Recipe Provided By
"Dr Sabrina Falquier"
Prep Time

30min

Cook Time

10MIN

Total Time

40MIN

Servings

4

lamb larb in a red bowl with romain leaves and cucumbers on the side

Ingredients

  • 1 pound ground American Lamb
  • 1 tablespoons olive oil
  • ¼ cup jasmine rice
  • 4-5 green onions, green and white parts, finely chopped
  • 2 small shallots, peeled and thinly sliced
  • 1-2 spicy fresh chili peppers, finely chopped (alternatively, can use 1 1/2 teaspoons red chili flakes)
  • ½ tablespoon fish sauce
  • 3-5 limes, juiced
  • 1/8 teaspoon sugar
  • ¼ cup cilantro leaves, chopped
  • ¼ cup mint leaves, chopped

FOR SERVING

  • 1 cup jasmine rice, cooked per package directions
  • 1 head butter lettuce, washed and leaves left whole and separated
  • 3-4 Persian cucumbers, cut on the bias (at an angle)

Directions

In a large sauté pan, toast ¼ cup of uncooked Jasmine rice on medium heat. Move constantly until it takes on a brown color, yet not burned. If browning too quickly, turn down the heat. Blend the toasted rice in a blender, spice grinder, or use a mortar and pestle, to crush. Set aside in a separate medium bowl.

In the same sauté pan, over medium heat add 1 tablespoon of olive oil. Once hot, add the ground lamb in an even shallow layer, stirring minimally. Do not stir until you get slight browning - the goal is to cook the American Lamb all the way through and the browning adds flavor from the Maillard effect.

Once cooked through, remove from heat. In the bowl with the toasted rice, add the cooked lamb, green onions, shallots, chili peppers, fish sauce, lime juice, sugar, cilantro and mint leaves. Mix gently, taste and adjust flavor by adding additional fish sauce, lime juice, pepper and/or salt.

Serve alongside rice, lettuce and cucumbers. You can also make lettuce cups filled with the larb.

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

chopped scallions for the lamb lard
lamb larb ingredients in a pan
Recipe Provided By
"Grill Momma"
Prep Time

3 HRS

Cook Time

30mIN

Total Time

3HRS, 30min

Servings

--

In a bowl, grilled lamb salad with farro, asparagus, corn, tomatoes

Ingredients

  • 1 leg of American lamb, butterflied
  • 2 cups Farro pearled
  • 2 ears corn husks removed
  • 1 bunch asparagus, (woody ends trimmed off)
  • 1 pint tomatoes (cherry or grape) sliced in half
  • 2 shallots, (minced)
  • 1/4 cup pine nuts
  • 1 cup parsley, flat leaf, (chopped or 1 large bunch)

For Lamb Marinade

  • 1/2 cup olive oil extra virgin
  • 2 lemons, juiced
  • 6 garlic cloves minced
  • 2 tablespoons rosemary dry or fresh
  • 3 tablespoons oregano dry or fresh
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper, fresh ground preferably
  • 1 teaspoon kosher salt

Lemon Vinaigrette

  • 3 lemons (will need juice and zest of all) (reserve zest for salad assembly)
  • 3/4 cup olive oil extra virgin
  • 2 tablespoons oregano, (dry or fresh)
  • 2 cloves garlic, (minced)
  • 2 shallots, (minced)
  • 1 tablespoon Dijon mustard
  • Kosher salt to taste
  • Black pepper, (fresh ground) to taste

Directions

Prepare Lamb

Trim any excess fat and/or gristle off of the butterflied lamb.

Score the lamb being careful not to cut all the way through. This will allow the marinade to cover more of the lamb.

Prepare Lamb Marinade:

Mix olive oil, lemon juice and seasonings in a bowl. Place lamb in a dish large enough to hold the marinade or a large zipper bag. Pour marinade over butterflied lamb being sure to cover all surfaces. Cover and refrigerate for 3-24 hours until ready to cook.

Prepare Farro:

Prepare farro according to package instructions: Note: Different types of farro may have different cook times. Rinse farro well.

Bring 4 quarts of water to a boil and add 2 teaspoons of salt. Add rinsed farro to boiling water.

Return water to a boil then reduce heat to medium-high and boil uncovered until soft. For pearled farro approximately 30 minutes. Drain off cooking water and set aside.

Farro may be made a day ahead of time if desired and stored in the refrigerator until needed.

Prepare Lemon Vinaigrette:

Add lemon juice, lemon zest, Dijon mustard, shallots, oregano, garlic, salt and pepper to a small bowl. Whisk vigorously until well combined. Drizzle olive oil into the bowl slowly while continuing to whisk. After well combined, set aside.

Grill Lamb

Remove the lamb from the marinade and pat dry with a paper towel.  Season lightly with salt and pepper. Ideally, remove from the refrigerator 30 minutes prior to grilling.

Preheat the grill to 400-425F. Set up the grill with both an indirect and direct cooking area.

Place lamb over direct heat and turn every couple of minutes until desired internal temperature is reached when measured with an instant read thermometer. Pull the lamb 10 degrees under the desired finishing temperature as there will be a rise in temperature once pulled from the grill. Rest lamb while preparing the rest of the ingredients. *see note for temperature recommendations.

 Grill Corn and Asparagus

Place ears of corn on the grill grate over direct heat. Rotate corn occasionally with tongs while lightly charring corn. Remove from the grill when corn is tender or after approximately 8 to 10 minutes. After the corn has cooled, cut the corn off the cob, season with salt and pepper to taste and set aside.

Remove woody ends of asparagus. Lightly toss asparagus in olive oil. Season with salt and pepper to taste. Grill asparagus for approximately 4-5 minutes for thin asparagus or 6 to 10 minutes for thick asparagus or until tender. Slice asparagus into bite sized pieces. Set aside.

Assemble Salad

In a large bowl, mix farro, grilled asparagus, shallots, corn, tomatoes, parsley, lemon zest and vinaigrette until well combined.

When ready to serve, top with pine nuts and sliced lamb. (Note: do not top salad with nuts until ready to serve so they stay crunchy.

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

scored and marinated leg of lamb
corn and asparagus on the grill
Recipe Provided By
"Blue Bowl"
Prep Time

20 min

Cook Time

10 MIN

Total Time

30 min

Servings

2 Bowls

Grilled Lamb Salad Bowls with Zingy Lemon Dressing

Ingredients

  • 1 pound American Lamb Shoulder or leg meat cubed (or purchase lamb stew meat)
  • 3 tablespoon olive oil
  • Juice of 1/2 a large lemon
  • 3 large cloves garlic, minced
  • 1 tablespoon oregano
  • 1/2 teaspoon thyme
  • Generous pinch salt + pepper

For the Salad Bowls

  • Lettuce or mixed greens
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup chickpeas
  • 1 cup black olives
  • 1/2 a red onion, thinly sliced
  • Feta cheese

For the Zippy Lemon Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • A splash of water
  • A pinch each of salt, pepper, and sugar
  • 1/8 teaspoon oregano
  • 1 tablespoon lemon juice

Directions

Marinate the American Lamb Meat: Mix all marinade ingredients together in a large reusable Tupperware container. Add the lamb and stir or shake the container with the lid tightly on to coat it with the marinade. Let this hang out in the fridge for 1 1/2 hours before grilling the meat.

Grill: Heat your grill over medium heat, and lightly spray a grill pan with nonstick spray - do this AWAY from the grill. Add the marinated lamb meat to the pan and cook, stirring, for about 10 minutes. Cut into one of the larger pieces to check for doneness - if a larger piece is done, the rest should be too. Smaller pieces will be well done, and larger pieces will be medium well.

Shake up the Lemon Dressing: Add all dressing ingredients to a jar and attach the lid securely. Shake until well combined.

Assemble Salad Bowls: Assemble your bowls! Build them starting with the lettuce, then add the veggies, lamb meat, and feta to top them off.

Serve & Store: Pour the dressing over, dividing it between the two bowls just before serving. Enjoy! Store any leftovers in the fridge - if you're planning to keep the second salad for the next day, store the components separately, and assembling and dressing it when you’re ready to eat.

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

Pouring dressing over american lamb salad
Ingredients laid out for American lamb salad
Recipe Provided By
"Cossette's Kitchen"
Prep Time

35 min

Cook Time

45min

Total Time

1 hr, 30min

Servings

4

big bowl of lamb steak salad with hands

Ingredients

Lamb:

  • 2 pounds American Lamb shoulder chops
  • 1 Tablespoon olive oil
  • 2 Teaspoons kosher salt
  • 1 Teaspoon black pepper
  • 2 1/2 Teaspoons sumac
  • 4 cups water
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 Teaspoon garlic powder

Yogurt Dressing:

  • 1 cup yogurt
  • 2 cloves garlic, minced
  • 3/4 Teaspoons kosher salt
  • 3 Tablespoon olive oil
  • juice of 1 whole lemon
  • 1 Teaspoons sumac
  • 2 Teaspoons dried mint *

Salad:

  • 4 cups of wash and copped lettuce (romaine or green/red leaf is great)
  • Feta Cheese
  • Chopped dates
  • Olives
  • Fresh mint
  • Tomatoes

Directions

Lamb Shoulder Chops

Season chops with salt, pepper and sumac and rub on both sides, reserving ½ tsp sumac.

On medium high heat (or sear on electric pressure cooker) place chops and sear for 3-4 minutes on each side until a nice browning appears.

 

Electric Pressure Cooker Method

Add your seared chops to the pot and add 4 cups of water, enough to cover.

Add in a cinnamon stick and bay leaf.

Seal pressure cooker and set to "high pressure" for 45 minutes.

Allow to naturally release pressure for at least 15 minutes.

Remove lamb from pot, drain excess liquid* and take out to cool.

 

Stove top Method

Add your seared chops to the pot and add 4 cups of water, enough to cover.

Add in a cinnamon stick and bay leaf.

Allow water to come to a boil then reduce heat to low and allow to simmer for 2 hours.

After 2 hours, lamb should be tender and falling off the bone.

Remove lamb from pot, drain excess liquid* and remove to cool.

 

When you're ready to assemble your salad, shred the lamb off the bone and season one more time with salt, garlic powder and remaining ½ tsp  sumac.

Place in non-stick pan on medium heat and allow lamb to cook with spices for 3-4 minutes.

Lamb will darken in color and begin to slightly crisp.

Remove and add to your salad.

 

Yogurt Dressing

Place all of your dressing ingredients in a small bowl and whisk until fully combined and emulsified.

Dressing can be stored in the fridge for 2 weeks when using fresh yogurt.

 

Salad

Assembling the salad is at your own discretion. Toss lettuce with about 1/3 cup of dressing.

Top with your seared lamb and a little of each of your toppings. Add or omit anything you want.

Drizzle a little extra dressing if you desire.

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
"Feasting at Home"
Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Servings

4

thai lamb larb salad plated with serving utensils

Ingredients

  • 1/2 cup hot water
  • 2 tablespoons vinegar, white or rice wine
  • 1 red onion (divided, see instructions)
  • 3 garlic cloves, (rough chopped)
  • 4 tablespoons lemongrass, (finely minced)
  • 1 teaspoon chili flakes, (more to taste)
  • 1 pound ground American Lamb
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups cucumber, (sliced or diced)
  • 2-3 radishes, sliced (or watermelon radish)
  • 3 scallions, (thinly sliced)
  • 1 tablespoon fresh red chili or jalapeno, finely minced (optional)
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped mint
  • 1/2 cup chopped basil (Thai basil works well)
  • 2 tablespoons fish sauce
  • 4-5 tablespoons lime juice
  • 1 teaspoon sugar

Directions

Serve with lettuce wraps or Jasmine rice or both!

Dice half the onion (1 cup) and thinly slice 1/4 of the onion ( 1/4- 1/2 cup).

Quick Pickle the sliced onions: Place the sliced onions in a bowl, cover with 1/2 cup hot water and 2 tablespoons vinegar, place in the fridge.

Cook Lamb: Heat oil in a large skillet over medium heat. Add the cup of diced red onion, sauté 3-4 minutes, add garlic, lemongrass and chili flakes. Sauté until fragrant, 2-3 minutes. Add the ground lamb, breaking it apart with a metal spatula. Season with the salt and pepper and continue cooking until all the liquid releases and evaporates about 10 minutes. Drain the fat from the lamb, using a fine-mesh strainer.

While the lamb is cooking, prep the remaining salad ingredients. Place the cucumber, radish, scallions, mint, basil, cilantro, fresh chili (optional) in a bowl. Add the lamb and the strained onions. Add the fish sauce, lime juice and sugar. Taste, adjust salt, lime and heat.

Serve with lettuce wraps and/or cooked rice.

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

larb salad ingredients seperated in a bowl
completed thai lamb larb in a large serving dish
Recipe Provided By
The Curious Plate
Prep Time

15 min

Cook Time

40 min

Total Time

55 min

Servings

4

American Lamb Za'atar Panzanella Salad

Ingredients

  • 1 large baguette, cut into 3/4-inch cubes
  • 1/4 cup olive oil plus more for drizzle
  • Salt and pepper, to taste
  • 2 boneless American Lamb steaks (1/2 pound each)
  • 2 teaspoons Za’atar seasoning
  • 2 cups grape tomatoes, halved
  • 1 cup sliced cucumber
  • 1/2 cup fresh peas
  • 2 tablespoons red onion, sliced thinly
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon red wine vinegar
  • Crumbled feta, for garnish

Directions

Spray a large baking sheet with nonstick cooking spray. Place baguette cubes on the baking sheet; drizzle tops with oil, salt and pepper. Bake at 275°F for 20 to 25 minutes until slightly golden brown; remove the cubes and set aside.  Increase oven temperature to 400°F. 

Season each side of lamb steaks with 1/2 teaspoon Za’atar seasoning, salt and pepper. In a large cast-iron skillet over medium-high heat, heat a little oil; sear steaks 2 to 3 minutes on each side or until a nice crust has appeared. Remove skillet from heat; place in 400°F oven and continue to cook about 7 minutes or until a thermometer reads 160°F for medium. Remove skillet from oven; place steaks on a cutting board to cool. 

In a large bowl, combine baguette cubes, tomatoes, cucumber, peas, onion, basil and mint. In a small bowl combine 1/4 cup olive oil, red wine vinegar, salt and pepper. Pour the dressing over the salad; toss. Place the salad on a serving tray.  Cut cooled lamb steaks into 1-inch cubes; place atop salad and garnish with feta.

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

American Lamb Za'atar Panzanella Salad
American Lamb Za'atar Panzanella Salad
Recipe Provided By
American Lamb Board
Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

Servings

6

lamb salad on a platter with sercing utensils

Ingredients

  • 1 American Lamb leg (about 3 pounds), deboned, butterflied, trimmed of visible fat 

Kale and Pomegranate Salad

  • 1/4 cup olive oil
  • 2 tablespoons pomegranate balsamic vinegar
  • 2 teaspoons Dijon-style mustard
  • Salt and pepper, to taste
  • 5 cups baby kale
  • 1 bulb fennel, thinly sliced
  • 1/2 cup pomegranate seeds or sliced red grapes
  • 1/4 cup crumbled Gorgonzola cheese
  • 1/4 cup walnut halves, toasted

Marinade

  • 1-1/2 cups pomegranate juice
  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1 tablespoon ground ginger
  • 1 tablespoon cinnamon
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

For the Marinade: In a large plastic zip-top bag, combine pomegranate juice, oil, garlic, ginger, cinnamon, cumin, salt and pepper. Add American Lamb to marinade in bag; refrigerate 8 hours to overnight. 

Remove lamb from marinade; pat dry. 

Heat gas grill to high; scrape grates clean and brush with oil. Grill lamb, fat side down, over medium-high heat 25 to 35 minutes total, turning halfway through cooking. Cook to desired doneness, about 145°F for medium-rare and 160°F for medium. Remove lamb from grill and loosely cover with foil; let rest about 15 minutes and thinly slice. 

For the Kale and Pomegranate Salad: In a large bowl, whisk together oil, vinegar, mustard, salt and pepper. Add kale, fennel and pomegranate seeds or grapes; toss to coat. 

To serve, arrange dressed salad on a platter; top with sliced lamb, Gorgonzola cheese and walnuts.

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
"Two Purple Figs"
Prep Time

-- min

Cook Time

-- min

Total Time

-- min

Servings

--

Grilled American Lamb Cobb Salad on a large platter with two summer cocktails nearby

Ingredients

Lamb

  • 3 pounds boneless American Lamb shoulder, tied with twine
  • 1 tablespoon oil
  • 3 teaspoons garlic powder
  • 2 teaspoons black pepper
  • 2 teaspoons oregano
  • 1-1/2 teaspoons salt
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg 

Cobb Salad

  • 3 cups mixed salad greens
  • 1 cup sliced cherry tomatoes
  • 6 ounces blue cheese wedge, whole or crumbled
  • 4 hard boiled eggs, sliced
  • 3 avocados, sliced 

Dressing

  • 1/4 cup olive oil
  • 3 tablespoons white vinegar
  • 2 tablespoons minced herbs, mint and oregano
  • 2 teaspoons mustard
  • 1 tablespoon honey
  • Pinch salt and pepper

Directions

For the Lamb: Rub lamb with oil, garlic powder, pepper, oregano, salt, allspice and nutmeg; be sure to get in between meat and flesh. 

Place lamb on grill over medium-high heat; sear 3 to 5 minutes on each side and all around. Lower heat to low; cover and cook from 30 to 50 minutes, depending on thickness and desired doneness. When lamb is ready, allow it to rest for 10 minutes before slicing it into the preferred thickness. 

For the Cobb Salad: On a large board or platter, assemble salad greens, tomatoes, blue cheese, eggs and avocados. 

For the Dressing: In a bowl, mix together oil, vinegar, herbs, mustard, honey, salt and pepper; set aside. 

To serve: Arrange lamb on the salad board or platter; drizzle dressing over lamb and Cobb 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

grilled american lamb shoulder on cutting board
hand pouring dressing over the cobb salad platter