Spicy Harissa Lamb Shoulder in Pita Cones with Tahini Sauce

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

LAMB:

3 lbs of cubes American Lamb shoulder or stew meat (about 1 inch cubes)

1 teaspoon of Kosher salt

1 teaspoon of black pepper

1/2 teaspoon of nutmeg

6 cloves of minced garlic

1/4 cup of minced fresh mint and parsley

1/3 cup of olive oil

FRESH HARISSA SAUCE:

2 cups of fresh hot chilli (any type, any color, any spice level you prefer), washed and stems removed

3 cloves of fresh garlic

juice of 1 lime

1 teaspoon of Kosher salt

1/3 cup of olive oil

LUSCIOUS TAHINI SAUCE:

1/3 cup of tahini paste (sesame paste)

2 tablespoons of water

juice of a huge lime ( about 3 tablespoons)

1/2 teaspoon of salt

1/2 teaspoon of cumin

CARROT MINT SALAD:

3 cups of shredded carrots

1 cup of chopped fresh mint

2 tablespoons of Tahini sauce (recipe above)

PITA CONES:

6 thin pita breads

EXTRA TOPPINGS:

Shredded lettuce

DIRECTIONS

LAMB

Preheat a pot with lid on high with half the olive oil. Season the cubed lamb chunks with salt, pepper and nutmeg.

Add the garlic and lamb chunks and start sautéing them on high heat with the olive oil. Continue sautéing them for 3-5 minutes until the lamb starts to dry and begin to char. Add a tablespoon of olive oil gradually to the meat while sautéing until a nice char is achieved.

Cover the pot and lower the heat to medium, adding extra olive oil if needed and let the lamb cook for another 20-30 minutes. Turn off the heat and add in the herbs, the Harissa sauce and keep the lamb pot covered for at least 5 minutes to absorb all the flavors. This technique creates a chewy (not hard), flavor packed, charred tasting lamb with a burst of garlic, spice and freshness of the herbs.

FRESH HARISSA SAUCE

Prepare the Harissa sauce by blending all ingredients together. Set aside.

TAHINI SAUCE

Add the tahini pasta in a bowl and whisk it with the water until it turns lighter in color and almost like a hard paste. Add in the remaining ingredients and whisk to blend. If the sauce looks too thick for your taste, add a tablespoon of extra water. If it’s too runny for your taste, add a tablespoon of extra tahini paste. Taste salt and adjust seasoning.

CARROT MINT SALAD

Make the carrot salad by mixing all ingredients together. Set aside.

PITA CONES

Split each pita bread into 2 half circles. each half circle Pita will have a round side, a straight side and 2 end corners. Place the half circle with one end corner pointed towards you. Take that pointed corner of that pita half and fold it over two inches wide on to the round side of the pita half creating the first fold of the cone. Place your fingers inside the opening of the cone and your other hand at the bottom part of the cone, and start folding the bread over in the same way you created that first cone fold to completely wrap the pita half into a full cone.

Secure the loose edge of the cone with a toothpick and repeat the same process with the remaining pita bread.

Start piling your pita cones, Add shredded lettuce at the bottom, some flavorful lamb chunks, extra Harissa sauce (if desired), some Moroccan carrot salad, more lamb chunks, more Harissa sauce, a generous drizzle of tahini sauce and some extra chopped mint. Enjoy!

One Pot Baked American Lamb Shoulder Slices and Potatoes

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

2 tablespoons of olive oil

3 pounds of American Lamb shoulder, sliced into thin slices (about a quarter inch thick)

1 1/2 teaspoon of kosher salt

2 teaspoons of black pepper

1 teaspoon of ground nutmeg

1 1/2 teaspoons of all spice

1 teaspoon of turmeric

2 teaspoons of dried oregano

1 teaspoon of cinnamon

2 onions, finely diced

5 cloves of garlic, minced

2 cups of diced tomatoes (canned, with the juices)

1/2 cup of stock (beef, chicken or veggie)

3 Russet potatoes, peeled and sliced into rounds

3 sprigs of fresh Rosemary

1 teaspoon of salt

1 onion sliced

1 bell pepper sliced

DIRECTIONS

Preheat the oven to 375 degrees.

In a sheet pan, season the lamb slices with spice and toss it well.

Over medium high heat, preheat a sauce pan with the olive oil. Add the seasoned lamb, onions and garlic. Sauté for 3 minutes and cook for another 40 minutes until the lamb juices have evaporated.

Add in the tomatoes, potatoes, salt and toss them well with the lamb slices. Add the fresh rosemary sprigs, cover the pan and roast int he oven for about 1 hour until the potatoes and lamb are tender. If there’s still some liquid in the pan, you can remove the cover and let it roast for 15 extra mins until it dries out a little. There will be some sauce at the bottom of the pan which is perfect for mopping with bread or serving over rice! Or just serve with a salad for a lower carb meal. 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

American Lamb & Pomegranate Crostini

Recipe provided by | Foxes Love Lemons

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INGREDIENTS

FOR THE BRAISED LAMB

1 boneless American Lamb shoulder roast (about 3-1/2 pounds), ties removed; cut into 4 pieces

1-1/2 tablespoons kosher salt

2 teaspoons ground black pepper

2 tablespoons olive oil

2 bay leaves

3 cups chicken broth

2 cups dry white wine

FOR THE CHEESE MIXTURE:

1-1/2 cups crumbled ricotta salata or feta cheese

1-1/2 cups room temperature cream cheese

3/4 teaspoon freshly ground black pepper

FOR ASSEMBLY:

1-1/2 whole wheat baguettes, thinly sliced (48 pieces)

Olive oil, for brushing bread

Seeds from 1 small pomegranate (about 1 cup seeds

1/2 cup chopped fresh parsley

DIRECTIONS

1. Make the Braised Lamb: Preheat oven to 325 degrees F. Pat lamb dry with paper towels; sprinkle all sides with salt and pepper. In large Dutch oven or other heavy pot with tight-fitting lid, heat oil over medium-high heat. Add lamb and cook 6 to 8 minutes or until well browned on all sides, turning occasionally.

2. Add bay leaves, broth and wine to pot; bring to simmer over medium-high heat. Cover and transfer to oven. Cook 2 to 2-1/2 hours or until lamb is fork-tender. Transfer lamb to large cutting board; let stand 20 minutes before shredding with forks. Makes about 6 cups shredded lamb.

3. Meanwhile, make the Cheese Mixture: In food processor, pulse ricotta salata, cream cheese and pepper until smooth. Use immediately or cover and keep refrigerated up to 3 days.

4. To serve, preheat oven to 350 degrees F. Place baguette slices on rimmed baking pan and lightly brush both sides with oil. Bake 15 to 20 minutes or until crisp, turning once.

5. Spread each piece of toasted baguette with 1 tablespoon Cheese Mixture. Place about 2 tablespoons Braised Lamb on each crostini. Sprinkle crostini with pomegranate seeds and parsley and serve immediately.

Home Chef Tip: Lamb can be braised and shredded up to 3 days in advance. If braising in advance, reserve 1 cup of lamb cooking liquid at end of braising time. Cover and refrigerate shredded lamb and cooking liquid, separately. To serve, re-heat by placing shredded lamb and reserved cooking liquid in Dutch oven and warming over medium-low heat, stirring occasionally.

Pulled Barbecued American Lamb Shoulder with Lemon and Herb Fennel Slaw

Recipe provided by | Elizabeth Stark of Brooklyn Supper

Servings: 6-8

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INGREDIENTS

AMERICAN LAMB SHOULDER AND RUB

Zest of 2 oranges

6 cloves garlic, smashed

2 teaspoons sea salt

1/2 teaspoon nutmeg

1/2 teaspoon fresh ground pepper

2 tablespoons olive oil

2 tablespoons minced fresh rosemary

2 tablespoons minced thyme leaves

4 pound bone-in American lamb shoulder

FENNEL SLAW

2 medium fennel bulbs plus 2 tablespoons fennel fronds

1/2 cup minced red onion (about 1 large red onion)

2 tablespoons fresh squeezed lemon juice

1/4 cup extra virgin olive oil

1/4 teaspoon sea salt plus more to taste

1/4 cup whole milk Greek yogurt

1/4 teaspoon fresh ground black pepper, plus more to taste

1/2 cup minced parsley

FOR THE CITRUS-VINEGAR SAUCE

2 cups apple cider vinegar

1 tablespoon grated orange zest plus 1/2 cup fresh squeezed juice

1 tablespoon honey

1 tablespoon red pepper flakes

1 teaspoon sea salt

1/2 teaspoons fresh ground black pepper

1/2 teaspoon chili powder

DIRECTIONS

The night before, combine orange zest, garlic, and sea salt in the bowl of a mortar a pestle. Mash into a thick paste. Fold in olive oil, nutmeg, pepper, and herbs. Rub paste over lamb shoulder on all sides, taking care to really massage rub into the skin. Cover and refrigerate overnight.

To make slaw, combine fennel and red onion. In a small bowl, whisk to combine lemon juice, olive oil and sea salt. Drizzle over salad and toss. Set aside for 10 minutes. Fold in yogurt, herbs, and black pepper to taste. Cover and chill for an hour or more before serving. Slaw will keep well covered in the fridge for 3 days. Before serving, taste and add sea salt as needed.

To make sauce, combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil and cook 5 minutes, stirring often. Turn heat to medium-low; simmer 20 minutes. Pour into a container with a tight-fitting lid. Keep in fridge for up to 5 days, but allow sauce to come to room temperature before serving.

To smoke lamb shoulder, light charcoal and wait for it to become completely gray. Or, on a gas grill, set one side to 250°F.

Soak 1-pound hickory chips in water for 15 minutes, then drain.

Bank hot coals to one side of grill and place a pan of water on the other side. Allow coals to cool until ambient temperature of closed grill is 250°F as measured by a grill thermometer or a meat thermometer inserted through vent in lid.

Add a handful of hickory chips to coals or, for a gas grill, make a packet of chips in aluminum foil, poke holes in it and place it on grill. Place shoulder on grill over pan of water and close lid quickly.

Every 30 minutes, add a handful of chips or another foil packet of chips. Maintain cooking temperature within 25° of 250 by adding coals to bring temperature up or closing vents to bring it down.

Smoke until shoulder is very tender with a thick crust on the outside and internal temperature of 190°F, about 5 – 6 hours.

Remove to cutting board, rest 10 minutes, and pull lamb into bite-sized pieces. Serve on buns with citrus-vinegar sauce and fennel slaw
Notes on smoking: No matter what kind of grill you are using, it’s essential to keep grill closed as much as possible so the temperature remains steady and smoke doesn’t escape too quickly.

American Lamb Shepherd’s Pie with Mushrooms, Stout, and Horseradish Potatoes

Recipe provided by | ANDREA SLONECKER

Servings: 6

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INGREDIENTS

2 pounds American lamb stew meat, or shoulder or leg cut into 1-inch cubes

Salt and freshly ground pepper

2 tablespoons olive oil

6 tablespoons unsalted butter

1 large yellow onion, diced

3 carrots, peeled and sliced into 1/4-inch-thick rounds

3 stalks celery, sliced 1/4-inch thick

8 ounces cremini or button mushrooms, halved

2 garlic cloves, minced

6 tablespoons all-purpose flour

2 cups lamb stock, such as Saffron Road, or low-sodium beef broth

1 cup Irish stout, such as Guinness

2 teaspoon minced fresh rosemary

2 1/2 pounds Yukon Gold potatoes, peeled and cut into large chunks

1 cup sour cream

3 tablespoons prepared horseradish

1 cup frozen peas

DIRECTIONS

Preheat the oven to 325˚F. Season the lamb with 1 1/2 teaspoons of salt and several grinds of pepper. In a Dutch oven, heat the oil over medium-high heat. Working in 2 batches, cook the lamb, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to a plate.

Add 2 tablespoons of the butter to the pot and melt over medium heat. Add the onion, carrots, celery, mushrooms, and garlic, cover, and cook, stirring occasionally, until the vegetables just begin to soften, about 5 minutes. Uncover, sprinkle with the flour, and stir it in. Pour in the stock, 1 cup at a time, stirring to combine completely with each addition. Add the stout, rosemary, and 1 teaspoon of salt and bring to a boil over medium-high heat, stirring occasionally. Return the lamb to the Dutch oven, cover, and place in the oven to cook until the lamb is tender, about 1 1/2 hours.

Meanwhile, put the potatoes in a large saucepan and add enough water to cover by about 1 inch. Season generously with salt, cover the pan and bring to a boil over high heat. Uncover, reduce the heat to medium and simmer until the potatoes are tender, 20 to 25 minutes. Drain well, then return the potatoes to the pan. Cube 3 tablespoons of the butter and add it to the potatoes. Start mashing the potatoes, and then gradually begin adding the sour cream. Stir in the horseradish, and season with salt.

When the stew is done, remove it from the oven and increase the temperature to 400˚F. Taste and adjust the seasoning. Stir in the peas and pour the stew into a 3-quart baking dish. Spread the mashed potatoes evenly on top, and use a fork to make decorative lines or peaks. Cube the remaining 1 tablespoon of butter and dot the top. Bake until the potatoes are crusty and browned in spots, 20 to 30 minutes. Remove from the oven and let stand for about 5 minutes, then serve hot.

Slow-Cooker American Lamb Ragu with Rigatoni

Recipe provided by | ANDREA SLONECKER

Servings: 8-10

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INGREDIENTS

1 (28-ounce) can whole peeled tomatoes

1 cup dry red wine

1 large yellow onion, finely diced

1/4 cup tomato paste

1/4 cup fresh oregano leaves (or 3 teaspoons dried)

4 garlic cloves, minced

1 (3-pound) boneless American lamb shoulder roast, halved (see Note)

1 teaspoon dried red chile flakes

2 1/2 teaspoons salt

1 to 2 tablespoons red wine vinegar

1 pound dried rigatoni

Parmesan cheese, for grating

DIRECTIONS

In a 5-to-6-quart slow cooker, combine the tomatoes and juices, wine, onion, tomato paste, oregano, garlic, and chile flakes. Season the roast with the salt and nestle it in the tomato mixture. Cover and cook until the meat is very tender and can easily be pulled apart, about 6 hours on high or 9 to 10 hours on low.

Shred the meat with 2 forks and stir it into the sauce. Taste and adjust the seasoning with more salt as needed. Add enough vinegar to brighten the flavor.

Cook the pasta according to the package directions. Return the pasta to the same pot and add enough of the sauce to coat the noodles, stirring over medium-low heat for about 2 minutes.

Serve the pasta in warm bowls, with another big spoonful of the sauce on top of each and plenty of Parmesan cheese.

Note: Special order a lamb shoulder roast from your butcher, or substitute cubed stew meat and reduce the cooking time to about 4 hours on high, or 6 to 8 hours on low.

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.

Hickory-Maple Pulled American Lamb Shoulder

INGREDIENTS

• American Lamb shoulder, bone-in 12 pounds

• 1 quart onions, chopped

• 1/4 garlic, chopped 1/4 cup

• 1/3 cup Hickory barbecue spice blend

• 2 cups apple cider

• 2 cups reserved American Lamb juices

• ½ cup maple syrup

• 2 cups hickory barbecue sauce

• cornbread, 3-inch square, split, 12 or hamburger buns, seeded, toasted

• 3 cups sweet creamy coleslaw

DIRECTIONS

Spread onions and garlic in an even layer in a roasting pan. Place American Lamb shoulder on top of onion-garlic layer; pat spice blend onto the lamb to coat evenly. Cover tightly with foil. Bake in 275°F convection oven (or 325ºF conventional oven) for at least 4 to 5 hours or until tender and falling off the bone; remove from heat. Let American lamb rest 15 to 20 minutes.

Remove pan juices from pan and place in a container; cover and chill. Once cold,remove top layer of fat from juices. Discard fat and reserve juices. Pull meat from roasted lamb shoulder; roughly chop and place in a full-size hotel pan.

In a saucepan, add cider, American Lamb juices and syrup; heat to boiling. Lower heat; reduce mixture by half, about 15 to 20 minutes. Stir in barbecue sauce; simmer 6 to 8 minutes. Remove from heat; cool to room temperature (yields 1 quart). Pour 3 cups of the simmered sauce over top of pulled American Lamb and toss to coat well; cover and chill.

Cover and bake pulled American Lamb in 300°F convection oven (or 350ºF conventional oven) for 25 to 30 minutes or until heated through.

To serve: For each serving, spoon 1 cup barbecue American Lamb shoulder onto a toasted piece of split cornbread or hamburger bun with extra sauce on the side; top with 1/4 cup coleslaw.

Pulled American Lamb can be served over pasta or roasted vegetables if desired.

Cider-Braised American Lamb Shoulder with Cardamom, Butternut Squash, and Greens

Servings: 4-6

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INGREDIENTS

• 3 tablespoons extra-virgin olive oil

• 2 pounds American Lamb stew meat, or lamb

• shoulder cut into 1 1/2-inch cubes, patted dry

• 2 teaspoons kosher salt

• 1 bunch Swiss chard, stems and leaves separated, coarsely chopped

• 1 large yellow onion, cut into 1-inch dice

• 4 garlic cloves, smashed

• 2 teaspoons ground cardamom

• 1/2 teaspoon freshly ground pepper

• 1 cup water

• 1 butternut squash(2 pounds), peeled, seeded, and cut in 1 1/2-inch cubes

• 2 cups apple cider

• 1 cinnamon stick

• 1 bay leaf

• 2 cloves

• Greek yogurt, to garnish

• chopped fresh cilantro, to garnish
  
  

DIRECTIONS

Heat the olive oil in a large skillet over medium-high heat. When you begin to see wisps of smoke, add the American Lamb to the pan in a single layer. Season with 1 teaspoon of salt. Cook until the American Lamb is deeply browned on all sides, 15 to 20 minutes. Transfer the meat to a 5 to 6 1/2-quart slow cooker using a slotted spoon, reserving the fat in the pan.

Reduce the heat to medium and add the chard stems (reserving the leaves to add later), onion, and garlic to the pan. (Add a little more olive oil if necessary.) Cook, stirring occasionally, until the vegetables are just tender and lightly charred, 3 to 5 minutes. Stir in the cardamom and pepper and cook until distributed evenly and aromatic, about 1 minute. Transfer the vegetable mixture to the slow cooker. Add the water to the sauté pan and scrape the bottom to release the flavorful stuck-on bits, then pour it into the slow cooker.

Add the butternut squash to the slow cooker, and pour in the apple cider. Submerge the cinnamon stick, bay leaf, and cloves in the liquid, and season with the remaining 1 teaspoon of salt. Set the slow cooker to the low setting and cook until the meat is tender and shreds easily with a fork and the vegetables are very tender, 6 to 8 hours.

Discard the bay leaf. Gently stir in the chard leaves and continue cooking until wilted and just tender, about 5 to 10 minutes. Serve the stew in warm shallow bowls topped with a dollop of yogurt and sprinkled with cilantro.

Slow Cooker Sticky Asian American Lamb

Recipe provided by | Whats that Smell

Servings: 4 Prep Time: 15 minutes Cook Time: 4 hours

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INGREDIENTS

• 2-3 lbs American Lamb shoulder

• 1/2 cup soy sauce

• 1/4 cup hoisin sauce

• 1/4 cup brown sugar

• 1 tbsp Asian stir fry oil

• 4 cloves minced garlic

• 1/4 cup rice wine vinegar

• 1 tsp cayenne pepper (optional)

• 1 tbs toasted sesame seeds (optional)
  

DIRECTIONS

Sear American Lamb shoulder in Asian stir fry oil over high heat until brown on all sides. Add to slow cooker. Mix all other ingredients together in a small bowl until combined. Pour over American Lamb. Cook on high for 2 hrs. After 2 hours turn American Lamb over and baste with sauce. Continue cooking on high for another 2 hours or on low for 4 hours. Serve over rice.