WITH AMERICAN LAMB, THE POSSIBILITES ARE ENDLESS.
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CeLAMBrate – with – Adventure Bites h Easy Entertaining wit s etizer American Lamb App
Experience
is what life is all about, and it’s time to cook boldly and give your taste buds something to be excited about with these adventurous appetizers. Lamb isn’t only meant for holidays and roasting, it’s meant for so much more. These easy appetizers are a fun way to show off your culinary skills from meatballs that break away from the norm to bruschetta that goes beyond boring –
American Lamb is adventure waiting to be explored!
Moroccan Lamb Meatballs with Pomegranate Glaze Recipe by: Feasting at Home
LAMB MEATBALLS • 1 shallot, very finely chopped • 1 pound ground lamb • 4 large garlic cloves, minced or crushed through a press • 2 eggs • ¾ cup flat leaf parsley, chopped, tender stems ok • ¼ cup fresh mint, chopped • 1 teaspoon ground cumin • 1 teaspoon coriander • 1 teaspoon ground cinnamon • 1 1/4 teaspoon kosher salt • ½ teaspoon freshly ground pepper • ¼ cup to ½ cup toasted bread crumbs (feel free to use gluten-free bread crumbs) • 1 tablespoon olive oil for searing
POMEGRANATE GLAZE • 1 small shallot, very finely chopped • 1 tablespoon olive oil • 1 ½ cups pomegranate juice • 1 tablespoon maple syrup or honey. • 1 teaspoon balsamic vinegar • pinch salt and pepper • ⅛ teaspoon ground allspice Garnish: pomegranate seeds, fresh herbs (cilantro, parsley or mint), or optional toasted pine nuts
DIRECTIONS | SERVES 12-16 Place all meatball ingredients except olive oil, in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls. Using wet hands, roll into ping-pong sized balls (about 1 ¾- 2 inches in diameter) and set aside. You should have about 12-16 meatballs. Preheat oven to 350F. Start the glaze. In a small sauce pan or pot, sauté the shallot in a drizzle of olive oil, over medium heat for 2-3 minutes, until fragrant and tender. Add pomegranate juice, a pinch of salt and pepper, maple syrup and allspice. Bring to a simmer, turn heat to medium, then gently simmer uncovered for 15 minutes, until it reduces down to ½ cup. Turn heat off. While the glaze is reducing, cook the meatballs. Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don’t over crowd) sear the meatballs on most sides. Place in an oven proof dish, and place in the warm oven to cook through. Pour glaze over top and keep warm until ready to serve, or refrigerate and reheat. Right before serving, sprinkle with fresh pomegranate seeds, herbs and optional pine nuts.
Sweet Chili Lamb Meatball Lettuce Wraps Recipe by: Foxes Love Lemons
• Nonstick cooking spray • 2 egg yolks • 2 tablespoons grated fresh ginger • 2 tablespoons minced garlic • 4 teaspoons soy sauce • 1 pound ground lamb • 1 cup panko breadcrumbs • 1/2 cup Thai sweet chili sauce • 2 heads Boston or Bibb lettuce, washed, leaves separated (12 to 16 leaves) • 1/2 cup slivered almonds • 1/4 cup chopped fresh basil • 4 red cherry chile peppers, thinly sliced (optional)
DIRECTIONS | SERVES 12-16 1. Preheat broiler to high. Spray rimmed baking pan with cooking spray. In large bowl, whisk egg yolks, ginger, garlic and soy sauce until well combined. Add lamb and breadcrumbs; stir (or mix with hands) until just combined. Do not overmix. Using hands, gently form mixture into small meatballs (about the size of a large marble), and place on prepared pan. Mixture should make about 50 to 55 meatballs. 2. Transfer meatballs to oven, about 2 inches from broiler. Cook 6 to 8 minutes or until internal temperature reaches 165 degrees F, turning occasionally. Transfer meatballs to clean large bowl. Add sweet chili sauce; toss until well combined. 3. Place lettuce leaves on large platter, and divide meatballs between leaves (3 to 4 meatballs per leaf). Sprinkle almonds and basil over meatballs. Serve with chile peppers, if desired.
Lamb Sliders With Pesto Mayo & Pickled Radishes Recipe by: Foxes Love Lemons
ROASTED LAMB • 2 tablespoons kosher salt • 1 tablespoon chili powder • 1 tablespoon ground cumin • 2 teaspoons ground black pepper • 1 boneless leg of lamb (about 4 pounds), tied
PICKLED RADISHES • 1/3 cup apple cider vinegar
• 1/4 cup granulated sugar • 1 teaspoon kosher salt • 8 medium radishes, thinly sliced
PESTO MAYO • 1/3 cup apple cider vinegar • 1/4 cup granulated sugar • 1 teaspoon kosher salt • 8 medium radishes, thinly sliced
DIRECTIONS | SERVES 16 1. Make the Roasted Lamb: In small bowl, stir together salt, chili powder, cumin and black pepper. Place lamb on rimmed baking pan and rub all sides with spice mixture. Transfer to refrigerator at least 12 hours or up to 1 day. 2. Remove lamb from refrigerator; let stand at room temperature 45 minutes. Preheat oven to 425 degrees F. Place lamb on rack set inside roasting pan. Transfer to oven and roast 20 minutes. Reduce oven temperature to 400 degrees F; roast 45 to 60 minutes or until internal temperature reaches 130 degrees F for medium rare. Remove from oven. Tent with foil; let rest 10 minutes before slicing and cutting into pieces that will fit on rolls. 3. Meanwhile, make the Pickled Radishes: Add the vinegar, sugar and salt to large jar; secure lid and shake until well combined. Add radishes to jar; secure lid and turn jar over several times to toss. Transfer jar to refrigerator for at least 30 minutes or up to 3 days. Drain before serving. 4. Make the Pesto Mayonnaise: Add mayonnaise and pesto to small bowl; stir until well combined. Use immediately or cover and keep refrigerated up to 3 days. 5. To serve, place 16 split rolls or slider buns on work surface. Divide Roasted Lamb and Pickled Radishes over bottom halves of rolls. Spread 1 tablespoon Pesto Mayo on top half of each roll; place over lamb and radishes. Skewer with decorative toothpick, if desired. Serve immediately.
Lamb & Pomegranate Crostini Recipe by: Foxes Love Lemons
BRAISED LAMB • 1 boneless lamb shoulder roast (about 3-1/2 pounds), ties removed; cut into 4 pieces • 1-1/2 tablespoons kosher salt • 2 teaspoons ground black pepper • 2 tablespoons olive oil • 2 bay leaves • 3 cups chicken broth • 2 cups dry white wine
CHEESE MIXTURE • 1-1/2 cups crumbled ricotta salata or feta cheese • 1-1/2 cups room temperature cream cheese • 3/4 teaspoon freshly ground black pepper Assembly: • 1-1/2 whole wheat baguettes, thinly sliced (48 pieces) • Olive oil, for brushing bread • Seeds from 1 small pomegranate (about 1 cup seeds 1/2 cup chopped fresh parsley
DIRECTIONS | SERVES 48 1. Make the Braised Lamb: Preheat oven to 325 degrees F. Pat lamb dry with paper towels; sprinkle all sides with salt and pepper. In large Dutch oven or other heavy pot with tight-fitting lid, heat oil over medium-high heat. Add lamb and cook 6 to 8 minutes or until well browned on all sides, turning occasionally. 2. Add bay leaves, broth and wine to pot; bring to simmer over mediumhigh heat. Cover and transfer to oven. Cook 2 to 2-1/2 hours or until lamb is fork-tender. Transfer lamb to large cutting board; let stand 20 minutes before shredding with forks. Makes about 6 cups shredded lamb. 3. Meanwhile, make the Cheese Mixture: In food processor, pulse ricotta salata, cream cheese and pepper until smooth. Use immediately or cover and keep refrigerated up to 3 days. 4. To serve, preheat oven to 350 degrees F. Place baguette slices on rimmed baking pan and lightly brush both sides with oil. Bake 15 to 20 minutes or until crisp, turning once. 5. Spread each piece of toasted baguette with 1 tablespoon Cheese Mixture. Place about 2 tablespoons Braised Lamb on each crostini. Sprinkle crostini with pomegranate seeds and parsley and serve immediately. Home Chef Tip: Lamb can be braised and shredded up to 3 days in advance. If braising in advance, reserve 1 cup of lamb cooking liquid at end of braising time. Cover and refrigerate shredded lamb and cooking liquid, separately. To serve, re-heat by placing shredded lamb and reserved cooking liquid in Dutch oven and warming over medium-low heat, stirring occasionally.
Four Layer Greek Lamb Dip Recipe by: Foxes Love Lemons
• 2 tablespoons olive oil • 2 pounds ground lamb • 2 teaspoons ground coriander • 1 teaspoon chili powder • 1 teaspoon ground cumin • 1 teaspoon kosher salt • 3/4 teaspoon ground black pepper, divided • 1/2 teaspoon ground cinnamon • 1/4 teaspoon ground cloves • 2-1/2 cups Greek yogurt • 5 tablespoons chopped fresh mint • 2 pints grape tomatoes, halved • 2 English cucumbers, diced • Pita chips, for serving
DIRECTIONS | SERVES 12 1. In large skillet, heat oil over medium heat. Add lamb and cook 8 to 10 minutes or until lamb is cooked through, breaking up lamb with side of spoon. During last minute of cooking, stir in coriander, chili powder, cumin, salt, 1/2 teaspoon pepper, cinnamon and cloves. Let cool 10 minutes. 2. Meanwhile, in medium bowl, stir together yogurt, mint and remaining 1/4 teaspoon pepper. 3. Divide lamb between 12 pint-sized mason jars. Divide yogurt mixture over lamb. Top with tomatoes and cucumbers. Serve with pita chips.
Lamb Meatballs Hummus Platter Recipe by: Two Purple Figs
LAMB MEATBALLS • 2 lbs of American lamb • 1/2 teaspoon of salt • 1/2 teaspoon of black pepper • 1/2 teaspoon of nutmeg • 1/4 teaspoon of cinnamon • 1/4 teaspoon of allspice • 1/2 teaspoon of oregano • 4 cloves of garlic • 1/3 cup of chopped fresh mint and parsley combined
HUMMUS • 3 cups of peeled chickpeas (cooked or canned, if canned, rinse well) • 3 Tablespoons of tahini • 1/3 cup of warm water • 2 tablespoons of Greek yogurt • 1 clove of garlic • Juice of 1 lemon • 1/2 teaspoon of salt • 1/4 teaspoon of cumin • 2 Tablespoons of extra virgin olive oil
TOPPINGS • Fresh chopped mint • chopped chilis • chopped parsley • diced baby tomatoes • sliced fresh figs (optional) • toasted nuts (optional) • 1/4 cup of olive oil (more or less to taste) • Pita Chips for serving
DIRECTIONS | SERVES 1 MAKE THE LAMB MEATBALLS: Preheat the oven to broil. In a food processor, add all ingredients except for the lamb and process until fine. Add the lamb and pulse for a few seconds to mix well. Shape the lamb mixture into balls on a foil lined baking sheet. Broil the meatballs for 6-8 minutes until cooked through. Cover the meatballs with foil until ready to serve. MAKE THE HUMMUS: Process all ingredients until creamy and smooth. Assemble the platter by spreading the hummus at the bottom of a huge serving platter, top with the lamb meatballs spacing them about an inch apart, scatter the remaining toppings over the hummus and meatballs, drizzle some olive oil and serve with pita chips! enjoy!
Lamb Kofta Flatbread Recipe by: The Adventure Bite
• 2 lbs lamb • 1 egg • 1 onion, minced finely • 2 slices of bread • ½ cup cilantro, chopped finely • 1 tablespoon minced garlic • 2 teaspoons black pepper • 2 teaspoons cumin • 2 teaspoons garam masala • 1 teaspoon salt • 1 teaspoon curry powder • ½ teaspoon cayenne pepper
DIRECTIONS | SERVES 6
Serving: • 6 large flatbreads • Cherry tomatoes • Arugula • ½ a large red onion, quick pickled (thinly sliced red onions tossed in ½ cup vinegar or lemon juice) • Feta cheese
Cut up kebabs into bite-sized pieces and top flatbreads with tzatziki, kofta meat, cherry tomatoes, arugula, red onions and feta cheese. Finish with fresh black pepper.
TZATZIKI SAUCE • 1 medium cucumber, peeled and small diced • 1 cup Whole Milk Yogurt • juice of ½ a lemon (to taste) • 2 teaspoons minced garlic (or more if you love it!) • ½ teaspoon salt • ½ teaspoon black pepper • cayenne pepper to taste if desired
Soak wooden skewers in water (if using). Tear up the bread and pulse in a blender until small pieces. Alternatively chop finely. Combine all ingredients and mix with hands thoroughly. Form into kebabs around wooden skewers (if no grill is available meatballs can also be used and cook faster in a pan.) Grill until cooked through and little to no pink remains (they will continue cooking once removed for a few minutes). Grill flatbreads flipping once until toasted well.
FOR TZATZIKI SAUCE Mix together. Adjust seasoning to preferred taste.
Grilled Lamb Lollipops With Salsa Verde Recipe by: Feasting at Home
LAMB • 8-12 lamb chops, frenched, cut down to a single chop. • Olive oil for brushing • Salt and pepper to taste
ITALIAN STYLE SALSA VERDE • 1 cup Italian parsley ( packed, tender stems ok) or subpart fresh mint • 1 tablespoon fresh rosemary • 1 fat garlic clove • 2 teaspoons lemon zest • 1 anchovy ( optional) • ⅛ cup T lemon juice • ⅓ cup olive oil • 2 teaspoons caper “liquid” • 2 tablespoons capers • Salt and pepper to taste
DIRECTIONS | SERVES 12 Preheat grill to med-high heat. Brush lamb chops with olive oil and season with salt and pepper. Make Italian salsa Verde: place herbs, garlic, lemon zest, and optional anchovy in a food processor.Pulse repeatedly until uniformly chopped. Add lemon juice, olive oil and caper liquid. Pulse to combine ( but do not make this smooth). Scrape into bowl. Stir in capers. Add salt and pepper to taste. When the grill is hot, sear the chops for a few minutes on each side. You want good grill marks, while leaving them slightly rare on the inside, so a hot grill is essential. When cooked to desired temperature, platter or plate and serve with Italian Salsa Verde spooned over top. Notes: You can order your lamb already “frenched” from the butcher or meat counter to keep this simple and easy. Then, with a sharp knife, simply slice down between each bone to create a single chop about 1 inch thick.