Dine In With Fresh Regional Tastes Of The Nation and origin. Industry experts agree: Natural and domestic are a tion and will remain on-trend for years to come. from-the-garden side dishes and garnishes. Sear a boneless lamb and available fresh year-round, are raised on a high-quality natural and a fruit salsa. Midwest: Midwestern cuisine (NAPSA)—Demandfor wholesome, sustainable food from American land is gaining momentum as Americans become increasingly aware of their food’s composition two keycriteria for food consump- American Lambs, produced in nearly every state across America diet and are free of growth hor- mones, offering a tender, mild fla- vor that fits in perfectly with this movement. In fact, according to a recent Synovate study, consumers prefer American Lamb, ranking it superior in terms of quality, taste and healthfulness to imported lamb. In keeping with the preferences of U.S. consumers, domestic producers raise American Lamb to ensure the highest-quality product with a consistently mild flavor and higher meat-to-boneratio. Chefs across the nation respond to the growing demand for fresh, natively grown ingredients with inventive spins on close-to-home, regional cuisines. From the depths of the Southwest to the heart of the Big Apple, chefs demonstrate how lamb’s versatility and savory flavors harmonize beautifully with cuisines deeply rooted in American heritage. To help expand this trend to the home, acclaimed chefs have provided ideas for dining in with a variety of inventive American Lamb dishes that pay tribute to regional cuisines from across the nation, including Floribbean, Midwest, Southwest and Classic New York: Floribbean: The infusion of Floridian, Latin and Caribbean cultures has introduced an innovative cuisine that treats America to savory meats combined with sweet fruit flavors and straight- loin marinated in a guava orcitrus glaze. Serve with calypso rice continues to change with its seasons, from sheltering stews to backyard burgers. For a one-pot meal that’s great for entertaining and tastes just as great the next day, try serving a lamb loin roasted with carrots, celery, potatoes and turnips. Southwest: Southwestern fare is light, zesty and fun. These dishes are easy to create and simple to share. Grilled lamb with salsa verde is perfect when serv- ing a large group. Butterflied lamb shoulder is tender and fla- vorful once marinated in spicy salsa and tossed on the grill. Classic New York: As the indisputable restaurant capital of America, some of the city’s most enduring scenes are upheld by American culinary classics such as the grilled rack of lamb, New York strip and garlic mashed potatoes. A roasted rack of lamb with a rosemary rub is easy to prepare and provides the perfect crowd pleaser. Southwest Lamburger With Golden Tomato-Mango Ketchup Recipe from Chef Sandy Garcia 4 servings Preparation time: 30 minutes Cook time: 10 to 12 minutes 1 pound ground American Lamb 1 tablespoon finely chopped shallots 1 tablespoon finely chopped garlic 1 tablespoon chopped roasted poblanoorpasilla chile pepper 1 tablespoon chopped mixed fresh herbs (rosemary, thyme, parsley leaves) 1 teaspoon salt % teaspoon pepper 4 hamburger buns Golden Tomato-Mango Ketchuprecipe follows Combine all ingredients, mixing well. Make into four %inch-thick patties. Grill over coals covered with grey ash for 5 to 6 minutes per side. Place lamb patty on each bun and top with golden tomato-mango ketchup. Golden Tomato-Mango Ketchup 2 teaspoonscanolaoil 1 small onion, chopped 1 tablespoon finely chopped garlic 4 yellow tomatoes, chopped 1 mango, peeled and chopped % cup white wine or chicken broth % cup white balsamic vinegar 1 teaspoon salt % teaspoon white pepper In medium skillet, heat oil over medium heat. Add onion and garlic and saut for 3 to 4 minutes. Stir in tomatoes and mango, cook for 5 minutes. Blend in wineor broth, vinegar, salt and pepper. Simmerfor 5 minutes. Cool. Place in blender and blend until smooth. When shopping for fresh American Lamb, look for meat that has a soft pink to red coloring with white marbling. For chef recipes and other ideas from the American Lamb Board, visit www.amer icanlamb.com.
