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Lamb, Lime, and Mango Salad
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4 servings
Lamb, Lime, and Mango Salad
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4 servings
Ingredients
Servings: servings
Instructions
  1. In a small bowl, combine lime juice, fish sauce, soy sauce, peppers, and brown sugar, stirring to dissolve sugar.
  2. In a food processor, combine the garlic, cilantro stems, salt, pepper, and two tablespoons oil. Spread the paste on both sides of the lamb and marinate for 30 minutes. Warm remaining oil in a large, heavy skillet, cooking the steak or chop on each side 5–6 minutes for medium-rare. Remove from pan and let cool. For the salad, cut the lamb into strips. Divide the lettuce leaves among 4 plates and arrange the mango, avocado, greens, and strips of lamb on top.
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Photos and recipes courtesy of the American Lamb Board.

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Southwestern Lamb Shoulder Roast
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Southwestern Lamb Shoulder Roast
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1 roast
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1 roast
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Servings: roast
Instructions
  1. Salt and pepper lamb. Cut slits in roast and insert slivers of garlic. In a heavy roasting pan with cover, sear lamb on all sides in hot oil. Add carrots, onion, and green pepper; brown. Stir in tomatoes, thyme, and oregano. Cover and braise at 325 degrees for 1–1/2 hours or until desired degree of doneness: 145 degrees for medium-rare, 160 degrees for medium or 170 degrees for well. Remove roast and vegetables. Skim off excess fat and boil pan juices for about 3–5 minutes to reduce. Stir in cilantro and lemon juice. Adjust salt and pepper to taste. Serve lamb roast sliced with meat juices and salsa.
Recipe Notes

Photos and recipes courtesy of the American Lamb Board.

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Grilled Lamb Burgers with Green Onions in Pita
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Grilled Lamb Burgers with Green Onions in Pita
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Greek Nachos
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Greek Nachos
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Ingredients
Servings: batch
Instructions
  1. In a large skillet, cook lamb over medium-high heat until almost completely browned, approximately 4–5 minutes, stirring often. Stir in onions, garlic, oregano, paprika, fennel, and pepper; continue to cook 4–5 minutes, until the onions are almost golden. Adjust seasoning with salt. Remove from heat; keep warm until ready to serve. For each serving, place 1–1/2 cups warmed pita chips in a wide soup plate; top with 1 cup lamb-onion mixture. Sprinkle with 1/4 cup tomatoes, two tablespoons scallions, two tablespoons feta, and two tablespoons olives. Top with two tablespoons yogurt and garnish with a sprig of mint. Serve hot.
Recipe Notes

Photos and recipes courtesy of the American Lamb Board.

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Grilled Lamb Sliders with Smoked Tomato Jam, Havarti Cheese & Arugula
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Grilled Lamb Sliders with Smoked Tomato Jam, Havarti Cheese & Arugula
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Instructions
  1. To prepare the jam, combine the tomatoes and spices in a medium-size, nonreactive pan with a heavy, flat bottom. Place the pan over medium-low heat and bring the contents to a simmer. As the ingredients simmer, stir with a wooden spoon every 3–4 minutes to prevent them from sticking to the bottom of the pan. The jam has a tendency to scorch as it thickens, so watch the pot carefully and stir the contents frequently. After 30–40 minutes, the consistency of the jam should be thick and viscous, and should coat the back of the spoon. Transfer the jam to a non-reactive bowl, fold in the mint and set aside to cool. The jam can be made up to one week in advance of serving the sliders.
  2. To prepare the sliders, season the lamb with salt and pepper and form 2-ounce patties by making golf ball-size rounds from the mixture. (The patties can be formed up to one day in advance.) Heat a gas or charcoal grill to medium-hot. Place the grill grate just above the flame or coals and allow 5 minutes for the intense heat to warm the grates. Clean the grates and turn off the heat (or move the coals) about 4 inches away from the grill grates. Place the patties on the grates and grill about 1 to 2 minutes per side for medium-rare burgers; the internal temperature should be about 145 degrees. For more well-done burgers, leave the patties on the grill another minute per side. Place a piece of cheese on each patty just before removing it from the grill. Meanwhile, spread a little bit of butter on both sides of the buns and toast until light golden brown. Spread about a teaspoon of tomato jam on the bottom half of each of the buns followed by several leaves of arugula. Top with a grilled lamb patty. Spread the top half of each bun with aioli or mayonnaise and place on the burger. Serve immediately.
Recipe Notes

Photos and recipes courtesy of the American Lamb Board.

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