7 cities. 54 chefs. It's Lamb Jam Restaurant Month.
Learn More
Recipe Provided By
"Homemade"
Prep Time

10min

Cook Time

45min

Total Time

55min

Servings

2-3

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

Ingredients

For the Za’atar Roasted Rack of Lamb: 

● 1 rack of American Lamb, trimmed and frenched about 1 1/2 pounds

● 2 tablespoons za’atar seasoning 

● 2 cloves garlic, minced 

● 2 tablespoons olive oil 

● 1 teaspoon kosher salt 

● ½ teaspoon black pepper 

 

For the Rhubarb Chutney: 

● 1 cup rhubarb, chopped 

● 1/4 cup red onion, finely chopped 

● 2 tablespoons brown sugar 

● 2 tablespoons apple cider vinegar 

● 1 teaspoon minced fresh ginger 

● 1/4 teaspoon cinnamon 

● 1/4 teaspoon freshly grated nutmeg 

● Pinch of salt

Directions

1. Season the Lamb: 

In a small bowl (or mortar & pestle), mix together the za’atar seasoning, minced garlic, olive oil, salt, and black pepper to create a paste. Rub the za’atar paste all over the rack of American Lamb, making sure to coat them evenly. 

2. Cook the Lamb: 

Preheat your oven to 400°F (200°C). 

Add olive oil to a large oven-safe skillet over high heat. Once hot, add the rack of lamb, fat side down, and sear for 2-3 minutes until browned. Flip the rack and sear for another 2 minutes. 

Transfer the skillet to the preheated oven and roast the lamb for about 18 minutes, or until it registers 135-140ºF** internal temperature for medium-rare doneness. Allow to rest for 20 minutes before carving. 

3. Make the Rhubarb Chutney 

In a saucepan, combine the chopped rhubarb, red onion, brown sugar, apple cider vinegar, ginger, cinnamon, nutmeg, and a pinch of salt. Place the saucepan over medium heat and bring the mixture to a simmer. Cook, stirring occasionally, until the rhubarb breaks down and the chutney thickens, about 15-20 minutes. Remove from heat and let it cool. 

4. Slice and Serve: 

Slice the rested rack of lamb into chops and serve them with the rhubarb chutney and fresh parsley.

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
"Homemade"
Prep Time

10min

Cook Time

25min

Total Time

35min

Servings

4

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

Ingredients

For the American Lamb: 

● 3 garlic cloves, peeled 

● 1 cup finely grated Pecorino 

● 1 1/2 teaspoons kosher salt 

● 3 teaspoons black peppercorns, toasted then ground

● 2 tablespoons extra virgin olive oil 

● 1/4 cup roughly chopped parsley 

● 1 rack of American lamb, frenched 

For the salad: 

● 1 large fennel bulb 

● 1 cup roughly chopped Italian parsley 

● Zest and juice from 1 large lemon 

● 1 tablespoon extra virgin olive oil 

● Salt 

● Black pepper

Directions

1. Prepare the Cacio e Pepe rub: 

Add the garlic, pecorino, salt, pepper, olive oil, and parsley to the bowl of a food processor or use a mortar and pestle. Pulse until finely chopped and everything is well combined. Rub and press this mixture all over the American lamb rack and place on a roasting pan or sheet pan for 1 hour. 

2. Roast the lamb: 

Preheat your oven to 450*F. Roast the American lamb in the upper third of the oven for 15 minutes before carefully flipping the rack over and roasting for an additional 10 minutes more, for medium rare. Remove the lamb when the thermometer hits 135*F then let it rest until the final temperature is 145*F for a perfect medium rare. 

3. Make the salad: 

Remove any tough roots and core from the fennel bulb and thinly slice with a knife or mandolin. Add this to a medium bowl and toss with the parsley, lemon zest and juice, olive oil, salt and pepper. 

4. Cut and serve: 

Stand the rack upright on a cutting board and let rest for 10 minutes before cutting. Serve with the Lemony Fennel & Parsley 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

Recipe Provided By
"Homemade"
Prep Time

15min

Cook Time

1.5HRs

Total Time

1 hr, 45min

Servings

8

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

Ingredients

● 1, 4 - 5 pound bone-in American leg of lamb 

● kosher salt 

● freshly ground black pepper 

● 3 cups roughly chopped fresh herbs (such as basil, mint, dill, chives, parsley) 

● 5 garlic cloves, peeled 

● 2 anchovy filets 

● Zest and juice of 1 large lemon 

● 1/4 cup +2 tablespoons extra-virgin olive oil (divided) ● 3 pounds baby yukon gold potatoes

Directions

1. Season the lamb: 

Cut a crosshatch pattern about 1 inch wide and 1/4 inch deep. Season the American lamb generously with salt and pepper. Rest the lamb at room temperature for 1 hour. 

2. Prepare the green goddess marinade: 

In a food processor combine the fresh herbs, garlic, anchovy and lemon zest. Pulse until finely minced. Add the lemon juice to the food processor and while the machine is running drizzle in 1/4 cup olive oil. Remove 1/3 cup of the marinade and save for later. Brush or rub the remaining marinade all over the lamb. Let sit for at least 15 minutes.. 

3. Sear the lamb: 

To sear the lamb, place an oven rack in the top third of the oven and set the oven to broil. Once heated, place the lamb into the oven and broil for 7 to 9 minutes until a nice caramelized crust appears. Remove the lamb from the oven and add the potatoes alongside the lamb, drizzle with the remaining 2 tablespoons olive oil and season with salt. Reduce the oven temperature to 350*F. 

4. Roast the lamb: 

Cover the lamb and the potatoes with aluminum foil and roast on the middle rack for 1 hour. Remove the foil and roast for an additional 10 to 20 minutes or until your meat thermometer registers 145*F for medium. If you remove the lamb when the thermometer hits 135*F then let it rest until the final temperature is 145*F for a perfect medium rare. 

5. Rest and serve: 

Rest the meat for 20 minutes before slicing. Drizzle the reserved green goddess marinade over the meat and potatoes.

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
"Platings & Pairings"
Prep Time

30min

Cook Time

1HR, 30min

Total Time

2hrs

Servings

4

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

Ingredients

Lamb: 

1 (4- to 5-pound) American Lamb boneless leg of lamb, butterflied

½ small onion, minced 

4 cloves garlic, minced

1/4 cup olive oil

1/4 cup red wine vinegar

2 Tablespoons Dijon mustard

2 Tablespoons lemon juice

1 Tablespoon dried thyme

1 Tablespoon dried oregano 

1 teaspoon dried rosemary 

1 teaspoon salt

Freshly ground black pepper, to taste

2 14.5 ounce cans cannellini beans, drained and rinsed 

1 Tablespoon olive oil 

 

Gremolata: 

¾ cup parsley

1 teaspoon lemon zest (from 2 lemons)

3 cloves garlic

Kosher salt (to taste)

Directions

Add the onion, garlic, olive oil, vinegar, mustard, lemon juice, and dried spices and salt and pepper to a small bowl and whisk to combine. 

Place the American leg of lamb in an oven safe baking dish and pour the marinade on top. Turn the lamb to coat and let marinate for at least an hour, or up to overnight in the refrigerator.

Preheat your oven to 350-degrees F.

While the oven is preheating, roll the leg of lamb up into a uniform shape and snugly tie it at both ends with two lengths of kitchen twine. Return the roast, seam side down, to the baking dish. 

Roast the lamb, uncovered, for 40 minutes. Remove the lamb from the oven and add the beans to the pan. Stir them to coat in any juices that have accumulated. Drizzle the beans with 1 Tablespoon olive oil and sprinkle with a pinch of salt and pepper. 

Return the lamb and beans to the oven and continue roasting for 10-30 minutes, until an instant-read meat thermometer registers 145 F (for medium-rare) or 150 F (for medium) when inserted in the thickest part of the meat. 

Remove the lamb from the oven, cover with foil, and let stand for 15 minutes before serving.

Meanwhile, make the gremolata. Finely chop the parsley, zest the lemon, and mince the garlic. Combine all three in a small bowl and season with a pinch of kosher salt.

Carve the lamb into slices against the grain. Plate with the beans, top with a spoonful of gremolata 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

Recipe Provided By
"Homemade"
Prep Time

20 min

Cook Time

40 MIN

Total Time

1 HR

Servings

8

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

Ingredients

For the lamb

● 1 4 to 5 boneless leg of American lamb, butterflied and trimmed

● 1 tablespoon kosher salt

● 1 teaspoon freshly ground pepper

 

For the spice mix

● 2 1/2 tablespoons coriander seeds

● 1 tablespoon caraway seeds

● 1 tablespoon cumin seeds

● 1 teaspoon smoked paprika

● 2 tablespoons dried mint

 

For the yogurt sauce & marinade

● 2 cups whole milk greek yogurt

● Spice mix

● 6 garlic cloves, minced

● Juice and zest of one lemon

● ¼ cup extra virgin olive oil

● ½ teaspoon kosher salt

Directions

1. Season the Lamb:

Generously season the American lamb with salt and pepper.

2. Make the Spice Mix:

Toast the coriander, caraway, and cumin seeds in a dry pan over medium-high heat until fragrant, about 2 to 3 minutes. Remove the seeds from the pan and let cool for about 5 minutes. Grind the spices in a mortar & pestle or spice grinder then add them to a small bowl and combine with the smoked paprika and dried mint.

3. Make the yogurt sauce:

Combine 2 cups yogurt with 6 minced garlic cloves, spice mix, olive oil, juice and zest of one lemon and ½ teaspoon salt.

4. Marinate the Lamb:

Rub half the yogurt sauce over the entire surface of the lamb. Then cover and refrigerate lamb overnight. Refrigerate the other half of the sauce separately to serve alongside.

5. Grill the lamb:

Let the lamb sit out at room temperature for about an hour before grilling. Preheat the grill to medium-high. Grill the lamb for 20 minutes per side or until temperature reaches 135°F. Allow to rest and it will carry over to 145°F for a perfect medium rare.

6. To Serve:

After at least 20 minutes, slice and enjoy. Serve with the Spiced Yogurt Sauce and fresh mint.

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
Swarnika Prakash
Prep Time

10 min

Cook Time

2 hr 30 min

Total Time

2 hr 40 min

Servings

4-6

Pistachio-Mint Crusted Lamb Shoulder on serving platter

Ingredients

Pistachio-Herb Crust:

1 cup shelled pistachios, toasted

1 cup fresh arugula, packed

1 cup fresh mint leaves, packed

4 cloves garlic

1/3 cup olive oil

1 lime, juiced

Salt and pepper to taste

Lamb Shoulder:

1 (4-5 pounds) American Lamb boneless shoulder roast (or leg)

Salt and black pepper to taste

Garnish:

1/2 cup Pomegranate kernels 

Directions

Preheat oven to 325°F.

In a food processor, combine the toasted pistachios, arugula, mint, garlic, olive oil, lime juice, salt, and pepper. Pulse until the mixture is smooth. Adjust salt and pepper to taste.

Pat the American Lamb shoulder dry with paper towels. Season it generously with salt and pepper.

Spread the pistachio-herb mixture generously and evenly over the lamb. Reserve some mixture for drizzling during serving.

Roast for about 2 to 2.5 hours or until the internal temperature reaches your desired doneness (145°F for medium-rare).
Cover the lamb with aluminum foil if it is starting to get too dark.

Remove the lamb from the oven and let it rest for 15-20 minutes before carving.

Slice the lamb shoulder, drizzle over the mint-pistachio sauce, and some pomegranate kernels. 

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
The Curious Plate
Prep Time

10 min

Cook Time

1 HR 25 min

Total Time

1 hr 35 min

Servings

4

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

Ingredients

2 tablespoons coffee grounds

1/2 cup brown sugar

1 tablespoon garlic powder

1/2 teaspoon cayenne

Kosher salt and pepper to taste

3 to 4 medium russet potatoes, diced

2 tablespoons olive oil

3-4 lb American Lamb boneless leg roast 

Directions

Make the coffee dry rub. In a small bowl combine ground coffee, brown sugar, garlic powder, cayenne pepper, kosher salt, and pepper. Rub it all over the American Lamb.

Spray a 10.5 x 7.5 baking dish with non-stick cooking spray. Place the russet potatoes in the bottom of the dish and toss with olive, salt, and pepper. Next, take the American Lamb and place it on top of the potatoes.

Preheat the broiler. Place the baking dish underneath the broiler and crisp the outside of the lamb for 5 minutes on each side. Remove from the oven. Preheat the oven to 325 degrees.

Cook the lamb for another 1 hour and 20-30 minutes (roughly 20 to 25 minutes per lb) or until the internal temperature reaches 145 degrees for medium rare. Remove from the oven and allow to rest for at least three minutes before slicing and serving.

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
American Lamb Board
Prep Time

15 min

Cook Time

3 hrs

Total Time

3 hrs 15 min

Servings

4 to 6

Red Wine-braised American Lamb Shanks with Butternut Squash and Parsnip Puree

Ingredients

American Lamb:

  • 4 American Lamb Shanks, 1 to 1-1/2 pounds each
  • Kosher salt and freshly ground black pepper, to taste
  • 2 small onions, cut into 1/2-inch-thick slices
  • 2 small bulbs fennel, cut into 1/2-inch-thick slices
  • 8 cloves garlic, sliced
  • 2 sprigs rosemary, coarsely chopped
  • 1/2 stick unsalted butter
  • 1-1/2 cups red wine
  • 4 cups beef or chicken stock 

Butternut Squash and Parsnip Puree:

  • 1 medium butternut squash, about 1-1/2 pounds
  • 2 small parsnips, about 8 ounces
  • 1/2 tablespoon unsalted butter
  • 1-1/2 teaspoons olive oil
  • 2 cloves garlic, sliced
  • 1 large leek, thoroughly washed and dried
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1-1/2 teaspoons smoked paprika
  • 1-1/2 teaspoons herbes de Provence (without lavender)
  • Salt, to taste

Directions

For the American Lamb: Liberally season the shanks with salt and pepper; set aside. In a large bowl, add onions, fennel, garlic and rosemary; toss to combine. Lay shanks on top of marinade, nestling each one into the vegetables until partially submerged. Pack marinade over and around shanks; refrigerate, uncovered, for 24 hours. 

Remove shanks from marinade; set aside. In a large Dutch oven or heavy-bottomed ovenproof pan with a lid, melt butter over medium heat. When butter is foamy, add lamb shanks; brown well on all sides, about 12 minutes total, in batches if necessary. Remove shanks to a plate.

Increase heat to medium-high; add marinade vegetables, cooking and stirring occasionally until slightly softened. Add wine; increase heat. Cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until the wine has reduced by half. Add the stock and bring to a simmer; add lamb shanks back to the pan. The liquid should come about halfway up the sides of the shanks. Put lid on the pan and place in oven. Cook at 350°F until lamb is fork tender and falling off the bones, 2 to 2-1/2 hours. 

For the Butternut Squash and Parsnip Puree: Peel the squash, cut in half and remove seeds. Cut halves into 1-inch chunks; set aside. Peel and slice parsnips into 1-inch coins; add to squash. In a large saucepan with a lid, warm the butter and oil over medium heat. When butter begins to get foamy, add garlic and leek. Cook, stirring occasionally, until leek softens slightly and become translucent, about 7 minutes. Add wine, water, squash, parsnips, paprika, herbes de Provence and salt; stir to combine. Bring to a boil over medium heat; reduce heat to a simmer and cover. Simmer until vegetables are very soft, about 30 minutes. Remove pan from heat; allow contents to cool slightly. In a food processor, puree vegetables in batches to achieve a smooth and silky consistency. Season to taste with salt and serve warm with the braised lamb shanks.

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
"Running to the Kitchen"
Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Servings

6-8

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

Ingredients

Lamb:

  • 3 - 4 pounds boneless leg of American Lamb, butterflied (boneless legs are typically 6-8 pounds so ask your butcher to cut you a smaller piece and butterfly it for you)
  • 4 ounces cranberry goat cheese, (room temperature)
  • 1 tablespoon fresh rosemary, (minced)
  • 2 cloves garlic, (minced)
  • Avocado oil
  • Salt and pepper

Note:  To butterfly the leg of lamb yourself:  First, trim any excess fat on the outside of the lamb, then open up your roast, laying it flat on a cutting board.  Starting at the thickest part of the meat, slice horizontally through the lamb leaving the end intact so the meat opens up like a book and there is even thickness.

Directions

Preheat oven to 425 degrees F.

Combine the goat cheese, rosemary and garlic in a small bowl and mash together until well combined.

Lay the butterflied American Leg of Lamb flat on a cutting board and season generously with salt and pepper.

Spread the goat cheese mixture on one side of the butterflied lamb then pick up the other side and close it over top. Tie the lamb together using 3-4 pieces of string so it's secured well.

Drizzle the surface of the lamb with avocado oil and now season the outside with salt and pepper.

Drizzle a tablespoon of avocado oil in a 12" cast iron skillet over high heat. Once hot, place the lamb in the skillet and brown on both sides, about 4 minutes per side.

Once browned, transfer the skillet to the preheated oven and cook for about 15-18 minutes for medium-rare or until internal temperature reaches 145°F.

Remove from oven, cover and let rest for 10-15 minutes before slicing and serving.

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
"Cosette's Kitchen"
Prep Time

20 min

Cook Time

2.5 HR

Total Time

2hrs, 50min

Servings

8

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

Ingredients

  • American Lamb Shanks
  • 4 teaspoons kosher salt, (divided)*
  • 3 teaspoons pepper, (divided)
  • 4 teaspoons all spice, (divided)
  • 2 medium sized onions, (cut in large chunks)
  • 4 cloves of garlic
  • 2 large eggplants, (cut in large chunks)
  • 1 (28 ounces) can of whole tomatoes
  • 2 cinnamon sticks
  • 2 bay leaves
  • 2 cups red wine and/or beef stock
  • Additional salt and pepper to taste

Directions

Stew

Preheat oven to 350 degrees F and place rack toward the lower 1/3 of your oven.

Begin by seasoning your American Lamb Shanks with 2 teaspoons of kosher salt, 1.5 teaspoons of pepper and 2 teaspoons of all spice. If you are using table salt, be sure to cut in half – see note below.

Place your Dutch oven on a strong burner on your stovetop on medium-high heat. Once hot, add in your lamb shanks, as many as you can fit and begin searing on each side, flipping to ensure all sides are seared and browned. Repeat with any shanks that were not able to fit at the bottom of your pot. Each seared side should take 3-4 minutes.

Remove shanks and set aside.

In the same Dutch oven, add your onions, garlic, eggplant and remaining spices (salt, pepper and all spice). Allow these aromatics to cook and brown slightly – about 6-8 minutes.

Once browned and eggplant wilted down, add in your cinnamon sticks, bay leaves and canned tomato. Finally top with lamb shanks and pour your wine and/or stock.

You can use all wine, or split half and half wine and beef stock.

Be sure to nestle your lamb shanks into the liquid and softened aromatics.

Place your lid on and pop into a 350 degrees F oven for 2.5 hours.

Lebanese Rice

In a bowl, add your rice. Begin rinsing your rice, fill the rice bowl with water and you’ll notice a cloudy white form. Drain that water and begin again. You’ll repeat the fill, rinse and drain until the water runs clear. It usually takes about 10 times or so. Drain in a small strainer and set aside.

In a non-stick rice pot, melt your butter on medium-high heat and add your cut vermicelli noodles. Continue to stir until noodles become a golden brown. Be sure to keep watch as they can burn quickly if not watching.

Once browned, add your rinsed rice to the pot and continue to cook. Allow your rice to coat with the butter vermicelli mixture and begin to slightly toast - about 10 minutes. 

Next, add 4 cups of water to your rice pot, 2 teaspoons kosher salt and set to high heat and allow to come to a boil. Once it comes to a boil, cover and reduce to a simmer and set a timer for 20 minutes.

After 20 minutes, turn off heat and when ready, fluff with a fork and enjoy with your lamb stew.

Recipe Provided By
"Rustic Joyful Food"
Prep Time

30 min

Cook Time

1hr, 15min

Total Time

1 hr, 45min

Servings

6-8

Leafy greens with lemon vinaigrette

Ingredients

Lamb:

  • 2 8-bone racks of American Lamb (French cut)
  • 3 feet butcher’s twine
  • Salt and pepper to taste
  • 3-4 sprigs rosemary
  • 1 lemon, (sliced)
  • 1 small shallot, (diced)

Lemon Vinaigrette:

  • 2-3 lemons, (juiced)
  • 1 shallot, (finely diced)
  • 3/4 cup olive oil
  • 1 tablespoon sugar or honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Spicy Mashed Sweet Potatoes:

  • 4 medium to large sweet potatoes, peeled and diced into large chunks
  • 1/2 cup butter
  • 1 teaspoon paprika
  • Healthy pinch of chili flakes
  • Kosher salt to taste
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese

Tender Greens:

  • 3-4 cups butter lettuce
  • 2-3 cups arugula
  • 1/2 cup shaved or shredded Parmesan

Directions

Preheat oven to 425 degrees F (400 degrees F, if using convection).

Lay the American racks of lamb on a cutting board with the bones pointing toward you, positioned so that it looks like one continuous rack. Face the fat cap UP. Where the two racks meet, tie the center bones together using one end of the twine. Now stand the racks up, bones pointing upward. Form the racks into a circle and string the butcher’s twine across the center of the circle to tie the opposite two bones together. Wrap the remaining length of twine, without cutting it, around the eye of the lamb meat 3 times, tightly. Now, the two racks should resemble a crown. Place the crown into a cast iron pan. Season the roast generously with kosher salt and pepper. Add the rosemary, sliced lemon, and shallots to the pan.

In a separate bowl, whisk together the ingredients for the lemon vinaigrette. Using 1/4 of the dressing, bathe the lamb. Place the pan into your hot oven 60-75 minutes. You’ll roast the lamb until the internal temp reaches 145 degrees F.

While the lamb roasts, bring the sweet potatoes and 2-3 quarts of salted water to a boil. Boil until tender, roughly 30 minutes. In a saucepan, melt the butter and roast the spices in it. Add the cooked sweet potatoes, cream, and Parmesan, then smash the potatoes.

Once the lamb is cooked to your desired temperature, remove from the oven to rest 5-10 minutes. Arrange the salad greens on a platter and dress with the vinaigrette.

To serve the lamb, cut the butcher’s twine off the roast and slice the roast into chops. Serve with the salad and spicy sweet potatoes. Use the leftover vinaigrette as a dipping sauce.

Recipe Provided By
"The Curious Plate"
Prep Time

15 min

Cook Time

30 min

Total Time

45 MIN

Servings

2

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

Ingredients

  • 1 tablespoon olive oil 
  • 2 shallots, (finely chopped)
  • 2 garlic cloves, (minced)
  • 1 1/2 cups chopped mushrooms 
  • 1 teaspoon Thyme, (fresh or dried)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives 
  • 1 tablespoon apple cider vinegar 
  • 1 pound boneless American Lamb Loin
  • Salt and pepper to taste
  • 1 sheet of puff pastry, (thawed)
  • 1 large egg, (whisked)

Directions

Preheat an oven to 400 degrees F. Spray a large baking sheet with non-stick cooking spray. 

In a large skillet preheated to medium-high heat add the olive oil, shallot and garlic. Cook for a few minutes and then add in the mushrooms, salt, and pepper. If you need to add more olive oil, go ahead! Cook the mushrooms for a few minutes then add in the herbs and apple cider vinegar. Continue to cook for about five more minutes. 

Remove the mushroom mixture from the skillet and place on a plate. Set aside. 

In the same skillet use a bit more olive oil. Sprinkle the American Lamb Loin with salt and pepper. Sear the lamb on high heat for about 2 minutes on each or until golden. 

Remove the lamb from the skillet and place on a plate. 

Next, lay the puff pastry on the prepared baking sheet. Take a rolling pin and gently roll the puff pastry out into a 9”X13” rectangle. Next, take a sharp knife and cut the puff pastry into two sheets. Spread some of the mushroom mixture in the center of each sheet leaving a 1/2-inch border. 

Place the lamb loin into the middle of each and wrap the puff pastry around it. Brush the edges with egg wash and seal well. 

Place the wrapped loins, seam side down. Cut a small hole in the pastry to let steam escape. Brush with more egg wash and bake for about 15 minutes. I would check the temperature even at the 10-minute mark because this loin cooks quickly. 

Once at desired temperature remove from the oven to rest for at least 5 minutes before slicing! 

*Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.

crosschevron-up-circle