With the Sea bass Kabobs and Grilled Peaches being such a hit, I decided to try another kabob recipe, this time Balsamic and Rosemary Scented American Lamb Kabobs. They were done just right, juicy lamb skewers with a hint of rosemary and balsamic flavors.

Balsamic and Rosemary Scented American Lamb Kabobs
6 servings

Ingredients

• 1-1/4 pounds American Lamb leg or shoulder, cut into 18 cubes
• 1/4 cup balsamic vinegar
• 3 cloves garlic, finely chopped
• 2 teaspoons finely chopped fresh rosemary leaves
• 3/4 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground coriander
• 12 medium mushrooms
• 2 bell peppers, cut into 1-inch cubes
• 1 large red onion, cut into 12 wedges
• 1 large zucchini, cut into 12 pieces
• 6 wood skewers (12-inch) soaked in water

Directions:

1. In small bowl combine vinegar, garlic, rosemary, cumin, salt, pepper and coriander.
2. Prepare kabobs by threading lamb, mushrooms, bell peppers, onion and zucchini onto skewers. 
3. Baste with herb sauce. 
4. Broil 4 inches from source of heat for 4 minutes per side or to desired degree of doneness: 
5. 145ºF for medium-rare, 160ºF for medium and 170ºF for well. 
6. Turn once and baste with herb sauce. 

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This recipe for grilled lamb chops is perfect for nights when you don't have a lot of time to spend in the kitchen and desire something easy to prepare but tasty at the same time. Serve with fresh picked string beans, a Greek salad or grilled asparagus on the side.

Grilled American Lamb Loin Chops with Fennel
4 servings

Ingredients

• 1tablespoon fennel seeds
• 1teaspoon each garlic salt and coarse pepper
• 2teaspoons olive oil
• 8American Lamb loin chops, 1-1/4-inch-thick
• 1large red onion, cut into 1/2-inch-thick slices   

Directions

1. In small bowl, combine fennel, garlic salt, pepper and olive oil. 
   
2. Rub mixture on both sides of lamb chops and onion slices.
3. Turn on the grill to medium high.
4. Begin by cooking onions for 5 minutes.  Turn onions over when browned and cook until tender. 
   
5. Add lamb chops and grill for 7 minutes on each side or to desired degree of doneness.
6. Make grilled onions into rings, by pushing out from the center of the onion and top with lamb chops.

Recipe and image provided by the American Lamb Board

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When you are dating a southern gal or guy, it is a nice gesture to master a dish to make them feel truly at home. For some good old southern cookin' try this easy to make Lamb Creole Gumbo. And let the good times roll - or as the say in N'Awlins: "Laissez Les Bon Temps Roulez"!

Savory Lamb Creole Gumbo
6 to 8 servings

Ingredients:

• 1 pound American Lamb leg or shoulder, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 2 tablespoons oil
• 2 cans (16 ounces each) stewed tomatoes
• 4 cups chicken broth
• 1 cup white wine
• 1/4 cup chopped parsley
• 1/2 lemon, sliced
• 2 teaspoons salt
• 1 teaspoon dried thyme leaves, crushed
• 1 bay leaf
• 1 garlic clove, finely chopped
• 1 package (10 ounces) frozen sliced okra, defrosted
• 1 can (15 ounces) black-eyed peas, rinsed and drained

Directions:

1. Coat lamb with flour.  
2. In large pan with cover, heat oil over medium-hot heat.  Add lamb and brown.  
3. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic.
4. Simmer, covered, 1-1/2 hours.  
5. Add okra and black-eyed peas.  Cook 10 to 15 additional minutes.  
6. Remove bay leaf before serving.

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Does your body ever crave salad? I know I go through a craving every once in a while.  All I want (and I guess need) is to enjoy a meal of greens--clean food as I call it. There are many variations of hearty dinner salads such as Salad Nicoise, Caesar Salad with Sliced Chicken or Grilled Shrimp, and now this tasty salad made with braised America Lamb, Raspberries, Pecans and Avocado. Serve this dish with a grilled cheese sandwich such as the Feta cheese on baguette described below or melted open faced Gruyere cheese on french bread.

Lamb, Raspberries, Pecans and Avocado Salad
8 servings
Recipe and image courtesy of  the American Lamb Board

Ingredients:

• 1 pound boneless American Lamb shoulder, trimmed of visible fat and cut into pieces of equal thickness
• 1 tablespoon olive oil
• 1 package (6 ounces) mixed salad greens
• 1 package (6 ounces) raspberries (or blackberries)
• 1/2 cup toasted pecans
• 1 large ripe avocado, halved, pitted, peeled, and cubed
• 1/3 cup prepared dressing of your choice (I prefer a simple dressing of olive oil with a splash of red wine vinegar or fresh squeezed lemon)
  
• Creamy feta cheese and 16 slices of baguette for garnish

Directions:

1. In large skillet with cover, heat oil over high heat.  Brown lamb on all sides.  Add 2 cups water.  Cover and braise over low heat for 1 hour.  Cool in liquid.  Remove from liquid.  Refrigerate or freeze remaining liquid for use in stock for soup. 
   
2. Cut meat into 1-inch pieces, removing all fat; set aside.
3. In salad bowl, combine greens, berries, pecans, and avocado; set aside.  Mix lamb with salad dressing. Toss with salad.
4. For garnish, spread feta cheese on slices of baguette and brown under broiler.
5. Serve salad on plates and garnish with two slices of baguette.

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Some dishes are more complicated and take time, but the end result is well worth the praise and adoration you will experience; and this dish falls under that category. Braised lamb shanks with artichokes, tomatoes and fava beans is the mastermind of Chef Pano Karatassos from Kyma Restaurant in Atlanta--a definite contender for your next romantic meal for two.

Braised Lamb Shanks with Artichokes and Fava Beans
8 servings
Preparation time:  30 minutes  
Cook time:  3-1/2 to 4 hours  

Ingredients

• 8 American Lamb shanks
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup butter, melted
• 2 tablespoons fresh thyme leaves plus a bundle of thyme
• 4 cups chicken broth
• 16 cloves garlic, sliced
• 4 medium onions, sliced
• 1/2 cup fresh lemon juice
• 2 Roma tomatoes, blanched in hot water 1 minute, peeled, center and seeds removed; cut into 1/2-inch pieces.
• 12 fava bean pods, beans removed from pod, boiled in water for 4 minutes, cooled, shelled and thinly sliced
• Fresh dill sprigs
• Braised Artichokes (Recipe follows)

Braised Artichokes
Recipe from Martha Stewart.com

1. 4 large artichokes
2. 1 lemon, halved
3. 6 sprigs thyme
4. 3 garlic clove, smashed
5. 2 dried bay leaves
6. 2 teaspoons coarse salt
7. 2 tablespoon extra-virgin olive oil

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Before you pack away that BBQ, consider the romance of dining outdoors under the stars on a Fall evening with a Mediterranean style feast. This seduction meal calls for grilled Lamb Kabobs and Fennel that marinate overnight in a blend of juices and herbs. The results? Bold enticing flavors and tender, succulent lamb. This can be served with a side dish of rice. End your romantic soiree with the sweet temptation of baklava--here is a recipe from SimplyRecipes.com that caught my eye.

Mediterranean Lamb Kabobs
8 servings
Preparation time:  20 minutes
Marinate time:  12 hours
Cook time:  10 minutes

Ingredients:

• 1 fennel bulb
• 1 cup tomato vegetable juice
• 1 cup orange juice
• 1/4 cup finely chopped onion
• 1/4 cup chopped cilantro or parsley
• 2 tablespoons fennel seed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds American Lamb, boneless leg, cut in 1-inch cubes
• 1 cup small boiled onions
• 2 oranges, cut into chunks (with skin)12-inch bamboo skewers, soaked in water

Directions

1. Remove green stems from fennel bulb.  Peel off 6 outer layers.  Cut into 1-inch squares; reserve. 
   
2. Finely chop remaining fennel. 
   
3. In large non-metal bowl, stir together chopped fennel, juices, onion, cilantro or parsley, fennel seed, salt and pepper.
   
4. Add lamb cubes, fennel cubes and onions; cover and refrigerate overnight, turning occasionally.

To Grill the Kabobs

1. Use a 12-inch bamboo skewer to make kabobs by alternating lamb cubes, orange chunks, fennel squares and onions.  Repeat, making all skewers. 
   
2. Broil 4 to 6 inches from source of heat for about 10 to 14  minutes, turning once.
   

Recipe and image courtesy of the American Lamb Board

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Here's an alternative to beef burgers that went over big time for my last BBQ bash. I served this with a tomato, onion dill salad, and grilled corn-on-the-cob. This was paired with ice-cold beer and lime slices.

Grilled American Lamb Burgers
Recipe and photo courtesy of the American Lamb Board
8 servings

Ingredients

• 2 pounds ground American Lamb
• 1 can (8 ounces) tomato sauce
• 1/2 cup rolled oats
• 1/2 cup finely chopped onion
• 3 tablespoons chopped fresh basil or 1 tablespoon dried basil leaves, crushed
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 1 teaspoon seasoned pepper
• 8 hamburger buns, split and toasted
• 8 lettuce leaves
• 4 thin slices red onion, split into rings
• 16 tomato slices

Directions

1. In large bowl, combine ground lamb, tomato sauce, oats, onion, basil, garlic powder, seasoned salt and pepper.  Mix until all ingredients are blended.  Shape into eight 1/2-inch thick patties.
2. To Grill:  Cook over medium-hot coals.  Grill 4 inches from coals 5 minutes on each side or until desired degree of doneness:  145ºF for medium-rare, 160ºF for medium or 170ºF for well.  
3. To Broil:  Place lamb patties on broiler pan.  Broil lamb 4 inches from source of heat for 5 minutes on each side or until desired degree of doneness:  145ºF for medium-rare, 160ºF for medium or 170ºF for well. 

Plating the Dish

1. Arrange lettuce leaf on bottom half of each bun. 
   
2. Top with onion rings, 2 tomato slices, cooked lamb patties and bun top.
   

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Its always good to have a recipe on hand for those rainy nights when you can't sit outside at sunset or under  the stars to enjoy your romantic meal for two. Here is a recipe for Adobe Crusted Lamb Chops that will spice up your summer evening on a rainy nights without regret. Serve with a chilled bottle of white wine, mashed potatoes and your favorite vegetable side dish.


Adobo Crusted Lamb Chops
Recipe from Chef Allen Susser, Chef Allen's (Aventura, Florida)
4 servings

Preparation time:  20 minutes
Marinate time:  1 hour
Cooking time:  25 minutes

Ingredients:

• 1 tablespoon fennel seed
• 1 tablespoon cumin seed
• 2 teaspoons coriander seed
• 2 teaspoons cracked pepper
• 1-1/2 teaspoons kosher salt
• 2 teaspoons minced garlic cloves
• 2 teaspoons fresh oregano leaves
• 2 teaspoons lime zest  
• 1/2 teaspoon each fresh thyme and rosemary leaves
• 8 American Lamb loin chops, 1-inch thick
• 1/4 cup olive oil

Directions:

1. In a dry skillet, toast fennel, cumin, coriander and pepper for a few minutes until aromatic; let cool and grind coarsely in a spice grinder or blender. 
2. Stir in salt, garlic, oregano and lime zest. 
3. Add the thyme and rosemary to the spice mixture. 
4. Rub both sides of each lamb chop with about a tablespoon of the spice mixture; cover and marinate for at least 1 hour. 
5. Heat ovenproof large skillet over medium-high heat; add 2 tablespoons of oil, heating until it shimmers. 
6. Place lamb chops in hot pan and sear for 3 minutes; turn lamb to sear the second side for an additional 3 minutes. 
7. Place the pans into the 400ºF oven; bake for 5 to 10 minutes or until lamb is cooked to your liking. 

Recipe and image provided by the American Lamb Board

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Cozy up to a crackling fire, pour two glasses red wine, and note the expression of delight as you place this  savory winter dish before your guest. Slow-cooked lamb shank served with roasted vegetables--the aroma alone will seduce your senses, let alone the taste. Serve this with creamy mashed potatoes or polenta.

Braised Lamb Shank with Vegetables
4 servings
Recipe Courtesy Lamb Council

Preparation time: 45 minutes
Cook time: 2-1/2 hours

Ingredients:

• 4 American Lamb foreshanks
• Salt and coarse pepper to taste
• 1 tablespoon olive oil
• 4 cloves garlic, finely chopped
• 3 carrots, peeled and sliced on the diagonal 1/4-inch thick
• 1 large onion, chopped
• 1 fennel, quartered lengthwise and sliced 1/4-inch thick (do not use solid center)
• 2 bottles (12 ounces each) light to medium beer*
• 1 can (15 ounces) chopped petite tomatoes and juice
• 1 cup fat-free chicken broth
• 10 sprigs fresh thyme
• 3 bay leaves

1. Generously season shanks with salt and pepper.  In large skillet, heat oil over high heat.  Brown shanks on all sides until golden brown, about 15 minutes.  Remove from pan and place in a 13 x 9-inch baking pan.  Pour out liquid from pan.
2. In same skillet, combine garlic, carrots, onion and fennel; sauté for 6 to 8 minutes to lightly brown, stirring occasionally.  Mix in beer or broth, tomatoes and juice, chicken broth, thyme and bay leaves.  Bring to a boil.  Pour over shanks. 
   
3. Braise in 375°F oven for 2-1/2 hours.  Baste shanks with sauce and turn them over every 45 minutes.  Serve lamb in large, low-sided soup bowls with broth and vegetables.
   

*24 ounces of fat-free chicken broth may be substituted.

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With its sweet, mild flavor lamb is a wonderful choice for your Seduction Meal main dish. Because it is such a flavorful meat the easiest and best way to serve lamb is to grill or broil it with a dab of olive oil, add some crushed rosemary, a sprinkle of sea salt and pepper on each side, and serve rare or medium-rare.

The recipe below brings another dimension of flavor by adding pesto sauce and the sweet flavor of oven-roasted tomatoes. This dish goes perfectly with rice pilaf or, if you are interested in a heartier meal, potatoes au gratin (the next post to come on Seduction Meals).

lamb chops + roasted tomatoes

roasted tomatoes

• 2 plum tomatoes, cut in half lengthwise
• olive oil
• salt and pepper

Preheat oven to 300. With cut side facing up, add salt and pepper and spoon olive oil over the tomatoes. Place in oven and cook for about 1 hour. If you like you can garnish each tomato with a black olive in the center.

lamb chops

• 4 lamb chops
• 8 tsp pesto sauce
• fresh rosemary, finely chopped
• 1/8 cup cracked pepper

In a large skillet heat oil over medium high heat. Place the cracked pepper on a wooden cutting board and  press the sides of each lamb chop in to the pepper. Place the chops on a cutting board, sprinkle salt on side facing up. Add a pinch of rosemary and 1 tsp pesto on each lamb chop and spread evenly. Place in heated skillet, pesto side down, cook for 3-4 minutes. Add salt to the side facing up in the skillet, add rosemary and pesto, spread evenly. Turn over and cook for another 3-5 minutes. Test lamb.  Should be served rare or medium-rare

plating the dish

Place lamb chops and roasted tomatoes on a serving dish. Garnish with sprigs of rosemary. Prepare your candle-lit table for two and serve with a hearty, full bodied red wine.

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This is a variation on the famous Turkish dish, Imam Bayildi which literally means "The Iman Fainted". They say a certain Imam who tasted this dish after observing a holy day and ending a long fast was so taken with the aroma of this dish, he actually fainted. May you be so lucky to witness this same reaction!

The original dish does not include the lamb, so feel free to remove this ingredient and skip the first 5 ingredients and step 1. Either way, its delicious! This is a stove top dish that I consider easy to prepare, although there is a bit of preparation. This can be served as a main dish or as a side dish.

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