Celebrate Spring holidays with these festive American lamb recipes!
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Recipe Provided By
Chef Adam Hegsted


Marinated American lamb chops with rosemary & garlic on a plate


  • 4 ounces Smoked American Lamb shoulder, shredded
  • 2 ounces mixed mushrooms
  • 1 ounce brown butter
  • 12 ounces manila clams
  • 16 ounces Clam Broth (recipe follows)
  • 1 ounce garlic confit
  • 1 ounce preserved lemon
  • 1/2 ounce cilantro, chopped with stems
  • 1/2 ounce shallot, shaved
  • 1/2 ounce Italian parsley, stemmed
  • Olive oil, as needed
  • Salt and fresh ground black pepper, to taste 

Clam Broth (makes about 6 cups):

  • 8 ounces white wine, acidic, dry
  • 16 ounces clam juice
  • 4 ounces lemon juice
  • 8 ounces orange juice
  • 2 ounces cilantro stems, minced
  • 1 ounce garlic, minced
  • 2 ounces sugar
  • 1 ounce salt
  • 2 ounces preserved lemon, chopped
  • 1/4 ounce coriander, toasted and cracked


Sauté lamb and mushrooms in brown butter until mushrooms are golden on edges.  Add clams, clam broth, garlic, lemon and cilantro; bring to a simmer.  Cover and cook until clams are cooked and opened up.  Remove any clams that did not open.  Pour cooked clams into a heated bowl to serve.  In a separate smaller bowl, mix shallot, parsley, oil, salt and pepper.  Garnish clams with this mixture. 

For the Clam Broth:  In a bowl, mix together wine, clam juice, lemon juice, orange juice, cilantro stems, garlic, sugar, salt, lemon and coriander.  Let set at least 12 hours in refrigerator.

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