Sweet Potato Moroccan American Lamb Bowls

Recipe provided by | Climbing Grier Mountain

Serves:4

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INGREDIENTS

• 2 large sweet potatoes, sliced into 1/4-inch slices

• olive oil

• salt and pepper to taste

• 1 pound boneless American lamb shoulder, cut into 1-inch cubes

• 1 teaspoon ground cumin

• 1/2 teaspoon ground cinnamon

• 1 teaspoon crushed red pepper flakes

• 1 small fennel bulb, sliced thinly

• 1/2 red onion, thinly sliced

• 1/4 cup apple cider vinegar

• 1/2 cup Labneh or greek yogurt

• Fresh mint, for garnish

DIRECTIONS

Preheat your oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Place the sweet potatoes on a baking sheet and drizzle with olive oil, salt, and pepper. Cook the sweet potatoes for about 20 to 25 minutes (flipping halfway through) or until golden brown. Remove from the oven and set aside.

Meanwhile, preheat a skillet with a lid to medium-high heat. Add olive oil to the skillet and then the lamb. Sear the lamb for a few minutes on each side then add in the cumin, cinnamon, red pepper flakes, salt, and pepper. Stir to combine. Cover the skillet with a lid. This will help lock in the flavor and make sure the lamb doesn't dry out. Keep the lid on for about 7 to 10 minutes and then remove the lamb from the skillet and set aside on a plate.

In a bowl combine fennel, red onion, and apple cider vinegar. To serve: place three sweet potato slices on a plate. Top with lamb cubes, fennel mixture, a dollop of labneh, and fresh mint. Repeat process for remaining plates.

Grilled American Lamb Salad Bowls

Recipe provided by | Blue Bowl

Serves: 2 bowls Preparation time: 20 minutes Marinating time: 1 hour and 30 minutes Cook Time: 10 minutes

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INGREDIENTS

For the Lamb Marinade

• 1 pound American Lamb shoulder or leg meat cubed (or purchase lamb stew meat)

• 3 tablespoon olive oil

• juice of 1/2 a large lemon

• 3 large cloves garlic, minced

• 1/2 teaspoon thyme

• 1 tablespoon oregano

• generous pinch salt + pepper

For the Salad Bowls

• lettuce or mixed greens

• 1 cup chickpeas

• 1 cup black olives

• 1/2 a red onion, thinly sliced

• 1 1/2 cups cherry tomatoes, halved

• feta cheese

For the Zippy Lemon Dressing

• 2 tablespoons olive oil

• 1 tablespoon white wine vinegar

• splash of water

• a pinch each of salt, pepper, and sugar

• 1/8 teaspoon oregano

• 1 tablespoon lemon juice

DIRECTIONS

1. Marinate the Lamb Meat: Mix all marinade ingredients together in a large reusable tupperware container. Add the lamb and stir or shake the container with the lid tightly on to coat it with the marinade. Let this hang out in the fridge for 1 1/2 hours before grilling the meat.

2. Grill: Heat your grill over medium heat, and lightly spray a grill pan with nonstick spray - do this AWAY from the grill. Add the marinated lamb meat to the pan and cook, stirring, for about 10 minutes. Cut into one of the larger pieces to check for doneness - if a larger piece is done, the rest should be too. Smaller pieces will be well done, and larger pieces will be medium well.

3. Shake up the Lemon Dressing: Add all dressing ingredients to a jar and attach the lid securely. Shake until well combined.

4. Assemble Salad Bowls: Assemble your bowls! Build them starting with the lettuce, then add the veggies, lamb meat, and feta to top them off.

5. Serve + Store: Pour the dressing over, dividing it between the two bowls just before serving. Enjoy! Store any leftovers in the fridge - if you're planning to keep the second salad for the next day, store the components separately, and assembling and dressing it when you’re ready to eat.

Turkish American Lamb Wraps

Recipe provided by | Feasting at Home

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

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INGREDIENTS

Lamb Filling:

• 1 pound ground American lamb

• 1 onion, diced

• 4 garlic cloves, rough chopped

• 1 teaspoon salt

• 1 teaspoon cumin seeds (or ground)

• 1/2 teaspoon sumac

• 1/4 teaspoon cinnamon

• 1/4 teaspoon chili flakes or urfa biber

• 1 tablespoon tomato paste

• 1 tablespoon water

• 1/4 cup chopped mint

Wraps:

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

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

• 1 cup diced tomatoes (or sliced radishes)

• 1 cup diced cucumber

• 1/2 cup thinly sliced red onion

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

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

DIRECTIONS

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

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

Notes:

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

Ground American Lamb Kabobs

Recipe provided by | Nik Sharma

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

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INGREDIENTS

• 1 pound [455 g] American ground lamb

• 1 shallot, minced

• 1 tablespoon grated ginger

• 1 garlic clove, peeled and grated

• 2 tablespoons chickpea flour

• 1 teaspoon ground black pepper

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cumin

• 1 teaspoon ground red chilli

• 1 teaspoon fine sea salt

• 1/2 teaspoon ground green cardamom

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

DIRECTIONS

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

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

Turkish American Lamb Pide (Turkish Pizza)

Recipe provided by | North 44 Farm

Makes 6 single-serve pides

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INGREDIENTS

Dough

• 3 cups all purpose flour

• 1.5 cups warm water

• 1 tablespoon yeast

• 1 tablespoon sugar

• 1 tablespoon salt

NOTE: You could also use a premade pizza dough if you want to speed up the process.

Pide Filling

• 2 tablespoons oil

• 2 pounds ground lamb

• 1 onion, diced

• 4 garlic cloves, minced

• 1 jalapeno minced

• 4 tablespoons Baharat (Middle Eastern spice blend)

• 1 tablespoon salt

• 1 tablespoon lemon juice

• 1 teaspoon chili flakes

• 2 tablespoons tomato puree

• 2 tomatoes, roughly chopped

• 1/2 cup feta

• 1/2 cup mozzarella or other mild white cheese

• 1/2       stick of butter, melted

• Fresh chilies for garnish (optional)

• Cilantro/Parsley/Mint for garnish (optional)

• Lemon Wedges for garnish (optional)

DIRECTIONS

Mix all ingredients for the dough together. Let sit in a shaggy ball for 15 minutes

After dough has rested briefly, knead by hand or with dough hook until the dough is smooth and elastic, roughly 5-10 minutes

Place dough in a clean and well oiled bowl, let rise in a warm place for 2 hours or until it has doubled in size. While the dough is rising you can prepare the pide filling

While the dough is rising you can prepare the pide filling

Place your pan on medium high heat, and cook the onion, garlic, and chilies in oil until the onion has become translucent and slightly browned, roughly 5 - 8 minutes.

Add in ground lamb, all spices, and lemon juice. Break apart the meat as it cooks and continue to stir until lamb is evenly browned.

Add in tomato paste and tomatoes, continue to cook for another 5-8 minutes.

American Lamb Burger

Recipe provided by | Well Seasoned Studio

Serves: 4

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INGREDIENTS

For the Lamb Burgers:

• 1 ½ lbs ground American lamb (patties will be roughly 5 ½ ounces each, so 4 patties require just under 1 ½ lbs ground lamb)

• kosher salt

• freshly ground black pepper

• 4 burger buns

Herbed Yogurt Sauce (tzatziki):

• 1 cup Greek yogurt

• 3 Tbsp fresh dill finely chopped

• 2 Tbsp fresh mint finely chopped

• 1 tsp lemon zest

• 1-2 Tbsp fresh lemon juice

• ¼ cup cucumber minced

• 1 clove garlic minced

• 1 tsp kosher salt

• ¼ tsp freshly ground black pepper

Topping Suggestions:

• pickled red onions

• arugula or mixed greens

• kalamata olives

• feta cheese

• thinly sliced cucumbers

• nonstick spray or oil for cooking

DIRECTIONS

To make lamb burgers:

Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty (see note below).

30 minutes prior to cooking, sprinkle each patty generously with kosher salt (about ½ tsp per burger) and freshly ground black pepper (about ¼ tsp each) on both sides.

To make herbed yogurt sauce:

Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.

To cook lamb burgers:

Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.

Grilled American Lamb Chops with Mint Chimichurri

Recipe provided by | The Original Dish

Servings: 4

*Leave time to marinate the lamb chops overnight.

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INGREDIENTS

• 1 ½ cups (12 oz) Greek yogurt

• ½ cup olive oil

• ¼ cup lemon juice

• ¼ cup water

• 8 garlic cloves

• 1 tbsp kosher salt

• 4 (8-12 oz) bone-in American lamb shoulder chops

• 2 cups packed parsley leaves, finely chopped

• ¾ cup packed mint leaves, finely chopped

• ¼ cup red wine vinegar

• 1 ½ cups extra-virgin olive oil

• 1 large red onion, peeled

DIRECTIONS

Add the Greek yogurt to a large bowl. Slowly whisk in the olive oil, lemon juice, water, 4 garlic cloves (minced), and salt until incorporated. Place the lamb shoulder chops into the bowl and coat well on all sides with the yogurt marinade. Make sure each chop is submerged. Cover the bowl and let marinate overnight in the refrigerator.

Heat one side of the grill over high heat and the other over medium-low. Bring the lamb out to room temperature and let sit for about 30 minutes before grilling.

Meanwhile, combine the chopped parsley, mint, remaining 4 garlic cloves (minced), red wine vinegar, and extra-virgin olive oil. Stir well and season with salt to taste. Reserve until ready to serve.

Cut the red onion in half, and then each half into 4 wedges, leaving the root end intact. Coat with a drizzle of oil and season with a pinch of salt. Grill the red onion wedges over high heat until charred, about 2-3 minutes per side. Transfer the onions to medium-low heat.

Grill the lamb chops over high heat until deeply charred, about 2-3 minutes per side. Transfer the lamb to medium-low heat. Cover the grill and continue to cook for about 10-12 more minutes, until the onions are tender, and the lamb is cooked to 145°F (per USDA guidelines).

Transfer the onions & lamb chops off the grill, cover with foil, and allow to rest for 5 minutes before serving. Slice the lamb off the bone and serve with the grilled red onions and chimichurri alongside.

Triple Mustard American Lamb Loin Chops

Recipe provided by | The Daley Plate

Preparation time: 10 minutes Cook time: 15 minutes Serves: 8-10

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INGREDIENTS

For the marinade:

• 1/4 cup olive oil

• 2 tablespoons fresh lemon juice + zest

• 1 tablespoon Dijon mustard

• 1 tablespoon whole grain mustard

• 1 tablespoon yellow mustard

• 4 garlic cloves, very finely minced or made into a paste

• 1 tablespoon finely chopped rosemary

• 1 ½ teaspoons kosher salt

• 1 teaspoon black pepper

• Optional: 1 teaspoon smoked paprika, 1 teaspoon garlic powder

For the salad:

• 4 large tomatoes, sliced

• 1/2 small red onion, thinly sliced

• 1 cup fresh herbs (basil, rosemary, thyme, dill or parsley)

• Optional: olives, feta cheese, cucumber

Vinaigrette:

• 1/4 cup extra virgin olive oil

• 1/4 cup balsamic vinegar

DIRECTIONS

Method:

Place lamb in a shallow container that has a lid or a sheet pan that you can cover. Combine ingredients for marinade and pour over lamb, turning and coating. Cover and refrigerate for one hour or up to overnight. If sharing this meal with another family, divide the lamb by placing half of the chops in a container and keep in the fridge until ready to deliver.

Preheat your grill to medium and spray with some olive oil spray. Place lamb chops on the grill or grill pan and cook for 5 minutes per side for medium-rare depending on the thickness of your chops. Lamb loin chops are sturdy and can be placed standing up (on the bone) as well, to ensure that the thickest part of the chop is cooked. They should be 135F when pulled from the grill for medium-rare, which we feel is the best temperature to enjoy them. 

Remove from the grill and tent with foil, then allow to rest for 10 minutes. The temperature will then climb to about 145F. A meat thermometer is the best way to determine doneness.

Slice your tomatoes, season with salt and pepper then top with thinly sliced red onion and optional add-ons. Drizzle with the vinaigrette and top with herbs right before serving alongside lamb. If sharing with another family, place the whole tomatoes, onion and herbs in the basket with the marinated lamb and add half of the vinaigrette in a jar with instructions on how to serve. Easy!

American Lamb Gyro

Recipe provided by | Two Purple Figs

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INGREDIENTS

Lamb:

• 2 pounds Lamb Sirloin boneless— use American Lamb

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 Tablespoons garlic paste or use 4 cloves minced garlic

• 1 Tablespoon oregano (fresh or 1/2 Tablespoon dried)

• 2 tablespoons lemon juice

• pinch nutmeg (optional)

• 2 tablespoons olive oil

TzatZiki Sauce:

• 1 cup Yogurt (preferably Greek yogurt)

• 1/2 cup grated cucumbers (squeeze dried—see notes)

• 1/2 teaspoon garlic Paste or 1 garlic clove, minced

• 1 teaspoon lemon juice

• 2 Tablespoons minced fresh herbs (dill, mint and oregano)

• salt to your taste and depending on the yogurt brand you use, about 1/8 teaspoon

Sandwiches:

• 8 Pita Breads - Greek style thick pita breads or Naan breads, charred preferably

• 2/3 cup sliced cucumbers

• 1 cup sliced tomatoes

• 2 red onions sliced

• 1 lemon

• 1/2 cup mint leaves, fresh (or Parsley)

DIRECTIONS

Marinate the lamb sirloin with all the ingredients and let it sit for 30 minutes and up to 24 hours before grilling.

Preheat an outdoor grill and place the lamb sirloins for 6-10 minutes on each side —depending on how well done you prefer the lamb. 6 minutes for rare, while 10 minutes for medium done.

Keep the BBQ lid on for most of the grilling time.

Once the lamb is ready, remove it into a cutting board and let it rest for at least 3 minutes before slicing g it really thin.

Make the Tzatziki sauce: Mix everything together in a large bowl. taste and adjust salt.

If you can charr the bread on the grill that would be best for the gyro sandwiches.

Assemble the sandwiches: Starting off by layering the bread over a piece of parchment paper or wax paper.

Leave half of the bread out of the paper so that you can wrap it and know where to eat it from.

Now spread your Tzatziki sauce over the bread, layer the succulent lamb and toppings. Squeeze some lemon juice and wrap it up with the paper. Serve right away!

ENJOY!

Seared American Lamb Loin Chop with Spinach Salsa Verde

Recipe provided by | Climbing Grier Mountain

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INGREDIENTS

• 8 American Lamb loin chops

• salt and pepper to taste

• 2/3 cup spinach leaves

• 1/3 cup mint leaves

• 1/3 cup parsley 

• 1 tablespoon lemon zest

• 1 teaspoon crushed red pepper flakes

• 1 garlic clove

• 1/3 cup olive oil 

DIRECTIONS

Place the American lamb loin chops on a plate. Pat lamb dry and let set at room temperature for at least an hour. 

In a blender, add the spinach leaves, mint, parsley, lemon zest, red pepper flakes, one garlic clove, and 1/3 cup olive oil. Puree until mixture is smooth. Season with salt and pepper and set aside. 

Preheat your grill to medium-high heat. Add the American Lamb loin chops to the grill and cook turning every two minutes or until well browned on both sides. To check for desired doneness, insert a thermometer into the thickest part and cook until it registers around 135 degrees. 

Remove the lamb from the grill and allow it to rest before serving the spinach salsa verde on top! 

Lamb Bolognese Sauce

Recipe provided by | Nourish With Lamb

Serves: 8

Prep time: 10 minutes Cook time: 60 minutes

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INGREDIENTS

• 2 tbsp olive oil

• 1 cup onion, finely chopped

• ½ cup celery, finely chopped

• ½ cup carrot, finely chopped

• 2 garlic cloves, minced

• 1 tsp oregano

• ½ tsp nutmeg, ground

• 2 tbsp tomato paste

• 2 lbs ground lamb

• 1 tsp kosher salt

• 1 tsp ground black pepper

• ½ cup red wine

• 1 cup chicken or beef stock

• 1 (28oz) can tomato puree

• 1 bay leaf

• 1 pappardelle pasta or wide fettuccine

• ¼ cup Parmigiano-Reggiano cheese, freshly shaved or grated for garnish, optional

*For an alternative, you can use zucchini noodles: about 3-4 zucchini spiralized, and sautéed in 1 tablespoon of olive oil for 2-4 minutes, or until the zucchini softens.

DIRECTIONS

Heat the olive oil in large Dutch oven or large saute pan, and sauté onion, celery, carrots and garlic until softened.

Stir in oregano, nutmeg and the tomato paste.

Add ground lamb and cook until browned and cooked through, breaking up the meat into crumbles. Season with salt and pepper.

Add red wine, stock, tomato puree and bay leaf. Bring to a low simmer.

Allow the liquid to reduce by half about 30 minutes.

Cover and cook on a low simmer until the sauce is thick about 15 minutes. Discard the bay leaf.

Cook pasta or zucchini noodles according to directions. Drain well. Toss together pasta or zucchini noodles* and sauce.

Spoon into serving dishes, and sprinkle with desired amount of cheese about 1 tablespoon per serving. Serve immediately.

Grilled Lamb & Vegetable Kabobs

Recipe provided by | Nourish With Lamb

Serves: 4-6

Prep time: 10 minutes Cook time: 10 minutes

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INGREDIENTS

• 12 (10-inch) wooden skewers

• 1/4 cup olive oil

• 3 garlic cloves peeled and smashed

• 2 lbs boneless leg lamb, trim of fat, cut into 1-inch pieces

• 1 medium red onion, cut into 1-inch pieces w/layers

• 2 small zucchini cut crosswise to 1/2in rounds

• 2 yellow squash cut crosswise to 1/2in rounds

• 2 bell peppers cut into 1/2in pieces

• 1/8 tsp salt

• 1/8 tsp pepper

Honey Mustard Thyme Dipping Sauce

• 2 tsp chopped fresh thyme

• 3 tbsp coarse grain mustard

• 1 tbsp honey

• 1 tbsp mayonnaise

• 1/8 tsp pepper

• 1/8 tsp salt

Cucumber Yogurt Sauce

• 2 tsp chopped fresh dill

• 1/2 cucumber peeled, seeded and finely chopped

• 1/4 cup greek yogurt

• 1/8 tsp pepper

• 1/8 tsp salt

DIRECTIONS

Place wooden skewers in a shallow dish and cover with water, set aside. In a small saucepan over low heat, simmer olive oil and garlic until garlic is golden brown, about 3 minutes, transfer to small bowl and set aside to cool.

Thread 6 skewers alternating lamb and red onion. Thread remaining 6 skewers with zucchini, yellow squash and red pepper. Place on clean tray.

On a gas grill, turn all burners to high, close lid and heat until hot, about 15 minutes. Brush lamb and vegetable kabobs with garlic oil and season with salt and pepper. Place skewers on the hot grill rack. Cover and cook, turning occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 minutes or until lamb reaches 160 degrees for medium doneness.

Remove from grill onto clean tray. Serve with dipping sauces and whole-wheat pita.

Lamb Shoulder, White Bean, Hominy & Green Chile Stew

Recipe provided by | Nourish With Lamb

Serves: 8

Prep time: 15 minutes Cook time: 55 minutes

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INGREDIENTS

• 2 tbsp olive oil

• 2 lbs lamb stew meat, shoulder, trimmed

• 1 tsp kosher salt

• ½ tsp black pepper

• 2 cups white onion, chopped

• 2 cups celery, chopped

• 1 tbs garlic, minced

• 1 cup chicken broth, reduced sodium

• 1 can or 8 ounces diced roasted green chilies

• 12 oz jar salsa verde

• 2 cans white beans, drained and rinsed

• 1 can hominy or corn, drained and rinsed

• 2 cups fresh chayote (or other summer varietals) squash or frozen/fresh vegetables of choice, such as green beans, spinach, etc.

DIRECTIONS

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the lamb to the hot oil and season with salt and pepper.

Stir and allow the meat to brown on all sides. Add in the onion, celery, and garlic; continue to stir and cook until vegetables are softened.

Add broth, green chilies, salsa verde, beans and hominy or corn; bring mixture to a simmer. Continue to cook over a low simmer until meat is tender and stew is slightly thickened, about 20-30 minutes.

Add the fresh or frozen vegetables of your choice and continue to simmer on low until vegetables are cooked, about 5-10 minutes.

Serve in bowls and garnish with assorted toppings such as chopped cilantro and a dollop of sour cream or crema.

Grilled Lamb Loin Chops & Tri-colored Mini Sweet Peppers and Cherry Tomato Medley with Chimichurri Sauce

Recipe provided by | Nourish With Lamb

Serves: 8

Prep time: 15 minutes Cook time: 15 minutes

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INGREDIENTS

Cilantro Parsley Chimichurri Sauce

• ¼ cup olive oil

• 4 garlic cloves, minced

• 1 tsp kosher salt

• 1 small jalapeno, seeds removed, finely chopped

• ¼ cup fresh lime juice

• 1 cup fresh cilantro, chopped

• 1 cup fresh Italian parsley, chopped

Roasted Tri-colored Mini Sweet Peppers and Cherry Tomato Medley

• 1 lb bag tri-colored mini sweet peppers, rinsed and dried

• 12 oz multi-colored cherry tomato medley, rinsed and dried

• 1 tbsp olive oil

• ½ tsp kosher salt

• ¼ tsp black pepper

Grilled Lamb Loin Chop

• 8 lamb loin chops (4-5 oz each bone-in)

• 1 tsp olive oil

• ½ tsp kosher salt

• ¼ tsp black pepper

DIRECTIONS

Cilantro Parsley Chimichurri Sauce

Heat the olive oil in a small pan over medium heat. Add the minced garlic and remove from heat; let stand for a few minutes, allowing to cool. Stir in the salt and jalapeno. In a small bowl, combine the cilantro, parsley, lime juice, and garlic oil mixture; set aside.

Roasted Tri-colored Mini Sweet Peppers and Cherry Tomato Medley

Preheat the grill over high heat. In a medium bowl, combine the sweet peppers and cherry tomatoes; toss with the olive oil, salt, and pepper. Cook the vegetables on the grill for about 5-10 minutes, turning the vegetables a few times to prevent burning and allowing to cook on all sides. Remove the vegetables from the grill and place them on a platter.

Grilled Lamb Loin Chop

Preheat grill over high heat. Lightly brush olive oil on grill grates. Pat lamb dry with paper towels. Rub both sides of chops with salt and pepper. Grill lamb chops about 4-5 minutes per side or until cooked to 145°F for medium rare. Transfer the lamb chops to the serving platter with the grilled vegetables. Top the platter with the reserved Cilantro Parsley Chimichurri Sauce and serve.

Grilled American Lamb Tikka & Tomato Masala Curry

Recipe provided by | Rustic Joyful Food

Serves: 4-6

Prep time: 15 minutes Cook time: 20-25 minutes

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INGREDIENTS

• 1 boneless leg of lamb butterflied ( approximately 4-5 pounds)

• 1 tablespoon olive oil

• 1 yellow onion sliced

• 6 cloves of garlic chopped and smashed

• 1 tablespoons prepared mild Indian Curry Paste

• 1 teaspoon + 1 tablespoon Garam Masala (any masala blend works great)

• 1 tsp paprika

• 1 tsp turmeric

• 1 tsp onion powder

• Salt & Pepper to taste

• 4-6 plum tomatoes, roughly chopped

• 1 15 ounce can full fat coconut milk

• 1/2 cup heavy cream

• Garnish ideas

• Pomegranate seeds

• Cilantro

• Lime wedges

• Chopped cashews or macadamia nuts

• Green onions

• Black sesame seeds

• Sliced radishes

Garnish ideas

• Pomegranate seeds

• Cilantro

• Lime wedges

• Chopped cashews or macadamia nuts

• Green onions

• Black sesame seeds

• Sliced radishes

DIRECTIONS

Pre Heat the grill to 350 degrees. Allow the meat to come to room temp before placing on the grill. Season liberally with salt and pepper.  Rub 1 teaspoon garam masala into the meat. Place the meat on the hottest part of the grill for the initial sear. Close the lid and monitor closely for flare ups. After 3-4 minutes turn the meat. Close the lid. While meat is grilling, make the sauce. In a large skillet over medium heat sauté the onion with the spices and curry paste until the onion is tender. Add the garlic and the tomato paste and cook until the tomato paste becomes deeply red and almost caramelized- Only 3-4 minutes. Add the fresh tomato’s cook another 2 minutes then finish by adding the coconut milk and heavy cream. Heat through and simmer on low to thicken. Continually check the lamb while preparing the sauce. You are looking for a beautiful char and an internal temp of 135-140 degrees.   Allow the lamb to rest for 7-10 minutes before slicing and serving over top of the curry, rice and desired garnishes.

Shawarma-Spiced Roast Pulled American Lamb Leg Tacos

Recipe provided by | Cooking with Cocktail Rings

Serves: 4

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INGREDIENTS

For the pulled lamb: 

• 1 tablespoon kosher salt 

• 1 tablespoon paprika

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander 

• 2 teaspoons freshly ground black pepper 

• 1 teaspoon ground cinnamon

• 1 bone-in American lamb leg, about 6 pounds

• 3 tablespoon extra-virgin olive oil, divided 

• 4 garlic cloves, minced  

For the Greek pico de gallo:

• 2 cups cherry tomatoes, halved 

• ¼ cup diced red onion 

• ½ small cucumber, seeds removed and diced 

• Juice from 1 medium lemon 

• ¼ cup chopped fresh mint leaves

• Kosher salt, to taste 

For serving: 

• Small flour tortillas, warmed  

• 2 cups Greek yogurt, separated equally in containers 

• 4 cups wild arugula, separated equally in two resealable bags

• 1 cup crumbled feta cheese separated equally in two bags or containers

DIRECTIONS

For the pulled lamb: 

In a small bowl stir together the salt, paprika, cumin, coriander, pepper and cinnamon until combined. Set aside. 

Rub the lamb leg with 1 tablespoon of the olive oil and garlic then rub all over with the spice mixture. Cover and refrigerate to let marinate for at least 1 hour and up to overnight. 

Preheat oven to 450°F. Add the lamb to a large roasting pan. Roast lamb until well browned all over, 20–25 minutes. Remove from oven and reduce the oven temperature to 300°F. Add enough water so the liquid comes about 1 inch up the side of the roasting pan, cover with aluminum foil, and roast until meat is tender and easily pulls apart, about 4½ hours, turning once halfway through cooking. 

Transfer the lamb to a platter and tent with foil to keep warm. Add the braising liquid to a medium saucepan and boil over medium heat until it reduces by half. Shred the lamb and pour the reduced juices over the top. 

For the Greek pico de gallo: 

In a medium mixing bowl stir together the tomatoes, onion, cucumber, lemon juice and mint. Season with salt, split into two containers (one for your family and one to share) cover and refrigerate until ready to use. Can be made up to two days in advance. 

For assembly:

To assemble the tacos, top with Greek yogurt, a small handful of arugula, topped with lamb, a scoop of the Greek pico de gallo and crumbled feta cheese. 

Lemon Dill American Lamb Kabobs with Tzatziki

Recipe provided by | Oh So Delicioso

Prep Time: 3 hours and 20 minutes (3 hour marinade) Cook Time: 10 minutes

Serves: 4

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INGREDIENTS

Kabob Ingredients

• 2 lb boneless American lamb meat (shoulder, leg or cubed kabob meat)

• 1/4 cup olive oil

• 1 lemon zested and juiced

• 2 cloves garlic minced

• 1/4 cup fresh dill minced

• 1/4 tsp salt

• 1/3 tsp pepper

• 1 green pepper seeded and cut in bite size pieces

• 1 small onion cut it bite size pieces

Tzatziki Ingredients

• 1/2 cucumber peeled and seeds removed

• 1/2 tsp salt

• 8 oz plain Greek yogurt

• 1/2 lemon zested and juiced

• 2 tsp fresh dill

• 2 garlic cloves

• salt and pepper to taste

DIRECTIONS

Start by cutting your lamb into bite sized cubes, trimming fat as you go.

For marinade combine olive oil, lemon juice, lemon zest, garlic, dill, and salt and pepper. Reserve 1/2 cup for basting during grilling.

Toss lamb in remaining marinade.  Marinate in the fridge for 3 hours, up to overnight.

Thread lamb onto wooden of metal skewers, alternating pieces of bell pepper and onion between lamb.

Cook on a grill that has been preheated to medium high heat. The meat is cooked quickly for only 3-4 minutes per side and watched carefully to prevent overcooking. Rotate skewers so that all sides are cooked brushing with the reserved marinade over the skewers.  Cook to desired doneness using a meat thermometer and these temperatures: Medium-rare: 135°F. Medium: 145°F, Well: 155 °F 

Tzatziki Sauce

Combine all ingredients in a blender.  Blend until smooth.

Recipe Notes

Pro Tip: For lamb kabobs, the best cut of meat is a boneless cut.  You can choose from boneless leg of lamb, lamb shoulder, sirloin chops or but pre cubed kabob meat.

Thai Salad With American Lamb And Peanut Dressing

Recipe provided by | Two Purple Figs

Prep Time: 30 minutes Cook Time: 30 minutes

Serves: 4

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INGREDIENTS

Lamb:

• 1.5 Pounds boneless Leg of American Lamb, trimmed

• 2 Tablespoons Chili Sauce

• 2 Tablespoons Rice Wine Vinegar

• 1 1/2 Tablespoon Soy Sauce

• 1 teaspoon Salt and Pepper

• 3 Cloves of Garlic, Minced

• 2 Tablespoons Ginger, Minced

Salad:

• 1 cup White Cabbage, shredded

• 1 cup Cilantro leaves

• 1 cup Mint Leaves

• 1 mango, peeled and thinly sliced

• 1 carrot, thinly sliced

• 3 scallions, chopped

• 2 green chillies, sliced

• 2 tablespoons peanuts

Peanut Dressing:

• 3 Tablespoons Peanut Butter (smooth or chunky)

• 1 to 3 Tablespoons water (depending on how thick or thin you prefer your sauce).

• 1 Tablespoon Honey

• 1 1/2 Tablespoon Rice Vinegar

• 1 Tablespoon Soy Sauce

• 1 Tablespoon Grated Ginger

• 1 Tablespoon Grated Garlic

• 1 1/2 Tablespoon Lime Juice

• 1/4 teaspoon salt

DIRECTIONS

1. Start by adding all ingredients to the lamb and toss well. Grill the lamb for 15 minutes on each side and rest the lamb for 10 minutes before slicing.  

2. Slice the lamb in to thin pieces.

3. Make the Peanut Dressing: Start by thinning out the peanut butter, adding a tablespoon of water at a time and mix well. Add the remaining ingredients and mix. If the sauce is too thick, add more water to thin it out.

4. Assemble the Salad by layering the salad ingredients, grilled lamb slices and peanut sauce. Enjoy!!

Pan-Fried American Lamb Chops with Fennel & Rosemary

Recipe provided by | Zestful Kitchen

Prep Time: 5 minutes Cook Time: 10 minutes

Serves: 4

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INGREDIENTS

• 3 tablespoons olive oil

• 3 cloves garlic, smashed

• 2 sprigs rosemary 

• 1 teaspoon fennel seeds

• 1 lemon, sliced

• 8 American lamb rib chops, ¾- to 1-inch think, seasoned with salt and pepper

DIRECTIONS

Heat a large cast-iron skillet (12-inch) over medium heat for 5 minutes. Add oil, garlic, rosemary and fennel seeds and cook 1 minute.

Increase heat to medium-high; add rib chops in a single layer and cook until golden brown on first side, 1½–2 minutes. Move garlic and rosemary around the pan to avoid burning, setting on top of chops if needed. Flip chops and continue to cook until golden brown on second side, 1½–2 minutes more. 

If you have an instant-read thermometer, cook to desired doneness by temperature; insert the thermometer into the center of the meat, but not touching the bone (125°F for rare, 135°F medium-rare, and 140°F for medium).

Transfer chops to a serving platter and drizzle oil and spices over top. Add lemon slices to now-empty hot pan and sear for 1 minute on each side; add to platter with chops and serve.

Grilled American Lamb with asparagus and green beans

Recipe provided by | A Brown Table

Serves: 4

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INGREDIENTS

For the lamb chops

• 4 American lamb loin chops (about 1  to 1  1/2 lbs [455 g to 680 g] total weight)

• 3 Tbsp extra-virgin olive oil plus a little extra to brush the pan

• 2 garlic cloves, peeled and minced

• 2 tsp ground black pepper

• 1 tsp fine sea salt (if you have a smoked infused salt on hand, use that for a kick of smoky aroma)

For the asparagus and grilled beans

• 1 lb [455 g] asparagus spears, bottom tough end trimmed and discarded

• 1 lb [455 g] green beans, ends trimmed and discarded

• 3 tbsp raw pumpkin seeds

• 2 garlic cloves, peeled and minced

• 2 tbsp extra-virgin olive oil

• fine sea salt

• 2 tbsp lemon or lime juice

• 2 tbsp wet mustard

• 2 tsp honey

• 1 tsp fish sauce

• extra lemon wedges to serve

DIRECTIONS

First prepare the marinade for lamb chops. Pat the lamb chops dry and place them in a resealable food-safe bag. In a small bowl, mix the olive oil, garlic cloves, black pepper, and salt. Pour this over the lamb chops in the bag. Seal the bag and shake to coat well. Let this sit in the refrigerator for at least 1 hour, preferably 2 hours. When ready to cook, leave the bag out on the kitchen counter to warm up to room temperature for about 30 minutes. Heat a grill pan or cast-iron skillet over medium high heat and brush the pan with a little oil. Cook the lamb chops till they are well browned on each side and their internal temperature reaches 135F [57C]. Remove the chops from the pan and place them in a serving dish and cover with foil and let rest for 5 minutes.

About 30 minutes before you’re ready to cook, prepare the vegetables. Preheat the oven to 450F [232C]. Line a baking sheet with aluminum foil or use a large baking dish. Cut the asparagus into roughly 1 inch [2.5 cm] pieces and place them in a large bowl with the green beans, pumpkin seeds, and garlic. Drizzle the olive oil all over the vegetables, season with salt, and toss to coat well. Spread the vegetables out in the prepared baking sheet and roast the vegetables in the preheated oven for 8 to 10 minutes. The asparagus stems and beans should be tender, pull one out after 8 minutes of cooking to test and determine how tender they taste. The vegetables should be slightly browned. If you want to give them a deeper char, move the baking sheet to the upper 1/3rd portion of the oven and turn the broil function on and set to high, cook for 2 to 3 minutes till the vegetables char. Once cooked, remove the baking sheet from the oven. In a small bowl, whisk the lemon juice, mustard, honey, and fish sauce. Taste and adjust taste with salt if needed. Pour the liquid over the roasted vegetables and toss to coat well.

Serve warm alongside the grilled lamb loin chops with extra wedges of lemons.