Summer Mezze Platter with Yogurt Marinated Lamb Skewers

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INGREDIENTS

For the Yogurt Marinated Lamb Skewers

• ½ lb Greek yogurt

• 2 tsp kosher salt

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 tsp red pepper flakes

• 4 garlic cloves, minced

• 1 tbsp lemon zest

• 2 tbsp lemon juice

• ¼ cup olive oil, plus more as needed

• 2 lbs boneless American leg of lamb, cubed 1 ½”

For the Marinated Artichokes & Feta

• ½ lb drained quartered artichokes

• ½ lb feta cheese, cubed ½”

• 2 garlic cloves, minced

• 2 tbsp chopped parsley

• 2 tbsp minced chives

• 1 tsp red pepper flakes

• ½ cup olive oil

For the Creamy Cucumbers

• 1 lb cucumbers, diced

• ¼ lb Greek yogurt

• 1 tsp lemon zest

• 1 tsp lemon juice

• 2 tbsp chopped dill

• kosher salt & black pepper

For the Couscous

• 1 cup pearl couscous

• 2 tbsp olive oil

• 1 tbsp chopped parsley

• 1 tbsp chopped dill

Remaining Mezze Ingredients

• 1 batch charred eggplant dip

• 1 (5 oz) jar olives, drained

• warm pita bread

• pickled red onions

• seasonal ingredients: cherries, tomatoes, etc.

DIRECTIONS

For the Yogurt Marinated Lamb Skewers

If using wooden skewers, soak them in water.

Add the yogurt, salt, turmeric, cumin, red pepper flakes, garlic, lemon zest, lemon juice, and olive oil to a large mixing bowl and whisk to combine. Add the cubed lamb and toss to coat. Marinate in the fridge for at least 2 hours. Let sit out at room temperature for 30 minutes before grilling.

Heat your grill over medium-high heat. Skewer 5-6 pieces of lamb onto each skewer. Drizzle with olive oil. Place onto the grill and cook for 4-5 minutes. Flip the skewers and continue cooking to your desired doneness.

For the Marinated Artichokes & Feta

Add the artichokes, feta, garlic, parsley, chives, red pepper flakes, and olive oil to a mixing bowl. Toss to combine. Let marinate for at least 30 minutes.

For the Creamy Cucumbers

Add the cucumbers, yogurt, lemon zest, lemon juice, and dill to a mixing bowl. Toss to combine. Season with salt & black pepper to taste. Let marinate for at least 30 minutes.

For the Couscous

Cook the pearl couscous according to the package’s instructions. Stir in the olive oil, parsley, and dill.

For the Mezze Platter

Arrange all of the different components – lamb skewers, marinated artichokes & feta, creamy cucumbers, couscous, charred eggplant dip, olives, pita bread, pickled red onions, and other seasonal ingredients – onto a large platter.

Smoked Leg of American Lamb

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INGREDIENTS

• 5-7 lb boneless leg of American lamb

• 1 cup white wine

• ¼ cup Dijon mustard grainy

• 1 lemon juiced and zested

• 5 cloves garlic thinly sliced

• 4 whole rosemary sprigs

• 2 tsp Kosher salt

• ½ tsp freshly ground black pepper

DIRECTIONS

Make the marinade. Combine all marinade ingredients in a small bowl, then whisk to combine.

Marinate the lamb. Place lamb leg in a container, then pour the marinade on top. Seal tightly, then refrigerate for 2-3 hours.

Smoke the lamb. Turn on the smoker and heat to a temperature of 225F for 10-15 minutes. Place the marinated leg of lamb directly on the grates (reserving any excess marinade), then insert the probe. USDA recommends an internal temp of 145 degrees F, with at least a 3 minute rest.

Baste the lamb. Baste the lamb leg with reserved marinade every 30-45 minutes. When the lamb gets to temperature, remove from the heat and loosely cover with foil.

Rest, then serve. Allow the meat to rest for at least 15 minutes (or up to 1 hour — can be served at room temperature), then thinly cut into ¼" slices and serve.

Philly Cheesesteak American Lamb Sliders

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INGREDIENTS

Meat and Veggies

• 2 lbs American Lamb boneless leg of lamb or lamb sirloin

• 1 yellow onion, large size, thinly sliced

• 2 cups mushrooms sliced

• 1 red pepper large, thinly sliced

• 1 teaspoon each of salt and pepper

• 1 teaspoon onion powder

• 3 tablespoon olive oil

• 1 tablespoon fresh thyme leaves optional

Sliders

• 1 large slider loaf 12 units

• 1/3 cup mayo

• Season to taste: salt pepper, fresh thyme and chili flakes

• 12 slices of cheese use your favorite

• 2 tablespoon melted butter

• Season to taste: salt pepper, fresh thyme and chili flakes

DIRECTIONS

Pre-freeze your meat for at least 2 hours to allow it for easy slicing

Thinly slice the pre-frozen piece of lamb into thin slices and the veggies too

Season to taste: salt, pepper, fresh thyme and chili flakes and prepare the veggies.

Season the lamb with spices and olive oil.

Preheat the griddle (flat or perforated grill pan), on the grill, for 10 minutes while the lamb is seasoned.

Now add the lamb and veggies all at once and toss to cook on the grill.

The meat and veggie mixture is ready in 15-20 minutes.

Cut through the slider bread in half and spread the mayo on both sides of the bread. Liberally season over the mayo.

Now layer thinly sliced cheese and go ahead with the cooked lamb meat and veggies.

Top that with more cheese, cover the bread and push it down.

Brush the tops of the sliders with melted butter and season liberally again on top.

Place the sliders on the grill and make sure to cover the lid on. 5 minutes later, the cheese will be melted and your Philly cheesesteak Sliders are ready to devour!

Fig-Stuffed Boneless Leg of American Lamb

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DIRECTIONS

Preheat the oven to 400 degrees F.

Start by making the marinade.

In a food processor you’ll add the garlic, lemon juice, herbs, olive oil, seasoning and a dash of nutmeg (optional).

Remove the marinade and leave about two tablespoons of it in your food processor, to which you will add the filing ingredients. 

Add the feta cheese, pistachios and the figs. 

Process the filling in the food processor until it’s chunky.

Take your boneless leg of lamb and place it on a piece of parchment paper.

Spread the marinade all over the outer part of the lamb, and then flip the lamb to the other side. 

Spread the filling evenly all over the other side (the inside). 

Use the parchment paper as a guide and roll the lamb like a cylinder, tucking it well as you roll using the parchment paper.

Use kitchen twines cut into 6 inch ropes to tie the lamb very well about half an inch apart.

Place the lamb in the oven and right away drop the temperature to 350 degrees F.

Roast the lamb uncovered for about 50-60 minutes. Use a meat thermometer and make sure the internal temperature is 145 degrees F for medium rare, then let the lamb rest for at least 3 minutes before slicing.

Serve the lamb with an extra side of rice, some dried figs and a sprinkle of pistachios.

INGREDIENTS

• 4 pounds boneless leg of American lamb

• 1 1/2 teaspoons salt

• 2 teaspoons black pepper

• 3 tablespoons lemon juice

• 1/2 teaspoon nutmeg (optional)

• 1 cup mixed herbs combined (parsley, mint, thyme)

• 2/3 cup olive oil

• 5 tablespoons crumbled feta cheese

• 7 Orchard Valley Choice Mission Figs

• 3 tablespoons pistachios

Instant Pot Moroccan American Lamb Stew

Recipe provided by | Zestful Kitchen

Serves 8 Preparation Time: 15 minutes Cook Time: 1 hour and 45 minutes

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INGREDIENTS

• 2 pounds American boneless leg of lamb, or shoulder, trimmed and cut into 1–1½ inches thick

• Kosher salt and black pepper

• 1 tablespoon extra-virgin olive oil

• 1 yellow onion, diced

• 2 large carrots, cut into ½-inch pieces (1 1/4 cup)

• 3 cloves garlic, chopped

• 1 tablespoon whole wheat flour

• 1 cinnamon stick

• 1 bay leaf

• 1 tablespoon ras el hanout

• 1/8 teaspoon allspice

• 4 cups low-sodium beef broth

• 2 tomatoes, cored and cut into ¼-inch pieces 

• 1 (15-ounce) can chickpeas, drained and rinsed

• 1/2 cup diced dried apricots or golden raisins

• 2 teaspoons red wine vinegar

• Cook basmati rice, couscous, or quinoa

• Cilantro, parsley and or preserved lemons

DIRECTIONS

Pat lamb dry with paper towels; season with 1 teaspoon salt and 1/4 teaspoon pepper.

Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Add lamb and cook until well browned on all sides, about 5 minutes; transfer to a bowl and reserve drippings in pot.

Add onion and carrot to drippings, season with 1/4 teaspoon salt, and cook on highest sauté function until softened, about 5 minutes.

Stir in garlic, flour, cinnamon stick, bay leaf, allspice, and ras el hanout; cook until fragrant, 30–60 second. Whisk in a few splashes of broth, scraping up any browned bits and smoothing out the mixture after each addition. Gradually add in the remaining broth; add browned lamb back and any accumulated juices to pot, stir to incorporate.

Lock lid in place, close pressure release valve, and select high pressure cook function; cook for 50 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing for steam to escape away from you.

Select sauté functions and add tomatoes, chickpeas, and apricots and simmer for 5 minutes. Off heat, stir in vinegar and season with salt (I use 1 teaspoon) and pepper to taste.

Serve stew over rice and finish with parsley, cilantro, and/or chopped preserved lemons. 

How to make this stew in a Dutch oven

Don’t have an Instant Pot? You can instead make this in a large Dutch oven. Brown the lamb and cook the vegetables according to recipe instructions.

Add the broth as directed and bring to a boil, add the browned lamb and bring the stew to a simmer. Cover and transfer to a 325ºF oven and braise until lamb is tender, about an hour and 45 minutes.

Butterflied leg of American Lamb with cranberry goat cheese stuffing

Recipe provided by | Running to the Kitchen

Serves 6-8 Preparation Time: 15 minutes Cook Time: 25 minutes

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INGREDIENTS

Lamb:

• 3 - 4 pound boneless leg of American lamb, butterflied (boneless legs are typically 6-8 pounds so ask your butcher to cut you a smaller piece and butterfly it for you)

• 4 ounces cranberry goat cheese, room temperature

• 1 tablespoon minced fresh rosemary

• 2 cloves garlic, minced

• avocado oil

• salt and pepper

Note:  To butterfly the leg of lamb yourself:  First, trim any excess fat on the outside of the lamb, then open up your roast, laying it flat on a cutting board.  Starting at the thickest part of the meat, slice horizontally through the lamb leaving the end intact so the meat opens up like a book and there is even thickness.

DIRECTIONS

1. Preheat oven to 425°F.

2. Combine the goat cheese, rosemary and garlic in a small bowl and mash together until well combined.

3. Lay the butterflied leg of lamb flat on a cutting board and season generously with salt and pepper.

4. Spread the goat cheese mixture on one side of the butterflied lamb then pick up the other side and close it over top. Tie the lamb together using 3-4 pieces of string so it's secured well.

5. Drizzle the surface of the lamb with avocado oil and now season the outside with salt and pepper.

6.Drizzle a tablespoon of avocado oil in a 12" cast iron skillet over high heat. Once hot, place the lamb in the skillet and brown on both sides, about 4 minutes per side.

7. Once browned, transfer the skillet to the preheated oven and cook for about 15-18 minutes for medium-rare or until internal temperature reaches 145°F.

8. Remove from oven, cover and let rest for 10-15 minutes before slicing and serving.

Grilled American Lamb Salad Bowls

Recipe provided by | Blue Bowl

Serves: 2 bowls Preparation time: 20 minutes Marinating time: 1 hour and 30 minutes Cook Time: 10 minutes

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INGREDIENTS

For the Lamb Marinade

• 1 pound American Lamb shoulder or leg meat cubed (or purchase lamb stew meat)

• 3 tablespoon olive oil

• juice of 1/2 a large lemon

• 3 large cloves garlic, minced

• 1/2 teaspoon thyme

• 1 tablespoon oregano

• generous pinch salt + pepper

For the Salad Bowls

• lettuce or mixed greens

• 1 cup chickpeas

• 1 cup black olives

• 1/2 a red onion, thinly sliced

• 1 1/2 cups cherry tomatoes, halved

• feta cheese

For the Zippy Lemon Dressing

• 2 tablespoons olive oil

• 1 tablespoon white wine vinegar

• splash of water

• a pinch each of salt, pepper, and sugar

• 1/8 teaspoon oregano

• 1 tablespoon lemon juice

DIRECTIONS

1. Marinate the Lamb Meat: Mix all marinade ingredients together in a large reusable tupperware container. Add the lamb and stir or shake the container with the lid tightly on to coat it with the marinade. Let this hang out in the fridge for 1 1/2 hours before grilling the meat.

2. Grill: Heat your grill over medium heat, and lightly spray a grill pan with nonstick spray - do this AWAY from the grill. Add the marinated lamb meat to the pan and cook, stirring, for about 10 minutes. Cut into one of the larger pieces to check for doneness - if a larger piece is done, the rest should be too. Smaller pieces will be well done, and larger pieces will be medium well.

3. Shake up the Lemon Dressing: Add all dressing ingredients to a jar and attach the lid securely. Shake until well combined.

4. Assemble Salad Bowls: Assemble your bowls! Build them starting with the lettuce, then add the veggies, lamb meat, and feta to top them off.

5. Serve + Store: Pour the dressing over, dividing it between the two bowls just before serving. Enjoy! Store any leftovers in the fridge - if you're planning to keep the second salad for the next day, store the components separately, and assembling and dressing it when you’re ready to eat.

American Lamb Tikka Masala

Recipe provided by | Zestful Kitchen

Serves: 4 Preparation time: 25 minutes+ 1 hour marinating time Cook Time: 50 minutes

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INGREDIENTS

• 2 tablespoons garam masala, divided 

• 2 teaspoons kosher salt, divided 

• 1/2 teaspoon ground coriander

• 1-1/2 teaspoons ground cumin, divided

• 1-1/2 pounds boneless American lamb leg sirloin or shoulder, trimmed and cut into 1-inch chunks

• 1 cup whole milk plain yogurt

• 2 tablespoons olive oil or ghee

• 1 yellow onion, halved and thinly sliced

• 4 cloves garlic, chopped

• 1 serrano, seeded and minced

• 1 tablespoon grated fresh ginger

• 1/2 teaspoon ground cardamom

• 1 (28 ounce) can whole peeled tomatoes

• 1 (14 ounce) can coconut milk 

• 3 cups cooked jasmine or basmati rice and/or naan bread

• Cilantro or mint for serving 

DIRECTIONS

Combine 1 tablespoon garam masala, 1 teaspoon salt, ½ teaspoon cumin, coriander, and pepper in a 1-gallon zipper-lock bag. Toss the spices around to combine. Add lamb and shake to coat. Add yogurt, seal bag, and massage meat to coat. Transfer bag to refrigerator and marinate for 1 hour or up to overnight.

Heat oil in a 12-inch satué pan over medium. Add onion and remaining teaspoon salt and cook until softened and starting to brown, 8–10 minutes, stirring occasionally. Reduce heat to medium-low and add garlic, serrano, and ginger; cook stirring frequently until onions are softened and golden brown, about 7 minutes. Stir in remaining tablespoon garam masala, remaining teaspoon cumin, and cardamom; cook 1 minute. Add tomatoes with juices, crushing them with your hands as you add them (or use your kitchen shears to cut them in the can). Bring sauce to a boil, reduce heat, and simmer, stirring frequently and scraping up browned bits from bottom of pan, until thickened and deepened in color, 15–20 minutes. Add coconut milk and simmer until thickened, 5–7 minutes. 

Meanwhile, heat oven to broil (high) with rack set in upper middle position Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange lamb on rack in a single layer (don’t scrape marinade off). Broil lamb until starting to char, 10–12 minutes. 

Add lamb to sauce, and simmer, stirring occasionally, until lamb is cooked through, about 8 minutes. Serve with rice, cilantro, and naan if desired. 

Recipe notes: 

• Makes 3 cups tikka masala sauce

Grilled American Lamb Tikka & Tomato Masala Curry

Recipe provided by | Rustic Joyful Food

Serves: 4-6

Prep time: 15 minutes Cook time: 20-25 minutes

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INGREDIENTS

• 1 boneless leg of lamb butterflied ( approximately 4-5 pounds)

• 1 tablespoon olive oil

• 1 yellow onion sliced

• 6 cloves of garlic chopped and smashed

• 1 tablespoons prepared mild Indian Curry Paste

• 1 teaspoon + 1 tablespoon Garam Masala (any masala blend works great)

• 1 tsp paprika

• 1 tsp turmeric

• 1 tsp onion powder

• Salt & Pepper to taste

• 4-6 plum tomatoes, roughly chopped

• 1 15 ounce can full fat coconut milk

• 1/2 cup heavy cream

• Garnish ideas

• Pomegranate seeds

• Cilantro

• Lime wedges

• Chopped cashews or macadamia nuts

• Green onions

• Black sesame seeds

• Sliced radishes

Garnish ideas

• Pomegranate seeds

• Cilantro

• Lime wedges

• Chopped cashews or macadamia nuts

• Green onions

• Black sesame seeds

• Sliced radishes

DIRECTIONS

Pre Heat the grill to 350 degrees. Allow the meat to come to room temp before placing on the grill. Season liberally with salt and pepper.  Rub 1 teaspoon garam masala into the meat. Place the meat on the hottest part of the grill for the initial sear. Close the lid and monitor closely for flare ups. After 3-4 minutes turn the meat. Close the lid. While meat is grilling, make the sauce. In a large skillet over medium heat sauté the onion with the spices and curry paste until the onion is tender. Add the garlic and the tomato paste and cook until the tomato paste becomes deeply red and almost caramelized- Only 3-4 minutes. Add the fresh tomato’s cook another 2 minutes then finish by adding the coconut milk and heavy cream. Heat through and simmer on low to thicken. Continually check the lamb while preparing the sauce. You are looking for a beautiful char and an internal temp of 135-140 degrees.   Allow the lamb to rest for 7-10 minutes before slicing and serving over top of the curry, rice and desired garnishes.

Lemon Dill American Lamb Kabobs with Tzatziki

Recipe provided by | Oh So Delicioso

Prep Time: 3 hours and 20 minutes (3 hour marinade) Cook Time: 10 minutes

Serves: 4

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INGREDIENTS

Kabob Ingredients

• 2 lb boneless American lamb meat (shoulder, leg or cubed kabob meat)

• 1/4 cup olive oil

• 1 lemon zested and juiced

• 2 cloves garlic minced

• 1/4 cup fresh dill minced

• 1/4 tsp salt

• 1/3 tsp pepper

• 1 green pepper seeded and cut in bite size pieces

• 1 small onion cut it bite size pieces

Tzatziki Ingredients

• 1/2 cucumber peeled and seeds removed

• 1/2 tsp salt

• 8 oz plain Greek yogurt

• 1/2 lemon zested and juiced

• 2 tsp fresh dill

• 2 garlic cloves

• salt and pepper to taste

DIRECTIONS

Start by cutting your lamb into bite sized cubes, trimming fat as you go.

For marinade combine olive oil, lemon juice, lemon zest, garlic, dill, and salt and pepper. Reserve 1/2 cup for basting during grilling.

Toss lamb in remaining marinade.  Marinate in the fridge for 3 hours, up to overnight.

Thread lamb onto wooden of metal skewers, alternating pieces of bell pepper and onion between lamb.

Cook on a grill that has been preheated to medium high heat. The meat is cooked quickly for only 3-4 minutes per side and watched carefully to prevent overcooking. Rotate skewers so that all sides are cooked brushing with the reserved marinade over the skewers.  Cook to desired doneness using a meat thermometer and these temperatures: Medium-rare: 135°F. Medium: 145°F, Well: 155 °F 

Tzatziki Sauce

Combine all ingredients in a blender.  Blend until smooth.

Recipe Notes

Pro Tip: For lamb kabobs, the best cut of meat is a boneless cut.  You can choose from boneless leg of lamb, lamb shoulder, sirloin chops or but pre cubed kabob meat.

Thai Salad With American Lamb And Peanut Dressing

Recipe provided by | Two Purple Figs

Prep Time: 30 minutes Cook Time: 30 minutes

Serves: 4

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INGREDIENTS

Lamb:

• 1.5 Pounds boneless Leg of American Lamb, trimmed

• 2 Tablespoons Chili Sauce

• 2 Tablespoons Rice Wine Vinegar

• 1 1/2 Tablespoon Soy Sauce

• 1 teaspoon Salt and Pepper

• 3 Cloves of Garlic, Minced

• 2 Tablespoons Ginger, Minced

Salad:

• 1 cup White Cabbage, shredded

• 1 cup Cilantro leaves

• 1 cup Mint Leaves

• 1 mango, peeled and thinly sliced

• 1 carrot, thinly sliced

• 3 scallions, chopped

• 2 green chillies, sliced

• 2 tablespoons peanuts

Peanut Dressing:

• 3 Tablespoons Peanut Butter (smooth or chunky)

• 1 to 3 Tablespoons water (depending on how thick or thin you prefer your sauce).

• 1 Tablespoon Honey

• 1 1/2 Tablespoon Rice Vinegar

• 1 Tablespoon Soy Sauce

• 1 Tablespoon Grated Ginger

• 1 Tablespoon Grated Garlic

• 1 1/2 Tablespoon Lime Juice

• 1/4 teaspoon salt

DIRECTIONS

1. Start by adding all ingredients to the lamb and toss well. Grill the lamb for 15 minutes on each side and rest the lamb for 10 minutes before slicing.  

2. Slice the lamb in to thin pieces.

3. Make the Peanut Dressing: Start by thinning out the peanut butter, adding a tablespoon of water at a time and mix well. Add the remaining ingredients and mix. If the sauce is too thick, add more water to thin it out.

4. Assemble the Salad by layering the salad ingredients, grilled lamb slices and peanut sauce. Enjoy!!

The BEST Smoked Leg of American Lamb

Recipe provided by | OH SO DELICIOSO

Prep Time: 1 Day Cook Time: 3 hours

Serves: 12

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INGREDIENTS

• 3-4 lb leg of lamb

• 1 bottle zesty italian dressing

• 2 tbsp baharat seasoning

• 1 tbsp onion salt

• 1 tbsp garlic salt

• 1 tbsp coarse salt

DIRECTIONS

Thaw your leg of lamb, in an air tight container pour bottle of zesty Italian dressing over and close. Let marinate in dressing for at least 2-3 hours up to 24 hours.

After lamb has marinated in dressing remove from airtight container. In a small bowl combine seasoning, rub all over leg of lamb.

Preheat smoker to 225, place lamb on smoker. Add an additional pan with water in smoker to help keep moister in the smoker and the meat from drying out.

Smoke lamb until the internal temp is at your desired temp.

140: raw

145: medium

150: well done

Remove from smoker when internal temp is reached. Let lamb rest for 20 minutes. If you will be resting for more than 20 minutes wrap in foil to keep warm.

Nutrition Facts:

Amount Per Serving (4 oz)

Calories 140 Calories from Fat 63

% Daily Value*

Fat 7g 11% Saturated Fat 2g 13% Cholesterol 46mg 15% Sodium 1975mg 86% Potassium 222mg 6% Carbohydrates 3g1% Fiber 1g 4%Sugar 2g 2% Protein 15g 30% Vitamin A 7IU 0% Vitamin C 1mg 1% Calcium 7mg1% Iron 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet.

Roasted Leg of American Lamb with Apricot Chutney

Recipe provided by | The Original Dish

Serves: 4

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INGREDIENTS

• 1 (2 ½ pound) semi-boneless leg of lamb (aitchbone removed), fat trimmed

• 12 cloves garlic

• 2 tbsp dried rosemary

• 1 tsp fennel seeds

• 1 tsp ground coriander

• 1 lemon, zested and juiced

• 3 tbsp dijon mustard

• 2 tsp kosher salt

• ¼ cup olive oil

• freshly cracked black pepper

• ¾ cup white wine vinegar

• ½ cup water

• 2 tbsp honey

• 2 tsp mustard seeds

• 1 cup (about ½ lb) diced dried apricots

DIRECTIONS

Place the leg of lamb onto a rack sitting on top of a sheet pan. Add the garlic, dried rosemary, fennel seeds, coriander, lemon zest and juice, 2 tablespoons of the dijon mustard, and salt to the bowl of a food processor. Pulse until well-combined. With the processor running, drizzle in the olive oil.

Evenly cover the leg of lamb with the mixture. Top with freshly cracked black pepper. Let sit for 30 minutes. Preheat the oven to 425°F.

Roast the lamb for 20 minutes. Lower the heat to 300° Continue to roast for another hour, or until the lamb reads an internal temperature of 130-135°F (for medium rare).

Meanwhile, combine the white wine vinegar, water, honey, mustard seeds, and remaining 1 tablespoon of dijon mustard to a small saucepan. Bring the mixture to a boil over medium-high heat, whisking together. Add the dried apricots. Lower the heat to medium-low and simmer for about 20-25 minutes, or until reduced and thickened. The apricots should be soft, and the liquid should be absorbed. Turn off the heat and reserve until serving.

Transfer the leg of lamb to a cutting board. Cover loosely with foil and allow to rest for 15 minutes.

Slice the meat and serve with the apricot chutney alongside.

Greek-Style Butterflied Leg of American Lamb with Feta Sauce

Recipe provided by | The Mom 100

Serves: 10

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INGREDIENTS

• 1 boned and butterflied leg of lamb fat trimmed (about 6 pounds)

• 6 cloves garlic roughly chopped

• ½ cup fresh oregano leaves

• 1 tablespoon thyme leaves

• 2 tablespoons olive oil

• 2 teaspoons lemon zest

• 1 tablespoon fresh lemon juice

• Kosher salt and freshly ground pepper to taste

• Fresh dill or oregano sprigs to garnish the platter

For the Creamy Feta Sauce:

• 1 cup plain Greek yogurt preferably whole milk

• 2 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 1 tablespoon minced fresh dill

• 2 garlic cloves very finely minced

• Kosher salt and freshly ground pepper to taste

• ½ cup crumbled feta

DIRECTIONS

Place the garlic, oregano, thyme, 1 tablespoon olive oil and the lemon zest (reserve the juice for later) in a mini or regular sized food processor, and season with salt and pepper. Process until it becomes a paste (if you are a mortar and pestle type of cook, you can use that instead).

Rub about 2/3 of the herb paste on the top of the lamb, the side that was cut for butterflying. Then roll up the lamb and tie it well with kitchen twine at 1 ½ inch intervals to keep it tightly rolled. Rub the rest of the paste over the outside of the lamb, place in a pan or container, and refrigerate from 1 hour to 24 hours uncovered

Take the lamb out of the fridge and let it come to room temperature while you preheat the oven to 450°F. Place the lamb in a roasting pan and roast for 20 minutes, then reduce the heat to 375° and roast for another 50 to 70 minutes. An internal thermometer inserted into the thickest part of the roast should read 125°F for medium rare.

While the lamb is cooking or resting, make the Creamy Feta Sauce. In a small bowl combine the Greek yogurt, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, dill, and minced garlic. Add the feta and stir and lightly mashing it into the mixture, using a fork. Taste and season as needed with salt and pepper. Spring over some small dill sprigs, if using.

When the lamb is cooked let it rest on a cutting board for 20 minutes. Slice the lamb against the grain, remove the string, and transfer to a serving platter. Sprinkle the reserved 1 tablespoon lemon juice over the sliced lamb and give the slices a light seasoning of salt and pepper. Serve warm with the feta sauce on the side.

Nutritional Facts: Calories: 312kcal | Carbohydrates: 4g | Protein: 39g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 117mg | Sodium: 198mg | Potassium: 570mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 4mg

Easy Stir Fry Recipe with American Lamb and Veggies

Recipe provided by | Two Purple Figs

Prep Time: 15 Minutes Cook Time: 15 Minutes

Serves: 6

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INGREDIENTS

For the Lamb:

• 2 pounds American lamb cut thinly for stir fry (use leg of lamb of shoulder cut)

• 3 Tablespoons Soy Sauce

• 1 Tablespoon grated ginger

• 1 Tablespoon grated garlic

• 1 Tablespoon ketchup

• 1 Tablespoon chilli sauce (more or less to taste)

• 1 teaspoon sesame oil

Stir Fry Veggies:

• 1 Tablespoon sesame oil (or any neutral oil)

• 3 Bok Choy cut up into slices

• 2 carrots sliced

• 2 cups mushrooms sliced

• 2 cups green beans

• 1 red onion sliced

• 1 red pepper sliced

Stir Fry Sauce:

• 1 cup broth

• 1/2 cup soy sauce

• 2 tablespoons ginger

• 1 tablespoon garlic

• 1 Tablespoon cornstarch

• 2 Tablespoon chilli sauce (more or less to taste)

• 1 teaspoon honey

• 1 teaspoon rice vinegar

Garnish:

• 1/4 cup cilantro chopped

• 2 Tablespoons mint chopped

• 1/4 cup chopped Peanuts

• 2 tablespoons Chilli Sauce (extra)

DIRECTIONS

1. Place the lamb in a bowl and add all the marinade ingredients except the oil and mix well.

2. You can marinade the lamb for 10 minutes and upto 3 hours.

3. Preheat a wok with the sesame oil until really hot, then add in the veggies and keep stir frying for 4-8 minutes (depending on the size of your veggies). Veggies should be crisp and vibrant.

4. Remove the veggies on to a plate and add the remaining oil to the pan.

5. Add the lamb once the pan is hot and stir fry it for 5-7 minutes (depending on the thickness of the lamb slices). Don't over cook the lamb.

6. While the lamb is cooking, make the stir fry sauce by mixing all ingredients in a large liquid cup or bowl.

7. Once the lamb is ready, add in the veggies, noodles and sauce to the pan.

8. Toss the stir fry together and bring the sauce to a boil. As soon as it boils, drop the heat to low and let the sauce simmer for just 2 minutes.

9. Finish off with fresh cilantro, mint and top with chopped peanuts.10.  Add in dollops of chilli sauce if you want extra spice to your stir fry.

11. Serve right away and enjoy!! :)

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 Roast with Herbed Garlic Butter Potatoes

Recipe provided by | Blue Bowl Recipes

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INGREDIENTS

For the Potatoes

• 2 and 1/2 to 3 pounds yellow potatoes

• 8 tablespoons salted butter, melted

• 2 large cloves garlic, minced

• 1 and 1/2 teaspoons thyme

• 1 teaspoon parsley

• 1 and 1/2 teaspoons rosemary

• salt + pepper

For the Lamb

• 3 and 1/2 to 4 pounds lamb leg I used bone-in, it's typically more flavorful to cook it with the bone in

• 1 Tablespoon olive oil

• 3 large cloves garlic, minced

• 1 and 1/2 teaspoons salt

• 1/4 teaspoon pepper

• 2 teaspoons fresh thyme, minced

• 2 teaspoons fresh rosemary, minced

DIRECTIONS

Before you Begin: Let your piece of meat sit at room temp for an hour before cooking. You won't get the best results if you put a piece of cold meat into a hot oven.

Prep the Potatoes: Preheat oven to 350 degrees F. Rinse and slice potatoes lengthwise into quarters (they'll be long, thin discs). I don't peel my potatoes but you can if the peel bothers you. Place the potatoes in the bottom of a large 9x13 pan and toss with the garlic, butter, and spices to coat the potatoes.

Prep the Lamb: Score the lamb with a sharp knife all over (this helps the seasoning to get inside the piece of meat so it's flavorful throughout). Combine the olive oil, spices and garlic and rub this mixture all over the lamb.

Roasting Times: You'll need to use a meat thermometer to check the doneness of your roast. If you want a medium rare piece of meat, cook for about 30 minutes per pound - ours was 3 and a half pounds and we cooked it for 1 hour 45 minutes, and the meat thermometer read 150 degrees F. If you want the lamb to be medium (a little less pink), cook it for about 2 hours, or until the meat thermometer reads 160 degrees.

Serve: Let the cooked meat rest out of the oven for 15 minutes before slicing - this helps ensure that the juices are sealed in so they don't all run out, drying out the meat, when you cut it. Slice the meat against the grain for the tenderest pieces. Enjoy immediately!

Store: Store leftovers in an airtight container in the fridge for up to 6 days.

A Note About Sourcing Lamb Meat: Be sure to buy locally-raised lamb meat! It's fresher, more flavorful, and helps support American farmers. Use the lamb locator on American Lamb's website to help you find American-raised lamb! When you go to buy your lamb, don't be afraid to ask the butcher for help selecting a piece if purchasing lamb is new to you. They're usually very knowledgeable and can help you out quite a bit.

Grilled American Lamb Kebabs

Recipe provided by | BLUE BOWL RECIPES

Servings: 4 Preparation time: 25 minutes Cook time: 12 minutes

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INGREDIENTS

FOR THE LAMB

• 2-1/2 pounds boneless leg of American Lamb meat, cubed

• 6 tablespoons olive oil

• 6 cloves garlic (medium to large ones)

• 1 tablespoon oregano

• 1/2 teaspoon fresh thyme

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 one lemon, juiced

FOR THE VEGGIES

• 4 medium bell peppers

• 2 medium yellow onion

• 1 and 1/2 cups cherry tomatoes

• 6 tablespoons olive oil

• 1/2 a lemon, juiced

• 3 cloves garlic

• 1 teaspoon oregano

• 3/4 teaspoon salt

• pinch pepper

FOR SERVING

• mixed greens tossed with a bit of lemon juice and olive oil

DIRECTIONS

Prep: Add the lamb marinade ingredients to a large tupperware container and mix everything together. Add the lamb meat, and toss it in the marinade so it’s well coated. Let marinate at least 2.5 hours before grilling, or up to 8 hours.

Chop your veggies into large chunks – leave the tomatoes whole. Add to a container or bag with marinade ingredients, like we did with the lamb.

Soak your skewers (if wooden, not metal) in water for an hour before grilling.

Assemble Kebabs: Alternate meat and veggies, leaving a bit of room on both ends of the skewer.

Grill: Grill the kebabs over medium heat. Cook about 4-5 minutes, rotate, and repeat. Cut into one of the larger pieces to ensure desired level of doneness.

Serve + Store: Serve with a bed of fresh greens tossed with a splash of lemon juice and olive oil. Store leftovers in an airtight container in the fridge for up to 5 days.

Grilled American Lamb Skewers BBQ Party

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

LAMB SKEWERS

• 3 pounds leg of American Lamb boneless and cut into an inch chunks

• 1-1/2 teaspoon salt Pink Himalayan or Kosher Slat

• 2 teaspoons pepper

• 1 Tablespoon oregano

• 1-1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/2 teaspoon paprika

• 1 teaspoon allspice

• 2 Tablespoons fresh mint leaves chopped

• 2 Tablespoons olive oil

• 1/4 cup onion grated and squeezed, this liquid is from a large yellow onion or two small ones

• 1 yellow onion large and cut into large dices.

• Separate the dices into onion pieces for skewering

• 1 teaspoon sumac spice for sprinkling once cooked (optional)

• 1 tablespoon fresh mint leaves chopped, for garnish (optional)

PEACH SALAD

• 2 Peaches lage, deseeded and sliced

• 3 cups arugula or your favorite greens

• 1 red onion thinly sliced

• 1/4 cup fresh mint leaves coarsely chopped

• 1/2 teaspoon salt

• 1 teaspoon lemon juice

• 2 tablespoons olive oil

• 1 teaspoon honey

• 1/2 teaspoon Sumac spice for garnish optional

BBQ PARTY PLATTER

• Tahini Sauce

• 3 Pita Breads cut into wedges

• 1 cucumber sliced

• 2 cups baby tomatoes

• 1 lemon cut into slices

• 1/2 cup Harissa hot sauce

• Lime Mojitos for drinks

DIRECTIONS

Start by making the lamb skewers. Add all the lamb ingredients (except the diced onion, sumac spice and mint garnisin a bowl. Mix well.

Note on the onion water/liquid. This is made by grating the onions and then squeezing out the water ONLY from the onions. Then use this onion water to flavor the lamb chunks. Don’t add in the grated onions because they burn on the grill and add an off flavor to the lamb!

Start skewering the lamb chunks with some onion pieces, alternating one lamb chunk and one onion slice.

Preheat your BBQ to medium high and start grilling the lamb skewers for 6-8 minutes on each side covering the lid of the BBQ.

When the lamb is done, set it aside for a couple of minutes before serving.

While the lamb is grilling, start preparing your plater. Make the salad by tossing the peaches, arugula, onions and mint together. Make the dressing using salt, lemon juice, olive oil and honey. Mix well and drizzle over the salad. Sprinkle sumac spice for a tangy finish to the salad (optional).

Wood Grilled American Lamb & Asparagus

Recipe provided by | RUSTIC JOYFUL FOOD

Servings: 4 Preparation time: 20 minutes

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INGREDIENTS

• 2 pounds boneless leg of American Lamb

• 1 cup plain Greek yogurt

• 2 cloves garlic, crushed

• Pinch of red chili flakes

• 1/2 teaspoon black pepper

• Salt to taste

HERBED YOGURT

• 1 cup plain Greek-style yogurt

• 2 tablespoon olive oil

• 3 green onions

• 1/2 cup flat leaf parsley

• 1/2 cup cilantro

• 1 garlic clove

• Salt and pepper to taste

RED PEPPER PESTO

• 1 red bell pepper, seeded and sliced

• 1/2 cup flat leaf parsley

• 1/2 cup cilantro

• 1 garlic clove

• The juice of a lemon

• 1/3 cup shredded Parmesan

• 1/2 cup olive oil

• Salt and pepper to taste

DIRECTIONS

Prep the lamb by removing any butcher’s twine and slicing through the thickest parts of the leg to make one uniform cut. You can ask your butcher to do this for you if you’d like. The night before you plan to grill, combine lamb, yogurt, garlic, chili flakes and pepper in a gallon-sized freezer bag. We don’t salt the lamb until it’s time to grill. Marinate the lamb in the refrigerator overnight. When it’s time to grill, heat your grill/smoker to 350°F. Place the lamb in the center rack and season with salt. Depending on the thickness of your cut, grill 7-9 minutes per side for medium. Once you flip the meat, add asparagus to the grill and cook alongside the meat while it finishes. Remove meat and asparagus at the same time. Dress asparagus with pesto and season with salt after cooking.

While the lamb cooks, prepare your sauces.

In the work bowl of your food processor, combine all herbed yogurt ingredients and pulse until chopped and smooth. Spoon yogurt into a dish. Give the mixer a quick rinse and prepare the pesto in the same way. Place all ingredients into the food processor, pulse several times, and taste for seasoning. These sauces can be done in advance, but they get better as time goes on. Both sauces last 3-4 days in the refrigerator. To serve, slice the lamb against the grain and serve with sauce and asparagus.