Archive for the ‘Recipes’ Category

Braised Lamb Shoulders

Tuesday, October 23rd, 2012

This recipe comes courtesy of my friend Melissa Masters. Some of my most happy childhood memories include putting all my Barbie dolls in the basket of my bike and heading over to Melissa’s to play dolls. Now that we are all grown up, it is fun that we both share a love of food and have new adventures creating meals for our families.

Braised Lamb Shoulders

by Melissa Masters

2 Shoulder chops

Olive oil

salt & pepper

One medium onion

10-15 garlic cloves (can adjust to taste)

1 cup of double strength beef broth (I used Watkins Beef Bouillon)

1 14 oz can of diced tomatoes

2 tsp dried basil

2 tsp dried oregano

2 sprigs fresh thyme

1 tsp paprika

1. Pan sear the Shoulder Chops on all sides in a little olive oil (1-2 Tbsp).

2. Season with salt and pepper.

3. Chop one medium onion (this can be a small to medium dice

4. Put onion and garlic in bottom of crock pot.

5. In a bowl or large measuring cup, mix together broth, tomatoes and spices.

6. Add to crock pot.

7. Place lamb in crock pot and cover and cook for 6 to 8 hours on low, or until meat is tender.

I served this with roasted baby potatoes and roasted carrots, but would be quiet nice with mashed

potatoes.

Note: If you would like to thicken the broth to make it into a gravy, here are the instructions

1. Strain broth into a measuring cup and note how much liquid you have.

2. Pour broth into a sauce pan and bring to a simmer over med-high heat

3. Meanwhile, make a cornstarch slurry – for each cup of liquid you have in the pot, you will need

1 tablespoon of cornstarch (ie 4 Cups of liquid = 4 Tbsp of cornstarch) Add an equal amount of

cold water and stir until a smooth paste forms.

4. Whisk the slurry into the hot, simmering broth.

5. Bring to a boil and simmer for 5 min or until the starchy taste is gone.

Cheesy Spinach Lamb Pies

Tuesday, October 23rd, 2012

I haven’t been really great at updating recipes, but we are always having fun trying new things out with our lamb! A couple night ago I made a dish I thought was website worthy. Like most meals I make, it wasn’t planned before hand, was just looking for a way to make something out of what I had left in the fridge! So I improvised on a recipe I found online at taste.com.au BTW, I highly recommend visiting this site, I have found lots of tasty lamb recipes on here.

Before Brantley was born, my mom had stocked my freezer with baking she had bought from The Tasty Bakery in Red Deer. With this stash came 4 bread bowls I have been trying to figure out what to do with. Turns out they were perfect for this dish. The original recipe called for phylo pastry, which would be delish, it’s just not something I stock in my fridge!

For the original recipe, click here

For my simplified version, follow the same ingredients and cooking instructions. Just put into a bread bowl and bake for 30 min.

Ready for the oven!

Ready for the oven!

Right out of the oven

The final product ready to eat, Mmmmm

Doing it again, I would experiment with adding fresh mint as a garnish, or substituting the Parmesan cheese for The Cheesiry’s Pecorino. There is something magical about their lamb cheese melted with our grass finished lamb.

Enjoy!

Slow Cooked Lamb Shanks & Coconut Lamb Soup

Sunday, June 20th, 2010

I have been having a lot of fun making different baby friendly recipes for Shelby. This was a recipe I came up with to introduce her to lamb. It was a huge hit (with her and us)! The soup I made out of the leftovers was so yummy it is worth making the shanks just for the soup the next day!

Meal 1: Slow Cooked Lamb Shanks

Ingredients:
2 lamb shanks
2 large yams, peeled & cubed
4 medium potatoes, peeled & cubed
1/2 red onion, sliced
2 parsnips, peeled & cubed
2 cloves garlic
2 cups water
fresh parsley
rosemary
coriander
Worchester sauce

Place all vegetables into a slow cooker & nestle the lamb shanks on top. Pour in water and season as desired with parsley, rosemary, coriander and worchester sauce. Cook on high for approx 4 hours or low for 6 hours. Serve shanks with veggies on side with rice or fresh bread.

Meal 2: Coconut Lamb Soup

Ingredients:
leftover veggies and broth
1/2 cup red lentils
1/2 cup pearl barley
1 can coconut milk

in large pot, add coconut milk to leftover veggies & broth. Warm up. Rinse lentils & barley and cook in seperate pot approx 20 minutes (until barley is soft). Rinse lentils & barley under cold water to remove starch. Add to soup mix and serve!

Lamb Meatballs with Greek Yogurt

Wednesday, February 10th, 2010

Serve with Steamed Green Beans and Quinoa

For Meatballs

  • 1 lb Ground Lamb
  • ¼ finely chopped white onion
  • 1 Tbsp Fresh Chopped Mint
  • 1 Tbsp Fresh Chopped Cilantro
  • 1 Clove Crushed Garlic
  • 1 Tsp Ground Coriander
  • ½ Tsp Cumin
  • ½ Tsp Cinnamon
  • 1 Tsp Salt
  • ½ Tsp Pepper
  • 1 Egg

Mix all ingredients together.  Form approx 1” meatballs.  Heat oven to 375 F.  Cover baking sheet with foil and put slatted rack on top.  Cook meatballs on slatted rack (so fat drips out) for about 15 mins or till no longer pink.

For Yogurt

  • ¾ cup Greek Yogurt
  • 2 Tsp Fresh Chopped Cilantro
  • 2 Tsp Fresh Chopped Mint
  • 1 Tsp Cumin
  • zest and Juice of ½ a lemon
  • Salt and Pepper

Green Beans

Steam fresh green beans.  Toss in butter, salt, pepper and toasted slivered Almonds.

Quinoa

Put 3 cups of boxed chicken broth in pot.  Add 1.5 cups quinoa.  Cover and cook like rice till all liquid absorbs.  (Do not stir till done).  Add other ½ of lemon juice and zest from yogurt. 

 Put quinoa on plate, layer green beans on top and then the meatballs on top of beans.  Spoon yogurt all over and enjoy.

Submitted by Kirstin Kotelko

Lamb Pitas with Tzatziki Sauce

Monday, November 30th, 2009

 

Lamb Pitas

This is one of our favorite recipes as it is so easy to prepare. In no time you have a fresh, healthy meal that the whole family can enjoy!

Ingredients:

  • 1 lb Tangle Ridge Ground Lamb
  • 2 cloves garlic
  • 1/2 tsp rosemary
  • 1 tsp basil
  • salt & pepper to taste
  • 6 pitas
  • cucumber (sliced)
  • cherry or grape tomatoes (halfed)
  • bean or alfalfa sprouts
  • feta cheese (crumbled)
  • tzatziki sauce

Brown the ground lamb in a skillet. While browning, season with garlic, rosemary, basil & salt & pepper.
Cook until no longer pink inside and drain any excess fat.

Wash and prepare all veggies.

To make your pitas, cut pita in half and carefully open up. Spread the tzatziki sauce on one side of the pita. Fill with cooked lamb, cucumbers, tomatoes, sprouts & feta. Enjoy!

Moroccan Spice Rub

Monday, November 30th, 2009

This is a recipe that Shayne has adapted from the “Joy of Cooking” book. It is our absolutely favourite rub for lamb. Fantastic for either leg of lamb or frenched rack.

Ingredients:

  • 2 tbsp olive oil
  • 2 tbsp chopped parsley
  • 1/2 tsp ground cinnamon
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/4 tsp crushed red pepper flakes
  • 2 minced garlic cloves 

Mix all ingredients in an small bowl. Coat meal well on all sides. Let the meat marinate for 30-60 min.

Makes enough for 1 large rack of lamb. Double the recipe for leg of lamb.