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Terrific Lamb Burgers

Try something a little more upscale and adventurous the next time you decide to throw a few burgers on the grill. Our ground lamb makes terrific burgers that turn up the volume a bit on taste. While you can form burger patties with our lamb just as you do with ground beef, we like to mix in a little chopped onion and cumin in to the ground lamb before forming a burger patty. About 3 oz of finely chopped white or yellow onion together with a generous sprinkling of ground cumin mixed together with 1 lb of ground lamb makes for 4 or 5 tasty lamb burgers. We like it with melted cheese, or dressed with tzatziki sauce for an outstanding casual summer meal.

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Mint Pesto

This is a delicious variation on the classic basil pesto, and one that’s especially suited to lamb. It was submitted by one of our long-time customers, James Rogers who is an accomplished baritone as well as an excellent chef.

3 cups lightly packed mint leaves, washed and dried
1/3 cup roasted unsalted cashews
3 Tbsp grated Parmesan cheese
At least 2 cloves garlic, peeled (or more to taste)
Salt to taste
1/2 cup good olive oil

Pulse the mint leaves, cashews, Parmesan, and garlic into a uniform paste in a food processor. Taste and add salt or more garlic as needed. Then, running the food processor continuously, drizzle in the olive oil until all ingredients are blended.

USE: Mint pesto is a great accompaniment for plain grilled lamb chops. You can also mix it by hand into ground lamb, about 1/4 cup of pesto per pound of meat, before shaping the meat into burger patties or kofta kebabs and grilling. If for some reason you’re out of lamb, this recipe also goes well with pasta, polenta, or grilled pork or fish.

STORAGE: Pesto is best when it’s fresh, but you can freeze leftovers or larger quantities. If you freeze the pesto in an ice-cube tray, moving the cubes to a plastic freezer bag after they turn solid, you will be able later to thaw just the amount you need.
VARIATIONS: This is a versatile recipe. Substitute almonds, pine nuts, or tahini for cashews; or substitute crumbled feta or another salty cheese for Parmesan.

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Sicilian Lamb Spezzatino with Saffron and Mint

Mediterranean cooks certainly know their way around lamb and combine it with spices that their Northern counterparts would never dream of using.   The results are often revelatory flavors that not only bring out the best in lamb, but also bring out the best flavor in some of the least flavorful cuts of lamb, such as the shoulder.   This is a great dish on a warm summer evening.

Ingredients

Time:   1:30

  • 4 pounds lamb shoulder chops cut 2 inches thick
  • Salt and pepper
  • 1/4 cup olive oil
  • 2 cups diced red onion
  • 4 cloves garlic, minced
  • Pinch of saffron
  • 2 tablespoon tomato paste
  • 1 cup dry white wine
  • 1 cup coarsely chopped fresh mint

Preparation

Season chops generously with salt and pepper. Put olive oil in a wide deep skillet over medium-high heat. Lightly brown lamb on both sides, then remove and set aside. Lower heat to medium, add onion to pan and season with salt. Cook, stirring, until softened and lightly colored, about 5 minutes.

Stir garlic, saffron and tomato paste into onions and cook 1 minute. Add wine and simmer for 2 minutes, then return lamb to skillet. Add 4 cups water, just to cover meat, and bring to a boil. Put on lid, turn heat to low and simmer gently for about 45 minutes, until quite tender.

Remove lid and raise heat to a rapid simmer. Simmer until juices have reduced by nearly half and sauce has thickened somewhat (may be prepared ahead to this point). Taste and adjust seasoning. Just before serving, reheat and stir in chopped mint.

YIELD 4 to 6 servings

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Lamb Necks Braised in Wine with Peppers

This recipe was printed in the New York Times last month and is a delicious way to make use of a little known cut of meat that is included with all of your whole lamb orders.   While the recipe below is for two lamb necks, those of you with a single whole lamb order can simply cut the list of ingredients in half and have a wonderful dinner for two.    We find that this dish goes really well with a Douro wine (a nice Portuguese red that we discovered) and a fresh round of sourdough bread is a great way to sop up and enjoy the incredible sauce created by this dish.   Enjoy your lamb!

Time: 3 hours, plus marinating

2 lamb necks, about 4 1/2 pounds, each in 4 slices
2 1/2 cups dry red wine
1/4 cup extra virgin olive oil
4 tablespoons red wine vinegar
3 sprigs fresh rosemary
4 cloves garlic, smashed
Salt and black pepper
1 large onion, finely chopped
1 teaspoon Aleppo pepper (hot paprika can be substituted)
1 teaspoon ground cumin
1/4 teaspoon cinnamon
2 red bell peppers, cored, seeded, in 1/2-inch slices
2 green bell peppers, cored, seeded, in 1/2-inch slices
1 teaspoon honey
1 tablespoon tomato paste
1 tablespoon finely chopped flat-leaf parsley leaves.

  1. Place lamb in a heavy sealable plastic bag. Combine wine, 1 tablespoon oil, 2 tablespoons vinegar, rosemary, garlic and salt and pepper to taste in a bowl and add to bag. Seal and refrigerate 3 to 4 hours. (Lamb can be marinated in a bowl, but more wine might be needed.) Remove lamb from marinade. Strain marinade, separately reserving the garlic and rosemary, and the marinade.  (note:  Since Touchstone Farm lamb is ‘fresh frozen’ feel free to let it marinade overnight).
  2. Heat 1 tablespoon oil in a heavy casserole large enough to hold lamb. Add onion, sauté on low until softened, and stir in Aleppo pepper, cumin and cinnamon. Add garlic and rosemary leaves (no stems) from the marinade. Add 1 1/2 cups of the marinade and boil down until nearly evaporated.
  3. Heat oven to 300 degrees. Place lamb in casserole. Add remaining marinade. Cover and cook 2 hours, until tender. Meanwhile, heat remaining oil in a skillet. Add pepper strips and cook, stirring, on high heat until soft and lightly seared. Lower heat, stir in remaining 2 tablespoons vinegar and the honey. Season with salt and pepper, remove from heat and set aside.
  4. When lamb is tender, transfer it to a serving platter. Heat sauce on top of stove, stir in tomato paste and season as needed with salt and pepper. Spoon around meat, scatter pepper strips on top and scatter on parsley.

Yield: 4 servings.

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Grilled Southwestern-Style Lamb Kebabs

Shish kebabs are fun food. You eat it with bread and make little bites from its component parts: this bite with onion, that one with tomato, a third with both. It’s an easy dish for festive dinner parties; just put the skewers on the grill about 15 minutes before you are ready to eat.

You’ll need 8 long wooden skewers, which should be soaked for 30 minutes to 1 hour before using.

MAKE AHEAD: For tenderness and flavor, marinate the lamb in the refrigerator for at least 8 hours and up to 18. Thread the kebabs on the skewers an hour or two before serving, covering them with plastic wrap or aluminum foil while they come to room temperature.

6 to 8 servings

Ingredients:

For the marinade

  • 2-pound boneless lamb leg or shoulder, trimmed of fat and cut into thirty-two 1 1/4-inch chunks
  • 8 cloves garlic, chopped
  • Freshly squeezed juice of 2 limes (2 to 3 tablespoons)
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 1/2 cup cilantro leaves, thoroughly rinsed, then coarsely chopped
  • 1/2 medium onion, cut into approximately 1/2-inch chunks

For the kebabs

  • 16 (peeled) pearl onions
  • 16 cherry or teardrop tomatoes
  • 4 serrano peppers, cut in half lengthwise and seeded

Directions:

Place the lamb chunks in a large resealable plastic food storage bag. Add the garlic, lime juice, salt, pepper, oil, cilantro and onion. Seal the bag, pressing out as much air as you can, and massage it to evenly distribute the marinade. Refrigerator for at least 8 hours, turning the bag once or twice.

An hour or two before serving, prepare the kebabs. Remove the lamb from the marinade and use paper towels to pat it dry; discard the marinade. Thread a chunk of lamb on a skewer, then a pearl onion, then lamb, then a tomato. Repeat, using 4 lamb chunks per skewer. Add half of a serrano pepper to the end of each skewer. Repeat the process to fill all the skewers.

About an hour before you want to cook, prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Grill the kebabs uncovered on each of the 4 sides for 3 to 5 minutes (medium-rare). The vegetables should be lightly charred. Transfer the kebabs to a platter to rest for about 5 minutes before serving.

Taken from the Washington Post March 21, 2012

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Grilled Butterflied Herbed Lamb

Spring is the perfect season for lamb, and here’s the perfect recipe. Eight cloves of garlic might seem like a lot, but the amount doesn’t overwhelm; rather, it deepens the sprightly herb flavor.

Make Ahead

The marinade can be prepared a few hours in advance. The lamb needs to marinate at room temperature for 1 hour or it can marinate in the refrigerate up to overnight.

Ingredients

  • 8 cloves garlic, minced
  • 3 tablespoons chopped thyme leaves
  • 2 tablespoons chopped rosemary leaves
  • 2 tablespoons chopped parsley leaves
  • 2 tablespoons chopped tarragon leaves
  • 2 tablespoons chopped marjoram leaves
  • 1 tablespoon coarse kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 3 tablespoons extra-virgin olive oil
  • 7- to 8-pound boneless leg of lamb, trimmed of fat and butterflied by the butcher (4 to 4 3/4 pounds boneless)
  • 1 lemon

Directions

Combine the garlic, thyme, rosemary, parsley, tarragon, marjoram, salt, black pepper, crushed red pepper flakes, if using, and the oil in a small bowl.

Place the lamb on a cutting board and cut 1/2-inch-deep slits all over it. Rub the herb mixture into the slits and all over the lamb. Let the lamb sit at room temperature for 1 hour. You may also cover the lamb and refrigerate it overnight; let it sit at room temperature for an hour before putting it on the grill.

About an hour before you want to cook, prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

Grill the lamb uncovered for about 10 minutes on each side or until an instant-read thermometer inserted horizontally into the thickest part of the meat registers 130 degrees (medium-rare). Transfer to a cutting board.

Cut the lemon in half and seed it. Squeeze the juice over the lamb. Loosely cover with aluminum foil and let the meat rest for 15 minutes before cutting into slices.

Serve with any juices that have accumulated.

Serves 8

Recipe Source: Smoke Signals columnist Jim Shahin.

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Lamb Chili

This recipe takes advantage of ground lamb, and makes good use of this increasingly popular way to have your lamb processed. In fact, by default your breast/flank cut choice processed as ground lamb.  Ground lamb is also a good use of the shoulder cut.   This is the perfect food for a  casual winter buffet, or inviting friends over to watch the big game.   This particular chili recipe was adapted from a Silver Palate chili recipe and is nicely spiced.   There’s no need for any side dishes with this recipe; just a lot of interesting chili toppings.    This flavorful dish is best served with cold beer, preferably one that is on the lighter side so that the taste doesn’ compete with great chili.  Everyone will want seconds; guaranteed!

2 tablespoons extra-virgin olive oil
1 pound yellow onions, coarsely chopped
1 pound mild Italian (lamb) sausage, removed from casings
4 pounds ground lamb
1 can (12 ounces) tomato paste
1 1/2 tablespoons minced garlic
1/3 cup ground cumin (using crushed cumin is even better!)
1/2 cup chili powder
1/4 cup Dijon mustard
2 tablespoons dried basil
2 tablespoons dried oregano
1 1/2 tablespoons salt,
or to taste
1 1/2 tablespoons freshly ground black pepper
3 cans (28 ounces each) Italian plum tomatoes, drained
1/4 cup dry red wine
2 tablespoons fresh lemon juice
1/4 cup chopped fresh dill
1/4 cup chopped parsley
2 cans (16 ounces each) dark-red kidney beans, drained
2 cans (5 1/2 ounces each) pitted black olives, drained

1. Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes. Add the sausage meat and ground lamb; cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard.
2. Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for another 15 minutes.

Serves 20

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Basque Lamb Stew

This one takes a bit of effort, but it’s  great flavorful way to use the lamb shoulder, which is an often neglected cut of the lamb.   A fantastic stew for a cold winter’s evening.

Ingredients

  • 1 lamb shoulder (3 1/2 lbs) cut into 2″ cubes (check “kebob style” on our order form)
  • 6 cloves of garlic, peeled and crushed
  • 4 twigs of fresh rosemary, stripped
  • 1/2 cup dry white wine
  • 2 tbsp. extra virgin olive oil
  • 1 large yellow onion, chopped
  • Salt and freshly ground pepper
  • 2 tsp. sweet paprika
  • 3 roasted bell peppers, cut into 1/2″ strips (canned are easiest)
  • 1 large ripe tomato, peeled, seeded and chopped
  • 5 sprigs of parsley
  • 1 bay leaf
  • 1/2 cup of what ever red wine you’re serving for dinner
  • 1/2 cup chicken stock

Preparation

Combine lamb, 3 of the crushed garlic cloves, rosemary, and white wine in a medium bowl, mix well and cover with plastic wrap, and set aside to marinade for at least 2-3 hours (can be left overnight). Drain meat and discard marinade.

Heat oil in a large, heavy-bottomed pot (use one with a tight fitting lid). Working in batches so as not to crowd the pot, add the lamb, and brown on all sides (about 10 minutes per batch). Let juices accumulate in the pot. Once all the meat is done, return it all to the pot. Add onions, crushed garlic, and salt and pepper to taste and cook until onions are soft (about five minutes). Scrape the pot bottom with a wooden spoon while doing this to avoid sticking. Stir in paprika, and add roasted bell peppers, tomatoes, parsley, bay leaf and red wine. Bring the mixture to a boil, and then reduce heat to a simmer until the mixture thickens (about 10 – 15 minutes).

Pour in the chicken stock, cover and put under low heat, stirring occasionally until the meat is very tender (about 2 – 2.5 hours). Adjust seasonings according to taste.

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Braised Lamb Shanks

One of my favorite autumnal recipes.  This one is great for putting in the crock pot in the morning and then taking a long walk or hike in the crisp fall afternoon or a long day of farm chores to work up a hearty appetite.  This is an excellent meal to serve with a hearty farmhouse ale or nice Syrah.

Ingredients

  • 4 tablespoons olive oil
  • 1 pound onions, sliced
  • 5 large shallots, sliced (about 1 cup)
  • 2 tablespoons chopped fresh rosemary
  • 6 lamb shanks
  • All purpose flour
  • 2.5 cups dry red wine
  • 2.5 cups canned beef broth
  • 1.5 tablespoons tomato paste
  • 2 bay leaves

Preparation

Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and saut� until brown (about 20 minutes). Mix in 2 tablespoons chopped rosemary. Remove from heat.

Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, add lamb shanks to skillet and cook until brown on both sides (about 10 minutes per batch). Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion/shallot mixture. Add remaining 1.5 cups of wine, canned beef broth, tomato paste, and 2 bay leaves. Bring to a boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.

Bring mixture to a boil. Reduce heat, cover, and simmer until lamb is tender, turning lamb shanks occasionally (about 1.5 to 2 hours). (note: this can be prepared a day ahead – just cover and refrigerate).

Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally (about 30 minutes). Place lamb shanks on plate (one or two per person) and cover with gravy.

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Cawl Cynhaeaf (Harvest Broth)

The following recipe was submitted by our customer Ken Williams of Washington, DC. who says this is his favorite way to use the neck slices in his lamb orders. The recipe is from his native Wales.

Ingredients

  • 1.5 lbs of lamb neck slices cut into pieces
  • 1/2 lb of peas
  • 1 lb of beans
  • 1 carrot
  • 1 medium onion
  • 1 small turnip
  • 1 small cauliflower
  • 5 sprigs of parsley
  • 2.5 pints of water
  • salt and pepper

Preparation

Remove as much fat as possible from the meat (it helps to saut� the meat briefly on high heat). Place the meat in a large saucepan and cover with the water. Bring to a boil and skim off any fat from the surface of the liquid. Shell the peas and the beans. Peel and dice the carrot, onion, and turnip. Add the vegetables (except the cauliflower) to the meat. Season with salt and pepper. Cover the saucepan and simmer slowly for 3 hours. 30 minutes before serving the broth, cut the cauliflower into sprigs and add to the saucepan. Serve hot, decorated with the sprigs of parsley.