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Lamb

(Courtesy American Lamb Board)

Grilled Lamb Sirloin Pasta Salad with Fresh Tomato, Lemon and Dill Dressing


Ingredients:
3/4 cup fresh lemon juice
1/4 cup olive oil
6 cloves garlic, finely chopped
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
3 tablespoons chopped fresh dill, divided
1 pound American Lamb sirloin or leg
1/2 pound rotini pasta
1-1/2 pounds Roma tomatoes, cut into 1/2-inch pieces
8 ounces low-fat feta cheese, cut into 1/4-inch pieces
3/4 cup Kalamata or black olives drained, cut in half
1/4 cup finely chopped red onion

Instructions: To make dressing, in small bowl whisk together lemon juice, oil, garlic, salt and pepper.  Place lamb in sealable plastic bag and add 1/4 cup dressing and 1 tablespoon dill.  Refrigerate and marinate for 1 hour or overnight.

Cook pasta according to package directions.  Drain and while still warm toss with 1/2 cup dressing and 1 tablespoon dill; set aside. Combine tomatoes, cheese, olives, onion and remaining dressing and dill.  Allow flavors to blend for 1 hour.  Toss pasta and tomatoes; set aside.

Remove lamb from marinade and discard marinade.  Grill over medium-hot coals about 10 minutes per side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium and 170ºF for well.  Remove lamb from grill, cover and let stand 10 minutes.  Internal temperature will rise approximately 10 degrees.  Thinly slice lamb and serve over pasta.  Makes 4 servings.

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Grilled Savory Boneless Leg of Lamb


Ingredients:
1 American Lamb leg, boned
1 tablespoon paprika
1 tablespoon coarse garlic salt
1 tablespoon ground cumin
2 teaspoons dry mustard
2 teaspoons ground pepper
2 teaspoons brown sugar, packed
½ teaspoon cayenne pepper

Instructions: Lay lamb out flat on cutting board.  Trim off all visible fat.  In small bowl, blend paprika, garlic salt, cumin, dry mustard, pepper, brown sugar and cayenne.  Rub seasonings onto lamb.  Cover, refrigerate and marinate for 2 hours.

Oil or spray grill.  Cook lamb over medium coals.  Grill lamb for about 30 to 40 minutes or until desired degree of doneness.  Turn meat every 15 minutes.  Remove lamb from grill, cover and let stand for 10 minutes.  Thinly slice lamb and serve on sandwiches or salads.  8 to 10 servings.

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Grilled American Lamb Sandwich with a Goat Cheese Crumble, Peppered Tomatoes and Roasted Peppers

Recipe from Chef Brooke Vosika, Four Seasons Hotel (New York City)
Makes 8 servings
Preparation time: 25 minutes
Marinate time: 1 hour
Grill time: 15 to 20 minutes

Peppered Tomatoes
Ingredients:
3 Roma tomatoes cut into 1/2-inch pieces
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon cracked black pepper
1/2 teaspoon salt

Instructions: In medium bowl, combine all ingredients. Cover and set aside.

Roasted Peppers
Ingredients
2 red bell peppers
2 cloves garlic, sliced thin
2 tablespoons olive oil

Instrutions: Char peppers over gas burner or under broiler. Turn every two or three minutes until charred on all sides. Place in paper bag and let stand for 5 minutes. Peel, discard seeds and cut into 1/2-inch wide stripes. In small bowl, combine pepper strips, garlic and oil. Cover and set aside.

Grilled Lamb Loin
Ingredients:
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
2 teaspoons coarse ground black pepper
1 teaspoon sea salt
2 American Lamb loins, surface fat and silver skin trimmed
1/2 cup goat cheese, crumbled
1 loaf French bread, cut into 8 or16 slices, toasted

Instructions: Combine oil, rosemary, pepper and salt. Roll lamb loin in mixture. Cover, refrigerate and marinate for 1 hour. Grill over medium-hot coals for 15 to 20 minute, turning several times. Cook to desired degree of doneness: 145°F for medium-rare, 160°F for medium, 170°F for well. Remove from grill, cover and let stand for 5 to 10 minutes. Slice lamb into thin slices.

To Serve: Top slice of bread with roasted pepper strips, sliced lamb, peppered tomatoes and goat cheese. Serve either as open faced sandwich or top with second slice of bread.

Chef Brooke Vosika suggests serving a Washington State Syrah red wine with this meal.

Nutrients per serving: 383 calories, 23 g protein, 38 g carbohydrates, 15 g total fat (35% calories from fat), 55 mg cholesterol, 3 g fiber, 902 mg sodium, 7.58 mg niacin, 0.27 mg vitamin B6, 1.25 mg vitamin B12, 4 mg iron, 3 mg zinc.

Recipe provided by the American Lamb Board

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Grilled Lamb Fajitas


12 servings
Preparation time: 20 minutes
Marinate time: 4 to 6 hours
Cook time: 12 to 15 minutes

Ingredients:
1-1/2 pounds American Lamb leg steaks, cut 1-inch thick
6 green onions
3 fresh poblano or ancho chilies (optional)
1 red bell pepper, halved
1 green bell pepper, halved
1 yellow bell pepper, halved
12 medium flour tortillas, warmed
Fresh salsa

Fajita Marinade
1/4 cup chopped fresh cilantro or parsley
3 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes, crushed

Instructions: In small bowl, prepare fajita marinade: combine all ingredients. Place lamb in glass dish. Pour marinade over lamb, cover and refrigerate 4 to 6 hours.

Grill over medium-hot coals. Cook lamb, onions, chilies and bell peppers 4 inches from coals. Cook steaks 5 to 6 minutes per side or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Turn vegetables frequently until cooked.

Slice lamb steaks and vegetables into 1/4-inch thick slices. Serve on tortillas, top with salsa and roll up.

Nutrition per serving: 326 calories, 15 g protein, 30 g carbohydrate, 16 g total fat (45% calories from fat), 40 mg cholesterol, 1 g fiber, 465 mg sodium, 4 mg niacin, 0.20 mg vitamin B6, 1 mcg vitamin B12, 3 mg iron, 2 mg zinc.

Recipe and image provided by the American Lamb Board

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Zesty Barbecued Lamb Shoulder

8 servings
Preparation time: 5 minutes
Cook time: 2 hours

Ingredients:
1 American Lamb shoulder, boned and tied (4 to 6 pounds)
1 teaspoon salt
1 teaspoon pepper

Barbecue Sauce
1 cup prepared barbecue sauce
1/3 cup brown sugar, packed
2 tablespoons red wine or chicken broth
1/2 teaspoon Worcestershire sauce
1/8 teaspoon red pepper sauce

Instructions: Grill over medium-hot coals using indirect cooking method. Sprinkle lamb with salt and pepper and place on roast rack; position in center of cooking grill directly above drip pan. Cook lamb 2 to 2-1/2 hours or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.

In small bowl, combine barbecue sauce. Stir to blend. Baste lamb with sauce frequently during last 20 minutes of cooking.

Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees. Slice.

Nutrition per serving: 389 calories, 39 g protein, 13 g carbohydrate, 19 g total fat (45% calories from fat), 135 mg cholesterol, 0 g fiber, 647 mg sodium, 7 mg niacin, 0.17 mg vitamin B6, 3 mcg vitamin B12, 4 mg iron, 9 mg zinc.

Recipe provided by the American Lamb Board

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Lamb Steak with Mint Chutney


Preparation time: 15 minutes
Chilling time: 2 to 4 hours
Cook time: 20 minutes

Ingredients:
1 pound American Lamb sirloin or leg steak, 1-inch thick
1 teaspoon lemon pepper
Mint Chutney (recipe follows)

Instructions: Cut lamb into 4 portions. Sprinkle lightly with lemon pepper.

To Broil: Cook lamb 4 inches from heat source for 7 to 10 minutes on each side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees

To Grill: Cook lamb over medium-hot coals. Grill 4 inches over coals for 7 to 10 minutes on each side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees. Makes 4 servings.

Serve with Mint Chutney

Mint Chutney
1/2 cup golden raisins
1/3 cup white wine vinegar
1/3 cup mint jelly
1/4 cup finely chopped crystallized ginger
1/4 cup finely chopped onion

In small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Pour into a bowl. Cover and chill 2 to 4 hours.

Nutrition per serving: 348 calories, 22 g protein, 28 g carbohydrate, 17 g total fat (43% calories from fat), 81 mg cholesterol, 1 g fiber, 173 mg sodium, 6 mg niacin, 0.17 mg vitamin B6, 2 mcg vitamin B12, 4 mg iron, 4 mg zinc.

Recipe and image provided by the American Lamb Board

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Greek Lamburgers

Source: American Meat InstituteGreek Lamburger
Serves: 4 burgers

Ingredients:

1 pound ground American lamb
¼ cup finely chopped green onions
1 teaspoon minced fresh garlic
2 teaspoons dried oregano leaves, DIVIDED
¼ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon black pepper
½ cup nonfat plain yogurt
½ cup peeled and minced cucumber
¼ cup crumbled Feta cheese (basil and tomato flavored, preferred)
4 onion rolls, split

Instructions: Preheat grill or broiler.

Gently mix lamb with onions, garlic, 1 teaspoon oregano, cinnamon, salt and pepper. Form into four ½-inch thick burgers.

Grill or broil 4 to 5 inches from heat source 5 to 6 minutes on each side or until the internal temperature reaches the desired degree of doneness: 145°F for medium- rare to 160°F for medium.

Grill rolls, cut side down, only until warm.

Meanwhile, mix yogurt, remaining oregano and cucumber together. Cover and reserve in the refrigerator.

For each burger, spread 2 tablespoons sauce on each roll half and add 1 tablespoon Feta on bottom roll half. Top with burgers and cover with remaining roll half.

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