Recipe Provided By
Chef Nicco Muratore
Servings

2

Spice Crusted Lamb Loin

Ingredients

  • 1 boneless American Lamb loin
  • Olive oil, as needed
  • Salt, as needed
  • 1/4 cup hazelnuts, toasted and ground
  • 1 tablespoon cumin, ground
  • 1 tablespoon coriander seed, cracked
  • 1 tablespoon fennel seed, cracked 

Brussels Sprouts and Herb Salad:

  • 1 cup shaved Brussels sprouts
  • Lemon juice and olive oil, to taste
  • Salt, to taste
  • 1 cup picked herbs (parsley, mint, dill) 

Spiced Honey:

  • 1 cup honey
  • 1 tablespoon Baharat spice
  • 1/2 teaspoon salt
  • 1 cup baba ganoush
  • 1 bunch grilled spring onions
  • 1 cup fresh herbs (parsley, mint, dill, spring onion tops)

Directions

Rub the lamb loin with oil; season with salt.  In a small bowl, mix hazelnuts, cumin, coriander and fennel.  Rub the lamb in the spices, pressing down to ensure the spices adhere to the meat.  Grill or roast the lamb until desired temperature.  

For the Brussels Sprouts and Herb Salad:  In a bowl, mix Brussels sprouts with lemon juice, oil and salt; massage gently and season as needed.  Fold in the herbs right before serving the salad. 

For the Spiced Honey:  In a bowl, mix honey together with spices and salt. 

Slice lamb; serve with baba ganoush on the bottom of the plate, Brussels Sprouts and Herb Salad, Spiced Honey and grilled spring onions.  Garnish with fresh herbs.

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

Recipe Provided By
Executive Chef Jammir Gray
Servings

8

Sorghum Glazed American Lamb Chops, Black-Eyed Peas and Pickled Mustard Greens

Ingredients

Sorghum Glaze:

  • 1 cup sorghum
  • 2 tablespoons garlic, minced
  • 2 tablespoons shallots, minced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons whole grain mustard
  • Salt and ground black pepper, as needed 

Pickled Mustard Greens:

  • 1 pint apple cider vinegar
  • 1 pint water
  • 1/2 cup sugar
  • 1/2 cup salt
  • 1 teaspoon yellow mustard seeds
  • 1 garlic clove, sliced thin
  • 1 quart mustard leaves, cleaned, loosely packed 

Black-Eyed Peas:

  • 2 ounces salt pork, small dice
  • 1 cup onion, yellow, small dice
  • 1/2 cup celery, small dice
  • 1/2 cup carrot, small dice
  • 2 tablespoons garlic, minced
  • 1 pound dried black-eyed peas, cleaned, soaked overnight 

American Lamb Chops:

  • 4 American Lamb racks, frenched, cut into double chops
  • Salt and ground black pepper, as needed

Directions

For the Sorghum Glaze:  In a small pan over low heat, simmer sorghum, garlic, shallots, vinegar and mustard together until syrupy, 10 to 15 minutes. Season with salt and pepper to taste. 

For the Pickled Mustard Greens:  In a medium pot, boil together the vinegar, water, sugar, salt, mustard seeds and garlic. Once it boils, stir in mustard leaves. Remove from heat; let it come to room temperature before refrigerating. 

For the Black-Eyed Peas:  In a medium pot, brown the salt pork until it begins to turn golden brown. Add in onion, celery and carrot; continue to sauté until vegetables are soft. Add garlic; cook until fragrant. Add peas and enough water to cover by an inch. Turn heat to high and bring to a boil; reduce heat to low. Cook until tender. 

For the American Lamb Chops:  Season the double lamb chops with salt and pepper. Cook on a hot grill until desired temperature, turning as needed to brown all sides. 

In the last minute before the lamb is done, brush with Sorghum Glaze, making sure to cover all sides. Remove from heat; allow lamb to rest. 

To assemble:  Cut the lamb rack into single chops; plate with Black-Eyed Peas. Garnish with Pickled Mustard Leaves and additional Sorghum Glaze.

Note: The Pickled Mustard Greens are best made in advance

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

Recipe Provided By
Executive Chef Jammir Gray
Servings

4 to 6

Smoked Leg of American Lamb with Toum, Extra Virgin Olive Oil Flatbread and Herb Fennel Salad

Ingredients

Sumac Smoked Leg of American Lamb:

  • 5 to 7 pounds American Lamb leg, boneless or bone-in
  • 2 tablespoons salt
  • 2 tablespoons sumac
  • 2 tablespoons garlic, minced
  • 1/2 tablespoon ground black pepper 

Toum:

  • 1-1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
  • 12 ounces garlic, peeled
  • 1 cup lemon juice
  • 2 tablespoons salt
  • 2 cups grapeseed oil 

Extra-Virgin Olive Oil Flatbread:

  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon Maldon salt
  • 2 tablespoons extra-virgin olive oil, divided, plus more for cooking
  • 1 teaspoon sugar
  • 3/4 cup cold water 

Herb Fennel Salad:

  • 1 cup arugula
  • 1 cup mizuna
  • 1 cup parsley leaves
  • 1 cup fennel, shaved thin
  • 1/2 cup mint, torn
  • 1/2 cup red onion, shaved thin
  • 1/4 cup dill
  • 2 tablespoons extra-virgin olive oil
  • Salt and ground black pepper, as needed

Directions

For the Sumac Smoked American Leg of Lamb: Preheat smoker to 250°F. In a bowl, Combine the salt, sumac, garlic and pepper in a bowl. Rub mixture all over the leg of lamb. Smoke for 3-4 hours or until the internal temperature reaches about 145 degrees. Allow the leg of lamb to rest before slicing. 

For the Toum: Boil the potatoes in water until very soft; drain potatoes and reserve boiling water. 

In a blender, add garlic, lemon juice, salt and warm cooked potatoes; blend until smooth. Add in grapeseed oil until emulsified. Use reserved potato water to achieve desired consistency (like that of a thick aioli); refrigerate until needed. 

For the Extra-Virgin Olive Oil Flatbread: Mix the all-purpose flour, baking powder and salt until blended. Add 2 tablespoons oil, sugar and water, gradually; knead until smooth dough forms. 

Divide into 60-gram pieces; roll out to 6-inch rounds. 

In a medium skillet, heat 1 teaspoon oil. Cook the rolled flatbread for 30 seconds to 1 minute on each side until there are light golden-brown bubbles. Set aside and keep warm under a tea towel. 

For the Herb Fennel Salad: In a bowl, combine arugula, mizuna, parsley, fennel, mint, onion, dill and oil; mix. Season with salt and pepper. 

To Assemble: Spread 1 to 2 tablespoons of Toum on each Extra-Virgil Olive Oil Flatbread; top with a few thin slices of the Sumac Smoked Leg of Lamb and Herb Fennel Salad. 

Note:  After rolling out the flatbread, it will hold nicely in the freezer.

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

Servings

2

Smoked Denver Lamb Ribs

Ingredients

  • 1 rack American Lamb spareribs (Denver ribs)
  • 1 cup ras el hanout
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 to 2 tablespoons salt
  • Wood chips, for smoking
  • 1/2 cup fat (lamb, Wagyu, lard or tallow)

Directions

Score back of ribs or remove membrane. In a bowl, mix ras el hanout, garlic powder, onion powder and salt; rub ribs, including sides, coating evenly. Smoke ribs at 225°F for 2 hours.  Remove ribs; wrap in butcher paper with fat.  Smoke another 45 minutes; remove ribs from smoker.  Still wrapped in butcher paper, wrap in plastic wrap; let rest for 1 hour.  Unwrap and serve.

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

Servings

1

Grilled Lamb and Plum Salad Mint Frisee Marcona Almonds

Ingredients

  • 2 heads frisée centers (pale yellow), washed and dried
  • 5 plums, each cut into 8 pieces
  • 1/2 cup Marcona almonds
  • 5 mint leaves, halved
  • 4 purple basil leaves 

Lamb Tongues:

  • 2 pounds American Lamb tongues
  • 2 tablespoons sugar
  • 2 tablespoons salt 

Pickled Red Onion:

  • 1 red onion, thinly sliced
  • 1 cup medium-dry red wine
  • 1 cup red wine vinegar
  • 1/2 cup sugar 

Balsamic Vinaigrette:

  • 1 cup balsamic vinegar
  • 1 teaspoon honey
  • 1 lime juice
  • 3 cups canola oil

Directions

For the Lamb Tongues:  Brine the lamb tongues in the refrigerator for 24 hours in the sugar/salt mixture.  Remove tongues from brine; rinse well. Sous vide the tongues for 24 hours at 72°C. Season lamb tongues; grill to desired doneness. Hold for 5 to 10 minutes. 

For the Pickled Red Onion:  Place sliced onion in a 12-ounce jar. In a pot, bring wine, vinegar and sugar to a simmer; pour over the onions. 

For the Balsamic Vinaigrette:  In a bowl, mix vinegar, honey and lime juice. Slowly add oil to emulsify, whisking as you go; be careful not to break the vinaigrette. 

To plate:  Cut lamb tongues in thirds; add to a bowl. Add Frisée and about 1/4 cup Pickled Red Onions. Dress with Balsamic Vinaigrette as needed. Refrigerate extra pickled onions and dressing. Transfer all to a salad plate; garnish with plums, almonds, mint and basil.

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

Recipe Provided By
Chef Mica Talmor
Servings

4 to 6

Grilled American Lamb Shawarma

Ingredients

  • 2-1/2 pounds American Lamb sirloin or loin 

Spice Mix (makes about 1/4 cup):

  • 2 tablespoons ras el hanout
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • Pinch sugar 

Marinade:

  • 3 garlic cloves
  • 1/2 yellow onion, large dice
  • 1/4 cup canola oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons salt
  • Spice Mix (recipe above)

Directions

Cut lamb into 2-inch x 1/2-inch strips. 

For the Spice Mix: In a blender, add ras el hanout, cumin, turmeric, paprika, allspice, cinnamon and sugar; blend together. 

For the Marinade: In a blender, add garlic, onion, oil, vinegar, salt and Spice Mix; blend to form a smooth paste. 

Add lamb to marinade; mix well so all pieces are coated. Let sit a few hours or overnight. 

Skewer meat on metal skewers; place on grill, sprinkling with a little salt. Grill for 2 minutes; flip meat, grill another 3 to 4 minutes, depending on size of pieces.

Variation: While this marinade recipe is great for any cut of lamb, Pomella recommends using lamb sirloin or loin, a cut that is quick to grill on a flat top. If using a large cut such as a boneless lamb leg, roast it in the oven then finish on a hot grill.

NOTE:

  • Accompanied by hummus, shirazi, sumac onions, fresh pita, tahini, and amba, this makes an epic sandwich.

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

Grilled American Lamb Shawarma
Recipe Provided By
Chef Daryl Shular, CMC
Servings

8

Charred Tandoori Leg of Lamb Kabob with Charred Lemon Hummus

Posts


Ingredients

Spice Rub:

  • 2 ounces olive oil
  • 3 tablespoons cumin, ground
  • 2 tablespoons paprika
  • 1 tablespoon granulated garlic
  • 1/2 tablespoon ground ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons cardamom
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, course ground 

Garnishes:

  • Toasted chapati, Charred Lemon Hummus (recipe follows), shaved fennel, lettuce, tomatoes, sliced cucumbers 

Charred Lemon Hummus (makes about 2-1/2 cups):

  • 2 lemons, halved and charred
  • 2 cups garbanzo beans
  • 2 ounces tahini
  • 1 ounce olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cumin, ground

Directions

For the Spice Rub: In a bowl, combine oil, cumin, paprika, garlic, ginger, coriander, cardamom, salt and pepper; stir until smooth. 

Generously rub pre-cubed cooked lamb until evenly coated; assemble lamb onto wooden skewers. Place skewers on grill, cooking on all sides until evenly charred. Remove from heat and serve hot with Charred Lemon-Hummus and garnishes. 

For the Charred Lemon Hummus: In a food processor, combine lemons, beans, tahini, oil, salt, pepper and cumin; blend until smooth. Store in a clean container; refrigerate until time of use.

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

Recipe Provided By
Chef Cindy Pawlcyn
Servings

4

Marinated American lamb chops with rosemary & garlic on a plate

Posts


Ingredients

BBQ Spice:

  • 1-1/2 ounces paprika
  • 1-1/2 ounces brown sugar
  • 1 ounce kosher salt
  • 1/2 ounce cayenne
  • 1/2 ounce chipotle chili powder
  • 1/2 ounce garlic powder
  • 1/2 ounce onion powder

Basil Aioli:

  • 2 egg yolks
  • 1/2 garlic head, roasted, husks removed
  • 1 to 2 garlic cloves, raw, peeled
  • 1 tablespoon champagne vinegar
  • Salt and pepper, to taste
  • 2 to 2-1/2 cups olive oil
  • 2 tablespoons basil pesto
  • 1 lemon, juiced

BBQ Sauce:

  • 4 cups onions, diced
  • 4 cups ketchup
  • 2 cups rice vinegar
  • 2 cups apple juice
  • 2 cups brown sugar
  • 2 cups crispy bacon, chopped
  • 1 cup apple cider vinegar
  • 1 cup Worcestershire sauce
  • 1 cup mustard powder
  • 1/3 cup garlic powder
  • 1 tablespoon white pepper, ground
  • 1 tablespoon cayenne pepper

Lamb Burger:

  • 28 ounces American Lamb, ground
  • Salt and pepper, as needed
  • 2 teaspoons BBQ Spice (see above)
  • 8 red onion slices, grilled
  • Olive oil, as needed
  • 4 ounces BBQ Sauce (see above)
  • 8 ounces white cheddar cheese, sliced
  • 4 semolina burger buns, split, buttered, toasted
  • 4 tablespoons Basil Aioli (see above)
  • 4 ounces arugula
  • 16 ounces potato chips

Directions

For the BBQ Spice:  In a bowl, mix together paprika, brown sugar, salt, cayenne, chili powder, garlic powder and onion powder.  Store in a tightly sealed container. 

For the Basil Aioli:  In a blender add egg yolks, roasted and raw garlics, vinegar, and salt and pepper to taste; blend until smooth.  Slowly add oil until emulsified.  Remove from blender; in a bowl whisk in basil pesto and lemon juice.

For the BBQ Sauce:  In a large pot, combine onions, ketchup, rice vinegar, apple juice, brown sugar, bacon, apple cider vinegar, Worcestershire, mustard powder, garlic powder, white pepper and cayenne.  Bring to a boil; simmer for about 45 minutes, stirring about every 5 minutes.  Blend with immersion blender until smooth.  Continue to reduce for another 30 minutes; strain through a china cup colander or strainer. 

For the Lamb Burger:  Shape lamb into four, 7-ounce patties; season each with salt and pepper to taste and 1/2 teaspoon BBQ Spice. 

Season onions with oil, salt and pepper.  Grill onion slices over medium-high heat; set aside. 

Brush patties with oil; place on a hot grill.  Flip and baste each with one ounce BBQ Sauce; continue to grill until caramelized.  Add 2 ounces cheese to each; finish grilling to desired doneness.  Place two grilled onion on top of the melted cheese.

Toast buns.  Spread 1/2 tablespoon Basil Aioli on the top and bottom of each bun; place a finished lamb burger on the bottom bun; place 1 ounce arugula on the top bun.  Serve open faced with 4 ounces of potato chips.

Recipe Provided By
Chef Adam Hegsted
Servings

1

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 16 ounces Shakshuka Base (recipe follows)
  • 3 eggs
  • 4 ounces American Lamb Merguez sausage, grilled through, sliced
  • 3 ounces Chermoula Sauce (recipe follows)
  • 1 ounce olive oil
  • 1/2 ounce cilantro, chopped 

Shakshuka Base (makes about 5 quarts):

  • 8 ounces olive oil
  • 16 ounces red peppers, roasted, chopped
  • 1 onion, diced
  • 8 ounces cilantro, stems and leaves minced
  • 8 ounces garlic, minced
  • 8 ounces garlic confit
  • 3 ounces cumin, ground
  • 2 ounces harissa paste
  • 2 ounces tomato paste
  • 2 ounces salt
  • 1 ounce turmeric, dried, ground
  • 32 ounces roasted, diced canned tomatoes 

Chermoula Sauce (makes about 2.5 quarts):

  • 8 ounces lemon juice, fresh
  • 2 lemons, zested
  • 2 ounces garlic, chopped
  • 1 ounce coriander seeds, toasted
  • 1 ounce cumin seeds, toasted
  • 1 ounce smoked paprika
  • 1/2 ounce toasted chili flakes
  • 32 ounces olive oil
  • 1 pound cilantro, chopped and packed
  • 1 pound parsley, chopped and packed
  • 1/2 pound mint leaves, packed

Directions

Heat Shakshuka Base in a flat pan.  Once hot, make three separate spaces for eggs.  Place eggs into sauce.  Place flat pan with eggs and Shakshuka into oven; bake at 500°F until eggs are cooked to desired temperature.  Remove from oven.  Top with sausage slices, Chermoula Sauce, oil and cilantro. 

For the Shakshuka Base:  In a large frying pan over medium heat, warm the oil; add peppers, onion, cilantro, garlic, garlic confit, cumin, harissa, tomato paste, salt and turmeric.  Sauté for about 10 minutes until garlic is translucent and peppers start to break down.  Add tomatoes; bring to a gentle simmer.  Cook for an additional 10 minutes, or until sauce has thickened. 

For the Chermoula Sauce:  In a blender, combine lemon juice, lemon zest, garlic, coriander, cumin, paprika and chili flakes; puree and add oil slowly.  After oil is combined, add cilantro, parsley and mint leaves 1 cup at a time to incorporate and puree.  Store in refrigerator.

Recipe Provided By
Chef Manish Tyagi
Servings

5 to 8

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 2 American Lamb racks, frenched
  • Salt, to taste
  • 2 tablespoons, divided lemon juice
  • 2 tablespoons ginger
  • 2 tablespoons garlic paste
  • 3/4 cup hung yogurt
  • 2 tablespoons heavy cream
  • 2 tablespoons rice bran or vegetable oil
  • 1-1/2 tablespoons coriander powder
  • 1 tablespoon cumin powder
  • 1 tablespoon garam masala
  • 1 tablespoon green chili paste
  • Radishes for garnish (optional)

Directions

Cut lamb racks into single- and/or double-bone chops.  Apply salt, 1 tablespoon lemon juice, ginger and garlic to chops; set aside for 20 minutes. In a large bowl, combine yogurt, 1 tablespoon lemon juice, cream, oil, coriander, cumin, garam masala and chili paste.  Transfer lamb chops to the bowl and apply marinade; cover and let sit for 30 to 60 minutes.  

Grill chops until tender, or if cooking in a tandoor, arrange chops in the skewers and cook.  Remove from grill or tandoor.  Garnish with fresh radish slices. 

Chef’s tip: This dish is a full package of flavor. Yogurt and spices make the lamb chops melt-in-your-mouth tender. They’re delicious paired with mint chutney and onion rings.

Recipe Provided By
Chef Rich Rosendale, CMC
Servings

12

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 6 rib racks American Lamb Denver ribs
  • 1 tablespoon olive oil
  • Salt and pepper, as needed 

Sweet and Sour Glaze:

  • 1/2 cup pineapple juice
  • 1/4 cup white wine vinegar
  • 2 tablespoons soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons dark brown sugar
  • 1 tablespoon fresh gingerroot
  • 2 tablespoons cilantro leaves
  • 2 tablespoons fresh lime juice

Directions

Peel thin membrane from the underside of the lamb ribs.  French the tip of the rib bones so they are easy to pick up without being messy.  Season the ribs with olive oil, salt and pepper.  Place ribs on a medium-high grill and cook until brown on both sides.  Let most of the fat render out of the ribs until they begin to crisp. 

For Sweet and Sour Glaze:  Reduce the pineapple juice, vinegar and soy sauce by 50 percent.  Add the ketchup, brown sugar and gingerroot; simmer for 5 minutes.  Stir in the cilantro and lime juice.  Chill the sauce until ready to use.  Store in airtight container for up to 2 weeks. 

Brush the ribs with some of the glaze and then place them under the salamander to reduce the glaze onto the ribs.  Slice between the rib bones and serve.

Recipe Provided By
Chef Stephen Barber
Servings

8

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 2 American Lamb sparerib racks (Denver Ribs)
  • 1 cup Vindaloo spice
  • Salt, as needed 

Tomato Marmalade:

  • 2 cups tomatoes, chopped, reserve juice
  • 1 cup sugar
  • 1 orange, quartered, seeded, sliced
  • 1 lemon, quartered, seeded, sliced
  • Salt, as needed
  • Red wine vinegar, as needed 

Pickled Red Onions:

  • 1 cup red wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon pickling spice
  • 1 red onion, julienned

Directions

Remove membrane and excess skirt steak from lamb.  Season with vindaloo and salt.  Place in smoker at 225°F for 2 to 3 hours. 

For the Tomato Marmalade:  In a pot over moderate heat on a heated grill, add tomatoes, sugar, oranges, lemon, salt, vinegar and reserved juices from tomatoes.  Stir frequently, until sugar is dissolved, about 6  minutes.  Simmer, stirring frequently, as marmalade thickens (to prevent scorching), adjusting heat as needed, until marmalade tests done, 50 minutes to 1-1/4 hours.  Begin testing for doneness after 50 minutes.  Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run.  (If necessary, remove pot of marmalade from heat while testing.) 

For the Pickled Red Onions:  In a pan over medium heat, bring vinegar, sugar, salt and pickling spice to a simmer.  Remove from heat; pour over onions in a nonreactive bowl.  Allow to cool; reserve. 

Remove lamb from smoker; place on grill over medium heat.  Brush lamb with Tomato Marmalade.  Leave lamb on grill until charred.  Take lamb off grill; brush with additional Tomato Marmalade.  Cut in between each bone. 

Stack ribs on plate, garnish with Pickled Red Onions.