Spiced American Lamb Socca

Recipe provided by | THE DALEY PLATE

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INGREDIENTS

1 lb. ground American lamb

1 T. chopped fresh parsley

1/2 tsp. lemon zest

1 tsp. cumin

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. red pepper flakes (optional)

3 cloves garlic, sliced

1 pint grape or cherry tomatoes

1 bunch broccoli rabe, washed and large stems removed

1/4 cup golden raisins

1/4 cup pine nuts

SOCCA

1 cup chickpea flour

1 cup water

1/2 tsp salt

1/4 tsp. Garlic powder

1/4 tsp. Black pepper

4 Tbsp. olive oil, divided

DIRECTIONS

Heat a large skillet over medium heat.

Add the garlic and sautee for about 3 minutes until fragrant.

Add the tomatoes and cook together for about 10 minutes, until softened and beginning to simmer.

Remove from the pan and set aside. Add the American lamb and sautee over medium heat, stirring occasionally and breaking the meat apart until browned.

Drain any excess grease and stir in the seasonings, lemon zest, and parsley.

Return the tomatoes to the mixture and add in the broccoli rabe. Cook until the greens are wilted and bright green and the tomatoes are bursting, then stir in the raisins and pine nuts.

Cook together for another 5 minutes and season to taste with extra salt.

Serve the mixture with freshly toasted socca slices.

SOCCA

In a large bowl, mix together the flour and water. Stir in the seasonings and 2 Tbsp olive oil. Cover and let the flour absorb the water for at least 40 minutes (Tip: You can do this the night before).

Preheat your oven to 450 with a 12 inch cast iron inside. Once it’s hot, carefully remove the pan and swirl the remaining olive oil in the bottom of the pan.

Gently pour the batter into the pan, then bake for 12 minutes. Switch the oven to broil and cook for another 3-4 minutes. The socca should be cooked through and the edges should be beginning to brown.

Moroccan American Lamb Meatballs with Pomegranate Glaze

Recipe provided by | FEASTING AT HOME

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INGREDIENTS

LAMB MEATBALLS

1 shallot, very finely chopped

1 pound ground American Lamb

4 large garlic cloves, minced or crushed through a press

2 eggs

3/4 cup flat leaf parsley, chopped, tender stems ok

1/4 cup fresh mint, chopped

1 teaspoon ground cumin

1 teaspoon coriander

1 teaspoon ground cinnamon

1 1/4 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

1/4 cup to 1/2 cup toasted bread crumbs (feel free to use gluten-free bread crumbs)

1 tablespoon olive oil for searing

Pomegranate Glaze

1 small shallot, very finely chopped
1 tablespoon olive oil

1 ½ cups pomegranate juice

1 tablespoon maple syrup or honey.

1 teaspoon balsamic vinegar

pinch salt and pepper

1/3 teaspoon ground allspice

Garnish: pomegranate seeds, fresh herbs (cilantro, parsley or mint), or optional toasted pine nuts

DIRECTIONS

Place all meatball ingredients except olive oil, in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls.

Using wet hands, roll into ping-pong sized balls (about 1 ¾- 2 inches in diameter) and set aside. You should have about 12-16 meatballs.

Preheat oven to 350 F

Start the glaze. In a small sauce pan or pot, sauté the shallot in a drizzle of olive oil, over medium heat for 2-3 minutes, until fragrant and tender. Add pomegranate juice, a pinch of salt and pepper, maple syrup and allspice.

Bring to a simmer, turn heat to medium, then gently simmer uncovered for 15 minutes, until it reduces down to ½ cup. Turn heat off.

While the glaze is reducing, cook the meat balls.

Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don’t over crowd) sear the meatballs on most sides. Place in an oven proof dish, and place in the warm oven to cook through. Pour glaze over top and keep warm until ready to serve, or refrigerate and reheat. Right before serving, sprinkle with fresh pomegranate seeds, herbs and optional pine

Grilled American Lamb Kofta Wraps

Recipe provided by | FEASTING AT HOME

Servings: 4-5 Prep Time: 20 minutes Cook Time: 15 minutes

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INGREDIENTS

LAMB KOFTA

1/4 cup toasted pinenuts

1/4 of a medium red onion- rough chopped

2 garlic cloves

1/4 cup Italian parsley – packed

1/4 cup fresh mint leaves- packed

1 pound ground American Lamb

1 teaspoon kosher salt

1 teaspoon paprika ( not smoked)

1 teaspoon cumin

1/2 teaspoon ground allspice ( this adds really great

flavor-try not to leave it out)

generous pinch alepo chili flakes- optional, or regular

WRAPS

butter lettuce leaves ( or baby romaine, little gems)

2-3 turkish cucumbers, sliced or cut into thin spears

handful cherry tomatoes, halved

Tzatziki – store-bought or homemade

Garnish with fresh mint, sprouts

BOWL:

serve Lamb kofta over rice or other whole grain with

tomato, cucumber, tzatziki,fresh mint and sprouts.

DIRECTIONS

 Heat grill to Med-high heat.

Place pinenuts, onion, garlic and fresh herbs in a food processor, and pulse repeatedly until coarsely ground but not smooth.

Place ground lamb along with salt and all the spices ( paprika, cumin, allspice, chili flakes) into a medium bowl. Add pine nut -herb mixture to the bowl and with a wet hand, mix well, kneeding to combine.

With wet hands (run under faucet) form sixteen 1 ounce balls. You could shape these into ovals like an egg and slightly flatten, or just make round balls, and slightly flatten. Place on a plate or sheet pan.

When the grill is hot, clean and grease well. Place lamb koftas on the grill, turn heat to medium and cover for 3-4 minutes. Using a metal spatula, flip, as they develop grill marks they should release their hold on the grill. After you flip all, turn heat down to low, cover and continue cooking until cooked through, about 5 more minutes- be sure to check one for doneness.

Assemble wraps: you could let guests assemble these themselves, or pre-assemble the wraps with the butter lettuces laid out on a platter, topped with tomato, cucumber, and tzatziki and refrigerate while the kofta cook. Or just assemble as you cook, up to you. 

Top with tzatziki, torn mint leaves and sprouts.

Notes

For a heartier version, serve wrapped in pita or over rice and create “Bowl”.

Spinach & Feta American Lamb Sliders

Recipe provided by | ALL DAY I DREAM ABOUT FOOD

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INGREDIENTS

LAMB SLIDERS

2 lbs ground American Lamb

8 ounces frozen spinach, thawed and squeezed dry

1/2 cup crumbled feta

2 cloves garlic, minced

1 1/2 tsp salt

1 tsp black pepper

CUCUMBER MINT SAUCE

1/2 medium cucumber, grated

1/2 cup Greek yogurt

10 mint leaves, finely chopped

1/2 tsp ground cumin

1/8 tsp cayenne pepper

Salt and pepper to taste

DIRECTIONS

SLIDERS

Preheat the grill to medium-high.

In a large bowl, combine the lamb, spinach, feta, garlic, salt and pepper. Mix with your hands to combine well and form into 16 small slider patties.

Grill the patties for about 3 minutes per side. Let rest a few minutes before serving.

Serve on lettuce wraps or your favorite low carb rolls (I used Soul Bread Rolls for this)

SAUCE

In a medium bowl, combine the cucumber, yogurt, mint, cumin, cayenne and salt and pepper. Mix well.

Serve over the sliders or on the side.

Spinach & Feta American Lamb Sliders

Grilled American Lamb Meatballs with Baby Potatoes and Brusherd with a Herb Gremolata Style Dressing

Recipe provided by | FOODNESS GRACIOUS

Servings: Prep Time: 30 minutes Cook Time: 15 minutes

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INGREDIENTS

1 1/2 pounds ground American lamb

1 cup panko breadcrumbs

1/4 cup diced onion

2 lg cloves garlic, minced

2 tsp parsley

2 tsp cumin

1 tsp kosher salt

1/2 tsp cracked black pepper

1 pound small baby potatoes

FOR THE HERB GREMOLATA

1 tbsp chopped rosemary

1/2 tbsp chopped thyme

2 tbsp chopped oregano

1 tbsp chopped basil

6 tbsp olive oil

1 pinch sea salt

1 pinch cracked black pepper

1 tbsp white wine vinegar

DIRECTIONS

In a bowl add the first eight ingredients for the meat balls and combine well using your hands.

Roll into small meatballs and set on a baking tray.

Cook the potatoes in a pot of boiling water until almost ready. They will finish cooking on the grill.

Drain the potatoes and set aside.

In another bowl combine all of the gremolata ingredients and stir well.

Place one potato on a skewer followed by a meatball and then repeat until the skewer is full.

Once all of the skewers have been completed, heat up your grill to a high heat.

Using a pastry brush, paint the meatball skewers well with some of the herb mixture.

Place the skewers onto the grill and cook for about 6 minutes before turning them over and repeating on the other side.

Make sure to baste with more herb mixture as they grill.

Once the skewers are fully cooked, place on a serving

American Lamb Burgers Loaded with Nachos

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

3 pounds of ground American Lamb

2 teaspoons of Kosher salt and same amount of

coarse black pepper

2 tablespoons of chilli powder

1 tablespoon of oregano

1 teaspoon of cumin

FILLING: (OPTIONAL)

4 jalapeno’s thinly sliced

1 cup of packed of shredded cheddar cheese

TOPPINGS AND SIDES:

Classic Mexican guacamole

Restaurant style Mexican Salsa

Sliced jalapeños

Shredded Cheddar Cheese

Onion Rings

Tomato Slices

Crushed Chips (your choice)

Burger buns (your choice)

French Fries

Apple Kale Pomegranate Slaw (substitute Peach for the apples)

DIRECTIONS

Season the lamb with all the spice and gently mix it to incorporate all the flavors without overworking the meat.

Divide the lamb into 8 large patties—the size is your choice, I made large patties about 3 inch diameter and 1 inch thickness, and set the patties on a parchment lined baking sheet.

Take one patty at a time and make a small dent in the center and widen it so it can take the stuffing. Place about 4 slices of jalapeños and 2 tablespoons of cheddar cheese into each patty (more or less to your taste) and gently seal the patty back to its’ original shape.

Preheat your BBQ to medium high and place the burgers on the grill. Grill for 6-8 minutes and then flip to the burger. Cover the grill and let the burger continue to cook for another 8 mins (depending not he size of your patties). Keep the grill covered until your lamb burgers are ready.

Assemble the lamb burger: on the bottom burger bun, spread a teaspoon of guacamole, top with salsa, jalapenos, onions, tomatoes, the lamb burger, cheddar cheese, more salsa, guacamole, crushed chips and the top burger bun.

Serve right away with a side of slaw, french fries, extra guacamole, salsa and chips! Enjoy

American Lamb Stuffed Zucchini with Rice in a Tomato Garlic Yogurt Sauce

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

LAMB

1 tablespoon of olive oil

1 yellow onion, finely diced

3 cloves of garlic, finely minced

1.5 pounds of ground American lamb

1 teaspoon Kosher salt (more or less to taste)

1 teaspoon of pepper (more or less to taste)

1/2 teaspoon ground nutmeg

1 teaspoon of all spice

1 teaspoon of dried oregano

1/3 cup of minced fresh parsley

ZUCCHINI

8 small green zucchinis cut in half and hallowed

using a small spoon

1/4 teaspoon of salt

pinch of black pepper

1 tablespoon of olive oil

YOGURT SAUCE

3 cloves of garlic

1 Tablespoon of olive oil

1/2 cup of canned diced tomatoes

2 cups of Greek yogurt (any fat concentration)

1 cup of veggie stock (or water)

2 Tablespoons of Cornstarch

1/2 teaspoon of salt and pepper

2 Tablespoons of fresh parsley minced

1 Tablespoon of fresh Oregano minced (optional)

TO SERVE

3 cups of cooked buttery fluffy rice
Toasted Baguette

DIRECTIONS

LAMB

Preheat a skillet on medium high heat with the olive oil. Add in the onions and sauté until soft (about 5 minutes), add in the garlic and sauté for another 2 minutes. Add in the lamb, and spices. Sauté the lamb for 8-10 minutes until cooked through. Add in the fresh parsley and turn off the heat. Give the mixture a quick stir and set aside.

ZUCCHINI

Preheat the oven to broil. Hallow the inside of each zucchini boat using a metal spoon just enough to hold in the lamb filling. Season the insides of the zucchini with salt, pepper and olive oil. Place the zucchini on a baking sheet and broil for 8 minutes until tender (but still has a bite to it). Allow to cool when done. Stuff the insides of the zucchinis with the lamb mixture and set aside.

YOGURT SAUCE

Sautee the garlic and diced tomatoes in a deep skillet with the olive oil. Sauté for 3 minutes until fragrant and the tomatoes start to lose most of the moisture. In a large bowl, add the yogurt, cornstarch and stock and whisk well until smooth and blended. Season the yogurt with salt and pepper. Then add the yogurt mixture to the tomato garlic skillet and keep the heat on medium. Keep whisking the sauce until it starts to simmer, lower the heat and keep simmering the sauce for 10 minutes over low heat. If the sauce is too thick, add 1/4 cup of stock while whisking it. If the sauce is too think, add in another 1/2 cup of Yogurt. Turn off the heat and add in the fresh herbs.

SERVE

Pour the sauce at the bottom of the serving plate and place the stuffed zucchini boats on top, then drizzle more sauce over the zucchini boats. Serve the zucchini boats with sauce over buttery rice and crusty bread. Enjoy!

Four Layer Greek American Lamb Dip

Recipe provided by | Foxes Love Lemons

Servings: 12 Jars

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INGREDIENTS

2 tablespoons olive oil

2 pounds ground American Lamb

2 teaspoons ground coriander

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon kosher salt

3/4 teaspoon ground black pepper, divided

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2-1/2 cups Greek yogurt

5 tablespoons chopped fresh mint

2 pints grape tomatoes, halved

2 English cucumbers, diced

Pita chips, for serving

DIRECTIONS

1. In large skillet, heat oil over medium heat. Add lamb and cook 8 to 10 minutes or until lamb is cooked through, breaking up lamb with side of spoon. During last minute of cooking, stir in coriander, chili powder, cumin, salt, 1/2 teaspoon pepper, cinnamon and cloves. Let cool 10 minutes.

2. Meanwhile, in medium bowl, stir together yogurt, mint and remaining 1/4 teaspoon pepper.

3. Divide lamb between 12 pint-sized mason jars. Divide yogurt mixture over lamb. Top with tomatoes and cucumbers. Serve with pita chips.

Four Layer Greek Lamb Dip

Sweet Chili American Lamb Meatball Lettuce Wraps

Recipe provided by | FOXES LOVE LEMONS

Servings: 12-16 wraps

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INGREDIENTS

Nonstick cooking spray

2 egg yolks

2 tablespoons grated fresh ginger

2 tablespoons minced garlic

4 teaspoons soy sauce

1 pound ground American Lamb

1 cup panko breadcrumbs

1/2 cup Thai sweet chili sauce

2 heads Boston or Bibb lettuce, washed, leaves separated (12 to 16 leaves)

1/2 cup slivered almonds

1/4 cup chopped fresh basil

4 red cherry chile peppers, thinly sliced (optional)

DIRECTIONS

1. Preheat broiler to high. Spray rimmed baking pan with cooking spray. In large bowl, whisk egg yolks, ginger, garlic and soy sauce until well combined. Add lamb and breadcrumbs; stir (or mix with hands) until just combined. Do not overmix. Using hands, gently form mixture into small meatballs (about the size of a large marble), and place on prepared pan. Mixture should make about 50 to 55 meatballs.

2. Transfer meatballs to oven, about 2 inches from broiler. Cook 6 to 8 minutes or until internal temperature reaches 165 degrees F, turning occasionally. Transfer meatballs to clean large bowl. Add sweet chili sauce; toss until well combined.

3. Place lettuce leaves on large platter, and divide meatballs between leaves (3 to 4 meatballs per leaf). Sprinkle almonds and basil over meatballs. Serve with chile peppers, if desired.

Turmeric Ground American Lamb & Eggs

Recipe provided by | GIRL CARNIVORE

Servings: Prep Time: Cook Time:

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INGREDIENTS

2 tablespoons olive oil divided

1/2 onion minced

1 pound ground American Lamb

1 teaspoon turmeric

1/2 teaspoon harissa

1/2 teaspoon red pepper flakes

1/4 teaspoon powdered garlic

salt and pepper

1 tablespoons tomato paste

1 pint variety of cherry tomatoes

3 to 6 eggs

3 tablespoons chopped olives

Fresh parsley & thyme

Serve with naan if desired tzatziki, and olive oil

DIRECTIONS

Heat 1 tbs of olive oil a large heavy skillet over medium-high heat until the oil shimmers. Add the chopped onion and saute 5 minutes. Add the ground lamb and cook, browning through and draining off any fat as needed. Stir in the harissa, tarragon, cumin cardamom and tomato paste and stir to combine. Cook for 30 seconds longer.

Allow the lamb to crisp a bit over low heat while you finish the recipe.

Poach the Eggs: Bring a pot of water to a boil and reduce heat to a low simmer. Drop the eggs in one at a time, slowly and allow to poach 4 minutes. Carefully remove from the water and drain. Don’t have a grill for camping? Just fry the eggs instead and enjoy.

Char the tomatoes: Toss the tomatoes in the remaining 1 tbs olive oil and sprinkle with a bit of salt. Char the tomatoes over the open flame OR: Toss onto a baking sheet and place in the oven under the broiler until bursting and charred, 3 to 5 minutes with a watchful eye.

Toss the tomatoes into the ground lamb, arrange the eggs over over top and garnish with olives, parsley, thyme, and additional salt and pepper. Serve with naan, tzatziki sauce, and olive oil for dipping if desired and enjoy.

Make this dish even more filling by adding crispy browned potatoes to the mix.

American Lamb Kefta Meatloaf with Spiced Yogurt and Israeli Salad

Recipe provided by | SHARED APPETITE

Servings: Prep Time: Cook Time:

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INGREDIENTS

1-1/2  pounds ground American Lamb

3 tablespoons olive oil, divided

1 small onion, finely chopped

4 cloves garlic, minced

1 egg

1/4 cup breadcrumbs

2 tablespoons whole milk

1/4 cup finely chopped mint

1/2 lemon, zested

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon Kosher salt

1/2 teaspoon cayenne pepper, optional

FOR THE SPICED YOGURT

1-1/2 cups Greek yogurt

2 tablespoons fresh lemon juice

2 tablespoons finely chopped mint

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon garlic powder

Kosher salt

FOR THE ISRAELI SALAD

1 cucumber, peeled and seeds removed, finely diced

2 plum tomatoes, peeled and seeds removed, finely diced

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

2 tablespoon chopped parsley

Kosher salt

Freshly ground black pepper

DIRECTIONS

Preheat oven to 350°F and line a baking sheet with parchment paper lightly coated with cooking spray or oil.

Heat one tablespoon oil In a medium skillet over medium heat. Cook onions and garlic until softened and translucent, approximately 4-5 minutes, stirring occasionally. Remove from heat and let cool. Meanwhile, combine egg, breadcrumbs, and milk in a small bowl.

In a large mixing bowl, gently combine ground lamb with the onion mixture, breadcrumb mixture, mint, lemon zest, and spices until just fully combined. Spread mixture on the baking sheet and form into a log approximately 8” x 4”. Brush remaining two tablespoons of olive oil on meatloaf and cook for 35 minutes. Remove from oven, raise temperature to 500°F, and once temperature is reached, continue to cook meatloaf for an additional 5-10 minutes or until the internal temperature reaches 160°F.

Slice meatloaf and serve with spiced yogurt and Israeli salad.

FOR THE SPICED YOGURT

Combine all ingredients in a small mixing bowl and season with Kosher salt. Let sit for 30 minutes to allow flavors to meld (or make ahead and refrigerate). Re-season with salt and lemon juice if needed before serving.

FOR THE ISRAELI SALAD

Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper.

Grilled Halloumi American Lamb Burger

Recipe provided by | RUNNING TO THE KITCHEN

Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

FOR THE BURGER

1.5 pounds ground American lamb

1/2 cup finely chopped parsley

1/4 cup finely chopped basil

1/4 cup breadcrumbs

2 tablespoons milk

1 tablespoon minced garlic

1 tablespoon harissa paste

1 tablespoon tomato paste

1 egg

salt & pepper to taste

1 block halloumi, cut into thick slices

1 large red onion, cut into 1/4 inch thick rings

bibb lettuce leaves

4 buns

FOR THE SUN-DRIED TOMATO PESTO

1 cup packed basil leaves

1/2 cup sun-dried tomatoes (not in oil)

1 clove garlic

1 tablespoon pine nuts

salt and pepper to taste

2 tablespoons olive oil

DIRECTIONS

FOR THE BURGER

Add the lamb, parsley, basil, breadcrumbs, milk, garlic, harissa paste, tomato paste, egg, salt and pepper to a large bowl. Mix until well combined and form into 4 evenly sized patties.

Preheat outdoor grill to high.

Place the burgers, onion rings and halloumi on the grill.

Flip the halloumi once grill marks appear on the bottom and the cheese starts to turn golden brown. It will be ready to come off the grill first.

Flip burgers once bottoms are slightly charred and cook until desired temperature. I like my lamb burgers medium so I usually pull them off while juices are still running slightly pink.

Cook onions, flipping once until desired caramelization occurs. I left mine on a few minutes past pulling the burgers off the grill for a deep char.

Assemble the burgers by spreading the pesto on each side of the bun, placing lettuce on the bottom of the bun, the burger on top, then grilled onions and halloumi.

FOR THE PESTO

Add all the ingredients except olive oil to a food processor.

With processor running, slowly add olive oil, scraping down sides as needed.

American Lamb Kefta Burgers with Spicy Whipped Feta

Recipe provided by | SHARED APPETITE

Servings: 6-8 Prep Time: 15 minutes Cook Time: 10 minutes

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INGREDIENTS

3 pounds ground American Lamb

1 medium red onion, grated or minced

8 cloves garlic, minced

1 lemon, zested with microplane zester

1/2 cup finely chopped fresh mint

2 teaspoons coriander

2 teaspoons cumin

2 teaspoons dried oregano

1 teaspoon cayenne pepper, optional

Kosher salt

1 cucumber, sliced thin

Easy Pickled Red Onions

6 to 8 burger buns

SPICY WHIPPED FETA

1 cup crumbled feta cheese

1/4 to 1/3 cup jarred sliced hot cherry peppers

1/3 cup plain Greek yogurt

1/4 cup extra virgin olive oil

Freshly ground black pepper

DIRECTIONS

Combine ground lamb, onion, garlic, lemon zest, mint, coriander, cumin, dried oregano, and cayenne pepper in a medium mixing bowl. Season generously with Kosher salt. Form mixture into 6 to 8 burgers.

Heat grill over medium-high heat. Grill burgers until cooked to desired doneness, flipping once halfway through cooking. Let rest for 5 minutes after cooking before serving.

Place a lamb kefta burger on each bun and top generously with spicy whipped feta, sliced cucumber, and pickled onions. Devour immediately.

SPICY WHIPPED FETA

Place all ingredients in food processor and blend until very smooth. Season with freshly ground black pepper. Transfer to a bowl and refrigerate until ready to serve.

American Lamb Ragout

Recipe provided by | The Mushroom Council

Servings: 4 Prep Time: 15 minutes Cook Time: 2 hours and 30 minutes

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INGREDIENTS

8 ounce fresh crimini mushroom

2 tablespoon olive oil

1 small onion, diced

2 carrots, diced

2 stalks celery, diced

4 cloves garlic, minced

salt and pepper

1 pound ground American Lamb

4 tablespoon tomato paste

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon Italian herbs

1 can whole tomatoes

1/2 cup red wine

1 bay leaf

1 pound dried spaghetti

Freshly grated Parmesan cheese

Fresh parsley, finely chopped

DIRECTIONS

Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

Heat oil in a large sauce pan over medium-high. Add mushrooms and sauté for 3-4 minutes. Add onions and sauté for 2 minutes. Add carrots and celery; sauté until they start to soften, 4 minutes. Add garlic and sauté another minute. Season with salt and pepper.

Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg, and Italian herbs. Stir until well combined.

Add tomatoes to the pan. Using spatula, break up tomatoes. Add red wine, stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom does not burn.

Remove lid and taste sauce; season with salt and pepper as needed. Continue to simmer on low, with the lid removed; sauce will begin to thicken.

Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.

American Lamb Burgers with Roasted Garlic Rosemary Spread

Recipe provided by | Elizabeth Stark of Brooklyn Supper

Servings: 6

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INGREDIENTS

ROASTED GARLIC AND ROSEMARY SPREAD

1 medium head garlic

2 tablespoons extra virgin olive oil, divided

1/4 teaspoon sea salt

2 tablespoons mayonnaise

1/2 teaspoon finely minced rosemary

BURGERS

2 pounds ground American lamb

2 tablespoons minced red onion

1 teaspoon finely minced rosemary

1- 1/2 teaspoons sea salt

1/2 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper

DIRECTIONS

ROASTED GARLIC AND ROSEMARY SPREAD

Preheat oven to 425°F. Trim the woody bottom end from garlic so that all the cloves are exposed. Set a large square of foil into an ovenproof ramekin, add 1 tablespoon olive oil, sea salt, and the head of garlic trimmed side down. Wrap foil tightly around the garlic. Bake 20 – 25 minutes, or until garlic is translucent and very soft. (Be mindful as you check – the steam plume can be very hot.)

Allow garlic to cool. Squeeze cloves out of papery skins into a small bowl. Mash cloves with remaining tablespoon olive oil until smooth. Stir in mayonnaise and rosemary. Add sea salt to taste. Set in fridge to chill.

BURGERS

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 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.

In a medium bowl, combine ground lamb, red onion, rosemary, sea salt, garlic powder, and pepper. Knead just enough to evenly distribute onion and spices throughout. Form meat into six patties; use your thumb to make a dimple in the center of each.

Place patties over hottest part of grill. Grill 3 – 4 minutes, flip, and grill another 3 – 4 minutes. If needed, move burgers to indirect heat and cover 2 – 4 more minutes until temperature reaches 130 degrees F for medium rare or 150 degrees F for medium. Pull burgers from grill; rest 5 minutes, allowing temperature to rise another 10 degrees.

Serve burgers on toasted brioche buns with greens, sliced red onion, and prepared roasted garlic and rosemary spread

American Lamb Meatballs in Fragrant Indian Curry Sauce

Recipe provided by | ANDREA SLONECKER

Servings: 4

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INGREDIENTS

1 pound ground American lamb

3/4 cup grated paneer cheese

2/3 cup chopped fresh mint, plus more for

garnish

1/4 cup dry breadcrumbs

1 large egg

2 teaspoon minced garlic

1 tablespoon minced ginger

3 teaspoon garam masala

Kosher salt

2 tablespoons butter

1 large yellow onion, thinly sliced

1/4 cup tomato paste

1/2 teaspoon medium chile powder, such as

Indian Kashmiri or New Mexican

1 teaspoon each ground turmeric and cumin

One 28-oz canned diced tomatoes, with juices

To serve: steamed basmati rice and chopped toasted almonds

DIRECTIONS

Preheat the broiler with a rack positioned about 4 inches from the heating element.

In a large bowl, mix together the lamb, paneer, half of the mint, breadcrumbs, egg, 1 tablespoon of the garlic, the ginger, 2 teaspoons of the garam masala, and 1 teaspoon salt. Roll the mixture into 16 meatballs. Arrange the meatballs on a baking sheet lined with aluminum foil. Broil the meatballs, turning occasionally, until nicely browned on all sides, about 10 minutes.

Heat the butter in a large heavy pot over medium heat. Add the onion, tomato paste, and chili powder and cook, stirring often, until tomato paste has darkened and onion is soft, 6 to 8 minutes. Add the remaining 1 tablespoon garlic, turmeric, and cumin, and cook, stirring often, until the bottom of the pot begins to brown, about 4 minutes. Add the tomatoes and 1 1/2 teaspoons salt, and stir to scrape the browned bits off the bottom of the pot. Add the meatballs and bring to a simmer. Cook at a gentle simmer until sauce the thickens, 8 to 10 minutes.

Stir in the remaining mint and garam masala. Serve the meatballs and sauce over rice with more mint and almonds to garnish.

American Lamb Meatballs with Lemon Mint Yogurt Sauce

Recipe provided by | WISHES AND DISHES

Servings: 30 Prep Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

1 pound ground American Lamb

1/4 cup finely diced shallots (or white onion)

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped fresh cilantro

2 garlic cloves, minced

1 teaspoon ground coriander

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon freshly ground black pepper

YOGURT SAUCE

6 ounces Greek yogurt

3 teaspoons finely chopped fresh cilantro

3 teaspoons finely chopped fresh mint

1 teaspoon ground cumin

Zest 1 lemon, minced

pinch of sea salt and freshly ground black pepper

DIRECTIONS

Preheat the oven to 375°F.

Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.

Form into about 30 meatballs (about 2 teaspoons each) and place on a lightly greased baking sheet.

Bake until meatballs are no longer pink in the middle, about 14-15 minutes.

Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and black pepper. Mix well. Serve on top of meatballs and/or with a side to dip the meatballs into.

Mediterranean American Lamb Meatloaf

Recipe provided by | ARI’S MENU

Servings: 6 Prep Time: 20 minutes Cook Time: 1.5 hours

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INGREDIENTS

1 tablespoon olive oil

1 medium red onion, thinly sliced

3 cloves garlic, minced

1 teaspoon balsamic vinegar

2 egg whites

1/2 cup unsweetened almond milk (or milk of choice)

1 pound ground American Lamb

1/2 cup quick cooking oats*

1/2 cup roasted red peppers (store bought, or make your own!)

1/2 cup crumbled feta

pinch thyme

pinch each salt and pepper

FOR SERVING:

tzatziki

extra feta

extra roasted red pepper

remaining caramelized onion

olives

fresh parsley

DIRECTIONS

Preheat oven to 400. Line a 9 x 5 inch loaf pan with tin foil and spray with nonstick spray. Set aside.

In a large pan, cook garlic and onions in olive oil and balsamic vinegar over medium-low heat until soft and caramelized, stirring occasionally, about 40 minutes.

Meanwhile, whisk together egg whites and almond milk in a large bowl. When onions have finished cooking, remove from heat and let cool for 5-10 minutes.

Add lamb, oats, red peppers, feta, thyme, salt, pepper and half the caramelized onions (reserve the other half for topping) to the egg white mixture. Use your hands to incorporate all ingredients until combined. You don’t need to over mix. The mixture may appear liquid at first, but just keep lightly tossing with your hands, and it will come together.

Transfer to prepared loaf pan, and cook for 50-60 minutes until cooked throughout. Remove and top with desired toppings. Serve immediately. Leftovers may be refrigerated in an airtight container for 5-7 days.

Juicy Grilled American Lamb Burger with Caramelized Onion, Fennel and Lemon Relish

Servings: 8 Prep time: 30 minutes Cook time: 15 minutes

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INGREDIENTS

RELISH

• 3 tablespoons extra virgin olive oil

• 1 red onion, cut into thick slices

• 1 fennel bulb, cut into 1/4- inch slices

• Salt and pepper, as needed
  1 teaspoon minced rosemary

• Zest of 2 lemons (pith removed, the rest finely chopped)

• 1 teaspoon honey

• 1 pinch red chili flakes

AMERICAN LAMB BURGERS

• 2 pounds ground American Lamb

• Salt and freshly ground black pepper

• 8 dinner rolls, or 4 large buns

• Mayonnaise, as needed

• Arugula leaves, as needed

DIRECTIONS

RELISH

Preheat grill to medium-high. Brush onion and fennel slices with oil; season generously with salt and pepper. Grill over medium-high heat until onion and fennel caramelize and soften, showing grill marks. Reduce heat; continue cooking onion and fennel until soft. Remove; cool then finely chop. In a bowl, add grilled onion and fennel, rosemary, lemon zest, lemon, honey and chile flakes. Season to taste.

AMERICAN LAMB BURGERS

Gently form the lamb into 8 burgers; make sure meat is not compressed. Season generously with salt and pepper; grill to desired doneness. Remove some of the bread from the rolls to make a better bread-to-burger ratio. Grill rolls briefly; cool. Spread both sides of rolls with mayonnaise, spoon on some of the onion relish, some arugula leaves and the cooked lamb burger.

Orecchiette Pasta with Ground Lamb, Broccolini, and Pecorino

Servings: 4-6

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INGREDIENTS

• 1 tablespoon plus 1 tsp kosher salt

• 1 pound orecchiette pasta

• 1 bunch broccolini (about 12 ounces), cut into 1-

• inch pieces

• 3 tablespoons extra-virgin olive oil

• 1-1/4  pounds ground American Lamb

• 4 garlic cloves, minced

• 1/4 to 1/2 teaspoon dried red pepper flakes

• 3/4 cup grated Pecorino Romano or

• Parmigiano Reggiano cheese

DIRECTIONS

Bring about 6 quarts of water to a boil in a large pot and season it with 1 tablespoon of salt. Add the pasta and cook until almost tender but still a little underdone, stirring occasionally, about 7 minutes. Add the broccolini to the pot and cook 3 more minutes, until the pasta is al dente and the broccolini is bright green and crisp-tender. Drain, reserving about 1/2 cup of the cooking water.

Meanwhile, heat the olive oil over medium-high heat in a Dutch oven or other large pot. Add the American Lamb and break it up into small chunks. cook, stirring occasionally, until the American Lamb is deeply browned and a little crispy, about 10 minutes. Stir in the garlic and the pepper flakes (to taste), season with 1 teaspoon of salt, and cook about 1 minute longer.

Reduce the heat to medium-low and stir the pasta and broccolini into the pot with the American Lamb. Add the reserved cooking water and continue cooking about 1 to 2 minutes more, to allow the pasta to absorb the flavors. Sprinkle in about 1/2 cup of the cheese and stir to combine well. Serve the pasta in warm bowls with the remaining 1/4 cup of cheese sprinkled over the top.