American Lamb Kibbeh

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INGREDIENTS

Kibbeh Shell

• 1 ½ cups cold water

• 2 cups bulgur wheat

• 1 pound ground American lamb

• 2 peeled and roughly chopped yellow onions

• 1 ½ tablespoons Lebanese 7 spice (can make your own with toasted allspice, black pepper, cinnamon, cloves, cumin, coriander, and nutmeg; transfer to a spice grinder)

• 15 fresh basil leaves

• 15 fresh mint leaves

• 2 teaspoons sea salt 

Kibbeh Filling

• 2 tablespoons Olive oil

• 2 peeled and small diced yellow onions

• 1 pound ground lamb

• 1 tablespoon Lebanese 7 spice

• 2 tablespoons chopped fresh basil

• 2 tablespoons chopped fresh mint

• salt to taste

• ¼ cup toasted pine nuts

• neutral-flavored oil for frying

DIRECTIONS

Pour the water over the bulgur wheat in a medium-size bowl just until covered. Mix and set aside for 15-20 minutes.

Next, add 2 tablespoons of olive oil to a large frying pan over low to medium heat and add in the 2 small-diced onions and brown stirring occasionally, which takes about 20 minutes.

Turn the heat to high and add in the ground lamb and cook until lightly browned and cooked through out, which takes about 4-6 minutes. Stir often to break up into small pieces.

Stir in the spice blend, fresh basil, fresh mint, salt, and toasted pine nuts, and set aside.

Transfer the soaked bulgur wheat to a food processor along with the roughly chopped onions and pulse on high speed until the onions are finely minced.

Next, add in the ground lamb, spices, fresh herbs, and salt, and pulse on high speed until it becomes smooth.

Lightly dip your hands in some water and grab about a golf ball size of the processed meat and wheat and form to a ball.

Dip your thumb in some water and press in the center while rotating the meat with your other hand to form a hollow cone-like shape.

Spoon in some of the cooked lamb and caramelized onion mixture into the inside of the hollowed-out kibbeh shell.

Pull up the sides of the kibbeh shell and pinch the top. Cupping your hands, roll the kibbeh to form a pointy cylinder-like shape or quenelle.

Repeat this process until all the ingredients have been used up and place them on a sheet tray lined with parchment paper.

Fry the kibbeh in batches in a pan of neutral flavored oil at 350° for 2 ½ to 3 minutes per side or until golden brown and cooked throughout. USDA recommends ground lamb reach an internal temp of 160F.

Drain on a rack lined cookie sheet tray.

Garnish with parsley and serve with optional garlic yogurt sauce.

Kofta Kebab Recipe

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INGREDIENTS

Kofta

• 2 lb ground American lamb

• 1 egg

• 3 cloves garlic minced

• 1/2 cup bread crumbs

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/4 tsp black pepper

• 1/2 tsp salt

• 1/2 tsp onion salt

Green Goddess Sauce

• 1 cup plain greek yogurt

• 1/4 cup olive oil

• Zest of 1 lemon

• Juice of 1 lemon

• 2 cloves garlic

• 1/4 cup pitted Kalamata olives drained

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 cup fresh parsley

• 1/2 cup fresh chives

• 1/4 cup fresh cilantro

• 1/2 cup fresh dill

DIRECTIONS

Kofta

In a large bowl combine ground lamb, egg, minced garlic, bread crumbs, chili powder, black pepper, cumin, salt, and onion salt. With clean hands mix together well.

Form into 2oz portion oval meatballs. Insert a skewer into the meatball and press around the skewer.

Grill over medium-high heat on a gas or charcoal grill, cooking about 5 minutes on each side, or until internal temperature reaches 160 degrees.

Green Goddess Sauce

Combine all ingredients in a blender jar. Blend until smooth.

Serve with kofta kebabs.

Note: USDA recommends ground lamb reach an interal temperature of 160F.

Lamb Sausage Breakfast Sandwiches

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INGREDIENTS

• 4 buttermilk biscuits, recipe follows

• 4 sage and fennel lamb sausage patties, recipe follows

• 12 to 15 spinach leaves

• 1/4 cup goat cheese scrambled eggs, recipe follows

Buttermilk Biscuits

• 1 1/2 cups all-purpose flour

• 1 tablespoon plus 1 1/2 teaspoons baking powder 1/2 teaspoon fine sea salt

• 6 tablespoons unsalted butter, cut into 1-inch pieces, chilled

• 1/3 to 1/2 cup buttermilk

• 2 tablespoons melted butter

Sage and Fennel Lamb Sausage

• 1 pound ground lamb

• 1 tablespoon fennel seeds, toasted and cracked in a mortar and pestle

• 1/2 yellow onion, peeled and grated

• 1 egg

• 1 teaspoon sea salt

• Pepper to taste

• 1 tablespoon fresh sage, rough chopped

• 1/4 teaspoon freshly grated nutmeg

• Grapeseed oil as needed

Goat Cheese Scrambled Eggs

• 6 eggs

• Salt and pepper to taste

• 1/4 cup whole milk

• 2 tablespoons butter

• 1/4 cup goat cheese, crumbled

DIRECTIONS

Buttermilk Biscuits

Preheat the oven to 400°.

Place the flour, baking powder and salt in the bowl of a food processor. Pulse several times to combine dry ingredients. Add the butter and pulse the mixture until it is crumbly and the butter is in small pieces throughout the flour. Add 1/3 cup buttermilk and process until the mixture just forms a dough. Add more buttermilk if needed so that all the flour is moistened. Be careful not to overmix the dough.

Roll out the dough on a floured surface until it is 1/2 inch thick. Use a 3-inch round biscuit cutter to cut the dough into circles. Place on parchment-lined sheet tray and bake until golden brown, 20 to 25 minutes.

As soon as the biscuits come out of the oven, brush the tops with melted butter and serve warm

Sage and Fennel Lamb Sausage

Heat a griddle over medium heat.

To make the sausage patties, mix together the lamb, cracked fennel seeds, onion, egg, salt, pepper, sage and nutmeg. Form the mixture into twelve patties, about 1/4 inch thick.

Brush the griddle with grapeseed oil tol ightly coat. Cook the sausage patties until golden brown and crisp on the first side, 4 to 5 minutes. Flip and repeat, adding more oil to the griddle if needed. Continue to cook until the second side is browned and the sausage is cooked through to an internal temperature of 160°F

Goat Cheese Scrambled Eggs

Preheat the oven to 350F

Whisk together the eggs, salt and pepper, and milk.

Heat a nonstick sauté pan over medium heat and add the butter. When the butter is bubbly, add the egg mixture and scramble with a spatula until there is no liquid left.

Sprinkle the cheese on top, and put the pan in the oven for 5 minutes. Serve immediately

To Assemble:

To assemble the breakfast sandwiches, split the baked biscuits in half horizontally using a serrated knife.

Place one cooked sausage patty on the bottom and top with 3 to 5 spinach leaves. Spoon 1/4 cup of the goat cheese scrambled eggs on top, and place the other biscuit half on top.

Skillet Huevos Rancheros with American Lamb

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INGREDIENTS

• 1 lb ground American lamb

• 2 tbsp olive oil, divided

• ½ cup yellow onion, chopped

• 2 garlic cloves, minced

• 2 medium tomatoes, diced

• 1 can black beans, rinsed, drained

• 1 tsp ground cumin

• 1 tsp ground chili powder

• 1 tsp ground paprika

• 1 tsp ground garlic powder

• 1 tsp ground coriander

• 2 tbsp water

• 5 to 6 flour tortillas

• 4 large eggs

• 1 cup shredded Mexican cheese

• Cotija cheese, pico de gallo, guacamole, cilantro, etc., for garnish

• Koshers salt and pepper to taste

DIRECTIONS

Preheat your oven to 400 degrees. In a large, oven-proof, nonstick skillet preheated to medium high heat add 1 tbsp olive oil and ground lamb. Saute the lamb until no longer pink (or until a meat thermometer reaches 160 degrees). Remove the lamb from the skillet and allow it to rest for three minutes.

Meanwhile, in the same skillet add the remaining 1 tbsp olive oil to the skillet. Saute the onion, black beans, garlic, tomatoes, spices, water, kosher salt, and pepper. Simmer on medium for about 5 minutes or until the tomatoes are tender. Remove the mixture from the skillet and set aside.

Next, spray the skillet with nonstick cooking spray and lay tortillas in the bottom of the skillet overlapping. Top the tortillas with ground lamb and vegetable mixture. Next, make four indentations using the back of the spoon and crack one egg into each hole. Top the eggs with shredded cheese and bake for about 10 to 15 minutes or until the egg whites have set.

Remove from the oven and garnish with all your favorite toppings!

Note: USDA recommends ground lamb reach an interal temperature of 160F.

Spiced Lamb Tamale Bowls

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INGREDIENTS

For the lamb

• 2 tbsp ground chili powder

• 2 tsp ground cumin

• 2 tsp ground coriander

• 2 tsp ground paprika

• 2 tsp garlic powder

• 1 lb ground lamb

• 3 tbsp olive oil, divided

• 1/2 red pepper, sliced thinly

• 1/2 orange pepper, sliced thinly

• 1/2 yellow pepper, sliced thinly

• 1/2 red onion, sliced thinly

• salt and pepper to taste

For the polenta

• 3 cups water

• 1 cup quick cooking polenta

• 1 tbsp unsalted butter

• 1/4 cup whipping cream

• 1/2 cup shredded white cheddar cheese

• salt and pepper to taste

For the toppings

• crumbled feta

• avocado slices

• radish slices

• cilantro

• sliced jalapenos

• sliced grape tomatoes

DIRECTIONS

For the lamb

In a mixing bowl combine chili powder, cumin, coriander, paprika, garlic powder, ground lamb, 1 tbsp olive oil, salt and pepper. Next, preheat a skillet to medium-high heat. Add 1 tbsp olive oil to the skillet followed by ground lamb. Saute the lamb breaking it up with a wooden spoon until no longer pink; about five minutes

Remove the lamb from the skillet and set aside. In the same skillet add 1 tbsp olive oil along with the peppers and red onion. Saute the veggies until softened about seven minutes. Remove the skillet from the heat and set aside.

For the polenta:

Add water to a large stock pot and bring to a boil. Pour the polenta into the stock pot and stir to combine. Continue to stir until the polenta has absorbed the water and is nice and thick. Turn off the heat and stir in the butter, cream, cheese, salt, and pepper.

To serve

Divide the polenta among four bowls followed by the lamb, peppers, and assortment of toppings. Enjoy! 

Note: USDA recommends lground amb be cooked to an internal temperature of 160F.

Lemon Orzo Bowls with Lamb & Tzatziki

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INGREDIENTS

Tzatziki Sauce

• ½ cup grated cucumber

• 1 teaspoon kosher salt

• 2 cloves fresh garlic, minced or grated

• ¼ cup fresh mint and dill leaves, chopped

• 1 cup full-fat Greek yogurt

• 1 Tablespoon lemon juice

Orzo

• 1/2 pound orzo, uncooked

• 1 Tablespoon extra-virgin olive oil

• 1 large lemon, zested

Lamb

• 1  Tablespoon extra virgin olive oil

• ½ medium onion, diced

• 2  cloves garlic, minced or grated

• 1 pound ground American lamb

• 2 teaspoons cumin

• 1 teaspoon dried oregano

To Garnish

• 8 ounces feta cheese, cubed or crumbled

• Fresh dill

• Fresh mint

• Cucumbers, sliced

• Red onions, minced

• Cherry tomatoes, halved

• Lemon wedges

DIRECTIONS

Bring a large pot of salted water to a boil. Meanwhile, make the tzatziki sauce.

Place cucumber in a strainer and salt it with 1 tsp kosher salt. Let it drain for 20 minutes, then press out all of the excess liquids with the back of a spoon. Combine the cucumber with the remaining ingredients and refrigerate until ready to serve.

Add the orzo to the boiling water and cook for about 10 minutes, until al dente. Drain and drizzle with olive oil. Add lemon zest and season with salt and pepper, to taste.

While the orzo is cooking, heat 1 TBSP olive oil in a large cast iron skillet over medium-high heat. Add onion and cook until translucent, 2-3 minutes. Add garlic and cook 30 seconds longer, until fragrant.

Add lamb, cumin and oregano and season with a pinch of salt and pepper. Cook, breaking up with a spoon until fully cooked, about 8-10 minutes.

 Serve over the orzo. Garnish with tzatziki, feta, fresh mint & dill, cucumbers, red onions, and tomatoes, as desired. Serve with lemon wedges on the side. Enjoy!

Note: USDA recommends lground amb be cooked to an internal temperature of 160F.

American Lamb Meatballs with Whipped Feta

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INGREDIENTS

• 1 lb. American Ground Lamb⁠

• 1/4 cup diced red onion⁠

• 2 garlic cloves, minced⁠

• 2 tablespoons plain greek yogurt⁠

• 1 tsp. oregano⁠

• 1 tsp cumin⁠

• 1 tsp parley⁠

• 1/4 tsp. black pepper⁠

• 1/2 tsp sea salt⁠

• 1 garlic clove⁠

• 1/2 cup crumbled feta cheese⁠

• 3 oz. cream cheese, softened⁠

• 1 teaspoon of chopped fresh rosemary⁠

• 1/2 teaspoon of chopped fresh thyme⁠

• 1 tablespoon lemon juice⁠

• 2 cups thinly sliced English cucumbers ⁠

• 1/4 of finely sliced red onion⁠

• 1/4 cup of rice wine vinegar⁠

• 1 teaspoon of honey⁠

• 1/2 teaspoon avocado oil⁠

• 1/4 teaspoon of red pepper flakes⁠

• 1/4 teaspoon of sea salt⁠
  
  

DIRECTIONS

Meatballs

To a large bowl add American Ground Lamb, red onion, garlic, yogurt, oregano, cumin, parsley, black pepper and salt. Using a spoon or hands, mix together until well combined. Form into 1" balls and place on a parchment-lined baking sheet. Baked at 425°F for 10 minutes.

Whipped Feta

To a small food processor add 1 garlic clove, feta, cream cheese, rosemary, thyme and lemon juice. Pulse until combined. Set aside.⁠

Pickled Cucumbers

To a small bowl add cucumbers, red onion, rice wine vinegar, honey, avocado oil, red pepper flakes and salt. Toss to combine everything and let side for 10 minutes to marinate.⁠

Assemble

Spread whipped feta on a plate, top with meatballs and garnish with pickled cucumbers.⁠

Note: USDA recommends lamb be cooked to an internal temperature of 160F.

American Lamb Nachos

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INGREDIENTS

• 1 yellow onion, diced

• 3 garlic cloves, minced

• 1 pound ground American lamb

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 1/2 teaspoons kosher salt

• 1 12 ounce bag tortilla chips

• 3 cups Mexican blend shredded cheese

• 4 scallions, thinly sliced on the bias

• 2 radishes, thinly sliced

• Banana peppers, to serve

• Cilantro, to serve

• Sour cream, to serve

DIRECTIONS

Preheat the oven to 400˚F.

Heat the olive oil in a large pan over medium high heat. Once the oil begins to shimmer add the onion and cook, stirring occasionally, until golden brown, about 3 minutes. Add the garlic, cumin, and paprika, and stir until aromatic, about 1 minute. Add the American lamb and use a wooden spoon to break up. Cook, stirring often, until cooked through and crispy, about 6 minutes. (USDA recommends ground lamb reach an internal temp of 160F) Remove the pan from the heat. 

Spread half the tortilla chips on a rimmed sheet tray. Top with 1 1/2 cups of cheese and half of the lamb mixture. Top with the remaining tortilla chips, remaining cheese, and the rest of the lamb.

Bake until the cheese has melted, 5 to 7 minutes. 

Top with scallions, radishes, banana peppers, cilantro, and sour cream and serve immediately.

Lamb Meatballs with Pomegranate BBQ

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INGREDIENTS

Pomegranate Molasses BBQ Sauce

• 1 1/2 Tablespoons olive oil

• 1 small shallot, minced (you can also sub onion) – 3 Tablespoons

• 4 cloves of garlic, minced

• 6 ounces tomato paste (one small can)

• 1/2 cup pomegranate molasses

• 1 Tablespoon apple cider vinegar (or any vinegar, white, rice or red wine would work well)

• 1/3 cup maple syrup (can sub honey or brown sugar)

• 2 Tablespoons Worcestershire sauce

• 1 Tablespoon Dijon mustard (stone ground or smooth)

• 2 teaspoons smoked paprika (sweet paprika is fine too)

• 2 teaspoons ground allspice

• 1 teaspoon black pepper

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon red pepper flakes (can sub Aleppo pepper or chili pepper for less heat)

• 1 Tablespoon kosher salt*

• 1/4 cup water

• 1/2 cup pomegranate juice

• 1 Tablespoon bourbon** (optional)

Lamb Meatballs

• 2 Tablespoons olive oil

• 1 large onion, (diced)

• 4 teaspoons kosher salt, divided*

• 5 cloves of garlic, minced

• 2 teaspoons ground allspice

• 1 teaspoon ground cinnamon

• 1 teaspoon ground coriander

• 1 cup fine bulgur

• 1/3 cup milk, (any type of milk will work including alternatives)

• 2 pound ground American Lamb

• 2 Tablespoons dried mint

• 1/2 teaspoon ground pepper

• 2 large eggs

• 2 Tablespoons pomegranate molasses

• 2 Tablespoons toum (optional but recommended)

DIRECTIONS

Pomegranate Molasses BBQ Sauce

In a medium sized pot heat your olive oil and add your minced onion. Cook over medium heat for about 5-7 minutes until slightly translucent. Next, add your minced garlic and heat until fragrant, about 1-2 minutes.

Finally, add your remaining ingredients and whisk to incorporate everything over medium-high heat. The mixture will slightly thicken and bubble after 5-7 minutes.  Remove from heat and set aside.

Lamb Meatballs

Preheat your oven to 425 degrees Fahrenheit and line 2 half sheet pans with parchment paper. 

In a large skillet, heat your olive oil on medium heat. Add your onion and 1 teaspoon of kosher salt (half if using table salt)  and allow to cook and soften for 5-7 minutes until slightly translucent. Add your minced garlic as well as your allspice, cinnamon and coriander. Allow garlic and spices to cook for a few minutes until fragrant. Remove from heat and allow to cool slightly.

In a small bowl, add your bulgur (or breadcrumbs) and milk. Set aside.

In a large bowl, add your ground lamb, cooled onion spice mixture, bulgur mixture, dried mint, ground pepper, remaining 3 teaspoons of kosher salt (half if using table salt), pomegranate molasses and toum.

Using clean hands, work all the ingredients into a cohesive mixture. Using a cookie scoop or tablespoon, scoop a small portion of lamb mixture and form into a small ball. If weighing for consistency or for an idea how large they should be, each should weigh about 25 grams and measure about 1-1.5″ across.

Bake one tray at a time at 425 degrees for 12 minutes in the upper 1/3 of your oven. Ground lamb should be cooked to an internal temperature of 160 degrees Fahrenheit. 

Remove and serve with pomegranate barbeque sauce, labneh and pomegranate seeds.

Note: USDA recommends ground lamb be cooked to an internal temperature of 160F

Lamb Dumplings in Spicy Ginger Broth

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INGREDIENTS

• 1/2 pound ground American lamb

• 1/2 cup minced mushrooms (crimini or button)

• 1 Tablespoons fresh grated ginger

• 2 cloves garlic, minced or grated

• 1 Tablespoon low-sodium soy sauce

• 1 green onion, minced

• Salt and pepper, to taste

• 1 package fresh wonton wrappers

• 1/4 cup sesame seeds

• 2 Tablespoons vegetable oil

  Broth

• 1 Tablespoon sesame oil

• 2 medium shallots, thinly sliced

• 1 Tablespoon fresh grated ginger

• 4 cloves garlic, minced or grated

• 1/4 cup low sodium soy sauce

• 3 cups low sodium chicken broth

• 2 Tablespoons rice vinegar

• 1-2 Tablespoons chili oil, for serving

• Green onions, sliced, for serving

DIRECTIONS

In a medium bowl, combine the lamb, mushrooms, ginger, garlic, soy sauce, green onions, and a pinch of salt and black pepper.

To assemble: Add about 1 teaspoon lamb filling to each wonton wrapper. Brush water around the edges of the wrapper then fold the edges up around the filling and pinch to seal. Add sesame seeds to a small bowl or shallow dish. Brush the bottoms of the dumplings with water then dip in sesame seeds.

Heat 1 TBSP sesame oil in a medium pot over medium-high heat. Once hot, add the shallots and cook until softened, 3-4 minutes. Add ginger and garlic and cook another minute, until fragrant. Add the broth, soy sauce, and the rice vinegar. Season to taste with pepper. Bring to a simmer over medium heat. Keep warm.

Heat 2 TBSP vegetable oil in a large skillet set over medium-high heat. Once hot, add the dumplings and cook until the bottoms are golden brown, 4-5 minutes. Carefully add 1/4 cup water to the skillet, and cover immediately. Reduce heat to medium-low and let the dumplings steam for 5-6 minutes*.

Ladle broth into bowls and top with wontons, green onions and chili oil. Enjoy!

*Note: USDA recommends cooking ground lamb to 160 degrees.

Moroccan American Lamb Meatballs

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INGREDIENTS

• 1 and 1/2 tsp cumin

• 1 tsp coriander

• 1/2 tsp cinnamon

• 1/4 tsp allspice

• 1/2 tsp paprika

• 2 tsp salt

• 1/2 tsp pepper

• 2 lbs ground American lamb

• 2 large eggs

• 2/3 cup breadcrumbs

• 1/2 cup olive oil

  Herb Yogurt Dip

• 2 cups plain yogurt

• Drizzle of olive oil

• Pinch of salt

• Pinch of pepper

• Handful of fresh parsley, finely chopped

DIRECTIONS

Prep: Line two baking sheets with foil, and place an oven-safe rack (like a cookie cooling rack) on each. Spray lightly with nonstick spray and set aside. Preheat your oven to 400° F.

Make the Meatballs: Stir together all the spices in a small bowl. Add all meatball ingredients to a large bowl, with the spice mix, and combine everything with a spoon or clean hands until combined. Roll the mixture into small, two-bite size meatballs, about 2 tablespoons in size. Place in rows on the prepared pans.

Bake: Bake meatballs for 13-18 minutes, until an internal temp of 160° F is reached (for medium done meatballs) or 170° F (for well done meatballs).

Make Yogurt Dip: Stir together all dip ingredients, tasting and adjusting the seasonings as desired.

Serve + Store: Serve the meatballs warm from the oven on wooden skewers, alongside the dip. Keep leftovers in an airtight container in the fridge for 3-4 days.

American Lamb and Chanterelle Mushroom Phyllo Pie

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INGREDIENTS

• ​2 pounds ground American Lamb

• 1 tablespoon salted butter

• ​1 ½ cups chopped yellow onion 

• ¼ cup cubed pancetta 

• ​2 tablespoons minced garlic 

• 1 tablespoon tomato paste

• ½ pound sliced fresh chanterelle mushrooms (or any mushrooms)

• 1 tablespoon chopped fresh rosemary 

• ​1 teaspoon kosher salt

• 1 teaspoon black pepper 

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme 

• 1 fresh bay leaf

• ¼ cup port, or dry sherry

• 1 tablespoon cornstarch

• 1 ½ cups broth of your choice

• 10 phyllo pastry sheets

DIRECTIONS

Preheat the oven to 350F.

 Heat a large pot over medium heat, and add the lamb. Cook, stirring, until evenly browned, 3 to 5 minutes. Pour off some fat, if desired. Add the butter, the onion, tomato paste, pancetta, mushrooms, garlic, rosemary, and spices, and cook until the onions are soft, and the flavors have melded, 5 to 7 minutes. Deglaze the pot with the port, scraping any browned bits from the bottom of the pot. Sprinkle in the cornstarch, and pour in the broth. Stir, and simmer until thickened. Remove and discard the bay leaf, and allow it to cool slightly. Note: USDA recommends ground lamb be cooked to an internal temp of 160 degrees. 

 Brush a 9 -inch pie dish with olive oil, and layer sheets of phyllo pastry in the dish, turning it as you go, and brushing each sheet with olive oil until the phyllo has covered the entire dish. (Olive oil spray is great for this!) Pour in the lamb filling, and bring the overlap up, scrunching it around the edges. Brush the phyllo with olive oil, and bake until golden brown, 25 to 30 minutes. Serve warm with your favorite sides! 

Spiced Lamb Chili with Butternut Squash & Kale

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INGREDIENTS

• olive oil, as needed

• 1 (2 lb) butternut squash, peeled + seeded + diced ½”

• kosher salt, as needed

• 2 lbs ground American lamb

• 1 onion, thinly sliced

• 2 red bell peppers, thinly sliced

• 1 tbsp chili powder

• 1 tbsp crushed chipotle pepper

• 1 tsp ground cumin

• 1 tsp ground coriander

• ¼ tsp ground cloves

• 1 (28 oz) can fire-roasted crushed tomatoes

• 1 qt vegetable stock

• ½ cup water

• 3 cups shredded kale

• 1 (15 oz) can butter beans

• 2 limes, juiced

• toppings: greek yogurt, white cheddar cheese, green onions, cilantro

DIRECTIONS

Heat a large (7.25 qt) Dutch oven or heavy-bottomed pot over medium-high heat. Add enough olive oil to coat the bottom. Add the butternut squash and season with a pinch of salt. Cook for about 8 minutes, stirring often until caramelized and almost tender. Transfer the squash to a plate.

Break the ground lamb into pieces and add it to the pot. Season with a pinch of salt. Cook for about 5 minutes until browned on all sides, breaking it up more as it cooks. Drain the lamb in a colander set over a bowl. Discard the fat.

Add the onion and red peppers to the pot. Sauté for about 10 minutes, stirring often, until deeply caramelized. Stir in the chili powder, crushed chipotle pepper, cumin, coriander, and cloves. Cook for another 30 seconds or so. Stir in the crushed tomatoes, vegetable stock, and water. Add the lamb back to the pot. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer for 1 hour until thickened, stirring occasionally. (Note: USDA recommends cooking ground lamb to an internal temperature of 160 degrees.)

Stir in the kale, butter beans, and butternut squash. Continue to cook for a few minutes until the kale has slightly wilted and the squash is tender. Lastly, stir in the lime juice. Season with salt to taste.

Ladle the chili into bowls and top with a dollop of Greek yogurt, a generous sprinkle of white cheddar cheese, sliced green onions, and cilantro.

Honey Pistachio Lamb Burgers

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INGREDIENTS

Lamb Burger

• 2.5 pounds American Ground Lamb (use Chuck or shoulder cut)

• 4-5 Garlic cloves

• 2 medium size dry Red Hot Chili Peppers 

• 6 fresh basil leaves

• 3 tablespoon honey

• 5-6 Oz peeled pistachio

Mayo-Chimichurri sauce

• 1 parsley bunch (leaves)

• 1 coriander bunch (leaves)

• 1 jalapeño pepper (medium size) 

• 5 Garlic cloves

• 5 Tablespoons extra virgin olive oil

• 3 Tablespoons Vinegar

Assembling the hamburger

• 6 Hamburger buns

• 1 Red onion 

• 1 Rocket leaves bunch

• 4-5 Oz bacon (optional)

DIRECTIONS

.Place all the ingredients of the Lamb Burger (except the ground lamb) in a food processor and grind to obtain a uniform mixture.

Mix the ground mixture together with the ground lamb and add the honey. Knead manually to obtain a uniform mass. Manually portion into your desired burger size .

Grill the burgers to your own preferred doneness. Add the bacon two minutes before the burgers are ready to be served.

Place all the ingredients of the Chimichurri sauce (except the Mayo) in a food processor and grind to obtain a uniform mixture. Mix the Chimichurri sauce with the mayonnaise in a ratio of 1:1.

Finally, assemble the burgers.  Serving recommendation: along with French fries with lemon zest on top.

Note: The USDA recommends cooking ground lamb to 160 degrees

One-Pot Ginger Lamb and Couscous

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INGREDIENTS

• 2 Tbsp extra-virgin olive oil

• 1 cup diced white or yellow onion

• 1 cup diced celery

• 1 cup diced carrots

• 2 piece fresh ginger, peeled and cut into thin matchsticks 

• 1 tsp ground cumin

• 1 tsp red pepper flakes

• 1 tsp ground smoked sweet paprika 

• ¼ tsp ground cayenne

• 1 lb ground American lamb

• 1 cup couscous 

• Fine sea salt

• 1 ¼ cup low-sodium vegetable, beef broth or water 

• Fine sea salt

• 1 Tbsp fresh lemon juice

• ¼ cup chopped flat-leaf parsley, leaves and tender stems

DIRECTIONS

Heat the oil over medium-high heat in a large stainless-steel saucepan or a Dutch oven. Add the onion, celery, and carrots and sauté until they just start to soften and turn brown, 4 to 5 minutes. Stir in the ginger, cumin, red pepper flakes, paprika, and cayenne and cook until fragrant, 30 to 45 seconds. 

Break the ground lamb into small chunks and add it to the saucepan, sauté until the meat turns brown, 3 to 4 minutes and is completely cooked. 

Stir in the couscous and broth, season with salt, and bring to a boil over high heat. Remove from the heat and cover with a lid, and let stand for 5 minutes. Remove the lid and fluff with a fork. Drizzle with lemon juice and garnish with the parsley. Serve hot or warm. 

Note: The USDA recommends cooking ground lamb to 160 degrees

Spiced Lamb Pita Chips with Whipped Feta

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INGREDIENTS

For Your Whipped Feta

• 7oz block feta cheese

• 1 garlic clove

• Juice of 1 lemon

• Zest of 1/2 lemon

• 1/4th cup yogurt

• 1 teaspoon honey

• 2 tablespoons olive oil

• 1 ice cube

• Salt and pepper to taste

For Your Spiced Lamb

• Drizzle of olive oil

• 1/2 yellow onion, finely diced

• 1/4th teaspoon cumin

• 1/4th teaspoon coriander

• 1/4th teaspoon smoked paprika

• 1/4th teaspoon paprika

• Pinch of chili flakes

• 1 pound ground American Lamb

• Salt and pepper to taste

To Assemble Pita Chips

• Calabrian chili paste/chili oil/chili paste of your choice (optional)

• Parsley roughly chopped for garnish

DIRECTIONS

Begin to make your whipped feta. In a blender, stand mixer or food processor, whip your feta: add in feta, garlic, lemon juice, lemon zest, olive oil, yogurt, honey, salt, pepper and 1 ice cube (this helps it get smooth!) Mix well and whip until fully combined and creamy. Store in the fridge, covered, to set until ready to use.

Next, make your spiced lamb. In a wok or skillet on medium high, drizzle on olive oil. Add in your diced onions and season with salt, pepper, cumin, coriander, smoked and regular paprika, as well as chili flakes. Let everything sweat out for 4-5 minutes. Add in your ground lamb and brown, using a spatula to break apart the lamb into tiny pieces to allow for even browning, on medium high heat. Adjust to low when browning is complete. Once your lamb mixture is fully combined, and cooked through, and crisped, remove and set aside (around 20-25 minutes depending on desiring crispiness!) *USDA recommends cooking ground lamb to 160 degrees.

Optional: To make your own pita chips, take 3-4 slices of pita and slice into triangles. Season with salt, pepper and olive oil. Bake at 300 degrees for about 15-20 minutes until crunchy. Dust paprika and flakey salt when removed from the oven. Alternatively, you can just buy ready made pita chips. Now, time to assemble!

Spread your whipped feta on your pita chip, then top with your lamb mixture, a small spoon of chili paste and finish with chopped parsley and a little bit of flakey salt. Repeat, add all your appetizers on a tray and serve. Alternatively, you can serve this to be assembled table side. To display, keep a bowl of pita chips. On a platter, spread on your whipped feta, with all your ground lamb in the center, top with parsley and allow guests to make their own as well to dip/spread on their own chip.

American Lamb Stuffed Jalapeño Poppers

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INGREDIENTS

Lamb

• 1 pound ground American Lamb

• 1 tablespoon oil

• 1 red onion, finely minced

• 1/2 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 1/2 teaspoon chilli powder (regular or spicy)

• 2 tablespoons cilantro

Cream cheese Filling

• 4 ounce cream cheese

• 1 cup cheddar cheese, shredded

• 2 scallions, chopped

• 1/4 cup cilantro

• 1/8 teaspoon salt, pepper

• 1/4 teaspoon chilli powder

Jalapeños

• 10 large jalapeños, sliced in half lengthwise, seeds and membranes removed

• 1 cup cheddar cheese

Toppings: (optional)

• Avocado

• Tomatoes

• Sour cream

• Green onions

• Black olives sliced

• More cilantro

DIRECTIONS

Start by making the lamb mixture. Preheat a heavy skillet over medium Hugh heat and add the oil. Start cooking the onions until they’re soft. Add in the American lamb. Season the lamb with all the spice blend above and cook with onions over medium high heat. Cook for 5 minutes stirring frequently until the lamb is cooked. USDA recommends cooking ground lamb to 160 degrees. Turn off the heat and finish off with cilantro. Set aside.

In a large bowl, mix all the cream cheese filling ingredients and blend well.

Preheat the oven to 400 degrees F.

Place the jalapeños on a baking sheet, cut side up. Fill each jalapeño half with a tablespoon of cream cheese mixture. Top that with a tablespoon of the lamb mixture. Finish off with more shredded cheddar cheese. Bake the jalapeño poppers for 16-20 minutes (depending on the size of your peppers)

Remove from the oven. Serve on a cutting board with your favorite toppings, or serve as is!

Grilled Lamb Burgers with Feta Slaw

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INGREDIENTS

Burgers

•   1 lb American ground lamb

•   3 cloves garlic minced

•   1 tbsp olive oil

•   1 tbsp dried parsley

•   1 1/2 tsp onion salt

•   1 tsp black pepper

•   4 hamburger buns

•   1/2 cup pickled onions

•   1 cup greens (spinach or spring mix) optional

Feta Slaw

•   1 tbsp lemon juice

•   2 tbsp olive oil

•   1 tsp salt

•   1/2 tsp pepper

•   3 cups shredded cabbage

•   1/2 cup crumbled feta

Roasted Tomato Aioli

•   15 oz can roasted tomatoes drained

•   1 cup mayonnaise

•   2 cloves garlic

•   1 tsp salt

•   1/2 tsp pepper

DIRECTIONS

Burger Patties

Combine ground lamb, olive oil, garlic, parsley, black pepper, and onion salt in a large bowl

Mix well with clean hands or a wooden spoon or spatula.

Form into 4 equal sized patties (about 1/4 pound each). Flatten to about 3/4 inch thick and press your thumb into the center of each patty. This will prevent some of the shrinking of the patty during cooking.

Grill at 400 degrees for about 4 minutes on each side, or until internal temperature is 160 degrees Fahrenheit.

Toppings

For the feta slaw, add lemon juice, olive oil, black pepper, and salt to a large bowl. Whisk to combine.

Add shredded cabbage and crumbled feta to the dressing and toss to combine.

For the tomato aioli, add drained roasted tomatoes, garlic, salt, pepper, and mayo to a blender jar.

Blend until smooth.

How To Build The Burger

Start with a toasted bun, add greens if desired (like spinach or spring mix), drizzle some roasted tomato aioli, top with your perfectly cooked lamb burger, add feta slaw, and crown it with some pickled onions. Truly a burger made better.

Broccoli Rabe Pasta with American Lamb, Arugula, & Parmesan

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INGREDIENTS

• 1 lb ground lamb

• 2 large cloves garlic, minced

• salt + pepper, to taste

• 1 lb rigatoni pasta Or something with a similar size + cook time

• 2 heads broccolini, chopped into florets

• 1 cup pasta water

• 1/2 cup heavy cream

• 1/2 cup shaved parmesan

• 2 cups baby arugula

DIRECTIONS

Start the Pasta: Fill a large pot or dutch oven about 3/4 of the way full with water, and bring to a boil. Once boiling, add your pasta. Cook for 8 minutes, stirring occasionally. (Meanwhile, move below one step to start cooking your lamb at the same time.) Once the 8 minutes are up, add the broccoli, making sure it's all or mostly submerged in the water. Cook for 4-7 more minutes, with the lid on but vented, stirring occasionally, until the pasta and broccoli are done to your liking. Once done, reserve 1 cup of the pasta water and drain the rest out of the pot.

Cook the Lamb: Add the ground lamb and garlic to a large skillet over medium heat, and season the lamb with a generous sprinkle of salt and pepper. Cook, stirring and breaking up the meat as it cooks, until it's completely browned through. Place a couple of paper towels in a strainer and spoon the lamb into the strainer to drain the grease.

Finish it Up: Add the cooked lamb to the pot with the pasta and broccoli, over medium low heat. Add 1/2 cup of the reserved pasta water, along with the arugula, heavy cream and parmesan. Stir everything together well, and let it cook for a couple of minutes so the arugula can wilt and the pasta gets nice and saucy. Taste and adjust seasonings as desired.

Serve + Store: Serve with another sprinkle of parmesan, and enjoy! Store leftovers in an airtight container in the fridge for 3-4 days. 

Baked Lamb Empanadas

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INGREDIENTS

Lamb:

• 1 lb of Ground American Lamb

• ¼ cup of Diced Yellow Onions

• ¼ cup of Diced Red Bell Peppers

•  2 tbsp of Red Wine Vinegar

• 1.5 tbsp of Minced Garlic

• 1 tsp of Dried Parsley

•  1 tsp of Dried Oregano

•  1 tsp of Black Pepper

•  1 tsp of Kosher Salt

•  ½ tsp of Red Chili Flakes

Empanada Filling:

•  Empanada Discs

•  1 Egg, whipped for wash

Whipped Feta Dip:

•  ¼ cup of Sour Cream

•  ⅛ cup of Feta Cheese, crumbled

•  2 tbsp of Mayonnaise

•  1.5 tbsp of Minced Garlic

•  ¾ tbsp of Honey

•  1.5 tsp of Olive Oil

•  1 tsp of Kosher Salt

•  1 Lemon, juiced

•  2 tsp of Parsley, chopped for garnish

DIRECTIONS

In a food processor, add all the ingredients for the whipped feta dip. Blend until smooth, pour into a bowl and set in the fridge until ready to use.

Preheat your wood fired oven for indirect cooking at 400F. If you’re using a conventional oven, don’t worry, the times and temperatures are the same!

Add a cast iron skillet to the oven for 2 minutes to preheat. Add a little canola oil to the skillet along with the diced onions and let brown for 2 minutes. Next, add the red bell peppers and garlic to brown for another 2 minutes. Finally add the ground lamb, parsley, oregano, pepper, salt, red chili flakes and red wine vinegar. Cook until the water is gone from the ground meat. Once done pull the meat out of the skillet, place into a bowl and add the bowl to the freezer for 10 minutes to chill. *USDA recommends to cook for an internal cook time of 160 degrees F, followed by a 3 minute rest*

Once the meat is completely cold (but not frozen), begin making your empanadas. Grab the empanada disc and place a spoonful of the ground lamb in the center. Next you will either begin to crimp the sides of the empanada to seal or you can seal it using the edge of a fork. Either way will work just fine. Once all the empanadas are sealed, score the top side with 3 slits and place them into a greased cast iron skillet. Brush some whipped egg over the top of each empanada and set aside.

Get your wood fired oven to 350F. Place the empanadas into the oven and cook for about 20 minutes until the pastry is fully cooked and golden brown on top. Make sure to rotate your skillet in order to let the pastries cook evenly. Once the empanadas are done, pull them off and let cool for 5 minutes.

Serve with the whipped feta on the side and enjoy!