We Ate, Laughed, and Learned at the American Lamb Cooking Class!

We had a blast at this year’s American Lamb cooking class, sponsored by the American Lamb Board! Every year for the last several years, we have hosted lamb fans from around the great Seattle area with one goal in in mind: to support American lamb farmers and eat delicious food. 

This year was no exception! We treated our guests to fresh fruit and tajin and a delightful cocktail made from my vodka Florescence and my forthcoming sparkling wine, French for Water. We made these incredible banh mi lamb sliders and followed them up with barbacoa-style braised leg of lamb tacos. Everything was incredible! It always warms my heart to feed people and support American industry. I couldn’t leave everyone without a sweet treat, so we made strawberry caramel together and topped delightful panna cotta.  

Enjoy the photos, scroll down for the recipes, and make sure to come to the next American lamb class! 

Bahn Mi Lamb Sliders with Sambal Mayo and Quick Asian Pickles

Prep time 20 minutes
Cook time 8-12 minutes
Makes 10-12 sliders

Sambal Mayo

1 cup prepared mayonnaise
2 tablespoons lime juice
2 tablespoons sambal

Quick Asian Pickles

1 medium carrot, julienned (matchstick sliced)
1 medium English cucumber, julienned (matchstick sliced)
12-15 thin slices of daikon radish (any radish will do)
1 Fresno chili, diced
1 cup plain white vinegar
1 tablespoon sugar
Pinch of salt

Bahn Mi Lamb Sliders

1 pound ground American lamb
1/2 cup finely minced onion
1 clove finely crushed garlic
1 tablespoon brown sugar
1 tablespoon tamari or soy sauce
1 tablespoon hot sauce
1 tablespoon sesame seeds
1 teaspoon sesame oil
Salt and pepper to taste
10-12 pre-made brioche slider buns (most grocery stores carry these, but any crusty small roll will do)

1. To begin, mix the mayo ingredients and set aside.
2. Mix all the quick Asian pickle ingredients and set aside. Be sure to use gloves to slice the chili pepper.
3. In a large mixing bowl, combine the lamb with the spices and seasonings. Mix carefully, using two forks or your hands.
4. Using a scoop, measure out even two-ounce patties, press them into thin discs, then fry them in a large skillet over medium to medium-high heat. Fry the meat until pools of juice appear on the tops of the patties, maybe 3-4 minutes depending on your stove. Flip the patty and cook until it’s well done but not dry or overcooked, another 3-4 minutes.
5. (Optional) While the meat patties are cooking, toast the buns quickly in the oven.
6. To assemble your sliders, place a generous teaspoon of the mayo on the bottom bun, place the hot meat patty, then top with quick pickles and top bun! Enjoy!

American Lamb Street Tacos

Serves 4-6 people 
Prep time 15 minutes
Cook time 2-4 hours 

Green Chili Crema

16 ounces sour cream
1 6-ounce can diced green chilis
1 6-ounce can tomatillo salsa
Juice of a lime
1/2 cup finely diced fresh cilantro
Salt and pepper to taste

The Lamb

 3-4 pounds leg of lamb chunks
1 red onion, sliced
1 white onion, sliced 
2 tablespoons olive oil 
1 1/2 tablespoons paprika 
2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
2 tablespoons tomato paste
6 cloves of garlic, smashed 
2-3 California dried chili pods, seeds removed
1 guajillo dried chili pepper, seeds removed
1 cup water 

The Tortillas

Olive oil for the pan
1 package of 24 street taco-sized corn tortillas (Use 2 packages to double up your corn tortillas for a more substantial street taco.)

Garnishes
 
Lime wedges
Chopped cilantro 
Finely chopped onion 
Herdez guacamole salsa (not sponsored, just delicious)

1. Mix all green chili crema ingredients, then refrigerate until ready for use.
2. Preheat oven to 350 degrees. In a large pan with lid that can transfer to the oven,) brown the lamb and onions in olive oil over medium-high heat, 5-6 minutes. (I used an enamel-covered Dutch oven with lid.)
3. Add seasonings, tomato paste, garlic, and dried chilies. Cook 4-5 minutes more.
4. Add 2 cups water and cover. Roast 2-4 hours. Once ready to eat, shred the lamb by pulling apart with 2 forks.  To assemble the tacos, heat 1/2 teaspoon olive oil in a non-stick skillet. Fry corn tortillas over medium heat until soft and lightly browned, roughly 1 minute per side. Top with shredded lamb and garnishes. Enjoy!