Middle Eastern Lamb Puff Pastry Triangles

---

INGREDIENTS

• 1 lb Ground American Lamb

• 1 medium yellow onion, chopped

• 1 cup mixed frozen peas and carrots

• 1 medium red chili pepper, finely chopped (optional)

• 1/2 cup finely chopped parsley

• 2 tablespoons olive oil

• Store Bought Frozen Puff Pastry Sheets – 17.25 oz

• 1/4 cup of toasted pine nuts, add more to your liking

• Toasted sesame seeds for topping

• 1 tsp ground paprika

• 1/2 tsp ground cinnamon

• 1 tsp ground Allspice

• Salt to taste

• Black pepper to taste

Egg Wash

• 1 egg

• 1 tablespoon of milk or water

• 1/4 teaspoon of lemon juice

DIRECTIONS

Lamb Filling

Heat the oil in a pan and sauté the onion and chopped chili pepper for 1 minute until fragrant.

Now add the ground lamb and cook for 3 minutes, stirring frequently, until the lamb is just cooked through, and the liquid released from the lamb evaporates. This may take about 10 minutes.

Add the frozen mixed peas and carrots and stir. Then add the spices and stir. Cook for another 5 minutes or until ground lamb reaches an internal temperature of 160 degrees.

Remove from the heat and then add the finely chopped parsley and stir. Taste and add additional seasoning to your liking. Add the toasted pine nuts and stir. The filling is now ready for the puff pastry.

I use store-bought frozen puff pastry dough and move it from the freezer into the fridge the night before to defrost. You want to make sure the puff pastry sheets are fully defrosted before using, because you don't want it to break while handling it.  Note: Don't pull it out of the fridge until you're ready to make the puff pastry triangles. But also make sure it's fully defrosted, you don't want it to break.

Puff Pastry Triangles

Preheat Oven to 375 F.  Line a large baking sheet with parchment paper.

Make an egg wash by whisking together the egg and milk or water, a little bit of lemon juice and whisk with a fork. Set aside.

Open your defrosted puff pastry sheet onto a clean lightly floured surface and cut into 4 large squares. Note: My package comes with 2 sheets, so it made 8 large puff pastry triangles in total.  But this will vary depending on the size and brand of your puff pastry.

Brush the edges of each puff pastry square with the egg wash.

Place about 2 tablespoons of the cooked lamb mixture in the middle of each square.

Fold squares over the filling to form triangles. Using a fork, crimp the edges to seal.

Repeat steps with remaining puff pastry squares.

Place puff pastries on a baking sheet, allow some room between them. Brush the tops with the remaining egg wash and sprinkle some toasted sesame seeds over each one.

Place the baking sheet on the middle rack in the oven and bake for about 33-40 minutes or until golden.

Best served warm or at room temperature. Enjoy!

Lamb Sliders with Herby Yogurt Sauce and Roasted Peppers

---

INGREDIENTS

For the Roasted Peppers & Onions

• 2 large green bell peppers, thinly sliced

• 1/2 a large red onion, thinly sliced

• 1 tbsp olive oil

• salt

• pepper

For the Herby Yogurt Sauce

• 1 cup Greek yogurt

• 2 large handfuls fresh parsley

• 1 large lemon, zested and juiced

• 1-2 tbsp olive oil

• salt, to taste

• pepper, to taste

• 1/4 tsp oregano

For the Lamb Slider Patties

• 1 lb ground American lamb

• 4 large cloves garlic

• 3/4 tsp salt

• 1/4 tsp pepper

• 2 tsp dried oregano

• 1 tbsp olive oil

For Serving:

• brioche buns, toasted

• lettuce or arugula

DIRECTIONS

Make the Herb Yogurt Sauce: Add all yogurt sauce ingredients to your food processor and pulse to combine. Add a bit more olive oil as needed to help it come together. Pop this into the fridge until ready to serve.

Roast the Peppers & Onions: Preheat your oven to 425° F. Toss the peppers, onions, olive oil, salt, and pepper together well on a large baking sheet. Roast for 18-24 minutes, turning halfway through, until roasty and tender. Set aside.

Make the lamb patties: While your veggies are roasting, start the lamb sliders. Combine the lamb meat, garlic, spices, and olive oil in a bowl and gently stir to combine. Don't overmix. Divide this mixture into 8-10 small patties, flattening them just a bit. Heat a skillet over medium heat, and cook the patties in batches, about 2-3 minutes per side (or cook on the grill with heat held at 350F). Use a lid over your pan to help contain the heat so the patties cook through in the middle. Use a meat thermometer to check for doneness. USDA recommends that ground lamb reaches an internal temperature of 160° F.

Serve+ Store: Assemble your sliders - add a handful of greens to a toasted bun, then add a slider patty, a spoonful of the yogurt sauce, and top with the roasted veggies. Dig in!
Store leftover slider patties in an airtight container in the fridge for 3-4 days.

Lamb Phyllo Pie

---

INGREDIENTS

• 3 tablespoons olive oil, divided, plus more for greasing

• 1 medium yellow onion, halved and thinly sliced

• 3 large garlic cloves, minced

• 3 small dried red chilies, stems removed, sliced into ¼-inch pieces

• 2 teaspoons kosher salt

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon paprika

• ¼ teaspoon sugar

• 1 pound ground American lamb

• 1 cup feta, crumbled

• 1/2 16-ounce package frozen phyllo dough (1 roll), thawed

• ½ bunch cilantro, stems finely chopped, leaves roughly chopped, divided

• ½ bunch mint, roughly torn

DIRECTIONS

Preheat the oven to 350˚F.

 Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring frequently, until softened and lightly golden, about 8 minutes.

 Add the garlic and chilies and cook for 1 minute, until fragrant. Add the salt, cumin, coriander, paprika, and sugar, and stir to combine. Cook, stirring frequently, until fragrant, 1 more minute.

 Add the lamb and break up with a wooden spoon. Cook, stirring occasionally and scraping up any brown bits on the bottom of the pan, until well browned and starting to crisp along the edges, about 8 minutes. USDA recommends ground lamb reach an internal temperature of 160F.

 Remove the pan from the heat. Stir in the feta.

 Set a 10-inch stainless steel or cast-iron pan on the counter and brush it with olive oil. Take two sheets of phyllo dough and carefully alternate the direction of the layers so the pan is well covered. Continue with the remaining phyllo. Carefully press the phyllo to the center of the pan, creating a flat bottom, then spoon the lamb into the pan in an even layer. Using the remaining 2 tablespoons of olive oil, brush the exposed layers of phyllo, crinkling them in to create a circle around the lamb, leaving the center exposed.

 Bake until the phyllo is golden brown and crispy, about 40 minutes. Carefully slide the pie out and place it on a flat serving dish. Serve the pie topped with the cilantro leaves and mint. Lamb phyllo pie can be stored in a sealed container in the refrigerator for up to three days, but as a warning, the phyllo won’t be as crispy.

American Lamb Kibbeh

---

INGREDIENTS

Kibbeh Shell

• 1 ½ cups cold water

• 2 cups bulgur wheat

• 1 pound ground American lamb

• 2 peeled and roughly chopped yellow onions

• 1 ½ tablespoons Lebanese 7 spice (can make your own with toasted allspice, black pepper, cinnamon, cloves, cumin, coriander, and nutmeg; transfer to a spice grinder)

• 15 fresh basil leaves

• 15 fresh mint leaves

• 2 teaspoons sea salt 

Kibbeh Filling

• 2 tablespoons Olive oil

• 2 peeled and small diced yellow onions

• 1 pound ground lamb

• 1 tablespoon Lebanese 7 spice

• 2 tablespoons chopped fresh basil

• 2 tablespoons chopped fresh mint

• salt to taste

• ¼ cup toasted pine nuts

• neutral-flavored oil for frying

DIRECTIONS

Pour the water over the bulgur wheat in a medium-size bowl just until covered. Mix and set aside for 15-20 minutes.

Next, add 2 tablespoons of olive oil to a large frying pan over low to medium heat and add in the 2 small-diced onions and brown stirring occasionally, which takes about 20 minutes.

Turn the heat to high and add in the ground lamb and cook until lightly browned and cooked through out, which takes about 4-6 minutes. Stir often to break up into small pieces.

Stir in the spice blend, fresh basil, fresh mint, salt, and toasted pine nuts, and set aside.

Transfer the soaked bulgur wheat to a food processor along with the roughly chopped onions and pulse on high speed until the onions are finely minced.

Next, add in the ground lamb, spices, fresh herbs, and salt, and pulse on high speed until it becomes smooth.

Lightly dip your hands in some water and grab about a golf ball size of the processed meat and wheat and form to a ball.

Dip your thumb in some water and press in the center while rotating the meat with your other hand to form a hollow cone-like shape.

Spoon in some of the cooked lamb and caramelized onion mixture into the inside of the hollowed-out kibbeh shell.

Pull up the sides of the kibbeh shell and pinch the top. Cupping your hands, roll the kibbeh to form a pointy cylinder-like shape or quenelle.

Repeat this process until all the ingredients have been used up and place them on a sheet tray lined with parchment paper.

Fry the kibbeh in batches in a pan of neutral flavored oil at 350° for 2 ½ to 3 minutes per side or until golden brown and cooked throughout. USDA recommends ground lamb reach an internal temp of 160F.

Drain on a rack lined cookie sheet tray.

Garnish with parsley and serve with optional garlic yogurt sauce.

American Lamb Loin Chops with Minty Pea Puree

---

INGREDIENTS

• 4 American lamb loin chops

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 2 tablespoons extra-virgin olive oil

• 1 shallot, minced

• 1 large garlic clove, minced

• 4 cups frozen peas

• 6 mint leaves, plus more for serving

• 2 tablespoons fresh lemon juice

• 2 tablespoons sour cream (optional)

• Kosher salt and freshly ground black pepper

• 1 tablespoon chopped fresh chives or chive blossoms

DIRECTIONS

Season the lamb with the salt and pepper, and let sit, uncovered, for about 30 minutes.

 Meanwhile, prepare the peas. Heat 1 tablespoon of the oil a small pot over medium heat. Add the shallot and garlic and cook, stirring often, until the garlic is fragrant, 2 to 3 minutes. Add the peas and 1/4 cup of water and cook, covered, until the peas are bright green, about 5 minutes. Remove 1/4 cup of the peas and reserve it to garnish the puree. Transfer the remaining pea mixture to a food processor with the mint leaves, lemon juice, and sour cream and season with salt and pepper. Pulse until your desired consistency.

 Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Add the lamb chops and cook until golden brown on both sides, 5 minutes per side. Using tongs, flip thicker chops onto their side where the fat cap is, and cook until crisp, about 2 minutes. Remove from the skillet and let rest. Note: USDA recommends an internal temperature of 145F with a 3 minute rest.

 Transfer the pea puree to a serving bowl, or spread it on a platter. Top with the lamb chops, fresh mint, reserved peas, and chives. I like to add roasted new potatoes and carrots, a green salad, and a bottle of oaked Chardonnay.

Kofta Kebab Recipe

---

INGREDIENTS

Kofta

• 2 lb ground American lamb

• 1 egg

• 3 cloves garlic minced

• 1/2 cup bread crumbs

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/4 tsp black pepper

• 1/2 tsp salt

• 1/2 tsp onion salt

Green Goddess Sauce

• 1 cup plain greek yogurt

• 1/4 cup olive oil

• Zest of 1 lemon

• Juice of 1 lemon

• 2 cloves garlic

• 1/4 cup pitted Kalamata olives drained

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 cup fresh parsley

• 1/2 cup fresh chives

• 1/4 cup fresh cilantro

• 1/2 cup fresh dill

DIRECTIONS

Kofta

In a large bowl combine ground lamb, egg, minced garlic, bread crumbs, chili powder, black pepper, cumin, salt, and onion salt. With clean hands mix together well.

Form into 2oz portion oval meatballs. Insert a skewer into the meatball and press around the skewer.

Grill over medium-high heat on a gas or charcoal grill, cooking about 5 minutes on each side, or until internal temperature reaches 160 degrees.

Green Goddess Sauce

Combine all ingredients in a blender jar. Blend until smooth.

Serve with kofta kebabs.

Note: USDA recommends ground lamb reach an interal temperature of 160F.

Citrus Honey Glazed Lamb Shanks

---

INGREDIENTS

FOR THE LAMB SHANKS:

• 4 American lamb shanks

• 2 tablespoons olive oil

• salt, to taste

• fresh ground black pepper, to taste

• 8 cloves garlic

• 7 sprigs fresh rosemary

FOR THE CITRUS HONEY GLAZE:

• juice of two oranges, about 1 cup

• 4 tbsp honey

DIRECTIONS

Pre-heat your oven to 425°F. Place the lamb shanks in a roasting pan just large enough to fit them in one layer and rub with olive oil. Season shanks generously with salt and pepper.

Roast for 20 minutes to achieve a nice brown color on the shanks. Remove roasting pan from the oven and turn the temperature down to 325°F. While you wait for the oven to cool down, scatter the garlic cloves and rosemary over and around the lamb.

Wrap the braising or roasting pan very tightly with several layers of heavy-duty aluminum foil and return to the oven.

Roast lamb shanks for an additional 2 hours. When the lamb is almost done roasting, mix the orange juice & honey until well combined. After 2 hours of roasting, remove the foil, spoon the citrus honey glaze over the shanks. Increase the heat to 400°F.

Roast shanks for another 15 minutes. Baste & rotate shanks, then roast for another 15 minutes. The lamb shanks are done when they are nicely browned and fork-tender. Note: USDA recommends an internal temperature of 145F with a 3 minute rest.

Transfer the lamb shanks to a serving platter and spoon over some of the juices, garlic cloves, and rosemary. Serve with roasted potates and a salad.

Lamb Sausage Breakfast Sandwiches

---

INGREDIENTS

• 4 buttermilk biscuits, recipe follows

• 4 sage and fennel lamb sausage patties, recipe follows

• 12 to 15 spinach leaves

• 1/4 cup goat cheese scrambled eggs, recipe follows

Buttermilk Biscuits

• 1 1/2 cups all-purpose flour

• 1 tablespoon plus 1 1/2 teaspoons baking powder 1/2 teaspoon fine sea salt

• 6 tablespoons unsalted butter, cut into 1-inch pieces, chilled

• 1/3 to 1/2 cup buttermilk

• 2 tablespoons melted butter

Sage and Fennel Lamb Sausage

• 1 pound ground lamb

• 1 tablespoon fennel seeds, toasted and cracked in a mortar and pestle

• 1/2 yellow onion, peeled and grated

• 1 egg

• 1 teaspoon sea salt

• Pepper to taste

• 1 tablespoon fresh sage, rough chopped

• 1/4 teaspoon freshly grated nutmeg

• Grapeseed oil as needed

Goat Cheese Scrambled Eggs

• 6 eggs

• Salt and pepper to taste

• 1/4 cup whole milk

• 2 tablespoons butter

• 1/4 cup goat cheese, crumbled

DIRECTIONS

Buttermilk Biscuits

Preheat the oven to 400°.

Place the flour, baking powder and salt in the bowl of a food processor. Pulse several times to combine dry ingredients. Add the butter and pulse the mixture until it is crumbly and the butter is in small pieces throughout the flour. Add 1/3 cup buttermilk and process until the mixture just forms a dough. Add more buttermilk if needed so that all the flour is moistened. Be careful not to overmix the dough.

Roll out the dough on a floured surface until it is 1/2 inch thick. Use a 3-inch round biscuit cutter to cut the dough into circles. Place on parchment-lined sheet tray and bake until golden brown, 20 to 25 minutes.

As soon as the biscuits come out of the oven, brush the tops with melted butter and serve warm

Sage and Fennel Lamb Sausage

Heat a griddle over medium heat.

To make the sausage patties, mix together the lamb, cracked fennel seeds, onion, egg, salt, pepper, sage and nutmeg. Form the mixture into twelve patties, about 1/4 inch thick.

Brush the griddle with grapeseed oil tol ightly coat. Cook the sausage patties until golden brown and crisp on the first side, 4 to 5 minutes. Flip and repeat, adding more oil to the griddle if needed. Continue to cook until the second side is browned and the sausage is cooked through to an internal temperature of 160°F

Goat Cheese Scrambled Eggs

Preheat the oven to 350F

Whisk together the eggs, salt and pepper, and milk.

Heat a nonstick sauté pan over medium heat and add the butter. When the butter is bubbly, add the egg mixture and scramble with a spatula until there is no liquid left.

Sprinkle the cheese on top, and put the pan in the oven for 5 minutes. Serve immediately

To Assemble:

To assemble the breakfast sandwiches, split the baked biscuits in half horizontally using a serrated knife.

Place one cooked sausage patty on the bottom and top with 3 to 5 spinach leaves. Spoon 1/4 cup of the goat cheese scrambled eggs on top, and place the other biscuit half on top.

American Lamb Cutlet Benedict

---

INGREDIENTS

• 8 English muffins, halved and toasted

• 8 lamb cutlets, seared (recipe follows)

• 8 poached eggs (recipe follows)

• One-pot hollandaise, (recipe follows)

• 1 tablespoon fresh parsley, rough chopped

• 1/2 teaspoon cayenne pepper

Lamb Cutlets

• 8 lamb cutlets

• Your favorite spice rub

• 2 tablespoons grapeseed oil

One-Pot Hollandaise

• 1  egg yolks

• 2 tablespoons water 1/2 lemon, juiced

• 1 stick butter, cut into 1 tablespoon-size pieces

• Cayenne pepper, to taste

• Salt and pepper to taste

Poached Egg

• 1  tablespoon white wine vinegar

• 8 eggs

DIRECTIONS

Lamb Cutlets

Lay the lamb cutlets between two pieces of plastic wrap or parchment paper, and using the flat side of a meat mallet, pound until thin.

Season the lamb generously with your favorite spice rub.

Heat a sauté pan over medium-high heat, and add the grapeseed oil. Sear the cutlets on each side until caramelized, 3to4minutes perside.

Note: USDA recommends amb reach an interal temperature of 145F with a 3 minute rest.

One-Pot Hollandaise

Place the yolks, water, lemon juice and butter in a slope-sided saucier pan.

Place over medium-low heat and whisk until the butter melts. Continue to whisk until the sauce starts to thicken, about 5 minutes.

Remove the sauce from the heat, allowing the residual heat from the pan to finishing cooking the sauce, and whisk in the cayenne pepper. Season with salt and pepper to taste. Serve warm.

Poached Egg

Fill a pot with at least 2 inches of water, and add the vinegar. Heat until the water begins to bubble, and keep the heat at a gentle simmer.

Carefully drop one egg at a time into the water. Allow the eggs to cook undisturbed for 3 to 4 minutes. The whites should be set but the yolks still soft.

Remove the eggs with a skimmer or slotted spoon, draining any excess water

To Assemble:

To assemble the benedict, place two toasted English muffins halves on a plate. Top each with a seared lamb cutlet followed by a poached egg.

Spoon the hollandaise on top, and garnish with parsley and a sprinkling of cayenne pepper

Skillet Huevos Rancheros with American Lamb

---

INGREDIENTS

• 1 lb ground American lamb

• 2 tbsp olive oil, divided

• ½ cup yellow onion, chopped

• 2 garlic cloves, minced

• 2 medium tomatoes, diced

• 1 can black beans, rinsed, drained

• 1 tsp ground cumin

• 1 tsp ground chili powder

• 1 tsp ground paprika

• 1 tsp ground garlic powder

• 1 tsp ground coriander

• 2 tbsp water

• 5 to 6 flour tortillas

• 4 large eggs

• 1 cup shredded Mexican cheese

• Cotija cheese, pico de gallo, guacamole, cilantro, etc., for garnish

• Koshers salt and pepper to taste

DIRECTIONS

Preheat your oven to 400 degrees. In a large, oven-proof, nonstick skillet preheated to medium high heat add 1 tbsp olive oil and ground lamb. Saute the lamb until no longer pink (or until a meat thermometer reaches 160 degrees). Remove the lamb from the skillet and allow it to rest for three minutes.

Meanwhile, in the same skillet add the remaining 1 tbsp olive oil to the skillet. Saute the onion, black beans, garlic, tomatoes, spices, water, kosher salt, and pepper. Simmer on medium for about 5 minutes or until the tomatoes are tender. Remove the mixture from the skillet and set aside.

Next, spray the skillet with nonstick cooking spray and lay tortillas in the bottom of the skillet overlapping. Top the tortillas with ground lamb and vegetable mixture. Next, make four indentations using the back of the spoon and crack one egg into each hole. Top the eggs with shredded cheese and bake for about 10 to 15 minutes or until the egg whites have set.

Remove from the oven and garnish with all your favorite toppings!

Note: USDA recommends ground lamb reach an interal temperature of 160F.

Braised Lamb Shank Taquitos

---

INGREDIENTS

Lamb Filling

• 1 tablespoon olive oil 

• 3 American lamb shanks 

• 1 white onion, sliced 

• 3 cloves fresh garlic 

• 5-6 dried New Mexico chili pods 

• 2 tablespoons kosher salt 

• 2-3 cups water 

 Taquitos 

•  16 corn tortillas 

• 2 cups neutral oil 

• 4 cups shredded braised American lamb shank 

 Creamy jalapeño & cilantro sauce 

•  1 1/2 cups sour cream 

• 2-3 tablespoons olive oil 

• 1/8th of a white onion 

• 2 green onions 

• 1 jalapeño 

• Juice of one juicy lime 

• Salt and pepper to taste 

DIRECTIONS

Preheat the oven to 300 degrees. 

Heat a 5-quart enamel coated or heavy bottom baking dish with a lid over medium heat. Add the olive oil. Brown the shanks on all sides, add the onions, garlic, paprika, and dried chilies. Add the water. Place the lid on and braise in the oven 3-4 hours. Check the liquid levels every hour to make sure it hasn’t evaporated. Add more if needed. 

Remove the shaks and allow to cool slightly. Remove the meat and any cartilage from the bones. 

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

To make the taquitos

Heat the oil in a skillet to roughly 300 degrees. Cook each tortilla 10-15 seconds to soften. Remove and place onto a paper towel lined plate to soak up excess oil. 

Lay the cooked tortillas on a board and gently fill with 2 tablespoons of shredded lamb shank. Roll tightly away from yourself.  Repeat this process until you’ve filled all tortillas. 

Gently place the rolled taquitos seam side down in the oil and fry in batches of 5 or 6 roughly 5-7 minutes total. Rotate the taquitos often to brown evenly. 

Remove taquitos and set on a paper towel lined plate to drain excess grease.  

To make the creamy jalapeño & cilantro sauce

 Place all ingredients into a food processor and whirl until smooth. Keeps up to 4 days in the fridge.

Mediterranean Roasted Leg of Lamb

---

INGREDIENTS

• 7-9 pound bone-in American leg of lamb (see recipe notes for boneless)

Marinade

• 4 sprigs of fresh rosemary

• 15 cloves of garlic

• 6 teaspoons kosher salt (half the amount for other salts)

• 2 teaspoons black pepper

• 2 teaspoons ground cinnamon

• 2 teaspoons ground sumac

• 3 Tablespoons za’atar spice

• 2 Tablespoons pomegranate molasses

• ⅓ cup olive oil

Aromatics

• 2 large onions, sliced

• 2 lemons, halved

• 2 whole heads of garlic, top trimmed

• 2 cups beef broth

Pan Drippings Gravy

• 4 Tablespoons flour

• Additional salt and pepper as needed

• Water as needed

DIRECTIONS

Begin by preparing your marinade mixture at least 12 hours before cooking your lamb.

In the bowl of a food processor or blender, place all your marinade ingredients and blend until a paste forms.

Next, begin preparing your lamb by removing any twine or netting and place fat side up.

With a sharp knife, make 1/2” inch diagonal cuts across the fat. Diagonals should be spaced about 1” apart. After initial diagonals are cut, go the other direction to create a diamond pattern on the top of your lamb. Flip your lamb over and repeat the process on the other side, insert knife 1/2” inch (or as far as you can until you hit bone).

Once you have made inserts into your lamb, rub the marinade all over the lamb, ensuring you are getting it inside the slits. This will help to season the lamb entirely. Place in a food safe bag or cover and refrigerate for at least 12 hours up to 48.

When you are ready to cook your lamb, remove from the refrigerator and allow it to come to room temperature for about 30 minutes.

Preheat oven to 325 degrees Fahrenheit (162 C)*.

While your lamb is resting, prepare your aromatics. Line a large roasting pan with foil, then insert the roasting rack. Add your onions, lemons and garlic to the bottom of the roasting pan. Pour in your 2 cups of broth around the aromatics. Place your marinated lamb on the rack and cover tightly with foil. Place in the oven with the oven rack centered.

Cook for 4-4.5 hours for a 7 pound bone-in leg. You can calculate your time at 35-40 minutes/pound.

After 4-4.5 hours of cook time, remove the foil and brown the top if it has not already browned and crisped, cook for another 15 minutes. Internal temperature should read about 200-205 degrees Fahrenheit (96 C).

Remove from the roasting rack onto a platter and allow to rest for 15-20 minutes.

Pan Drippings Gravy

While your lamb is resting, remove any excess fat from your roasting pan.

Place your roasting pan on your stovetop burner and allow to heat, whisk in 4 tablespoons of flour. Continue whisking until no lumps remain and sauce begins to thicken.

If your sauce is too thick, add ½ - 1 cup water and continue to whisking until you have a gravy consistency.

Strain through a sieve and season with any additional salt or pepper, serve with your lamb

Notes

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

This recipe creates a pull apart style lamb, very tender and flaky requiring only tongs to serve. If you are wanting sliced lamb, you’ll want adjust your timing and temperature: Sliced lamb - 350° F for 15-20 minutes per pound, internal temperature of 135° F

If you are using a boneless leg of lamb, make sure your leg is butterflied. Rub the marinade all over your lamb ensuring the inside is seasoned well and then wrap using butcher twine. Boneless legs of lamb are usually smaller in size, about 4-5 pounds. You’ll want to roast for 35 minutes per pound at the same 325°temperature. Sliced boneless leg of lamb - 350° F for 25 minutes per pound, internal temperature of 135° F

Spiced Lamb Tamale Bowls

---

INGREDIENTS

For the lamb

• 2 tbsp ground chili powder

• 2 tsp ground cumin

• 2 tsp ground coriander

• 2 tsp ground paprika

• 2 tsp garlic powder

• 1 lb ground lamb

• 3 tbsp olive oil, divided

• 1/2 red pepper, sliced thinly

• 1/2 orange pepper, sliced thinly

• 1/2 yellow pepper, sliced thinly

• 1/2 red onion, sliced thinly

• salt and pepper to taste

For the polenta

• 3 cups water

• 1 cup quick cooking polenta

• 1 tbsp unsalted butter

• 1/4 cup whipping cream

• 1/2 cup shredded white cheddar cheese

• salt and pepper to taste

For the toppings

• crumbled feta

• avocado slices

• radish slices

• cilantro

• sliced jalapenos

• sliced grape tomatoes

DIRECTIONS

For the lamb

In a mixing bowl combine chili powder, cumin, coriander, paprika, garlic powder, ground lamb, 1 tbsp olive oil, salt and pepper. Next, preheat a skillet to medium-high heat. Add 1 tbsp olive oil to the skillet followed by ground lamb. Saute the lamb breaking it up with a wooden spoon until no longer pink; about five minutes

Remove the lamb from the skillet and set aside. In the same skillet add 1 tbsp olive oil along with the peppers and red onion. Saute the veggies until softened about seven minutes. Remove the skillet from the heat and set aside.

For the polenta:

Add water to a large stock pot and bring to a boil. Pour the polenta into the stock pot and stir to combine. Continue to stir until the polenta has absorbed the water and is nice and thick. Turn off the heat and stir in the butter, cream, cheese, salt, and pepper.

To serve

Divide the polenta among four bowls followed by the lamb, peppers, and assortment of toppings. Enjoy! 

Note: USDA recommends lground amb be cooked to an internal temperature of 160F.

Rosemary Garlic American Lamb Chops with Creamy Parmesan Sauce

---

INGREDIENTS

• 8 American lamb loin chops

• ¼ cup fresh rosemary, chopped

• ¼ cup fresh parsley, chopped

• 3 cloves garlic, minced

• 2 tablespoons grated parmesan cheese

• 3 tablespoons oil

• ½ cup sour cream

• 1/3 cup milk

• Salt & pepper to taste

DIRECTIONS

Combine the rosemary, parsley, garlic, and parmesan cheese in a small bowl and generously season the lamb with half of the herb mixture on both sides.

Heat oil in a cast iron skillet, over medium to medium-high heat. Place lamb in the oil and cook for 4 minutes until the bottom side is golden brown and seared. Flip the lamb over and cook for another 4 minutes, or until desired doneness is achieved. Remove lamb from the skillet and let the meat rest for about 5 minutes.

Reduce heat to low and add in the sour cream, milk, and the rest of the herb mixture. Stir until creamy and combined. Return the lamb back to the skillet and spoon the creamy sauce over each lamb chop. Serve and enjoy!

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

Lemon Orzo Bowls with Lamb & Tzatziki

---

INGREDIENTS

Tzatziki Sauce

• ½ cup grated cucumber

• 1 teaspoon kosher salt

• 2 cloves fresh garlic, minced or grated

• ¼ cup fresh mint and dill leaves, chopped

• 1 cup full-fat Greek yogurt

• 1 Tablespoon lemon juice

Orzo

• 1/2 pound orzo, uncooked

• 1 Tablespoon extra-virgin olive oil

• 1 large lemon, zested

Lamb

• 1  Tablespoon extra virgin olive oil

• ½ medium onion, diced

• 2  cloves garlic, minced or grated

• 1 pound ground American lamb

• 2 teaspoons cumin

• 1 teaspoon dried oregano

To Garnish

• 8 ounces feta cheese, cubed or crumbled

• Fresh dill

• Fresh mint

• Cucumbers, sliced

• Red onions, minced

• Cherry tomatoes, halved

• Lemon wedges

DIRECTIONS

Bring a large pot of salted water to a boil. Meanwhile, make the tzatziki sauce.

Place cucumber in a strainer and salt it with 1 tsp kosher salt. Let it drain for 20 minutes, then press out all of the excess liquids with the back of a spoon. Combine the cucumber with the remaining ingredients and refrigerate until ready to serve.

Add the orzo to the boiling water and cook for about 10 minutes, until al dente. Drain and drizzle with olive oil. Add lemon zest and season with salt and pepper, to taste.

While the orzo is cooking, heat 1 TBSP olive oil in a large cast iron skillet over medium-high heat. Add onion and cook until translucent, 2-3 minutes. Add garlic and cook 30 seconds longer, until fragrant.

Add lamb, cumin and oregano and season with a pinch of salt and pepper. Cook, breaking up with a spoon until fully cooked, about 8-10 minutes.

 Serve over the orzo. Garnish with tzatziki, feta, fresh mint & dill, cucumbers, red onions, and tomatoes, as desired. Serve with lemon wedges on the side. Enjoy!

Note: USDA recommends lground amb be cooked to an internal temperature of 160F.

Guinness Irish Lamb Stew

---

INGREDIENTS

• 2 lbs American Lamb Stew Meat

• 3 tbsp all-purpose flour

• 1 and 1/2 tsp salt, divided

• 1/4 tsp pepper

• 2 tsp thyme, divided

• 3 stalks celery, diced

• 4 large carrots, rinsed and chopped

• 4 medium yukon gold potatoes, cubed

• 1 large onion, thinly sliced or diced

• 1 cup beef broth

• 1 cup Guinness

DIRECTIONS

Prep: Don't preheat the oven. The stew will be placed in the oven, and then you'll turn it on.

Make the stew: Add your veggies and garlic to a large dutch oven.

Toss the lamb stew meat with the flour, some salt and pepper to taste, and 1 tsp of thyme in a bowl. Add 1/3 of the meat to the bottom of the dutch oven, then 1/3 of the veggie mixture. Alternate this with the remaining meat and veggies. (The layers don't need to be perfect here!) Add the remaining salt, pepper, and thyme. Add the beef broth and guinness.

Place the covered dutch oven in your cold oven and then pre-heat it to 325° F. Bake for 1 and 1/2 to 2 hours, stirring at the one hour mark. The stew is done when it's saucy and the meat and veggies are nice and tender. Taste, and add extra seasoning if desired. Enjoy warm with soda bread!

Serve + Store: Store leftovers in an airtight container in the fridge for about 4-6 days.

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

American Lamb Meatballs with Whipped Feta

---

INGREDIENTS

• 1 lb. American Ground Lamb⁠

• 1/4 cup diced red onion⁠

• 2 garlic cloves, minced⁠

• 2 tablespoons plain greek yogurt⁠

• 1 tsp. oregano⁠

• 1 tsp cumin⁠

• 1 tsp parley⁠

• 1/4 tsp. black pepper⁠

• 1/2 tsp sea salt⁠

• 1 garlic clove⁠

• 1/2 cup crumbled feta cheese⁠

• 3 oz. cream cheese, softened⁠

• 1 teaspoon of chopped fresh rosemary⁠

• 1/2 teaspoon of chopped fresh thyme⁠

• 1 tablespoon lemon juice⁠

• 2 cups thinly sliced English cucumbers ⁠

• 1/4 of finely sliced red onion⁠

• 1/4 cup of rice wine vinegar⁠

• 1 teaspoon of honey⁠

• 1/2 teaspoon avocado oil⁠

• 1/4 teaspoon of red pepper flakes⁠

• 1/4 teaspoon of sea salt⁠
  
  

DIRECTIONS

Meatballs

To a large bowl add American Ground Lamb, red onion, garlic, yogurt, oregano, cumin, parsley, black pepper and salt. Using a spoon or hands, mix together until well combined. Form into 1" balls and place on a parchment-lined baking sheet. Baked at 425°F for 10 minutes.

Whipped Feta

To a small food processor add 1 garlic clove, feta, cream cheese, rosemary, thyme and lemon juice. Pulse until combined. Set aside.⁠

Pickled Cucumbers

To a small bowl add cucumbers, red onion, rice wine vinegar, honey, avocado oil, red pepper flakes and salt. Toss to combine everything and let side for 10 minutes to marinate.⁠

Assemble

Spread whipped feta on a plate, top with meatballs and garnish with pickled cucumbers.⁠

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

Pan-Seared American Lamb Loin Chops with Chimichurri

---

INGREDIENTS

• 6 American Lamb Loin Chops⁠

• Salt & pepper to season⁠

• 2 tablespoons avocado oil⁠

• 1/2 cup fresh mint, chopped⁠

• 1/4 cup fresh parsley, chopped

• ⁠1 garlic clove, minced⁠

• 2 tablespoons red wine vinegar⁠

• 1/4 tsp red pepper flakes⁠

• 1 tablespoon lime juice⁠

• 1/4 cup olive oil⁠

• Salt to taste⁠

DIRECTIONS

Season both sides of American lamb loin with salt and pepper.⁠

Heat a skillet to medium-high heat. Add avocado oil and lamb to the hot pan. Sear for 4 minutes per side. Remove from heat and let rest for 3-5 minutes.

For Mint Chimichurri: to a small bowl add, mint, parsley, garlic, red wine vinegar, red pepper flakes, lime juice, olive oil and salt to taste. Mix together and serve over the lamb loin chops.⁠

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

American Lamb Nachos

---

INGREDIENTS

• 1 yellow onion, diced

• 3 garlic cloves, minced

• 1 pound ground American lamb

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 1/2 teaspoons kosher salt

• 1 12 ounce bag tortilla chips

• 3 cups Mexican blend shredded cheese

• 4 scallions, thinly sliced on the bias

• 2 radishes, thinly sliced

• Banana peppers, to serve

• Cilantro, to serve

• Sour cream, to serve

DIRECTIONS

Preheat the oven to 400˚F.

Heat the olive oil in a large pan over medium high heat. Once the oil begins to shimmer add the onion and cook, stirring occasionally, until golden brown, about 3 minutes. Add the garlic, cumin, and paprika, and stir until aromatic, about 1 minute. Add the American lamb and use a wooden spoon to break up. Cook, stirring often, until cooked through and crispy, about 6 minutes. (USDA recommends ground lamb reach an internal temp of 160F) Remove the pan from the heat. 

Spread half the tortilla chips on a rimmed sheet tray. Top with 1 1/2 cups of cheese and half of the lamb mixture. Top with the remaining tortilla chips, remaining cheese, and the rest of the lamb.

Bake until the cheese has melted, 5 to 7 minutes. 

Top with scallions, radishes, banana peppers, cilantro, and sour cream and serve immediately.

Sheet Pan American Lamb Fajitas

---

INGREDIENTS

Lamb

• 1.5 pound Boneless leg of American Lamb sliced into ⅛ inch thickness.

• ¼ cup soy sauce

Veggies

• 2 red onion, thinly sliced

• 2 cups bell peppers , different colors thinly sliced

• 2 jalapeno peppers optional, sliced

Fajita marinade

• ½ cup oil (olive or avocado oil)

• 4 cloves of garlic, minced

• ¼ cup lime juice

• 2 teaspoon oregano powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 2 teaspoons chili powder

• 1 teaspoon dried parsley

• ½ teaspoon cumin 

• ¼ teaspoon chili flakes (optional to taste)

• ¼ cup cilantro, minced

• 1 ½ teaspoon salt and pepper to taste

 Serving

• 8-10 tortillas (flour or corn tortillas) slightly charred 

• 1 cup shredded Monterey jack or cheddar cheese

• Salsa or pico de galo

• Guacamole

• Shredded lettuce 

• Fresh tomatoes

• Sliced avocados 

• Sliced green onions

• Sour cream

• Lime wedges

• Fresh cilantro 

DIRECTIONS

Preheat the broiler.

Make the fajita marinade by combining all ingredients in a large bowl.

Take 3 tablespoons of the marinade and place it in a smaller bowl. Add the veggies to the small bowl and toss well with the marinade. 

To the large bowl with the remaining marinade, add in ¼ up of soy sauce and the sliced lamb.

Marinade the lamb and veggies anywhere between 10 minutes to 6 hours.

Take a baking sheet and arrange the lamb in a single layer. Broil on high for 8-12 minutes until charred and cooked through. Remove from the oven and set aside for 10 minutes.

Switch the oven to Bake at 400 degrees F. Using the same baking sheet, spread the veggies over the sheet and roast for 15 minutes.

In the meantime, slice up your lamb into smaller fajita size pieces. Throw them back on the baking sheet with the veggies once they're ready. Broil both the lamb and veggies on high for 3 minutes until charred.

Serve the lamb fajitas with the veggies on the same sheet with the different toppings around it and enjoy!

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