Grass-Fed Lamb Recipes

Lava Lake Lamb Recipes

Lava Lake Lambs graze freely on wild grasses and flowers, resulting in the most delicious, tender and flavorful meat you’ll ever taste from lamb… it’s only here for a short time and you’ll only find it in the Heinen’s Meat Department.

Our Favorite American Lamb Recipes:

Lemon & Herb Lamb KebabsGrass-Fed American Lamb

Greek Style American Lamb and Kale Salad

Lamb Crepes

Lemon & Herb Lamb Kebabs

Servings: 8 Servings
Preparation Time: 30 minutes
Cook Time: 30 Minutes

Lamb Kebabs

Ingredients- Lamb

2 pounds Lava Lake butterflied leg of lamb
1/2 cup fresh lemon juice {about 4 lemons}
1/4 cup olive oil
1 tablespoon creole mustard
2 teaspoons salt
1/2 teaspoon cayenne pepper
3 cloves minced garlic
1 tablespoon fresh thyme
6 sprigs fresh rosemary

Ingredients – Vegetables

2 bell peppers, chopped
1 onion, chopped
1 pound zucchini, chopped
1 pound yellow squash, chopped
1 pound whole mushrooms
1 pint cherry or grape tomatoes
1/4 cup fresh lemon juice {about 2 lemons}
2 tablespoon olive oil
1 teaspoon salt
1 tablespoon fresh thyme
4 sprigs fresh rosemary


Slice the lamb against the grain and chop into 1-2 inch pieces on a diagonal. Add to a zip top bag or plastic or glass container.
Whisk together lemon juice, olive oil, creole mustard, salt, cayenne pepper, thyme, and rosemary. Pour marinate over lamb and refrigerate for at least one hour.

To make Vegetables:
Meanwhile, chop the veggies. Whisk together lemon juice, olive oil, salt, thyme, and rosemary. Toss marinade with veggies.

To cook:
Preheat the grill to medium high. Thread lamb onto skewers. Thread veggies onto skewers. When ready to grill, reduce heat to medium. Cook lamb and veggies on the grill for 10 minutes covered over medium. Uncover, rotate and cook another 15-20 minutes until medium rare or to desired doneness. Let veggies cook a few minutes longer until tender.

Lamb will cook for a total of 20-25 minutes; veggies will cook for a total of 30-35 minutes.

Greek Style American Lamb and Kale Salad

Servings: 8 Servings
Preparation Time: 10 minutes
Cook Time: 25 minutes

Lamb and Kale Salad

Ingredients – Lamb

1 Lava Lake butterflied leg of lamb, 2.5-3 lbs, fat trimmed
and cut into 1-inch cubes
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh rosemary
2 cloves garlic, minced
2 teaspoons Dijon mustard
Salt and pepper, to taste

Ingredients – Salad

2 large bunches of kale, de-stemmed and chopped into thin slivers
4 cups finely sliced purple cabbage
2 cucumbers, cubed
8 Roma tomatoes, chopped
1 cup pitted Kalamata olives
8 ounces feta cheese, crumbled
2 cans chickpeas (aka garbanzo beans) drained and rinsed
1/4 cup balsamic vinegar
1/2 cup olive oil
salt and pepper, to taste


Toss cubes of lamb with marinade in a resealable container or zip-top plastic bag. Make sure all cubes are well coated. Place in refrigerator for several hours or overnight to allow flavors to marry.
Preheat broiler and position oven rack 4-6 inches from heating element. Line rimmed baking sheet with foil or coat with non-stick spray.
Place lamb cubes on tray. Broil cubes for 5 minutes. Remove tray from oven and pour out any accumulated liquid. Turn lamb cubes to ensure even cooking and broil 3-5 minutes further until browned, has golden edges and internal temp reaches 145 degrees Fahrenheit. Tip: skewer several cubes onto thermometer probe for accurate temperature reading.
Toss all salad ingredients together in large bowl. Add lamb cubes (delicious warm or chilled) and enjoy.

Recipe and Photo Provided by Holly Larson of Grass Roots Nutrition for Mountain States Rosen.

Curried American Lamb Crepes

Curried American Lamb


2½ lb. Lava Lake lamb shoulder
1 onion, diced
3 tomatoes, diced
2 tablespoon olive oil
10 ounce can coconut milk
3 tablespoon curry powder
1 cup flour
1 cup water
2 teaspoon salt
1 tablespoon curry powder


Add the olive oil to a large Dutch oven over medium high heat.

While the pan is heating up, pat the lamb dry with paper towels, and season with salt and pepper. Add the lamb to the hot pan, and using tongs, brown every side.

Remove the lamb from the pan and add the tomatoes, onions and 3 tablespoon of curry; stir. Place the lamb back in the pan, and cover. Place the Dutch oven in a 280º oven for 2 hours.

When the lamb is a half an hour from being done, start on the crepes (or make them earlier in the day).

Combine the flour, water, salt and 1 tablespoon of curry powder and whisk until smooth. Place a frying pan over medium heat and spray with a vegetable oil spray.

When the pan is hot, add ⅛ c. of batter to the pan. Turn your wrist to spread the batter as this as possible on the hot pan. The crepe should cook all the way through so that you don’t need to flip it.

The lamb should be pull apart tender when you take it out of the oven. Remove the lamb from the Dutch oven and cover with foil. Add the can of coconut milk to the onions and tomatoes in the Dutch oven.

Cook the sauce, stirring occasionally, for five minutes. If you want more curry flavor, you can add a dash of curry to the sauce.

Slice the lamb into bite sized pieces.

To serve, place two crepes on a plate, add some lamb to the center of the crepes, top with a couple of tablespoons of sauce, and then fold over the tops of the crepes. Serve with rice.

Recipe Created by Handmade Mood for American Lamb Board 

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