The Culinary Institute of America

Lamb Merguez Pizza

Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us how she makes Lamb Merguez Pizza. She tops the pizza with merguez, a North African-spiced lamb sausage packed with flavor. She pairs the merguez sausage with tapenade, tomato sauce, pecorino, and mozzarella for a delicious and unique flavor combination.
Get the Recipe and watch the full series with closed captioning here: https://www.ciaprochef.com/americanlamb/lambmerguezpizza/

Roasted Rack of American Lamb with Salsa Verde

Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us a delicious recipe using her favorite cut of lamb, the rack. She prepares this Roasted Rack of American Lamb with Salsa Verde in her wood-burning oven, served with herb-roasted root vegetables. The rich and earthy lamb paired with the bright and herbaceous sauce makes a perfectly balanced dish.  
Get the Recipe and watch the full series with closed captioning here: https://www.ciaprochef.com/americanlamb/lambrackwithsalsaverde/

BBQ American Lamb Burger

Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us how she makes her famous BBQ American Lamb Burger, one of the signature dishes on her menu. She prepares a flavorful BBQ spice mix that she blends into the ground lamb patties. The burgers are served with a sweet and spicy BBQ sauce, grilled onions, sharp cheddar cheese, basil aioli, and arugula.
Get the Recipe and watch the full series with closed captioning here: https://www.ciaprochef.com/americanlamb/lambburger/

BBQ Pulled American Lamb Shoulder with Braised Chickpeas and Spiced Yogurt

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make one of their most popular signature dishes: BBQ Pulled American Lamb Shoulder with Braised Chickpeas and Spiced Yogurt. The lamb is seasoned with a paprika and cumin rub and smoked for 8 hours. The pulled lamb is served on top of a bed of braised chickpeas and smoked tomatoes with pickled Fresno chilies. The pulled lamb can also be served in a sandwich.
Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/bbqpulledlambshoulder/

How to Butcher a Whole Lamb

Learn how to break down a whole lamb carcass into primals, subprimals and common cuts in this video with Chef Rebecca Peizer at The Culinary Institute of America. She shows us some key butchery techniques, and shares ideas for how cuts can be used in the kitchen. 
Find recipes, more information and videos with closed captioning here!

Leg of American Lamb with Succotash, Creamed Corn and Harissa

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley make Leg of American Lamb with Succotash, Creamed Corn and Harissa. They marinade the boneless leg of lamb for 24 hours then tie and grill it for even cooking. The lamb is sliced and served with summer vegetable succotash and creamed corn to pay homage to Farmstead Restaurant’s southern roots.
Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/legoflambwithsuccotash/

Smoked Denver Lamb Ribs

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make BBQ Denver Lamb Ribs. They season the ribs with vindaloo spice and smoke them for about 4 hours until tender. They are finished on a grill and brushed with a spicy tomato marmalade. The chefs plate the ribs with pickled red onions.  
Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/smokeddenverlambribs/ 

American Lamb Chops with Pecan Dukkah and Salsa Verde

Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make American Lamb Chops with Pecan Dukkah and Salsa Verde. The American lamb t-bone chops are marinated with smoked paprika, oregano and garlic for about 6 hours, then grilled for about 10 minutes with eggplant and onions. Chef Stephen and Kipp finish the dish with slow-cooked tomatoes, salsa verde and pecan dukkah.
Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/lambchops/