Spanish American Lamb Burgers with Romesco Sauce and Caramelized Onions

Recipe provided by | THE MOM 100

Servings: 4 Preparation time: 20 minutes

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INGREDIENTS

LAMB BURGERS

• 1 tablespoon olive oil

• 2 large onions, halved and sliced

• 1 teaspoon minced garlic

• 2 pounds ground American lamb

• 2 tablespoons minced Spanish green olives, such as manzanilla (pimentos inside are a-ok!)

• 1/2 teaspoon smoked paprika (or regular)

• 1 cup grated Manchego cheese (optional)

FOR THE ROMESCO-ISH SAUCE

• 1/2 cup mayonnaise

• 1/4 cup chopped roasted red pepper (jarred or homemade)

• 1/4 teaspoon smoked paprika (or regular)

• 1/4 teaspoon cayenne pepper

• 1 tablespoon sherry vinegar or lemon juice

• Kosher salt and freshly ground pepper to taste

• 6 buns (regular hamburger or brioche buns)

DIRECTIONS

1. Heat the olive oil in a medium skillet over medium heat, and add the onion. Sauté for about 7 minutes until the onion is softened and golden brown. Remove about 2/3 of the sautéed onion and set aside. Chop the rest of the onion, then return to the pan over medium heat. Add the garlic to the pan and sauté for one more minute until you can smell the garlic. Remove to a large bowl and cool.

2. When the onion and garlic mixture is cool add the lamb, olives, ½ teaspoon smoked paprika and salt and pepper. Use your hand to mix gently but thoroughly. Form the mixture into 6 even patties, and use your thumb to make an indent in the middle of the burger so that as it cooks and puffs in the middle it ends up flat and not rounded.

3. Make the sauce. Combine the mayo, roasted peppers, paprika, cayenne, sherry vinegar or lemon juice, and salt and pepper in a small food processor or blender. Process until smooth.

4. Either preheat the grill to medium high, or very lightly oil a nonstick skillet and heat over medium high heat. Cook the burgers wither in the pan or on the grill for about 4 minutes per side, until they have reached the desired doneness. The USDAS recommends an internal temperature of 160°F . Top with Manchego at the end if desired and either close the grill lid or place a lid over the pan until the cheese starts to melt.

5. Toast the buns if desired, again either on the grill or in a pan on the stovetop. Place a burger on the bottom of each bun, top with the romesco-ish sauce, and then top with the reserved sautéed onions. Serve hot.

American Lamb Sausage Pizza with Confit Tomatoes and Fennel

Recipe provided by | COOKING WITH COCKTAIL RINGS

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INGREDIENTS

FOR THE LAMB MERGUEZ SAUSAGE:

• 1/2 teaspoon coriander seeds

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon fennel seeds

• 1 pound ground American lamb

• 2 tablespoons chopped cilantro

• 2 cloves garlic, minced

• 2 teaspoons kosher salt

• 1 teaspoon paprika

• 1/2 teaspoon crushed red pepper

• 1/4 teaspoon cayenne

• 2 tablespoons extra-virgin olive oil

FOR THE CONFIT TOMATOES:

• 10 ounces cherry tomatoes

• 2 shallots, halved

• 1 head garlic, slightly smashed

• 1 cup extra-virgin olive oil

• Kosher salt, as needed

FOR ASSEMBLY:

• 1 pound pizza dough

• All-purpose flour, as needed, for rolling out the dough

• 2 tablespoons extra-virgin olive oil, divided

• 1/2 cup thinly sliced fennel

• 1-1/2 cups shredded Asiago cheese

• 1 cup grated Parmesan cheese

• Fennel fronds, for garnishing (optional)

• Pizza stone (optional)

• Pizza peel (optional)

DIRECTIONS

FOR THE LAMB SAUSAGE:

In a small skillet over medium heat add the coriander, cumin and fennel and dry toast until fragrant, shaking the pan occasionally, about 2 minutes. Remove and pound with a mortar and pestle. Add to a medium mixing bowl with the lamb, cilantro, garlic, salt, paprika, red pepper and cayenne. Use hands to carefully mix the lamb mixture. Cover and refrigerate for at least one day and up to 5.

When ready to use, heat a medium cast-iron pan over medium heat, add the olive oil and heat through. Add lamb mixture and cook, breaking up the mixture with a wooden spoon, until browned all over, about 5 to 6 minutes. Remove from heat and set aside.

FOR THE CONFIT TOMATOES:

Heat oven to 350ºF. Add the tomatoes, shallots and garlic to a small roasting dish and cover with the olive oil. Roast until the tomatoes are blistering and bubbling and shallots and garlic are tender, about 45 minutes.

FOR ASSEMBLY:

Place pizza stone on grill or in oven and heat to 500ºF.

Divide the dough in half and on a lightly floured surface, working one half at a time, roll out each half of dough into about a 10-inch circle. The dough should be fairly thin. Place the dough on piece of parchment paper on top of the pizza peel. If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.

Rub the olive oil and the confit garlic over the pizza dough including the edges. Use a pizza peel to slide the dough with parchment paper underneath it onto the pizza stone. Cook until crust is a pale brown and bubbly, about 6 minutes.

Remove from grill or oven and spread ½ cup of the confit tomatoes and shallots over the pizza as well as the fennel. Top with 1 cup of the Asiago and ½ cup of Parmesan followed by 1 cup of the lamb sausage. Return to the pizza stone and continue to cook until the edges are golden brown and the cheese is bubbly, about 8 minutes.

Remove and set aside then repeat with the remaining dough and ingredients. Garnish with fennel fronds (optional) and cut into 8 equal slices before serving.

Persian Spiced Ground American Lamb with Mint Couscous

Recipe provided by | CLIMBING GRIER MOUNTAIN

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INGREDIENTS

FOR THE PERSIAN SPICED GROUND LAMB:

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground cardamom

• 2 tablespoon olive oil

• 1 garlic clove, minced

• 1 shallot, minced

• 1 tablespoon fresh ginger, grated

• 1/2 cup cherry tomatoes, halved

• 1 pound ground American lamb

• 1/2 cup chicken stock

• 1/2 cup chopped cilantro

• salt and pepper to taste

FOR THE COUSCOUS:

• 2 cups boiling water

• 1 cup couscous

• 1 tablespoon olive oil

• 1 shallot, minced

• 1/4 cup chopped fresh mint

• salt and pepper to taste

DIRECTIONS

In a small bowl combine cumin, coriander, cloves, nutmeg, cinnamon, and cardamom. Set aside until ready to use. Preheat a large skillet to medium-high heat. Add the olive oil, garlic, shallot, ginger to the skillet and cook for about 30 seconds or until fragrant. Next, add the Persian spices and cook for another 30 seconds. Add the grape tomatoes, salt and pepper to taste. Stir to combine to make sure everything is cooking evenly. Cook the tomatoes for a few minutes until softened. Next, stir in the ground lamb and cook until no longer pink about five minutes. Add the chicken stock and continue to cook for a few more minutes until most of the liquid has evaporated. Stir in the chopped cilantro and check to see if salt and pepper is needed. Set aside until ready to serve.

Meanwhile in a large heatproof bowl, pour the boiling water over the couscous. Cover the couscous and let it stand for about 15 minutes. Using a fork fluff the couscous. Add the olive oil, shallot and mint. Toss to combine and season with salt and pepper. To serve, spread couscous onto a serving tray. Top the couscous with the ground lamb and garnish top with Greek yogurt or tzatziki.

Grilled American Lamb Kebabs with Basil Tahini Sauce

Recipe provided by | PLATINGS AND PAIRINGS

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INGREDIENTS

• 2 pounds ground American lamb

• 1/2 onion finely diced

• 3 garlic cloves finely minced

• 2 teaspoons ground cumin

• 1 Tablespoon kosher salt

• 1 teaspoon black pepper

• 8 wood skewers soaked in water for 30 minutes

• Lemon wedges for serving

BASIL TAHINI SAUCE

• 1/2 cup tahini

• 1/4 cup basil loosely packed

• 1/4 cup lemon juice

• 1/4 cup water

• 2 cloves garlic

• 1 Tablespoon extra virgin olive oil

• Salt and pepper to taste

DIRECTIONS

Soak the skewers and start the grill.

In a bowl, mix the lamb with the onions, garlic, cumin, salt and pepper. Form the mixture into 16 ovals and thread them onto 8 skewers.
Brush the lamb kebabs with olive oil. Grill over medium-high heat, turning occasionally, until the kebabs are cooked through, 8 to 10 minutes (160-degrees).

Serve with Basil Tahini Sauce and lemon wedges.

BASIL TAHINI SAUCE

In a high powered blender, combine all ingredients.

Blend on high until you have a smooth, creamy sauce.

Add up to 1/4 cup more water (blending again to incorporate) until you get the thickness you like. Season with salt and pepper, to taste.

American Lamb Burgers with Pickled Shallots & Herb Sauce

Recipe provided by | THE ORIGINAL DISH

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INGREDIENTS

QUICK-PICKLED SHALLOTS

• 1 pound thinly sliced shallots (about 5–6 large shallots)

• 1 cup sugar

• 1 cup water

• 2 cups champagne vinegar

HERB SAUCE

• 3 cups lightly packed parsley leaves, roughly chopped

• 1/4 cup dill leaves, roughly chopped

• 1/4 cup basil leaves, roughly chopped

• 1/4 cup oregano leaves, finely chopped

• 1/4 cup mint leaves, finely chopped

• 1 cup extra virgin olive oil

• 2 tablespoon red wine vinegar

• 2 cloves garlic, minced

• 1/2 lemon, zested and juiced

• kosher salt

LAMB BURGERS

• 4 pounds ground American lamb

• kosher salt

• vegetable oil

• 12 brioche burger buns, sliced

• 12 slices gouda cheese

• mayo, as needed

• watercress, as needed

• 4 radishes, thinly shaved

DIRECTIONS

QUICK-PICKLED SHALLOTS

Place the sliced shallots into a heat-proof bowl.

Combine the sugar, water, and vinegar in a small saucepan. Bring the liquid to a simmer and allow the sugar to dissolve.

Pour the pickling liquid over the shallots, making sure all of the shallots are submerged.

Let sit for about 30 minutes, or until the burgers are ready. When ready to use, drain off the liquid. Store any remaining shallots in the liquid in the fridge for another use.

HERB SAUCE

Combine the chopped parsley, dill, basil, oregano, and mint in a bowl. Stir in the olive oil, vinegar, garlic, lemon zest, and lemon juice.

Season with salt to taste. Set aside.

LAMB BURGERS

Heat the grill with one section over high heat and another over medium-low heat.

Place the ground lamb into a large mixing bowl. Add a heaping palmful of salt. Use your hands to break up the meat and mix well.

Form the meat into 12 flat patties (approximately 5.3 oz each). Place them onto a sheet pan and coat each one with a drizzle of oil.

Place the patties onto the hot part of the grill. Sear on both sides until slightly charred, about 1-2 minutes per side (depending on how hot your grill is). Transfer the patties to the medium-low heat. Cover the grill and cook for another few minutes until finished through.

Open the buns and place them onto the grill, cut-side down, for a minute or two until toasted.

Meanwhile, place a slice of gouda cheese on top of each lamb patty. Cover the grill again and let the cheese melt for just about 30 seconds.

To assemble each burger: spread mayo onto both sides of the toasted bun, place a small mound of watercress onto the bottom bun, place the burger with gouda on top, pile the shallots onto the burger, add a few radish slices, spoon the herb sauce over top, and close the top bun.

Mediterranean American Lamb Burgers with Whipped Feta

Recipe provided by | CLEAN EATS & TREATS

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INGREDIENTS

Lamb Burgers

• 1 pound ground American Lamb

• 1/4 cup panko bread crumbs

• 1 egg

• 1/8 cup chopped fresh parsley

• 1/2 tablespoon chopped fresh mint

• 2 cloves garlic, minced

• 2 tablespoons olive tapenade, premade

• 1/2 tablespoon marjoram

• 1/2 tablespoon rosemary

• 1 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

TOPPINGS

• 1 medium cucumber, thinly sliced

• 1/2 red onion, thinly sliced

• 3 medium tomatoes, sliced

• 1 head green leaf lettuce

• 4 brioche hamburger buns, toasted

WHIPPED FETA

• 4 ounces cream cheese, softened at room temperature

• 6 ounces crumbled feta

• 1 tablespoon fresh lemon juice

FOR THE MINT CHUTNEY (OPTIONAL)

• 1 bunch fresh cilantro

• 2-3 bunches fresh mint – stems removed (approximately 2 cups packed)

• 1-2 green chile peppers – seeded and chopped (such as serrano peppers)

• 1 teaspoon salt

• 1 white onion – peeled and roughly chopped

• 1/2 lemon – juiced

• 2 tablespoon water – plus more as needed

• 1/4 teaspoon ground cumin – (optional)

DIRECTIONS

Set grill to high (450 degrees) with lid up. Once smoking, close the lid and allow to pre-heat. About 15 minutes.

While the grill is pre-heating prepare your meat mixture and prep your toppings.

Add the ground lamb and the rest of the burger ingredients to a large mixing bowl. Mix with your hands, being careful not to over work the meat mixture.

Once well mixed, form mixture into four patties and press your thumb into the center of each. Set aside.

Wash and slice your toppings and prepare whipped feta. Set aside.

Place the burgers on the grill and cook until a crust forms, about 3-4 minutes per side for medium-rare, or about 5 minutes per side for well done. Only flipping once.

Transfer burgers to a plate to rest for 5 minutes before serving.

Place burgers on buns and top with a generous smear of whipped feta.

Layer lettuce, cucumbers, tomatoes and onions. Serve immediately. Enjoy!

WHIPPED FETA

Add all ingredients to a food processor and process until smooth. Smother on anything and everything. Enjoy!

Vietnamese American Lamb Meatballs

Recipe provided by | FEASTING AT HOME

Servings: 4

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INGREDIENTS

MEATBALLS:

• 1 pound of ground American lamb

• 2 tablespoons lemongrass, finely chopped

• 1 shallot, finely chopped

• 2 garlic cloves, finely chopped

• 1 teaspoon ginger, finely chopped

• 1-2 teaspoons jalapeno pepper, finely chopped

• 1 1/4 teaspoons kosher salt

• 1/4 teaspoon Chinese Five-Spice

• 1/4 teaspoon pepper

NUOC CHAM DRESSING:

• 1/4 cup fresh lime juice

• 1 tablespoon fish sauce

• 2 tablespoons water

• 1 tablespoon sugar (or honey)

• 1 red chile – medium spicy, thinly sliced

BOWL:

• 8 ounces rice noodles (cooked to directions)

• 1 red bell pepper

• 1 English cucumber

• 1/4 head purple cabbage

• 1 lime, cut into wedges

DIRECTIONS

Place all meatball ingredients in a medium bowl. With a wet hand, mix to combine. Form 16 balls, set aside.

Heat 1-2 tablespoons oil in a skillet over medium heat. Add meatballs, being careful not to overcrowd, lightly browning on all sides. Once brown, turn heat down to low and continue cooking until cooked through (approximately 10-15 minutes).

Place on paper towel lined plate, and blot. Assemble bowls dividing noodles, veggies, meatballs, fresh herbs, and lime wedges. Spoon dressing over top of noodles and veggies, and serve immediately.

Other optional toppings: avocado, grated carrots, basil, cilantro, peanuts.

The Best Shepherd’s Pie

Recipe provided by | HOUSE OF NASH EATS

Servings: 6 Preparation time: 20 minutes Cook time: 1 hour

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INGREDIENTS

FILLING

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 2 carrots, peeled and finely chopped

• 3/4 teaspoon salt, divided

• 1/2 teaspoon freshly ground black pepper

• 1-1/2 pounds ground American lamb

• 1- 1/2 tablespoons Worcestershire sauce

• 2-3 tablespoons tomato paste

• 1 tablespoon fresh rosemary, chopped

• 1 tablespoon fresh thyme, chopped

• 1/4 teaspoon red pepper flakes

• Pinch of nutmeg

• 2 tablespoons all-purpose flour

• 1 1/2 cup beef broth

• 1 cup frozen peas

• 1/2 cup frozen corn

TOPPING

• 3-4 large potatoes, peeled and cut into chunks

• 1/2 cup heavy cream, warmed

• 1/4 cup butter, melted

• 1/2 teaspoon salt (more or less, to taste)

DIRECTIONS

Heat the olive oil in a large cast iron pan over medium low heat. Add the onions and saute until they begin to soften, about 5 minutes. Add the garlic and cook for 30 seconds more.

Add the carrots to the onions and cook for another 5 minutes. Transfer the vegetables to a plate or just push off to one side of the pan.

In the same pan, add the ground lamb, breaking it up with a wooden spoon. Season with the salt and pepper, then mix the lamb with the vegetables and cook, stirring and continuing to break up the chunks of meat frequently, until the lamb is browned, about 10 minutes.

To the lamb and vegetable mixture, add the Worcestershire sauce, tomato paste, rosemary, thyme, red pepper flakes, and nutmeg. Stir to combine. Sprinkle with the flour, then stir in to the meat mixture until evenly dispersed, cooking for 1-2 minutes.

Add the beef broth and cook for 3-5 minutes until most of the liquid is absorbed. Then stir in the frozen peas and corn. Remove from heat and let cool while working on the mashed potatoes. Either leave in the cast iron pan, if it is oven safe, or transfer to a square baking dish.

Place the potatoes in a large pot with enough salted water to cover them by about an inch. Bring to a boil and cook for 12-15 minutes, until the potatoes are tender enough to be easily pierced with a fork. Drain well.

Add the warmed cream, butter, and salt to the potatoes and mash using a potato masher or ricer, then use to top the shepherd’s pie filling in either the cast iron pan or a square baking dish, spreading to the edges and leaving craggy swirls on top instead of smoothing out.

Bake for 45 minutes at 375 degrees F until hot all the way through and the mashed potatoes on top have nicely browned spots in a few places. You may want to place a pan under it in case any filling drips out. Let cool for 10-15 minutes before serving.

Tzatziki Stuffed American Lamb Burgers

Recipe provided by | THE FOOD JOY

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INGREDIENTS

• 1 cucumber

• 1/4 cup tzatziki sauce

• 1/4 cup goat cheese room temperature

• 1 pound ground lamb room temperature

• kosher salt

• fresh cracked black pepper

• 4 brioche buns

DIRECTIONS

Cut the ends off the cucumber and then slice it in half. Cut thin stripes, lengthwise.

Mix tzatziki and goat cheese together in a small bowl with a spoon until well combined.

Divide the ground lamb meat into 8 even portions and form 8 thin patties. Place about 2 tablespoons of the tzatziki goat cheese in the middle of 4 of the patties. Take the remaining 4 patties and place each one on top of the others. Using your fingers, pinch the edges to seal the edges

Heat a non stick pan or griddle on high heat. Meanwhile, liberally season each side of the patties with salt and pepper. Cook on each side for 3 minutes. Let the patties rest for about 1-2 minutes before serving.

Place patties on the brioche buns and top with a few slices of cucumber.

Loaded Greek Zachos with American Lamb

Recipe provided by | CLEAN EATS AND TREATS

Preparation time: 15 minutes Cook time: 15 minutes

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INGREDIENTS

• 2-3 medium zucchini, spiralized

• 1 pound ground American lamb

• 1/2 medium onion, diced

• 1-2 cloves garlic. minced

• 2 tablespoons fresh mint, chopped

• 1/2 tablespoon marjoram

• 1/2 tablespoon rosemary

• 1 teaspoon kosher salt

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper

TOPPINGS

• 1 cup cauliflower, finely chopped

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red onion, diced

• 1/4 cup kalamata olives, halved

• 1/2 english cucumber, quartered

• 2 tablespoon banana peppers

• 1 tablespoon olive oil

• 1/2 teaspoon garlic powder

• dash black pepper

• 1/2 lemon, juiced

• 1-2 sprigs fresh dill, roughly chopped

DIRECTIONS

Prepare zoodles by spiralizing on the thickest setting. Break into “chip” size pieces. Lay zoodle “chips” onto paper towels in a single layer. Sprinkle with salt and allow to sweat.

While zoodle “chips” are sweating prepare the ground lamb.

Over medium heat add 1 tbsp olive oil to a medium size skillet. Add onion and garlic and sauté until fragrant.

Add ground lamb, marjoram, rosemary, salt, garlic powder and pepper to pan and cook until the lamb is no longer pink. Breaking up any large chunks with a wooden spoon. Add fresh mint and continue cooking for five minutes. Remove from heat and drain any excess fat.

Layer a baking sheet with parchment paper and spread zoodle “chips” out evenly.

Layer ground lamb, tomatoes, onion, olives, cucumber, banana peppers and cauliflower on top of zoodle “chips”.

Drizzle with 1 tablespoon olive oil and lemon juice. Sprinkle garlic powder, pepper and fresh dill over top evenly.

Bake for 20 minutes in a 350 degree oven. Turn oven to broil and crisp for the last two minutes. Enjoy!

RECIPE NOTES
If you are not dairy free try sprinkling a bit of crumbed feta on top before baking for added flavor!
I like my zoodle “chips” with a bit of a crunch, feel free to bake longer if you prefer a softer texture.

Greek Moussaka

Recipe provided by | COOKING WITH COCKTAIL RINGS

Servings: 6

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INGREDIENTS

FOR THE MEAT SAUCE:

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, chopped

• 3 cloves garlic, chopped

• 3/4 pound ground American lamb

• 3/4 pound ground beef (80/20)

• 2 tablespoons tomato paste

• 1 cup red wine

• 1 (14-ounce) can chopped tomatoes

• 2 bay leaves

• 1 stick cinnamon

FOR THE BÉCHAMEL:

• 8 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 2 cups whole milk

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/2 cup Parmesan cheese

• 1/2 teaspoon kosher salt

• 2 eggs, lightly beaten

FOR THE EGGPLANT:

• 2 medium eggplants, thinly sliced into 1/4” slices

• Kosher salt, to taste

• 6 tablespoons extra virgin olive oil

• Freshly ground black pepper, to taste

FOR ASSEMBLY:

• 2 medium russet potatoes, peeled, thinly sliced lengthwise

• 1 cup shredded Gruyère

• 1 teaspoon chopped flat-leaf parsley

DIRECTIONS

FOR THE MEAT SAUCE:

Heat a large pot over medium heat, add the olive oil and heat through. Add the onion and sauté, stirring occasionally, until tender, about 6 minutes. Add the garlic and continue to cook for an additional minute. Add the lamb and ground beef and cook, stirring occasionally, until browned. Stir in the tomato paste then add the wine and cook until the wine is almost completely evaporated. Add the tomatoes, cinnamon stick and bay leaves and stir to combine. Cook, stirring occasionally, until the mixture thickens and the liquid has evaporated, about 30 minutes. Remove and discard the bay leaves and cinnamon sticks. Remove from heat and cover.

FOR THE BÉCHAMEL:

Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the flour and stir to combine, let cook about 1 minute, to cook the flour taste off.

Add the milk and bring to a simmer, whisking constantly then reduce the heat to low and continue to cook until the sauce has slightly thickened, about 15 minutes. Add the cinnamon and nutmeg, stirring to combine. Next, stir in the Parmesan and salt until completely combined, then remove the pot from heat and let cool for 5 minutes.

Add the mixture to a blender with the eggs and puree until completely combined. Add back to the pot and set aside.

FOR THE EGGPLANT:

Preheat oven to 400º.

Lay the eggplant out on sheets of paper towels and sprinkle with salt to drain for 30 minutes.

Toss the eggplant in the oil and arrange in a single layer on an parchment paper lined baking sheet. Season with pepper and bake until golden brown and tender, about 30 to 40 minutes.

FOR ASSEMBLY:

Bring a large pot of salted water to a boil. Add the potatoes; cook until barely tender, about 10 minutes. Drain; transfer to a bowl of ice water to stop cooking. Drain; set aside.

Lower the oven heat to 375º.

Spread 1 cup of the béchamel on the bottom of a 10″ x 14″ baking dish. Next, evenly arrange the potatoes over the top then spread the meat sauce over the potatoes. Arrange the eggplant in an even layer then spread the remaining béchamel over the top. Sprinkle with the Gruyère cheese; bake until golden brown, about 1 hour.

Garnish with parsley. And cut into squares to serve.

American Lamb & Frites Burger

Recipe provided by | CLIMBING GRIER MOUNTAIN

Preparation time: 10 minutes Cook time: 15 minutes

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INGREDIENTS

• 1.5 pounds American ground lamb

• 1 teaspoon Tabasco

• 1 teaspoon steak sauce + more for garnish

• salt and pepper to taste

• 4 slices cheddar cheese

• 4 slices tomato

• Fresh arugula

• 4 hamburger buns

• French fries (fresh or frozen or cooked), for garnish

DIRECTIONS

Preheat a grill to medium-high heat. Place the ground lamb in a bowl and add in the Tabasco, steak sauce, salt and pepper. Using your hands mix the lamb and form into four burger patties. Place the lamb burgers on the grill and cook for about six minutes per side for medium. With about a minute left in cooking, add a cheddar slice to burger to melt.

To assemble the burger, place some arugula on the bottom bun. Top with tomato followed by the lamb burger, handful of frites, more steak sauce and the top bun. Repeat process for remaining burgers. Serve and enjoy!

Moroccan American Lamb Kofta Eggs Benedict

Recipe provided by | COUPLE IN THE KITCHEN

Servings: 10

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INGREDIENTS

10 eggs

5 English muffins, cut in half

2 Tbsp butter

Harissa paste

10 Lamb Kofta Patties:

2 pounds of ground American lamb

1 yellow onion, minced

1/2 cup fresh parsley chopped

2 tablespoon fresh mint minced

5 cloves garlic, minced

2 tablespoons ground coriander

2 tablespoons ground cumin

1 teaspoon ground cinnamon

1 teaspoon paprika

Generous seasoning of salt and pepper

Hollandaise Sauce:

3 egg yolks

Juice of one small lemon

Dash of paprika

10 tablespoons unsalted butter, melted

DIRECTIONS

.To make the lamb kofta patties, mix all of the ingredients together in a large bowl. It may seem like a lot of minced onion, but that is a key component of kofta and it sure is delicious. Divide the meat mixture into 10 sections, roll and form into patties. These should fit your english muffins perfectly once they are cooked. Heat a grill to medium high heat (around 400 degrees fahrenheit) and sear the patties on both sides until cooked through, roughly 4-5 minutes per side, depending on the thickness.

To make the hollandaise sauce, start by melting the butter in a saucepan. While that is melting, whisk up all the other ingredients in until a bowl until well combined. Slowly add the melted butter, bit by bit, while whisking the sauce together. We used our Kitchenaid smart stick immersion blender with the whisk attachment and the hollandaise was super simple and turned out perfect.

Toast and butter your english muffins and spread them with the harissa. Top each half with a grilled kofta patty. Next, prepare your poached eggs. When poaching eggs, we have found success by using a deep pot of water, adding a splash of vinegar to the water and using fresh eggs. It also helps to crack the eggs and add them to a pinch bowl or ramekin first, then carefully drop them into a metal mesh sieve in the water. After a few seconds you can remove the sieve and let the eggs boil for 3 minutes prior to removing them. They will be perfectly poached! Place the poached eggs on the lamb kofta patty, drizzle the hollandaise and sprinkle with paprika.

Rustic American Lamb Pie

Recipe provided by | THE MODERN PROPER

Servings: 8

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INGREDIENTS

2 pounds American Lamb, ground

2 tablespoons olive oil

2 celery ribs, finely diced

2 carrots, finely diced

3 cups leeks, cut into thin rings (4 small leeks or sub out for 1 large onion)

4 cloves garlic, minced

3 russet potatoes, peeled and diced into ½” pieces

3 cups beef stock

1 cup peas

1 tablespoons curry powder

2 teaspoons salt

1/2 cup water

1/4 cup corn starch

1 sheet puff pastry

1 egg, whisked

DIRECTIONS

Heat oven to 400°F.

In a large cast iron skillet heat 1 tablespoon olive oil over medium heat.

Add ground lamb to the skillet and cook until browned, breaking it up with a wood spoon as it cooks. Remove from skillet and set aside.

Using the same skillet heat remaining olive oil. Add in celery, carrots and leeks. Cook until vegetables start to soften, stirring often. Add in garlic and continue cooking for 1 more minute. Add cooked lamb, potatoes, beef stock, curry and salt and stir until all ingredients are combine.

Bring mixture to a simmer and cook until potatoes are tender. Add in peas and cook for another minute.

In a small bowl whisk together cornstarch and water until a murky liquid is achieved. This is your slurry. Add it to the prepared lamb mixture and stir over medium low heat until everything thickens. About 5 minutes. Remove from heat.

On a well flowered cutting board roll out puff pastry until it’s large enough to cover the skillet. Set pastry over the skillet pressing it down on edges. Give the pastry 3 or 4 slits in the top with a sharp knife. Using a pastry brush, brush the top of the pastry with the egg.

Set prepared pie on a large rimmed baking sheet and place in center of the oven. Bake for 20 minutes, or until pastry is golden brown. Serve warm.

Loaded Mediterranean American Lamb Fries

Recipe provided by | SHARED APPETITE

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INGREDIENTS

1 bag frozen french fries, cooked according to package directions

1 1/2 pounds ground American lamb

1 small red onion, grated

4 cloves garlic, minced

1 lemon, zested with microplane zester

4 tablespoons finely chopped fresh mint

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper, optional

Kosher salt

2 tablespoons olive oil

1 cup crumbed feta cheese

Israeli Salad, recipe below

Tzatziki, recipe below

sliced olives

fresh torn mint or chopped parsley, for garnish

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

FOR THE 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

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. Heat oil in a large skillet over medium-high heat. Brown lamb, breaking into bite-size pieces as it cooks with a wooden spoon, until fully cooked. Remove from heat.

Top cooked french fries with cooked lamb, sprinkle generously with feta cheese, and spoon on Israeli salad and Tzatziki. Top with chopped olives and torn mint or chopped parsley. Devour!

For the Israeli Salad
Combine all ingredients in a small mixing bowl and season with Kosher salt.

For the 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, lemon juice, garlic, mint, and dried oregano. Season with Kosher salt. Taste and adjust seasonings as desired.

American Lamb Meatballs with Indian Curry Sauce

Recipe provided by | FEASTING AT HOME

Servings: 10-12 Meatballs Preparation Time: 15 minutes Cook time: 35 minutes

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INGREDIENTS

Lamb Meatballs

1 pound ground American lamb

2 garlic cloves, finely minced

1 shallot, finely minced ( or sub ½ cup chopped onion)

1 teaspoon kosher salt

1 teaspoon garam masala

1 teaspoon dried mint ( or 1 tablespoon fresh)

Indian Curry Sauce

2 tablespoons ghee, butter or olive oil

4 cloves garlic- minced

2 tablespoons fresh ginger, grated or use paste

1 tsp fresh turmeric, grated (or ½ teaspoon ground turmeric)

1 tablespoon garam masala spice

1 teaspoon fennel seeds

1 teaspoon dried fenugreek leaves ( optional, but good! )

1 extra large tomato, finely diced, with juices

1 13.5 oz coconut milk (not lite) or sub 1 ½ cups plain yogurt

2 teaspoons brown sugar ( or coconut sugar or alternative )

1/2 teaspoon salt, more to taste

1/4 tsp cayenne, more to taste

Serve over basmati rice, cauliflower rice or a bowl of baby spinach.

DIRECTIONS

Start the rice, if making.

Place ground lamb, shallot, garlic, salt, garam masala and mint in a bowl and mix well, using your hands. Using wet hands, form into 1 ½ inch wide balls. ( about 10 meatballs)

Heat a large skillet with olive oil. Begin searing the lamb meatballs.

At the same time you could start the sauce ( or wait and use the same pan).

Heat ghee in a skillet over medium heat. Add shallot and cook 3-4 minutes. Add garlic and ginger and cook two more minutes. Add all the spices and then the tomato and its juices. Cook 1 minutes. Add the coconut milk and simmer gently for 3-4 minutes. Add the sugar, salt and cayenne. Taste and adjust salt and heat.

Add the lamb meatballs to the sauce, coating well. Simmer gently until the lamb meatballs are cooked through. Serve over your choice of rice, cauliflower rice, or baby spinach.

Mediterranean American Lamb Meatball Meal Prep Bowls

Recipe provided by | PLAYS WELL WITH BUTTER

Servings: 4 Preparation time: 20 Minutes Cook time: 20 minutes

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INGREDIENTS

FOR THE LAMB MEATBALLS:

1 pound ground American lamb

1/2 cup panko breadcrumbs

1 large egg

1/2 lemon, zested

4 cloves garlic, minced

2 tablespoons chopped fresh parsley

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

optional: 1/2 teaspoon crushed red chili flakes

FOR THE LEMONY GREEK ROASTED POTATOES:

1 pound baby potatoes, halved as needed

1/2 lemon, zested & juiced

4 cloves garlic, minced

2 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper

optional: 1/2 teaspoon crushed red chili flakes

FOR THE MEAL PREP BOWLS:

arugula or salad greens of choice

quinoa or brown rice

feta

olives

diced red onion

lemon wedges

lightened-up Romesco sauce

DIRECTIONS

Preheat the oven to 400 degrees F. Line 2 baking sheets with foil or parchment paper for easy clean up and set aside.

Preheat the oven to 400 degrees F. Line 2 baking sheets with foil or parchment paper for easy clean up and set aside.

Prep the lemony Greek roasted potatoes: Halve the potatoes as needed – you will want the potatoes to be roughly 1-inch in diameter. Add the potatoes to a medium bowl with the lemon zest, garlic, olive oil, oregano, salt, ground black pepper & crushed red chili flakes. Toss to combine. Transfer to one of the prepared baking sheets, arranging the potatoes in a single, uniform layer. Set aside.

Prep the lamb meatballs: Add the lamb to a medium bowl, with the panko, egg, lemon zest, garlic, parsley, oregano, cumin, salt, ground black pepper & crushed red chili flakes. Use your hands to bring the mixture together, being careful not to overwork the mixture. Roll the mixture into tablespoon-sized balls. You’ll get about 20-22 meatballs. Arrange on the second prepared baking sheet.

Roast the potatoes and meatballs for 20 minutes. Remove the lamb meatballs from the oven after 20 minutes, or once they’re golden brown & cooked through. At this point, give the potatoes a shake, squeeze some lemon juice over top and return to the oven for 5 more minutes. Once the potatoes are crusty, golden brown & fork-tender, remove from the oven & set aside.

Prep the meal prep bowl add-ons: Meanwhile, as the potatoes & meatballs roast, prep the rest of the components for your lamb meatballs meal prep bowls. Make a batch of romesco. Cook some grains. Slice olives. Dice an onion. & so on…

Assemble the bowls: Grab your favorite meal prep containers. I use 4-cup Pyrex bowls. Add a handful of greens to the bowls. Top with a spoonful of grains and a spoonful of roasted potatoes. Add 5-6 meatballs over top. Finish with feta, olives, diced red onion, & whatever else you’d like. Add a lemon wedge & pack some romesco sauce to a single serve container. Store in the refrigerator for up to 5 days. Serve warm or cold. Enjoy!

Spicy American Lamb Merguez Sausage with Bucatini Pasta

Recipe provided by | FEASTING AT HOME

Servings: 4 Preparation time: 30 Minutes Cook time: 15 minutes

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INGREDIENTS

8 ounces Bucatini pasta (or substitute any pasta)

1 pound ground American lamb

1 1/4 teaspoon kosher salt

1 teaspoon cumin

1 teaspoon coriander

2 teaspoons smoked paprika

1/4-1/2 teaspoon cayenne or chili flakes

1/2 teaspoon fennel seeds

2 tablespoons olive oil -divided, plus more for drizzling

4 fat garlic cloves- rough chopped

1 roasted red bell pepper, peeled and sliced

1/4 cup kalamata olives, cut in half lengthwise

1 bunch chopped parsley ( or sub half of this with mint leaves)

Lemon zest

Salt, pepper, chili flakes to taste

DIRECTIONS

Set a large pot of water on the stove to boil for pasta, and cook according to directions. Strain and set aside.

While pasta is cooking, make the sausage.  Place ground lamb, salt and spices in a medium bowl and mix well with a wet hand.

In a large skillet, heat oil over medium heat. Using wet hands break lamb sausage apart, into roughly one inch pieces and drop into pan, browning on all sides, turning heat down if necessary. Test one to see if it’s cooked through. Using a slotted spoon, place cooked lamb on a paper towel lined plate, blot, and set aside.

Wipe pan clean. Add another tablespoon of olive oil, return to medium heat and add garlic. Cook 2-3 minutes until golden and fragrant. Add pasta, sausage, roasted pepper, olives and a generous drizzle of olive oil, coating pasta well, so it doesn’t stick to pan. Warm through. Season with salt, pepper and some chili flakes if you like. Stir in fresh parsley right before serving. Taste, adjust salt and garnish with lemon zest.

Divide among 4 bowls. Enjoy!

Baked Stuffed Squash Blossoms (Dolmas Style!)

Recipe provided by | FEASTING AT HOME

Preparation time: 20 Minutes Cook time: 30 minutes

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INGREDIENTS

2 teaspoons olive oil

1 onion, diced

4 garlic cloves, rough chopped

1/2 pound ground American lamb

1 teaspoon allspice

1/2 teaspoon cinnamon

3/4 teaspoon salt

2 cups cooked brown basmati rice (or other cooked grain- bulgar, freekeh, quinoa)

1/4 cup chopped herbs (dill, mint, parsley- a combo is nice) or sub 1 teaspoon each dried dill and mint.

1/4 cup toasted pinenuts ( optional)

12 zucchini squash blossoms, soaked in cold water, patted dry and checked for bees/bugs.

spray olive oil
Serve with Tzatziki Sauce, greens, sweet summer

tomatoes and fresh herbs.

QUICK TZATZIKI SAUCE

1 cup plain Greek yogurt

1 cup Persian or Turkish cucumbers, finely diced

1 tablespoons extra virgin olive oil

2 tablespoons fresh chopped mint or dill

1 clove garlic, finely minced

2 teaspoons fresh lemon juice (or more to taste)

1/8 tablespoons salt (or more to taste)

DIRECTIONS

Preheat oven to 400F

Set rice or grain to cook on the stove.

Heat oil in skillet or dutch oven, over medium heat. Add onion and garlic and sauce until fragrant about 3-4 minutes. Add lamb, breaking it apart with a spatula. Season with salt and spices and continue salting and mixing until cooked through. Add the rice and fresh herbs and optional pine nuts and let cool for 10-15 minutes.

Place a sheet of payment on a baking sheet. Spray the parchment with olive oil or cooking spray. Spoon 2-3 tablespoons of the lamb filling into the blossoms and place on the parchment. Pinch the end of the blossoms together ( it is ok, if they don’t completly close) as best you can. Spray them with a light dusting of olive oil and bake for 15-20 minutes, or until golden.
Mix the tzatziki ingredients together in a small bowl.

Serve as an appetizer on platter (they are also good at room temp) or as an entree alongside a healthy salad.

notes

If using dry herbs, add at the time of the spices.

You can also stuff this flavorful lamb filling into zucchini. Simply cut 4 medium zucchinis in half lengthwise, scoop out the seeds and spoon the filling into the zucchini. Bake until the zucchini is tender, about 40 minutes at 375 F until zucchini is tender.

Ultimate American Lamb Chili

Recipe provided by | CLIMBING GRIER MOUNTAIN

Servings: 4-6 Preparation time: 15 Minutes Cook time: 30 minutes

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INGREDIENTS

1 tablespoon olive oil

4 garlic cloves, chopped

3 medium green bell peppers, chopped

2 medium onions, chopped

2 pounds American ground lamb

2 medium spiced cans chili beans, drained

1 mild spiced can chili beans, drained

2 stewed tomato cans

2 tablespoons salt

2 tablespoons ground pepper

2 tablespoons chili powder

1 tablespoon celery seed

1 tablespoon paprika

1 tablespoon cumin

sour cream, for garnish

cheddar cheese, for garnish

jalapenos, for garnish

cornbread, for garnish

DIRECTIONS

Preheat a large pot to medium heat and the olive oil. Next, add the garlic with onions and green peppers. Sauté the vegetables for about five minutes.

Once vegetables have softened, add ground the lamb. Cook the lamb until it’s no longer pink. Add all spices, tomatoes and beans, bring to simmer.

Once bubbling turn heat back to low, and let it sit for about 15 minutes. Serve with your favorite toppings and enjoy!