Smoked Leg of American Lamb

---

INGREDIENTS

• 5-7 lb boneless leg of American lamb

• 1 cup white wine

• ¼ cup Dijon mustard grainy

• 1 lemon juiced and zested

• 5 cloves garlic thinly sliced

• 4 whole rosemary sprigs

• 2 tsp Kosher salt

• ½ tsp freshly ground black pepper

DIRECTIONS

Make the marinade. Combine all marinade ingredients in a small bowl, then whisk to combine.

Marinate the lamb. Place lamb leg in a container, then pour the marinade on top. Seal tightly, then refrigerate for 2-3 hours.

Smoke the lamb. Turn on the smoker and heat to a temperature of 225F for 10-15 minutes. Place the marinated leg of lamb directly on the grates (reserving any excess marinade), then insert the probe. USDA recommends an internal temp of 145 degrees F, with at least a 3 minute rest.

Baste the lamb. Baste the lamb leg with reserved marinade every 30-45 minutes. When the lamb gets to temperature, remove from the heat and loosely cover with foil.

Rest, then serve. Allow the meat to rest for at least 15 minutes (or up to 1 hour — can be served at room temperature), then thinly cut into ¼" slices and serve.

American Lamb Sliders with Feta Sauce

---

INGREDIENTS

Feta Sauce

• 1 cup feta cheese – whole block is preferred

• 18 fresh mint leaves, about 2 sprigs (can use 2 teaspoons dried if you don’t have fresh)

• 2–3 cloves of fresh garlic

• 1/2 teaspoon black pepper

• Zest of 1 large lemon

• Juice of 2 large lemons

• 4 Tablespoons olive oil

• 1/2 cup labneh or sour cream

• 1/4 – 1/3 cup water (adjust as needed, begin with 1/4 cup)

• kosher salt to taste

Cabbage Slaw

• 2.5 cups shredded cabbage (about 1/2 a head or purchase pre-shredded)

• 2/3 cup feta sauce

• additional lemon and salt to taste

Caramelized Onions

• 3 large onions

• 2 Tablespoons olive oil or butter

Lamb Sliders

• 2 pounds ground American lamb

• 1 large onion, diced finely or grated

• 2 teaspoons mixed spice/7 spice

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 2 teaspoons dried mint

• 2 Tablespoons toum or 4 cloves garlic minced

• 12 mini slider buns

DIRECTIONS

FETA SAUCE:

In the bowl of a food processer combine your feta cheese, fresh mint, garlic, pepper, lemon zest, lemon juice, olive oil and labneh or sour cream.

Blend on high until fully combine, stopping to scrape down sides and reprocess.

Once fully combined, add in 1/4 cup water to thin mixture (you can also remove some from your bowl to leave as a thicker dip if you want). Blend again and check consistency, add additional water if needed to create a dressing/sauce consistency. Taste and add salt if desired.

CABBAGE SLAW:

Add 2.5 cups of shredded cabbage to a bowl and mix with 2/3 cup of your prepared Feta Sauce. Mix to combine. Add additional lemon or salt to taste. Set aside.

CARAMELIZED ONIONS:

Slice your onions into uniform size (see notes in post about how to slice).

Heat a large skillet to medium-high heat and add your oil or butter.

Add your sliced onions and allow to cook for about 10 minutes until they begin to wilt and become translucent. You can cover skillet to speed up process.

Once onions have softened and become more yellow/translucent, lower your heat to low and allow onions to cook slowly. Mix every 5-10 minutes.

This process will take anywhere from 30-60 minutes to obtain a brown, soft mixture.

Remove from heat once browned.

LAMB SLIDERS

Begin by preparing your lamb sliders, this can be done the day before you’re ready to cook.

In a large bowl combine your American ground lamb, diced onion, mixed spice/7 spice, salt, black pepper, dried mint and toum (or minced garlic).

With clean hands or gloved hands mix until fully combined. Begin forming into small patties, for sliders 3.5 ounces are about right.

If you are using a flat top grill or grill or skillet inside heat to medium-high heat, if using a traditional gas or charcoal grill heat to medium.

Allow your grill/skillet to heat up for about 5 minutes, then place your lamb sliders on and allow to cook on one side for 3-4 minutes. You’re looking for the lamb slider to begin to firm up and solidify on one side before flipping. Flip to cook on the 2nd side.  USDA recommends a minimum internal temperature of 160 degrees F for ground lamb

Once sliders are done, remove from heat and cover with loose foil, allow to rest for 10 minutes.

Assemble your lamb slider with feta sauce, cabbage slaw and caramelized onions.

NOTES

Burgers can be prepped ahead of time and placed in fridge before grilling – they can also be formed and frozen. Remove from freezer the day before you want to grill.

Feta sauce can be stored in the fridge 7-10 days, use as a salad dressing or dip for veggies

To reheat lamb sliders, place in oven or skillet to reheat. Leftovers can be stored in airtight container in fridge for 3-5 days.

Grilled American Lamb Chops

---

INGREDIENTS

• 1lb American lamb chops bone-in (loin, rib or shoulder chops - approximately 4 chops)

Lamb Marinade

• 1-2 garlic chopped

• 1/2 lemon

• 1 tsp cumin

• 1/2 tsp oregano

• 1/4 cup olive oil

• 1 tsp sea salt

 Chimichurri

• 2 bunches flat-leaf parsley stems removed and leaves chopped

• 4 cloves garlic minced

• 1/4 cup lemon juice

• 1/4 cup red wine vinegar

• 1/2 cup olive oil

DIRECTIONS

Marinate Lamb

In a bag or dish add you lamb and all marinade ingredients. Cover lamb chop completely and let rest for 30+ minutes.

Grill Lamb

Preheat grill to high heat. Place Lamb on grill for 5-8 minutes (until it has nice grill lines and crispy crust) flip and cook again for 5-8 minutes. Remove from grill and test internal temp. Lamb should be 145 degrees. Cover lamb with 1/2 the chimichurri and let rest for 5 minutes.

Chimichurri

Chop parsley and garlic until fine. Place all ingredients in a bowl and let rest. When Lamb is off the grill cover with half the chimichurri. reserve the other half for dipping pita bread, vegetables etc in.

Za’atar Grilled Rack of American Lamb

---

INGREDIENTS

• 1 - 1 1/2 pounds rack of American lamb

• 3 tablespoons za'atar paste (*see note)

• Kosher salt

• freshly ground black pepper

• freshly minced parsley for garnish

DIRECTIONS

Season both sides of rack of lamb generously with salt and pepper.

Using a spoon, spread the za'atar paste all over both sides of the lamb. Place in a dish, cover and let marinate for at least 30 minutes up to 8 hours/overnight.

When ready to grill, preheat an outdoor grill to 525°F.

Once hot, place the seasoned rack of lamb on the grill, meaty side down. Sear the lamb for 4-5 minutes until charred/grill marks appear. Stay close to the grill while doing this to monitor for any flare ups, making sure to not let the lamb catch fire.

Once seared, turn off the burner(s) on one side of the grill and lower the other burners to reduce the temperature to 375°. Flip the rack of lamb over and grill on the indirect heat side of the grill for about 13-15 minutes (this is an estimate and will vary so it's best to use a digital thermometer for most accurate results) until internal temperature reaches your desired doneness.

Remove the rack of lamb to a cutting board. Cover with foil and let rest for 3-10 minutes before slicing.

Garnish with parsley and serve with additional za'atar spread if desired.

*If you have za'atar spice and want to make your own paste/spread, simply mix the spice with extra virgin olive oil in a bowl until mixture has the consistency of a spreadable paste.

Philly Cheesesteak American Lamb Sliders

---

INGREDIENTS

Meat and Veggies

• 2 lbs American Lamb boneless leg of lamb or lamb sirloin

• 1 yellow onion, large size, thinly sliced

• 2 cups mushrooms sliced

• 1 red pepper large, thinly sliced

• 1 teaspoon each of salt and pepper

• 1 teaspoon onion powder

• 3 tablespoon olive oil

• 1 tablespoon fresh thyme leaves optional

Sliders

• 1 large slider loaf 12 units

• 1/3 cup mayo

• Season to taste: salt pepper, fresh thyme and chili flakes

• 12 slices of cheese use your favorite

• 2 tablespoon melted butter

• Season to taste: salt pepper, fresh thyme and chili flakes

DIRECTIONS

Pre-freeze your meat for at least 2 hours to allow it for easy slicing

Thinly slice the pre-frozen piece of lamb into thin slices and the veggies too

Season to taste: salt, pepper, fresh thyme and chili flakes and prepare the veggies.

Season the lamb with spices and olive oil.

Preheat the griddle (flat or perforated grill pan), on the grill, for 10 minutes while the lamb is seasoned.

Now add the lamb and veggies all at once and toss to cook on the grill.

The meat and veggie mixture is ready in 15-20 minutes.

Cut through the slider bread in half and spread the mayo on both sides of the bread. Liberally season over the mayo.

Now layer thinly sliced cheese and go ahead with the cooked lamb meat and veggies.

Top that with more cheese, cover the bread and push it down.

Brush the tops of the sliders with melted butter and season liberally again on top.

Place the sliders on the grill and make sure to cover the lid on. 5 minutes later, the cheese will be melted and your Philly cheesesteak Sliders are ready to devour!

American Lamb Pizza

---

---

DIRECTIONS

Place a baking stone or baking steel in the oven and preheat the oven to degrees 500 F.

In a large bowl, mix the lamb with the shallot, garlic, tomato paste, pepper paste, chilli, cilantro, coriander, cumin, black pepper, salt, and cayenne until evenly combined.

Divide the pizza dough in half, work with one piece at a time. Roll one piece of dough out, dusting with minimal flour till you get an 8-inch circle. Sprinkle 1 tablespoon of the cornmeal over a pizza paddle or the underside of a baking sheet. Place the rolled-out pizza dough on top. Top the pizza with half of the crumbled lamb mixture and brush the sides with 1 tablespoon of the olive oil. Sprinkle 1 teaspoon of nigella seeds on top of the pizza and slide the dough directly over the pizza stone. Cook the pizza for about 10 minutes, till the sides begin to puff up and the lamb is cooked, about 10 minutes.

While the pizza cooks, make the pickled onions. In a small bowl or jar, add the onions, sugar, and salt. Pour the vinegar and press the onions to submerge completely. Let sit for a maximum of 10 minutes before using.

When the pizza is ready, top the pizza, drain the vinegar and top with the pickled onions.  Repeat to prepare the second pizza.

INGREDIENTS

For the Pizza

• 22 ounce pizza dough store bought or homemade, at room temperature

• A little all-purpose flour to roll out the dough

• 1 pound ground American lamb

• One shallot, minced

• 4 cloves of garlic, peeled and grated

• 3 tablespoons tomato paste

• 2 tablespoons Turkish pepper paste (see my kitchen notes)

• 1 green chilli such as Serrano, chopped

• 2 tablespoons chopped fresh cilantro or flat-leaf parsley

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon ground black pepper

• 1 teaspoon fine sea salt

• 1/2 teaspoon ground cayenne

• 2 tablespoons cornmeal or semolina

• 2 tablespoons Extra virgin olive oil

• 2 teaspoons nigella seeds

For the pickled onions

• 1 small red onion or shallot, thinly sliced into half crescents

• 1 tablespoon sugar

• 1/2 teaspoon fine sea salt

• 1/2 cup vinegar

Baked Feta Pasta with American Lamb & Calabrian Chiles

---

---

DIRECTIONS

Preheat the oven to 425 degrees.

In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1/4 cup olive oil. Season with salt and pepper and toss to coat. Place the feta cheese in the center of the tomatoes, drizzle with the remaining olive oil. Bake for 40-45 minutes, until the garlic has softened and the tomatoes begin to burst.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1/2 cup of the pasta cooking liquid before draining.

While the pasta cooks, heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add the lamb and season with salt and pepper. Cook, breaking the meat apart with a spoon, until cooked through, about 5-6 minutes.

Remove the tomatoes and feta from the oven and add the calabrian chiles. Using a fork or a potato masher, smash the tomatoes and feta into a creamy sauce. Add the pasta, lamb and lemon zest and toss to combine. If the sauce is too thick, add in some of the pasta cooking liquid to loosen things up.

Season with salt and pepper to taste, and serve with fresh basil. Enjoy!

INGREDIENTS

• 1 pound ground American Lamb

• 2 pints cherry tomatoes

• 6 cloves garlic (peeled and smashed)

• 1/2 cup extra-virgin olive oil (plus 1 tablespoon, divided)

• 7-8 ounce block feta cheese

• 1 Tablespoon chopped calabrian chiles or calabrian chile paste

• 12 ounces pasta (orecchiette, rigatoni, ziti, etc)

• Zest of 1 lemon

• Fresh basil leaves

• Kosher salt and freshly ground black pepper (to taste)

Spiced Rack of American Lamb with Citrus Salad

---

---

DIRECTIONS

For the Racks of Lamb: Preheat the oven to 450°F. Prepare a sheet pan with a baking rack on top. Place the lamb onto the rack, pat dry, and allow to sit at room temperature for 20 minutes. Meanwhile, combine the salt, cumin, coriander, cardamom, crushed red pepper, and black pepper in a small bowl. Add 2 tablespoons of the olive oil and stir to combine.

Rub the spice mixture onto the lamb, covering both sides of meat. With the bones facing down, roast the lamb for approximately 25 minutes (for medium), or until your desired doneness.

Remove the racks of lamb from the oven and transfer them to a cutting board. Loosely cover with foil and allow to rest for 10 minutes. Slice the racks between every two bones in order to create double chops. Plate the lamb with a drizzle of olive oil and flaky sea salt (optional) over top. Serve the citrus salad and yogurt sauce alongside (recipes below).

For the Citrus Salad: Combine the blood orange, orange, and grapefruit segments in a mixing bowl. Add the scallions, mint leaves, white wine vinegar, honey, and 2 tablespoons of olive oil. Stir well. Season with salt and pepper to taste.

For the Yogurt Sauce: Add the Greek yogurt, grated garlic, and remaining 2 tablespoons of olive to another bowl. Whisk to combine. Season with salt & pepper to taste.

INGREDIENTS

Ingredients

• 2 American racks of lamb (approximately 1 pound each)

• 2 teaspoons kosher salt, plus more as needed

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon ground cardamom

• 1/2 teaspoon crushed red pepper

• 1/2 teaspoon freshly cracked black pepper, plus more as needed

• 6 tablespoons olive oil

• 2 blood oranges, peeled and segmented

• 1 orange, peeled and segmented

• 1 grapefruit, peeled and segmented

• 2 scallions, thinly sliced

• 8 mint leaves, torn

• 1 tablespoon white wine vinegar

• 1 tablespoon honey

• 1 cup greek yogurt

• 2 garlic cloves, grated

• flaky sea salt (optional)

American Lamb Chops with Rosemary and Pan-Roasted Lemony Asparagus

---

---

DIRECTIONS

Preparation: Mix together all the lamb ingredients in a large tupperware container. Add the lamb chops and rub with the marinade mixture. Secure the lid and marinate in the fridge for at least 1 hour or up to overnight before cooking. Let the lamb sit at room temperature for 5 minutes before cooking.

Roast the Asparagus: Preheat oven to 400 degrees F. Rinse, dry, and trim the ends of your asparagus. Slice one of the lemons into thin slices. Toss the asparagus all the asparagus ingredients, and a squeeze of lemon juice from the second lemon. Divide between two parchment-paper lined baking sheets. Roast for 8-13 minutes, depending on how tender you want the asparagus to be.

Cook the Lamb Chops: While the asparagus roasts, cook your lamb. Melt the butter in a large skillet over medium heat. Add 4 of the lamb chops at a time, and cook 4-6 minutes, until there's a nice dark crust on the bottom. Flip, and repeat, using a meat thermometer to check for doneness. We're looking for 145 degrees F for medium rare chops, 160 for medium, and 170 for well done. Make sure to stick the meat thermometer into the thickest part of the meat, and stick if halfway through the meat - don't let it touch any bones or the pan, for an accurate reading.
Once they're done, set aside on a clean plate and cover with foil for 3 minutes to keep warm.

Serve and Store: Serve the lemony asparagus and lamb together. Keep leftovers in the fridge for 4-5 days.

INGREDIENTS

For the Lemon Roasted Asparagus

• 2 pounds fresh asparagus

• 4 large cloves garlic

• 1/2 teaspoon salt

• generous sprinkle black pepper

• 4 tablespoons olive oil

• 2 large lemons

For the Lamb Chops

• 8 medium American lamb loin chops

• 6 large cloves garlic

• 6 tablespoons olive oil

• 1 large lemon, juiced and zested

• 1/2 teaspoon salt

• generous pinch black pepper

• 1 1/2 tablespoon fresh rosemary, finely minced

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 2 tablespoons salted butter

Fig-Stuffed Boneless Leg of American Lamb

---

---

DIRECTIONS

Preheat the oven to 400 degrees F.

Start by making the marinade.

In a food processor you’ll add the garlic, lemon juice, herbs, olive oil, seasoning and a dash of nutmeg (optional).

Remove the marinade and leave about two tablespoons of it in your food processor, to which you will add the filing ingredients. 

Add the feta cheese, pistachios and the figs. 

Process the filling in the food processor until it’s chunky.

Take your boneless leg of lamb and place it on a piece of parchment paper.

Spread the marinade all over the outer part of the lamb, and then flip the lamb to the other side. 

Spread the filling evenly all over the other side (the inside). 

Use the parchment paper as a guide and roll the lamb like a cylinder, tucking it well as you roll using the parchment paper.

Use kitchen twines cut into 6 inch ropes to tie the lamb very well about half an inch apart.

Place the lamb in the oven and right away drop the temperature to 350 degrees F.

Roast the lamb uncovered for about 50-60 minutes. Use a meat thermometer and make sure the internal temperature is 145 degrees F for medium rare, then let the lamb rest for at least 3 minutes before slicing.

Serve the lamb with an extra side of rice, some dried figs and a sprinkle of pistachios.

INGREDIENTS

• 4 pounds boneless leg of American lamb

• 1 1/2 teaspoons salt

• 2 teaspoons black pepper

• 3 tablespoons lemon juice

• 1/2 teaspoon nutmeg (optional)

• 1 cup mixed herbs combined (parsley, mint, thyme)

• 2/3 cup olive oil

• 5 tablespoons crumbled feta cheese

• 7 Orchard Valley Choice Mission Figs

• 3 tablespoons pistachios

American Lamb Pot Stickers

---

---

DIRECTIONS

In a medium bowl, mix together the ground lamb, scallions, soy sauce, pepper, and ginger.

In a small bowl, mix together the dipping sauce ingredients. I'm sharing my personal preference in ratios, but use as much or as little ginger and chili oil as you'd like.

Fill each wonton wrapper with 1 tbsp of filling. Brush the edges lightly with water on your finger. Pleat or fold as you please. Press firmly to seal.

Add 1.5 tablespoons of flavorless oil in a non-stick pan making sure the bottom of the pan is covered with oil. Turn the heat to medium-high.

Add the dumplings to the pan letting them touch. Crowd the pan. Cook until the bottoms are golden brown, 1-2 minutes.

Cover with 1/4 inch of water and immediately cover with the lid. Cook until the water is just barely gone, 4-5 minutes. Remove the lid.

Gently peel them from the pan and serve with the dipping sauce.

Notes

You do not want to overcook lamb pot stickers or they will be dry. Steam or boil dumplings for 6 minutes. Or, you can sear pot stickers for 1-2 minutes, then steam them for 4-5 minutes as explained in this recipe.

INGREDIENTS

Ingredients

• 1.5 pounds ground American lamb

• 1/2 cup scallions finely sliced, ~1 bunch

• 4 teaspoons soy sauce or coconut aminos

• 1 tablespoon curry powder

• 1 tablespoon fresh ginger finely grated

• 1 package wonton wrappers ~52 sheets

• 1.5 teaspoons oil

• water

Dipping Sauce

• 1/2 cup rice vinegar

• 1/2 cup soy sauce

• 1 tablespoon fresh ginger grated

• 2 tablespoons chili oil

American Lamb Cacciatore Recipe

Recipe provided by | Oh So Delicioso

---

INGREDIENTS

• 3 - 4 pounds boneless leg of American lamb

• 2 teaspoons salt divided

• 2 teaspoons pepper divided

• 1/4 cup flour

• 1 tablespoon olive oil

• 1 onion diced

• 1 carrot diced

• 1 bell pepper diced

• 2 cups mushrooms sliced

• 2 cloves garlic minced

• 1 tablespoon fresh thyme plus 2 sprigs

• 1 teaspoon dried oregano

• 1/4 cup white cooking wine

• 15 ounces can diced tomatoes

• 28 ounces can crushed tomatoes

• 1/2 teaspoon dried rosemary

• 1/4 teaspoon crushed red pepper

• 1 bay leaf

• 1/4 cup kalamata olives optional

• hot cooked pasta rice, or mashed potatoes for serving

DIRECTIONS

1. Prepare your leg of lamb by slicing it into 1/2 inch steaks, cutting against the grain.

2. Season lamb with salt and pepper. Lightly dredge in flour.

3. In a 5-7 quart dutch oven, heat oil over medium heat.

4. Add lamb to the dutch oven and cook 3-5 minutes each side, just until browned. Remove from dutch oven and transfer to a plate.

5. Preheat overn to 350F.

6. Add peppers, onion, and carrots to dutch oven. Cook for 2 minutes.

7. Add garlic, fresh thyme, fresh oregano, and mushrooms. Cook for 1 minute.

8. Add cooking white wine and simmer for 3 minutes.

9. Add canned tomatoes, rosemary, salt, pepper, crushed red pepper, bay leaf, and thyme sprigs. Bring to a simmer.

10. Nestle lamb back into sauce and transfer to oven. Bake for 45 minutes or until internal temp reaches 145 degrees.

11. Serve with pasta and garnish with parmesan cheese.

Pressure Cooker Instructions:

1. Prepare your leg of lamb by slicing it into 1/2 inch steaks, cutting against the grain.

2. Season with 1 teaspoon salt and 1 teaspoon pepper.

3. Coat in flour.

4. Heat olive oil in your pressure cooker on saute setting.  Sear lamb steaks for a few minutes on each side, working in batches.  Remove from pot and let stand on a plate.

5. Add diced onion, bell pepper, and carrot to the pot. Cook for 2 minutes.

6. Toss in garlic and mushrooms.

7. Add fresh thyme and dried parsley. Cook for 1 minute.

8. Pour in white cooking wine and cook for 1 minute.

9. Add seared lamb back to the pot.

10. Pour in diced tomatoes and crushed tomatoes.

11. Add in 1 teaspoon salt, 1 teaspoon pepper, bay leaf, dried rosemary, and thyme sprigs.

12. Seal lid and cook on high pressure for 15 minutes, allowing a 25 minute natural release.

13. Serve with hot cooked pasta, rice, or mashed potatoes.

Braised American Lamb Shanks with Preserved Lemons and Herbs

INGREDIENTS

• 4 American lamb shanks

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 2 tablespoons olive oil

• 1 yellow onion, thinly sliced

• 2 leeks, white and light green parts thinly sliced

• 1 pound parsnips, sliced into 2-inch pieces on the bias

• 6 garlic cloves, thinly sliced

• 1 teaspoon dried thyme

• 2 cups dry white wine

• 6 cups vegetable stock

• 1 preserved lemon rind, thinly sliced

• 1 bunch cilantro, stems thinly sliced, leaves roughly chopped, divided

• 1 cup mint leaves, roughly chopped

• 1/2 cup dill, roughly chopped

DIRECTIONS

Preheat the oven to 300˚F.

Blot the lamb shanks dry with paper towels on all sides.

On a cutting board, generously season the lamb shanks with salt and pepper on all sides.

Heat the olive oil in a large pot or Dutch oven or medium high heat. Once the oil begins to shimmer, add the lamb shanks, working in batches, and brown each side, about 4 minutes per side. Transfer the lamb shanks to a paper towel-lined plate.

Add the onion, leeks, and parsnips and cook until the onion starts to soften, about 6 minutes.

Add the garlic and thyme and cook until aromatic, about 1 minute.

Add the white wine and cook, scraping up any brown bits, until the smell of alcohol has burned off, about 2 minutes.

Nestle the lamb shanks back into the pot, then pour the vegetable stock in and bring to a boil.

Place the lid on the pot and transfer to the oven. Braise the lamb shanks until the meat is fork-tender and easily pulls apart, 3 1/2 to 4 hours.

Remove the lamb shanks from the pot and transfer to a bowl. Set the pot back over medium high heat and reduce the braising liquid until reduced by half, about 30 minutes. Add the preserved lemon and cilantro stems to the reduced braising liquid and stir to combine.

Serve the lamb shanks with the braising liquid spooned over. Top with the cilantro leaves, mint, and dill.

Lebanese American Lamb Tacos

---

INGREDIENTS

American Lamb Shoulder:

• 3.5– 4 pound boneless American lamb shoulder roast

• 3 teaspoons kosher salt

• 1 teaspoon black pepper

• 1 teaspoon paprika, any variety

• 2 teaspoons mixed spices or 7 spice, you can sub all-spice if you can’t locate

• 1 teaspoon sumac

• 1 teaspoon garlic powder

• 10 cloves of garlic, peeled and trimmed

• 4 Tablespoons olive oil

• 2 large onions, sliced

• 1 cup red wine or veggie/chicken/beef stock

• juice of 2 lemons

Cabbage and Beet Slaw:

• 1–2 cloves of fresh garlic

• 1 teaspoon kosher salt

• 1 teaspoon pomegranate molasses

• 2 whole lemons, juiced

• 1 cup yogurt or sour cream

• 2 cups shredded cabbage

• 1 whole fresh beet, peeled and sliced thin into matchsticks

Other Taco Ingredients:

• Pita bread, freshly made or store bought

• Feta cheese, or other preferred cheese

• Additional thick yogurt if desired

• Scallions

DIRECTIONS

American Lamb Shoulder:

Begin by preheating your oven to 325 degrees.

Next, begin preparing your boneless American boneless lamb. Mix your spices together in a small bowl: salt, pepper, paprika, mixed spices (or 7 spices), sumac and garlic powder. Set aside.

Peel 10 cloves of garlic, if some are larger pieces, you can cut in half.

Begin making small slits in the lamb in and then place a garlic clove inside. Continue on all sides of your lamb until you’ve used all your garlic cloves. Use or more or less to your taste. Remember, the garlic will melt and become sweet when roasted, so no heavy garlic flavor.

Once you’ve inserted your garlic, coat your lamb with 2 tablespoons of olive oil and rub your spice mixture all over your lamb until fully coated. Set aside.

In the bottom of a heavy-bottomed dutch oven (or oven safe pot) add your remaining 2 tablespoons of olive oil and begin sautéing your onions over medium-high heat. Cook for 4-5 minutes until translucent then remove from pot and set aside.

Turn your burner to high and place your lamb in the same pot and begin searing on one side for 3-4 minutes, then flip and continue to sear on all sides until golden brown all around.

Add your onions back to the pot as well as your wine or other cooking liquid and lemon juice.

Cover and place in preheated oven. Cook for 3 hours, begin checking at the 2.5 hour mark. When you remove from oven, you want the lamb to be fork tender, meaning when you take a fork to it, it will begin to fall apart. If it’s still tough – cover and add additional time in 30 minute increments.

Once your lamb is cooked, remove from cooking liquid and allow to rest 15 minutes.

Place your cooking liquid to the side and allow to cool, once cool – the fat (lamb has a lot of rendered fat) will surface to the top and you can skim away and compost or place in garbage – do not put down sink!

Reserve the remaining liquid/sauce + onions and mix with your lamb.

Cabbage and Beet Slaw:

Make your dressing by smashing your garlic cloves with a mortar and pestle. Next add your salt, pomegranate molasses, lemon juice and salt.

Whisk in your yogurt or sour cream until smooth.

Add your shredded cabbage and sliced beets to the bowl. Begin working into the dressing.

Toss until fully combined.

Assembling:

To assemble your tacos, heat your pita slightly over an open flame on stovetop or for just a few seconds in the oven or microwave.

Add in your sliced lamb pieces, top with cabbage slaw then finish with feta cheese, scallions and additional yogurt or sour cream.

Moroccan Inspired Rack of American Lamb with Turmeric Couscous

---

DIRECTIONS

Preheat your oven to 400 degrees.

In a food processor, blend garlic, mint, turmeric, cilantro, cumin, lemon zest, olive oil, salt and pepper and sugar until a thick and creamy marinade forms. Adjust with water if needed, about 1 tablespoon.

Add over your lamb and let sit out to marinade and come to room temperature, about 1 hour.

While your lamb is marinating, make your cous cous by sautéing a diced shallot in butter and olive oil in a pot, until translucent. Toss in cumin, turmeric and salt and pepper to bloom the spices another 1-2 minutes.

Next add your broth, and bring to a light simmer. Toss in your cous cous, turn off the heat and let the couscous cook, covered, for another 5 minutes. Open and fluff, toss in lemon juice.

In the meantime, heat a cast iron with a drizzle of oil. Sear your rack of lamb until charred on all sides.

Once seared, add in your oven for another 10-15 minutes, until the internal temperature reaches about 120 degrees.

Remove from the oven, rest and slice the chops. Serve with your cous cous and enjoy!

INGREDIENTS

For the Lamb

• 4 garlic cloves

• 1/4 cup fresh mint

• 1/4 teaspoon turmeric

• 1 cup cilantro

• 1/4 teaspoon cumin

• Zest of 1 lemon

• 4 tablespoons olive oil

• salt and pepper to taste

• Pinch of sugar

• 1 rack of American Lamb (about 9 bone)

Turmeric Cous Cous

• 1/2 tablespoon butter

• 1 tablespoon olive oil

• 1 shallot, finely diced

• 1/4 teaspoon cumin

• 1/4 teaspoon turmeric

• 1 cup chicken/vegetable broth

• 1 cup cous cous

• Salt and pepper to taste

• Finish with lemon juice

Poutine with Savory American Lamb Gravy

---

INGREDIENTS

For the gravy:

• 2 American Lamb shanks (about 1 and a half pounds)

• 1 cup sliced leeks (white parts only)

• 1 cup diced celery

• 1 cup diced carrot

• 6 cloves garlic, sliced

• 1 tablespoon kosher salt

• 1 bay leaf

• 1 tablespoon porcini mushroom seasoning

• 1 1/2 cups sliced Portobello mushrooms

• 4 cups (32 ounces) vegetable or chicken stock

• 2 teaspoons Worcestershire sauce

• 1-2 each fresh sprig of rosemary, sage and thyme

• 1 heaped tablespoon cornstarch

• 1/4 cup water

• 1 tablespoon apple cider vinegar

• 1/2 cup fresh cheddar cheese curds or torn fresh mozzarella cheese

• Salt, black pepper and fresh thyme to taste

For the fries:

• 2 medium russet potatoes

• 1 tablespoon olive oil

• 1 teaspoon salt (I highly recommend truffle salt)

• 1 teaspoon cracked black pepper

DIRECTIONS

In a large heavy bottomed pot over medium heat, brown lamb shanks for 5 minutes per side. Add leeks, celery, carrot, garlic, salt, bay leaf and seasoning then cook for 5 minutes stirring once or twice. Add mushrooms, stock and Worcestershire sauce and herbs then place a lid on and simmer for 2 ½ to 3 hours until the lamb is very tender. If the liquid evaporates too much during cooking, top it up with some stock or water.

Remove lamb shanks from the pot, pull all meat from the bone and set aside. Strain the broth or remove the bay leaf then puree everything using an immersion blender for a richer broth. Make a slurry with the cornstarch and water, whisk into the pot and stir until thickened. Add the pulled lamb back into the gravy, add apple cider vinegar and season to taste. Set aside until ready to assemble.

Cut the potatoes into fries and soak in cold water for 10 minutes. Strain and drain on a clean kitchen towel, patting dry. Add fries to a bowl or sheet pan and toss with olive oil and salt then air fry for 15-20 minutes at 375F depending on thickness.

To bake: Preheat your oven to 375F and spread the fries evenly in a single layer on the sheet pan. Cook for 20 minutes, turn the heat to 425F and continue baking until crisp (about 10-20 minutes). The time will depend on the thickness of your fries, so watch it halfway through and test for doneness.

To assemble: Place fries on a plate, add cheese curds and spoon a few ladles of lamb gravy over. Finish with fresh herbs and pepper. Serve immediately.

American Lamb Wellington

Recipe provided by | Climbing Grier Mountain

Serves: 2

---

INGREDIENTS

• 1 tablespoon olive oil 

• 2 shallots, finely chopped

• 2 garlic cloves, minced

• 1 1/2 cups chopped mushrooms 

• 1 teaspoon fresh or dried thyme

• 1 tablespoon chopped fresh parsley

• 1 tablespoon chopped fresh chives 

• 1 tablespoon apple cider vinegar 

• 1 boneless American lamb loin

• salt and pepper to taste

• 1 sheet of puff pastry, thawed

• 1 large egg, whisked

DIRECTIONS

1. Preheat an oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray. 

2. In a large skillet preheated to medium-high heat add the olive oil, shallot and garlic. Cook for a few minutes and then add in the mushrooms, salt, and pepper. If you need to add more olive oil go ahead! Cook the mushrooms for a few minutes then add in the herbs and apple cider vinegar. Continue to cook for about five more minutes. 

3. Remove the mushroom mixture from the skillet and place on a plate. Set aside. 

4. In the same skillet use a bit more olive oil. Sprinkle the lamb loin with salt and pepper. Sear the lamb on high heat for about 2 minutes on each or until golden. 

5. Remove the lamb from the skillet, cut into 2 pieces, and place on a plate. 

6. Next, lay the puff pastry on the prepared baking sheet. Take a rolling pin and gently roll the puff pastry out into a 9X13 rectangle. Next, take a sharp knife and cut the puff pastry into two sheets. Spread some of the mushroom mixture in the center of each sheet leaving a 1/2-inch border. 

7. Place the lamb loin into the middle of each and wrap the puff pastry around it. Brush the edges with egg wash and seal well. 

8. Place the wrapped loins, seam side down. Cut a small hole in the pastry to let steam escape. Brush with more egg wash and bake for about 15 minutes. I would check the temperature even at the 10 minute mark because this loin cooks quickly. 

8. Once at desired temperature remove from the oven to rest for at least 5 minutes before slicing! 

Air Fryer American Lamb Chops with Poblano Sauce

Recipe provided by | Two Purple Figs

Preparation Time: 10 minutes Cook time : 20 minutes

---

INGREDIENTS

American Lamb

• 1 American Lamb rack cut into 8 chops or 8 loin chops (approximately 4 ounces each)

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

• 1 teaspoon chilli powder

• 1/4 teaspoon garlic powder

• 1/2 teaspoon oregano

• 2 tablespoons oil

Potatoes

• 2 pound bag baby potatoes

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon chilli powder

• 1/4 teaspoon garlic powder

• 1/2 teaspoon oregano

• 2 tablespoons oil

Poblano Sauce

• 3 poblano peppers, charred

• 1 jalapeno pepper, charred

• 2 1/2 tablespoons lime juice

• 2 tablespoons olive oil

• 1/2 teaspoon sea salt

• 1 avocado

• 2/3 cup cilantro

• 3 tablespoons yogurt or sour cream

• 1 tablespoon honey

Serve

• Lime slices

• cilantro

DIRECTIONS

1.     Start by making the air fryer potatoes: season the potatoes in a large bowl with all the ingredients.

2.     Preheat the air fryer for two minutes at 400 degrees.

3.     Add the potatoes in a single layer in the air fryer and air fry for 10 minutes. Remove the air fryer basket and give it a shake.

4.     Return the potatoes back to air fry for an extra 6-10 minutes depending on the size of the potatoes.

5.     When they’re done, sprinkle some cilantro and place them on the serving plate.

6.     Keep the air fryer preheated at 400 degrees.

7.     Season the lamb chops generously with the seasoning and oil on both sides. Arrange the chops in a single layer on your air fryer basket.

8.     Air fry for 8 minutes and remove the air fryer basket.

9.     Flip the lamb chops and continue air frying for an extra 4-8 minutes depending on how well you prefer the lamb chops.

10.  12 minutes total at 400 is medium rare while 14 minutes is a medium.

11.  While the lamb chops are cooking, make the poblano sauce.

12.  Add all ingredients in a food processor and process until smooth.

13.  Serve the air fryer lamb chops with the potatoes, poblano sauce, extra hot sauce, lime wedges and enjoy!!!

Herb American Lamb Meatballs with a Horseradish Dipping Sauce

Recipe provided by | Lindsey Eats LA

---

INGREDIENTS

For the Lamb

• 1 pound Ground American Lamb

• 1 tablespoon dill, finely chopped

• 2 tablespoons cilantro, finely chopped

• 1/3rd cup parsley, finely chopped

• 1/2 teaspoon garlic powder

• 1/4 teaspoon chili flakes

• 1/2 teaspoon cumin

• 1/2 small grated onion, about 2 tablespoons 1/2 of a lemon zest

• 1/3rd cup panko breadcrumbs

• 1 egg

• 1 tablespoon olive oil

• Salt and pepper to taste

Horseradish Dipping Sauce

• 1/4th cup mayo

• 1/4th cup sour cream

• 2 tablespoons chives, finely chopped

• 1 tablespoon horseradish

• 1 teaspoon white wine vinegar

• Salt and pepper to taste

DIRECTIONS

Instructions

Preheat your oven to 425 degrees. Finely chop your ingredients and

onions. In a bowl with your ground lamb, add in all your lamb

seasonings, spices and herbs. Mix really well and set aside at room

temperature.

In the meantime; in a bowl, mix your mayo, sour cream, chives,

horseradish, white wine vinegar and salt and pepper. Mix well and set

in the fridge.

Next, line a baking sheet with parchment paper (optional to add

baking oil spray) and take a small ice cream scooper or tablespoon and

scoop your meatballs. Shape in your hand as a ball and place on the

baking sheet - it makes about 15-16 meatballs.

Bake for 10 minutes and broil on high for the last 5 minutes, all in the

top rack of your oven. Serve with your horseradish sauce.

Cheesy Pull Apart Bread with American Lamb Crumbles

Recipe provided by | Two Purple Figs

---

INGREDIENTS

Lamb:

1 teaspoon olive oil

1 pound ground American Lamb

1/4 teaspoon salt (kosher or sea salt)

1/4 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 teaspoon onion powder

pinch of chilli powder

Butter:

1/3 cup melted butter

2 garlic cloves, minced

1 jalapeño minced (more or less to taste. Seeds removed for less spice)

1/2 teaspoon salt

Assembling:

1 whole loaf of bread

2 cups shredded cheese (cheddar or your favorite combo)

Lamb mixture above

Butter mixture above

DIRECTIONS

Preheat the oven to 375 degrees F.

Start with the lamb. Preheat the oil in a skillet over medium high heat and add in the ground lamb.

Season the lamb with all the seasonings and start sautéing while tossing the meat in the skillet. Four to five minutes later and the lamb should crumble and cook through. It’s ready at that point.

For the butter mixture, mix all the ingredients in a bowl and set aside.

Take the loaf of bread, and use a sharp serrated knife. Cut diagonal lines along the bread spacing each cut about an inch apart. Turn the bread and cut the same diagonal line across (also spacing them an inch apart). This creates an inch diamond shapes all over the bread. Make sure you don’t cut all the way through, however try as best as possible to cut as deep as you can.

Start by spooning in the butter mixture all along in the lines cut up on the bread loaf. Repeat the same with half the cheese. Scatter the cheese along the lines of the diagonal.

Add the lamb crumbles over the cheese and finally, add more cheese on the top in the same way. Brush extra butter over the tops of the bread.

Take a large piece of aluminum foil and wrap the bread in it. Place the wrapped bread over a king sheet and bake it for 15-20 minutes until the cheese melts and the flavors have infused beautifully.

Remove the bread and unwrap the foil. Serve right away pulling away the small inch pieces of diamonds.