Grilled Citrus American Lamb Skewers

Recipe provided by | CLIMBING GRIER MOUNTAIN

---

INGREDIENTS

• 1/4 cup olive oil

• 1/2 yellow onion, chopped

• 2 garlic cloves

• 4 dill sprigs

• 2 tablespoons lemon juice

• 1 teaspoon lemon zest

• 1 teaspoon dried oregano

• salt and pepper to taste

• 2.5 pounds boneless leg of American lamb cut into 2-inch cubes

• 2 large zucchini, cut into 2-inch squares

• 2 large yellow squash, cut into 2-inch squares

• 2 red onions, cut into 2-inch squares

DIRECTIONS

In a food processor add olive oil, yellow onion, garlic, dill, lemon juice, lemon zest, oregano, salt and pepper. Pulse until pureed. Next, place the lamb cubes in a Ziploc bag and pour the marinade over the lamb. Place the lamb in the fridge to set for at least 4 hours.

Next, remove the lamb from the fridge and place on the kitchen counter for at least an hour before grilling. If using wooden skewers now would be a good time to soak them in water to keep them from burning on the grill.

Preheat an outdoor grill medium-high heat. To assemble the kabobs, fill skewers, alternating, zucchini, yellow squash, red onion and lamb until all ingredients have been used. Grill the skewers rotating lamb on all sides until cooked to desired doneness, about 7 to 8 minutes for medium-rare. Serve alongside couscous and tzatziki.

American Lamb Satay with Peanut Sauce

Recipe provided by | THE MOM 100

---

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.

Zesty American Lamb Kebabs with Mint Yogurt Sauce

Recipe provided by | OVER THE FIRE COOKING

Servings: 4-6 Servings Preparation time:15 minutes Cook time: 3 hours

---

INGREDIENTS

LAMB KEBAB INGREDIENTS:

• 1 Boneless American Lamb Leg trimmed & cubed

• 3 Garlic Cloves minced

• 1 tablespoon of Dill finely chopped

• 1 tablespoon of Onion Powder

• 1 tablespoon of Cumin

• 2 teaspoons of Cinnamon

• 2 teaspoons of Coriander

• 1 Lemon juiced

• Salt & Black Pepper to taste

• Olive Oil

MINT YOGURT SAUCE INGREDIENTS:

• 1 cup of Plain Yogurt

• 1 tablespoon of Mint chopped

• 2 Garlic Cloves pressed

• 1 Lemon juiced

• Salt & Pepper to taste

DIRECTIONS

In a bowl, add all the spices & herbs for the American Lamb Kebab but leave out the cubed lamb. Mix thoroughly and pour a small portion of the marinade into a small bowl. Use this later for grilling. Add cubed lamb to the large batch of marinade and mix. Place in the refrigerator to marinate for at least 2 hours.

Build a fire in your grill or fire pit for direct cooking. Make at medium to medium-high heat.

Pull out marinated lamb and skewer. Place skewers over the fire and let cook for about 5-6 minutes per side or until the internal temperature hits 130-135F for medium rare. Lather the kebabs with the reserve spices & herbs marinade that did not touch the lamb.

While kebabs are cooking, mix all ingredient for the Mint Yogurt Sauce.

Pull kebabs off grill and let rest for 4-5 minutes. Top with Mint Yogurt Sauce or dip, and enjoy!

Slow-Roasted American Lamb Shawarma

Recipe provided by | FEASTING AT HOME

---

INGREDIENTS

3 pounds leg of American lamb, boneless

one large onion, sliced into thick ½ inch slices

1 cup water

Shawarma Marinade

8 garlic cloves, whole

1 shallot, quartered

6 tablespoons olive oil

2 tablespoons ground cumin

2 tablespoons ground coriander

1 tablespoon sumac

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon allspice

of a teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon cardamon

2-1/2 teaspoons kosher salt

DIRECTIONS

Preheat oven to 350 F ( Plan on full 4 1/2 hours baking time, but check at 3 ½ hours)

Place marinade ingredients in a food processor and pulse into a paste, scraping down sides to incorporate well.

Place onion slices in the bottom of  a dutch oven or cast iron skillet to create a base for the lamb.

Pat the lamb dry and coat all sides really really well with the paste, including the inside where the bone was removed. Roll it back up and place it on the bed of slice onion, seam side down, fatty side up. Let this marinate on the counter until the oven is hot, or up to 2 hours. You could also wrap it in plastic wrap and refrigerate 24 hours.

Pour 1 cup water into the dutch oven or skillet  ( to the side of the lamb) and cover with a heavy lid or foil and place in the oven for 2 ½  hours. Uncover the roast to let the top get golden, and continue cooking 1 hour. Check the roast. If the pan seems dry, add another ½ cup water.   If the crust seems like its getting too dark, cover lightly with foil. Continue cooking until the lamb pulls apart easily with tongs or two forks. Possibly another hour. If it’s still feeling tough, continue cooking until it is tender, checking every 30 minutes, making sure to top is not burning or that is out of liquid in the bottom.

Let stand a few minutes before serving.

Slow Cooker Harissa American Lamb Tacos

Recipe provided by | THE FORKED SPOON

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

---

INGREDIENTS

FOR THE SLOW COOKER HARISSA LAMB

4 pounds American Lamb leg, shank, sirloin

6 tbsp harissa paste divided (homemade or store-bought)

1 tbsp olive oil

2 yellow onions thinly sliced

1.5 cups low-sodium chicken broth

fresh chopped cilantro for serving, optional

FOR THE POMEGRANATE SALSA

1 small red onion minced

1 cup green onion chopped

1 cup fresh cilantro roughly chopped

1.5 cups pomegranate arils

3 oranges peeled and chopped

1 lime juiced

FOR THE TACOS

Tortillas

3 large avocados

1 large lime plus more for serving

1 large jicama peeled and cut into matchsticks

DIRECTIONS

FOR THE SLOW COOKER HARISSA LAMB

Rub the entire surface of the lamb with 2 tablespoons Harissa paste.

Heat the olive oil in a large skillet over medium-high heat. Add the lamb to the skillet and brown on all sides until golden brown, approximately 3-5 minutes on each side. Transfer the lamb to the slow cooker and brush with 2 more tablespoons harissa paste.

Return the skillet to medium-high heat and add the sliced onion. Sauté the onions in the lamb grease until they just start to soften, approximately 3 minutes. Stir frequently.

Add the sautéed onions and the chicken broth to the slow cooker and cook on high for 5 hours, or low for 8 hours.

Once the lamb has finished cooking, transfer to a clean plate to cool. Scoop out the cooked onions into a large, clean bowl and set aside. Reserve half the cooking juices leftover in the slow cooker and mix with the final two tablespoons harissa paste. *

Shred the lamb using two forks (or your hands) and transfer to the bowl with the cooked onions. Pour the broth and harissa mixture over the shredded lamb and gently stir to combine. Top with chopped cilantro and green onion, if desired. Set aside.

FOR THE POMEGRANATE SALSA

To a medium bowl combine the red onion, green onion, cilantro, pomegranate arils, orange, and fresh lime juice. Gently toss to combine.

FOR THE TACOS

Just before serving, add the peeled and pitted avocado to a bowl. Use a fork to smash the avocado until creamy, but not quite smooth. Stir in the juice from one lime and season with salt and pepper, if desired.

Build each taco- start with your favorite tortilla (flour or corn) and a generous layer of avocado. Top each with a scoop of shredded harissa lamb, pomegranate salsa, and jicama sticks. Enjoy!

Red Chile American Lamb Barbacoa

Servings: 8 Preparation Time: 15 minutes Cook Time: 3-4 Hours

---

INSTRUCTIONS

2 guajillo chiles

2 ancho chiles

1 garlic clove

1 teaspoon kosher salt

1 teaspoon dried Mexican oregano

1 teaspoon cumin

1-1/2 teaspoons piloncillo or brown sugar

1 tablespoon apple cider vinegar

1/2 cup water, or more as necessary

2-3 pounds boneless leg of American Lamb, trimmed of most fat visible

DIRECTIONS

Preheat oven to 325 degrees.

Rip open the chiles and remove the seeds, veins and stems. Heat a large skillet over medium-low, add the chiles and toast them in the dry pan, turning them over until they are fragrant, about one minute. Transfer chiles to a saucepan with enough water to cover chiles and bring to a boil, then cover with a lid and let rest for 10 minutes or until the chiles are soft. Drain the chiles and discard the water.

Combine the drained chiles, garlic, salt, oregano, cumin, honey, apple cider and water in a blender and puree until the mixture is thick but smooth.

Pour some of the chile sauce into a large Dutch oven or ovenproof casserole with a lid and top with the meat. Rub the lamb with enough chile sauce to generously coat it. Close the lid and transfer to the oven immediately. Bake the lamb for 3-4 hours or until the meat is very tender. Alternatively, you can marinate overnight in the refrigerator and back the next day.

Remove the casserole from the oven and let the meat cool. Coarsely shred the meat with forks, discarding any visible fat. Serve with corn tortillas, avocado and salsa, or any remaining chile sauce.

American Lamb Sandwich with Tzatziki Sauce

---

INSTRUCTIONS

Roasted leg of American lamb

Tzatziki sauce:

1/2 English cucumber, peeled, cut in half and seeded

1 tablespoon fresh dill

2 tablespoons fresh mint

8 ounces Greek yogurt

3 garlic cloves, minced

1/2 lemon, juiced

Kosher salt

Freshly ground black pepper

DIRECTIONS

Grate cucumber with a box grater.

Place grated cucumber in a strainer, sprinkle with salt and allow to drain for 20 minutes.
In a bowl, add dill, mint, yogurt, garlic and lemon juice.

Squeeze as much liquid from cucumber as possible and add cucumber to the yogurt.

Mix well and refrigerate for at least 30 minutes.

Season to taste with salt and pepper.

To serve: Fill warm flatbread or pita with sliced leftover leg of lamb,thinly sliced tomatoes and cucumbers and chilled tzatziki sauce

American Lamb Sandwich with Tzatziki Sauce

American Lamb Jerky

Recipe provided by | Running to the Kitchen

Servings: 1-1/2 pounds Preparation Time: 13 hours Cook Time: 6 hours

---

INSTRUCTIONS

2-3 pounds boneless leg of American lamb, trimmed of all fat

1/3 cup low sodium soy sauce

3 tablespoons worcestershire sauce

1- 1/2 teaspoons onion powder

1 teaspoon garlic powder

1 tablespoon oregano

1/2 teaspoon freshly ground black pepper

DIRECTIONS

Place the trimmed American lamb in the freezer for about 1 hour to make it easier to slice. Combine the remaining ingredients in a small bowl and whisk together.

Remove the lamb from the freezer and thinly slice so the grain is running lengthwise.

Place a layer of slices in a 9×13 dish. Brush the seasoning over the lamb slices.

Continue layering the meat and brushing the seasoning on. Cover with plastic wrap and refrigerate overnight to marinate.

FOR DEHYDRATOR OPTION

Place the marinated lamb slices on racks of a dehydrator and dehydrate at 145 degrees for 6 hours until dried and crispy.

FOR OVEN OPTION

Heat oven to 175 degrees. Use convection option if you have it.

Line a baking sheet with aluminum foil and place a wire rack on top.

Place the lamb slices on the rack in a single layer, do not overlap.

Bake for 4 hours until dried and crispy.

Roasted Boneless Leg of American Lamb with Fingerling Potatoes, Leeks and Mint Salsa Verde

Servings: 6 to 8

INSTRUCTIONS

MINT SALSA VERDE

3 garlic cloves, smashed and peeled

2 cups loosely packed fresh flat-leaf parsley leaves

1 cup loosely packed fresh mint leaves

3 anchovy fillets

1 tablespoon capers, drained and rinsed

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons plus 1/3 cup extra-virgin olive oil

3 to 3 1/2 pounds boneless leg of lamb, butterflied

2 1/2 teaspoons kosher salt

1 tablespoon extra-virgin olive oil

3 large leeks

2 pounds fingerling potatoes, halved lengthwise

DIRECTIONS

To make the Mint Salsa Verde: With a food processor running, add the garlic cloves. When finely minced, stop the motor, remove the top, and scrape down the bowl. Add the parsley, mint, anchovies, capers, salt, and pepper. Pulse until the ingredients are very finely chopped. Pour in 2 tablespoons of the olive oil and pulse just to combine. Transfer about two-thirds of the paste to a small bowl and cover with the remaining 1/3 cup of olive oil so that it is completely submerged. (The oil keeps the herbs bright green and will be stirred in later to make a sauce for the roast.) Cover tightly and refrigerate until serving time, or up to 2 days. The remaining one-third of the paste will be used to rub the meat.

Lay the lamb flat on a cutting board with the fat side up. If there is more than 1/8-inch fat layer, trim the excess with a sharp knife. Turn the meat over and trim away any large chunks of fat from the interior, but leave the rest intact. Be careful not to trim away the connective tissue that holds the meat together. Season the lamb on both sides with 2 tsp of salt.

Spread the reserved salsa verde paste over the interior of the meat (not the fat side) all the way to the edges, rubbing it into the crevices. Roll the lamb up lengthwise into a cylinder. Use kitchen twine to tie the cylinder at 1 to 1 1/2 inch intervals to secure the roast and make it an even thickness throughout. Tie another piece of twine lengthwise to secure any flap pieces at either end. Allow the lamb to sit at room temperature for 1 to 2 hours before roasting to come to room temperature and infuse the flavor. (The lamb can be seasoned and tied up to 2 days ahead. If you plan to wait more than 2 hours before roasting, loosely cover and refrigerate the roast, but remove it to come to room temperature before cooking. Pat the outside of the roast dry using paper towels before roasting.)

Position an oven rack in the lower third of the oven (so that the roast will be positioned in the middle) and preheat to 325˚F.

Trim the dark green tops from the leeks. Halve the leeks lengthwise and rinse well. Pat them dry and cut into 2-inch pieces. Put the leeks and halved potatoes in a large roasting pan. Drizzle the vegetables with olive oil, season with the remaining 1/2 tsp of salt, and toss to coat. Spread them around the roasting pan in an even layer. Place the lamb roast on top, seam-side down, and transfer to the oven. Roast until an instant-read thermometer inserted into the center of the meat reaches 135°F for medium-rare, about 1 to 1 1/2 hours.

Transfer the lamb to a cutting board and allow the meat to rest for 20 to 30 minutes, loosely covered with foil. (The internal temperature will increase to 145˚F.) Remove the salsa verde from the refrigerator to come to room temperature. Toss the vegetables in the roasting pan to coat them in the pan drippings. If they are tender and nicely browned in spots, set them aside in a warm spot while the meat rests. If not, return them to the oven to finish cooking.

Trim away the kitchen twine and cut the roast into 1/2-inch thick slices. Arrange the slices over the vegetables and pour any juices from the cutting board over the meat. Stir the salsa verde to incorporate the oil, spoon it over the meat, and serve.

Roasted Leg of American Lamb

Servings: 8

INSTRUCTIONS

LAMB

1 boneless leg of American Lamb, approximately 6 pounds

MARINADE

4 garlic cloves, smashed

2 lemons, zested

1/2 tablespoon fresh thyme, chopped

1 tablespoon freshly ground black pepper

2 tablespoons dried oregano

1 tablespoon fresh rosemary, chopped

1 bunch parsley, chopped

1 cup olive oil

1/4 cup kosher salt

DIRECTIONS

In small bowl, combine all ingredients.

Rub mixture on leg of lamb. Cover with plastic wrap and marinate overnight.

Bring lamb to room temperature and sprinkle with salt.

Preheat the oven to 375°F.

Roast for 1 hour and 15 minutes or until a thermometer inserted into center of leg reads 125°F to 130°F.

Cover loosely with aluminum foil and allow to rest for 20 minutes.

Pairing suggestion: Kendall-Jackson Vintner’s Reserve Merlot.

American Lamb Kebabs with Charmoula Sauce

Servings: 6-8

---

INSTRUCTIONS

4 garlic cloves, smashed and peeled

2 cups packed cilantro leaves

2 cups packed parsley leaves

2 tablespoons coarsely chopped preserved lemon, or 2 teaspoons grated lemon zest

1/2 cup extra-virgin olive oil

1/4 cup preserved lemon juice, or 1/3 cup fresh lemon juice

2 teaspoons ground cumin

1 teaspoon kosher salt

1 teaspoon sweet paprika

1/4 to 1/2 teaspoon crushed chile flakes

3 pounds American leg of lamb,

trimmed and cut into 1 1/2-inch cubes

12 to 16 metal skewers, or wooden skewers soaked in water for at least 30 minutes

1 bunch green onions, trimmed and cut into 1 1/2-inch segments

2 pounds heirloom tomatoes in a variety of colors and sizes, cut into thick slices or quartered

DIRECTIONS

To make the Charmoula Sauce: In a food processor (or with a knife), finely mince the garlic, stopping to scrap down the sides of the bowl as needed. Add the cilantro, parsley, and preserved lemon or zest and pulse until all ingredients are finely chopped.

Transfer the mixture to a bowl and stir in the olive oil, lemon juice, cumin, salt, paprika, and chile flakes. Taste and adjust the seasoning. (The sauce can be covered and refrigerated for up to 2 days. There should be enough oil to cover the surface to preserve the herbs; if not, top with a bit more.)

Coat the lamb in about half of the charmoula sauce and marinate at least 1 hour or overnight. (Refrigerate if marinating for more than 2 hours.)

Prepare a hot fire in a charcoal or gas grill. Thread the meat onto skewers, dividing it evenly and alternating with a piece of green onion between each cube.

Grease the grill grates with oil. Place the skewers on the hottest part of the grill and cook, turning occasionally and moving to a cooler part of the grill as needed to avoid blackening or flare-ups, until browned all over and medium-rare to medium in the middle, 7 to 10 minutes.

Meanwhile, arrange the tomatoes on a large platter. As the skewers are cooked, remove them from the grill to the platter. Drizzle the lamb and tomatoes with the remaining charmoula sauce and serve immediately.

Spring Gyros with Apricot Salsa

Recipe provided by | RUNNING TO THE KITCHEN

Servings: 6-8 Preparation Time: 15 Minutes Cook Time: 2 hours

---

INSTRUCTIONS

LAMB

3-5 pounds boneless leg of American lamb

1 large shallot, minced

3 cloves garlic, minced

1/4 cup chopped fresh dill

1/4 cup extra virgin olive oil

juice of 1 lemon

salt and pepper

APRICOT SALSA

1/2 large cucumber, peeled and diced

1/4 cup diced red onion

1/2 cup chopped dried apricots

3 tablespoons chopped fresh mint

1 tablespoon extra virgin olive oil

1/2 tablespoon honey

salt and pepper

YOGURT SAUCE

4 ounces plain Greek yogurt

juice of 1/2 a lemon

salt and pepper

SERVING

pitas

pea shoots

DIRECTIONS

Preheat oven to 375 degrees.

Combine shallot, garlic, dill, olive oil, lemon juice, salt and pepper in a small bowl and whisk to combine.

Rub the mixture over the entire surface of the leg of lamb, place in a roasting dish and roast until thermometer reads 135-140 degrees for medium rare, cooking time will depend on size of your lamb. Remove from oven, cover with aluminum foil and let rest for at least 15 minutes before slicing (meat will continue to cook a little once removed from oven).

Make the apricot salsa by combining all the ingredients in a bowl and mixing together.

Make the yogurt sauce by mixing all the ingredients together in another small bowl.

To serve, toast pitas on a grill or greased skillet until golden brown.

Add lamb to the pitas, top with yogurt sauce, apricot salsa and garnish with fresh pea shoots.

Grilled Citrus Butterflied Leg of American Lamb

Recipe provided by | CLIMBING GRIER MOUNTAIN

Servings: 6-8 Preparation Time: 15 Minutes- 4 Hours to marinade Cook Time: 20 Minutes

---

INSTRUCTIONS

1/4 cup olive oil

1/2 yellow onion, chopped

2 garlic cloves

4 dill sprigs

2 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon dried oregano

salt and pepper to taste

3 to 4 lbs butterflied leg of American lamb

DIRECTIONS

In a food processor add olive oil, yellow onion, garlic, dill, lemon juice, lemon zest, oregano, salt and pepper. Pulse until pureed. Next, place the leg of lamb in a Ziploc bag and pour the marinade over the lamb. Place the lamb in the fridge to set for at least 4 hours.

Next, remove the lamb from the fridge and place on the kitchen counter at least an hour before grilling. Preheat a grill to medium-high heat. Grill the lamb for about 10 minutes or each side for medium-rare. Remove the lamb from the grill and let it rest on a serving platter before slicing and serving.

Smoked Leg of American Lamb BBQ Sandwiches

Recipe provided by | RUSTIC JOYFUL FOOD

Servings: 6-8 Preparation Time: 15 Minutes- 4 Hours to marinade Cook Time: 20 Minutes

---

INSTRUCTIONS

2 pounds leg of American lamb roast, deboned

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

4 cups shredded purple cabbage

2 cups of your favorite pickles

4-5 brioche buns

1 cup of your favorite prepared BBQ sauce

DIRECTIONS

Prime and prepare your smoker based on the manufacturer’s instructions. Choose a mild-tasting hardwood like apple wood. While your smoker is heating, rub the meat with all the spices. Smoke the seasoned meat for 30 minutes at 175 degrees Fahrenheit. Then turn your smoker up to 300 and roast the meat for one hour or until your meat thermometer reads 130 degrees. Remove it from the smoker and allow to rest for 15 minutes. It will rise in temperature to around 140, the perfect internal temperature for serving. Slice the meat as thin as you can and load up the brioche buns. Top with sauce, cabbage, and pickles for an incredibly juicy, smoky amazing sandwich!

American Lamb Tacos Al Pastor

Recipe provided by | OVER THE FIRE COOKING

---

INSTRUCTIONS

6 pounds of Sliced American Lamb Leg (1/4” thick)

1 whole pineapple (Sliced crown & base off; 4 half slices; Rest is diced)

1/2 cup of diced white onion

1/4 cup of chopped garlic cloves

1/2 cup pineapple juice

1/4 cup distilled white vinegar

2 tablespoons achiote paste

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon of cinnamon

1/2 teaspoon black pepper

4 guajillo chiles—seeded & cut into 2in pieces

Cilantro, chopped for serving

Lime wedges, for serving

Corn Tortillas, warm

Olive oil

Sea salt

DIRECTIONS

In a cast iron skillet, add some olive oil & chopped garlic and let cook for 2 minutes. Then add cumin, oregano, black pepper, & cinnamon and cook for 1 minute. Stir in guajillo chiles, pineapple juice, white vinegar & achiote paste and cook till it bubbles. Pull from heat & let cool.

Using a blender, add marinade from above & blend until liquified. Pour marinade into a tin dish, add sliced lamb leg, mix around thoroughly, season with salt & let marinade for 4 to 12 hours.

Using a charcoal chimney, light a fire. Once lit, push charcoal to one side of grill for indirect grilling. Temperature in grill should be around 325F.

Slice 1/2 inches from the base & the crown off the pineapple. Slice 4 semi circle halves from the middle of the pineapple that are 1/2in thick. Diced the rest of the pineapple for garnish.

Using 2 wooden skewers, push up through the bottom of the base of the pineapple. Take out the marinating lamb leg and layer one on top of another through the skewers over the base of the pineapple until all meat is on. Once done, add the crown of the pineapple to the top & place 2-3 wooden skewers through the top for added support. Place the skewered meat in a cast iron skillet with pineapple semi-circles around for added support & flavor.

Place skillet with skewered meat indirectly on the grill. Close lid & cook for 3 hours or until the middle of the meat registers at 145F. Make sure to maintain even temperature inside grill & rotate meat 1 or 2 times to get even cooking.

Once meat is done, pull off grill & let rest for 30 minutes.

Slice meat vertically & place on a warm tortilla with onions, cilantro & pineapples. Enjoy!

Grilled American Lamb Kabobs with Red Quinoa and Tomato Grain Salad

Recipe provided by | RUSTIC JOYFUL FOOD

---

INGREDIENTS

KEBOBS

2 pounds American lamb leg meat cut into 2-inch squares

2 red peppers

2 yellow peppers

1 red onion

3 tablespoon olive oil

3 cloves of garlic, finely chopped

Juice and zest of a lemon

2 teaspoons kosher salt

1 teaspoon cracked black pepper

3 teaspoons fresh oregano, finely chopped

RED QUINOA & TOMATO GRAIN SALAD

2 cups cooked red quinoa (any cooked grain can easily be substituted)

1 cup cherry tomatoes, halved

1 cup small mozzarella balls, halved

1/2 cup chopped walnuts

1/2 cup sliced radishes

1/4 cup chopped basil

1/4 cup chopped flat leaf parsley

Citronette

1/2 cup olive oil

1 clove garlic, finely crushed

Juice and zest of a lemon

Salt and pepper to taste

Pinch of red chili flakes

DIRECTIONS

Place the cubes of your leg of lamb into a large mixing bowl. Chop the peppers and red onions in roughly 2-inch pieces. You want them to be about the same size as your meat. Add the olive oil, garlic, lemon juice and zest, salt, pepper, and fresh oregano to the bowl and mix thoroughly to coat the vegetables and meat. Marinate at room temp for at least 30 minutes, or up to 3 hours in the refrigerator.

Soak bamboo skewers according to the package directions and start the kabobs off with a piece of onion, then pepper, then meat chunk. Repeat this process until you’ve filled your skewer. Repeat this process over again until you’ve used all of your ingredients.

Preheat your grill to 450 degrees, place the skewers on the hot grill, and cook for about 5-6 minutes on each side. This will give you a solid medium rare. Continue to cook until you’ve reached a temperature you are happy with.

Serve alongside Red Quinoa and Tomato Grain Salad.

RED QUINOA AND TOMATO GRAIN SALAD

Add the grains, tomatoes, herbs, and mozzarella to a mixing bowl. In a separate bowl, whisk together the Citronette ingredients. Pour over the grains and gently mix. After about 20 minutes you may need to add a touch more salt and pepper. Quinoa loves to soak up the flavor. This is best served at room temperature.

Instant Pot Leg of American Lamb

Recipe provided by |ALL DAY I DREAM ABOUT FOOD

Servings: 8-10 Prep Time: 5 minutes Cook Time: 35 minutes

---

INGREDIENTS

1 (3 to 4 lb) boneless leg of American Lamb

Salt and pepper

2 tbsp avocado oil, divided

2 cups water

4 cloves garlic, crushed

2 tbsp chopped fresh rosemary

DIRECTIONS

1. Pat the lamb dry with paper towels and season with salt and pepper.

2. Set the Instant Pot to sauté and add the oil. Once the oil is hot, brown the lamb all over. Remove the lamb and spread the top and sides with the garlic and rosemary.

3. Insert the rack into the bottom of the Instant Pot. Pour in the water into the bottom of the pot. Place the lamb on the rack and set the Instant Pot to meat/stew. Cook 30 to 35 minutes, depending on how rare you want it (30 minutes is good for medium rare on a 4lb leg of lamb). Let the pressure release naturally before removing the lid.

4. Preheat the broiler. Set the lamb on a broiling pan and broil 6 inches from the heat for about 2 minutes, to brown the top. Remove and let rest 10 minutes before slicing.

American Lamb and Fennel Kabobs

Recipe provided by | THE FOOD IN MY BEARD

---

INGREDIENTS

 1.5 pounds American leg of lamb sliced into thin 1 inch squares

1/2 cup Yogurt

1 tablespoon Honey

1 tablespoon Red Vinegar

1 teaspoon Sumac

1 teaspoon Turmeric

1/2 teaspoon Cumin

1/2 teaspoon Coriander

1 teaspoon Sesame Seeds

1/2 teaspoon Oregano

3 Carrots sliced into thin planks similarly sized to the lamb.

2 fennel bulbs sliced into thin planks similarity sized to the lamb.

DIRECTIONS

Mix the lamb with the yogurt, vinegar, sumac, turmeric, cumin, coriander, sesame, and oregano. Mix well to combine and season with plenty of salt and pepper.

Skewer the lamb alternating each piece with either a carrot or fennel piece

Grill on high heat to brown on all sides, about 3 minutes per side.

Serve over rice or noodles.

Mediterranean Grilled American Lamb Leg with Mint Pesto

Recipe provided by | THE MEDITERRANEAN DISH

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

---

INGREDIENTS

1 cup packed fresh parsley

1/2 cup packed fresh mint leaves

1 small red onion, chopped

4 garlic cloves, chopped

1 1/2 tsp ground allspice

1 tsp ground coriander

1 tsp sumac spice

1/2 tsp ground cardamom

Juice of 1 lemon

1/4 cup Private Reserve extra virgin olive oil

1 boneless and butterflied leg of American Lamb (weighing about 3 to 4 pounds)

Salt

MINT PESTO

2 tbsp toasted pine nuts

1 cup packed mint leaves

1/4 cup Private Reserve extra virgin olive oil

Juice of 1 lemon

1 small garlic clove, peeled

1 small shallot, chopped

1/2 tsp honey

1/8 tsp salt, more if needed

DIRECTIONS

 Make the marinade. In the bowl of a food processor, add the parsley, mint, onion garlic, spices, lemon juice and olive oil. Run processor until you have a smooth green marinade.

Pound lamb. Place the lamb leg on a large cutting board, cover with heavy plastic wrap. Using the smooth side of a meat tenderizer or mallet like this one, pound lamb and make sure to even out any pieces that are too thick. But remember, the goal is NOT to achieve paper-thin lamb.

Pat the lamb leg dry and sprinkle generously with salt on both sides. Place lamb in a large freezer bag and spread the marinade all over it. Zip the bag closed and work the marinade into the lamb to make sure every part of the lamb is well coated. Refrigerate for 2 hours or overnight.

Remove lamb from fridge and let sit in room temperature for 20 minutes. (To make the lamb easier to turn on the grill you can insert a couple of metal skewers through the lamb, crosswise)

Heat an outdoor gas grill on high on all burners (this is just for the start).

Place lamb, fat-side down, on the hot grill. Sear 2 minutes or so, then turn over and sear on the other side for 2 minutes. Lower the heat to low (temperature between 300 and 350 degrees F). Cover and grill for 15 minutes or so, flipping once midway through, until a meat thermometer inserted into the thickest part of the lamb reads 130 degrees F (for medium-rare). [Read note]
Remove from grill onto a cutting board. Cover with foil and let rest about 5 minutes. If using skewers, remove them, and cut across the grain and place on a serving platter.

To make the mint pesto (during downtime as the lamb is grilling or resting), simply add all the ingredients into the bowl of a clean food processor or blender. Blend until smooth. Top the grilled lamb with some of the pesto and transfer the rest of the pesto to a small serving bowl.

You can also serve this grilled lamb with a side of this homemade Greek tzatziki sauce. Be sure to see suggestions for salads and sides up in the post under “what to serve with grilled lamb.” Enjoy!

Notes

Grilling time will vary depending on how thick, and exactly how many pounds the lamb is. Mine was 1-2 inches thick and weighed about 3.25 pounds. Also, I used an efficient Weber grill. You’ll notice also that my lamb is not medium-rare, I went a few extra minutes for my children’s sake.

American Lamb Sliders With Pesto Mayo & Pickled Radishes

Recipe provided by | Foxes Love Lemons

---

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.