Download a great recipe for Kafta Kebabs from Chef Mike Smith of Toro

Check out some great photos from the event:

by Chef Brian Reyelt of Citizen Public House

Ingredients:

For the sausage mix

• 5pounds boneless lamb shoulder, cut into 1 inch cubes
• 2 tablespoons toasted fennel seed
• 2 tablespoons toasted coriander seed
• 1 tablespoon red pepper flake
• 1 teaspoon fresh grated nutmeg
• ½ bunch mint leaves
• ½ bunch parsley leaves
• ½ cup potato starch
• salt and pepper

For the pickled red onion

• 2 red onions, shaved paper thin
• 1 cup rice wine vinegar
• 1 cup water
• ½ cup sugar
• 2 bay leaves
• 1 tablespoon mustard seed
• salt and pepper

For the fall spiced yogurt

• 1 cup Greek plain yogurt
• 2 tablespoons powdered sugar
• 1 teaspoon grated nutmeg
• 1 teaspoon grated clove
• zest of 1 orange
• ½ cup mint, chopped
• salt and pepper

Directions:

For the sausage mix

1. Combine all the ingredients.
2. Pass the mixture through a meat grinder and mix well. Portion into 3 oz patties and grill to medium/ radium rare.

For the pickled red onion

1. Place the shaved onions in non-reactive bowl.
2. Combine all other ingredients in a pot and bring to a boil on the stove. Remove the mustard seeds (reserve for the slaw) and pour the remaining pickling liquid over the red onions. Cover and let sit for 10 minutes or up to 2 weeks in the refrigerator.

For the fall spiced yogurt

1. Combine all the ingredients and keep cool until ready to serve.

by Chef Brian Reyelt of Citizen Public House

Ingredients:

For the lamb

•  2 racks of lamb, Frenched

For the rub

•  3 tablespoons ground sumac
• 1tablespoon rosemary, chopped
• 1 clove garlic, minced
• salt and pepper

For the Fumata Bianca ketchup

• 12 ounces Fumata Bianca beer
• 8 ounces tomato paste
• ½ cup sugar
• 2 tablespoons garlic, chopped
• ½ cup white onion, minced
• 1 tablespoon cider vinegar
• 1 tablespoon extra virgin olive oil
• salt and pepper

Directions:

For the rub and lamb

1. The day before you intend to serve the dish, combine all of the rub ingredients.
2. Rub the lamb with the spice mixture and let sit in the refrigerator for twenty-four hours.
3. The next day, grill the lamb to an internal temperature of 126 degrees. Remove from the heat and allow the meat to rest for 3-5 minutes. Slice the racks between each bone, creating “lollipops,” and serve with the house ketchup.

For the ketchup

1. 1. Using a sauce pan, sweat the garlic and white onion with the oil over medium heat until translucent.
2. Add the beer and bring to simmer. Reduce the mixture by 25%. Then, slowly whisk in the remaining ingredients and reduce the heat to low. Simmer the sauce for 10-15 minutes more before removing from the stove. Chill the ketchup before serving.

by Chef Brian Reyelt of Citizen Public House

For the rub

• ½ cup brown sugar
• 1 cup basil, chopped
• ½ cup garlic, chopped
• 1tablspoon chili powder
• ⅓ cup extra virgin olive oil
• zest of 1 lemon

For the sourdough & currant stuffed cherry peppers

• 24 cherry peppers
• 4 cups sourdough bread, diced small
• 1 cup dried currants
• ½ cup toasted pine nuts
• 1 cup basil, chopped
• ½ cup extra virgin olive oil
• salt and pepper

For the kebabs

• 5 pound boneless lamb leg
• 2 pounds halloumi cheese, cut into ½ inch cubes

Directions:

For the Lamb

1. Trim the lamb, removing the excess fat and silver skin. Then, cut
   it into 1 inch cubes.
2. Combine all the rub ingredients and massage into the portioned
   lamb chunks.

For the sourdough & currant stuffed cherry peppers

1. Remove the tops of each of the cherry peppers and scoop out
   the seeds.
2. Incorporate all the remaining stuffing ingredients and stuff the
   cherry peppers with the mixture.

For the kebabs

1. Skewer each kebab with a piece of lamb, a cube of halloumi and
   a stuffed cherry pepper – in that order. Repeat. Grill the kabobs to medium/ medium rare and serve.

by Chef Brian Reyelt of Citizen Public House

Ingredients

•  5 pounds yams, peeled and diced into ½ inch cubes
•  2 bunches green onions, finely sliced (both green & white parts)

For the dressing

•  2 cups crème fraiche
• 1 tablespoon grated nutmeg
• salt and pepper

For the yams

1. Preheat the oven to 350 degrees.
2. Toss the yams with extra virgin olive oil and salt and pepper.
3. Spread them out on sheet pan and roast in the preheated oven
4. for 15-20 minutes. Remove and cool.

For the salad

1. Combine the crème fraiche, nutmeg, salt and pepper to create the dressing. Fold together the cooled yams and green onions.
2. Serve the salad at room temperature or chilled.

Local Gala Apple & Shaved Fennel Slaw

by Chef Brian Reyelt of Citizen Public House

Ingredients

• 6 apples, quartered and sliced thin
• 2 heads fennel, shaved thin
• 1 cup dried cranberries
• 2 tablespoons pickled mustards seeds with liquid (reserved from
  sliders)
• ½ bunch parsley, rough chopped
• salt and pepper

Directions

1. Combine all the ingredients and mix well. Taste for seasoning before serving.

Manchego & Beer of the Gods Fondue

by Chef Brian Reyelt of Citizen Public House

Ingredients

• 2 pounds Manchego cheese, grated
• 1 pounds Fontina cheese, grated
• ½ cup all purpose flour
• ½ cup corn starch, mixed with ½ cup room temp water
• 16 ounces Beer of the Gods
• 4 dashes Tabasco

Directions

1. Combine the cheeses and flour together and mix well.
2. Using a sauce pot, bring the beer up to a simmer, reduce the heat to
   low and add the cheese mixture in small batches. Slowly whisk the
   mixture until all the cheese is fully incorporated. Finish with the hot
   sauce and cornstarch slurry.
3. Remove from the heat and serve with bread and lamb bacon garnish.

*Update -The event was great. Thanks to Chef Brian Reyelt and Joy Richard of Citizen Public House. Check out some great photos and recipes from the event below. Thanks to all in attendance as well.

Here are some great recipes from Chef Brian Reyelt:

• Tailgating Sides
• Lamb Leg & Halloumi Kabobs
• Lamb Sausage Sliders
• Sumac Rubbed Lamb Lollipops

So, combine a delicious Lamb patty, your favorite bun, and one of the following sauces and you will have yourself a winning combination.  Just prepare to be the envy of all your friends at your next summertime BBQ. Remember, check back throughout  the summer for even more great recipes.

Bourbon BBQ Sauce

Serves 8

Ingredients:

• 4 cups ketchup
• 1 cup water
• 1 tablespoon garlic, chopped
• ½ cup brown sugar
• 1 teaspoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• ½ cup Jim Beam bourbon

Directions:

Combine all ingredients in a pot except for the bourbon.
Bring to a boil and cook for 1 hour.
Add bourbon, simmer for 20 more minutes.

Apricot and Tomato Chutney

Serves 8

Ingredients:

• 1 ¼ teaspoons cumin seed
• 1 ¼ teaspoons fennel seed
• 1 ¼ teaspoons black mustard seed
• 1/3 teaspoon fenugreek seed
• 2 tablespoons vegetable oil
• ½ teaspoon red chili flakes
• 2 cloves garlic, minced
• 1 tablespoons fresh ginger, minced
• 1 pound tomatoes, seeded, peeled, and diced
• 1 cup sugar
• ½ cup dried apricot halves
• ½ cup white vinegar

Directions:

Fry the first 4 spices in vegetable oil until crisp.
Add the rest of the ingredients except for the apricots and vinegar.
Add dried apricots and vinegar, and simmer for 20 to 30 minutes. Serve at room temperature or chilled.

Cranberry Chutney

Makes 1 batch

Ingredients:

• 1 tablespoon fresh ginger, finely chopped
• 3 tablespoon shallots, finely chopped
• 2 teaspoons vegetable oil
• 1 cinnamon stick
• 2 pieces star anise
• 4 cups fresh cranberries
• 1 cup kumquats, thinly sliced
• 2 cups fresh orange juice
• ½ cup sugar
• ½ cup red wine vinegar

Directions:

In a heavy bottomed saucepan, lightly sauté the ginger and shallots in the oil.
Tie the cinnamon stick and anise in a cheesecloth pouch. Add it, plus the remaining ingredients, to the saucepan.
Bring everything to a boil, then reduce to a simmer and cook, stirring occasionally to prevent sticking, until the cranberries are soft and cooked through.
Set aside to cool.

If you managed to make it to the RegattaBar Courtyard Series, and hopefully you have, then you might wonder what goes into those great Lamb burgers. Chef Peter Davis was kind enough to provide the recipes for the great sauces that went with those tasty burgers.

So, combine a delicious Lamb patty, your favorite bun, and one of the following sauces and you will have yourself a winning combination.  Just prepare to be the envy of all your friends at your next summertime BBQ. Remember, check back throughout  the summer for even more great recipes.

* Update July 25th, 2012 – Even more great sauce recipes *

Mushroom Ketchup

Makes 1 batch

Ingredients:

• 1 pound mushrooms (any variety), sliced
• 1 tablespoon salt
• 4 Roma tomatoes, halved, roasted, and skin removed
• 1 ¼ cups red wine vinegar
• 1 ½ teaspoons allspice
• ¼-inch fresh ginger, chopped
• 1 blade mace
• ½ of 1 shallot, chopped

Directions:

Soak mushrooms in salt for 2 days, stirring occasionally to coat.
Preheat oven to 350°.

Roast tomatoes on a rack in the oven for 30 minutes.
Place all ingredients in a pot with a heavy bottom and cook over low heat until mushrooms are tender.

Puree and cool. Serve with grilled meat or vegetables.

Smoked Tomato Ketchup

Serves 10

Ingredients:

• 3 pounds Roma tomatoes, smoked
• 2 cups white onions, diced
• ¼ cup cider vinegar
• ¼ cup brown sugar
• 1 ¼ teaspoons allspice
• 1 ¼ teaspoons black pepper
• 1 ¼ teaspoons salt
• 2 bay leaves

Directions:

In a smoker, smoke the tomatoes.

Place all ingredients in a pot and cook on medium heat, uncovered, until it turns to a ketchup-like consistency.

Remove and pulse in a food processor until chunky. Refrigerate until ready to use.

Bourbon BBQ Sauce

Serves 8

Ingredients:

• 4 cups ketchup
• 1 cup water
• 1 tablespoon garlic, chopped
• ½ cup brown sugar
• 1 teaspoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• ½ cup Jim Beam bourbon

Directions:

Combine all ingredients in a pot except for the bourbon.
Bring to a boil and cook for 1 hour.
Add bourbon, simmer for 20 more minutes.

Apricot and Tomato Chutney

Serves 8

Ingredients:

• 1 ¼ teaspoons cumin seed
• 1 ¼ teaspoons fennel seed
• 1 ¼ teaspoons black mustard seed
• 1/3 teaspoon fenugreek seed
• 2 tablespoons vegetable oil
• ½ teaspoon red chili flakes
• 2 cloves garlic, minced
• 1 tablespoons fresh ginger, minced
• 1 pound tomatoes, seeded, peeled, and diced
• 1 cup sugar
• ½ cup dried apricot halves
• ½ cup white vinegar

Directions:

Fry the first 4 spices in vegetable oil until crisp.
Add the rest of the ingredients except for the apricots and vinegar.
Add dried apricots and vinegar, and simmer for 20 to 30 minutes. Serve at room temperature or chilled.

Cranberry Chutney

Makes 1 batch

Ingredients:

• 1 tablespoon fresh ginger, finely chopped
• 3 tablespoon shallots, finely chopped
• 2 teaspoons vegetable oil
• 1 cinnamon stick
• 2 pieces star anise
• 4 cups fresh cranberries
• 1 cup kumquats, thinly sliced
• 2 cups fresh orange juice
• ½ cup sugar
• ½ cup red wine vinegar

Directions:

In a heavy bottomed saucepan, lightly sauté the ginger and shallots in the oil.
Tie the cinnamon stick and anise in a cheesecloth pouch. Add it, plus the remaining ingredients, to the saucepan.
Bring everything to a boil, then reduce to a simmer and cook, stirring occasionally to prevent sticking, until the cranberries are soft and cooked through.
Set aside to cool.

Sadly, the celebration has come and gone (where does the time go). Regardless, we had a great time at the event…Thanks to all ewe (sorry, couldn’t help myself) lamb fans out there for coming by the Liberty and enjoying the celebration. See the pics below, they don’t lie, we all had fun and the food was amazing:

Anyway, if you enjoyed the food, Chef Margatte was awesome enough to give us some of the recipes for the great food. Try these at home, or at your next bbq and they are sure to be a big hit.

Spicy Lamb MeatBalls

Ingredients:

• 2 lbs lamb, ground
• 4 cloves garlic, chopped
• 1 medium onion, chopped
• ½ cup breadcrumbs
• ½ cup milk
• ½ cup ricotta
• 5 whole eggs
• 4 tbsp sriracha
• 2 tsp black pepper, ground
• 5 leaves fresh mint, chopped
• 5 leaves fresh sage
• 1 tsp kosher salt

Directions:

1. Soak the breadcrumbs in the milk and let sit for at least 5 minutes.
2. Sweat the garlic and onion in butter and salt until translucent (approximately 10 min). Let cool completely.
3. Mix all ingredients together and chill overnight.
4. Form mixture into 1½ oz. balls.
5. Dust with flour and deep-fry at 300 degrees for 4 minutes.

Lamb Kebabs in Harissa Marinade

Ingredients:

For the harissa

• 3 tbsp New Mexico chilies, ground
• 2 tsp cayenne chili flakes
• 1¼ cup water, boiling
• 1 tsp kosher salt
• 1 tsp cumin, ground
• 1 tsp coriander, ground

• 3 cloves garlic, chopped

• 1½ cup extra virgin olive oil

For the kebabs

• 1½ lbs lamb leg, trimmed and boned, cut into 1 inch pieces
• 3 tbsp harissa (recipe above)
• 4 bamboo skewers
• 3 tbsp olive oil

Directions:

For the harissa

1. Place chilies in a bowl and pour in boiling water
2. Let sit for 1 hour
3. Add remaining ingredients
4. Place harissa in a clean jar and keep refrigerated

For the kebabs

1. Whisk the olive oil and harissa together
2. Toss the lamb in and let marinate for at least 1 hour
3. Grill lamb over coals until caramelized outside but still pink inside, turning occasionally, for about 8 minutes
4. Serve with your favorite couscous recipe

Lamb ‘Birria’ Taco
cabbage and onion slaw avocado crema
Get the recipe! 

Lamb al Pastor
pineapple salsa and sweet potatoes

Lamb Chorizo
fried onions and cilantro aioli
Get the recipe!  

Spice Crusted Grilled Lamb Sirloin
papaya salsa and amarillo pepper sour cream

Plus, chef Husbands will be providing his recipes for the night’s featured dishes in case ewe want to try your hand at at-home lamb taco creation. And to sweeten the deal, the first twenty-five attendees who’ve also rsvp’d to the event on Facebook will get a complementary lamb taco for their trouble (though, that’s not really any trouble at all). Tacos are just $2 apiece. Make sure to let us know you’re coming – it’d be so baaaaad to miss it.

LAMB TACO RECIPES

Lamb Birria
adapted From The Fearless Chef by Andy Husbands & Joe Yonan
Serves 4 to 6 as an entrée

• 1 small yellow onion, peeled and chopped
• 4 jalapeño chilies, stemmed and chopped
• 8 cloves garlic, peeled
• ¼ cup white vinegar
• 2 tablespoons chili powder
• 2 tablespoons dried oregano
• 2 teaspoons cumin seeds, toasted and ground
• 2 teaspoons coriander seeds, toasted and ground
• 2 teaspoons ground cinnamon
• 2 teaspoons kosher salt
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 3 pounds lamb shank
• 3/4 cup water
• 3 tablespoons all-purpose flour
• 2 large tomatoes, cored and chopped, or 1 (14.5-ounce) can diced tomatoes
• Salt and freshly ground black pepper, to taste

1. Preheat oven to 325°F.
2. In the bowl of a food processor, or in a blender, combine the onion, chilies, garlic, vinegar, and seasonings; process to form a paste. Rub the paste liberally on the lamb.
3. Add 1 inch of water to a heavy pot or Dutch oven, preferably enamel-coated cast iron, with a tight-fitting lid. Add the meat to the pot.
4. In a small bowl, whisk together 3/4 cup water and the flour until smooth. Rub some of the paste along the rim of the pot to form a seal and immediately cover. Set aside the remaining paste.
5. Bake without peeking for 2 1/2 hours, or until the meat is very tender. Remove from oven and uncover. Transfer the meat to a plate. Wait 10 minutes for the juices to settle in the pot, skim the surface with a spoon to remove excess fat, then add the tomatoes to the juices in the pot; bring to a boil over medium-high heat. Stir the remaining flour-water mixture to reblend, and whisk into the boiling sauce. Adjust heat to a simmer, and cook, stirring occasionally, for 5 minutes. Season generously with salt and pepper.
6. When the meat is cool enough to handle, shred it, discarding any bones and large pieces fat. Transfer to a large serving platter or bowl, and pour the sauce over the meat.

Andy’s Spicy Lamb Chorizo

• 2 ½ pounds ground lamb
• ½ cup chili powder
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 2 tablespoons olive oil
• ¼ cup white vinegar
• 2 teaspoons red chili flakes
• ¼ cilantro leaves, minced
• 2 jalapeno, serrano, or habenero peppers (depending on how hot you like it), cored, seeded, and minced
• salt and freshly cracked black pepper to taste

1. In a large mixing bowl combine all ingredients, and season with salt and freshly cracked black pepper to taste. Sauté up a small piece to taste for salt and pepper levels.
2. Divide the mixture into ten balls, flatten to ½ inch thick disc and cook like your favorite sausage (pan, grill, oven) to an internal temperature of 145 degrees.
3. Serve with your favorite salsa and sour cream.