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Nourish with Lamb Toolkit: Resources for Nutrition Professionals
We invite you to gather your loved ones around the table for a nourishing feast of flavor, nutrition, and
memories formed at the kitchen table. As registered dietitians and food lovers, we appreciate that nutritional
quality and taste can go hand-in-hand. Enter: lamb. Lamb’s rich flavor, perfectly-portioned nourishing cuts, and
appeal in the Mediterranean diet set lamb apart from other proteins. It’s a quality protein we can feel good about
serving our families, recommending to clients, and dishing up on our own plates.
This toolkit is armed to provide you, your clients, or your audiences with tools to embrace the wholesomeness
of real food, cared for with intention. We’re excited to share information with you about lamb’s place in a
balanced, wholesome diet. Read on to learn more.
Included in this toolkit are the following resources:
LAMB 101
Delicious, nourishing, and easy to select,
prepare, and cook, perhaps its time for
your kitchen to “meat” lamb! No need for
intimidating recipes; selecting, preparing,
and cooking various cuts of lamb is as
simple as 1, 2, 3!
LAMB NUTRITION & HEALTH BENEFITS
Protein-packed and nutrient-rich, lamb
is nourishing. With a variety of essential
nutrients, vitamins and minerals, lamb
supplies the body with nutrition to support
optimal health.
LAMB FARMING PRACTICES FACT SHEET
Raised on pastureland, lamb is cared for by
shepherds who value and seek to protect
their pastoral heritage. Learn more about the
sustainable farming practices that go into
raising lamb.
HOW LAMB FITS INTO A PLANT-BASED
DIET
Lamb adds a special depth of flavor—a little
bit goes a long way and elevates the eating
experience of plant-based meals. Here, we
share 10 ways you can incorporate lamb into
your plant-forward meals.
LAMB RECIPE COOKING DEMO
These recipe cooking demos provide
everything you need—from step-by-step
instructions to educational messages
and presentation recommendations—to
conduct one, two, or three successful
culinary demonstrations!
3 ARTICLE PITCHES WITH LAMB
MESSAGING
Attention: editors, freelance writers, and
bloggers, take the intimidation out of
pitching your article with these three readyto-go ideas. The story of lamb fits perfectly
into our modern food culture – where
flavor-forward, quality food, and ethnic
cuisine rule.
TELEVISION SEGMENT CONCEPT &
TALKING POINTS FEATURING LAMB
MESSAGING
Let this toolkit do the prep-work for you.
Here, you’re armed you with everything
you need for your TV segment – including
consumer-friendly talking points, recipe
ideas, and tips for what to bring on set!
TWO “NOURISH WITH LAMB” BLOG
POSTS
Include one or both of these blog posts –
with recipes – in your editorial calendar.
For resources, nutrition information, and
delicious recipe inspiration, please visit our
website: www.NourishWithLamb.com. We’d
also love for you to visit our social media
pages on Facebook, Twitter, Instagram, and
Pinterest.
About the Tri-Lamb Group
The Tri-Lamb Group is a collaborative
initiative between United States, Australia,
and New Zealand lamb producers to
increase awareness in the United States
of the nutritional value of lamb and its
place in a healthy American diet. This
collaborative provides consumers, as well
as health and nutrition professionals, with
information about nourishing, wholesome
lamb and offers healthy, versatile recipes
that can easily be incorporated into anyone's
lifestyle.
Please visit us at nourishwithlamb.com
Preparing and Cooking
Lamb 101: Cuts
With just a few simple tips, you’ll be well
on your way to a wholesome, flavor-rich
meal!
CUTS
There are five major cuts of lamb available
in the U.S.: shoulder, rack, shank, loin and
leg. Most lamb is sold in supermarkets with
fat trimmed to 1/4 or 1/8 inch. You can
trim this thin layer of remaining fat before
or after cooking.
1. LEG OF LAMB
The classic leg of lamb comes from the
hind quarter, is the most versatile cut, and
also one of the most economical. Providing
lots of cooking options, leg of lamb can be
butterflied, cubed (for kabobs), or cut into
sirloin chops or steaks. Bone-in leg of lamb
makes an impressive dish for a celebratory
meal.
2. LAMB LOIN
The loin of lamb comes from the middle,
lower section of the rear quarter. It is
usually divided into loin chops, little
jewels which are basically small, perfectlyportioned T-bone steaks.
3. LAMB SHOULDER
The shoulder of the lamb, derived from
the forequarter, is an economical cut and it
often cut into shoulder chops. It’s great for
roasting or for use in hearty stews.
Ground Lamb
Ground lamb is typically made from the
shoulder and is incredibly moist and
flavorful. Ground lamb is delicious in
meatloaf, shepherd’s pie, tacos, casseroles,
stews, or lamb burgers.
4. RACK OF LAMB
The iconic rack of lamb comes from the
front/middle section. Rib chops are
individual or double chops cut from the
rack. A rack of lamb can also be frenched,
which is the removal of fat and tissue
between the bones.
5. LAMB SHANKS
Mouthwatering when braised or slowcooked, the lamb shanks come from the
foreshanks and hindshanks.
Fresh Lamb
Fresh lamb should be
stored in the refrigerator
or frozen immediately
after purchasing.
Frozen Lamb
After thawing in the
refrigerator, it is okay to
re-freeze lamb without
cooking it first.
GROUND LAMB, STEW MEAT
use within 1-2 days
LAMB CHOPS, ROASTS, STEAKS
use within 3-5 days
THAW WITH COLD WATER
GROUND LAMB, STEW MEAT
use within 1-2 days
LAMB CHOPS, ROASTS, STEAKS
use within 3-5 days
Leave frozen in its package,
make sure its air-tight.
Keep the lamb submerged in
cold water, change it ever y
30 min. to continue thawing.
After thawing in cold water, plan
to cook immediately. It should
not be re-frozen unless cooked first.
Lamb can be frozen in its
original package or re-packaged
in an air-tight freezer
wrap or bag.
GROUND LAMB, STEW MEAT
use within 3-4 months
LAMB CHOPS, ROASTS, STEAKS
THAW IN THE MICROWAVE
After thawing in the microwave, plan
to cook immediately. It should
not be re-frozen unless it is cooked first.
use within 6-9 months
FIND MORE INFORMATION AND DELICIOUS LAMB RECIPES AT NOURISHWITHLAMB.COM
Lamb 101: Preparing
Whether you buy your lamb fresh, frozen
or cooked, preparations are simple and take
little time.
FRESH LAMB
• Fresh lamb should be stored in the
refrigerator or frozen immediately after
purchasing.
• Ground lamb or stew meat should be
used within 1 to 2 days.
• Lamb chops, roasts and steaks should
be used within 3 to 5 days.
Freeze
• Lamb can be frozen in its original
packaging or repackaged.
• If you plan to freeze lamb for long
periods of time, be sure to wrap the
original packaging with airtight freezer
wrap or place in an airtight freezer bag
to prevent “freezer burn.”
• To maintain optimum quality, frozen
lamb roasts, steaks, and chops should
be used within 6 to 9 months and
ground lamb within 3 to 4 months.
FROZEN LAMB
There are three ways to thaw frozen lamb
safely: in the refrigerator, in cold water,
and in the microwave.
In The Refrigerator
• Once frozen lamb has thawed in the
refrigerator, roasts, steaks and chops
can be stored safely in the refrigerator
for 3 to 5 days and ground lamb will be
safe for 1 to 2 days. If you decide not to
use it during this time period, you may
refreeze lamb without cooking it first.
In Cold Water
• When thawing in cold water, leave
frozen lamb in its packaging, making
sure it is air tight. If not, transfer it to a
leak-proof bag.
• Keep the lamb submerged in cold
water, changing it every 30 minutes
to continue thawing. Plan to cook
it immediately. It should not be refrozen unless cooked first.
In The Microwave
• As with the cold water method,
when frozen lamb is thawed in
the microwave, it must be cooked
immediately. It should not be refrozen unless cooked first.
COOKED LAMB
• Cooked lamb from take-out should be
hot when bought.
• Be sure to use it within 2 hours (or 1
hour if the air temperature is above
90°F).
• Otherwise, refrigerate it at 40°F or
below in shallow, covered containers
and eat within 3 to 4 days cold or
reheated to 165°F.
• Prepared lamb can also be safely frozen
and should be eaten within 2 to 3
months for best quality.
Lamb 101: Cooking
Lamb is a versatile protein choice for
weeknight family meals or dinner parties
because it hits all the high notes of what
nourishing meals encompass: a delicious,
good-for-you protein that is convenient and
offers exciting meal possibilities. Foodies
rejoice!
Lamb is easy to cook—it’s just as simple as
cooking other meats and lamb has a depth
of flavor that is unmatched.
To ensure lamb remains safe throughout
cooking, the USDA recommends:
9cooking
9
lamb patties and ground
lamb mixtures, such as meat loaf, to a
minimum internal temperature of 160°F
as measured on a food thermometer.
9cooking
9
roasts, steaks, and chops to
145°F (medium rare), 160°F (medium),
or 170°F (well done).
For approximate cooking times, visit
the USDA Food Safety and Inspection
Service’s Lamb from Farm to Table Fact
Sheet.
Quick Tips for Cooking Lamb
by Chef Amy Riolo
• If you need a meal on the dinner table
fast, choose lamb kabob, rib, and
deboned leg of lamb—cuts which can
be grilled in minutes!
• Aromatics are lambs’ best friends.
Onions, garlic, spices, and lemon juice
enhance the natural sweet flavor in
lamb.
• Marinades make lamb meat even more
succulent and quick to cook.
• Sauces and dips like tahini, tzatziki,
chutneys, and pomegranate dressing
make lamb even more enticing for firsttimers!
• For those who really dislike lamb,
the combination of garlic and mint
will change their opinion forever! For
lamb roasts, try making slits in lamb
meat and inserting pieces of garlic
cloves. Rub meat with olive oil and
dried mint before roasting.
• Lamb should be cooked on high heat
for short amount of time (such as
grilling kabobs, ribs, thinly slice leg
meat) or roasted, braised, or stewed and
simmered at low temperatures for long
periods of time (roasts, shanks, etc).
• Lamb is the perfect substitute to add
life to your usual beef, veal, and pork
dishes.
Nutrition
As more Americans continue to demand foods that are healthful, delicious, and
easy to prepare, lamb offers a protein-packed, flavorful alternative to the typical
protein sources. This is important not only from a nutrition perspective, but
also in terms of flavor, enjoyment, nourishment…and lamb delivers on all of
these fronts!
Protein-packed and nutrientrich, lamb is nourishing.
A single portion of lamb provides over
half your daily protein needs—an ideal
fuel for active bodies.4
• Protein is an important part of your
plate because it can lower the blood
sugar impact of meals.1
• Research from the American Journal
of Clinical Nutrition suggests that
protein encourages feelings of fullness.2
• According to scientific research, eating
protein can help preserve lean body
mass during weight loss efforts.3
With a variety of essential vitamins and
minerals, lamb supplies the body with
nutrients to support optimal health.
• Lean lamb is a nutrient-packed
powerhouse and a source of healthy,
unsaturated fats.4
• Forty percent of the fat in lean lamb is
heart healthy monounsaturated fat.4
• A 3-oz. serving of lamb provides nearly
five times the amount of the essential
omega-3 fatty acid, alpha-linolenic acid
(ALA), compared to a 3-oz. serving of
beef. 5
• Lamb is nutrient rich and on average,
it’s an excellent source of protein,
vitamin B12, niacin, zinc, and
selenium and a good source of iron and
riboflavin.5
• Supporting a strong immune system
begins with a healthy diet. A single
portion of lean lamb serves up a
significant amount of nutrients
essential for immune function: zinc,
selenium, protein, and iron. 6-7
Lamb is ideal for feel-good meals.
• As a delicious and nutrient-rich food,
lamb is a natural choice.
• Shepherds care for lamb with a
rancher-commitment to natural animal
farming practices.
• With lamb, you can feel good about the
quality of the protein on your plate.
• Quick cooking lamb loin and rib chops
are the perfect small portion of meat –
around 3 ounces of satisfying protein
and rich flavor. 9
SHEPHERD COMMITMENT
Shepherds raise lamb intentionally – they care deeply for their flock with respect
for the land. Lamb available in the United States is premium quality, raised on
family-owned ranches in the United States, Australia, and New Zealand.
ANIMAL WELLFARE
Lambs are cared for by shepherds
who value and seek to protect their
pastoral heritage. Committed to
practices that foster animal wellbeing,
shepherds make sure their sheep
and lambs have a natural grazing
area, a clean water source, and
protection from predatory animals.
ENVIRONMENT AND
SUSTAINABILITY
Lamb producers strive to provide
consumers with a high quality protein
that preserves the land and supports
the health of consumers for future
generations. Made for grazing, sheep
help naturally control weeds and
help clear undergrowth in forests
and wooded areas. They minimize
erosion on rangeland and recycle
nutrients back into the soil, which can
help encourage native plant growth.
RAISED ON PASTURELAND
Sheep are herbivores. That’s why they
spend their time grazing in pastures
on a mixture of greens, legumes,
and forbs (broad-leafed flowing
plants). Because lambs are raised
in a variety of different geographic
locations, their diet varies somewhat
from place to place. Many are
exclusively grass-fed while others are
grain-fed for a short period of time.
Additionally, lamb is raised without
the addition of synthetic hormones.
10 Ways to Add Flavor to Your
Plant-Based Meals with Lamb
Lamb adds a special depth of flavor – a little bit goes a long way and elevates the
eating experience of plant-based meals. Animal protein, like lamb, is a nutrientrich supplement to a meal plentiful in vegetables, fruits, grains, legumes, nuts
and seeds. It’s a beautiful, delicious and nourishing way to eat, and one that asks
you to explore your creativity and think outside of the meat and potatoes box.
1. PRACTICE MEAL PREP
At the beginning of the week, make a
batch of whole grains, roasted vegetables,
and two 3-ounce servings of lean lamb.
Divide up the grains, veggies, and lamb
into individual containers for easy meals
throughout the week.
7. GO MEDITERRANEAN ON PIZZA
NIGHT
Top a whole-wheat pizza crust with
hummus, grilled vegetables, a dusting of
feta cheese, and a sprinkling of ground
lamb. Double points if you top the pizza
with homemade cucumber yogurt dip.
2. MAKE A LITTLE GO A LONG WAY
8. LESS IS MORE
Take one or two individual portions of
lamb and use it to flavor your family-sized
casserole, like shepherd’s pie or lasagna.
3. SWITCH YOUR PLATE
No need for an 8-ounce portion of meat
on the center of your plate. Quick-cooking
lamb loin and rib chops are a quality small
portion of meat—around 3 ounces of
satisfying protein and rich flavor.
Plan your meals around seasonal produce
and compliment your veggie-rich meal
with a small serving of satisfying lamb.
9. PILE YOUR BURGER WITH PLANTBASED CONDIMENTS
4. EMBRACE THE PLANT-POWER OF
PULSES
Load your lamb burger with extra tomato, leafy
greens, grilled onions, roasted red pepper,
avocado, homemade pesto…all the fixings! If it
means you’ll have to save half your burger for
later, that’s A-okay!
Use black or pinto beans as the primary
filling to your homemade tacos and
“season” with ground lamb.
5. ELEVATE YOUR FAVORITE HOMEMADE
PASTA SAUCE
Use ½ pound of flavor-forward ground
lamb in a large portion of tomato-based
sauce.
6. SLOW COOK IT
Use a crock-pot or slow cooker to prepare
a veggie-heavy lamb stew with lamb stew
meat, such as chopped lamb shoulder, for
boosting flavor and nutrition.
10. SPICE IT UP
Stretch a half-pound of lamb across one
meal – that’s both rich in herbs and spices
– for four people. This equals to about 2
ounces per person. Herbs and spices punch
up food’s appeal and offer health benefits,
such as from anti-inflammatory effects.
LAMB MEDITERRANEAN RECIPE IDEAS
This lamb recipe demo provides everything you need—from step-by-step instructions
to educational messages and presentation recommendations—to conduct a successful
culinary demonstration, featuring flavor-forward, nourishing lamb.
CARAMELIZED LAMB CHOPS WITH GRILLED ROSEMARY CARROTS
Grocery List:
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12 lamb shoulder chops
6 tablespoons olive oil
3 tablespoons red wine vinegar
4 tablespoons dark brown sugar
4 teaspoons honey mustard
2 tablespoon lemon juice
1 bunch baby carrots
1 bunch rosemary
2 tablespoons currants
large re-sealable food storage bag
aluminum foil
Demo Station Equipment:
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Liquid measuring cups
Measuring spoons
Small clear containers/bowls for measured ingredients
Small bowl for mixing lamb marinade
Basting brush
Large baking dish
*optional: Cutting board for chopping rosemary
*optional: Chef’s knife for chopping rosemary
Aluminum foil
Induction burner
Grill pan
Oval or round platter for displaying finished product
Small paper plates, napkins, plastic forks and knives for samples, if desired
Mise en Place: What You'll Want to Show on Your DemoTable During the Demo
Amount
Ingredient
Ingredient Tray
1, raw
lamb shoulder chop
Lamb shoulder chop on plate
11, raw
In large baking dish, covered
with plastic wrap
1 tablespoon + 4 tablespoons
Lamb shoulder chops,
marinated 30 minute prior to
presentation
olive oil
1 tablespoon + 1 tablespoon
red wine vinegar
2 tablespoons
dark brown sugar
2 teaspoons
honey mustard
1 tablespoon
lemon juice
1 bunch
2 teaspoons
baby carrots, trimmed and
peeled, leaving 1/2 inch of
stalks
fresh rosemary, finely chopped
2 tablespoons
currants
Olive oil bottle or in small
container pre-portioned in
separate amounts
Red wine vinegar bottle or in
small container pre-portioned
in separate amounts in small
container pre-portioned in separate amounts
Pre-portioned in a small, clear
dish
Pre-portioned in a small, clear
dish
Pre-portioned in a small, clear
dish
on a small plate
Chopped rosemary preportioned in a small, clear dish
(optional: demo chopping
rosemary)
Pre-portioned in a small, clear
dish
RECIPE:
Caramelized Lamb Chops with Grilled Rosemary Carrots
Serving Size: Makes 6 servings
Prep Time: About 30 minutes
Cook Time: 10 - 12 minutes
INGREDIENTS:
12 lamb shoulder chops
Marinade:
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 tablespoons dark brown sugar
2 teaspoons honey mustard
1 tablespoon lemon juice
Carrots:
1 bunch of baby carrots, trimmed and peeled, leaving 1/2 inch of stalks
4 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons fresh rosemary, finely chopped
2 tablespoons currants
INSTRUCTIONS:
30 minutes prior to the cooking demo:
1. Combine the marinade ingredients in bowl and brush over all sides of the lamb
chops, with the exception of one to reserve for the demo. Cover and refrigerate for at
least 30 minutes for flavors to infuse.
During the cooking demo:
2. Combine the marinade ingredients in bowl and brush over all sides of the remaining
lamb chop.
3. Prepare the carrots. Place carrots, olive oil, vinegar, rosemary, currants and salt and
pepper in a plastic bag and toss.
4. Turn on induction burner and heat grill pan.
5. Drain excess marinade from the lamb and cook lamb on medium high heat, turning
frequently, about 10-12 minutes for medium or until cooked as desired. The lamb
chops will likely need to be grilled in batches.
6. While lamb is cooking, wrap carrots in foil and place on the grill pan with the lamb,
turning pouch occasionally until carrots are cooked as desired.
7. Serve lamb over grilled carrots.
Note: Serve with a side of barbecued potatoes, a green salad, bread, and chilled beer!
Final Recipe Presentation:
On an oval or round platter, serve lamb over grilled carrots.
CULINARY NOTES:
• The iconic rack of lamb often comes to mind first when people think about lamb, but
there are cuts of lamb to fit every budget. Value cuts such as shoulder, leg, shank, and
ground lamb are great for everyday meals.
• Marinades make lamb meat even more succulent and quick to cook.
• Lamb should be cooked on high heat for short amount of time (such as grilling
kabobs, ribs, thinly slice leg meat) or roasted, braised, or stewed and simmered at low
temperatures for long periods of time (roasts, shanks, etc).
• The shoulder of the lamb, derived from the forequarter, is an economical cut.
Shoulder chops work great on the grill.
NUTRITION NOTES:
• A single portion of lamb provides over half your daily protein needs—an ideal fuel for
active bodies. 4
• Sheep are herbivores. That’s why they spend their time grazing in pastures on a
mixture of greens, legumes,
and forbs (broad-leafed owing plants). Because lambs are
raised in a variety of different geographic locations, their diet varies somewhat from
place to place. Many are exclusively grass-fed while others are grain-fed for a short
period of time.
• Lamb is raised without the addition of synthetic hormones.
GRILLED LAMB AND VEGETABLE KABOBS WITH DIPPING SAUCE
Grocery List:
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12 (7-inch) wooden/bamboo skwers
4 tablespoons + 2 teaspoons of olive oil
6 cloves of garlic
½ cup of minced shallots or onion
1 small bunch of cilantro
1 small bunch of Italian flat leaf parsley
1 teaspoon of ground cumin
1 teaspoon of ground coriander
½ teaspoon of cayenne pepper
½ teaspoon of freshly ground nutmeg
~2 teaspoons of cracked black pepper
1 1/8 teaspoons of kosher salt
2 large lemons
2 lbs of boneless leg of lamb or shoulder, trimmed of visible fat
1 medium red onion
2 small zucchini
2 small yellow squash
2 red bell peppers
12 cherry tomatoes
two large plastic re-sealable food storage bags
Demo Station Equipment:
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Liquid measuring cups
Measuring spoons
Small clear containers/bowls for measured ingredients
Large mixing spoon or spatula
Shallow dish
Whisk
Medium-sized bowl for marinade
Medium-sized bowl for mixing veggies
Induction burner
Grill pan
Tongs
2 small dishes for dipping sauces
Oval or round platter for displaying finished product
Small paper plates, napkins, plastic forks and knives for samples, if desired
Microplane
Optional: Cutting board for chopping herbs
Optional: Chef's knife for chopping herbs
Mise en Place: What You'll Want to Show on Your DemoTable During the Demo
Amount
Ingredient
2 tablespoons + 2 teaspoons
Olive oil
2 teaspoons + 2 teaspoons
Fresh garlic, minced
¼ cup
Shallots or onion, minced
2 tablespoons
Cilantro, chopped
3 tablespoons + ¼ cup
Italian flat leaf parsley, chopped
½ teaspoon
Ground cumin
½ teaspoon
Ground coriander
¼ teaspoon
Cayenne pepper
¼ teaspoon
Ground nutmeg
2 teaspoons
Lemon zest
1 tablespoon
Lemon juice
½ teaspoon + 1 teaspoon +1/8
teaspoon
1 teaspoon + 1/8 teaspoon
Cracked black pepper
1 ½ pounds
2 small
Diced boneless leg of lamb or
shoulder, marinated overnight
prior to the presentation
Boneless leg of lamb or shoulder,
diced
Red onion halved and then quartered and cut into 1” pieces (keep
layers in- tact)
Zucchini cut in rounds
2 small
Yellow squash cut in rounds
2
Red bell peppers cut in to ½”
pieces
cherry tomatoes
½ pound
1 medium
12
Kosher salt
Ingredient Tray
Olive oil bottle or in small container pre-portioned in separate
amounts
Pre-portioned in small, clear
dishes
Pre-portioned in a small, clear
dish
Pre-portioned in a small, clear
dish (optional: demo chopping
cilantro)
Pre-portioned in small, clear
dishes (optional: demo chopping
parsley)
Pre-portioned in a small, clear
dish
Pre-portioned in a small, clear
dish
Pre-portioned in a small, clear
dish
Pre-portioned in a small, clear
dish
Whole lemon to display zesting
with a microplane
Pre-portioned in a small, clear
dish
Pre-portioned in small, clear
dishes
Pre-portioned in small, clear
dishes
In a large re-sealable food storage
bag
In a medium-sized bowl
Pre-portioned in a medium, clear
dish
Pre-portioned in a medium, clear
dish
Pre-portioned in a medium, clear
dish
Pre-portioned in a medium, clear
dish
Pre-portioned in a medium, clear
dish
RECIPE:
Grilled Lamb And Vegetable Kabobs With Dipping Sauce
Serving size: 4-6
Prep time: 10 minutes
Cook Time: 10 minutes
Cooking Method: Grill
INGREDIENTS:
12 (7 inch) wooden/bamboo skewers
For Marinade:
2 tablespoons olive oil
2 teaspoons of fresh minced garlic (approximately 2 cloves)
¼ cup of minced shallots or onion
2 tablespoons of chopped cilantro
3 tablespoons of chopped Italian flat leaf parsley
½ teaspoon of ground cumin (if time permits-toasted whole and then ground)
½ teaspoon of ground coriander (if time permits-toasted whole and then ground)
¼ teaspoon of cayenne pepper
½ teaspoon of cracked black pepper
¼ teaspoon of freshly ground nutmeg
2 teaspoons of fresh lemon zest
1 Tablespoon of fresh lemon juice
2 lbs of boneless leg of lamb or shoulder, trimmed of visible fat and cut into 1” cubes
1 medium red onion halved and then quartered and cut into 1” pieces (keep layers intact)
1 teaspoon of kosher salt- to season with before grilling
1 teaspoon of cracked black pepper-to season with before grilling
Vegetables for Kebabs:
2 small zucchini cut in rounds to fit on skewers-approximately ¼” thick
2 small yellow squash cut in rounds to fit on skewers-approximately ¼” thick
2 red bell peppers cut in to ½” pieces
2 teaspoons olive oil
¼ cup of chopped Italian flat leaf parsley
2 teaspoons of fresh minced garlic
12 cherry tomatoes
1/8 teaspoon kosher salt
1/8 teaspoon cracked black pepper
INSTRUCTIONS:
1 day prior to the cooking demo:
1. Make the Honey Mustard Thyme Dipping Sauce and Cucumber Yogurt Sauce (recipes
below). Cover and keep in the fridge overnight.
2. In a medium size bowl, combine the: olive oil, garlic, onion, herbs, cumin, coriander,
cayenne pepper, cracked black pepper, nutmeg, lemon zest, and lemon juice. Whisk
together until all of these ingredients are incorporated.
3. Add most of the diced lamb, reserving about ½ pound for the live cooking demo –
and mix together until the other 1 ½ pounds of meat is coated with the marinade.
Place in a large re-sealable food storage bag and remove as much air as possible.
4. Allow to marinate for at least 3 hours and up to overnight.
During the cooking demo:
5. Place wooden skewers in shallow dish and cover with water, set aside.
6. In a medium size bowl, combine the: olive oil, garlic, onion, herbs, cumin, coriander,
cumin, pepper, nutmeg, lemon zest, and lemon juice. Whisk together until all of
these ingredients are incorporated.
7. To show how to prep the lamb for the kabobs, combine the reserved ½ pound of
diced lamb with the marinade, making sure all of the meat is coated. Place the marinade and lamb in large re-sealable food storage bag and seal, removing as much air as
possible.
8. Add the olive oil, parsley, garlic, salt and pepper and toss the vegetables until combined and insure the aromatics are evenly distributed
9. Thread 12 skewers alternating lamb and red onion. Thread the other 12 skewers
with zucchini, yellow squash and red pepper and a cherry tomato at the end of the
skewer. Place on a clean tray.
10.Turn on the induction burner and heat the grill pan.
11.Brush the lamb and vegetable kabobs with garlic oil and season with the salt and pepper. Place skewers on the hot grill rack.
12.Cover and cook, turning occasionally, until each side has grill marks and lamb is
cooked through, about 8-10 minutes or until lamb reaches 160 degrees for medium
doneness.
Note: Serve kebobs with the mustard thyme dipping sauce and the cucumber dipping sauce.
Honey Mustard Thyme Dipping Sauce
INGREDIENTS:
3 Tablespoons coarse grain mustard
1 Tablespoon mayonnaise
1 Tablespoon honey
2 teaspoons chopped fresh thyme
1/8 teaspoon kosher salt
1/8 teaspoon cracked black pepper
INSTRUCTIONS:
1. Combine all of the ingredients in a small bowl and chill until ready to serve.
Cucumber Yogurt Sauce
INGREDIENTS:
½ cup Greek fat free plain yogurt
3 tablespoon of olive oil
½ English cucumber (skin on), seeded and grated or chopped fine
1 teaspoon of fresh minced garlic (approximately 1 large clove)
2 teaspoons chopped fresh dill
1 teaspoon of chopped fresh mint
1 tablespoon of chopped fresh Italian flat leaf parsley
½ teaspoon of lemon juice
¾-1 teaspoon kosher salt
3/4 teaspoon cracked black pepper
INSTRUCTIONS:
1. Combine all ingredients in a small bowl and chill until ready to serve.
Final Recipe Presentation:
Serve the kabobs on a large white platter with tongs. Place these sauces on the side in
small bowls with spoons for serving.
CULINARY NOTES:
• Lucini extra virgin olive oil is a great choice for the mustard sauce and the yogurt
sauce.
• Aromatics are lambs’ best friends. Onions, garlic, spices, and lemon juice enhance the
natural sweet flavor in lamb.
• Sauces and dips like tahini, tzatziki, chutneys, and pomegranate dressing make lamb
even more enticing for first-timers.
• In a hurry? Choose lamb kabob, rib, and deboned leg of lamb cuts which can be grilled
in minutes!
• The classic leg of lamb comes from the hind quarter and is the most versatile cut. Providing lots of options for the grill, leg of lamb can be butterflied, cubed (for kabobs),
or cut into sirloin chops or steaks. It’s also one of the most economical cuts of lamb.
• Lamb is definitely on-trend, with restaurants and food trucks embracing this succulent, easy-to-cook meat to make everything from exotic tagines to spicy lamb burgers.
NUTRITION NOTES:
• Nutrition is often overlooked while planning menus, even though healthy eating
is top of mind for many guests. In a recent survey, 81 percent of grocery shoppers
report putting at least “some” or “a lot” of effort into better eating.
• On average, a 3 oz. serving of lamb is lean and has only 175 calories. Lean cuts include the leg, loin, and rack. 4
• A 3oz. serving of lamb provides nearly 5 times the amount of the essential omega-3
fatty acid, alpha-linolenic acid (ALA), compared to a 3oz. serving of beef. 6
SWEET & SOUR LAMB MEATBALLS
Grocery List:
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1 pound lean ground lamb
1 large egg
3/4 cup panko bread crumbs
1 medium bell pepper
3 scallions
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon rice vinegar
1/4 cup hoisin sauce
1/2 teaspoon ground ginger
1/8 teaspoon black pepper
1/4 teaspoon ground ginger
2 teaspoons sesame seeds
Non-stick cooking spray
Demo Station Equipment:
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Liquid measuring cups
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Measuring spoons
Small clear containers/bowls for measured ingredients
2 large mixing bowls
Large mixing spoon or spatula
Baking sheet
Oven
Oval or round platter for displaying finished product
Small paper plates, napkins, plastic forks and knives for samples, if desired
Mise en Place: What You'll Want to Show on Your DemoTable During the Demo
Amount
Ingredient
Ingredient Tray
1 pound
Ground lamb
On a large plate
¾ cup
Panko bread crumbs
½ medium
Red bell pepper, finely diced
1 large
Egg, beaten
3
1 tablespoon
Scallions, white part only,
finely chopped
Reduced-sodium soy sauce
½ teaspoon + 1/4 teaspoon
Ground ginger
1/8 teaspoon
Black pepper
¼ cup
Hoisin sauce
1 tablespoon
Honey
1 teaspoon
Rice vinegar
3 scallions
Scallions, green part only,
sliced into thin rings
Toasted sesame seeds
Pre-portioned in a small, clear
dish
Pre-portioned in a small, clear
dish
Pre-portioned in a small, clear
dish
Pre-portioned in a small, clear
dish
Soy sauce bottle or in small
container pre-portioned in
separate amounts
Pre-portioned in a small, clear
dish
Pre-portioned in a small, clear
dish
Pre-portioned in a small, clear
dish
Honey bottle or in small container pre-portioned in separate amounts
Red wine vinegar bottle or in
small container pre-portioned
in separate amounts
Pre-portioned in a small, clear
dish
Pre-portioned in a small, clear
dish
2 teaspoons
RECIPE:
Sweet & Sour Lamb Meatballs
Serving Size: 8 Appetizer Servings (about 32 meatballs)
Prep Time:
Cook Time: 12 minutes
INGREDIENTS:
1 pound lean ground lamb
3/4 cup panko bread crumbs
1/2 medium red bell pepper, finely diced (about ½ cup)
1 large egg, beaten
3 scallions, white part only, finely chopped
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/8 teaspoon black pepper
1/4 cup hoisin sauce
1 tablespoon honey
1 teaspoon rice vinegar
1/4 teaspoon ground ginger
3 scallions, green part only, sliced into thin rings
2 teaspoons toasted sesame seeds
INSTRUCTIONS:
1 day prior to the cooking demo:
Optional: If you do not have access to an oven during your cooking demo, make a batch of
lamb meatballs prior to the demo for sampling. This will require double the ingredients
on the grocery list.
During the cooking demo:
1. Preheat the oven to 400°F. Line a large baking sheet with foil, lightly oil or coat with
nonstick cooking spray and set aside.
2. Combine the lamb, panko, bell pepper, egg, scallion whites, soy sauce, ginger and
pepper in a large bowl and mix until ingredients are just combined. Shape the meat
mixture into thirty two 3/4-inch balls. Place on the prepared baking sheet and cook
until lightly browned, 12 minutes.
3. Meanwhile, whisk the Hoisin sauce, honey, vinegar, and ground ginger together in a
large bowl until well combined.
4. When the meatballs come out of the oven, add them to the bowl and toss gently to
combine. Place the meatballs on a serving platter with toothpicks and sprinkle with
scallion greens and sesame seeds.
Note: Serve meatball appetizers with small cubes of fresh pineapple. Meatballs can also
be served over whole wheat egg noodles with a side of sautéed vegetables (red bell pepper,
snow peas, and cauliflower).
Final Recipe Presentation:
Place the meatballs on a serving platter with toothpicks and sprinkle with scallion greens
and sesame seeds.
CULINARY NOTES:
• Lamb is the perfect substitute to add life to your usual beef, veal, and pork dishes.
• Ground lamb is typically made from the shoulder, which although is not a lean cut,
it is incredibly moist and delicious. Once you try a lamb burger, you’ll never look at
burgers the same way again.
• Intimidated by cooking with lamb? There's no need to be. Ground lamb is just as
simple to cook as ground beef, but it has more flavorful.
• Once reserved only for special occasions and high-end restaurants, lamb is seen in
a new light as a versatile go-to choice for weeknight family meals or dinner parties
because it hits all the high notes of what consumers want: a delicious, good-for-you
protein that is convenient and offers exciting meal possibilities.
NUTRITION NOTES:
• Supporting a strong immune system begins with a healthy diet. A single portion of
lamb serves up a significant amount of nutrients essential for immune function: zinc,
selenium, protein, and iron.6-7
• When it comes to eating well, it’s important to eat a diverse array of foods—this goes
for vegetables, fruits, grains, and yes, even proteins.
• Lamb is an excellent option for increasing protein variety because it has an impressive
nutritional profile, delicious flavor, and is incredibly versatile.
3 ARTICLE PITCHES WITH LAMB MESSAGING
Add one of these 3 ready-to-go ideas to your blogging editorial calendar; pitch the topic to your editor, or
to the team of your local television station. The story of lamb fits perfectly into our modern food culture –
where flavor-forward, quality food, and ethnic cuisine rule.
1. BEST FOODS FOR THE FIT FOODIE: delicious and interesting foods that fuel active
lifestyles
Lamb: Iron deficiency is likely to be higher in athletic populations, especially in
younger female athletes. 9 Lamb is a good source of iron with a 3- ounce cooked portion
containing, on average, 1.84 milligrams, slightly more than 10 percent of the daily value
of 18 milligrams. 4
Watermelon: Recent research has shown that watermelon juice may help to prevent
muscle soreness post-exercise. 10
Honey: All-natural honey is a high-carbohydrate food, making it optimal fuel for
athletes. Consuming carbohydrates before, after (and sometimes during!) exercise helps
to promote optimal athletic performance.
Vitamin-D treated mushrooms: Low vitamin-D levels have been linked to poor physical
performance, especially in older adults. 11 Foods rich in vitamin-D, like mushrooms
treated with UV-light may be a great way to help reach the recommended daily intake of
Vitamin D!
Chocolate milk: Chocolate milk doesn’t just taste delicious; recent research has shown
that chocolate milk – which contains both carbohydrates and protein, in addition to
electrolytes – may also help to improve athletic performance! 12
2. FEEDING LITTLE FOODIES: Kids are more likely to eat what they cook; they love
projects, and cooking their own dinner gives them a sense of accomplishment and
ownership. Here are 3 easy and fun recipes to make with the little foodie in your life!
One way to have enjoyable healthy family meals is increasing variety at the table by
including unique foods, such as lamb. These lamb meatballs hint all the key flavor notes –
sweet, sour, and savory.
Sweet & Sour Lamb Meatballs
Yield: 8 appetizer servings (4 meatballs per serving)
Recipe provided by Janice Bissex, registered dietitian
1 pound lean ground leg of lamb
¾ cup panko bread crumbs
½ medium red bell pepper, finely diced (about 1/2 cup)
1 large egg, beaten
3 scallions, white part only, finely chopped
1 tablespoon reduced-sodium soy sauce
½ teaspoon ground ginger
1/8 teaspoon black pepper
¼ cup hoisin sauce
1 tablespoon honey
1 teaspoon rice vinegar
¼ teaspoon ground ginger
3 scallions, green part only, sliced into thin rings
2 teaspoons toasted sesame seeds
1. Preheat the oven to 400°F. Line large baking sheet with foil, lightly oil or coat with
nonstick cooking spray and set aside.
2. Combine lamb, panko, bell pepper, egg, scallion whites, soy sauce, ginger and pepper
in large bowl and mix until ingredients are just combined. Shape meat mixture into
32 balls. Place on prepared baking sheet and cook until lightly browned, about 12
minutes.
3. Meanwhile, whisk the hoisin sauce, honey, vinegar and ginger together in large bowl
until well combined.
4. When meatballs come out of oven, add them to bowl and toss gently to combine.
Place meatballs on serving platter with toothpicks and sprinkle with scallion greens
and sesame seeds.
Note: Serve meatball appetizers with small cubes of fresh pineapple. Meatballs can also
be served over whole wheat egg noodles with a side of sautéed vegetables, such as red bell
pepper, snow peas and cauliflower.
Whether its guacamole, homemade ranch dressing, or sweet or savory yogurt dips, kids
undeniably love to dip! Choose dips that pump up your little one’s nutrient intake for the
day rather than choosing those that are packed with added sugar or salt. These two dips
below pair perfectly with grilled lamb and are guaranteed to leave you and your mini-me
feeling healthy, happy and nourished.
HONEY MUSTARD THYME DIPPING SAUCE
Ingredients:
3 Tablespoons coarse grain mustard
1 Tablespoon mayonnaise
1 Tablespoon honey
2 teaspoons chopped fresh thyme
1/8 teaspoon kosher salt
1/8 teaspoon cracked black pepper
Instructions:
Combine all of the ingredients in a small bowl and chill until ready to serve.
CUCUMBER YOGURT SAUCE
Ingredients:
½ cup Greek fat free plain yogurt
3 Tablespoon of olive oil
½ English cucumber (skin on), seeded and grated or chopped fine
1 teaspoon of fresh minced garlic (approximately 1 large clove)
2 teaspoons chopped fresh dill
1 teaspoon of chopped fresh mint
1 Tablespoon of chopped fresh Italian flat leaf parsley
½ teaspoon of lemon juice
¾-1 teaspoon kosher salt
3/4 teaspoon cracked black pepper
Instructions:
Combine all ingredients in a small bowl and chill until ready to serve.
Note: This is best if made a day ahead.
3. 4 FOODS YOU AREN'T EATING BUT SHOULD: Do you avoid these healthy foods in
the supermarket? These tips may make you think again next time you walk right by
them.
Lamb: Intimidated by cooking with lamb? There’s no need to be! Lamb is just as simple
to cook as other animal proteins, but it has more flavor. Lamb is perfect for convenient,
everyday cooking—think beyond “special occasions.” Keep it simple when starting out:
lamb has a delicious flavor all on its own, so it doesn’t need much help. You can simply
rub the lamb with a little salt, pepper, and olive oil and grill for a few minutes on each
side.
Fresh Mango: According to consumer research, grocery shoppers may steer clear of this
tropical fruit at the supermarket simply because they aren’t sure how to select and cut a
mango. Use these few simple tips, and you’ll have a perfectly sweet and cut mango in no
time!
Frozen Raspberries: If you forgo frozen fruits and veggies in favor of fresh, you may
want to think again. Frozen fruits, including frozen raspberries are picked at the peak of
ripeness, flash frozen within hours (and often on the same farm as they were picked).
Because of this, they are full of flavor and retain almost all of their nutritional benefits.
Even better? There’s little waste. Just use what you need and pop what’s left over back in
the freezer.
Full-fat Dairy: Whole-milk dairy has long had a place in healthy, balanced eating
patterns, like the Mediterranean diet. Fat is what gives foods that creamy consistency,
helps absorb the fat-soluble vitamins A, D, E and K, and helps us to feel fuller for
longer.13-14
ADDITIONAL PITCH IDEAS:
• 7 Foods That Take Less Work to Cook Than You Thought: Quinoa, lamb, risotto,
artichokes, acorn squash, eggplant, pomegranates...
• Easy Meals That Will Easily Impress Your Foodie Friends: Recipes sure to impress
your toughest critics.
• Fuel Your Pregnancy: Nourishing and delicious foods for moms-to-be.
Television Segment Concept & Talking Points
Featuring Lamb Messaging
Below, you’re armed you with everything you need for your TV segment – including
consumer-friendly talking points – backed by research, recipe ideas, and tips for what to
bring on set!
SEGMENT IDEA:
BEST FOODS FOR THE FIT FOODIE: delicious and interesting foods that fuel active lifestyles
LAMB
• According to the American Society for Clinical Nutrition, iron deficiency is likely to
be higher in athletic populations, especially in younger female athletes. 9
• Lamb is a good source of heme iron with a 3- ounce cooked portion containing, on
average, 1.84 milligrams, slightly more than 10 percent of the daily value of 18 milligrams. 4
• Dietary iron is available in two forms: heme iron, which originates only from animal
tissues, and non- heme iron, which is derived from plant sources. Due to different
means of absorption, heme iron is absorbed at a higher percentage than non-heme
iron. 15
WATERMELON
• According to a 2013 study, drinking watermelon puree is as effective as the sports
drink in supporting performance, with the added advantage of increased intake of
lycopene and vitamins A and C! 21
HONEY
• It may be time to re-think your sport gels. All-natural, sweet-tasting, and convenient
honey is a high-carbohydrate food, making it optimal fuel for athletes.
• While it’ well-know that consuming carbohydrates before, after (and sometimes
during!) exercise helps to promote optimal athletic performance, a 2001 study indicates that using honey may be just as effective in fueling high intensity workouts as
dextrose gels. 16
VITAMIN-D TREATED MUSHROOMS
• Low vitamin-D levels have been linked to poor physical performance, especially in
older adults, according to research from Wake Forest University in 2007. 11
• The recommended daily allowances for Vitamin D were set at a level to protect bone
health—600 IU for children and adults and 800 IU for older adults, above age 70. 17
• The Institute of Medicine has established 4,000 IU as the maximum amount that is
safe to consume daily. 17
• Foods rich in vitamin-D, like mushrooms treated with UV-light may be a great way
to help reach the recommended daily intake of Vitamin D! 1 cup of white mushrooms that have been exposed to UV light provide up to 1004 IU. 18
• You can also get Vitamin D from cold-water fish or eggs, as well as foods that are fortified with Vitamin D (like milk, orange juice and cereals). 17
CHOCOLATE MILK
• Chocolate milk doesn’t just taste delicious; recent research has shown that chocolate
milk may also help to improve athletic performance! 12
• In a 2011 study from the Journal of Strength and Conditioning Research, soccer
players who drank chocolate milk in-between morning and afternoon work-outs had
better endurance compared to those who drank a sports drink. 19
• Chocolate milk provides both carbohydrates and protein, along with sodium potassium, and other minerals.
RECIPE FOR SEGMENT
Lamb Pitas With Cucumber Mint Tzatziki
Serving Size: Makes 4 servings
Prep Time: 15
Cook Time: 10 minutes
INGREDIENTS:
4 whole wheat pita bread rounds
2 cups chopped or shredded romaine lettuce
1 1/2 cups small pieces leftover roasted boneless leg of lamb
3/4 cup chopped tomato
1/2 cup thinly slivered red onion
Mint Tzatziki
3/4 cup plain nonfat yogurt
1/2 cup peeled, coarsely grated cucumber
1 tablespoon chopped fresh mint
2 teaspoons fresh lemon juice
1/4 teaspoon kosher or sea salt
2 cloves garlic, minced
INSTRUCTIONS:
1. Stir together all tzatziki ingredients in a small bowl; set aside.
2. Cut each pita round in half. Open carefully and fill with lettuce, lamb, tomato and
onion. Serve with Mint Tzatkiki Sauce.
Mise en Place: What You’ll Want to Show on Your Demo Table During the Show
4, opened
Amount
Ingredient
¾ cup
whole wheat pita bread
rounds
chopped or shredded romaine
lettuce
leftover roasted boneless leg
of lamb
chopped tomato
½ cup
thinly slivered red onion
1 batch
Mint Tzatziki
2 cups
1 ½ cups small pieces
Ingredient Tray
On a white plate
Pre-portioned in a small, clear
dish
Pre-portioned in a small, dish
Pre-portioned in a small, clear
dish
Pre-portioned in a small, clear
dish
Pre-portioned in a small, dish
RECIPE TALKING POINTS:
• Perfect for busy athletes, this Mediterranean-inspired recipe is a fun way to switch up
your lunchtime routine and use up any leftover grilled lamb.
• Make the tzatziki several days in advance and store in the fridge for a quick meal you
can pull together in minutes!
• A single portion of lamb provides over half your daily protein needs—an ideal fuel for
active bodies.
• The leg, loin, and rack of lamb are considered lean meats.
Nourish with Lamb Blog Posts
Include one or both of these consumer-friendly blog posts – with recipes – in your editorial
calendar!
Host a Dinner Party with a Lamb-Inspired Feast
Gather your loved ones around the table to enjoy a delicious meal and to share new recipes! Home entertaining – from elaborate spreads to simple pizza nights – present great
opportunities to nourish guests with foods that are both delicious and good-for-you,
such as lamb.
And no longer is lamb just for the holidays. Once served only at Easter time, because
that’s when it was available, there’s no reason why lamb can’t be enjoyed anytime. Lamb
kabobs, burgers, meatballs, and chops are easy enough to prepare daily, while delicious
enough to merit entertaining.
And if you’re intimidated in cooking with lamb, put your fears aside. Lamb is easy to
cook – in fact, it’s just as simple as cooking other meats and lamb’s depth of flavor is truly
unmatched.
Here are three ways you can make a stellar, nourishing meal featuring lamb:
1. Prep ahead of time. Whether your recipe calls for marinated lamb overnight or a
slow-cooked one-pot dish, plan to do some prep work prior to the day of your dinner
party so you can enjoy the company of those around you.
2. Pair your lamb accordingly. Simple grilled vegetables and whole grains salads are
wholesome, nutritious accompaniments to lamb. When it comes to dips, there are
limitless opportunities to create new and interesting dips and spreads for crackers,
bread, vegetables, or cooked meats. Try our two dip recipes for Honey Mustard
Thyme Dipping Sauce or Cucumber Yogurt Sauce below.
3. Focus on quality, not quantity. Julia Child said it best, “You don't have to cook fancy
or complicated masterpieces - just good food from fresh ingredients.” Lamb is a quality, nourishing, flavorful protein you can feel good putting on the table.
Honey Mustard Thyme Dipping Sauce
INGREDIENTS:
3 Tablespoons coarse grain mustard
1 Tablespoon mayonnaise
1 Tablespoon honey
2 teaspoons chopped fresh thyme
1/8 teaspoon kosher salt
1/8 teaspoon cracked black pepper
INSTRUCTIONS:
Combine all of the ingredients in a small bowl and chill until ready to serve.
Cucumber Yogurt Sauce
INGREDIENTS:
½ cup Greek fat free plain yogurt
3 Tablespoon of olive oil
½ English cucumber (skin on), seeded and grated or chopped fine
1 teaspoon of fresh minced garlic (approximately 1 large clove)
2 teaspoons chopped fresh dill
1 teaspoon of chopped fresh mint
1 Tablespoon of chopped fresh Italian flat leaf parsley
½ teaspoon of lemon juice
¾-1 teaspoon kosher salt
3/4 teaspoon cracked black pepper
INSTRUCTIONS:
Combine all ingredients in a small bowl and chill until ready to serve.
Note: This is best of made a day ahead.
Try this recipe for Grilled Butter Leg of Lamb at your next friendly gathering.
Grilled and Butterflied Leg of Lamb
Simple, sophisticated, and nourishing, this recipe is worthy of a special occasion but easy
enough to prepare for a last minute get-together.
Serves 4-6
Prep Time: 1 hour or up to 8 hours with marinating time
Cook Time: 25 minutes
INGREDIENTS:
For the meat marinade:
2 ½ Tablespoons low-sodium soy sauce
2 Tablespoon honey
1 Tablespoon fresh minced ginger
2 teaspoons of fresh minced garlic
¼ cup of scallions, white part only, chopped thinly (approximately 4-5 scallions)
1-2 Thai peppers, minced with seeds
2lbs boneless, butterflied leg of lamb-trimmed of visible fat
1 Tablespoon toasted sesame oil
¾ teaspoon of kosher salt
¾ teaspoon of cracked black pepper
For the Scallions:
2 bunches of scallions-cleaned and ends trimmed
1 ½ teaspoons of toasted sesame oil
1/8 teaspoon of kosher salt
1/8 teaspoon of cracked black pepper
For the Bok Choy:
3 Baby bok choy (approximately 12-14 ounces), washed and cut in half, lengthwise.
1 ½ teaspoon of toasted sesame oil
1/8 teaspoon of kosher salt
1/8 teaspoon of cracked black pepper
INSTRUCTIONS:
For the meat marinade:
1. Whisk soy sauce, honey, ginger, garlic, scallions, chilies and sesame oil in a small
bowl; transfer to a large plastic zip tab bag.
2. Add the lamb, close the bag making sure to release as much air from the bag and rub
marinade into lamb. Refrigerate for at least 1 hour and up to 8 or even overnight if
time allows.
3. Remove the lamb from the marinade and set on clean tray. Season both sides with
the salt and pepper.
4. On a gas grill, turn all burners on high, close the lid and heat until hot, about 15
minutes. Scrape grates clean and brush with the canola oil. Grill lamb, fat side down
for 25-30 minutes total, turning half-way through cooking, depending on desired
doneness, about 145 degrees for medium rare and 160 degrees for medium.
5. Remove from the grill and loosely cover with foil, let rest about 15 minutes.
6. While lamb is resting, toss green onions in 1 teaspoon sesame oil and season with
salt and pepper and grill, turning occasionally, until charred, about 3 minutes. Place
on large platter.
7. Place bok choy in a steamer basket and cover with tight fitting lid. Steam for about
3-5 minutes or until the bok choy is about half way cooked.
8. Meanwhile, heat a skillet on medium to high heat. Place sesame oil in pan and then
add the bok choy. Season with salt and pepper.
9. Slice the meat against the grain.
Note: Serve the sliced meat on a platter with the scallions on one side and the bok choy nestled in on the other side of the meat.
Lamb in the Traditional Mediterranean Diet
The 2015 Dietary Guidelines give special recognition to a Mediterranean dietary pattern
for its healthful eating approach, which includes small amounts of lean animal-based
protein like lamb, or 12.5 ounces per week of red meat. According to the 2015 Dietary
Guidelines Advisory Committee Report, "adherence to a Mediterranean-style dietary
pattern would make a significant contribution to increasing food sustainability, as well as
increasing the health benefits that are well-documented for this type of diet." 20
A sustainable diet can be achieved without eliminating any food groups completely, and
because lamb adds a special depth of flavor, a little bit goes a long way. Flavor-forward
lamb is the preferred animal protein choice in the Mediterranean-region. Lamb elevates
the eating experience of plant-based meals, salads, and whole grain dishes. With lamb,
you can feel good about the quality of the protein on your plate.
Adherence to the Mediterranean-style diet has been linked to:
• lower blood pressure
• a positive impact on HDL “good” cholesterol
• improved triglyceride levels
• reduced risk of developing type 2 diabetes
• a lower waist circumference
• maintaining a healthy body weight
• protect against cognitive decline
• a longer lifespan 20
Calling upon flavors from the Mediterranean region, the best part of this flavor-rich stew
aside from being both nutritious and delicious…is that it takes only fifteen minutes to
prep.
Slow Cooker Moroccan Lamb Stew
Inspiring flavors, tastes, and preparations from around the world include ingredients that
pair perfectly with lamb.
Serve 6
Prep Time: 15 minutes
Cook Time: 4 - 6 hours
INGREDIENTS:
2 tablespoons olive oil
Salt and pepper
2½ pounds lamb shoulder chops, bones removed, visible fat trimmed and cut into
1-inch chunks
1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon minced fresh ginger root
1 tablespoon cumin
2 teaspoons coriander
¼ teaspoon cinnamon
¼ teaspoon cayenne
1½ cups low-sodium chicken broth
1 can diced tomatoes, do not drain
1 can chickpeas, drained and rinsed
¼ cup raisins
6 ounces Swiss chard, spinach or kale, roughly chopped
INSTRUCTIONS:
1. Over medium heat, add 1 tablespoon oil in large non-stick pan. Season lamb with
salt and pepper and cook, in batches if necessary, until browned on all sides, about 6
minutes.
2. Transfer browned lamb to slow cooker. Add remaining 1 tablespoon oil to pan (if
necessary) then add onion, garlic, ginger, cumin, coriander, cinnamon and cayenne.
Cook until softened, about 8 minutes.
3. Add broth and tomatoes and bring to a boil. Add mixture to slow cooker along with
chickpeas and raisins. Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours.
4. Remove lid and stir in chopped greens until wilted, about 1 minute.
Serve with whole-wheat couscous and a dollop of Greek yogurt.
REFERENCES:
1. Gannon MC, Nuttal FQ, Saeed A, Jordan K, Hoover H. An increase in dietary protein
improves the blood glucose response in persons with type 2 diabetes. Am J Clin Nutr
2003;78:734-41.
2. Paddon-Jones D, Westman E, Mattes RD, Wolfe RR, Astrup A, Westerterp-Plantenga M. Protein, weight management, and satiety. Am J Clin Nutr. 2008;87(suppl):1558S-61S.
3. Devkota S, Layman D. Protein metabolic roles in treatment of obesity. Current Opinion in Clinical Nutrition & Metabolic Care. 2010;13:403-407.
4. Lamb nutrition info from previously-approved materials: USDA Lamb Cut Nutrition
Data_2013 from USDA's National Nutrient Database for Standard Reference Release
25.
5. Lamb nutrition info from previously-approved materials: Lamb Nutrition & Health
Messages (attached)
6. Lamb nutrition info from previously-approved materials:
http://www.leanonlamb.com/media/activity/Nutrient_Content_of_Lamb.pdf
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