American Lamb Kofta Meatballs with Coconut Jasmine Rice and Sauteed Zucchini & Pistachios

Recipe provided by | RUSTIC JOYFUL FOOD

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

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INGREDIENTS

Kofta Meatballs

1 pound ground American lamb

1 egg

1/2 cup crumbled feta

1/4 cup finely chopped pistachios

2 cloves crushed garlic

1/4 cup finely chopped mint

1/2 cup bread crumbs

Salt and pepper to taste

Coconut Rice

2 cups jasmine rice

1 (15) ounce can of full fat coconut milk

1-3/4 cup chicken broth

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup chopped cilantro

1 lime sliced into wedges

Sautéed Zucchini & Pistachios

2 medium-sized zucchini

1/2 cup chopped pistachios

2 Tablespoons olive oil

Salt and pepper to taste

2 chopped cloves of garlic

DIRECTIONS

Kofta Meatballs

Preheat oven to 375 degrees. Mix meat with all ingredients thoroughly but try to not over-mix.

Line a baking sheet with foil or parchment. Roll the meat into bite sized meatballs, about 1 tablespoon. Place the meatballs at least 2 inches apart on the lined baking sheet. Once the sheet is full, bake the meatballs for 15-20 minutes. While the meatballs bake, prepare the rice and zucchini.

Coconut Rice

Bring the rice, coconut milk, broth, salt, and pepper to a boil over medium-high heat. Reduce the heat to low and cook covered for 15 minutes until the rice is cooked and the liquid is absorbed. Sprinkle the cilantro over the top of the cooked rice and fluff the rice with a fork to mix the cilantro in. Serve with slices of lime.

Sautéed Zucchini & Pistachios

Heat a large heavy-bottom skillet over medium heat. Slice the zucchini thinly on the bias. Add all the ingredients and sauté until the pistachios are toasted and the zucchini have softened and browned slightly. Enjoy!

Instant Pot Pasta with American Lamb & Mint

Recipe provided by | PLATINGS AND PAIRINGS

Servings: 6 Preparation time: 10 Minutes Cook time:15 minutes

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INGREDIENTS

1 Tablespoon olive oil

1 pound American Ground Lamb

4 cloves garlic minced

3 green onions sliced (whites and greens separated)

2 1/2 cups chicken broth

8 ounces pasta ½ package (I used mini penne)

12 ounces frozen green beans or ¾ lb

1 lemon zested and juiced

1/4 cup fresh mint chopped

1/2 cup grated Parmesan cheese

2 Tablespoons butter

Salt and pepper to taste

DIRECTIONS

Set Instant Pot to SAUTE, add olive oil. Once hot, add the ground lamb and season with salt and pepper. Cook for 4-6 minutes, breaking apart with a spoon, until browned.
Add garlic and white parts of onions and sauté for 2-4 minutes, until fragrant.

Pour in the broth and scrape up any browned bits from the bottom of the Instant Pot. Add the pasta.

Cover and seal the lid – turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 4 minutes (or ½ the time of the pasta package directions). It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.

Once the 4 minutes are up, hit CANCEL and do a quick pressure release to release the pressure.

Open the lid, stir in the lemon juice and zest, remaining green onions, mint, parmesan and butter. Let sit with the lid on for 5 minutes. Season with additional salt and pepper, if needed.

Ultimate Mujadara

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

Mujadara:

1 Tablespoon olive oil

1 red onion, finely diced

1/2 lb ground lamb, use American Lamb

3 garlic cloves, minced

2 tablespoons parsley leaves, chopped

1/2 teaspoon salt and pepper

1 teaspoon allspice

1/2 teaspoon nutmeg

2 cups uncooked rice

3-1/2 cups lentils water

2 cups cooked lentils

1 lime juiced

Crispy Onions:
2 onions, red or yellow, thinly sliced

1 Tablespoon cornstarch

4 tablespoons of oil (neutral tasting oil)

Toppings:
1/4 cup Feta cheese

1/3 cup fresh parsley, cilantro and mint, minced

1/2 cup pomegranate arils

DIRECTIONS

Cook the lentils and save the water.

In a large deep skillet, preheat the olive oil over medium high heat. Add in the onions and sauté for 2 minutes. Then add in the American lamb, garlic and herbs. Season with salt, pepper, allspice and nutmeg and sauté for 10 minutes until the lamb has cooked through.

Add in the rice and toss for 2 minutes with the lamb, then add in the lentils water and cover the skillet.

Bring to a boil and lower the heat to low. Allow the rice took for 20-30 minutes until tender.

In the meantime, make the crispy onions by tossing the sliced onions in cornstarch and then pan fry for 10 minutes tossing every few minutes until golden. Drain on a paper towel lined plate.

Once the rice is cooked, add in the cooked lentils and blend well.

Serve the Mujadara on a serving dish, topped with the crispy onions and your favorite toppings. Enjoy!!

Fall Harvest Bowl with American Lamb Meatballs

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

For the Lamb Meatballs:
1 pound American Ground Lamb

6 garlic cloves, minced

1 teaspoon salt and pepper

2 teaspoons oregano

1/4 teaspoon chilli flakes (more or less to taste)

1/4 cup parsley and mint leaves combined, minced

1 teaspoon allspice

1/8 teaspoon cumin

Fall Veggies:
3 cups Brussel Sprouts, cut in half

4 Cups Sweet Potatoes, peeled and cubed ( or use squash)

2 teaspoons salt and pepper

2 Tablespoons of olive

3 teaspoons of oregano

Fall Harvest Bowls:

4 leaves of Swiss Chard (optional)

1 cucumber, sliced

2 cups chickpeas (canned or cooked)

4 pears, cored and sliced or cut in half

2 cups beets, sliced (cooked or canned)

3 cups cherry tomatoes

4 scallions, cut into 2 inch sticks

3 avocados peeled, and sliced

American Lamb Meatballs (recipe above)

Roasted Fall Veggies (recipe above)

Perfect Tahini Sauce (recipe below)

Perfect Tahini Sauce:

1/4 cup tahini paste

1 lime juiced ( a really big juicy one)

1/2 teaspoon salt (or to taste)

4 tablespoons of cold water

1 teaspoon of ground cumin seeds

DIRECTIONS

Preheat the oven to 425F.

Line two baking sheets with parchment paper and pace each veggies on a baking sheet.
Season the veggies equally with salt, pepper, oregano and drizzle with olive oil. Toss the veggies and roast them until tender. Depending on the veggie, this take anywhere from 20-30 mins.
In the meantime, mix all ingredients for the lamb meatballs in a large bowl. Shape the lamb meatballs into an inch and half size balls.

Cook the lamb meatballs: Either by searing the meatballs in a skillet over medium high heat with a tablespoon of olive oil until golden and then finish cooking them in the oven for 15 minutes. Or finish cooking them over the stove by covering the skillet with a lid and allowing the meat to cook all the way though—about 20 minutes. Alternatively, you can grill the meatballs too over medium heat, with the lid covered for 20 minutes.

In a bowl whisk the tahini with lime juice and salt. You will notice a change in texture and body of the tahini paste.
thin it our with water to your desired consistency, the 3 Tablespoons water will make a thick sauce.
Whisk the water and add the cumin at the end and which it in.

Taste and adjust salt, cumin or more lime to your taste.
Then adjust thickness to your taste, add more water if you need to thin it out and add more tahini paste if you need to thicken it out.

Now make the tahini sauce: In a bowl whisk the tahini with lime juice and salt. You will notice a change in texture and body of the tahini paste.
thin it our with water to your desired consistency, the 4 Tablespoons water will make a thick sauce. Whisk the water and add the cumin at the end. Taste and adjust salt, cumin or more lime to your taste.

Then adjust thickness to your taste, add more water if you need to thin it out and add more tahini paste if you need to thicken it out.

Start by assembling the Fall Harvest Bowls: Place a Swiss chard leaf at the bottom of each plate and start arranging all the ingredients in the way you prefer making sure the lamb meatballs are in the center of the plate. Drizzle a fain tahini sauce drizzle over the bowls and keep extra on the side.
Enjoy!!

Campfire Berber pizza, Aka, Moroccan American Lamb Pizza

Recipe provided by | GIRL CARNIVORE

Servings: 8 Preparation time: 15 minutes Cook Time: 30 minutes

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INGREDIENTS

FOR THE DOUGH

2 cups warm water

1 tablespoon active dry yeast

1 tablespoon sugar

4 cups bread flour

1 tablespoon EVOO

1 teaspoon coarse salt

FOR THE FILLING

1 tablespoon olive oil

2 onions

3 cloves garlic

1 large bell pepper

1 Guadjillo chili pepper

24 ounce ground American lamb

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon pepper

DIRECTIONS

First, make a fire and arrange your tri-pod according to the heat. You will want moderate heat for this cook and solid cast iron.

TO MAKE THE DOUGH:

Combine water, yeast, and sugar in a heavy bowl, mix thoroughly. Let sit until yeast bubbles, about 5 minutes.

Add 2 cups of flour and oil to the yeast mixture. Mix quickly with a sturdy spoon

Add salt and remaining flour, mixing until the dough becomes shaggy and loose.

Working with your hands, fold and shape together the dough until it forms a cohesive ball. Cover and set aside.

TO MAKE THE FILLING:

Wipe out your Dutch oven and heat it over the fire for about 30 minutes.

Coat the inside of the pan with olive oil and add the onions and peppers and saute about 5 minutes, until soft. Add the garlic and cook 30 seconds longer. Carefully remove from the pan.

In a large bowl, add lamb and spices to the onion mix.

FOR THE BERBER PIZZA ASSEMBLY:

On a clean lightly floured work surface, divide dough into two equal portions.

Shape one half of the dough into a ball.

With a pin or your hands, press and roll the ball of dough into a large flat circle, about 10” in diameter and 1/2” thick.

Dust a pizza peel or easily maneuvered cutting board with cornmeal or flour. Transfer the disk to the pizza peel.

Place the lamb filling onto dough, covering evenly, leaving a 3/4” border from the edge.

Shape the remaining dough into a ball and roll out into a similar round to the first.

Wet the outer edge of the lower dough with a bit of water, then cover the dough and filling with the second half, pressing to seal, and slightly rolling the edge under, on itself.

Carefully slide the pizza into Dutch oven and cover.

Check at 20 minutes, then more frequently. When the upper crust is dry and the bottom is crisp, it is done, raising or lowering from proximity to heat as your fire needs.

Carefully remove from heat and Dutch oven and allow to cool for 5 minutes before slicing and serving.

Cheesy Enchiladas with American Lamb and Breakfast Potatoes

Recipe provided by | FOODNESS GRACIOUS

Servings: 8 Prep Time: 25 minutes Cook Time: 25 minutes

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INGREDIENTS

5-6 small white potatoes or 3 cups diced

3 tablespoon olive oil

1/2 onion or 2 cups diced

1 yellow pepper diced

16 ounces ground American Lamb

1 teaspoon cumin

1/4 teaspoon chili powder

1 teaspoon paprika

1/4 tsp garlic powder

1 tablespoon fresh rosemary chopped

Salt and black pepper

2 tablespoon maple syrup

1 (15 ounce) can kidney beans drained

1 (4 ounce) can diced green chili’s

6 (10 inch) flour tortillas

2-1/2 cups red enchilada sauce divided

3 cups Monterey Jack cheese grated

DIRECTIONS

Preheat the oven to 350 degrees F. Have a 9×13 inch baking pan ready.

In a large nonstick pan heat the olive oil and add the diced potatoes.

Cook until potatoes are soft and then transfer to a bowl.

To the same pan add the onion and pepper and cook until soft.

Add the ground lamb, cumin, chili, paprika, garlic, rosemary, salt, pepper and syrup and cook until no longer pink.

Carefully drain the ease from the pan.

Add the drained beans, diced chili’s and potatoes and mix well.

Place 1/2 cup of the enchilada sauce on the bottom of a 9×13 inch baking pan.

Lay a tortilla out on a cutting board and place 3/4 cup of the mixture onto the center of the tortilla.

Wrap the tortilla in a tight tube and place in the pan making sure the seam is facing down.

Repeat with the remaining tortillas until the pan is full.

Take the extra meat mixture and place it around the sides of the pan filling in any gaps you can see.

Pour the remaining 2 cups of sauce all over the tortillas.
Finally add the grated cheese to the top of the enchiladas and place in the oven for 25 minutes and the cheese is golden and bubbling.

Serve at once.

The New All-American Lamburger

Servings: 4

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INSTRUCTIONS

1 1/3 pounds ground American lamb

Kosher salt and freshly ground pepper

Vegetable oil, for greasing the grill

4 ounces American blue cheese, such as Point Reyes Blue, Rogue Creamery

Oregon Blue, or Maytag Blue, cut into 4 slices or crumbled

4 hamburger buns, preferably whole wheat, brioche, or pretzel buns

1 large heirloom tomato, such as Beefsteak, Brandywine, or Cherokee Purple, cut into 4 thick slices

4 butter lettuce leaves

1/4 cup pickled red onions

Optional Condiments: mayonnaise, ketchup, whole grain mustard, pickles

DIRECTIONS

Prepare a hot fire in a charcoal or gas grill.

In a large bowl, mix the lamb with a few big pinches of salt and several grinds of pepper, tossing gently with the tines of a fork; be careful not to mash the meat. Divide the mixture into 4 portions and form hamburger patties, pressing gently to shape.

Grease the grill grates with oil. Place the burgers on the hottest part of the grill and cook, turning once, until a nice crust forms on each side and they are medium-rare to medium in the middle, 7 to 10 minutes. Move the burgers to a cooler part of the grill as needed to avoid blackening or flare-ups. Transfer the burgers to a platter and immediately top with the blue cheese.

Meanwhile, grill the buns, cut side down, until toasted, about 1 minute. Place a hamburger in each bun.

Arrange the tomato slices, lettuce leaves, pickled onions, and any additional condiments on a large serving tray. Serve the burgers and toppings at the table, and let everyone assemble their own perfect lamburger.

American Lamb Chili with Sweet Potatoes, Black Beans, and Poblanos

Recipe provided by | Andrea Slonecker

Servings: 6-8

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INSTRUCTIONS

2 teaspoons olive oil

1 pound ground American lamb

1 onion, chopped

2 poblano peppers, seeded and chopped

2 garlic cloves, minced

2 tablespoons chili powder seasoning

2 1/2 cups lamb stock, such as Saffron Road, or low-sodium beef broth

2 (14.5-ounce) cans diced tomatoes

Salt and freshly ground pepper

1 large sweet potato (about 12 ounces), peeled and cut into 1/3-inch cubes

2 (14-ounce) cans black beans, drained and rinsed

Optional toppings: chopped cilantro leaves, lime wedges, diced avocado, sour cream, shredded cheddar cheese, and broken tortilla chips

DIRECTIONS

Optional toppings: chopped cilantro leaves, lime wedges, diced avocado, sour cream, shredded cheddar cheese, and broken tortilla chips

Heat the oil in a large pot over medium-high heat, swirling to coat the bottom. Add the lamb and break it up into chunks. Stir in the onion, poblano, and garlic and sauté until the excess water evaporates, the lamb is browned, and the vegetables are very soft and begin to brown, 15 to 20 minutes. Stir in the chile powder and cook about 30 seconds. Stir in the stock, tomatoes and their juices, 2 teaspoons of salt, and a big pinch of pepper and bring to a boil. Reduce the heat to medium-low, partially cover the pot, and cook for 30 minutes at a gentle simmer.

Uncover the pot and stir in the sweet potatoes and beans. Continue simmering until the sweet potatoes are tender and the flavors come together, about 30 minutes more. For a thick chili, leave the pot uncovered at this point, or partially cover for a soupier consistency.

Taste and adjust the seasoning. Serve the chili topped with any of the optional garnishes.

Grilled American Lamb Burgers with Green Onions in Pita

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

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INSTRUCTIONS

2 pounds ground certified halal

American Lamb

1/2 cup finely chopped green onions

1 teaspoon cumin

1/2 teaspoon cinnamon

2 tablespoons lemon juice

1 1/2 teaspoons kosher salt

8 medium pita breads, whole wheat or

regular, cut into halves

Olive oil for brushing

CUCUMBER YOGURT (OPTIONAL)

2 cups finely chopped or shredded cucumber

2 cups plain yogurt

1 tablespoon crushed dried mint

1 clove garlic, finely grated

1/2 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS

In a large bowl combine lamb, green onions, cumin, cinnamon, lemon juice and salt.

Preheat grill or grill pan.  Stuff the pita bread halves with the lamb mixture, spreading and filling to edges.

Brush the pita on each side with olive oil and grill until the filling is cooked through and the pita brown and crispy, 5-7 minutes per side.
Let cool 5 minutes before serving with cucumber yogurt sauce, if desired.

CUCUMBER YOGURT SAUCE:

Drain cucumber of any liquid and combine with the yogurt, mint, garlic, salt and pepper.  Serve chilled.

American Lamb Meatball Tartines with Onion Jam

Servings: 8-10 Preparation time: 30 minutes Cook Time: 45 minutes

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INSTRUCTIONS

 MEATBALLS

1-1/4 pounds ground American Lamb

1/2 cup finely chopped onion

1/2 cup bread crumbs

2 teaspoons kosher salt

1-1/2 teaspoons finely chopped lemon zest

3/4 teaspoon finely minced garlic

1/4 teaspoon dark chili powder

1/8 teaspoon ground cinnamon

1/8 teaspoon ground coriander

1/8 teaspoon ground allspice

2 tablespoons finely chopped flat leaf parsley

2 tablespoons currants, plumped in warm water and drained

2 tablespoons toasted pine nuts

1 tablespoon finely chopped fresh mint

Canola oil, as needed

ONION JAM

1 tablespoon olive oil

3 cups finely chopped red onion (about 2 large)

1 tablespoon granulated sugar

1 cinnamon stick, 1-inch long

1/2 bay leaf

1/4 teaspoon kosher salt

1/8  teaspoon freshly ground black pepper

1-1/2 tablespoons red wine vinegar

TARTINES

20 slices levain or rustic country loaf

4 ounces goat cheese

1/2 cup arugula

1-1/2 teaspoons lightly toasted pine nuts

1-1/2 teaspoons olive oil

DIRECTIONS

MEATBALLS

In a bowl, add lamb, onion and bread crumbs. Sprinkle salt, lemon zest, garlic, chili powder, cinnamon, coriander, and allspice; combine. Add parsley, currants, pine nuts and mint; combine. Cover bowl with plastic wrap; refrigerate 30 minutes.

Line a baking sheet with plastic wrap. Scoop out 1-ounce portions of the lamb mixture, about the size of a golf ball. Roll the mixture to form a ball; place on lined baking sheet. Use cold water to dampen your hands if mixture begins to stick.

In a frying pan, heat about 1/2-inch of oil. Line a baking sheet with paper towels. When oil is hot, fry meatballs in batches without overcrowding the pan; cook 2 to 3 minutes per side or until golden brown all over. Place on paper towel-lined baking sheet.

ONION JAM

In a large sauté pan over medium heat, warm oil. Add onions; cook until they begin to sweat. Add sugar, cinnamon stick, bay leaf, salt and pepper; cover and cook for approximately 30 minutes or until onion is soft but liquid remains in the pan. Remove lid and add vinegar; continue to cook until just barely moist. Remove cinnamon stick and bay leaf; discard. Set jam aside to cool.

TARTINES

Spread a scant tablespoon of onion jam on each piece of bread; place a small spoonful of goat cheese in the center. Put bread slices on a baking sheet and toast in oven until cheese is soft and melty and bread is lightly toasted, about 3 minutes. Remove from oven.

Toss arugula with nuts and oil. Arrange toasted bread pieces on a platter or individual plates. Top each tartine with a warm meatball; garnish with arugula salad. Serve immediately.

Smoky Spicy American Lamb Meatball Flatbreads with Sweet Potato Purée

Servings: 4

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INSTRUCTIONS

SWEET POTATO PURÉE

1 1/2 pounds garnet or jewel yams (1 large or 2 small)

1/2 cup Greek yogurt

1 teaspoon kosher salt

1/2 teaspoon pure vanilla extract

MEATBALLS

1-1/4 pounds American ground lamb

2 garlic cloves, minced

1 teaspoon kosher salt

1 teaspoon Spanish smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cinnamon

1/4 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

FLATOUT FLATBREAD

4 Flatout Artisan Pizza Crust flatbread

4 handfuls baby arugula leaves

Optional Toppings: thinly sliced red onion, thinly sliced cucumber, parsley, mint or cilantro leaves, crumbled feta, sesame seeds, chile oil

DIRECTIONS

SWEET POTATO PURÉE

Preheat the oven to 400°F. Line a baking dish with aluminum foil. Prick each sweet potato a few times with a fork, and bake until very tender, about 1 hour. When cool enough to handle, peel the sweet potatoes, break them into large chunks, and purée in a food processor with the yogurt, salt, and vanilla until smooth. (The sweet potato purée will keep for a few days in the refrigerator; rewarm before serving.)

MEATBALLS

Combine the lamb, garlic, salt, paprika, cumin, cinnamon, and pepper in a large bowl and mix to thoroughly combine. Roll 2-tablespoon-size balls of the mixture to yield about 24 meatballs.

Heat the oil in a large frying pan over medium heat. When the oil is shimmering hot, add the meatballs in a single layer with room between them. (Cook in two batches if needed.) Let them cook without disturbing until a crust forms on the bottom side, about 2 minutes, then continue cooking, stirring often, until nicely browned on all sides and cooked through, 10 to 12 minutes.

ASSEMBLE

Toast the flatbreads in a 375˚F oven until lightly browned around the edges and crisp, 3 to 5 minutes. Top each flatbread with a smear of the sweet potato purée, about 6 meatballs, a handful of arugula leaves, and the optional toppings of your choice. Serve hot or at room temperature with apple cider.

Green Chile American Lamb Albondigas in Salsa Verde

Servings: 8 Preparation Time: 15 Minutes Cook Time: 30 Minutes

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INSTRUCTIONS

GREEN CHILE SAUCE

1 can (28 ounces) tomatillos, drained

1/2 cup chopped onion

1/4 cup chopped roasted green chiles, Anaheim or Poblano

1 cup chicken broth

MEATBALLS

2 pounds ground American Lamb

2 eggs

2/3 cup dry bread crumbs

1/2 cup finely chopped roasted green chiles

2 teaspoons cumin

2 teaspoons kosher salt

Chopped cilantro, optional

DIRECTIONS

Preheat oven to 400 degrees.

In a blender combine the tomatillos, onion, chiles and chicken broth. Blend until pureed. Transfer the sauce to a casserole or Dutch oven. Bring the sauce to a boil then reduce the heat and simmer for 10 minutes.

While sauce is cooking, combine the lamb, eggs, bread crumbs, green chiles, cumin and salt in a mixing bowl. Mix together with your hands until well blended and form about 50 meatballs of equal size using a teaspoon. Place meatballs on a nonstick or greased rimmed baking sheet and bake for 15 minutes, until brown and fully cooked.

Add the meatballs to the sauce and simmer for 2 minutes or until well coated. Garnish with cilantro if desired. Serve with rice or tortillas.

American Lamb Kofta Burrito

Recipe provided by | THE FOOD IN MY BEARD

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INSTRUCTIONS

CHICKPEAS

1 can Chickpeas drained and rinsed

1/4 cup harissa paste

TABOULI

1 1/2 cups cooked bulgur wheat

1 cup Chopped Parsley

1/2 cup chopped cucumber

1/4 cup chopped tomato

Salt and Pepper

TZATZIKI

1 cup Greek Yogurt

1/4 cup Minced Cucumber

1 clove Garlic grated

1 Lemon (juice)

2 tablespoons Chopped Mint

1 tablespoon Chopped Parsley

Salt and Pepper

SALSA

1 cup chopped tomato

1 cup chopped cucumber

1 cup chopped lettuce
1/4 cup Chopped Jalapeno

1/2 cup Chopped Onion

1 Lemon (juice)

Salt and Pepper

KOFTA

1 pound Ground American Lamb

1/2 cup Minced Onion

1/4 cup minced jalapeno

1/4 cup Chopped Mint

2 tablespoons Chopped Parsley

1 clove Garlic grated

1 tablespoon Cumin

1/2 teaspoon Cinnamon

1/4 teaspoon Clove

Salt and Pepper

OTHER

Large tortillas

DIRECTIONS

Add the chickpeas to a pan with the harissa paste. Add about 1/4 cup of water and stir to combine. Bring to a simmer and cook for 15 minutes to slightly soften the chickpeas.

Smash about 1/4 of the chickpeas with a fork. Keep warm until ready to build the burritos.

Mix all the tabouli ingredients and set aside in the fridge.

Mix all the tzatziki ingredients and set aside in the fridge.

Mix all the salsa ingredients and set aside in the fridge.

Mix all the kofta ingredients and form small but thick burger-like patties. Preheat grill to high. Grill kofta for about 8 minutes per side to brown and cook to medium well.

Microwave the tortilla for about 15 seconds and place onto a square of foil.

Add the tabouli, then the chickpeas, then the kofta, then the salsa, then the tzatziki.

Roll up the tortilla and seal with the foil.

Serve.

Greek Flatbread Pizza with American Lamb Meatballs

Recipe provided by | COUPLE IN THE KITCHEN

Servings: 8 (Makes 4 Pizzas)

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INSTRUCTIONS

LAMB FLATBREAD

4 pieces of naan or pita bread (homemade recipe is available here)

2 cups of tzatziki sauce (homemade recipe is below)

32 America Lamb meatballs (homemade recipe is below)

1 cucumber, sliced into long strips

1/3 cup pickled or fresh red onion

1/3 cup sliced kalamata olives

1 cup of feta cheese

Fresh mint leaves

Fresh cilantro leaves

Crispy chickpeas, optional garnish

LAMB MEATBALL

1 pound of ground American lamb

1/2 small sweet onion, minced

1/2 cup of panko breadcrumbs

1 egg

1 tablespoon fresh parsley, chopped

1 tablespoon fresh mint, chopped

1 tablespoon fresh cilantro, chopped

1 tablespoon cumin

1 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon cinnamon

Olive oil, for frying

HOMEMADE TZATZIKI SAUCE

1/2 of cucumber, minced, moisture removed with a cheesecloth

2 cloves of garlic, minced

1-1/2 cups of 0% greek yogurt

1 tablespoon fresh chopped dill

1 tablespoon fresh chopped mint

1/2 lemon, juiced

1/2 teaspoon lemon zest

Salt and pepper, to taste

DIRECTIONS

Start by adding all the meatball ingredients (except for the olive oil) into a bowl and gently mix until well combined. Try to avoid over-mixing the meat. Roll the meat mixture into small balls, about 1 inch in diameter. Drizzle 1 tbsp of olive oil in a large skillet and add the meatballs, turning them once they start to brown. Once the lamb meatballs are slightly brown on all sides, cover the pan and cook for about 5-10 more minutes, until the meatballs are cooked all the way through the middle.

To make the tzatziki sauce, start by mincing a peeled cucumber and adding the pieces to a cheesecloth, squeeze to remove excess moisture. Mix all remaining ingredients and chill.

Lightly toast your naan or pita bread in the oven if you are using store-bought bread. Remove them from the oven and let the bread cool. Spread the tzatziki on the pita crust. Top the bread with your lamb meatballs, red onion, cucumber, olives, feta cheese and fresh herbs. You can also add crispy chickpeas for additional texture.

To make the crispy chickpeas, drain one can of garbanzo beans and spread on a baking sheet. Roast them in a 375 degree preheated oven for 30 minutes. Then, lightly coat them in olive oil, cumin, salt and pepper and roast for an additional 15 minutes or until your desired crispiness.

Homemade Italian American Lamb Meatballs

Recipe provided by | LONGBOURN FARM

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INSTRUCTIONS

3/4 cup plain breadcrumbs

2 garlic cloves grated

1/4 cup cream

1/4 cup ricotta cheese

1 pound ground American lamb

1 egg

1 tablespoon dried onions onion powder can be substituted

3 tablespoons fresh basil, chopped 1 1/2

tablespoons if using dried

1- 1/2 tablespoons fresh parsley,

chopped 2 teaspoons if using dried

1 teaspoon salt

1/2 teaspoon pepper

DIRECTIONS

 In a small bowl combine the breadcrumbs, ricotta, and cream. Mix until evenly combined. Set aside.

While the above mixture rests, combine the ground American lamb the rest of the ingredients in a large bowl and mix until just combined.

Add the breadcrumb mixture to the American lamb mixture and mix well until everything is combined.

The texture should be slightly sticky and slimy, not too dry and not too wet.

Shape the meatballs so they are roughly the same size, for 25-30 meatballs, use about 1 tablespoon of meat.

Line meatballs on a broiler pan or a cookie sheet sprayed with baking spray or lined with parchment.

Broil the meatballs on high for about 10 minutes or until they are nicely browned on top.

The meatballs won’t be cooked completely, so finish cooking them in whatever recipe you’re using them for or flash freeze and then store in the freezer for future use

Harissa Butter Stuffed American Lamb Burgers

Recipe provided by | GIRL CARNIVORE

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INSTRUCTIONS

6 tablespoon unsalted butter room temperature

1 tablespoon fresh harissa paste

Salt and pepper

1-1/2 pounds ground American Lamb

1 teaspoon Ras El Hanout

6 buns

1/4 cup fresh tzatziki sauce

Lettuce tomatoes, thinly sliced red onion, and cucumber, for topping

Olives pits removed, if desired

DIRECTIONS

Place the butter in a bowl and mash with a fork. Stir in the harissa paste and a pinch of salt. Whip together until evenly combined.

Arrange a square of plastic wrap or wax paper onto a clean work surface and scrape the butter onto the center. Roll into a small log and seal. Place in refrigerator to solidify for at least 1 hour before using.

In a large clean bowl, combine the lamb with the 1 teaspoon Ras El Hanout seasoning and a sprinkle of salt and pepper.

Gently, form half of the lamb into 6 patties, about 2 oz each, with shallow indents in the center, like a crater.

Form the remaining half into 6 thin patties.

Place a small slice of the prepared harissa compound butter in the center of each crater and top with the thin patties, pinching the edges together securely.

Cover and set the prepared lamb patties back in the fridge for at least 45 minutes before cooking.

Preheat the grill for indirect fire. Clean and oil your grates.

When ready to cook, season the lamb patties liberally with salt. Arrange the patties on the cooler side of the grill and cook to an internal temp of 160, flipping once during cook time.

Remove from heat and allow to rest. The butter needs to melt through and seep into the burgers. If poked too soon, the hot butter will squirt out.

Meanwhile, toast the buns.

When ready to assemble, prep the buns with a smear of tzatziki sauce and a layer of lettuce, tomatoes, red onion and cucumber if desired.

Serve and enjoy.

Recipe Notes

Keep the ground lamb moist and flavorful by stuffing with the compound butter and using the indirect heat method for cooking. Build a fire on one side fo the grill, close the lid and allow the air to circulate. Cook the patties over the cooler side of the grill, where the drippings won’t cause flair-ups and the radiant heat is cooking them.

Mary had a Little Breakfast Hash

Recipe provided by | Chef/Partner Daniel Asher

Servings: 4 Preparation Time:10 minutes Cook Time: 30 Minutes

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INGREDIENTS

1/2 cup grapeseed or sunflower oil or clarified butter

1 pounds ground American Lamb

1-1/2 pounds redskin potatoes, diced

1 tablespoon Old Bay seasoning

1 medium red onion, small dice

1 small red bell pepper, small dice

1 celery rib, small dice

1 medium poblano or anaheim chile, small dice

1 cup cremini mushrooms, sliced

2 cloves garlic, minced

1 teaspoon fresh or dried rosemary, minced

4 eggs

4 slices sharp white cheddar cheese

DIRECTIONS

Preheat two large sauté pans over medium-high heat; add 1 tablespoon oil or butter to pan for lamb and 1/4 cup to pan for potatoes. When hot, add lamb to first pan; sauté until brown. Add potatoes to second pan; toss to coat in oil then spread out in a single layer. Let potatoes cook on one side without moving to develop crust, about 2 minutes. Continue cooking, gently turning, until potatoes are evenly browned and cripsy, about 6 minutes. Add Old Bay seasoning to potatoes and cook 1 minute. Remove lamb from pan with slotted spoon, leaving oil and juices; add to potatoes and mix well. Keep on low heat so they stay crisp but don’t burn.

Return lamb pan to medium heat; add onion, red pepper, celery, chile, mushrooms, garlic and rosemary. Sauté until nicely browned and onions are slightly caramelized. Remove vegetables with slotted spoon; add to lamb and potato mixture.

In a nonstick skillet, heat remaining 3 tablespoons oil or butter. Crack eggs neatly into pan for sunny side up, or whisk together then add to pan for scrambled. Cook eggs to desired doneness; remove from heat.

Portion hash onto serving plates and top with a slice of cheddar and eggs.

Sichuan American Lamb Ragu with White Rice

Recipe provided by | Chef Chef Karen Akunowicz

Servings: 2-4

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INGREDIENTS

1 cup medium-grain white rice

2 tablespoons canola oil

1 tablespoon minced garlic

1 tablespoon minced ginger

2 tablespoons hot bean paste

1/4 cup low sodium soy sauce

2 pounds ground American Lamb

2 cups chicken stock

1 tablespoon cornstarch

1/2 cup fermented black beans, soaked

30 minutes, drained, and rinsed

1/4 cup chili oil

1/4 cup sesame oil

1 tablespoon Sichuan peppercorns, toasted and ground

1/2 teaspoon five spice

1/2 teaspoon cumin seeds, toasted and ground

1/2 cup thinly sliced scallions

1 cup cilantro leaves

DIRECTIONS

Wash rice by submerging in 1 quart water; stir with hands and drain well. Repeat twice more; drain completely. In a medium saucepan, combine rice and 2 cups water; bring to a boil over high heat. Stir rice with a wooden spoon; reduce heat to medium-low. Cook for 6 to 8 minutes, stirring rice occasionally. Turn off heat; cover pot. Let rice sit for about 15 minutes to absorb last of the water; fluff with a fork. Cover tightly until ready to serve.

In a large, heavy-bottomed saucepan over medium heat, heat oil. Add garlic and ginger; cook until golden, stirring often. Add bean paste; cook until fragrant. Add soy sauce; stir until incorporated. Add lamb and sauté. When lamb is broken up and starting to brown, add stock; simmer for 15 minutes.

In a small bowl, mix cornstarch and 1 tablespoon ice water. Whisk into ragu; let thicken. Add beans, chili oil, sesame oil, peppercorns, five spice and cumin; simmer for 30 minutes.

Place 1 cup of rice into 6 bowls; divide ragu on top. Garnish with scallions and cilantro.

Spiced American Lamb Gravy

Recipe provided by | Chef Dimitri Moshovitis Cava Mezze

Servings: 2-4

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INGREDIENTS

3 tablespoons Olive oil

2 cups Chopped yellow onions

1/2 pound Ground American Lamb

2 tablespoons Prepared harissa

1/3 cup Flour

3-1/2 cups Whole milk, heated

Salt and freshly ground pepper to taste

1/4 cup Coarsely chopped fresh cilantro

4 Buttermilk biscuits, for serving

DIRECTIONS

In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onions; sauté until cooked. Add lamb; cook until browned. Add harissa; stir and cook for one minute. Decrease heat to medium; stir in flour. Cook for approximately 1 minute until all flour is absorbed. Slowly pour in heated milk while stir continuously. Reduce heat to medium-low; cook for 15 minutes, stirring occasionally. Thin with additional milk as needed. Season with salt and pepper and stir in cilantro.

Serve over biscuits.

Mediterranean American Lamb Burger

Recipe provided by | Cooking with Cocktail Rings

Servings: 4 Burgers

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INSTRUCTIONS

FOR THE LAMB BURGER:

1-1/2 pounds ground American lamb

1 tablespoon chopped flat-leaf parsley

1 teaspoon chopped oregano

1/2 teaspoon chopped mint

1/2 teaspoon kosher salt

1/2 teaspoon dried dill

1/4 teaspoon freshly ground black pepper

FOR SERVING:

2 pitas, halved

1/2 cup tzatziki, get the recipe here

1/3 cup crumbled feta cheese

1/4 cup chopped oil-packed sun dried tomatoes

1/4 small red onion, thinly sliced

1 (packed) cup baby spinach

DIRECTIONS

FOR THE LAMB BURGER:

Add the American lamb, parsley, oregano, mint, salt, dill and pepper to a large mixing bowl, using your hands to gently mix. Form the mixture into 4 equal patties.

Heat a grill to medium-high heat. Place patties on the grate and grill for about 4 minutes on each side for medium-rare burgers. Remove to a wood cutting board to rest.

FOR SERVING:

Open each half of a pita and spread a spoonful of the tzatziki on the inside of the pocket then add a patty. In a small bowl stir together the feta and sun-dried tomatoes and divide the mixture among the pitas then top with red onion and spinach. Serve immediately.