American Lamb Banh Mi Burger

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INGREDIENTS

Pickled vegetables:

• ¼ cup unseasoned rice vinegar

• 2 tablespoons granulated sugar

• 2 medium carrots, shaved into ribbons

• 1 english cucumber, shaved into ribbons

• 1 jalapeno, sliced (optional)

For the burger:

• 1 pound American ground lamb

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 2 green onions, chopped

• 1 tablespoon fish sauce

• 1 tablespoon honey

• 1 teaspoon freshly grated lime zest

• 3 teaspoon sriracha, divided

• ¼ cup mayonnaise

• 4 kaiser buns, or brioche buns

• 1 cup cilantro leaves

• Kosher salt and freshly ground pepper to taste

DIRECTIONS

Preheat your grill to medium high heat.

In a large bowl, whisk together the rice vinegar, sugar and a big pinch of salt until the sugar has dissolved. Add in the carrots, cucumbers and jalapenos and toss to coat. Set aside for 15 minutes to allow the vegetables to pickle.

In a separate bowl mix together the ground lamb, garlic, ginger, green onions, fish sauce, honey, lime zest and 1 teaspoon of sriracha and season with salt and pepper. Divide the mixture into 4 equal portions and form into patties.

Place on the hot grill and cook for 5 minutes per side, until an internal temperature of 160°F is reached. Remove to a plate and allow the burgers to rest for 2-3 minutes.

While the burgers are resting, stir together the remaining 2 teaspoons of sriracha and the mayonnaise.

Spread some of the sriracha mayonnaise onto the bottom and tops burger buns. To the bottom bun, place the cooked lamb burger and a handful of the pickled vegetables. Finish the burger with the fresh cilantro leaves and the top burger bun.

Romesco & Mozzarella American Lamb Burgers

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INGREDIENTS

Romesco sauce 

• 1 12-ounce jar of roasted red peppers, drained (OR fresh blistered red bell peppers, skin and seeds removed) 

• 1/2 cup walnuts 

• 1/4 cup toasted breadcrumbs 

• 1/2 cup sun-dried tomatoes packed in olive oil 

• 1/2 cup shredded parmesan 

• 1-2 small, fresh garlic cloves 

• 1 teaspoon paprika or Aleppo pepper 

• The juice of a lemon 

• 1/4 cup olive oil 

• Salt and pepper to taste 

Burger fixin’s 

• 1 pound ground American lamb 

• 1 teaspoon olive oil 

• Salt and pepper to taste

• 6 ounces mozzarella cheese 

• 1 cup fresh basil leaves 

• 4 store-bought brioche buns 

• 1/4 cup aged balsamic vinegar 

DIRECTIONS

To make the romesco sauce, add all ingredients to the work bowl of your food processor. Pulse until you’ve reached a smooth consistency. Keeps in the fridge for up to 1 week. 

To make the burgers, form the meat into 4 patties. Smash the patties into round burgers using your hands, about 4-5 inches across. These will be thin but shrink up nicely to fit the bun. Grill these up at 350 degrees F on your outdoor grill, roughly 3-4 minutes per side (or fry in a skillet over medium-high heat). Season with salt and pepper to taste. If you prefer the burgers medium, simply cook for less time on the flip*. Add sliced mozzarella to each of the patties and allow to melt slightly in the pan. 

To assemble the burgers, place a couple basil leaves on the bottom bun, place the cheesy patties on the basil, and top with 2 heaping tablespoons of romesco sauce and a twirl of balsamic vinegar. Top with the top bun and enjoy! 

American Lamb Sliders with Feta Sauce

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INGREDIENTS

Feta Sauce

• 1 cup feta cheese – whole block is preferred

• 18 fresh mint leaves, about 2 sprigs (can use 2 teaspoons dried if you don’t have fresh)

• 2–3 cloves of fresh garlic

• 1/2 teaspoon black pepper

• Zest of 1 large lemon

• Juice of 2 large lemons

• 4 Tablespoons olive oil

• 1/2 cup labneh or sour cream

• 1/4 – 1/3 cup water (adjust as needed, begin with 1/4 cup)

• kosher salt to taste

Cabbage Slaw

• 2.5 cups shredded cabbage (about 1/2 a head or purchase pre-shredded)

• 2/3 cup feta sauce

• additional lemon and salt to taste

Caramelized Onions

• 3 large onions

• 2 Tablespoons olive oil or butter

Lamb Sliders

• 2 pounds ground American lamb

• 1 large onion, diced finely or grated

• 2 teaspoons mixed spice/7 spice

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 2 teaspoons dried mint

• 2 Tablespoons toum or 4 cloves garlic minced

• 12 mini slider buns

DIRECTIONS

FETA SAUCE:

In the bowl of a food processer combine your feta cheese, fresh mint, garlic, pepper, lemon zest, lemon juice, olive oil and labneh or sour cream.

Blend on high until fully combine, stopping to scrape down sides and reprocess.

Once fully combined, add in 1/4 cup water to thin mixture (you can also remove some from your bowl to leave as a thicker dip if you want). Blend again and check consistency, add additional water if needed to create a dressing/sauce consistency. Taste and add salt if desired.

CABBAGE SLAW:

Add 2.5 cups of shredded cabbage to a bowl and mix with 2/3 cup of your prepared Feta Sauce. Mix to combine. Add additional lemon or salt to taste. Set aside.

CARAMELIZED ONIONS:

Slice your onions into uniform size (see notes in post about how to slice).

Heat a large skillet to medium-high heat and add your oil or butter.

Add your sliced onions and allow to cook for about 10 minutes until they begin to wilt and become translucent. You can cover skillet to speed up process.

Once onions have softened and become more yellow/translucent, lower your heat to low and allow onions to cook slowly. Mix every 5-10 minutes.

This process will take anywhere from 30-60 minutes to obtain a brown, soft mixture.

Remove from heat once browned.

LAMB SLIDERS

Begin by preparing your lamb sliders, this can be done the day before you’re ready to cook.

In a large bowl combine your American ground lamb, diced onion, mixed spice/7 spice, salt, black pepper, dried mint and toum (or minced garlic).

With clean hands or gloved hands mix until fully combined. Begin forming into small patties, for sliders 3.5 ounces are about right.

If you are using a flat top grill or grill or skillet inside heat to medium-high heat, if using a traditional gas or charcoal grill heat to medium.

Allow your grill/skillet to heat up for about 5 minutes, then place your lamb sliders on and allow to cook on one side for 3-4 minutes. You’re looking for the lamb slider to begin to firm up and solidify on one side before flipping. Flip to cook on the 2nd side.  USDA recommends a minimum internal temperature of 160 degrees F for ground lamb

Once sliders are done, remove from heat and cover with loose foil, allow to rest for 10 minutes.

Assemble your lamb slider with feta sauce, cabbage slaw and caramelized onions.

NOTES

Burgers can be prepped ahead of time and placed in fridge before grilling – they can also be formed and frozen. Remove from freezer the day before you want to grill.

Feta sauce can be stored in the fridge 7-10 days, use as a salad dressing or dip for veggies

To reheat lamb sliders, place in oven or skillet to reheat. Leftovers can be stored in airtight container in fridge for 3-5 days.

American Lamb Pizza

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DIRECTIONS

Place a baking stone or baking steel in the oven and preheat the oven to degrees 500 F.

In a large bowl, mix the lamb with the shallot, garlic, tomato paste, pepper paste, chilli, cilantro, coriander, cumin, black pepper, salt, and cayenne until evenly combined.

Divide the pizza dough in half, work with one piece at a time. Roll one piece of dough out, dusting with minimal flour till you get an 8-inch circle. Sprinkle 1 tablespoon of the cornmeal over a pizza paddle or the underside of a baking sheet. Place the rolled-out pizza dough on top. Top the pizza with half of the crumbled lamb mixture and brush the sides with 1 tablespoon of the olive oil. Sprinkle 1 teaspoon of nigella seeds on top of the pizza and slide the dough directly over the pizza stone. Cook the pizza for about 10 minutes, till the sides begin to puff up and the lamb is cooked, about 10 minutes.

While the pizza cooks, make the pickled onions. In a small bowl or jar, add the onions, sugar, and salt. Pour the vinegar and press the onions to submerge completely. Let sit for a maximum of 10 minutes before using.

When the pizza is ready, top the pizza, drain the vinegar and top with the pickled onions.  Repeat to prepare the second pizza.

INGREDIENTS

For the Pizza

• 22 ounce pizza dough store bought or homemade, at room temperature

• A little all-purpose flour to roll out the dough

• 1 pound ground American lamb

• One shallot, minced

• 4 cloves of garlic, peeled and grated

• 3 tablespoons tomato paste

• 2 tablespoons Turkish pepper paste (see my kitchen notes)

• 1 green chilli such as Serrano, chopped

• 2 tablespoons chopped fresh cilantro or flat-leaf parsley

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon ground black pepper

• 1 teaspoon fine sea salt

• 1/2 teaspoon ground cayenne

• 2 tablespoons cornmeal or semolina

• 2 tablespoons Extra virgin olive oil

• 2 teaspoons nigella seeds

For the pickled onions

• 1 small red onion or shallot, thinly sliced into half crescents

• 1 tablespoon sugar

• 1/2 teaspoon fine sea salt

• 1/2 cup vinegar

Baked Feta Pasta with American Lamb & Calabrian Chiles

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DIRECTIONS

Preheat the oven to 425 degrees.

In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1/4 cup olive oil. Season with salt and pepper and toss to coat. Place the feta cheese in the center of the tomatoes, drizzle with the remaining olive oil. Bake for 40-45 minutes, until the garlic has softened and the tomatoes begin to burst.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1/2 cup of the pasta cooking liquid before draining.

While the pasta cooks, heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add the lamb and season with salt and pepper. Cook, breaking the meat apart with a spoon, until cooked through, about 5-6 minutes.

Remove the tomatoes and feta from the oven and add the calabrian chiles. Using a fork or a potato masher, smash the tomatoes and feta into a creamy sauce. Add the pasta, lamb and lemon zest and toss to combine. If the sauce is too thick, add in some of the pasta cooking liquid to loosen things up.

Season with salt and pepper to taste, and serve with fresh basil. Enjoy!

INGREDIENTS

• 1 pound ground American Lamb

• 2 pints cherry tomatoes

• 6 cloves garlic (peeled and smashed)

• 1/2 cup extra-virgin olive oil (plus 1 tablespoon, divided)

• 7-8 ounce block feta cheese

• 1 Tablespoon chopped calabrian chiles or calabrian chile paste

• 12 ounces pasta (orecchiette, rigatoni, ziti, etc)

• Zest of 1 lemon

• Fresh basil leaves

• Kosher salt and freshly ground black pepper (to taste)

American Lamb Pot Stickers

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DIRECTIONS

In a medium bowl, mix together the ground lamb, scallions, soy sauce, pepper, and ginger.

In a small bowl, mix together the dipping sauce ingredients. I'm sharing my personal preference in ratios, but use as much or as little ginger and chili oil as you'd like.

Fill each wonton wrapper with 1 tbsp of filling. Brush the edges lightly with water on your finger. Pleat or fold as you please. Press firmly to seal.

Add 1.5 tablespoons of flavorless oil in a non-stick pan making sure the bottom of the pan is covered with oil. Turn the heat to medium-high.

Add the dumplings to the pan letting them touch. Crowd the pan. Cook until the bottoms are golden brown, 1-2 minutes.

Cover with 1/4 inch of water and immediately cover with the lid. Cook until the water is just barely gone, 4-5 minutes. Remove the lid.

Gently peel them from the pan and serve with the dipping sauce.

Notes

You do not want to overcook lamb pot stickers or they will be dry. Steam or boil dumplings for 6 minutes. Or, you can sear pot stickers for 1-2 minutes, then steam them for 4-5 minutes as explained in this recipe.

INGREDIENTS

Ingredients

• 1.5 pounds ground American lamb

• 1/2 cup scallions finely sliced, ~1 bunch

• 4 teaspoons soy sauce or coconut aminos

• 1 tablespoon curry powder

• 1 tablespoon fresh ginger finely grated

• 1 package wonton wrappers ~52 sheets

• 1.5 teaspoons oil

• water

Dipping Sauce

• 1/2 cup rice vinegar

• 1/2 cup soy sauce

• 1 tablespoon fresh ginger grated

• 2 tablespoons chili oil

American Lamburger Helper

Recipe provided by | Clean Eats and Treats

Preparation Time: 15 minutes Cook time : 20 minutes

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INGREDIENTS

• 12 ounces cavatappi pasta

• 1 tablespoon olive oil

• 1/2 yellow onion diced

• 1 pound ground American Lamb

• 1 teaspoon kosher salt

• 2 tablespoons tomato paste

• 1 15 ounce can tomato sauce

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon black pepper

• 1 to 2 cups beef broth

• 1 cup sharp cheddar cheese

• 1/2 cup asiago cheese

• 3/4 cup heavy cream

• 1/4 cup parsley, optional

DIRECTIONS

Bring a stock pot of salted water to a boil and cook pasta according to package directions, drain and set aside.

Heat olive oil in a large skillet over medium heat; add onion and sauté until translucent.

Add ground lamb, sprinkle with salt. Sauté, breaking up the lamb with a spatula, until the lamb is cooked through and no longer pink, about 5-7 minutes. Drain excess fat.

Add tomato sauce, tomato paste, broth (starting with one cup) and remaining spices. Add cooked pasta. Adjust broth as needed to reach desired consistency.

Remove from heat and add heavy cream, asiago and cheddar cheeses and stir to combine.

Sprinkle with fresh parsley. Serve immediately and enjoy!

Recipe notes: To reheat- warm in a sauté pan over medium heat. Add beef broth 1/4 cup at a time to rehydrate noodles. Serve when noodles are soft and dish is warmed through.

American Lamb Kofta with Saffron Yogurt and Feta

Recipe provided by | A Brown Table

Serves: 4

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INGREDIENTS

• 1 pound ground American Lamb

• 1 shallot, peeled and minced

• 3 garlic cloves, peeled and minced

• 1 teaspoon fine sea salt

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon dried dill

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon red chili powder

• 1/2 teaspoon ground black pepper

• 1 large egg, lightly whisked

For the saffron yogurt

• 2 tablespoon warm milk

• 10 saffron strands

• 1 cup plain unsweetened Greek yogurt

• 2 garlic cloves, peeled and grated

• Fine sea salt

• 2 tablespoons minced chives

• 1/2 cup crumbled feta or any sheep/goat’s cheese you like

• 4 flat breads, warm

• 1 lemon, cut into wedges

DIRECTIONS

Preheat the oven to 400F. Line a baking sheet with parchment paper.

Prepare the koftas. In a large bowl, mix the ground American Lamb, garlic, salt, cumin, coriander, dill, cinnamon, chili, and black pepper together. Add the egg and fold the mixture. Divide and shape the mixture into 12 balls and place them on the lined baking sheet. Bake the lamb in the oven for at least 25 minutes, rotating the sheet halfway through during cooking. The lamb koftas will be golden brown when cooked. Remove the koftas with a slotted spoon and place them on a plate.

Make the saffron yogurt while the lamb kofta bake; mix the milk and saffron together in a small mixing bowl and let sit for 10 minutes. Fold in the yogurt and garlic. Taste and season with salt.

To serve the kofta, take a flatbread and spread 2 tablespoons of the saffron yogurt all over the surface. Place 3 warm koftas, sprinkle 1 to 2 tablespoons of the feta, and a generous pinch of chives. Serve with the lemon wedges on the side.

Herb American Lamb Meatballs with a Horseradish Dipping Sauce

Recipe provided by | Lindsey Eats LA

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INGREDIENTS

For the Lamb

• 1 pound Ground American Lamb

• 1 tablespoon dill, finely chopped

• 2 tablespoons cilantro, finely chopped

• 1/3rd cup parsley, finely chopped

• 1/2 teaspoon garlic powder

• 1/4 teaspoon chili flakes

• 1/2 teaspoon cumin

• 1/2 small grated onion, about 2 tablespoons 1/2 of a lemon zest

• 1/3rd cup panko breadcrumbs

• 1 egg

• 1 tablespoon olive oil

• Salt and pepper to taste

Horseradish Dipping Sauce

• 1/4th cup mayo

• 1/4th cup sour cream

• 2 tablespoons chives, finely chopped

• 1 tablespoon horseradish

• 1 teaspoon white wine vinegar

• Salt and pepper to taste

DIRECTIONS

Instructions

Preheat your oven to 425 degrees. Finely chop your ingredients and

onions. In a bowl with your ground lamb, add in all your lamb

seasonings, spices and herbs. Mix really well and set aside at room

temperature.

In the meantime; in a bowl, mix your mayo, sour cream, chives,

horseradish, white wine vinegar and salt and pepper. Mix well and set

in the fridge.

Next, line a baking sheet with parchment paper (optional to add

baking oil spray) and take a small ice cream scooper or tablespoon and

scoop your meatballs. Shape in your hand as a ball and place on the

baking sheet - it makes about 15-16 meatballs.

Bake for 10 minutes and broil on high for the last 5 minutes, all in the

top rack of your oven. Serve with your horseradish sauce.

Spicy American Lamb Merguez & Tomato Cottage Pie

Recipe provided by | Rustic Joyful Food

Serves:4-6 Preparation time: 30 minutes Bake time: 30-45 minutes

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INGREDIENTS

• 1 pound American lamb Merguez sausage (ground American lamb is a perfect substitute)

• 1 tablespoon olive oil

• 1 yellow onion, diced

• 3 cloves garlic, crushed

• 1 teaspoon ground coriander

• 1/4 teaspoon red chili flakes

• 1 teaspoon paprika

• 1/2 teaspoon turmeric

• 1 teaspoon paprika

• 2 cups fresh tomatoes, chopped

• 2 tablespoons tomato paste

• 2 medium-to-large carrots, peeled and sliced

• 2 tablespoons flour

• 1 1/2 cups chicken broth or water

• Salt and pepper to taste

• 4 cups prepared mashed potatoes

• 1/2 cup chives for garnish

DIRECTIONS

Preheat oven to 350 degrees F. In a large sauté pot, brown the American lamb Merguez sausage in the olive oil with the onions and garlic over medium heat. Add the spices and continue cooking 3 minutes. Add the tomatoes, tomato paste, carrots, and flour. Stir to combine, then add the broth or water. Season with salt and pepper and bring to a simmer to thicken.

Once the mixture has thickened, turn the heat off and set aside. Pour the contents into your pan of choice. You may end up with about a cup of filling left over if using a deep dish pie plate. Spoon the mashed potatoes over top of the spicy tomato and lamb stew. Place on a rimmed baking tray and bake uncovered 30-45 minutes or until the potatoes have taken on a golden color and the stew underneath is bubbling. Once finished baking, allow to cool 15 minutes before serving. Top with chopped chives to finish.

Cheesy Pull Apart Bread with American Lamb Crumbles

Recipe provided by | Two Purple Figs

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INGREDIENTS

Lamb:

1 teaspoon olive oil

1 pound ground American Lamb

1/4 teaspoon salt (kosher or sea salt)

1/4 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 teaspoon onion powder

pinch of chilli powder

Butter:

1/3 cup melted butter

2 garlic cloves, minced

1 jalapeño minced (more or less to taste. Seeds removed for less spice)

1/2 teaspoon salt

Assembling:

1 whole loaf of bread

2 cups shredded cheese (cheddar or your favorite combo)

Lamb mixture above

Butter mixture above

DIRECTIONS

Preheat the oven to 375 degrees F.

Start with the lamb. Preheat the oil in a skillet over medium high heat and add in the ground lamb.

Season the lamb with all the seasonings and start sautéing while tossing the meat in the skillet. Four to five minutes later and the lamb should crumble and cook through. It’s ready at that point.

For the butter mixture, mix all the ingredients in a bowl and set aside.

Take the loaf of bread, and use a sharp serrated knife. Cut diagonal lines along the bread spacing each cut about an inch apart. Turn the bread and cut the same diagonal line across (also spacing them an inch apart). This creates an inch diamond shapes all over the bread. Make sure you don’t cut all the way through, however try as best as possible to cut as deep as you can.

Start by spooning in the butter mixture all along in the lines cut up on the bread loaf. Repeat the same with half the cheese. Scatter the cheese along the lines of the diagonal.

Add the lamb crumbles over the cheese and finally, add more cheese on the top in the same way. Brush extra butter over the tops of the bread.

Take a large piece of aluminum foil and wrap the bread in it. Place the wrapped bread over a king sheet and bake it for 15-20 minutes until the cheese melts and the flavors have infused beautifully.

Remove the bread and unwrap the foil. Serve right away pulling away the small inch pieces of diamonds.

Turkish American Lamb Wraps

Recipe provided by | Feasting at Home

Serves: 4 Preparation time: 10 minutes Cook Time: 20 minutes

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INGREDIENTS

Lamb Filling:

• 1 pound ground American lamb

• 1 onion, diced

• 4 garlic cloves, rough chopped

• 1 teaspoon salt

• 1 teaspoon cumin seeds (or ground)

• 1/2 teaspoon sumac

• 1/4 teaspoon cinnamon

• 1/4 teaspoon chili flakes or urfa biber

• 1 tablespoon tomato paste

• 1 tablespoon water

• 1/4 cup chopped mint

Wraps:

• 4 large tortillas or wraps, heated until pliable (over a gas flame on the stove, or microwave)

• 3/4 -1 cup labneh (or plain greek yogurt)

• 1 cup diced tomatoes (or sliced radishes)

• 1 cup diced cucumber

• 1/2 cup thinly sliced red onion

• 1/2 cup chopped parsley (or sub mint and scallions)

• 1-2 cups peppery greens (watercress, arugula or spinach)

DIRECTIONS

1. Make the lamb filling: Heat a large cast iron skillet over medium heat. Add lamb and onion. Using a metal spatula (easiest), break lamb apart into little bits, and cook for 5 minutes until lightly browned. Add the garlic and salt and continue browning until the lamb gets deeply brown and releases its moisture and fat, about 5 more minutes. Drain.  Add the cumin seeds, sumac, cinnamon, chili flakes and sauce 2 more minutes. Add the tomato paste and water, incorporating it into the lamb. Stir in the chopped mint.

2. Assemble the wraps:  Lather 4 large wraps with labneh, divide and top with the lamb filling, add with the tomatoes, cucumbers, red onion, parsley, mint and peppery greens. Roll them up and cut in half.

Notes:

Lamb filling can be made ahead, refrigerated, and reheated.

Spicy eggplant with ground American Lamb

Recipe provided by | A Brown Table

Serves: 4-6 Preparation Time: 15 minutes Cook Time: 3 hours

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INGREDIENTS

• 4 baby eggplants, cut in half

• Fine sea salt

• 3 tablespoons fresh lime juice

• 2 shallots, peeled and thinly sliced into rings

• 2 Tablespoon neutral oil such as grapeseed oil

• 1 pound ground American lamb

• 1 tablespoon low-sodium soy sauce

• 1 teaspoon fish sauce

• 1 teaspoon ground black pepper

• 3 tablespoon sambal oelek

• 2 to 3 scallions, both white and green parts thinly sliced

DIRECTIONS

Place the halved eggplants in a medium bowl, sprinkle 1 teaspoon of salt over the cut sides, add 1 Tbsp of lime juice and let sit for 10 minutes. While the eggplant sits, prepare the lamb.

Heat a wok or large saucepan over high heat. Add the oil and once the oil is hot, add the shallots and sauteé for about 6 to 8 minutes, till they turn toffee brown. Rinse the eggplants under cold water, pat them dry with a clean kitchen towel and add them to the shallots, stir-fry till their skin wilts and then flesh is light brown, about 6 minutes. Transfer the shallots and eggplants to a plate. Return the wok to the stove.

Add the ground lamb directly to the wok and cook till the lamb browns and releases its juices. Add the sambal oelek, soy, and fish sauce. Fold to combine well. Return the shallots and eggplant to the lamb. Add 1/2 cup water and cover the wok with a lid. Reduce heat to medium-low and cook till the eggplant is tender, about 20 minutes. Stir in the remaining lime juice. Taste and season with salt. Garnish with the scallions and serve immediately. This dish is best eaten warm.

Serve this eggplant dish over plain rice.

Grilled American Lamb Greek Pita Pizzas

Recipe provided by | Clean Eats and Treats

Serves: 6 Preparation Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

• 1 pound ground American Lamb

• 6 pita rounds

• 1 tablespoon olive oil

• 1 1/2 cup hummus

• 1 cucumber, seeded and finely chopped

• 1/2 red onion, sliced thin

• 1 cup cherry tomatoes, halved

• 1/2 cup kalamata olives, halved

• 1/2 cup banana peppers, deli sliced

• 1/2 cup feta cheese, crumbled

• 1 bottle tzatziki salad dressing

• 2 teaspoon oregano

• 4 rosemary

• 1-2 tablespoon garlic powder

• 1 teaspoon salt

• 1/4 teaspoon pepper

DIRECTIONS

Preheat your grill to medium high (about 400 degrees).

Brush each side of the pita with olive oil then lightly season with sea salt and garlic powder. Place directly on grill grates. Grill for 1-2 minutes. Flip then grill another 2-3 minutes. Set aside.

Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Once hot, add the ground lamb and a pinch of salt. Cook until lamb is no longer pink, breaking it into pieces with a wooden spoon as it cooks. Drain and rinse off any excess grease.

Add garlic powder, rosemary, oregano and pepper to lamb. Sauté until fragrant. Taste and adjust seasonings as needed.

Serve pitas warm with toppings on the side.

Layer pita, hummus and ground lamb then top each pizza with cucumber, red onion, tomatoes, olives, banana peppers and feta. Drizzle tzatziki dressing on top and enjoy!

All-American Bistro Lamb Burger

Recipe provided by | Rustic Joyful Food

Serves: 8 Preparation Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

• 2 pounds ground American Lamb

• salt and pepper to taste          

• 2 tablespoons olive oil

• 2 purple onions, thinly sliced

• 1 tablespoon butter

• 1 cup mayonnaise

• 2-3 tablespoons mild red pepper paste

• juice of half a lemon

• 1 small garlic clove, minced

• 8 brioche buns

• 2-3 cups baby arugula

• 1 cup torn sweet basil leaves

• 8 slices sharp white cheddar

DIRECTIONS

Form the ground lamb into 8 patties. Heat a skillet over medium-high heat. Season the patties generously with salt and pepper. Cook the burgers in batches 3-4 minutes per side in 1 tablespoon of olive oil.

While the lamb cooks, in a separate skillet, sauté the onions over medium heat in the butter and 1 tablespoon of olive oil until golden and caramelized, roughly 15 minutes.

In a separate bowl, mix the mayo, red pepper paste, lemon, garlic, and a touch of salt and pepper. Set aside.

Sizzle the buns in the onion pan and begin assembling the bistro style burgers. Smear the top and bottom bun with the flavorful red pepper aioli, place a handful of arugula and basil leaves on the bottom bun, then the lamb burger, then cheese, caramelized onions, and the top bun. Enjoy!

Feta American Lamb Sliders with Cucumber Slaw

Recipe provided by | Alexis deBoschnek

Serves: 5 Preparation Time: 10 minutes Cook Time: 10 minutes

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INGREDIENTS

Cucumber Slaw

• 2 Persian cucumbers, shaved into ribbons with a vegetable peeler

• 1/4 small red onion, thinly sliced

• 1 tablespoon chopped parsley

• 1 tablespoon chopped dill

• 1/2 teaspoon kosher salt

• 2 teaspoons olive oil 

• Juice of 1/2 lemon

Burgers

• 1 pound ground American Lamb

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon red pepper flakes

• 3/4 cup crumbled feta

• 2 teaspoons olive oil

• 5 slider buns, split and toasted

DIRECTIONS

In a medium bowl, combine the cucumbers, red onion, parsley, dill, salt, olive oil, and lemon juice and toss to combine. 

In a large bowl, combine the ground lamb, salt, pepper, cumin, coriander, red pepper flakes, and feta. Mix until well combined. Shape into five 3.5 ounce patties. 

Heat the olive oil in a large pan over medium high heat. Once the oil begins to shimmer, add the lamb burgers and cook for 5 to 7 minutes, without moving, until a crust forms. Flip the burger over and continue to cook for 4 to 6 minutes until desired degree of doneness: 145˚F for medium-rare, 160˚F for medium or 170˚F for well.

Serve the lamb burgers on the slider buns and top with the slaw.

Juicy Lucy American Lamb Burgers

Recipe provided by | Blue Bowl

Serves: 2 Preparation Time: 10 minutes Cook Time: 10 minutes

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INGREDIENTS

• 1 lb ground American lamb

• 1/2 tsp garlic powder

• 1/2 tsp salt

• pinch pepper

• 2/3 cup shredded mozzarella cheese

• fresh arugula

• fig preserves

• brioche buns

DIRECTIONS

Prep: Divide the meat in half, and then in half again. Flatten each piece out, and add 1/3 cup of cheese onto two of the four halves. Add the top half to each cheese-filled patty, and press the edges together to seal up your cheese-stuffed burger.

Cook the Burgers: Cook the burgers over medium heat on the stovetop or on a grill, about 4-5 minutes on each side. Check the inside for desired doneness by using a meat thermometer - 145 degrees F is medium rare, 160 degrees F is medium, and 170 degrees F is well done.

Serve + Store: Serve on toasted brioche buns with a big schmear of fig preserves and a handful of fresh arugula! Any leftovers can be stored in an airtight container in the fridge for a few days.

Red Wine American Lamb Burgers

Recipe provided by | Platings and Parings

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INGREDIENTS

• 1 -1/2 lb ground lamb

• 1 ½ cups red wine

• 1 Tablespoon brown sugar

• 3 Tablespoons butter

• 1 teaspoon Worcestershire sauce

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 4 Burger buns

• 4 ounces goat cheese, softened

• 1 cup baby arugula

• Caramelized onions:

• 1 Tablespoon butter

• 1 large red onion, thinly sliced (about 2 cups)

• 1/4 teaspoon kosher salt

• 1/4 cup red wine

DIRECTIONS

Boil wine and brown sugar in a small skillet until reduced by half, 20-30 minutes. Remove from heat and stir in butter until melted. Set aside to cool.

Meanwhile, make the onions. Melt butter in a skillet over medium heat. Add onion and salt and stir to combine. Cover and cook 20 minutes, stirring occasionally. Add wine and stir, cover and cook about 10 minutes longer, until onion is caramelized and liquid has evaporated. Set aside.

Prepare grill for medium-high heat. Mix lamb, Worcestershire, salt, pepper and 1/4 cup wine mixture in a bowl. Form meat into four patties. Grill until brown on bottom, about 4 minutes. Flip and brush with additional wine mixture. Continue grilling until cooked to desired doneness, turning and brushing occasionally with wine mixture, 4-6 minutes.

Grill the buns, cut sides down, until lightly browned. Top bottom buns with burgers, then caramelized onions and arugula. Spread goat cheese on top buns and place on top. Serve immediately.

Thai American Lamb Larb Salad

Recipe provided by | Feasting at Home

Serves: 4 Preparation Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

• 1/2 cup hot water

• 2 tablespoons vinegar- white or rice wine

• 1 red onion (divided, see instructions)

• 3 garlic cloves, rough chopped

• 4 tablespoons lemongrass, finely minced

• 1 teaspoon chili flakes, more to taste

• 1 pound ground American Lamb

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 2 cups cucumber, sliced or diced

• 2-3 radishes, sliced (or watermelon radish)

• 3 scallions, thinly sliced

• 1 tablespoon fresh red chili or jalapeno, finely minced (optional)

• 1/2 cup chopped cilantro

• 1/2 cup chopped mint

• 1/2 cup chopped basil (Thai basil works well)

• 2 tablespoons fish sauce

• 4-5 tablespoons lime juice

• 1 teaspoon sugar

DIRECTIONS

Serve with lettuce wraps or jasmine rice or both!

Dice half the onion (1 cup) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).

Quick Pickle the sliced onions: Place the sliced onions in a bowl, cover with 1/2 cup hot water and 2 tablespoons vinegar, place in the fridge.

Cook Lamb: Heat oil in a large skillet over medium heat. Add the cup of diced red onion, saute 3-4 minutes, add garlic, lemongrass and chili flakes. Saute until fragrant, 2-3 minutes. Add the ground lamb, breaking it apart with a metal spatula. Season with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the lamb, using a fine-mesh strainer.

While the lamb is cooking, prep the remaining salad ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the lamb and the strained onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat.

Serve with lettuce wraps and/or cooked rice.

Ground American Lamb Kabobs

Recipe provided by | Nik Sharma

Serves: 12 Preparation time: 10 minutes Cook time: 10 minutes

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INGREDIENTS

• 1 pound [455 g] American ground lamb

• 1 shallot, minced

• 1 tablespoon grated ginger

• 1 garlic clove, peeled and grated

• 2 tablespoons chickpea flour

• 1 teaspoon ground black pepper

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cumin

• 1 teaspoon ground red chilli

• 1 teaspoon fine sea salt

• 1/2 teaspoon ground green cardamom

• 2 tablespoons ghee, olive oil, or neutral oil for frying

DIRECTIONS

Place the lamb, shallot, ginger, and garlic in a medium mixing bowl and mix with a fork. In a small bowl, mix the chickpea flour, black pepper, nutmeg, cinnamon, cumin, chilli, salt, and cardamom till smooth and free from lumps. Sift the dry ingredients over the meat in the bowl and fold to combine. Divide the mixture into 12 round balls and shape using greased hands to flatten and form 1 inch [2.5cm] wide discs, place the kebabs on a clean plate.

Line a tray with absorbent paper towels. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Cook the kebabs in batches, about 2 ½ to 3 minutes on each side, till the bottoms begin to turn a darker shade of golden brown. Transfer the cooked kebabs to the lined plate to absorb any excess oil. Serve hot or warm with rice or flatbread and a salad or pickled vegetables.