Recipes & News Blog

Don’t wait for a special occasion – spice up your everyday meals with fresh American lamb tonight. American lamb offers delicious flavor and variety to your menus and is sure to impress everyone around the table. Don’t worry – cooking lamb is easy! It’s perfect for convenient, everyday cooking.

• Marinating allows the budget-minded cook to use the most affordable cuts of meat in kebobs, since many marinades not only flavor the chunks of meat but also tenderize them.
• Tired of the same old steaks and burgers? Don’t be afraid to try American lamb on the grill. Whether it’s a marinated loin chop, kebobs or even a ground lamb burger, American lamb is a great secret weapon when it comes to grilling. Lamb is just as easy to grill as other meats but the flavor is uniquely sweet and rich.
• Don’t rush a large American lamb roast by cooking it at a constant high temperature; it can cook unevenly – underdone in the center and overdone just below the surface. For best results, first sear the roast followed by low and slow roasting.
• The proper determination of doneness for American lamb that has been prepared by a moist heat method like braising is tenderness, not temperature. Lamb that is slow cooked is done when the meat is tender and a fork can easily pull through the meat.

Visit the American Lamb Board website (www.americanlamb.com) for many more valuable lamb facts.

Servings: 4

Total preparation and cooking time: 30 min.

Lemon-Rosemary Aioli:

1/4 cup light mayonnaise

2 teaspoons minced garlic

3/4 teaspoon finely chopped fresh rosemary

1 teaspoon fresh lemon juice

Lamburgers:

1 small eggplant, cut crosswise into 4 slices, each about 1/2-inch thick

1-1/4 teaspoon salt, divided

1-1/2 pounds ground lamb

1 tablespoon minced garlic

1/8 teaspoon pepper

4 Roma tomatoes, cut lengthwise in half, seeded

2 tablespoons olive oil

4 hamburger buns, split

Combine aioli ingredients in a small bowl and mix well; refrigerate until ready to use.

Place eggplant slices in a single layer on a baking sheet; sprinkle both sides of slices liberally with 1 teaspoon of the salt and set aside.

Combine lamb, garlic, pepper and the remaining salt in a medium bowl, mixing lightly but thoroughly. Lightly shape lamb mixture into 4 patties, each about 1/2-inch thick.

Rinse eggplant slices and pat dry. Brush both sides of eggplants slices and tomato slices with olive oil.

Grill eggplant and tomato, covered, over medium indirect heat 14 to 16 minutes. Place lamb patties over medium direct heat; grill, covered, 7 to 9 minutes to medium (160 degrees F) doneness, turning occasionally. Remove vegetables and burgers from grill. Place hamburger buns on the grill and toast 1 to 2 minutes.

Spread 2 teaspoons aioli on bottom of each bun; top each with a burger. Place one eggplant slice and two tomato halves on each burger; top with additional 1 teaspoon aioli and top of bun.

Recipe by the American Lamb Board

8 servings

Preparation time:  10 minutes

Cook time:  16 to 20 minutes

2        American Lamb racks, frenched

Salt and pepper to taste

2        tablespoons fresh lemon juice

1        tablespoon each olive oil, chopped fresh Italian parsley leaves, chopped fresh cilantro leaves, and grated fresh gingerroot

Pat racks dry with a paper towel and season with salt and pepper; set aside.

In small bowl, combine lemon juice, oil, parsley, cilantro and ginger.  Brush on all sides of racks.

Grill over coals covered with gray ash for 10 to 15 minutes per side or to desired degree of doneness.  Remove from grill, cover and let stand for 10 minutes.

Slice and serve.

Nutrition per serving:  628 calories, 36 g protein, 1 g carbohydrate, 52 g total fat

(76% calories from fat), 165 mg cholesterol, 0 g fiber, 420 mg sodium, 12 mg niacin,

0.19 mg vitamin B6, 4 mcg vitamin B12, 3 mg iron, 6 mg zinc.

Recipe and image provided by the American Lamb Board

2 servings

Preparation time: 15 minutes

Marinate time: 2 hours

Cook time: 20 minutes

4          Lamb chops, cut 1-1/4-inch thick, trimmed

3          tablespoons fresh lemon juice

2          tablespoons olive oil, divided

2-1/2          teaspoons dried tarragon leaves, crushed, divided

1          clove garlic, finely chopped

3/4          teaspoon salt

1/2          teaspoon ground pepper

1/3          cup Madeira sweet wine or fat-free chicken broth

1/3          cup dried cherries, finely chopped

1/2          cup fat-free chicken broth

2          tablespoons grated lemon peel (additional peel for garnish)

1          tablespoon butter, cut in half

In small bowl, whisk together lemon juice, 1 tablespoon oil, 1-1/2 teaspoons tarragon, garlic, salt and pepper.  Place lamb chops in sealable plastic bag and pour in marinade.  Rotate bag to coat chops.  Refrigerate for 2 hours to marinate.

Remove chops from marinade and discard marinade.  Pat chops dry with paper towels.  In large nonstick skillet with cover, heat remaining 1 tablespoon oil over medium-high heat.  Brown chops for 2 minutes on each side.  Cover and reduce heat to low.  Cook for 12 to 15 minutes, turning twice, or until desired degree of doneness.  Remove from pan, cover and let stand for 10 minutes.

Pour off liquid from pan.  Add Madera and cherries; cook 3 to 4 minutes until liquid is almost absorbed.  Stir in broth, remaining 1 teaspoon of tarragon and lemon peel; cook additional 2 minutes.  Mix in butter and stir until sauce looks shiny.  Serve sauce on plates and top with two lamb chops, garnish with grated lemon peel.

Nutrition per serving: 571 calories, 30 g protein, 9 g carbohydrates, 41 g total fat,

(65% calories from fat), 120 mg cholesterol, 0.44 g fiber, 1111 mg sodium, 8 mg niacin,

0.17 mg vitamin B6, 2.64 mcg vitamin B12, 3 mg iron, 4 mg zinc.

Recipe and image provided by the American Lamb Board