Need Ideas on How to Cook Lamb? Read on!
Our Katahdin lamb is delicious cooked any way! From grilling and braising to stewing and searing, there is a lamb recipe that you can be comfortable with.
One of the easiest ways to approach cooking lamb is doing a simple rib or loin chop steak on the grill. You can use seasonings you would normally use for your beef steaks, or try something new and use a Mediterranean blend of herbs like rosemary or oregano. If you are even more adventurous - try Greek seasoning or curry. You can marinate your lamb steak in lemon or red wine vinegar, and seasonings a day ahead of time if you wish. Make sure to pat the steaks dry before grilling to get a good sear and use a Thermoworks thermometer (the BEST thermometers!) to get a perfect medium to medium rare.
Lamb can be substituted in many beef recipes, including burgers, stews, and any recipe using ground beef. Burgers can be made American style with your normal condiments, or try topping your lamb burgers with a yogurt sauce and pita bread.
For Greek food lovers, check out this traditional Greek family recipe book, The Grecian Plate, written by the Hellenic Ladies Society. It is available on Amazon.
One of our favorite websites to check out for recipes is the American Lamb Board's website. They have tons of modern, scrumptious lamb recipes for both entertaining and weekday dinners. See the recipes here.
Our favorite recipe to make at home is easy and so delicious the same day AND as leftovers! It is a braised recipe - and all you have to do is throw everything in a pot and put it in the oven!
Balsamic-Tomato Braised Lamb
By Oakvale Farm Katahdins, DeLeon Springs, FL
Heat oven to 300 degrees F.
Add the olive oil to the pot and heat on high on your stovetop. Dust the meat with the flour and brown the meat on all sides in small batches. Remove the meat from the pot and set aside. Add the onions, salt, pepper, and herbs. Cook on medium - high until the onions are golden. Add the meat, garlic, tomatoes, and balsamic vinegar to the pot. Add water until the meat is covered. Bring to a gentle boil on the stove.
Cover and transfer to a 300 degree F oven for 3 hours or until the meat is tender and falling off of the bone. Serve over rice or pasta.
Feeds 4 people possibly with some leftovers.
Browning the meat is important as it adds depth of flavor.
The vinegar and low, slow cooking results in extra tender meat, even from tough cuts or mutton. Shanks are a good choice.
You can use any combination of herbs you like, fresh or dried.
5qt or larger Dutch oven, cast iron or heavy pot
2tbsp olive oil
3-4lb bone in lamb
2 Tbsp flour
1 large yellow onion, chopped
4 large cloves garlic, chopped
1 tsp black pepper
3 cups canned or fresh chopped tomatoes
½ cup balsamic vinegar
bouquet of herbs example: 3 sprigs each rosemary, oregano, tarragon, thyme, savory, garlic chives, tied together with string so can be removed easily