Recipe Provided By
"Jazzie Einalhori"
Prep Time

--min

Cook Time

--min

Total Time

45 min

Servings

10

lamb arayes

Ingredients

  • 4 yellow onions, (divided)
  • 4 tablespoons olive oil, (divided)
  • 1 bunch fresh parsley
  • 1 bunch fresh cilantro
  • 3 pounds ground American Lamb
  • 2 tablespoons Dijon mustard
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 1 tablespoon harissa
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon black pepper
  • 10 pita pockets

Directions

Preheat the oven to 350 degrees F.

Peel and dice 2 of the onions; peel and quarter the remaining onions.

In a large pan, sauté the diced onions in 2 tablespoons olive oil over medium-high heat until softened. Remove the pan from the heat and set aside to cool.

In a blender or food processor, combine the quartered onions with the cilantro and parsley. Pulse until the pieces are very finely chopped but not liquidy. If the mixture is too liquidy, strain the liquid out with cheesecloth or a clean kitchen towel.

In a large bowl, combine the cooled and sautéed onions with the blended herb mixture, ground lamb, Dijon mustard, salt, paprika, harissa, cumin, cinnamon, nutmeg and black pepper. Mix to thoroughly combine.

Heat a grill pan over medium-high heat with 1 tablespoon olive oil. When the oil is hot, form a bit of the lamb mixture into a mini patty and sear it until cooked through. Remove the pan from the heat. Taste the cooked patty, then adjust the seasonings in the ground lamb mixture to your liking if needed.

Cut the pita pockets into quarter-moons, then gently stuff them with the lamb mixture, dividing it evenly among each piece of pita. Brush the pitas with a bit more olive oil once they’re stuffed rather than drizzling the pan with oil to cook them.

Return the grill pan to medium-high heat, then add the stuffed pitas to the pan, working in batches if needed. Arrange them with 1 raw meat side touching the hot pan and sear until browned. Turn them to sear on the other raw meat side until browned, then sear both pita sides until golden.

Once all the stuffed pitas are seared on all sides, arrange them in a single layer on a baking sheet lined with a wire rack. Bake until the lamb is cooked through, 8–10 minutes more. Serve and enjoy!

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
"James Peisker"
Prep Time

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Cook Time

--HR

Total Time

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Servings

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BBQ Lamb Shoulder Sandwich

Ingredients

 

  • 4 American Lamb shoulder chops
  • Salt, to taste
  • Black pepper, to taste
  • 2 cups BBQ sauce of your choice
  • 2 cups inexpensive lager beer

 

Directions

Prepare your grill for two-zone cooking, with one side over direct or medium-high heat and one side over indirect or low heat. Season the lamb shoulder chops liberally with salt and black pepper.

Once the grill is hot, add the chops to the medium-high heat side of the grill and cook until slightly charred, 4–5 minutes per side (err on the side of overcooking slightly). Remove the chops from the grill and set aside.

In a large, deep pan (foil roasting pans are a great option for this), combine the BBQ sauce and beer. Add the grilled chops and turn to coat in the sauce. Cover the pan with foil.

Place the covered pan on the low heat side of the grill, close the grill, and braise the chops until tender, at least 90 minutes. If you prefer, you can finish the chops in a 275 degrees F oven instead.

Remove the chops from the grill and serve on baguette with pickles or as desired.

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 and Pairings"
Prep Time

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Cook Time

--HR

Total Time

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Servings

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lamb lettuce cups on a plate

Ingredients

Tzatziki Sauce:

  • 1/2 cup grated cucumber
  • 1 teaspoon kosher salt
  • 1 cup full-fat Greek yogurt
  • 2 cloves fresh garlic (minced or grated)
  • 1/4 cup fresh mint and dill leaves (chopped)
  • 1 Tablespoon lemon juice

Lamb:

  • 1 Tablespoon extra-virgin olive oil
  • 1/2 medium onion (diced)
  • 2 cloves garlic (minced or grated)
  • 1 pound ground American lamb
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano

For Serving:

  • 1 head butter lettuce, leaves separated
  • 8 ounces feta cheese (cubed or crumbled)
  • Fresh dill
  • Fresh mint
  • Kalamata olives (sliced)
  • Cucumbers (sliced)
  • Red onions (minced)
  • Cherry tomatoes (quartered)
  • Lemon wedges

Directions

Tzatziki:

Place cucumber in a strainer and salt it with 1 tsp kosher salt. Let it drain for 20 minutes, then press out all of the excess liquids with the back of a spoon. Combine the cucumber with the yogurt, garlic, mint, dill and lemon juice and refrigerate until ready to serve.

Lamb:

Heat olive oil in a large cast iron skillet over medium-high heat. Add onion and cook until translucent, 2-3 minutes. Add garlic and cook 30 seconds longer, until fragrant.

Add lamb, cumin and oregano and season with a pinch of salt and pepper. Cook, breaking up with a spoon until fully cooked, about 8-10 minutes. USDA recommends ground lamb reach an internal temp of 160F.

To Serve:

Portion the lamb into the butter lettuce cups. Garnish with tzatziki, feta, fresh mint & dill, cucumbers, red onions, and tomatoes, as desired. Serve with lemon wedges on the side. Enjoy!

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

lamb lettuce cups raw ingredients
groundlamb cooked in a skillet
Recipe Provided By
"Rustic Joyful Food"
Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Servings

4-6

open face lamb sandwich plated with a glass of beer

Ingredients

Grilled leg of lamb

  • 2-3 pound boneless leg of American lamb
  • 3 tablespoons of your favorite grilling seasoning (I chose a garlic and black pepper rub)

Sandwich

  • 1 16-ounce baguette, ripped into 4 or 6 hunks
  • 12 ounces burrata or fresh mozzarella
  • 3-4 cups baby arugula

Herby Pesto

  • 1/2 cup sweet basil
  • 1/2 bunch flat leaf parsley
  • 1/4 cup fresh chives
  • 1 large fresh garlic clove
  • 1/3 cup parmesan cheese, off the block in chunks (if grated, use 1/2 cup)
  • Juice of one lemon
  • Salt and pepper to taste
  • 1/2 cup olive oil

Directions

To grill the lamb, preheat your grill or wood fire smoker with grill function set to 350 degrees F. Make sure the grates are fully open if your model allows. 

Season your deboned leg of lamb liberally with your choice of grill seasoning.

Try to make sure your lamb is roughly the same thickness throughout. Use a knife to butterfly any thicker sections of lamb to ensure even cooking.

Place the lamb on the hottest part of the grill and heat 2-3 minutes per side, then move to indirect heat and grill 25-30 minutes, flipping every 4-5 minutes for even cooking. Check the temp of your lamb and remove when it reaches your desired doneness.  I cooked our lamb to 135-140 degrees F, then allowed it to come to temp as it rested. USDA recommends lamb reach an internal temp of 145F with a 3-minute rest.

While the lamb rests, prepare the sandwich fixings! In a food processor, pulse all herby pesto ingredients until they become a delicious sauce. I prefer mine on the chunkier side. 

To assemble sandwiches, slice the bread, then slice the lamb against the grain. Rotate the lamb as necessary to follow muscle fiber direction. 

Spread the pesto on the bread and layer the burrata with the sliced lamb. Top with arugula. Enjoy! 

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

sliced grilled lamb
close up grilled lamb sandwich
Recipe Provided By
"Lindsey Eats LA"
Prep Time

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Cook Time

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Total Time

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Servings

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hand grabing a lettuce cup with lamb, rice, chili paste

Ingredients

  • Vegetable oil, as needed
  • 4 cloves garlic
  • 2 white onions, roughly chopped
  • 3 pounds American Lamb shoulder
  • 1/3 cup brown sugar
  • 3 tablespoons gochujang
  • 3 tablespoons fermented soy bean paste
  • 1 tablespoon soy sauce
  • 1 tablespoon sherry vinegar
  • 1 tablespoon hot chili paste
  • 1 Asian pear, roughly chopped
  • 1/2 cup water
  • 3 tablespoons white wine
  • Salt and pepper, to taste

Directions

In a deep Dutch oven or pot, drizzle vegetable oil; allow to heat. Add garlic and onions; sweat about 5 minutes. Add lamb; lightly sear, 10 to 15 minutes. Add brown sugar, gochujang, soy bean paste, soy sauce, vinegar, hot chili paste and pear; mix well 10 to 15 minutes until everything is incorporated. Add water and wine; adjust with additional water if needed to cover the lamb. Cover; cook over medium heat for 1 hour. 

After 1 hour, remove some liquid from pot; reserve for basting. Place pot in the oven; braise at 300°F 3 to 4 hours (depending on shoulder size and oven). Check every 30 to 45 minutes, basting with reserved liquid as needed. 

Remove lamb when it's cooked throughout, charred on the outside and flakes off to shred. Serve with your favorite sides.

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
"Foodness Gracious"
Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Servings

4

Grilled American Lamb BBQ Sandwich with side of BBQ sauce and potato chops

Ingredients

  • 2 cups ketchup
  • 1 cup cola
  • 1 cup grated peeled apple
  • 1/3 cup brown sugar
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon black pepper
  • 4 American Lamb shoulder chops
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1 tablespoon white wine vinegar
  • 1 teaspoon poppy seeds
  • 1 pinch salt and pepper
  • 1 small bag coleslaw mix
  • 4 brioche buns

Directions

In a small pot, combine ketchup, cola, apple, brown sugar, vinegar, soy sauce and pepper; bring to a simmer stirring every so often. 

Rub chops with oil; season with salt and pepper. Place chops on a grill over high heat; cook about 6 to 7 minutes per side. Transfer to a plate; cover loosely with foil. 

In a small bowl, whisk together mayonnaise, buttermilk, vinegar, poppy seeds, salt and pepper. 

In a separate bowl, add about 4 cups coleslaw; mix in dressing. 

Cut the meat from the chops, discarding any large fatty pieces; roughly chop meat into small pieces. 

To serve: Divide meat among the four buns; top with BBQ sauce and coleslaw. Serve at once.

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

raw lamb shoulder chops in a baking tray with olive oil, salt and pepper
shredded lamb shoulder on a plate with a side of BBQ sauce; toasted buns, cole slaw