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American Lamb Company Recipes >>
Month of February, 2010
American Lamb and Goat Cheese Pizza with Rosemary and Sun-Dried Tomatoes
# Servings: 4
1 prebaked 12-inch pizza crust
1 tablespoon olive oil
1 teaspoon chopped fresh rosemary leaves
4 Roma tomatoes, sliced thin
1/4 cup chopped red onion
1/2 pound ground American lamb
1/4 cup sun-dried tomatoes in oil, drained and chopped
1/2 cup crumbled goat cheese
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
Directions:
Place pizza crust on pizza pan. Brush with oil, sprinkle with rosemary and add layer of tomatoes; set aside. In medium skillet sprayed with nonstick cooking spray, cook onion over medium-high heat for 2 minutes. Add lamb, cook and crumble until no longer pink. Drain well and stir in sun-dried tomatoes. Distribute over pizza crust. Sprinkle with cheese and bell peppers. Bake in 375°F oven for 8 to 10 minutes. Remove from oven and cut into 8 slices.
Recipe from Chef Brooke Vosika, Four Seasons Hotel Boston (Boston, Massachusetts) courtesy of the American Lamb Board.
All-American Lamb Burger
# Servings: 8
2 pounds ground American lamb
1 can (8 ounces) tomato sauce
1/2 cup rolled oats
1/2 cup finely chopped onion
3 tablespoons chopped fresh basil or 1 tablespoon dried basil leaves, crushed
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon black pepper
8 hamburger buns, split and toasted
8 lettuce leaves
4 red onion slices, sliced thin and split into rings
16 tomato slices
Directions:
In large bowl, combine ground lamb, tomato sauce, oats, onion, basil, garlic powder, seasoned salt and black pepper. Mix until all ingredients are blended. Shape into 8 patties, each about 1/2 inch thick.
To Grill: Cook over medium-hot coals. Grill 4 inches from coals 5 minutes on each side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well-done.
To Broil: Place lamb patties on broiler pan. Broil lamb 4 inches from source of heat for 5 minutes on each side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well-done.
Arrange lettuce leaf on bottom half of each bun. Top with onion rings, 2 tomato slices, cooked lamb patties and bun top.
Recipe courtesy of the American Lamb Board.
Lamb and Spinach Manicotti
# Servings: 8
1-1/2 pounds ground American lamb
1 small onion, chopped
1 jar (16 ounces) tomato pasta sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup part-skim ricotta cheese
2 eggs, beaten
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
1/2 teaspoon dried basil leaves, crushed
8 manicotti shells, cooked and kept warm
1 cup grated Monterey Jack cheese
1/2 cup shredded Parmesan cheese
Directions:
In skillet sprayed with nonstick cooking spray, crumble and cook lamb and onion until browned. Drain well. Add pasta sauce, salt and pepper. Simmer 15 minutes; set aside.
Preheat oven to 350ºF.
In skillet, heat oil over medium-high heat. Add onion and garlic; cook for 5 minutes, stirring occasionally. Mix in spinach and cool. Blend in ricotta, eggs, oregano, salt and basil. Fill manicotti shells with mixture. Pour thin layer of sauce in an 11 x 7-inch baking dish. Arrange stuffed manicotti on sauce. Top with remaining sauce. Sprinkle with Monterey Jack and Parmesan cheeses.
Bake for 25 to 30 minutes or until bubbly and heated through.
Recipe courtesy of the American Lamb Board.
Week of December 14th to December 20th
Honey Glazed Rack of Lamb
# Servings: 8
2 Racks of American lamb (8 ribs each), trimmed
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup honey
1/4 cup soy sauce
1/4 cup sherry or orange juice
1 clove garlic, finely chopped
1 teaspoon dry mustard
1/4 teaspoon ground ginger
2 teaspoons chopped fresh mint
Preheat oven to 375ºF.
Place lamb on rack in shallow roasting pan; sprinkle with salt and pepper.
In small bowl, combine honey, soy sauce, sherry or orange juice, garlic, dry mustard and ginger.
Baste lamb and roast for about 30 minutes or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well-done. Baste with glaze throughout cooking.
Sprinkle with chopped mint before serving.
Recipe courtesy of the American Lamb Board.
Week of December 7th to December 13th
Regal Roasted Lamb with Warm Balsamic Fig Cranberry Sauce
# Servings: 8
1 crown of American lamb made from two 8-rib Racks of Lamb (about 4 lbs. total)
1-1/2 teaspoons salt
1 tablespoon ground cinnamon
2 cloves garlic, minced
3 tablespoons butter or margarine, softened
1/2 cup fig preserves, divided
1 cup sugar
1 cup water
2 tablespoons balsamic vinegar
1 (12-ounce) package fresh or frozen cranberries
Parsley sprigs, if desired, for garnish
Preheat oven to 450ºF. Place lamb in a large roasting pan. In a small bowl, combine salt, cinnamon, garlic, butter and 1/4 cup preserves. Rub evenly over lamb. Roast in oven 15 minutes. Reduce heat to 350º F and continue roasting until thermometer inserted into lamb registers 145ºF for medium-rare, about 40 minutes. Transfer lamb to serving platter. Let stand 15 minutes before serving.
Meanwhile, combine sugar, water, remaining preserves and vinegar in a medium saucepan. Bring to a boil over medium-high heat; add cranberries and return to a boil. Reduce heat to low simmer and boil gently for 10 minutes, stirring occasionally. Let stand 5 minutes. To serve, cut lamb into chops and drizzle cranberries over each serving. Serve remaining warm fig/cranberry sauce on the side. Garnish with parsley sprigs, if desired.
Recipe courtesy of Candy McMenamin via the American Lamb Board.
Week of November 30th to December 6th
Herb Crusted Racks of Lamb
# Servings: 8
2 Racks of American lamb (8 ribs each), trimmed
3/4 cup finely chopped parsley
1 medium onion, finely chopped
1 tablespoon fresh dill weed, chopped, or 1 teaspoon dried dill weed
1/4 cup fine dry bread crumbs
2 teaspoons fresh oregano leaves, chopped, or 1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 375ºF.
Combine all ingredients, except lamb; mix well. Pat mixture on outside of racks.
Place lamb on broiler rack, bone side down, in shallow roasting pan. Roast 30 to 35 minutes in oven or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well-done. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.
Recipe courtesy of the American Lamb Board.
Week of November 16th to November 22nd
Irish Lamb Stuffed Cabbage Rolls
# Servings: 4
Lamb Filling:
1 pound ground American lamb
1/4 cup instant rice
1 egg, beaten
1 teaspoon garlic salt
1/2 teaspoon pepper
1/4 teaspoon dry mustard
1/4 teaspoon ground sage
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
8 large cabbage leaves, blanched
Sauce:
1 can (15 ounces) stewed tomatoes
3/4 cup chopped onion
3/4 cup chopped green pepper
1/4 cup lemon juice
3 tablespoons brown sugar, packed
1 teaspoon paprika
Directions
Preheat oven to 350ºF. In medium bowl, blend lamb, rice, egg, garlic salt, pepper, dry mustard, sage, coriander and allspice. Form into 8 rolls, each 3 inches long. Place in center of each cabbage leaf; roll up, tucking in sides. Place seam side down in an 11 x 7-inch baking dish; set aside.
For sauce: In medium bowl, combine stewed tomatoes, onion, green pepper, lemon juice, brown sugar and paprika. Pour over lamb cabbage rolls.
Cover and bake in oven for 50 to 60 minutes.
Recipe courtesy of the American Lamb Board.
Week of November 9th to November 15th
Shepherd’s Pie
# Servings: 8
1 lb. ground American lamb
½ lb. ground pork
2 eggs
1 tsp pate spice
2 tsp Dijon-style mustard
2 tsp kosher salt
1 tsp black pepper
1 Tbsp chopped fresh parsley
2 Tbsp onion, minced
1 cup diced pumpernickel bread
½ cup heavy cream
To Finish:
2 cups sautéed mixed vegetables
2 cups whipped potatoes
Directions
Combine all ingredients except the sautéed vegetables and potatoes; mix well. Form to desired shape and place into a casserole and bake at 375 deg. until it reaches an internal temperature of 125 deg. Remove from the oven and add the sautéed vegetables over the meat. Cover the vegetables with the potatoes and return to the oven. Continue baking until meat reaches and internal temperature of 160 deg. and the potatoes are golden brown. Enjoy!
Recipe courtesy of the American Lamb Board.
Week of November 2nd to November 8th
Lamb and Spaghetti Primavera
# Servings: 4
½ pound ground American lamb
2 tablespoons grated Parmesan cheese
¼ teaspoon garlic powder
2 cups meatless spaghetti sauce
1-1/2 cups sliced mushrooms
1 small zucchini, cut lengthwise and sliced
8 ounces spaghetti or linguine, cooked and kept warm
Shredded Asiago or Parmesan cheese
Directions
In a bowl, combine lamb, Parmesan cheese and garlic powder; mix well. Form 3/4-inch balls, making 24 balls total. Meanwhile, heat spaghetti sauce in a large saucepan with cover. Add meatballs to sauce; bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in mushrooms and zucchini; cook an additional 6 to 8 minutes or until vegetables are tender.
Ladle meatballs and sauce over pasta. Serve with shredded cheese.
Recipe courtesy of the American Lamb Board.
Week of October 26th to November 1st
Easy Lamb Pie
# Servings: 8
1 pound ground American lamb
2 cups light sour cream
2 cans (10-3/4 ounces each) mushroom soup with roasted garlic
2 teaspoons Italian seasoning
2 teaspoons garlic salt
2 teaspoons ground black pepper
8 ounces (1-2/3 cups) frozen peas and carrots, defrosted
1 sheet frozen puff pastry, unfolded and defrosted
Butter cooking spray
Directions
Spray a medium skillet with nonstick cooking spray. Add lamb and cook over medium-high heat until brown, stirring to crumble. Drain well.
In large bowl, combine sour cream, undiluted soup, Italian seasoning, garlic salt and pepper. Stir in cooked lamb, peas and carrots.
Preheat oven to 425°F.
Spray a 9 x 9-inch baking dish with nonstick cooking spray. Pour in lamb mixture, spreading evenly. Top with pastry, turning edges under to fit pan. Using a sharp knife make slits in pastry. Spray with butter cooking spray. Bake in oven for 20 minutes or until pastry is golden brown and filling is bubbling. Let stand for 5 minutes before serving.
Recipe courtesy of the American Lamb Board.
Week of October 19th to October 25th
Pub-Style Irish Stew
# of Servings: 12
4 lbs. American Lamb stew meat
3 oz. Butter, clarified
2 pints Irish red ale
2 pints soup stock
Roux:
2 oz. Butter, clarified
2 oz. flour
1 lb. Turnips, peeled, ½” diced
1 lb. Red potatoes, ½” diced
1 lb. Baby carrots, pared
1 lb. Pearl onions, peeled
¼ cup flat leaf parsley, finely chopped
¼ cup Green onion, finely sliced
Slices of Irish soda bread or other hearty loaf
Directions
In a heavy-bottomed pot, heat the butter. Add lamb; cook until browned. Drain off any excessive amounts of rendered fat. Deglaze with ale; simmer for 3 minutes. Add soup stock; bring to a boil. Reduce heat and cover. Simmer gently 1-1/2 hours until meat is fork tender.
Mix roux of butter and flour; stir slowly into hot stew and simmer 5 to 8 minutes, stirring frequently. Add turnips, potatoes, carrots and onions; simmer 10 more minutes.
To serve: Spoon lamb stew into bowls. Garnish with a liberal sprinkling of chopped parsley and green onion. Serve with warm slices of bread.
Recipe courtesy of the American Lamb Board.
Week of October 12th to October 18th
Braised Curried American Lamb Shank with Yucca
Week of September 28th to October 5th
Chilly Winter's Eve Lamb Shank Supper
# Servings: 4
4 American lamb shanks
Salt and coarse pepper, to taste
1 tablespoon olive oil
4 cloves garlic, finely chopped
3 carrots, peeled and sliced on the diagonal 1/4-inch thick
1 large onion, chopped
1 fennel, quartered lengthwise and sliced 1/4-inch thick (do not use solid center)
2 bottles (12 ounces each) light to medium beer (24 ounces of fat-free chicken broth may be substituted).
1 can (15 ounces) chopped petite tomatoes and juice
1 cup fat-free chicken broth
10 sprigs fresh thyme
3 bay leaves
Generously season shanks with salt and pepper. In large skillet, heat oil over high heat. Brown shanks on all sides until golden brown, about 15 minutes. Remove from pan and place in a 13 x 9-inch baking pan. Pour out liquid from pan.
Preheat oven to 375°F.
In same skillet, combine garlic, carrots, onion and fennel; sauté for 6 to 8 minutes to lightly brown, stirring occasionally. Mix in beer or broth, tomatoes and juice, chicken broth, thyme and bay leaves. Bring to a boil. Pour over shanks. Braise in oven for 2-1/2 hours. Baste shanks with sauce and turn them over every 45 minutes. Serve lamb in large, low-sided soup bowls with broth and vegetables.
Recipe courtesy of the American Lamb Board.
Week of September 14th to September 20th
Classic Rack of Lamb
(sampled at the Shaker Square & Chagrin Falls Farmers’ Markets)
SET UP (Serves 4):
8-Bone Rack of Lamb
2 Tbsp fresh rosemary
2 Tbsp fresh basil
1 Tbsp fresh oregano
3 Tbsp olive oil
3 cloves garlic
1 Tbsp tarragon
COOKING:
Mix all ingredients (aside from rack of lamb) in food processor or bowl. Rub marinade on rack, let sit (chilled) 2 hours. Roast at 325 deg. for 45 minutes (until 145 deg. internal temperature). Enjoy!
Recipe Courtesy of Chef David Weisberg of Manhattan Madness (786-291-1945).
Week of August 31st to September 6th
David’s Nasty Marinade
(sampled at the Shaker Square Farmers’ Market)
Note: David went a little overboard with the ingredients for this one... contact us if you’d like the entire recipe!)
Week of August 24th to August 30th
Lamb Taco Salad
(sampled at the Cleveland Clinic Farmers’ Market)
SET UP (Serves 4):
2 lbs. ground lamb
Salsa (either store bought, or homemade using tomato, red onion, cilantro, garlic, olive oil).
5 Tbsp parmesan cheese
2 Tbsp olive oil
2 Tbsp black pepper
Lettuce
Tortilla Chips
FINISH:
Mix together and sauté ground lamb, parmesan cheese, olive oil, & black pepper. Place chips on plate, add ground lamb, lettuce, and salsa. Enjoy!
Recipe Courtesy of Chef David Weisberg of Manhattan Madness (786-291-1945).
Week of August 17th to August 23rd
Curried Sloppy Joe’s
(sampled at the Chagrin Falls Farmers’ Market)
SET UP (Serves 4):
2 lbs. ground lamb
1 bottle green curry
5 Tbsp sesame oil
3 Tbsp strawberry jam
COOKING:
Mix all ingredients. Sauté all items and serve on bun of your choice (Kaiser, egg roll, or hoagie… your choice). Enjoy!
Recipe Courtesy of Chef David Weisberg of Manhattan Madness (786-291-1945).
Week of August 10th to August 16th
Scrumptious Lamb Burgers
(sampled at the Geauga Fresh & Chagrin Falls Farmers’ Markets)
SET UP (Serves 4):
1 lb. ground lamb
2 Tbsp tarragon
2 Tbsp sage
Olive oil, salt, & pepper to taste
1 Large Spanish onion
2 Tbsp baby Portobello mushrooms
1 clove garlic
1 glass wine (for the chef)
COOKING:
Heat griddle
Thinly slice onions
Chop mushrooms
Dice tarragon and sage
ASSEMBLY:
Mix lamb, mushrooms, spices and form into patties
Thinly coat griddle with olive oil
Caramelize onions
Place sliders on griddle, brown to taste
Steam buns or place on griddle
Assemble and enjoy!!
Recipe Courtesy of Chef David Weisberg of Manhattan Madness (786-291-1945).
Week of July 20th to July 26th
Bone-In Leg of Lamb with Vail’s Lamb Sauce
(sampled in our home… often)
Ingredients:
5-6 lb. bone-in leg of lamb (or 3 lb. bone-in leg of lamb half roast… and halve the following ingredients).
8 cloves garlic
2 cups Dijon mustard
4 Tbsp Rosemary
1 1/3 cup olive oil
1 1/3 cup soy sauce
2 Tbsp ground ginger
Directions:
Simple! Marinate at least 3-4 hours (or ideally, 10-12 hours). Cook at 325 degrees for approx. 20 minutes for every pound of meat to medium rare (145 degrees).
Enjoy!!
Recipe courtesy of Tom Vail Jr.
Week of July 13th to July 19th
Bone-In Leg of Lamb, Traditional French Style
(sampled at the Chagrin Falls Farmers’ Market)
SET UP (serves 6-10):
5-6 lb. bone-in leg of lamb
1 whole clove of garlic minced
10 stems of fresh Rosemary
1 cup Olive oil
½ cup honey
The Marinade.
You truly need to marinate for 10 to 12 hours. The longer you can, the better. I have done it for 24 hours. It is such a simple recipe, and will impress all. Use a Ziplock bag (2 gallon size, or a large stock pot) and mince all your Rosemary and Garlic in to the pot and rub in to the leg. If you want you can cut a few slits into the leg with a knife, but I don’t find that to be critical. Then add the honey and oil and rub as well. This is so easy and elegant!
TO COOK:
Preheat oven to 325 degrees.
Place leg in a roasting pan.
Cook for approx. 20 minutes per pound of lamb. For medium rare (which is my favorite), go to 140 degrees.
Enjoy!
Recipe Courtesy of Chef David Weisberg of Manhattan Madness (786-291-1945).
Week of July 6th to July 12th
Merguez Sausage Hashbrown
(sampled at the Geauga Fresh & Chagrin Falls Farmers’ Markets)
SET UP (serves 4):
2 lbs. Merguez Sausage
2 lbs. Shredded Potato
1 Teaspoon garlic
Olive oil
Salt & pepper to taste
Preparation:
Brown sausage in sauté pan with a touch of oil.
Remove from heat and add potato to the same pan and brown until crispy, add garlic.
Salt & pepper to taste.
Now enjoy!!
Recipe Courtesy of Chef David Weisberg of Manhattan Madness (786-291-1945).
Week of June 29th to July 5th
Merguez Sausage Burrito
(sampled at the Shaker Square & Chagrin Falls Farmers’ Markets)
SET UP (serves 4):
2 lbs. Merguez Sausage
Tortilla wrap (flavor of your choice)
1 can green chilies
1 can black beans
1 can prepared Adobe sauce (be careful when you use this, it is hot! To your taste)
Preparation:
Take Merguez sausage out of casing. Sauté and brown. Take off heat and remove from pan.
Assembly:
Take tortilla and lay flat
Add sausage
Add 1 tablespoon beans
Add a teaspoon of green chilies
Add Adobe to your taste (try it and see what you like)
Take both sides of you tortilla (right and left) and make them meet in the middle
Go to the bottom of the tortilla and roll it over the middle. Add any additional items you might like. Sour cream, salsa.
Enjoy!
Recipe Courtesy of Chef David Weisberg of Manhattan Madness (786-291-1945).
Week of June 22nd to June 28th
Classic Leg of Lamb with Red Wine Mushroom Sauce
Enjoy this French classic!
(sampled at the Chagrin Falls & Cleveland Clinic Farmers’ Markets)
3 lbs. boneless leg of lamb, trimmed
OR (for kebabs) boneless leg of lamb or lamb shoulder, cut into 1” cubes
Marinade
4 cloves garlic-minced
3 stalks fresh Rosemary-leaves off stalk
¼ cup olive oil
A touch of honey
Red Wine Sauce
750ml red table wine
1 pint button mushrooms-sliced
2 shallot-minced
1 lb butter-cubed
1 cup flour
1 can chicken stock
1 can beef stock
TO PREPARE:
Take lamb and place in 2 gallon Ziploc bag. Add marinade ingredients. Marinate for 10 hours, in the refrigerator.
Sauce:
In a 2 or 4 qt sauce pan add the bottle of wine. Add chicken and beef stock. Reduce by a quarter, about 30 minutes. In the meantime take a sauté pan and heat with ½ lb. butter. Add mushrooms and sauté until soft. Remove mushrooms from pan. Add remaining butter and flour. You may need a little more butter. Use a whisk and continuously whisk, until you have a light roux. Add to liquid pot and whisk. Add mushrooms and simmer for 5-10 minutes. Set aside and reheat if necessary.
Lamb and Finish:
If leg is whole: Roast at 325 degrees for approx. 40 minutes. For medium rare use a temp for the lamb as 145 deg. Enjoy with sauce and your choice of side dish.
For Kebab: Skewer and grill until done. Use sauce for dipping
Enjoy!!
Recipe Courtesy of Chef David Weisberg of Manhattan Madness (786-291-1945).
Week of June 15th to June 21st
Sweet Strawberry Barbeque Sauce
(sampled at the Shaker Square & Geauga Fresh Farmers’ Markets)
2 Pints Fresh Strawberry halved-green removed
¾ bottle of ketchup
¼ cup balsamic Vinegar
¼ cup cider vinegar
3 tbls yellow mustard
3 tbls Worcestershire sauce
3 tbls soy sauce
8 Tbls Strawberry preserve
1 poblano pepper seeded
Mix all together in sauce pan and simmer one hour. Add pepper to taste. Allow to cool and marinade your favorite meat overnight (10-12 hours).
Recipe Courtesy of Chef David Weisberg of Manhattan Madness (786-291-1945). |