Celebrate Spring holidays with these festive American lamb recipes!
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March 6, 2024

American Lamb Ouzi

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Recipe Provided By
"Fufu in the Kitchen"
Prep Time

30 min

Cook Time

2 HRs, 30MIN

Total Time

3 HRS

Servings

6

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

Vegetable Prep.

14 oz. Frozen peas and carrots package

1 tbsp Curry powder

1/4 tsp Ground Cardamom

Salt & pepper generously

2 tbsp Olive oil

 

Rice Prep.

4 cups Jasmine Rice

1/2 tbsp 7 spice

1/2 tbsp Curry powder

Salt & pepper generously

2 tbsp Olive oil

Lamb Broth

 

Lamb Prep Part 1.

7 lbs of American Lamb Shoulder cut into medium sized pieces

Water

4 Bay leaves

5 cardamom seeds

2 dried lemon/lime

1.5 cups per 1 cup of jasmine rice about 12 pieces

3 tbsp 7 spice

1 onion quartered

2 tbsp mild curry

Salt & pepper generously

 

Meat Prep part 2.

1/2 cup Olive oil

1/2 a lemon's juice

1 tbsp Paprika

1 tbsp 7 spice

1 tbsp Curry Powder

Salt & pepper generously

Garnish

Toasted almonds/pine nuts

Chopped Parsley

Directions

1. First, wash each piece of American Lamb thoroughly under cold water and place in a large pot.

2. Fully cover the meat with water. Place on the stove and bring to a boil.

3. Once water is boiling, the meat will release excess residue to the top of the pot which you will carefully spoon off into a bowl or the sink so the water is fairly clear.

4. At this point, add the bay leaves, onion, dried lime, cardamom, curry, 7 spice, salt, and pepper. Bring the heat down to medium and allow for this to cook for 1 hour 45 minutes. Then, check on it and take a piece out. If it easily falls apart in your hands then it is tender enough. If not, put back for another 15 minutes.

5. Once meat is ready, take the pieces out of the broth and place in a large pan. Save the broth.

6. Saute the peas and carrots in olive oil with the seasonings for a few minutes.

7. Now, rinse the rice and add the spices to it along with the peas and carrots. In a pot, add the olive oil to the bottom and then the rice and then the sifted lamb broth from the meat. I use 1.5 cups of broth per 1 cup of rice. Let this come to a boil then a simmer until rice is cooked. Add more broth if necessary.

8. Then, mix together the olive oil, lemon juice, paprika, salt, pepper, 7 spice, and curry powder from part 2 of lamb prep and pour it over the cooked meat. Cover in aluminum foil and bake at 330 F for 10-15 minutes.

9. Also, saute some slivered almonds and pine nuts in a tbsp of olive oil until golden brown and set aside.

10. Plate this dish by first putting the rice layer then the pieces of meat garnished with the nuts and parsley. Serve with yogurt and salad.

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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