Ultimate Mujadara

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

Mujadara:

1 Tablespoon olive oil

1 red onion, finely diced

1/2 lb ground lamb, use American Lamb

3 garlic cloves, minced

2 tablespoons parsley leaves, chopped

1/2 teaspoon salt and pepper

1 teaspoon allspice

1/2 teaspoon nutmeg

2 cups uncooked rice

3-1/2 cups lentils water

2 cups cooked lentils

1 lime juiced

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

1 Tablespoon cornstarch

4 tablespoons of oil (neutral tasting oil)

Toppings:
1/4 cup Feta cheese

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

1/2 cup pomegranate arils

DIRECTIONS

Cook the lentils and save the water.

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

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

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

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

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

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

Fall Harvest Bowl with American Lamb Meatballs

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

For the Lamb Meatballs:
1 pound American Ground Lamb

6 garlic cloves, minced

1 teaspoon salt and pepper

2 teaspoons oregano

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

1/4 cup parsley and mint leaves combined, minced

1 teaspoon allspice

1/8 teaspoon cumin

Fall Veggies:
3 cups Brussel Sprouts, cut in half

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

2 teaspoons salt and pepper

2 Tablespoons of olive

3 teaspoons of oregano

Fall Harvest Bowls:

4 leaves of Swiss Chard (optional)

1 cucumber, sliced

2 cups chickpeas (canned or cooked)

4 pears, cored and sliced or cut in half

2 cups beets, sliced (cooked or canned)

3 cups cherry tomatoes

4 scallions, cut into 2 inch sticks

3 avocados peeled, and sliced

American Lamb Meatballs (recipe above)

Roasted Fall Veggies (recipe above)

Perfect Tahini Sauce (recipe below)

Perfect Tahini Sauce:

1/4 cup tahini paste

1 lime juiced ( a really big juicy one)

1/2 teaspoon salt (or to taste)

4 tablespoons of cold water

1 teaspoon of ground cumin seeds

DIRECTIONS

Preheat the oven to 425F.

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

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

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

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

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

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

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

Smoky Spicy American Lamb Meatball Flatbreads with Sweet Potato Purée

Servings: 4

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INSTRUCTIONS

SWEET POTATO PURÉE

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

1/2 cup Greek yogurt

1 teaspoon kosher salt

1/2 teaspoon pure vanilla extract

MEATBALLS

1-1/4 pounds American ground lamb

2 garlic cloves, minced

1 teaspoon kosher salt

1 teaspoon Spanish smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cinnamon

1/4 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

FLATOUT FLATBREAD

4 Flatout Artisan Pizza Crust flatbread

4 handfuls baby arugula leaves

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

DIRECTIONS

SWEET POTATO PURÉE

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

MEATBALLS

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

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

ASSEMBLE

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

Spicy American Lamb Kofta Skewers

Recipe provided by | LINDSEY EATS LA

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INSTRUCTIONS

2 pounds Ground American Lamb

2 yellow onions minced

5 to 6 cloves Garlic, minced

1 tablespoon pepper

1 tablespoon salt

1 bunch Parsley

1 bunch mint

1 bunch cilantro

1/4 teaspoon Cayenne

1/2 tablespoon Chile flakes

CILANTRO MINT CHUTNEY

1/3 cup pine nuts

1 bunch large cilantro

1/2 to 1 jalapeño depending on how spicy you like it

1 lemon juice

1/2 teaspoon sugar

1 teaspoon garlic powder

Little mint

2/3 cup of water

1/2 teaspoon ginger powder (fresh ginger works too)

Salt and pepper to taste

DIRECTIONS

Prep your marinade by finely chopping up your mint, parsley and cilantro. Mince your garlic and onions.

Next, take your ground lamb and mix in your minced onions, minced garlic, pepper, salt, the chopped parsley, mint, cilantro and add cayenne and chili flakes. (you want this mixture pretty dry so it sticks well on the skewers).

Marinate in the fridge for 1-2 hours. Start to assemble by placing on your skewers, hugging tightly all around with your hands and pinching the edges where the meat meets the stick, so it stays tight when cooking and doesn’t fall apart.

Heat a BBQ grill or skillet and add your skewers on, about 4-6 minutes on each side, until lamb is cooked through.

CILANTRO MINT CHUTNEY

All you have to do is place all of the above ingredients in a blender or food processor, blend and pulse until a sauce/chutney forms!

American Lamb Kabob and Vegetable Skewers

Recipe provided by | LINDSEY EATS LA

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INSTRUCTIONS

2 tablespoons Chili flakes

2 tablespoons Paprika

2 tablespoons Garlic powder

1 tablespoon Olive oil

1 tablespoon Soy sauce

2 pounds American Lamb Kabob/Stew Meat

Salt and pepper taste

DIRECTIONS

For the lamb shank, its a mix of chili flakes, paprika, garlic powder, olive oil, salt and pepper and soy sauce. Mix it with your lamb stew meat and set aside to marinate for about an hour. Heat up your grill or skillet, place lamb meat on skewers with your favorite vegetables and grill and char on all sides until cooked through.

Grilled American Lamb Cobb Salad

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

FOR THE LAMB

3 pounds boneless American Lamb shoulder, tied with a twine

1-1/2 teaspoon salt

2 teaspoons black pepper

1/2 teaspoon nutmeg

1 teaspoon allspice

2 teaspoon oregano

3 teaspoons of garlic powder

1 Tablespoon of oil

FOR THE COBB SALAD

3 cups mixed salad greens

1 cup sliced cherry tomatoes

3 avocados, sliced

4 hard boiled egg, sliced

6 ounces of a blue cheese wedge, whole or crumbled

FOR THE DRESSING

2 teaspoons mustard

1 Tablespoon honey

pinch of salt and pepper

2 Tablespoons minced herbs (mint and oregano)

3 Tablespoons white vinegar

1/4 cup olive oil

DIRECTIONS

Prepare the grill by preheating it to medium high. Rub the lamb with all the spices and oil. Try to get the spices in between the meat and flesh.

Place the lamb on the grill and sear it for 3-5 minutes on each side and all around.

At that point, lower the heat to low and cover the lid so the lamb could cook well. The shoulder should take anywhere from 30-50 minutes depending on how thick your cut is, and how well you prefer the lamb.

In the meantime, assemble the salad ingredients and arrange them on a huge board.

Make the dressing by mixing all ingredients in a bowl and set aside.

When the lamb is ready, allow it to rest for 10 minutes before slicing it into the thickness you prefer.

Arrange the lamb on the salad platter and drizzle the salad dressing over the lamb and the rest of the Cobb salad. Enjoy 

Grilled American Lamb Kebabs with Herb Salad and Yogurt Sauce

Recipe provided by | FEASTING AT HOME

Servings: 3 Preparation Time: 20 minutes Cook Time: 20 minutes

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INGREDIENTS

LAMB KABABS

1 lb ground American Lamb ( makes 6 skewers)

1/2 an onion, finely diced

3 garlic cloves, finely minced

2 teaspoons cumin

2 teaspoons coriander

2 teaspoons sumac ( if you can’t find

sumac, sub 1 tablespoon finely chopped lemon zest)

1 teaspoon Aleppo Chili flakes ( or regular chili flakes)

1-1/2 teaspoons kosher salt

2 tablespoons chopped mint (or parsley, or dill)

12 x 12 inch wood skewers, soaked in water for 1 hour, or overnight

YOGURT SAUCE

1 cup plain thick greek yogurt

2 tablespoons fresh chopped dill ( or mint)

2 garlic cloves finely minced

1/4 teaspoon salt

HERB SALAD

2-3 handfuls babyspring greens

1 cup fresh torn herbs- any mix of Italian parsley, mint, dill, cilantro

1/2 -1 cup sprouts – radish, sunflower, or

baby pea shoots ( optional)

1 turkish cucumber, thinly sliced

2 radishes thinly sliced- watermelon

radishes are pretty

1 green onion thinly sliced

DRESSING

2 tablespoons olive oil

zest of one lemon

2 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon cracked pepper

1/2 teaspoon sumac

DIRECTIONS

Soak the skewers and start the grill.

With a wet hand, mix the lamb ingredients in a medium bowl and set aside while you prepare the rest of the ingredients.

Mix the yogurt sauce ingredients in a small bowl. Set aside.

Prep the salad ingredients and place them into a medium bowl. Stir the salad dressing ingredients into a small bowl.

Form the kebabs. Using wet hands, divide meat into 6 portions, of similar size, roughly ½ cup. Form each into long oval shape, then skewer with two skewers, and then continue shaping and stretching until meat is roughly 5 inches long, and 1 ½ inches in diameter, like the shape of a Turkish cucumber. You can gently roll the meat on the skewers like you would a rolling pin, to get it nice and even, but they don’t need to be prefect. Just make sure the skewers are centered down the middle so the lamb stays on. ( All of this could be made ahead and refrigerated overnight or until ready to grill. )

Brush, spray or roll in olive oil to prevent sticking, and grill over med-high heat, turning every few minutes after getting a good sear on all sides. To turn, use tongs on the lamb itself, rather than being temped to pick up by the skewers- it will help the lamb stay on. Once the lamb is seared on all sides, turn the grill off, cover it, letting the lamb rest inside for a few minutes while you get the plates ready.

Toss the salad, and place a smear of yogurt dill sauce on one half of the plate. Top the sauce with 2-3 skewers. Mound the salad on the other half and serve immediately.

Notes:
If preparing for a larger gathering, feel free to form the kebabs a day ahead, and refrigerate. The meat will take on more flavor from the spices and you won’t have to fiddle with the forming the skewers at the last minute.

American Lamb Za’atar Panzenella Salad

Recipe provided by | CLIMBING GRIER MOUNTAIN

Servings: 4 Prep Time: 15 Minutes Cook Time: 40 Minutes

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INGREDIENTS

1 large baguette, cut into 3/4-inch cubes

1/4 cup olive oil (plus more for drizzle)

1 tablespoon red wine vinegar

2 half pound boneless American lamb steaks

2 teaspoon Za’atar seasoning

1 cup sliced cucumber

2 cups grape tomatoes, halved

2 tablespoon red onion, sliced thinly

1/2 cup fresh peas

2 tablespoon chopped fresh basil

2 tablespoon chopped fresh mint

Crumbled feta, for garnish

salt and pepper to taste

DIRECTIONS

Preheat an oven to 275 degrees. Spray a large baking sheet with non-stick cooking spray. Place the baguette cubes on the baking sheet and drizzle tops with oil olive, salt, and pepper. Bake the cubes for about 20 to 25 minutes until slightly golden brown. Remove the cubes from the oven and set aside and turn the oven temperature to 400 degrees.

Next, seasoning each side of the lamb steak with 1/2 tsp Za’atar seasoning, salt, and pepper. Preheat a large cast-iron skillet to medium-high heat. Add a little olive oil to the skillet if needed. Sear the lamb steaks for about 2 to 3 minutes on each side or until a nice crust has appeared. Turn off the heat and place the skillet into the oven to continue to cook for about seven minutes or until a thermometer reads 160(F) degrees for medium.

Remove the skillet from the oven and place the steaks on a cutting board to rest before slicing. While the steak rests assemble the salad. In a large bowl combine baguette cubes, cucumbers, tomatoes, red onion, peas, basil, and mint. In a small bowl combine 1/4 olive oil, red wine vinegar, salt and pepper. Pour the dressing over the salad and toss. Pour the salad on a serving tray.

Next, take the cooled lamb steaks and cut them into one-inch cubes. Place the cubes on the salad along with a feta. Serve and enjoy!

Mediterranean American Lamb Bowls

Recipe provided by | RUSTIC JOYFUL FOOD

Servings: 4

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INGREDIENTS

Mediterranean Lamb Bowls

1 pound American ground lamb

1 tablespoon olive oil

2 tablespoons dried oregano

1 teaspoon kosher salt

1/4 teaspoon cracked black pepper

1/2 teaspoon cracked black pepper

1/2 cup diced red bell pepper

1 heaping tsp lemon zest

pinch of hot chili flakes

1/2 cup fresh parsley to finish

GARNISH IDEAS

4 cups cooked quinoa

1/2 cup thinly sliced red onion

1 cup thinly sliced bell pepper

1 cup black or kalamata olives

4 cups baby greens

2 cups chickpeas

1 cup sliced cucumber

Lemon wedges

1 cup cherry tomatoes

1/2 cup fresh chopped dill

Pita to serve alongside

GREEK LEMON VINAIGRETTE

1/4 cup white vinegar

2 Tablespoon honey

1/4 cup lemon juice

1 tsp lemon zest

1 clove garlic crushed

2 tsp dried oregano

1/2 cup olive oil

Salt and Pepper to taste

DIRECTIONS

In a large heavy-bottomed skillet, brown meat in olive oil along with seasonings and set aside.

To prepare the dressing simply whisk all the ingredients together and slowly stream in the olive oil while whisking continually. Place finished dressing in a jar with a lid. This will keep for up to 7 days in the refrigerator. The dressing tastes the best the very next day.

In order to assemble your bowls, simply layer the garish ideas in the bottom of your bowl and top with the ground lamb and drizzle vinaigrette over the top of the salads. I always double the vinaigrette recipe in order to pour it over salads for the week and to enjoy with the leftovers.

Smokey Grilled Apricot American Lamb Kebabs

Recipe provided by | RUNNING TO THE KITCHEN

Prep Time: 15 minutes Cook Time: 1 hour and 10 minutes

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INGREDIENTS

1/2 cup plain yogurt

juice of 1 lemon

1 1/2 teaspoons smoked paprika

1/2 teaspoon oregano

black pepper

2 1/2 pounds American lamb kebab/stew meat

2 cups dried apricots

boiling water

1 medium red onion, cut into chunks

DIRECTIONS

Add the yogurt, lemon juice, smoked paprika, oregano and pepper to a large bowl, whisk until well combined. Add the lamb meat and toss until all the pieces are coated in the yogurt mixture.

Cover and refrigerate for at least 1 hour.

Place the apricots in a medium bowl. Cover with boiling water and let sit for at least 30 minutes to plump up.

Thread a piece of marinated lamb, an apricot and then a piece of red onion onto a metal or wooden skewer, repeat in that order until the skewer is filled with all the ingredients.

Grill kebabs over medium-high heat on an outdoor grill or stove-top grill pan, flipping once browned and grill marks appear, about 2-3 minutes per side.

Grilled American Lamb Kofta Wraps

Recipe provided by | FEASTING AT HOME

Servings: 4-5 Prep Time: 20 minutes Cook Time: 15 minutes

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INGREDIENTS

LAMB KOFTA

1/4 cup toasted pinenuts

1/4 of a medium red onion- rough chopped

2 garlic cloves

1/4 cup Italian parsley – packed

1/4 cup fresh mint leaves- packed

1 pound ground American Lamb

1 teaspoon kosher salt

1 teaspoon paprika ( not smoked)

1 teaspoon cumin

1/2 teaspoon ground allspice ( this adds really great

flavor-try not to leave it out)

generous pinch alepo chili flakes- optional, or regular

WRAPS

butter lettuce leaves ( or baby romaine, little gems)

2-3 turkish cucumbers, sliced or cut into thin spears

handful cherry tomatoes, halved

Tzatziki – store-bought or homemade

Garnish with fresh mint, sprouts

BOWL:

serve Lamb kofta over rice or other whole grain with

tomato, cucumber, tzatziki,fresh mint and sprouts.

DIRECTIONS

 Heat grill to Med-high heat.

Place pinenuts, onion, garlic and fresh herbs in a food processor, and pulse repeatedly until coarsely ground but not smooth.

Place ground lamb along with salt and all the spices ( paprika, cumin, allspice, chili flakes) into a medium bowl. Add pine nut -herb mixture to the bowl and with a wet hand, mix well, kneeding to combine.

With wet hands (run under faucet) form sixteen 1 ounce balls. You could shape these into ovals like an egg and slightly flatten, or just make round balls, and slightly flatten. Place on a plate or sheet pan.

When the grill is hot, clean and grease well. Place lamb koftas on the grill, turn heat to medium and cover for 3-4 minutes. Using a metal spatula, flip, as they develop grill marks they should release their hold on the grill. After you flip all, turn heat down to low, cover and continue cooking until cooked through, about 5 more minutes- be sure to check one for doneness.

Assemble wraps: you could let guests assemble these themselves, or pre-assemble the wraps with the butter lettuces laid out on a platter, topped with tomato, cucumber, and tzatziki and refrigerate while the kofta cook. Or just assemble as you cook, up to you. 

Top with tzatziki, torn mint leaves and sprouts.

Notes

For a heartier version, serve wrapped in pita or over rice and create “Bowl”.

American Lamb Kofta Flatbread

Recipe provided by | THE ADVENTURE BITE

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INGREDIENTS

2 lbs American Lamb

1 egg

1 onion, minced finely

2 slices of bread

1/2 cup cilantro, chopped finely

1 tablespoon minced garlic

2 teaspoons black pepper

2 teaspoons cumin

2 teaspoons garam masala

1 teaspoon salt

1 teaspoon curry powder

1/2 teaspoon cayenne pepper

Serving:
6 large flatbreads

Cherry tomatoes

Arugula

1/2 a large red onion, quick pickled (thinly sliced red onions tossed in ½ cup vinegar or lemon juice)

Feta cheese

TZATZIKI SAUCE

1 medium cucumber, peeled and small diced

1 cup Whole Milk Yogurt

juice of 1/2 a lemon (to taste)

2 teaspoons minced garlic (or more if you love it!)

1/2 teaspoon salt

1/2 teaspoon black pepper

cayenne pepper to taste if desired

DIRECTIONS

Soak wooden skewers in water (if using).

Tear up the bread and pulse in a blender until small pieces. Alternatively chop finely.

Combine all ingredients and mix with hands thoroughly. Form into kebabs around wooden skewers (if no grill is available meatballs can also be used and cook faster in a pan.)

Grill until cooked through and little to no pink remains (they will continue cooking once removed for a few minutes).

Grill flatbreads flipping once until toasted well.

Cut up kebabs into bite-sized pieces and top flatbreads with tzatziki, kofta meat, cherry tomatoes, arugula, red onions and feta cheese. Finish with fresh black pepper.

FOR TZATZIKI SAUCE

Mix together. Adjust seasoning to preferred taste.

American Lamb Stuffed Zucchini with Rice in a Tomato Garlic Yogurt Sauce

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

LAMB

1 tablespoon of olive oil

1 yellow onion, finely diced

3 cloves of garlic, finely minced

1.5 pounds of ground American lamb

1 teaspoon Kosher salt (more or less to taste)

1 teaspoon of pepper (more or less to taste)

1/2 teaspoon ground nutmeg

1 teaspoon of all spice

1 teaspoon of dried oregano

1/3 cup of minced fresh parsley

ZUCCHINI

8 small green zucchinis cut in half and hallowed

using a small spoon

1/4 teaspoon of salt

pinch of black pepper

1 tablespoon of olive oil

YOGURT SAUCE

3 cloves of garlic

1 Tablespoon of olive oil

1/2 cup of canned diced tomatoes

2 cups of Greek yogurt (any fat concentration)

1 cup of veggie stock (or water)

2 Tablespoons of Cornstarch

1/2 teaspoon of salt and pepper

2 Tablespoons of fresh parsley minced

1 Tablespoon of fresh Oregano minced (optional)

TO SERVE

3 cups of cooked buttery fluffy rice
Toasted Baguette

DIRECTIONS

LAMB

Preheat a skillet on medium high heat with the olive oil. Add in the onions and sauté until soft (about 5 minutes), add in the garlic and sauté for another 2 minutes. Add in the lamb, and spices. Sauté the lamb for 8-10 minutes until cooked through. Add in the fresh parsley and turn off the heat. Give the mixture a quick stir and set aside.

ZUCCHINI

Preheat the oven to broil. Hallow the inside of each zucchini boat using a metal spoon just enough to hold in the lamb filling. Season the insides of the zucchini with salt, pepper and olive oil. Place the zucchini on a baking sheet and broil for 8 minutes until tender (but still has a bite to it). Allow to cool when done. Stuff the insides of the zucchinis with the lamb mixture and set aside.

YOGURT SAUCE

Sautee the garlic and diced tomatoes in a deep skillet with the olive oil. Sauté for 3 minutes until fragrant and the tomatoes start to lose most of the moisture. In a large bowl, add the yogurt, cornstarch and stock and whisk well until smooth and blended. Season the yogurt with salt and pepper. Then add the yogurt mixture to the tomato garlic skillet and keep the heat on medium. Keep whisking the sauce until it starts to simmer, lower the heat and keep simmering the sauce for 10 minutes over low heat. If the sauce is too thick, add 1/4 cup of stock while whisking it. If the sauce is too think, add in another 1/2 cup of Yogurt. Turn off the heat and add in the fresh herbs.

SERVE

Pour the sauce at the bottom of the serving plate and place the stuffed zucchini boats on top, then drizzle more sauce over the zucchini boats. Serve the zucchini boats with sauce over buttery rice and crusty bread. Enjoy!

Instant Pot Middle Eastern American Lamb Stew

Recipe provided by | FEASTING AT HOME

Servings: 4 Prep Time: 15 minutes Cook Time: 1 hour and 15 minutes

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INGREDIENTS

2 tablespoons olive oil, butter or ghee

1-1/2 -1-3/4 pounds American Lamb stew meat ( shoulder) cut onto 1 ½ inch cubes

1 onion, diced

4-6 garlic cloves, rough chopped

1 teaspoon of each: salt, pepper, cumin, coriander,

turmeric, cinnamon, and cumin seeds ( seeds are optional, add another teaspoon ground cumin if no seeds)

1/2 teaspoon chili flakes ( Aleppo Chili flakes are nice) and more for garnish

2 tablespoons tomato paste

1/4 cup apple cider vinegar (or red wine vinegar)

2 tablespoons honey or brown sugar

1 1/4 cups chicken stock or broth

1 x 15 ounce can chickpeas, rinsed and drained

1/4 cup raisins or dried apricots (chopped), or even dried currants

DIRECTIONS

Serve with cooked quinoa, cous cous or basmati rice & garnish with fresh Italian parsley or cilantro leaves and extra chili flakes.

Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.

Cover and set the Instant Pot (or pressure cooker) to the “meat stew” setting, or pressure cook for 1 hour on normal/high.

Let the pressure release and give a stir. The lamb will be tender and break apart easily.

Serve over quinoa, rice or cous cous with some fresh cilantro or parsley.

The leftovers taste even better the next day as the flavors have more time to meld.

Notes

Alternatively, you can cook this on the stove top in a oven proof dutch oven. Pre heat the oven to 325. Brown the onions in the ghee or butter then add the garlic, lamb, salt and spices, cooking for 5 -6 minutes. Add the remaining ingredients – all except the raisins, and bring to a simmer. Cover and place in the oven and bake 2 hours, adding the raisins about an hour or 1 ½ hours into the baking time.

After two hours the lamb will be supper tender. If you like a little more browning, give a quick broil to the pot uncovered.

Instant Pot Middle Eastern Lamb Stew

Four Layer Greek American Lamb Dip

Recipe provided by | Foxes Love Lemons

Servings: 12 Jars

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INGREDIENTS

2 tablespoons olive oil

2 pounds ground American Lamb

2 teaspoons ground coriander

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon kosher salt

3/4 teaspoon ground black pepper, divided

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2-1/2 cups Greek yogurt

5 tablespoons chopped fresh mint

2 pints grape tomatoes, halved

2 English cucumbers, diced

Pita chips, for serving

DIRECTIONS

1. In large skillet, heat oil over medium heat. Add lamb and cook 8 to 10 minutes or until lamb is cooked through, breaking up lamb with side of spoon. During last minute of cooking, stir in coriander, chili powder, cumin, salt, 1/2 teaspoon pepper, cinnamon and cloves. Let cool 10 minutes.

2. Meanwhile, in medium bowl, stir together yogurt, mint and remaining 1/4 teaspoon pepper.

3. Divide lamb between 12 pint-sized mason jars. Divide yogurt mixture over lamb. Top with tomatoes and cucumbers. Serve with pita chips.

Four Layer Greek Lamb Dip

Sweet Chili American Lamb Meatball Lettuce Wraps

Recipe provided by | FOXES LOVE LEMONS

Servings: 12-16 wraps

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INGREDIENTS

Nonstick cooking spray

2 egg yolks

2 tablespoons grated fresh ginger

2 tablespoons minced garlic

4 teaspoons soy sauce

1 pound ground American Lamb

1 cup panko breadcrumbs

1/2 cup Thai sweet chili sauce

2 heads Boston or Bibb lettuce, washed, leaves separated (12 to 16 leaves)

1/2 cup slivered almonds

1/4 cup chopped fresh basil

4 red cherry chile peppers, thinly sliced (optional)

DIRECTIONS

1. Preheat broiler to high. Spray rimmed baking pan with cooking spray. In large bowl, whisk egg yolks, ginger, garlic and soy sauce until well combined. Add lamb and breadcrumbs; stir (or mix with hands) until just combined. Do not overmix. Using hands, gently form mixture into small meatballs (about the size of a large marble), and place on prepared pan. Mixture should make about 50 to 55 meatballs.

2. Transfer meatballs to oven, about 2 inches from broiler. Cook 6 to 8 minutes or until internal temperature reaches 165 degrees F, turning occasionally. Transfer meatballs to clean large bowl. Add sweet chili sauce; toss until well combined.

3. Place lettuce leaves on large platter, and divide meatballs between leaves (3 to 4 meatballs per leaf). Sprinkle almonds and basil over meatballs. Serve with chile peppers, if desired.

Pan-Seared American Lamb Sirloin with Quinoa and Vibrant Fall Veggies

Servings: 4

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INGREDIENTS

Honey-Thyme Dressing

1/4 cup apple cider vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

2 teaspoons finely chopped fresh thyme, plus whole sprigs for garnish

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

2 (6-ounce) American lamb sirloin steaks

Salt and freshly ground pepper

Extra-virgin olive oil

1 delicata squash (unpeeled), halved lengthwise, seeded, and cut into 1/4-inch-thick slices

4 cups cooked quinoa

1 bunch Tuscan kale, stems and thicker ribs

removed, leaves thinly sliced

1/2 cup toasted pumpkin seeds (pepitas)

1/2 cup crumbled fresh goat cheese

1/2 cup dried cranberries

DIRECTIONS

To make the dressing: Whisk together the vinegar, honey, mustard, chopped thyme, salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.

Heat a grill pan over medium-high heat. Season the lamb generously with salt and pepper and rub it with olive oil to lightly coat. Cook, turning once, until nicely charred on both sides and the internal temperature reaches 130 to 135˚F on an instant-read thermometer for medium-rare, about 5 minutes per side. Set aside and tent with foil to rest for about 10 minutes, then cut against the grain into slices.

Meanwhile, grill the squash slices until tender and lightly charred on both sides, 8 to 10 minutes.

To assemble, put a scoop of the quinoa in the bottom of each bowl. Arrange the squash, kale, pumpkin seeds, goat cheese, and dried cranberries over the quinoa. Place the sliced lamb on top. Garnish with thyme sprigs, and serve with the dressing at the table.

Gluten Free American Lamb Fajitas

Recipe provided by | THE FEARLESS DINNING

Serves: 6 Preparation time: 4 hours Cook Time: 15 Minutes

INGREDIENTS

AMERICAN LAMB SHOULDER

• (Though this would work well with other cuts of American Lamb as well.)

• 1 avocado, seed removed and sliced.

THE MARINADE

• 1/4 cup olive oil

• 2 cloves  garlic, minced

• 1/2 teaspoon ginger

• 1 small Clementine orange, juice

• 2 tablespoon lime juice.

CABBAGE SALAD

• 2 cups thinly sliced red cabbage

• 1/4 cup raisins

• 1/4 cup grated carrots

• 1½ teaspoon fresh sage

• 1 tablespoon olive oil

• 3 tablespoon lime juice

DIRECTIONS

Mix up marinade ingredients in a cup.

Place the raw American Lamb into a big dish and cover with marinade.

Cover with plastic wrap and chill up to 4 hours.

Thinly slice red cabbage and put it into a small bowl with the carrots, raisins, and chopped sage. Add cabbage salad ingredients. Mix well to coat the cabbage with lime juice.

Allow to sit for 1-2 hours for flavors to blend.

Heat the grill.  Grill American Lamb until it is 160 degrees (for medium.)

While the American Lamb is grilling, wrap corn tortillas in foil and bake on 225 for 10 minutes.

Remove lamb from the grill when it is done and place foil over the American Lamb to allow it to rest for 5-10 minutes.

On a cutting board, thinly slice the American Lamb.

Kale and Pomegranate Salad with Grilled American Lamb

INGREDIENTS

• 1 American Lamb leg, de boned, butterflied, trimmed of visible fat

KALE AND POMEGRANATE SALAD

• 2 teaspoons Dijon-style mustard

• 2 tablespoons pomegranate balsamic vinegar

• 1/4 cup olive oil Salt and pepper, to taste

• 5 cups baby kale

• 1 bulb fennel, thinly sliced

• 1/2 cup pomegranate seeds or sliced red grapes

• 1/4 cup crumbled Gorgonzola cheese

• 1/4 cup walnut halves, toasted

MARINADE

• 1-1/2 cups pomegranate juice

• 3 tablespoons olive oil

• 3 cloves garlic, chopped

• 1 tablespoon ground ginger

• 1 tablespoon cinnamon

• 2 teaspoons cumin

• 1 teaspoon salt

• 1/2 teaspoon pepper
  

DIRECTIONS

In a large, plastic, zip top bag, combine pomegranate juice, oil, garlic, ginger, cinnamon, cumin, salt and pepper. Add lamb to marinade in bag; refrigerate 8 hours to overnight.

Remove lamb from marinade; pat dry.

Heat gas grill to high; scrape grates clean and brush with oil. Grill lamb, fat side down, over medium-high heat 25 to 35 minutes total, turning halfway through cooking. Cook to desired doneness, about 145°F for medium-rare and 160°F for medium. Remove lamb from grill and loosely cover with foil; let rest about 15 minutes and thinly slice.

In a large bowl, whisk together mustard, vinegar, oil, salt and pepper. Add kale, fennel and pomegranate seeds or grapes; toss to coat.

To serve, arrange dressed salad on a platter; top with sliced lamb, Gorgonzola cheese and walnuts.

American Lamb Loin Chops with Green bean and Potato salad

Servings: 4-6

INGREDIENTS

GREEN BEAN AND POTATO SALAD

• 1/2 cup fat free plain Greek yogurt

• 1/4 cup extra virgin olive oil

• 1 lemon, zested and juiced

• 2 tablespoons chopped fresh dill

• 1 tablespoon chopped fresh chives

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 pint cherry tomatoes, halved

• 1 pound green beans, ends trimmed, halved

• 2 pounds small red new potatoes, larger potatoes halved

AMERICAN LAMB

• 2-1/2 pounds American Lamb loin chops (or 10 loin chops)

• 4 cloves garlic, minced

• 3 tablespoons olive oil

• 1 teaspoon salt

• 1/2 teaspoon pepper

DIRECTIONS

In a large bowl, whisk together yogurt, oil, lemon juice and zest, dill, chives, salt, pepper and tomatoes; set aside.

In a large saucepan, bring 6 cups water to a boil. Add beans; cook until tender, 3 to 5 minutes. Remove with a slotted spoon; add to bowl with dressing. Add potatoes to already simmering water; cook until tender, about 10 minutes. Drain potatoes; add to bowl. Toss to coat.