Lamb Birria

---

INGREDIENTS

• 2 Tablespoons olive oil

• 2 pounds boneless leg of American lamb or lamb shoulder, trimmed of excess fat, cut into 1 1/2" pieces

• Kosher salt and freshly ground black pepper

• 1 large onion, diced

• 2 chipotles in adobo sauce, chopped

• 1 Tablespoon garlic powder

• 2 teaspoons cumin

• 2 teaspoons oregano

• 2 Tablespoons tomato paste

• 2 cups salsa (any style you prefer)

• 2 cups beef stock

• 12 ounces light beer

• 2 Tablespoons cilantro, minced

• Hot sauce, to taste (optional)

Lime Crema

• ¾ cup sour cream

• 2 Tablespoons cilantro, minced

• 1 lime, zested and juiced

• Salt, to taste

For Serving

• Cooked Rice

• Cilantro

• Diced Red Onions

• Lime Wedges

• Hot Sauce

DIRECTIONS

Season the lamb with salt and pepper.

In a large dutch oven or heavy pot, add the oil over and heat over medium-high heat.

Add half the lamb and brown, taking care not to overcrowd the pot. Set the browned lamb aside on a plate. Repeat with the remaining lamb.

Add the onion to the empty pot and saute until softened, 4-5 minutes. Stir in the chipotles, garlic powder, cumin and oregano and saute until fragrant, about 30 seconds. Add the tomato paste and stir to combine.

Add the salsa, stock and beer. Return the lamb to the pot. Bring to a boil and reduce to a simmer. Cover and cook for 2 1/2 hours, stirring occasionally.

Uncover and simmer for an additional 20-30 minutes. Stir in cilantro and hot sauce, if desired. USDA recommends lamb reach a minimum internal temperature of 145F with a 3 minute resting period.

While the stew simmers, make the lime crema. Combine sour cream, cilantro, lime zest and juice, and garlic. Season with salt, to taste. Refrigerate until ready to serve.

To Serve:

Serve with rice, red onions, cilantro and a dollop of the lime crema. Enjoy!

One Pot Barbacoa Tacos

---

INGREDIENTS

For the Lamb

• 1 and 1/2 lbs boneless lamb shank, cut into large cubes Have your butcher do this

• 1-2 tbsp olive oil

• 6 large garlic cloves, minced

• 2 and 1/2 tsp cumin

• 2 tsp oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 small lime, zested & juiced (about 2 tbsp)

• 1 tbsp chili powder Use chopped chipotle chilis if you want more spice

• 3/4 cup beef broth

For Serving

• tortillas

• cotija cheese

• red onion

• cilantro

• any other toppings as desired

DIRECTIONS

Marinate the Lamb: Add all lamb ingredients to a large tupperware container and stir to combine. Add the lamb and refrigerate at least 2 hours or up to 24.

Braise the Lamb: Preheat your oven to 350° F. Heat 1 tbsp olive oil in a large dutch oven (or similar oven-safe pot) over medium heat. Brown the lamb on all sides, working in batches as needed. Once lamb has been browned, pour in the marinade, and add a bit of extra beef broth so the lamb is at least halfway submerged in liquid. Add the lid, and place in the oven. Cook for 1 hr 45 minutes to 2 hrs 15 minutes. The lamb meat will fall apart tender when tested with a fork when done. USDA recommends lamb reach an internal temp of 145F with a 3 minute rest.

Remove meat from the pot and skim any fat from the braising liquid. Return the meat to the liquid, then get out your taco fixings and serve!

Store leftovers in an airtight container for 3-4 days.

Carne Asada Fries

---

INGREDIENTS

• 2 lbs of American Lamb Steaks (leg or shoulder)

• 1 tablespoon oil

• 3 cups Cooked French Fries (air fryer or oven or deep fried)

Seasoning

• ¼ teaspoon each salt and pepper

• ½ teaspoon onion powder

• 1 teaspoon mexican oregano

• 1.4 teaspoon cumin

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• ¼ teaspoon lemon salt

Toppings

• 1 ½ cups cheese Shredded

• Guacamole

• sour cream

• cilantro

• tomatoes

• black olives

• green onions

• chili flakes optional for spice

DIRECTIONS

Season the lamb on both sides with the seasoning mix.

Preheat a large cast iron or heavy duty pan on medium high heat and sear the steak on both sides until golden (3 minutes per sides) or until the temperature reaches 145 degrees F .

Remove the lamb and let it rest for at least 3 mins.

Cook the French Fries. In the meantime preheat the oven to broil and gather your toppings.

Cut the lamb into 1 inch chunks.

Using the same heavy duty skillet, start layering the fries, cheese and cut up pieces of lamb.

Broil the pan until the cheese has melted and then your carne asada fries are ready for loading.

Load up your toppings and dig in and enjoy!

Lamb Shawarma

---

INGREDIENTS

• 2 pounds of Boneless leg of American Lamb, thinly sliced strips

• 3 tbsp yogurt

• Juice of 1/2 lemon

• 1 tbsp of olive oil

Spices

• 1&1/2 tsp of ground paprika

• 1 tsp of ground turmeric

• 1&1/2 tsp of ground garlic

• 1 tsp ground ginger

• ¼ tsp ground clove

• 1 tsp ground onion

• Salt to taste

• 1 tsp black pepper

• 1/2 tsp ground allspice

• ½ tsp cayenne pepper, adjust spice to your preference

Toppings for Shawarma Wraps

• Tahini Dressing ( Tahini, water, salt, lemon juice, yogurt)

• Harissa

• 3 tomatoes, sliced

• Pickles

• ½ cup of flat-leaf parsley, roughly chopped

• ½ red onion, thinly sliced and tossed in 1 tsp of sumac, lemon juice and salt to taste.

• Fresh mint

• Shredded cabbage or romaine lettuce

• 5 pita bread or lavash bread

DIRECTIONS

Place the thinly sliced lamb strips in a large bowl. Add the yogurt, olive oil, lemon juice, and spices. Mix everything well until the meat is coated evenly in the marinade. Cover the bowl and place in the fridge for 1 hour or overnight.

Then, in a large pan, heat 2 tbsps. of olive oil and sauté the lamb for 5 minutes on high heat. The liquid from the lamb will begin to release. Lower the heat to medium and cook for another 7-10 minutes uncovered. Stir occasionally to make sure the lamb does not stick to the bottom. If there is a lot of liquid, increase the heat for the liquid to evaporate, stirring frequently. I like the lamb to caramelize around the edges slightly. The lamb is cooked when it reaches an internal temperature of 145F degrees and has rest for 3 minutes. Turn the heat off and I like to drizzle a little bit of olive oil to keep the lamb moist. Top with some fresh chopped parsley and red onion tossed in some sumac and lemon juice.

To make a shawarma wrap, add the juicy lamb and top with tomatoes, pickles, sumac spiced onions, mint, harissa, and a lot of the tahini dressing. Enjoy immediately!

Greek Lamb Stuffed Eggplant - Papoutsakia

---

INGREDIENTS

4 medium eggplants

1/4 cup extra virgin olive oil

4 dried prunes, pitted & finely chopped

1 medium onion, finely chopped

1 lb. (450g) ground American lamb

1/2 tsp salt

1/4 tsp ground black pepper

1 tbs dried Greek oregano

1/2 tsp ground cinnamon

2 tsp smoked paprika

1 15oz. can finely diced tomatoes

1/4 cup tomato paste

1 tbsp balsamic vinegar

fresh oregano for serving

BECHAMEL

3 tablespoons butter

1/3 cup flour

3 cups milk - add more if necessary

1/4 tsp salt

1/4 tsp nutmeg

2 egg yolks

1/2 cup grated kefalotyri cheese, plus more for topping (substitutes: gruyere, pecorino or romano)

DIRECTIONS

Pre-heat oven to 400°F. Slice the eggplants in halve lengthwise, leaving the stems intact. Score a cross hatch pattern into each eggplant halve. Place the prepared eggplants flesh side up in a baking dish. Drizzle the eggplants with olive oil and season with salt. Roast for 35-40 minutes, until tops are deep golden and flesh is soft.

While the eggplants roast, add 2 tbsp olive oil to a skillet set over medium heat, add onion & sauté for 6-8 minutes, until softened. Add ground lamb, finely chopped prunes, salt, oregano, cinnamon & smoked paprika and cook for 10 minutes, stirring often. Add in tomatoes, tomato paste and 1 tbsp balsamic vinegar. Cook for another 10 minutes, adjust seasoning with salt if needed. Set lamb sauce aside while you finish preparing the eggplant & béchamel. (USDA recommends ground lamb reach an internal temp of 160F)

Remove the eggplant from the oven after 35-40 minutes and use a spoon to press down the centers of the now softened eggplant halves. Fill eggplants with lamb sauce. 

For the béchamel: melt butter in a small saucepan over medium heat. Add flour and cook, stirring constantly for 3 minutes until the flour smells slightly nutty. Gradually add in the milk, stirring constantly and cook for 10-12 minutes until mixture starts to thicken. Stir in egg yolks & grated kefalotyri and continue to cook, stirring often for another 10 minutes until nice and thick.

Pre-heat the broiler to 430F. Divide lamb mixture amongst the eggplant halves. Top with béchamel and a bit of finely grated kefalotyri cheese. Broil for 5 minutes or until golden brown. Garnish with fresh oregano leaves to serve & enjoy!

Lamb Gyros

---

INGREDIENTS

LAMB MARINADE

• 2-3lb boneless American lamb leg (boneless shoulder also works)

Marinade

• 2 tbsp minced garlic about 2 cloves

• 1 lemon juice and zested

• 1 bunch Italian parsley chopped

• 1 tbsp sea salt

• 1 tsp red pepper flakes

• 2 tbsp dill chopped

• 1/2 cup olive oil

Lemon Hummus Sauce

• 1/2 cup hummus

• 1/4 cup olive oil, add more to desired consistency.

• 1 lemon juice about 1/4 cup

• 1 tsp dijon mustard

• 2 tsp sea salt

• freshly cracked pepper

To make your gyro

• Pita bread

• Tzatziki

• Tomatoes

• Red onion

• Fresh cucumber

• Feta

DIRECTIONS

Trim excess fat off lamb, chop into two inch cubes, and set aside. Chop all herbs finely. In large bowl combine herbs, oil, seasonings, lemon juice and lemon zest. Add lamb chunks and marinate in an air tight container or ziplock bag. Let marinate for 30 min to overnight.

Place 5-6 cubes on a skewer and grill on high. about 8 minutes each side. Check internal temp of lamb to be at 145 when finished and remove from grill. Let rest minimum 3 minutes.

Hummus sauce instructions

Combine all ingredients in bowl and whisk. Add more or less olive oil to desired consistency.

Grilled Rack of Lamb with Pomegranate Molasses

---

INGREDIENTS

LAMB MARINADE

• 16 American lamb rib chops, 3/4″ to 1″ thick

• 25 sprigs of fresh mint (or 2 Tablespoons dried mint)

• 12 cloves fresh garlic

• 3 Tablespoons pomegranate molasses

• 3 Tablespoons honey (or maple syrup)

• 2 teaspoons ground cinnamon (or allspice)

• 2 teaspoons kosher salt* (half if using table salt)

• 1 teaspoon black pepper

YOGURT SAUCE

• 4 cloves garlic

• 1/2 cup whole milk yogurt (can use labneh or Greek)

• 2 Tablespoons olive oil

• 1 teaspoon dried mint

• 3 teaspoons kosher salt* (half if using table salt) adjust to taste

• 1 Tablespoon cold water, as needed to thin

PEACHES

• 2 large peaches, cut into sections

• drizzle of olive oil

DIRECTIONS

LAMB MARINADE

Begin by preparing your lamb rib chops – ask a butcher to clean/French your lamb and divide into single lamb chops. If they are cut into double chops, simply cut in half to create your single chop.

Remove the excess layer of fat at the top of your chop using a sharp knife. You can reserve this fat to use in later cooking or to grease your flat top grill.

Prepare marinade by adding the ingredients into the bowl of a food processor or blender:
25 sprigs of fresh mint, 12 cloves fresh garlic, 3 Tablespoons pomegranate molasses, 3 Tablespoons honey, 2 teaspoons cinnamon, 2 teaspoons kosher salt, 1 teaspoon black pepper

Pour your marinade over your lamb ribs and rub into both sides. Cover and place in fridge for 4-24 hours.

YOGURT MINT SAUCE

Crush with mortar or minced your garlic finely.
4 cloves garlic

Add in your yogurt, olive oil, mint and salt
1/2 cup yogurt, 2 Tablespoons olive oil, 1 teaspoon dried mint, 2 teaspoons kosher salt

If your mixture is too thick, add in 1 Tablespoon of cold water and mix.

Adjust salt to your taste. Spoon over cooked ribs.

COOKING LAMB

Once ready to cook your lamb, remove from fridge and allow to come to room temperature, about 30 minutes before cooking.

Heat your grill to high heat, ensure your grates or flat top area are clean and free from any debris. Grease your grill grates or flat top with a bit of neutral oil; canola, vegetable, avocado. If you have a flat top grill, you can also use some of your reserved lamb fat allow it to render to create an oiled surface.

Once grill is heated,  place your lamb rib chops and allow to cook for about 2 minutes until browned and crust has formed. 

Flip and cook the 2nd side for another minute. Remove from heat and allow to rest for 3-5 minutes. USDA recommends lamb reach an internal temp of 145F and rest for 3 minutes.

While your lamb is resting, place your peach slices on hot grill and sear for 1-2 minutes on each side.

Enjoy with yogurt mint sauce + grilled peaches.

Notes

If using table salt or anything besides kosher salt, half your salt amount and always adjust to your taste.

These are often called lamb lollipops because you can absolutely grab one and eat right off the bone like a lollipop! Perfect as an appetizer.

Grilled Leg of Lamb

---

INGREDIENTS

• 3 to 5 lb butterflied boneless leg of American lamb

• 1 teaspoon Diamond kosher salt (or ¾ teaspoon Morton kosher salt) per pound of lamb

Marinade

• 2 shallots, chopped

• 6 garlic cloves, chopped

• 2 teaspoon lemon zest

• 2 teaspoon fresh thyme, chopped

• 1 teaspoon fresh rosemary, chopped

• 1 teaspoon dried oregano

• 1 tablespoon smoked paprika

• 2 teaspoon sugar

• 2 tablespoon red wine vinegar

• Ground pepper

• Red pepper flakes optional

• Olive oil

DIRECTIONS

Trim excess fat and remove silverskin using a sharp knife. Score the top layer of fat in a ½" crosshatch pattern, being careful not to slice into the flesh. Using a meat pounder, or the back of a heavy skillet, pound the butterflied lamb leg so it is relatively even. Season all sides very liberally with kosher salt.

Make the marinade paste by blending all marinade ingredients together with an immersion blender or food processor or use a mortar and pestle. Spread the paste all over the lamb leg on a sheet pan. Cover tightly with plastic wrap and refrigerate for 12 hours or preferably 24 hours.

Remove the lamb from the refrigerator to temper for about 30 minutes while you set up the grill. Insert a remote thermometer probe through the side of the thickest part of the meat.

Prepare the grill with a two-zone setup and bring the temperature up to 400° F. Preheat and add wood chips for extra smoke if desired. Clean and oil the grill grates using a canola oil-soaked paper towel and tongs.

Sear the leg (fat side down first) on the hot side of the grill for about 4 minutes per side to get a flavorful golden crust, then transfer to the cooler side of the grill and close the lid.

Continue to cook to an internal pull temperature of 125 to 130°F for medium-rare** (will finish at 130-140° F) or 130 to 135° F for medium (will finish at 135-145° F). This will be approximately 12 minutes per pound. Use an instant-read thermometer to verify doneness. The temperature will continue to rise 5 to 10 degrees after it is off the grill, so pull from the grill before it reaches the desired finished temperature.

Transfer to a cutting board and rest for 15 to 20 minutes. Carve the lamb leg by slicing against the grain. Enjoy!

Notes

**The USDA recommends a minimum internal temperature of 145 °F (62.8 °C) with a 3 minute rest.

Carryover cooking: The lamb leg will continue to rise in temperature 5 to 10 degrees after it is off the grill, so remove it from the heat prior to the desired finished temperature.

If you are experiencing flare-ups while searing, move the lamb to the cooler side of the grill and close the lid.

Want it extra smoky? Add some apple or cherry wood chips to the fire.

Serving amoung: Figure 6 to 8 ounces of cooked lamb per person.

Lamb Meatballs with Green Goddess Sauce

---

INGREDIENTS

Green Goddess Sauce

• 1 teaspoon anchovy paste

• 1 clove garlic, minced

• ½ cup mayonnaise

• ½ cup sour cream

• ½ cup basil leaves

• 2 tablespoons parsley leaves

• 2 tablespoons tarragon leaves

• 2 tablespoons lemon juice

• 1 tablespoon olive oil

• Salt and pepper to taste

Meatballs

• 1 pound ground lamb

• 1 tablespoon oil

• ¼ cup shallots, minced

• 1 clove garlic, minced

• ½ cup breadcrumbs

• 1 lemon, juiced

• 1 tablespoon parsley, chopped

• 1 teaspoon cumin

• 1 teaspoon oregano

• 1 egg, beaten

• Salt and pepper to taste

DIRECTIONS

Green Goddess Sauce

Blend all ingredients in a blender until smooth. Season with salt and pepper.

Lamb Meatballs

Heat oven to 400°F. Place lamb in a large mixing bowl. In a small sauté pan, heat oil and cook shallots and garlic until fragrant. Add to lamb and stir gently to combine. Add remaining ingredients and gently stir to combine. Reheat sauté pan and cook a small amount of lamb mixture to check seasoning. Adjust if desired. Shape meat into 20-24 meatballs and arrange on an oven-proof tray coated with oil. Bake 15-20 minutes, until internal temperature reaches 160°F. Serve with Green Goddess Sauce.

USDA reccomends lamb reach an internal temp of 160F.

Roasted Leg of Lamb Chimichurri Sauce and Pickled Onions

---

INGREDIENTS

• 1 leg lamb, 2-3 pounds (remove lamb from refrigerator 1 hour before cooking)

• 2 cloves garlic, minced

• 2 tablespoons oil

• Salt and pepper to taste

Chimichurri

• 1 bunch flat leaf parsley

• 6 cloves garlic, minced

• 3/4 cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1/2 lemon, juiced

• 1 tablespoon diced red onion

• 1 teaspoon dried oregano

• Salt and pepper to taste

Pickled Onions

• 1 cup apple cider vinegar

• 2 tablespoons sugar

• 1 tablespoon kosher salt

• 2 red onions, thinly sliced

DIRECTIONS

Chimichurri

In a food processor combine all ingredients and pulse until mixture is at sauce consistency. Season to taste with salt and pepper.

Pickled Onions

Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour

Lamb

Preheat oven to 400°F. Season lamb well with garlic, oil, salt and pepper. Place the lamb on a wire rack on an oven-proof tray under the oven broiler. Broil 5-7 minutes on each side. Turn oven temperature down to 325°F and roast 1 hour, or until desired doneness.

For medium-rare, pull from oven at 135°F (it will continue to cook 3-5 degrees after removed from oven).

Slice thinly and serve with Chimichurri Sauce and Pickled Onions.

USDA reccomends lamb reach an internal temp of 145F and rest for 3 minutes.

Ground Lamb Tacos

---

INGREDIENTS

• 1 pound ground lamb

• 1 tablespoon chili powder

• 1 tablespoon cumin

• 1 tablespoon dried oregano

• 2-4 dried arbol chili peppers 

• 1 lime, juiced

• 1/2 bottle dark beer (the rest is for sipping!)

DIRECTIONS

In a small bowl, combine salt, pepper, chili powder, cumin and oregano; set aside. Heat oil in a large skillet over medium heat; add ground lamb and cook until browned. Add spice mixture, lime juice and beer. Cook 2-3 minutes longer. Serve in flour or corn tortillas with fresh salsa and cilantro.

USDA reccomends ground lamb reach an internal temp of 160F.

Ground Lamb Breakfast Hash

---

INGREDIENTS

• 3 russet potatoes

• 1 tablespoon oil

• 1 pound ground lamb

• 1 yellow onion, diced

• 1 jalapeno pepper, diced

• 1 tablespoon garlic, minced

• 2 teaspoons rosemary, chopped

• Salt and pepper to taste

• 4 eggs

• 1 tablespoon butter

• Salt and pepper to taste

DIRECTIONS

Using a medium pot, cook potatoes in boiling salted water until fork tender. Cool slightly, then smash into bite-sized pieces and set aside. 

Heat oil in a large skillet over medium heat; add ground lamb, onion and jalapeno pepper and cook for 10 minutes. The meat should be fully browned. Add the garlic, rosemary, salt, pepper and stir-fry for 1-2 minutes. Remove from pan. Heat butter and oil in the lamb pan and add potatoes. Cook 3-4 minutes, until slightly browned. Add lamb mixture to potatoes and stir to combine. Season to taste with salt and pepper.

In a non-stick pan, heat butter and fry eggs to desired doneness. Top hash with eggs and garnish with fresh rosemary.

USDA reccomends ground lamb reach an internal temp of 160F.

Grilled Lamb Burgers

---

INGREDIENTS

• 1 lb ground American lamb (85/15% fat content)

• 2 teaspoon smoked paprika

• 1 teaspoon granulated garlic

• ½ teaspoon granulated onion

• kosher salt

• pepper

Harissa aioli

• ½ cup mayonnaise

• 1 tablespoon harissa (or more if you want it spicier)

• 1 teaspoon lemon zest

• 1 teaspoon smoked paprika

Toppings / condiments

• grilled onions

• 1 heirloom tomato slices

• butter lettuce

• harissa aioli

DIRECTIONS

Make the aioli by stirring together the mayonnaise with the harissa, lemon zest and smoked paprika.

Make the lamb burger patties by seasoning the ground lamb with smoked paprika, granulated garlic, onion, salt and pepper in a bowl. Very gently incorporate the seasonings without pressing too firmly or the burgers can become tough.

Divide and portion out for the desired burger size and gently form the patties.

Prepare the grill and preheat for medium-high heat grilling with a two zone setup (see note). Optionally add some wood chips (I prefer apple or cherry wood) to the side for some extra smoke if desired.

Season the patties on the outside with a little more kosher salt and pepper.

Grill the burgers for 2 to 3 minutes per side over the direct heat, then transfer to the cooler side of the grill and close the lid. Continue to cook until the desired internal temperature is reached. 125°-130° F for medium-rare and 130-135° f for medium **.

Remove from the grill and rest for 3 to 5 minutes.

Lightly toast the buns while the patties rest.

Assemble the burgers by spreading aioli on each of the buns, then lettuce (to keep buns from getting soggy), lamb burger patty, tomatoes and then grilled onions and another slice of lettuce. Serve immediately.

Notes:

** The USDA recommends that ground lamb be cooked to an internal temperature of 160° F.

* A two-zone grilling setup is with a hot side and a cooler side. For a charcoal grill, place the coals on one side of the grill which will be the hot side. For a gas grill, light half of the burners which will be the hot side.

If you are experiencing flare-ups while searing the burgers, move the patties to the cooler (indirect) side of the grill.

Mediterranean Lamb Burger

---

INGREDIENTS

For the Pickled  Onions

• ¼ peeled and thinly sliced red onion

• ½ cup red wine vinegar

• 2 tablespoons sugar

• 1 tablespoon sea salt

 For the Tzatziki

• ½ peeled, seeded, and shredded cucumber

• 1 cup full-fat Greek yogurt

• ¼ cup extra virgin olive oil

• 1 finely minced garlic clove

• juice of ½ lemon

• 1 ½ teaspoons finely minced fresh dill

• salt and pepper to taste

For the Burger

• 2 pounds ground American lamb

• 1 ½ teaspoons ground cumin

• ½ teaspoon ground coriander

• 1 teaspoon dry oregano

• ½ teaspoon sumac

• 2 teaspoons sea salt

• 1 teaspoon black pepper

• ¼ peeled and finely grated red onion

• 2 finely grated garlic cloves

• 4 toasted Kaiser buns

• 1 cup arugula

• 16 dill pickle slices

• ½ cup crumbled feta cheese

• 2 tablespoons chopped fresh mint

DIRECTIONS

Pickled Onions

Mix the vinegar, sugar, and salt in a small bowl and submerge the sliced red onions in the mixture. Pickle for 20-30 minutes in the refrigerator.

Tzatziki

Place the cucumber shreds in a colander in a bowl and season with about a ½ teaspoon of salt and mix it until combined.

Let the moisture from the cumbers drain into the bowl for about 10 minutes.

Squeeze the cucumber shreds to get off as much extra moisture as possible and then add it to a separate medium-size bowl along with the remaining recipe ingredients.

Whisk until it is well combined, cover, and keep in the refrigerator until ready to use.

Lamb Burger

In a large bowl thoroughly mix the lamb with cumin, coriander, oregano, sumac, salt, pepper, grated onion, and garlic.

Form 4 large patties and place them on a hot (550° to 650°) preheated grill and cook for 6 to 7 minutes.

Flip the burgers and cook for a further 5 to 6 minutes or until it reaches 160° F internally.

Remove the lamb burgers and rest for 4 to 5 minutes before serving.

To Assemble

Add some arugula to the bottom toasted Kaiser bun and then layer on with pickle slices, lamb burger, tzatziki, pickled onions, feta cheese, mint, and the top toasted kaiser bun. Repeat with the other 3 lamb burgers and serve.

Cured Lemon and Herb American Lamb Meatballs

---

INGREDIENTS

Cured lemons  

• 3 medium-sized lemons, thinly sliced, ends removed 

• 3 tablespoons sugar 

• 3 tablespoons kosher salt 

• 1/4 cup white vinegar 

• 1/3 cup olive oil 

 Meatballs 

•  1 pound ground American lamb 

• 1 cup panko breadcrumbs 

• 1 egg 

• 1/4 cup chopped onions 

• 4-5 cured lemon slices, chopped 

• 1/4 cup chopped fresh dill

• 1/4 cup chopped fresh flat leaf parsley 

• Salt and pepper to taste 

Creamy feta yogurt 

•  5-ounce container whole milk feta 

• 1 cup whole milk Greek yogurt 

• 3-4 slices cured lemons 

• 1/2 cup mixed fresh herbs: dill and flat leaf parsley 

• 1 small clove garlic 

• Salt and pepper to taste 

• 1/4 cup heavy cream 

Tangy cucumber salad 

•  2-3 cups cocktail cucumbers, sliced into coins 

• 1/2 cup chopped dill 

• 1/4 cup sliced red onion 

• 2 tablespoons lemon juice 

• 1 tablespoon olive oil 

• 1 teaspoon honey 

• 1/2 cup white vinegar 

• Salt and pepper to taste 

DIRECTIONS

The lemons take 24 hours to cure, so prepare the cured lemons a day ahead of the other dish components.

Slice the lemons as paper-thin as you can.

In a large jar combine lemons, sugar, salt, and vinegar. Let stand for an hour. Once the sugar and salt dissolve, top with olive oil. Stir to combine. Store in the fridge 24 hours before using. These last up to 6 weeks in the fridge. 

To make the meatballs, preheat oven to 425 degrees and line a baking sheet with parchment paper or foil. Mix all meatball ingredients in the work bowl of your stand mixer or mix by hand in a large mixing bowl.  

Pinch golf ball-sized portions and roll between your palms to form the meatballs. Place each on the lined baking sheet.  

Bake 15-17 minutes or until the balls are deeply browned and cooked through. USDA recommends ground lamb reach an internal temperature of 160F. 

While the meatballs bake, make the yogurt and cucumber salad. Add all feta yogurt ingredients to a food processor and mix until smooth and creamy, roughly 2-3 minutes. Set aside. 

Add all cucumber salad ingredients to a bowl and allow to marinate while the lamb cooks. 

To assemble, smear the yogurt on a plate and top with hot meatballs, cucumber salad, and chive blossoms (if you have them). Enjoy!

Seekh Kebabs

---

INGREDIENTS

• 2 Tbsp chickpea flour

• 1 Tbsp whole coriander

• 2 tsp whole cumin

• 1 lb ground American lamb

• 2 shallots or 1 small onion, minced

• 6 garlic cloves, grated

• 2 Tbsp grated fresh ginger

• 2 Tbsp minced cilantro, tender stems and leaves

• 1 green chilli such as jalapeno, serrano, or bird’s eye

• 1 tsp garam masala

• 1 tsp ground chilli powder

• 1 tsp fine sea salt

• 1 large egg, lightly whisked

• A little oil to help grease your hands while shaping the kebabs

• Naan for serving, homemade or store-bought

DIRECTIONS

Soak 10 flat bamboo skewers in a container filled with water for 30 minutes. This will prevent the skewers from burning. Line a baking sheet with foil. Preheat the oven to 400F/200C.

 Roast the chickpea flour, coriander, and cumin in a small dry stainless-steel or cast-iron skillet over medium-low heat until the chickpea flour turns a light toffee brown color and fragrant, 2 to 3 minutes. Quickly transfer the mixture to a cool plate and let cool. Once cool, grind the mixture to a fine powder using a mortar and pestle or spice mill grinder.

 Add the ground chickpea flour mixture to the lamb in a large mixing bowl. Fold in the shallots, garlic, ginger, cilantro, green chilli, garam masala, chilli powder, salt, and egg. The mixture does not need to rest but can be made ahead of time and stored in the refrigerator for anywhere between 1 hour and overnight.

 Remove the skewers from the water and pat with a paper towel to remove excess water. Lightly grease your hands with a bit of oil, making it easier to shape the kebabs. Take about 2 to 3 tablespoons of the ground lamb mixture and shape and wrap the meat along the length of the skewer to form a long cylinder. Press gently. Leave a ½ to ¾ in/12 mm to 2 cm gap on both sides of the skewer. Place the skewers on the lined baking sheet and place it in the freezer for 15 minutes. Place the sheet with the kebabs in the preheated oven and cook for 15 to 20 minutes, until the kebabs turn golden brown, and the internal temperature of the kebab reaches 160F/70C. The kebabs can also be grilled over medium heat on an outdoor grill. Brush the kebabs with a bit of oil before grilling. Turn often during grilling to allow even cooking.

 Leftovers can be refrigerated and wrapped with foil or plastic wrap or in an airtight container for up to 3 days. For long-term storage, freeze covered with foil or plastic wrap for up to 1 month in a freezer-safe airtight container.

American Lamb Birria Tacos

---

INGREDIENTS

Birria Meat

• 4 lbs. American lamb shanks  

Birria Sauce/Marinade          

• 4 Guajillo chiles soaked in 1 cup hot boiling water      
  1 can chipotle in adobo

• 1/2 cup crushed tomatoes

• 1/4 cup vinegar white

• 6 garlic cloves

• 1 1/2 teaspoon oregano Mexican oregano is best

• 1 teaspoon paprika

• 1 1/2 teaspoon chili powder

• 1/2 teaspoon cumin

• 1 teaspoon salt and pepper more or less to taste

• 1/2 teaspoon chili flakes optional for extra heat

Birria Stew

• 2 onions diced

• 1 tablespoon oil

• 3 bay leaves

• 1 cinnamon stick whole

• 5 cloves whole

• 2 cups stock chicken, beef or veggie

Birria Tacos

• 24 mini tortillas flour or corn, plain or flavored

• 2 cups cheese Monterey, cheddar or your favorite

• 1/4 cup cilantro chopped

• 1 white onion diced finely

• 2 jalapenos sliced (optional for extra heat)

DIRECTIONS

Start by soaking your Guajillo chiles in the hot water in a bowl and cover the bowl with a plastic wrap so it softens up. Once the peppers are softened, they're ready to use. Usually this takes around 15 minutes.

In a blender add all the marinade ingredients. Add to them the soaked and ready Guajillo chiles. Blend until smooth and silky.

Coat the meat with the blender sauce and marinade. You can marinate the meat for as little as 10 minutes or up to 12 hours.

To make the birria stew: sauté the onions with the oil. You can use an instant pot or large stovetop pan.

Once the onions are translucent, add in the meat and sauce/marinade mixture all at once. Add to that the whole spices. Then add in the stock and cook the stew.

For instant pot --select pressure high and cook for 40 minutes. For stove top -- cover the pot and cook for 1 hour and a half. USDA recommends lamb reach an internal temp of 145F with a 3 minute rest

If you want to bake the birria -- place all ingredients with onions in an oven safe dish and cover the dish with foil. Roast in a 400 degree oven for 1 hour and half. The stew is ready when the meat comes out tender.

Preserve the sauce and set aside.

Take the meat and use a fork to shred it into fine shreds on a wooden board. Add the shredded meat to a bowl along with 3 ladles of the reserved sauce to flavor up the meat.

Make the tacos: Dip each tortilla into the reserved sauce to flavor it up. Make sure to quickly dip and remove the tortilla-- this will prevent it from being soggy.

In a heavy duty pan, place the coated tortilla in to the pan and add cheese over half of the tortilla. Pile up the meat over the cheese. Fold over the tortilla to cover the meat and press it down. Flip the tacos when ready and golden and allow it to sear on both sides a total of 5 minutes.

Sprinkle the tacos with cilantros and jalapeños.

For the dipping sauce : take 2 cups of the reserved birria stew sauce and add to it the onions and remaining cilantro.

Grilled Lamb Kabobs with Sesame Sauce

---

INGREDIENTS

Kabobs

• 2 Tablespoons vegetable oil

• 1 medium onion, quartered

• 1 clove garlic, peeled

• 4 sprigs fresh parsley

• 1 Tablespoon cumin

• 1/2 teaspoon lemon zest

• 3 Tablespoons lemon juice

• 1 tablespoon kosher salt

• 1 1/4 pounds Ameerican lamb loin chops, cut into 1-inch cubes (or lamb leg, shoulder or stew meat)

Sesame Sauce

• 1 cup Greek yogurt

• 3 Tablespoons tahini

• 1 Tablespoon lemon juice

• Salt and Pepper (to taste)

To Garnish

• 1 teaspoon sesame seeds

• 1 teaspoon cumin seeds

• 1 Tablespoon pomegranate seeds

• 1 Tablespoon chopped fresh parsley

• Warm pita, for serving

• Grilled lemons

DIRECTIONS

In a blender, combine the oil, onion, garlic, parsley, cumin, lemon zest, lemon juice and salt and puree until smooth. Transfer the marinade to a resealable plastic bag and add the lamb. Seal and refrigerate for at least 6 hours or preferably overnight.

Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers. Grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat.

Sesame Sauce

Add yogurt, tahini and lemon juice to a large bowl and stir to combine. Season with salt and pepper, to taste.

In a small skillet, toast the sesame seeds and cumin seeds until fragrant.

Spread the sesame sauce on a large serving plate and drizzle with the olive oil. Sprinkle with toasted seeds, pomegranate seeds and parsley. Arrange the grilled lamb skewers on top. Serve.

Greek Grilled American Lamb Shoulder Chops

---

INGREDIENTS

• ½ cup olive oil

• 2 tbsp fresh oregano, finely chopped

• 2 tbsp fresh dill, finely chopped

• 2 tbsp fresh mint, finely chopped

• 3 garlic cloves, minced

• 1 lemon, zested and juiced

• Pinch of red pepper flakes

• Kosher salt and freshly ground, to taste

• 4 thick (3/4-inch) American lamb shoulder chops

DIRECTIONS

In a mixing bowl combine the olive oil, oregano, dill, mint, garlic, lemon zest + juice, red pepper flakes, salt, and pepper.

Take the marinade and pour into a large Ziploc bag. Add the lamb shoulder chops to the bag, seal, and then gently massage the marinade into the lamb. Place in the refrigerator for at least 1 hour or overnight for best results.

Heat the grill to medium-high heat. While the grill heats bring your lamb shoulder chops to room temperature. Next, place the chops on the grill and cook for about 2 to 3 minutes per side. Once the chops have reached an internal temperature of 145 degrees Fahrenheit, you will need to let them rest for a minimum of 3 minutes to finish cooking. Slice, serve, and enjoy!

Loaded Greek Lamb Fries

---

INGREDIENTS

• 1 28 oz bag of frozen french fries rosemary, if you can find them

• 2 Tbsp extra virgin olive oil

• 1 lb ground American lamb

• 1 tsp Kosher salt

• 1 tsp dried oregano

• ½ tsp dried thyme

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp freshly groundblack pepper

Toppings

• Feta cheese

• Pickled red onions

• Lemon wedges

• Whipped feta dip, and/or tzatziki

DIRECTIONS

Make the french fries by following the package instructions

Cook the lamb. Heat 2 Tbsp of oil in a large skillet over medium-high heat. When hot, add the ground lamb, then sprinkle with 1 tsp Kosher salt, 1 tsp dried oregano, ½ tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp freshly ground black pepper. Cook, stirring occasionally to break up, until the lamb is fully cooked through, about 5-7 minutes. Set aside. USDA reccomends ground lamb reach an internal temp of 160F.

Assemble the Greek fries. Use a slotted spoon to transfer the cooked lamb on top of the crispy fries (directly on the baking sheet or on a platter), then scatter with crumbled feta, pickled red onions, and fresh dill or oregano (fresh parsley is good too!), if using. Serve with lemon wedges and whipped feta or tzatziki.