoked paprika

• 1/2 teaspoon crushed, toasted fennel seeds

• 1/2 teaspoon cracked black pepper

• kosher salt, as needed

• 6 cups plain pita chips

• 1 cup diced ripe tomatoes

• 1/2 cup sliced scallions

• 1/2 cup crumbled plain feta

• 1/2 cup sliced pitted Kalamata olives

• 1/2 cup Greek-style nonfat yogurt

• 4 mint sprigs

DIRECTIONS

In a large skillet, cook American Lamb over medium-high heat until almost completely browned, approximately 4 to 5 minutes, stirring often.  Stir in onions, garlic, oregano, paprika, fennel and pepper; continue to cook 4 to 5 minutes, until the onions are almost golden.  Adjust seasoning with salt.  Remove from heat; keep warm until ready to serve.

For each serving, place 1-1/2 cups warmed pita chips in a wide soup plate; top with 1 cup American Lamb-onion mixture.  Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives.  Top with 2 tablespoons yogurt and garnish with a sprig of mint. Serve hot.