Pan Seared Lamb Loin Chops with Tart Cherry Compote

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INGREDIENTS

For the Marinade:

• 1 ½ tablespoons finely minced fresh thyme

• 1 large peeled and small diced shallot

• 6 finely minced garlic cloves

• zest and juice of 1 lemon

• 1 ½ cups of olive oil + 1 tablespoon

• 10 4-ounce American lamb loin chops

• 1 tablespoon unsalted butter

• salt and pepper to taste

For the Sauce: 

• 2 tablespoons unsalted butter

• 1 small peeled and small diced shallot

• 2 finely minced garlic cloves

• ½ cup red wine, I prefer merlot

• 3 cups good beef stock

• 1/3 cup dried cherries

• 1 teaspoon each finely minced fresh thyme, parsley, and chives

• 2 teaspoons of crushed pistachios

DIRECTIONS

Marinade: add the thyme, shallots, garlic, lemon zest, lemon juice, salt, pepper, and olive oil to a large bowl and whisk until combined. Set aside.

Transfer the lamb loin chops to a 13x9 casserole dish and pour the marinade over top. Move the lamb around to ensure they are completely coated. Cover the lamb with plastic wrap and marinate in the refrigerator for 1-4 hours or overnight.

Add 1 tablespoon of olive oil to a large frying pan or cast-iron skillet over medium-high heat until it begins to lightly smoke. Remove some of the garlic and shallots off the lamb chops and place them in the pan making sure they are far enough apart so that the sear and not steam. Add in the 1 tablespoon of unsalted butter. 

Cook for 2-3 minutes per side or until golden brown on both sides. The USDA recommends cooking the lamb loin chops until they reach an internal temperature of 145° and then letting them rest for 3 minutes before serving. Set the seared lamb onto a plate and set aside.

Sauce: Remove the cooked oil from the pan and return it to the burner over medium heat and add in 1 tablespoons of butter with the shallots and garlic and cook for 30 to 45 seconds or until lightly browned and cooked.

Deglaze with the red wine and cook over medium-high heat until there is about 1 tablespoon remaining. Add in the beef stock and cook over high heat until it is reduced to ½ to ¾ cup in liquid amount.

Finish the sauce by adding in cherries, the remaining 1 tablespoon of butter, and herbs and mix until combined.

Add the lamb chops back in and heat over low heat for 2 to 3 minutes to warm back up.

Serve the lamb chops by sprinkling on the pistachios and add any additional chopped fresh herbs.  

Lamb Meatballs with Pomegranate BBQ

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INGREDIENTS

Pomegranate Molasses BBQ Sauce

• 1 1/2 Tablespoons olive oil

• 1 small shallot, minced (you can also sub onion) – 3 Tablespoons

• 4 cloves of garlic, minced

• 6 ounces tomato paste (one small can)

• 1/2 cup pomegranate molasses

• 1 Tablespoon apple cider vinegar (or any vinegar, white, rice or red wine would work well)

• 1/3 cup maple syrup (can sub honey or brown sugar)

• 2 Tablespoons Worcestershire sauce

• 1 Tablespoon Dijon mustard (stone ground or smooth)

• 2 teaspoons smoked paprika (sweet paprika is fine too)

• 2 teaspoons ground allspice

• 1 teaspoon black pepper

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon red pepper flakes (can sub Aleppo pepper or chili pepper for less heat)

• 1 Tablespoon kosher salt*

• 1/4 cup water

• 1/2 cup pomegranate juice

• 1 Tablespoon bourbon** (optional)

Lamb Meatballs

• 2 Tablespoons olive oil

• 1 large onion, (diced)

• 4 teaspoons kosher salt, divided*

• 5 cloves of garlic, minced

• 2 teaspoons ground allspice

• 1 teaspoon ground cinnamon

• 1 teaspoon ground coriander

• 1 cup fine bulgur

• 1/3 cup milk, (any type of milk will work including alternatives)

• 2 pound ground American Lamb

• 2 Tablespoons dried mint

• 1/2 teaspoon ground pepper

• 2 large eggs

• 2 Tablespoons pomegranate molasses

• 2 Tablespoons toum (optional but recommended)

DIRECTIONS

Pomegranate Molasses BBQ Sauce

In a medium sized pot heat your olive oil and add your minced onion. Cook over medium heat for about 5-7 minutes until slightly translucent. Next, add your minced garlic and heat until fragrant, about 1-2 minutes.

Finally, add your remaining ingredients and whisk to incorporate everything over medium-high heat. The mixture will slightly thicken and bubble after 5-7 minutes.  Remove from heat and set aside.

Lamb Meatballs

Preheat your oven to 425 degrees Fahrenheit and line 2 half sheet pans with parchment paper. 

In a large skillet, heat your olive oil on medium heat. Add your onion and 1 teaspoon of kosher salt (half if using table salt)  and allow to cook and soften for 5-7 minutes until slightly translucent. Add your minced garlic as well as your allspice, cinnamon and coriander. Allow garlic and spices to cook for a few minutes until fragrant. Remove from heat and allow to cool slightly.

In a small bowl, add your bulgur (or breadcrumbs) and milk. Set aside.

In a large bowl, add your ground lamb, cooled onion spice mixture, bulgur mixture, dried mint, ground pepper, remaining 3 teaspoons of kosher salt (half if using table salt), pomegranate molasses and toum.

Using clean hands, work all the ingredients into a cohesive mixture. Using a cookie scoop or tablespoon, scoop a small portion of lamb mixture and form into a small ball. If weighing for consistency or for an idea how large they should be, each should weigh about 25 grams and measure about 1-1.5″ across.

Bake one tray at a time at 425 degrees for 12 minutes in the upper 1/3 of your oven. Ground lamb should be cooked to an internal temperature of 160 degrees Fahrenheit. 

Remove and serve with pomegranate barbeque sauce, labneh and pomegranate seeds.

Note: USDA recommends ground lamb be cooked to an internal temperature of 160F

American Lamb Shank Ragu

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INGREDIENTS

• 2 tablespoons avocado oil⁠

• 3-4 lb American lamb shank, bone in⁠ generously season with salt & pepper⁠

• 3 garlic cloves⁠

• 1 yellow onion, diced⁠

• 1 red pepper, diced⁠

• 28 oz. can crushed tomatoes⁠

• 2 tablespoons tomato paste⁠

• 1/2 tablespoon dry rosemary⁠

• 1/2 tablespoon dry thyme⁠

• 1/4 teaspoon red pepper flakes⁠

• 1 cup beef bone broth⁠

• 1 bay leaf⁠

• 1 lb. pappardelle⁠

• 1/2 cup Basil Pesto⁠

• Fresh Burrata⁠ - crumbled

DIRECTIONS

Season both sides of lamb with salt & pepper.⁠
Set Instant Pot to Sauté mode. Add 1 T of avocado oil. Then add lamb, sear both sides for 3-4 minutes until browned. Remove lamb from instant pot and set aside.⁠

Add 1 T of avocado oil and onion. Sauté 3 -4 minutes. Then add garlic, sauce for 30 seconds and stir. Add in red pepper. Sauté for 2 minutes.⁠

Now pour in crushed tomatoes, tomato paste, herbs, and red pepper flakes. Stir and let simmer for 2-3 minutes⁠

Add lamb back to the IP along with beef bone broth and bay leaf. Secure the lid. Set Instant Pot to Meat or Pressure Cook mode on HIGH for 40 minutes. Do a natural release for 10 minutes. Remove shank from IP and shred the meat. Add lamb meat back to the IP with the sauce.⁠

Bring a pot of water to a boil. Season with salt. Add in pappardelle pasta, cook until al dente.⁠

Toss lamb ragu with pasta. Top with pieces of burrata and dollops of basil pesto.⁠ Devour!

Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest

American Lamb Do-Piaza

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INGREDIENTS

• 2 lbs large or extra large onions

• ¼ cup ghee, extra-virgin olive oil, or neutral oil such as grapeseed

• 2 lb boneless shoulder of American lamb (excess fat trimmed and discarded, cut into 2 inch/5 cm cubes)

• 10 garlic cloves, grated

• 3 Tbsp fresh ginger, peeled and grated

• 1 tsp crushed coriander seeds

• ½ tsp ground green cardamom

• ½ tsp ground cinnamon

• ½ tsp ground cloves

• 1 tsp ground Kashmiri chilli powder or (¾ tsp smoked sweet paprika + ¼ tsp ground cayenne)

• 1 ½ cups

• Fine sea salt

• 2 scallions, trimmed, both white and green parts thinly sliced

DIRECTIONS

Dice 1 ¾  quantity of the onions and the remaining ¼ slice thinly into rings. Reserve the onion rings for the garnish.

 Heat the oil in a medium saucepan or Dutch oven over medium heat (a stockpot will also work). Add the ¾ quantity of the diced onions, cover with a lid, and cook until they turn golden brown. Stir occasionally to prevent burning, if they start to stick, reduce the heat and add 1 to 2 Tbsp of water. The amount of time taken for the onions to brown will vary considerably. Don’t worry about getting the onions too dark, they will continue to cook and turn brown as the dish cooks.

Add the lamb and continue to sauté until it turns brown, 3 to 4 minutes. Stir in the garlic, ginger, coriander, cardamom, cinnamon, cloves, and chilli powder and sauté until fragrant, 30 to 45 seconds. Add the water, the remaining ¼ quantity of the diced onions, and ½ tsp salt. Increase the heat to high and bring to a boil, then reduce to a simmer, loosely cover with a lid and cook until the lamb is completely tender, 1 to 1 ½ hours.

The onions should transform into a very thick sauce. If it is too runny, simmer uncovered until the liquid reduces in volume, stir often to avoid burning. Taste and season with salt. Garnish with the onion rings and cilantro, and serve hot or warm with plain rice or flatbread such as roti, naan, or paratha.

Note: USDA recommends an internal temperature of 145F with a 3 minute rest

Instant Pot American Lamb Stew

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INGREDIENTS

• 1 tbsp avocado oil

• 3 lb American Lamb Shoulder cubed

• 1/4 cup red cooking wine

• 32 ounces beef stock

• 3 cloves garlic minced

• 1 tsp salt

• 1 tsp pepper

• 1 tsp dried thyme

• 1 bay leaf

• 1 tbsp worcestershire sauce

• 2 tbsp tomato paste

• 4 carrots chopped

• 4 celery ribs sliced

• 1 cup cremini mushrooms sliced

• 2 cups Yukon gold potatoes cut into 1 inch pieces

• 3 tbsp corn starch

• 1 cup water

DIRECTIONS

Set your pressure cooker to saute. Add 1 tablespoon avocado oil and add cubed American Lamb. Brown on both sides.

Add in red cooking wine and deglaze your pot by scraping the browned bits from the bottom of the pot. Pour in beef stock. Add in worcestershire sauce and garlic. Add in seasonings. Add in tomato paste. Seal lid and set pressure cooker to high pressure and cook for 15 minutes. Allow and complete natural release.

Add carrots, potatoes, celery, and mushrooms to the pot. Seal lid again and set pressure cooker to high pressure and cook for 3 minutes. Use a quick release to release the steam.

Remove lid and set pressure cooker to saute. Create a thickening slurry of 3 tablespoon of corn starch and 1 cup cold water. Whisk until smooth and slowly pour into simmering stew while constantly stirring. Serve immediately.

Note: USDA recommends lamb be cooked to an internal temperature of 145F with a 3 minute rest

Sous Vide Lamb Chops

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INGREDIENTS

• 2 ¼ lbs bone-in American lamb loin chops about 8 chops

• 1 ½ tsp Kosher salt

• ¼ tsp freshly ground black pepper

• 3 large garlic cloves peeled and thinly sliced, plus 2 additional peeled, smashed cloves

• 1 lemon peeled into strips

• 3 oregano sprigs divided

• 2 Tbsp extra virgin olive oil

• 2 Tbsp unsalted butter

• Flaky sea

DIRECTIONS

Prepare the sous vide circulator. Fill a large bucket or pot with water, then attach your sous vide circulator and set desired temperature for lamb. For medium-rare lamb, internal temperature should be between 125F and 134F.  For medium, the internal temperature should be between 135F and 144F. I set mine to 132F.

Season the lamb chops. Sprinkle lamb evenly on both sides with 1 ½ tsp Kosher salt and ¼ tsp black pepper.

Prepare the lamb. Place seasoned lamb chops in a vacuum seal bag, then add 3 thinly sliced garlic cloves, 2 sprigs oregano, and the peel of 1 lemon. Use the vacuum sealer to remove air from bag.

Cook the lamb chops. Place sealed bag with lamb chops in the preheated pot of water, then set a timer for 3 hours (or up to 4 hours). Remove bag from water, cut open, and dry lamb on a paper towel-lined plate.

Reverse sear the lamb. Heat a large cast-iron skillet over high heat. When very hot, add 2 Tbsp extra virgin olive oil and 2 Tbsp unsalted butter. Add 2 smashed garlic cloves and remaining sprig of fresh oregano. Carefully add lamb chops, then sear for 45-60 seconds per side, flipping once. Allow lamb to rest for 5 minutes before serving with a pinch of flaky sea salt on top.

Note: USDA recommends an internal temperature of 145F with a 3 minute rest

American Lamb Stir Fry

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INGREDIENTS

• 1 lb boneless leg of American lamb, cut into roughly ¼” x 2” strips 

• 1 tsp kosher salt

• 1 tsp baking soda

• ¼ cup neutral oil

• 3 dried red chiles, chopped

• 1 tsp whole cumin

• 1 tsp mustard seed

• 1 medium white onion, peeled, sliced

• 4 cloves garlic, peeled, sliced

• 2 red bell pepper, sliced

• 1 green bell pepper, sliced

• 3 stalks celery, sliced

• ¼ tsp ground black pepper

• ¼ cup cilantro, chopped

• Kosher salt, to taste

DIRECTIONS

Prep

Massage lamb with salt and baking soda. Let marinate 1 hour to tenderize.

Thoroughly rinse lamb and pat dry with paper towels. Reserve.

Cook

Heat a wok or large skillet with oil over high heat until the oil is slick and shiny. Add chiles, cumin, and mustard seed, and fry for 15 seconds. Add onion and garlic with a dash of salt. Continue to stir fry until onions are translucent and browning slightly at the edges, 1-2 minutes. Add lamb slices and continue to stir fry until lamb is browning at edges, 2-3 minutes. Add red bell pepper, green bell pepper, celery with another dash of salt. Stir-fry until peppers have deepened in color, 2-3 minutes.

Remove from heat. Add black pepper and stir.Season with salt to taste. Garnish with cilantro, if desired. Serve over rice or noodles.

Note: USDA recommends an internal temperature of 145F with a 3 minute rest

American Lamb Onigiri

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INGREDIENTS

• 2 Tbsp neutral oil

• 1 tsp whole Sichuan peppercorn

• 1 tsp whole coriander seed

• 3 cloves

• 1 tsp whole whole allspice

• 1 tsp whole fennel seed

• 1 medium white onion, peeled, sliced

• 3 cloves garlic, peeled, sliced

• 2” knub ginger, peeled, sliced

• 1 lb boneless leg of American lamb

• 2 roma tomatoes, chopped

• 2 tsp kosher salt

• 2 cups water

• 6 cups freshly cooked short-grain rice

• 1 cup pickled turnips, sliced (optional)

• 2 sheets roasted seaweed, sliced into 1” wide strips (optional)

DIRECTIONS

Combine Sichuan peppercorn, coriander seed, clove, allspice, fennel seed in spice grinder and grind until fine. Reserve.

In a pressure cooker*, heat oil on medium heat until oil is slick and shiny. Add Sichuan peppercorn, coriander seed, clove, allspice and saute 1 minute. Add onion, garlic, ginger and saute until onion is translucent, 3-5 minutes. Add lamb, tomatoes, and salt. Let cook another 5 minutes. Add water, stir, and seal the pressure cooker.

Pressure cook for 1 hour at high pressure. Use natural pressure release upon completion.

Remove lamb, and shred with a fork. Season with additional salt to taste. Reserve.

Strain broth. Season with salt to taste. Reserve.

 To make the onigiri, wet your hands and grab ~1/2 cup cooked rice. Shape into a hockey puck, pressing a divot in the middle. Add ~1 Tbsp shredded lamb and 2-3 strips of pickled turnip to the center. Adjust rice to cover the lamb and turnip, then shape the rice into balls or triangles. Drape with seaweed strips, if desired.

 Serve onigiri in broth or with broth on the side, if desired.

USDA reccomends an internal temp of 145F

One Pot Lamb Shoulder Chops with Rice

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INGREDIENTS

• 6-8 pieces Lamb shoulder Chops

• 1 teaspoon salt and pepper

• 1/2 teaspoon allspice

• 1 teaspoon oregano

• 1 Tablespoon butter or olive oil for searing

  Sauce base

• 1 tablespoon butter or olive oil

• 2 onions chopped

• 6 cloves garlic sliced

• 3 sprigs fresh thyme

• 1 cup canned cherry tomatoes with juice

• 2 cups stock

  Rice

• 2 cups long grain rice

• 2 1/2 cups tomato juice and stock mixed in a 50:50 ratio

• 1 teaspoon salt and pepper

• 1/2 teaspoon allspice

• 1 cinnamon stick

• 1 green chilies

  Garnish

• Fresh parsley

• Lemon slices

• Fresh Mint

DIRECTIONS

In a large 5.5 quart heavy duty pot, add the butter on medium high heat.

Season the lamb shoulder chops well on both sides.

Sear the lamb chops in the pan for 2 minutes per side until golden. Repeat until all the chops are seared. Place the seared chops on a baking sheet.

Make the sauce by adding the butter into the same pot and sauté the onions and garlic. Add in the tomatoes after 3 minutes when the onions have softened. Cook that sauce mixture for 5 more minutes to infuse the flavors before placing back the lamb chops.

Add in the stock and bring the pot to a boil. At that point lower the heat to medium low and allow the chops to cook for about 45 minutes.

Now you’ll increase the heat to medium high, add in the tomato juice, spices, and rice. Once it boils, lower the heat to low and let the rice cook until fluffy—that takes anywhere from 30-40 minutes at most.

The recipe is ready when the rice is fluffy and cooked, and it has absorbed all the liquid, while the lamb chops are soft, tender and have reached a temperature of at least 145 degrees.

Serve the meal right away garnished with mint, parsley and lemon.

Herbed Rack of American Lamb

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INGREDIENTS

• 2 racks of American Lamb, frenched – 2lbs each

• 4 sprigs of fresh rosemary

• 1/2 bunch of parsley, stems removed

• zest of one lemon

• 1/4 cup olive oil

• 2 Tablespoons dried mint

• 2 teaspoons sumac

• 1/4 cup yogurt

• 4 cloves garlic

• 3 teaspoons kosher salt, half if using table salt

• 1/2 teaspoon black pepper

• 4 small red onions or 4 shallots, quartered

• 1 pound fingerling potatoes

• 4 dates, pitted

DIRECTIONS

Begin by preparing your marinade. In the bowl of a food processor or blender add your: rosemary, parsley, lemon zest, olive oil, mint, sumac, yogurt, garlic, salt and pepper. Blend until a smooth paste forms.

Next, make several shallow diagonal slits on the fatty side of your rack of lamb.

On a large sheet pan with edges, place your racks of lamb and pour marinade over top. Allow to marinade for at least 30 minutes on the counter if cooking immediately or for several hours in the fridge.

Quarter your small red onions or shallots and slice your potatoes in half lengthwise. Finally, remove the pit from your date and chop finely. Set aside.

Preheat oven to 450 degrees Fahrenheit.

Heat a large stainless steel skillet on medium high and place one side of one of your racks and allow to sear for 4-5 minutes until charred and golden. Flip and continue on second side. Repeat for 2nd rack.

Deglaze your pan with 1/2 cup of water and add your onions, potatoes and dates. Allow to cook on high heat, stirring constantly. Continue cooking until liquid is evaporated about 5-6 minutes.

Place your racks of lamb on the sheet pan with bones away from each other, pour your onion and potato mixture on one side of the sheet pan.

Place sheet pan in oven with rack in the upper 1/3 of the oven and cook for 20 minutes or until lamb reaches an internal temperature of 145-150 degrees Fahrenheit for medium/medium-rare.

Remove racks of lamb and allow to rest for 10 minutes.

Place onions and potatoes back in oven, spread evenly across sheet pan and cook for another 10 minutes.

Serve lamb with potatoes and onions.

Lamb Dumplings in Spicy Ginger Broth

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INGREDIENTS

• 1/2 pound ground American lamb

• 1/2 cup minced mushrooms (crimini or button)

• 1 Tablespoons fresh grated ginger

• 2 cloves garlic, minced or grated

• 1 Tablespoon low-sodium soy sauce

• 1 green onion, minced

• Salt and pepper, to taste

• 1 package fresh wonton wrappers

• 1/4 cup sesame seeds

• 2 Tablespoons vegetable oil

  Broth

• 1 Tablespoon sesame oil

• 2 medium shallots, thinly sliced

• 1 Tablespoon fresh grated ginger

• 4 cloves garlic, minced or grated

• 1/4 cup low sodium soy sauce

• 3 cups low sodium chicken broth

• 2 Tablespoons rice vinegar

• 1-2 Tablespoons chili oil, for serving

• Green onions, sliced, for serving

DIRECTIONS

In a medium bowl, combine the lamb, mushrooms, ginger, garlic, soy sauce, green onions, and a pinch of salt and black pepper.

To assemble: Add about 1 teaspoon lamb filling to each wonton wrapper. Brush water around the edges of the wrapper then fold the edges up around the filling and pinch to seal. Add sesame seeds to a small bowl or shallow dish. Brush the bottoms of the dumplings with water then dip in sesame seeds.

Heat 1 TBSP sesame oil in a medium pot over medium-high heat. Once hot, add the shallots and cook until softened, 3-4 minutes. Add ginger and garlic and cook another minute, until fragrant. Add the broth, soy sauce, and the rice vinegar. Season to taste with pepper. Bring to a simmer over medium heat. Keep warm.

Heat 2 TBSP vegetable oil in a large skillet set over medium-high heat. Once hot, add the dumplings and cook until the bottoms are golden brown, 4-5 minutes. Carefully add 1/4 cup water to the skillet, and cover immediately. Reduce heat to medium-low and let the dumplings steam for 5-6 minutes*.

Ladle broth into bowls and top with wontons, green onions and chili oil. Enjoy!

*Note: USDA recommends cooking ground lamb to 160 degrees.

Moroccan American Lamb Meatballs

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INGREDIENTS

• 1 and 1/2 tsp cumin

• 1 tsp coriander

• 1/2 tsp cinnamon

• 1/4 tsp allspice

• 1/2 tsp paprika

• 2 tsp salt

• 1/2 tsp pepper

• 2 lbs ground American lamb

• 2 large eggs

• 2/3 cup breadcrumbs

• 1/2 cup olive oil

  Herb Yogurt Dip

• 2 cups plain yogurt

• Drizzle of olive oil

• Pinch of salt

• Pinch of pepper

• Handful of fresh parsley, finely chopped

DIRECTIONS

Prep: Line two baking sheets with foil, and place an oven-safe rack (like a cookie cooling rack) on each. Spray lightly with nonstick spray and set aside. Preheat your oven to 400° F.

Make the Meatballs: Stir together all the spices in a small bowl. Add all meatball ingredients to a large bowl, with the spice mix, and combine everything with a spoon or clean hands until combined. Roll the mixture into small, two-bite size meatballs, about 2 tablespoons in size. Place in rows on the prepared pans.

Bake: Bake meatballs for 13-18 minutes, until an internal temp of 160° F is reached (for medium done meatballs) or 170° F (for well done meatballs).

Make Yogurt Dip: Stir together all dip ingredients, tasting and adjusting the seasonings as desired.

Serve + Store: Serve the meatballs warm from the oven on wooden skewers, alongside the dip. Keep leftovers in an airtight container in the fridge for 3-4 days.

American Lamb Gyros

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INGREDIENTS

• 1 – 2 pound boneless lamb leg, excess fat and silver skin trimmed, butterflied, room temperature

• 3 garlic cloves, minced

• ¼ cup olive oil

• 1 ½ tablespoons fresh oregano, chopped (or 1 ½ teaspoons dried oregano)

• 1 ½ tablespoons fresh rosemary leaves, chopped (or 1 ½ teaspoons dried rosemary)

• 2 teaspoons ground cumin

• 2 teaspoons crushed red pepper flakes

• 2 teaspoons smoked paprika

• Kosher salt, to taste

• Fresh ground black pepper, to taste

  For the Mint Whipped Feta:

• 8 oz feta cheese

• ¼ cup greek yogurt

• 1 garlic clove, grated or minced

• 2 to 3 tablespoons olive oil

• 1 to 2 teaspoons fresh squeezed lemon juice

• Fresh ground black pepper, to taste

• Cayenne pepper (optional)

• 6 mint leaves, finely chopped

  For pickled red onions:

• 1 small red onion, thinly sliced

• ⅔ cup apple cider or red wine vinegar

• ⅓ cup water

• ½ tablespoon kosher salt

• 1 tablespoon honey (or 2 tablespoons granulated sugar)

• 1 teaspoon black peppercorns

  For serving:

• 4 pita breads, warmed

• Sliced tomatoes

• Shredded lettuce

DIRECTIONS

Preheat your grill or grill pan on medium heat.

In a small bowl combine minced garlic, olive oil, oregano, rosemary, cumin, Aleppo pepper, smoked paprika and fresh ground black pepper.

Season both sides of the butterflied leg with kosher salt and then, using clean hands, rub the seasoned oil onto both sides of the leg.

Carefully lay the lamb onto the hot grill. Grill until it’s a deep brown, approximately 10 minutes. Using a pair of tongs, flip the leg over onto a slightly cooler part of the grill (you don’t want it on the hottest part of the grill right now otherwise it can burn). Cook for another 10 to 15 minutes until the internal temperature of the thickest part of the leg reads 135F.

Transfer the lamb to a cutting board and cover with aluminum foil. Let rest for at least 10 minutes.

To make the Mint Whipped Feta: In the bowl of a stand mixer with the paddle attachment or a food processor place the feta and Greek yogurt. Beat on medium speed until the mixture begins to get smooth, approximately 3 minutes. Add the garlic, 2 tablespoons of olive oil, 1 teaspoon of lemon juice, fresh ground black pepper and cayenne (if using). Beat again on medium speed until everything is incorporated and the mixture gets smooth and a little fluffy, approximately 4 minutes.

Taste and adjust the seasoning with more olive oil and/or lemon juice, as needed. Stir in the mint. Store in the refrigerator until ready to use.

To make the pickled red onions: In a small sauce pot, bring the vinegar, water, salt, honey (or sugar) and black peppercorns to a boil. Stir occasionally so the honey is evenly dispersed (or the sugar dissolves). Place sliced red onions in a heat proof bowl or jar. Once the liquid is boiling carefully remove from the heat and pour over the onions. If you’re using a jar you may need to use a spoon to completely submerge the onions. Cover with plastic wrap and let sit until they cool to room temperature. Refrigerate for up to 2 weeks.

To serve: Thinly slice the lamb leg against the grain. Spread whipped feta over a warm pita then arrange the lamb on top. Add pickled red onions and garnishes as desired.

Sheet Pan American Lamb Dinner

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INGREDIENTS

• 2.5 pounds boneless leg of American Lamb 

• 1 Tablespoon Dijon mustard 

• 2. Teaspoons chopped fresh rosemary 

• 1 Teaspoon dried oregano 

• 1 Teaspoon salt, divided 

• 1/2  Teaspoon onion powder 

• 1/2   Teaspoon black pepper 

• 12  Petite white potatoes, halved 

• 1  Red onion, cut into wedges 

• 1  pound of items from olive bar (black and green olives, cherry pepper, sun dried tomatoes, roasted garlic, etc.) 

• 1  Pound Campari tomatoes on the vine, or grape, or cherry tomatoes

• 1  Lemon, thinly sliced 

• 2  Tablespoons olive oil 

DIRECTIONS

One hour prior to cooking remove the American Lamb from fridge.  

Preheat oven to 375 degree.  

Arrange potatoes, red onion, olive bar items, tomatoes and sliced lemon on a rimmed sheet pan.  Drizzle with olive oil and 1/2 teaspoon salt.  Toss to combine.  

Combine 1/2 teaspoon salt, with Dijon mustard, rosemary, oregano, onion powder and black pepper.  Rub the mixture over the American Lamb roast.  

Roast until an instant-read thermometer registers 135 degrees for medium rare, or 145 degrees for medium. Transfer the American Lamb to a cutting board and let it rest for 10 minutes before carving. 

American Lamb and Chanterelle Mushroom Phyllo Pie

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INGREDIENTS

• ​2 pounds ground American Lamb

• 1 tablespoon salted butter

• ​1 ½ cups chopped yellow onion 

• ¼ cup cubed pancetta 

• ​2 tablespoons minced garlic 

• 1 tablespoon tomato paste

• ½ pound sliced fresh chanterelle mushrooms (or any mushrooms)

• 1 tablespoon chopped fresh rosemary 

• ​1 teaspoon kosher salt

• 1 teaspoon black pepper 

• 1 teaspoon smoked paprika

• 1 teaspoon dried thyme 

• 1 fresh bay leaf

• ¼ cup port, or dry sherry

• 1 tablespoon cornstarch

• 1 ½ cups broth of your choice

• 10 phyllo pastry sheets

DIRECTIONS

Preheat the oven to 350F.

 Heat a large pot over medium heat, and add the lamb. Cook, stirring, until evenly browned, 3 to 5 minutes. Pour off some fat, if desired. Add the butter, the onion, tomato paste, pancetta, mushrooms, garlic, rosemary, and spices, and cook until the onions are soft, and the flavors have melded, 5 to 7 minutes. Deglaze the pot with the port, scraping any browned bits from the bottom of the pot. Sprinkle in the cornstarch, and pour in the broth. Stir, and simmer until thickened. Remove and discard the bay leaf, and allow it to cool slightly. Note: USDA recommends ground lamb be cooked to an internal temp of 160 degrees. 

 Brush a 9 -inch pie dish with olive oil, and layer sheets of phyllo pastry in the dish, turning it as you go, and brushing each sheet with olive oil until the phyllo has covered the entire dish. (Olive oil spray is great for this!) Pour in the lamb filling, and bring the overlap up, scrunching it around the edges. Brush the phyllo with olive oil, and bake until golden brown, 25 to 30 minutes. Serve warm with your favorite sides! 

American Lamb Shanks with Yogurt

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INGREDIENTS

Lamb

• 6 lamb shanks - American Lamb

• ¼ cup ketchup

• 3 tablespoons balsamic vinegar

• 2 tablespoons soy sauce

• 2 teaspoons kosher salt

• 1 tablespoon fresh black pepper ground

• ½ teaspoon nutmeg

• Onion water (2 grated onions squeezed using a paper towel)

• ½ cup olive oil

• 2 onions cut in half

• 2 heads of garlic

• 3 whole cardamoms

• 2 cinnamon sticks

• 2 tablespoons whole peppercorns

• 3 bay leaves

• 2 cups stock

Yogurt Sauce

• 2 cups plain yogurt

• 1 teaspoon garlic paste

• ¼ cup fresh dill, minced

• 1 tablespoon lemon juice

• Salt and pepper to taste

• ½ teaspoon chili flakes (optional)

 Garnish

• Fresh parsley and dill

• Pomegranate arils

• Toasted pine nuts

• Cracked Black pepper

DIRECTIONS

Preheat the oven to 375 degrees F.

In a large bowl add the lamb shanks and flavoring ingredients (from the top until the olive oil only) and toss well.

 Spread the lamb in an oven safe baking dish. Add in the whole spices, cut up onions and garlic. Try to squeeze them in the dish and divide them evenly so the flavor spreads evenly as well. Pour the stock over the lamb dish and cover the plate with foil. 

 Roast the shanks until tender--this should take between 100-120 minutes (depending on the size of your lamb shanks).

 Once ready, remove the foil and if the lamb requires more browning, leave it in the oven for an extra 10 minutes. Note: USDA recommends cooking lamb to a minimum 145 degree internal temperature with a 3  minute rest.

 n the meantime, make the yogurt sauce. Mix all ingredients together in a bowl until blended.

 On a serving plate, spread the sauce. Add the lamb shanks on top and garnish with your choice of garnishes. 

American Lamb Korma

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INGREDIENTS

Lamb Marinade

• 1 1/2 pounds boneless leg of lamb cut into bite sized pieces

• 1 cup plain yogurt (dairy free or regular)

• 1 tablespoon garam masala

• 1 teaspoon cinnamon

• 1 teaspoon salt

• 1 teaspoon coriander

• 1 teaspoon turmeric

• 1 teaspoon paprika

• 1/2 teaspoon cardamom

• 1/4 teaspoon black pepper

Korma

• 1 1/2 cups raw cashews (unsalted)

• 2 cups boiling water

• 2 tablespoons oil

• 1 large yellow onion, chopped

• 4 large cloves garlic, minced

• 1 teaspoon crushed ginger (or freshly minced)

• 1/2 tablespoon garam masala

• 1/2 teaspoon cardamom

• 1/2 teaspoon cinnamon

• 1/2 teaspoon turmeric

• 1 cup beef broth/stock

DIRECTIONS

Place the lamb in a large bowl. Add the yogurt and marinade spices and mix until well combined. Cover and refrigerate for at least 2 hours or overnight.

Combine the cashews and boiling water in a bowl and let sit for 10 minutes.

Meanwhile, add the oil to a large pot or Dutch oven over medium heat. Once hot, add the onions and cook until softened, about 7 minutes. Add the garlic and remaining spices to the pot and stir to combine. Cook for an additional 1-2 minutes until fragrant.

Transfer the cashews along with the water into a blender and blend until smooth and creamy.

Add the lamb along with all the marinade into the pot. Pour in the cashew cream sauce and beef broth. Stir to combine and bring to a boil. Once boiling, reduce heat to a low simmer, cover the pot and cook for 1 hour and 30 minutes, stirring every 20 minutes or so. Note: USDA recommends cooking lamb to an internal temp of 145 degrees with a 3 minute rest.

Serve with white rice, fresh cilantro and lemon wedges.

Spiced Lamb Chili with Butternut Squash & Kale

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INGREDIENTS

• olive oil, as needed

• 1 (2 lb) butternut squash, peeled + seeded + diced ½”

• kosher salt, as needed

• 2 lbs ground American lamb

• 1 onion, thinly sliced

• 2 red bell peppers, thinly sliced

• 1 tbsp chili powder

• 1 tbsp crushed chipotle pepper

• 1 tsp ground cumin

• 1 tsp ground coriander

• ¼ tsp ground cloves

• 1 (28 oz) can fire-roasted crushed tomatoes

• 1 qt vegetable stock

• ½ cup water

• 3 cups shredded kale

• 1 (15 oz) can butter beans

• 2 limes, juiced

• toppings: greek yogurt, white cheddar cheese, green onions, cilantro

DIRECTIONS

Heat a large (7.25 qt) Dutch oven or heavy-bottomed pot over medium-high heat. Add enough olive oil to coat the bottom. Add the butternut squash and season with a pinch of salt. Cook for about 8 minutes, stirring often until caramelized and almost tender. Transfer the squash to a plate.

Break the ground lamb into pieces and add it to the pot. Season with a pinch of salt. Cook for about 5 minutes until browned on all sides, breaking it up more as it cooks. Drain the lamb in a colander set over a bowl. Discard the fat.

Add the onion and red peppers to the pot. Sauté for about 10 minutes, stirring often, until deeply caramelized. Stir in the chili powder, crushed chipotle pepper, cumin, coriander, and cloves. Cook for another 30 seconds or so. Stir in the crushed tomatoes, vegetable stock, and water. Add the lamb back to the pot. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer for 1 hour until thickened, stirring occasionally. (Note: USDA recommends cooking ground lamb to an internal temperature of 160 degrees.)

Stir in the kale, butter beans, and butternut squash. Continue to cook for a few minutes until the kale has slightly wilted and the squash is tender. Lastly, stir in the lime juice. Season with salt to taste.

Ladle the chili into bowls and top with a dollop of Greek yogurt, a generous sprinkle of white cheddar cheese, sliced green onions, and cilantro.

Grilled Lamb Kebab with Smokey Eggplant, Basil & Feta Dip and Spicy Romesco Sauce

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INGREDIENTS

Grilled lamb

• 3 pounds boneless leg of American lamb 

• 2-3 teaspoons olive oil 

• 1/2 cup plain Greek yogurt 

• 1 teaspoon lemon pepper 

• 1 tablespoon paprika 

• 1 tablespoon garlic powder 

• 1/4 cup finely chopped dill 

• Kosher salt and pepper to taste 

Eggplant, basil & feta dip 

• 1 large, or 2 medium-sized, egg plants 

• 1-2 tablespoons of tahini 

• Juice of a lemon 

• 2 teaspoons olive oil 

• Handful of fresh sweet basil 

• 1/4 cup crumbly feta 

• 1 clove fresh garlic 

Spicy romesco sauce 

• 1 cup roasted bell peppers 

• 2 tablespoons sun dried tomatoes packed in olive oil 

• 1 clove of garlic 

• Handful of cilantro 

• 2 green onions 

• Juice of half a lemon 

• 1/4 cup toasted slivered almonds 

• 1-2 tablespoons toasted breadcrumbs (if needed, to thicken) 

• Salt and pepper to taste 

DIRECTIONS

The lamb

 Cut the leg of lamb into roughly 3-inch cubes. If you feel like a skewered kebab and have bamboo skewers, get them out and soak them in water.  

Add the lamb to a large mixing bowl and add all the remaining marinade ingredients to the bowl and mix well. Allow to marinate for at least 15-20 minutes at room temperature or up to overnight in the refrigerator. 

Heat the grill to 400 degrees. Place the eggplant (in prep for the dip) on the hot grill for 5 minutes before the meat.  

Add the meat and sear on all sides, 2-3 minutes per side, turning the eggplant along with the meat until it’s blistered and dripping juices (about 20 minutes). Use a thermometer to test for the proper temperature. While the meat grills, prepare the dipping sauces. 

Once the meat is grilled allow to rest 5-10 minutes before slicing.

The eggplant, basil & feta dip

Add all the dip ingredients to the work bowl of your food processor. 

Allow the eggplant to sit on a plate roughly 5 minutes until you can safely handle it. Remove the blistered skin, then mix the hot eggplant in the food processor with everything else. 

Transfer the warm sauce to a serving bowl and drizzle with olive oil.

The spicy romesco sauce:

 In the same food processor (no worries if it’s still got eggplant dip in it), add all the sauce ingredients. Pulse until the sauce just comes together. 

Transfer the sauce to a serving dish and dip the grilled lamb into it! 

To serve, thinly slice the meat and serve hot with dips and herbs. This goes great into a warm pita or garlic flat bread! 

Honey Pistachio Lamb Burgers

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INGREDIENTS

Lamb Burger

• 2.5 pounds American Ground Lamb (use Chuck or shoulder cut)

• 4-5 Garlic cloves

• 2 medium size dry Red Hot Chili Peppers 

• 6 fresh basil leaves

• 3 tablespoon honey

• 5-6 Oz peeled pistachio

Mayo-Chimichurri sauce

• 1 parsley bunch (leaves)

• 1 coriander bunch (leaves)

• 1 jalapeño pepper (medium size) 

• 5 Garlic cloves

• 5 Tablespoons extra virgin olive oil

• 3 Tablespoons Vinegar

Assembling the hamburger

• 6 Hamburger buns

• 1 Red onion 

• 1 Rocket leaves bunch

• 4-5 Oz bacon (optional)

DIRECTIONS

.Place all the ingredients of the Lamb Burger (except the ground lamb) in a food processor and grind to obtain a uniform mixture.

Mix the ground mixture together with the ground lamb and add the honey. Knead manually to obtain a uniform mass. Manually portion into your desired burger size .

Grill the burgers to your own preferred doneness. Add the bacon two minutes before the burgers are ready to be served.

Place all the ingredients of the Chimichurri sauce (except the Mayo) in a food processor and grind to obtain a uniform mixture. Mix the Chimichurri sauce with the mayonnaise in a ratio of 1:1.

Finally, assemble the burgers.  Serving recommendation: along with French fries with lemon zest on top.

Note: The USDA recommends cooking ground lamb to 160 degrees