Harissa Marinated Grilled American Lamb Kabobs

Recipe provided by | GIRL CARNIVORE

Servings: Prep Time: Cook Time:

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INGREDIENTS

2 lbs boneless leg of American lamb or lamb roast, trimmed and cut into 1” cubes

1/2 cup Harissa in oil (or substitute 4 tbs of dry Harissa seasonings and ½ cup olive oil)

Salt and pepper

2 fresh summer squash, washed and cut into ¼” coins

2 fresh Zucchini, washed and cut into ¼” coins

1 large Onion, cut into large 1” wedges

1 red pepper, stemmed seeded and cut into 1” pieces

1 yellow pepper, stemmed seeded and cut into 1” pieces

1 green pepper, stemmed seeded and cut into 1” pieces

1 orange pepper, stemmed seeded and cut into 1” pieces

Kabob skewers

DIRECTIONS

Harissa Marinated Grilled Lamb Kabobs

Combine the lamb with the harissa and toss to coat. Season with salt and pepper and allow to marinate, covered, in fridge for 4 to 6 hours.

Preheat your grill and clean your grill grate.

On a clean work surface, arrange the chopped vegetables, lamb, and skewers. Thread the skewers, alternating lamb and veggie combos to fill each skewer. Arrange the kabobs over the hot grill and cook until lamb is done and vegetables have a bit of char and are tender, rotating as you cook.

Carefully remove from the grill and arrange on a platter to serve.

Serve with fresh grilled naan bread, fruits, olives, and couscous salad, if desired.

Spicy American Lamb Ragout

Recipe provided by | Chef Dylan Girodan Piatti

Servings: 4

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INGREDIENTS

Boneless American Lamb leg 3 pounds

Pork butt 1 pound

Carrots 2

Onion 1

Celery stalk 1

Garlic, chopped 1/2 cup

Oil 1/2 cup

Bay leaf 1

Mint 1 tablespoon

Chili flakes 1 tablespoon

White wine 1 cup

Crushed San Marzano tomatoes, drained 2 cups

Tomato paste 4 tablespoons

Veal or rich chicken stock 2 cups

Fresh pappardelle 1 pound

Grated pecorino 1 cup

DIRECTIONS

 In a large pot, add salted water; bring to a boil.  Freeze a grinder attachment.

Cut leg and pork into 1-inch cubes; place in freezer while preparing other ingredients.

Rough chop carrots; pulse in food processor until very small.  Chop onion and celery; pulse in food processor until very small. Grind meats twice through medium die.

In a medium saucepan, heat oil; add meat.  Stir frequently; cook until no longer pink.  Add vegetables, bay leaf, mint and chili flakes; continue to cook over medium heat for 20 minutes, stirring regularly.  Add wine; cook until dry.  Add tomatoes and paste; cook an additional 5 minutes.  Add stock; cook until reduced by half.  Season to taste.

Cook pappardelle in the salted water until tender, about 45 seconds.   Toss with lamb ragout.  Divide into four warmed bowls; top with pecorino.  Serve immediately.

Grilled American Lamb Kabobs with Tzatziki

Recipe provided by | Elizabeth Stark of Brooklyn Supper

Servings: 4

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INGREDIENTS

MARINADE AND TZATZIKI

2 cups whole milk Greek yogurt

2 tablespoons finely minced garlic (about 4 cloves)

1 tablespoon white wine vinegar

1/2 teaspoon sea salt, plus more to taste

1/4 teaspoon fresh ground black pepper

3 tablespoons extra virgin olive oil

1/2 teaspoon fresh ground cumin

1 tablespoon minced parsley

1 tablespoon minced dill

1 cup grated cucumber (1 medium)

AMERICAN LAMB KABOBS

2 pounds boneless American lamb leg meat, cut into 1 1/2-inch pieces

1 large red onion, cut into eighths

DIRECTIONS

The night before or at least 4 hours ahead of time, prepare marinade and tzatziki. Place grated cucumber in a fine mesh sieve over a bowl, set a plate or other heavy object on top, and set in fridge overnight so that cucumber will release its water.

In a medium bowl, stir combine yogurt, garlic, white wine vinegar, sea salt, and pepper. Fold in olive oil. Divide mixture in two. Reserve half for tzatziki, cover, and refrigerate. To the marinade, add ground cumin.

Toss kabob meat with marinade in a zip-top bag and seal. Set in fridge overnight to marinate.

Day of, fold pressed cucumber and herbs into tzatziki. Add sea salt and pepper to taste. Chill until kabobs are ready.

To make kabobs, prepare a hot grill. Allow coals to get hot enough that you can’t hold you hand four inches above them for more than a few seconds. Bank coals to one side of grill to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 – 15 minutes before you plan to grill.

Thread marinated lamb onto skewers alternating with red onion slices. Grill kabobs 2 minutes over high heat, rotate 1/4 turn and grill 2 minutes more; repeat until all sides are grilled. Move kabobs over indirect heat until meat reaches 150°, 4 – 6 minutes more.

Serve kabobs immediately with a generous dollop of tzatziki and grilled flatbreads.

American Lamb Shepherd’s Pie with Mushrooms, Stout, and Horseradish Potatoes

Recipe provided by | ANDREA SLONECKER

Servings: 6

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INGREDIENTS

2 pounds American lamb stew meat, or shoulder or leg cut into 1-inch cubes

Salt and freshly ground pepper

2 tablespoons olive oil

6 tablespoons unsalted butter

1 large yellow onion, diced

3 carrots, peeled and sliced into 1/4-inch-thick rounds

3 stalks celery, sliced 1/4-inch thick

8 ounces cremini or button mushrooms, halved

2 garlic cloves, minced

6 tablespoons all-purpose flour

2 cups lamb stock, such as Saffron Road, or low-sodium beef broth

1 cup Irish stout, such as Guinness

2 teaspoon minced fresh rosemary

2 1/2 pounds Yukon Gold potatoes, peeled and cut into large chunks

1 cup sour cream

3 tablespoons prepared horseradish

1 cup frozen peas

DIRECTIONS

Preheat the oven to 325˚F. Season the lamb with 1 1/2 teaspoons of salt and several grinds of pepper. In a Dutch oven, heat the oil over medium-high heat. Working in 2 batches, cook the lamb, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to a plate.

Add 2 tablespoons of the butter to the pot and melt over medium heat. Add the onion, carrots, celery, mushrooms, and garlic, cover, and cook, stirring occasionally, until the vegetables just begin to soften, about 5 minutes. Uncover, sprinkle with the flour, and stir it in. Pour in the stock, 1 cup at a time, stirring to combine completely with each addition. Add the stout, rosemary, and 1 teaspoon of salt and bring to a boil over medium-high heat, stirring occasionally. Return the lamb to the Dutch oven, cover, and place in the oven to cook until the lamb is tender, about 1 1/2 hours.

Meanwhile, put the potatoes in a large saucepan and add enough water to cover by about 1 inch. Season generously with salt, cover the pan and bring to a boil over high heat. Uncover, reduce the heat to medium and simmer until the potatoes are tender, 20 to 25 minutes. Drain well, then return the potatoes to the pan. Cube 3 tablespoons of the butter and add it to the potatoes. Start mashing the potatoes, and then gradually begin adding the sour cream. Stir in the horseradish, and season with salt.

When the stew is done, remove it from the oven and increase the temperature to 400˚F. Taste and adjust the seasoning. Stir in the peas and pour the stew into a 3-quart baking dish. Spread the mashed potatoes evenly on top, and use a fork to make decorative lines or peaks. Cube the remaining 1 tablespoon of butter and dot the top. Bake until the potatoes are crusty and browned in spots, 20 to 30 minutes. Remove from the oven and let stand for about 5 minutes, then serve hot.

Grilled Butterflied Leg of American Lamb with Rosemary Sea Salt and Charred Lemons

Servings: 4-6

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INGREDIENTS

1/2 cup coarse sea salt

1/4 cup fresh rosemary leaves

2 1/2 to 3 pounds boneless leg of American Lamb, trimmed and butterflied by your butcher

Extra-virgin olive oil

2 lemons

DIRECTIONS

In a food processor, grind the salt and 1/4 cup rosemary leaves together until the mixture is the texture of coarse sand. The rosemary salt can be used immediately, or dried for later use. To dry, spread the salt mixture on a large plate and leave it out at room temperature, uncovered, until fully dried, about 1 day. Store in a sealed container; it will keep for several months. (This is great to have on hand to season any cut of lamb!)

Season the butterflied leg of lamb generously with the rosemary salt or Jacobsen Rosemary Salt, working it into all the crevasses; it should take about 2 tablespoons. Set the lamb aside at room temperature for at least 30 minutes before grilling, or cover and refrigerate for up to 2 days.

Prepare a hot fire in a charcoal or gas grill. Pat the lamb dry, if needed, and rub it lightly with olive oil to coat.

Grease the grill grates with oil, and place the lamb on the hottest part of the grill. Cook with the grill covered, turning once, until brown and crusty all over. Move the lamb to a cooler part of the grill, and continue cooking until an instant-read thermometer inserted into the center registers 130°F for medium-rare, 15 to 25 minutes total. (Carry-over cooking will increase the internal temperature off the grill.) Transfer the lamb to a platter, cover with foil, and let it rest at least 10 minutes before cutting it into thick slices against the grain.

Meanwhile, halve the lemons and brush the cut sides lightly with oil. Place them cut side down on the grill until deeply charred, 2 to 3 minutes.

Arrange the lamb slices on a large platter or directly over the salad. Serve with the charred lemon halves for squeezing, and more of the rosemary salt.

Southeast Asian American Lamb Skewers with Spicy Cucumber Relish

Recipe provided by | ANDREA SLONECKER

Servings: 6-8 Prep Time: Cook Time:

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INGREDIENTS

1/4 cup soy sauce

1/4 cup fish sauce

3 tablespoons rice vinegar

3 tablespoons firmly packed dark brown sugar

2 tablespoons peeled and minced fresh ginger

1 tablespoon finely minced garlic

2 pounds boneless leg of American lamb, cut into

1-inch cubes

RELISH

1 English cucumber

1 large shallot, halved lengthwise and thinly sliced crosswise

2 to 4 red Thai chiles or jalapeños, thinly sliced

1/4 cup plus 2 tablespoons rice vinegar

1/4 cup sugar

1/2 teaspoon salt

GARNISHES

Roasted peanuts

Cilantro leaves

DIRECTIONS

In a medium bowl, whisk together the soy sauce, fish sauce, vinegar, sugar, ginger, and garlic. Thread the lamb pieces onto wooden skewers, leaving about one-third of each skewer free to use as a handle. (Don’t leave gaps between the meat pieces, but don’t smush them together too tightly, either, or the lamb will cook unevenly.) Arrange the assembled skewers in a shallow baking dish in a single layer and pour the marinade over, turning the skewers to coat the lamb evenly. Cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours, turning once about halfway through.

To make the relish: Halve the cucumber and then halve each half again lengthwise. Quarter each piece lengthwise, so you end up with long wedges (like skinny pickle spears). Thinly slice the wedges crosswise into small triangles. Combine the cucumbers with the shallots, chiles, vinegar, sugar, and salt in a small bowl. Cover and refrigerate for at least 1 hour and up to 1 day before serving. (Note, the cucumbers will soften a bit if left to marinate for more than a few hours, but are still delicious.)

Prepare a hot fire in a charcoal grill or preheat a gas grill to high. Lightly oil the grill grate. Remove the lamb skewers from the marinade, gently shaking off the excess, and arrange them on the hottest part of the grill. Grill, turning once, until nicely charred on the outside but still slightly pink in the center, 3 to 4 minutes per side for medium. Transfer to a serving platter and garnish with peanuts and cilantro leaves. Serve hot or at room temperature with the cucumber relish on the side.

Slow Roasted Mediterranean Boneless Leg of American Lamb

Recipe provided by | SOLID GOLD EATS

Servings: 6 Prep Time: 20 minutes Cook Time: 1 hour

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INGREDIENTS

Slow Roasted Mediterranean Boneless Leg of American Lamb

1/4 cup fresh rosemary, chopped

1/4 cup fresh mint, chopped

Zest from one lemon

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons olive oil

4 cloves of garlic, roughly chopped

3-pound boneless leg of American Lamb

1 cup Israeli couscous or couscous and grains mix

1 3/4 cups chicken broth

1/2 cup chopped green and kalamata olives

1/2 cup feta cheese

DIRECTIONS

Preheat the oven to 325 degrees. In a small bowl, mix the chopped rosemary, mint, lemon zest, salt and pepper with the olive oil.

Cut small slits into the fat and stuff them with garlic.

Using your hands, rub the herbs over all sides of the meat. Place the roast in a roasting pan and bake, uncovered, for 45 to 6o minutes or until meat is cooked to medium rare throughout. Allow to rest for 10 minutes before slicing and serving.

Prepare the salad by boiling the couscous mix with the chicken broth for 15 minutes or until cooked. Toss in the chopped olives, feta cheese and additional chopped fresh herbs. Place the salad on a plate and top with slices of the roast American Lamb.

American Lamb Bulgogi

Recipe provided by | HEALTHFULLY EVER AFTER

Servings: 8 Prep Time: 20 minutes Cook Time: 1.5 hours

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INGREDIENTS

3 pounds American leg of American Lamb, boneless

MARINADE

1/2 cup rice vinegar

1/2 cup low sodium soy sauce

1/2 cup green onion, sliced

4 tablespoon minced garlic

4 tablespoon sesame oil

black pepper

1 juice of lime and zest

2 tablespoon brown sugar

TOPPINGS

Bibb or Boston lettuce

chopped red onion

grated carrots

red peppers

cucumbers

kimchi
fresh mint and cilantro

green onion

lime wedges

DIRECTIONS

Mix marinade in a bowl. Pour into ziplock bag with American Lamb (leave netting on). Refrigerate at least 1 hour or overnight in the fridge.

In a roasting pan with tinfoil at the bottom, place American Lamb fat side up and pour extra marinade on top. Roast at 400 F for 15 minutes. Turn down to 325 F and cook for 20 minutes per pound for a medium rare finish. Take the temp of the middle of the roast. It should read a final temp of 130.

Keep in mind meat temps rise another 5-10 degrees after removing from the oven, so plan ahead!

Grilled American Lamb Kabobs with Peach and Red Onion

Servings: 4 to 6 Preparation time: 40 minutes Cook Time: 10 minutes

INGREDIENTS

AMERICAN LAMB

• 2 to 3 pounds boneless American Lamb leg, fat trimmed, cut into

• 1-inch pieces

• 4 peaches, firm but ripe, cut into 1-inch pieces

• 2 red onions, cut into 1-inch pieces

• 4 whole jalapeño peppers

• 4 to 6 skewers

MARINADE

• 1 large orange, zested and juiced

• 2 tablespoons chipotle in adobo, minced

• 2 tablespoons olive oil

• 1 tablespoon garlic salt

• 2 teaspoons agave or honey

DIRECTIONS

AMERICAN LAMB

Pour marinade into large, plastic, zip top bag; add lamb. Close bag; marinate in refrigerator at least 30 minutes and up to 8 hours. If using wooden skewers, place in shallow dish, cover with water and set aside. Thread marinated lamb, peach and onion on skewers. Heat gas grill to high. Brush kabobs with oil, or spray lightly with oil spray; place skewers and jalapenos on the hot grill. Cover and cook, turning kabobs and peppers occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 minutes or until lamb reaches 160°F for medium doneness.

Remove skewers from grill and serve.

Kale and Pomegranate Salad with Grilled American Lamb

INGREDIENTS

• 1 American Lamb leg, de boned, butterflied, trimmed of visible fat

KALE AND POMEGRANATE SALAD

• 2 teaspoons Dijon-style mustard

• 2 tablespoons pomegranate balsamic vinegar

• 1/4 cup olive oil Salt and pepper, to taste

• 5 cups baby kale

• 1 bulb fennel, thinly sliced

• 1/2 cup pomegranate seeds or sliced red grapes

• 1/4 cup crumbled Gorgonzola cheese

• 1/4 cup walnut halves, toasted

MARINADE

• 1-1/2 cups pomegranate juice

• 3 tablespoons olive oil

• 3 cloves garlic, chopped

• 1 tablespoon ground ginger

• 1 tablespoon cinnamon

• 2 teaspoons cumin

• 1 teaspoon salt

• 1/2 teaspoon pepper
  

DIRECTIONS

In a large, plastic, zip top bag, combine pomegranate juice, oil, garlic, ginger, cinnamon, cumin, salt and pepper. Add lamb to marinade in bag; refrigerate 8 hours to overnight.

Remove lamb from marinade; pat dry.

Heat gas grill to high; scrape grates clean and brush with oil. Grill lamb, fat side down, over medium-high heat 25 to 35 minutes total, turning halfway through cooking. Cook to desired doneness, about 145°F for medium-rare and 160°F for medium. Remove lamb from grill and loosely cover with foil; let rest about 15 minutes and thinly slice.

In a large bowl, whisk together mustard, vinegar, oil, salt and pepper. Add kale, fennel and pomegranate seeds or grapes; toss to coat.

To serve, arrange dressed salad on a platter; top with sliced lamb, Gorgonzola cheese and walnuts.

Roast Leg of American Lamb With Yukon Potato Soufflé And Onion Gravy

Recipe provided by Chef John Critchley, Bourbon Steak, Washington DC

Servings: 4-6 Preparation Time: 60 Minutes

INGREDIENTS

AMERICAN LAMB

• 1 boneless leg of American Lamb (5 to 6 pounds

• 1/4 cup kosher salt

• 2 tablespoons sumac

• 2 tablespoons ground fennel seed

• 1 tablespoon ground pasilla chile, or other medium-hot chile, such as ancho or mulato

• 1 tablespoon freshly ground black pepper

• 2 teaspoons ground cinnamon

• 1 teaspoon ground clove

• 3 tablespoons coarsely chopped fresh oregano

• 1 tablespoon coarsely chopped fresh rosemary

• 1/3 cup extra virgin olive oil

ONION GRAVY

• 1 cup drippings from roasting pan

• 1 cup thinly sliced onions

• 1 cup Rioja or other red wine

• 1 cup chicken stock

• 2 tablespoons unsalted butter

• 1 tablespoon all purpose flour

POTATO SOUFFLE

• 3 pounds medium size Yukon gold potatoes, washed, peeled and quartered

• 4 ounces (1 stick) unsalted butter, at room temperature, cut in 8 to 10 pieces

• 1/2 cup all purpose flour

• 8 large eggs

• 3 tablespoons kosher salt

• 1 teaspoon freshly ground nutmeg
  

DIRECTIONS

Pat the American Lamb leg dry with paper towels and set aside.

Combine the salt, sumac, fennel seed, ground chile, black pepper, cinnamon, clove, oregano and rosemary in a small bowl and stir to combine. Add the olive oil and stir to make a thick paste. Rub the paste over the entire American Lamb leg, making certain to coat all of the surfaces.

Place the rub-coated American Lamb leg on the rack of a roasting pan with foil on the bottom. Refrigerate the leg for 2 to 3 hours, or allow to sit at least 30 minutes at room temperature. Thirty minutes before you’re ready to roast the American Lamb leg, heat the oven to 450°F.

Put the roasting pan with the American Lamb leg on a rack in the middle of the oven and roast for 15 minutes. Reduce the temperature to 325°F and continue to roast until a meat thermometer inserted in the center of the roast registers 140°F for medium rare. Plan on 25 to 30 minutes per pound, or a total of approximately 2-1/2 hours for a 5 to 6 pound leg. Begin checking the temperature after 1-1/2 hours, to get a sense of how quickly the meat is cooking.

When it reaches 140°F, remove the American Lamb leg from the oven and pour 1/2 cup water in the bottom of the pan. Cover the lamb leg loosely with foil and let stand 15 to 20 minutes before slicing.

ONION GRAVY
Add the pan drippings to a medium size saucepan and warm over medium high heat. When the dripping and fat are hot, add the onions and t sauté the onions until soft and caramelized, about 10 minutes.

Add the butter and flour, reduce the heat to medium and cook stirring constantly for 3 minutes. Add the wine and bring the mixture to a simmer. Reduce the total volume of liquid by half, then add the chicken stock. Bring the mixture to a gentle simmer and cook until it has reduced slightly and thickened to the consistency of gravy.

POTAO SOUFFLE

Heat the oven to 400°F Generously butter a round soufflé dish or casserole that is approximately 4-inches deep and 10 inches in diameter. Set aside.

Place the potatoes in a large pot filled with cold water. Season generously with salt. Bring the water to a boil, reduce to a simmer and cook the potatoes until fork tender, about 15 minutes depending on size.

Pour the potatoes into a colander and shake to remove as much moisture as possible. Place the potatoes in a food mill or a potato ricer and add them back to the pot with the butter and flour. Cook the mixture over low heat, stirring constantly with a wooden spoon. The mixture should come together into a single, cohesive mass.

Transfer the potato mixture to the bowl of an electric stand mixer fitted with the paddle attachment. Mix on low speed for about 30 seconds while you crack the eggs into a liquid measure. Lightly whisk the eggs and slowly add to the potatoes with the mixture running. Increase the speed to medium when all of the eggs. Mix 1 minute or until the eggs are fully incorporated and the mixture is smooth.

Scrape the contents of the miser bowl into the prepared baking dish and place on rack in the middle of the oven. Bake until the soufflé has nearly doubled in size and is golden brown, 30 to 40 minutes. Serve immediately.