Oaxacan American Lamb Barbacoa

Recipe provided by | FEASTING AT HOME

Servings: 8-10 Servings Preparation time: 30 minutes Cook time: 4 hours

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INGREDIENTS

• 3 –5 pounds American Lamb shoulder ( bone-in or boneless, see notes)

• 1 tablespoon salt

• 1 tablespoon olive oil

• one large onion, sliced

• one orange, sliced

• 3 bay leaves

BARBACOA MARINADE:

• 2–4 dried ancho chilies -or sub dried chipotles, guajillo chilies ( milder) or chili negros- stems removed, seeds removed.

• 1 chipotle pepper (from a can) plus 2–3 tablespoons of the chipotle “juice” ( you can always add more at the end of cooking if not sure)

• 4–6 cloves garlic

• 2 cups chicken or beef broth or water

• Juice from one orange

• 2 tablespoons cumin ( see notes)

• 2 tablespoon coriander ( see notes)

• 1 tablespoon chili powder

• 2 tablespoons dried oregano or Mexican epazote

• 2 teaspoons salt

• 1 teaspoon cinnamon

• 1 tablespoon vinegar ( white or apple cider)

• 1 tablespoons brown sugar or honey or maple

DIRECTIONS

Preheat oven to 325F.

Score the fat on the lamb (see photos) Generously season all sides of the lamb shoulder with salt. Set on counter while you make the marinade.

To make the marinade, de-stem the dried chilies, break them in half and discard the seeds ( you don’t need to remove every single one, a few strays are OK). Break the chilies apart into smaller pieces and add to the blender with the remaining ingredients. Blend until very smooth, for a full minute.

Heat a skillet or dutch oven to medium high heat and add oil. Sear the salted lamb shoulder, patiently browning each side to create a deep colored crust. DO NOT SKIP THIS STEP! ( It is the secret to sealing in the juices and creating flavor!)

Once all sides are seared, place lamb shoulder in the dutch oven. Nestle the onion and orange slices all around it along with bay leaves. Pour the marinade over top and shake the pan to get the marinade to the bottom.

Cover tightly and bake in a 325F oven for 3½-4 ½ hours. See notes on timing!

Roast is done when meat pulls apart easily. Pull the meat off the bones and discard any fat. Tear into smaller pieces and place into an oven proof serving dish. Strain 1-2 cups of the marinade and pour over the meat keeping it moist. Taste the lamb and adjust salt and heat. If it tastes bland add salt.

Keep warm in the oven until ready to serve. I like to leave this uncovered so the meat gets a little crispy on the top. Garnish with onions and cilantro if you like.

NOTES

You can use bone-in lamb shoulder like you see here ( this is a 4 ½ pound bone-in roast). For ease and faster cooking, you can have your butcher cut the bone out and roll into a boneless “roast”. Cooking times will vary based on weight and cut. Allow 3- 3 1/2 hours for 3-4 lb boneless roast. Allow 4-4 ½ hours for a 5-6 lb bone-in roast. I always plan for an extra hour, just in case.

Feel free to toast whole cumin and coriander seeds, then crush, for enhanced flavor.

Epazote is a Mexican herb that really bumps up the flavor and authenticity of this recipe. It can sometimes be found at Mexican Markets. Or try growing it from seed!

Slowly Braised American Lamb Ragu with Gnocchi

Recipe provided by | PLAYS WELL WITH BUTTER

Servings: 4-6 Preparation time:15 minutes Cook time: 3 hours

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INGREDIENTS

1 tablespoon olive oil, divided

1-1/2 pounds American lamb shoulder, excess fat trimmed and cut into 1-inch cubes (see Recipe Notes)

1 medium yellow onion, finely diced

2 medium carrots, finely diced

1 stalk celery, finely diced

6 cloves garlic, minced

2 tablespoons tomato paste

1 cup good red wine (see Recipe Notes)

1 cup low-sodium beef stock

1 28-ounce can crushed tomatoes

2 bay leaves

1 sprig fresh rosemary

8-10 sprigs fresh thyme

optional: 1/4 cup heavy cream

Kosher salt and ground black pepper, to season

for serving: gnocchi or pasta of choice, grated parmesan, fresh basil or parsley for garnish

DIRECTIONS

Brown the lamb: Add the olive oil to a heavy-bottomed Dutch oven over medium high heat. Using paper towel, pat the lamb as dry as possible, then season generously with 1 teaspoon each Kosher salt and ground black pepper. Working in batches as needed, add the lamb to the Dutch oven. Cook the lamb until deeply browned on all sides, about 2-3 minutes per side. Be careful not to overcrowd the pan – it prevents browning! Transfer the lamb to a plate and set aside. At this point, preheat the oven to 325 degrees F.

Cook the aromatics: Reduce the heat under the Dutch oven to medium. Add the onion, carrots and celery, seasoning with 1 teaspoon Kosher salt. Cook, stirring occasionally, until the veggies are softened and deeply caramelized, about 10-12 minutes. Add in the garlic and cook until fragrant, 1-2 minutes. Add in the tomato paste, stirring to combine, and cook for another minute or two to caramelize.

Deglaze: Slowly pour the red wine into the Dutch oven, using a wooden spoon to scrape up the browned bits that have formed at the bottom of the pot – that’s where all the flavor is! Let the red wine reduce by about half (this goes by quickly!), then pour in the beef stock, crushed tomatoes, and the herbs. I like to use kitchen twine to tie them into a little bundle for easy removal. Return the lamb to the Dutch oven.

Braise: Cover the Dutch oven and place it in the oven to braise at 325 degrees F for 2-2 ½ hours. When it’s ready, the lamb should shred very easily. Remove the Dutch oven from the oven. Remove the herbs, then shred the lamb – it’ll be tender enough that you should be able to shred it right in the ragu by using the back of a wooden spoon. Stir to combine. At this point you can serve, set aside, or even freeze for later use.

Serve: Bring a pot of salty water to a boil and cook the gnocchi or pasta according to package directions. Meanwhile, as the gnocchi boils, finish the ragu. Add the ragu to a small skillet over medium high heat, about ½ cup ragu per serving. Drizzle in some heavy cream, about 1 tablespoon per serving. Stir to combine, then add in the cooked gnocchi or pasta. Toss to combine, then let cook for 1-2 minutes for everything to come together. Serve immediately, sprinkled with grated parmesan & fresh herbs, as desired. Enjoy!

Slow Roasted Lamb Shoulder with Pomegranate Apricot Glaze

Recipe provided by | HOUSE OF NASH EATS

Servings: 6 Preparation Time: 15 minutes Cook time: 4 Hours

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INGREDIENTS

RUB

2 teaspoons salt

2 teaspoons paprika

1 teaspoon freshly ground black pepper

1 teaspoon cinnamon

1/2 teaspoon cumin

LAMB

4-4.5 pounds bone-in American lamb shoulder

1 onion, roughly chopped

4-5 cloves garlic, sliced

4-5 sprigs fresh rosemary

2 cups pomegranate juice

1/3 cup apricot preserves

2 tablespoons pomegranate seeds, for garnish

1/2 bunch cilantro, chopped, for garnish

DIRECTIONS

Preheat oven to 325 degrees F. Combine the rub ingredients together in a small bowl and rub them all over the lamb shoulder. Place the lamb shoulder into a large pan or roasting dish, then scatter the rosemary and garlic on top. Some people like to cut gashes into their lamb and actually stick the rosemary and garlic into the lamb, but I don’t find that to make much of a difference so I don’t bother.

Let the lamb sit out of the fridge for 1 hour before cooking. Preheat oven to 325 degrees F. Scatter the chopped onion around the meat. In a separate bowl, whisk together the pomegranate juice and apricot preserves, then pour into the pan around the lamb for a braising liquid. Cover the pan tightly with aluminum foil and roast for around 4 to 4 1/2 hours. The lamb shoulder is done when you can easily pull the meat apart with two forks.

To make the glaze, at about the 3 1/2 to 4 hours mark, take roast out of the oven and remove the foil then carefully pour off the liquid into a fat separator. Pour just the lamb juices with the pomegranate juice and apricot preserves into a medium saucepan. Re-cover the meat and return to the oven. Meanwhile, bring the liquid to a boil over medium-high heat until reduced by 1/3 to 1/2 and becomes syrupy, about 20 minutes.

When the lamb is done, remove it from the oven and pour half of the glaze over the meat. Use two forks to pull the tender meat away from the bones and shred in the glaze, then transfer the shredded lamb to a serving platter and scatter with pomegranate seeds for garnish. Cover and keep warm until ready to serve. Serve with the remaining glaze for guests to drizzle over their lamb, if desired.

American Lamb Stew with White Wine, Orange and Fennel

Recipe provided by | THE MOM 100

Preparation Time: 1 hour Cook time: 2.5 Hours

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INGREDIENTS

2 tablespoons olive oil, divided

4 pounds American lamb shoulder, cut into 1 ½-inch pieces

Kosher salt and freshly ground black pepper to taste

2 large fennel bulbs, quartered and thinly sliced, or chopped

3 shallots, thinly sliced

6 garlic cloves, crushed

3 tablespoons all-purpose flour

1 teaspoon coriander

1 teaspoon ground cumin

2 cups dry white wine

1 (28-ounce can) crushed tomatoes

3 bay leaves

2 cups water

Zest and juice of 2 oranges

FOR THE CROUTONS WITH SHORTCUT ROASTED PEPPER OLIVE AIOLI (OPTIONAL)

1 anchovy, rinsed

1 teaspoon capers, rinsed and drained

1 teaspoon minced garlic

2 tablespoons chopped roasted red pepper (storebought or homemade)

1 tablespoon chopped black olives

1 cup mayonnaise

16 slices of baguette

2 tablespoons olive oil

Thyme sprigs to serve

DIRECTIONS

1. Heat 1 tablespoon of the oil in a Dutch oven or large heavy pot, such as enameled cast iron, over medium high heat. In small batches, so the meat isn’t crowded in the pan, brown the lamb, about 8 minutes per batch, seasoning with salt and pepper. Not every side has to be browned, but make sure most of them are, and that they have deep color on them. As you finish each batch, transfer it to a large plate or bowl.

2. Drain off any excess fat, add the remaining tablespoon of olive oil, and return the pot to medium-low heat. Add the fennel, shallots and garlic and sauté for about 5 minutes until everything has started to soften and turn a bit golden. Stir in the flour, coriander and cumin, until everything is well blended and you can smell the spices, about 2 minutes. Return the lamb to the pot, and stir to coat the lamb with the seasoned vegetable mixture.

3. Add the wine and stir to help any browned bits to release from the bottom of the pan. Add the tomatoes, bay leaves and water, season with salt and pepper and stir to combine. Turn the heat to medium high, and bring to a simmer, then reduce the heat to medium, low, making sure the mixture stays at a soft but steady simmer. Simmer and stir occasionally for about 2 to 2 1/2 hours, until the sauce is quite thick and the meat is falling-apart tender – add more water if the sauce seems to be evaporating too quickly, or the stew begins to stick to the bottom of the pan.

4. If you wish to make the croutons, while the stew is cooking, preheat the oven to 375°F. Brush the baguette slices with the 2 tablespoons olive oil, sprinkle lightly with salt, and place on a baking sheet. Toast for about 4 minutes until just starting to turn golden. Remove and transfer to a place on a plate.

5. In a small food processor combine the black olives, anchovy, capers, garlic and peppers. Add the mayonnaise and process until smooth. Taste and add salt and pepper as desired.

6. When the stew has finished cooking, taste and add salt and pepper as needed, then stir in the orange juice and half of the zest. Serve the stew in individual bowls, with some of the aioli spooned onto the croutons and tucked alongside the stew. Sprinkle the remaining orange zest over the tops of the bowls, and lay a little sprig of thyme or two over the top if you are going for a little showy presentation.

Slow Cooker American Lamb Curry

Recipe provided by | THE MODERN PROPER

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INGREDIENTS

4 pounds American lamb shoulder, bone in

salt

pepper

2 tablespoons olive oil

1 large can crushed tomatoes

1 onion, minced

4 garlic cloves, minced

1 tablespoon cumin

1 tablespoon tumeric

2 tablespoon cinnamon

1 small head cauliflower, cut into small florets

basmati rice for serving

naan for serving

plain yogurt for serving

DIRECTIONS

Generously season shoulder steaks with salt and pepper.

Heat a cast iron skillet over high heat and add in oil. Working with half of the lamb should steaks brown both sides and set aside. Finish with remaining steaks.

In a large slow cooker add in tomatoes, onions, garlic, cumin, turmeric, cinnamon and 1 tsp of salt. Stir until just mixed together. Fit browned lamb into the liquid and cover. Cook on high for 4 hours.

When the curry has 1 hour left, add in the cauliflower and give everything a good stir.

Serve cauliflower over warm rice with a scoop of yogurt and fresh cilantro. Enjoy!

Slow Cooked Beer Braised American Lamb Shoulder

Recipe provided by | FOODNESS GRACIOUS

Servings: 6 Preparation time: 30 Minutes Cook time: 3 hours and 30 minutes

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INGREDIENTS

2.5-3 pounds boneless American lamb shoulder

2 tablespoon olive oil

1 tablespoon garlic minced

1/2 shallot diced

1 pinch salt and black pepper

2 tablespoons rosemary chopped

1 cup IPA beer

1/2 cup beef broth

3-4 sprigs thyme

3-4 rainbow carrots peeled and chopped

2 tablespoon all purpose flour

3 cups beef broth

DIRECTIONS

Preheat the oven to 325 degrees F. Have on hand an oven-safe dutch oven or casserole dish to cook the lamb in.

In a large enough pan to hold the lamb, heat the olive oil.
Add the diced shallot and garlic and cook for a few minutes.
Rub the lamb with the salt, pepper, and rosemary.

Place the lamb in the pan and sear on each side until brown turning often.

Transfer the lamb and all of the garlic and shallot to the casserole dish.

Add the beer, broth, thyme, and carrots to the lamb.

Place in the oven covered with a lid or foil and cook for 2 hours turning the lamb over once or twice.

After 2 hours take the lid off and cook for another hour.
Turn the temperature up to 400 degrees and continue to cook the lamb until it feels fork tender.

Once the lamb is done transfer it to a plate and cover loosely with foil.

Skim all of the fat from the dish and discard along with the carrots and thyme sprigs.
Transfer the remains to a pan and add 2 tbsp flour.
Whisk the flour into the liquid and gradually add the broth until simmering and the gravy has become thinner.

Once the gravy is done pass it through a sieve and transfer to a gravy dish. Shred the lamb into chunks and serve with potatoes and gravy on the side.

*Note* Depending on the size of your lamb, cooking time may vary. The real test will be when you test it with two forks and it pulls apart.

Slow Cooker Rosemary & Garlic Balsamic Lamb Sandwiches

Recipe provided by | PLAYS WELL WITH BUTTER

Servings: 4-6 Preparation time: 10 Minutes Cook time: 2 hours and 45 Minutes

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INGREDIENTS

1 3-lb American lamb shoulder roast, excess fat trimmed

1/2 cup low-sodium beef stock

1 cup aged balsamic vinegar

2 tablespoons pure maple syrup

1 sweet onion, thinly sliced

6 cloves garlic, minced

1 sprig rosemary

1 bay leaf

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper

FOR SERVING:

6-8 buns/rolls of choice, toasted
arugula or greens of choice

crumbled feta

balsamic glaze

DIRECTIONS

Slow cook the lamb: Add the lamb shoulder to a slow cooker. If your lamb roast has a fat cap, make sure the fat cap is at the top, facing you, so all the juices melt and flow down through the meat as the lamb slow cooks. Pour the beef stock and aged balsamic vinegar over top. Arrange the sliced onion around the lamb roast. Top with the garlic, rosemary, bay leaf, Kosher salt, and ground black pepper. Slow cook on low for 8 hours, tossing the lamb every so often if you’re around, until the lamb shreds easily with a fork.

Shred the lamb: Transfer the lamb to a cutting board or plate. Using 2 forks or a pair of tons, shred the lamb into pieces as chunky or fine as you’d like. Before you add the lamb back into the slow cooker, drain the fat from the juices in the slow cooker, as desired. I find this is most easily done by pouring the juices into a liquid measure & spooning off excess fat into a bowl or jar to discard later. Add the lamb, and the cooking juices, back into the slow cooker. Stir to combine. Turn the slow cooker on its high setting, with the cover removed. Let everything simmer and combine for 5-10 minutes. The lamb will absorb some of the excess liquid!

Assemble the sandwiches! Place a handful of arugula on top of 1/2 of a toasted bun. Top with some shredded lamb. Finish with some crumbled feta, and a drizzle of balsamic glaze, as desired. Enjoy!

Mexican American Lamb Tacos with Tequila Soaked Raisins and Pepitas

Recipe provided by | SHARED APPETITE

Servings: 4-6 Preparation Time: 30 minutes Cook Time: 3 hours

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INGREDIENTS

6-8 pound boneless American Lamb shoulder

2 tablespoons canola or vegetable oil

1 medium red onion, chopped

3 cloves garlic, thinly sliced

2 bay leaves

1 teaspoon chile powder

1 teaspoon ancho chile powder

1/2 teaspoon cumin

Kosher salt

1/2 cup golden raisins

3 tablespoons tequila

1/2 cup pepitas

2 avocados, chopped

Pickled Onions

Mexican Crema*

Hot Sauce

Flour or Corn Tortillas

1 cup crumbled Queso Fresco

Cilantro, chopped, for garnish

DIRECTIONS

Preheat oven to 350°F. Cut lamb shoulder in large pieces, approximately 4-5 inches and remove excess fat. Season generously on all sides with Kosher salt.

In a large heavy-bottom oven safe pot (I use my dutch oven), heat the oil over medium-high heat. Sear lamb shoulder on all sides until deep golden brown, approximately 2-4 minutes per side. If your pot is to small to cook all the lamb at one time in a single layer, sear in batches.

Remove browned lamb from the pot and use a paper towel to blot away excess grease. Pour in 1 cup of water and use a wooden spoon to scrap up all the browned bits on the bottom of your pot.

Stir in onion, garlic, chile powder, ancho chile powder, bay leaves, cumin, and a big pinch of salt. Return all the lamb to pot and add enough water so that it submerges ⅔ of the meat.

Place uncovered pot in the oven for 2½ to 3½ hours, turning the lamb a couple times throughout the braising process. Lamb is done when almost all of the liquid is evaporated and the meat literally falls apart as you try to pick it up with a fork.

Remove bay leaves and discard. Remove meat to a large bowl and shred with two forks (or allow to cool a bit and shred with your fingers). Discard any visible big chunks of fat.

If serving right away: discard any excess braising liquid left in pot. Add shredded lamb back into pot and return to oven, turning shredded lamb occasionally, until it’s as crispy and caramelized as you want it.

If making ahead: let lamb cool completely and refrigerate for up to a few days. Alternatively, you can wrap shredded lamb in foil and seal in a ziploc bag and freeze for several weeks. Thaw overnight in the refrigerator and reheat in 350°F oven wrapped in foil placed on a baking sheet. Once lamb is heated through, unwrap foil and let lamb get all crispy and caramelized, if desired.

Meanwhile, while lamb cooks in oven, submerge raisins in tequila in a small mixing bowl. Let soak for approximately 2 hours.

Warm tortillas. Top with shredded lamb, tequila soaked raisins, pepitas, pickled onions, and avocado. Drizzle with crema and hot sauce, and garnish with queso fresco and cilantro. Devour.

Tip: *you can easily make a DIY substitute for Mexican Crema if you can’t find it. Just combine ½ cup sour cream with ¼ cup of half and half. Season with Kosher salt and if too thick, thin with filtered water to desired consistency.

Smoked American Lamb Khao Soi

INSTRUCTIONS

2 pound American lamb shoulder, whole

2 quart lamb stock or chicken stock

1 tablespoon chopped ginger

1 tablespoon chopped shallot

1 tablespoon chopped garlic

1 tablespoon turmeric

1 tablespoon shrimp paste (Belacan)

1 tablespoon thinly sliced lemongrass

1 cup fish sauce

1/2 cup tamarind pulp

1 cup palm sugar

1 tablespoon chopped Thai bird chili

2 cups coconut milk

DIRECTIONS

Smoked American Lamb Khao Soi

Smoke lamb shoulder two hours, or sear all over till golden brown.

In a large pot, sweat the ginger, garlic, lemongrass, shallot and shrimp paste till brown and soft, add lamb into the pot, cover with stock and water if needed heat to a boil and drop to a low simmer.

Add tamarind, turmeric, fish sauce, palm sugar and Thai bird chilies.

Cook on low for three hours till lamb is falling off the bone. Pull out lamb, pull off the bone, and chop into small pieces. Add back into the broth, add coconut milk, salt to taste, take off heat and reserve.

Cook egg noodles, reserving one-third uncooked for frying.

Fry some of the noodles until crispy.

Ladle broth over cooked noodles.

Top with scallions, fermented mustard greens, fried shallots or other garnish.

Top with crispy noodles and serve!

Smoked American Lamb Khao Soi

Recipe provided by | THE HONEY PAW

Servings: 8

INSTRUCTIONS

For the Lamb Curry:

1 whole American Lamb Shoulder – About 3-4 pounds

2 tablespoons Burmese Curry Powder – Sub Any Typical Curry Powder from Store

applewood chips for smoking

2 whole shallots chopped

3 cloves garlic chopped

1 stalk lemongrass chopped

3 Thai Bird Chilies De-stemmed and chopped

1 medium-sized knob ginger peeled and chopped

1 tablespoon vegetable oil

1 tablespoon shrimp paste

1/2 cup palm sugar

3 12 ounce cans of unsweetened coconut Milk

3 Cups Stock – Lamb is best, chicken or vegetable will do

1/2 lime

fish sauce to taste

salt to taste

Noodles:
3 pounds fresh or frozen thin egg noodles or tagliatelle – Do not buy dried noodles, they won’t fry properly.
vegetable oil for deep frying boiling salted water

Garnishes:
Thai pickled mustard greens chili oil fried shallots sliced shallot

10 sprigs cilantro – chopped

1 bunch scallions – chopped

lime segments

DIRECTIONS

Method For the Lamb Curry: 1. Rub the lamb shoulder with the Burmese curry powder and season judiciously with salt. 2. If you have a smoker, hot smoke the lamb shoulder with the applewood chips at 200°. In lieu of smoking the lamb, grill the lamb shoulder lightly over charcoal trying to create smoke by sprinkling some soaked applewood chips on the coals periodically and keeping the grill lid mostly closed. Don’t go too crazy here if you can’t accomplish this, the recipe still produces a delicious result without the smoking. 3. While Lamb is smoking, make your curry paste by pounding your shallots, garlic, ginger, lemongrass, and Thai Bird chilies into a fibrous paste in a mortar and pestle or alternatively pulse in a food processor. 4. After lamb has been smoked, using a Dutch oven that will be large enough to hold your lamb shoulder, gently fry your paste in vegetable oil until it begins smelling sweet and aroma of raw onion and garlic is gone. Add shrimp paste, and palm sugar and fry on low for two minutes and add your lamb shoulder turning it til the paste has stuck to all sides. 5. Add Coconut milk, stock and the half lime (rind and all) and bring to simmer, cover and put in a 250° oven. 6. Cook for 2-3 hours, checking after 2 hours. Meat should be coming off bone relatively easily when done. If it needs more time, flip the shoulder in the pan and continue cooking checking every 30 minutes. Don’t overcook! Or the meat will be dry and stringy, not succulent. 7. Once meat is tender, pull from oven and remove the lamb delicately onto a separate tray. Cover with foil 8. While meat is cooling, reduce the cooking broth by 1/3, while skimming some of the fat from the top. It should still stay brothy and it should still have some fat on top. These are characteristic features of the dish. 9. Season the broth once it is reduced with a few liberal shakes of fish sauce and salt to taste – it likely won’t need much. 10. When lamb is cool enough to handle, pull into nice bite-size pieces. Add back to broth. Try not to boil the sauce to hard after this point because you don’t want to overcook the lamb. For the Noodles: 1. Take a quarter of the fresh or thawed egg noodles and fry in 350° vegetable oil. They should puff up a bit and begin to brown quickly. Remove them from the oil as they start to brown and make sure they are all crispy. 2. Cook the remainder of the noodles in the boiling salted water until they are cooked through and tender but not flabby. Strain.

To Serve: 1. Heat the lamb curry back up to temperature. Again, don’t boil. 2. Divide noodles between 8 bowls 3. Ladle lamb curry over noodles. It should look a little soupy with the noodles mounding up through the broth. 4. Drizzle some chili oil around the noodles. 5. Sprinkle your chopped Thai pickled mustard greens, fried shallots, sliced shallots and chopped scallions, chopped cilantro across the bowls. 6. Top with a tangle of your crispy noodles. 7. Serve with a wedge of lime alongside for squeezing over the top.

Ragout of American Lamb with Vegetables, Farro and Lentils

Recipe provided by | NIBBLES & FEASTS

Servings: 8-10

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INSTRUCTIONS

2 sprigs fresh oregano

2 springs fresh thyme

1 sprig fresh rosemary

2 dry bay leaves

1/4 cup grapeseed oil

1 pound boneless American lamb shoulder, cut into 1-inch pieces

salt to taste

pepper to taste

2 small Hawaiian sweet onions (about 8 ounces), sliced

3 garlic cloves, thinly sliced

2 tablespoons balsamic vinegar

1 cup dry red wine

4 cups low-sodium chicken broth

1/2 cup faro, rinsed

1/2 cup green lentils, rinsed

4 large carrots, rinsed peeled and chopped

1 bunch asparagus, trimmed, cut into 1-inch pieces

1 cup (packed) baby spinach

DIRECTIONS

Tie together oregano, thyme and rosemary sprigs with kitchen string.

Heat oil in a 5-quart heavy stock pot over medium heat. Season lamb with salt and pepper and add to hot oil. Stir occasionally until evenly browned; approximately 15 minutes. Transfer pieces of meat to a plate.

Add onion slices to oil. Season with salt and pepper and stir until onions start to brown; approximately 5 minutes. Add garlic and cook for 1 minute. Add vinegar and cook until mixture is syrupy; approximately 2 minutes.

Stir in wine and bring to a boil. Continue cooking for 5 minutes. Mixture will reduce. Add broth, lamb, herb bundle and bay leaves. Bring to a boil and reduce heat to medium low; let simmer and partially cover; approximately 1 hour 20 minutes.

Add farro and lentils. Cook for 15 minutes. Remove herbs and add carrots. Continue cooking for 30 minutes. Add asparagus; cook for 5 minutes. Remove from heat and stir in spinach. Adjust salt and pepper and serve with bread or crostini.

Burmese Chili American Lamb with Cumin Seed

Recipe provided by | FEASTING AT HOME

Servings: 2-3 Preparation Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

1 pound American lamb (Leg of Lamb or lamb shoulder), fat and sinew trimmed, thinly sliced, across grain, into ⅛ -¼ inch bite-sized pieces.

2 teaspoons wok or peanut oil

1 teaspoon cornstarch

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1-1/2 teaspoon cumin seeds – or use ground cumin

1 teaspoon black mustard seeds ( or regular mustard seeds)

STIR FRY SAUCE

3 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon sugar

1-2 tablespoons wok oil or peanut oil

1-2 cups green veggies- snap peas, snow peas, asparagus, green beans

1 red bell pepper, sliced

1/2 an onion, sliced

2 tablespoons garlic, rough chopped

2 tablespoons finely minced jalapeño (= 1 ½ stars) For more heat, add more. (I like 3 Tablespoons)

6 small dried Thai chiles

1/4 to 1/2 teaspoon dried chile flakes, more to taste

10 Thai basil leaves, plus extra for garnish, ( or use regular basil)

DIRECTIONS

Cut and toss the lamb with the olive oil, cornstarch, salt and pepper. Set aside.

Toast the cumin and mustard seeds in a dry wok over medium heat until fragrant and golden. Grind with a mortar and pestle. Set aside.

Stir the stir fry sauce ingredients together in a small bowl. Prep and gather the remaining ingredients and place near the stove.

Heat 1-2 tablespoons oil in a wok or large cast iron skillet over medium high heat. Add the lamb and sear both sides until each side is golden. Place the lamb on a paper towel lined bowl or plate.

Add the onion and veggies to the wok and continually stir, over medium high heat until they become slightly charred and tender, about 4-5 minutes. Make a well in the center of the pan, (scooting veggies to the sides) add a few drops of oil and then add the jalapeño and garlic and fry for 1-2 minutes. Add the Thai chilies and the lamb back into the wok. Toss a few times, heating the lamb back up a little, then pour in the stir-fry sauce and the ground cumin and mustard seeds. Cook for 1-2 minutes. Taste. Sprinkle with chili flakes according to taste. Right before serving toss in Thai basil leaves.

Serve this over rice or on its own.

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 Shoulder Chops with Herb Marinade and Eggplant Caponata

Recipe provided by | Chef Will Gilson, Puritan and Company

Servings: 8 Preparation Time: 2 hours Cook Time: 15 Minutes

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INGREDIENTS

LAMB AND MARINADE

8 American Lamb shoulder chops

1/2 cup minced scallions, white and green parts (4 scallions)

1/2 cup minced fresh tarragon

1/2 cup minced fresh parsley

1/4 cup olive oil

1/4 cup dry white wine

1 lemon, zested and juiced

2 cloves garlic

Kosher salt and freshly ground black pepper, as needed

EGGPLANT CAPONATA

1/2 cup vegetable oil

2 small Japanese eggplants (or 1 medium eggplant), small dice

2 ribs celery, small dice

1 red onion, small dice

3 cloves garlic, thinly sliced

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 cup diced roasted piquillo or red peppers

2 tablespoons capers

1/2 cup raisins

1/4 cup balsamic vinegar

1/4 cup sherry vinegar

2 tablespoons sambal or mild hot sauce (or to taste)

1/2 cup extra-virgin olive oil

1/2 cup diced scallions

1/2 cup chopped parsley

1/2 cup chopped mint

DIRECTIONS

FOR THE LAMB

In a blender, combine scallions, tarragon, parsley, oil, wine, lemon zest and juice, and garlic, and season with salt and pepper; puree until smooth. Coat both sides of chops generously with herb mixture. Allow to marinate for 2 to 3 hours or overnight.

FOR THE CAPONATA

In a large sauté pan, heat oil. Add eggplant, celery, onion and garlic. Season with salt and pepper; cook until soft, about 5 minutes. Add tomatoes, peppers and capers; cook until tomatoes break down. Add raisins, balsamic vinegar, sherry vinegar and sambal; cook until vinegar mellows. Remove from heat; add oil once cool. Finish with scallions, parsley and mint.

TO FINISH

Preheat a gas or charcoal grill for high-heat grilling. Season marinated chops with salt and pepper. Grill until chops have distinctive grill marks, about 3 minutes. Reposition chops to create crosshatched grill marks; cook about 3 minutes more. (The chops will have only cooked on one side.) Flip chops; reduce heat to medium-low or move to cooler part of the grill. Cook chops until medium-rare, 2 to 3 minutes more. Let chops rest for about 5 minutes; serve on top of caponata.

Greek American Lamb Tacos with Minted Yogurt Sauce

Recipe provided by | FEASTING AT HOME

Servings: 6 to 8 Servings Preparation time: 30 Minutes Cook Time: 3 hours

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INGREDIENTS

5-6 pound boneless lamb shoulder

12 fat garlic cloves

1/2 cup packed fresh herbs- thyme, parsley,

oregano or sage or a combination

1/2 cup olive oil

zest of 1/2 a lemon

5-6 teaspoons kosher salt (1 teaspoon for every pound of meat)

2 teaspoons pepper

1 cup white wine

1 large onion

3 bay leaves

1 English cucumber- sliced or diced

6 radishes- sliced or diced

1 cup crumbled feta (optional- or make yogurt sauce)

1/2 cup fresh torn Italian parsley or mint leaves (for garnish)

10-12 small Tortillas

MINTED YOGURT SAUCE (OPTIONAL- OR SUB FETA OR GOAT CHEESE)

1 cup Greek-style yogurt (whole milk)

1 tablespoon olive oil

zest of a lemon

1 tablespoon lemon juice (or lime)

1/4 teaspoon kosher salt

1-2 tablespoons fresh chopped mint

HERBED CAPER SAUCE – OPTIONAL

1/2 cup mint

1/2 cup parsley

1-2 garlic cloves- finely minced

1/3 C olive oil

Zest of one lemon

1/8 C fresh lemon juice (half a lemon)

1/4 tsp salt

2 tablespoons capers

DIRECTIONS

Preheat oven to 350F

Let meat rest on counter and come to room temp. Trim any excess fat. ( A little is ok)

Make the herb paste: Place garlic, oil, herbs, zest, salt and pepper in a blender or food processor and blend into a paste.

Slice the onion into ⅓ -½ inch rings and lay in the bottom of a large Dutch oven, creating a foundation for the lamb to rest on. Add the bay leaves. Pour the cup of wine over the onion.

Rub the lamb with the garlic herb paste, coating all sides well,l using it all up, getting in all the nooks and crannies, inside and out. Place the meat over the onions in the pot. Cover with a tight filling lid and place in the hot oven. The lamb will take roughly about 3 hours to cook and become tender, give or take, depending on size and weight. Check after 2 hours, then every ½ hour after that. It is done when the meat easy pulls apart with two forks.

While the lamb is braising, prep the veggies. Slice or dice the cucumber and radishes. Chop the herbs. Make the Minted Yogurt sauce by stirring the ingredients together in a medium bowl.

When the meat is tender, using tongs, carefully remove it from the pan, placing it on a dish. Discard the Bay leaves. Fish out the flavorful melted onions and save them with the meat. Pour all the fat/liquid out of the pan, saving it. Return the lamb and onions to the pan, shred it a little with two forks and season with salt. Either skim the fat from the braising liquid ( which will rise to the surface) or chill it- (it will harden) and you can easily remove it. You can add a little braising liquid back into the lamb ( this step is optional-but adds more moisture and flavor).

Serve up the lamb with toasted tortillas (or lightly grill them over your gas burner on the stove) and all the sides.

NOTES: For another added burst of flavor make the Optional Herbed Caper Drizzle. Place all but the capers in a food processor and pulse repeated, until chopped evenly ( but not smooth). Pour in a small bowl. Stir in the Capers.

Smoked American Lamb Irish Shoulder Stew

Recipe provided by | OVER THE FIRE COOKING

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INGREDIENTS

2 pounds of American Lamb Shoulder

4 cups of Chicken Stock

4 large golden potatoes (cubed)

4 large carrots (sliced)

1 large yellow onion (diced)

1 cup of green peas

1/4 cup of green onions (chopped)

2 sprigs of Rosemary

2 cans of 12oz Irish Stout Beer

2 cloves of minced garlic

2 tablespoon of cumin

2 tablespoon of chili powder

2 tablespoon of onion powder

2 tablespoon of salt

2 tablespoon of black pepper

1 tablespoon of flour

1 tablespoon of butter

1 tablespoon of olive oil

DIRECTIONS

In your smoker, build up heat until you reach an even 225F. NOTE: I recommend using hickory or pecan wood for subtle smoky flavor.

Cover lamb shoulder with olive oil then season with cumin, chili powder, onion powder, salt & black pepper. Place in smoker for indirect cooking for 3 hours or until 165F internally.

Pull lamb out of smoked and wrap in tin foil. In the tin foil, pour one can of the Irish Stout in order to let the meat baste. Put back on smoker for 2 more hours or an internal temperature of 195F. When done, pull off smoker and let rest for 1 hour. After the meat has rested, shred the lamb shoulder completely.

Start a fire and create a charcoal base. Once at a medium-high heat, place dutch oven on the fire or on a grill grate in order to cook. First, add the butter, yellow onion, & minced garlic and let cook until they begin to brown.

Add the shredded lamb shoulder, carrots, potatoes, green onions, green peas, rosemary, chicken broth, 2nd can of Irish Stout, salt & black pepper. Cover with lid & let the stew simmer while stirring occasionally for 1 hour.

In a bowl, add some water and the flour and mix thoroughly until it is a paste. Stir this into the dutch oven with all the ingredients, cover with the lid, and let cook for an additional 1 hour while stirring occasionally.

Serve and enjoy your adventurous meal!

Easy, American Lamb Fajitas

Recipe provided by | COUPLE IN THE KITCHEN

Servings: 4-6

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INGREDIENTS

LAMB STEAK

4 medium-sized American lamb shoulder steaks

2 tablespoons cumin

Salt and pepper

Olive oil

ROASTED VEGGIES

3 bell peppers, chopped

1 large onion, chopped

1 tablespoon sumac (check an ethnic grocery store or online if you can’t get it at your grocer)

Dukkah (we like the one from Trader Joes)

Olive Oil

HARISSA YOGURT SAUCE

1 cup of plain yogurt

1-2 tablespoons harissa, based on your desired spice level

1 clove of garlic, minced

ADDITIONAL FAJITA INGREDIENTS

Tortillas

Guacamole

Cilantro

Radishes, sliced

Any other fajitas toppings that you love

DIRECTIONS

Start by bringing your lamb to room temperature and season it generously with salt, pepper, and cumin. If using a sous vide, place the steaks in a ziplock bag and add a drizzle of olive oil. Use the water displacement method and sous vide the lamb for 4 hours at 132 degrees Fahrenheit temperature. Once complete, give your lamb steaks a quick sear on a scorching hot pan to finish your steak.

If you are going to cook your lamb steak the traditional way, season your meat as directed above. Cook your steaks in a skillet or on a grill until internal temperature reaches 145 degrees Fahrenheit. Let your meat rest for 5 minutes before you slice your steak.

While you are cooking your steak, scatter your veggies on a sheet pan and drizzle them with olive oil. Season them with salt, pepper, sumac, and dukkah. Broil your veggies on high until they start to soften and char.

To make your harissa yogurt sauce, combine all three ingredients in a bowl and mix until well combined.

Now comes the fun part, making the fajitas! Add all ingredients to a platter in the middle of the dining room table and let everyone build their own creation!

American Lamb and Squash Khao Soi

Recipe provided by | THE FOOD IN MY BEARD

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INGREDIENTS

LAMB

2 pounds American Lamb Shoulder chopped into 1 inch cubes

2 cups Coconut Milk

1/4 cup sambol chile paste

2 tablespoons Fish Sauce

2 teaspoons Cumin

1 teaspoon Salt

CURRY PASTE

1 teaspoon Cardamom pods

2 teaspoons Coriander Seed

1 teaspoon Cumin Seed

7 Fresh Thai Chiles sliced

4 stalks Lemongrass tender insides sliced, rough

outer parts reserved

1 thumb sized peice galangal peeled and thin sliced against grain

2 thumb sized peices Ginger peeled and thin sliced against the grain

4 cloves Garlic

2 Shallots

SOUP

1 small Butternut Squash (about 3 cups of cubed squash)

1 quart Chicken Stock

1 quart Coconut Milk

1 teaspoon Curry Powder

1/4 cup Fish Sauce

2 ounces palm sugar

1 pound fresh wonton noodles

chopped callions for garnish

DIRECTIONS

Mix the lamb in a baking dish with the other lamb ingredients. Bake at 300 for about 4 hours until tender and shreddy, stirring once or twice during cooking and adding water if needed.

Make the curry paste by adding all the ingredients to a mortar and pestle, starting with the dry ones and mashing them to a powder, then adding each ingredient, in order, one by one, and smashing until mostly smooth.

Add some oil to a large pot and saute the curry paste on medium heat for about 7 minutes until fragrant and the raw garlic and onion smell is cooked off.

Add the squash and stir well. Add in the stock and coconut milk and mix, scraping any bits off the bottom that may have collected.

Stir in the turmeric, curry powder, fish sauce, and palm sugar. Add the fibrous stalks from the lemongrass. Bring to a simmer and cook about 30 minutes until the squash is tender.

Remove the lemongrass stalks and blend the soup smooth with a stick blender.

Add the lamb to the soup and all the sauce and juices from the pan along with it.

Meanwhile, bring water to a boil, and heat a thin layer of oil in a frying pan.

Take a handful of the raw noodles and fry them in the oil until crispy, brown, and blistering.

Take the rest of the noodles and boil them in the water for 3 minutes until tender.

Build the soup by first putting some cooked noodles into a bowl, then ladeling in the broth with that tender shredded lamb, and then topping with the crispy noodles and some scallions. Serve immediately.

Pulled BBQ American Lamb Sandwiches

Recipe provided by | THE FOOD IN MY BEARD

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INGREDIENTS

LAMB

5 pounds American Lamb shoulder cut into 2-inch cubes

1 Onion diced

3 Carrots diced

3 cloves Garlic minced

1/4 cup Cider Vinegar

28 ounces Canned Crushed Tomato

1 cup Bourbon

1/4 cup Brown Sugar

2 tablespoons Cumin

1 tablespoon Chile Powder

1 pinch Cinnamon

1 teaspoon Oregano

Salt and Pepper

SLAW

1/2 head Cabbage

20 Mint Leaves

2 tablespoons Cider Vinegar

2 tablespoons Mayo

Salt and Pepper

Buns

DIRECTIONS

Cook the onion and carrot with some oil for about 10 minutes.

Add the garlic and cook 2 minutes.

Add the lamb and cook 5 minutes. On the hot coals and open fire, I was able to brown the lamb slightly, but don’t worry if you can’t achieve this, you will get plenty of browned flavor in the end.

Add the rest of the lamb ingredients and stir to combine. Cover and bake at 300 for 3 hours stirring every hour.

Meanwhile make the slaw. Slice the cabbage and chop the mint. Add all the ingredients and stir to combine. Set aside until you are ready to use.

When the lamb is cooked, mash it with a potato masher right in the pot. Serve with the buns and slaw.

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.