Modern Spins on Spring Traditions

3/28/2017

While many traditions rely on lamb as a centerpiece, it doesn’t have to be prepared like grandma’s overcooked, tough and often tasteless roast. Today’s home cooks are forgoing the jar of mint jelly and using fresh mint in pesto and salsas, while serving their lamb medium-rare to preserve its tender juiciness, such as with these recipes for a Mint-Pistachio Pesto condiment or a Grilled Butterflied Leg of Lamb with Rosemary Sea Salt.

Modern Spins on Spring Traditions

(Family Features) From Easter to Passover to the Kentucky Derby and beyond, there is a lamb dish for nearly every spring occasion.

While many traditions rely on lamb as a centerpiece, it doesn’t have to be prepared like grandma’s overcooked, tough and often tasteless roast. Today’s home cooks are forgoing the jar of mint jelly and using fresh mint in pesto and salsas, while serving their lamb medium-rare to preserve its tender juiciness.

If a rack of lamb is your preferred cut for spring celebrations, the American Lamb Board offers six simple steps for the perfect entree. For those who opt for roasting a boneless leg of lamb that is tender and full of flavor, try using these step-by-step instructions for a succulent lamb roast. For a real showstopper, turn off the oven, fire up the grill, butterfly a leg of lamb, season well and grill to desired doneness.

Toss grandma’s jar of mint jelly and brighten up your feasts with fresh condiments like this Mint-Pistachio Pesto or a Grilled Butterflied Leg of Lamb with Rosemary Sea Salt. For more tips and spring celebration-worthy recipes, visit americanlamb.com/spring/.

Mint-Pistachio Pesto

Recipe courtesy of the American Lamb Board

1 cup shelled, toasted, unsalted pistachios
1 cup fresh mint leaves
1/2 cup fresh Italian parsley
1/4 cup, plus 2 tablespoons, extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon lemon zest
sea salt, to taste
freshly ground black pepper, to taste
pinch of red chili flakes

In food processor, pulse all ingredients until mixed but still somewhat chunky.

Grilled Butterflied Leg of Lamb with Rosemary Sea Salt

Recipe courtesy of the American Lamb Board

1/2 cup coarse sea salt
1/4 cup fresh rosemary leaves
2 1/2-3 pounds boneless leg of American lamb, trimmed and butterflied
extra-virgin olive oil
2 lemons

In food processor, grind salt and rosemary leaves together until mixture is texture of coarse sand.
Season lamb generously with rosemary salt, working it into all crevasses; it should take about 2 tablespoons. Set lamb aside at room temperature at least 30 minutes before grilling, or cover and refrigerate up to 2 days.
Heat charcoal or gas grill. Pat lamb dry, if needed, and rub lightly with olive oil to coat.
Grease grill grates with oil and place lamb on hottest part of grill. Cook with grill covered, turning once, until brown and crusty.
Move lamb to cooler part of grill and continue cooking until instant-read thermometer inserted into center registers 130° F for medium-rare, 15-25 minutes total. Transfer lamb to platter, cover with foil and let rest at least 10 minutes before cutting into thick slices against the grain.
Halve lemons and brush cut sides lightly with oil. Place cut-side down on grill until deeply charred, 2-3 minutes.
Arrange lamb slices on large platter or directly over salad. Serve with charred lemon halves for squeezing and additional rosemary salt.

SOURCE:
American Lamb Board

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Celebrate Friendsgiving with Lamb

11/19/2016

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This year, flex your culinary muscle and opt for something adventurous at your Friendsgiving table with American lamb, the perfect choice for sharing something deliciously different at your feast, thanks to recipes like Sheet Pan Rack of Lamb with Maple-Roasted Brussels Sprouts, Delicata Squash and Pears and Lasagna with Lamb Ragu.

Celebrate Friendsgiving with Lamb

(Family Features) This year, flex your culinary muscle and opt for something adventurous at your Friendsgiving table.

American lamb is the perfect choice for anyone who wants to share something deliciously different at their feast. It’s sourced from local farms and its versatility lends itself to a variety of flavors and celebrations.

The American Lamb Board offers impressive yet approachable recipes fit for Friendsgiving, from a Sheet Pan Rack of Lamb with Maple-Roasted Brussels Sprouts, Delicata Squash and Pears to this Lasagna with Lamb Ragu. For more recipes to include lamb at your feast, visit AmericanLamb.com.

Lasagna with Lamb Ragu
Serves: 12

3 1/2 pounds American lamb stew meat
2 cans (28 ounces each) whole peeled tomatoes
1 can (6 ounces) tomato paste
1 medium yellow sweet onion, finely diced
1/4 cup fresh oregano leaves
4 garlic cloves, minced
3 1/2 teaspoons kosher salt, divided
3 containers (15 ounces each) part-skim milk ricotta cheese
1 ball (8 ounces) fresh mozzarella cheese, coarsely grated
1 1/2 cups finely grated Parmesan cheese, divided
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley
2 large eggs
1/2 teaspoon freshly ground pepper
extra-virgin olive oil
20 ounces oven-ready lasagna noodles (about 24 noodle sheets)
1 pound fresh mozzarella, cut into 12 slices
12 fresh basil leaves

In large Dutch oven, combine lamb, tomatoes and their juice, tomato paste, onion, oregano, garlic and 2 1/2 teaspoons salt. Bring to boil over medium-high heat then reduce to low and slowly simmer, covered, until meat is tender and shreds easily, 4-6 hours.
Once tender, shred meat and stir into sauce (gently pressing meat with potato masher works well). If necessary, continue simmering 5-10 minutes uncovered to thicken slightly. Taste and adjust seasoning with more salt, as needed.
Heat oven to 375° F.
In large bowl, combine ricotta, mozzarella, 1 cup Parmesan, basil, parsley, eggs, remaining salt and pepper until smooth. Cover and refrigerate until needed.
Grease large roasting pan (14-by-10 inches) with olive oil.
Spread 1/4 of the sauce on bottom of pan, and top with 1/4 of the lasagna noodles followed by 1/2 of the ricotta mixture. Top with another 1/4 of the lasagna noodles, followed by 1/4 of the sauce and 1/4 of the lasagna noodles. Next, top with remaining ricotta mixture then 1/4 of the sauce. Finish with remaining noodles and sauce.
Sprinkle top with remaining Parmesan then arrange sliced mozzarella in single layer. Lightly spray piece of foil with cooking spray, cover lasagna and bake until hot and bubbly, and cheese on top is melted, about 45 minutes.
Switch oven to broil. Remove foil and position lasagna so that the top is about 4 inches from broiler. Broil until cheese is crusty around the edges and blistered in spots, 3-5 minutes.
Remove from oven and rest about 10 minutes. Slice and garnish with basil to serve.

SOURCE:
American Lamb Board

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