Nashville Farmers Market

elaine@ladiesofthelamb.com or

elaine@belfairfarm.com

Combine all ingredients in a mixing bowl. Marinate and cook lamb chops. .

Combine all ingredients in a small saucepan. Over medium heat, bring to a slight simmer then remove from heat immediately. Set aside to cool. Reserve about 1/4 of the warmed marinade. Marinate and cook lamb chops. Brush reserve mrinade on lamb chops before serving

Place all ingredients in the work bowl of a food processor. Pulse several times to mince and blend ingredients. Marinate and cook lamb chops as directed above

Combine all ingredients. And follow above directions

Place all ingredients. In food processor. Pulse several times. And prepare and cook as directed above. Or add several tbsp. oil and sear chops on both sides, then remove from pan and coat chops with Dijon-style ground mustard, then press in rub. Transfer to a baking sheep and bake in 400 degree oven until done. 

Combine all ingredients. And follow directions above

Melt butter in skillet & saute shallots until tender. Transfer to large bowl. Mix lamb, bread crumbs, parsley, egg & lemon zest into the shallots. Season with marjoram & salt. Let stand 1 hr in refrig. Form in to small small meatballs. Cook meatballs in olive oil over med high heat in batches until evenly brown. Drain meatblalls on paper towels.

Roll lamb in flour and braise until lightly brown. Place in large pan and add stock, and all carrots, celery, potatoes, garlic, onion, thyme, rosemary and 'bay leaves.

Simmer until broth is reduced and vegetables are tender. Approx 20 minutes. Add wine, tomato paste & worcestershire & mix throughly. Remove small amount of broth, place in small bowl and add 6 Tbls flour. Mix until smooth and pour in to stew, stirring quickly. Allow stew to thicken.

Preheat oven to 425 degrees. Place bones, carrots & onion in roasting pan & place in oven for 30 minutes oruntil brown, stirring twice. Drain off fat and transfer bone & veggies in to stock pot. De-glaze roasting pan (this is accomplished by adding a little water to the pand and simmering on top of the stove while scraping pan with wooden spoon to release the coagulated juices into the liquid) Add to stock pot with the bones. Add old water to cover & bring to simmer. Skim off froth for several minutes. Add salt, pepper, celery, garlic, bay leaf & rosemary. Cover loosely & simmer 3 to 4 hours. You may need to add more water during cooking time. Strain and de-grease. Stock an be frozen to use later.

Lay the slices of lamb in a shallow dish. In a bowl, mix together 2 tablespoons of the soy sauce, 2 tablespoons of the peanut oil, the rice wine/sherry, salt, and Sichuan pepper. Pour the mixture over lamb, and turn to coat. Let marinate for 30 minutes.

In a wok, heat remaining 2 tablespoons of peanut oil until smoking, then add the lamb and garlic. Stir-fry for 2 minutes just until lamb changes color on both sides, then remove from wok and set aside.

Leave 1 tablespoon of oil in wok and pour out excess. Add the broccoli and scallions and stir-fry for 2 minutes. Add the rice vinegar and remaining soy sauce and cook for another 1 minute. Return the lamb to the wok, add sesame oil, and stir-fry for another 1 to 2 minutes, until the lamb, broccoli, and sauce are thoroughly mixed. Serve immediately.

Before beginning the cooking process, clean and then soak the lamb tongues in cold water for about 15-20 minutes, to help “freshen” the tongues. Dry on a paper towel before searing.

Preheat oven to 325F

Heat 1 tbsp of butter over medium heat in Dutch Oven
When butter is hot, add in diced green onion and garlic. Cook until light golden brown, about 5-6 minutes.
Add 1 tsp of turmeric, 1/2 tsp of salt, and black pepper to taste. Toast turmeric for 1-2 mins.
Add in lamb tongue to the pan, and sear for 1-2 mins on each side.
Add 2 cups of lamb stock to the pot, enough to immerse the lamb tongue but not cover completely.
Cover pan with a lid and braise lamb tongue in the oven for 2-3 hours until tender.
Remove tongue, let cool to remove skin if needed, and serve with pan juices. Serve with rice and salad/vegetables.

 

To prepare the sliders, season the lamb with salt & pepper and form 2 oz patties by makingthe golf ball-size rounds from the mixture. (The patties can be formed up to 1 day in advance) Heat a gas or charcoal grill to med. hot. Place the grill grate just above the flame or coals and allow 5 min. for the intense heat to warm the grates. Clean the grates and turn off the heat about 4 in. away from the grill grates. Place the patties on the grates and grill about 1-2 min. per side for med-rare burgers; the internal temp. should be about 145. Place a piece of Aux Acrs cheese on each patty, just before removing it from the grill. Meanwhlle spread a bit of butter on both side of the buns and toast on grill until light golden brown. Spread about a teaspoon of tomato jam on the bottom of each bun followed by several leaves of arugula. Top with a grilled lamb patty. Spread the top half of each bun with aioli or Mayoand place on the burger. Serve immediately

To prepare the jam.combine the tomatoes & spices in a medium-size, nonreactive pan with a heavy flat bottom.Place the pan over medium low heat & bring the contents to a simmer. As the ingred.simmer,stir with a wooden spoon every 3 to 4 min. to prevent them from sticking to the bottom. The jam has a tendency to scorch as it thickens,so watch and stir frequently. After 30 to 40 min. the consistency of the jam should be thick & viscous, & should coat the back of the spoon. Transfer to a nonrecative bowl, fold in the mint and set aside to cool.Jam can be made up to 1 week in advance of serving the sliders

Grilled Lamb Sliders with Smoked Tomato Jam, Sheep cheese & Arugula

TOMATO JAM

1 - 12 oz can fire-roasted tomatoes

1 tsp. ground ginger

1 tsp paprika

2 Tbls brown sugar

2 Tbls granulated sugar

1 Tbls kosher salt

1 Tbls freshly ground black pepper

2 Tbls julienned fresh mint

 

SLIDERS

1 lb ground lamb

8 soft white slider rolls

2 Tbls unsalted butter, softened

8 thinly sliced small squares of Aux Acrs(sold at LOTL)

3 to 4 Tbls aioli or Mayonnaise

4 oz baby arugula leaves

 

 

The following recipe can be made from a Leg of Lamb or simplify using our Center Cut Steaks

Sweet & Tender Lambs Tongue

6 lamb tongues       1 large bunch  of green onions, finely diced           

1 clove of garlic, minced                                    1 tsp turmeric

1 tbsp of butter                                                salt and pepper, to taste

 

Garlic Lamb & Broccoli Stir Fry

1 pound lean lamb, thinly sliced

•3 tablespoons dark soy sauce

•4 tablespoons peanut oil

•1 tablespoon rice wine or sherry

•1 teaspoon salt

•1 teaspoon crushed Sichuan pepper (substitute crushed red pepper if unavailable)

•3 garlic cloves, finely chopped

•1 cup broccoli florets

•4 scallions, chopped

•1 tablespoon rice vinegar

•1 tablespoon sesame oil

Lamb Stock

Bones & scraps of lamb

2 med carrots, roughly chopped

2 med onions, roughly chopped

salt & pepper

2 large celery stalk, chopped

2 cloves garlic, smashed

1 Turkish Bay leaf

1/ tsp Rosemary

Prepare four of your favorite Ladies of the Lamb chops b piercing with a fork several time on all sides then coating with marinade. Let lamb marinate for at leasst 4 hours or overnight in a plastic food storage bag with marinade. Remove the chops. Broil or grill lamb chops over medium heat to desired doneness. DO NOT over cook. Chop should be pink inside. NO NOT THAW CHOPS IN A MICROWAVE. ALLOW TO REACH ROOM TEMPERATURE TO THAW.

Balsamic Dijon Provencal Marinade

1/3 c extra virgin olive oil

5 Tbls balsamic vinegar

1 clove garlic, minced

3 Tbls fresh lemon juice

2 Tbls each sugar & Dijon-style mustard

4 tsp herbs de provence

salt and Pepper to taste

 

Lemon Honey Thyme Marinade

1/2 c each honey & lemon juice

1/4 c extra virgin olive oil

3 Tbls fresh thyme leaves

1 Tbls Dijon-style mustard

1/2 tso each sea salt & crushed red pepper fakes

 

Mint Chimichurri Marinade

6 medium cloves garlic, minced

2 medium shallots, minced

2 c fresh mint leaves

1/2 c fresh parsley

1 tsp sea salt

2 tsp red pepper sauce

1/2 c red wine vinegar

3/4 c extra virgin olive oil

 

Spice rubs not only add flavor to lamb chops, thy also help create a tasty crust. Great on your Ladies of the Lamb Loin & Rib chops. Also can be used on any of our roasts. Prepare 4 of your favorite Ladies of the Lamb chops by piering with a fork several time on all sides. brushing with oil, then coating with rub. Let stand for 1 hour before cooking.

Dried Porcini Mushroom Rub

1/3 c porcini powder

1/4 c each sea sald & sugar

1/4 c balsamic vinegar

1 Tbls each black pepper & crushed dried rosemary

1-1/2 tsp. crushed red pepper flakes

(If porcini powder is not available, purchase dried porcini mushrooms and make your own powder using a food processor or grinder)

 

Fresh Herb Parmesan Rub

3/4 c grated parmesan cheese

1/2 c each bread crumbs, fresh parsley & fresh basil leaves

14 c fresh tarragon

1 Tbls each fresh thyme & fresh rosemary

1 Tbls garlic powder

 

Moroccan Rub

2 Tbls sugar

1 Tbls ground cumin

2 tsp ground turmeric

1 tsp sweet papriks

1/2 tsp each cinnamon, garlic powder & ground coriander

1/2 tsp crushed chiles

1/4 tsp ground cloves

 

 

 

 

Lamb Meatballs

1 Tbls butter

7-1/2 shallots, minced

3 lbs ground lamb

1-1/2 c fresh bread crumbs

1/4 c + 2 Tbls fresh chopped Parsley

1-1/2 eggs, lightly beaten

3 Tbls lemon zest

3/4 tsp dried marjoram

Salt to taste

4-1/2 tbls olive oil

After cooking, meatballs can be spread on cookie sheet and placed in freezer. Once frozen, place in freezer bag. Store in freezer and use when needed.

 

Tomato Sauce--Use favorite tomato sauce recipe but add

2 Tbls red wine

1-1/2 cloves garlic

2 pinches cinnamon.

Bring to boil and pour over meatballs. Simmer for several hours on low in crock pot for optimum flavor throughout.

The following are some recipe ideas using Ladies of the Lamb delicious ground lamb. Our ground lamb comes in 1 lb tubular rolls. Check out our price page.

The following recipe can be made with either our lamb stew meat or our lamb shanks. Both always available.

3 lbs lamb stew or 3-4 lamb shanks

3 med diced carrots

2 diced celery

3 cloves garlic

1 med. diced onion

2 Tbls tomato paste

2 Tbls Worcestershire

1- 1/2 tsp. dried Thyme

1 - 1/2 tsp dried Rosemary

2 Turkish Bay Leaves

1/2 - 1 lbs Potatoes with skin

1/4 White cooking wine

4 c Lamb stock or beef stock

Sea Salt to taste

 

 

 

Lamb Stew

OUR FAVORITE RECIPES

Marinades

Spice Rubs

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