grass fed lamb and poultry and eggs

Recipes

 
Chop Marinade

1/4 cup lemon juice

1/4 cup soy sauce

1/4 cup honey

1 tsp grated gingerroot

1 clove garlic finely chopped

Place chops in zip lock bag with marinade.  Broil or gill lamb chops over medium heat to desired doneness.  

 

ALL AMERICAN LAMB BURGERS

1-1/2# ground lamb

 4 tsp Worcestershire sauce

1 Tbls balsamic vinegar

1-1/2 tsp garlic salt

1 tsp pepper

1 tsp dried thyme leaves, crushed

Mix all together and refrigerate for at least 1 hour.  Grill 4 - 5 minutes per side

 

 

 

HARVEST LAMB


Leg of lamb (or shoulder roast)

Apple juice or cider

Garlic cloves, sliced thick

Fresh rosemary

 

Cut slits every 3"around roast.  Insert slices of garlic, then put a small sprig of rosemary in each.  Place roast in a zip lock bag, and pour a couple cups of the apple juice in bag.  Turn occasionally.

Place in 450 - 500 degree oven for 15 - 20 minutes to seal in juices.  Reduce temperature to 300 degrees and continue cooking to desired doneness.  20 minutes per pound for bone in leg, 25 minutes per pound for boneless leg roast.  Internal temperature of 150 for medium rare

Note:  GREAT slow cooked on the BBQ with hickory or apple chips


 

RIBLETS

 

2 pounds lamb riblets

4 Tbls oil

1 large onion – chopped

1 Tbls flour

1 ¼ cup dry white wine

1 pound whole figs

Salt & pepper

 

Cut riblets in to 2” pieces and brown in oil

Add onion and cook until caramelized

Sprinkle flour over top and blend well

Add wine, slowly, and mix to thicken. 

Reduce heat

Place figs in with the meat

Cover and simmer one hour

 

 

LAMB SHANKS

 

Lamb shanks

Italian seasoning

Season salt

Garlic powder

Cayenne pepper  (optional)

Chicken bullion for broth

 

Sprinkle each side of shank with above seasonings.  Heat heavy pan, and add oil to lightly coat.  Place each shank in the heated pan and sear, browning on each side well.  Once browned, add water to simmer, adding more water as needed.

 

Cover and simmer until meat starts to fall from bone – separate and remove bones from pan.

 

Add bullion or chicken stock, and salt and pepper to taste.

 

Place meat on rice, and pour juice over top

LAMB MARINADE

1 (4 to 5 pound) leg or shoulder

1  cup Dijon style mustard

½ cup oil

2 Tbls red wine

2 clove garlic – crushed

1 tsp dried rosemary

1 tsp dried basil

½ tsp dried oregano

½ tsp dried thyme

¼ tsp pepper

 

  

Combine in shallow bowl or a zip lock bag, blending well.  Place meat in container, cover  and refrigerate  4 – 8 hours (or overnight). 

 

Great cooked on the grill or in the oven @ 325 degrees (approx 35 minutes per pound) at an internal temp of 150 for medium.

 

Note:     I am generous with fresh herbs and garlic. 

Italian seasoning works pretty good for a simple measurement

 

From:  Lamb Country Cooking by Jill Stanford Warren