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Easy Shepherd's Pie
 

  • 1 1/2 lbs Gourmet Ground Lamb
  • 1 onion chopped
  • 1-2 cups vegetables - chopped carrots, corn, peas
  • 1 1/2 - 2 lbs potatoes (3 big ones)
  • 8 tablespoons butter (1 stick)
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt, pepper, other seasonings of choice

    • 1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
    2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
    3. Sauté onions in butter until tender over medium heat (10 min.). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
    4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
    5. Mash potatoes in bowl with remainder of butter, season to taste.
    6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
    7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

    Serves four.

    Shepherd's Pie
    A classic updated with time-saving ingredients
     

  • 1 lb. ground beef or lamb
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 medium onion, minced (1 cup)
  • 1 (10 oz.) pkg. frozen mixed vegetables, thawed, drained
  • 1 (12 oz.) jar savory brown gravy
  • 3-4 cups Byerly's Deli Mashed Potatoes
  • Paprika

    In large skillet, brown ground meat until well browned; sprinkle with salt and pepper. Drain. Spoon meat into 2-qt. casserole; sprinkle with onion and vegetables. Spread gravy over vegetables; top with mashed potatoes. Sprinkle with paprika. Bake in a preheated 350° oven until heated through (35-40 min.).

    Serves four.

    Tip: Can be baked in 4 individual ramekins.
    Variation: After baking, sprinkle top of potatoes with shredded Parmesan cheese. Broil 4" under broiler until golden brown (4-6 min.).
     

    Lamb Brochettes with Tomato Sauce

  • 1 pound minced or coarsely ground shoulder lamb
  • 1 medium sized onion, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon oil
  • 1/2 teaspoon salt, pepper, cayenne pepper
  • 2 tablespoons cummin
  • 1 teaspoon cinnamon
  • 1 teaspoon dried mint
  • 1 1/2 teaspoons flour

    Tomato Sauce
     

  • 1 ounce butter
  • 1 medium onion, finely chopped
  • 3 ounces mushrooms, sliced
  • 1 clove garlic, crushed
  • 1 ounce flour
  • 1 14 ounce can of chopped tomatoes
  • 5 fluid ounces dry white wine
  • 10 fluid ounces lamb or beef stock
  • 1 bay leaf salt and pepper

    To make sauce:

    Heat butter, fry onion, mushrooms and garlic lightly.

    Stir in flour and season.

    Gradually add tomatoes, wine, stock and bay leaf. Bring to boil and gently simmer for 20 minutes.

    Strain sauce and reheat before serving.

    To make brochettes:

    Mix all ingredients together.

    Knead mixture together and leave to rest for 1 hour in the fridge.

    Divide mixture into fourths. Mold each quarter around a kebab skewer, shaping into sausage 4 to 5 inches long. Cook under preheated grill for approximately 7 minutes on each side.

    Serve with tomato sauce over rice or buttered pasta.
     

    Rack of Lamb with Herbed Crust
     

  • 1 half rack of lamb (8 bones) trimmed of fat, bones Frenched kosher salt and freshly ground pepper to taste
  • 1 tablespoon olive oil
  • 1 cup fresh herbed bread crumbs
  • 1/4 cup fresh chopped parsley
  • 1 large clove minced garlic, or more to taste
  • 1/4-1/3 cup Dijon mustard

    • Pan Sauce, Optional

  • 1 1/2 cups fat-free, low-sodium or sodium-free chicken broth or stock
  • 1 1/2 cups fat-free, low-sodium or sodium-free beef broth or stock
  • 1 tablespoon butter
  • 1/4 cup diced celery
  • 1/4 cup diced onions
  • 1/4 cup diced carrots
  • 1 tablespoon tomato paste
  • 2 cups red wine, divided
  • 1 tablespoon cornstarch

    Pat the lamb dry with a paper towel. Season all over with kosher salt and pepper. In a large skillet heat the olive oil over medium-high heat so it just covers the bottom of the skillet. Sear the rack on all sides until a brown crust forms. Remove from the skillet and place in a dish to cool.

    Preheat the oven to 425 degrees. Have ready a sided baking sheet with a rack set on top.

    In a small bowl, mix together the bread crumbs, parsley and garlic. When the lamb has cooled, rub all the meat sides with a coating of Dijon mustard. Use more as needed so the bread crumb mixture sticks well to it. Press the bread crumbs into the Dijon all over the top and meat sides. Press firmly so the bread crumb mixture adheres.

    Place the lamb on the rack on the baking sheet and place in the oven. Roast until the internal temperature reaches 120 degrees on an instant-read thermometer; about 12 minutes per pound depending on the thickness of the meat.

    Remove from the oven and let stand 10 minutes before cutting in individual portions.

    Cook's note: If desired, make a pan sauce in advance. In a medium saucepan, combine chicken and beef broth or stock. Reduce by two-thirds; set aside.

    In a large skillet, melt the butter. Add celery, onions and carrots. Sauté about 5 minutes. Add tomato paste and caramelize the vegetables. Add 1 cup red wine and cook until it evaporates. Add the other cup of red wine and cook until it's almost evaporated.

    Whisk the cornstarch into the reduced stock and add to the skillet. Stir until the mixture is slightly thickened. Strain it, discard solids and serve the sauce on the side.

    414 calories (56% from fat), 26 grams fat (8 grams sat. fat), 8 grams carbohydrates, 37 grams protein, 932 mg sodium, 110 mg cholesterol, 86 mg calcium, 1 gram fiber.
     

    Sweet and Sour Lamb

  • 1 pound lamb neck fillet or leg steaks, cut into strips
  • 4 tablespoons soy sauce
  • 4 tablespoons dry sherry
  • 1 tablespoon olive oil
  • 1/2 small yellow bell pepper
  • 1/2 small chilli red pepper
  • 1 medium carrot
  • 2 tablespoons corn flour, dissolved in a little water
  • 2 pineapple ring for garnish
  • 2 small onions, finely chopped, for garnish
  • 1 teaspoon chopped parsley, for garnish

    Sauce

  • 2 tablespoons red wine vinegar or red wine
  • 4 tablespoons tomato ketchup
  • 4 tablespoons honey
  • 8 tablespoons pineapple

  • Marinate lamb strips in the soy sauce and sherry for 1 hour. Cut the peppers and carrots into matchsticks.
  • Pre-heat heavy metal based frying pan, add olive oil. Stir in carrots and peppers. Drain lamb strips and add to pepper mixture, stirring regularly.
  • Cook on high heat for 10 minutes.
  • Reduce heat, add other remaining ingredients (including excess marinade) and cook for 10 minutes; stirring 2 or 3 times.
  • Cook until lamb strips are tender. Serve with rice and garnish with pineapple, parsley and onion.
     

    Lamb Risotto

  • 1 pound lean ground or minced lamb
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 6 ounces long grain rice
  • 4 ounces button mushrooms, sliced
  • 1/2 small red, green, yellow pepper
  • 1 1/2 teaspoons dried mixed herbs
  • salt and pepper
  • 1 teaspoon tomato puree
  • 3/4 pint beef stock
  • 6 ounces frozen or canned peas, drained
  • Any leftover vegetables or frozen mixed vegetables, optional

    Preparation:

  • Heat the oil in a large frying pan and add the minced lamb and chopped onion. Fry gently until the meat browns. Drain off any excess oil
  • Add the rice, button mushrooms, red, green and yellow peppers, and herbs. Mix well and season with salt and pepper. Add the tomato puree and stir well.
  • Add the stock and bring to a boil, stirring. Cover and simmer for 10 minutes.
  • If peas or mixed vegetables are being used then add these and simmer for a further 10 minutes or until all the liquid has been adsorbed.

    Microwave Method

  • Place 1 ounce butter, onion, red pepper, tomato puree, mushrooms and herbs in a large bowl.
  • Cover and microwave on HIGH for 7 to 8 minutes, stirring halfway through cooking.
  • Stir in the rice, stock (1 1/4 pints), oil, minced lamb, vegetables, salt and pepper to taste. Cover and microwave on HIGH for 14 minutes
  • Stir twice during cooking. Set aside covered for 5 minutes and serve immediately thereafter.
     

    Barbequed Lamb Chops

  • 8 Lamb Loin Chops - Cut 1" thick
  • 1/4 cup Cooking Oil
  • 2 teaspoons Honey
  • 2 teaspoons Soy Sauce
  • 2 teaspoons Cider Vinegar (or dry White Wine)
  • 2 teaspoons Onions, minced
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Pepper
  • 1/4 teaspoon Ground Ginger
  • 1/4 teaspoon Dry Mustard

    • Preparation:

  • In small bowl, mix all ingredients, except lamb chops. Brush chops generously with sauce.
  • Let stand 1 hour.
  • Grill chops 6" to 7" from hot coals for 12 to 15 minutes per side (or until desired doneness), brushing frequently with sauce.
  • Serve chops with remaining sauce.

    • Makes 4 servings

    Western Lamb Riblets

  • 5 pounds Lamb Riblets
  • 3/4 cup Chili Sauce
  • 1/2 cup Honey
  • 1/2 cup Beer
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup Finely Chopped Onions
  • 1 clove Garlic, minced
  • 1/2 teaspoon Red Pepper Flakes

    • Preparation:

  • Trim excess fat from riblets .
  • In sauce pan, combine all ingredients. Heat mixture to boiling. Reduce heat. Simmer, uncovered, 10 minutes. Remove from heat and cool.
  • Place riblets in plastic bag. Set bag in large bowl. Place marinade over riblets in bag. Close bag securely, and refrigerate 2 hours.
  • Drain riblets. Reserve marinade. Place riblets over a drip pan. Cover grill and cook 45 minutes, turning riblets and brushing with marinade twice. Bring remaining marinade to boil, and serve with riblets.
     

    • Spicy Lamb Burgers

  • 1/4 Chopped Onions
  • 1 teaspoon Curry Powder
  • 1 tablespoon Butter or Margarine, melted
  • 1/4 cup Chopped Almonds
  • 1/4 cup Pineapple, drained
  • 2 Eggs
  • 1/8 teaspoon Pepper
  • 6 Pita Breads
  • 1 1/2 pounds Ground Lamb
  • 1 cup Breadcrumbs

    • Preparation:

  • In skillet, sauté onions and curry powder in butter until onion is tender; stir in almonds and pineapple.
  • In bowl, combine onion mixture thoroughly with lamb, breadcrumbs, egg and pepper.
  • Shape meat mixture into 6 patties.
  • Grill patties on uncovered grill over medium hot briquettes about 5 minutes on each side.
  • Grill pita breads on edge of grill.
  • Serve patties on pita bread.

    Makes 6 servings
     

    • Lamb Shish Kebab

  • 1/4 cup dry, toasted bread crumbs
  • 1 1/2 pounds Fresh Lamb cut into 2" cubes
  • 1/2 cup Fresh Lemon Juice
  • 3 tablespoons Virgin Olive Oil
  • 1/3 cup Minced Onions
  • 4 cloves Garlic, minced
  • 1 tablespoon Pepper
  • 1 teaspoon Coarse Salt
  • 1 Red Onion cut into 8 wedges
  • 1 White Onion cut into 8 wedges
  • 1 Lemon cut into 8 wedges
    •  

    Marinade:
     

  • In a small bowl, combine lemon juice, oil, minced onions, garlic, pepper and salt.
  • Place lamb, red and white onions in a glass dish - pour marinade over lamb and onions, cover and refrigerate 6 to 24 hours.
  • Drain lamb and onions and discard marinade.
  • Thread red onions, lamb and white onions onto skewers ending with lemon wedge.
  • Grill for 5 to 6 minutes per side for medium rare or until desired degree of doneness.

    • Makes 6 servings


    Frenched Rack of Lamb

    Total Time: 30 minutes 
    Lamb Cuts: Rack of Lamb 
    Category: Entrees
    Servings: 1 or 2 (4 rib "half rack")
    Preparation Time: 5 min. after thawing
    Cook Time: 30 - 40 minutes

    Ingredients:
     
  • 1/4 cup dry, toasted bread crumbs
  • 1 clove garlic, minced
  • 2 tablespoons ,minced parsley
  • Ground black pepper
  • 2 tablespoons melted butter
  • 1 tablespoons salt

    Directions:
     
  • Split an 8 rib rack in halves or use a half rack, and trim residual fat thoroughly
  • Preheat oven at 500° F.
  • Roast, meat side down for about 20 minutes
  • Reduce heat to 400° F
  • Remove rack from oven, holding it by the bones (careful: hot!) and press meat side in mixture of bread crumbs, parsley, butter, garlic, salt and pepper.
  • Turn rack meat side up in the oven for about 10 minutes at 400° F or to desired doneness (see below).
  • Let rest 5-10 minutes before carving into chops. The meat temperature will go up another 5-10 degrees.

    Note:
     
  • Meat temperature 140° F for rare, 150° F for medium, 160 °F for well done (not recommended).

    Recipe By: Steve Parris, Executive Chef of Marigold Cafe and Catering
     

    Roasted Lamb Loin Chops

    Total Time: 8 hours 
    Lamb Cuts: Lamb Loin Chops 
    Category: Entrees
    Servings: 2-4
    Preparation Time: 30 minutes
    Cook Time: 30 minutes (maximum) 

    Ingredients:
     
  • 4 lamb loin chops
  • 1 quart olive oil
  • 4 cloves garlic, peeled
  • 2 whole, dried Ancho* Peppers
  • 1 stalk Lemon Grass, cut into ½ inch lengths
  • ¼ cup ground Ancho Powder
  • 2 tablespoons chopped or grated lemon zest
  • 1 teaspoon salt

    Directions:

     
  • Place all ingredients into an oven proof pan and cover with lid or foil.
  • Marinate at least six hours in the refrigerator.
  • Remove from the refrigerator and place into the oven
  • Turn the heat to 300 degrees
  • Poach the lamb in the oil marinade until the oven reaches 300 degrees.
  • Turn the oven off, remove the lamb from the oven and then take it out of the marinade.
  • Preheat the grill or a grill pan until hot and cook the chops until the desired doneness is achieved.

    Note:
     
  • The lamb will cook faster because of the poaching and the flavor-infusing process.
  • The lamb may be returned to a 400 degree oven to finish if you like.
  • While grilling, sprinkle with the Ancho Lemon Rub.
  • The marinated process is enhanced by the slow warming in the oven, or poaching.
  • * Ancho means "wide" in Spanish and is actually a dried Poblano Pepper. The Ancho is part of the "Holy Trinity" of Chiles used in Mole Sauces.

    Recipe By: Steve Parris, Executive Chef of Marigold Cafe and Catering
     

    Roasted Leg of Lamb with Ancho Pepper Mustard Paste

    This recipe is for lamb lovers as well as the lamb novice. It incorporates three traditional lamb seasonings, Rosemary, Parsley and garlic, but has a touch of ancho pepper and Dijon mustard incorporated into the paste in order to add a little extra flavor. Also, the leg is roasted with an assortment of vegetables in order to make the overall meal preparation that much easier. This dish would go exceptionally well with mashed potatoes.

    Total Time: 2 days 
    Lamb Cuts: Leg of Lamb
    Category: Entrees
    Servings: 6-8
    Preparation Time: 1 hour
    Cook Time: 1 hour and 15 minutes (maximum) 

    Ingredients:

  • 1 leg of lamb, bone-in and shank off, approximately 6 pounds
  • 3 large cloves garlic, cut into slivers
  • 2 bunches parsley (1/4 cup worth will be minced)
  • 4-5 branches rosemary, chopped (mince one tablespoon worth)
  • 1 tablespoon olive oil
  • Sea (or kosher) salt and freshly ground pepper to taste
  • 2 large fennel bulbs, quartered
  • 8 medium shallots, quartered
  • 8 medium carrots, chopped
  • 2 ½ cups wine
  • 1-2 cups water

    Ingredients for ancho/mustard paste to smear on roast (acts as marinade):
     
  • 4 large cloves garlic, pressed
  • 1 medium ancho pepper (preferably dried & ground)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard (whole grain)
  • Puree these ingredients into a paste in a blender/food processor

    Directions:
     
  • It will take 2 days to thaw a frozen leg of lamb (in a refrigerator where it is most safe to do so). One day into the thawing process, make 25 to 30 slits about the top and sides of the leg and insert the garlic slices. Smear on the ancho/mustard paste and place into a sealable bag. Return roast to refrigerator.
  • Preheat oven to 425 degrees F. Add the shallots and carrots to a roasting pan in a thin layer. Pour in 1 cup of wine and enough water to cover around 2/3rds of the vegetables in the pan. Cook for 15-20 minutes at 425 degrees F.
  • Rub the quartered fennel bulbs with a splash of olive oil - set aside. When the shallots and carrots come out of the oven, push them to the edges of the pan. Make a bed for the roast out of the parsley and chopped rosemary branches in the center of the roasting pan. Place the leg, fat side up on the herbs and season with salt and pepper to taste - don't be stingy… Mix the minced parsley and rosemary, and press this onto the top and sides of the roast. Place the fennel around the roast. Add more water/wine to the pan when necessary throughout the cooking process - you don't want the veggies to dry out. Place the roasting pan in the oven and immediately reduce heat to 350 degrees F. Roast for about 1 hour 15 minutes (medium rare is about 125 degrees, rare is 120 degrees). The roast will rise another 10-12 degrees and continue to cook as the lamb rests for 15 minutes prior to carving.

    Note:
     
  • Deglaze the pan if you desire a sauce for the meat and vegetables. Add 1 ½ cups of wine and then reduce. Whisk in 4-5 tablespoons melted butter and serve immediately.

    Recipe By: Linda Griffith and Steve Parris, Executive Chef of Marigold Cafe and Catering
     

    Seared Lamb Round Steaks with a Balsamic Red Wine Reduction

    These steaks are lean and tasty and will cook very quickly. They will also be perfect for quick thawing for dinner on the fly. Little is needed to turn these into a wonderful, quick dinner.

    Total Time: 1 hour 
    Lamb Cuts: Lamb Steaks
    Category: Entrees
    Servings: 2-4
    Preparation Time: 30 minutes
    Cook Time: 30 minutes (maximum) 

    Ingredients:
     

  • 4 lamb round steaks
  • 1 minced Shallot
  • 1 clove garlic, minced
  • 4 ounces oyster mushrooms, chopped
  • 1 cup red wine
  • ¼ cup balsamic vinegar
  • 2 tablespoons sugar

    Directions:
     
  • Season the lamb steaks with salt and pepper
  • Preheat the pan to the smoke point
  • Add one tablespoon oil and swirl, then whip out excess
  • Add the lamb steaks and quickly sear for 1 ½ minutes
  • Flip and repeat.
  • Remove from the pan
  • Add one minced shallot, one clove garlic (minced) and four ounces chopped oyster mushrooms
  • Add one cup red wine
  • Add ¼ cup balsamic vinegar
  • Add 2 tablespoon sugar
  • Reduce to ½ cup then pour over the lamb steaks and serve.

    Note:
     
  • A key point to remember is they will cook very quickly, so a hot pan is a must to sear the meat to lock in flavor.
  • These steaks will match very well with greens for a salad or fast reductions in the pan.

    Recipe By: Steve Parris, Executive Chef of Marigold Cafe and Catering

    Great American Lamb Company features lamb recipes for lamb entree dishes from all natural lamb lovers who want to share their lamb recipes using Great American Lamb Company's all natural lamb that is family farm produced and hormone free lamb. All natural lamb dishes accommodate any occasion and are very popular with ethnic groups such as Middle Eastern, Europe, Jewish, and many other groups. Please feel free to share an all natural lamb recipe with us.