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Marinated American lamb chops with rosemary & garlic on a plate



  • 1-1/2 pounds Lean American Lamb
  • 2 bay leaves, whole
  • 1 large carrot, quartered
  • 1 leek, chopped
  • 2 cinnamon sticks
  • 6 whole cloves
  • 2 stalks celery, chopped
  • 1 teaspoon ground allspice
  • Salt and pepper 

Spiced Rice:

  • 3 cups long-grain rice
  • 1-1/2 tablespoons canola oil
  • 3/4 cup onion, chopped
  • 1/2 cup pine nuts
  • 1/2 cup slivered almonds
  • 4 teaspoons allspice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon nutmeg
  • 1 tablespoon salt
  • 6 cups water


For the Ouzi:  Cut the lamb into 3-inch cubes; season with salt and pepper.  Roast at 350°F to sear, turning several times until brown on all sides. 

Transfer lamb to a pot.  Add bay leaves, carrot, leek, cinnamon sticks, cloves, celery and allspice; add cold water to cover.  Bring to a boil; reduce to medium heat.  Cook until lamb is tender, about 45 minutes. 

Strain meat, discard vegetables and reserve liquid. 

After the lamb has cooled enough to handle, tear into bite-size pieces, removing any fat tendons.  Add back a little broth to keep meat moist.

For the Spiced Rice:  Wash and rinse rice in four changes of hot water.  Drain well and set aside. 

In a wide-bottom pot, add oil.  Over medium heat sauté the onions until translucent.  Add rice, pine nuts, almonds, allspice, cinnamon, pepper, cardamom, nutmeg and salt.  Stir continuously over moderate heat until spices are fragrant.  Add water; bring to a boil.  Reduce heat; cover for 20 minutes or until done.  Fluff with a fork. 

Serve lamb on top of Spiced Rice with cucumber yogurt sauce on the side.

Recipe Provided By
American Lamb Board


Marinated American lamb chops with rosemary & garlic on a plate


  • 3 pounds American Lamb leg, ground or diced into 1/2-inch cubes
  • 1 tablespoon oil, canola or vegetable
  • 3 medium yellow onions, peeled, 1/4-inch dice
  • 6 tablespoons all-purpose flour
  • 3 medium carrots, peeled, 1/4-inch dice
  • 1 cup peas, green, whole, fresh or IQF
  • 1 cup  corn kernels, fresh or IQF
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 3 cups lamb stock
  • Sea salt and black pepper, to taste
  • 1/2 cup parsley, chopped
  • 4 pounds Yukon gold potatoes, washed
  • 1/2 cup heavy cream
  • 1/2 pound salted butter
  • 8 ounces English derby and/or cheddar cheese, shredded


In a heavy-bottomed pot, heat oil.  Add onions, cooking until softened.  Add lamb; cook until browned, then dust with flour.  Mix thoroughly; cook an additional 1 minute.  Add carrots, peas and corn; incorporate well.  Add tomato paste and Worcestershire.  Gradually add stock; bring to a boil then reduce to a simmer.  Simmer on low approximately 10 minutes.  Adjust seasoning with salt and pepper.  Remove from heat.  Stir in parsley; set aside to cool. 

In a pot, cover the potatoes with cold water.  Bring to a boil; reduce heat and simmer until potatoes are fork tender.  Drain and steam dry.  In a bowl, add heavy cream and butter.  Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.  

Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes.  Spread a layer of the smashed potatoes over the lamb mixture; top with shredded cheese.  Bake at 375°F until internal temperature of 165°F is reached. 

Option:  Spoon quenelle-shaped portions of the potato mix on top before baking for a slightly different presentation.  May be done in individual casseroles or in a large pan for banquet buffet.