Category: Pastured lamb

An ideal recipe for a cold winter day!

• 4 strips bacon
• 2 lbs lamb- stewing cubes or shoulder, cut into 1 inch pieces
• salt
• pepper
• ¼ cup flour
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 ½ cup red wine
• 1 lb mushrooms, sliced
• 4 cups beef broth
• 1 tbsp tomato paste
• 2 bay leaves
• ½ tsp thyme
• 1 ½ yellow potatoes, quartered
• 4 medium carrots, peeled and cut into ½ in pieces
• ¼ cup parsley to garnish

Season lamb with ½ tbsp salt and 1 tsp pepper. Sprinkle with flour and toss to coat.

In a Dutch oven, sauté chopped bacon until browned. Remove bacon with slotted spoon. Brown lamb on all sides in a few batches in the bacon grease then transfer to plate with bacon.

Add onion and sauté for 2 minutes. Add garlic and cook for 1 minute. Add the wine, deglazing while stirring. Add mushrooms, bring to simmer and cook for 10 minutes. Preheat oven to 325F.

Return lamb and bacon to pot and add broth, tomato paste, 1 tsp salt, ½ tsp pepper, ½ tsp thyme and bay leaves. Add potatoes and carrots, bring to a boil and cover. Place in oven and leave for 1h45 minutes. Sprinkle chopped parsley over dish and serve.

Crust

-1/2 cup basil leaves

-1/4 cup parsley

-1 tbsp salt

-1/2 cup parmesan

Lamb

-1 rack of lamb

-2 tbsp olive oil

– salt and pepper

-2 garlic cloves crushed

-1 bunch thyme

-2 tbsp butter, cubed

-4 tbsp Dijon

Glazed carrots

-8 small carrots whole or 4 big ones, cut in ½ inch slices

-3 star anise

-2 cinnamon sticks

-2 tbsp honey

-3 tbsp unsalted butter, cubed

-1/2 cup panko

-1/4 cup chicken stock

-salt

Potatoes

-fingerlings or small potatoes

-olive oil

-2 tbsp butter unsalted cubed

-salt and pepper

Crust:

Pulse all of the crust ingredients in a food processor until nice and green, taste and add salt if required.

For rack of lamb, preheat oven to 375 degrees. Season all sides of rack with salt and pepper. Heat a cast iron pan over medium high. Add oil and let pan begin to smoke. Add rack to pan bone side up and sear all sides for 60 seconds (until browned). Add thyme, butter and garlic to pan and baste for a minute. Transfer to oven and roast for 5-15 minutes until lamb is rare (125F internal)

Remove from oven and pan. Using a pastry brush, spread mustard on meat, wait two minutes and brush once more with mustard. Pour basil crust in a plate and dip the lamb rack into the crust mix, turning to coat.

For carrots and potatoes

Boil water with salt (enough salt you taste it). Cook carrots for 2-3 minutes. Transfer to an ice bath to stop cooking process. Drain. Heat olive oil in a pan on medium heat and add cinnamon and star anise, honey and a pinch of salt. Once honey is bubbling, add carrots and toss to coat. Cook for 3 minutes, turning frequently. Add butter and stir. Let butter begin to froth and deglaze pan with chicken stock. Cook for 3 minutes until liquid has evaporated and carrots are cooked.

For potatoes, boil in salty water, drain and slice in half. Heat oil in pan and place potatoes cut side down, season with salt and pepper. Cook for 3-5 minutes until they brown, flip them and add butter. Reduce heat to med-low and cook for another 3-5 minutes.

Enjoy!

• 1 lamb flank
• 2 tsp Dijon mustard
• ½ cup chopped fresh parsley
• ¼ cup chives chopped
• ½ cup fresh chopped mint
• 1 tbsp olive oil
• 2 onions sliced
• 4 garlic cloves minced
• 1 cup white wine
• 1 cup chicken stock
• Salt and pepper to taste
• Butcher’s twine

Heat oven to 300F.

Season flank with salt and lay muscle side up. Brush with mustard and sprinkle herbs. Roll up tightly and secure with twine.

Heat oil in Dutch oven and brown roll until golden all over. Remove and proceed to cook onion and garlic until soft. Pour in wine and stock, return lamb to Dutch oven and cover with lid.

Bake for 3 hours until tender. Take lamb flank out and tent with foil on plate to rest for 20 minutes.

Skim the gravy of excess fat and add water if too thick. Slice lamb and serve with gravy and a sprinkle of mint.

Bon appetit!

Ingredients for the lamb meatballs and yogurt sauce

• 1lb ground lamb
• 1 Grated onion
• ¼ cup panko
• 2 cloves garlic minced
• ¼ cup cilantro chopped
• ¼ cup mint chopped
• 2 tsp cumin
• 2 tsp coriander
• 2 tsp paprika
• 1 tsp cinnamon
• 1 tsp cayenne
• 1 ½ tsp salt
• 1 tsp pepper
• 1 cup yogurt
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tbsp lemon juice
• ¼ tsp salt and pepper

Ingredients for the falafel

• 1 15 oz can of chickpeas, rinsed and drained
• 1/3 cup shallots roughly chopped
• 3 garlic cloves chopped
• ½ cup cilantro
• ½ cup parsley
• ½ tsp salt
• ¼ tsp cumin
• ¼ tsp coriander
• Pinch black pepper
• 6 tbsp flour
• ½ cup panko
• Oil for frying

Yogurt Sauce: Combine yogurt, olive oil, 1 crushed garlic clove, cumin, lemon juice and salt and pepper. Set aside.

Meatballs: Mix lamb, onion, panko, 2 cloves garlic and fresh cilantro together and roll into meatballs. Fry in pan with a bit of olive oil turning to brown evenly.

Falafel:

In a food processor pulse chickpeas, shallot, garlic, cilantro, parsley, salt, cumin, coriander and black pepper until a coarse pea-sized mixture forms. Add 6 tbsp of flour and continue pulsing until mixture is fairly smooth but some texture welcome! Form into balls and roll in panko. Heat vegetable oil (about ½ inch high in pan). Use spatula to press down on balls to form a disc, cook for 3 minutes on each side until golden.

Serve with pita bread and some tomato, cucumber, and feta salad. Enjoy!