American Lamb Croquettes


40 Croquettes

Spice Crusted Lamb Loin


Braised lamb

  • 1 leg of American Lamb
  • 500 grams mirepoix (equal parts chopped onion, celery carrots)
  • 1500 milliliters chicken stock
  • 200 milliliters Marsala wine
  • 60 grams whole garlic
  • 50 grams tomato paste
  • 4 each sprigs rosemary
  • 4 each sprigs thyme
  • 4 each sprigs sage
  • 4 each bay leaves


  • 20 grams black pepper corn
  • 10 grams juniper berries
  • 20 grams fennel seeds
  • 10 grams coriander
  • 2 each star anise
  • 5 grams cloves

Croquet Filling

  • 600 grams braised American lamb
  • 15 grams minced garlic
  • 120 millimeter lamb jus
  • 80 grams chopped onions
  • 150 grams baby spinach
  • 80 grams manchego cheese
  • 6 each thyme sprigs (finely chopped)
  • 100 grams butter
  • 120 grams all-purpose flour
  • 125 millimeters whole milk
  • Salt and pepper to taste

 Coating Ingredients (keep separate)

  • 1 cup of flour
  • 4 eggs
  • 1 cup of Japanese Panko (finely processed)

Brown Butter Carrot Sauce

  • 150 grams chopped carrots
  • 20 grams minced garlic
  • 60 grams chopped white Spanish onion
  • 150 grams brown butter
  • 20 grams tomato paste
  • 60 millimeters white wine
  • 200 millimeters heavy cream
  • Salt and pepper to taste 


For the Braised Lamb

Cut the American Lamb leg into roughly 6 pieces. Heat up a cast iron skillet until, sear the lamb to a golden brown color, and put the seared lamb aside on a roasting pan.

In the same skillet sauté the mirepoix (chopped onion, celery and carrots), and add in the garlic. Once the vegetables are caramelized, add the herbs (rosemary, thyme, sage, bay leaves) and the tomato paste. Cook for around 10 minutes, and deglaze with Marsala wine.

Add the chicken stock and your sachet with all the spices.
Cover your roasting pan before putting it in the oven – first tightly cover with a layer of plastic wrap, and then a tight later of aluminum foil on top.

Cook for 4 hours at 375F. Check the meat – it should fall off the bone easily.

Once out of the oven, shred the meat while warm and set aside. Strain the broth and save for the croquettes (this is the lam jus).

For the Lamb Croquettes

First, make a brown butter by sautéing your onions, garlic, and butter until it turns a light golden brown color. Add your braised lamb and the chopped thyme then add flour and make a roux.

Add your milk to create a béchamel sauce - the consistency should be thicker than normal, as this will keep the croquettes from exploding in the fryer.

Add the spinach and continue stirring. Do not let the mixture stick to the bottom of the pan – use of a wooden spoon is preferred. Turn off the heat add the manchego cheese and mix.

Pour the mixture onto a tray and let it cool down in the cooler for about 2 hours. Once cooled, grab 1 oz scoops of the mixture and form it into balls by rolling it in your hands. Coat the balls with flour, followed by the beaten eggs, and then the Japanese panko. Place them in a fryer (oil at a temperature of 350F) until golden brown. Place on a tray to cool.

For the Brown Butter carrot Sauce

In a saucepan, start browning your butter. Cook your carrots, onions, garlic, add your brown butter and tomato paste then deglaze with white wine. Once the alcohol is cooked off, add half of your heavy cream.

On medium heat and stirring occasionally, reduce the sauce by half and then use a blender to blend until smooth whilst adding in the rest of the heavy cream.



USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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