GRASS FED LAMB RECIPES
Braised Lamb Shanks
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Source: Zen Can Cook
Ingredients:
Preheat oven to 325°F. Season lamb shanks with salt and pepper.
Heat oil in a dutch oven. Add lamb shanks and sear until brown all over. Remove lamb shanks from pot and set aside.
Pour off all but three tablespoons of fat. Add celery, carrot and onion. Cook for about five minutes. Add tomato paste and cook for another three minutes. Pour in red and white wine, herbs, spices, anchovies, garlic and vinegar. Bring to a boil, and then add demi-glace and chicken stock.
Return lamb shanks to dutch oven and bring to a simmer. Cover lamb shanks and move to oven. Cook for an hour, remove cover and cook until lamb shanks are tender (about three hours more).
Remove lamb shanks from braising liquid and serve with strained braising liquid.
Ingredients:
- 4 lamb shanks
- salt and freshly ground black pepper
- 1/2 cup olive or coconut oil
- 2 celery stalks, chopped
- 2 carrots,chopped
- 1 large onion, chopped
- 1/2 cup tomato paste
- 2 cups red wine
- 3/4 cup white wine
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 2 teaspoons juniper berries
- 4 anchovy filets, chopped
- 1 whole head garlic, cut in half
- 1/4 cup white vinegar
- 1 cup demi-glace
- 2 cups Chicken Stock
Preheat oven to 325°F. Season lamb shanks with salt and pepper.
Heat oil in a dutch oven. Add lamb shanks and sear until brown all over. Remove lamb shanks from pot and set aside.
Pour off all but three tablespoons of fat. Add celery, carrot and onion. Cook for about five minutes. Add tomato paste and cook for another three minutes. Pour in red and white wine, herbs, spices, anchovies, garlic and vinegar. Bring to a boil, and then add demi-glace and chicken stock.
Return lamb shanks to dutch oven and bring to a simmer. Cover lamb shanks and move to oven. Cook for an hour, remove cover and cook until lamb shanks are tender (about three hours more).
Remove lamb shanks from braising liquid and serve with strained braising liquid.
Ketchum Grill's Curried Lamb Stew
Source: Ketchum Grill
Ingredients:
In a large saute pan or wok, brown all of the lamb pieces in the olive oil. Add the carrots and onions and brown each of them together with the lamb. On a plate, measure out all of the dry ingredients and then add them to the browned lamb. Cook the spices with the lamb for 1 or 2 minutes until the lamb is thoroughly coated with the spice mixture. Add chicken stock, coconut milk and lime juice. Reduce heat and simmer until thick, about 5 minutes. Check seasoning and serve hot with rice.
Ingredients:
- 2 tablespoons Olive Oil
- 1 pound Diamond 5 Lamb Leg meat trimmed of any fat and sinew and cubed into 3/4″ pieces
- 1 Large yellow Onion- Peeled and Julienne
- 1 small Carrot – Peeled and Julienne
- 1/2 cup golden raisins
- 3 tablespoons Yellow Curry
- 1 tablespoon Anise Seed
- 2 tablespoon Fresh Ginger, peeled and Grated
- 1 tablespoon sesame Seeds
- 1/2 teaspoon ground Cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon cayenne
- 2 Cups Chicken Stock
- 1 can Coconut Milk
- 1/2 bunch cilantro- chopped
- juice from one lime or lemon
- Kosher Salt to taste
In a large saute pan or wok, brown all of the lamb pieces in the olive oil. Add the carrots and onions and brown each of them together with the lamb. On a plate, measure out all of the dry ingredients and then add them to the browned lamb. Cook the spices with the lamb for 1 or 2 minutes until the lamb is thoroughly coated with the spice mixture. Add chicken stock, coconut milk and lime juice. Reduce heat and simmer until thick, about 5 minutes. Check seasoning and serve hot with rice.
Lamb and Wild Rice Meatballs
Source: Scott Mason, Ketchum Grill
Ingredient:
Mix milk, bread crumbs, allow to soak. Mix together with ground lamb, onions, rice, eggs, and seasonings. Shape ground lamb mixture into 3 ounce balls and brown in hot skillet. Remove ground lamb mixture to baking pan, add tomato juice and baked ground lamb mixture covered with lid or foil for 40 minutes at 350 degrees. Serve ground lamb mixture with favorite sauce.
For a good sauce: sauté 1-2 cups of cleaned Chanterelle mushrooms with a little olive oil. Deglaze the pan with 1 cup of marsala wine, cook until wine has reduced by ½, add a dash of lemon and a pinch of kosher salt…taste…adjust and finish with ¼ cup of unsalted butter by stirring and slowly melting the butter into the mushrooms to form a sauce.
This Ground Lamb Recipe Serves 10
Ingredients
Mix all together and use where needed.
Ingredient:
- 3 1/3 lbs ground lamb
- 1 yellow onion (finely diced)
- 1 cup wild rice (cooked)
- 1 egg
- 1 cup Japanese bread crumbs
- 2/3 cup cream
- 1/3 cup milk
- 2 2/3 TBSP herbs d’provence
- 1 1/3 TBSP kosher salt
- 1 TBSP Prairie Spice (see recipe below)
- 1 cup tomato juice
Mix milk, bread crumbs, allow to soak. Mix together with ground lamb, onions, rice, eggs, and seasonings. Shape ground lamb mixture into 3 ounce balls and brown in hot skillet. Remove ground lamb mixture to baking pan, add tomato juice and baked ground lamb mixture covered with lid or foil for 40 minutes at 350 degrees. Serve ground lamb mixture with favorite sauce.
For a good sauce: sauté 1-2 cups of cleaned Chanterelle mushrooms with a little olive oil. Deglaze the pan with 1 cup of marsala wine, cook until wine has reduced by ½, add a dash of lemon and a pinch of kosher salt…taste…adjust and finish with ¼ cup of unsalted butter by stirring and slowly melting the butter into the mushrooms to form a sauce.
This Ground Lamb Recipe Serves 10
Ingredients
- 1 part chili powder
- 1 part cayenne
- 1 part curry powder
- 1 part thyme
- 1 part black pepper
- 1 part anise seed
- 2 part paprika
Mix all together and use where needed.
