Turkish American Lamb Pide (Turkish Pizza)

Recipe provided by | North 44 Farm

Makes 6 single-serve pides

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INGREDIENTS

Dough

• 3 cups all purpose flour

• 1.5 cups warm water

• 1 tablespoon yeast

• 1 tablespoon sugar

• 1 tablespoon salt

NOTE: You could also use a premade pizza dough if you want to speed up the process.

Pide Filling

• 2 tablespoons oil

• 2 pounds ground lamb

• 1 onion, diced

• 4 garlic cloves, minced

• 1 jalapeno minced

• 4 tablespoons Baharat (Middle Eastern spice blend)

• 1 tablespoon salt

• 1 tablespoon lemon juice

• 1 teaspoon chili flakes

• 2 tablespoons tomato puree

• 2 tomatoes, roughly chopped

• 1/2 cup feta

• 1/2 cup mozzarella or other mild white cheese

• 1/2       stick of butter, melted

• Fresh chilies for garnish (optional)

• Cilantro/Parsley/Mint for garnish (optional)

• Lemon Wedges for garnish (optional)

DIRECTIONS

Mix all ingredients for the dough together. Let sit in a shaggy ball for 15 minutes

After dough has rested briefly, knead by hand or with dough hook until the dough is smooth and elastic, roughly 5-10 minutes

Place dough in a clean and well oiled bowl, let rise in a warm place for 2 hours or until it has doubled in size. While the dough is rising you can prepare the pide filling

While the dough is rising you can prepare the pide filling

Place your pan on medium high heat, and cook the onion, garlic, and chilies in oil until the onion has become translucent and slightly browned, roughly 5 - 8 minutes.

Add in ground lamb, all spices, and lemon juice. Break apart the meat as it cooks and continue to stir until lamb is evenly browned.

Add in tomato paste and tomatoes, continue to cook for another 5-8 minutes.

American Lamb Burger

Recipe provided by | Well Seasoned Studio

Serves: 4

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INGREDIENTS

For the Lamb Burgers:

• 1 ½ lbs ground American lamb (patties will be roughly 5 ½ ounces each, so 4 patties require just under 1 ½ lbs ground lamb)

• kosher salt

• freshly ground black pepper

• 4 burger buns

Herbed Yogurt Sauce (tzatziki):

• 1 cup Greek yogurt

• 3 Tbsp fresh dill finely chopped

• 2 Tbsp fresh mint finely chopped

• 1 tsp lemon zest

• 1-2 Tbsp fresh lemon juice

• ¼ cup cucumber minced

• 1 clove garlic minced

• 1 tsp kosher salt

• ¼ tsp freshly ground black pepper

Topping Suggestions:

• pickled red onions

• arugula or mixed greens

• kalamata olives

• feta cheese

• thinly sliced cucumbers

• nonstick spray or oil for cooking

DIRECTIONS

To make lamb burgers:

Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty (see note below).

30 minutes prior to cooking, sprinkle each patty generously with kosher salt (about ½ tsp per burger) and freshly ground black pepper (about ¼ tsp each) on both sides.

To make herbed yogurt sauce:

Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.

To cook lamb burgers:

Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.

Lamb Bolognese Sauce

Recipe provided by | Nourish With Lamb

Serves: 8

Prep time: 10 minutes Cook time: 60 minutes

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INGREDIENTS

• 2 tbsp olive oil

• 1 cup onion, finely chopped

• ½ cup celery, finely chopped

• ½ cup carrot, finely chopped

• 2 garlic cloves, minced

• 1 tsp oregano

• ½ tsp nutmeg, ground

• 2 tbsp tomato paste

• 2 lbs ground lamb

• 1 tsp kosher salt

• 1 tsp ground black pepper

• ½ cup red wine

• 1 cup chicken or beef stock

• 1 (28oz) can tomato puree

• 1 bay leaf

• 1 pappardelle pasta or wide fettuccine

• ¼ cup Parmigiano-Reggiano cheese, freshly shaved or grated for garnish, optional

*For an alternative, you can use zucchini noodles: about 3-4 zucchini spiralized, and sautéed in 1 tablespoon of olive oil for 2-4 minutes, or until the zucchini softens.

DIRECTIONS

Heat the olive oil in large Dutch oven or large saute pan, and sauté onion, celery, carrots and garlic until softened.

Stir in oregano, nutmeg and the tomato paste.

Add ground lamb and cook until browned and cooked through, breaking up the meat into crumbles. Season with salt and pepper.

Add red wine, stock, tomato puree and bay leaf. Bring to a low simmer.

Allow the liquid to reduce by half about 30 minutes.

Cover and cook on a low simmer until the sauce is thick about 15 minutes. Discard the bay leaf.

Cook pasta or zucchini noodles according to directions. Drain well. Toss together pasta or zucchini noodles* and sauce.

Spoon into serving dishes, and sprinkle with desired amount of cheese about 1 tablespoon per serving. Serve immediately.

Baked Kafta with Potatoes (Kafta Bi-Siniyeh)

Recipe provided by | Cosette's Kitchen

Prep Time: 30 minutes Cook Time: 60 minutes

Serves: 4-6

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INGREDIENTS

KAFTA PATTIES

• 2 pound ground American lamb*

• 1 cup diced onion, about 1 medium sized onion

• 1 cup diced tomato, about 2 medium sized

• 1/2 cup chopped flat-leaf parsley – about 1/2 a bunch

• 1 tsp mixed spice – can sub 7 spice or all spice *

• 2 tsp kosher salt (reduce to 1 tsp for table salt)

• 1/2 tsp black pepper

KAFTA TRAY + SAUCE INGREDIENTS

• 12 completed kafta patties (recipe above)

• about 2 pounds potatoes – mini yukon gold or traditional Idaho*

• 1 tsp olive oil

• 3 large tomatoes, thick sliced (additional cherry tomatoes – optional)*

• 1 large onion, thick sliced

• 2- 1/2 cups boiling water

• 2 Tbsp tomato paste

• 1 tsp mixed spice – can sub 7 spice or all spice

• 1 tsp paprika

• 1.5 tsp kosher salt (reduce to 3/4 tsp table salt) adjust to taste

• 1 tsp black pepper

DIRECTIONS

KAFTA PATTIES

Combine all your kafta patty ingredients into a bowl and using clean hands mix well.

Form your patties about 3″ wide and 1″ thick, should yield 12 patties total with 2 pounds of lamb.

Place your patties on a tray and place under broiler (high) for 5-7 minutes, remove and flip, broil for another 5-7 minutes. Set aside.

POTATOES

If using 1-2″ Yukon gold potatoes (as shown), place on tray drizzle with olive oil and broil just like kafta patties. After 5-7 minutes, shake on tray and roast for another 5-7 minutes

If using traditional Idaho potatoes, peel and cut potatoes into 3/4″ thick slices. Drizzle olive oil on tray and lay potato pieces flat, broil. Flip after 5-7 minutes and broil backside.

KAFTA TRAY + SAUCE INGREDIENTS

Preheat oven to 400 degrees F.

Once you have your kafta patties and potatoes broiled, you can begin assembling your kafta tray.

Place your kafta and potatoes on a large tray, mine is 14″ round. If using potato slices, wedge between your kafta.

Next, top each kafta with a tomato slice and finally an onion slice.

To make the sauce, boil 2.5 cups of water (I use the microwave), then add your tomato paste and final spices. You can adjust salt to taste. Pour over your kafta tray.

Cover your tray with foil and bake in a 400 degree oven for 60 minutes.

NOTES:

The reason we broil the kafta prior to baking is to release any excess fat from the patties. Be sure to discard the drained fat in the garbage or compost – NOT the sink! I let it sit until it hardens before discarding.

Broiling the potatoes ahead of time allows them to par-cook and ensures they are fully cooked when baking.

If you do not have fresh tomatoes, you can sub whole canned tomatoes for this recipe.

Mixed spice and 7 spice can be found in any Middle Eastern grocery store. You can also find online, click links.

Ground American Lamb and Vegetable Frittata

Recipe provided by | Climbing Grier Mountain

Prep Time: 15 Minutes Cook Time: 20 Minutes

Serves: 4

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INGREDIENTS

• 1/2 lb ground American lamb

• 1/2 bunch asparagus, trimmed

• 2 tbsp olive oil, divided

• 1/4 cup chopped yellow onion

• 1 cup sliced baby bella mushrooms

• 1 garlic clove, minced

• 8 large eggs

• 2 tbsp half-n-half

• 3/4 cup crumbled goat cheese

• salt and pepper to taste

DIRECTIONS

1. Preheat your oven to 400 degrees. Spray a small baking sheet with non-stick cooking spray. Place the asparagus on the baking sheet and drizzle tops with 1 tbsp olive oil, salt and pepper. Cook the asparagus for about 12 minutes or until golden. Remove from oven and cut stalks into thirds. Set aside.

2. In a large oven-proof skillet preheat to medium-high heat add the ground lamb, salt, and pepper. Cook the lamb until no long pink about five minutes. Next, add mushrooms, garlic, onion, salt, pepper, and remaining 1 tbsp olive oil. Cook until everything has softened about four to five minutes. Stir in the asparagus thirds.

3. In a medium bowl whisk together eggs and half-n-half. Pour the egg mixture into the skillet with the ground lamb and vegetables. Let it cook for about a minute and then sprinkle the crumbled goat cheese on top. Turn off the heat and put the skillet into the oven. Bake until the eggs are set about 10 to 12 minutes. Remove from oven and enjoy!

Spring American Lamb Nachos

Recipe provided by | Running to the Kitchen

Preparation Time: 20 minutes Cook Time: 7 minutes

Serves: 4

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INGREDIENTS

• 1/2 pound ground American lamb

• 1 tablespoon chopped fresh dill (or 1/2 teaspoon dried)

• 1/2 teaspoon dried oregano

• salt and pepper to taste

• 2 spring onions, trimmed, cleaned and sliced lengthwise

• 1 tablespoon extra virgin olive oil

• 1 radish, thinly sliced

• 1/2 cup fresh peas

• 1/2 cup shredded carrots

• 8 ounces corn tortilla chips

• 4 ounces crumbled feta

DIRECTIONS

Cook lamb in medium skillet over medium-high heat with dill, oregano, salt and pepper until browned and temperature reaches 160°F. Set aside.

Preheat oven to 400°F. Place spring onions on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 15 minutes flipping half way through. Remove from oven, let cool then chop.

Assemble the nachos on a small baking sheet. Start with a layer of tortilla chips then layer cooked lamb, roasted spring onions, peas, radishes, carrots and feta. Repeat for 3 or 4 layers until all ingredients are used up.

Place nachos in the oven for 5-7 minutes just to warm through and slightly soften the feta.

Remove garnish with extra fresh dill and mint if desired and serve immediately.

Spring American Lamb Pasta with Peas and Greens

Recipe provided by | Cooking with Cocktail Rings

Serves: 6

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INGREDIENTS

For the lamb sausage: 

• 1 pound ground American lamb 

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 1 tablespoons chopped garlic 

• 1 teaspoon fennel seeds

• 1 teaspoon paprika 

• 1 teaspoon red pepper flakes 

• ¼ teaspoon dried oregano 

• ¼ teaspoon dried thyme

For cooking the sausage and assembling the pasta: 

• 1 pound gemelli pasta 

• 3 tablespoons extra-virgin olive oil 

• 1 medium shallot, thinly sliced 

• 1 cup shelled English peas

• 3 ounces pea tendrils  

• 2 tablespoons unsalted butter 

• ½ cup freshly grated Pecorino Romano cheese, divided 

DIRECTIONS

For the lamb sausage: 

In a medium mixing bowl add the lamb, salt, pepper, garlic, fennel, paprika, red pepper flakes, oregano and thyme, using your hands to combine the ingredients. Cover and refrigerate for at least an hour or up to overnight. 

 For cooking the sausage and assembling the pasta: 

Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Set aside 1 cup of the pasta water then drain and return the pasta to the pot.

Heat a large cast iron skillet over medium heat, add the olive oil and heat through. Add the sausage and cook, using a wooden spoon to break up the sausage, until browned, about 4 minutes. Lower heat to medium-low and continue to cook the sausage slowly at the low heat until its crispy, about an additional 6 to 8 minutes. 

Remove the sausage from the pan, leaving as much oil in the pan as possible and set the sausage aside, returning the pan to heat. Add shallot and peas and sauté until the shallots are tender and opaque, about 5 minutes. Add the pea tendrils and cook until wilted, about 1 minute. Return the sausage to the pan and stir to combine.  

Add the sausage mixture into the pasta and toss to combine, add the butter and stir until melted. Add ½ cup of the pasta water and ¼ cup of the Pecorino Romano cheese continuing to stir until the cheese has melted. 

 Divide the pasta into warmed pasta bowls, top with the remaining cheese and serve immediately. 

American Lamb and Mint Ragu

Recipe provided by | Well Seasoned

Prep Time: 5 Minutes Cook Time: 25 Minutes Total Time: 30 Minutes

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INGREDIENTS

Ingredients

• 2 Tbsp extra virgin olive oil

• 1/2 medium yellow onion about 1/2 cup

• 2 shallots about 1/4 cup

• 2 cloves garlic minced

• 1-1/2 lb ground American lamb

• 1 tsp kosher salt

• 1/4 tsp freshly ground black pepper

• 1 lb tagliatelle or other long flat pasta

• 24 oz marinara sauce store-bought or homemade

• 1 cup red wine

• 1/2 cup ricotta

• 1/4 cup fresh mint, chopped, plus more for serving

• freshly grated parmesan cheese for serving

DIRECTIONS

• Bring a large pot of water to a boil. Meanwhile, heat oil in a large, deep skillet or dutch oven over medium-high heat. Add onion and shallot and cook until translucent, about 3-4 minutes. Add garlic, stir, then cook 30 seconds longer.

• Add ground lamb to the skillet, then season with kosher salt and black pepper. Use a wooden spoon to break lamb apart. Cook until browned on all sides, about 5-7 minutes.

• Pour in red wine, then scrape the bottom of the pan with a wooden spoon. Cook at a rapid boil until wine reduces by half, about 2 minutes. Add marinara sauce, reduce heat to a simmer, and cook for 10 minutes.

• When water is boiling, add tagliatelle (or other pasta) and cook according to package directions until al dente. Drain pasta and set aside.

• Return to ragu and add fresh ricotta cheese and chopped mint leaves. Stir to combine, taste, then adjust seasoning as needed. Simmer until ready to serve! You can either pour spoonfuls of lamb ragu over noodles or add the cooked pasta directly to the pot of ragu, then toss to coat. Serve with freshly grated parmesan cheese and additional chopped mint, as desired.

Nutrition:

Calories: 761kcal | Carbohydrates: 65g | Protein: 34g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 157mg | Sodium: 1086mg | Potassium: 936mg | Fiber: 5g | Sugar: 8g | Vitamin A: 709IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 5mg

Feta Stuffed American Lamb Meatballs with Fresh Herbs and Creamy Feta Sauce

Recipe provided by | The Daley Plate

Prep Time: 15 minutes | Cook Time: 20-30 minutes | Serves: 10

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INGREDIENTS

· 1 tablespoon olive oil

· 1 medium yellow onion, finely diced

· 1 pound ground American Lamb

· 1 extra large egg

· 4 cloves garlic, finely minced

· 1/2 teaspoon kosher salt

· 1/4 teaspoon cracked black pepper

·  1 teaspoon lemon pepper seasoning

· 1 tablespoon fresh lemon zest

· 1 tablespoon freshly chopped oregano

· 1 tablespoon dried parsley

· 1 ounce chopped kalamata olives

· 8 ounces French-style feta (I love Valbreso), divided

To serve: fresh dill, oregano, mint, parsley, chives

Feta Sauce:

· 4 ounces feta (from above)

· 1/2 cup plain yogurt

· 1 clove garlic made into a paste

· 1 small lemon, zest and juice

· 2 tablespoons fresh herbs (dill, oregano, parsley, chives)

DIRECTIONS

Heat olive oil in a skillet over medium heat. Add chopped onions and caramelize for 5-10 minutes until golden around the edges. Remove from skillet with a slotted spoon and allow to cool slightly before proceeding with the recipe.

Place lamb, egg, garlic, spices, zest and olives in a bowl. Use a fork to gently combine until the mixture comes together. 

Weigh out 2-ounce portions - You will have 10 meatballs. Use clean hands to gently make a dent in the center of each meatball, placing some feta cheese in the center and closing to seal. Repeat until all meatballs are stuffed with feta. 

Place meatballs on the wire rack of an air fryer and cook at 350F for 8 minutes per batch. If using the oven, cook at the same temperature for the same amount of time. For a medium temperature, the internal temperature of the meatballs should be 160F. Using tongs, carefully remove meatballs from the air fryer and place on a serving platter. Scatter with fresh herbs and serve warm with feta sauce.

 To make the feta sauce:

 Combine all ingredients in the bowl of a food processor and pulse until smooth. Keeps in the fridge covered for up to three days.

Notes: Don’t have an air fryer? No problem! Simply line a sheet pan with parchment paper and cook at the same temperature for the same amount of time in the oven or in a skillet on your stovetop.

American Lamb Burger with Harissa Aioli

Recipe provided by | COOKING WITH COCKTAIL RINGS

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INGREDIENTS

For the harissa aioli: 

• 1/4 cup mayonnaise 

• 2 tablespoons harissa 

• 1 clove garlic, minced 

For the lamb burgers: 

• 1 pound ground American lamb

• kosher salt, as needed

• freshly ground black pepper, as needed 

• 1/2 teaspoon garlic powder

• 2 tablespoons extra-virgin olive oil, divided 

For assembly: 

• 4 potato hamburger buns, split in half 

• 4 ounces goat cheese, crumbled 

• 1 medium heirloom tomato, sliced 

• 1 (packed) cup wild arugula 

DIRECTIONS

For the harissa aioli:   

In a small bowl whisk together the mayonnaise, harissa and garlic until combined then cover with plastic wrap and refrigerate until ready to use. Can be made up to a week in advance and stored, refrigerated. 

For the lamb burgers:  

Divide the ground lamb into 4 equal portions and flatten into patties. Lay out on a parchment paper-lined baking sheet and season on both sides with the salt, pepper and garlic powder. 

Heat a large cast iron skillet over medium-high heat then add 1 tablespoon of the olive oil and heat through. Add two of the patties to the pan and cook until the burgers are golden brown and slightly charred, about 3 minutes. Flip the burgers and cook for an additional 4 minutes for medium-rare. Repeat with the remaining oil and burger patties.

For assembly: 

Preheat oven to broil. Arrange the hamburger buns cut sides up on a baking sheet and broil until golden brown, about 1 to 2 minutes. Spread the bottom half of the bun with the goat cheese then top each with a lamb burger and top with a slice of tomato and a handful of arugula. Spread a tablespoon of the aioli on the top half of the bun and close. Repeat with the remaining burgers. Serve immediately.      

American Lamb Stir Fry with Cumin & Cilantro

Recipe provided by | Platings and Parings

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INGREDIENTS

• 1 Tablespoon canola oil

• 4 cloves garlic, minced

• 1 pound ground American Lamb

• 1 jalapeno, seeded and diced

• 2 Tablespoons cumin 

• 1 teaspoon Sichuan peppercorns

• 1/3 pound green beans, trimmed (a large handful)

• 2 Tablespoons soy sauce

• 2 Tablespoons lime juice 

• 1 teaspoon brown sugar

• 1/2 cup cilantro coarsely chopped

• 2 green onions, thinly sliced 

• Lime wedges, for serving

• Salt and pepper, to taste

DIRECTIONS

In a small skillet, toast the peppercorns over medium heat until fragrant, about 30 seconds; let cool. Transfer the peppercorns to a mortar or spice grinder and grind to a powder. Set aside. 

Heat oil in a large cast iron skillet or wok over high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add lamb, jalapeno, cumin, sichuan peppercorns and season with salt and pepper. Cook, breaking up with spoon and pressing firmly to help brown, until fully cooked and crispy, about 8-10 minutes. 

Meanwhile, blanch beans by boiling for 45 seconds, then draining and setting aside. 

In a small bowl combine soy sauce, lime juice, and brown sugar. Stir until sugar dissolves. 

Combine cooked lamb with blanched green beans, soy mixture, cilantro, and green onions and toss to combine. 

Serve over rice. Garnish with additional lime wedges on the side.

Turkish Cabbage Rolls

Recipe provided by | Feasting at Home

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INGREDIENTS

• 1 head cabbage (extra-large and round)

Turkish Tomato Sauce:

• 1 onion, diced

• 4 garlic cloves rough chopped

• 1 x 14 ounce can crushed tomatoes

• 1 teaspoon sugar or alternative sweetener (maple, honey)

• 1/2 teaspoon cumin

• 1/2 teaspoon cinnamon

• 1/2 teaspoon allspice

• 1/2 teaspoon salt

• 1 cup broth or stock (chicken or veggie)

Lamb Filling: 

• 1/2 cup Turkish tomato sauce

• 2 finely minced garlic cloves

• 1  lb  ground American lamb

• 1 cup bulgar wheat, soaked (or add 1 cup cauliflower rice (raw), or 1 cup cooked rice, or other cooked grain)

• 2 teaspoons salt

• 2 teaspoons cumin

• 1 teaspoon dried mint (or sub dried oregano or thyme)

• 1 teaspoon coriander

• 1 teaspoon sumac (optional)

• 1/2 teaspoon chili flakes (aleppo is nice)

• 1/2 teaspoon cinnamon

• 1/2 cup pinenuts (or slivered almonds)

• 1/4 cup dried apricots, chopped (or sub dried barberries, currants or raisins) ALL OPTIONAL

Garnish: 

• fresh Italian parsly, dill or mint, a few toasted pinenuts, and serve with optional yogurt.

DIRECTIONS

Soak Bulgar Wheat in bowl of cool water, 20 mins.

Blanch Cabbage: Bring a big pot of salted water to a boil. Add the cabbage and blanch until tender, about 10-12 minutes. Cool. Alternatively you can peel off the cabbage leaves and blanch the leaves in batches for 1-2 minutes. You can also microwave the whole cabbage, covered tightly , in a bowl with 1 cup water for 10 mintues. You can also freeze the whole cabbage, then thaw.

Preheat oven to 350F

Make the Turkish Tomato Sauce: In a large saute pan, over med-high heat, saute the onion in 2 tablespoons oil until tender, 3-4 mins. Lower heat to medium, add garlic, saute 2-3 mintues until fragrant. Add crushed tomatoes (and all the juices) sugar, spices, salt and broth . Stir, bring to a simmer for 2 minutes, then turn heat off.  Place 1/2 cup of this sauce in the bottom of a greased 9×13-inch baking dish (just enought to lightly coat the bottom.)

Make the filling: In a medium bowl, place the lamb, drained bulgar wheat, garlic, Turkish tomato sauce, salt, spices, pine nuts, and dried apricots in a medium bowl and mix with a clean, damp hand, until well combined.

Assemble the Cabbage Rolls: Place a blanched cabbage leaf on the counter. Cut 2 inches of the thick vein out of the bottom end. Fill with 1/3 cup lamb filling and roll up like a burrito, tucking edges in and place seam side down in the sauced, baking dish. Repeat with all. You should have 10-12 ish. See notes, for breakage.

BAKE: Once the baking dish is filled with the rolls, pour the remaining Tomato sauce over top. Give the pan a good shake. Cover with parchement, then tightly with foil (or a lid). Bake for 1  1/4 hours. If baking in a saute pan, you could heat this up gently on the stove top (covered)  before placing in the oven and then bake for 1 hour.

Remove from oven, garnish with fresh parsley, mint or dill, and a few pinenuts. Serve with a thick creamy yogurt if you like.

Notes

Feel free to make in stages. (Make the sauce ahead, the filling ahead or blanch the cabbage ahead). You can make them from start to finish, bake, refrigerate and reheat (covered). I have not tried freezing. 

If the cabbage leaves fall apart, split, get holes, or are too small, you can layer them, or lay two side by side and roll into one roll. This is typical once you get to the inner smaller leaves.

For a LOW-Carb Version: leave out the bulgar wheat and replace with raw “cauliflower rice” or the remaining cabbage (shredded finely). Leave out the dried apricots and the sweetener.

American Lamb Flatbreads

Recipe provided by | Alexis deBoschnek

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INGREDIENTS

Yogurt Spread
3/4 cup whole milk yogurt
1 garlic clove, grated
Zest and juice of 1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cumin

Flatbread
1 1/2 cups self-rising flour, plus more for dusting
1 cup plain whole-milk yogurt
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Nonstick cooking spray, for greasing

Lamb
1 tablespoon olive oil
1 large shallot, minced
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pound ground American lamb
Kosher salt, to taste
Freshly ground black pepper, to taste
Pickled Red Onions, to serve
Parsley, torn, to serve

DIRECTIONS

In a small bowl, combine yogurt, garlic, lemon zest and juice, salt, pepper, and cumin.

Heat the olive oil in a large skillet over medium high heat. Once the oil begins to shimmer, add the shallots and cook for 2 minutes, stirring occasionally, until the shallots begin to soften.
Add the garlic and cook for 30 seconds, until fragrant.

Add the cumin and coriander and cook for 1 minute, until fragrant.

Add the lamb and use a wooden spoon to break up into small pieces. Season with salt and pepper. Cook, stirring occasionally for 10 minutes, until the lamb is cooked through. If there is too much fat in the pan, blot it with a paper towel so that the meat can brown.

In a large bowl, stir the flour, yogurt, salt, and pepper with a rubber spatula until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead into a smooth ball. Cover with a towel and rest for 15 minutes.

Divide the dough into 4 equal portions.

Generously flour a rolling pin and work surface and roll the dough out into 10-inch circles.
Heat a cast iron or stainless steel pan over medium-high heat and spray with cooking spray. Add a dough round to the pan and cook for 1 to 2 minutes, until the dough puffs up and has a few golden brown spots. Flip the flatbread over with tongs and cook for another minute, until equally spotted. Repeat with the remaining flatbread.
Top the flat bread with yogurt, spiced lamb, pickled red onions, and parsley.

American Lamb Stuffed Acorn Squash

Recipe provided by | Blue Bowl Recipes

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INGREDIENTS

For the Acorn Squash

• 4 large acorn squash

• 1 to 2 tablespoons olive oil

• salt + pepper

For the Filling

• 1 cup wild rice (measured while uncooked)

• 1 pound ground lamb

• salt + pepper

• 2 tablespoons olive oil or butter

• 1/2 large yellow onion, diced

• 2 large cloves garlic, minced

• 3 stalks celery, diced

• 2 teaspoons dried sage

• 2 teaspoons dried thyme

• 2 medium honeycrisp apples, diced I don't bother peeling them

• 1/2 cup dried cranberries I used sweetened ones

• 1 cup Parmesan, for topping

DIRECTIONS

Prep: Cook rice according to package directions. Preheat oven to 400 degrees F.

Roast Acorn Squash: Slice the squash in half. Scoop out the seeds, leaving a hollow cavity in the middle of each half. Rub with olive oil, salt, and pepper. Place cut side down on a baking sheet and roast 30 minutes.

Make the Filling: Cook ground lamb, with a dash of salt and pepper, in a nonstick skillet or dutch oven over medium heat until done and browned through. Set aside. Wipe out the dutch oven, if using. Add 2 TBSP olive oil or butter, and add the diced onion and sautee over medium heat until it begins to soften. Add the garlic and celery with a pinch of salt and pepper, and the sage and thyme. Cook, stirring, until the celery is crisp tender. Add the apples, cranberries, and cooked rice and stir to combine. Add the meat last. Taste, and add more seasoning as desired.

Assemble + Finish Baking: Spoon the mixture into the hollowed out space in each of the squash halves, filling all the way full. Place the squash back on the baking sheet (right side up), sprinkle with parmesan (if using) and bake for 5-7 more minutes, until the cheese is melted.

Serve + Store: Enjoy immediately! Serve as a main dish as is, or slice each in half to be used as a side.

Make Ahead Tips: Store leftovers, tightly covered, in the fridge for up to 5 days.

Moroccan Eggs with American Lamb and Harissa Yogurt

Recipe provided by | FEASTING AT HOME

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INGREDIENTS

• 1/2 teaspoon each: fennel seeds, cumin seeds, caraway seeds

• 1/2 onion, diced

• 4 garlic cloves, rough chopped

• 1 lb ground American lamb

• 1 teaspoon salt

• 2 teaspoons smoked paprika

• 2 teaspoons cumin

• 1/2 teaspoon aleppo chili flakes (or regular chili flakes)

• 1/2 teaspoon cinnamon

• 14-ounce can fire-roasted tomatoes ( and juices) , diced

• 1/4 cup water, more as needed

• 2 cups chopped spinach ( fresh, or use one cup frozen)

• 6 eggs

• salt and pepper to taste

DIRECTIONS

Preheat oven to 375F

1. Over medium heat, in a dry skillet toast the whole spices for 1-2 minutes, until fragrant and golden. Set aside.

2. Heat oil in the skillet, over medium heat and add the onion, garlic and ground lamb, breaking it apart and saute until the lamb is cooked through ( about 8 minutes) While it is sauteing add the salt, spices and whole spices. Add the tomatoes, spinach and water, cover and simmer on low heat for 10 minutes.

3. Taste the stew and adjust the salt or spice level to your liking. If it seems dry add a little more water so it’s a little juicy and still warm.

4. Make six “wells” into the stew with a back of a spoon ( see photo) and crack the eggs into the wells. Sprinkle eggs with salt and pepper and place in the oven.

5. Bake 7-10 minutes, or until the egg whites are cooked through and opaque, but the yolks are still soft.

6. While this is baking, mix the harissa paste with the yogurt to serve on the side ( or spoon over top). See notes.

7. Garnish with the cilantro and sprinkle with Aleppo ( or chili flakes).

Sweet and Sour American Lamb Dumplings

Recipe provided by | COOKING WITH COCKTAIL RINGS

Servings: 4-6

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INGREDIENTS

For the dumplings: 

• 1-1/2 pounds ground American Lamb

• 2 tablespoons shaoxing wine*

• 2 tablespoons rice vinegar 

• 3 tablespoons soy sauce 

• 1 teaspoon grated ginger 

• 2 green onions, thinly sliced 

• 1 teaspoon roasted ground coriander 

• 1 teaspoon ground Sichuan pepper 

• 1/4 teaspoon ground white pepper 

• 2 eggs, lightly beaten 

• 36 (3½") wonton wrappers

For serving: 

• 1/2 cup canola oil

• 3 tablespoons crushed red pepper

• 1/4 cup Chinese black vinegar

• 2 green onions, thinly sliced

• Handful cilantro leaves

DIRECTIONS

For the dumplings: 

In a medium mixing bowl combine the lamb, shaoxing wine, rice vinegar, soy sauce, ginger, green onions, coriander, Sichuan pepper, white pepper and eggs with hands until completely combined. Cover and refrigerate until ready to use. 

 Fill a small bowl with water. Working one wrapper at a time, place 1 teaspoon of filling in the center, brush the edges with the water, and fold the wrapper in half, forming a triangle. Next, overlap the opposite corners, brushing with water to seal together. Repeat with the remaining wrappers until all of the lamb mixture has been used.

Bring a large pot of salted water to a boil over medium heat. Working in batches, add the wontons and cook, until firm and cooked through, about 5 minutes. Remove with a slotted spoon and drain on a paper towel lined plate. Continue until all of the wontons have been cooked.

 For serving: 

Combine the canola and red pepper in a small saucepan and heat over medium-low heat until the oil is fragrant and the oil turns a pale red but the red pepper flakes are not burnt, about 5 minutes. Remove from heat then strain the red pepper flakes from the oil and discard. Store the chili oil in an airtight container until ready to use. 

Add dumplings to a bowl and serve topped with chili oil, Chinese black vinegar, green onion and cilantro. 

American Lamb Meatballs with Harissa Yogurt

Recipe provided by | THE FOOD JOY

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INGREDIENTS

LAMB MEATBALLS

• 1 egg room temperature

• 1/2 cup plain breadcrumbs

• 1/2 cup white onion diced

• 2 cloves garlic minced

• 1/4 cup parsley diced

• 1 1/4 teaspoons cumin

• 1 1/4 teaspoons paprika

• 1/4 teaspoon cayenne pepper

• 1 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly cracked black pepper

• 1 pound Ground American Lamb

HARISSA YOGURT

• 1 cup Greek yogurt, plain I used Whole Food’s non-dairy Greek yogurt

• 2 tablespoons harissa paste

• 1 1/2 tablespoons fresh lemon juice

• salt and pepper to taste

DIRECTIONS

Meatballs

Preheat the oven to 425 degrees and line a baking sheet with parchment.

Crack the egg into a large/medium sized mixing bowl and lightly whisk. Add in the breadcrumbs, onion, garlic, parsley, cumin, paprika, cayenne pepper, black pepper and salt. Mix until evenly combined. Add in the ground American lamb and mix using your hands unti well combined.

Roll out about 2 tablespoons of meat in your hands to form an even ball (Tip: you can coat your hands with a little olive oil to avoid stickiness!).

Place them on the lined baking sheet and cook for about 15-20 minutes or until browned on the outside and cooked throughout.

Harissa Yogurt

Combine all ingredients together. Add salt and pepper to taste. Refrigerate until ready to use.

Drizzle the Harissa Yogurt overtop or using toothpicks to dip each one into the sauce and enjoy!

American Lamb Sfeeha

Recipe provided by | COSETTE’S KITCHEN

Servings: 10-12

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INGREDIENTS

• 1 recipe of Cosette’s Kitchen dough or 1 lb store-bought dough

• 1 pound ground American Lamb

• 1/2 cup onion, finely diced

• 1/2 cup tomato, finely diced

• 1/2 cup plain yogurt

• 2 tablespoons pomegranate molasses  ~ found at most Middle Eastern store or in Natural section of grocery store

• 1 teaspoon all-spice

• 1 teaspoon cinnamon

• 1 teaspoon black pepper

• 2 teaspoons kosher salt (adjust after cooking first one as needed)

• Pine nuts (optional)

DIRECTIONS

Prepare your dough as per recipe, or allow store bought to rise.

Position oven rack to 2nd one from top. Place a sheet of foil on the rack BELOW to catch any drips.

I prefer to make my sfeeha on the smaller size, I use an 8″ non-stick pan. You can make yours larger if you choose, just adjust the size of your dough you start with.

In a large bowl, combine all your ingredients for your meat mixture. Set aside.

Take a small piece of dough, about 1/3 cup sized, flour your surface well and roll using a rolling pin until flat and round enough to fit your pan. Place dough round in your pan on medium-low heat.

With your dough in the pan, scoop a few tablespoons of your meat mixture and carefully spread on the dough. You may use your clean hands to spread until evenly coated, leaving a small edge.

Sprinkle with pine nuts (optional)

Allow dough to brown on the bottom, about 2-4 minutes then using a spatula, transfer to the broiler for another 2-3 minutes until meat is fully browned.

Remove and place on cooling rack, enjoy!

Repeat with remaining dough.

Store extras in a ziplock tight bag or container for 5-7 days. Warm to serve.

Mediterranean American Lamb Bowls

Recipe provided by | COSETTE’S KITCHEN

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INGREDIENTS

SPICED RICE

• 1.5 cups of long grain rice (I prefer Jasmine rice)

• 3 Tablespoons butter

• 1/4 cup vermicelli noodles

• 3 cups of water

• 1 teaspoon kosher salt

• 1 teaspoon all spice

LAMB

• 1 Teaspoon olive oil

• 1 large onion, diced

• 1 pound American Ground Lamb

• 1/2 cup water

• 1 teaspoon cinnamon

• 1 teaspoon all spice

• 1/2 teaspoon black pepper

• salt to taste

YOGURT MINT SAUCE

• 1 cup of plain yogurt

• 1 small clove of garlic

• 2 teaspoon dried, crushed mint

• 1/2 tsp kosher salt

ASSORTED VEGGIES + TOPPINGS

• tomatoes

• feta

• cucumbers

• olives

• beans

• fresh mint

• fresh parsley

DIRECTIONS

SPICED RICE

I really like using a non-stick pot to make rice. This one is fabulous!

You want to rinse your rice until the water is clear, this releases the starch and creates a fluffy rice. Place your rice in a bowl, fill with water, move around then rinse. Continue until water runs clear.

Melt your butter on medium heat then add your vermicelli noodles. Begin to stir and continue stirring until the noodles become a nice golden color. Keep a watchful eye to not let them burn.

Once golden brown, add your water and bring water to a boil.

Next add your rinsed rice, cover, lower heat to a low and cook for 20 minutes or until all water is absorbed.

Finally, season with salt and all-spice.

LAMB

In a large skillet, add your olive oil and then your diced onion. Saute until onion begins to become translucent. Add a sprinkle of kosher salt to help release the moisture.

After about 5 minutes, add in your ground lamb. Begin to brown and break up pieces and cook until all browned and broken. About 10 minutes.
Next, you’ll want to drain any fat from the pan. I usually place a lid on the pan and drain into a bowl. Be sure NOT to dispose of the fat in your drain.

Once lamb is drained add in 1/2 cup of water and cook until water is absorbed on medium heat.

Next, add in your cinnamon, all-spice, pepper and salt to taste.

YOGURT MINT SAUCE

Crush your clove of garlic using a mortar and pestle.

Add your yogurt and crushed mint.

Mix and enjoy!

Spicy American Lamb and Hummus

Recipe provided by | RUSTIC JOYFUL FOOD

Servings: 4-6

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INGREDIENTS

THE LAMB

• 1 pound ground American Lamb

• 1/2 cup chopped onion

• 2 tablespoons olive oil

• 1 teaspoon tomato paste

• 1 teaspoon turmeric

• 1/2 teaspoon ground coriander

• 1/2 teaspoon cumin

• 3 garlic cloves, crushed and chopped

• 1 teaspoon crushed Aleppo pepper (paprika is a great substitute)

• Kosher salt and pepper to taste

HOMEMADE TORTILLAS (OR FLATBREADS)

• 3 cups flour

• 1/2 cup soft butter

• 1/2 teaspoon kosher salt

• 1 teaspoon baking powder

• 1 cup hot water

HUMMUS

• 2 15 oz. cans of garbanzo beans, rinsed and drained

• Juice and zest of one lemon

• 2 Tablespoons tahini (omit if you don’t have it)

• 1/2 cup olive oil (plus more if needed)

• 1 small garlic clove

• Pinch of red pepper flakes

GARNISHES

• 1 English cucumber, sliced (about 1 1/2 cups)

• 1/2 cup sliced scallions

• 1/2 cup fresh mint leaves

• 1/4 cup toasted pine nuts

• 1/4 cup olive oil

DIRECTIONS

To prepare the lamb, brown lamb and onions on medium-high heat in olive oil. After 2-3 minutes, add spices, tomato paste, and salt and pepper. Continue cooking 3-4 minutes until lamb is completely cooked but still moist and tender.

To prepare the tortillas, mix flour, soft butter, salt, and baking powder together, making sure to coat all the flour grains in the butter. Add hot water and knead inside the bowl until the dough pulls away and forms a ball. Continue to knead until the dough is soft and tender. Divide dough into 8 or 16 pieces and cover with a towel. Allow to rest for no less than 30 minutes. Heat a dry non-stick skillet over medium heat. Roll each tortilla out to at least a 6-inch circle. If you are making 8, then roll the tortillas out to 8- or 10-inch circles. Cook in the dry hot skillet for 2-3 minutes, then flip once browning occurs. Repeat this process for all tortillas.

Put all hummus ingredients into your food processor and whirl on high 3-4 minutes until everything is thickened and perfectly smooth. Stores in the fridge 3-4 days.

Time to serve! Spoon the hummus onto a large platter, then spoon the lamb over hummus. Make sure to include any oil and drippings from the meat pan. Top with cucumber, scallions, mint, toasted pine nuts and drizzle with olive oil. Serve with the homemade tortillas or flatbread.