Spicy American Lamb Kofta Skewers

Recipe provided by | LINDSEY EATS LA

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INSTRUCTIONS

2 pounds Ground American Lamb

2 yellow onions minced

5 to 6 cloves Garlic, minced

1 tablespoon pepper

1 tablespoon salt

1 bunch Parsley

1 bunch mint

1 bunch cilantro

1/4 teaspoon Cayenne

1/2 tablespoon Chile flakes

CILANTRO MINT CHUTNEY

1/3 cup pine nuts

1 bunch large cilantro

1/2 to 1 jalapeño depending on how spicy you like it

1 lemon juice

1/2 teaspoon sugar

1 teaspoon garlic powder

Little mint

2/3 cup of water

1/2 teaspoon ginger powder (fresh ginger works too)

Salt and pepper to taste

DIRECTIONS

Prep your marinade by finely chopping up your mint, parsley and cilantro. Mince your garlic and onions.

Next, take your ground lamb and mix in your minced onions, minced garlic, pepper, salt, the chopped parsley, mint, cilantro and add cayenne and chili flakes. (you want this mixture pretty dry so it sticks well on the skewers).

Marinate in the fridge for 1-2 hours. Start to assemble by placing on your skewers, hugging tightly all around with your hands and pinching the edges where the meat meets the stick, so it stays tight when cooking and doesn’t fall apart.

Heat a BBQ grill or skillet and add your skewers on, about 4-6 minutes on each side, until lamb is cooked through.

CILANTRO MINT CHUTNEY

All you have to do is place all of the above ingredients in a blender or food processor, blend and pulse until a sauce/chutney forms!

Greek American Lamb Burgers with Tzatziki

Recipe provided by | The Brooklyn Kitchen

Servings: 4-6

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INGREDIENTS

2 pounds ground American Lamb

Kosher salt and freshly ground black pepper

1 teaspoon Aleppo-style pepper

2 cloves garlic, minced

3 tablespoon finely chopped dill

3 tablespoon finely chopped mint

Grapeseed oil

2 red onions, sliced into thick discs

2 ounce butter

4-6 brioche buns

Tzatziki (recipe below)

Green leaf lettuce

TZATZIKI

Makes 2 cups

1 English cucumber, finely grated

1 teaspoon kosher salt

16 ounce plain Greek yogurt

2 cloves garlic, grated

2 tablespoon olive oil

1 oz fresh mint, chopped

1 oz fresh dill, chopped

Juice of 1/2 lemon

DIRECTIONS

Greek American Lamb Burgers with Tzatziki and Grilled Red Onions

1. Season the ground lamb liberally with kosher salt and freshly ground black pepper. Using your hands, mix in the garlic, dill, and mint. Divide meat into 4-6 portions, shaping into a disk, approximately 4 inches in diameter. Brush the patties with grapeseed oil.

2. Place a cast iron pan or grill pan over high heat for 2 minutes. Once the pan is preheated, carefully lay a patty into the pan.

3. Once the underside is a deep golden brown, about 2 minutes, flip the burger. Cook until the other side is browned and cooked to the internal temperature of 160 degrees F, 1-2 minutes
more. Transfer to a plate, then repeat with remaining patties.

4. While the burger patties are resting, use the same pan to griddle the red onions. Using the remaining oil in the pan, add in the red onion disks. Season with kosher salt, and allow to sear on high heat until the onion begins to soften and develop a deep caramelized exterior. Flip the onions disks carefully (so they stay intact), and repeat on the remaining side. The interior of the onions should still have a bit of crunch.

5. Using the same skillet, add a small amount of butter, and reduce the heat to medium. Add the cut brioche buns to the pun, cut side down, allowing the butter and remaining pan juices to soak
into the bread. Cook until golden brown and warmed through, about 2 minutes.

6. Build the slider: add a small amount of tzatziki to the bottom bun, followed by the lettuce, burger patty, grilled onion rings, and finally a another spoonful of tzatziki and the top bun.

TZATZIKI

1. Combine the cucumber and salt in a mixing bowl and let it sit for a few minutes to draw out the water from the cucumber.

2. Place the cucumber in a piece of cheesecloth. Working over a bowl or the sink, squeeze out the excess liquid. Transfer the cucumber back to the mixing bowl and add remaining ingredients.
Taste for salt and add more as desired.

American Lamb Yemista (Stuffed Tomatoes)

Recipe provided by | The Brooklyn Kitchen

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INGREDIENTS

6 large beefsteak tomatoes

Kosher salt and freshly ground black pepper

1/2 cup long-grain rice (uncooked)

About 1/4 cup olive oil

1 yellow onion, small dice

2 garlic cloves, minced

1 medium zucchini, small dice

1 pound ground American Lamb

1 tablespoon tomato paste

1/2 teaspoon ground cinnamon

1 cups vegetable stock, chicken stock, or water

DIRECTIONS

1. Preheat oven to 350 degrees F. Slice the tops of the tomatoes off, about 1/2 inch exposing the interior; reserve the tops. Using a spoon or paring knife, remove the interior of the tomato,
leaving a tomato shell that will be able to stuffed. With the reaming tomato pieces that have been removed, chop finely and reserve.

2. Bring a medium pot of salted water to a boil and add the rice; cook for 6 minutes, or until the rice is partially cooked, but still has a slight bite. Drain and set aside.

3. In a large saute pan over medium high heat, add a thin layer of olive oil. When the oil is hot and beginning to shimmer, add the onion. Season with a pinch of salt and pepper. Saute until soft and translucent (but not browned), about 4 minutes. Add the garlic and cook until fragrant, about 20 seconds.

4. Add in the zucchini, and cook until softened and golden at the edges, about 4 minutes.

5. Add in the lamb and use a wooden spoon to break it up into small crumbles as it cooks. Cook until the lamb is about halfway done — it should still be slightly pink.

6. Add in the par-cooked rice, tomato paste, cinnamon, and reserved chopped tomatoes. Season with another big pinch of salt; stir to combine.

7. Arrange the tomatoes in a casserole dish. Fill each tomato with the lamb mixture, leaving a ¼ inch of headspace. Drizzle with olive oil and pour the stock over the tomatoes (it’s okay if some ends up at the bottom of the casserole dish). Top each tomato with the reserved tomato top and cover the dish with foil.

8. Transfer the casserole dish to the oven and bake until the rice is tender, about 20 minutes. Let cool slightly before serving.

Ground American Lamb Crunchwrap Supreme

Recipe provided by | FOODNESS GRACIOUS

Servings: 6 Preparation Time: 30 minutes Cook Time: 15 minutes

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INGREDIENTS

1 pound American ground lamb

2 tablespoon olive oil

2 teaspoon paprika

2 teaspoon cumin

1- 1/2 teaspoon chilli powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup salsa

1 teaspoon ketchup

6 flour tortillas 10-12 inch

6 tostadas

12 ounces cheddar cheese grated

1 tomato deseeded and diced

1 iceberg lettuce shredd

DIRECTIONS

Heat the olive oil in a large pan and then add the lamb

Cook the lamb over a medium heat until it starts to crumble and turn brown

Add the paprika, cumin, chili powder, salt, pepper, salsa and ketchup and stir well
Transfer the lamb mixture to a bowl

Wipe out the pan with some paper towels, this will be the pan you use to brown the crunchwrap
Lay a tortilla on the table and add about 1/4 cup of the lamb to the center

Take a tostada and roughly break it up on top of the lamb

Add some cheese then tomato and lettuce making sure not too overstuff the tortilla

Start to pull in the sides of the tortilla around the outer edge making sure to seal the insides. It’s okay if a little still can be seen.

Place the pan on a medium heat and carefully flip the crunchwrap over so that the seam side faces down in the pan

Heat for about 2-3 minutes then flip it over and repeat on the other side

Tip: Place your crunchwrap on a pan and keep it in a warm oven while you make the others

Spicy Tomato Sauce American Lamb Meatballs

Recipe provided by | LINDSEY EATS LA

Preparation Time: 30 minutes Cook Time: 40 minutes

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INGREDIENTS

LAMB MIXTURE

• 2 lb American Lamb Ground Lamb

• 1/3 olive oil

• 3/4 – 1 cup breadcrumbs

• 3 cloves of garlic

• 1 tablespoon chilli flakes

• 1/2 teaspoon cinnamon

• 1 tablespoon cumin

• 1/2 teaspoon cayenne pepper

• 1/3 cup chopped mint

• 1/3 cup chopped basil

• 1 egg

• Salt and pepper to taste

SPICY TOMATO SAUCE

• 1 white onion (diced)

• 3-4 cloves garlic (minced)

• 1-28oz can whole peeled tomatoes

• 1⁄2 jalepeno

• 1 teaspoon paprika

• 1 teaspoon sesame oil

• 2 teaspoon chili flakes

• 1 tsp soy sauce

• 2 teaspoon chili paste/harissa

• 1 teaspoon Sriracha

• 1/3rd cup feta cheese

• Salt and pepper to taste

• Parsley – for garnish

3 INGREDIENT SIMPLE SUMMER SALAD

• 1 bulb of fennel (thinly sliced)

• 1-2 oranges in segments

• 1 cup arugula

• For the dressing: mix 1 lemon, 1 tsp of dijon mustard and 2 tsp of olive oil

DIRECTIONS

Take out your ground lamb and mix in a bowl with 1 egg, olive oil, breadcrumbs, garlic, chili flakes, cinnamon, cumin, cayenne, mint, basil, salt and pepper. Mix well and set aside.
In the meantime, heat a pan with a drizzle of olive oil and make your spicy tomato sauce for the meatballs.

Chop 1 white onion, garlic and jalapeño and place in a skillet and let sweat out. Once it gets translucent, add in your can of whole peeled tomatoes, paprika, sesame oil, chili flakes, soy sauce, chili paste and Sriracha. Let simmer for about 15-20 minutes to let all the ingredients work together.

Take out your lamb mixture and in another pan, heat a pan and start to make round balls for the meatballs. Cook in the hot pan for about 10-12 minutes until golden brown and cooked through. Transfer the tomato sauce to the meatball pan and add the sauce all over the meatballs. At this point, add in your feta cheese and let melt – the bright red color of the sauce should turn a orangey tone with the feta cheese. Let simmer for another 5-10 minutes or until ready to eat.

While that’s simmering, make your salad by slicing fennel, oranges and putting arugula in a bowl with dijon, oil and lemon. Top your meatballs with parsley and pine nuts, enjoy!

Moroccan American Lamb and Turmeric Lentil Soup

Recipe provided by | TWO PURPLE FIGS

Servings: 6 Preparation Time: 5 minutes Cook Time: 30 minutes

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INGREDIENTS

SOUP

1 tablespoon of olive oil

1 red onion diced

4 cloves of garlic minced

1 pound of ground American lamb

1 teaspoon each of salt and pepper

1/2 teaspoon of nutmeg

1 teaspoon of turmeric

1/2 teaspoon of cumin

1 teaspoon of paprika

3 tablespoons of canned tomato paste

slice of 1 lime

2 tablespoons of minced cilantro

1 cup of brown or black lentils

3/4 cup of barley

4 cups of liquid a mixture of broth/stock (any flavor you prefer) and water.

2/3 cup of white beans

1 cup of chickpeas

1/4 cup of cilantro
**extra half cup of water if needed

GARNISH

chopped chillies

chopped tomatoes

Greek yogurt

DIRECTIONS

Preheat your instant pot, or regular pot on the a medium high heat. Add the olive oil and sauté the onions for 2 minutes until they start to soften, then add the garlic and lamb. Start seasoning the lamb and add the salt, pepper, nutmeg, turmeric, paprika and cumin. sautee the lamb for 5 minutes until cooked. Add in a slice of lime, cilantro and tomato paste and mix them in with the lamb mixture. Then add in the lentils, barley and liquids. Cover your pot and allow the lentils and barley to cook through. If using an instant pot, set it to pressure cooker and set it to 25 minutes, and if you’re using a pressure cooker, also set it to 20-30 mins most. If you’re making the soup on the stove, then allow the mixture to boil , lower the heat to medium low, cover the pot and allow the soup to cook for 40-50 minutes until the lentils cook through. Add the beans and chickpeas, plus an extra half cup of water if needed** and cover the pot for another 10 mins. At that point, add some cilantro and serve!

Garnish the soup with chilies, tomatoes and Greek yogurt. Enjoy! 

Greek American Lamb Tacos

Recipe provided by | SHARED APPETITE

Servings: 8 Tacos Preparation Time: 20 minutes Cook Time: 10 minutes

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INGREDIENTS

8 Mini Naan, heated

American Lamb Kefta, recipe below

Israeli Salad, recipe below

Tzatziki, recipe below

Chopped parsley or mint, for garnish

LAMB KEFTA

1 1/2 pounds of ground American Lamb

1/2 medium red onion, grated or minced

4 cloves garlic, minced

1/2 lemon, zested with microplane zester

1/4 cup finely chopped fresh mint

1 teaspoons coriander

1 teaspoons cumin

1 teaspoons dried oregano

1/2 teaspoon cayenne pepper, optional

Kosher salt

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

TZATZIKI

1 cup plain Greek yogurt

1/2 cucumber, peeled

1 lemon, juiced

1 clove garlic, minced

2 tablespoons finely chopped fresh mint

1/4 teaspoon dried oregano

Kosher salt

DIRECTIONS

LAMB KEFTA

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 16 mini logs.

Heat grill or large skillet over medium-high heat. If using skillet, add 1 tablespoon of canola or vegetable oil. Cook lamb kefta until just cooked through, flipping once halfway through cooking.

ISRAELI SALAD

Combine all ingredients in a small mixing bowl and season with Kosher salt.

TZATZIKI

Using the smaller side of a box grater, grate cucumber. Soak up excess cucumber moisture with paper towels. In a small mixing bowl, combine Greek yogurt, 3 tablespoons of the grated cucumber, two tablespoons lemon juice, garlic, mint, and dried oregano. Season with Kosher salt. Taste and adjust seasonings (add more lemon juice, etc.) as desired.

Grilled American Lamb Kebabs with Herb Salad and Yogurt Sauce

Recipe provided by | FEASTING AT HOME

Servings: 3 Preparation Time: 20 minutes Cook Time: 20 minutes

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INGREDIENTS

LAMB KABABS

1 lb ground American Lamb ( makes 6 skewers)

1/2 an onion, finely diced

3 garlic cloves, finely minced

2 teaspoons cumin

2 teaspoons coriander

2 teaspoons sumac ( if you can’t find

sumac, sub 1 tablespoon finely chopped lemon zest)

1 teaspoon Aleppo Chili flakes ( or regular chili flakes)

1-1/2 teaspoons kosher salt

2 tablespoons chopped mint (or parsley, or dill)

12 x 12 inch wood skewers, soaked in water for 1 hour, or overnight

YOGURT SAUCE

1 cup plain thick greek yogurt

2 tablespoons fresh chopped dill ( or mint)

2 garlic cloves finely minced

1/4 teaspoon salt

HERB SALAD

2-3 handfuls babyspring greens

1 cup fresh torn herbs- any mix of Italian parsley, mint, dill, cilantro

1/2 -1 cup sprouts – radish, sunflower, or

baby pea shoots ( optional)

1 turkish cucumber, thinly sliced

2 radishes thinly sliced- watermelon

radishes are pretty

1 green onion thinly sliced

DRESSING

2 tablespoons olive oil

zest of one lemon

2 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon cracked pepper

1/2 teaspoon sumac

DIRECTIONS

Soak the skewers and start the grill.

With a wet hand, mix the lamb ingredients in a medium bowl and set aside while you prepare the rest of the ingredients.

Mix the yogurt sauce ingredients in a small bowl. Set aside.

Prep the salad ingredients and place them into a medium bowl. Stir the salad dressing ingredients into a small bowl.

Form the kebabs. Using wet hands, divide meat into 6 portions, of similar size, roughly ½ cup. Form each into long oval shape, then skewer with two skewers, and then continue shaping and stretching until meat is roughly 5 inches long, and 1 ½ inches in diameter, like the shape of a Turkish cucumber. You can gently roll the meat on the skewers like you would a rolling pin, to get it nice and even, but they don’t need to be prefect. Just make sure the skewers are centered down the middle so the lamb stays on. ( All of this could be made ahead and refrigerated overnight or until ready to grill. )

Brush, spray or roll in olive oil to prevent sticking, and grill over med-high heat, turning every few minutes after getting a good sear on all sides. To turn, use tongs on the lamb itself, rather than being temped to pick up by the skewers- it will help the lamb stay on. Once the lamb is seared on all sides, turn the grill off, cover it, letting the lamb rest inside for a few minutes while you get the plates ready.

Toss the salad, and place a smear of yogurt dill sauce on one half of the plate. Top the sauce with 2-3 skewers. Mound the salad on the other half and serve immediately.

Notes:
If preparing for a larger gathering, feel free to form the kebabs a day ahead, and refrigerate. The meat will take on more flavor from the spices and you won’t have to fiddle with the forming the skewers at the last minute.

American Lamb Meatball Subs On The Grill

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

GRILLED LAMB MEATBALLS

2.5 pounds of ground American Lamb

1 teaspoon of salt

1 1/2 teaspoons of freshly ground black pepper

1 small red onion

3 cloves of garlic

2 Tablespoons of Italian bread crumbs

1 1/2 teaspoon of dried oregano or Italian herb mix

1/2 a red bell pepper

2 tablespoons of basil pesto

MICROWAVE MARINARA SAUCE

1 cup of canned crushed tomatoes

3 cloves of garlic, minced

3/4 teaspoon of dried oregano

2 Tablespoons of basil pesto

1/4 cup of freshly grated Parmesan cheese

1/2 teaspoon each of salt and pepper

DIRECTIONS

 ASSEMBLY

1 loaf of Italian ciabatta or French baguette
Handful of fresh arugula
Extra Parmesan cheese or Mozzarella cheese, grated
Red chilli flakes
Extra Basil Pesto

DIRECTIONS

Preheat your BBQ to a medium high setting. Make the lamb meatballs. In a food processor, puree all ingredients except for the lamb. Add this pureed mixture to the lamb and mix to combine.

Divide the lamb into golf size pieces and roll into a meatball shape. Repeat with the remaining mixture.

Grill the meatballs directly on your BBQ crates or on a BBQ sheet pan for 2 mins on each side. Lower the heat to medium and cover your BBQ, then allow the meatballs to cook through— about 5-8 mins depending on the size of your meatballs.

In the meantime, make the marinara sauce. Mix all ingredients in a microwave safe bowl and microwave on high for 4 minutes until bubbly. Taste and adjust seasoning.

To assemble the meatball subs, take the loaf of bread and cut the top off. Use a knife to cut the bread along the length but not all the way through so you create a hole for the meatballs to sink in.

Grill the bread if you like for just 1 minute per side.

Spread the marinara sauce over the bread, drizzle some extra basil pesto if you’d like and scatter some fresh arugula or spinach leaves over that.

Arrange the meatballs on top of the arugula pressing them down so they stick to the marinara sauce and sink deeply into the bread.

Grate some fresh parmesan cheese over the meatballs and sprinkle some chilli flakes if you’d like.

Use a serrated knife and cut up the large baguette into pieces with a single meatball over them.

Turkish American Lamb Slider with Labneh

Recipe provided by | CLIMBING GRIER MOUNTAIN

Servings: 12 Sliders

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INGREDIENTS

• 1/2 teaspoon ground oregano

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground cinnamon

• 1 garlic clove, minced

• 1 tablespoon finely chopped fresh mint

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground pepper

• 1.5 lbs ground lamb

• 1-1/2 tablespoons olive oil

• 3/4 cup labneh

• 1 tablespoon clarified butter

• 2 tablespoon hot chili paste (sambal oelek)

• 2 teaspoon unseasoned rice vinegar

• 1 teaspoon honey

• 12 sliders buns

• Arugula, for garnish

• Sliced shallot rounds, for garnish

DIRECTIONS

In a large bowl combine oregano, cumin, cinnamon, garlic clove, mint, salt and pepper. Stir to combine. Next, add in the ground lamb and 1 1/2 tbsp olive oil. Using your hands work the spices into the lamb until well combined. Be careful to not overmix.

Shape the meat into 12 (2-inch sliders) patties of equal thickness. Next, preheat a cast-iron skillet to medium-high heat. Add 1 tbsp of clarified butter to the skillet followed by 3 to 4 sliders. Cook the sliders for about 3 minutes per side or until desired temperature is reached. Remove the sliders from the skillet and place on a plate to rest. Repeat process with remaining patties adding more clarified butter as needed until all have been cooked.

Next, in a small bowl combine chili paste, unseasoned rice vinegar, and honey. Take 1/2 tbsp of labneh and spread it on 12 bottoms buns followed by 1/2 tsp of the chili sauce and arugula. Place a lamb patty on top the arugula followed by shallot rounds. Take another 1/2 tbsp labneh and spread it on 12 top buns followed by 1/2 tsp chili sauce. Place the top bun over the lamb patty and serve. Repeat process until all lamb sliders have assembled. Serve and enjoy!

Spiced American Lamb Pita Toasts with Fresh Mint

Recipe provided by | CLIMBING GRIER MOUNTAIN

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INGREDIENTS

2 pita rounds, cut into triangles (makes roughly 16)

3 tablespoons olive oil, divided

3 garlic cloves, minced, divided

1/4 cup tomato paste

3/4 teaspoon ground cinnamon

1- 1/4 teaspoons ground cumin, divided

3/4 teaspoon ground paprika

1-1/4 teaspoon kosher salt

1/4 teaspoon ground pepper

1 tablespoon clarified butter

3/4 lb ground American Lamb

1/2 cup plain Greek yogurt

1/4 cup + 2 teaspoon lemon juice, divided

1/4 cup tahini

1 15oz can rinsed and drained chickpeas

2 to 3 tbsp water

Fresh mint finely chopped, for garnish

Red pepper flakes, for garnish

DIRECTIONS

Preheat an oven to 350 degrees. Spray two baking sheets with non-stick cooking spray. Place pita triangles on baking sheet. Next, using 1 tbsp olive oil and brush it on each triangle followed by a pinch of salt and pepper. Repeat until all triangles have been covered. Place the baking sheets into the oven and bake the pita for about 10 to 12 minutes or until slightly golden brown. Remove from oven and set aside.

In a large bowl combine garlic cloves, tomato paste, cinnamon, 3/4 tsp cumin, paprika, 3/4 tsp salt, and pepper. Next, add in the lamb and using your fingers mix the spices in with the lamb. Be careful to not overmix.

Pre-heat a large non-stick skillet to medium-high heat. Add 1 tbsp clarified butter to the skillet along with the lamb mixture. Cook the lamb for about five to seven minutes breaking it up with a wooden spoon so you get nice crumbled, ground lamb. Once cooked, remove the skillet from the heat and set aside.

Next, make the hummus. In the bottom of a food processor add tahini and 1/4 cup lemon juice. Process for about 30 seconds until combined. Next, add in 2 tbsp olive oil, 1 garlic clove, 1/2 tsp cumin and 1/2 tsp kosher salt. Continue to process until well combined. Add half of the chickpeas to the food processor. Process for about 1 minute scraping down the sides to make sure the chickpeas get well combined. At this point you may want to add a tablespoon of water to keep the hummus from getting to thick. Now, add the remaining chickpeas and process for another minute adding more water until desired consistency. Add more salt if needed.

In a small bowl combine Greek yogurt and 2 tsp lemon juice. Set aside.

To assemble, take a pita triangle and spread about 1 tsp of the hummus on top. Next, take about a 1 tbsp of the lamb mixture (or enough to cover) and place it on top of the hummus. Dollop a some of the Greek yogurt on top followed by fresh mint and a sprinkle of red pepper flakes. Repeat until all pita triangles have been covered.

Spicy American Lamb Coconut Curry Ramen

Recipe provided by | SHARED APPETITE

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INGREDIENTS

2 tablespoons sambal oelek

2 shallots, peeled and halved

6 cloves garlic, peeled

1 (2 inch) piece ginger, peeled and sliced

1/4 cup cilantro stems, chopped

1 tablespoon ground coriander

1 tablespoon ground turmeric

1 teaspoon curry powder

1 tablespoon vegetable or canola oil

2 (14 ounce) cans unsweetened coconut milk

2 cups chicken broth

1 tablespoon fish sauce

1 tablespoon light brown sugar

Kosher salt

Spicy Lamb (recipe below)

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

2 eggs

1 bunch scallions, very thinly sliced

1 lime, sliced into wedges

Cilantro, for garnish

FOR THE SPICY LAMB

1 tablespoon vegetable or canola oil

1 pound American ground lamb

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

1/4 teaspoon garlic powder

1/4 teaspoon ginger powder

Kosher salt

DIRECTIONS

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

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

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

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

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

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

NOTES

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

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

American Lamb Merguez Breakfast Hash

Recipe provided by | COOKING WITH COCKTAIL RINGS

Servings: 3

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INGREDIENTS

FOR THE LAMB MERGUEZ:

1/2 pound ground American lamb

1/4 teaspoon cumin

1/4 teaspoon coriander

1 tablespoon chopped cilantro

1 garlic clove, minced

1/2 teaspoon kosher salt

1/2 teaspoon paprika

1/8 teaspoon cayenne pepper

FOR THE BREAKFAST HASH:

6 tablespoons extra-virgin olive oil, divided

1 pound russet potatoes (about 1 large potato), peeled and diced

salt and pepper

3 tablespoons diced shallot

5 ounces brococlini, roughly chopped

1 teaspoon red wine vinegar

vegetable oil cooking spray, as needed

3 eggs

DIRECTIONS

FOR THE LAMB MERGUEZ:

In a medium mixing bowl gently combine the ground lamb, cumin, coriander, cilantro, garlic, salt, paprika and cayenne pepper using your hands. Cover and refrigerate until ready to use.

FOR THE HASH:

In a medium skillet over medium heat, add 2 tablespoons of the olive oil and heat through. Once hot add the lamb mixture and cook until the lamb is browned and cooked through. Remove to a bowl, leaving as much fat and oil in the pan as possible. Add more 2 tablespoons of olive oil and fry the potatoes in the rendered fat from the lamb, stirring occasionally, until the potatoes are crispy and golden brown on all sides, about 15 minutes. Season with salt and pepper then remove the potatoes and set aside on a paper towel-lined plate to drain.

Return the pan to the heat, add remaining olive oil and heat through. Add the shallot, sauté until soft, about 3 minutes. Add the broccolini and sauté until vibrant green and lightly browned in spots. Add the red wine vinegar and toss to combine.

Add the potatoes and lamb back to the pan and stir to combine. In another sauté pan over medium low heat, coat pan with vegetable spray and crack eggs into the pan. Fry the eggs over easy, about 5 minutes. Divide the hash into bowls and top the hash with the eggs. Serve warm.

Mediterranean American Lamb Bowls

Recipe provided by | RUSTIC JOYFUL FOOD

Servings: 4

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INGREDIENTS

Mediterranean Lamb Bowls

1 pound American ground lamb

1 tablespoon olive oil

2 tablespoons dried oregano

1 teaspoon kosher salt

1/4 teaspoon cracked black pepper

1/2 teaspoon cracked black pepper

1/2 cup diced red bell pepper

1 heaping tsp lemon zest

pinch of hot chili flakes

1/2 cup fresh parsley to finish

GARNISH IDEAS

4 cups cooked quinoa

1/2 cup thinly sliced red onion

1 cup thinly sliced bell pepper

1 cup black or kalamata olives

4 cups baby greens

2 cups chickpeas

1 cup sliced cucumber

Lemon wedges

1 cup cherry tomatoes

1/2 cup fresh chopped dill

Pita to serve alongside

GREEK LEMON VINAIGRETTE

1/4 cup white vinegar

2 Tablespoon honey

1/4 cup lemon juice

1 tsp lemon zest

1 clove garlic crushed

2 tsp dried oregano

1/2 cup olive oil

Salt and Pepper to taste

DIRECTIONS

In a large heavy-bottomed skillet, brown meat in olive oil along with seasonings and set aside.

To prepare the dressing simply whisk all the ingredients together and slowly stream in the olive oil while whisking continually. Place finished dressing in a jar with a lid. This will keep for up to 7 days in the refrigerator. The dressing tastes the best the very next day.

In order to assemble your bowls, simply layer the garish ideas in the bottom of your bowl and top with the ground lamb and drizzle vinaigrette over the top of the salads. I always double the vinaigrette recipe in order to pour it over salads for the week and to enjoy with the leftovers.

Spicy Skillet American Lamb Ragu

Recipe provided by | RUNNING TO THE KITCHEN

Preparation Time: 10 minutes Cook Time: 15 Minutes

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INGREDIENTS

1 tablespoon extra virgin olive oil

1 pound ground American lamb

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon fennel seed

1 1/2 teaspoons smoked paprika

salt and pepper to taste

1 small yellow onion, chopped

2 large cloves garlic, minced

2 tablespoons fresh thyme leaves

1 tablespoon harissa paste

2 tablespoons tomato paste

2 cups beef broth

1 cup crushed tomatoes

1/2 head broccoli rabe, chopped

1/2 pound cooked cavatappi (or other similar shaped pasta)*

chopped mint/basil for topping

grated parmesan for topping

DIRECTIONS

Add olive oil and lamb to a large skillet over medium-high heat. Break up the lamb into small pieces as it cooks. Cook until browned. You can drain some of the fat out of the pan at this point if desired or leave it, up to you.

Add the cumin, coriander, fennel seeds, smoked paprika, salt and pepper and stir to combine with the lamb.

Add the onion, garlic and thyme, stir again and cook until onion is softened, about 3 minutes.

Add the harissa paste and tomato paste, stir until incorporated and cook 1 minute.

Add the broth, crushed tomatoes and broccoli rabe. Stir again until combined.

Cover the skillet and let cook until broccoli rabe is fork tender, about 5 minutes.

Add the cooked pasta to the skillet, stir to combine and heat through.

Garnish with freshly chopped mint, basil and grated parmesan cheese before serving.

Ground American Lamb Street Tacos

Recipe provided by | RUSTIC JOYFUL FOOD

Servings: 12 to 15 Tacos

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INGREDIENTS

• 1  pound lean ground American lamb

• 1  tablespoon fajita or taco seasoning

• 1  teaspoon turmeric

• 2  cloves crushed garlic

• 1  tablespoon tomato paste

• 1/4  cup water

• salt and pepper to taste

Fresh Pico

• 2  cups diced tomatoes

• 1  tablespoon chopped white onion

• 1  fresno chili diced

• 2  tablespoon chopped cilantro

• 2  tablespoon or half a juicy lime

• salt & pepper to taste

Lime crema

• 1          cup sour cream

• 1/2       cup finely chopped cilantro

• 2          tablespoon lime juice

• 1/2       teaspoon garlic powder

• salt and pepper to taste

• chopped cilantro and shredded cabbage for garnish

• 24-30   mini corn tortillas for a double tortilla base

DIRECTIONS

Mix all the ingredients for the pico and set it aside.

Mix all the ingredients for the Lime Crema and set aside.

 In a large heavy bottom skillet, brown the lamb and drain the excess fat. Add the seasonings, tomato paste and water and cook for another 10 minutes.

 While the lamb is cooking, warm the corn tortillas in a dry non-stick skillet until they smell fragrant and have lightly browned on both sides. This only takes about 30 seconds a side, over cooked tortillas can be very tough. Place the warmed tortillas in a clean dish towel to keep warm, continue adding cooked tortillas to the dish towel and cover

 To serve, place two tortillas on a plate, one on top of the other. Spoon 1 tbsp. of crema, 1 oz. of meat and a tbsp. of pico onto each tortilla duo. Top with shredded cabbage and chopped cilantro, add a squeeze of lime, repeat!

Pastitsio | Baked Greek Pasta with American Lamb

Recipe provided by | FEASTING AT HOME

Servings: 10 Preparation Time: 45 minutes Cook Time: 30 Minutes

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INGREDIENTS

2 tablespoons olive oil

1 large onion, diced

2 pounds ground American lamb

2 teaspoons kosher salt, more to taste

6 cloves garlic, rough chopped, or 2 tablespoons granulated garlic

1/2 cup red wine

6 cloves garlic, rough chopped, or 2 tablespoons

granulated garlic

3 teaspoons ground cinnamon (don’t skimp)

2 teaspoons ground cumin

2 teaspoons dried oregano (or 1 tablespoon fresh chopped )

1 teaspoon pepper

1 can (28 ounces) crushed tomatoes

1 tablespoon tomato paste

Béchamel

3 tablespoons olive oil or butter

1/4 cup all-purpose flour ( or gluten-free flour)

2-1/2 cups whole milk

1/2 teaspoon ground nutmeg

1 teaspoon salt

1/2 cup grated Parmesan, or Kasseri cheese

1/2 cup plain greek yogurt

2 extra large eggs, beaten

3/4 pound Penne pasta

Parmesan for sprinkling

Garnish: 1 tablespoon thyme

DIRECTIONS

Start the lamb bolognese: heat oil in a large heavy bottom pot or dutch oven over medium-high heat. Add the onion, ground meat and salt, breaking up the meat with a metal spatula. Cook 10-12 minutes, stirring often until onions are tender and meat is browned. Drain any fat. Splash with the red wine and cook until evaporated, about 2 minutes, then add garlic and cinnamon, cumin, oregano and pepper. Sauté for 2 minutes until garlic is fragrant. Stir in crushed tomatoes and simmer on low heat, covered, for 20 minutes. Taste, add more salt if you like.

Preheat oven to 400 F

While this is simmering, boil the pasta water and make the béchamel sauce. Heat the oil in a medium pot, over medium heat. Whisk the flour into the oil into a smooth paste and cook for 60 seconds. Whisk in 1 cup milk until smooth and thickened, then immediately, add the remaining 1 1/2 cups milk and whisk until smooth and thickened again. Add salt, nutmeg, white pepper and parmesan, and stir until cheese melts and sauce is smooth. Set aside and let cool for 10 minutes.

Cook the pasta and drain.

Once the béchamel has cooled 10 minutes ( warm is ok, just not hot), stir int the yogurt and beaten eggs.

Add the cooked pasta to the Bolognese sauce and mix. Pour into an extra large greased baking dish (9×13) or 12-inch oven proof skillet. Top with the béchamel sauce covering it evenly. Sprinkle with ½ cup more parmesan and scatter with fresh thyme leaves. Bake 30-40 minutes or until golden and bubbly.

Enjoy!

Mediterranean American Lamb Galette

Recipe provided by | THE ADVENTURE BITE

Servings: 4 Prep Time: 10 minutes Cook Time: 50 minutes

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INGREDIENTS

MEATBALLS

1 lb ground American lamb

1 egg

1/2 onion, minced finely

1 slice of bread, chopped finely

1/2 cup cilantro, chopped finely

1/2 tablespoon minced garlic

1 teaspoons black pepper

1 teaspoons cumin

1 teaspoons garam masala

1/2 teaspoon salt

1/2teaspoon curry powder

1/2 teaspoon cayenne pepper

GALETTE

1 large red bell peppers, cut into ½ inch strips

1 purple onions, sliced

1 teaspoon cumin

1 teaspoon coriander

6 Tbsp olive oil

fresh sprigs of thyme,

handful fresh parsley, chopped

handful cilantro, chopped

1 sheet puff pastry, thawed

1 egg, beaten, for brushing the pastry

4 tablespoons sour cream

4 large fresh eggs

salt and fresh cracked pepper

DIRECTIONS

Set oven to 400F

Mix together the pepper, onions, thyme and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.

Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don’t burn. Sprinkle the veggies with half the fresh herbs and set aside.

While veggies roast make meatballs. Mix everything together well and cook in saucepan over medium high heat until well cooked approximately 8-10 minutes.

Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12×12 circle. Transfer to a parchment or silpat lined baking sheets.

Brush all over with a beaten egg. Spread the inside with sour cream.

Top with the veggie mixture and parsley. Leave shallow depressions for the eggs, which will go in later.

Crimp crust around galette, brush with egg wash and add parmesan cheese to crust.

Bake for about 10 minutes until rising and starting to brown.

Remove and carefully arrange lamb meatballs and carefully crack in eggs into depressions.

Put back into the oven for about 10 minutes (or until the eggs are set).

Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil, slice and eat right away!

Harissa Goat Cheese American Lamb Burgers + Spicy Fries

Recipe provided by | THE FOOD JOY

Servings: 4-6

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INGREDIENTS

FOR BURGER:

2 pounds ground American lamb

1/2 tablespoon butter

5 ounces softened goat cheese

About 1 tablespoon of harissa paste (more if you want it spicier!) Bibb lettuce Kosher salt Black pepper

4 brioche buns

FOR FRENCH FRIES:

1 bag frozen french fries

Paprika

Chili powder

Kosher salt

Black pepper

DIRECTIONS

Cook french fries according to packaging. While fries are in the oven, form four patties from the ground lamb (1/2 pound each). Season liberally each side with salt and pepper. Heat a cast iron skillet on medium-high heat. Add butter to skillet. Cook burgers on each side for about 4 minutes for medium-rare.

While burgers are cooking, mix the harissa paste into the goat cheese. Season with salt and pepper to taste.

When fries are finished, place them in a large mixing bowl and season with salt, pepper, and about 3 parts paprika and 1 part chili powder, to taste. Mix the seasoning around so that it evenly covers all the fries. You can use a wooden spoon or just toss the bowl using both hands, flipping the fries slightly with each toss.

Let burgers rest for 1-2 minutes before serving. Place on the bun and then top with goat cheese and bibb lettuce.

Smoked Gouda BBQ Ground American Lamb Penne

Recipe provided by | Chase Studio CO

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

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INGREDIENTS

1/2 box Penne Pasta

1 lb American Ground Lamb

1/2 Cup Sweet Baby Ray’s BBQ Sauce

1 Cup Smoked Gouda Cheese

1 Onion

DIRECTIONS

Cook the Pasta per box instructions and set aside.

Dice the onion and sauté with ground lamb in a dutch oven over medium heat.

Once onion and lamb are cooked, add pasta, cheese, and BBQ sauce to dutch oven and stir until combined.

Spoon into bowl and top with fresh parsley for color and a hint of freshness. Enjoy!

Smoked Gouda BBQ Ground American Lamb Penne