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Chocolate American Lamb Chili


image of Chocolate American Lamb Chili
image of Chocolate American Lamb Chili

Ingredients

  • 2 tablespoons ghee or extra virgin olive oil

  • 2 pounds American Lamb stew meat cut into small bite sized pieces (about 1/4 inch)

  • Kosher salt and pepper

  • 1 medium yellow onion, chopped

  • 3 cloves garlic, minced

  • 1 tablespoon chili powder

  • 2 teaspoons coriander

  • 2 tablespoons cacao powder (or unsweetened cacao powder)

  • 1 1/2 teaspoons cumin

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1 bay leaf

  • 1 cup beef or lamb broth

  • 2 tablespoons tomato paste

  • 28 ounces diced tomatoes

  • 2 (15 ounce) cans kidney beans or mixture of kidney, black or pinto beans

  • 2 ounces bittersweet chocolate, chopped fresh cilantro, sliced jalapeños, and/or sliced avocado for serving

Directions

  1. Add 1 tablespoon ghee to a large pot or Dutch oven over medium-high heat.

  2. Season lamb with salt and pepper then add to the pot and cook until browned. Remove from pot with a slotted spoon, drain excess liquid, and return pot to the stove.

  3. Add remaining tablespoon of ghee to the pot. Place onions and garlic in the pot, cook until softened, about 3-4 minutes.

  4. Add the spice mixture, bay leaf, cacao powder, and tomato paste. Stir until combined and cook for 1-2 minutes until fragrant.

  5. Transfer the browned lamb back into the pot and stir to combine.

  6. Stir in the diced tomatoes and broth, bring the mixture to a simmer then lower the heat and cook with the lid on but slightly askew for 30 minutes.

  7. Remove lid, add the beans and chocolate, stir to combine and cook for another 5 minutes until the chocolate is melted and beans are warmed through.

  8. Remove bay leaf and season to taste with salt and pepper.

  9. Serve with fresh cilantro, sliced jalapeños, and or avocado.

Air Fryer American Lamb Chops with Poblano Sauce


image of Chocolate American Lamb Chili
image of Chocolate American Lamb Chili
image of Chocolate American Lamb Chili

Ingredients

  • 2 tablespoons ghee or extra virgin olive oil

  • 2 pounds American Lamb stew meat cut into small bite sized pieces (about 1/4 inch)

  • Kosher salt and pepper

  • 1 medium yellow onion, chopped

  • 3 cloves garlic, minced

  • 1 tablespoon chili powder

  • 2 teaspoons coriander

  • 2 tablespoons cacao powder (or unsweetened cacao powder)

  • 1 1/2 teaspoons cumin

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1 bay leaf

  • 1 cup beef or lamb broth

  • 2 tablespoons tomato paste

  • 28 ounces diced tomatoes

  • 2 (15 ounce) cans kidney beans or mixture of kidney, black or pinto beans

  • 2 ounces bittersweet chocolate, chopped fresh cilantro, sliced jalapeños, and/or sliced avocado for serving

Directions

  1. Add 1 tablespoon ghee to a large pot or Dutch oven over medium-high heat.

  2. Season lamb with salt and pepper then add to the pot and cook until browned. Remove from pot with a slotted spoon, drain excess liquid, and return pot to the stove.

  3. Add remaining tablespoon of ghee to the pot. Place onions and garlic in the pot, cook until softened, about 3-4 minutes.

  4. Add the spice mixture, bay leaf, cacao powder, and tomato paste. Stir until combined and cook for 1-2 minutes until fragrant.

  5. Transfer the browned lamb back into the pot and stir to combine.

  6. Stir in the diced tomatoes and broth, bring the mixture to a simmer then lower the heat and cook with the lid on but slightly askew for 30 minutes.

  7. Remove lid, add the beans and chocolate, stir to combine and cook for another 5 minutes until the chocolate is melted and beans are warmed through.

  8. Remove bay leaf and season to taste with salt and pepper.

  9. Serve with fresh cilantro, sliced jalapeños, and or avocado.

Braised American Lamb Shanks
with Preserved Lemons and Herbs


image of Air Fryer American Lamb Chops with Poblano Sauce

Ingredients


  • 4 American lamb shanks

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons olive oil

  • 1 yellow onion, thinly sliced

  • 2 leeks, white and light green parts thinly sliced

  • 1-pound parsnips, sliced into 2-inch pieces on the bias

  • 6 garlic cloves, thinly sliced

  • 1 teaspoon dried thyme

  • 2 cups dry white wine

  • 6 cups vegetable stock

  • 1 preserved lemon rind, thinly sliced

  • 1 bunch cilantro, stems thinly sliced, leaves roughly chopped, divided

  • 1 cup mint leaves, roughly chopped

  • 1/2 cup dill, roughly chopped

Directions

  1. Preheat the oven to 300˚F.

  2. Blot the lamb shanks dry with paper towels on all sides.

  3. On a cutting board, generously season the lamb shanks with salt and pepper on all sides.

  4. Heat the olive oil in a large pot or Dutch oven or medium high heat. Once the oil begins to shimmer, add the lamb shanks, working in batches, and brown each side, about 4 minutes per side. Transfer the lamb shanks to a paper towel-lined plate.

  5. Add the onion, leeks, and parsnips and cook until the onion starts to soften, about 6 minutes.

  6. Add the garlic and thyme and cook until aromatic, about 1 minute. Add the white wine and cook, scraping up any brown bits, until the smell of alcohol has burned off, about 2 minutes.

  7. Nestle the lamb shanks back into the pot, then pour the vegetable stock in and bring to a boil. Place the lid on the pot and transfer to the oven. Braise the lamb shanks until the meat is fork-tender and easily pulls apart, 3 1/2 to 4 hours. Remove the lamb shanks from the pot and transfer to a bowl. Set the pot back over medium high heat and reduce the braising liquid until reduced by half, about 30 minutes. Add the preserved lemon and cilantro stems to the reduced braising liquid and stir to combine.

  8. Serve the lamb shanks with the braising liquid spooned over. Top with the cilantro leaves, mint, and dill.

American Lamb Wellington


image of Chocolate American Lamb Chili
image of Chocolate American Lamb Chili

Ingredients

  • 1 tablespoon olive oil

  • 2 shallots, finely chopped

  • 2 garlic cloves, minced

  • 1 1/2 cups chopped mushrooms

  • 1 teaspoon fresh or dried thyme

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon apple cider vinegar

  • 1 boneless American lamb loin

  • Salt and pepper to taste

  • 1 sheet of puff pastry, thawed

  • 1 large egg, whisked

Directions

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

  2. 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.

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

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

  5. Remove the lamb from the skillet, cut into 2 pieces, and place on a plate.

  6. Next, lay the puff pastry on the prepared baking sheet. Take a rolling pin and gently roll the puff pastry out into a 9 x 13 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.

  7. 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.

  8. 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.

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

Poutine with Savory American Lamb Gravy


image of Chocolate American Lamb Chili
image of Chocolate American Lamb Chili

Ingredients


For the Gravy

  • 2 American Lamb shanks (about 1 and a half pounds)

  • 1 cup sliced leeks (white parts only)

  • 1 cup diced celery

  • 1 cup diced carrot

  • 6 cloves garlic, sliced

  • 1 tablespoon kosher salt

  • 1 bay leaf

  • 1 tablespoon porcini mushroom seasoning

  • 1 1/2 cups sliced Portobello mushrooms

  • 4 cups (32 ounces) vegetable or chicken stock

  • 2 teaspoons Worcestershire sauce

  • 1-2 each fresh sprig of rosemary, sage and thyme

  • 1 heaped tablespoon cornstarch

  • 1/4 cup water

  • 1 tablespoon apple cider vinegar

  • 1/2 cup fresh cheddar cheese curds or torn fresh mozzarella cheese

  • Salt, black pepper and fresh thyme to taste

For the Fries

  • 2 medium russet potatoes

  • 1 tablespoon olive oil

  • 1 teaspoon salt (I highly recommend truffle salt)

  • 1 teaspoon cracked black pepper

Directions

  1. In a large heavy bottomed pot over medium heat, brown lamb shanks for 5 minutes per side. Add leeks, celery, carrot, garlic, salt, bay leaf and seasoning then cook for 5 minutes stirring once or twice. Add mushrooms, stock and Worcestershire sauce and herbs then place a lid on and simmer for 2 1/2 to 3 hours until the lamb is very tender. If the liquid evaporates too much during cooking, top it up with some stock or water.

  2. Remove lamb shanks from the pot, pull all meat from the bone and set aside. Strain the broth or remove the bay leaf then puree everything using an immersion blender for a richer broth. Make a slurry with the cornstarch and water, whisk into the pot and stir until thickened. Add the pulled lamb back into the gravy, add apple cider vinegar and season to taste. Set aside until ready to assemble.

  3. Cut the potatoes into fries and soak in cold water for 10 minutes. Strain and drain on a clean kitchen towel, patting dry. Add fries to a bowl or sheet pan and toss with olive oil and salt then air fry for 15-20 minutes at 375˚F depending on thickness.

  4. Preheat your oven to 375˚F and spread the fries evenly in a single layer on the sheet pan. Cook for 20 minutes, turn the heat to 425˚F and continue baking until crisp (about 10-20 minutes). The time will depend on the thickness of your fries, so watch it halfway through and test for doneness.

  5. Place fries on a plate, add cheese curds and spoon a few ladles of lamb gravy over. Finish with fresh herbs and pepper. Serve immediately.