Sichuan-style Spicy Cumin American Lamb Noodles

Recipe provided by | COOKING WITH COCKTAIL RINGS

Servings: 4

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INGREDIENTS

• 2 teaspoons cumin seeds

• 1 teaspoon coriander seeds

• 1 tablespoon Sichuan peppercorns

• 1/2 teaspoon freshly ground black pepper

• 1 pound boneless American lamb loin chops, thinly sliced

• 1/4 cup canola oil

• 1 tablespoon grated ginger

• 6 cloves garlic, chopped

• 2 shallots, thinly sliced

• 4 heads baby bok choy, sliced

• 1/2 pound flat lasagna noodles

• 2 tablespoons shaoxing rice wine

• 3 tablespoons chili oil

• 1 teaspoon crushed red pepper flakes

• 2 tablespoons soy sauce

• 1 tablespoon dark brown sugar

• 1/4 cup thinly sliced green onions

• 1/4 cup chopped cilantro

DIRECTIONS

Heat a nonstick skillet over medium heat, add the cumin, coriander and Sichuan peppercorn seeds and toast, shaking the pan occasionally until the spices are fragrant, about 2 minutes. Remove spices to a mortar and pestle and coarsely grind and set aside. Toss the lamb with the spice mixture and black pepper and let marinate for at least an hour.

Heat a large heavy bottomed pot over medium heat, add the canola oil and heat through. Add the ginger, garlic and shallots and sauté until the shallots are tender, about 4 minutes. Add the lamb and cook, stirring occasionally until browned, about 6 minutes. Add the bok choy and remove from heat.

Bring a large pot of water to a boil over medium-high heat. Add the noodles and cook until tender, about 7 minutes.

In a small bowl whisk together the rice wine, chili oil, red pepper flakes, soy sauce, and brown sugar. Add the noodles and the sauce to the lamb and toss to combine. Top with green onion and cilantro and serve.

Korean American Lamb Ssam Summer Party

Recipe provided by | LINDSEY EATS LA

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INGREDIENTS

FOR THE SHREDDED BRAISED LAMB SSAM

• 3 pound American Lamb Board shoulder

• 1/3 cup brown sugar

• 1 tablespoon soy sauce

• 1 tablespoon sherry vinegar

• 4 cloves garlic

• 3 tablespoons gochujang

• 3 tablespoons fermented soy bean paste

• 1 tablespoon hot chili paste

• 3 tablespoons white wine

• 2 white onions, roughly chopped

• 1/2 cup water

• 1 Asian pear, roughly chopped

• salt and pepper to taste

DIRECTIONS

In a deep dutch oven or pot, drizzle vegetable oil and let the pot get hot. Add in your onions and garlic and let it sweat about 5 minutes.

Next add in your lamb shoulder and do a light sear for 10-15 minutes. Add in the rest of your ingredients (besides the liquids): brown sugar, soy sauce, sherry, garlic, gochujang, soy bean paste, hot chili paste and your asian pear. Mix well for 10-15 minutes until everything is incorporated.

Next, add your water and white wine. Adjust with more water if needed to cover the lamb. Add your dutch oven cover on medium for about 1 hr on the stovetop.

In the meantime, preheat your oven to 300 degrees. After 1 hr, remove some liquid from the pot and reserve for basting and add your dutch oven with the lamb and let it braise and roast for about 3-4 hours (depending on size and oven). Check every so often (about 30-45 minutes) and add on more liquid to baste that you reserved.

Remove once the lamb is cooked throughout, charred on the outside skins and flakes off to shred. Serve with all your favorite sides!

Vietnamese American Lamb Meatballs

Recipe provided by | FEASTING AT HOME

Servings: 4

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INGREDIENTS

MEATBALLS:

• 1 pound of ground American lamb

• 2 tablespoons lemongrass, finely chopped

• 1 shallot, finely chopped

• 2 garlic cloves, finely chopped

• 1 teaspoon ginger, finely chopped

• 1-2 teaspoons jalapeno pepper, finely chopped

• 1 1/4 teaspoons kosher salt

• 1/4 teaspoon Chinese Five-Spice

• 1/4 teaspoon pepper

NUOC CHAM DRESSING:

• 1/4 cup fresh lime juice

• 1 tablespoon fish sauce

• 2 tablespoons water

• 1 tablespoon sugar (or honey)

• 1 red chile – medium spicy, thinly sliced

BOWL:

• 8 ounces rice noodles (cooked to directions)

• 1 red bell pepper

• 1 English cucumber

• 1/4 head purple cabbage

• 1 lime, cut into wedges

DIRECTIONS

Place all meatball ingredients in a medium bowl. With a wet hand, mix to combine. Form 16 balls, set aside.

Heat 1-2 tablespoons oil in a skillet over medium heat. Add meatballs, being careful not to overcrowd, lightly browning on all sides. Once brown, turn heat down to low and continue cooking until cooked through (approximately 10-15 minutes).

Place on paper towel lined plate, and blot. Assemble bowls dividing noodles, veggies, meatballs, fresh herbs, and lime wedges. Spoon dressing over top of noodles and veggies, and serve immediately.

Other optional toppings: avocado, grated carrots, basil, cilantro, peanuts.

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.

Slow Cooker American Lamb Curry

Recipe provided by | THE MODERN PROPER

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INGREDIENTS

4 pounds American lamb shoulder, bone in

salt

pepper

2 tablespoons olive oil

1 large can crushed tomatoes

1 onion, minced

4 garlic cloves, minced

1 tablespoon cumin

1 tablespoon tumeric

2 tablespoon cinnamon

1 small head cauliflower, cut into small florets

basmati rice for serving

naan for serving

plain yogurt for serving

DIRECTIONS

Generously season shoulder steaks with salt and pepper.

Heat a cast iron skillet over high heat and add in oil. Working with half of the lamb should steaks brown both sides and set aside. Finish with remaining steaks.

In a large slow cooker add in tomatoes, onions, garlic, cumin, turmeric, cinnamon and 1 tsp of salt. Stir until just mixed together. Fit browned lamb into the liquid and cover. Cook on high for 4 hours.

When the curry has 1 hour left, add in the cauliflower and give everything a good stir.

Serve cauliflower over warm rice with a scoop of yogurt and fresh cilantro. Enjoy!

Spicy American Lamb Coconut Curry Ramen

Recipe provided by | SHARED APPETITE

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INGREDIENTS

2 tablespoons sambal oelek

2 shallots, peeled and halved

6 cloves garlic, peeled

1 (2 inch) piece ginger, peeled and sliced

1/4 cup cilantro stems, chopped

1 tablespoon ground coriander

1 tablespoon ground turmeric

1 teaspoon curry powder

1 tablespoon vegetable or canola oil

2 (14 ounce) cans unsweetened coconut milk

2 cups chicken broth

1 tablespoon fish sauce

1 tablespoon light brown sugar

Kosher salt

Spicy Lamb (recipe below)

2 (3 ounce) packages instant ramen noodles, flavor packets discarded*

2 eggs

1 bunch scallions, very thinly sliced

1 lime, sliced into wedges

Cilantro, for garnish

FOR THE SPICY LAMB

1 tablespoon vegetable or canola oil

1 pound American ground lamb

2-3 teaspoons sambal oelek, depending upon how spicy you’d like

1/4 teaspoon garlic powder

1/4 teaspoon ginger powder

Kosher salt

DIRECTIONS

Puree sambal oelek, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder and 3 tablespoons water in a food processor until a smooth-ish paste forms.

Heat oil in a large pot over medium heat. Add the above paste and cook, stirring constantly, for 4-5 minutes. Whisk in coconut milk and broth and season generously with Kosher salt. Bring to a boil, then reduce heat and cook for 20 to 25 minutes. Add fish sauce and brown sugar, and cook for at least 5 more minutes. Pour soup through a fine mesh strainer and discard solids. Return soup to the pot and keep hot.

Meanwhile, cook eggs: bring water to boil in a medium saucepan. Lower heat to a rapid “hard simmer”. Carefully lower eggs into water and cook for exactly 6 1/2 minutes. Use a slotted spoon to remove eggs from water and place in an ice bath (bowl filled with very icy water). Let eggs cool completely, then carefully peel and slice in half.

Meanwhile, cook spicy lamb: heat oil in a large skillet over medium-high heat. Add lamb and season with Kosher salt, breaking into small bite-sized pieces as it cooks, until no pink remains, about 6 minutes. Stir in sambal oelek, garlic powder, and ginger powder and cook for 1 more minute. Remove from heat and set aside until soup is done.

Cook ramen noodles in boiling water until just cooked through (if you cook too long, they will turn to mush).

Divide broth between bowls. Add ramen noodles, spicy lamb, scallions, and garnish with cilantro. Serve with lime wedges. Devour immediately.

NOTES

*You can also feel free to use another type of noodle-like thicker stir fry rice noodles or even spaghetti!

**If you have extra soup and lamb leftover, refrigerate and reheat for a future meal!