American Lamb Sirloin Crostini

Recipe provided by | Oh So Delicioso

Preparation Time: 15 minutes Total Time: 20 minutes

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INGREDIENTS

Lamb Chop Marinade

• 1/4 cup olive oil

• 1 lemon juiced

• 3-4 cloves garlic minced

• 1 teaspoon salt

• 3-4 tablespoons parsley chopped

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

Orange cranberry sauce

• 1 cup cranberries

• 1/2 cup orange juice

• 1 cinnamon stick

• 1/2 cup sugar

• 1/2 teaspoon nutmeg

Other ingredients

• hummus

• baguette

• olive oil

• balsamic glaze

• chopped parsley

DIRECTIONS

lamb chop marinade

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

How to Sear Lamb Chops:

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

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

Cranberry sauce

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

Baguette

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

Assemble Lamb Appetizer

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

Herb American Lamb Meatballs with a Horseradish Dipping Sauce

Recipe provided by | Lindsey Eats LA

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INGREDIENTS

For the Lamb

• 1 pound Ground American Lamb

• 1 tablespoon dill, finely chopped

• 2 tablespoons cilantro, finely chopped

• 1/3rd cup parsley, finely chopped

• 1/2 teaspoon garlic powder

• 1/4 teaspoon chili flakes

• 1/2 teaspoon cumin

• 1/2 small grated onion, about 2 tablespoons 1/2 of a lemon zest

• 1/3rd cup panko breadcrumbs

• 1 egg

• 1 tablespoon olive oil

• Salt and pepper to taste

Horseradish Dipping Sauce

• 1/4th cup mayo

• 1/4th cup sour cream

• 2 tablespoons chives, finely chopped

• 1 tablespoon horseradish

• 1 teaspoon white wine vinegar

• Salt and pepper to taste

DIRECTIONS

Instructions

Preheat your oven to 425 degrees. Finely chop your ingredients and

onions. In a bowl with your ground lamb, add in all your lamb

seasonings, spices and herbs. Mix really well and set aside at room

temperature.

In the meantime; in a bowl, mix your mayo, sour cream, chives,

horseradish, white wine vinegar and salt and pepper. Mix well and set

in the fridge.

Next, line a baking sheet with parchment paper (optional to add

baking oil spray) and take a small ice cream scooper or tablespoon and

scoop your meatballs. Shape in your hand as a ball and place on the

baking sheet - it makes about 15-16 meatballs.

Bake for 10 minutes and broil on high for the last 5 minutes, all in the

top rack of your oven. Serve with your horseradish sauce.

Cheesy Pull Apart Bread with American Lamb Crumbles

Recipe provided by | Two Purple Figs

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INGREDIENTS

Lamb:

1 teaspoon olive oil

1 pound ground American Lamb

1/4 teaspoon salt (kosher or sea salt)

1/4 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 teaspoon onion powder

pinch of chilli powder

Butter:

1/3 cup melted butter

2 garlic cloves, minced

1 jalapeño minced (more or less to taste. Seeds removed for less spice)

1/2 teaspoon salt

Assembling:

1 whole loaf of bread

2 cups shredded cheese (cheddar or your favorite combo)

Lamb mixture above

Butter mixture above

DIRECTIONS

Preheat the oven to 375 degrees F.

Start with the lamb. Preheat the oil in a skillet over medium high heat and add in the ground lamb.

Season the lamb with all the seasonings and start sautéing while tossing the meat in the skillet. Four to five minutes later and the lamb should crumble and cook through. It’s ready at that point.

For the butter mixture, mix all the ingredients in a bowl and set aside.

Take the loaf of bread, and use a sharp serrated knife. Cut diagonal lines along the bread spacing each cut about an inch apart. Turn the bread and cut the same diagonal line across (also spacing them an inch apart). This creates an inch diamond shapes all over the bread. Make sure you don’t cut all the way through, however try as best as possible to cut as deep as you can.

Start by spooning in the butter mixture all along in the lines cut up on the bread loaf. Repeat the same with half the cheese. Scatter the cheese along the lines of the diagonal.

Add the lamb crumbles over the cheese and finally, add more cheese on the top in the same way. Brush extra butter over the tops of the bread.

Take a large piece of aluminum foil and wrap the bread in it. Place the wrapped bread over a king sheet and bake it for 15-20 minutes until the cheese melts and the flavors have infused beautifully.

Remove the bread and unwrap the foil. Serve right away pulling away the small inch pieces of diamonds.

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.

American Lamb Skewers with Hummus

Recipe provided by | Cosette’s Kitchen

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INGREDIENTS

MARINADE

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

• 2 cloves of garlic, smashed or minced

• 1.5 Tbsp pomegranate molasses

• 1/4 cup olive oil

• 1 Tbsp brown sugar or honey

• 1 tsp Aleppo pepper 

• 1.5 tsp sumac

• 1 tsp dried mint

• 1/2 tsp all spice

• 1/2 tsp black pepper

• 1 Tbsp kosher salt

• juice of 1 lemon

PARSLEY SUMAC SALAD

• 3/4 large red onion, sliced

• 1 cup chopped and cleaned flat leaf parsley

• 1/2 Tbsp sumac

• 1 tsp kosher salt

DIRECTIONS

PARSLEY SUMAC SALAD

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

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

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

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

PREPARING LAMB SKEWERS:

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

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

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

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

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

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

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

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

Notes:

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

Turkish Cabbage Rolls

Recipe provided by | Feasting at Home

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INGREDIENTS

• 1 head cabbage (extra-large and round)

Turkish Tomato Sauce:

• 1 onion, diced

• 4 garlic cloves rough chopped

• 1 x 14 ounce can crushed tomatoes

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

• 1/2 teaspoon cumin

• 1/2 teaspoon cinnamon

• 1/2 teaspoon allspice

• 1/2 teaspoon salt

• 1 cup broth or stock (chicken or veggie)

Lamb Filling: 

• 1/2 cup Turkish tomato sauce

• 2 finely minced garlic cloves

• 1  lb  ground American lamb

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

• 2 teaspoons salt

• 2 teaspoons cumin

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

• 1 teaspoon coriander

• 1 teaspoon sumac (optional)

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

• 1/2 teaspoon cinnamon

• 1/2 cup pinenuts (or slivered almonds)

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

Garnish: 

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

DIRECTIONS

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

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

Preheat oven to 350F

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

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

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

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

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

Notes

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

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

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

Cranberry Pesto Stuffed American Lamb

Recipe provided by | Running To The Kitchen

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INGREDIENTS

• 3 pounds American lamb, butterflied (*see note)

• salt and pepper

• 1 tablespoon avocado oil for browning

• 2 cups fresh cranberries

• 1/2 cup packed fresh basil

• 1/4 cup packed fresh mint

• 2 tablespoons pine nuts

• 2 garlic cloves

• 2 tablespoons extra virgin olive oil

DIRECTIONS

Preheat oven to 425°F convection roast. Or, 450°F if you don't have a convection setting.

Place the cranberries, basil, mint, pine nuts, garlic, olive oil and salt & pepper to taste in a food processor. Process until a paste forms, scrapping down the sides as necessary.

Place the lamb flat on a cutting board. Season liberally with salt and pepper.

Spread the pesto across the surface of the lamb leaving a small border without pesto around the entire lamb.

Carefully roll the lamb lengthwise and secure in 3 to 4 places (depending how long your tenderloin is) with butcher's twine.

Heat the avocado oil in a large cast iron skillet over medium-high heat.

Once hot, place the rolled and tied lamb into the skillet and brown on all sides. This will take about 1-2 minutes per side.

Once browned, transfer the entire skillet to the oven and roast for 8-10 minutes depending on how you prefer your lamb cooked.

Remove from oven, let rest in the skillet for 5 minutes before slicing and serving.

Notes:

*Ask your butcher to debone a rack of lamb ribs and butterfly the meat. You'll likely have to purchase the whole rack of ribs. If so, save the rib bones and make broth with it! Lamb loin is another option if deboning a rack of ribs isn't possible.

**In order to get about 3 pounds of lamb meat from the ribs, you'll likely end up with 2 separate pieces of meat.

American Lamb Gyro Board

Recipe provided by | The Mom 100

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INGREDIENTS

• 1 boneless leg of lamb roast 4 pounds total, trimmed and tied

• 1 tablespoon dried oregano

• ½ teaspoon lemon zest

• 1 teaspoon garlic

• Kosher salt and freshly ground pepper to taste

• 2 tablespoons olive oil

• 1 tablespoon fresh lemon juice

For the Spinach and Herb Salad

• 2 cups baby spinach

• 2 tablespoons fresh dill fronds

• 2 tablespoons fresh parsley leaves

• 1 tablespoon fresh oregano leaves

• 2 tablespoons extra virgin olive oil

• 1 tablespoon lemon juice

• Kosher salt and freshly ground pepper to taste

For the Garlicky Yogurt

• 1 cup Greek yogurt preferably whole milk

• 1 tablespoon fresh lemon juice

• 1 garlic clove finely minced

• ½ teaspoon ground coriander

• Kosher salt and freshly ground pepper to taste

• Roasted Tomatoes

• 1 large red onion halved and very thinly sliced (pickled if desired)

• Baby radishes with greens optional

• Pita bread to serve

DIRECTIONS

Preheat the oven to 375°F. Bring the lamb to room temperature, about 30 minutes out of the fridge, and pat it dry with paper towels. In a small bowl mix together the dried oregano, lemon zest, garlic and salt and pepper.

In a large skillet (large enough to hold the lamb roast), heat the olive oil over medium high heat. Sear the roast on all sides, turning so that it browns all over the exterior, about 12 minutes in total. Transfer the pan to the oven and roast until the meat registers 125°F in the center of a roast (for medium rare), using an internal thermometer, about 20 to 24 minutes (start checking at 20).

While the meat cooks, make the Spinach and Herb Salad. In a medium bowl combine the spinach, dill, parsley, oregano. Drizzle over the olive oil and lemon juice, and season with salt and pepper. Toss well.

Make the Garlicky Yogurt. In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, coriander and salt and pepper.

When the lamb is cooked, transfer the roast to a cutting board, sprinkle it with the remaining tablespoon of lemon juice and let it rest for 20 minutes. Cut into very thin slices and place on a very large serving platter or board. Place the roasted tomatoes, sliced onions, radishes (if using), yogurt sauce and spinach salad into serving bowls. Place the pita in a separate bowl or basket. Let everyone assemble their own gyros.

American Lamb Flatbreads

Recipe provided by | Alexis deBoschnek

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INGREDIENTS

Yogurt Spread
3/4 cup whole milk yogurt
1 garlic clove, grated
Zest and juice of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cumin

Flatbread
1 1/2 cups self-rising flour, plus more for dusting
1 cup plain whole-milk yogurt
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Nonstick cooking spray, for greasing

Lamb
1 tablespoon olive oil
1 large shallot, minced
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pound ground American lamb
Kosher salt, to taste
Freshly ground black pepper, to taste
Pickled Red Onions, to serve
Parsley, torn, to serve

DIRECTIONS

In a small bowl, combine yogurt, garlic, lemon zest and juice, salt, pepper, and cumin.

Heat the olive oil in a large skillet over medium high heat. Once the oil begins to shimmer, add the shallots and cook for 2 minutes, stirring occasionally, until the shallots begin to soften.
Add the garlic and cook for 30 seconds, until fragrant.

Add the cumin and coriander and cook for 1 minute, until fragrant.

Add the lamb and use a wooden spoon to break up into small pieces. Season with salt and pepper. Cook, stirring occasionally for 10 minutes, until the lamb is cooked through. If there is too much fat in the pan, blot it with a paper towel so that the meat can brown.

In a large bowl, stir the flour, yogurt, salt, and pepper with a rubber spatula until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead into a smooth ball. Cover with a towel and rest for 15 minutes.

Divide the dough into 4 equal portions.

Generously flour a rolling pin and work surface and roll the dough out into 10-inch circles.
Heat a cast iron or stainless steel pan over medium-high heat and spray with cooking spray. Add a dough round to the pan and cook for 1 to 2 minutes, until the dough puffs up and has a few golden brown spots. Flip the flatbread over with tongs and cook for another minute, until equally spotted. Repeat with the remaining flatbread.
Top the flat bread with yogurt, spiced lamb, pickled red onions, and parsley.

American Lamb Meatballs with Harissa Yogurt

Recipe provided by | THE FOOD JOY

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INGREDIENTS

LAMB MEATBALLS

• 1 egg room temperature

• 1/2 cup plain breadcrumbs

• 1/2 cup white onion diced

• 2 cloves garlic minced

• 1/4 cup parsley diced

• 1 1/4 teaspoons cumin

• 1 1/4 teaspoons paprika

• 1/4 teaspoon cayenne pepper

• 1 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly cracked black pepper

• 1 pound Ground American Lamb

HARISSA YOGURT

• 1 cup Greek yogurt, plain I used Whole Food’s non-dairy Greek yogurt

• 2 tablespoons harissa paste

• 1 1/2 tablespoons fresh lemon juice

• salt and pepper to taste

DIRECTIONS

Meatballs

Preheat the oven to 425 degrees and line a baking sheet with parchment.

Crack the egg into a large/medium sized mixing bowl and lightly whisk. Add in the breadcrumbs, onion, garlic, parsley, cumin, paprika, cayenne pepper, black pepper and salt. Mix until evenly combined. Add in the ground American lamb and mix using your hands unti well combined.

Roll out about 2 tablespoons of meat in your hands to form an even ball (Tip: you can coat your hands with a little olive oil to avoid stickiness!).

Place them on the lined baking sheet and cook for about 15-20 minutes or until browned on the outside and cooked throughout.

Harissa Yogurt

Combine all ingredients together. Add salt and pepper to taste. Refrigerate until ready to use.

Drizzle the Harissa Yogurt overtop or using toothpicks to dip each one into the sauce and enjoy!

American Lamb Satay with Peanut Sauce

Recipe provided by | THE MOM 100

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INGREDIENTS

FOR THE LAMB

• 2 pounds leg of American lamb or 3 pounds loin lamb chops

• 1/4 cup olive oil

• 1/4 cup fresh lime juice

• 4 garlic cloves, minced

• 1 tablespoon minced fresh oregano or 1 ½

• teaspoons dried

• Kosher salt and freshly ground pepper to taste

FOR THE PEANUT SAUCE

• 1/2 cup peanut butter

• 3 tablespoons lime juice

• 1 tablespoon grated fresh ginger

• 1 tablespoon honey

• 1 tablespoon soy sauce

• 1 teaspoon Sriracha sauce, or more to taste

• Chopped peanuts and fresh cilantro (or parsley) to garnish

DIRECTIONS

1. Cut the lamb (whichever cut you choose) into slices about ¼-inch thick, and 1 x 2 inches big. If using loin chops, cut them lamb from the bone, then slice it. Save the bones to make lamb stock!

2. In a bowl or container big enough to hold the lamb, mix together the olive oil, lime juice, garlic, oregano, and salt and pepper. Add the lamb, turn to coat the meat well, and marinate for 12 to 24 hours.

3. Just before cooking, mix up the peanut sauce. Combine the peanut butter, lime juice, ginger, honey, soy sauce and Sriracha in a small bowl. Add 3 to 5 tablespoon very hot water until it reaches the consistency you like.

4. If you are going to cook the satay under the broiler or on the grill, soak about 30 short or 20 long sewers in water to cover for 30 minutes. If you are using a grill pan, skip that step.

5. Allow the lamb to return to room temperature for about 20 minutes before cooking.

6. Skewer the meat, two or more pieces per skewer, depending on whether you want to use shorter or longer skewers, threading it so it’s secure.

7. Oil a grill pan and heat it over medium high heat. Place the skewers on the grill pan and cook for about 3 minutes per side, until nicely browned, but still pink inside. Alternately cook them on a preheated medium high grill for about 3 minutes per side, or under the broiler, on a rimmed baking sheet for the same amount of time.

8. Serve the skewers on a serving plate with the dip on the side. Sprinkle the peanuts and cilantro over the lamb if desired.

Loaded Greek Zachos with American Lamb

Recipe provided by | CLEAN EATS AND TREATS

Preparation time: 15 minutes Cook time: 15 minutes

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INGREDIENTS

• 2-3 medium zucchini, spiralized

• 1 pound ground American lamb

• 1/2 medium onion, diced

• 1-2 cloves garlic. minced

• 2 tablespoons fresh mint, chopped

• 1/2 tablespoon marjoram

• 1/2 tablespoon rosemary

• 1 teaspoon kosher salt

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper

TOPPINGS

• 1 cup cauliflower, finely chopped

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red onion, diced

• 1/4 cup kalamata olives, halved

• 1/2 english cucumber, quartered

• 2 tablespoon banana peppers

• 1 tablespoon olive oil

• 1/2 teaspoon garlic powder

• dash black pepper

• 1/2 lemon, juiced

• 1-2 sprigs fresh dill, roughly chopped

DIRECTIONS

Prepare zoodles by spiralizing on the thickest setting. Break into “chip” size pieces. Lay zoodle “chips” onto paper towels in a single layer. Sprinkle with salt and allow to sweat.

While zoodle “chips” are sweating prepare the ground lamb.

Over medium heat add 1 tbsp olive oil to a medium size skillet. Add onion and garlic and sauté until fragrant.

Add ground lamb, marjoram, rosemary, salt, garlic powder and pepper to pan and cook until the lamb is no longer pink. Breaking up any large chunks with a wooden spoon. Add fresh mint and continue cooking for five minutes. Remove from heat and drain any excess fat.

Layer a baking sheet with parchment paper and spread zoodle “chips” out evenly.

Layer ground lamb, tomatoes, onion, olives, cucumber, banana peppers and cauliflower on top of zoodle “chips”.

Drizzle with 1 tablespoon olive oil and lemon juice. Sprinkle garlic powder, pepper and fresh dill over top evenly.

Bake for 20 minutes in a 350 degree oven. Turn oven to broil and crisp for the last two minutes. Enjoy!

RECIPE NOTES
If you are not dairy free try sprinkling a bit of crumbed feta on top before baking for added flavor!
I like my zoodle “chips” with a bit of a crunch, feel free to bake longer if you prefer a softer texture.

Loaded Mediterranean American Lamb Fries

Recipe provided by | SHARED APPETITE

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INGREDIENTS

1 bag frozen french fries, cooked according to package directions

1 1/2 pounds ground American lamb

1 small red onion, grated

4 cloves garlic, minced

1 lemon, zested with microplane zester

4 tablespoons finely chopped fresh mint

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper, optional

Kosher salt

2 tablespoons olive oil

1 cup crumbed feta cheese

Israeli Salad, recipe below

Tzatziki, recipe below

sliced olives

fresh torn mint or chopped parsley, for garnish

FOR THE ISRAELI SALAD

1 cucumber, peeled and seeds removed, finely diced

2 plum tomatoes, peeled and seeds removed, finely diced

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

2 tablespoon chopped parsley

Kosher salt

FOR THE TZATZIKI

1 cup plain Greek yogurt

1/2 cucumber, peeled

1 lemon, juiced

1 clove garlic, minced

2 tablespoons finely chopped fresh mint
1/4 teaspoon dried oregano
Kosher salt

DIRECTIONS

Combine ground lamb, onion, garlic, lemon zest, mint, coriander, cumin, dried oregano, and cayenne pepper in a medium mixing bowl. Season generously with Kosher salt. Heat oil in a large skillet over medium-high heat. Brown lamb, breaking into bite-size pieces as it cooks with a wooden spoon, until fully cooked. Remove from heat.

Top cooked french fries with cooked lamb, sprinkle generously with feta cheese, and spoon on Israeli salad and Tzatziki. Top with chopped olives and torn mint or chopped parsley. Devour!

For the Israeli Salad
Combine all ingredients in a small mixing bowl and season with Kosher salt.

For the Tzatziki
Using the smaller side of a box grater, grate cucumber. Soak up excess cucumber moisture with paper towels. In a small mixing bowl, combine Greek yogurt, 3 tablespoons of the grated cucumber, lemon juice, garlic, mint, and dried oregano. Season with Kosher salt. Taste and adjust seasonings as desired.

American Lamb Meatballs with Indian Curry Sauce

Recipe provided by | FEASTING AT HOME

Servings: 10-12 Meatballs Preparation Time: 15 minutes Cook time: 35 minutes

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INGREDIENTS

Lamb Meatballs

1 pound ground American lamb

2 garlic cloves, finely minced

1 shallot, finely minced ( or sub ½ cup chopped onion)

1 teaspoon kosher salt

1 teaspoon garam masala

1 teaspoon dried mint ( or 1 tablespoon fresh)

Indian Curry Sauce

2 tablespoons ghee, butter or olive oil

4 cloves garlic- minced

2 tablespoons fresh ginger, grated or use paste

1 tsp fresh turmeric, grated (or ½ teaspoon ground turmeric)

1 tablespoon garam masala spice

1 teaspoon fennel seeds

1 teaspoon dried fenugreek leaves ( optional, but good! )

1 extra large tomato, finely diced, with juices

1 13.5 oz coconut milk (not lite) or sub 1 ½ cups plain yogurt

2 teaspoons brown sugar ( or coconut sugar or alternative )

1/2 teaspoon salt, more to taste

1/4 tsp cayenne, more to taste

Serve over basmati rice, cauliflower rice or a bowl of baby spinach.

DIRECTIONS

Start the rice, if making.

Place ground lamb, shallot, garlic, salt, garam masala and mint in a bowl and mix well, using your hands. Using wet hands, form into 1 ½ inch wide balls. ( about 10 meatballs)

Heat a large skillet with olive oil. Begin searing the lamb meatballs.

At the same time you could start the sauce ( or wait and use the same pan).

Heat ghee in a skillet over medium heat. Add shallot and cook 3-4 minutes. Add garlic and ginger and cook two more minutes. Add all the spices and then the tomato and its juices. Cook 1 minutes. Add the coconut milk and simmer gently for 3-4 minutes. Add the sugar, salt and cayenne. Taste and adjust salt and heat.

Add the lamb meatballs to the sauce, coating well. Simmer gently until the lamb meatballs are cooked through. Serve over your choice of rice, cauliflower rice, or baby spinach.

Sichuan Honey Glazed American Lamb Ribs

Recipe provided by | THE FOOD IN MY BEARD

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INGREDIENTS

1 rack American Lamb Ribs (about 1.25 pounds, about 9 ribs)

SPICE BLEND

2 tablespoons Sichuan Peppercorns

1 tablespoon Cumin

1 tablespoon Coriander

1/2 teaspoon Cinnamon

1/2 teaspoon Chili Flake

1/2 teaspoon Salt

COOKING LIQUID

1/4 cup light soy sauce

1/4 cup Rice Vinegar

1/4 cup Sesame Oil

1/2 cup Shaoxing Wine

1/4 cup Honey

2 ribs Celery chopped

FINISHING SAUCE

1 Lime

1 tablespoon light soy sauce

1/2 cup Honey

GARNISH

Sesame Seeds

Chopped Cilantro

Chili Flake

DIRECTIONS

Preheat oven to 325.

Cut the ribs into individual ribs and place into a baking dish. season with a light sprinkle of salt, but go easy because there are lots of salty ingredients.

Grind the spices and rub all over the ribs.

Add the cooking liquids to the baking dish along with the celery and stir well to combine.

Place into the oven and cook one hour. Flip and continue cooking another half hour to an hour or more depending on desired doneness. Flip occasionally to brown (the parts above the cooking liquid will get some color in the oven.) and add liquid if needed.

Remove from the oven.

Combine the soy sauce, lime juice, and honey. Place the ribs on the serving dish and top with the honey sauce.

Sprinkle on the sesame seeds, cilantro and additional chili flakes as desired.

*If you want to bring these to a party, you could and travel with them warm after you pull them from the oven in step 6, and slightly reheat at the party, or chill them and refrigerate for a few days, then reheat at the party.

American Lamb Kofta Meatballs with Coconut Jasmine Rice and Sauteed Zucchini & Pistachios

Recipe provided by | RUSTIC JOYFUL FOOD

Servings: 10 Preparation time: 20 Minutes Cook time:10 hours

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INGREDIENTS

Kofta Meatballs

1 pound ground American lamb

1 egg

1/2 cup crumbled feta

1/4 cup finely chopped pistachios

2 cloves crushed garlic

1/4 cup finely chopped mint

1/2 cup bread crumbs

Salt and pepper to taste

Coconut Rice

2 cups jasmine rice

1 (15) ounce can of full fat coconut milk

1-3/4 cup chicken broth

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup chopped cilantro

1 lime sliced into wedges

Sautéed Zucchini & Pistachios

2 medium-sized zucchini

1/2 cup chopped pistachios

2 Tablespoons olive oil

Salt and pepper to taste

2 chopped cloves of garlic

DIRECTIONS

Kofta Meatballs

Preheat oven to 375 degrees. Mix meat with all ingredients thoroughly but try to not over-mix.

Line a baking sheet with foil or parchment. Roll the meat into bite sized meatballs, about 1 tablespoon. Place the meatballs at least 2 inches apart on the lined baking sheet. Once the sheet is full, bake the meatballs for 15-20 minutes. While the meatballs bake, prepare the rice and zucchini.

Coconut Rice

Bring the rice, coconut milk, broth, salt, and pepper to a boil over medium-high heat. Reduce the heat to low and cook covered for 15 minutes until the rice is cooked and the liquid is absorbed. Sprinkle the cilantro over the top of the cooked rice and fluff the rice with a fork to mix the cilantro in. Serve with slices of lime.

Sautéed Zucchini & Pistachios

Heat a large heavy-bottom skillet over medium heat. Slice the zucchini thinly on the bias. Add all the ingredients and sauté until the pistachios are toasted and the zucchini have softened and browned slightly. Enjoy!

American Lamb Meatball Tartines with Onion Jam

Servings: 8-10 Preparation time: 30 minutes Cook Time: 45 minutes

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INSTRUCTIONS

 MEATBALLS

1-1/4 pounds ground American Lamb

1/2 cup finely chopped onion

1/2 cup bread crumbs

2 teaspoons kosher salt

1-1/2 teaspoons finely chopped lemon zest

3/4 teaspoon finely minced garlic

1/4 teaspoon dark chili powder

1/8 teaspoon ground cinnamon

1/8 teaspoon ground coriander

1/8 teaspoon ground allspice

2 tablespoons finely chopped flat leaf parsley

2 tablespoons currants, plumped in warm water and drained

2 tablespoons toasted pine nuts

1 tablespoon finely chopped fresh mint

Canola oil, as needed

ONION JAM

1 tablespoon olive oil

3 cups finely chopped red onion (about 2 large)

1 tablespoon granulated sugar

1 cinnamon stick, 1-inch long

1/2 bay leaf

1/4 teaspoon kosher salt

1/8  teaspoon freshly ground black pepper

1-1/2 tablespoons red wine vinegar

TARTINES

20 slices levain or rustic country loaf

4 ounces goat cheese

1/2 cup arugula

1-1/2 teaspoons lightly toasted pine nuts

1-1/2 teaspoons olive oil

DIRECTIONS

MEATBALLS

In a bowl, add lamb, onion and bread crumbs. Sprinkle salt, lemon zest, garlic, chili powder, cinnamon, coriander, and allspice; combine. Add parsley, currants, pine nuts and mint; combine. Cover bowl with plastic wrap; refrigerate 30 minutes.

Line a baking sheet with plastic wrap. Scoop out 1-ounce portions of the lamb mixture, about the size of a golf ball. Roll the mixture to form a ball; place on lined baking sheet. Use cold water to dampen your hands if mixture begins to stick.

In a frying pan, heat about 1/2-inch of oil. Line a baking sheet with paper towels. When oil is hot, fry meatballs in batches without overcrowding the pan; cook 2 to 3 minutes per side or until golden brown all over. Place on paper towel-lined baking sheet.

ONION JAM

In a large sauté pan over medium heat, warm oil. Add onions; cook until they begin to sweat. Add sugar, cinnamon stick, bay leaf, salt and pepper; cover and cook for approximately 30 minutes or until onion is soft but liquid remains in the pan. Remove lid and add vinegar; continue to cook until just barely moist. Remove cinnamon stick and bay leaf; discard. Set jam aside to cool.

TARTINES

Spread a scant tablespoon of onion jam on each piece of bread; place a small spoonful of goat cheese in the center. Put bread slices on a baking sheet and toast in oven until cheese is soft and melty and bread is lightly toasted, about 3 minutes. Remove from oven.

Toss arugula with nuts and oil. Arrange toasted bread pieces on a platter or individual plates. Top each tartine with a warm meatball; garnish with arugula salad. Serve immediately.

Turkish American Lamb Slider with Labneh

Recipe provided by | CLIMBING GRIER MOUNTAIN

Servings: 12 Sliders

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INGREDIENTS

• 1/2 teaspoon ground oregano

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground cinnamon

• 1 garlic clove, minced

• 1 tablespoon finely chopped fresh mint

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground pepper

• 1.5 lbs ground lamb

• 1-1/2 tablespoons olive oil

• 3/4 cup labneh

• 1 tablespoon clarified butter

• 2 tablespoon hot chili paste (sambal oelek)

• 2 teaspoon unseasoned rice vinegar

• 1 teaspoon honey

• 12 sliders buns

• Arugula, for garnish

• Sliced shallot rounds, for garnish

DIRECTIONS

In a large bowl combine oregano, cumin, cinnamon, garlic clove, mint, salt and pepper. Stir to combine. Next, add in the ground lamb and 1 1/2 tbsp olive oil. Using your hands work the spices into the lamb until well combined. Be careful to not overmix.

Shape the meat into 12 (2-inch sliders) patties of equal thickness. Next, preheat a cast-iron skillet to medium-high heat. Add 1 tbsp of clarified butter to the skillet followed by 3 to 4 sliders. Cook the sliders for about 3 minutes per side or until desired temperature is reached. Remove the sliders from the skillet and place on a plate to rest. Repeat process with remaining patties adding more clarified butter as needed until all have been cooked.

Next, in a small bowl combine chili paste, unseasoned rice vinegar, and honey. Take 1/2 tbsp of labneh and spread it on 12 bottoms buns followed by 1/2 tsp of the chili sauce and arugula. Place a lamb patty on top the arugula followed by shallot rounds. Take another 1/2 tbsp labneh and spread it on 12 top buns followed by 1/2 tsp chili sauce. Place the top bun over the lamb patty and serve. Repeat process until all lamb sliders have assembled. Serve and enjoy!

Spiced American Lamb Pita Toasts with Fresh Mint

Recipe provided by | CLIMBING GRIER MOUNTAIN

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INGREDIENTS

2 pita rounds, cut into triangles (makes roughly 16)

3 tablespoons olive oil, divided

3 garlic cloves, minced, divided

1/4 cup tomato paste

3/4 teaspoon ground cinnamon

1- 1/4 teaspoons ground cumin, divided

3/4 teaspoon ground paprika

1-1/4 teaspoon kosher salt

1/4 teaspoon ground pepper

1 tablespoon clarified butter

3/4 lb ground American Lamb

1/2 cup plain Greek yogurt

1/4 cup + 2 teaspoon lemon juice, divided

1/4 cup tahini

1 15oz can rinsed and drained chickpeas

2 to 3 tbsp water

Fresh mint finely chopped, for garnish

Red pepper flakes, for garnish

DIRECTIONS

Preheat an oven to 350 degrees. Spray two baking sheets with non-stick cooking spray. Place pita triangles on baking sheet. Next, using 1 tbsp olive oil and brush it on each triangle followed by a pinch of salt and pepper. Repeat until all triangles have been covered. Place the baking sheets into the oven and bake the pita for about 10 to 12 minutes or until slightly golden brown. Remove from oven and set aside.

In a large bowl combine garlic cloves, tomato paste, cinnamon, 3/4 tsp cumin, paprika, 3/4 tsp salt, and pepper. Next, add in the lamb and using your fingers mix the spices in with the lamb. Be careful to not overmix.

Pre-heat a large non-stick skillet to medium-high heat. Add 1 tbsp clarified butter to the skillet along with the lamb mixture. Cook the lamb for about five to seven minutes breaking it up with a wooden spoon so you get nice crumbled, ground lamb. Once cooked, remove the skillet from the heat and set aside.

Next, make the hummus. In the bottom of a food processor add tahini and 1/4 cup lemon juice. Process for about 30 seconds until combined. Next, add in 2 tbsp olive oil, 1 garlic clove, 1/2 tsp cumin and 1/2 tsp kosher salt. Continue to process until well combined. Add half of the chickpeas to the food processor. Process for about 1 minute scraping down the sides to make sure the chickpeas get well combined. At this point you may want to add a tablespoon of water to keep the hummus from getting to thick. Now, add the remaining chickpeas and process for another minute adding more water until desired consistency. Add more salt if needed.

In a small bowl combine Greek yogurt and 2 tsp lemon juice. Set aside.

To assemble, take a pita triangle and spread about 1 tsp of the hummus on top. Next, take about a 1 tbsp of the lamb mixture (or enough to cover) and place it on top of the hummus. Dollop a some of the Greek yogurt on top followed by fresh mint and a sprinkle of red pepper flakes. Repeat until all pita triangles have been covered.

Mini Turkish American Lamb Pizza Party

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

SPECIAL LAMB MIX:

1 pound of minced American Lamb

1/2 a red onion

2 garlic cloves

2 tablespoons of tomatoes paste

1/4 cup of fresh parsley leaves

1 teaspoon of allspice

1/2 teaspoon of red pepper flakes or to taste

1 teaspoon of kosher salt and Pepper

1/2 teaspoon of nutmeg

1 teaspoon of cinnamon

1/4 cup of fresh mint leaves

1 teaspoon of dried oregano

TOPPINGS:

Feta cheese

sliced onions

fresh mint leaves minced

toasted pine nuts

whole or sliced green chilli/ jalapeños

whole or diced mini tomatoes

assortment of olives—whole or chopped

colored mini peppers

pomegranate arils

lemon wedges

PIZZA DOUGH INGREDIENTS:

1 cup of lukewarm body temperature water

1/2 Tablespoon of instant or active dry yeast

1 1/2 Tablespoons of honey

About 2 cups of bread flour all-purpose flour works too!

1/2 Tablespoon of kosher salt

1/2 teaspoon of olive oil for the bowl

DIRECTIONS

Preheat the oven to 500 degrees F. Line two baking sheets with parchment paper and set aside.

Prepare the pizza dough ( instructions below) or use store bought and ready to use dough. Divide the pizza dough into 18 pieces. Roll out each piece at a time into a circle about 1/8th of an inch thick and 2 inches in diameter (it doesn’t have to be perfect, just a rough circle) and place each on a parchment paper-lined baking sheet.

In a food processor, pulse all the lamb ingredients minus the lamb into a thick salsa like consistency.

Add the ground lamb and pulse the mixture together until you have a rough paste like consistency.

Take a tablespoon of the meat mixture and spread it over each pizza dough, distributing it with the spoon as evenly as you can. It should be just a nice thin layer. Press the lamb mixture down very gently to make sure it sticks well to the dough.

Bake the Turkish mini pizzas for about 8-10 minutes until all cooked through. Depending on your thickness and size of the pizza, you may need to bake them for up to 12 minutes. Just make sure they aren’t too crispy on the edges so that way you can still roll them into a wrap.

When pizza is done, sprinkle each with fresh parsley and mint and serve with the toppings on the side.

Add and any topping you like on your pizza—the more the better! The lemon-squirt is essential! Fold each pizza over and enjoy!

FOR THE HOMEMADE PIZZA DOUGH:

In a measuring cup, add the honey and yeast to the water and allow that mixture to sit for 1-2 minutes. It will start to go opaque and may foam and show bubbles on the top the longer you leave it—which is ok.

In a mixer bowl, add the flour and salt and mix them well. Then add the honey water mixture and knead the dough until smooth. This dough should not be sticky, but should not feel hard or dry to the touch, it should stick slightly to your fingers.

In a large bowl, add the olive oil and cover the entire inside of the bowl with it. Then put your pizza dough in the bowl and roll it over the oiled surface so it’s entirely covered with a thin layer of oil.

Cover the bowl with plastic wrap and let the dough proof (rise) in a warm spot (like inside your oven while it is shut off) for about 1 1/2 -2 hours until the dough doubles in size at least. Now it’s ready to be used for the recipe above.

Enjoy!