Healthy choices from responsible farmers.
The Parsons' Farm
Sweet and Sour Lamb Shanks
Makes 2 servings
Place four lamb shanks in a baking dish. Cover with the following sauce.
1/2 cup ketchup
1/2 cup water
1/4 cup vinegar
1/4 cup maple syrup
Salt and Pepper
Mix together, pour over shanks, cover with foil and bake at 375 degrees for 2 -3 hours. Meat will fall away from the bone.
Rosemary - Garlic rubbed Leg of Lamb
Makes 8- 10 servings
1/4 cup olive oil
8 garlic cloves, minced (about 2 -3 Tbls)
2 1/2 tsp salt
1 tsp ground black pepper
2 tsp dried (or 3 Tbls fresh) rosemary
1 leg of lamb, 7 -8 lbs, trimmed of fat
lemon wedges, for serving
Mix oil, garlic, salt pepper and rosemary in a small bowl. Spread the paste over both sides of the lamb and let it stand for 1 -2 hours to give the meat a chance to come to room temperature.
adjust the oven rack to middle position and preheat the broiler on high for 10 minutes. Place lamb, bottom side up on a large wire rack set over a foil lined roasting pan, broil, moving pan around to ensure lamb browns as evenly as possible, 5-7 minutes.
Turn lamb over and broil, moving pan to evenly brown, Don't worry if the spice paste appears charred in some places.
Turn oven down to 250 degrees and insert a meat thermometer- unless you're using an instant-read thermometer - into the thickest portion of the lamb, making sure it does not hit a bone. Roast until meat thermometer registers 135 degrees for medium rare or 140 degrees for medium, about 2 1/2 to three hours.
remove lamb from oven. Let stand for 5 - 10 minutes.
Carve, arranging slices on a serving platter. Sprinkle with salt and pepper, and serve with lemon wedges.
Makes 8 servings
20 oz prepared pizza dough, thawed if frozen
2 tsp extra virgin olive oil
8 oz ground lamb
1 cup baby spinach, chopped
10 large fresh basil leaves, cut into 1/2 inch strips
4 plum tomatoes, sliced 1/4 inch thick
3/4 cup red onion, chopped
1 6-oz jar marinated artichoke hearts, drained and coarsely chopped (about 1/2 cup)
1 cup crumbled feta cheese
Fresh ground pepper to taste
Position oven rack at lowest level of oven, and preheat to 400 degrees. Coat a large baking sheet with cooking spray.
Roll out dough on a lightly floured surface to the size of the baking sheet. Transfer dough to the baking sheet and brush with oil. Bake until puffed and beginning to color, 8 - 10 minutes.
Meanwhile, cook lamb in a medium nonstick skillet over medium high heat, breaking up the clumps with a wooden spoon until the meat is browned, about 4 minutes. Transfer to a plate lined with paper towel.
Arrange spinach, basil, tomato slices over the crust. Top with the lamb, onion, artichoke hearts and feta, spreading to the edges. Bake until the crust is crispy and golden, 13 - 15 minutes. Slice and serve.
Mustard Crusted Lamb Chops
Makes 4 servings
1 garlic clove, crushed
1/4 tsp salt
2 tsp fresh rosemary, chopped
2 tsp course Dijon mustard
1/2 tsp Worcestershire sauce
Fresh ground pepper
1/4 cup bread crumbs
2 Tbls parsley, chopped
1 Tbls plus 1 tsp. extra virgin Olive oil
4, 4-5 oz loin or rib lamb chops, trimmed
Preheat oven to 450 degrees
In a mortar and pestle or with the side of a chef's knife, mash garlic and 1/8 tsp salt into a paste. Transfer to a small bowl; stir in mustard, rosemary, Worcestershire sauce and pepper. In another small bowl, mix bread crumbs, parsley, and 1 Tbls oil and remaining 1/8 tsp of salt. Set aside.
Heat remaining 1 tsp oil in a large nonstick skillet over medium-high heat. Add lamb chops and cook until one side is nicely browned, 1 - 2 minutes. Place chops, browned side up, on a broiler pan or baking sheet.
Spread the reserved mustard mixture over the browned side of each chop. Put the bread crumb mixture on top of the mustard mixture. Roast in oven until the chops are cooked to your liking, 6 - 8 minutes for medium rare.
Use Stew or kebab lamb Plan on having about 5 -6 cubes per serving.
4 cloves garlic, crushed
2 tsp honey
1 Tbls grated ginger root
1/4 cup soy sauce
fresh ground pepper
Combine all ingredients with cubed lamb in a bowl or Plastic bag. Marinate one hour at least (overnight is preferable). Skewer lamb, alternating with vegetables (mushrooms, red pepper, green pepper, red or white onions, even pineapple chunks). Grill until lamb is done to your likeness.